KR100760944B1 - The sausage and the product method of a sausage - Google Patents

Abstract

The present invention relates to a functional sausage and a method for manufacturing the sausage, in particular, pork, constituent of the sausage, fat and ice with ginseng or red ginseng powder added to a variety of spices and seasoning, through the stirring and boiling process, the efficacy of anticancer It relates to a sausage manufacturing method and a sausage for producing a sausage with.

Therefore, the present invention is to prepare a sausage containing the components of ginseng or red ginseng through a simple manufacturing method, it is a useful food that also shows the effect of anti-cancer as a functional food.

In addition, the present invention may be used not only in taste but also in flavor and texture, and may be used as a general favorite food.

Sausage, Ginseng Powder, Red Ginseng Powder, Starch, Pork, Fat, Ice, etc.

Description

The sausage and the product method of a sausage

The present invention relates to a functional sausage and a method for manufacturing the sausage, in particular, pork, constituent of the sausage, fat and ice with ginseng or red ginseng powder added to a variety of spices and seasoning, through the stirring and boiling process, the efficacy of anticancer It relates to a sausage manufacturing method and a sausage for producing a sausage with.

In general, sausage is a processed food mainly made of meat, which is enjoyed and tasted as food.

As a matter of fact, today's modern day people feel that the damages of chemical food additives in storing meat products become more and more serious.

Since meat products are deteriorated and deteriorated with storage periods and microorganisms develop, food preservatives are added to prevent them from being deteriorated.In general, the use of chemical chemical potassium sorbate as a food preservative causes harm to the human body. It is a time of controversy and, moreover, consumption of processed meat products is gradually decreasing due to changes in dietary lifestyles.

Therefore, the present invention tried to develop functional foods that are more beneficial to health by preparing ginseng or red ginseng into sausage, which is one of the processed meat products.

Therefore, look at the benefits of ginseng and home ginseng to be added to the sausage of the present invention.

In other words, Panax ginseng CA Meyer is a herbaceous plant belonging to the genus Araliaceae and has been used for a long time in oriental medicine.

Ginseng has long been used as a tonic or as a first aid to prolong the life of dying patients, and has been sought as an elixir to help rejuvenation or immortality. .

It is not known exactly when these ginsengs have been used for medicinal purposes.

However, the letter `` 參 '' or `` Ginseng '' was written in the `` Category Book: 」章 '', which was written by the history travel of ancient China about 2,000 years ago, and the best original book of China. As 本 草書 BC It can be concluded that ginseng has a long history of medicinal history because it is described in detail about the efficacy of ginseng in Sinnonbyeonchocho, which was written around 100 years ago.

The first scientific study of ginseng was the first separation of panaquilon from ginseng by Garriques of the United States in 1854.

Later, in 1957, the Soviet pharmacologist Brekhmann advocated the validity of saponin and began full-scale research.

The main pharmacological effects of ginseng have been reported to have pharmacological effects on liver protection and detoxification, anti-fatigue, antistress, immunity, central nervous system excitability, antioxidant, metabolism and endocrine system, nervous system, circulatory system and digestive system. The major pharmacological effects of ginseng showed that 29 kinds of saponins (saponin, ginsenoside) combined with sugars such as glucose, rhamnose, xylose, and arabinose in the dammarane type triterpene showed the major pharmacological effects.

Among them, research on the efficacy of ginseng against cancer has been widely conducted through various experimental studies.

As a result, ginseng has an anticancer action that inhibits cancer, and it is suggested that a component that exhibits cancer cell proliferation inhibitory and antitumor effect exists in ginseng and further enhances the host's defense against cancer.

In particular, Korean ginseng is divided into white ginseng and red ginseng. White ginseng is processed ginseng as it is.

Red ginseng is produced by using the organic acid of ginseng as a catalyst from the ginseng at the time of manufacture can be expected to produce a unique component of the red ginseng and excellent pharmacology and efficacy.

