KR100401453B1 - Composition of edible adhesive - Google Patents
Composition of edible adhesive Download PDFInfo
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- KR100401453B1 KR100401453B1 KR10-2001-0052169A KR20010052169A KR100401453B1 KR 100401453 B1 KR100401453 B1 KR 100401453B1 KR 20010052169 A KR20010052169 A KR 20010052169A KR 100401453 B1 KR100401453 B1 KR 100401453B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- edible adhesive
- adhesive composition
- starch
- calcium oxide
- Prior art date
Links
- 230000001070 adhesive effect Effects 0.000 title claims abstract description 42
- 239000000853 adhesive Substances 0.000 title claims abstract description 41
- 239000000203 mixture Substances 0.000 title claims abstract description 30
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 42
- BRPQOXSCLDDYGP-UHFFFAOYSA-N calcium oxide Chemical compound [O-2].[Ca+2] BRPQOXSCLDDYGP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000000292 calcium oxide Substances 0.000 claims abstract description 28
- ODINCKMPIJJUCX-UHFFFAOYSA-N calcium oxide Inorganic materials [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 claims abstract description 28
- 229920002472 Starch Polymers 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 21
- 235000019698 starch Nutrition 0.000 claims abstract description 20
- 239000008107 starch Substances 0.000 claims abstract description 20
- 235000021120 animal protein Nutrition 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 235000015165 citric acid Nutrition 0.000 claims abstract description 14
- 150000007524 organic acids Chemical class 0.000 claims description 17
- 239000002245 particle Substances 0.000 claims description 13
- 240000003183 Manihot esculenta Species 0.000 claims description 5
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
- 229940100445 wheat starch Drugs 0.000 claims description 4
- 229920001353 Dextrin Polymers 0.000 claims description 3
- 239000004375 Dextrin Substances 0.000 claims description 3
- 229910000287 alkaline earth metal oxide Inorganic materials 0.000 claims description 3
- 239000005018 casein Substances 0.000 claims description 3
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 3
- 235000021240 caseins Nutrition 0.000 claims description 3
- 235000019425 dextrin Nutrition 0.000 claims description 3
- 210000003278 egg shell Anatomy 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- 241000283690 Bos taurus Species 0.000 claims description 2
- 108010010803 Gelatin Proteins 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 239000011668 ascorbic acid Substances 0.000 claims description 2
- 229960005070 ascorbic acid Drugs 0.000 claims description 2
- 235000010323 ascorbic acid Nutrition 0.000 claims description 2
- 210000000988 bone and bone Anatomy 0.000 claims description 2
- 238000001354 calcination Methods 0.000 claims description 2
- 229920000159 gelatin Polymers 0.000 claims description 2
- 239000008273 gelatin Substances 0.000 claims description 2
- 235000019322 gelatine Nutrition 0.000 claims description 2
- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims 1
- 102000002322 Egg Proteins Human genes 0.000 claims 1
- 108010000912 Egg Proteins Proteins 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 25
- 235000002639 sodium chloride Nutrition 0.000 abstract description 15
- 235000018102 proteins Nutrition 0.000 abstract description 11
- 108090000623 proteins and genes Proteins 0.000 abstract description 11
- 102000004169 proteins and genes Human genes 0.000 abstract description 11
- 235000012255 calcium oxide Nutrition 0.000 abstract description 5
- 108010082495 Dietary Plant Proteins Proteins 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 2
- 238000009958 sewing Methods 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 description 9
- 235000015278 beef Nutrition 0.000 description 8
- 238000010304 firing Methods 0.000 description 7
- 235000020997 lean meat Nutrition 0.000 description 7
- 238000012360 testing method Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- 235000020971 citrus fruits Nutrition 0.000 description 4
- 235000013601 eggs Nutrition 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 235000020995 raw meat Nutrition 0.000 description 4
- 239000007864 aqueous solution Substances 0.000 description 3
- 238000005868 electrolysis reaction Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000003002 pH adjusting agent Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241000207199 Citrus Species 0.000 description 2
- UQSXHKLRYXJYBZ-UHFFFAOYSA-N Iron oxide Chemical compound [Fe]=O UQSXHKLRYXJYBZ-UHFFFAOYSA-N 0.000 description 2
- 240000000111 Saccharum officinarum Species 0.000 description 2
- 235000007201 Saccharum officinarum Nutrition 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000000428 dust Substances 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 238000000053 physical method Methods 0.000 description 2
- 235000013580 sausages Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- JAHNSTQSQJOJLO-UHFFFAOYSA-N 2-(3-fluorophenyl)-1h-imidazole Chemical compound FC1=CC=CC(C=2NC=CN=2)=C1 JAHNSTQSQJOJLO-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 239000004971 Cross linker Substances 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 229910001860 alkaline earth metal hydroxide Inorganic materials 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000019692 hotdogs Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- LVHBHZANLOWSRM-UHFFFAOYSA-N methylenebutanedioic acid Natural products OC(=O)CC(=C)C(O)=O LVHBHZANLOWSRM-UHFFFAOYSA-N 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 239000011833 salt mixture Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/542—Animal Protein
Abstract
본 발명은 동물성 및 식물성 단백질을 포함하고 있는 분리된 음식조각을 별도의 처리과정 없이 단시간 내에 상온에서 접착할 수 있는 식용접착제에 관한 것으로서, 분말형태의 산화칼슘, 동물성 단백질, 전분, 소금 및 구연산을 사용하는 것을 특징으로 하는 접착제 조성물에 관한 것이다.The present invention relates to an edible adhesive capable of adhering separate pieces of food containing animal and vegetable proteins at room temperature within a short time without additional treatment, and comprising calcium oxide, animal protein, starch, salt, and citric acid in powder form. It relates to an adhesive composition characterized by using.
