KR100816723B1 - Method for manufacturing of sausage using dietary fiber - Google Patents

Abstract

A production method of a processed meat product using a dietary fiber mixture extracted from rice bran is provided to prevent geriatric diseases, cancers, coronary diseases, etc. caused by excessive ingestion of meat. A production method of a processed meat product using a dietary fiber mixture extracted from rice bran comprises the steps of (a) chopping raw meat (composed of the hind leg cuts of pork) and back fat by using a chopper mounted with a plate in 8mm size; (b) putting 50wt% of the chopped raw meat, 25wt% of ice, and 25wt% of the chopped back fat in that order in a Silent cutter, adding a color former and refined salt to them, and cutting and mixing them for 5~10min; (c) putting 1~10wt% of rice bran-added dietary fiber in the mixture and emulsifying it; (d) putting the emulsified mixed meat in a filling machine and filling a casing with the meat; (e) heating the semifinished sausage product in a smoking machine at 50~60‹C for 30min, smoking it at 60‹C for 10min, and further heating it at 70~80‹C for 20min; and (f) heating the smoked sausage for its central temperature to reach 65~70‹C, followed by cooling it with a hand shower.

Description

Method for manufacturing meat products using dietary fiber mixture extracted from rice bran {Method for manufacturing of sausage using dietary fiber}

1 is a flowchart illustrating a manufacturing process of a sausage according to the present invention.

Figure 2 compares the heating loss of sausage according to the amount of rice bran extract dietary fiber mixture.

Figure 3 compares the emulsification stability of sausage according to the amount of rice bran extract dietary fiber mixture.

The present invention relates to a method for manufacturing a processed meat product using a dietary fiber mixture extracted from rice bran, and more particularly, rice bran containing rice bran, which is obtained as a by-product in the process of producing white rice by milling rice. The present invention relates to a method of preparing sausages containing a large amount of nutritional ingredients and dietary fiber of rice bran using rice bran.

In recent years, as well-being, which means a healthy and affluent life, has emerged as a social concern, the demand for functional foods goes beyond the level of nutrient intake and high-quality taste, and health promotion as well as disease prevention and treatment are being taken into consideration. Purchasing propensity is changing.

In particular, livestock foods are being avoided by some consumers because of their high fat and cholesterol content.

Therefore, according to the changing demands of consumers, it is required to develop a new concept of functional livestock foods having health benefits and prevention of diseases as well as efficacy of treatment.

Functional livestock foods can be prepared by reinforcing a specific ingredient having a functional property in livestock foods such as meat and meat products or by changing the composition ratio of the specific ingredient.

Sausage, the most common form of processed meat, is made by cutting various meats and then mixing or emulsifying them with various seasonings and spices, and adding raw meat, manufacturing form, and spices. Can be divided into several types.

Sausage texture is one of the most important factors for consumers to perceive quality. Factors that affect sausage texture include temperature during manufacturing (Arnau et al. , 1997) and salt addition (Arnau et al ., 1998). Moisture content (Ruiz-Carrascal et al ., 2000; Virgili et al ., 1995), fat content (Chehan et al. , 2000), and the like.

Typical sausages contain less than 30% fat, and these meat products have problems such as adult disease, cancer, and coronary artery disease caused by excessive fat intake (Choi and Chin, 2003).

In order to solve the problems of the high-fat meat products as described above, instead of the fat added to the sausage, by adding rice bran extract dietary fiber to the sausage, the fat content is lowered, and consumers who are suffering from diseases caused by excessive intake of fat Attempts have been made to address their concerns (Chin, 2002). Moreover, dietary fiber is suitable for meat products, and the addition of dietary fiber to processed meat products enhances the binding of moisture and fat to increase heating yield and texture, as well as absorbs or adsorbs moisture, fat, minerals and other ingredients. It is reported that there is a property (Cofrades, 2000).