Recently, ginsenoside Rg3, a red ginseng-specific ingredient only in red ginseng, has stronger vasodilation and platelet aggregation inhibitory activity than other ginseng saponins (18-20). Rs3 and Rs4 are reported to have strong anticancer activity.

Meanwhile, Arg-Fru-Glc, an arginine derivative produced by the maillard reaction in red ginseng manufacturing, has been reported to have a strong blood flow improving effect.

These red ginseng-specific ingredients are produced in the process of steaming ginseng with steam.

Park et al. Developed the ginseng with a very high content of the red ginseng special ingredient, and named it as ginseng.

Browning reactions in food are classified into enzymatic browning reactions involving enzymes such as polyphenol oxidase and non-enzymatic browning reactions without enzymes.

Among them, non-enzymatic browning reaction can be subdivided into maillard reation, caramelization and ascorbic acid oxidation.

Browning material obtained by the browning reaction has been mainly used for improving the flavor, color of food, etc. Recently, many studies have been conducted on the antioxidant effect of the browning reaction generating fire.

Anyway, no attempt has been made to add powders of ginseng and red ginseng with various effects to sausage, and even if it is added, there is no suggestion of a method of mixing and mixing in harmony considering the characteristics of the spices and foods added. .

The present invention, which solves the above problems, relates to a functional sausage and a method of manufacturing the sausage, and in particular, pork and red ginseng powder, and various spices and seasonings attached to pork, fat and ice, which form the main components of the sausage, Through the boiling process, to provide a sausage manufacturing method and the sausage for producing a sausage having the efficacy of anti-cancer.

Therefore, the present invention provides a method of manufacturing a sausage, comprising: stirring pork and ice (primary input) in a stirrer and simultaneously crushing; Stirring of the stirrer is continued, adding salt (NaCl), ascorbic acid (L-ascorbic acid), nitrite (nitrite) and stirring; Stirring of the stirrer is continued, and adding and stirring the miwon (MSG), sugar (sugar), sodium phosphate (sodium phosphate); Stirring of the stirrer is continued, and stirring spices (white pepper, allspice, nutmeg, sage); Stirring of the stirrer is continued, and a case of stirring casein, fat and ice is added; Stirring of the stirrer is continued, and stirring the separated soy protein (ISP), starch (starch) and ginseng powder (ginseng powder) or red ginseng powder (ginseng steamed red powder); Casing the sausage through the above step and put the stirred agitated in the shell (= PVDC pack, casing); Boiling the packed sausage in 60-80 ° C. for 60-100 minutes; The steps of showering the boiled sausages in cold water are made with 100% of main ingredients {(pork weight ratio 50-70%), (fat weight ratio 10-30%), (ice weight ratio 10-30%)}. By weight ratio, salt (0.5-3%), ascorbate (0.001-0.5%), nitrite (0.0001-0.5%), miwon (0.1-1%), sugar (0.1-1%), sodium phosphate ( 0.1-1%), white pepper (0.01-1%), allspice (0.01-2%), nut mug (0.001-0.5%), sage (0.001-0.5%), casein (0.1-5%), The present invention provides a method for preparing a functional sausage that has anticancer activity by adding separated soy protein (= ISP; 0.1-5%), starch (0.1-5%), ginseng powder or red ginseng powder (0.5-7%).

In another aspect, the present invention is to provide a functional sausage prepared by the above-described method.

That is, the present invention is similar to the conventional one in that the sausage production method and the sausage.

However, because the contents of the ginseng or red ginseng powder, and the conditions necessary for its easy and uncompromising mixing, and because it can produce a delicious and high-efficiency sausage, The manufacturing method is explained in full detail.

First, the present invention is the first step: Pork (pork) and ice (ice (primary input)) into a stirrer and goes through the step of crushing and stirring at the same time.

That is, while putting the pork and ice in the stirrer and crushed, it is stirred.

