KR101061049B1 - Functional Blood Sausage Added with Rice Bran Extract Dietary Fiber and Manufacturing Method Thereof - Google Patents

Abstract

The present invention relates to a functional blood sausage added with rice bran extract dietary fiber and a method of manufacturing the same, 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 for preparing blood sausage by adding dietary fiber extracted from phosphorus rice bran and blood sausage to which rice bran extract fiber prepared by the above method is added.

The present invention is a nutritive aggregate containing high quality protein, dietary fiber and vitamin A, B ₁ , B ₆ , iron, phosphorus, minerals, rich in fiber to activate stool removal and colon peristalsis, phytic acid component It contains detoxification of heavy metals and residual pesticides in the body, and contains abundant vitamins B and E in the rice snow to improve odor by making blood sausage by adding rice bran which is excellent for skin care and allergy (atopy). At the same time, they can easily consume the beneficial nutrients that rice bran has, and can increase the intake of dietary fiber, high-quality protein, and iron, which are often insufficient in modern people's dietary habits. There is an advantage that can contribute.

 Rice bran, pig blood, dietary fiber, blood sausage, by-products

Description

Functional blood sausage added with rice bran extract fiber and method for manufacturing the same {Method for manufacturing of blood sausage by adding dietary fiber extracted from rice bran}

The present invention relates to a functional blood sausage added with rice bran extract dietary fiber and a method of manufacturing the same, 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 for preparing blood sausage by adding dietary fiber extracted from phosphorus rice bran and blood sausage to which rice bran extract fiber prepared by the above method is added.

 By-products generally refer to all things of economic value, except for the dismantled carcasses obtained at slaughter, which has since been called by-products or variable meat.

The range of edible by-products that can be obtained from livestock is 20-30% of the livestock of cattle, pigs and sheep, and 5-6% of chickens.

Biologically, most by-products can be edible through proper cleaning or processing, but they are usually used as meat for liver, heart, tongue, and kidneys because of the customs, religion, eating habits, and prejudice of by-products. , Spleen, brain, stomach, blood, etc. are limited to a lot of circumstances are discarded.

The concern for by-products for meat processors lies in their availability and potential marketability. Many food by-products are declining in value due to profitability in the market. However, food by-products have a low tendency to trade and are gentle, so the demand for the by-products is less than that of general meat.

In fact, food by-products are an economic resource as a good source of protein, and in countries with high production of food by-products, the international market is good due to the lack of domestic demand.

Many by-products contain proteins, fats, minerals, vitamins, fatty acids and cholesterol, which are of great nutritional value. In general, sausages containing by-products are known to have a higher nutritional value than the contents of regular meat.

However, the by-products are high in glycogen (glycogen) content, low amount of skin fat and easy to rot, so that they need to be cooled quickly, and high-quality sanitary facilities are required for the treatment of by-products. Therefore, cooking or processing should be done as soon as possible after the slaughter. Also, bleeding livestock should be collected within 30 minutes. As a method of using the by-product fresh, there is a method of freezing, dyeing, smoking, dipping, and canning, but freezing is known to have a fatal effect on the killing of microorganisms in food, but it is not very effective.

Sausages using such by-products include liver sausage, blood sausage, tongue sausage, jelly sausage, and the like. Blood sausages developed a lot in the West, and there are blood sausages such as Spanish morcilla, Polish morcella, British blackpudding, German blutwurstin, and American biroldo.

In our country, there is a similar sequence of blood sausage. Korean traditional food Sundae is a unique meat product that uses pig blood as a binder. It is seasoned with meat, vegetables, grains and pork blood in the intestines of livestock, and it is a food loved by common people. , Chul-Jae Kim, A Study on the Preparation and Cooking Characteristics of Sundae According to the Binder, Korean Journal of Culinary Science, 15 (2): 191-196, 1999).

