KR20190047832A - The manufacturing method of a snack comprising a low moisture jerky - Google Patents

Abstract

The present invention relates to a method for producing low moisture jerky and a production method of a snack using the low moisture jerky obtained by the method. According to the present invention, the moisture transfer between the snack and the jerky can be eliminated by controlling the moisture of the jerky, thereby capable of producing the snack having a crispy texture without a damp texture.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for producing a snack containing low-

The present invention relates to a method for producing a snack containing low moisture jerky and for producing a snack having a crispy texture.

In general, jerky refers to dried beef, such as beef and thinly sliced meat, dried, and is characterized by low calories and weight compared to the rich protein content.

A typical jerky preparation method is to prepare a beef or pork meat by slicing the beef or pork loin or the hind part of the beef thinly, seasoning and aging, drying it at a high temperature for a long time, and containing 20 ~ 25% of moisture content.

In Korea, there are many kinds of sprouts (thickly sliced and dried in a large amount of seasoning), spinach (seasoned with minced meat and dried in the sun, with jujube and cloisonne knife), jumbo (beef with nubian rice, ), Potatoes and beef jam are mainly used for beef. These jerky are also dry and intermediate moisture meat (IMM), which are used in jerky in North America, charqui in South America, bunderfleisch in Europe, koppa, speck) are also being produced and consumed.

In other words, such jerky is mainly used for outdoor snacking which is rich in protein, easy to store and carry, and is mainly used for adult snacks, mountain climbing, fishing, etc. since it uses lean meat having a high lean meat content .

In addition, since the fat is removed naturally during the process of drying the meat, the interest in the well-being has increased recently, and consumption is continuously increasing as it is becoming a favorite food to be enjoyed by both sexes.

Meanwhile, a brief description of a production method of ball confectionery containing nuts (for example, peanuts) and the like can be made by mixing the fructose solution such as starch and wheat flour to coat the surface of the peanut, And then adding seasonings, pigments, etc., and baking at a predetermined temperature or frying in oil to produce ball confectionery containing peanuts therein.

In manufacturing snack coated with beef jerky, a typical beef jerky having a water content of 20% to 25% is processed into small pieces to produce a ball jelly such as the above, from jerky having a high moisture content due to a low moisture content (not more than 5% Moisturisation occurs as a snack, and as a result, the snack sweets that become moist become damp without maintaining crispy texture any longer. For this reason, there is a limit in coating snacks using jerky as it is.

Therefore, it would be highly appreciated to develop new snack cookies coated with ball-shaped snacks using peanuts by making such joyful and scientifically grounded jerky small.

Korean Patent Laid-Open Publication No. 10-2017-0098631 " Multi-step drying method of jerky using hot hot air & Korean Patent Registration No. 10-0988366 entitled " Method for manufacturing ball cake using sunflower seeds "

An object of the present invention is to provide a method of manufacturing a snack coated with bean jam on its surface by preventing moisture transfer between juncoe and snack from occurring, thereby maintaining crisp texture of the snack.

However, the object of the present invention is not limited to the above-mentioned object. The objects of the present invention will become more apparent from the following description, which will be realized by means of the appended claims and their combinations.

The method for producing low-moisture jerky according to the present invention comprises the steps of obtaining milled meat by molding and cutting kneaded meat and drying the milled meat to obtain jerky grits having a moisture content of 8 wt% to 10 wt% .

The kneaded meat may be one selected from the group consisting of seasonings, preservatives, and combinations thereof, and may be cured.

The crushed meat may be obtained by injecting the kneaded meat with a diameter of 1 mm to 3 mm and cutting it to a length of 1 mm to 3 mm.

The jerky grits may be obtained by first drying the ground meat at 85 ° C to 100 ° C for 3 hours to 4 hours and then secondary drying at 60 ° C to 80 ° C for 3 hours to 5 hours.

A method for preparing a snack containing low-moisture jerky according to the present invention comprises the steps of preparing a semi-finished product of a snack coated with sugar solution containing sugar on the surface, providing jerky grit on the sugar solution, And roasting the semi-finished product of the snack provided by Ritz.

The semi-finished product of the snack may be coated with a sugar solution on the surface of a core of a predetermined shape.

The step of providing the jerky grits may be to provide the jerky grits in an amount of 1 wt% to 5 wt% based on 100 wt% of the snack.

The roasting may be to bake the semi-product of the snack provided with jerky grits at 140 ° C to 170 ° C for 15-20 minutes.

