KR20230093952A - A jerky using fermented peer concentrate and method for preparing the same - Google Patents

Abstract

The present invention relates to jerky using a fermented pear concentrate and a preparation method thereof. Specifically, the preparation method of jerky according to the present invention comprises the steps of: preparing a pear concentrate; adjusting the sugar content of the prepared pear concentrate and then inoculating and fermenting fermentation strains; removing blood from beef jerky meat; immersing and maturing the beef jerky meat from which the blood has been removed in the fermented product of the pear concentrate; and drying the matured beef jerky meat. The jerky prepared according to the present invention is beef jerky prepared by replacing a synthetic salt solution that has been used in the preparation of conventional beef jerky, thereby solving the problem of increased sodium content due to the use of synthetic nitrite contained in the synthetic salt solution and the uncomfortable perception of consumers. Accordingly, the beef jerky has bright meat color and unique flavor and has excellent texture and flavor with soft meat quality.

Description

Jerky using fermented peer concentrate and method for preparing the same {A jerky using fermented peer concentrate and method for preparing the same}

The present invention relates to jerky using fermented pear concentrate and a method for manufacturing the same, and relates to jerky and a method for manufacturing the same, which can significantly increase the texture and flavor of jerky by aging meat for jerky using fermented pear concentrate. .

Jerky is a type of beef seasoned and thinly spread and dried. In the past, because beef was a valuable food, it was mainly consumed by certain classes, and it was made at home and used for snacks or snacks served to precious guests, especially for pyebaek. Unlike regular meat, jerky is low in fat or cholesterol, yet provides sufficient iron and minerals, is well digested, makes you less drunk when drinking, and helps with a hangover the next day.

Jerky is a food devised by nomads to extend the shelf life of food, and as it is known that Genghis Khan's troops used jerky as an emergency food during war, jerky is a high-calorie food that is easy to consume during outdoor activities, such as long-term driving, mountain climbing, It is a high-protein, low-fat food with less than 2% fat and low cholesterol. It is a high-protein, low-fat food that can easily take in nutrients when fishing or traveling, and is good as a nutritional snack for strengthening physical strength. It is good for snacks for children who require high calories due to growth.

Recently, various jerky products manufactured by adding various additives to increase the texture and flavor of raw materials such as chicken, pork, and venison instead of beef, which is the raw material of jerky, have been introduced. For example, Korean Patent Registration No. 10-1292711 discloses jerky containing nuts, and Korean Patent Registration No. 10-1738874 discloses chicken jerky containing turmeric. In addition, Korean Patent No. 10-1006566 discloses beef jerky prepared by seasoning and mixing natural pigments and natural seasonings including ginseng extract and red ginseng bacillus, and Korean Patent No. 10-0951060 is prepared by soaking in lactic acid bacteria immersion liquid. One jerky is starting.

However, during the manufacturing process of beef jerky, it is inevitable to use a brine solution to soften the meat quality of the jerky. The brine solution contains synthetic nitrite, which causes an increase in sodium in the jerky due to synthetic nitrite and inconvenience to consumers such as chemical synthetic additives. There is a problem that the consumption of beef jerky is limited by recognition.

Accordingly, while the present inventors were trying hard to develop jerky with tender meat quality even without using a brine solution such as synthetic nitrite, when using fermented product of pear concentrate, the meat quality was soft and the texture was excellent and the flavor was excellent. It was discovered that it could be done and the present invention was completed.

One object of the present invention is to provide jerky prepared using fermented pear concentrate.

Another object of the present invention is to provide a method for producing jerky prepared using the fermented pear concentrate.

As one aspect, the present invention provides a method for producing jerky having excellent texture and flavor.

As one specific aspect, the method for producing jerky having excellent texture and flavor of the present invention includes preparing a pear concentrate; Adjusting the sugar content of the prepared pear concentrate to 20 to 25 °Brix, inoculating and fermenting the fermentation strain; immersing meat for jerky in water at 2 to 5 ° C. for 20 to 25 hours to remove blood from the meat; The step of immersing the blood-free meat for jerky in the fermented product of the prepared pear concentrate and aging it at 2 to 10 ° C. for 24 to 72 hours: and drying the aged meat for jerky.

Hereinafter, with reference to FIG. 1, a method for producing jerky having excellent texture and flavor of the present invention will be described in detail.

First, it is a step of preparing a pear concentrate.