On the other hand, rice bran is the main food resource of rice, which is the main food resource of Korea, but contains a lot of dietary fiber and useful ingredients, but because of the large amount of fat in the bran layer, due to rancidity caused by lipase during storage It is not suitable as a food material because it rapidly degrades rice bran (Kim et al ., 1997). In order to solve this problem of lipid rancidity, the lipase contained in rice bran produced immediately after refining is inactivated and then degreased with hexane after heating or removing internal moisture to stabilize it. Sufficient value added can be increased.

In addition, recent studies on rice bran have been shown to be effective in lowering blood cholesterol, antioxidant, and blood pressure suppression (Nicolsi et al., 1993; Capro et al. , 1997) . Some studies have reported that it contains tocopherol, phytic acid, phenolic acid, oryzanol, and ferulic acid (Andreason et al. , 1999; Kikuzaki et. al. , 2002).

However, despite this high utility, about 30% of the by-products of rice bran are used for the production of rice bran, and the remaining 70% is used as feed or fertilizer, or as agricultural waste (Lee et al ., 2006).

 Dietary fiber, the main component of rice bran, is a non-digestible substance that cannot be broken down by digestive enzymes in the human body. Cellulose, hemicellulose, lignin, pectin, gum (Lee and Shin, 2006), which is considered an unnecessary ingredient because it burdens the digestive tract and lowers the efficiency of use of other nutrients in the nutritional aspect (Man Soest, 1978).

 However, as recent studies have shown that dietary fiber has an effective effect on the digestive system, lipid metabolism, carbohydrate metabolism, etc., the conservative and swelling properties of dietary fiber absorb and expand the intestinal water to eliminate constipation and toxins. It is also known to play a role in protecting the intestinal tract from carcinogens.

In addition, the fiber itself has been in the spotlight as a diet food because it is bulky without energy, and it is very effective in preventing obesity and weight loss. In particular, by suppressing the absorption of cholesterol in the digestive tract is effective in preventing coronary sclerosis, angina, myocardial infarction disease.

As functional food is recognized as an important field of future industry, dietary fiber is emerging as a functional material, barley bran (Choi, 2005), corn bran (Jung, 2005), wheat bran (Yilmaz, 2005), cellulose (Ang, 1991) There have been reports of applying various dietary fiber materials to food, but there are few studies on applying dietary fiber extracted from rice bran to meat products.

As a conventional patent using rice bran, Korean Patent No. 10-0570509 ("Method for processing fish and shellfish using rice bran") has proposed a technique for utilizing fish and shellfish as a material for processing shellfish into rice bran obtained through a stabilization process. The invention is characterized in that the rice bran is evenly coated on the surface of the fish and shellfish so as to undergo a maturation process while undergoing sufficient contact with the surface of the fish and shellfish containing water.

In addition, the Republic of Korea Patent No. 10-0545531 ("meat processing method using rice bran") using rice bran, which is obtained as a by-product in the process of producing rice by milling rice, beef, pork, chicken, duck, The present invention relates to a method of processing meat such as lamb, and is characterized by eliminating off-flavor of meat while having a variety of processed meats, and having a delicious taste.

However, the present invention is to coat the rice bran evenly on the surface of the meat, or to bury meat in the rice bran, or mixed with the existing seasoning to ensure that the maturing process while maintaining sufficient contact with the surface of the fish or meat Since it takes a ripening method by contacting the meat surface, such as applying it to the surface of meat or soaking it in seasoning, when the meat containing rice bran particles is heated, the powder components fall out to the outside, resulting in poor appearance or consumer preference. Cannot be satisfied, and it must go through a ripening process while maintaining sufficient contact with the surface of the meat containing moisture. Therefore, when the water evaporates, the rice bran particles fall off from the meat surface, and the effect of rice bran can be seen in terms of economic efficiency and efficiency. none.

In addition, if the rice bran powder is used without the extraction of fat, fat rancidity occurs, rather there is a problem that rancidity occurs in the flesh.

