KR20200135597A - Method for preparing of duck jerky and duck jerky prepared thereby - Google Patents

Abstract

The present invention relates to a method for producing duck jerky and duck jerky produced thereby, wherein the method includes the steps of: (A) curing poultry meat; (B) mixing and aging a mixture of collagen and konjac and the cured poultry meat; and (C) vacuum-drying the aged poultry meat to produce jerky. Therefore, it is possible to produce soft and high-quality jerky while maintaining the red color of jerky without using synthetic nitrite.

Description

Method for preparing duck jerky and duck jerky prepared thereby {Method for preparing of duck jerky and duck jerky prepared thereby}

The present invention relates to a method for producing a poultry jerky which is soft and excellent in quality while maintaining a red color, and a technique related to a poultry jerky produced according to the method.

In general, jerky is a high-protein storage food made by aging raw meat in seasoning and then drying it in natural sunlight and shade. It contains a large amount of nutrients, and its consumption is increasing not only in Korea but also in the world due to its unique texture and flavor.

Jerky is a food that is small in mass and volume compared to its rich protein content and can be stored at room temperature.In Korea, it is a food product that can be stored at room temperature, such as sanpo (thickly sliced meat and dried in various seasonings), pyeonpo (seasoned with minced meat and dried in the sun). There are chilbo pyeonpo), yakpo (slicing beef in a marinated sauce and dried in the sun), jangpo and jerky ssam, etc., mainly made of beef, have been handed down.

Such jerky is advantageous in that it is convenient to store and store and can be easily edible, and it is useful as a highly nutritious food for growing children or adolescents, but jerky using beef or pork is expensive and is difficult to eat frequently.

In particular, beef and pork tenderloin has the advantage of being significantly lower in fat content and softer than other parts, so it is suitable as raw meat for jerky, but the price is higher than other parts, so it is limited to use in jerky production.

Therefore, when manufacturing beef and pork jerky, the price is cheaper than other parts, but there is less risk of rancidity during drying or storage, and there are less tendons and fascias, so that the hip meat is mainly used with good chewiness and a high lean meat ratio.

The texture of the beef jerky is one of the most important factors for consumers to perceive quality. Factors affecting this texture include temperature (Arnau et al., 1997), salt addition (Arnau et al., 1998), time (Ruiz-Carrascal et al., 1998), and moisture content (1998) during the manufacturing process of jerky. Ruiz-Carrascal et al., 2000; Virgili et al., 1995). However, it is the reality of the industry that the quality of jerky is not uniform for each manufacturer because the domestic jerky manufacturing technology has not yet been accurately presented as the process and the drying system is not well equipped.

Drying is a universal method that has been carried out for the longest time in the world among food preservation methods, and the scientific principle of food preservation is to remove moisture so that enzymes cannot contact or react with food. Intermediate Moisture Food (IMF) is basically a food using the principle of inhibiting the growth of microorganisms by lowering water activity by drying. Jerky is a technology called hurdle technology in its manufacturing process, and salt, nitrite, pH, redox potential, drying, packaging, etc. are continuously applied to the inhibition of decaying microorganisms. It can be said to be an applicable food.

On the other hand, ducks have been known to be effective for stroke, high blood pressure, neuralgia, arteriosclerosis, obesity, weakness, tuberculosis, and gastrointestinal diseases from ancient times, and because they contain strong detoxifying agents in their bodies, they can easily die even if they eat poisons such as lye or hydrochloric acid. It has a lot of salt in the body, so it has strong resistance to disease. In oriental medicine, when using such a duck as a drug, it is known that, in addition to the above-described efficacy, it removes inflammation and makes new flesh sprout, removes blood stagnation, inflammation, and pus accumulated in the body, and clears blood. In addition to these effects, duck meat is a meat material with high added value, with the advantage of being cheaper than beef and pork.

Most of these duck meat are products in the form of smoked ham, and when the smoked duck ham is manufactured, the bones of the duck meat are boned and used in the form of whole meat, but it is attached to the inside of the breast meat. Most of the duck tenderloin is separated during processing. Since most of the separated duck tenderloin is discarded or used as feed, there is a demand for a technology capable of processing the duck tenderloin having a uniform shape and thickness.

