JP6565352B2 - Dried meat snacks with a crunchy texture - Google Patents

Description

  The present invention relates to a dry meat snack having a crisp texture.

  In recent years, in the food industry, products in the lineup that appealed for “healthy / healthy” tend to increase. In particular, awareness of metabolic syndrome caused by obesity is increasing, and consumer interest is increasing in measures against excessive intake of carbohydrates and lipids. For this reason, the market for products that add the added value of low sugar to foods such as beer and sake, brewed sake, bread and rice balls is expanding. The snack confectionery market is no exception, and there are an increasing number of snack confectionery that make use of healthy ingredients, and there are types of snack confectionery that make use of vegetable ingredients such as pumpkins, onions, sweet potatoes, and shiitake mushrooms. Furthermore, there is a need for snacks that make use of new ingredients that are healthy and healthy.

  On the other hand, the habit of taking high protein foods instead of restricting carbohydrates is prevalent. Among them, the method of ingesting low-carbohydrate and high-protein meat is attracting attention. In the confectionery market, meat is mainly dried meat products as snacks. Particularly popular jerky is recognized as a high protein food. A method for producing jerky is a method in which meat is immersed in a seasoning solution, injected, or salted, smoked, or steamed, cut and dried. General jerky has a pleasant texture that can bite meat fibers. However, jerky has a moisture level of 20-30%, and since many sugars and spices are often used as a seasoning, it is extremely hard, elastic and flexible, so There is a problem of having power and not being able to eat easily. In view of this situation, research on improving the texture of jerky has been actively conducted.

  For example, Patent Document 1 discloses a meat appetizer with a crunchy texture by vacuum freeze-drying meat and processed meat products. Unlike jerky, the texture is crisp and light, but because it is too porous, it does not have a chewy or disintegrating taste as a snack, and is unattractive. In addition, the vacuum freeze dryer requires special equipment and is expensive.

  Patent Documents 2 and 3 disclose snack foods made mainly of minced meat. Although it is crunchy and disintegratable as a snack, it has to be very thin and sliced as a snack using meat. Moreover, in patent document 3, since it is necessary to pack in a casing, a shape is also limited.

  Patent Documents 4 and 5 disclose dry meat that is excellent in homogenization of seasoning and water absorption recovery by freeze-drying meat, but there are problems specific to freeze-drying as in Patent Document 1. .

  Patent Documents 6 to 8 disclose a method for producing a jerky without performing a processing such as minced meat, and the muscle fibers of the meat are maintained, but there is no mention of the constituent components. Moreover, it is characterized by having a conventional jerky texture, which is different from the object of the present invention.

  In addition, Patent Document 9 includes a heated meat product containing fructose, a natural polysaccharide, a meat quality improving agent characterized by containing collagen, and Patent Documents 10 to 12 include brown sugar, sugar, sugar alcohol, amino acid, and the like. Although the contained jerky etc. are disclosed, all are characterized by having a soft and supple texture, which is different from the object of the present invention.

  Patent Document 13 discloses a dry food composition comprising a structured plant protein product having protein fibers that are substantially aligned and a fortifier, and a jerky snack is also proposed in the examples. However, it is not necessary to fill the casing or the texture, and the composition is also different from the present invention.

  Patent Document 14 proposes a snack food with a high meat content. By controlling the moisture content of the meat, combining the starchy material and expanding it, it creates a crispy snack-like texture. This is a very excellent texture, but it contains a large amount of starch and is unsatisfactory as the meat content.

  Patent Document 15 proposes a method for producing a high protein snack-like foamed food mainly composed of meat. However, as the meat ratio and the starch mass are described as 55% by weight: 45% by weight, the starch content is considerably blended, and the meat content is unsatisfactory.

JP 2000-354471 A JP 54-163855 A JP-A-62-96064 JP 47-23564 A Japanese Patent Laid-Open No. 7-8224 JP 2011-217676 A JP-A-47-25350 Japanese Patent Laid-Open No. 2-113871 Japanese Unexamined Patent Publication No. 2011-45296 Japanese Patent Laid-Open No. 2-97364 JP-A-3-19646 JP 2004-215571 A Special table 2010-523154 JP 2007-49949 A Japanese Patent Laid-Open No. 57-144941

  The present invention is to provide a low-sugar, high-protein snack confectionery that has a crispy texture that is easy to eat for anyone, not a texture that is mainly hard and hard to bite like jerky while being mainly meat. Objective.