At this time, the reason for the input of the ice is to keep the temperature of the pork not to drop so that it can be stirred well.

This is because if the temperature rises, the oil and water in the pork are not mixed well, and the separation occurs, so that ice is crushed and stirred.

Then, the second step: stirring of the stirrer is continued, and the salt (NaCl), ascorbic acid (L-ascorbic acid), nitrite (Nitrite) is added to the stirring step.

That is, the seasoning is stirred by adding salt and ascorbate.

The stirrer is to inject the salt and ascorbate into the hopper or inlet of the stirrer while the stirrer continues to run.

In addition, the third step: the stirring of the stirrer is continued, and is added to the stirring (Mg), sugar (sugar), sodium phosphate (sodium phosphate).

That is, miwon, sugar and sodium phosphate are added and stirred.

At this time, Miwon, sugar and sodium phosphate are added to make the sausage produced more delicious.

Of course, even in this step, the stirrer is added with the miwon, sugar and sodium phosphate to the mixture mixed in the second step.

Next, the fourth step: stirring of the stirrer is continued, and the spices (white pepper, allspice, nutmeg, sage) are added and stirred.

In other words, the stirrer is put in the white pepper, allspice, nut mugs, sage, and spices are mixed and the thick parts are crushed at the same time.

Then, the fifth step: stirring of the stirrer is continued, and the casein, fat (ice) and ice (secondary injection) is put into the step of stirring.

In other words, the main components of the present invention, pork, fat, ice and fat in the ice and put the casein to be stirred.

In this case, the present invention has been described in the first step, but in order to prevent the formation of a layer between the oil and other materials and water due to the increase in the temperature of the meat is stirred by putting ice.

However, the amount of ice used in the ice input process of the first step and the ice input process of the fifth step is preferably about half to half by weight.

In addition, the sixth step: the stirring of the stirrer is continued, and the soy protein (ISP), starch and ginseng powder (ginseng powder) or red ginseng powder (ginseng steamed red powder) is added and stirred.

In other words, the stirring of the stirrer is to add the separated soy protein (ISP) while the starch, which plays an important role in sausage forming and texture, and the ginseng or red ginseng that can function as a functional food.

At this time, the ginseng or red ginseng is selectively added.

In other words, ginseng powder is added in some cases, and red ginseng powder is added in some cases.

Next step 7: After the above steps, the stirred stirring is put in a shell (PVDC pack) and subjected to casing with sausage.

That is, after the sixth step from the first step described above, it is a step of casing to put in the outer shell (PVDC pack) which is a synthetic resin to eat the stirred agitated.

And eighth step: the packed sausage is boiled for 60-100 minutes in water of 60-80 ℃.

In other words, it is a step of properly cooking the sausage of the present invention containing meat and impression powder.

The final step of the present invention is the ninth step: showering the boiled sausage with cold water.

This step is to shower the cold water in a step to make the sausage more chewy taste.

In the present invention, however, the ratio of the components of the inputs is very important.

That is, in order to explain the ratio of the inputs put in the present invention, for convenience, pork and oil and ice are summed as main ingredients.

That is, the main beef is 50-70% by weight of pork, fat is contained in 10-30% by weight, ice is 10-30% by weight) to form 100%.

In this way, the main component is 100%, and salt is 0.5-3% in weight ratio, ascorbate is 0.001-0.5%, nitrite is 0.0001-0.5%, beauty is 0.1-1%, sugar is 0.1 -1%, sodium phosphate 0.1-1%, white pepper 0.01-1%, allspice 0.01-2%, nut mugs 0.001-0.5%, sage 0.001-0.5%, casein 0.1-5% Isolate soy protein (ISP) is 0.1-5%, starch 0.1-5%, ginseng powder or red ginseng powder is added by adding 0.5-7%.