Blood contains about 17% of protein, similar to red meat, and at the same time it is called "liquid meat" as a good source of iron. In addition, blood is composed of blood cells such as red blood cells, white blood cells, platelets, and serum in which protein groups, vitamins, minerals, and the like collectively referred to as albumin, globulin, and fibrinogen are dissolved. It plays an essential role in survival such as transport of oxygen (O ₂ ), carbon dioxide (CO ₂ ) and transport of nutrients and wastes, immunization, control of pH and fluid balance. Blood cells make up about 4% of the blood, and red blood cells have a pigment called hemoglobin, so the blood is red.

The nutritional nature of the blood is that it is an excellent source of protein and iron, which contains about 17% protein in the blood of animals. Blood proteins are low levels of tryptophan, isoleucine, and methionine but are good sources of lysine, leucine and valine, and lack of amino acids (sodium caseinate) can be used in combination with a high quality amino acid can be supplemented. Blood is also known as a good source of iron, which performs a very important function of carrying oxygen in the blood.

Heme-Fe from the blood is much more soluble in the body than the availability of non-heme-Fe from other foods. Heme iron is usually 35% regardless of the composition of other foods. Although the degree of absorption is used, non-heme iron is digested and absorbed by only 5 to 20% depending on food ingredients. As a result, adding 3 to 3.5% of blood to the blood sausage can meet the daily iron requirements even with intake of about 300g.

In addition to being used in foods, blood is used as food for aquaculture fish. Purified albumin, as well as raw materials and livestock feed, is used for reagents and antibiotics to test for the presence of Rh factor in human blood. It is also used as a medium for testing or microbiological testing.

About 50% of the total blood is obtained by bleeding from the slaughter, and the remaining 50% remains in the capillary in the carcase. In general, the blood volume of livestock is about 7% of body weight, 10-12 liters in cattle, 2.5 liters in pigs.

In particular, pig blood is obtained by bleeding during slaughter, the amount of bleeding varies depending on the body weight and fainting method, but in the case of the body mass 120 ㎏ usually about 3.4 ~ 4.3 ㎏ (2.8 ~ 3.6%). In addition to the nutritional effects of protein (approximately 18%) and iron (400-500mg / l), pork blood is used to bind fat, pork and various ingredients and maintain shape (Grasbeck, R., Majuri, J., Kouvonen, I., and Thohunen, R. Spectral and other studies on the intestinal heme receptor of the pig.Biochem.Biophys., Acta., 70, 1723, 1983). However, due to off-flavor odor generated in the country is limited to only the country of origin and Sundae, and is fragile after heating has a bad effect on the texture in the manufacture of meat products.

Rice bran, on the other hand, is a shell of rice, the main food resource of Korea, which contains large amounts of dietary fiber, vegetable protein and useful ingredients, but contains lipase during storage because it contains a large amount of fat in the bran layer. Due to the rancidity caused by lipase, the quality of rice bran was rapidly reduced, making it unsuitable for food (Kim et al ., 1997). In order to solve the 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 the lipase. Sufficient value can be increased as

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

Despite these high efficacies, 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, fertilizer, or agricultural waste (Lee et al ., 2006).

As a conventional patent using rice bran, Korean Patent No. 10-0570509 ("fish and shellfish processing method") has proposed a technique of utilizing rice bran obtained through a stabilization process as a material for processing shellfish. 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, Korean 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 contact with the surface of meat, such as being applied to the surface of meat or soaked in seasoning, when the meat containing rice bran particles is heated, the powder components fall off 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, because the rice bran contains a lot of fat, the shelf life may be shortened by promoting the fatty acid plaque of meat.

In addition, Korean Patent Registration No. 10-0816723 ("Method of manufacturing meat products using dietary fiber mixture extracted from rice bran") discloses a method of manufacturing a sausage, which is a general meat product using the dietary fiber extracted from rice bran. However, the general sausage and the blood sausage can be said to be different from the present invention because not only the manufacturing method is different but also the ingredients included in the sausage are different. In addition, blood sausage can solve these problems by the addition of rice bran fiber, which can cause many sensory problems when used in meat products due to the unique metallic off-flavor and blood rancidity.

