KR20160088031A - A process for the preparation of high quality duck jerky and the duck jerky prepared therefrom - Google Patents

Abstract

The present invention relates to a method for preparing a high-quality meat jerky using duck meat and a duck meat jerky prepared thereby, wherein the method comprises the steps of: (S1) cleaning duck meat with running water; (S2) immersing the cleaned duck meat in a liquid extract of herbal medicine for 5-10 hours, and then taking the duck meat out and removing water therefrom; (S3) grinding the duck meat thus obtained; (S4) mixing the ground duck meat with 0.2-1 parts by weight of cyclodextrin, 5-15 parts by weight of honey, 1-3 parts by weight of a natural colorant, and 0.1-0.8 parts by weight of a nitrate reducing agent, with respect to 100 parts by weight of the ground duck meat, followed by curing; (S5) molding the cured duck meat jerky material, followed by packing; and (S6) drying and freezing the molded and packed duck meat jerky product. The high-quality duck meat jerky prepared by the present method is inexpensive, nutritionally excellent and easy to ingest, and is therefore expected to increase profits for duck farms and meet the needs of consumers who prefer high value-added functional food.

Description

Description: TECHNICAL FIELD The present invention relates to a process for producing high quality duck jerky and a duck jerky prepared thereby,

The present invention relates to a method for producing high quality duck jerky and a duck jerky thus prepared. More specifically, the duck duck is pre-immersed in the herbal medicinal extract, and the chemical additives such as nitrite, phosphate, MSG can be used as a sweetening agent such as honey or a natural wetting agent and natural materials such as natural coloring and natural seasoning instead of a synthetic pigment or artificial wetting agent without using a synthetic preservative and by using a drying process of drying at a low temperature at a high temperature, Quality duck jerky which is inexpensive and superior in nutritional quality, and a high-quality duck jerky which is excellent in terms of sensuality even when the duck odor thus produced is removed.

In general, jerky is a high protein preserved food made by roasting raw meat with seasonings and dried with natural sunlight and sound, and it contains a large amount of nutrients. Due to its unique texture and flavor, consumption is increasing not only in domestic but also in the world. Jerky is a food which can be stored at room temperature with a small mass and volume compared with the abundant protein content. In Korea, the jerky is a kind of food that is scattered in the sauce, Beef, and bean curd), beef (dried beef with nubani and dried in a sauce), beef and junpobjang (beef).

Such jerky is advantageous for easy storage and storage, and is useful as a high-nutritional food for growing children or adolescents. However, jerky using beef or pork is expensive and difficult to eat frequently. Especially, in case of beef and pork safety, it is advantageous as jerky raw meat because it has a low fat content and softness compared to other parts. However, its price is higher than other parts and it is restricted to use in jerky production.

Therefore, when producing beef and pork jerky, the price is lower than other parts, but there is less risk of rancidity during drying or storing process, and there is less tendon or membrane, chewiness is good, and hips with high lean ratio are mainly used.

On the other hand, ducks are known to be effective against paralysis, hypertension, neuralgia, arteriosclerosis, obesity, frailty, tuberculosis, gastrointestinal diseases, etc., and they contain strong antidote in the body, so they do not die even if they eat toxic substances such as lye or hydrochloric acid. It is resistant to disease because it has a lot of salt in the body. In the oriental medicine, when these ducks are used as medicines in themselves, it is known that they remove the inflammation as well as the above-mentioned efficacy and cause the newborn to sprout, cleanse the accumulated eosinophils, inflammation, pus, etc. and clear the blood. In addition to these benefits, duck meat has the added advantage of being cheaper than beef and pork, and is a value added meat material.

On the other hand, texture of jerky is one of the most important factors for consumers to recognize quality. The effects of temperature on the texture of jerky (Arnau et al., 1997), salt addition (Arnau et al., 1998), time (Ruiz-Carrascal et al., 1998), and moisture content Ruiz-Carrascal et al., 2000; Virgili et al., 1995). However, the domestic jerky manufacturing technology has not yet been accurately presented in the process, and the drying system is not well established. Therefore, it is a reality in the industry that the quality of the jerky is not uniform for each manufacturer.