본 발명에 의하면 단백질을 포함하는 음식물 접착시 열로 가공하거나 실로 꿰매는 방법을 사용하지 않으면서도 음식 고유의 성질변화 및 거북한 미관 없이 분리된 음식을 용이하게 접착할 수 있다.According to the present invention, it is possible to easily bond the separated foods without changing the properties of the food and without awkward aesthetics without using heat processing or thread sewing methods when bonding foods containing proteins.
Description
본 발명은 식용접착제 조성물에 관한 것으로서, 보다 상세하게는 단백질을 포함하고 있는 고기, 생선, 갑각류 및 채소 등을 접착할 수 있는 식용접착제의 조성물에 관한 것이다.The present invention relates to an edible adhesive composition, and more particularly, to a composition of an edible adhesive capable of adhering meat, fish, shellfish and vegetables containing protein.
종래의 음식물 접착방법으로는 염화나트륨이나 인산염 및 식염 혼합물로 음식을 처리하여 분리된 음식을 접착시키는 물리적 방법과 에멀젼화 공정으로 접착하는 화학적인 방법이 있다. 전술한 물리적 방법은 식염이 묻어있는 음식을 장시간 방치하여 소금에 용해되는 단백질이 음식외부의 식염층에 녹으며 고화되어 음식을 결착시키는 것으로 이 결착된 음식에 열을 가하여 음식을 접착하는 방법이며, 그 대표적인 제품은 햄이나 소시지 또는 미트볼 등이다. 한편, 에멀젼화에 의한 방법은 일정한 용기에 음식을 담은 후 에멀젼화하고 그 에멀젼화된 음식에 열을 가하여 단백질 망상 조직 내로 지방을 포집하여 접착시키는 것으로서, 핫도그나 프랑크푸르트 소세지 등과 같은 음식을 얻기 위해 사용한다. 그러나, 전술한 방법은 접착시 음식에 열을 가하기 때문에 가교역할을 하는 단백질의 성질이 변하는 단점이 있다.Conventional food bonding methods include physical methods of adhering separated foods by treating foods with sodium chloride or phosphate and salt mixtures and chemical methods of adhering by emulsification. The above-described physical method is a method in which foods dissolved in salt are left in the salt layer outside the food to solidify and bind to the food by leaving the salt-containing food for a long time. Typical products are ham, sausage or meatballs. On the other hand, the method of emulsification is to put food in a certain container and then emulsify and heat the emulsified food to collect and bond fats into protein network tissue, which is used to obtain foods such as hot dogs or Frankfurt sausages. do. However, the above-described method has a disadvantage in that the properties of a protein that acts as a crosslinker change because heat is applied to food during adhesion.
음식점 및 수퍼마켓에서 판매되고 있는 구이용 쇠갈비는 소의 갈비와 여기에 붙어 있는 살코기로 이루어져 있는데, 실제로 갈비에 붙어 있는 살코기는 아무리 얇게 편다고 해도 그 길이가 길지 않고 또 너무 얇아지게 되면 상품의 가치가 떨어지게 된다. 따라서, 현재 대부분의 음식점 및 갈비가공 업체에서는 갈비에 붙어 있는 살코기의 양을 많게 하여 상품의 가치를 높이기 위하여 갈비에 붙어 있는 살코기에 별도의 살코기를 접착하여 제조하고 있다. 이러한 제품의 상품가치를 높이기 위해 살코기와 살코기를 접착하는 방법으로 종래에는 식용이 가능한 실로 꿰매는 방법이 이용되어 왔다. 그러나, 상기 제조방법은 작업을 수행함에 있어 매우 번거로울 뿐만 아니라 살코기를 접착하기 위하여 꿰맨 흔적이 쉽게 노출되어 일반 이용자들에게 반감을 유발 할 수 있다는 단점이 지적되고 있다.Grilled beef ribs sold in restaurants and supermarkets consist of beef ribs and lean meat attached to them. do. Therefore, most restaurants and rib processing companies are manufacturing by attaching a separate lean meat to the lean meat attached to the ribs to increase the value of the product by increasing the amount of lean meat attached to the ribs. In order to increase the merchandise value of such a product, a method of bonding lean meat and lean meat has been conventionally used to sew edible thread. However, it is pointed out that the manufacturing method is not only very cumbersome in performing the work, but also may cause a half-effect to the general users because the stitches are easily exposed to bond the lean meat.