On the other hand, conventional techniques for blood sausage include Japanese Patent Application Laid-Open No. 60-145069 (Sausage prepared by using concentrated blood plasma) and 62-104555 (Production of bred and other food using blood). Patents related to blood sausage can not be found in Korea, but only a method of manufacturing powdered seasoning foods using domestic blood (Korean Patent No. 10-0045951), the invention simply hydrolyzes the whole blood to extract the extract. A powder seasoning food having a meat-specific flavor is disclosed by extracting and adding a certain amount of sugar to heat reaction.

It is a food similar to blood sausage, and in Korea, there are sundae cooked by seasoning meat, vegetables, grains, and pig blood with the main ingredients in the intestines of livestock, but sundae is mainly made of vermicelli and pork. It is added and boiled at high temperature.

In addition, 'Abai Sundae', which is famous for meat sundae, only contains meat, and the other process is no different from the normal instant sundae. However, in the blood sausage of the present invention, boiled fat and pork blood are added with pork and pork blood as the main ingredients, and the mixture is dried, smoked, heated, and mixed with spices such as onion and garlic powder. Do.

Therefore, the present inventors have made intensive efforts to develop a functional meat processed food using blood among pork by-products which are nutritionally excellent but have low utilization. The present invention was completed by reducing and producing a blood sausage which is excellent in taste according to the taste of Korea.

After all, the main object of the present invention is to provide a method for producing a blood sausage with added rice bran extract dietary fiber.

Another object of the present invention is to provide a blood sausage added with rice bran extract dietary fiber prepared by the above method.

In order to achieve the above object, the present invention is to prepare a blood sausage using a hind leg portion of pork and pork fat, pig blood (돈), pork blood and broth, extracting rice bran to remove the peculiar smell of pork blood Provided is a method of preparing blood sausage to which dietary fiber is added.

In the present invention, the blood sausage is a mixture of pork, pork fat, pig blood, pork blood and broth in the ratio of 50 to 60% by weight, 10 to 20% by weight, 20% by weight, 5% by weight and 5% by weight, respectively. Characterized in that the preparation, the rice bran extract dietary fiber is prepared by degreasing for inactivation of lipase contained in rice bran (raw rice), 1 to 10% by weight, preferably 1 to 5% by weight of the whole raw meat sausage It is characterized by adding%.

In another aspect, the present invention provides a blood sausage added with rice bran extract dietary fiber prepared by the above method.

The present invention is a nutritive aggregate containing high quality protein, dietary fiber and vitamin A, B ₁ , B ₆ , iron, phosphorus, minerals, rich in fiber to activate stool removal and colon peristalsis, phytic acid component It contains detoxification of heavy metals and residual pesticides in the body, and contains abundant vitamins B and E in the rice snow to improve odor by making blood sausage by adding rice bran which is excellent for skin care and allergy (atopy). At the same time, they can easily consume the beneficial nutrients that rice bran has, and can increase the intake of dietary fiber, high-quality protein, and iron, which are often insufficient in modern people's dietary habits. There is an advantage that can contribute.

In addition, since the blood sausage according to the present invention uses blood and rice bran generated from by-products, there is an effect of reducing industrial waste, increasing efficiency of available protein resources, and minimizing environmental pollution.

Hereinafter, the present invention will be described in detail.

The present invention provides a method for producing a blood sausage by adding the dietary fiber extracted from the hind leg portion and pork fat, pork blood, pork blood and broth and rice bran.

Specifically, the present invention, (1) was added to NPS (Nitrite pickle salt, salt: nitrite = 99.4: 0.6 weight ratio) to pork and pork fat was mixed well by hand for 3 minutes and tumbling 30 minutes 12 hours in refrigerated state (4 ° C.);

(2) the salted pork and pork fat were heated with pork skin at 80 ° C. for 30 minutes;

(3) immediately after the end of the heating, using a grinder equipped with a 3 mm plate;

(4) 30 minutes of finely ground pork blood and dietary fiber extracted from rice bran, broth and the ground pork, pork fat and pork skin in a 3 mm plate in a blender To mix;

(5) filling the casing with a filler;

(6) the filled sausage semi-finished product is dried in a smoker and then smoked and heat treated; And

(7) cooling the heat treated sausage; Provided is a method for preparing blood sausage containing dietary fiber extracted from rice bran.

