KR20180033657A - Processing methods of dry meat products and puffed processed meat products by the same - Google Patents

Abstract

The present invention provides a method for producing dry meat products which includes: (a) a raw meat preparing step of forming raw meat by receiving raw materials and removing foreign materials from the raw materials, pulverizing the raw meat into a predetermined size, and mixing the pulverized raw meat with curing solutions; (b) a raw meat aging step of aging the raw meat material by sealing the raw meat after the preparing step; (c) a jerked meat forming step of forming the raw meat passing through the aging step to a thickness of 5 mm to 12.5 mm using a mold; (d) a jerked meat heating step of heating the raw meat passing through the forming step at 90 to 100 degrees centigrade for six to seven hours using a hot air drying method; and (e) a product cooling step of naturally cooling the jerked meat passing through the heating step in a space without the inflow of external air at room temperature. The moisture content of the dry meat product competed through the cooling step (e) is 20% to 55%. Accordingly, the present invention can provide a puffed meat product with high sensory characteristics such as taste, flavor, and texture.

Description

Process for the production of dry meat products and expanded meat products produced thereby. {Processing methods of dry meat products and puffed processed meat products by the same}

The present invention relates to a method for producing a dry meat product having a constant moisture content using raw meat. Further, the present invention relates to a method for producing a meat product, which is produced by the method, by a microwave oven, into a puffed meat product having excellent taste, flavor, texture and other sensory characteristics.

In general, jerky has been used for a long time since the slice of raw meat was dried and dried. The texture of the jerky can vary depending on the moisture content, as in other intermediate moisture products, and thus the drying process in the jerky manufacturing process has been recognized as very important.

Conventional methods for drying jerky have been mainly used for drying by solar heat and wind, but hot air drying is used for manufacturing commercial products. The hot air drying method is a method in which the food is put on a shelf or a tray and is put into a drying chamber and dried by hot air, and the temperature and wind speed of the hot air should be appropriately adjusted according to the type and condition of the food. Further, the texture and the like of the beef jerky are determined according to the drying conditions. In the case of the excessively dried beef jerky, the beef jerky is too hard or tough.

KR registration 1302670 (2013.08.27)

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and an object of the present invention is to provide a method for producing a dry meat product having a good moisture content and a puffed meat product for microwave cooking.

In order to achieve the above object, there is provided a method of preparing a raw meat, comprising the steps of: (a) preparing raw meat by removing raw materials from the raw material to form raw meat, grinding the raw meat to a predetermined size, (b) aging the raw meat material by sealing the raw meat after the preparing step; (c) shaping the raw meat after the aging step to a thickness of 5 mm to 12.5 mm using a mold; (d) heating the raw meat having passed through the forming step by using a hot air drying method at 90 to 100 캜 for 6 to 7 hours; And (e) cooling the jerky which has undergone the heating step by allowing the jerky to naturally cool to a room temperature in a space free from external air; , And the moisture content of the dry meat product obtained through the cooling step (e) is 20% to 55%.

The meat meat product produced according to the dry meat meat product manufacturing method of the present invention provides a puffed meat meat product excellent in taste, flavor, texture and other sensory characteristics through microwave cooking.

1 is a process diagram showing a method for producing a dry meat product according to the present invention.
2 is a photograph showing jerky prepared according to Example 1 of the present invention.
FIGS. 3 to 5 are graphs showing changes in brightness, hardness, and shearing force according to the heating temperature of the jerky prepared according to Example 2 of the present invention.
FIGS. 6 to 7 are graphs showing changes in shear force and hardness values of jukbuk prepared according to Example 2 of the present invention with heating time. FIG.
FIGS. 8 to 11 are graphs showing changes in shear force, hardness, cohesion, and elasticity to compare jerky produced according to Example 3 of the present invention before and after heating in a microwave oven.
12 is a photograph showing jerky produced according to Example 4 of the present invention.

