KR100447537B1 - Method for production of functional sausage using schizandra chinensis - Google Patents

Abstract

The present invention relates to a method for producing a functional sausage using the extract of Schizandra chinensis, and the sausage prepared by adding Schizandra chinensis extract is superior in color and high in sulphation and reduced residual nitrite compared to sausages prepared by a conventional method.

Description

Method for production of functional sausage using schizandra chinensis

The present invention relates to a method for producing a functional sausage using the Schizandra chinensis extract. More specifically, the present invention relates to a method for producing a sausage with reduced residual nitrite prepared by adding Schizandra chinensis extract.

Today, the chemical food additives that affect the storage of meat products in modern people are becoming more and more serious. Since meat products are deteriorated and deteriorated with storage periods and microorganisms develop, food preservatives are added to delay the deterioration.In general, food preservatives are used as a chemical preservative (potassium sorbate) to the human body. The cause of harm is controversial. In addition, the production of genotoxic toxins having mutagenic or carcinogenic effects by the reaction of food additives and food ingredients added for the purpose of improving the shelf life and palatability of foods through the interaction of food ingredients during processing, storage and cooking of food. It is emerging as an important issue in terms of food safety. For example, nitrates and nitrites, which are added as coloring agents to meat products and processed fish products, play an important role in improving not only color development and stabilization of meat color, but also bacteriostatic action against Clostridium botulinum , flavor improvement of meat products, and reduction of rancidity. . However, the remaining nitrites in foods and living organisms are toxic in themselves and when ingested at a certain concentration, hemoglobin is oxidized in the blood to form methemoglobin, causing various poisonings such as methemoglobinosis, protein foods, medicines and pesticides. It is known to produce carcinogenic nitrosamines by reacting with secondary and tertiary amines contained in the back (Crosby, NT et al., Academic Press, New York 21, 1, 1976., Fiddler. W. et al., J. Food Sci., 38, 1084, 1973) These nitrites are based on reports of reduction in salt solution or salted meat in the presence of high temperature, acidic pH, or ascorbate (Rust, RE, AMI center for continuing education. american meat institute, Chicago, IL 1975., Tompkin, RB, et al., Appl. Environ. Microbiol., 35, 863, 1978., Olsman, WJ In Proc. Int. Symp. Nitrite Meat Prod. P. 129, 1974.) Wateuna is in progress, to actually apply to meat products research review nitrite scavenging is insufficient situation.

On the other hand, Schizandra chinensis Ball. (Schisandra chinensis ) belongs to the Schizandra family, and its scientific name is Schizandra chinensis Ball. Various pharmacology is recognized in vitamin C and organic acids.

The present inventors have completed the present invention by examining the degradation effect on nitrite, which is a direct influence factor of nitrosamine production, and storage capacity with potassium sorbate by adding Schizandrae extract during sausage production in view of the above points.

Accordingly, an object of the present invention is to provide a functional sausage using Schisandra chinensis extract.

Another object of the present invention to provide a method for producing a functional sausage using Schisandra chinensis extract.

The object of the present invention is to add 100 mL of distilled water to 20 g of washed Schizandra chinensis extract twice at 85 ° C. for 3 hours, filtered and lyophilized, and then adding the obtained hot water extract to prepare sausages and sausages prepared by conventional methods. This was achieved by comparing and evaluating pH change, water change, water retention, salinity change, thiocarbituric acid reactive substances (TBARS), nitrite content, color difference, and sensory test.

1 is a process chart showing a preferred manufacturing process of the functional sausage using the present Schisandra chinensis extract.

CON: Control, SC: Schisandra chinensis 0.5%, A0.5%: Ascorbic acid 0.5%, A1.0%: Ascorbic acid 1.0%, S0.5%: Potassium sorbate 0.5%, S1.0%: Sorbic acid Potassium salt 1.0%.

Figure 2 is a graph showing the change in TBARS value according to the storage period of the functional sausage using the present invention Schizandra extract.

CON: Control, SC: Schisandra chinensis 0.5%, A0.5%: Ascorbic acid 0.5%, A1.0%: Ascorbic acid 1.0%, S0.5%: Potassium sorbate 0.5%, S1.0%: Sorbic acid Potassium salt 1.0%.

3 is a graph showing the change of the residual nitrite content according to the storage period.