In the present invention, the pork is characterized in that using the pig hind leg, the pork, pork fat, pig blood, pork and broth each 50 to 60% by weight, 10 to 20% by weight, 20% by weight, 5% by weight And it is preferable to mix in the ratio of 5% by weight, and in order to increase the preservation of the selected raw meat, and to improve the flavor, binding strength, water retention, etc., it is also possible to mix the tablet salt and the coloring agent used in the conventional sausage production in the dyeing process.

In addition, the present invention is preferred that the pork blood in the process (4) is added to the pork and pork fat, pork blood before mixing, because the pork and pork fat, pork blood solidifies as it cools. That is, the blood donation in the step (4) is finely ground using the 3 mm diameter plate, and then finely pulverized the donor blood solidified simultaneously with or before the step (3) of pulverizing the heated pork, the pork fat and the pork skin. ) Pork, pork fat and pork pulverized through the process should be added and mixed before cooking.

In addition, the dietary fiber extracted from the rice bran added in the step (4) is prepared by degreasing for the deactivation of lipase contained in the rice bran (raw rice), 1 ~ 10% by weight relative to the entire raw meat sausage, preferably It is good to add 1 to 5% by weight, and various spices, additives and the like added to the usual sausage production can be added.

The additive according to the present invention is 0.8 wt% of sugar (CJ, Korea), onion powder (Dong Bang Food Master, Korea) 4.0 wt%, garlic powder (Dong Bang Food Master) , Korea) 3% by weight, ginger powder (DongBang Food Master, Korea) 0.8% by weight, pepper (OTTOGI, Korea) 2% by weight, isolated soy protein (ISP, Sanya Asia, Korea) 2.0% by weight It is characterized by consisting of, but not limited to 1.0% by weight (CJ Co., Ltd., Korea) and 1.0% by weight of carrageenan (Sama Asia, Korea).

In addition, the present invention is characterized in that the casing used in the process (5) 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 natural and artificial casings may be used, and the casing may be determined according to a consumer's desire.

In addition, the present invention is a sausage semi-finished product filled in the above (6) process is dried for 30 minutes in a smoker of 50 ~ 60 ℃, 60 minutes at 60-70 ℃ and then heat treated at 70 ~ 90 ℃ 60 minutes desirable.

In addition, the present invention includes a cooling process in a low temperature room of 10 ℃ or less by lowering the product temperature by showering with cold water for 3 minutes after the heat treatment in the step (7).

In addition, the present invention provides a manufacturing method of finally producing a product by vacuum-packing the cooled sausage in a package such as polyethylene / nylon in addition to the above processes.

In addition, the present invention provides a blood sausage with added rice bran extract dietary fiber prepared by the above method.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these examples are for illustrative purposes only and that the scope of the present invention is not construed as being limited by these examples.

Example 1 Preparation of Rice Bran Extract Dietary Fiber

Fresh rice bran was purchased from the Rice Farmers Organic Association (CEO: Jong Jong Jae) and rice bran dietary fiber and protein extracts were made using Kim's method (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 rice bran extract dietary fiber, which was vacuum packed in polyethylene / nylon wrapping paper and used while stored in a 4 ° C. refrigerator.

Example 2 Preparation of Blood Sausage Added with Rice Bran Extract Fiber

In order to manufacture the blood sausage added to the rice bran extract dietary fiber of the present invention, in the present invention, one week after the slaughter, domestic pork hind leg portion and back fat and pig blood (豚 血) and pig blood (豚 皮) to purchase and use In addition, excess fat tissue from raw meat was removed and used. In addition, since pig blood is easily contaminated with microorganisms, it was used within 2 days while being stored at 3 ° C or lower, and since coagulation was easy, 3 g / l of citrate, a blood coagulation inhibitor, was used. After removing and removing the adhered fat layer was used to clean.