Therefore, the present inventors have made efforts to develop meat products that can increase the intake of beneficial nutrients and dietary fiber of rice bran by using rice bran, resulting in a superior texture and nutritional ingredients that conventional meat products could not have. It was confirmed that a large amount of dietary fiber was completed the present invention.

After all, the main object of the present invention is to provide a method for producing a meat product using a dietary fiber mixture extracted from rice bran.

Another object of the present invention to provide a sausage comprising dietary fiber extracted from rice bran prepared by the above method.

In order to achieve the above object, the present invention provides a method for producing a meat product using a dietary fiber mixture extracted from rice bran.

Specifically, the present invention (1) pulverizing pork raw meat and back fat using a chopper equipped with an 8 mm plate;

(2) cutting and mixing for 5 to 10 minutes while putting the ground raw meat into a silent cutter, and sequentially inputting subsidiary materials such as ice, colorant and tablet salt, and ground back fat at a constant ratio;

(3) adding rice bran additives to emulsify;

(4) the finely divided and emulsified mixed meat is put into a filling machine and filled in a casing;

(5) the stuffed sausage semi-finished product was heated and dried in a smoker and then smoked and heated; And

(6) cooling the smoked sausage after heat treatment; It provides a method of manufacturing a sausage consisting of a process.

In the present invention, the raw material meat in the step (1) is characterized in that using the pork fuji site, in the process (2) 50% by weight of the raw material meat (Fuji area), 25% by weight of fat, 25 weight of ice It is preferable to mix in the ratio of% range, and refined salt and coloring agent which are used for normal sausage manufacture may be mixed with raw meat in order to improve the preservation of the selected raw meat, and to improve flavor, binding force, and water retention.

In addition, the present invention may be characterized in that the rice bran additive added in the process (3) is raw rice bran or rice bran extract dietary fiber, wherein the amount is 1 to 10% by weight, preferably 2 to 6% by weight It is good.

The rice bran extract dietary fiber may be characterized by reducing the fat content of rice bran by deactivating the lipase by heat treatment using an extruder for stabilization, or by removing water to destabilize with hexane (hexane). And, it may be characterized in that the fine grinding through addition and drying process.

In addition, in the above (3) process, in addition to the rice bran additive, various spices, additives, etc. which are added to the usual sausage production can be added, but is not limited thereto.

In addition, the present invention is characterized in that the casing used in the process (4) is selected and filled in the casing required for various sausages. Since the size and shape of the casing is determined according to the type of sausage, both a natural casing and an artificial casing can be used, and the casing can be determined according to a consumer's desire.

In addition, the present invention heat-dried the semi-finished sausage filled in step (5) in a smoker of 50 ~ 60 ℃ 30 minutes and then penetrated the smoke for 10 minutes at 60 ℃ smoke phenols (phenol) and carbonyl (carbonyl), and the unique odor that is given in the reaction of the meat protein to give appetite, can be improved by the bacteriostatic action and antioxidant action by phenols can improve the preservation of sausage.

In addition, the present invention provides a method of producing a sausage for further heating for 20 minutes in the range 70 ~ 80 ℃ after smoking in the above (5) process.

In addition, the present invention includes a cooling process of lowering the product temperature by showering with a manual shower after the heat treatment until the center temperature reaches 65 ~ 70 ℃ in the above (6) process.

In addition, the present invention provides a manufacturing method for the final production of the product by vacuum-packing the cooled sausage in a packaging such as polyethylene / nylon with a desiccant including silica gel in addition to the above processes.

In addition, the present invention provides a sausage comprising the rice bran extract dietary fiber prepared by the above manufacturing process.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention, it will be apparent to those skilled in the art that the scope of the present invention is not to be construed as being limited by these examples.

Example 1 Preparation of Rice Bran Extract Dietary Fiber Mixture

Raw rice bran was purchased and used by the Rice Farmers Organic Association (CEO: Jeong Jong-jae), and rice bran dietary fiber extract was used as Kim YS, Ha TY, Lee SH, Lee HT, Properties of dietary fiber extracted form rice bran and application. in bread-making, Kor. J. Food Sci. Technol. , 29 : 502-507, 1997).