The present invention relates to a method of manufacturing a dry meat product, comprising the steps of: (a) preparing raw meat by removing foreign substances from the raw material to form raw meat, grinding it to a predetermined size, and mixing the raw meat with a salt solution; (b) aging the raw meat material by sealing the raw meat after the preparing step; (c) shaping the raw meat after the aging step to a thickness of 5 mm to 12.5 mm using a mold; (d) heating the raw meat having passed through the forming step by using a hot air drying method at 90 to 100 캜 for 6 to 7 hours; And (e) cooling the jerky which has undergone the heating step by allowing the jerky to naturally cool to a room temperature in a space free from external air; , And the moisture content of the dry meat product obtained through the cooling step (e) is 20% to 55%.

In the step (c), the beef jerky can be made into a stick type.

In addition, the stick-type expandable beef jerky can be produced according to the above-described production method.

The stick-type expandable beef jerky can be produced by heating for 6 hours. The stick-type expanded beef jerky produced according to the above-described manufacturing method can be consumed by heating for 15 seconds to 25 seconds in a microwave oven.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Prior to this, terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms, and the inventor should appropriately interpret the concepts of the terms appropriately It should be interpreted in accordance with the meaning and concept consistent with the technical idea of the present invention based on the principle that it can be defined.

Therefore, the embodiments described in this specification and the configurations shown in the drawings are merely the most preferred embodiments of the present invention and do not represent all the technical ideas of the present invention. Therefore, It is to be understood that equivalents and modifications are possible.

As shown in FIG. 1, the dry meat product manufacturing method of the present invention comprises the steps of: (a) preparing raw meat by removing raw materials, removing raw materials, shaping the raw meat, pulverizing the raw meat to a predetermined size, (b) aging the raw meat material by sealing the raw meat after the preparing step; (c) shaping the raw meat after the aging step to a thickness of 5 mm to 12.5 mm using a mold; (d) heating the raw meat having passed through the forming step by using a hot air drying method at 90 to 100 캜 for 6 to 7 hours; And (e) cooling the jerky which has undergone the heating step by allowing the jerky to naturally cool to a room temperature in a space free from external air; , And (e) the moisture content of the dry meat product obtained through the cooling step may be 20% to 55%.

More specifically, (a) preparing raw meat includes a raw meat shaping step of shaping the raw meat by removing the fat, connective tissue and bone fragments of the raw material by wearing the raw material.

In addition, the raw meat that has been subjected to the shaping step is cut into a predetermined size of 2 mm to 3 mm and then pulverized. The pulverized raw meat and the drench solution are mixed in a blender for 20 to 30 minutes . Here, it is preferable to mix the drench solution with the raw meat after the crushing step while checking the mixing well in a blender.

Next, (b) aging of the raw meat material is carried out by (a) preparing raw meat, sealing the raw meat mixed with the saline solution with vinyl so as to prevent the inflow of external air, and then refrigerating at a temperature of 2 to 4 For 20 hours to 24 hours, more preferably for 24 hours.

Next, (c) shaping jerky comprises shaping the jerky into a predetermined thickness using a preformed molding frame of the raw meat after the aging step. Here, the thickness of the jerky is formed to a thickness of 5 mm to 12.5 mm, preferably 10 mm to 12.5 mm.

When the thickness of the molded jerky is less than 5 mm, the moisture is rapidly evaporated, the moisture content is lowered, the color of the surface becomes darker and the brightness value becomes lower, so that the sensory acceptance may be low. When the thickness is more than 12.5 mm, hardness, elasticity, The texture and shear force may be reduced.

Particularly, when the jerky is formed into a thickness of 10 mm to 12.5 mm, the jerky having excellent sensory characteristics such as texture and appearance color can be produced.

The raw meat having been subjected to the juken forming step can be dried by heating the jukkoon using a hot air drying method.

More specifically, it can be heated at a temperature of 90 ° C to 100 ° C for 4 hours to 10 hours, and preferably at a temperature of 100 ° C for 6 hours to 7 hours using the combi steamer function of a convection oven. By controlling the moisture content of the jerky through the above-described heating time and temperature control, it is possible to produce a crisp, crispy jerky.

If the heating temperature is lower than 90 ° C, the texture and color of the surface may be pale and the consumer's preference may be deteriorated in the appearance evaluation. If the heating temperature is higher than 100 ° C, the product may be rusted.