접착력면에서 개량된 기술은 일본 특허공개공보 평11-332517호에 개시되어 있는데, 이 기술은 계란 흰자, 칼슘제, 산화칼슘, 수산화칼슘 및 D-소르비톨(D-sorbitol), 멀티트(Multit) 등으로 이루어진 pH 조정제 및 유기산 또는 무기산으로 이루어진 산성제 등의 조성물을 함유한 식용 접착제에 관한 것으로서, 그 제조방법은 5 내지 12 중량%의 달걀 흰자 수용액을 20 내지 40℃에서 pH 12 내지 14가 되도록 pH 조정제를 가하고, pH 조정제가 첨가된 상기 수용액에 칼슘제(소성칼슘 등)를 첨가하며, 칼슘제를 첨가한 상기 수용액에 산성제를 가하여 중화시키면서 건조시킨 후 분말화는 방법으로 식용 접착제를 제조하는 기술이 개시되었다. 그런데, 이와 같은 제조방법은 식용접착제를 제조하기 위하여 pH 조절을 위한 단계를 필요로 하고, 액상에서 원료물질을 제조하고 건조시켜 분말화 함으로써 작업이 번거로우며제조단가가 높다는 문제점이 있다.An improved technique in terms of adhesion is disclosed in Japanese Patent Application Laid-Open No. 11-332517, which uses egg whites, calcium, calcium oxide, calcium hydroxide, D-sorbitol, multit, and the like. It relates to an edible adhesive containing a composition such as a pH adjusting agent and an acidic agent consisting of an organic acid or an inorganic acid, the production method is a pH adjusting agent so that 5 to 12% by weight aqueous solution of egg whites to pH 12 to 14 at 20 to 40 ℃ A method of preparing an edible adhesive is added by adding a calcium agent (calcined calcium, etc.) to the aqueous solution to which the pH adjuster is added, adding an acidic agent to the aqueous solution to which the calcium agent is added, and then neutralizing it, followed by drying. It became. By the way, such a manufacturing method requires a step for adjusting the pH in order to prepare an edible adhesive, there is a problem that the operation is cumbersome and the manufacturing cost is high by preparing the raw material in the liquid phase and drying the powder.
또한, 일본 특허공개공보 소59-59179호에 의하면 동물성 단백질, 식물성 단백질 및 알칼리 토금속 산화물 분말을 혼합한 생육용 접착제가 제시된 바 있으나, 액상 단백질로 생육 표면을 미리 코팅하여 1∼2시간 동안 열로 전처리 한 후 접착하도록 되어 있어 작업시간이 오래 걸리고 전처리의 번거로움이 있다. 그리고, 미국 특허 제5,514,408호에 따르면 알칼리 토금속 수산화물, 산화물, 소성 달걀껍질 또는 소성 조개껍질에서 선택된 1종과 식물성 단백질 그리고 동물성 단백질로 구성된 식품용 접착제가 제시된 바 있으나 접착 후 적어도 25분 이상 방치하여야 적절한 접착력을 얻을 수 있다는 문제점이 있다.In addition, Japanese Patent Application Laid-Open No. 59-59179 discloses a growth adhesive containing a mixture of animal protein, vegetable protein and alkaline earth metal oxide powder, but pretreatment with heat for 1 to 2 hours by coating the growth surface with liquid protein in advance. After bonding, it takes a long time and hassle of pretreatment. In addition, according to US Patent No. 5,514,408, a food adhesive consisting of one kind selected from alkaline earth metal hydroxides, oxides, calcined eggshells or calcined shells, vegetable protein and animal protein has been proposed, but should be left for at least 25 minutes after adhesion. There is a problem that adhesive strength can be obtained.
본 발명은 상술한 문제점을 해결하기 위해 도출된 것으로서, 단백질을 함유한 음식물을 접착하기 위해 음식물의 전처리 과정 없이 상온에서 단시간내에 충분한 접착력을 발휘할 수 있도록 하는 산화칼슘, 구연산, 동물성 단백질 및 전분 등으로 이루어진 식용 접착제 조성물을 제공한다.The present invention was derived to solve the above-mentioned problems, the calcium oxide, citric acid, animal protein and starch and the like to be able to exert sufficient adhesion within a short time at room temperature without the pre-treatment process of food to bond food containing protein An edible adhesive composition is provided.
또한, 본 발명의 식용 접착제 조성물을 제조하는 방법을 제공한다.Also provided are methods of preparing the edible adhesive composition of the present invention.
본 발명의 식용접착제 조성물은 산화칼슘 3 내지 30 중량%, 동물성 단백질 10 내지 50 중량%, 유기산 5 내지 30 중량%, 전분 10 내지 45 중량%로 이루어진다. 보다 바람직하게는 산화칼슘 10 내지 25 중량%, 유기산 8 내지 25 중량%, 동물성 단백질 20 내지 40 중량%, 전분 20 내지 35 중량%로 이루어진다.The edible adhesive composition of the present invention consists of 3 to 30% by weight of calcium oxide, 10 to 50% by weight of animal protein, 5 to 30% by weight of organic acid, and 10 to 45% by weight of starch. More preferably, it consists of 10-25 weight% of calcium oxide, 8-25 weight% of organic acid, 20-40 weight% of animal protein, and 20-35 weight% of starch.