Specifically, in order to stabilize rice bran (raw rice bran) by using a roaster (TCR-500E, Lucky E & G, Korea) for 20 minutes at 120 ℃ 4 volume (v / w) of hexane (samchun, 95.0%, Korea) and then shaken and filtered overnight to remove fat in the rice bran.

To 150 g of degreasing and dried rice bran sample, add 1 liter of 0.6% termamyl (type LS.120KNU / g, Novo), and continue to shake at 95 ° C for 1 hour, followed by filtration using gauze. It was washed three times with hot water of 4 volume (v / w).

The washed residue was cooled to room temperature and filtered again by adding 4 volume (v / w) anhydrous ethanol (JT Baker, Malaysia), and after compressing the residue, a hot air dryer (Enex-Co-600, Enex, Korea) was pressed. ) Was dried for 24 hours and then ground to prepare a rice bran extract dietary fiber mixture, and stored in a 5 ℃ refrigerator used.

Example 2. Sausage Preparation

In order to manufacture the sausage according to the present invention, the ground meat was removed by using a grinder with an 8 mm plate to remove the fat region of pork and excessive fat tissue, and the sausage was prepared according to the process of FIG.

The ratio of pork Fuji and back fat in the total raw meat was composed of 50% by weight and 25% by weight, respectively, as shown in Table 1 below.

Sausage preparation ratio Component Compounding ratio (% by weight, in batch) Control Treatment Control T-1 T-2 T-3 T-4  Pork Fuji part 50 50 50 50 50  Pork back fat 25 25 25 25 25  ice 25 25 25 25 25  Sum 100 100 100 100 100  Salt 1.5 1.5 1.5 1.5 1.5  phosphate 0.2 0.2 0.2 0.2 0.2  Fresh rice - 2.0 - - -  Rice bran extract fiber mixture - - 2.0 4.0 6.0

Sausages are prepared by using the raw meat and seasoning prepared as above, but the meat parts of the pork and back fat are shredded using a grinder, and the sausage filling machine is prepared by using a silent cutter to prepare sausage emulsions (D-73728, DICK, Germany) was used to fill a cellulose casing having a diameter of 25 mm to prepare a sausage.

Filled sausages are smoked using a smoker (smoke house, T-1800, Wilhelm Fessmann GmbH & Co., Germany), dried at 55 ° C for 30 minutes, smoked at 60 ° C for 10 minutes, and sequentially at 78 ° C for 20 minutes. After heat treatment, the heat treatment was performed until the center temperature reached 68 to 70 ℃, and then showered for 3 minutes by using a manual showerhead to lower the product temperature, and then cooled in a low temperature room of 10 ℃ or lower and put it in a polyethylene / nylon wrapper and vacuum packed. And refrigerated at 5 ° C.

At this time, the control of the sausage was not added rice bran, the treatment was T-1, added 2% by weight of fresh rice (dietary fiber: 28.32%, protein: 12.39%, fat: 20.36%, moisture: 12.18%), the Rice bran extract dietary fiber mixture (dietary fiber: 53.27%, protein: 22.99%, fat: 6.10%, moisture: 12.78%) prepared in Example 1 was 2 (T-2), 4 (T-3), 6, respectively. (T-4) was prepared by the addition by weight.

Other additives were 1.5 wt% of salt (Hanjugeum (tablet salt), Korea), 0.2 wt% of phosphate (Sam-Asia, Korea) and 70 ppm of nitrite as a colorant to the control and treatment.

Example 3 Investigation of Component Content of Sausage

The component ratio of the sausage according to the present invention was investigated as follows (see Table 2).

First, the general components of sausage were analyzed by direct liquefaction at 105 ℃ atmospheric pressure, crude protein content by Kjeldahl method, crude fat content by Soxhlet method and crude ash content by 550 ℃ according to AOAC method (1995) (AOAC method). , 1995).