  In order to achieve the above-mentioned object, the present inventors have conducted extensive research. As a result, the present inventors have found that it becomes a dry meat snack having a texture unique to crispy snacks, which is completely different from jerky while having a jerky-like appearance, and has completed the present invention.

That is, the gist of the present invention is as follows.
[1] it is contained in the peptide of average molecular weight 1,000 to 10,000, and a warm air drying of sliced processed single piece of meat, the final composition, the content of 1 to 15 wt% of the peptides, meat mass of the total protein derived content 55 wt% or more, the content of carbohydrates 10 wt% or less, the content of carbohydrate 5 wt% or less and is water content 10% by weight or less, dry meat with texture was crispy Snacks,
[2] The dried meat snack according to [1], wherein the peptide is at least one selected from the group consisting of collagen peptide, soybean peptide, milk peptide, wheat peptide and egg peptide.
[3] The dried meat snack confectionery according to [1] or [2], wherein the breaking strength of the dried meat snack confectionery is in the range of 1500 to 5000 g,
About.

  The dry-meat snack confectionery of the present invention is a food unique to snack confectionery that is easy to eat, and not easy to bite, but with a supple and hard texture like jerky, which is a known dry-meat food, with meat as the main ingredient Compared to known snack snacks that have a feeling and use a large amount of carbohydrates or fried in oil, they are appealing to healthy and health-conscious consumers due to their low sugar content and high protein content. It is possible to open up new markets in the field of snacks.

  Hereinafter, the present invention will be described in more detail.

  In the dried meat snack confectionery of the present invention, a peptide having an average molecular weight of 1000 to 10000 is blended into a sliced single meat mass, and the final composition is 1 to 15% by weight of the peptide, and meat by hot air drying. It is characterized by being prepared so that the total protein content from the lump is 55% by weight or more, the carbohydrate content is 10% by weight or less, the carbohydrate content is 5% by weight or less, and the moisture value is 10% by weight or less. To do.

  In the present invention, a single meat chunk refers to a meat chunk that is made of a single meat and has not been processed to shred the muscle fibers that make up this meat. Therefore, the meat constituting the sliced single meat chunk is composed of one kind of meat that has not been processed to shred other muscle fibers except for being sliced. In addition, a mincing process etc. are mentioned as a process which shreds a muscle fiber. Moreover, as a single meat lump, the meat | flour which inject | poured the seasoning, fats and oils, etc. in order to provide a preferable taste is also contained. In addition, the meat which gave the process which cut | disconnected the surface of a single meat chunk to such an extent that the sliced single meat chunk is maintaining the sliced state is also contained in a single meat chunk.

  The meat used as the raw material for the single meat chunk is meat of edible livestock animals such as beef, pork, chicken, sheep meat, ostrich meat, venison meat, horse meat, duck meat, crocodile meat, rabbit meat, kangaroo meat, etc. Is the target. Among these, meat having a protein content of 20% by weight or more and a lipid content of 5% by weight or less is preferable as the composition of the meat used as a raw material for the single meat mass to be used. Is more preferable.

  In the present invention, meat obtained by slicing the single meat chunk is used. When non-single meat chunks are used, binders and food materials with the same effect must be used to form so-called minced meat, so that the desired crunchy texture can be obtained. I can't. The thickness of the sliced meat is preferably 3 to 5 mm from the viewpoint of easy production and easy eating, but is not particularly limited. Hereinafter, the sliced single meat chunk is also referred to as a slice piece.

The dry meat snack confectionery of the present invention can feel the taste and taste of meat by containing a high amount of the sliced single meat chunk.
In this invention, it is preferable to use so that the quantity of the said sliced single meat chunk in a raw material may become 70 to 99 weight%. In addition, the quantity of the said single meat chunk means the weight containing a moisture content.

Examples of peptides having an average molecular weight of 1000 to 10000 used in the present invention include collagen peptides, soybean peptides, milk peptides, wheat peptides, egg peptides and the like used in foods. These peptides may be used alone or in admixture of two or more.
If the average molecular weight of the peptide is less than 1000, a crispy texture cannot be obtained even if blended into the single meat mass, and an unpleasant bitterness and flavor derived from the peptide will appear. Moreover, when a peptide having an average molecular weight of more than 10,000 is blended in a single meat mass, the texture becomes too hard.
In addition, the average molecular weight of a peptide is obtained by quantitative methods, such as a viscosity measurement, HPLC, and a gel filtration method, and it is possible to use a well-known method already.

