KR101180427B1 - Chicken emulsion sausage containing the powder of chestnut peel and manufacturing method therof - Google Patents

Abstract

The present invention relates to a chicken emulsified sausage with a yulpi powder, and a method of manufacturing the same. More specifically, the yulpi powder, which is a by-product of chestnut containing various minerals and dietary fiber, is added. The present invention relates to a chicken emulsified sausage having improved physicochemical and organoleptic properties, and a method of preparing the sausage.
According to the present invention as described above, it can be expected to complementary utilization of the two resources by the use of yulpi and poultry in order to enhance the various functionalities and added value, and adding the yulpi to the chicken emulsified sausage sausage water retention and emulsification is improved texture It is effective to provide excellent products.

Description

Chicken emulsion sausage containing the powder of chestnut peel and manufacturing method therof}

The present invention relates to a chicken emulsified sausage with a yulpi powder, and a method of manufacturing the same. More specifically, the yulpi powder, which is a by-product of chestnut containing various minerals and dietary fiber, is added. The present invention relates to a chicken emulsified sausage having improved physicochemical and organoleptic properties, and a method of preparing the sausage.

Chestnut is a nut that has been used for a long time because of its excellent taste. Korea is the world's first country producing chestnuts with 120,000 tons of chestnut produced annually, of which about 50%, 60,000 tons, are used for food and some industrial purposes as chestnut kernels (starch), but for the remaining 50% Has been reported to be disposed of without special recycling (Lee Hyun-yong et al., 2009, Adsorption characteristics of heavy metals in aqueous solution of chestnut by-products, Korean Journal of Environmental Agriculture, 28 (1), 69-74).

In recent years, as the production of chestnuts increases, measures for consuming them have been taken at various angles. Research on canning, baking, storage, and lipids is being actively conducted. Especially, the skin of chestnuts, which was separated into a kind of industrial by-products removed during the manufacture of processed foods using chestnuts, has recently been widely used as a component of skin beauty packs in the private sector. The convergence effect and skin whitening effect are greatly recognized.

However, most of the research on chestnuts mainly consists of the characteristics of chestnut itself, the development of utilization, and research on chestnut starch. The research on waste by-products is focused on improving the utilization of chestnut shells with heavy metal adsorption. There is only limited research.

Yulpi produced during the manufacturing process of the chestnut is the skin of chestnut ( Castanea crenata Sieb ), which is a perennial herb of Buna , and is mostly discarded because it is not developed as a food material. Chestnut pulp removed and tannin compounds known as antioxidants are of sufficient value. Yulpi's main action is to inhibit the oxidation or denaturation of biological components by free reactive radicals or free radical peroxides generated inside the body from harmful environment, or free radical scavenging.

In chestnut processing, the amount of chestnut skin produced by hand is about 50%, and the amount of waste is insignificant given the fact that more than 30% of chestnut production is processed and exported. The study on the recycling of chestnut shells from chestnut breakdown showed that the moisture binding capacity of chestnut powder was 179.3%, and the water absorption time was faster and larger than standard sample due to mixed fiber. It is known that it can be used in confectionery and favorite foods (Jin, Jin-woong et al., 2006, Quality Characteristics of Thaks with Yulpi Powder, Korea Food Preservation Association, 13 (3), 329-336).

Recently, due to the improvement of the economic level, the composition of the Korean people's diet and the form of eating habits are diversifying. In particular, consumer interest in meat and meat products requires the development of a variety of meat products focusing on health in a form that prioritized nutritional value. Among them, low-salt products that improve the use of excessive salt, low-fat meat products considering the high calorie of meat products, and functional meat products containing functional materials such as dietary fiber are mainly. This reflects the nutritional value of meat products as well as the diverse needs of modern consumers who expect health and well-being. Therefore, there is a need for extensive research on processed meat products using various substitutes and functional materials while maintaining various tastes and products.

Emulsified sausage is one of the most widely consumed processed meat products. The raw meat is sliced and emulsified to fix fat particles and water in the protein network to form a stable matrix structure. Provides flavor. Depending on the characteristics of the product, it is possible to produce a wide variety of emulsified sausages depending on the addition ratio of various ingredients, including spices, casing, heating, smoking.