The moisture content of sausage was significantly lower in T-4 treatment group (including 6% of rice bran extract fiber mixture) and protein content of control group was significantly higher than that of treatment group. (p <0.05).

In addition, the fat content of T-1 (2% fresh rice bran) and T-2 (2% rice bran extract fiber mixture) showed a lower fat content compared to the control and T-4 (p <0.05).

On the other hand, the ash content was significantly lower in the control compared to the treatments (p <0.05).

Comparison of General Components of Reconstituted Jerky with Drying Conditions Evaluation item Control Treatment Control T-1 T-2 T-3 T-4  Water content 61.56 ± 1.58 ^A 61.50 ± 0.77 ^A 61.86 ± 1.52 ^A 58.75 ± 1.17 ^AB 57.30 ± 0.45 ^B  Protein content 13.40 ± 0.34 ^A 11.10 ± 0.23 ^D 11.16 ± 0.22 ^D 11.72 ± 0.10 ^C 12.75 ± 0.14 ^B  Fat content 26.07 ± 0.30 ^A 25.31 ± 0.13 ^B 25.22 ± 0.19 ^B 25.66 ± 1.18 ^AB 26.01 ± 0.08 ^A  Ash content 1.92 ± 0.05 ^C 2.20 ± 0.04 ^B 2.23 ± 0.06 ^B 2.45 ± 0.11 ^A 2.50 ± 0.02 ^A All values are mean ± standard deviation. ^AE Different initials in the same row are significant (p <0.05). Control: No additives T-1: 2% fresh rice bran T-2: 2% rice bran extract fiber mixture T-3: 4% rice bran extract fiber mixture T-4: 6% rice bran extract fiber mixture

Example 4. Investigation of Physicochemical Properties of Sausage

The physicochemical properties of the sausage emulsion and sausage of the present invention were investigated as follows (see Table 3).

The pH was measured using a glass electrode pH meter (340, Mettler Toledo, Switzerland) after homogenizing at 8,000 rpm using a homogenizer (Model AM-7, Nissei, Japan) by mixing 5 g of sample with 20 ml of distilled water.

Meat Color measurements are CIE L ^* represents the lightness (lightness) in the sample surface a colorimeter (Chroma meter, CR-210, Minolta, Japan) is also a value, and yellow (yellowness) CIE a ^* representing the value, redness (redness) The CIE b ^* -values indicating were measured three times and investigated. At this time, the standard color was contrasted using a calibration plate having an L ^* -value of 97.83, a ^* -value of -0.43, and b ^* -value of +1.98.

In addition, the water holding capacity was applied to the filter paper press method of Grau and Hamm (1953), the filter paper (Whatmann No. 2) was placed in the center of a specially manufactured flexiglass plate, and 300 mg of the sample was taken thereon. After placing one plexiglass plate on top of the plate, press the filter paper for 3 minutes under constant pressure, take out the filter paper, and measure the total area of the wet meat piece and the wet part of the planimeter (Type KP-21, Japan).

As a result, the pH of the sausage emulsion was lower in the control compared to T-3 and T-4, and the pH of the sausage was also significantly lower than the control.

In lightness, both sausage emulsion and sausage were significantly higher in T-1 than in the other treatments. The redness of sausage was the highest in the control, but T-2 in sausage. Except for all treatments, there was no significant difference.

In addition, yellowness tended to increase as the amount of dietary fiber extract of rice bran was increased in both sausage emulsion and sausage (p <0.05).

On the other hand, in the case of water retention, sausage emulsion showed significantly higher T-2 than the other treatments, and sausages had significantly higher T-2 and T-3 than the other treatments.