And although described a little in the present invention, the ice (ICE) to be added to the primary and secondary, it is preferable to be added at 50% in the primary and 50% in the secondary by weight ratio.

In addition, as described above, the present invention is not the only method for producing a sausage, but also a sausage manufactured through the method.

That is, the present invention is a functional sausage, the functional sausage produced through all the above-described manufacturing method is also the subject of the claim.

Then, the contents of the experiments to measure the antioxidant properties of ginseng and red ginseng to increase the functionality in the present invention will be described for the description of the present invention.

I. Various Experiments on Natural Products (Ginseng, Red Ginseng)

 1. Determination of Antioxidant Activity of Natural Products (Ginseng, Red Ginseng) (Experiment I)

 end. sample

The sample was directly purchased from Punggi Ginseng Co., Ltd. and 100 mL of distilled water was added to 20 g of the sample, and extracted twice at 85 ° C. for 3 hours. Filtration with 1 gave a hot water extract.

The hot water extract was lyophilized (FD5510SPT, Ilshin, Korea) using Temp. Freeze-dried under -60 ℃, Vac.10mmTorr conditions and lyophilized powder was prepared in 0.1% concentration to be used as a sample.

I. Electron donating ability

Electron donating ability was measured by modifying the method of Blois (31).

In 2 ml of each sample, 1.0 ml of 2 × 10 ^-4 M DPPH (1-1-diphenyl-2-picryl hydrazyl) was added, vortexed, and allowed to stand for 30 minutes, followed by measurement of absorbance at 517 nm.

The electron donating ability was expressed as 100-[(absorbance of sample addition / absorbance of no addition) x 100].

All. Superoxide dismutase (SOD) -like activity measurement

SOD-like activity was measured by adding 3 ml of tris-HCl buffer (50 mM tris [hydroxymethyl] aminomethane + 10 mM EDTA) and 0.2 ml of 7.2 mM pyrogallol to 0.2 ml of each sample according to Marklund and Marklund's method (32). After standing at 25 ° C. for 10 minutes, the reaction was stopped with 1 ml of 1N HCl, and the absorbance was measured at 420 nm. The absorbance was expressed as 100-[(absorbance of sample entry / absorbance of no addition) × 100].

la. Nitrite Degradation Measurement

Nitrite decomposition was measured as follows according to Kato et al. (33).

Ie 1 mM NaNO ₂ To 1 mL of solution, add a 1000 ppm sample and add pH1.2. pH3.0, pH6.0 buffer was added to make the final volume 10mL.

1 mL of the reaction solution obtained by reacting at 37 ° C. for 1 hour was added thereto, 5 mL of 2% acetic acid solution was added thereto, 0.4 mL of Griess reagent was added thereto, mixed and left at room temperature for 15 minutes, followed by absorption spectrophotometry at 520 nm. Absorbance was measured and the remaining nitrite was expressed as a percentage (%).

The blank test was performed in the same manner by adding 0.4 mL of distilled water instead of Griess reagent.

For the nitrite decomposition effect according to the concentration of each sample extract at pH 1.2, add ginseng and red ginseng extract to 1 mL of 1 mM NaNO ₂ solution, and adjust the pH of the reaction solution to 1.2 using 0.1 N HCl (pH 1.2). After that, the volume of the reaction solution was measured at 10 mL.

Nitrite scavenging ability (%) = {1- (SAbs-BAbs) / CAbs} × 100

SAbs: Absorbance at 520nm determined with test sample

BAbs: Absorbance at 520nm determined with dH ₂ O instead of Griess reagent

CAbs: Absorbance at 520nm determined with dH ₂ O instead of test sample

hemp. Statistical processing

Statistical treatments were expressed as mean ± standard error for each sample, and significant differences between groups were analyzed according to Duncan's multiple test at α = 0.05 after variance analysis.

2. Add natural products Meat products (sausage)  Physicochemical Properties (Experiment II)

end. Sausage Mixing Ratio

Sausage mix rates are shown in Table 1.