상기 산화칼슘은 식용 가능한 물질로서 인체 내로 흡수되는 흡수율이 좋으며 액상이나 고상 식품에 첨가하여도 식품고유의 물성에 영향을 주지 않아 식품첨가물로 이용 가능하다. 그리고 이러한 산화칼슘의 녹는점은 2570℃, 끊는점은 2850℃으로써 고온의 가열로에서 소성하여 제조하는 것이 바람직하며, 보다 바람직하기로는 1000℃전후의 온도에서 소성하는 것이 좋다. 이와 같은 산화칼슘을 제조하기 위한 원료로는 바지락 조개껍질, 굴껍질, 일반 조개껍질, 계란껍질, 알칼리성 토류 산화물 및 소뼈 등이 이용될 수 있다. 한편, 본 발명에 사용된 산화칼슘은 전술한 산화칼슘을 제조할 수 있는 원료를 소성하여 제조한 물질을 단독 또는 혼합하여 사용가능하며, 특히 바지락 조개껍질을 소성시켜 분말화한 것을 사용하는 것이 바람직하다.The calcium oxide is an edible substance, has a good absorption rate absorbed into the human body, and can be used as a food additive because it does not affect the physical properties of foods even when added to liquid or solid foods. The melting point of the calcium oxide is 2570 ° C., and the breaking point is 2850 ° C., which is preferably produced by firing in a high temperature heating furnace, and more preferably, firing at a temperature around 1000 ° C. As a raw material for producing such calcium oxide, clam shells, oyster shells, general shells, egg shells, alkaline earth oxides and bovine bone may be used. On the other hand, the calcium oxide used in the present invention can be used alone or mixed with a material prepared by calcining the raw material for producing the above-mentioned calcium oxide, in particular, it is preferable to use the powdered by firing clam shells Do.
한편, 산화칼슘을 제조 방법으로는 진공감압하에서 소성하거나, 전기분해하는 방법 또는 직접소성 방법 등이 사용될 수 있다. 그러나, 직접소성법은 소성로 속의 먼지나 분진 그리고 끓음으로 인하여 식용으로 사용하기엔 부적절하다.On the other hand, the calcium oxide may be calcined under vacuum, electrolysis or direct firing as the method of production. However, the direct firing method is not suitable for food use due to dust, dust and boiling in the kiln.
이러한 소성방법 중 전기분해에 의한 산화칼슘의 제조방법은 다음과 같다. 먼저, 패각류를 깨끗이 수세하여 열풍으로 완전히 건조시킨 다음 직경 5mm 내외로 잘게 분쇄한다. 이와 같이 수득된 패각분은 뚜껑이 있는 내열 용기에 넣어, 회화로에서 1,000 내지 5,000℃의 온도로 30 내지 120분 동안 고온 전기분해 한다. 일반적으로 CaCO3는 900 내지 950℃에서 분해하여 이산화탄소가스가 발생하므로 1,000℃ 이상의 온도에서 실행하는 것이 바람직하다. 또한, CaCO3는 5,000℃를 넘으면CaCO3의 소성 유효율이 더 이상 증가하지 않으므로 5,000℃이하의 온도에서 소성하는 것이 바람직하다. 전압을 200볼트 이하로 하여도 CaCO3는 분해하지만, 장시간이 소요되어 경제성이 없으며, 15,000볼트를 넘으면 산화칼슘의 수율이 더 이상 증가하지 않는다. 그러나 전압이 높을수록 생성되는 산화칼슘의 순도가 높아지며 산화철 등의 불순물을 제거시킬 수 있다. 특히 음용수, 식품용 및 의약용으로 사용하기 위한 산화칼슘은 1,000 내지 1800℃에서 3000 내지 3500볼트(V)로 소성가능 하다.Among these firing methods, the method for producing calcium oxide by electrolysis is as follows. First, the shells are washed with water, completely dried by hot air, and then pulverized to about 5 mm in diameter. The shell powder thus obtained is placed in a heat-resistant container with a lid and subjected to high temperature electrolysis for 30 to 120 minutes at a temperature of 1,000 to 5,000 ° C in an incineration furnace. In general, since CaCO 3 is decomposed at 900 to 950 ° C. to generate carbon dioxide gas, it is preferable to perform at a temperature of 1,000 ° C. or more. In addition, since CaCO 3 exceeds 5,000 ° C., the firing effective rate of CaCO 3 does not increase any more. CaCO 3 decomposes even when the voltage is 200 volts or less, but it takes a long time and it is not economical. However, the higher the voltage, the higher the purity of the calcium oxide produced and can remove impurities such as iron oxide. In particular, calcium oxide for use in drinking water, food and medicine is calcinable to 3000 to 3500 volts (V) at 1,000 to 1800 ℃.