Physicochemical Properties of Sausages Using Rice Bran Extract Evaluation item Control Treatment Control T-1 T-2 T-3 T-4 Sausage emulsion pH 6.11 ± 0.22 ^B 6.27 ± 0.20 ^AB 6.28 ± 0.17 ^AB 6.35 ± 0.07 ^A 6.31 ± 0.08 ^A Conservative 97.59 ± 0.61 ^B 98.29 ± 0.38 ^B 99.18 ± 0.62 ^A 96.72 ± 0.63 ^C 96.44 ± 1.07 ^C brightness 75.95 ± 0.26 ^A 75.78 ± 0.20 ^A 73.40 ± 0.30 ^B 68.59 ± 0.10 ^C 68.47 ± 0.14 ^C Redness 12.40 ± 0.17 ^A 10.28 ± 0.13 ^B 8.35 ± 0.14 ^C 7.53 ± 0.13 ^D 6.40 ± 0.11 ^E Yellow road 10.60 ± 0.03 ^E 10.88 ± 0.05 ^D 11.66 ± 0.03 ^C 12.97 ± 0.12 ^B 13.29 ± 0.05 ^A sausage pH 6.34 ± 0.05 ^B 6.49 ± 0.04 ^A 6.46 ± 0.07 ^A 6.46 ± 0.05 ^A 6.41 ± 0.04 ^A Conservative 49.90 ± 3.37 ^C 46.48 ± 1.92 ^C 82.92 ± 3.02 ^A 80.71 ± 2.80 ^A 70.78 ± 3.33 ^B brightness 69.94 ± 0.86 ^A 70.24 ± 0.86 ^A 68.02 ± 0.85 ^B 60.79 ± 0.28 ^D 61.96 ± 0.72 ^C Redness 3.24 ± 0.71 ^A 3.28 ± 0.42 ^A 2.40 ± 0.22 ^B 3.33 ± 0.17 ^A 3.32 ± 0.05 ^A Yellow road 9.40 ± 0.70 ^E 10.42 ± 0.45 ^D 12.08 ± 0.42 ^C 12.72 ± 0.14 ^B 13.59 ± 0.21 ^A All values are mean ± standard deviation. ^AE Different initials in the same row are significant (p <0.05). Control: No additives T-1: 2% fresh rice bran T-2: 2% rice bran extract fiber mixture T-3: 4% rice bran extract fiber mixture T-4: 6% rice bran extract fiber mixture

Example 5. Investigation of heating loss and emulsion stability of sausage

In order to investigate the heating loss and emulsion stability of the sausage according to the present invention, the heating loss measurement was calculated by comparing the weight of the sausage emulsion before heating and the weight after heating, and the emulsion stability was calculated by Ensor et al. (1998). Measured according to.

Specifically, after placing the wire mesh in two layers in a specially designed centrifuge tube, 30g of sausage emulsion was filled and the lid was closed to close the inlet of the centrifuge tube.

It is heated for 30 minutes in a water bath until the internal temperature reaches 75 ° C, and left at room temperature for another 30 minutes, and then the amount of free liquid is measured to determine the amount of free fat and water (ml) per gram. The emulsion stability was evaluated by measuring.

As a result, the heat loss was significantly lower T-1 and T-2 than the control, there was no significant difference between the different treatments (see Figure 2).

Water separation of emulsion stability was also significantly lower in T-2 compared to the control, but there was no significant difference between the different treatments. Fat separation was significantly higher in all treatments compared to the control, but there was no difference between the treatments (p> 0.05) (see FIG. 3).

Example 6. Investigation of viscosity and protein solubility of sausage

The viscosity and protein solubility of the sausage according to the invention were investigated as follows (see Table 4).

Viscosity was measured using a rotary viscometer (VT-550, Haake, Germany), using 8 g of sample and adapter No. 13, and methanol water bath (Model No. RKS-20) to maintain the experiment temperature of 20 ℃. -D, Lauda, Germany), the apparent viscosity was measured while maintaining the temperature.

In addition, protein solubility was measured for solubility of total protein and sarcorplasmic protein according to Helander's method (1957), and myofibrillar protein according to the difference between total protein solubility and somatic protein solubility. The solubility of was calculated.

As a result, the viscosity was higher as the amount of rice bran extract dietary fiber mixture added (p <0.05), and thus T-4 was found to have the highest value as compared to other treatments.