Korean Patent Registration No. 1733590 Korean Registered Patent No. 1247559

It is an object of the present invention to provide a method for producing poultry jerky which is soft and excellent in quality while maintaining red color.

Another object of the present invention is to provide a poultry jerky prepared according to the above manufacturing method.

Another object of the present invention is to provide a method of manufacturing aged poultry meat that is soft and excellent in quality while maintaining red color.

The method of producing poultry jerky of the present invention for achieving the above object comprises the steps of (A) curing poultry meat; (B) mixing and aging a mixture of collagen and konjac and the cured poultry meat; And (C) vacuum drying the aged poultry meat to prepare a jerky.

The poultry meat is at least one type of duck meat selected from the group consisting of duck tenderloin meat, duck fillet meat, and duck leg meat; Or it may be one or more types of chicken meat selected from the group consisting of chicken breast meat, chicken leg meat, and chicken wing meat.

The step of curing in step (A) may include adding poultry meat, nitrite, and curing material to a tumbler and then tumble to infiltrate the cured material into the poultry meat.

The nitrite may be a natural nitrite or a synthetic nitrite.

The natural nitrite may be a natural nitrite derived from spinach.

The spinach-derived natural nitrite is mixed with distilled water and powder obtained by lyophilizing spinach, and stirring at 20 to 28° C. at 50 to 200 rpm to prepare a spinach extract; Fermenting at 20 to 35° C. for 15 to 95 hours by adding sugar and Lactobacillus farciminis (KCTC 3618) to the spinach extract; And irradiating the fermented spinach fermented product with UV or pasteurizing; may be obtained.

The pasteurization may be performed at a low temperature of 60 to 65°C.

The sugar may be sucrose or glucose.

In the step (A), the curing material may include at least one selected from the group consisting of beef seasoning, sugar, refined salt, vitamin C, smoked duck seasoning, black pepper, onion powder, garlic flavor seasoning, and ginger powder.

In the step (A), the mixture of poultry meat, nitrite, and curing material may be tumbled for 50 to 100 minutes at a vacuum degree of 0.3 to 1.5 bar.

The mixture of collagen and konjac in step (B) may be a mixture of collagen and konjac in a weight ratio of 8:2 to 4:6.

The mixture of collagen and konjac in step (B) may be a mixture of collagen and konjac in a weight ratio of 6:4 to 4:6.

Nitrite may be contained in an amount of 5 to 30 parts by weight based on 100 parts by weight of the mixture of collagen and konjac in step (B).

Nitrite may be contained in an amount of 10 to 15 parts by weight based on 100 parts by weight of the mixture of collagen and konjac in step (B).

The mixture of collagen and konjac in step (B) may be used in a weight ratio of 0.05 to 0.5 based on 100 parts by weight of poultry meat.

The aging in step (B) may be performed at 5 to 15° C. for 22 to 30 hours.

In the step (C), vacuum drying may be performed at 75 to 90° C. for 2 to 5 hours.

In addition, the poultry jerky of the present invention for achieving the other object described above can be prepared according to the above manufacturing method.

In addition, the method for producing aged poultry meat of the present invention for achieving the above-described another object comprises: adding poultry meat, nitrite, and cured material to a tumbler and then tumbled to infiltrate the cured material into the poultry meat; And mixing and aging the tumbling poultry meat with a mixture of collagen and konjac.

The mixture of collagen and konjac may be a mixture of collagen and konjac in a weight ratio of 8:2 to 4:6.

The poultry jerky of the present invention maintains the red color of jerky even when natural nitrite is used. In particular, the mixture of natural nitrite, collagen and konjac is used together, so it is soft and has moderate water activity, so it has excellent microbial stability and low heating loss. It provides excellent jerky with high preference.

In addition, the poultry jerky of the present invention can satisfy the needs of consumers who prefer national health and high value-added foods, as well as increase the income of duck farmers, since it uses discarded duck relief.

The present invention relates to a method for producing a poultry jerky which is soft and excellent in quality while maintaining a red color, and a technique related to a poultry jerky produced according to the method.

Hereinafter, the present invention will be described in detail.

