KR20220080288A - Horse meat jerky production method and horse meat jerky - Google Patents

Abstract

The present invention relates to a method for producing horse meat jerky and to a method for producing horse meat jerky, wherein the method for producing horse meat jerky comprises a shaping step of shaping horse meat, mixing the shaped horse meat with water and pulverizing for a certain time to produce pulverized horse meat Step, a mixing step of mixing an additive to the ground horse meat to produce a mixed horse meat, a molding step of molding the mixed horse meat into a shape of a cell to produce a molded horse meat, and a cooking step of cooking the molded horse meat in an oven.

Description

Horse meat jerky manufacturing method and horse meat jerky manufactured through the same {HORSE MEAT JERKY PRODUCTION METHOD AND HORSE MEAT JERKY}

The present invention relates to a technology for producing jerky, and more particularly, to a method for manufacturing horse meat jerky that can increase palmitoleic acid, unsaturated fatty acid and mineral content compared to other meat by producing jerky using only horse meat, and It's about beef jerky.

Jerky, a traditional food, has fewer calories compared to its abundant protein content and can be stored at room temperature. The traditional drying method for manufacturing beef jerky is to slice whole intact muscle of pork or beef, slice thinly, mix it with seasoning, and then dry it for a long time using the sun-drying method, or dry it at high temperature for a long time, so it is tough. It has a hard texture and is traditionally made by chopping beef. Depending on the manufacturing method, there are various types of pyeonpo, chupyeonpo, and chilbopyeonpo, and it has been widely used as a side dish for alcoholic beverages.

로 8~12시간 동안 저온 숙성하는 단계; 상기 숙성을 거친 염지육을 다양한 형태로 성형하는 단계; 상기 성형된 염지육을 65

로 30분동안 1차 건조하는 단계; 상기 1차 건조된 염지육을 78

로 3분간 찌는 단계; 상기 찐 염지육을 78

로 15분간 훈연하는 단계; 상기 훈연된 염지육을 78

로 30분, 72

로 90분, 62

로 30분간 순차적으로 2차 건조하는 단계; 및 상기 2차 건조된 염지육을 60％의 습도하에서 18

의 온도로 4시간 동안 서서히 냉각시키는 단계;로 이루어지는 것을 특징으로 하는 육포 가공방법이 게재되어 있다.Korean Patent Registration No. 10-0816478 (March 18, 2008) discloses the steps of removing fat from 65 to 75 wt% of refrigerated pork and 25 to 35 wt% of beef and then pulverizing it to a predetermined size to form raw meat; Pork seasoning 10.95% by weight, sugar 30.80% by weight, soy sauce 23.84% by weight, potassium sorbate 0.48% by weight, beef powder 2.60% by weight, garlic powder 0.54% by weight, nucleic acid 1.57% by weight, black pepper 0.61% by weight, onion powder 0.54% by weight, preparing a brine solution consisting of 0.04% by weight of sodium nitrite, 0.61% by weight of sodium carbonate, 0.61% by weight of phosphoric acid salt, 0.61% by weight of poly antioxide, and 26.2% by weight of water; making salted meat by stirring 80 to 90 parts by weight of the raw meat and 10 to 20 parts by weight of the salting solution for 1 to 3 minutes; 0 to 4 of the above salted meat

Low temperature aging for 8 to 12 hours with a furnace; forming the aged salted pork into various shapes; 65 of the molded salted pork

first drying for 30 minutes with a furnace; The first dried salted meat 78

steaming for 3 minutes; The steamed salted pork 78

smoking with a furnace for 15 minutes; 78 The smoked salted pork

by 30 min, 72

by 90 minutes, 62

Secondary drying sequentially for 30 minutes with a furnace; and 18 under 60% humidity of the second dried salted meat.

A method of processing beef jerky characterized in that it consists of; step of cooling slowly for 4 hours at a temperature of

However, chemical additives such as nitrite (sodium nitrite) are used as a coloring agent to give this jerky a pretty red color. This nitrite has a problem in that it combines with an amine at a high temperature to form nitrosoamine, a carcinogenic substance.

In recent years, research and development on a method for manufacturing beef jerky as a safe food without adding chemical additives such as nitrites, which are unhealthy, are being conducted.