Total protein solubility and root protein solubility were also found to increase as solubility of rice bran extract dietary fiber mixture increased, T-4 showed the highest value.

Comparison of Viscosity and Protein Solubility of Sausage Using Rice Bran Extract Dietary Fiber Mixture Evaluation item Control Treatment Control T-1 T-2 T-3 T-4  Viscosity 43.77 ± 2.28 ^D 49.53 ± 2.42 ^CD 55.40 ± 3.11 ^BC 60.97 ± 3.82 ^B 70.93 ± 4.82 ^A  Myoprotein Solubility 3.95 ± 0.16 ^E 5.67 ± 0.07 ^D 12.69 ± 0.15 ^C 21.22 ± 0.27 ^B 20.28 ± 0.14 ^A  Myofibrillar protein solubility 6.77 ± 0.29 ^B 6.30 ± 0.49 ^B 7.11 ± 0.28 ^B 6.27 ± 1.76 ^B 8.90 ± 0.23 ^A  Total Protein Solubility 10.72 ± 0.17 ^E 11.97 ± 0.51 ^D 19.81 ± 0.15 ^C 27.49 ± 1.61 ^B 29.18 ± 0.28 ^A All values are mean ± standard deviation. ^AE Different initials in the same row are significant (p <0.05). Control: No additives T-1: 2% fresh rice bran T-2: 2% rice bran extract fiber mixture T-3: 4% rice bran extract fiber mixture T-4: 6% rice bran extract fiber mixture

Example 7. Property Test of Sausage

The present invention analyzes and calculates the properties of sausage using a texture analyzer (TA-XT2 i , Stable Micro Systems, UK), , Chewiness was measured (see Table 5).

Comparison of Properties of Sausages Using Rice Bran Extract Dietary Fiber Mixtures Evaluation item Control Treatment Control T-1 T-2 T-3 T-4  Hardness (kg) 0.38 ± 0.50 ^B 0.41 ± 0.42 ^A 0.15 ± 0.31 ^C 0.16 ± 0.44 ^C 0.17 ± 0.40 ^C  Elasticity 0.99 ± 0.06 ^A 0.99 ± 0.09 ^A 0.97 ± 0.03 ^A 0.85 ± 0.05 ^B 0.89 ± 0.08 ^B  Cohesive 0.45 ± 0.02 ^A 0.43 ± 0.02 ^A 0.38 ± 0.02 ^B 0.38 ± 0.03 ^B 0.38 ± 0.02 ^B  Gumseong (kg) 0.17 ± 0.19 ^A 0.18 ± 0.18 ^A 0.05 ± 0.13 ^B 0.06 ± 0.18 ^B 0.08 ± 0.17 ^B  Chewability (㎏) 0.17 ± 0.15 ^A 0.18 ± 0.21 ^A 0.05 ± 0.13 ^B 0.05 ± 0.15 ^B 0.06 ± 0.17 ^B All values are mean ± standard deviation. ^AC Different acronyms in the same row are significant (p <0.05). Control: No additives T-1: 2% fresh rice bran T-2: 2% rice bran extract fiber mixture T-3: 4% rice bran extract fiber mixture T-4: 6% rice bran extract fiber mixture

Example 8. Sensory test of sausage

For the sensory test of sausage according to the present invention, nine pre-trained panel agents were configured to treat each treatment with color, flavor, texture, juiciness and overall acceptance. ) Was scored on a scale of 10, and the average was calculated and compared (see Table 6). In Table 6 below, 10 points are the best, and 1 point represents the poorest quality state.

The results of the sensory test were tested for significance between the mean value through Duncan's multiple range test using the SAS (Statistics Analytical System, 1999, USA) program (p <0.05).

As a result of sensory evaluation, color was not significantly different in the control and other treatments, but flavor scored higher in T-1 and T-2 than in the control, whereas in T-3 and T-4, the evaluation was lower. Received.

The year scored the lowest in the control compared to the other treatments, and the juiciness was significantly lower in the control and T-4.