The mixing ratio of the blood sausage added with rice bran extract dietary fiber according to the present invention is as shown in Table 1, the manufacturing process is shown in FIG.

Pork hind limbs and fat prepared according to the published materials were weighed by each treatment and diced into 3 × 3 × 3 ㎝ size, followed by NPS (Nitirite pickle salt, salt: nitrite = 99.4: 0.6). Add 1% by weight of the total, mix well by hand for 3 minutes and then tumbling for 30 minutes, after 12 hours of dyeing at 4 ℃ The mixture was heated with pork skin at 80 ° C. for 30 minutes, and immediately pulverized using a grinder equipped with a 3 mm plate.

Pork blood was ground finely using a 3 mm plate before it was solidified before grinding the pork, pork fat and pork skin, and then the heated pork, pork fat and pork skin were mixed for 30 minutes with a blender before cooking. Rice bran extract dietary fiber prepared in Example 1 was mixed by adding 0 to 3% by weight and 0.5% by weight of NPS, broth and other additives based on the entire sausage raw meat. The broth was used after heating the meat at 80 ° C. for 1 hour using water corresponding to five times the weight of the meat before sausage production, and storing the meat in a refrigerator at 4 ° C. or lower.

After mixing, the filling was filled in a pig (pork intestine) with a filling machine and placed in a smoker, dried at 55 ° C. for 30 minutes, smoked at 65 ° C. for 60 minutes, and heat-treated at 80 ° C. for 60 minutes. After the heat treatment, the product was showered with cold water for 3 minutes to lower the product temperature, cooled in a low temperature room of 10 ° C. or lower, and vacuum-packed at 4 ° C. in a polyethylene / nylon package.

Formulation ratio of blood sausage with added rice bran extract dietary fiber according to the present invention Component Compounding ratio (% by weight, in batch) Control T1 T2 T3 Raw meat Pork (Fuji) 55 55 55 55 Pork back fat 15 15 15 15 Pig blood 20 20 20 20 Donpi 5 5 5 5 gravy 5 5 5 5 Sum 100 100 100 100 additive Sugar 0.8 0.8 0.8 0.8 NPS 1.5 1.5 1.5 1.5 Onion powder 4.0 4.0 4.0 4.0 Garlic powder 3.0 3.0 3.0 3.0 Ginger powder 0.8 0.8 0.8 0.8 pepper 2.0 2.0 2.0 2.0 Again 0.8 0.8 0.8 0.8 Carrageenan 1.0 1.0 1.0 1.0 ISP 2.0 2.0 2.0 2.0 Rice bran fiber 0.0 1.0 2.0 3.0 Control: Blood Sausage without Rice Bran Fiber
T1: Blood sausage with 1% rice bran fiber
T2: Blood sausage with 2% rice bran fiber
T3: blood sausage with 3% rice bran fiber

Experimental Example 1. Comparison of General Components of Blood Sausage Added with Rice Bran Extract

The general ingredient of the blood sausage added with rice bran extract dietary fiber prepared in Example 2 is the moisture content of 105 ℃ atmospheric pressure drying method, crude protein content of Kjeldahl method, crude fat content of Soxhlet method, crude ash content according to AOAC method (1995) Was analyzed by direct calcination at 550 ° C, and carbohydrate content was calculated from the total moisture, crude fat, crude protein and ash content (AOAC, Official methods of analysis of AOAC international, 17th ed., Maryland, USA; Association of Official Analytical Chemistry, 2000).

In addition, calorie content (Energy value) is calculated based on the general components of blood sausage, according to Atwater value 9 Kcal / g fat, 4.02 Kcal / g protein and 3.87 Kcal / g carbohydrates (Mansour, EH and Khalil, AH, Characteristics of low-fat beef burgers as influenced by various types of wheat fibers, Journal of the Science of Food and Agriculture , 79, 493-498, 1999), and the results are shown in Table 2.