The snack may have a water content of greater than 1 wt% and less than 5 wt%.

The snack containing the low moisture jerky according to the present invention has a crispy texture because moisture transfer does not occur from the jerky to the snack.

In addition, the snack including the low moisture jerky according to the present invention has a new texture that can not be felt in the existing snack since the snack's unique crispy texture and the jerky of the jerky are combined.

However, the effects of the present invention are not limited to the effects mentioned above. It should be understood that the effects of the present invention include all reasonably possible effects in the following description.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic illustration of a method for producing low moisture jerky according to the present invention.
Figure 2 shows a simplified view of a method of making snacks comprising low moisture jerky according to the present invention.
3 is a photograph of a snack containing low moisture jerky according to Example 1;

BRIEF DESCRIPTION OF THE DRAWINGS The above and other objects, features, and advantages of the present invention will become more readily apparent from the following description of preferred embodiments with reference to the accompanying drawings. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that this disclosure will be thorough and complete, and will fully convey the concept of the invention to those skilled in the art.

Like reference numerals are used for like elements in describing each drawing. In the accompanying drawings, the dimensions of the structures are shown enlarged from the actual for the sake of clarity of the present invention. The terms first, second, etc. may be used to describe various components, but the components should not be limited by the terms. The terms are used only for the purpose of distinguishing one component from another. For example, without departing from the scope of the present invention, the first component may be referred to as a second component, and similarly, the second component may also be referred to as a first component. The singular expressions include plural expressions unless the context clearly dictates otherwise.

In this specification, the terms "comprises" or "having" and the like refer to the presence of stated features, integers, steps, operations, elements, components, or combinations thereof, But do not preclude the presence or addition of one or more other features, integers, steps, operations, components, parts, or combinations thereof. Also, where a portion such as a layer, film, region, plate, or the like is referred to as being "on" another portion, this includes not only the case where it is "directly on" another portion, but also the case where there is another portion in between. On the contrary, when a part such as a layer, film, region, plate or the like is referred to as being "under" another part, it includes not only the case where it is "directly underneath" another part but also another part in the middle.

Unless otherwise specified, all numbers, values, and / or representations that express the amounts of components, reaction conditions, polymer compositions, and combinations used herein are intended to include those numbers It should be understood that in all cases the term " about " is to be construed as an approximation reflecting the various uncertainties of the measurement. Also, where a numerical range is disclosed in this specification, such a range is contiguous and includes all values from the minimum value of this range to the maximum value including the maximum value, unless otherwise indicated. Further, when such a range refers to an integer, all integers including the minimum value to the maximum value including the maximum value are included unless otherwise indicated.

In the present specification, when a range is described for a variable, it will be understood that the variable includes all values within the stated range including the end points described in the range. For example, a range of " 5 to 10 " may include any subrange, such as 6 to 10, 7 to 10, 6 to 9, 7 to 9, etc., as well as values of 5, 6, 7, 8, 9, And will also be understood to include any value between integers that are reasonable within the scope of the stated ranges such as 5.5, 6.5, 7.5, 5.5 to 8.5 and 6.5 to 9, and so on. Also, for example, a range of " 10% to 30% " may range from 10% to 15%, 12% to 12%, as well as all integers including values of 10%, 11%, 12%, 13% And any arbitrary integer within the range of ranges described, such as 10.5%, 15.5%, 25.5%, and the like, including any subranges such as 18%, 20%

1 schematically shows a method for producing a low moisture jerky according to the present invention. The method comprises the steps of preparing a raw material (S11), doughing the raw material to obtain kneaded meat (S12), forming and cutting the kneaded meat to obtain crushed meat (S13 And drying the ground meat to obtain beef jerky grits (S14).

The raw material may be a specific portion of beef or pork. But are not limited to, for example, beef rump, pork hips, or hind legs. Further, by using the above material in which at least 90% by weight of fat is removed, the flavor and texture of the beef jerky can be improved and the beverage can be stored for a long period of time.

Before the raw material is dyed, a further subdivision step may be added. The raw material can be sliced or cut to a predetermined size and thickness, and then kneaded with a knife to soften the meat.

Next, the raw material may be dredged to obtain kneaded meat (S12). The raw material is mixed with an additive such as seasoning selected from the group consisting of salt, soy sauce, pepper, sugar and a combination thereof, preservatives such as D-sorbitol solution and potassium sorbate, .

