KR100414185B1 - A method for preparing lignan powder, lignan powder prepared thereby and a method for preventing oxidization of meat and meat products by adding the lignan powder thereto - Google Patents

Abstract

The present invention relates to a method for producing lignan powder from sesame oil or sesame foil, and to a method for preventing oxidation of meat and meat products by adding lignan powder prepared by this method and powder thereof. More specifically, (i) mixing the sesame oil or sesame gourd and alcohol ethanol in a ratio of 1: 1 to 3 (w / v), and after stirring, separating the ethanol layer; (ii) filtering the separated ethanol and concentrating under reduced pressure; (iii) adding ethanol to the concentrate to crystallize the lignan powder; And (iv) separating the crystallized lignan powder, followed by warming and drying the lignan powder, the lignan powder and the lignan powder prepared by the method in meat and meat products. A method for preventing their oxidation by adding at least 0.05% by weight of the total weight of meat products. By adding lignan powder, which is a natural antioxidant produced by the present invention, to meat and meat products, it exhibits an excellent antioxidant effect without significantly affecting meaty properties such as texture and shearing force.

Description

A method for preparing lignan powder, lignan powder prepared by this method and lignan powder added to meat and meat products to prevent oxidation {A method for preparing lignan powder, lignan powder prepared thus and a method for preventing oxidization of meat and meat products by adding the lignan powder Fair}

The present invention relates to a method for extracting lignan powder from sesame oil or sesame foil, and a method for preventing oxidation of meat and meat products by adding lignan powder prepared by this method and the powder.

One of the major changes that occur during food processing and distribution cooking is oxidation, which oxidizes lipids, affecting safety, color, aroma and texture in foods, and meat and meat products are no exception. Therefore, it is inevitable to use antioxidants that can inhibit shelf-life, rancidity or discoloration of meat products, prolong shelf-life, and reduce economic and nutritional losses. In particular, meat or meat products contain fat, moisture, and protein, and heme (Fe) group, which is combined with myglobin belonging to meat pigment protein, also strongly promotes oxidation, which is used in meat or meat products. Antioxidants should have a different function than regular antioxidants. In other words, unlike general oils and fats that only need to inhibit the automatic oxidation of unsaturated fatty acids, antioxidants for use in meat products also serve as automatic oxidation inhibitors, chelators for metals and scavengers for oxygen. shall. Conventionally, antioxidants of such meat or meat products include butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate (PG), and dode And dodecyl gallate (DG) and tertiary-butylhydroquinone (TBHQ). These synthetic antioxidants are characterized by hepatomegaly and the fact that some of the body's absorbents are toxic or carcinogenic. Consumers are avoiding it, and the US FDA is tightening regulations, such as labeling products and instructions for their intended use.

Therefore, although an antioxidant is extracted and used from natural products such as plants, in this case, there is a problem in that the extraction cost is excessive, and tocopherol artificially synthesized natural antioxidants is currently used mainly.

However, in the case of tocopherol, most of them are imported and, moreover, expensive, it is necessary to develop a natural antioxidant that can replace it, a situation that can be produced by a simple method is also required.

Accordingly, the present inventors also conducted research to develop a natural antioxidant that can be used in meat products or processed meat products, and as a result, lignan extracted by adding ethanol for alcohol to sesame oil or sesame gourd was added to meat and meat products. The present invention has been found to have an excellent antioxidant effect against the present invention.

It is therefore an object of the present invention to provide a method for producing lignan powder from sesame oil or sesame foil.

Still another object of the present invention is to provide a lignan powder prepared by the above production method.

It is still another object of the present invention to provide a method for preventing oxidation of meat or meat products using the lignan powder.

In order to achieve the above object, the method for producing lignan powder according to the present invention

(i) mixing sesame oil or sesame gourd and alcohol ethanol at a ratio of 1 to 1 (w / v), stirring and separating the ethanol layer;

(Ii) filtering the separated ethanol and concentrating under reduced pressure;

(Iii) adding ethanol to the concentrate to crystallize the lignan powder; And

(Iii) separating the crystallized lignan powder and then warming and drying

Characterized by including.