If the heating time is less than 4 hours, the consumer's preference for the appearance (yellowing degree, redness degree), texture and shearing force of the manufactured product may be deteriorated. If the heating time is more than 7 hours or more than 8 hours, And can exhibit stiff and rigid product characteristics.

Particularly, when the heating time is less than 6 hours, the brightness may be low and the texture may be deteriorated.

On the other hand, when the raw meat is heated for 6 hours, a sticky puffed beef jerky product, which will be described later, can produce a product having increased texture with a hard texture and a soft texture.

Next, the dry meat product thus produced is subjected to a cooling step (e), and it is preferable that the cooling step is performed by natural cooling for 4 hours or more at a room temperature in a space free from external air.

The dry meat product prepared through the above steps may contain a moisture content of 20% to 55%, preferably 30% to 50%, more preferably 30% to 40% have.

If the moisture content is less than 30%, it may have a hard texture when heated in a microwave oven. If the moisture content is more than 50%, the oven may have an unfavorable mouthfeel during heating of the microwave oven.

Therefore, the wet jerky having a moisture content suitable for the expanded jerky for microwave cooking can be produced through the above-described manufacturing process.

Meanwhile, the stick-type expanded jerky can be manufactured through the above-described steps, and (c) the stick-shaped jelly can be produced in the jelly-shaping step.

It is preferable that the jerky prepared in stick form is heated in a microwave oven for 15 seconds to 25 seconds, more preferably for 20 seconds.

As a result of measuring the shear force, the hardness, the cohesiveness and the elasticity of the stick-type compressed jerky produced through the above steps, the jerky passed through the molding step was heated for 6 hours to 7 hours, more preferably for 6 hours It is possible to produce a product with a soft flavor, such as a hard outer surface and a snack.

Hereinafter, the present invention will be described more specifically by way of examples.

However, the scope of the present invention is not limited by the embodiments described below.

< Example 1 > Manufacture of dry meat products

After removing the fat, connective tissues and bone fragments attached to the Fuji using the white pork fuji produced in Jeju Island, the trimmed raw meat was placed on a 3 mm diameter plate (TC-22 Plate 3 mm) of a crusher (TC-22 Elegant Plus mincer) ) Was cut into a predetermined size and pulverized. The crushed meat was put into a mixer (MX-20, 20 kg), and the drip medium was evenly mixed to confirm that the crushed meat and the drench solution were mixed well and mixed for 30 minutes. , And the raw meat was prepared by aging in a refrigerator at 2 ~ 4 ° C for 24 hours.

The prepared raw meat was put into a preformed mold and molded into a width of 15 cm, a length of 15 cm and a thickness of 5, 7, 10 and 12.5 mm, respectively, and the product was cooled by heating at 100 ° C. for 6 hours using the combi steamer function of a convection oven . A photograph of the prepared jerky is shown in Fig.

As a result of measuring lightness, redness, yellowness, shear force, texture and moisture content of the manufactured product as described above, the increase in thickness increased the moisture content of the product, and when the thickness was thin, Raw water evaporated quickly, moisture content was lowered, surface color became darker and brightness value was measured lower. In addition, low moisture content had a negative effect on the texture of consumers because it affected texture.

Therefore, considering the characteristics of the product and the moisture content, the product can be dried at 100 ° C for 6 hours to 7 hours to produce a product having a thickness of 10 mm or 12.5 mm.

Particularly, it was measured to contain a moisture content suitable for stick-type expanded jerky to be described later.

The moisture content of the manufactured product was measured and the results are shown in Table 1 below.

Product thickness 5mm 7mm 10mm 12.5 mm Water content (%) 19.90 ^b + 4.14 24.94 ^b ± 4.97 34.88 ^ab ± 5.93 41.21 ^a ± 19.12

< Example  2> Determination of optimum heating temperature and heating time for dry meat production

The heating temperature (100 ° C) and the heating time (6 to 7 hours) of the jerky prepared to a thickness of 12.5 mm, which is the experimental condition confirmed from the above Example 1, including the water content suitable for the stick- In order to confirm the suitability, the heating temperature was divided into 80 ° C. and 100 ° C. to carry out the experiment. Here, the product was heated to a temperature higher than 100 ° C., which was inadequate. As a result, the test was conducted at 80 ° C. and 100 ° C. The heating time was divided into 5, 6, 7, 8, and 9 hours.