For reference, drying is the most universally accepted method of preservation of food in the world, and the scientific principle of food preservation is to remove moisture so that the enzyme can not contact or react with food. Intermediate Moisture Food (IMF) is basically a food that uses the principle of suppressing the growth of microorganisms by lowering water activity by such drying. Jerky is a technique applied in the manufacturing process called so-called hurdle technology, in which salt, nitrite, pH, oxidation-reduction potential, drying and packaging are successively applied to the inhibition of spoilage microorganisms, It is applicable food.

A description of conventional jerky technology is disclosed in Korean Patent Registration Nos. 10-0432238 and 10-0749338, and discloses a method for manufacturing jerky using pork as a main ingredient. In Korean Patent Registration No. 10-0777180, And describes a method for producing a mixed jerky. Korean Patent Application Laid-Open No. 10-2014-0008147 discloses jerky using chicken breasts. Korean Patent Application Laid-Open No. 10-2010-0050353 and Korean Patent Registration No. 10-1247559 disclose the use of duck breast and duck breast Discloses a process for manufacturing jerky using jerky.

Therefore, the inventors of the present invention have conducted research to develop jerky using duck which is suitable for price and superior in nutritional quality. The duck meat is immersed in the extract of the herb medicinal material, and the chemical additive such as nitrite And odor peculiar to the duck is removed by using a synthetic process such as synthetic sweetener, artificial wetting agent, synthetic colorant and MSG instead of natural sweetener and natural wetting agent, natural pigment and natural seasoning, and drying at a low temperature at a high temperature without using phosphates And can produce a new type of duck jerky which is soft and capable of improving not only nutrition but also to the degree of preference due to its water activity which gives proper chewiness.

SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide a method for manufacturing duck jerky using duck meat, which is inexpensive in terms of price and superior in nutrition, and is made of natural materials.

Another object of the present invention is to provide a duck jerky prepared according to the above-described method.

In order to solve the above-mentioned technical problem, the present invention provides a process for producing duck jerky, which comprises the following steps:

(S1) washing ducks in running water;

(S2) dipping the duck meat washed in the herbal medicine extract solution for 5 to 10 hours, and then removing the duck meat;

(S3) duck meat obtained in the above step;

(S4) 0.2-1 parts by weight of cyclodextrin is added to 100 parts by weight of the ground duck meat; 5 to 15 parts by weight of honey; 1 to 3 parts by weight of a natural coloring matter; And 0.1 to 0.8 parts by weight of a nitrate reducing bacteria preparation, followed by aging;

(S5) molding and filling the aged duck junior material; And

(S6) drying and cooling the shaped and filled duck jerky moldings.

According to another aspect of the present invention, there is provided a duck jerky prepared according to the method.

The duck meat, which is the main material of the beef jerky of the present invention, can be used in all breasts, legs, and breasts. In particular, duck beef meat is preferably used in the present invention.

Duck fat is similar to breast meat and has low fat content and high protein content, making it suitable for raw meat for jerky production. Duck meat is less than 15g per litter, and it is advantageous that it is far less expensive than other parts (breast or leg) because it is not developed yet.

According to a preferred embodiment of the present invention, it is preferable to use frozen duck meat immediately after picking up the breasts, legs, or asses from the duck or to use fresh raw meat directly.

In particular, it is desirable to remove as much as possible the muscle attached to the duck meat that has been picked up when taking duck meat. There is a certain amount of blood in the duck muscle after pressure (duck kill process), and blood contains iron ingredient, which promotes the oxidation of muscle pigment and fat. Water-soluble components, especially low-molecular substances such as myogens, albumin, amino acids and pigments, which are present in the muscles, are weak in heat resistance and can solidify during the drying process, making the jerky surface dirty, and causing a job odor. In addition, it may react with residual blood in the muscle to adversely affect the color, taste and odor.

If the frozen duck meat is used, the packaged block (lump) is frozen in a refrigerator (5-10 ° C) for 1-2 days (depending on the size of the packed meat) until the center temperature reaches around 0 ° C Is preferably used.

In the step (S1) of the method for manufacturing jerky using duck meat according to the present invention, the duck meat is washed until water does not come out from the flowing water. Duck meat has its own unique smell, and since blood and fat are present, it is important to completely remove the blood, because odor is easily generated by the process of souring the fat.

In step S2 of the method for manufacturing jerky using duck meat according to the present invention, the washed duck meat is immersed in the extract of the herbal medicines for 5 to 10 hours, and then recovered to remove moisture.