상기 동물성 단백질은 그 말단기가 산화칼슘에 의해 절단되며 각각의 절단된 단백질 말단기가 서로 결합됨으로써 접착 가능하게 된다. 이러한 동물성 단백질의 경우에는 중성 또는 알칼리성 용액에 용해 및 분산될 수 있는 단일 혹은 복합단백질이 사용 가능하고, 그 말단에 -SH기, -NH2기, -OH기,-NH기를 포함하는 것이면 그 어느 것이라도 사용할 수 있다. 여기서, 동물성 단백질로 사용 가능한 물질로는 에그-파우더(egg-powder, 또는 알부민이라고 함), 밀크 카제인 및 젤라틴 등이 있으며, 각 동물성 단백질을 단독 또는 혼합하여 사용할 수 있으며 바람직하게는 에그-파우더를 사용할 수 있다.The animal protein has its end group cleaved by calcium oxide, and each cleaved protein end group is bonded to each other to enable adhesion. In the case of such an animal protein, a single or complex protein that can be dissolved and dispersed in a neutral or alkaline solution can be used, and any of those containing an -SH group, -NH 2 group, -OH group, -NH group can be used. Anything can be used. Here, the materials that can be used as animal protein include egg-powder (egg-powder, or albumin), milk casein and gelatin, each animal protein can be used alone or in combination, preferably egg-powder Can be used.
유기산으로는 상기 단백질 말단기가 서로 결합된 동물 단백질을 빠른 속도로 경화시킬 수 있는 것이면 그 어느 것을 사용하여도 무방하며, 사과산, 아스코르빈산 등이 사용 가능하다. 특히, 구연산(Citric acid)을 사용하는 것이 바람직하다. 상기 구연산은 레몬이나 덜 익은 감귤 등과 같은 감귤류의 과일에 특히 많이 함유되어 있으며 물에서 결정시키면 1분자의 결정수를 지닌 큰 주상 결정이 생기고, 가열하면 무수물이 되며 녹는점은 153℃이다. 이와 같은 구연산이 접착시 산화칼슘에 의해 발생한 칼슘이온을 포착하게 되면 단백질을 빠르게 경화시키는 효과를 발휘하여 접착속도를 증가시키게 된다.As the organic acid, any one may be used as long as it can harden the animal protein in which the protein end groups are bonded to each other. Malic acid, ascorbic acid and the like can be used. In particular, it is preferable to use citric acid. Citric acid is particularly contained in citrus fruits such as lemons or less ripe citrus fruits, and when crystallized in water, large columnar crystals having one molecule of crystal water are formed, and when heated, the citric acid is anhydrous and the melting point is 153 ° C. When citric acid captures the calcium ions generated by calcium oxide during adhesion, it exerts an effect of rapidly curing the protein, thereby increasing the adhesion rate.
상기 구연산을 제조하기 위해 일반적으로 발효법이 쓰이고 있는데, 이는 발효기질로서 주로 당밀의 줄기를 비롯하여 사탕수수에서 사탕을 짜고 남은 깍지나 전분, 파인애플 등을 사용하여 발효시키는 방법으로 구연산을 제조한다. 또 다른 방법으로는 감귤과피를 발효기질로 사용하여 공지균 아스퍼질루스 나이가 NRRL 2322(ATCC 10577)를 배양하고 그 배양물로부터 구연산을 분리·정제하는 방법 등이 대한민국 특허 제1993-0001261호에 개시되어 있다. 또한, 대한민국 특허 제 1979-000844호에 개시된 방법으로써, 이타콘산 또는 그 유도체를 에폭시화하는 방법으로도 제조할 수 있다.In order to produce the citric acid is generally used fermentation method, which is a fermentation substrate, mainly citrus squeezed from sugar cane, including stalks of sugar cane is produced by fermentation using the remaining pods, starch, pineapple and the like. Another method is to cultivate known bacteria Aspergillus NRRL 2322 (ATCC 10577) using citrus peel as a fermentation substrate, and to separate and purify citric acid from the culture according to Korean Patent No. 193-0001261. Is disclosed. In addition, by the method disclosed in Korean Patent No. 1979-000844, it can also be produced by the method of epoxidizing itaconic acid or its derivatives.
상기 유기산의 입자크기가 접착속도를 결정짓는 중요한 역할을 하는데, 본 발명의 접착제를 구성하는 다른 성분들 즉, 산화칼슘, 동물성 단백질, 전분 그리고 소금의 입자크기를 1∼100㎛ 정도로 하고, 상대적으로 유기산 입자의 크기를 300∼800㎛의 범위로 하면 빠른 접착력을 얻을 수 있다. 그 이유는 유기산은 수분에 일단 녹은 후 그 화학적 작용을 하게 되는데 입자의 크기가 작아 질수록 수분에 잘 녹지 않는 동물성 단백질에 둘러 쌓이게 되어 빠른 반응을 얻을 수 없기 때문이다. 그러나, 유기산 입자의 크기가 일정 수준 이상 커지면 음식물의 접착면에 있는 수분과 직접 접촉할 확률이 커지게 되고 일단 수분과 접촉된 유기산은 수분에쉽게 녹아 주위의 다른 성분들과 쉽게 화학적 작용을 하여 빠른 접착력을 얻을 수 있는 것이다.The particle size of the organic acid plays an important role in determining the adhesion rate. The particle size of the other components constituting the adhesive of the present invention, namely calcium oxide, animal protein, starch and salt, is about 1-100 μm, and is relatively high. When the size of the organic acid particles is in the range of 300 to 800 µm, fast adhesion can be obtained. The reason is that the organic acid is dissolved in water and then chemically acts. The smaller the particle size is, the more it is surrounded by animal proteins that are insoluble in water. However, when the size of the organic acid particles increases by a certain level or more, the probability of direct contact with the moisture on the adhesive surface of the food increases. Once the organic acid is in contact with the moisture, the organic acid easily dissolves in the moisture and readily chemically reacts with other components. Adhesion can be obtained.
