KR-20260067259-A - MANUFACTURING METHOD OF MEAT SUBSTITUTE JERKY USING AMINO ACID COMPLEX EXTRACTED FROM SEAWEED

Abstract

The present invention relates to a method for manufacturing alternative meat jerky using an amino acid complex extracted from seaweed, and more specifically, comprises: an amino acid complex extraction step of extracting an amino acid complex from seaweed by a solvent extraction method; an amino acid mixture preparation step of preparing an amino acid mixture by mixing a nutrient component with the amino acid complex extracted through the amino acid complex extraction step; a raw material mixture preparation step of preparing a raw material mixture by mixing an additive with crushed seaweed; a molding step of mixing the amino acid mixture prepared through the amino acid mixture preparation step with the raw material mixture prepared through the raw material mixture preparation step and molding; and a drying step of drying the molded product prepared through the molding step. The alternative meat jerky produced through the above process is rich in nutrients and exhibits a taste, aroma, and texture similar to real meat jerky. Furthermore, since the fishy odor of seaweed is eliminated, it not only demonstrates excellent palatability and shelf life but also serves as an effective resource for utilizing seaweed.

Inventors

• 김양희

Assignees

• 주식회사 에이치엔노바텍

Dates

Publication Date

20260512

Application Date

20241204

Priority Date

20241105

Claims (7)

1. Amino acid complex extraction step for extracting an amino acid complex from seaweed using a solvent extraction method; An amino acid mixture preparation step of preparing an amino acid mixture by mixing a nutrient component with the amino acid complex extracted through the above amino acid complex extraction step; A raw material mixture preparation step for preparing a raw material mixture by mixing additives with crushed seaweed; A molding step of mixing and molding the amino acid mixture prepared through the amino acid mixture preparation step with the raw material mixture prepared through the raw material mixture preparation step; and A method for manufacturing alternative meat jerky using an amino acid complex extracted from seaweed, characterized by comprising a drying step of drying a molded product manufactured through the above molding step.
2. In claim 1, A method for manufacturing alternative meat jerky using an amino acid complex extracted from seaweed, characterized in that the above seaweed consists of one or more selected from the group consisting of wakame, kelp, green laver, laver, and hijiki.
3. In claim 1, The above amino acid mixture preparation step is carried out by mixing 10 to 20 parts by weight of a nutrient with 100 parts by weight of an amino acid complex extracted through the above amino acid complex extraction step, and A method for manufacturing alternative meat jerky using an amino acid complex extracted from seaweed, characterized in that the above nutritional components consist of iron, zinc, and vitamins.
4. In claim 1, The above raw material mixture preparation step is carried out by mixing 6 to 8 parts by weight of additives with 100 parts by weight of crushed seaweed, and A method for manufacturing alternative meat jerky using an amino acid complex extracted from seaweed, characterized in that the above additives consist of dextrin powder, minced garlic, minced onion, salt, natural sweetener, and pepper.
5. In claim 4, A method for manufacturing alternative meat jerky using an amino acid complex extracted from seaweed, characterized in that the above natural sweetener consists of one or more selected from the group consisting of fructooligosaccharide, xylose, stevia, xylitol, erythritol, and allulose.
6. In claim 1, A method for manufacturing alternative meat jerky using an amino acid complex extracted from seaweed, characterized in that the molding step comprises mixing 3 to 4 parts by weight of an amino acid mixture prepared through the amino acid mixture preparation step with 100 parts by weight of a raw material mixture prepared through the raw material mixture preparation step, and molding to a thickness of 1 to 2 millimeters.
7. In claim 1, A method for manufacturing alternative meat jerky using an amino acid complex extracted from seaweed, characterized in that the drying step is performed at a temperature of 130 to 150℃ for 80 to 100 minutes.