Specifically, the boat is washed and water is mixed with 7 to 9 times the weight of the boat, preferably 7.5 to 8.5 times, more preferably 8 times, and 80 to 95 ° C., preferably 85 to 90 ° C. for 2.5 to 3.5 hours. , Preferably it is a step of preparing a pear concentrate by performing hot water extraction for 2.8 to 3.2 hours, more preferably 3 hours, followed by filtration and concentration.

The sugar content of the pear concentrate prepared by the above method is preferably 35 to 45 °Brix, preferably 38 to 45 °Brix, more preferably 40 to 45 °Brix.

Next, after adjusting the sugar content of the prepared pear concentrate to 20 to 25 °Brix, inoculation of a fermentation strain and fermentation.

It is necessary to adjust the sugar content of the pear concentrate to 20 to 25 °Brix, and the sugar content control can be achieved by adding purified water, so that the optimum alcohol content by fermentation is contained.

The optimal alcohol content is 7 to 9% of the alcohol content of the fermented pear concentrate. When using a fermented pear concentrate having such an alcohol content, the texture and flavor of the finally prepared jerky are the best.

The fermentation strain may be a strain for alcohol fermentation, but is not limited thereto, but may be a strain such as Sacchromyces cerevisiae.

The fermentation is performed at 25 to 40 ° C, preferably 27 to 32 ° C for 120 to 144 hours, preferably 130 to 144 hours. However, the fermentation time may be appropriately adjusted according to the alcohol content of the fermented product of the finally prepared pear concentrate.

In addition, the efficiency of fermentation can be improved by adding dextrose and peptone during the fermentation. At this time, the dextrose and peptone are added in an amount of 1.8 to 2.2 times, preferably 2% by weight, based on the total weight of the fermenting strain.

The fermented product of the pear concentrate prepared by the above method serves to improve the quality of meat and increase the flavor by replacing the synthetic salt solution containing nitrite. In the present specification, the fermented product of the pear concentrate may be referred to as a fermented pear concentrate for convenience.

Next, it is a step of removing blood from meat for jerky.

Specifically, it is a step of immersing meat for jerky in water at 2 to 5 ° C. for 20 to 25 hours to remove blood from the meat.

The meat for jerky is meat for making jerky, and includes, but is not necessarily limited to, beef, pork, lamb, horse meat, chicken, and the like.

After the immersion, surface moisture of the meat for jerky may be removed with a cotton cloth or the like.

On the other hand, before or after the blood removal step, the step of cutting the meat for jerky into the form of final jerky may be included.

It is preferable to remove the tendon and fat of the meat for jerky in the process of cutting in the form of the final jerky. Unlike the prior art, it is not necessary to remove all the tendons because the softening ability of the meat is increased in the fermented pear concentrate.

In addition, the shape of the final jerky may be thinly cut to have a thickness of 3 to 10 mm, preferably 3 to 8 mm, but is not necessarily limited thereto.

Next, a step of immersing and aging the meat for jerky from which the blood is removed in the fermented product of the prepared pear concentrate.

The fermentation may be performed at 20 to 35 ° C, preferably 27 to 32 ° C for 120 to 144 hours, preferably 130 to 144 hours.

It may be made by immersing in a fermented product of 2 to 5 times the weight, preferably 3 to 4 times the weight of the pear concentrate based on the total weight of the meat for jerky during the aging.

Next, it is a step of drying the aged meat for jerky.

The drying is a process of removing moisture from the outer surface of meat for jerky by methods such as low-temperature drying, hot air drying, etc., and is not necessarily limited thereto, but can be carried out for 4 to 6 hours when dried with hot air at 60 ° C, When drying at a low temperature of 20 ° C., it can be done for 24 hours.

On the other hand, after the step of drying the aged meat for jerky, the steps of immersing or applying the dried meat for jerky in a seasoning solution and drying may be further included.

The seasoning solution may be selected differently depending on the taste and aroma of the desired meat for jerky, for example, soy sauce 180g pear 95g apple 95g onion 95g, garlic 40g, shrimp powder 5g, honey 62g kelp 4g, red pepper 7-10g pepper, etc. It can be prepared by mixing.

The drying is a process of removing moisture from the outer surface of the meat for jerky immersed or applied in the seasoning solution, and is preferably performed at a temperature of 20 to 30 ° C. for 2 to 4 hours.