본 발명에 사용된 전분으로는 소맥전분, 타피오카전분 및 덱스트린 및 그 혼합물 등을 사용할 수 있으며, 바람직하게는 타피오카전분을 사용할 수 있다. 상기와 같은 전분은 산화칼슘이나 동물 단백질, 유기산 등의 조성물과 함께 사용되는데, 전분의 함량을 높임으로서 재료비를 절감할 수 있다. 그러나, 전분의 함량이 전체 조성물 중량의 45 중량%를 초과하지 않는 것이 바람직하다.As the starch used in the present invention, wheat starch, tapioca starch and dextrin and mixtures thereof may be used, and preferably tapioca starch. Starch as described above is used together with compositions such as calcium oxide, animal proteins, organic acids, etc., by increasing the content of starch can reduce the material cost. However, it is preferred that the content of starch does not exceed 45% by weight of the total composition weight.
한편, 상기와 같은 조성물을 생고기를 접착하기 위해 사용할 경우 소금을 1 내지 7 중량% 첨가하여 사용할 수 있으며, 여기서 소금은 접착력에 직접적인 영향을 주지 않으나 냄새를 없애고 맛을 내는 역할을 한다.On the other hand, when using the composition as described above for bonding raw meat can be used to add 1 to 7% by weight of salt, where the salt does not directly affect the adhesion but serves to remove the smell and taste.
본 발명의 식용 접착제 조성물의 제조방법은 다음과 같다.The manufacturing method of the edible adhesive composition of this invention is as follows.
산화칼슘, 동물성 단백질, 전분 및 소금을 볼 밀(ball mill)에 넣고 분말의 입자크기가 1 내지 100㎛를 갖도록 분말화하여 제조한다. 여기서, 유기산의 입자크기가 300 내지 800㎛를 갖는 것이 좋으므로, 접착제 분말의 제조시 유기산만을 분리하여 분말화할 수 있다. 이때, 용도에 따라 조성물의 비율을 달리하여 제조하여야 하는데, 예를들면, 접착성능을 높이기 위해서는 산화칼슘, 동물성 단백질 및 유기산의 조성비를 높이고, 가격을 낮추기 위해서는 전분의 조성비를 높게 한다. 한편, 볼 밀의 회전수는 분당 10 내지 40회, 보다 바람직하기로는 분당 15 내지 30회이다. 그러나, 상기 볼 밀의 회전수는 조성물의 입자크기에 따라 조절 가능하다.Calcium oxide, animal protein, starch and salt are put into a ball mill and prepared by powdering to have a particle size of 1 to 100 μm. Herein, since the particle size of the organic acid is preferably 300 to 800 μm, only the organic acid may be separated and powdered when preparing the adhesive powder. At this time, the ratio of the composition should be prepared according to the use, for example, to increase the composition ratio of calcium oxide, animal protein and organic acid to increase the adhesion performance, and to increase the composition ratio of starch to lower the price. On the other hand, the rotation speed of the ball mill is 10 to 40 times per minute, more preferably 15 to 30 times per minute. However, the rotation speed of the ball mill is adjustable according to the particle size of the composition.
이상과 같이 제조된 식용 접착제를 사용하기 위하여 접착하고자 하는 육류 등의 접착면에 상기 식용 접착제 분말을 묻힌 후 그 타측 대상물의 접착면에 접합시키고 이러한 접합상태를 약 1분 동안 유지시켜 완전히 접착시키게 된다.In order to use the edible adhesive prepared as described above, the edible adhesive powder is buried on an adhesive surface such as meat to be bonded, and then bonded to the adhesive surface of the other object, and the adhesive state is maintained for about 1 minute to completely adhere the adhesive surface. .
이하에서 실시예를 통하여 본 발명을 구체적으로 설명하기로 한다. 그러나 하기의 실시예는 오로지 본 발명을 구체적으로 설명하기 위한 것으로 이들 실시예에 의해 본 발명의 범위를 한정하는 것은 아니다.Hereinafter, the present invention will be described in detail through examples. However, the following examples are only for illustrating the present invention in detail and are not intended to limit the scope of the present invention by these examples.