CON: Control, SC: Schisandra chinensis 0.5%, A0.5%: Ascorbic acid 0.5%, A1.0%: Ascorbic acid 1.0%, S0.5%: Potassium sorbate 0.5%, S1.0%: Sorbic acid Potassium salt 1.0%.

4 is a graph showing a change in brightness according to the storage period for each temperature.

CON: Control, SC: Schisandra chinensis 0.5%, A0.5%: Ascorbic acid 0.5%, A1.0%: Ascorbic acid 1.0%, S0.5%: Potassium sorbate 0.5%, S1.0%: Sorbic acid Potassium salt 1.0%.

FIG. 5 is a graph illustrating a change in redness according to storage periods at different temperatures.

CON: Control, SC: Schisandra chinensis 0.5%, A0.5%: Ascorbic acid 0.5%, A1.0%: Ascorbic acid 1.0%, S0.5%: Potassium sorbate 0.5%, S1.0%: Sorbic acid Potassium salt 1.0%.

6 is a result of evaluating color and aroma by preference test method during storage period.

CON: Control, SC: Schisandra chinensis 0.5%, A0.5%: Ascorbic acid 0.5%, A1.0%: Ascorbic acid 1.0%, S0.5%: Potassium sorbate 0.5%, S1.0%: Sorbic acid Potassium salt 1.0%.

7 is a result of evaluating the texture and taste during the storage period by the taste test method.

CON: Control, SC: Schisandra chinensis 0.5%, A0.5%: Ascorbic acid 0.5%, A1.0%: Ascorbic acid 1.0%, S0.5%: Potassium sorbate 0.5%, S1.0%: Sorbic acid Potassium salt 1.0%.

The present invention comprises the steps of adding distilled water 1: 5 times to the washed Schisandra chinensis, repeated extraction twice for 3 hours at 65 to 95 ℃, filtration and lyophilization to prepare Schisandra chinensis hot water extract; Preparing and packaging a sausage by adding 0.5 wt% of the Schisandra chinensis extract prepared in the above step; PH change, water content, water retention, water retention, salinity, TBARS (thiocarbituric acid reactive substances) measurement, nitrite content measurement color difference Investigate the sensory test.

Sausage packaging material used in the present invention used a polyvinylidene chloride (PVDC) coating (3.7μm), the size of the packaging material was filled using ψ62mm, the size of the sausage prepared by 100 × 62 mm (width × length), respectively. It was used as a sample while keeping at 10 degreeC and 30 degreeC for 40 days.

In this step, the statistical process was expressed as the mean ± standard error for each sample, and the significant difference test according to each group was analyzed by Duncan's multiplex analysis at the α = 0.05 after variance analysis.

0.01 to 1% by weight of Schizandra chinensis extract is added during the preparation of the sausage of the present invention in this step, preferably 0.5% by weight or less.

Hereinafter, the specific method of the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited only to these Examples.

Example 1 Preparation of Schizandra chinensis Extract for Sausage Preparation of the Invention

20 g of water-dried Schizandra chinensis was added to 100 ml of distilled water and extracted twice at 85 ° C. for 3 hours. After filtration with 1, the hot water extract was purified by using a freeze dryer (FD5510SPT) of the Kyungsan University Joint Equipment Center. -60 ° C, Vac. Lyophilization was used under 10 mmTorr conditions.

Example 2 Preparation of Sausage Using the Schisandra chinensis Extract of the Present Invention

Sausage was prepared by the blending ratio of the sausage as shown in Table 1, the preferred manufacturing process of the present invention is shown in FIG.

Sausage Mixing Ratio Ingredients Absolute value g Content% Pork Fat Ice 300010001000 100 NaClMSGSugar Phosphate Sodium Nitrite L- Ascorbic Acid Casein White Pepper Allspice Nutmeg Seed Sage ISP Starch 801515150.752.5501552.52.55050 1.60.30.30.30.0150.051.00.30.10.050.051.01.0 Schisandra extract Ascorbic acid 0.5% Ascorbic acid 1.0% Potassium sorbate 0.5% Potassium sorbate 1.0% 2525502550 0.50.51.00.51.0

Experimental Example 1 Investigation of pH Change of Sausage Prepared Using the Schizandra chinensis Extract

The change of pH value of the schizandra sausage of the present invention prepared in Example 2 was investigated. The pH of the sample was pulverized by adding 3 times distilled water to a sample according to a general method, and then the change of pH by storage period was measured with a pH meter (Model DP-135M).