The method of producing a duck jerky of the present invention comprises the steps of (A) curing poultry meat; (B) mixing and aging a mixture of collagen and konjac and the cured poultry meat; And (C) vacuum drying the aged poultry meat to prepare jerky.

First, in the step (A), poultry meat is cured. Specifically, poultry meat, nitrite, and curing material are cured by tumbling.

Since the poultry meat, particularly duck meat, has a uniform shape and thickness, a curing process can be performed uniformly, and a slice-shaped duck jerky can be provided without a separate molding process.

In the present invention, natural nitrite or synthetic nitrite may be used, and as the natural nitrite, it is preferable to use a natural nitrite derived from spinach.

When the spinach-derived natural nitrite is used, it replaces synthetic nitrite to color poultry meat and prevent fatty acid plaques, and is used with a mixture of collagen and konjac to soften the texture and increase the rehydration rate. When the spinach-derived natural nitrite is used in the aging step (B) instead of the step (A), the color may not develop and the texture may become hard.

The spinach-derived natural nitrite is obtained through the following process.

Spinach extract is first prepared using spinach powder, and the spinach extract is freeze-dried and pulverized to powder spinach having a nitrate value of 800 to 3700 ppm, and then spinach powder and distilled water are added in a weight ratio of 1:5 to 30, preferably Is 1: 8 to 12 by mixing at a weight ratio of 20 to 28 ℃, preferably 23 to 26 ℃ for 20 to 200 minutes, preferably 30 to 100 minutes, more preferably 30 to 50 minutes at 50 to 200 rpm It is an extract extracted by stirring. If freeze-drying is not performed during the manufacture of spinach powder, nitrate may be lost, making it difficult to produce natural nitrite.

In the present invention, when other vegetables such as lettuce, celery, and red beet are used instead of spinach, color development is poor, and VBN and TBA may be high. In addition, in the case of extracting with an organic solvent such as ethanol or methanol, or using a juice without extracting with distilled water, the color development ability is low and deterioration may proceed rapidly.

When the extraction temperature and time of the spinach extract are less than the lower limit, the color development ability may not be excellent when used as a coloring agent, and when the extraction temperature and time of the spinach extract are exceeded, the deterioration of meat may proceed quickly.

After obtaining the spinach extract, sugar and Lactobacillus farciminis ( KCTC 3618) were added to the spinach extract and fermented at 20 to 35° C. for 15 to 95 hours to produce nitrite. In the present invention, Lactobacillus farciminis ( KCTC 3618) is used as a nitrate reducing bacteria capable of reducing nitrate to nitrite. If, instead of Lactobacillus farciminis ( KCTC 3618), Staphylococcus genus, micrococcus genus, Enterococcus genus, Lactococcus genus ), Streptococcus genus, Pediococcus genus, Leuconostoc genus, etc. are used, the reactivity with the spinach extract decreases, resulting in poor color development, and VBN and TBA Can be high.

The Lactobacillus farciminis ( KCTC 3618) is used in an amount of 0.01 to 1 parts by weight, preferably 0.02 to 0.05 parts by weight, based on 100 parts by weight of spinach extract.

In addition, sugar is capable of improving the production amount of nitrite, and specifically, may be sucrose or glucose. When fructose or lactose is used as sugar, nitrite similar to that of not using sugar is produced, so it is preferable to use sucrose or glucose.

The sugar is used in 5 to 30 parts by weight, preferably 10 to 20 parts by weight, based on 100 parts by weight of the spinach extract. When the sugar content is less than the lower limit, the content of nitrite may not be increased, and when the sugar content is greater than the upper limit, the content of nitrite may rapidly decrease.

The fermentation is carried out at 20 to 35°C, preferably at 22 to 33°C for 15 to 95 hours, preferably 24 to 72 hours. When the fermentation time and temperature are less than the lower limit, the content of nitrite may be low and the deterioration rate of meat products may be fast, and when the fermentation time and temperature are above the upper limit, the content and functionality of nitrite may decrease.