<실시예 1><Example 1>
먼저 산화칼슘의 제조는 상압의 전기로를 이용하여 1000℃에서 10시간 소성하였다. 소성된 조개 껍질을 볼 밀(ball mill)에 주입하여 입자크기 1∼100㎛ 정도의 고운 분말 형태로 제조하였다. 에그파우더, 소금 및 소맥전분은 입자크기 50㎛ 이하의 것으로서 시중에 판매되고 있는 것을 처리과정 없이 그대로 사용하였으며, 구연산은 300∼800㎛의 입자크기분포를 갖도록 분쇄하였다.First, the preparation of calcium oxide was fired at 1000 ° C. for 10 hours using an electric furnace at normal pressure. The calcined clam shell was injected into a ball mill to prepare a fine powder having a particle size of about 1 to 100 μm. Egg powder, salt and wheat starch were used in the market as the particle size of 50㎛ or less without treatment, citric acid was ground to have a particle size distribution of 300 ~ 800㎛.
상기와 같이 준비된 산화칼슘 20중량%, 구연산 15중량%, 에그파우더 34중량%, 타피오카전분 25중량% 및 소금 6중량%를 단순 혼합하여 파우더 형태의 접착제를 제조하였다.A powder-type adhesive was prepared by simply mixing 20 wt% of calcium oxide, 15 wt% of citric acid, 34 wt% of egg powder, 25 wt% of tapioca starch, and 6 wt% of salt.
<실시예 2><Example 2>
실시예 1과 동일한 방법으로 실험하되, 산화칼슘 18중량%, 구연산 23중량%, 에그파우더 31중량%, 타피오카전분 23중량% 및 소금 5중량%로 이루어진 접착제 조성물을 제조하였다.The experiment was carried out in the same manner as in Example 1, except that an adhesive composition consisting of 18 wt% calcium oxide, 23 wt% citric acid, 31 wt% egg powder, 23 wt% tapioca starch, and 5 wt% salt was prepared.
<실시예 3><Example 3>
실시예 1과 동일한 방법으로 실험하되, 산화칼슘 15중량%, 구연산 8중량%, 에그파우더 40중량%, 소맥전분 30중량% 및 소금 7중량%로 이루어진 접착제 조성물을 제조하였다.The experiment was carried out in the same manner as in Example 1, except that 15 wt% calcium oxide, 8 wt% citric acid, 40 wt% egg powder, 30 wt% wheat starch, and 7 wt% salt were prepared.
<실시예 4><Example 4>
실시예 1과 동일한 방법으로 실험하되, 산화칼슘 21중량%, 구연산 12중량%, 밀크 카제인 35중량%, 덱스트린 27중량% 및 소금 5중량%로 이루어진 접착제 조성물을 제조하였다.The experiment was carried out in the same manner as in Example 1, except that an adhesive composition consisting of 21 wt% calcium oxide, 12 wt% citric acid, 35 wt% milk casein, 27 wt% dextrin, and 5 wt% salt was prepared.
<실시예 5>Example 5
접착력 시험Adhesion test
실시예 1 내지 실시예 4에서 제조한 접착제 조성물의 접착력을 시험하기 위해 제조된 분말 형태의 접착제에 쇠고기 조각의 한쪽을 살짝 묻힌 후 다른 쪽 쇠고기조각에 손으로 살짝 눌러 접착시켰다. 이 후 이를 1분 동안 상온에서 방치시킨 후 접착력 시험을 하였다.To test the adhesion of the adhesive composition prepared in Examples 1 to 4, one side of the beef piece was lightly buried in the adhesive in the form of powder, and then pressed lightly by hand to the other piece of beef. Thereafter, it was left to stand at room temperature for 1 minute and then tested for adhesion.
접착력 시험은 상기 접착된 쇠고기 조각의 한쪽 끝을 잡고 흔들어 접착부위가 분리되는지를 측정하였으며, 이를 통과하면 음식점에서 통상적으로 사용하는 액체양념(간장, 설탕, 후추, 마늘, 양파, 소금 등)에 접착된 쇠고기 조각을 1시간 담근 후 꺼내어 접착 실험을 반복하였다. 또한 상기 쇠고기 조각을 불판에서 구워 굽는 동안에 접착된 쇠고기가 분리되는지를 시험하였다. 이 시험 결과들은 표1에 나타낸 바와 같이 본 발명의 접착제 조성물의 접착특성이 우수함을 알 수 있었다.Adhesion test was carried out by grasping one end of the bonded beef pieces and shaking to determine whether the adhesive site was separated, and when it passed, adhered to the liquid seasoning commonly used in restaurants (soy sauce, sugar, pepper, garlic, onion, salt, etc.). Soaked beef pieces were soaked for 1 hour and then removed and the adhesion experiment was repeated. The beef pieces were also baked and grilled to test if the adhered beef separated during grilling. As shown in Table 1, it can be seen that the adhesive properties of the adhesive composition of the present invention are excellent.
○: 우수, △: 양호, ×: 불량○: excellent, △: good, ×: poor
이상에서 설명한 바와 같이, 본 발명이 속하는 기술분야의 당업자는 본 발명이 그 기술적 사상이나 필수적 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다. 그러므로 이상에서 기술한 일실시예들은 모든 면에서 예시적인 것이며 한정적인 것이 아닌 것으로서 이해해야만 한다. 본 발명의 범위는 상기 상세한 설명보다는 후술하는 특허청구범위의 의미 및 범위 그리고 그 등가개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.As described above, those skilled in the art will understand that the present invention can be implemented in other specific forms without changing the technical spirit or essential features. Therefore, the exemplary embodiments described above are to be understood as illustrative in all respects and not as restrictive. The scope of the present invention should be construed that all changes or modifications derived from the meaning and scope of the appended claims and their equivalents, rather than the detailed description, are included in the scope of the present invention.
