KR20220157850A - Oil seasoning treatment method to improve the texture of snacks - Google Patents

Abstract

The present invention relates to an oil seasoning to improve a food texture of various snacks and a processing method therefor and specifically, relates to in showing an effect of improving a crispy and soft food texture of a meat snack using all types of meat such as chicken, beef, and pork. The method comprises: a step of producing oil seasoning; a step of preparing the meat; a step of producing the dough; a step of forming the sheet; a step of cooling; a step of firstly drying; a step of cutting; a step of maturing; a step of secondary drying; a step of roasting; and a step of processing.

Description

Oil seasoning treatment method to improve the texture of snacks {OIL SEASONING TREATMENT METHOD TO IMPROVE THE TEXTURE OF SNACKS}

The present invention relates to oil seasoning and a processing method for improving the texture of various snacks, and specifically, the crispy and soft texture of meat snacks using all types of meat such as chicken, beef, and pork. shows the effect of improving

Until recently, it can be said that there is no snack snack on the market that uses meat as the main ingredient and is distributed. Most of the snacks that claim to be meat, such as so-called bacon chips, are meat snacks disguised as beef flavor and painting with wheat flour as the main ingredient. There is a significant departure from the recent trend of healthy taste, such as low carb, low sugar and low salt, which goes against the changing market demands. However, fortunately, in response to market demand, it is known that recently, snack snacks using meat as the main ingredient, such as chicken breast, are distributed in small quantities on the market. Unfortunately, their manufacturing process is very primitive due to insufficient human resources and technical limitations. It is an irrational process and the productivity is significantly lower than the labor force. Aside from creating added value, it is far from uniform quality, hygiene, and stable production. Meat snacks, which have already established themselves as a healthy food that can replace snack snacks that use wheat flour, corn, and potatoes as main ingredients in the West, have the conditions for infinite development through diversification of meat types and seasonings. It is also a reality, but with the existing process, which is primitive and irrational, poor quality and unstable operation are unavoidable, so it can be placed in the competitive selling price and stable supply required by the market. It is a reality that we are extremely concerned that this will eventually lose consumer trust and become an obstacle that hinders the vitalization of the market.

Accordingly, the present inventors continued research to develop snacks using various meats, including chicken breast, that can be used as meal replacements and snacks, and can be easily eaten and are balanced. A method for minimizing the loss of nutrients while maintaining it was developed, and then, in the production process, productivity was maximized and mass production was possible. This process was invented.

Korean Patent Publication No. 10-2015-0101103

One aspect of the present invention aims to provide oil seasoning and a method for treating the same for improving the texture of snacks.

Another aspect of the present invention is to provide a meat snack prepared by the oil seasoning treatment method.

One aspect of the present invention for solving the above problems is (a) preparing dehydrated meat through thawing and washing processes, (b) mixing and grinding the meat together with sub-materials, and replenishing moisture so that the moisture content is reduced. Adjusting the moisture content to 60 to 65% to make ground meat dough, (c) continuously applying the ground meat dough whose moisture content has been adjusted to a thickness of 2 to 3 mm in a steel belt oven heated to a temperature of 180 to 220 ° C. and heating for 30 to 50 seconds to induce rapid protein coagulation and forming into a soft sheet, (d) continuously cooling the soft sheet with cold air at 10 to 15° C. for 8 to 15 minutes A cooling step of changing the physical properties of a soft sheet into a hard hard sheet, (e) drying the cooled sheet for about 3 hours using hot air at 65 to 70 ° C. to a moisture content of around 15% 1 Primary drying step, (f) cutting step of cutting the firstly dried sheet into pellets by cutting into prescribed sizes, (g) aging step of aging so that the moisture content of the cut pellets reaches an equilibrium of 12 to 17%, (h) a secondary drying step of drying the pellets whose moisture content is in equilibrium at a low temperature of 55 to 60 ° C. to a moisture content of 9 to 11%, (i) the second dried pellets at 165 to 195 ° C. It provides a method for manufacturing meat snacks, including a roasting step of roasting with high-temperature and high-pressure hot air for about 2 minutes, and (j) oil seasoning after the roasting is finished.

Specifically, the temperature of the sheet after the sheet forming in step (c) is completed is 90 to 95 ° C, and the moisture content may be about 50%, but is not limited thereto.