As a result of measuring the yield and salinity (Table 2), surface color (brightness), shear force and hardness (Table 3, Fig. 3 to Fig. 5) according to heating temperature, the brightness value after heating at 80 캜 for 6 hours to 9 hours 50 ~ 62, and the surface color was pale. The shear force and hardness value were measured to be less than 10, which showed a poor texture and decreased the consumer 's preference in appearance evaluation and texture. Therefore, it was confirmed that the heating temperature was 90 占 폚 to 100 占 폚, more preferably 100 占 폚.

The heating temperature was fixed at 100 占 폚 and the yield and salinity (Table 4), lightness / redness / yellowness (Table 5), shear force and hardness (Figs. 6 and 7) It was confirmed that heating for 6 to 7 hours was suitable for the heating time, considering the result, yield, product color (lightness / redness / yellowness), texture and shearing force.

Here, the yield is the weight excluding the machining loss that occurs to the initial forming weight after heating, as shown in the following equation (1).

Hour (hour) yield(%) Salinity (%) 80 ℃ 100 ℃ 80 ℃ 100 ℃ 6 68.8 ± 15.11 42.00 ± 20.14 1.00 ± 0.05 3.00 ± 0.15 7 69.2 ± 20.15 40.00 + - 7.15 2.00 + - 0.50 3.50 + - 0.71 8 63.2 ± 10.11 38.80 ± 15.14 3.00 0.70 3.50 + - 0.71 9 62.4 ± 23.45 37.20 ± 11.32 2.00 0.33 2.50 + - 0.71

Hour (hour) brightness Hardness Shear force 80 ℃ 100 ℃ 80 ℃ 100 ℃ 80 ℃ 100 ℃ 6 62.30 ± 0.91 45.34 + - 8.88 7.23 ± 1.36 11.96 ± 3.03 8.42 ± 0.95 17.01 + - 1.95 7 59.28 + - 0.74 43.29 + - 8.82 8.17 ± 1.12 15.18 + - 2.49 10.36 ± 1.11 16.56 ± 3.35 8 57.95 ± 1.67 42.97 ± 6.17 9.27 ± 1.63 13.99 ± 2.87 10.36 + - 1.72 15.87 + - 4.14 9 49.34 ± 0.18 40.61 + - 5.31 10.67 ± 1.16 20.40 ± 9.26 13.73 + - 1.42 26.04 + - 6.82

Hour (hour) yield Salinity (%) 5 45.20 ± 11.69 3.00 0.55 6 55.40 ± 18.95 2.33 ± 1.15 7 54.60 ± 20.65 3.00 ± 1.00 8 51.00 ± 17.25 3.33 ± 0.58 9 49.80 ± 17.82 2.33 ± 0.58

Hour (hour) brightness Redness Yellowness 5 47.05 8.39 7.35 ± 3.22 20.53 + - 2.45 6 46.99 + - 11.02 6.21 ± 3.69 16.39 ± 3.87 7 48.62 ± 10.61 6.14 ± 3.09 14.46 ± 5.12 8 47.96 + - 8.98 6.50 ± 2.78 15.26 ± 5.32 9 43.52 + - 6.06 7.10 + 1.81 14.38 ± 6.11

< Example  3> For microwave  Manufacture of stick-shaped puffed jerky

In order to further increase the flavor of the raw meat prepared according to the method of Example 1 and to cook the stick-type expanded jerky to be consumed by heating in a household microwave oven (700W) generally used for 20 seconds in order to maximize the texture, The prepared raw meat was slaughtered using a sausage stuffer to form 1.2 cm long, 10 cm long and 12.5 mm thick, and the product was completed at the temperature of 100 ° C for 3, 4, 5, 6, 7, After heating the microwave oven, the characteristics of the product were examined.

As a result of measuring the shear force (Table 6), hardness (Table 7), cohesiveness (Table 8) and elasticity (Table 9), when the heating time was 3 ~ 5 hours, the measurement values before and after microwave heating were 12 ~ 15 To 42 ~ 45. This is because the moisture content is high, and when the microwave oven is heated, the water hardens as the water evaporates rapidly.