As shown in Table 2, the water content of the blood sausage according to the amount of rice bran extract dietary fiber was higher than that of the control (Control) and the control group added the rice bran extract dietary fiber, the protein and fat content of the control group There was no significant difference between and treatments.

In addition, the ash content increased with the addition of rice bran extract fiber, and the carbohydrate content, on the contrary, decreased with the addition of rice bran extract fiber.

On the other hand, the calorie content was lower than the control group added the rice bran extract dietary fiber compared to the control.

Comparison of General Components and Calorie Contents of Blood Sausages Added with Rice Bran Extract Dietary Fiber According to the Present Invention Item Control T1 T2 T3 Moisture content (%) 50.07 ± 1.31 ^B 53.27 ± 1.25 ^A 54.01 ± 1.56 ^A 52.79 ± 0.82 ^A Protein content (%) 20.24 ± 0.53 21.29 ± 0.66 21.17 ± 0.59 21.97 ± 0.50 Fat content (%) 15.74 ± 0.50 15.33 ± 0.35 15.02 ± 0.54 15.75 ± 0.33 Ash content (%) 2.27 ± 0.14 ^C 2.39 ± 0.05 ^BC 2.48 ± 0.09 ^B 2.73 ± 0.16 ^A Carbohydrate Content (%) 11.69 ± 1.61 ^A 7.72 ± 1.75 ^B 7.32 ± 1.16 ^B 6.75 ± 0.96 ^B Calories (kcal / 100g) 268.23 ± 5.67 ^A 253.45 ± 4.88 ^B 248.58 ± 8.27 ^B 256.22 ± 3.76 ^B All values are mean ± standard deviation.
Different acronyms in the same row of ^{A and B} are significant ( P < 0.05).
Control: Blood Sausage without Rice Bran Fiber
T1: Blood sausage with 1% rice bran fiber
T2: blood sausage with 2% rice bran fiber
T3: blood sausage with 3% rice bran fiber

Experimental Example 2. Comparison of pH and Color of Blood Sausage Added with Rice Bran Extract

The pH and meat color of the blood sausage added with rice bran extract dietary fiber according to the present invention were investigated as follows.

The pH of the sample before and after heating was mixed with 20 ml of distilled water and homogenized at 8,000 rpm using a homogenizer (Model AM-7, Nissei, Japan), followed by a glass electrode pH meter (340, Mettler Toledo, Switzerland). Was measured.

In addition, CIE L ^* represents the lightness (lightness) using the chromaticity of the sausage sample surface before and after the heat color difference meter (Chroma meter, CR 210, Minolta , Japan) - CIE a * representing the value, redness (redness) - Measure the CIE b ^* -value three times, each representing the value and yellowness, with a standard plate of L ^* -value of 97.83, a ^* -value of -0.43, and b ^* -value of +1.98 ( calibration plate) (see Table 3).

As a result, the pH before and after heating was significantly lower in the control than the treatments, and the pH after heating was higher in the comparison before and after heating.

In terms of chromaticity, the treatment and the yellowness before heating showed higher values than the control, and increased as the amount of dietary fiber extracted from rice bran increased, but the redness was 1% between the control and rice bran extract. There was no significant difference from the added T1, but there were significant differences in T2 and T3 treatments containing 2 and 3% of rice bran extract.

On the other hand, the brightness, redness and yellowness after heating did not show a difference between the control and T1 treatment, but showed a difference from the T2 and T3 treatment.