As an example, Korean Patent Registration No. 10-1286123 (July 9, 2013) discloses red soup prepared by mixing 5 to 20 parts by weight of a hongguk bacterium culture solution with rice obtained by steaming 100 parts by weight of rice and culturing at 28 to 32° C. for 5 to 20 days. As a result, a method for preparing red yeast rice jerky produced by replacing nitrite, which is still controversial due to its toxicity, is published.

On the other hand, as a result of analyzing the distribution of fatty acids in horse meat, palmitoleic acid was 8.2%, which is much higher than beef 2.6% and pork 2.8%. It is known to decrease blood cholesterol (LDL-cholesterol). In addition, horse meat contains a large amount of omega-3 fatty acid (a-linolenic acid) and minerals, which are vegetable fatty acids. .

Korean Patent Registration No. 10-0816478 (2008.03.18) Korean Patent Registration No. 10-1286123 (2013.07.09)

An embodiment of the present invention is to provide a method for producing horse meat jerky capable of increasing palmitoleic acid, unsaturated fatty acid and mineral content compared to other meat by producing jerky using only horse meat, and to provide a horse meat jerky prepared through the same.

An embodiment of the present invention is to provide a method for producing horse meat jerky capable of developing color through beet powder without adding nitrite, and horse meat jerky prepared through the method.

An embodiment of the present invention is to provide a method for producing horse meat jerky capable of lowering salinity but maintaining the taste by adding koji salt, and horse meat jerky prepared through the same.

An embodiment of the present invention is to provide a method for producing horse meat jerky capable of supplementing sweetness by replacing sugar with stevia powder, and horse meat jerky prepared through the same.

Among the embodiments, the method for producing horse meat jerky includes a shaping step of shaping horse meat, a crushing step of mixing the shaped horse meat with water and pulverizing for a certain time to produce ground horse meat, mixing additives to the ground horse meat to produce mixed horse meat It includes a mixing step to generate, a molding step of forming the mixed horse meat into a porridge shape to generate a molded horse meat, and a cooking step of cooking the molded horse meat in an oven.

The grinding step may include mixing 80 to 90% by weight of the shaped horse meat and 5 to 10% by weight of the water and grinding for 5 to 10 minutes.

The pulverizing step may further include the step of performing color development by mixing beet powder with the pulverized horse meat.

The mixing step may include adding 1 to 2 wt% of yeast salt, 3 to 4 wt% of stevia powder, and 1 to 2 wt% of soy sauce to the pulverized horse meat and mixing evenly for 3 to 7 minutes.

The cooking step may include the step of cooking the molded horse meat at 80 ~ 110 ℃ through the oven for 20 ~ 30 minutes.

The cooking step may include drying in the oven at 70 to 80° C. for 4 to 5 hours.

In embodiments, the method for manufacturing horse meat jerky may further include a cooling step of cooling the cooked horse meat so that the temperature of the center is 22 degrees or less.

Among the embodiments, horse meat jerky is 80 to 90 wt% of ground horse meat, 1 to 5 wt% of beet powder mixed with water to develop color in the ground horse meat, 1 additionally added to the ground horse meat mixed with the beet powder ~2% by weight of yeast salt and 3-4% by weight of stevia powder and 1-2% by weight of soy sauce.

The disclosed technology may have the following effects. However, this does not mean that a specific embodiment should include all of the following effects or only the following effects, so the scope of the disclosed technology should not be understood as being limited thereby.

The method for manufacturing horse meat jerky according to an embodiment of the present invention and the horse meat jerky prepared through the same can increase the palmitoleic acid, unsaturated fatty acid and mineral content compared to other meat by preparing the jerky using only horse meat.

The method for manufacturing horse meat jerky according to an embodiment of the present invention and the horse meat jerky prepared through the method can provide healthy and safe food by developing a color through beet powder without adding nitrite.

The method for manufacturing horse meat jerky according to an embodiment of the present invention and the horse meat jerky prepared through the same can maintain and supplement the saltiness and sweetness of the beef jerky by adding koji salt to lower the salinity and replacing sugar with stevia powder.

The method for manufacturing horse meat jerky according to an embodiment and the horse meat jerky manufactured through the method can easily ingest horse meat and increase horse meat consumption by manufacturing horse meat jerky.

1 is a flowchart illustrating a method for manufacturing horse meat jerky according to an embodiment of the present invention.