Also, as shown in Figs. 8 to 11, when the heating time was 6 hours as a result of the hardness measurement, the before and after heating of the microwave oven was largely changed, but the shearing force, cohesiveness and elasticity showed no decrease or change.

This is due to the sharp increase in hardness, but the cohesiveness and elasticity are reduced rather than maintaining the high hardness while the product is being consumed. After the first chewing, the same softness as before the microwave heating is maintained .

Therefore, the heating time for drying the pelletized jerky for microwave oven was found to be suitable for 6 hours.

time Shear force Microwave oven After microwave oven 3 12.51 + - 5.21 41.40 ± 15.14 4 12.99 + - 3.38 45.85 ± 20.17 5 13.51 + - 2.21 27.28 +/- 12.02 6 17.01 + - 5.22 16.74 ± 6.67 7 16.56 ± 5.83 17.75 + 8.87 8 15.87 ± 3.34 46.49 + - 18.94 9 26.03 占 10.11 27.32 + - 5.64

time Hardness Microwave oven After microwave oven 3 11.90 + - 2.34 18.31 ± 5.11 4 14.53 + - 5.69 33.70 +/- 10.77 5 11.34 + - 4.69 26.53 + - 10.55 6 11.95 ± 7.10 46.99 ± 19.78 7 15.18 ± 6.31 56.16 ± 32.11 8 13.98 ± 3.77 27.87 ± 10.11 9 20.39 ± 14.19 56.74 ± 20.15

time Coherence Microwave oven After microwave oven 3 0.45 ± 0.06 0.36 + 0.04 4 0.43 + - 0.05 0.43 + 0.06 5 0.46 ± 0.06 0.42 + 0.07 6 0.44 ± 0.05 0.39 + 0.02 7 0.44 ± 0.05 0.35 + 0.02 8 0.42 + 0.07 0.43 + 0.07 9 0.43 + 0.08 0.34 ± 0.01

time Resilience Microwave oven After microwave oven 3 8.33 + - 0.50 8.82 ± 0.45 4 7.67 ± 0.81 8.03 + - 0.69 5 8.48 ± 0.98 8.24 ± 0.78 6 8.40 0.95 8.00 ± 0.99 7 7.98 ± 0.55 7.70 + - 0.14 8 8.52 + 0.76 8.01 + - 0.45 9 8.72 ± 0.77 8.88 ± 0.65

< Example  4> Sensory evaluation of stick-shaped puffed jerky prepared

The product prepared from the above Example 3 is shown in Fig. Further, the product thus prepared by heating for 6 to 7 hours as described above was subjected to sensory evaluation before and after heating in a microwave oven.

The sensory evaluation was performed by using the 7 - point absolute scale method for five trained adult men and women panels of 20 ~ 50 age group.

As a result, all items such as color, taste, aroma, and texture after microwave heating showed higher preference and higher overall preference than before microwave heating.

The results are shown in Table 10 below.

Sample color incense flavor Texture Overall preference Before microwave heating 5.3 4 4 4.5 3.6 After microwave heating 5.3 5.3 5 4.7 4.8

Claims (4)

(a) a raw meat preparation step of preparing a raw meat by removing the foreign materials of the raw material by wearing a raw material, pulverizing the raw meat to a predetermined size, and mixing the raw meat with a bodily fluid;
(b) aging the raw meat material by sealing the raw meat after the preparing step;
(c) shaping the raw meat after the aging step to a thickness of 5 mm to 12.5 mm using a mold;
(d) heating the raw meat having passed through the forming step by using a hot air drying method at 90 to 100 캜 for 6 to 7 hours; And
(e) cooling the jerky which has undergone the heating step so that the jerky is allowed to naturally cool to a room temperature in a space free from external air; / RTI &gt;
Wherein the moisture content of the dry meat product obtained through the cooling step (e) is 20% to 55%.
The method according to claim 1,
And (c) the beef jerky is formed into a stick shape.
The stick-type expanded jerky produced according to claim 2.
The method of claim 3,
Wherein said stick-shaped expanded jerky is prepared by heating for 6 hours and then heated for 15 seconds to 25 seconds in a microwave oven to be ingested.

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