KR100489435B1 - The manufacturing processes and a materials of giving a color and repressing a taste of applied vegetations`s own - Google Patents

Abstract

The present invention provides a meat product prepared by adding an extract of a natural color application plant containing one or more plant phytochemicals selected from the group consisting of chlorophyll, carotene and lycopene to the blended meat and steaming and heating without a smoking step; It relates to a manufacturing method thereof.

Description

Meat products containing natural color extracts and methods for manufacturing the same {The manufacturing processes and a materials of giving a color and repressing a taste of applied vegetations`s own}

The present invention relates to a meat product and a method for producing the same, which minimizes the taste of vegetables, which are the raw materials of natural color applied plants, and imparts a unique color of vegetables. More specifically, the present invention is a natural color application plant by adding 0.01 to 1.0% by weight of the extract of the natural color application plant containing one or more phytochemicals (phytochemicals) selected from the group consisting of chlorophyll, carotene and lycopene The present invention relates to a method for manufacturing a meat product containing natural color applied plant extracts prepared by steaming and heating the compounded meat which has suppressed the taste as much as possible and gives color to the core temperature at 72-100 ° C. without a smoking process.

The present invention utilizes natural pigment extracts containing phytochemicals of plant physiological activity, without using artificial pigments, to minimize the taste of the raw materials (applied plants) and give the vegetable color to meat products and methods for producing the same. It is about.

Vegetables are rich in nutritional ingredients such as vitamins, minerals, and dietary fiber, and have various sensory characteristics in taste, aroma, color, etc., and have been edible in raw, cooked, cooked, and cooked at home. Recently, according to the development of food processing technology, it is used as main ingredients or subsidiary materials of instant foods through various processing processes such as blending, cooking, sterilization, freezing, refrigeration, freeze drying, etc. The demand is gradually increasing due to the pursuit and the health image of vegetables.

However, most vegetables have high quality damage in the manufacture of processed foods that require high-temperature sterilization process such as retort and canned food. Is falling. Therefore, spinach, carrots, onions, Chinese cabbage, etc. are used in small amounts as raw materials of processed foods, vegetables such as leafy vegetables with a large deterioration loss of quality is rarely used as raw materials.

In order to overcome these limitations, the products commercialized in developed countries recently are frozen vegetable foods. In terms of texture, sensory quality and nutrition similar to raw vegetables, they are the best processing methods. However, due to many economic disadvantages such as management, distribution, storage, and cost, product competitiveness is inferior to that of room temperature distribution products.

On the other hand, the dried vegetables that have been manufactured since ancient times have merchandise in terms of shelf life and convenience, but there is a limitation in improving the quality of the product due to poor physical properties at the time of restoration except for lyophilized vegetables that require expensive cost.

As mentioned above, although vegetables are the main food materials, they are not widely used in processed foods compared to cattle and aquatic products due to the damage of organoleptic quality, physical properties, and nutritional ingredients when processed foods. Unless a sterilization method is developed, it is not a problem that can be easily solved.

The products developed and researched to overcome the limitations of these vegetables and combine the advantages of vegetables are meat products that suppress the taste of the raw materials (applied plants) in the present invention as much as possible and impart color. Attempts to apply vegetables and fruits to meat products such as hams and sausages to provide benefits in taste and nutrition, and to give various vegetables and fruits in various forms even before processed foods are manufactured in earnest. However, various meat products, such as ham and sausage, have traditionally used pink salt, which contains sodium nitrite, to fix intramuscular muscle pigments, resulting in a unique pink tinted flesh color. It is not well expressed in meat products, and the inherent flavors of vegetables and fruits are transferred to the flavors of ham and sausages, affecting the intrinsic flavor and texture, resulting in a lower taste preference. For this reason, efforts to combine vegetables and fruits with meat products such as ham and sausages have been almost unsuccessful.

However, in the present invention, in order to reduce the intrinsic taste of vegetables as much as possible, the application experiments of natural pigments derived from vegetables are repeatedly performed to give a variety of colors of vegetables, so that there is less fading even after various processing processes of meat products. Natural pigments that have little influence on the intrinsic taste were selected, and new manufacturing methods were invented and applied to minimize the fading phenomenon. The present invention relates to a natural pigment and a manufacturing method of a meat product using the same as a raw material.