The medicinal herb is a medicinal herb that can be used in the manufacture of food using meat. For example, it can be used in combination with mulberry, arthymus, gugija, hwanggi, The herbal medicine extract can be prepared, for example, by adding herbal medicines selected from water of 8 to 12 times the volume of the herbal medicines used and boiling for 1 to 3 hours and then cooling. However, the kind of herbal medicines, There is no particular limitation.

According to a preferred embodiment of the present invention, a medicinal herb which is a mixture of Mulberry, Arugisugi, Gugija, Hwanggi, Angelica gigas, Puerariae radix, Schizandra chinensis, Dipped in the washed herbal medicine for 5 to 10 hours, preferably 8 hours, and then the water is removed.

 The step (S3) of the method for manufacturing jerky using duck meat according to the present invention is a step of milling duck meat, characterized by pulverizing to a size of 5 to 10 mm, preferably 7 to 9 mm, more preferably 8 mm to be.

If the crushing size is less than 5 mm, it is too soft and the chewiness may be deteriorated. If it is larger than 10 mm, the soft texture may be deteriorated.

In the crushing process of duck meat according to the present invention, for example, a crushing operation using a chopper equipped with an 8 mm hole plate is carried out. Before crushing, a large tendon or a membrane is conspicuously removed beforehand, It is desirable to improve the texture (to prevent a phenomenon of being caught between the teeth or chewing when chewed). For example, by using a grinder equipped with a desinewer, it is possible to easily grind meat and tendons while separating them automatically.

The step (S4) of the method for manufacturing jerky using duck meat according to the present invention is a step of mixing the ground duck meat with a material to be added in the production of jerky, wherein a ratio of cyclodextrin (cyclodextrin) of 0.2 to 1 Weight part; 5 to 15 parts by weight of honey; 1 to 3 parts by weight of a natural coloring matter; And 0.1 to 0.8 parts by weight of a nitrate reducing bacteria preparation are mixed and then aged.

The cyclodextrin, preferably β-cyclodextrin, which is used as a material in the production of duck juncture according to the present invention is a food additive for improving the tackiness and viscosity of food, enhancing emulsion stability and improving the physical properties and texture of food May be added in place of the phosphate used in the production of beef jerky. β-Cyclodextrin has a sweet taste, is resistant to various acids and alkalis, has heat resistance, and is stable to heating and moisture. Stabilization and odor masking of volatile fragrance can be done, but ultraviolet rays are unstable. It helps to stabilize the easily oxidizable compounds, increases the solubility of water-insoluble substances, and helps to mask bitter tastes and stabilize deliquescent substances. It is mainly used for removing and reducing specific components such as cholesterol, improving shelf life of food, improving flavor. The? -Cyclodextrin having such characteristics is suitable for use in preparing jerky which requires drying for a long time, and has an advantage of eliminating the odor peculiar to the duck and imparting a soft texture of the jerky.

The cyclodextrin is used in an amount of 0.2 to 1 part by weight based on 100 parts by weight of duck meat. When the cyclodextrin is used in an amount of less than 0.2 part by weight, the effect of removing odor peculiar to duck is weak, There is a fear that the softness of the jerky is excessively used and the chewiness is lowered.

The honey used as the ingredient in the duck jerky of the present invention may be added as a natural honey in place of an artificial humectant such as sorbitol or glycerol, which is usually used for jerky production.

The art generally uses the concept of water activity (Aw) as an indicator of the fraction of free water available to microorganisms in food. The lower the level of water activity of the final product, the lower the risk of microbial degradation, but the product may become too hard and the texture may deteriorate. Therefore, it is important to develop jerky with proper water activity while inhibiting the growth of microorganisms.

