KR100442444B1 - Flake comprising Surimi-like material - Google Patents

Abstract

PURPOSE: Flake containing surimi-like material is provided. The flake has distinct meat flavor and taste, an easy of uptake, inexpensive cost, and reduced weight, so that it can be easily delivered or equipped. CONSTITUTION: The flake contains 50 to 80 wt.% of surimi-like material from meat, wherein the flake containing surimi-like material is prepared by diluting the surimi-like material with 10 to 20 wt.% of water, and heating and drying the diluted surimi-like material at 90 to 120 deg. C for 3 to 7 hours; the surimi-like material is obtained by removing connective tissue of meat and homogenizing it, filtering the homogenized meat, and centrifuging the filtering meat to extract myofiber protein; the meat is selected from pig meat, cow meat, poultry meat, sheep meat and the combination thereof, preferably pig meat or cow meat; and the pig meat is selected from cardiac muscle, short ribs muscle, back leg muscle and the combination thereof.

Description

Flake comprising Surimi-like material

FIELD OF THE INVENTION The present invention relates to fur flakes containing surimi analogs, and more particularly to flakes containing surimi analogs containing myofibrillar proteins extracted from meat.

Flake (flake) food is manufactured in the form of thin slices by mixing the raw material sample with a variety of additives through a process such as grinding, crushing, etc. Flake foods using plant raw materials such as corn, potatoes are widely known . These flakes are easy to carry, low in cost, and light in weight, so they are easy to transport or carry, and are suitable for modern people who have a busy life.

Most of these foods have been manufactured using plants as the main raw material, and the raw foods are mainly made of fish, which is made by using meat as the main raw material. It can be processed into a flake food. On the other hand, most of the furlake food using meat obtained from livestock such as pork, beef, etc. is produced by cutting the meat as it is, bonding or mixing to a soft material such as cheese or paste such as starch (Korea Patent Publication No. 10 -1996-0020717, No. 10-1998-0008062), Japanese Patent Application Laid-Open No. 08-084573, a method for producing a food in the form of fur flakes by cutting the meat obtained from livestock in a thin form and mixing it with seasoning liquid and polysaccharides, etc. Is disclosed.

The furlake food using meat obtained from the livestock such as pork and beef is manufactured by mixing with various excipients using only raw meat raw materials or through a process such as crushing and shredding to reduce the flavor of meat.

Therefore, in order to solve the problems presented above, the present inventors have prepared a surimi analogue containing myofibrillar protein extracted from meat (Korean Patent Application No. 10-2003-0076337), and the meat as the main raw material. The production of fur lakes and the present invention have been accomplished.

Accordingly, the inventors have prepared a surimi analogy in which the flavor peculiar to meat is maintained.

Accordingly, the present invention seeks to provide fur lakes containing the surimi analogs.

In addition, the present invention comprises the steps of dilution of the surimi analogues by mixing the surimi analogues and water;

(Iii) heating and drying the surimi analogous sample prepared in step iv to remove moisture; And

To provide a method for producing a fur rake comprising the step of leaving the surimi-like sample prepared in step iv at room temperature.

Figure 1 shows a frozen picture of the surimi analogs contained in the fur lake of the present invention.

Figure 2 shows the gelation of the surimi analogue contained in the furlake of the present invention.

3 is a photograph of a flake of the present invention containing a surimi analogue.

The present invention is characterized in that it provides a fur flake containing a surimi analogue.

The surimi analogue contained in the fur lake of the present invention is a myofibrillar protein extracted from meat, and the meat from which myofibrillar protein can be extracted is selected from the group consisting of pork, beef, poultry, rearing and a combination thereof. Can be used, preferably pork or beef, most preferably selected from the group consisting of heart muscle, tenderloin, hind leg and combinations of pork or beef of low value in the meat produced in the slaughterhouse Meat by-products are available. The meat by-products have an advantage that they can be easily obtained because they are extremely limited in use when used as foods compared to other muscle parts and are not meat parts preferred by consumers.

As a method for preparing the surimi analogous material contained in the fur lake of the present invention, the method disclosed in Korean Patent Application No. 10-2003-0076337 may be used. That is, the step of removing and homogenizing the connective tissue of ⒜ meat; And ⒝ filtering the homogenized meat of step ⒜, followed by centrifugation to extract myofibrillar protein to prepare a surimi analogue.

The manufacturing method of the above-mentioned surimi analogs will be described in detail.

In step iii, the connective tissue of the meat can be removed to obtain fresh and pure meat. Preferably, in order to maintain the freshness of the meat from which the connective tissue is removed, frozen storage may be used to thaw as much as necessary in the manufacture of processed meat products. The cryopreservation method can be stored after cutting the meat in the freezer of -20 to -70 ℃ to a suitable size and packaged in a plastic pack, the thawing method is left to thaw for 24 hours at 3 to 5 ℃. Can be. In addition, the method for homogenizing the meat from which the connective tissue has been removed may be homogenized by adding ice water corresponding to about 4 to 6 times the weight of the meat to a homogenizer. The reason for adding ice water is to prevent the meat temperature from rising during the homogenization process.