In order to examine the differentiation and originality of the present invention, various processed foods including plant products such as vegetables and fruits and meat products using pigments were considered. As a well-known method, spinach, lettuce, celery, ginger, wolfberry, schisandra, boiled soybeans, cucumber, shiitake mushrooms are mixed with Korean Patent Publication No. 2003-0018538 (Noodle method containing various natural vegetable ingredients) Crushed sausage, sugar, seasoning slightly, starch, some salt, baking powder, eggs, roasted sesame powder, put in a blender with flour, add the prepared vegetable juice, and then the standard viscosity of the dough to be noodles There is known a manufacturing method of noodles containing various natural vegetable ingredients prepared by noodle making with a dough mixed while adding the amount of milk. It is rich in chlorophyll, pectin, cellulose, hemicellulose, protein and vitamins, and various natural nutrients. It is a feature of the invention. Next, Korean Patent Laid-Open Publication No. 2001-0000969 (Manufacturing method of tofu of multicolored shape structure in which various kinds of vegetable juice and particles are mixed) discloses a manufacturing method of tofu of multicolored shape structure in which various kinds of vegetable juice and particles are mixed and mixed. . The invention is a variety of specific, functional vegetables, red, green, red pepper, bell pepper, red radish, red cabbage, blush, green onion, garlic, vegetables and fruit vegetables and sliced to about 2 to 3 mm in size tofu production process The present invention relates to a technique for preparing a vegetable tofu having a multi-colored multi-nutrient compound by mixing well, and it may be said that the combination of various vegetables to processed foods is similar to the concept of the present invention. As another patent using vegetables, Korean Patent Application 2001-0027814 (Spute Rice Cake with Vegetables) relates to rice cake containing vegetables, which is made of rice flour with a certain particle size in the manufacture of Sputum Rice Cake which is molded by heating the rice flour with water. As a standard, the mixture is mixed with rice flour prepared with various vegetable powders mixed with peanut powder, pine nut powder, dried vegetable (cabbage) powder, dried spinach powder, cinnamon powder, and dried ginseng powder. It is a sputum cake containing vegetables which is filled with contents such as flavor meat, fish cake or sausage, or cut into small volume and mixed with rice powder mixed with various vegetable powders and injected into a heating machine. In addition, although the patents related to various processed foods using vegetables were considered, there was no invention case in which vegetables were incorporated into meat products such as ham and sausage as in the present invention.

Looking at the technology of the present invention in detail. The present invention consists of two inventions. The first invention is to investigate and select natural pigments with excellent processability not to be damaged in color during the processing process in which physicochemical effects such as molding and heat treatment are applied. In order to naturally express natural pigments, the company developed a new process that is different from the existing meat processing.

Natural pigments include turmeric pigment (curcumin, Curmeric, Turmeric Oleoresin), Anato pigment (Annatto Extract), Carotene, Paprika Extract (Oleoresin Parprika), Cochineal Extract (Chochineal Extract), Anthocyanin pigment ( Red Cabbage, Berries, etc.), Beet Red (Beet Red), Chlorophyll, Caramel, Caramel, Gardenia Yellow, Lac, Latha, Carthamus (Safflower) Yellow ) And red yeast pigment (Monascus Red). These natural food colors are derived from vegetables, animals, vitamins, or natural color foods. Most of them are affected by pH, oxygen (O2), moisture, heat, light, metal ions, and food ingredients. In many cases, the ingredients are destroyed and discolored. In order to overcome these problems, the present invention is to apply various natural pigments to Vienna sausage, experiment and find three natural pigments that occur less fade during the manufacturing process and processing to enable the fading prevention.

Accordingly, the present invention has been proposed in view of the above-mentioned objects, and the object thereof is to add three kinds of plant-derived extracts having natural pigments in combination to remove the color of meat products, change the color, and then apply steam. By using heat treatment to maintain the color of the product to ensure the delicious taste inherent to the meat products were manufactured meat products.