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

The lignan powder prepared by the method of the present invention is a natural antioxidant, and has no side effects of synthetic antioxidants, and natural antioxidants, especially tocopherol, which are imported at high cost because they are manufactured using sesame oil or sesame gourd produced in Korea. Since it can replace the foreign currency can have the effect of saving.

In addition, the method of the present invention is a method of extracting lignan powder excellent in antioxidant power without a complicated process such as using an HPLC column to extract a single material of high purity, without using a chemical solvent, alcohol ethanol for alcohol Extraction using to make it possible to fully use as a food additive.

In addition, in order to be used as an additive in food, especially meat or meat products, there is a practical value in the form of powdered crystals rather than in the form of solvent extracts. Since lignans, which are antioxidants produced by the manufacturing method of the present invention, are in powder form, It is practical.

In the method for extracting lignan powder according to the present invention, it is preferable to mix sesame oil or sesame gourd and alcohol ethanol at a ratio of 1: 1 to 3 (w / v) in consideration of extraction efficiency and economic efficiency. In particular, it is preferable to mix and extract in a ratio of 1: 2 (w / v).

Oxidation of meat and meat products can be prevented by adding lignan powder prepared by the method of the present invention to meat and meat products by adding 0.05% by weight or more of the total weight of the composition. This is because it should be added in an amount of at least 0.05% by weight or more, since it may have a superior effect than known antioxidants during the storage period.

Hereinafter, the present invention will be further illustrated by examples. However, the present invention is not limited only to these examples.

<Example 1>

Sesame oil and alcohol ethanol were mixed at a ratio of 1: 2 (w / v), respectively, and stirred at 60 ° C. for 4 hours, and the frozen sesame oil and ethanol mixture were stored in a -40 ° C. freezer, and then not frozen. Was separated and filtered with a filter paper (No. 1 manufactured by Whatman, pore size 11 μm). The separated ethanol layer was concentrated and cooled using a vacuum concentrator, and then ethanol was added and stirred to precipitate lignans as crystals. The separated crystals were warmed to dryness to obtain a powdered lignan.

<Example 2>

Sesame gourd and alcohol ethanol was mixed at a ratio of 1: 2 (w / v) and stirred at 60 ° C. for 4 hours. When stirring was completed, only the ethanol layer was separated and filtered through a filter paper. The separated ethanol layer was concentrated using a depressurizer, and after adding 10% ethanol potassium hydroxide solution, reacted for about 1 hour in a 90 ° C reactor, and then, 10 ml of distilled water was added thereto, and 10 ml of hexane was added again. The hexane layer was recovered while adding three times, and the nucleic acid layer was recovered by a vacuum concentrator. When ethanol was added to the concentrated solution from which the solvent hexane layer was removed, lignans precipitated as crystals. The separated crystals were warmed to dryness to obtain a powdered lignan.

<Example 3>

Lignan powder was obtained in the same manner as in Example 1 except that the ratio of sesame oil and alcohol ethanol was adjusted to 1: 1 (w / v).

<Example 4>

Lignan powder was obtained in the same manner as in Example 1 except that the ratio of sesame oil and alcohol ethanol was adjusted to 1: 3 (w / v).

<Test Example 1>

The lignan powders obtained in Examples 1 and 2, respectively, were dissolved in a methanol solvent, and a solution containing trichloromethane and diethyl ether in a TLC plate Kieselgel 60F ₂₅₄ (Merck Co., Ltd.) at 9: 1 was developed as a developing solvent. As a result, three subfractions (Rf = 0.47, 0.50, 0.54; sesamol, sesamin, and sesamolin) were obtained. Therefore, it can be seen that the powder produced by the method of the present invention is lignan powder in a form in which sesamol, sesamine and sesamoline are mixed.