In general, the lowest limit for growth of each microorganism is known as 0.9 for bacteria, 0.8-0.85 for yeast, and 0.7-0.75 for fungus. In addition, the growth limits of the optimum water activity of the food bupaegyun and pathogen 0.98 Enterococcus bacteria (Enterobacteria) the growth is possible at least 0.95, and Staphylococcus aureus (Staphylococcus aureus) as the (minimum 0.93) are most of the bacteria as 0.86 low. In addition, Clostridium botulinum type B, which is highly toxic to anaerobic spore-forming bacteria, can grow at a water activity of 0.94 and type E (cold-tolerant type) with a water activity of 0.97 or more. Therefore, it is preferable that the water activity of the final product is maintained at 0.85 or less, more preferably 0.80 or less, in order to inhibit or prevent the growth of the microorganisms. At the level of water activity of 0.80 to 0.85, some fungi may be able to grow during prolonged storage of the jerky, but since the fungus is an aerobic microorganism, it is possible to inhibit the growth by packing with vacuum packing or deoxygenating agent. In this regard, Torres et al. (1994) (Meat Sci. 38, 229-234) reported that when the water activity of jerky is 0.70-0.75, it can be stored at room temperature for 6 months. Gailani and Fung 25, 159-183) and Quinton et al. (1997) (J. Food Sci., 62, 1250-1254) reported that the water activity of jerky is less than 0.85 and that the salt, organic acid, nitrite And other microbial growth inhibitors can be used to control the growth of microorganisms.

Therefore, in the case of manufacturing the conventional jerky products, an artificial humectant such as sorbitol or glycerol was generally used in order to lower the water activity and to give an appropriate soft texture while suppressing microbial growth even at room temperature.

In a specific embodiment of the present invention, natural sweeteners are used instead of artificial sweeteners such as sorbitol and glycerol and wetting agents. When added to food, honey has a higher sugar content than sugars, and since fructose absorbs more moisture than sugar, honey can delay the aging of the product and retain more moisture than sugar. It is also effective in inhibiting the growth of microorganisms such as fungi due to high acidity of honey.

The honey is used in an amount of 5 to 15 parts by weight based on 100 parts by weight of duck meat. When the honey is used in an amount of less than 5 parts by weight, it is difficult to control the water activity of the beef jerky. There is a fear that the degree of preference is lowered.

In the method for producing duck jerky of the present invention, cochineal dyestuff, paprika powder, bit powder, blueberry powder or Paeonia supernatant powder are used as a natural color enhancing agent as a material for maintaining the red color of jerky.

Generally, nitrite is added to enhance the coloring of jerky during the production of jerky. This nitrite maintains the color of the product to be red. This nitrite prevents the change of myoglobin in red color by heating during processing of meat products such as ham, sausage, And is widely used for controlling microorganisms including Clostridium botulinum , which is highly toxic and has improved taste. In fact, the safety level of nitrite added to domestic meat products is not worrisome, but due to the negative perception of consumers' chemical additives and the health risks associated with the production of nitrosamines during high temperature heating of nitrite-added meat products Some premium meat products, as well as natural and organic products, are produced using nitrite substitutes.

In a specific embodiment of the present invention, natural pigments are used to enhance the reddish color of the beef jerky, examples of which include animal pigments such as cochineal pigments and vegetable pigments such as paprika powder, bitumen powder, blueberry powder, .

Preferably, the present invention is characterized by adding a bit or blueberry powder, most preferably a bit powder, which has the most excellent effect on the color stability and deodorization surface of the final product, jerky.

The beet is a kind of radish, a shape similar to a top, the color of the skin is reddish purple or green, has a high sugar content, and contains a large amount of vitamin A, potassium, iron and fiber. When the beet is cut off, it may be used as a decoration for salads and the like because the betacyanin is displayed in a reddish-brown pattern. In addition, it has high anticancer and detoxifying effect, has an effect of preventing anemia and hypertension, and is known as a food having high physiological activity because it contains a large amount of anthocyanin.

In the case of manufacturing the duck jerky of the present invention, by adding such a natural whitening beet, it is possible to obtain a color enhancing effect that maintains a red color as well as a nutritional supplementary effect.

The natural coloring matter is added in an amount of 1 to 3 parts by weight based on 100 parts by weight of duck meat. When the natural coloring matter powder is added in an amount of less than 1 part by weight, it is difficult to maintain a red color tone. When it is used in an amount exceeding 3 parts by weight, There is a fear that the degree of preference may be deteriorated.

In addition, in one specific embodiment of the present invention, the red color of the beef jerky can be maintained by using a nitrate reducing bacterium instead of the nitrite used in the conventional beef jerky.

The nitrate reducing bacteria may be a combination preparation of a mixture of a nitrate reducing bacteria and a nitrate-containing natural material. Examples of the nitrate reducing bacteria include a strain of the genus Micrococcus , a strain of Streptococcus , as Rhodococcus (Staphylococcus) and include the spp example, the nitrate-containing natural material is exemplified by Chinese cabbage, radish, spinach, lettuce, potatoes, carrots, celery and the like.