  In the present invention, adding a peptide to a sliced single meat mass means that the peptide is contained in the single meat mass, for example, the peptide is attached to the surface of the single meat mass, or the meat mass. Or impregnating peptide inside. As a method of adhering, a liquid obtained by dissolving a peptide having an average molecular weight of 1000 to 10000 is sprayed or applied on the surface of the single meat mass, or a single meat mass is added to a liquid obtained by dissolving a peptide having an average molecular weight of 1000 to 10,000. Or a method of immersing the material. As a method of impregnation, a solution obtained by dissolving a peptide having an average molecular weight of 1000 to 10,000 is injected into a single meat mass using an injection needle (injection method), or the single meat mass is subjected to air drying and the like. The method of spraying or apply | coating the liquid which melt | dissolved the peptide of average molecular weight 1000-10000 after reducing this is mentioned.

The hot air drying used in the present invention is not particularly limited as long as it is a method in which hot air adjusted to a predetermined temperature is applied to a sliced single meat block and dried. The hot air conditions are appropriately set depending on the cross-sectional area and thickness of the warm sliced piece, but may be set at a drying temperature of 60 to 80 ° C. for 24 to 48 hours.
Meat drying methods include vacuum drying, vacuum freeze drying, and oil drying. However, if hot air drying is used, no porosity is generated as in vacuum drying or vacuum freeze drying. It can be dried without an increase in excess lipid as in the case.

In this invention, it dries so that the moisture content of a final slice piece may be 10 weight% or less using the said warm air drying. If the water content of the final sliced piece is 10% by weight or less, the water activity is less than 0.50, it can be circulated at room temperature, and it will last for a long time. If the final moisture content is adjusted to be more than 10% by weight, the texture of the resulting dried meat snack confectionery is not crunchy and a texture similar to that of a conventional jerky is obtained. The water content of the final slice piece is preferably 5% by weight or less.
The final slice piece refers to a slice piece obtained by blending the peptide having the average molecular weight of 1000 to 10000 into the slice piece and drying with warm air. The composition of the peptide having the average molecular weight of 1000 to 10,000 and hot air When drying is repeated two or more times, the slice piece after the last hot air drying is performed.

  Further, in the present invention, in addition to selecting meat, processing method, peptide blending, adjusting to a specified moisture content through hot air drying, the final composition in the final slice piece is an average molecular weight of 1000 1 to 15% by weight of a peptide of 10000 peptides, 55% by weight or more of total protein derived from meat chunks, 10% by weight or less of carbohydrates, and 5% by weight or less of carbohydrates By doing so, a dried meat snack confectionery having a desired crispy texture can be obtained.

The content of the peptide having an average molecular weight of 1000 to 10,000 in the dry meat snack of the present invention is 1 to 15% by weight, preferably 5 to 10% by weight. When the content of the peptide is less than 1% by weight, the dry meat snack cannot obtain a crisp texture effect. Moreover, when the said peptide which is a raw material is mix | blended more than 15 weight%, in dry meat snack confectionery, the original flavor and taste of meat will become weak, and the unpleasant bitterness and flavor derived from a peptide will become strong.
The content of peptides with an average molecular weight of 1000 to 10000 is the weight of dry meat prepared without blending peptides with an average molecular weight of 1000 to 10,000 from the weight of dry meat snacks blended with peptides with an average molecular weight of 1000 to 10,000 as described above. It can be measured as the difference minus.

The content of the total protein derived from the meat mass in the dried meat snack is 55% by weight or more. In this invention, it can be set as the high protein confectionery which used the meat lump as the main raw material by content of the layer protein derived from a meat lump being 55 weight% or more. The content of the total protein is preferably 80% by weight or less from the viewpoint of efficiently seasoning, but is not particularly limited.
The total protein content can be measured using the Kjeldahl method or the combustion method. Specifically, it can be calculated by a combustion method.

  Further, the content of the carbohydrate in the dry meat snack confectionery is 10% by weight or less, and the content of the saccharide is 5% by weight or less. Since the dried meat snack confectionery of the present invention uses a meat chunk as a main raw material, the carbohydrates and sugars not contained in the meat chunk are low-carbohydrate and low-sugar confections that are kept low as described above. Specifically, the carbohydrate content in the dried meat snack of the present invention is preferably 7% by weight or less, and the carbohydrate content is preferably 3% by weight or less.