Description

Manufacturing Method of Meat Substitute Jerky Using Amino Acid Complex Extracted from Seaweed The present invention relates to a method for manufacturing alternative meat jerky using an amino acid complex extracted from seaweed, and more specifically, to a method for manufacturing alternative meat jerky using an amino acid complex extracted from seaweed that is rich in nutrients, exhibits a taste, aroma, and texture similar to meat jerky, eliminates the fishy odor of seaweed to provide excellent palatability and shelf life, and also has the effect of utilizing seaweed as a resource. Because dried meat is a precious food, it was frequently used as a wedding gift in the past. It is presented either wrapped in a long cloth or tied with red and blue sashes on a large flat cloth, along with dates strung on a thread. To make flat cloth, minced meat is seasoned, shaped into two large, slender blocks, sprinkled with pine nut powder, and dried; however, because it is made by mincing raw meat, it can spoil easily. The history of dried meat is quite old, and it is thought that people naturally learned during the primitive hunting era that leftover meat could be hung high to dry naturally and be stored for a long time. In the Goryeo-era document *Goryeodogyeong*, it is written that dried meat and dried fish were served on the table of drinks for Xu Jing, an envoy from the Song Dynasty, which can be seen as the origin of dried meat. At royal banquets during the Joseon Dynasty, a dish called "Jeolyuk" was prepared by stacking dried beef, dried pheasant and chicken, dried fish, and shellfish together; it was stacked to a height of 1 cheok 5 chon (approximately 50 cm), making it the highest-height dish among the banquet foods. At a banquet during the reign of King Gojong, the following items were stacked together: 1 cheop of Pyeonpo, 3 cheops of Hwangpo (dried yellow meat), 7 yellow cod, 18 white cod, 13 halibut, 9 sand gobies, 3 cheops of squid, 7 cheops of Gangyoju (shrimp), 63 abalone, 9 cheops of Chubok (pursued abalone), 2 octopuses, 9 pieces of kelp, and 2 seung 7 hap of Silbaekja. Pyeonpo and Hwangpo refer to dried beef, while the rest consist almost entirely of dried seafood. After stacking dried meat and dried fish in order, it seems that octopus, squid, and abalone were cut into the shapes of turtles, phoenixes, birds, and flowers to decorate them colorfully, and kelp and pine nuts were also used as garnishes. The basic offerings consist of wine, fruit, and dried meat, and among them, dried meat is considered the best; therefore, it was a food that was always served at banquets such as weddings and 60th birthday celebrations. There are two methods for making dried meat jerky: Daechu-pyeonpo and Chilbo-pyeonpo. For Daechu-pyeonpo, minced meat is seasoned, shaped into pieces the size of a jujube, and a pine nut is pressed into each end. Meanwhile, Chilbo-pyeonpo is shaped into round, flat pieces about 4 cm in diameter, with seven pine nuts pressed firmly onto the top. For Possam, a wide strip of dried meat is seasoned, placed on a cutting board, and covered with six or seven pine nuts. The meat is then folded to seal the edges, cut into a crescent shape, and the edges are pressed firmly to dry. The pine nuts are pressed deeply into the edges to prevent them from falling out during the drying process. Traditionally, such jerky was made using meat obtained from livestock (cattle, pigs, chickens, etc.). As environmental pollution issues arising from livestock farming have emerged, there is an increasing number of attempts to replace the meat used in jerky. Various studies are being conducted on materials to replace meat, including materials derived from plants, materials derived from animals other than livestock [such as fish], and materials obtained through artificial synthesis. In the process of developing alternative meat using various materials, there are diverse factors to consider, such as manufacturing costs, raw material supply, and environmental friendliness. In particular, if material supply is not properly managed or securing raw materials is difficult, it may be impossible to sustainably supply alternative meat, potentially leading to problems such as skyrocketing prices. When using generally available raw materials, in order to properly replicate the taste of meat, it is necessary to select raw materials and additives capable of reproducing the nutritional characteristics of meat, and there is a need to develop a new manufacturing method for producing jerky using these materials. FIG. 1 is a flowchart illustrating a method for manufacturing alternative meat jerky using an amino acid complex extracted from seaweed according to the present invention. Hereinafter, preferred embodiments of the present invention and the physical properties of each component are described in detail. This description is intended to be sufficient for a person skilled in the art to easily practice the invention, and does not imply