In the present invention, a combination preparation in which celery powder and Staphylococcus carnosus bacteria, which are nitrate reduction bacteria, are mixed is used as the nitrate reducing bacteria combination preparation, but there is no particular limitation thereto.

The nitrate reducing bacteria may be added in an amount of 0.1 to 0.8 parts by weight based on 100 parts by weight of duck meat. If the amount of the nitrate reduction reducing agent used is less than 0.1 part by weight, it is difficult to maintain the red color feeling of the jerky. If the amount is more than 0.8 part by weight, the red color feeling of the jerky may be excessively decreased.

In addition, according to one preferred embodiment of the present invention, smoke oil can be added as a raw material in the production of duck jerky, and smoke oil can remove the odor of duck meat, improve antioxidative and flavor, can do.

Conventionally, in order to remove the odor during the manufacture of the smoked product and to prevent the bacteria from being incompletely burned, the smoked method of attaching the generated smoke to the food has been used. However, the process of smolder fumigation is complicated and expensive, There was a problem of polluting the atmospheric environment. Therefore, in the present invention, there is an advantage that the process of manufacturing the beef jerky is further simplified by adding smoke oil instead of smoke fume.

The smoke oil is used in an amount of 0.05 to 0.1 part by weight based on 100 parts by weight of duck meat. When the amount of the smoke oil is less than 0.05 part by weight, it is difficult to obtain a desired odor elimination and bactericidal effect, If it is used in excess, there is a concern that the flavor is strong and the preference degree is lowered.

Preferably, the addition of other ingredients, which are generally added in the production of beef jerky, may be included in the scope of the present invention. Examples of the additional ingredients include garlic powder, ginger powder, salt, soy sauce, sugar, onion powder, red pepper powder, pepper, tartaric acid and flavor powder. The content of these additives is generally And there is no particular limitation thereto.

According to another specific embodiment of the present invention, a flavor, which is a natural additive of 50% or more of yeast extract, is used in place of MSG used in the production of a conventional beef jerky. This adds a deep flavor to the beef jerky, and the use of natural additives increases the reliability of the product to consumers.

In the method for producing jerky using duck meat according to the present invention, the ripening conditions are the same as those for ordinary jerky production. For example, it is preferable to aged at 3 to 6 ° C for 40 to 80 hours.

The step (S5) of the jerky manufacturing method using duck meat according to the present invention is a step of molding and filling the aged duck jerky material with the aged duck jerky material, which is the same as a normal jerky manufacturing process. For example, But there is no particular limitation thereto.

The step (S6) of the method for manufacturing jerky using duck meat according to the present invention is a step for drying and cooling the shaped and filled duck jerky molded product, wherein the drying step is a four-step process for drying at low temperature at a high temperature, 5 to 15 minutes at 80 < 0 >C; 25 to 35 minutes at 73 to 75 占 폚; 80 to 100 minutes at 64 to 66 占 폚; And drying at 54 to 56 占 폚 for 200 to 230 minutes successively.

In the production of jerky products, the products produced through the process of raising the temperature from low temperature to high temperature (50 ° C-75 ° C) and breeding microorganisms during the relatively long drying time (about 6 hours) There is a problem that flavor and texture are deteriorated. However, it is a common practice to dry the jerky during daily operation by raising the temperature from a low temperature to a high temperature. The above problems are not normally found in beef, pork, or broiler meat. However, in the case of duck meat, such problems occur and it is necessary to apply a separate technique to improve the problems.

Accordingly, the present invention can prevent quality deterioration due to the propagation of microorganisms during a long-term drying process by using a process of drying in reverse at a low temperature rather than a high temperature at a low temperature.

Generally, common nutrition strains except lactobacillus and spore forming bacteria are killed by heating to reach about 72 ℃. In relation to this, in the "evaluation of microbiological, physicochemical and sensory quality characteristics of sliced Korean beef jerky" (Kim Hyun-wook, 2007; Korean Society for Food Science and Nutrition 27 (1) 41-46) Min, and 56 ℃ - 60 min, respectively. The microbial stability and physicochemical quality of the beef jerky were excellent. The sliced pork fuji was incubated at 80 ° C / 210 min as a control at 55 ° C / 60 min-65 ° C / 60 min-72 ° C / (T1) in which the temperature was elevated from 55 ° C to 72 ° C as in 90 minutes, and in 72 ° C to 55 ° C such as 72 ° C / 90 minutes -65 ° C / 60 minutes -55 ° C / (T2), T2 treatment showed high redness and low yellowness. T2 treatment showed the lowest number of microorganisms and yield was the highest. As a result, pork jerky by the drying method which treats from high temperature to low temperature showed the best quality.