And aging may be further performed before forming and cutting the kneaded meat. By aging the additive so that the additive is evenly infused to the raw material, the kneaded meat can become softer.

The kneaded meat is formed and cut to obtain crushed meat (S13). The molding and cutting method is not particularly limited. For example, the kneaded meat is injection-molded using an injection machine having nozzles with a specific diameter, and then cut into a specific length to obtain crushed meat of a specific size.

Specifically, the crushed meat may be obtained by injection-molding the kneaded meat into a diameter of 1 mm to 3 mm, and cutting the resulting meat into a length of 1 mm to 3 mm.

The ground meat is dried to obtain jerky grits having a moisture content of 8 wt% to 10 wt% (S14).

Conventional common jerky has a moisture content of about 20% to 25% by weight. On the other hand, since the water content of the snack is about 5 wt% or less, when the jerky of high water content is supplied to the snack, the transfer of moisture from the jerky to the snack occurs. As a result, high-moisture snacks do not maintain their crispy texture.

The present invention is characterized in that jerky grits having a moisture content of 8 to 10% by weight are prepared by drying the crushed meat in a special method in order to overcome the limitations of the prior art.

The jerky grits may be obtained by first drying the ground meat at 85 ° C to 100 ° C for 3 hours to 4 hours and then secondary drying at 60 ° C to 80 ° C for 3 hours to 5 hours.

In the present specification, 'jugo grits' means a kind of jerky in a powder state, and its shape may be spherical, plate-like, polyhedral, or the like. In addition, since the jerky grits are dried by removing the moisture, the size of the jerky grits is smaller than that of the ground meat.

In the present invention, the ground meat is first dried at 85 ° C to 100 ° C for 3 hours to 4 hours and then secondarily dried at 60 ° C to 80 ° C for 3 hours to 5 hours, To 8% by weight to 10% by weight. If the temperature of the secondary drying exceeds 80 ° C, moisture can be easily removed. However, because the jerky itself is provided with excessive heat, the flavor can be deteriorated. As the secondary drying temperature is lower than the primary drying temperature It may be desirable to lower the temperature.

FIG. 2 is a schematic view illustrating a method of manufacturing a snack including a low moisture jerky according to the present invention. The method includes the steps of preparing a semi-finished snack product having a surface coated with sugar solution (S21), providing the jerky grits on the sugar solution (S22 , Roasting (S23), and seasoning / cooling / packaging (S24).

The semi-finished product of the snack may be coated with a sugar solution on the surface of a core having a predetermined shape (S21).

The core may be a nuts such as peanuts, almonds or the like; Seeds such as sunflower seeds and pumpkin seeds; Dairy products such as chocolate and cheese; It may also be a dough made from grain powder, such as wheat flour.

The shape of the core is not particularly limited, but may be spherical, plate-like, polyhedral, or the like. Also, the size is not limited, but it is preferable that the size is such that it can fit into one mouth for convenience of ingestion.

The semi-finished product of the snack is obtained by applying a sugar solution onto the surface of the core, and the sugar solution may be a sugar solution, sugar, syrup, etc. added to purified water, and salt may be further added if necessary. For example, by a dipping method, a spray coating method, a roller coating method, or the like.

The amount of the sugar solution to be applied is not particularly limited, but it may be preferable to coat the surface of the core in such an amount as to cover the whole surface of the core.

Next, the juniper grits may be provided in the sugar solution before the sugar solution is dried (S22). By providing jerky grits before the sugar solution is dried, it is possible to prevent the jerky grits from falling off. Further, the jugioh grits may be provided to prevent the jerky grits from falling, and then the sugar solution may be coated on the jerky grits again.

The method of providing the jerky grits is not particularly limited. For example, the jerky grits may be sprayed onto the semi-finished product of the snack, or the semi-finished product of the snack may be buried in the chamber in which the jerky grits are stored. It is also preferable that the juncture grits are provided so as to cover only a part of the semi-finished product surface of the snack.

The content of the jerky grits is preferably 1 wt% to 5 wt% based on 100 wt% of the snack containing the final product, low moisture jerky. If the content is less than 1% by weight, the amount of the beef jerky grits is insufficient and the effect thereof can not be obtained. If the content exceeds 5% by weight, the snack surface is covered with the beef jerky grits, There is a problem that the texture of snacks may become damp.