<Test Example 2>

The lignan powders of Examples 1, 3 and 4 were analyzed using HPLC (Waters Co., 4.6 cm × 150 mm). That is, each sample was dissolved in 0.2 ml of methanol, injected into a Sep-pak C18 cartridge, eluted with 20 ml of methanol, and 10 µl of the eluate was injected into a bondapak C18 column for analysis. The content of each material was calculated from the peak height at 290 nm. The results are shown in Table 1 below.

Sesame Oil: Ethanol Sesamin (μg / ml) Sesamoline (µg / mL) Sesamol (µg / ml) Total Lignan Extract (g) 1: 1 5,009.8 4,258.6 454.6 0.22 1: 2 6,124.2 4,419.1 494.4 0.30 1: 3 6,129.5 4,420.7 472.9 0.29

<Test Example 3>

Lignan 0.02%, 0.05%, 0.1% and sesamin (OTTOGI Foods) 0.05% were dissolved in 200 μl CHCl ₃ . To this was added 10 ml of 99% ethanol containing 0.13 ml of linolenic acid, 10 ml of 0.2 M phosphate buffer (0.2 M Na ₂ HPO ₄ + KH ₂ PO ₄ pH 7.0) was added, and distilled water was added to give a final volume of 25 ml. Set to. The sample solution thus prepared was placed in a cap test tube, and the antioxidant activity was measured while incubating at 40 ° C. At this time, the antioxidant-free group was used as a control for comparing the activity, and 0.02% of butylated hydroxyanisole (BHA) and 0.02% of butylated hydroxytoluene (BHT) for a final volume of 25 ml. Each was added and compared. After 0, 1, 3, 5, 7, 9 and 14 days of storage, 4.7 ml of 75% ethanol was added to 0.1 ml of sample solution, and 0.02 M ferrous chloride was added to 0.1 ml of 30% thiocyanate solution. 0.1 ml of a 3.5% hydrochloric acid solution was added, reacted for 3 minutes, and the absorbance at 500 nm was measured. The results are shown in Table 2.

For reference, the data obtained in the following examples, including the present embodiment, are included in the General Linear Models (GLM) method of SAS (1998) program (SAS. 1990. SAS User's Guide: Statistics, 5th Ed., SAS Institute Inc.). , Cary, NC). The Student-Newman-Keuls (SNK) method was used in the range of p≤0.05 to see the difference between the mean values. In addition, except in the case of the sensory property evaluation of the sausage of Example 5-5 (processing between the sensory members in a block), in the data of the other examples iteration was treated as a block (block). On the other hand, a, b, c shown in superscript in the following results is an indication of the statistical significance of the numbers, different alphabets in the same column or row is statistically In the analysis, it means that there is significance at a level of significance less than 0.05 (p <0.05), whereas the same alphabet means no statistical significance. In addition, as shown in the present results, the statistical significance in the experimental treatment section means that there is a distinct effect in the treatment section under different conditions, and the statistical significance in the experimental treatment section means that there is a distinct effect between treatments in different conditions. That means there is no.

Peroxide Oxidation Value (POV) (Meq / kg sample) Storage days One 3 5 7 9 14 Total average Control (antioxidant free) 0.27 ^a 0.39 ^a 0.62 ^a 0.86 ^a 1.30 ^b 1.88 ^b 0.89 ^a Lignan 0.02% 0.04 ^b 0.10 ^b 0.13 ^c 0.17 ^c 0.18 ^c 0.27 ^c 0.15 ^c Lignan 0.05% 0.04 ^b 0.08 ^b 0.10 ^c 0.12 ^c 0.12 ^d 0.20 ^c 0.11 ^d Lignan 0.10% 0.03 ^b 0.08 ^b 0.10 ^c 0.13 ^c 0.13 ^d 0.21 ^c 0.11 ^d Sesamin 0.05% 0.03 ^b 0.14 ^b 0.26 ^b 0.45 ^b 1.00 ^b 2.09 ^c 0.73 ^b Butylated hydroxyanisole (BHA) 0.02% 0.03 ^b 0.11 ^b 0.12 ^c 0.14 ^c 0.15 ^d 0.34 ^c 0.15 ^c Butylated hydroxytoluene (BHT) 0.02% 0.03 ^b 0.09 ^b 0.10 ^c 0.13 ^c 0.13 ^d 0.18 ^a 0.11 ^d