In step iii, the homogenized meat of step iii may be filtered using a sieve to completely remove the connective tissue present in the meat. Preferably, after the first filtration using a metal body, it can be again filtered secondly using a filtration cloth, the metal body is preferably used having a diameter of 1 to 3mm, the filtration cloth is a cheese cloth It is preferable to use. Finally, after centrifugation of the filtered meat, the supernatant can be removed to extract myofibrillar protein to prepare a surimi analog. The centrifugation may be performed at 1000 to 3000 × g at 3 to 5 ° C. for 10 to 20 minutes.

In a further aspect, in the method of manufacturing surimi analogues, the step VII process may be repeated about 3 to 5 times to extract only a high concentration of myofibrillar protein to prepare the surimi analogues. In addition, it is possible to take and use as much as necessary in the manufacture of processed meat products by washing and freezing the surimi analogs. The washing method may be washed in a homogenizer in which ice water is added, and the washed rice mimics may be frozen and stored at -40 to -70 ° C.

On the other hand, the method for producing a fur rake of the present invention comprises the steps of dilution of the surimi analogues by mixing the surimi analogues and water; And 가열 heating and drying the repaired mimic sample prepared in step iv to remove moisture. Preferably, the method of the present invention further comprises the step (c) of leaving the surimi-like sample prepared in step iii at room temperature.

The manufacturing method of the fur lake is described in detail as follows.

As step iii, the method of diluting the surimi analog by mixing the surimi analog and water may be diluted by adding water to 50 to 80% by weight of the surimi analog. At this time, the amount of water is preferably added 10 to 20% by weight of water based on the weight of the surimi analog. Meanwhile, seasonings or spices may be additionally added to the flavor of the present invention to add flavor or flavor.

As the step iii, the method of removing the moisture by heating and drying the surimi analogous sample prepared in the step iv is a heat drying apparatus such as a dry oven for 3 to 7 hours at 90 to 120 ℃. Can be used to remove moisture.

In step iii, the method for preparing the final fur rake by leaving the water-removed Suri-mimetic sample removed in step iv at room temperature gives the coagulation property while gradually cooling the Suri-mi-like sample at room temperature to prepare fur flakes. can do.

Hereinafter, preferred examples are provided to aid in understanding the present invention. However, the following examples are merely provided to more easily understand the present invention, and the present invention is not limited by the following examples.

Example

Example 1

Surimi analog manufacturing

Porcine cardiac muscles were collected within 24 hours of death at the slaughterhouse, excess external connective tissue was removed, and red meat was cut into about 2 cm 3 and placed in a jeep. Porcine myocardium stored in the freezer was thawed at 4 ° C. for 24 hours and homogenized using a homogenizer with 5 times ice water. In order to extract myofibrillar protein, the homogenized suspension was filtered through a 2 mm metal sieve to remove the connective tissue, which was then filtered through a cheese cloth, followed by filtration and centrifugation at 2,000 × g and 4 ° C. for 15 minutes. Discarded and obtained a residue, myofibrillar protein extract. The myofibrillar protein residue was homogenized with 5 times ice water, filtered through a cheese cloth and centrifuged again. This washing procedure was repeated three times to obtain a Surimi analogue which was then gelled and stored at -60 ° C. for 3 days.

As a result of investigating the components of the Suri-mi analog, it was 73.66% water, 23.96% crude protein and 2.38% crude fat.

The frozen picture of the surimi analog is shown in FIG. 1, and the form of the surimi analog is shown in FIG. 2.

Example 2

Preparation of fur flakes containing surimi analogs

Fur Lakes containing the surimi analogs prepared in Example 1 were prepared.

That is, 80% by weight of surimi analogs prepared in Example 1 and 20% by weight of water were added to dilute the surimi analogs, and then 10 ml each of nine aluminum dishes were injected. The aluminum dish was left in a dry oven at 102 ° C. for 6 hours to remove moisture, and then left at room temperature to cool down to obtain the furlake of the present invention. This is shown in Figure 3 below.

The fur lake of the present invention containing the surimi analogs has the advantage that the flavor peculiar to meat is maintained, easy to ingest, inexpensive, and light in weight, so that it is easy to carry or carry.

Claims (10)

Furlake, characterized by containing 50 to 80% by weight of surimi analogs. delete 2. The flakes of claim 1, wherein the surimi mimics are extracted from meat selected from the group consisting of pork, beef, poultry, rearing and combinations thereof. 4. The flakes of claim 3 wherein said pork is selected from the group consisting of pork heart muscle, tenderloin, hind leg muscle and combinations thereof. In preparing the flakes according to any one of claims 1, 3 or 4, ⒜ diluting the surimi analog by mixing the surimi analog and water; And 수리 heat-drying the Suri-like sample prepared in step 가열 to remove moisture. 6. The method of claim 5, further comprising the step (c) of leaving the surimi-like sample prepared in step iii at room temperature. 6. The method of claim 5, wherein the amount of the surimi analogue of step VII is 50 to 80% by weight based on the total weight. 6. The method of claim 5, wherein the water content of step (iii) is 10-20 wt%. 6. The method for preparing fur flakes according to claim 5, wherein seasoning or spice is additionally added in step (iii). 6. The method of claim 5, wherein the heat drying of step (iii) is performed for 3 to 7 hours at a temperature of 90 to 120 ℃.