Overall acceptability was higher in T-1 and T-2 than other treatments.

Based on the heating loss, water holding capacity, emulsification stability, and sensory test results, it is considered that the best rice bran fiber sausage can be produced when the content of the rice bran extract is 2%.

Comparison of Sensory Characteristics of Sausages Using Rice Bran Extract Dietary Fiber Mixtures Evaluation item Control Treatment Control T-1 T-2 T-3 T-4  color 7.79 ± 0.20 ^C 8.09 ± 0.32 ^B 8.45 ± 0.31 ^AB 8.56 ± 0.41 ^AB 9.32 ± 0.40 ^A  zest 8.12 ± 0.36 ^B 8.99 ± 0.29 ^A 8.97 ± 0.33 ^A 7.85 ± 0.25 ^C 7.89 ± 0.38 ^C  year 7.45 ± 0.12 ^C 8.53 ± 0.15 ^A 8.68 ± 0.22 ^A 8.18 ± 0.13 ^B 8.23 ± 0.22 ^B  Succulent 7.68 ± 0.19 ^C 8.77 ± 0.18 ^A 8.56 ± 0.13 ^AB 8.20 ± 0.18 ^B 7.67 ± 0.17 ^C  Overall preference 7.66 ± 0.15 ^B 8.75 ± 0.21 ^A 8.94 ± 0.13 ^A 7.81 ± 0.25 ^B 7.90 ± 0.17 ^B All values are mean ± standard deviation. ^AC Different acronyms in the same row are significant (p <0.05). Control: No additives T-1: 2% fresh rice bran T-2: 2% rice bran extract fiber mixture T-3: 4% rice bran extract fiber mixture T-4: 6% rice bran extract fiber mixture

The specific parts of the present invention have been described in detail above, and it is apparent to those skilled in the art that such specific descriptions are merely preferred embodiments, and thus the scope of the present invention is not limited thereto. something to do. Thus, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

As described in detail above, the present invention has an effect of providing a sausage comprising a dietary fiber of the rice bran prepared by the above method and a method of producing a sausage using the dietary fiber mixture extracted from the rice bran.

According to the present invention, by using the rice bran can be easily ingested the beneficial nutritional ingredients of the rice bran, and increases the preference for rice bran to contribute to national health as well as reducing the cost of processing waste resources.

In particular, the dietary habits of modern people prefer meat foods, it is possible to increase the intake of dietary fiber that is easy to lack.

As a result, the dietary fiber and useful components included in the sausage according to the present invention solve the problem of causing adult diseases, cancer, coronary artery disease, etc., which may be a problem due to excessive intake of meat, Consumers' concerns about diseases caused by excessive intake can be addressed.

In addition, incineration of rice bran as waste can reduce environmental pollution, and economically, it can generate a lot of added value in terms of utilizing waste.

Claims (10)

(1) crushing the raw meat and the back fat consisting of the pork back portion using a chopper equipped with an 8 mm plate; (2) After cutting the ground raw meat into a silent cutter, cutting and mixing for 5 to 10 minutes while sequentially feeding ice and ground back fat at a ratio of 50% by weight of raw meat, 25% by weight of ice and 25% by weight of fat. Performing, but further cutting and mixing by further adding a generator and a purified salt which are usually added to sausage production; (3) 1 to 10% by weight of rice bran added dietary fiber to emulsify; (4) the finely divided and emulsified mixed meat is put into a filling machine and filled in a casing; (5) the stuffed sausage semi-finished product was heated for 30 minutes in a smoker at 50-60 ° C. and then smoked at 60 ° C. for 10 minutes, further heated to 70-80 ° C. for 20 minutes; And (6) heat-treating the smoked sausage until the center temperature reaches 65 ~ 70 ℃ and then cooled by showering with a manual shower; Method of producing a sausage comprising dietary fiber extracted from rice bran. delete delete delete delete delete delete A sausage comprising dietary fiber of rice bran prepared by the method of claim 1. delete delete

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