KR890004003B1 - Process for making artificial drying meat from plant protein - Google Patents

Abstract

An artificial dryed meat is prepared from plant protein. Thus, 60g of meat is sliced, stood overnight at 0-5≰C, and applied with a mixture containing 0.05g of papin, 5g of carageenan, trace amount of seasonings, flavors, pigments, and vitamins in 140ml of water. After the resulting mixture is mixed with 200g of gluten, it is moulded into a 20 Cm (width)X2mm (thickness) material, dried by cold air at 0≰C for 1 day, steamed at 80≰C for 15 min, and dried again at 37≰C to give final product.

Description

Method of manufacturing artificial dried meat using vegetable protein

Dried meat (Jerky, Jockey) thinly sliced and dried with sunlight is widely used as a portable food since ancient times because of its convenience and nutrition in storage and carrying. However, the conventional dry meat is not only expensive because it is mostly made of meat (meat), but also recently, there is a difficulty in manufacturing dried meat in the face of a shortage of meat due to the increase in global meat consumption.

The present invention is based on milking soybean meal and gluten-based vegetable protein, which has been used as a feed or seasoning raw material, and mixes a little meat and cooks it to increase the amount of meat and reduces the amount of meat. It relates to a method of manufacturing meat. Conventional methods for preparing foods having meat texture using gluten include U.S. Patent Nos. 3814823 and 3197310, Japanese Patent Publication 57-43217, and U.S. 58-1903. It was difficult to install and manufacture due to excessive heat. However, the present invention relates to a method for producing artificial dried meat having a texture similar to animal meat without using high pressure and high temperature.

Therefore, in the present invention, gluten protein is insoluble in water and its hydrate has strong adhesiveness due to SS bond between gluten molecules and molecules and forms viscoelastic gel on paste, and this gel is property of gluten which solidifies by heating. In order to achieve the object of the present invention, in order to produce artificial dried meat having an animal meat-like texture by using the present invention, the meat is finely chopped and mixed with seasonings, spices, pigments and other additives dissolved in water. Vegetable protein is added to the seasoning solution, mixed with a mixer, dried in a cold air, steamed at a steam temperature of 75-95 ° C., and hot air dried to prepare artificial dried meat. According to the method of the present invention, 0.01-1% of papain, cysteine, and the like are added to the seasoning liquid, and the viscoelasticity of gluten is freely controlled, and 0.1-10% of polysaccharides such as pectin, carrageenan, and starch are added. In addition to improved sex processability, the texture is very similar to dry meat, and the product contains animal meat and vitamins, so that children can grow their nutrition by supplementing essential amino acids and vitamins, which are likely to be lacking. It can be used as a new type of snack, and it can be stored for a long time because the moisture content of the product is less than 15%.

Specific embodiments of the present invention are as follows.

Example 1

Finely chop 60g beef and leave overnight at 0-5 ℃, add 0.05g papain, 5g carrageenan and small amount of seasonings, spices, pigments, vitamins, etc. to 140ml of water After cooling down, mix and mix thoroughly. 200 g of gluten was added to the mixture, mixed well with a mixer, and formed into a width of 20 cm and a thickness of 2 mm, dried at 0 ° C. overnight under cold air, and then steamed at 80 ° C. for 15 minutes and dried at 45 ° C. at 37 ° C. for moisture. The 15% yields a conditionally lean meat with a texture similar to that of dried meat.

Example 2

Treated in the same manner as in Example 1, using 0.01 g of cysteine instead of papain and 10 g of starch instead of gluten and milking soybean meal instead of gluten and drying it overnight at 5 ° C. for 10 min with steam at 95 ° C. Dry hot air at ℃ to make product moisture B%.

Claims (5)

When mixing vegetable protein and meat with seasoning liquid and drying it in plate shape, add seasoning liquid, papain, cysteine 0.01-1%, and pectin, carrageenan and starch 0.1-10%, and then cool and dry it with steam and hot air Method for producing phosphorus condition meat using a vegetable protein, characterized in that the drying. The method for producing dried artificial meat according to claim 1, wherein the vegetable protein is cold-dried at 1-5 ° C. The method of claim 1, wherein the method of manufacturing artificial dried meat using a vegetable protein steamed at 75-95 ℃. According to claim 1, wherein the method of producing artificial dried meat using a vegetable protein that is hot-air dried at a temperature of 36-38 ℃ at an internal humidity of 40-50%. The method for producing artificial dried meat according to claim 1, wherein the vegetable protein has a product moisture of 12-18% in order to improve texture and preservation.