As a result of measuring the change in pH during the storage period of 40 days for each temperature (10 ℃, 30 ℃) after the production of sausage as shown in Table 2 as the storage period elapsed regardless of the temperature, the pH was reduced. In the case of storage at 10 ° C, Omizawa ascorbic acid added group showed low pH at the initial storage pH of 5.7 to 5.2, and ascorbic acid 1.0% added group showed the lowest value of pH5.2. In addition, the same tendency was observed for storage at 30 ℃, and the higher the storage temperature was, the lower the pH was.The decrease in pH during the storage of this experiment was generated by the action of lactic acid bacteria with the growth of microorganisms. Consistent with reports of reduced lactic acid (Langlois, BE et al., J. Animal Sci ., 38 (3), 525, 1974).

PH change during 40 days of storage for each temperature (10 ℃, 30 ℃) after sausage production Treatment Storage temperature (℃) Storage period (days) 0 5 10 20 30 40 CON 10 6.34 ± 0.023 6.33 ± 0.031 6.29 ± 0.062 6.29 ± 0.053 6.27 ± 0.032 6.12 ± 0.041 30 6.34 ± 0.023 6.21 ± 0.047 5.98 ± 0.025 5.88 ± 0.048 5.79 ± 0.062 5.74 ± 0.033 SC 10 5.66 ± 0.034 5.63 ± 0.062 5.51 ± 0.089 5.49 ± 0.036 5.29 ± 0.072 5.24 ± 0.054 30 5.66 ± 0.034 5.58 ± 0.025 5.43 ± 0.052 5.30 ± 0.033 5.28 ± 0.018 5.27 ± 0.062 A 0.5% 10 5.71 ± 0.072 5.71 ± 0.063 5.70 ± 0.092 5.67 ± 0.021 5.66 ± 0.042 5.56 ± 0.073 30 5.71 ± 0.072 5.63 ± 0.011 5.61 ± 0.046 5.59 ± 0.038 5.56 ± 0.055 5.51 ± 0.037 A 1.0% 10 5.25 ± 0.021 5.18 ± 0.055 5.15 ± 0.043 5.08 ± 0.088 5.07 ± 0.010 5.06 ± 0.066 30 5.25 ± 0.021 4.92 ± 0.087 4.87 ± 0.076 4.77 ± 0.102 4.75 ± 0.011 4.65 ± 0.062 S 0.5% 10 6.31 ± 0.033 6.31 ± 0.068 6.24 ± 0.056 6.25 ± 0.017 6.16 ± 0.037 6.07 ± 0.033 30 6.31 ± 0.033 6.21 ± 0.077 6.20 ± 0.062 6.18 ± 0.036 6.09 ± 0.015 6.07 ± 0.019 S 1.0% 10 6.34 ± 0.043 6.33 ± 0.014 6.27 ± 0.035 6.27 ± 0.019 6.26 ± 0.017 6.12 ± 0.036 30 6.34 ± 0.043 6.34 ± 0.011 6.30 ± 0.014 6.26 ± 0.011 6.22 ± 0.041 6.14 ± 0.057 CON: Control, SC: Schisandra chinensis 0.5%, A0.5%: Ascorbic acid 0.5%, A1.0%: Ascorbic acid 1.0%, S0.5%: Potassium sorbate 0.5%, S1.0%: Sorbic acid Potassium salt 1.0%.

Experimental Example 2: Determination of Water Change of Sausage Using the Invention of Schizandrae Fructus

Moisture measurement was performed using a moisture meter (Shimadzu, HA-300) taking about 1 g of sausage ground in a meat grinder.

The change in moisture content of sausage according to temperature by storage period tended to decrease as the storage period elapsed in both 10 ℃ and 30 ℃ storage, as shown in Table 3 below. The decrease in tended to increase. On storage at 10 ° C and 30 ° C storage, water content in the range of 62 to 60% was found on day 0, but Omizawa ascorbic acid added group showed a range of 60 to 53%. These results are believed to be due to the low pH of the sausage at the low pH of the Omiza and ascorbic acid added group as shown in Table 2.