Table 1. Sausage formulation

Ingredients Absolute value (g) Contents (%) Pork 3000  100 Fat 1000 Ice 1000 NaCl 80 1.6 MSG 15 0.3 Sugar 15 0.3 Sodium phosphate 15 0.3 Nitrite 0.75 0.015 L-ascorbic acid 2.5 0.05 Casein 50 1.0 White pepper 15 0.3 Allspice 5 0.1 Nutmeg 2.5 0.05 Sage 2.5 0.05 ISP ¹⁾ 50 1.0 Starch 50 1.0 Ginseng powder 70 1.4 Ginseng steamed red powder 70 1.4

¹⁾ ISP: Isolated soybean protein

I. Sausage Manufacturing Process

This process followed the manufacturing process as described in a claim.

All. Packing materials and samples

The sausage packaging material used was polyvinylidene chloride (PVDC) coating (3.7㎛). The size of the packaging was commercially filled with ø 40mm, and the size of sausage was 100 × 40mm (width × length). It was used as a sample while storing at 40 ℃ and 30 ℃.

la. pH measurement

The pH was measured by a pH meter (Model DP-135M) after homogenating 5 g of the sample to 3 times distilled water according to a general method.

hemp. Moisture measurement

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

bar. Water holding

The water holding force was measured by the press method of the castle (34).

0.5g crushed sausage whatman No. Placed on 1 and pressed for 2 minutes at a pressure of 35 ~ 50Kg / ㎠ 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 / area of wet area) × 100

four. Salinity Measurement

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

Ah. Thiobarbituric acid reactive substances (TBARS) measurement

Thiobarbituric acid reactive substances (TBARS) were measured with a slight modification of Buege and Aust's method (35).

In a test tube filled with a 1 ml reaction mixture, 50 μl dibutylhydroxytoluene (BHT) 7.2% was added to the sample to stop the oxidation reaction.

After the reaction mixture was mixed well, 2 ml TCA / TBA reagent was added, and the mixture was mixed and heated for 15 minutes in water.

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 mg of malondialdehyde (MDA) for 1 mL of the reaction mixture.

character. Nitrite Content Determination

The nitrite content was slightly modified by Kato et al. (33) method, and each sample was diluted 5 times with distilled water, and then 1 ml was taken. Griess reagent (1% sulfanilic acid: 1% naphthylamine = 1% 1: 1) After adding 0.4ml, vortex and left at room temperature for 15 minutes, absorbance was measured at 520nm.

Nitrite content is expressed in ppm by substituting the standard curve.

character. Color difference measurement

The color of the sausage was cut into 3cm diameter and 2.4cm in height, and 9 pieces per sample were cored and exposed in the air for 30 minutes to develop color, and then wrapped in a layer of polyethylene film (Color difference meter, Minolta). CR-200, Japan) was used as the Hunter value (L = brightness, a = red).

The standard color plate used was Y = 94.95 and a = 0.3132 according to the manual of the device, and the average value was obtained by repeating 6 times.

car. Sensory evaluation

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 taste test method (36). The taste, texture and color are very bad: 1 point, bad: 2 points, normal: 3 points, good: 4 points, very good: 5 points each Samples were evaluated.

Ka. Statistical processing

Statistical treatments were expressed as mean ± standard error for each sample, and significant differences between groups were analyzed according to Duncan's multiple test at α = 0.05 after variance analysis.

II. Results and Discussion of the Experiment

1. Measurement of Antioxidant Activity of Natural Products (Ginseng, Red Ginseng) (Experiment I)

end. Electron donating ability

The results of electron donating ability with ginseng and red ginseng extract are shown in Fig. Same as 2.

The electron donating ability of ginseng and red ginseng was 43.8% and 42.2%, which was slightly higher than that of ginseng.