The key components of the vegetable pigment extract used were chlorophyll of spinach, carotene of carrot, and lycopene of tomato, and among many natural pigments, it was selected as a pigment with little process destruction due to heat and excellent processing aptitude. By applying a very fine emulsion method, a steam heating process and a method using the addition of sodium bicarbonate, while maximizing the vegetable color, the invention invented vegetable meat products that give the maximum intrinsic taste of sausage products. The present invention has finally been achieved by mixing a meat product having one or more other features made by the same manufacturing method and a product thereof to produce a mixed product having three colors.

The present invention is a method for producing a meat product by steam-heating a compounded meat to which color is applied by adding an extract of a natural color application plant containing one or more phytochemicals (phytochemicals) from the group consisting of chlorophyll, carotene and lycopene. . The present invention is a method for producing a meat product which is heated by steaming for 20 to 60 minutes at a central temperature of 72 to 100 ° C by adding 0.01 to 1.0% by weight of the extract of natural color applied plant to the blended meat. In the present invention, the blended meat is a method of manufacturing a meat product which is chopped in an emulsion form and then molded. The present invention is a method of manufacturing a meat product to add an additional 0.02 to 0.04% by weight of sodium bicarbonate in order to minimize condensation on the surface of the packaging material that occurs as the smoked film to prevent the separation of water is not formed by eliminating the smoking process. The present invention relates to a single or mixed packaged meat product produced by the above method.

The present invention comprises the steps of using the extract containing the phytochemicals (phytochemicals) of the plant to prepare a compounded meat that suppresses the taste of the raw material (applied plants) as much as possible and gives color; Processing the compounded meat in a predetermined form to heat treatment; Mixing at least one feature selected from different products into a single product; And it comprises a step of confirming the superiority in the sensory quality of the manufactured meat products. The present invention is a meat product containing a Vienna sausage and the like.

The core technology of the present invention according to the manufacturing process sequence is as follows. Check the freshness of thawed frozen ham meat, pork fat and foreign material, and load it into wagon to prepare raw materials. Prepared raw materials are chopped to 4 mm for frozen ham meat and 5 mm for pork fat. When the size of the chopped meat particles is difficult to evenly mix the natural pigments because the color is not naturally expressed in the present invention was prepared in a fine emulsion type product. The next step is to cut and mix the sodium lactate and potassium lactate, which have microbial growth inhibitory action, into the wagon loaded with chopped meat, and then vacuum-cut after adding spice, auxiliary protein component and natural pigment. It is an important process to ensure that raw meat, spice, auxiliary protein ingredients and natural pigments are evenly mixed. Natural pigments used in the present invention are chlorophyll components extracted from spinach, carotene components extracted from carrots, lycopene components extracted from tomatoes, very unlikely to fade in mixing, heat treatment, and cold storage when manufacturing meat products compared to other natural ingredients. It was found that the stable pigment through the application experiments of various natural pigments.

After the mixing of natural pigments, raw meat, spice, and protein ingredients is completed, the filling process is then carried out using a charger. When the filling is dragged, oak smoking process is usually carried out in a smoking house to improve taste, microbial safety, color improvement, etc. In the present invention, the smoking process is omitted in order to prevent the color change of natural vegetable pigment as much as possible. The heating process which heat-processes in a cogging chamber so that the temperature may be 72 degreeC or more was applied. In a conventional smoking meat product manufacturing process, the natural color of the vegetable is destroyed and covered by the smoke color so that the natural color as in the present invention does not appear.

After the heat treatment process, using a spray shower to perform the cooling process, and then the process of external sterilization in the after-acid solution of pH 2-3 to kill the remaining microorganisms and give microbial safety.

Then, aseptically cooled, put into a grain separation and mixer, cut, mixed to evenly mix the three colors, and then packed in various types of packaging materials capable of packing 39 to 400 g of a single batch. At this time, deoxidation material is put in the packaging material to give microbial safety and antioxidant effect.