Measurement of moisture change by temperature during storage (%) Treatment Storage temperature (℃) Storage period (days) 0 5 10 20 30 40 CON 10 60.33 ± 0.175 60.21 ± 0.162 60.16 ± 0.138 60.08 ± 0.116 60.00 ± 0.146 59.93 ± 0.033 30 60.33 ± 0.175 60.00 ± 0.142 59.75 ± 0.176 59.58 ± 0.127 58.26 ± 0.164 58.17 ± 0.154 SC 10 59.67 ± 0.094 59.25 ± 0.163 58.93 ± 0.068 58.39 ± 0.146 58.36 ± 0.208 58.22 ± 0.126 30 59.67 ± 0.094 58.41 ± 0.133 58.31 ± 0.234 56.37 ± 0.162 56.13 ± 0.027 55.25 ± 0.132 A 0.5% 10 60.13 ± 0.211 59.73 ± 0.206 58.86 ± 0.167 58.77 ± 0.191 58.66 ± 0.161 58.63 ± 0.173 30 60.13 ± 0.211 58.69 ± 0.132 58.53 ± 0.143 58.42 ± 0.094 57.83 ± 0.131 57.61 ± 0.116 A 1.0% 10 58.34 ± 0.141 57.67 ± 0.067 56.93 ± 0.111 55.62 ± 0.223 55.37 ± 0.167 54.51 ± 0.209 30 58.34 ± 0.141 56.11 ± 0.108 55.83 ± 0.196 54.61 ± 0.153 53.93 ± 0.174 53.33 ± 0.186 S 0.5% 10 61.89 ± 0.166 61.65 ± 0.184 60.83 ± 0.188 60.78 ± 0.169 60.66 ± 0.103 60.37 ± 0.192 30 61.89 ± 0.166 61.08 ± 0.061 60.23 ± 0.163 60.12 ± 0.139 59.17 ± 0.122 58.66 ± 0.025 S 1.0% 10 62.21 ± 0.201 62.10 ± 0.169 61.93 ± 0.217 61.76 ± 0.237 61.43 ± 0.138 60.89 ± 0.134 30 62.21 ± 0.201 61.63 ± 0.173 61.54 ± 0.218 61.17 ± 0.106 60.66 ± 0.149 59.29 ± 0.176 CON: Control, SC: Schisandra chinensis 0.5%, A0.5%: Ascorbic acid 0.5%, A1.0%: Ascorbic acid 1.0%, S0.5%: Potassium sorbate 0.5%, S1.0%: Sorbic acid Potassium salt 1.0%.

Experimental Example 3: Measurement of the water holding capacity of sausage using the present invention Schizandra extract

The conservative power was measured by the press method of Lee and Sung (1 person including Lee and Bang, Analytical Experiments on Meat and Meat Products, Advanced Culture History, p.128, 1996). 0.5g crushed sausage whatman No. Placed on 1 and pressed for 2 minutes at a pressure of 35 ~ 50Kg / cm ² with a compactor, the area of the meat tissue and wet areas were measured by a planimeter.

Water retention index (%) = Area where meat tissue is buried × 100 ----- (Ⅰ) Wet area

As shown in Table 4, the water holding capacity of the Schizandra chinensis was gradually decreased as compared to 30 ℃ storage, and decreased to a narrow width of 59-43%. But, Omizawa ascorbic acid added group was slightly decreased to 52-33%. This is because the pH of Schisandra chinensis and ascorbic acid added group is close to 5.0 ~ 5.1, which is the isoelectric point. Therefore, the number of active groups in the protein molecules that can bind with water molecules is very small, and it is considered that the water holding capacity is reduced.