In addition, the nitrite-produced spinach fermented product is pasteurized for 30 to 60 minutes at a low temperature of 60 to 65 °C or UV irradiation capable of microbial control. The UV irradiation or pasteurization is performed to terminate the fermentation for producing the nitrite, and when the UV irradiation or pasteurization is not performed, the content of nitrite is reduced through continuous fermentation. In addition, when performing under severe conditions such as LTLT (ultra-high temperature short-time heating method) or retort instead of UV irradiation or pasteurization, the content of nitrite is lowered. The UV is preferably irradiated for 5 to 60 minutes, preferably 10 to 20 minutes.

The spinach-derived natural nitrite is preferably obtained as described above and freeze-dried for use.

In addition, the curing material is not particularly limited as long as it is a material capable of curing poultry meat, but preferably beef seasoning, sugar, refined salt, vitamin C, mixed origin seasoning, black pepper, onion powder, garlic flavor seasoning, and ginger It may include one or more selected from the group consisting of powder.

The tumbler used in the present invention has 3 to 4 large blades attached to the inner wall of the cylindrical drum, and rotates up and down (forward rotation and reverse rotation). When rotating, the poultry meat on the wing is pulled up to the upper part and then falls down by gravity, hitting the wall or colliding with each other repeatedly, and the muscle fibers are destroyed by the impact, thereby destroying nitrites and salts. Can penetrate.

By tumbling the poultry meat infused with nitrite and curing material with a tumbler 50 to 200 times (rotating cloud, rotating mixing), the poultry meat is sufficiently massaged so that nitrite and curing material can penetrate deep into the poultry meat.

The tumbling is carried out at a vacuum degree of 0.3 to 1.5 bar, preferably 0.5 to 1.0 bar, at a speed of 10 to 50 rpm, preferably 20 to 30 rpm. When the vacuum level and speed during tumbling are less than the lower limit, the cured material cannot penetrate deep into the poultry meat, and when the upper limit is exceeded, the muscles of the poultry meat are almost destroyed, resulting in a decrease in texture, and the curing material flows out of the poultry meat and is sensory. Sexuality may decrease.

In addition, the tumbling is performed for 50 to 100 minutes, preferably 50 to 70 minutes. When the tumbling time is less than the lower limit, the poultry meat juice may flow down, and when the tumbling time exceeds the upper limit, the elasticity of the poultry meat may decrease.

The poultry meat is at least one type of duck meat selected from the group consisting of duck tenderloin meat, duck fillet meat, and duck leg meat; Or one or more types of chicken meat selected from the group consisting of chicken breast meat, chicken leg meat and chicken wing meat, preferably duck tenderloin meat with a lower fat content, higher protein content, and less unique smell of duck compared to other parts. This is desirable.

Next, in step (B), the mixture of collagen and konjac and the tumbling poultry meat are mixed and aged.

The konjac is a processed food made from the kernels of old yak namul. Although it is not digested by the digestive system, it gently stimulates the intestine to help bowel movements, making it a good food for constipation or diet.

In addition, collagen is a light protein mainly present in animal bones and skin and distributed in cartilage, organ membranes, hair, etc., and is used in various ways as a coagulant.

The collagen and konjac are used together to soften the texture and increase the rehydration rate. However, when one of the collagen and konjac is not used, there is a problem that the jerky becomes hard and the heating loss increases.

The collagen and konjac are mixed in a weight ratio of 8:2 to 4:6, preferably 6:4 to 4:6, but when the content of collagen and konjac exceeds the weight ratio, the texture becomes hard and the rehydration rate is It is lowered and the functionality may be lowered.

Furthermore, in the present invention, nitrite is contained in an amount of 5 to 30 parts by weight, preferably 10 to 15 parts by weight, based on 100 parts by weight of a mixture of collagen and konjac. When the content of nitrite is less than the lower limit, color development may be weak and the texture may be hard, and when the content of nitrite is greater than the upper limit, the rehydration rate and functionality may decrease.

In addition, in the present invention, a mixture of collagen and konjac is mixed in a weight ratio of 0.05 to 0.5, preferably 0.1 to 0.3, based on 100 parts by weight of poultry meat. When the content of the mixture of collagen and konjac is out of the above range, the jerky may not be soft and the rehydration rate may be lowered.