Therefore, according to one specific embodiment of the present invention, it is characterized in that the drying process is carried out by varying the temperature and time over four steps. The specific drying process is carried out at 78 to 80 DEG C for 5 to 15 minutes; 25 to 35 minutes at 73 to 75 占 폚; 80 to 100 minutes at 64 to 66 占 폚; And a temperature of 54 to 56 ° C for 200 to 230 minutes, preferably 79 ° C / 10 minutes for the first step, 74 ° C / 30 minutes for the second step, 65 ° C / 1 hour 30 minutes for the third step, 30 min. ≪ / RTI >

The drying process according to the present invention is characterized in that the difference in breeding (pork-duck meat), crushed meat products other than slices, and the increase in temperature and time conditions and steps (in step 3 - Four steps).

The initial drying conditions were set at 79 ° C, which is the first stage drying temperature, as compared with the slice product (generally 5-10 mm thickness) as a result of the preliminary experiment. As a result, (Vaporization) can occur rapidly, and it is intended to rapidly evaporate the surface water by introducing a high temperature in the early stage of drying. In addition, by drying and heating in one to two steps, the center temperature was maintained above 72 ° C, which is the minimum requirement for the killing of pathogenic microorganisms, and this condition was optimized through several experiments. When heated for a long time at a high temperature, the meat is excessively cooked and the surface is hardened, so that additional moisture evaporation may be disturbed. That is, the introduction of a high temperature at the initial stage of drying is intended to rapidly remove the microbial sterilization and moisture between the surface and the air gap at the initial stage. After such a drying process, by drying slowly at a relatively low temperature of 65 ° C and further at 55 ° C, the moisture in the carcass can be uniformly dried to enable production of a good texture jerky.

In the method for manufacturing jerky using duck meat according to the present invention, the cooling process uses a conventional cooling process, and for example, it can be cooled at 8 to 12 DEG C for 25 to 35 minutes, but there is no particular limitation.

According to the present invention, there is provided a high-quality duck jerky which is superior in terms of nutrition and cost, manufactured according to the method for manufacturing jerky using duck meat, removed odor of duck, and improved texture to increase preference.

Thus, by manufacturing jerky using duck meat according to the present invention, it is possible to produce high quality duck jerky which is inexpensive in terms of price and superior in nutrition. In the present invention, as a pretreatment for making duck jerky, duck meat is immersed in a medicinal herb extract, and cyclodextrin is used instead of a phosphate as a food additive to improve the texture of the jerky while eliminating the odor peculiar to the duck. By using honey, it is possible to effectively control the microbial growth while controlling the water activity of the jerky to improve the texture. It is also possible to use a natural pigment such as cochineal pigment, paprika, blueberry, beet or praecycnose instead of conventional nitrite, a combination preparation of celery powder and nitrate reducing bacteria and using a yeast powder-containing flavor instead of MSG, It is possible to control the water activity roll so as to give a proper chewing feeling while maintaining the red color of the red color. Therefore, the duck jerky according to the present invention can be used not only to increase the income of the duck farm but also to satisfy the desire of the consumers who prefer the functional food of the national health and the high added value by using the nutritious and cheap duck meat, It is expected to be possible.

BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings, which are incorporated in and constitute a part of the specification, illustrate exemplary embodiments of the invention and, together with the description of the invention, It should not be construed as limited.
Figure 1 is a schematic representation of a process for making duck jerky according to the present invention.
2 is a photograph of duck jerky prepared using blueberry as a natural coloring matter according to the present invention.
Figure 3 is a photograph of duck jerky produced using a bit as a natural dye in accordance with the present invention.

Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.

≪ Example 1 >

The meat was taken from the ducks that were pressurized and washed until the blood did not come out from the running water.