DPPH is reduced by ascorbic acid, tocopherol, polyhydroxy aromatic compounds, and aromatic amines, so that the dark purple decolorizes, and thus the difference in electron donating ability can be measured.

Therefore, when measuring the electron donating ability of the antioxidant, it is known that the convenience of the DPPH method, in the case of extracts containing pigments requires a lot of experience in the application of the DPPH method.

Fig. 2 Electron Donating Ability of Ginseng and Red Ginseng

I. SOD-like activity

The results of measuring SOD-like activity using the automatic oxidation of pyrogallol are shown in Fig. As shown in Fig. 3, both samples showed more than 30% SOD-like activity.

SOD-like active substance is a starting material of active oxygen. Inhibitor of superoxide anion includes an enzyme called superoxide dismutase (SOD) in vivo, but it is a type of SOD and its mechanism of action is similar, but its role in human body is similar. Called SOD-like active material, the plant 37 has been explored and its efficacy has been evaluated.

Fig. 3 SOD of Ginseng and Red Ginseng

All. Nitrite scavenging effect

The results of nitrite scavenging of ginseng and red ginseng were analyzed by FIg. Same as 4.

At pH 1.2, red ginseng was 25.93% and ginseng was 12.93%, and pH 3.0 was less than 20%. At pH 6.0, the nitrite scavenging ability of ginseng was hardly observed. Nitrite scavenging ability was studied in the physiological and functional properties of the substance. Kim et al. Reported that melamoidin was the scavenging effect of the nitrite scavenging effect of glucose-amino type maillard reaction products.

Therefore, reports such as nitrite scavenging can remove NO ₂ and dimethylamine, which can prevent mutagenesis. Therefore, nitrite scavenging may be higher when fractionating ginseng water-soluble browning substance. It is considered to be.

Fig. 4 Nitrite Resolution of Ginseng and Red Ginseng

2) natural products Meat products  Physicochemical Characteristics (Experiment II) Results

end. PH change by storage period

After the sausage was prepared, the change of pH was measured during 40 days of storage at 10 ℃. As shown in Fig. 5, the pH decreased with the storage period.

Ginseng 0.5% and 1% supplements showed lower values than control, and the decrease in pH during the storage of this experiment was due to the lactic acid produced by the action of lactic acid bacteria with the growth of microorganisms. Decrease 40 is consistent with the report.

Fig. 5 pH measurement of ginseng and red ginseng sausage

a = control b = Ginseng steamed red1.4% c = Ginseng 1.4%

I. Change in moisture

Changes in moisture content of sausages by storage period tended to decrease as the storage period elapsed, as shown in Fig. 6. On the 0th day, the water content ranged from 62 to 60%. The storage period decreased little by little and there was no significant difference.

Fig. 6 Water Content of Ginseng and Red Ginseng Sausages

a = control b = Ginseng steamed red1.4% c = Ginseng 1.4%

 All. Change in water capacity

The change in the water holding capacity of sausages by storage period is shown in Fig. As shown in Fig. 7, the storage period gradually decreased, and most of them decreased narrowly.

However, the ginseng added group decreased slightly to 55-41%.

This is because the ginseng adder is close to 5.0 ~ 5.1, which is pH isoelectric point, so that the number of active groups with charges and the number of active groups with charges are the same, and the net charges are close to zero.

Therefore, the number of active groups in the protein molecules that can bind with water molecules is very small, which seems to reduce the water holding capacity.

Fig. 7 Changes in collateral forces of ginseng and red ginseng sausage

a = control b = Ginseng steamed red1.4% c = Ginseng 1.4%

la. Change in salinity

The range of salinity change according to the storage period showed that the ginseng group showed lower value than the control and gradually decreased with the storage period (Fig. 8).

Contrary to Park's report that salinity increases with storage period.

This may be due to the difference in packaging materials.