The jerky prepared by the above method has the advantage of having excellent texture and flavor because the meat quality is soft even without the use of synthetic salt solution, the color of the jerky is clear, and it has a unique flavor without adding chemical seasonings.

The jerky of the present invention can solve the problem of increased sodium content and consumer's uncomfortable perception due to the use of synthetic nitrite contained in the synthetic salt solution by using a natural salt solution, that is, fermented pear concentrate, in place of the synthetic salt solution, , The meat color of the jerky is vivid and has a unique flavor, and the meat quality of the jerky is soft, which is effective in providing jerky with excellent texture and flavor.

1 is a diagram illustrating a manufacturing method of jerky according to an embodiment of the present invention.

Hereinafter, examples and the like will be described in detail to aid understanding of the present invention. However, the embodiments according to the present invention can be modified in many different forms, and the scope of the present invention should not be construed as being limited to the following examples. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

Preparation Example 1: Preparation of pear concentrate

200 kg of pears produced in Naju were washed to remove foreign substances and pesticides, and then water 8 times the total weight of the pears was added and heated at 85 to 90 ° C. for 3 hours. Thereafter, foreign substances and impurities were removed with a nonwoven fabric, and then vacuum concentration was performed at 65° C. to obtain 40 kg of a concentrated solution. It was refrigerated and used later when needed.

Preparation Example 2: Preparation of fermented product of pear concentrate

After putting 40 kg of the pear concentrate of Preparation Example 1 in a container with a lid and adding 60 kg of distilled water to 20 °Brix, 10 g of S. cerevisiae strain, 20 g of dextrose, and 20 g of peptone were mixed and fermented at 25°C for 3 days. After fermentation, it was filtered to prepare a fermented product of pear concentrate.

Example 1: Component analysis of fermented product of pear concentrate

1-1. pH measurement

The pH of the fermentation product was measured using a pH meter (SevenEasy, Mettler-Toledo AG, Schwerzenbach, Switzerland) after taking a sample of 20 ml.

The results for this are shown in Table 1 below. The fermented product of the pear concentrate was used after correcting Brix (%) by adding purified water, and samples were taken at 24-hour intervals. The initial pH was 4.62, and as the fermentation proceeded, the pH value decreased, and the pH at 96 hours was 4.36. Thereafter, the pH slightly increased from 4.47 to 4.46 until the end of the fermentation, but no significant change was observed in the pH value.

pH change according to yeast fermentation time of pear concentrate Time 0h 24h 48h 72h 96h 120h 144h pH 4.62 4.42 4.42 4.39 4.36 4.47 4.46

1-2. sugar measurement

Sugar content was measured using a sugar meter (ATAGO, Pocket Refractometer, PAL-2) by taking 500 ul of the fermented product. The results for this are shown in Table 2 below.

As can be seen in Table 2, the sugar content before the start of fermentation was 22.1%, and the sugar content rapidly decreased to 13.2% by 72 hours of fermentation. In the case of sugar content, it showed a tendency to continuously decrease as fermentation progressed and showed 11.7% at the end of fermentation.

Sugar content change according to yeast fermentation time of pear concentrate Time 0h 24h 48h 72h 96h 120h 144h Sugar content (°Brix) 22.1 18.8 15.0 13.2 12.4 11.9 11.7

1-3. Reducing sugar content measurement

The reducing sugar content was measured according to the dinitrosalicylic acid (DNS) method. The fermented water was centrifuged (1,500 rpm, 10 min), and 2 mL of DNS reagent was mixed with 1 mL of diluted sample solution, followed by color development at 100 ° C for 115 minutes and sufficiently cooled at room temperature. After cooling, 7 ml of distilled water was added to measure the absorbance at 540 nm, and the reducing sugar content was calculated after preparing a standard curve using glucose as a standard material. The results for this are shown in Table 3 below.

Reducing sugar is broken down into small molecules by saccharification of raw starch and then broken down into glucose again. It is also used as a substrate for alcohol fermentation and is an important component that affects sweetness. The reducing sugar content was measured by taking samples at 48-hour intervals. The reducing sugar content also showed a similar tendency as the sugar content decreased as fermentation proceeded, and it was 25.33 mg/mL after fermentation from 207.63 mg/mL at the beginning of fermentation.