As can be seen in Table 2, the addition of sesamin alone in the form of lignans than the addition of the antioxidant effect was higher, when lignan powder is added over 0.05% by weight of butyl ray, a conventional synthetic antioxidant during storage period It can be seen that the antioxidant effect is superior to the tide hydroxyanisole (BHA) or butylated hydroxytoluene (BHT).

<Test Example 4>

After the pork was ground into a 7 mm plate, the same amount was divided into seven batches. Add 0.02%, 0.05%, 0.1%, and 0.2% lignan powder, 0.05% for sesamin, and 0.02% for butylated hydroxyanisole (BHA), a synthetic antioxidant, in the ground meat. After that, the mixture was uniformly mixed using a mixer (Kitchen Art), and additive-free furniture was used as a control. Each treatment except the growth treatment was heated in a 100 ℃ water bath until the final internal temperature is 80 ℃. After cooling at room temperature for about 30 minutes, the same amount was divided in a petri dish and stored in a 4 ° C. refrigerator. Growth was stored for 6 days and heated meat for 4 days, and the oxidation degree was measured and compared with the control using the TBA method (Witt et al., 1970). That is, 10 ml of 20% Trichloroacetic acid (dissolved in 2M phosphoric acid) solution was added to 10 g of the ground ground meat and homogenized at 14,000 rpm for 2 minutes. This homogenized slurry was placed in a volumetric flask and filled to 50 ml with distilled water. The slurry was again filtered through whatman No. 1 filter paper, and the filtrate was taken in 5 ml portions and placed in a test tube. 5 ml of 0.005 M TBA (thiobarbituric acid) reagent was added to the test tube, and the mixture was allowed to stand for 15 hours at room temperature in the dark at room temperature. Then, the absorbance was measured at 530 nm with a spectrophotometer. The results are shown in Tables 3 and 4.

Antioxidant Effect of Lignan Substances Added to Ground Pork TBA value in mg malonaldehyde / kg sample Storage days Total average 0 3 6 Control (antioxidant free) 0.17 ^a ± 0.01 0.40 ^a ± 0.03 0.89 ^a ± 0.03 0.49 ^a ± 0.11 Lignan 0.02% 0.14 ^a ± 0.01 0.40 ^a ± 0.02 0.63 ^b ± 0.07 0.39 ^b ± 0.07 Lignan 0.05% 0.14 ^a ± 0.01 0.39 ^a ± 0.01 0.45 ^cd ± 0.03 0.32 ^c ± 0.05 Lignan 0.10% 0.13 ^a ± 0.01 0.21 ^b ± 0.04 0.36 ^d ± 0.03 0.24 ^d ± 0.04 Lignan 0.20% 0.13 ^a ± 0.01 0.18 ^b ± 0.02 0.31 ^d ± 0.02 0.20 ^d ± 0.03 Sesamin 0.05% 0.14 ^a ± 0.01 0.18 ^b ± 0.01 0.80 ^a ± 0.04 0.38 ^b ± 0.11 BHA 0.02% 0.15 ^a ± 0.02 0.20 ^b ± 0.03 0.52 ^bc ± 0.03 0.29 ^c ± 0.06