Since the description of the present invention is merely an embodiment for structural or functional description, the scope of the present invention should not be construed as being limited by the embodiment described in the text. That is, since the embodiment may have various changes and may have various forms, it should be understood that the scope of the present invention includes equivalents capable of realizing the technical idea. In addition, since the object or effect presented in the present invention does not mean that a specific embodiment should include all of them or only such effects, it should not be understood that the scope of the present invention is limited thereby.

On the other hand, the meaning of the terms described in the present application should be understood as follows.

Terms such as “first” and “second” are for distinguishing one component from another, and the scope of rights should not be limited by these terms. For example, a first component may be termed a second component, and similarly, a second component may also be termed a first component.

When a component is referred to as being “connected to” another component, it may be directly connected to the other component, but it should be understood that other components may exist in between. On the other hand, when it is mentioned that a certain element is "directly connected" to another element, it should be understood that the other element does not exist in the middle. Meanwhile, other expressions describing the relationship between elements, that is, "between" and "between" or "neighboring to" and "directly adjacent to", etc., should be interpreted similarly.

The singular expression is to be understood as including the plural expression unless the context clearly dictates otherwise, and terms such as "comprises" or "have" refer to the embodied feature, number, step, action, component, part or these It is intended to indicate that a combination exists, and it should be understood that it does not preclude the possibility of the existence or addition of one or more other features or numbers, steps, operations, components, parts, or combinations thereof.

In each step, identification numbers (eg, a, b, c, etc.) are used for convenience of description, and identification numbers do not describe the order of each step, and each step clearly indicates a specific order in context. Unless otherwise specified, it may occur in a different order from the specified order. That is, each step may occur in the same order as specified, may be performed substantially simultaneously, or may be performed in the reverse order.

All terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs, unless otherwise defined. Terms defined in the dictionary should be interpreted as being consistent with the meaning of the context of the related art, and cannot be interpreted as having an ideal or excessively formal meaning unless explicitly defined in the present application.

1 is a flowchart illustrating a method for manufacturing horse meat jerky according to an embodiment of the present invention.

Referring to FIG. 1 , the method for manufacturing horse meat jerky according to an embodiment first shapes horse meat (step S110).

Horse meat is a low-fat, high-protein food, rich in unsaturated fatty acids that lower total cholesterol as well as harmful cholesterol. In addition, essential amino acids and linolenic acid, an omega-3 component, are three times higher than that of chicken and duck meat, and phosphorus, magnesium, iron, zinc, and copper content are higher than beef.

Here, as raw meat for jerky, only horse meat is used without mixing with other meat such as beef.

After the shaping step of removing the fat and fascia of the horse meat as much as possible, trimming, and trimming the trimmed horse meat to a specific shape and size, the shaped horse meat is mixed with water and pulverized for a certain period of time to generate pulverized horse meat (step S120). In one embodiment, the grinding step can be pulverized by putting 80 to 90% by weight of the refined horse meat into a grinder, and then driving the grinder for 5 to 10 minutes after adding 5 to 15% by weight of water to the grinder. Preferably, 80 to 90% by weight of the shaped horse meat and 5 to 10% by weight of water are mixed and pulverized for 8 minutes. Here, the water may be in the form of ice frozen with purified water.

In the grinding step, color development is performed by mixing beet powder with ground horse meat instead of nitrite to give the beef jerky color (step S125).

Beet is the root of Beta vulgaris, a plant in the family Beetaceae.

Beet powder may be mixed together when mixing the shaped horse meat and water, or may be mixed by adding during grinding, or may be mixed as one of the additives in the additive mixing step, which is a subsequent process. Here, the beet powder may be added in an amount of 5 wt% or less, and preferably 1-5 wt%. The amount of beet powder added determines the color intensity of the jerky.

After the grinding step, the pulverized ground meat is collected from the pulverizer and put into a mixer.

Then, an additive is mixed with the ground horse meat to produce a mixed horse meat (step S130). In one embodiment, after adding ground horse meat to the mixer, 3 to 15% by weight of seasoning additives such as salt, sugar, and soy sauce are added, and then the mixer is driven for 3 to 7 minutes to mix evenly. Seasoning additives such as salt, sugar, and soy sauce are refined and are added to improve the taste such as saltiness and sweetness of jerky. Here, yeast salt may be used as salt, and stevia powder may be used as sugar. Yeast salt is a liquid salt obtained by fermenting sea salt and rice koji in purified water. Fermented koji salt is known to have a savory taste, as well as a meat tenderizing effect, which removes odors and softens meat when used in meat or fish dishes. Yeast salt is rich in nutrients such as vitamins and minerals, and it can be flavored with a small amount, so sodium salt can be lowered while maintaining the taste. When yeast salt is added, the added content can be reduced by half compared to refined general salt.