Measurement of water holding capacity by temperature (10 ℃, 30 ℃) during storage of sausages (%) Treatment Storage temperature (℃) Save time (days) 0 5 10 20 30 40 CON 10 53.51 ± 0.236 52.33 ± 0.103 49.30 ± 0.282 48.79 ± 0.107 45.80 ± 0.167 45.17 ± 0.103 30 53.51 ± 0.236 50.92 ± 0.115 48.50 ± 0.193 45.83 ± 0.059 44.70 ± 0.354 43.10 ± 0.158 SC 10 50.13 ± 0.288 49.10 ± 0.269 45.80 ± 0.261 43.00 ± 0.184 42.76 ± 0.398 39.43 ± 0.306 30 50.13 ± 0.288 48.57 ± 0.107 38.53 ± 0.124 37.70 ± 0.134 36.86 ± 0.146 36.00 ± 0.119 A 0.5% 10 52.01 ± 0.144 51.47 ± 0.183 50.00 ± 0.291 46.70 ± 0.157 46.47 ± 0.237 43.47 ± 0.395 30 52.01 ± 0.144 47.67 ± 0.112 47.27 ± 0.374 42.47 ± 0.169 37.20 ± 0.161 36.50 ± 0.135 A 1.0% 10 49.31 ± 0.139 48.57 ± 0.184 39.24 ± 0.118 39.00 ± 0.148 38.57 ± 0.329 35.67 ± 0.247 30 49.31 ± 0.139 37.73 ± 0.129 36.70 ± 0.265 34.77 ± 0.128 33.77 ± 0.133 32.90 ± 0.171 S 0.5% 10 59.33 ± 0.112 59.10 ± 0.100 57.12 ± 0.256 56.57 ± 0.149 55.20 ± 0.144 54.33 ± 0.228 30 59.33 ± 0.112 58.10 ± 0.104 56.05 ± 0.383 53.20 ± 0.214 46.60 ± 0.207 45.67 ± 0.151 S 1.0% 10 59.63 ± 0.298 59.30 ± 0.284 57.16 ± 0.345 56.62 ± 0.242 55.70 ± 0.136 54.55 ± 0.163 30 59.63 ± 0.298 58.80 ± 0.279 57.37 ± 0.339 54.80 ± 0.324 54.05 ± 0.122 53.15 ± 0.157 CON: Control, SC: Schisandra chinensis 0.5%, A0.5%: Ascorbic acid 0.5%, A1.0%: Ascorbic acid 1.0%, S0.5%: Potassium sorbate 0.5%, S1.0%: Sorbic acid Potassium salt 1.0%.

Experimental Example 4: Determination of Salinity Change of Sausage Using Schizandra chinensis Extract

Salinity measurement was performed by adding 3 times distilled water to the sample and grinding for 2 minutes at 18,000 rpm, followed by a salinity meter (Takemura TM-30D, Japan).

As shown in Table 5, the range of salinity change according to the storage period by temperature was similar to that of Schisandra chinensis and ascorbic acid, except that at the initial storage period of 2.3 ~ 1.8% for both 10 ℃ and 30 ℃ storage. As storage period elapsed, it decreased to 2.0-1.7% at 40 days of storage. Contrary to the reports of Park et al. (Park, WM et al. Korean J. Food Sci. Ani. Resour. , 17 (2), 91 1997), that salinity increases with storage. It seems to be due to the difference.

Changes in Salts (10 ℃, 30 ℃) by Storage Period with Addition of Schizandra chinensis Extract (%) Treatment Storage temperature (℃) Save time (days) 0 5 10 20 30 40 CON 10 2.22 ± 0.123 2.20 ± 0.031 2.12 ± 0.094 2.07 ± 0.041 1.97 ± 0.061 1.89 ± 0.062 30 2.22 ± 0.123 2.20 ± 0.029 2.16 ± 0.025 1.96 ± 0.035 1.94 ± 0.112 1.90 ± 0.059 SC 10 1.81 ± 0.075 1.81 ± 0.057 1.80 ± 0.029 1.78 ± 0.025 1.73 ± 0.022 1.71 ± 0.049 30 1.81 ± 0.075 1.81 ± 0.062 1.80 ± 0.073 1.75 ± 0.077 1.74 ± 0.029 1.72 ± 0.104 A 0.5% 10 2.04 ± 0.034 1.94 ± 0.041 1.92 ± 0.017 1.89 ± 0.062 1.86 ± 0.034 1.81 ± 0.017 30 2.04 ± 0.034 2.03 ± 0.061 2.03 ± 0.104 1.96 ± 0.088 1.91 ± 0.065 1.85 ± 0.027 A 1.0% 10 1.81 ± 0.065 1.77 ± 0.047 1.73 ± 0.025 1.70 ± 0.009 1.69 ± 0.092 1.68 ± 0.063 30 1.81 ± 0.065 1.81 ± 0.086 1.81 ± 0.037 1.73 ± 0.016 1.70 ± 0.081 1.69 ± 0.071 S 0.5% 10 2.27 ± 0.086 2.20 ± 0.035 2.17 ± 0.019 2.17 ± 0.047 2.13 ± 0.047 2.03 ± 0.053 30 2.27 ± 0.086 2.25 ± 0.094 2.23 ± 0.084 2.16 ± 0.036 2.10 ± 0.014 2.03 ± 0.078 S 1.0% 10 2.28 ± 0.047 2.21 ± 0.102 2.20 ± 0.039 2.19 ± 0.085 2.16 ± 0.096 2.07 ± 0.064 30 2.28 ± 0.047 2.27 ± 0.085 2.24 ± 0.064 2.17 ± 0.015 2.15 ± 0.093 2.07 ± 0.093 CON: Control, SC: Schisandra chinensis 0.5%, A0.5%: Ascorbic acid 0.5%, A1.0%: Ascorbic acid 1.0%, S0.5%: Potassium sorbate 0.5%, S1.0%: Sorbic acid Potassium salt 1.0%.