On the other hand, a medicinal herb mixed with Mulberry, Arugisugi, Gugija, Hwanggi, Angelica gigas, Puerariae radix, Omija, Araliaceae, Prunus, Oum, Jujube is added to 10 times volume of water and boiled for 2 hours and cooled to prepare a medicinal herb extract. The prepared duck meat was immersed for 8 hours, and then the duck meat was prepared to remove the water.

Subsequently, a large tendon or membrane was removed from the obtained duck meat, and then a chopper equipped with a desinewer and an 8 mm hole plate was used to automatically separate meat and tendons, The meat was ground to a size of 8 mm.

According to the composition ratios shown in the following Table 1, the duck meat ground for 5 minutes at 15 ° C was mixed with the ingredients using a tumbler, and then aged at 5 ° C for 1 hour.

After the process of molding and filling 6 to 8 mm thickness, the following drying process (79 ° C / 10 min for step 1, 74 ° C / 30 min for 2 steps, 65 ° C for 1 hr 30 min, The last 4 steps of 55 [deg.] C / 3 h 30 min), and then cooled at 10 [deg.] C for 30 min to obtain duck jerky.

Fig. 2 is a photograph of duck jerky using the blueberry produced according to the present invention as a dye.

≪ Example 2 >

Duck jerky was prepared in the same manner as in Example 1, except that bitumen powder was used instead of the blueberry concentrate as the coloring matter.

3 is a photograph of a duck jerky using a bit produced according to the present invention as a pigment.

≪ Example 3 >

Duck jerky was prepared in the same manner as in Example 1, except that paprika powder was used instead of the blueberry concentrate as the coloring matter.

<Example 4>

Duck jerky was prepared in the same manner as in Example 1, except that the powder was used instead of the blueberry concentrate as the coloring matter.

<Test Example 1> Water activity and texture evaluation of duck jerky

The water activity and the texture of the duck jerky prepared in Examples 1 and 2 were measured and the results are shown in Table 2 below.

At this time, the texture was evaluated by a 5-point measurement method (5 points: smooth and moist, 3 points: slightly hard or loose texture, less moist 1 point: very hard or friable, very dry).

As a comparative group, crushed and sliced (beef jerky, pork jerky, and chicken jerky) were used as jerky.

As shown in the above Table 2, the comparison jerky, jerky, shows various kinds of breeding, shape and range of water activity according to the manufacturer. Specifically, the duck jerky produced according to the present invention exhibited a water activity of 0.73 for bean jerky and 0.76 for beef jerky, while 0.68-0.82 (average 0.78) for a commercially available pulverized product showed a slice type It was observed that the product had a water activity ranging from 0.75 to 0.88 (average 0.81). In addition, it can be seen that the texture of the commercially available pulverized product was evaluated to be lower than that of the duck jerky of the present invention.

According to Borneman et al. (2009) (Journal of Food Protection, 72 (3), 539-548), according to the United States Department of Agriculture standards, jerky must have a Moisture-protein ratio ; MPR) should be less than 0.75: 1.00.

Therefore, it was found that the MPR of the duck jerky according to the present invention remained in the range of 0.71-0.74. This means that dried jerky was obtained with a soft chewiness and moisturizing condition while maintaining microbiological stability at a value very close to 0.75.

&Lt; Test Example 2 > Color measurement of duck jerky according to natural coloring matter

CIE L * (lightness), a * (redness) and b * (yellowness) values of each duck jerky surface prepared according to the natural pigment in Examples 1 to 4 were measured using a color meter (CR- 300, Minolta Co., Osaka, Japan). Calibration was performed using a white standard plate with L * value of 98.59, a * value of 0.09 and b * value of -0.37. The results are shown in Table 3 below.

As shown in the above Table 3, when the a value indicating the degree of redness was compared with each of the duck jerky added with blueberry, bit, paprika and perennial plant prepared according to the present invention, The value of a was slightly higher than that of jerky. In particular, the value of a in the beef jerky was the highest, indicating that the addition of the beef showed the greatest enhancement effect of red color (see FIGS. 2 and 3).

&Lt; Test Example 3 > Measurement of the coloring effect of duck jerky using nitrate reducing bacteria preparation

The coloring effect of the duck jerky of Example 2 prepared using a combination preparation of celery and nitrate reducing bacteria ( Staphylococcus carnosus ) instead of nitrite (available from Taewon Food Co., Ltd.) The chromaticity was measured and evaluated in the same manner as in Test Example 3.