Change in reducing sugar content according to yeast fermentation time of pear concentrate Time 0h 48h 96h 144h Reducing sugar (mg/mL) 207.63 61.18 25.68 25.33

1-4. alcohol content determination

Alcohol content was measured according to the National Tax Service's liquor analysis regulations. After taking 100 mL of the fermentation product in a measuring cylinder, it was transferred to a round flask. After washing the measuring cylinder containing the fermented product three or more times with 10 mL of distilled water, the solutions were combined. Distill by applying heat to the round flask containing the fermentation product using a Soxhlet heater. When the distillate reached 70 mL, distillation was stopped and distilled water was replenished to make 100 mL. After stirring, the alcohol content was indicated using a spirit meter (ATAGO, PAL-2REFRACTOMETER).

The results are shown in Table 4 below. Saccharomyces cerevisiae is widely used for industrial alcohol production, and alcohol production by yeast fermentation is an anaerobic change in which sugars such as glucose and fructose are converted into alcohol and carbon dioxide. After fermentation, the alcohol content was 8.5%, and the alcohol content tended to increase continuously as sugar was consumed continuously.

Changes in alcohol content of pear concentrate according to yeast fermentation time Time 0h 48h 96h 144h Alcohol(%) 0 4.5 6.5 8.5

1-5. DO and BOD measurements

The amount of dissolved oxygen and biochemical oxygen demand of the fermentation broth were measured using DO-31P (TOADKK, Tokyo, Japan). The amount of dissolved oxygen was measured by quantifying 15 mL of the fermentation broth, and the amount of dissolved oxygen on the 0th day of fermentation was converted into 100% and the biological oxygen demand was calculated as 0%. The results thereof are shown in Tables 5 and 6 below.

The amount of dissolved oxygen and biochemical oxygen demand during fermentation of microorganisms are closely related to the respiration and metabolism of microorganisms. Microorganisms require a lot of oxygen for rapid growth and smooth metabolism in the early growth phase. In addition, the amount of dissolved oxygen increases as the number of viable cells decreases as the growth of microorganisms enters the stage of cessation and death. The aeration rate of the pear concentrate was set to VVM0, and the amount of dissolved oxygen and biochemical oxygen demand at 0 hour of fermentation were converted to 100% and 0%, respectively. The level of dissolved oxygen was 70.3% by 48 hours of yeast fermentation, and the level of dissolved oxygen rapidly decreased to 30.8% by 72 hours of fermentation. In addition, the dissolved oxygen level was 0% at 120 hours of fermentation. In the case of biochemical oxygen demand, it showed a tendency to continuously increase as fermentation proceeded, and it was judged that Saccharomyces cerevisiae was continuously growing.

Change in dissolved oxygen content according to yeast fermentation time of pear concentrate Time 0h 24h 48h 72h 96h 120h 144h DO(%) 100 74.9 70.3 30.8 13.8 0 0

Changes in biochemical oxygen demand according to yeast fermentation time of pear concentrate Time 0h 24h 48h 72h 96h 120h 144h BOD (%) 11.5 36.6 41.2 80.7 97.7 100 100

Preparation Example 3: Preparation of Jerky

As meat for jerky, beef brisket, avalanche, and neck were selected, 1 kg each was prepared, and immersed in purified water containing ice at 4 ° C. for 1 day to remove blood from these meats. After immersion, moisture on the surface of the meat was removed by pressing with a cotton cloth to prepare meat for jerky.

Each of the prepared brisket, avalanche, and neck was immersed in the fermented product of the pear concentrate prepared in Preparation Example 2 with a weight three times the weight of each meat and aged at 5 ° C for 72 hours. After aging, it was cut into a jerky shape with a thickness of 5 mm, and dried for 6 hours in a hot air dryer at 60 ° C. to prepare jerky.

Example 2: Quality analysis of beef jerky

2-1. flesh color measurement

The flesh color was measured on the surface of the sample from which the outer part was removed using a colorimeter (CR-410, Minolta Co., Ltd., Japan) calibrated by a black and white calibration plate. Lightness (L*), redness (a*), and yellowness (b*) were measured by CIE (Commision Internationalede Leclairage) and analyzed by Spectra Magic Software (Minolta Co., Ltd., Japan). Each sample was measured three times and expressed as an average value.