Experimental Example 5: Determination of Thiobarbituric acid reactive substances (TBARS) of sausage using the present Schisandra chinensis extract

Thiobarbituric acid reactive substances (TBARS) were measured with a slight modification of Buege and Aust's method (Buee, JA et al., Method in enzymol , 105 , 302, 1978). The reaction was stopped by adding 7.2 µl of 50 µl dibutylhydroxytoluene (BHT) to the 1 ml reaction mixture. After the reaction mixture was mixed well, 2ml TCA / TBA reagent was added, mixed again, and heated in boiling water for 15 minutes. After heating, the mixture was cooled in cold water and centrifuged for 15 minutes at a speed of 2,000 × g. The supernatant was measured at 531 nm of absorbance (HITACHI UV-2001), and the blank sample was measured in the same manner by adding distilled water instead of the sample. TBARS values were expressed in μg malondialdehyde (MDA) for the mL reaction mixture.

The change in the TBRAS value of sausage according to the storage period was slightly lower in both Schisandra chinensis, ascorbic acid and potassium sorbate added compared to the control day 0.13MDAppm on day 0 and 30 ° C. TBARS increased gradually with storage period. In case of storage at 30 ° C., TBARS increased gradually until 10 days of storage, but rapidly increased after 20 days of storage. In addition, potassium sorbate added for comparison of shelf life showed a slightly lower TBARS value depending on the storage period compared to the control and the other addition, but the significance was not recognized (P> 0.05). This is because sausages with potassium sorbate 0.28% added to 20% fat content of Han and Park (Han, SK et al., Korean J. Anim. Sci. , 38 (6), 605, 1996). There was a difference in the degree of fatty acidization from the control and the second week of storage, and it was partially inconsistent with the report that the significance was recognized. This cause is thought to be due to the difference of spices added in the manufacture of sausage and its action.

Experimental Example 6: Determination of Nitrite Content in Sausage Using the Extract of Schizandra chinensis Bacillus

The content of nitrite was slightly modified by Kato et al. (Kato, H., et al., Agric. Biol. Chem ., 51 , 1333, 1987), diluting each sample five times with distilled water, and then taking 1 ml. 0.4 ml of Griess reagent (1% sulfanilic acid: 1% naphthylamine = 1: 1) dissolved in 2 ml and 30% acetic acid solution was added and vortexed for 15 minutes at room temperature. Nitrite content is expressed in ppm by substituting the standard curve.

As shown in FIG. 3, the residual nitrite content gradually decreased gradually with the storage period at 10 ° C., but the 30 ° C. storage rapidly decreased until the 5th day of storage, and then gradually decreased from the 10th day of storage. This nitrite content change was consistent with reports of reduction in salt solution or salted meat in the presence of temperature, acidic pH or ascorbate. In addition, Omizawa ascorbic acid added group had residual nitrite content of 25.4ppm of Omija added group, 23.9ppm of ascorbic acid 0.5% added group, and 21.4ppm ascorbic acid added group compared to 86.8ppm of control group from day 0, regardless of temperature. It decreased, and gradually decreased with storage period. The reason for the low residual nitrite content in sausages of Schisandra chinensis was that Ando (Ando, N p.149. Proc. Int. Symp. Nitrite Meat Prod. Pudoc) showed that ferrous and ferric iron reduced in vitro in the presence of ascorbate. , Based on a report by Wageningen, The Netherlands (1974). The high iron content in Schizandra chinensis extracts is believed to be decomposed and lost during processing and storage of meat products, including processing time, temperature and salt concentration. , Nitrite addition, meat pH and physicochemical state, and microorganisms in meat. The higher the storage temperature, the lower the pH, and the higher the salt concentration, the lower the residual nitrite content (Fox, JB Jr. et. al., J. Agric. Food Chem ., 22, 302. 1974., Nordin, HR Can. Inst. Food Tech. J., 2, 79. 1969., Sebranek, JB pH. D. Thesis University of Wisconsin. USA 1974., Lee, M. et al., J. Food Sci ., 45 , 267. 1980) support the results of this experiment.