The snack containing the low-moisture jerky can be obtained by roasting the semi-finished snack provided with jerky grits at 140 캜 to 170 캜 for 15 minutes to 20 minutes (S23). The roasting conditions should be such that the final moisture content is less than 5% by weight and crisp texture and a chewy texture and flavor of jerky grits can be realized.

After the roasting, the flavor can be further improved by adding seasoning or the like, and a step of cooling and lyophilizing the product can be further performed (S24).

Hereinafter, the present invention will be described more specifically by way of specific examples. The following examples are provided to aid understanding of the present invention, and the scope of the present invention is not limited thereto.

Production Example 1 ~ 3

Beef was prepared as a raw material (S11). The raw material was dipped in salt and soy sauce to obtain kneaded meat (S21). The kneaded meat was aged for a certain period of time, passed through an injection die having a diameter of 1 mm to 3 mm, cut into a length of about 1 mm to 3 mm to obtain crushed meat (S13). The ground meat was first dried in an oven at about 85 캜 for about 3 hours and 30 minutes, and then dried in a drying oven at about 70 캜 for about 3 hours to 5 hours to obtain jerky grits.

Secondary drying time was adjusted to prepare juncture grits having a moisture content of 8 wt% (Production Example 1), 9 wt% (Production Example 2) and 10 wt% (Production Example 3), respectively.

Example 1 ~ 12

Peanuts were used as cores. The moisture content of the core was about 2% by weight. The surface of the core was coated with sugar solution to prepare a semi-finished snack product (S21). The jerky grits according to Preparation Examples 1 to 3 were sprayed onto the semi-finished snack coated with sugar solution (S22). The jerky grits content was about 3% by weight.

And then baked at about 140 ° C to 170 ° C for 15 minutes to 20 minutes to prepare snacks containing low moisture jerky corresponding to Examples 1 to 12. Specific conditions of each embodiment are shown in Table 1 below.

3 is a photograph of a snack containing the low-moisture jerky according to the first embodiment.

The moisture content of snacks containing low-moisture jerky according to Examples 1 to 12 was measured, and the results are shown in Table 1.

division Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Example 8 Example 9 Example 10 Example 11 Jerky moisture content (%) 8 9 10 Drying temperature (캜) 140 ° C 150 ℃ 160 ° C 170 ℃ 140 ° C 150 ℃ 160 ° C 170 ℃ 140 ° C 150 ℃ 160 ° C Drying time
(min) 18 18 18 15 18 18 18 17 20 20 18 Product moisture content (%) 4.8 4.5 4.0 4.0 5.0 4.8 4.6 4.0 5.0 4.8 4.5

Referring to Table 1, it can be clearly seen that the snacks of Examples 1 to 12 satisfying the conditions of the manufacturing method according to the present invention have a moisture content of 5% by weight or less.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be understood. It is therefore to be understood that the above-described embodiments are illustrative and non-restrictive in every respect.

Claims (9)

Forming and cutting the kneaded meat to obtain crushed meat; And
And drying the ground meat to obtain jerky jerky grits having a water content of 8 wt% to 10 wt%. The method according to claim 1,
Wherein the kneaded meat is selected from the group consisting of seasonings, preservatives, and combinations thereof. The method according to claim 1,
Wherein the crushed meat is produced by injecting the kneaded meat at a diameter of 1 mm to 3 mm and cutting the kneaded meat into a length of 1 mm to 3 mm. The method according to claim 1,
The jerky grits are used to grind the crushed meat
Primary drying at 85 [deg.] C to 100 [deg.] C for 3 hours to 4 hours;
Followed by secondary drying at 60 ° C to 80 ° C for 3 hours to 5 hours. Preparing a semi-finished product of a snack to which sugar solution containing sugar is applied on a surface thereof;
Providing the beef jellies of any one of claims 1 to 4 on the sugar solution; And
And roasting the semi-finished product of the snack provided with jerky grits. 6. The method of claim 5,
Wherein the semi-finished product of the snack comprises low-water jerky which is coated with a sugar solution on the surface of a core of a predetermined shape. 6. The method of claim 5,
Wherein the jerky grits are provided at 1 wt% to 5 wt% based on 100 wt% of the snack. 6. The method of claim 5,
Wherein the roasting comprises low-moisture jerky wherein the jerky grits bake the semi-finished product of the snack provided at 140 占 폚 to 170 占 폚 for 15 minutes to 20 minutes. 6. The method of claim 5,
Wherein the snack comprises a low moisture jerky having a moisture content of greater than 1 weight percent and not greater than 5 weight percent.

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