In addition, in the present invention, a mixture of collagen and konjac and the tumbling poultry meat are mixed and aged at 5 to 15°C, preferably 8 to 11°C for 22 to 30 hours, preferably 24 to 26 hours. When the temperature and time during aging are less than the lower limit, the effect generated when the mixture of collagen and konjac is used does not occur, and when the temperature and time exceed the upper limit, heating loss may be large and texture may be deteriorated.

Next, in step (C), the aged poultry meat is vacuum-dried to prepare jerky.

The vacuum drying is prepared by removing moisture from aged poultry meat into jerky, and is performed at 75 to 90° C. for 2 to 5 hours. If the vacuum drying temperature and time are less than the lower limit, jerky cannot be prepared, and if it exceeds the upper limit, the functionality may decrease.

In addition, the present invention can provide a method for producing aged poultry meat.

The manufacturing method of the aged poultry meat comprises the steps of injecting poultry meat, nitrite and cured material into a tumbler and then tumbled to infiltrate the cured material into the poultry meat; And mixing and aging the tumbling poultry meat with a mixture of collagen and konjac, and the aged meat itself may be consumed as a dish such as roasting, steaming, and frying.

Hereinafter, a preferred embodiment is presented to aid the understanding of the present invention, but the following examples are only illustrative of the present invention, and it is obvious to those skilled in the art that various changes and modifications are possible within the scope and spirit of the present invention, It is natural that such modifications and modifications fall within the appended claims.

Example 1. Collagen: Konjac = 6:4 weight ratio _ 13 parts by weight of natural nitrite derived from spinach

100 parts by weight of duck tenderloin, 0.015 parts by weight of natural nitrite derived from spinach, 0.5 parts by weight of beef seasoning, 9.5 parts by weight of sugar, 0.85 parts by weight of refined salt, 0.05 parts by weight of vitamin C, 2.5 parts by weight of smoked duck seasoning, 0.06 parts by weight of black pepper, onion Mixture of 0.5 parts by weight of powder, 3.3 parts by weight of garlic flavoring and 0.02 parts by weight of ginger powder, tumbling at a speed of 30 rpm at a vacuum degree of 1.0 bar for 60 minutes, and then a mixture of collagen powder and konjac powder in a weight ratio of 6:4 0.11 parts by weight (13 parts by weight of spinach-derived natural nitrite per 100 parts by weight of a mixture of collagen and konjac) and the tumbled duck tenderloin are mixed and aged at 10°C for 24 hours and then dried at 85°C for 3 hours in a vacuum dryer To obtain duck tenderloin jerky.

Example 2. Collagen: Konjac = 4:6 weight ratio

In the same manner as in Example 1, a mixture of collagen powder and konjac powder in a weight ratio of 4:6 was used to obtain duck tenderloin jerky.

Example 3. Collagen: Konjac = 8:2 weight ratio

In the same manner as in Example 1, a mixture of collagen powder and konjac powder in a weight ratio of 8:2 was used to obtain duck tenderloin jerky.

Example 4. 30 parts by weight of natural nitrite derived from spinach

In the same manner as in Example 1, a duck tenderloin jerky was obtained using 0.033 parts by weight of natural nitrite derived from spinach. That is, it is 30 parts by weight of natural nitrite derived from spinach based on 100 parts by weight of the mixture of collagen and konjac.

Comparative Example 1. Collagen omission

It was carried out in the same manner as in Example 1, except that collagen was omitted and only konjac was used in an amount of 0.11 parts by weight to obtain duck tenderloin jerky.

Comparative Example 2. Konjac Omission

It was carried out in the same manner as in Example 1, but by omitting the konjac and using only 0.11 parts by weight of collagen, duck tenderloin jerky was obtained.

Comparative Example 3. 50 parts by weight of natural nitrite derived from spinach

It was carried out in the same manner as in Example 1, but using 0.055 parts by weight of natural nitrite derived from spinach to obtain duck tenderloin jerky. That is, 50 parts by weight of natural nitrite derived from spinach based on 100 parts by weight of the mixture of collagen and konjac.