Experimental Example 7: Measurement of color difference of sausage using Schizandra chinensis extract

The color of the sausage is cut into 3cm diameter and 2.4cm in height, and 9 pieces per sample are cored and exposed for 30 minutes in the air, followed by color development. CR-200, Japan) was used as the Hunter value (L = brightness, a = red). The standard color plate used was Y = 94.95, a = 0.3132, b = 0.3203 according to the manual of the device, and the average value was repeated 6 times.

The change in brightness according to the storage period by temperature is 10 ℃ storage as shown in Figure 4 the brightness (lightness) decreased from the 20th day of storage, 30 ℃ storage shows a decrease in the lightness from the 5th day of storage the sausage brightness 10 It was shown to decrease faster at 30 ℃ storage than ℃ storage. In addition, the significance of each treatment was not recognized (P> 0.05). Redness, unlike lightness, showed a tendency to increase and decrease until 10 days after storage at 10 ° C. and 30 ° C. storage (FIG. 5). As a result, the change in color difference according to the storage period decreases the lightness as the storage period elapses, and the redness increases and then decreases again. Kim, CH et al., Korean J. Food Sci Ani.Resour. , 18 (1), 57, 1998., Park, WM, et al., Korean J. Food Sci.Ani.Resour. , 17 (2), 91, 1997). In particular, redness of Schisandra chinensis and ascorbic acid supplements was higher than that of control and other supplements. During storage period, the red color of 30 ℃ was higher than that of 10 ℃, and among them, Schisandra chinensis and ascorbic acid added group showed higher red color than other added groups, and sausage color was superior to Schisandra chinensis and ascorbic acid added group.

Experimental Example 8: Sausage sensory test using the present invention Schizandra extract

Sensory evaluation was conducted to evaluate the color, aroma, texture and taste of sausages at 10 ° C and 30 ° C to determine the changes that occurred during the storage period (0, 1, 5, 10, 20, 30, 40 days). . The selected sensory staff consisted of eight people who were considered to be well trained and able to identify quality differences in sausage. The evaluation method was 5 point method, and the taste degree test was performed. The taste, texture and color were very bad: 1 point, bad: 2 points, normal: 3 points, good: 4 points, very good: 5 points for each sample. It was.

As a result of evaluating color, aroma, texture and taste during the storage period, the color, aroma, texture, and taste tended to decrease as the storage period elapsed, as shown in FIGS. 6 to 7. Significantly decreased. In case of storage at 10 ℃, the sensory evaluation of color, aroma, texture and taste were more than 3 points until 40 days of storage, and storage at 30 ℃ was up to 20 days of storage. That is, it was confirmed that the storage period of 10 ℃ 40 days or more, 30 ℃ 20 days can be stored. In addition, the comparison between the control and the addition group did not show a big difference, but Omi and ascorbic acid added groups showed slightly lower values in texture and taste due to the decrease in water retention. Therefore, it is desirable to reduce the concentration to below 0.5% in sausage production because sausages with Schisandra chinensis are excellent in antioxidant activity and nitrite scavenging action but their texture is reduced.

As described above, the sausage prepared by adding the present Schisandra chinensis extract as described above through the above Examples and Experimental Examples is excellent in color compared to the sausage prepared by the conventional method by producing a sausage using Schisandra chinensis Fructus sulphating properties. It is a very useful invention in the food processing industry because it has a high and excellent effect of reducing residual nitrite.

Claims (2)

In the method for preparing a sausage containing Schizandra extract by adding Schizandrae extract to raw materials for sausage production, Schisandra chinensis characterized in that the Schisandra chinensis was added 5 weight times of water to the washed Schizandra chinensis and hot water extracted at 65-95 ° C., filtered and then lyophilized to add 0.01-0.5 wt% of Schizandra chinensis extract powder to the raw material for sausage production. Method of producing sausage containing powdered hot water extract. delete