On the other hand, the smoker process was omitted to prevent the fading of natural vegetable pigments. Due to this, pigmentation is well immobilized, but there is no thin film produced during smoking, so that water separation and release occurs and condensation occurs on the surface of the packaging material. In order to minimize this phenomenon, sodium bicarbonate was added in an amount of 0.02 to 0.04% by weight, and condensation was significantly reduced compared to the group without addition.

Looking at the tricolor Vienna food produced according to the present invention in connection with the manufacturing process as follows.

1. Raw material pretreatment and chopping process

Frozen ham meat and pork fat are prepared by chopping 4 mm and 5 mm in diameter, respectively.

2. Cutting, mixing process

Powder raw materials such as raw meat, spice, egg white powder, etc. are added and cut and mixed at low speed, and then seasoned liquid raw materials and extracts of sodium lactate, potassium lactate, and vegetable extract pigment are sequentially mixed at low speed. Then high speed cut and mix for 5 minutes in vacuum. Finally, pork fat, gum, glucose, and sodium bicarbonate are added sequentially to finish mixing with low speed and high speed vacuum cutting. When using the equipment, cleaning before and after the process is very clean so that the compounded meat of each color does not transfer to other colors.

3. Filling and heat treatment process

Fill in about 9g with auto-wienker and heat treatment process to make the temperature above 72 ℃ in smoke chamber. In order to effectively prevent the fading of natural vegetable pigments, the present invention applies a steam heating process using steam without performing a conventional smoking process used in existing Vienna sausage products. In addition to the anti-coloring effect of vegetable color, the steam heating process does not form a fume coating, so it has a sensory quality improvement effect that softens the texture and improves chewability.

4. Shower and call process

In order to ensure microbial safety during refrigeration by microbial sterilization, showering and crying processes are carried out. The cooling process is performed using a spray shower, and the crying process is carried out in a fumaric acid solution having a pH of 2 to 3.0 for 3 to 5 minutes. .

5. Aseptic Cooling and Packaging

Allow to cool for more than 2 hours in a sterile chamber so that the center temperature is 12 ~ 15 ℃ or less, and when the cooling is complete, the resulting casing is cut into a grain separator and the resulting casing is cut and mixed evenly so that the three colors can be evenly packed. In a clean room, packed in pouch packaging with air packaging.

The present invention relates to a method for producing a Vienna sausage product using the extract of the raw material containing a certain amount of natural pigment. As a result of adding 0.05, 0.1, 0.15, 0.2, 0.25, 0.35 and 0.5% by weight of the extract of the raw material plant containing a certain amount of natural pigments to the Vienna sausage compounding ratio, the mixing ratio of 0.1 to 0.2% by weight was natural. And inherent in taste.

The core technology of the present invention, which is used to prevent natural coloration of chlorophyll and to prevent the transition from the taste of spinach to the meat base, is composed of three major techniques. First, the present invention was carried out in order to select a natural pigment that does not fade even during heat treatment as a result of the chlorophyll, carotene, lycopene-based natural pigments in the manufacturing process such as heat treatment and storage conditions such as light, temperature, moisture content The smallest impact from this resulted in the greater effectiveness of meat products. Secondly, the present invention applies an emulsion preparation method used by chopping the raw material particles as small as possible for even penetration and expression of natural pigments. One of the methods used in the production of Vienna sausage, the meat-based granular method, was unreasonable in providing natural vegetable color. Thirdly, the present invention omits the smoking process commonly used in the Vienna sausage manufacturing process and applies a steam heating process to prevent the discoloration of vegetable color as much as possible, and the smoke and vegetable odor generated by the smoking process. According to the reaction has already minimized the occurrence of off-flavor.

In addition, the present invention was added to the sodium bicarbonate with a water-retaining power in order to reduce the condensation phenomenon on the surface of the packaging material due to the separation of water during the refrigeration storage because the smoke coating is not carried out in the non-smoking process. In the present invention, the extract of the natural color application plant may use a commercially available product, and in the embodiment of the present invention, in the case of chlorophyll, the spin'Brite K product (chlorophyll K) of NATURAX Inc. (France) 4%), carotenoids are also produced by Naturex Inc. (France), carotenoid 100 000 (Carrot'Brite 100 000) products (10% carotenoids), lycopene (LycoRed Ltd., Like-O-Penn in Israel ^? 2% eseuji ^{(Lyc-O-PEN? 2} % SG) was used (containing 2% lycopene).