Comparison of pH and Color of Blood Sausage Added with Rice Bran Extract Dietary Fiber According to the Present Invention Item Control T1 T2 T3 Before heating pH 6.24 ± 0.03 ^C 6.40 ± 0.03 ^B 6.45 ± 0.02 ^A 6.46 ± 0.02 ^A L ^* -value (brightness) 34.76 ± 0.47 ^C 35.23 ± 0.29 ^B 35.40 ± 0.56 ^AB 35.83 ± 0.65 ^A a ^* -value (red) 4.25 ± 0.07 ^B 4.27 ± 0.11 ^B 4.40 ± 0.16 ^A 4.48 ± 0.11 ^A b ^* -value (yellow) 1.37 ± 0.15 ^D 1.50 ± 0.08 ^C 1.77 ± 0.06 ^B 1.93 ± 0.06 ^A After heating pH 6.42 ± 0.04 ^B 6.45 ± 0.05 ^AB 6.48 ± 0.02 ^A 6.50 ± 0.03 ^A L ^* -value (brightness) 36.47 ± 0.80 ^B 37.34 ± 1.37 ^B 39.76 ± 1.33 ^A 40.02 ± 0.81 ^A a ^* -value (red) 6.24 ± 0.50 ^A 6.03 ± 0.33 ^A 5.53 ± 0.45 ^B 5.50 ± 0.28 ^B b ^* -value (yellow) 2.29 ± 0.37 ^A 2.22 ± 0.27 ^A 1.77 ± 0.30 ^B 1.70 ± 0.27 ^B All values are mean ± standard deviation.
^{In the} same row, different acronyms recognized significance ( P < 0.05).
Control: Blood Sausage without Rice Bran Fiber
T1: Blood sausage with 1% rice bran fiber
T2: blood sausage with 2% rice bran fiber
T3: blood sausage with 3% rice bran fiber

Experimental Example 3. Comparison of heating loss, lipid acidity and volatile basic nitrogen of blood sausage with dietary rice bran extract

In order to compare the heat loss, lipid acidity (TBA) and volatile basic nitrogen (VBN) of the blood sausage added with rice bran extract dietary fiber according to the present invention, the heating loss was measured by measuring the weight of the sausage emulsion before heating and after heating. The weight was calculated by comparing the difference and the lipid acidity was calculated by distillation methods such as Tarladgis, BG, Watts, BM, Younathan, MT, and Duga, L. Jr., A distillation method for the quantitative determination of malonaldehyde in racid food, J. Am. Oil Soc. , 37 , 44-47, 1960) was applied and the TBA value was shown as mg malonaldehyde (kg).

Volatile basic nitrogen is also described by Conwa method of Miwa and Iida (MIWA, K. and IIDA, H., Studies on ethylalcohol determination in "Shiokara" by the microfiltration method.Bull. Of the Jpn. Soc. Fish, 39, 1189 1194, 1973), the content of volatile basic nitrogen was expressed in mg% (see Table 4).

As a result, the heating content was lower in the treatment group added with rice bran extract fiber than the control group, and significantly lower in the T2 treatment group containing 2% rice bran extract fiber.

TBA was slightly lower than the control, but there was no significant difference between the control and the control.

In addition, volatile basic nitrogen (VBN) was significantly lower in the control.

Comparison of Heating Loss, Lipid Acidity, and Volatile Basic Nitrogen of Blood Sausage Added with Rice Bran Extract According to the Present Invention Item Control T1 T2 T3 Heating loss (%) 6.65 ± 0.34 ^A 6.17 ± 0.23 ^B 5.73 ± 0.34 ^C 6.14 ± 0.36 ^B Lipid acidity degree (mg / kg) 0.34 ± 0.02 0.38 ± 0.03 0.37 ± 0.03 0.37 ± 0.02 Volatile basic nitrogen (mg%) 6.09 ± 0.66 ^B 7.28 ± 0.40 ^A 7.14 ± 0.28 ^A 6.58 ± 0.36 ^AB All values are mean ± standard deviation.
Different acronyms in the same row of ^{A and B} are significant ( P < 0.05).
Control: Blood Sausage without Rice Bran Fiber
T1: Blood sausage with 1% rice bran fiber
T2: blood sausage with 2% rice bran fiber
T3: blood sausage with 3% rice bran fiber

Experimental Example 4. Comparison of Properties of Blood Sausages Added with Rice Bran Extract Dietary Fiber

In order to compare the physical properties of blood sausage with rice bran extract dietary fiber according to the present invention, it was analyzed and calculated by using a physical property analyzer (Texture Analyzer; TA-XT2 i , Stable Micro Systems, England), Cohesiveness, springiness, gumminess, chewiness and the like were measured (see Table 5).