In the present invention, a carbohydrate is a compound represented by the composition formula Cm (H ₂ O) n, and includes carbohydrates and dietary fiber.
The carbohydrate content can be calculated by excluding moisture, protein, lipid and ash content.

In the present invention, a saccharide refers to a carbohydrate obtained by removing dietary fiber.
The carbohydrate content can be calculated by measuring the amount of dietary fiber using an enzyme-weight method (Prosky method), enzyme-HPLC method, etc., and excluding the amount of dietary fiber from the carbohydrate content. . The water content, lipid content, and ash content can be measured by known methods.

In addition, the dry meat snack confectionery has sugar, brown sugar, sorbitol and other sugars, sweeteners, organic acids, amino acids, fragrances for the purpose of flavoring the meat within the range of the above composition and not affecting the texture. Various raw materials such as salt, spices, soy sauce, sake, mirin, fruit juice, vegetables and miso can be used in combination. In addition, for the purpose of improving yield, quality, workability, etc., cereals, animal and vegetable proteins, gelling agents such as gelatin and polysaccharides, color formers, pH adjusters, emulsifiers, colorants, preservatives, Various raw materials such as chelating agents and enzymes can be used in combination.
The various raw materials may be included in the peptide solution when, for example, a peptide solution containing the peptide having an average molecular weight of 1000 to 10,000 is prepared and the peptide solution is attached to the slice piece. The peptide solution may be contained in a different solution.

The dried meat snack of the present invention has a crispy texture. An index having this texture is breaking strength. For example, using a texture analyzer ("Texture Analyzer TA.XT.plus", Stable Micro Systems), a 2 mm diameter cylindrical probe (speed 2 mm / s) is applied to dry meat snacks in the range of 1500 to 5000 g. When added, it breaks and breaks into two or more, just like ordinary snacks. In the present invention, the strength when the dried meat snack is decomposed into two or more pieces by pressing the probe is defined as the breaking strength.
On the other hand, dried meat such as jerky has a supple hardness, so even if the probe is pressed until it penetrates the jerky, the jerky remains in shape without breaking into two or more pieces.

The dry meat snack of the present invention is, for example,
Slicing a single meat chunk and blending a solution containing a peptide having an average molecular weight of 1000 to 10000,
It can be manufactured through a drying process in which hot air drying is performed and the moisture content of the sliced pieces is 10% by weight or less.

A slicer for meat or a knife may be used for slicing the single meat chunk, but there is no particular limitation.
In the present invention, from the viewpoint of efficiently blending a peptide into a single meat chunk, the single meat chunk may be dried with warm air before slicing to reduce moisture in the meat chunk. The meat chunk after the slice processing may be dried with hot air.

  Examples of the solution containing the peptide include an aqueous solution in which the peptide is dissolved. The concentration of the peptide in the solution containing the peptide is not particularly limited. For example, as will be described later, when repeating the blending of the peptide twice or more, the content of the peptide in the solution containing the peptide having the average molecular weight of 1000 to 10,000 used in the primary blending step is adjusted to 5 to 10% by weight. It is preferable to do.

  As a method of blending the peptide-containing solution into the slice piece of the single meat block, a solution containing the peptide is sprayed and applied to the slice piece, or the slice piece is immersed or injected into the peptide solution (injection). Method), but there is no particular limitation. The temperature at the time of the primary blending is preferably 4 to 10 ° C. from the viewpoint of food hygiene, and may be stored in the refrigerator.

  Further, from the viewpoint of efficiently performing hot air drying, moisture may be removed from a slice piece brought into contact with the peptide solution using a centrifugal dehydrator.

  For the hot air drying to be performed next, a known hot air drying apparatus for food may be used. Moreover, what is necessary is just to set the conditions of warm air drying at the drying temperature of 60-80 degreeC for 24 to 48 hours. In addition, what is necessary is just to use the same conditions also when repeating warm air drying as mentioned later.

  In particular, in the present invention, subsequent to the warm air drying step, the step of further blending a peptide solution having a peptide content equal to or higher than that in the blending step and the warm air drying step are repeated twice or more to obtain a final slice. It is preferable to perform hot air drying until the moisture content of the piece is 10% by weight or less.

In the present invention, after the warm air drying step, the peptide enters between muscle fibers of a sliced single meat lump, leaving the comfort of chewing meat fibers and creating a crispy snack texture Conceivable.
On the other hand, since a single meat block that is a raw material contains a large amount of water, even if a liquid containing peptide is blended, the peptide does not enter well between the muscle fibers of the single meat block, resulting in an uneven blending However, by repeating the blending of the peptide solution and hot air drying twice or more as described above, the peptide can be blended uniformly over the entire single meat mass.