Antioxidant Effect of Lignan Substances Added to Ground Pork TBA value in mg malonaldehyde / kg sample Storage days Total average 0 2 4 Control 1.10 ^a ± 0.06 1.92 ^a ± 0.11 2.63 ^a ± 0.08 1.88 ^a ± 0.22 Lignan 0.02% 0.75 ^bc ± 0.01 1.01 ^c ± 0.07 1.40 ^c ± 0.08 1.05 ^c ± 0.10 Lignan 0.05% 0.50 ^d ± 0.07 0.60 ^d ± 0.03 0.70 ^d ± 0.10 0.60 ^d ± 0.05 Lignan 0.10% 0.56 ^cd ± 0.03 0.60 ^d ± 0.06 0.78 ^d ± 0.04 0.64 ^d ± 0.04 Lignan 0.20% 0.54 ^cd ± 0.09 0.65 ^d ± 0.06 0.68 ^d ± 0.02 0.62 ^d ± 0.04 Sesamin 0.81 ^b ± 0.02 1.65 ^b ± 0.10 2.09 ^b ± 0.08 1.51 ^b ± 0.19 BHA 0.86 ^b ± 0.09 1.47 ^b ± 0.09 1.94 ^b ± 0.19 1.42 ^b ± 0.17

As can be seen in Tables 3 and 4, when the lignan mixture is added at least 0.05% by weight in raw or heated ground pork, it can be seen that it shows an excellent antioxidant power than butylated hydroxyanisole during the storage period.

Test Example 5 Quality Characteristics of Processed Meat Products Added Lignan Powder

Each of Test Examples 5-1 to 5-5 described below was performed on the respective samples in which 0%, 0.02%, 0.05% and 0.10% of lignan powder was added to the sausage.

<Test Example 5-1>

Protein, moisture, fat and ash analysis was performed according to AOAC (1990), the results are shown in Table 5 below.

protein(%) moisture(%) Fat(%) Ash content (%) Control 17.30 67.91 10.09 1.22 Lignan 0.02% 17.09 66.61 10.91 1.21 Lignan 0.05% 16.76 67.17 11.34 1.12 Lignan 0.10% 16.96 67.69 11.22 1.19

<Test Example 5-2>

30 g of sausage samples, 42 ml of distilled water, 15 ml of propyl gallate-EDTA (ethylenediaminetetra acetic acid) solution, and 3 ml of sulfanilamide were added and homogenized with a homogenizer. 78.5 mL of the homogenate and 1.5 mL 4N hydrochloric acid were added to a Kjeldahl flask and distilled. 5 ml of the distillate was taken and mixed with 5 ml of a solution of thiobarbituric acid (TBA). After the heating, the absorbance value was measured at 530nm to convert the TBA value by the following equation (1), the results are shown in Table 6 below.

Storage experiments of sausages (TBA value, Rhee et al., 1977) TBA value in mg malonaldehyde / kg sample Storage days Total average 0 7 14 Control 0.21 ^a ± 0.03 0.55 ^a ± 0.02 0.79 ^a ± 0.01 0.52 ^a ± 0.09 Lignan 0.02% 0.19 ^a ± 0.01 0.51 ^a ± 0.02 0.68 ^ab ± 0.05 0.46 ^b ± 0.07 Lignan 0.05% 0.22 ^a ± 0.01 0.42 ^b ± 0.04 0.65 ^d ± 0.01 0.43 ^d ± 0.06 Lignan 0.10% 0.18 ^a ± 0.01 0.35 ^b ± 0.02 0.56 ^b ± 0.01 0.36 ^c ± 0.06

<Test Example 5-3>

Each sample was cut to 2cm thickness and exposed in air for 30 minutes, and then the chroma (L), red (a), and yellow (b) were converted to CIE (Commission Internationale de Leclairage) using a Chromameter (CR 301 from Minolta). ) And shear force (kg / cm ² ) for each sample cut to 2 cm thickness with a Warner-Bratzler shear force meter (GR Elec. Mfg. Co., USA). The results are shown in Table 7 below.