본 발명의 식용 접착제는 단백질을 함유한 음식물을 접착시킴으로써, 그 음식의 가치 및 효용성을 증가시킬 수 있다. 특히, 생고기의 접착방법으로 국내에서 사용되어 오던 실로 꿰매는 종전의 방법을 대체함으로써, 작업의 편리성을 도모하고 제품의 가치를 극대화 할 수 있다.The edible adhesive of the present invention can increase the value and utility of the food by adhering the food containing the protein. In particular, by replacing the conventional method of sewing the thread used in Korea as a raw meat bonding method, it is possible to facilitate the work and maximize the value of the product.
또한, 음식물을 접착한 후 약 1분간 방치하기만 하면 충분한 접착력이 발생하게 됨으로써, 제품생산시 작업시간을 단축시킬 수 있다.In addition, by simply leaving the food for about 1 minute after adhering, sufficient adhesive force is generated, it is possible to shorten the working time during production.
Claims (9)
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101228620B1 (en) * | 2010-09-13 | 2013-01-31 | 재단법인 대구테크노파크 | Restructured food containing food binding agents and methods for making it |
| RU2721570C1 (en) * | 2017-03-21 | 2020-05-20 | СиДжей ЧеилДжеданг Корпорейшн | Adhesive composition and a method for production thereof |
| US11624028B2 (en) | 2018-08-31 | 2023-04-11 | Cj Cheiljedang Corporation | Method of suppressing dust generation, soil stabilizing composition, and spray device including soil stabilizing composition |
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| ES2370799B1 (en) * | 2010-06-01 | 2012-11-02 | Olga Romero Busqué | FOOD PEGAMENT. |
| US11102998B1 (en) | 2017-08-25 | 2021-08-31 | The Hershey Company | Binders and methods of making and using the same |
| KR102233264B1 (en) * | 2019-04-08 | 2021-03-29 | 주식회사 펫클럽 | Method of packing jerky for pet |
| KR102541422B1 (en) * | 2023-03-15 | 2023-06-14 | (주)제이에스와이푸드 | Manufacturing method of premium ribs and premium ribs manufacutred thereby |
| KR102541423B1 (en) * | 2023-03-17 | 2023-06-13 | (주)제이에스와이푸드 | Manufacturing method of hexahedron shaped ribs and hexahedron shaped ribs manufactured thereby |
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| JPS5712963A (en) * | 1980-06-26 | 1982-01-22 | Kaihatsu Kagaku Kk | Preparation of assembled food |
| JPS57163467A (en) * | 1981-03-31 | 1982-10-07 | Q P Corp | Bonding of raw meat pieces |
| JPS61100176A (en) * | 1984-10-24 | 1986-05-19 | Chiba Seifun Kk | Adhesive composition for food piece |
| US5514408A (en) * | 1994-11-08 | 1996-05-07 | Kowng Young Pharm. & Chem Co., Ltd. | Non-heating food binder |
| JPH11225707A (en) * | 1998-02-19 | 1999-08-24 | Chiba Flour Milling Co Ltd | Production of adhesive composition for raw meat piece and adhered piece using the same |
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| JPS5712963A (en) * | 1980-06-26 | 1982-01-22 | Kaihatsu Kagaku Kk | Preparation of assembled food |
| JPS57163467A (en) * | 1981-03-31 | 1982-10-07 | Q P Corp | Bonding of raw meat pieces |
| JPS61100176A (en) * | 1984-10-24 | 1986-05-19 | Chiba Seifun Kk | Adhesive composition for food piece |
| US5514408A (en) * | 1994-11-08 | 1996-05-07 | Kowng Young Pharm. & Chem Co., Ltd. | Non-heating food binder |
| JPH11225707A (en) * | 1998-02-19 | 1999-08-24 | Chiba Flour Milling Co Ltd | Production of adhesive composition for raw meat piece and adhered piece using the same |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101228620B1 (en) * | 2010-09-13 | 2013-01-31 | 재단법인 대구테크노파크 | Restructured food containing food binding agents and methods for making it |
| RU2721570C1 (en) * | 2017-03-21 | 2020-05-20 | СиДжей ЧеилДжеданг Корпорейшн | Adhesive composition and a method for production thereof |
| US11254845B2 (en) | 2017-03-21 | 2022-02-22 | Cj Cheiljedang Corporation | Adhesive composition and method for preparing same |
| US11292944B2 (en) | 2017-03-21 | 2022-04-05 | Cj Cheiljedang Corporation | Adhesive composition and method for preparing same |
| US11624028B2 (en) | 2018-08-31 | 2023-04-11 | Cj Cheiljedang Corporation | Method of suppressing dust generation, soil stabilizing composition, and spray device including soil stabilizing composition |
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| KR20030018443A (en) | 2003-03-06 |
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