Fig. 8 Changes in Salinity of Ginseng and Red Ginseng Sausage

a = control b = Ginseng steamed red1.4% c = Ginseng 1.4%

hemp. Effect on fatty acidization

The change of TBARS value of sausage by storage period was slightly lower than that of 0.13MDA ppm on day 0, and TBARS value gradually increased with storage period.

It increased rapidly from the 20th day of storage.

Ginseng supplements showed lower TBARS than control.

As fatty acid progresses, malonaldehyde and acetal compounds increase, and 2-thiobarbituric acid is reacted to measure the amount of free compounds, that is, the rate of oxidation, from the degree of color development.

In particular, TBA value, which is widely used to measure fatty acidity in milk and meat products (42), was closely correlated with sensory evaluation of meat (43). Rogar et al. (44) and Tarladgis (45) reported fatty acid loss in meat products. Malonaldehyde production was correlated with decay production, which is an indicator for determining freshness of meat products.

Fig. 9 Changes in Fatty Acids of Ginseng and Red Ginseng Sausages

a = control b = Ginseng steamed red1.4% c = Ginseng 1.4%

bar. Change in residual nitrite content

In vitro examination of the nitrite scavenging effect of ginseng extract added during sausage production showed that the control was red while the ginseng supplement was colorless as shown in Fig. 10, suggesting the possibility of nitrite scavenging.

Residual nitrite changes gradually decreased with storage period.

These nitrite content changes were consistent with reports of reduction in salt solution or land solution in the presence of temperature, acidic pH or ascorbate.

In addition, nitrite is continuously decomposed and lost during processing and storage of meat products, and the degree depends on processing time, temperature, salt concentration, nitrite addition amount, meat pH and physicochemical state, and microorganisms in meat. Higher, lower pH, and higher salt concentrations result in lower residual nitrite content.

Fig. 10 Changes in Nitrite Content of Ginseng and Red Ginseng Sausages

a = control b = Ginseng steamed red1.4% c = Ginseng 1.4%

four. Color difference measurement

The change of lightness with storage period is shown in Fig. As shown in Fig. 11, it increased up to 10 days and decreased from 20 days. The significance of each treatment group was not recognized (P> 0.05).

Unlike lightness, redness increased and decreased until day 10 (Fig. 12).

As a result, Kim et al. (53) and Park et al. Reported that lightness decreases with increasing storage period, and redness increases with decreasing storage period.

Fig. 11 Ginseng? Color difference measurement result of red ginseng sausage

a = control b = Ginseng steamed red1.4% c = Ginseng 1.4%

Fig. 12 Color difference measurement result of ginseng and red ginseng sausage

a = control b = Ginseng steamed red1.4% c = Ginseng 1.4%

Ah. Sensory evaluation

The color, aroma, texture and taste were evaluated by preference test during the storage period. As shown in Fig. 13, color, aroma, texture and taste tended to decrease with the storage period.

From 10 ℃ to 40 days, the sensory evaluation was more than 3 points, the storage period was confirmed that more than 40 days.

Overall, there was no significant difference from the control.

Fig. 13 Measurement of Color of Ginseng and Red Ginseng Sausage

a = control b = Ginseng steamed red1.4% c = Ginseng 1.4%

Fig. 14 Flavor Measurement of Ginseng and Red Ginseng Sausage

a = control b = Ginseng steamed red1.4% c = Ginseng 1.4%

Fig. 15 texture of ginseng and red ginseng sausage

a = control b = Ginseng steamed red1.4% c = Ginseng 1.4%

Fig. 16 Ginseng and Red Ginseng Sausages

a = control b = Ginseng steamed red1.4% c = Ginseng 1.4%

The results of experiments with adding ginseng and red ginseng for the purpose of prolonging the shelf life and improving health during sausage production showed that the ginseng and red ginseng, which measured the electron donating ability in the functional evaluation of ginseng and red ginseng, were 43.8% and 42.2%. It did not make a big difference.