In addition, specifically, after the step (i) is completed, the product may have a moisture content of 2 to 3% and a thickness of 1.5 to 2 mm, but is not limited thereto.

In addition, the oil seasoning in step (j) may be performed within 10 seconds after the roasting process in step (i) is completed, but is not limited thereto.

The oil seasoning confirmed excellent preference by using olive oil as a base oil and including extracts derived from natural products that can maximize the taste and texture of the meat snack of the present invention (Table 2).

Specifically, the oil seasoning is 100 parts by weight of olive oil, 1 to 10 parts by weight of radish extract, 1 to 10 parts by weight of onion extract, 0.1 to 5 parts by weight of coffee extract, 0.1 to 3 parts by weight of mulberry root extract, 0.1 to 3 parts by weight of refined salt parts by weight, it may be prepared by including 0.1 to 3 parts by weight of black pepper and 0.1 to 3 parts by weight of mirin, more specifically, 3 parts by weight of radish extract, 2 parts by weight of onion extract, 1 part by weight of coffee extract, compared to 100 parts by weight of olive oil It may be prepared by including 0.5 parts by weight of mulberry root extract, 0.4 parts by weight of refined salt, 0.4 parts by weight of black pepper, and 0.2 parts by weight of mirin.

The "extract" refers to a solvent in which the active ingredient contained in the extraction material is transferred by contacting the solvent and the extraction material under specific conditions. Anything can be included regardless. For example, those obtained by extracting a component soluble in a solvent from a natural product using water or an organic solvent, and those obtained by extracting a specific component of a natural product, for example, only a specific component such as oil, may be included. The extract may be obtained by pulverizing the natural product after drying, or by various extraction methods known in the art, such as hot water extraction or ethanol extraction.

The extract is selected from the group consisting of water, anhydrous or hydrous lower alcohol having 1 to 4 carbon atoms, acetone, petroleum ether, ethyl acetate, butyl acetate, trichloromethane, dichloromethane, chloroform, hexane and 1,3-butylene glycol It can be extracted with one or more solvents that are, and can be specifically extracted by 60 to 90% concentration (v / v) of ethanol.

The active ingredient included in the raw material may have a different extraction ratio depending on the polarity of the solvent, and since ethanol has excellent selectivity in extracting physiologically active substances from natural raw materials, the concentration of the ethanol can be appropriately controlled.

The extract is obtained by washing the extraction raw material with water, then drying and pulverizing, extracting by a conventional method such as reflux circulation extraction, pressure extraction, ultrasonic extraction, etc. for about 1 to 24 hours with a solvent in a volume of 8 to 12 times the weight of the raw material. It can be prepared by filtration. In addition, the extract may be obtained in a powder state by an additional process such as distillation under reduced pressure or freeze drying.

The extract may also include an extract that has undergone a conventional purification process. For example, the extract is subjected to various additional purification methods such as separation using an ultrafiltration membrane having a certain molecular weight cut-off value and separation by various chromatography (made for separation according to size, charge, hydrophobicity or affinity). It may include fractions obtained through

According to the oil seasoning treatment method of the present invention, excellent texture and preference can be obtained by treating oil seasoning containing extracts derived from natural products, which reduce the crunchiness of snacks and enhance the soft texture, and increase the preference while controlling the unique smell of meat snacks. characterized by having

The effects of the present invention are not limited to the above effects, and should be understood to include all effects that can be inferred from the detailed description of the present invention or the configuration of the invention described in the claims.

Hereinafter, the present invention will be described in detail by examples. However, the following examples are only to illustrate the present invention, and the present invention is not limited by the following examples.

Example 1. Preparation of Meat Snack Using Chicken

Chicken breasts stored in a frozen state were dehydrated through thawing and washing processes.

The washed and dehydrated chicken breast was mixed with sub-materials and adequately replenished with moisture during grinding to prepare a dough like porridge (paste) with a moisture content of 60 to 65%. At this time, the sub-material may include vegetable or animal protein to increase the protein content as desired, and may contain dietary fiber or dead lactic acid bacteria for dietary control and diet effects. don't

Thereafter, the dough is continuously applied uniformly to a thickness of about 2 to 3 mm, preferably 2.6 mm, in a steel belt oven heated to a temperature of about 180 to 220 ° C, and then baked for 30 to 50 seconds, preferably The protein coagulation was induced by heating for 40 seconds and molded into a soft sheet.