By efficiently adjusting the peptide content in the peptide solution used after the primary blending step to be equal to or higher than the concentration of the peptide solution used in the primary blending step, the peptide is efficiently impregnated into the slice pieces. Can do.
Moreover, what is necessary is just to perform the mixing | blending to the slice piece of this peptide solution similarly to a primary mixing | blending process. In addition, as temperature at the time of mixing | blending, from a food hygiene viewpoint, 4-10 degreeC is preferable and should just store in a refrigerator.

  In addition to ingredients such as the above-mentioned single meat mass and peptides, sugars such as sugar, brown sugar and sorbitol, sweeteners, organic acids, amino acids, flavors, salts, spices, soy sauce, sake, mirin, fruit juice, vegetables, miso , Grains, animal and vegetable proteins, gelling agents such as gelatin and polysaccharides, color formers, pH adjusters, emulsifiers, colorants, preservatives, chelating agents, enzymes, etc. What is necessary is just to mix a raw material in the said peptide solution, or to prepare the solution which mixed the said raw material separately from the said peptide solution, and to make this contact a slice piece before warm air drying.

  As described above, the final slice piece can be efficiently produced as the dried meat snack of the present invention.

The dried meat snack confectionery has substantially maintained the shape of the sliced piece before drying with hot air. For example, the thickness is substantially the same as or slightly smaller than the sliced piece.
Moreover, the obtained dried meat snack confectionery can be processed to be shaped by cutting, sheet processing, or the like, if necessary.

  EXAMPLES Next, although an Example demonstrates this invention in detail, this invention is not restrict | limited at all by these Examples.

Example 1
Dry meat snacks were prepared at the blending ratios shown in Table 1. Specifically, after slicing 1000 parts by weight of young chicken breast into 4 mm thickness, it is refrigerated in a solution containing 20 parts by weight of collagen peptide (average molecular weight 3100), 5 parts by weight of salt, 3 parts by weight of soy sauce and 700 parts by weight of water. Soaked for 2 hours.
After the immersion, excess water was removed, and then dried at 65 ° C. for 15 hours using a warm air dryer.
Next, the dried fillet was immersed in a solution containing 30 parts by weight of collagen peptide (average molecular weight 3100), 5 parts by weight of sodium chloride, 3 parts by weight of soy sauce and 700 parts by weight of water in a refrigerator for 2 hours.
After the immersion, excess water was removed, and then dried at 65 ° C. for 5 hours using a warm air dryer.
Next, the dried chicken breasts were immersed in a solution containing 45 parts by weight of collagen peptide (average molecular weight 3100), 5 parts by weight of sodium chloride, 3 parts by weight of soy sauce and 700 parts by weight of water in a refrigerator for 2 hours. After dipping, excess water was removed, and then dried at 65 ° C. for 36 hours using a warm air dryer to prepare a dried meat snack.
The shape of the slice piece was maintained as the shape of the dried meat snack.
The final composition of the obtained dried meat snack confectionery is shown in Table 1.

(Comparative Example 1)
A dried meat snack was prepared in the same manner as in Example 1 except that no collagen peptide was used among the raw materials used in Example 1. The blending ratio is shown in Table 1 (the following Examples 2 to 4 and Comparative Examples 2 to 5 are the same).

(Examples 2 and 3)
A dried meat snack was prepared in the same manner as in Example 1 except that the type and amount of the raw materials blended in Example 1 were changed.

Example 4
A dried meat snack was prepared in the same manner as in Example 1 except that the material blended in Example 1 was not immersed for the third time.

(Comparative Example 2)
A dried meat snack was prepared in the same manner as in Example 1, except that the third warm air drying time was 10 hours and the final moisture value was 12%.

(Comparative Example 3)
A dried meat snack was prepared in the same manner as in Example 1 except that the type and amount of the raw materials blended in Example 1 were changed.

(Comparative Example 4)
Only the first dipping was performed with the raw materials blended in Example 1, and the drying method was changed to vacuum freeze-drying to prepare a dried meat snack.