As a result of measuring SOD-like activity by the automatic oxidation of pyrogallol, both samples showed more than 30% SOD-like activity.

As a result of measuring nitrite scavenging activity, red ginseng showed 25.93% and ginseng 12.93% at pH 1.2, and less than 20% at pH 3.0 and almost no nitrite scavenging ability at pH 6.0.

Nitrite scavenging effect at pH 1.2 and pH 3.0 shows nitrite scavenging ability in sausage production.

This is the result of storage for 40 days at 10 ℃ of ginseng and red ginseng sausage.

As a result of measuring the change of pH, the pH decreased with the storage period and the change of the water content tended to decrease with the storage period. On the 0th day, the water content ranged from 62 to 60%.

It gradually decreased as the storage period elapsed.

Changes in the water holding capacity of sausages decreased gradually over the storage period, and mostly decreased in a narrow range.

However, the ginseng added group decreased slightly to 55-41%.

The range of salinity change according to the storage period showed that the ginseng supplements showed lower values than the control and gradually decreased with the storage period.

The change of TBARS value of sausage by storage period was slightly lower than that of 0.13MDA ppm of control group at 0 days, and TBARS value gradually increased with storage period.

It increased rapidly from the 20th day of storage.

Ginseng supplements showed lower TBARS than control.

The change of lightness with storage period increased up to 10 days and decreased from 20 days.

The significance of each treatment group was not recognized (P> 0.05).

Unlike lightness, redness increased and decreased until day 10.

Color, aroma, texture and taste were evaluated by preference test during storage period. Color, aroma, texture and taste tended to decrease with storage period.

From 10 ℃ to 40 days, the sensory evaluation was more than 3 points, the storage period was confirmed that more than 40 days.

Experimental results of ginseng and red ginseng sausages showed lower values than the control group (P> 0.05).

Changes in residual nitrite content of sausages added with 1.4% ginseng and 1.4% red ginseng were also lower than those of the control, suggesting the possibility of developing functional sausages with reduced nitrite.

As described above, the present invention by producing a sausage containing the components of ginseng or red ginseng through a simple manufacturing method, is a useful food that also shows the effect of anti-cancer as a functional food.

In addition, the present invention may be used not only in taste but also in flavor and texture, and may be used as a general favorite food.

Claims (3)

In the sausage manufacturing method, First step: Pork (ice) and ice (ice) in the stirrer and crushing and stirring at the same time; Step 2: stirring of the stirrer is continued, adding salt (NaCl), ascorbic acid (L-ascorbic acid), nitrite (nitrite) and stirring; Step 3: stirring of the stirrer is continued, adding and stirring MSG, sugar, sodium phosphate; Step 4: stirring of the stirrer is continued, adding spices and stirring; Step 5: stirring of the stirrer is continued, adding casein, fat and ice and stirring; Step 6: stirring of the stirrer is continued and agitated by separating soy protein (ISP), starch and ginseng powder or ginseng steamed red powder; Step 7: after the above steps and the stirred stirring to put in a shell (= PVDC pack) casing with sausage; Eighth step: boiling the packed sausage in 60-80 ℃ water for 60-100 minutes; Step 9: shower the boiled sausages with cold water, with 50-70% pork weight, 10-30% fat and 10-30% ice weight mixed to 100% By weight ratio, salt 0.5-3%, ascorbate 0.001-0.5%, nitrite 0.0001-0.5%, miwon 0.1-1%, sugar 0.1-1%, sodium phosphate 0.1-1%, white pepper 0.01-1% , Allspice 0.01-2%, Nut Mug 0.001-0.5%, Sage 0.001-0.5%, Casein 0.1-5%, Isolate Soy Protein (ISP) 0.1-5%, Starch 0.1-5%, Ginseng Powder or Red Ginseng Powder Method of producing a functional sausage, characterized in that is prepared by adding 0.5-7%. delete For functional sausages, Functional sausage prepared by the method of claim 1.