At this time, the temperature of the sheet after the sheet molding was completed was about 90 to 95 ° C, and the moisture content was adjusted to about 50%.

The molded sheet was cooled with cold air at 10 to 15° C. for 8 to 15 minutes to cool the sheet temperature to 15 to 20° C. so that the soft sheet became a hard hard sheet.

After the cooling step was completed, it was dried for 3 hours using hot air at 65 to 70 ° C. to adjust the moisture content of the sheet to be around 15%, and the dried sheet was cut to a prescribed size and pelletized.

The cut pellets were aged for 24 hours in a sealed cart to achieve moisture balance, and the moisture content was adjusted to 15%. The pellets in which the moisture content was equilibrated were secondarily dried at a low temperature of 55 to 60 ° C. to a moisture content of 9 to 11%.

Thereafter, the roasting process was completed by heating with hot air at 165 to 195 ° C. for 2 minutes, and immediately oil seasoning was performed to prepare the meat snack of the present invention.

The oil seasoning should be performed immediately after the roasting process is completed with hot air to maintain sufficient oil absorption. The oil seasoning step is an important step for a soft texture by reducing staleness, and is preferably performed within 10 seconds after the end of the roasting process.

The oil seasoning may be prepared by using olive oil as a basic base, and containing natural product-derived extracts that increase the preference while catching the unique smell of chicken.

Specifically, the oil seasoning is 100 parts by weight of olive oil, radish extract 3 parts by weight, onion extract 2 parts by weight, coffee extract 1 part by weight, mulberry root extract 0.5 parts by weight, refined salt 0.4 parts by weight, pepper 0.4 parts by weight, and mirin 0.2 parts by weight It was prepared including parts by weight.

Comparative Examples 1 to 5. Meat snacks manufactured under different manufacturing process conditions

A meat snack was prepared in the same manner as in Example 1, except for the following differences.

With the temperature of the oven fixed at 190 ° C, Comparative Example 1 had a dough moisture content of 45% and a dough coating thickness of 2.0 mm, and Comparative Example 2 had a dough moisture content of 55% and a dough coating thickness of 2.2 mm. In Comparative Example 3, the moisture content was 65% and the dough thickness was 2.8 mm, in Comparative Example 4, the moisture content was 70% and the dough thickness was 3 mm, and in Comparative Example 5, the moisture content was 75% and the dough thickness was 3.2 mm. manufactured.

Experimental Example 1. Manufacturing convenience and productivity evaluation test of meat snacks

The meat snack of the present invention must have sufficient viscosity and flexibility during the manufacturing process so that the surface is not cracked or broken during the sheet formation, cooling step, 1/2 drying step and roasting process, and can be smoothly molded into the desired shape. Furthermore, the state of the dough corresponds to an important factor that can affect the texture of the final product.

Accordingly, the evaluation of manufacturability of meat snacks was tested for Example 1 and Comparative Examples 1 to 5.

Specifically, in the manufacturing process of the meat snack of the present invention, as a factor affecting manufacturability, defects in molding that do not form as desired, cracks such as broken, broken, or cracked during the manufacturing process are checked, and the results are analyzed. Table 1 shows.

division Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 bad molding X ◎ △ △ ◎ ◎ cracking X ◎ △ ◎ O △

* ◎: Many Occurrences, O: Occurrences, △: Slight Occurrences, X: No Occurrences As shown in Table 1 above, the meat snack of Example 1 of the present invention has defects such as poor molding or broken or crumbling during the manufacturing process. No cracking occurred at all. On the other hand, in the case of Comparative Example 1, where the moisture content of the ground meat was low, molding defects frequently occurred, in the case of Comparative Example 2, some molding defects and cracks occurred, and in the case of Comparative Example 3, cracks continued to occur during the manufacturing process. The problem continued to occur. In all of Comparative Examples 4 and 5, it was confirmed that manufacturing was impossible due to defects occurring during the manufacturing process.

If a defect occurs during the molding process and the quality conditions are not satisfied, the entire corresponding part cannot be used, resulting in extreme differences in manufacturability and productivity depending on detailed manufacturing process conditions.