Comparative Example 4. Collagen: Konjac = 2:8 weight ratio

In the same manner as in Example 1, a mixture of collagen powder and konjac powder in a weight ratio of 2:8 was used to obtain duck tenderloin jerky.

<Test Example>

Control group Duck tenderloin jerky prepared using synthetic nitrite was used (a mixture of collagen and konjac was omitted).

Test Example 1. Heating loss, moisture content, moisture activity, pH measurement

1-1. Heating loss (%): The weight before vacuum drying was measured, and the weight reduction ratio before drying and after drying after drying was compared.

1-2. Moisture content (%): According to the AOAC method (2007), the moisture content was quantified by the atmospheric drying method at 105 ℃ (HSC-150/300, MS I&C, Seoul, Korea).

1-3. Water activity: The water activity of duck tenderloin jerky was measured.

1-4. pH: 5 g of sample and 20 mL of distilled water were mixed and homogenized at 8,000 rpm for 1 minute using a homogenizer (T25, Janken & Kunkel, Staufen, Germany), and then a pH meter (Accumet Model AB15+, Fisher Scientific, NH, USA) It was measured using.

division Control 1 Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Heating loss (%) 56.97±0.91 56.68±0.42 56.60±0.64 57.50±0.71 58.11±0.52 61.82±0.72 60.24±0.50 59.01±0.46 59.24±0.50 Moisture content (%) 27.96±0.57 30.47±0.87 29.42±1.04 28.08±1.30 27.88±0.91 24.91±0.98 25.93±0.83 26.80±0.71 26.93±0.83 Water activity 0.775±0.01 0.779±0.005 0.779±0.006 0.773±0.009 0.775±0.005 0.734±0.003 0.726±0.004 0.794±0.002 0.786±0.004 pH Before drying 5.96±0.00 5.99±0.00 5.95±0.00 5.98±0.00 5.96±0.00 5.98±0.01 5.91±0.01 5.92±0.00 5.91±0.01 after drying 6.03±0.00 6.05±0.01 6.03±0.01 6.06±0.01 6.02±0.00 6.03±0.00 6.04±0.01 6.03±0.01 6.04±0.01

As shown in Table 1 above, it was confirmed that the duck tenderloin jerky prepared according to Examples 1 to 4 of the present invention has a lower heating loss and higher moisture content compared to the jerky of Control 1 and Comparative Examples 1 to 4.

In addition, the jerky of Examples 1 to 4 of the present invention satisfies the water activity of 0.77-0.78. According to Borneman et al. (2009) (Journal of Food Protection, 72(3), 539-548), according to the US Department of Agriculture standards It has been reported that jerky must have a moisture-protein ratio (MPR) of 0.75: 1.00 or less to maintain storage stability at room temperature. Accordingly, in the case of the jerky according to the present invention, since the MPR maintains the range of 0.77-0.78, this means maintaining microbial stability at a value very close to 0.75.

Test Example 2. Measurement of chromaticity

The chromaticity was observed with a colorimeter (Chroma meter CR-210, Minolta, Japan) using an 8 mm diameter measurement area and a 50 mm diameter illumination area. L* (100 = white, 0 = black), a* (positive = red, negative = green), and b* (positive = yellow, negative = blue) values. At this time, the standard white plate was standardized to an L value of 97.12, a value of -0.13, and a b value of 2.14.

division Control 1 Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Before drying L* value 36.68±0.69 36.95±1.09 37.05±0.80 37.41±0.67 36.69±0.51 35.62±1.25 36.20±0.41 36.01±0.54 36.73±0.36 a* value 12.47±0.49 13.93±0.24 12.62±0.55 12.57±0.50 11.51±0.43 10.69±0.26 9.13±0.57 11.01±0.25 11.11±0.31 b* value 10.47±0.41 10.60±0.99 10.38±1.01 10.46±0.49 10.78±0.31 11.50±0.59 10.33±0.62 11.43±0.53 12.62±1.87 after drying L* value 27.55±0.60 29.51±0.98 29.27±1.03 28.52±0.94 27.00±0.31 25.67±1.38 24.16±0.95 24.88±0.27 25.90±0.41 a* value 10.98±0.37 11.10±0.40 10.65±0.42 10.14±0.33 9.84±0.19 8.29±0.33 8.58±1.21 11.56±0.15 8.67±0.26 b* value 8.58±0.63 9.12±0.52 8.75±0.55 8.36±0.81 7.83±0.61 9.31±1.19 8.81±0.81 10.27±0.47 8.93±0.28