(Comparative Example 5)
After 1000 parts by weight of chicken breast meat was made into minced meat with a meat chopper, 20 parts by weight of collagen peptide (average molecular weight 3100), 5 parts by weight of salt and 3 parts by weight of soy sauce were mixed and filled in a sausage casing, and then in 75 ° C hot water For 1.5 hours, and after cooling, it was frozen at -20 ° C. After being in a half-thawed state, it was sliced to a thickness of 1.5 mm with a slicer and dried with hot air at 70 ° C. for 3 hours to prepare a dried meat snack.

<Evaluation>
<Measurement method of breaking strength>
In order to measure the breaking strength of the obtained dry meat snack confectionery, a texture analyzer (“Texture Analyzer TA.XT.plus”, manufactured by Stable Micro Systems) was used. The measurement was performed under the conditions described below.
Measuring probe: P / 2
Measurement: Lower until probe reaches bottom.
Probe speed: 2 mm / s
Measurement temperature: 20 ° C
Breaking strength: force when food breaks and breaks into two or more (g)

For each of the obtained dried meat snacks, five measurements were made, the average value was taken as the breaking strength, and the results obtained are shown in Table 2.

<Crispy texture evaluation method>
When measuring the breaking strength of the obtained dried meat snack confectionery, when the plunger penetrates the food and reaches the bottom surface, if the sample decomposes into two or more, it becomes a crispy texture index. The decomposition state of the sample was evaluated according to the following criteria. The obtained results are shown in Table 2.
○: The sample is decomposed into two or more ×: The sample remains as one, but is not decomposed In addition, in the present invention, a product with an evaluation of “◯” is a food having a desired texture, “×” was judged as a rejected product.

About the obtained dried meat snack, the external appearance was evaluated according to the following criteria. The results are shown in Table 2.
○: It has a jerky-like appearance that is dried meat.
X: Does not have a jerky-like appearance that is dried meat.

  The obtained dried meat snack was subjected to a sensory test with five panelists. Table 2 shows the results obtained by the sensory evaluation method shown below.

<Sensory evaluation method>
(1) Evaluation of the crispy texture of dried meat snacks Five panelists evaluated the texture of the dried meat snacks obtained according to the following contents, rounded the average value and expressed as an integer. Assume a score.
Texture of dried meat snacks: Content 1: Feels very crispy
2: Feels crispy texture 3: Cannot say 4: Does not feel crunchy texture 5: Does not feel crispy texture at all In the present invention, the average value of the texture evaluation is The foods having “1” or “2” were foods having a desired texture and were judged as acceptable products, and the others were judged as unacceptable products.

From the results in Table 2, the dried meat snacks obtained in Examples 1 to 4 have a jerky-like appearance at first glance, but when eaten, they are completely different from jerky. It became a confectionery having a texture. The crispy texture was similar to a known snack confectionery using a large amount of carbohydrates or fried in oil.
Moreover, the dry meat snack confectionery obtained in Examples 1 to 4 uses a large amount of carbohydrates or has a high protein content and content of carbohydrates and sugars compared to known snack confectionery fried in oil. Is remarkably suppressed, it turns out that it is a healthy and healthy confectionery.

On the other hand, it was found that, in Comparative Example 1, since the peptide was not blended, the fiber feeling of the meat became strong and it was difficult to feel the crispy feeling.
In Comparative Example 2, when the hot air drying time was shortened and the moisture value was increased, the texture was very hard and chewable like the conventional jerky, and was different from the crunchy texture.
Comparative Example 3 had a conventional jerky texture as in Comparative Example 2 when the ratio of the final composition of carbohydrate and sugar was increased.
In Comparative Example 4, hot air drying was changed to vacuum freeze drying, but the appearance did not become jerky-like and did not provide a crispy texture according to the present invention.
Since the comparative example 5 was filled in the casing, it had a circular shape and the appearance was not jerky-like, and the texture was not the crunchy texture of the present invention.

Claims (3)

Average peptide molecular weight 1,000 to 10,000 is contained, and a warm air drying of sliced processed single piece of meat, the final composition, the content of 1 to 15 wt% of the peptides, from meat loaf the total protein content 55 wt% or more, the content of carbohydrates 10% by weight, or less content of 5 wt% or less and a water content of 10 wt% carbohydrates, dried meat snacks having a texture that is crispy.
  The dried meat snack confectionery according to claim 1, wherein the peptide is at least one selected from the group consisting of collagen peptide, soybean peptide, milk peptide, wheat peptide and egg peptide. The dried meat snack confectionery according to claim 1 or 2, wherein the breaking strength of the dried meat snack confectionery is in the range of 1500 to 5000 g.