That is, these results suggest that in order to manufacture the meat snack of the present invention, new process conditions that are completely different from the conventional snack manufacturing process should be set.

Experimental Example 2. Preference sensory evaluation

In order to evaluate the overall preference of the meat snack prepared by the method of the present invention, Example 1 and Comparative Examples 4 and 5 and the control group, Comparative Example 6 and Example 1 were prepared by seasoning a commercially available olive oil base. However, a comparative sensory test for overall preference was conducted for Comparative Example 7, which was treated with 100% olive oil instead of oil seasoning in the oil seasoning step.

The sensory test of the meat snack was conducted by selecting 24 adult men and women in their 20s to 50s.

Specifically, four people in each group were evenly distributed in age and gender, and the meat snacks were provided and evaluated for texture (softness, crispiness, hardness), taste, and overall preference.

A 10-point scoring method was used for rating, and the higher the preference, the higher the score. After ingesting 2 pieces of meat snack, each item was evaluated, then rinsed with water and consumed again after 5 minutes, and each item was repeatedly evaluated three times to obtain an average value. The results are shown in Table 2 below.

division Example 1 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 texture (soft) 8.6 8.9 7.8 8.5 8.6 texture (crispy) 8.7 6.5 8.5 8.7 8.6 texture (hard) 8.5 8.5 5.6 8.6 8.7 taste 8.6 8.1 8.3 4.6 7.6 Overall Preference 8.9 7.7 7.1 7.4 8.0

As shown in Table 2, it was confirmed that the snack of Example 1 showed excellent overall preference. In particular, in the case of Comparative Example 5, in which the thickness of the snack was thick, the preference was low because it was hard rather than crispy. Preference itself has declined significantly. In addition, in the case of Comparative Example 6 using commercially available olive oil-based seasoning, it did not match at all with the snack of the present invention, rather causing a disgusting taste, resulting in a significant decrease in overall preference. Rather, in the case of Comparative Example 7 treated with only pure olive oil rather than seasoned oil, it showed excellent preference compared to other comparative examples. It seems to indicate that it can cause The above description of the present invention is for illustrative purposes, and those skilled in the art can understand that it can be easily modified into other specific forms without changing the technical spirit or essential features of the present invention. will be. Therefore, the embodiments described above should be understood as illustrative in all respects and not limiting. For example, each component described as a single type may be implemented in a distributed manner, and similarly, components described as distributed may be implemented in a combined form.

The scope of the present invention is indicated by the following claims, and all changes or modifications derived from the meaning and scope of the claims and equivalent concepts should be interpreted as being included in the scope of the present invention.

Claims (1)

(a) 100 parts by weight of olive oil, 3 parts by weight of radish extract, 2 parts by weight of onion extract, 1 part by weight of coffee extract, 0.5 part by weight of mulberry root extract, 0.4 parts by weight of refined salt, 0.4 parts by weight of black pepper and 0.2 parts by weight of Mirin preparing an oil seasoning;
(b) preparing dehydrated meat through thawing and washing;
(c) preparing dough by grinding and mixing the meat with sub-materials;
(d) The dough is continuously applied to a thickness of 2 to 3 mm in a steel belt oven heated to a temperature of 180 to 220° C., heated for 30 to 50 seconds, and molded into a soft sheet at a temperature of 90 to 90° C. Sheet forming step to be 95 ℃, moisture content to be 45 to 55%;
(e) a cooling step of changing the physical properties of the soft sheet to a hard sheet by cooling the soft sheet;
(f) a primary drying step of drying the cooled sheet with hot air at 65 to 70° C. for 3 hours;
(g) a cutting step of pelletizing the firstly dried sheet by cutting it into a prescribed size;
(h) an aging step of aging the cut pellets so that the moisture content is in equilibrium with 12 to 17%;
(i) a secondary drying step of drying the pellets whose moisture content is in equilibrium at a low temperature of 55 to 60 ° C. to a moisture content of 9 to 11%;
(j) a roasting step of roasting the secondary dried pellets with high-temperature and high-pressure hot air at 165 to 195 ° C; and
(k) processing the oil seasoning of step (a) within 10 seconds immediately after the roasting is completed; including, oil seasoning treatment method for improving the texture of snacks.