As shown in Table 2 above, it was confirmed that the redness of the duck tenderloin jerky prepared according to Examples 1 to 4 of the present invention is higher after drying compared to the jerky of Control 1 and Comparative Examples 1, 2 and 4. In Comparative Example 3, it was confirmed that the redness was high but the yellowness was also high after drying using an excessive amount of spinach-derived natural nitrite.

Test Example 3. Measurement of rehydration

The rehydration rate (%) was measured by taking 2 g of duck tenderloin jerky into 100 mL of distilled water and the weight increasing with the passage of time of 15, 30, 45, and 60 minutes.

division Control 1 Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 15 minutes 109.04±0.24 112.43±1.20 110.29±0.91 109.01±2.14 108.22±1.37 106.61±0.80 106.62±1.61 107.15±0.34 107.97±0.41 30 minutes 114.47±0.52 117.08±1.47 115.66±0.54 115.04±1.62 114.01±0.33 110.21±0.70 110.96±1.80 111.15±1.20 110.41±0.64 45 minutes 115.72±0.25 119.72±1.21 118.49±0.36 116.50±1.10 114.88±0.42 112.68±0.62 112.83±2.19 113.95±0.47 113.15±0.59 60 minutes 118.18±0.47 121.74±0.88 120.16±0.52 118.80±0.84 115.39±0.54 115.92±0.76 114.45±2.58 115.95±0.78 115.53±0.44

As shown in Table 3 above, it was confirmed that the duck tenderloin jerky prepared according to Examples 1 to 4 of the present invention had a high rehydration rate over time compared to the jerky of Control 1 and Comparative Examples 1, 2 and 4. .

This means that the jerky of Examples 1 to 4 is not hard and soft.

Test Example 4. Shear force measurement

Shear force was measured using a texture analyzer (TA-XT2 i , Stable Micro Systems, England) after heating the jerky to the third time and cooling it at room temperature for 30 minutes. After cooling, the sample was cut to a thickness of about 1cmㅧ1cmㅧ3cm, and the shear force of the sample was measured using a blade set (Warner Bratzler blade), and the cross head speed at this time was 5 mm/sec.

division Control 1 Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Shear force
(kg) 11.30±0.02 6.70±0.01 7.64±0.03 9.25±0.02 9.59±0.01 12.25±0.02 11.11±0.04 10.02±0.01 10.69±0.01

As shown in Table 4 above, it was confirmed that the duck tenderloin jerky prepared according to Examples 1 to 4 of the present invention had a lower shear force compared to the jerky of Control 1 and Comparative Examples 1, 2 and 4. As a result of examining Example 4 and Comparative Example 3 in which a large amount of spinach-derived natural nitrite was added, it was confirmed that the improvement in shear force due to the increase of the spinach-derived natural nitrite was insignificant.

As a result of the above, it was confirmed that the duck tenderloin jerky prepared according to Examples 1 to 4 of the present invention was not hard but soft, unlike the hard normal jerky.

Test example 5. Sensory test

The duck tenderloin jerky prepared in the control, examples and comparative examples was sampled by 30 consumers, and a sensory test was performed using a 9-point scale to obtain an average value, which is shown in Table 5 below.

-Appearance, flavor, softness, succulent and overall preference: 1 point = very bad, 9 points = very good

division Control 1 Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Exterior 6.55±0.31 6.95±0.41 6.73±0.27 6.41±0.34 7.02±0.16 6.55±0.49 6.27±0.43 7.05±0.27 6.73±0.38 zest 6.18±0.23 6.18±0.23 6.09±0.31 6.18±0.23 6.25±0.37 5.55±0.37 6.45±0.16 6.02±0.43 5.55±0.37 Soft 2.55±0.28 7.27±0.27 6.18±0.18 5.36±0.47 4.66±0.38 3.18±0.18 3.18±0.26 3.13±0.50 2.73±0.24 Juicy 4.09±0.31 6.18±0.38 5.91±0.39 4.82±0.48 4.43±0.21 4.09±0.51 4.36±0.34 4.88±0.43 5.00±0.52 Comprehensive preference 4.45±0.28 7.45±0.28 6.45±0.25 5.27±0.57 4.98±0.40 4.00±0.21 4.55±0.36 4.81±0.58 4.91±0.28