Meat Color and Shear Properties of Sausages (Chroma meter, Minolta Co. CR 301) Meat color Warner-Bratzler Shear Force (kg / cm ² ) L (lightness) a (redness) b (yellowness) Control 72.76 (0.21) 11.42 ^a (0.09) 9.06 (0.05) 0.44 (0.04) Lignan 0.02% 72.00 (0.68) 10.68 ^b (0.08) 9.60 (0.36) 0.40 (0.01) Lignan 0.05% 73.13 (0.14) 10.63 ^b (0.21) 9.15 (0.14) 0.35 (0.02) Lignan 0.10% 72.85 (0.29) 10.78 ^b (0.33) 9.46 (0.20) 0.35 (0.01)

<Test Example 5-4>

Each sample was cut to a thickness of 1.5 cm and, using an Instron Universal Testing Machine (Model 4465), 1.5 kg load cell, 8 mm punch diameter and Hardness, cohesiveness, springness and chewiness were measured under conditions of a crosshead speed of 120 mm / min, and the results are shown in Table 8 below.

Tissue Characteristics of Sausages (Instron Universal Testing Machine, Model 4465) Hardness Cohesive Elasticity Chewability Control (antioxidant free) 2.31 (0.03) 0.70 (0.02) 2.16 ^a (0.10) 1.61 (0.05) Lignan 0.02% 2.49 (0.06) 0.67 (0.03) 2.02 ^a (0.32) 1.67 (0.06) Lignan 0.05% 2.27 (0.03) 0.72 (0.02) 2.15 ^a (0.20) 1.61 (0.07) Lignan 0.10% 2.37 (0.07) 0.71 (0.03) 1.26 ^b (0.16) 1.68 (0.08)

<Test Example 5-5>

Sensory evaluation of each sample was performed by eight trained sensory personnel according to the seven-point evaluation method as follows.

-Flavor (1 = very weak, 7 = very strong)

-Juicy (1 = very dry, 7 = very juicy)

Elasticity (1 = very elastic, 7 = very elastic)

-Overall preference (1 = very much, 7 = very good)

The data obtained were treated with sensory agents as blocks in the statistical significance test.

Sensory Characteristics of Sausages (7 Point Evaluation Method) Flavor Succulent Elasticity Overall preference Control (antioxidant free) 4.00 ^b (0.21) 4.63 (0.22) 4.14 (0.22) 4.77 (0.24) Lignan 0.02% 4.54 ^a (0.25) 4.50 (0.22) 4.36 (0.21) 4.68 (0.18) Lignan 0.05% 4.18 ^a (0.20) 4.41 (0.20) 4.14 (0.24) 4.64 (0.17) Lignan 0.10% 4.27 ^a (0.26) 4.59 (0.23) 4.04 (0.22) 4.55 (0.17)

As can be seen in Tables 5 to 9, the processed meat products also showed a tendency to inhibit fatty acidization compared to the no additives when stored at 10 ° C. for 14 days, and in addition, there was no difference in texture and shear force, There was no significant difference in the elasticity of the treatments, but the flavors were better compared to those without added lignans.

As described above, it is possible to obtain an excellent antioxidant effect by using the natural lignan powder prepared from sesame oil or sesame foil by the method of the present invention in meat and meat products.

Claims (3)

(i) mixing sesame oil or sesame gourd and alcohol ethanol at a ratio of 1: 1 to 3 (w / v), stirring and separating the ethanol layer; (Ii) filtering the separated ethanol and concentrating under reduced pressure; (Iii) adding ethanol to the concentrate to crystallize the lignan powder; And (Iii) separating the crystallized lignan powder and then warming it to dryness; Method for producing lignan powder, characterized in that it comprises a. delete A method for preventing oxidation of meat and meat products by adding lignan powder prepared by the method of claim 1 to the meat and meat products in an amount of at least 0.05% by weight of the total weight of meat and meat products.