The present invention was prepared by applying a variety of different methods as described above Vienna vegetable sausage was very excellent sensory quality that can not be produced by the existing manufacturing method. Sensory quality results are shown in Tables 1 and 2.

Example 1

Viennese sausage products were prepared by adding 0.05, 0.1, 0.15, 0.2, 0.25, 0.35 and 0.5% by weight of spinach extract containing chlorophyll, a natural color of spinach, to the Vienna sausage compounding ratio, respectively. The mixing ratio of was the best in natural color expression and intrinsic taste.

Example 2

Vienna sausage products using extracts containing a certain amount of carotene, a natural color of carrots, were prepared. Carrot extract consisting of carotene pigment was prepared by adding 0.01, 0.05, 0.1 and 0.15% by weight, respectively, based on the Vienna sausage formulation ratio, the mixing ratio of 0.01 to 0.05% was the best in the natural color expression. Viennese sausages, which originated from carrots, also showed excellent results from the sensory quality test, establishing a method of producing excellent products with improved merchandise by incorporating the advantages of vegetables into existing Vienna sausages. Sensory quality test results are listed in Tables 1 and 2.

Example 3

Vienna sausage products were prepared using extracts containing a certain amount of lycopene, a natural pigment of tomatoes. The tomato extract, composed of lycopene pigments, was prepared by adding 0.1, 0.2, 0.3, 0.4, 0.5 and 1.0% by weight, respectively, based on the Vienna sausage formulation. It was. Viennese sausages, which originate from tomatoes, also showed excellent results from sensory quality tests, establishing a way to produce superior products with improved merchandise by combining the benefits of vegetables with existing Vienna sausages. Sensory quality test results are listed in Tables 1 and 2.

Example 4

Vienna sausages were prepared using fruits such as oranges as well as vegetables such as spinach, carrots and tomatoes. Carotene-based natural pigment extract extracted from orange was used as a color imparting natural material. The orange extract mix was prepared by adding 0.05, 0.1, 0.15, 0.2 and 0.3% by weight to the Viennese sausage mix, respectively, and the mixing ratio of 0.1 to 0.2% by weight was excellent in natural color reproduction. In addition to vegetables, the orange-colored Vienna sausage also showed excellent results from the sensory quality test, establishing a way to produce superior products with improved merchandise by incorporating the benefits of fruit into existing Vienna sausage.

As described above, the present invention uses the greenish yellow vegetables, the powder of grains, the fruit, and the like, and the taste is transferred along with the color of the raw material (applied plant) generated in the product which has variously changed its color. Problems that were difficult to maintain the flavor and texture by using the extract containing the phytochemicals phytochemicals of the plant to suppress the taste of the raw material (applied plants) to the maximum and give the color has the effect of increasing the sensory preferences.

1 is a view showing a manufacturing process of the conventional method and one embodiment of the present invention.

2 is a photograph of the present invention

Claims (5)

A method for producing a meat product, characterized in that steamed heating of the compounded meat is added by adding an extract of a natural color applied plant containing one or more phytochemicals of phytochemicals from the group consisting of chlorophyll, carotene and lycopene. The method for producing a meat product according to claim 1, wherein 0.01 to 1.0% by weight of the extract of the natural color applied plant is added to the blended meat and steamed for 20 to 60 minutes at a center temperature of 72 to 100 ° C. The method of claim 1, wherein the compounded meat is chopped in an emulsion and then molded. The meat product according to claim 1, wherein sodium bicarbonate is further added in an amount of 0.02 to 0.04% by weight in order to minimize condensation on the surface of the packaging material which occurs as the fume coating preventing moisture separation is not formed by omitting the smoking process. Manufacturing method. A single or mixed packaged meat product prepared by the method of claim 1.