As shown in Table 5 above, the appearance and flavor were similar in all groups, but the duck tenderloin jerky prepared according to Examples 1 to 4 of the present invention was softer than that of Control 1 and Comparative Examples 1, 2 and 4, It was confirmed that the succulent property and overall acceptability were excellent.

Claims (20)

(A) curing poultry meat;
(B) mixing and aging a mixture of collagen and konjac and the cured poultry meat; And
(C) manufacturing the jerky by vacuum drying the aged poultry meat; method for producing poultry jerky comprising a. According to claim 1, wherein the poultry meat is at least one type of duck meat selected from the group consisting of duck tenderloin, duck loin and duck leg; Or a method for producing duck jerky, characterized in that at least one type of chicken meat selected from the group consisting of chicken breast meat, chicken leg meat and chicken wing meat. The method of claim 1, wherein the curing in step (A) includes adding poultry meat, nitrite, and cured material to a tumbler and then tumbled to infiltrate the cured material into the poultry meat. The method of claim 3, wherein the nitrite is natural nitrite or synthetic nitrite. The method of claim 3, wherein the natural nitrite is a natural nitrite derived from spinach. The method of claim 5, wherein the spinach-derived natural nitrite is prepared by mixing powder obtained by lyophilizing and pulverizing spinach with distilled water and stirring at 20 to 28°C at 50 to 200 rpm to prepare a spinach extract; Fermenting at 20 to 35° C. for 15 to 95 hours by adding sugar and Lactobacillus farciminis (KCTC 3618) to the spinach extract; And the step of irradiating or pasteurizing the fermented spinach fermented product with UV; Poultry jerky manufacturing method comprising the obtained. The method of claim 6, wherein the pasteurization is performed at a low temperature of 60 to 65°C. The method of claim 6, wherein the sugar is sucrose or glucose. The method of claim 3, wherein the curing material in step (A) includes at least one selected from the group consisting of beef seasoning, sugar, refined salt, vitamin C, smoked duck seasoning, black pepper, onion powder, garlic flavor seasoning, and ginger powder. Method for producing poultry jerky, characterized in that. The method of claim 3, wherein the mixture of poultry meat, nitrite, and curing material in step (A) is tumbled for 50 to 100 minutes at a vacuum degree of 0.3 to 1.5 bar. The method of claim 1, wherein the mixture of collagen and konjac in step (B) is a mixture of collagen and konjac in a weight ratio of 8:2 to 4:6. The method of claim 1, wherein the mixture of collagen and konjac in step (B) is a mixture of collagen and konjac in a weight ratio of 6:4 to 4:6. The method for producing poultry jerky according to claim 1, wherein nitrite is contained in an amount of 5 to 30 parts by weight based on 100 parts by weight of the mixture of collagen and konjac in step (B). The method for producing poultry jerky according to claim 3, wherein nitrite is contained in an amount of 10 to 15 parts by weight based on 100 parts by weight of the mixture of collagen and konjac in step (B). The method of claim 1, wherein the mixture of collagen and konjac in step (B) is used in a weight ratio of 0.05 to 0.5 based on 100 parts by weight of poultry meat. The method of claim 1, wherein the aging in step (B) is performed at 5 to 15° C. for 22 to 30 hours. The method of claim 1, wherein the vacuum drying in step (C) is performed at 75 to 90° C. for 2 to 5 hours. Poultry jerky prepared according to the manufacturing method of any one of claims 1 to 17. Adding poultry meat, nitrite and cured material to a tumbler and then tumbled to infiltrate the cured material into the poultry meat; And
Mixing and aging the tumbling poultry meat with a mixture of collagen and konjac. The method of claim 19, wherein the mixture of collagen and konjac is a mixture of collagen and konjac in a weight ratio of 8:2 to 4:6.