As a result, the hardness of T2 treated rice with 2% rice bran extract diet showed the highest value, and the elasticity and cohesiveness did not show significant difference between the control and all treatments.

On the other hand, the gumminess and chewability of the rice bran extract diets were higher than the control.

Comparison of Properties of Blood Sausages Added with Rice Bran Extract Dietary Fiber According to the Present Invention Item Control T1 T2 T3 Longitude (N) 5.17 ± 0.60 ^C 5.76 ± 0.64 ^BC 6.66 ± 0.73 ^A 6.11 ± 0.46 ^AB Resilience 0.96 ± 0.02 0.98 ± 0.01 0.98 ± 0.02 0.97 ± 0.02 Cohesive 0.42 ± 0.02 0.45 ± 0.05 0.46 ± 0.04 0.44 ± 0.03 Gumseong (N) 2.19 ± 0.33 ^B 2.63 ± 0.54 ^A 3.04 ± 0.53 ^A 2.69 ± 0.24 ^A Chewability (N) 2.18 ± 0.33 ^C 2.65 ± 0.57 ^B 3.34 ± 0.49 ^A 2.77 ± 0.45 ^B All values are mean ± standard deviation.
^AC Different acronyms in the same row are significant ( P < 0.05).
Control: Blood Sausage without Rice Bran Fiber
T1: Blood sausage with 1% rice bran fiber
T2: blood sausage with 2% rice bran fiber
T3: blood sausage with 3% rice bran fiber

Experimental Example 5. Sensory Characteristics of Blood Sausages Added with Rice Bran Extract

For the sensory test of blood sausage added with rice bran extract dietary fiber according to the present invention, nine pre-trained panel members were composed to treat each treatment group with color, flavor, texture, and juiciness. Juiciness) and overall acceptability were scored out of 10 points each, and their average values were calculated and compared (see FIG. 2). At this time, 10 points are the best and 1 point is the worst quality.

All of the above results were tested for significance between the mean values through Duncan's multiple range test using the Statistical Analytical System (SAS) program (p. 0.05).

As a result of sensory evaluation, the treatment group received significantly higher scores in color, flavor, year, juiciness and overall preference, especially T2 treatment with 2% rice bran extract fiber. .

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.

1 is a flowchart illustrating a process of preparing blood sausage with added rice bran extract dietary fiber according to the present invention.

Figure 2 compares the sensory characteristics of blood sausage added with rice bran extract dietary fiber according to the present invention.

Claims (7)

(1) Mix 50-60% by weight of pork and 10-20% by weight of pork fat with NPS (Nitrite pickle salt, salt: nitrite = 99.4: 0.6), and mix well by hand for 30 minutes. 12 minutes in refrigerated state (4 ° C.) after tumble for min; (2) the salted pork and pork fat were heated at 80 ° C. for 30 minutes with 5% by weight of pork skin; (3) immediately after completion of heating, using a grinder equipped with a 3 mm plate; (4) 20 minutes by weight of finely ground pork blood and 5% by weight of dietary fiber, broth extracted from rice bran and the ground pork, pork fat and pork skin were mixed in a mixer for 30 minutes; (5) filling the pig cage (pork intestine) with a casing using a filling machine; (6) the stuffed sausage semi-finished product was dried for 30 minutes in a smoker at 50-60 ° C., then smoked at 60-70 ° C. for 60 minutes, and heat-treated at 70-90 ° C. for 60 minutes; And (7) lowering the temperature by showering the heat-treated sausage with cold water for 3 minutes to cool in a low-temperature room below 10 ℃; Process, The rice bran extract dietary fiber is prepared by degreasing for deactivation of lipase contained in rice bran (raw rice bran), and is added to the rice bran extract dietary fiber, characterized in that 1 to 5% by weight is added to the entire raw meat. Method of making blood sausages. delete delete delete delete delete Blood sausage containing the rice bran extract dietary fiber prepared by the method of claim 1.

Images