The results for this are shown in Table 7 below. In the case of the meat color of the brisket, the L value was 37.80, the a value was 22.28, and the b value was 9.07. 24.17, the b value was 9.39. In the case of L value, brightness is indicated, and in the case of a and b values, redness and yellowness are indicated. Among the meat colors, the part with the highest lightness was the brisket, the highest redness was the avalanche, and the highest yellowness was the neck core.

sample Hunter's color value L a b sunshine 37.80±0.26 22.28±0.02 9.07±0.10 neck heart 36.68±0.25 26.11±0.32 11.02±0.25 situation 35.93±0.24 24.17±0.19 9.39±0.15

2-2. pH

2 g of the sample was homogenized with 18 mL of distilled water in a homogenizer (Polytron PT10-35 GT, Kinematica AG, Luzern, Switzerland) at 11,000 rpm for 1 minute, then filtered through Whatman No.4 filter paper, and the filtrate of each sample was measured at room temperature with a pH meter ( Seven Excellence ^TM , METTLER TOLEDO, Switzerland). A total of 3 repetitions were repeated and the average value was shown.

As a result, the pH of the soil was 5.46, wood core 5.37, and landslide 5.33.

2-3. water retention

The water retention capacity was obtained by centrifuging 5 g of the sample whose outer part was removed according to the method of (Uttaro et al., 1993) in a centrifuge (Combi-514R, Hanil, Korea) at 1000 rpm for 10 min, 5 ° C. was weighed. A total of 3 repetitions were repeated and the average value was shown.

As a result, in the case of the sunny area, the water retention capacity was 79.47% with 1.03±0.02, in the case of the wood core, the water retention capacity was 74.53% with 1.27±0.02, and in the case of landslide, the water retention capacity was 75.27 with 1.24±0.03. appeared in %. The area with the highest liberated moisture was the neck core area, and the area with the highest water retention % was found in the brisket area.

2-4. heating loss

For heating loss, the sample was cut into a size of 30 x 50 x 10 mm (width x length x height) and heated so that the center temperature of the sample was 75℃, and the weight difference before and after heating was expressed in percentage (%). As follows.

[formula]

Heat loss (%) = (1 - weight of meat after heating) / (weight of meat before heating) x 100

As a result, the heating loss values of brisket, neck core, and sash were 29.67%, 35.19%, and 34.09%, and the parts with the greatest difference from before heating were neck, sash, and brisket in that order.

2-5. shear force

Cut the sample into a size of 40 x 50 x l0 mm (width x length x height), heat the sample to a core temperature of 75 ° C, and cut it into a size of 10 x 20 x 10 mm (width x length x height), A Warner-Bratzler blade was attached to a textuer analyzer (TA-XT2, Stable Micro Systems, UK), and the shear force (unit: kg*f) was measured with the muscle fiber texture of the sample perpendicular to the blade. -test speed 2.0 mm/s, test speed 2.0 mm/s, and post-test speed 5.0 mm/s. It was measured twice and expressed as an average.

As a result, the shear force of the shin area was 5.55, the shear force of the neck core area was 8.60, and the shear force of the avalanche area was 4.28. In general, it is reported that the shear force improves as the storage period elapses, and the area with the lowest shear force among the three areas is the avalanche area. Bouton et al. (1983) said that when the water holding capacity of meat is low, the tenderness of the meat is relatively reduced. The shear force of meat is determined by the difference in moisture content in the meat. was reported to be soft.

Claims (5)

Preparing a pear concentrate;
Adjusting the sugar content of the prepared pear concentrate to 20 to 25 °Brix, inoculating and fermenting the fermentation strain;
immersing meat for jerky in water at 2 to 5 ° C. for 20 to 25 hours to remove blood from the meat;
Immersing the blood-free meat for jerky in the fermented product of the pear concentrate and aging at a temperature of 2 to 10 ° C. for 24 to 72 hours: and
Jerky manufacturing method comprising the step of drying the aged meat for jerky. The pear concentrate according to claim 1, characterized in that it is prepared by washing pears, mixing 7 to 9 times the weight of pears with water, hot water extraction at 80 to 90 ° C for 2.5 to 3.5 hours, followed by filtering and concentration. Jerky manufacturing method. The method of claim 1, wherein the fermentation is performed until the alcohol content of the fermented pear concentrate reaches 7 to 9%. The method of claim 1, wherein the fermentation is performed at 20 to 35 ° C. for 120 to 144 hours. Jerky containing fermented product of pear concentrate prepared by the jerky manufacturing method of any one of claims 1 to 4.

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