For comparison, non - nitrated jerky was used as a blank test group, and jerky jerky prepared by adding nitrite was used as a control group.

The results are shown in Table 4 below.

As shown in Table 4, the redness of the non-nitrite added product was 3.29 and the average value of the added nitrate salt product was 6.6 in the case of the commercially available jerky, and 6.02 in the case of the jerky prepared according to the present invention. Showed a similar degree of redness compared to the nitrite added product group. In the case of lightness (brightness), there were no significant differences in the values of 30.39, 29.96 and 29.74 in the nitrite-free group, the nitrite group and the jukpo group according to the present invention, respectively. In the case of yellowness, the product with nitrite was the highest at 2.58, the product according to the present invention had the lowest value of 0.64, and the product with no nitrite was 1.06. However, in case of beef jerky, the slight difference in lightness and yellowness is not significant meaning that it does not affect product quality characteristics.

Thus, by manufacturing jerky using duck meat according to the present invention, it is possible to produce high quality duck jerky which is inexpensive in terms of price and superior in nutrition. In the present invention, as a pretreatment for making duck jerky, duck meat is immersed in a medicinal herb extract, and cyclodextrin is used instead of a phosphate as a food additive to improve the texture of the jerky while eliminating the odor peculiar to the duck. By using honey, it is possible to effectively control the microbial growth while controlling the water activity of the jerky to improve the texture. It is also possible to use a natural pigment such as cochineal pigment, paprika, blueberry, beet or praecycnose instead of conventional nitrite, a combination preparation of celery powder and nitrate reducing bacteria and using a yeast powder-containing flavor instead of MSG, It is possible to control the water activity roll so as to give a proper chewing feeling while maintaining the red color of the red color. Therefore, the duck jerky according to the present invention can be used not only to increase the income of the duck farm but also to satisfy the desire of the consumers who prefer the functional food of the national health and the high added value by using the nutritious and cheap duck meat, It is expected to be possible.

Claims (9)

A method for producing duck jerky, comprising the steps of:
(S1) washing in duck meat running water;
(S2) dipping the duck meat washed in the herbal medicine extract solution for 5 to 10 hours, and then removing the duck meat;
(S3) pulverizing the duck meat obtained above;
(S4) 0.2-1 parts by weight of cyclodextrin is added to 100 parts by weight of the ground duck meat; 5 to 15 parts by weight of honey; 1 to 3 parts by weight of a natural coloring matter; And 0.1 to 0.8 parts by weight of a nitrate reducing bacteria preparation, followed by aging;
(S5) molding and filling the aged duck junior material; And
(S6) drying and cooling the shaped and filled duck jerky moldings. The method according to claim 1,
Wherein the duck meat is duck fat meat. The method according to claim 1,
In step (S2), the herbal medicine extract solution is mixed with mulberry, mugwort, Gugija, Hwanggi, Angelica japonica, Bombyx mori, Oryza sativa, Araliaceae, Araliaceae, Araliaceae, Jujube and jujubes and boiled in 8 to 12 times volume of water for 1 to 3 hours Wherein the duck jerky is obtained by cooling the duck jerky. The method according to claim 1,
Wherein the duck meat is ground to a size of 5 to 10 mm in the step (S3). The method according to claim 1,
Wherein the smoke oil is further added in an amount of 0.05 to 0.1 part by weight based on 100 parts by weight of duck meat in the step (S4). The method according to claim 1,
Wherein the natural pigment is at least one selected from the group consisting of cochineal pigment, paprika powder, bitumen powder, blueberry powder and paetosan powder in the step (S4). The method according to claim 1,
Nitrate-reducing bacteria formulation in said step (S4) is a micro Rhodococcus (Micrococcus) spp, Streptococcus (Streptococcus) sp or Staphylococcus (Staphylococcus) in strains with Chinese cabbage, radish, spinach, lettuce, potato, carrot or celery Wherein the mixture is a mixed nitrate reductase complexing agent. The method according to claim 1,
In the step (S6), drying is carried out at 78 to 80 DEG C for 5 to 15 minutes; 25 to 35 minutes at 73 to 75 占 폚; 80 to 100 minutes at 64 to 66 占 폚; And at a temperature of 54 to 56 DEG C for 200 to 230 minutes. A duck jerky produced according to the method of any one of claims 1 to 8.

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