Sugar substitute Stevia powder is a perennial plant belonging to the genus Asteraceae Stevia and is used as a sweetener because it contains terpenoid glycosides (glycosides) such as stevioside.

In the mixing step, 1-2 wt% of yeast salt, 3-4 wt% of stevia powder substitute for sugar, and 1-2 wt% of soy sauce are added to the mixer and then mixed.

After collecting the mixed horse meat from the mixer, the mixed horse meat is put in a filling machine and molded into a cell shape of a certain size and thickness to generate molded horse meat (step S140). In one embodiment, the mixed horse meat is placed in a filling machine and pulled out thinly to form a jerky shape.

Then, after collecting the molded horse meat, the molded horse meat is cooked in an oven (step S150). In one embodiment, the molded horse meat is heated through an oven at 80 to 110° C. for 20 to 30 minutes and then dried at 70 to 80° C. for 4 to 5 hours. In the cooking stage, cool the cooked beef jerky so that the temperature above the center is 22 degrees or less. Then, after collecting the horse meat jerky cooled in the cooler, the collected horse meat jerky is vacuum-packed and distributed. Vacuum-packed horse meat jerky is refrigerated at 4 degrees or frozen at -20 to -30 degrees.

Looking at the component ratios of the beef jerky prepared as described above, Table 1 below.

[Table 1]

From Table 1, when yeast salt was added instead of salt, the salt was reduced by half, but it was found that the taste could be maintained.

Also, when beet powder was added, a red color was expressed in the jerky, and as the amount of beet powder added increased, the red color also increased.

The method for producing horse meat jerky according to an embodiment and the horse meat jerky prepared through the process increase horse meat consumption by processing into jerky using only horse meat without mixing with other meat such as beef, and furthermore, do not add chemical substances such as nitrite as a horse meat colorant. By using beet powder, a natural ingredient, it is possible to produce jerky that satisfies both taste, texture and health.

Although the above has been described with reference to the preferred embodiments of the present application, those skilled in the art can variously modify the present application within the scope without departing from the spirit and scope of the present invention described in the claims below. and may be changed.

Claims (8)

Orthopedic step to shape the horse meat;
A grinding step of mixing the shaped horse meat with water and pulverizing for a predetermined time to produce a ground horse meat;
a mixing step of mixing an additive to the ground horse meat to produce a mixed horse meat;
A molding step of forming a molded horse meat by molding the mixed horse meat into the shape of a porridge; and
A method for producing horse meat jerky comprising a cooking step of cooking the molded horse meat in an oven.
According to claim 1, wherein the grinding step
A method for producing horse meat jerky comprising the step of mixing 80 to 90 wt% of the shaped horse meat and 5 to 10 wt% of the water and grinding for 5 to 10 minutes.
The method of claim 2, wherein the grinding step
The method for producing horse meat jerky further comprising the step of performing color development by mixing beet powder with the ground horse meat.
According to claim 1, wherein the mixing step
A method for producing horse meat jerky, comprising adding 1 to 2 wt% of yeast salt, 3 to 4 wt% of stevia powder, and 1 to 2 wt% of soy sauce to the ground horse meat and mixing the mixture evenly for 3 to 7 minutes.
According to claim 1, wherein the cooking step
A method for producing horse meat jerky comprising the step of cooking the molded horse meat at 80 to 110 ° C. for 20 to 30 minutes through the oven.
According to claim 5, wherein the cooking step
A method for producing beef jerky, characterized in that it comprises the step of drying in the oven at 70 ~ 80 ℃ for 4 ~ 5 hours.
The method of claim 1,
The method for producing horse meat jerky, characterized in that it further comprises a cooling step of cooling the cooked horse meat so that the temperature of the center is 22 degrees or less.
80 to 90% by weight of ground horse meat, 1 to 5% by weight of beet powder mixed with water for color development in the ground horse meat, 1 to 2% by weight of yeast salt additionally added to the ground horse meat mixed with the beet powder, and Horse meat jerky comprising 3-4% by weight of stevia powder and 1-2% by weight of soy sauce.

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