Meat sausages have developed sausages that use meat as consumers begin to seek health-oriented meat consumption and begin to dig raw ingredients that are low in fat and competitive in price. Chicken meat is a well-being raw meat with lower fat content and saturated fatty acid content than pork, and the need for chicken sausages added with pork instead of pork has emerged.

In addition, chicken breast meat generally has about 20% protein, about 2% fat, and low calorie content of 109 kcal / g (Yang, Young, 2006, Physicochemical Characteristics of Chicken Jerky with Added Pear, Pineapple and Kiwi Concentrate, The Korean Journal of Culinary Research, 12 (3), 237-250) Due to the low preference of consumers, the processing method has been tried in various ways, but there are not many practical processing methods. Chicken breast meat is white meat and contains less fat than wing and leg meat. Aged chicken meat improves its components, functional properties and texture when the slaughtered and connective tissue is removed during slaughter. About 10% of broiler broilers are used for the processing of nuggets. Others are used in the consumption of chicken and chicken chains and in other traditional cooking forms.

In developed countries, the consumption of chicken is increasing rapidly, which is due to the fact that chicken is rich in all the essential amino acids necessary for the human body, a good source of protein, and has a lower fat content and a higher proportion of unsaturated fatty acids than other livestock foods. The main fatty acids in chicken are palmitic acid, plamitoeic acid, stearic acid, oleic acid and linoleic acid. In chicken, in particular, long-chain fatty acid derivatives such as linoleic acid and linolenic acid are known as constituents of animal cell membrane tissues and can be converted to EPA and DHA in small amounts.

Patents for sausages using chicken meat include Korean Patent Registration No. 0370620, which is a method of manufacturing sausages using chicken meat. It is characteristic to use, and it is possible to eat easily regardless of the place while feeling the unique taste of chicken. In addition, the Republic of Korea Patent No. 0415765 processed chicken food containing mulberry leaf powder is registered, which is characterized in that it contains only 0.1-1.0% of mulberry leaf powder in the processed chicken food. However, the proposed method for producing poultry sausage does not utilize the unique taste and flavor of poultry and has the disadvantage of poor functionality.

Therefore, the present inventors have made efforts to make a product of chicken sausage with improved functionality while utilizing the unique taste and flavor of chicken, and as a result, confirming the availability of chestnut by-product Yulpi and adding it in the manufacture of chicken emulsified sausage successfully Completed.

After all, the main object of the present invention is a by-product of chestnut, which is a special product of our country, to provide a yukhwa emulsified sausage with improved physicochemical and sensory properties by the addition of yulpi powder containing various minerals and physiologically active substances such as dietary fiber It is.

In addition, an object of the present invention is to provide a method for producing a broiler emulsified sausage to which the yulpi powder is added.

In order to achieve the above object, the present invention provides a broiler emulsified sausage to which the chestnut by-product yulpi powder is added.

In the present invention, the yulpi powder is characterized in that added to 0.05 to 5% by weight based on the total weight, the chicken emulsified sausage is 45 to 49.95% by weight, 25% by weight of pork fat, 25% by weight of ice and yulpi It is characterized by consisting of 0.05 to 5% by weight of powder.

In addition, the present invention (1) the trimmed poultry and pork fat is ground and cut; (2) the ground meat is mixed by adding ice, subsidiary materials and yulpi powder in a silent cutter to prepare a sausage emulsion; (3) the emulsified mixed meat is filled into the casing using a filling machine; (4) the filled sausage semi-finished product is heated and dried in a smoker and then smoked and heated; (5) cooling the heated sausage; And (6) stored after vacuum packing; Provided is a method for preparing a chicken emulsified sausage containing yulpi powder, characterized in that the manufacturing process including.

According to the present invention as described above, the present invention improves the physicochemical and organoleptic properties of the production of chicken meat emulsified sausage in the production of the final product, including various minerals and dietary fiber contained in the skin This contributes to the promotion of national health and the desire of modern society to pursue a healthier life.

In addition, the use of yulpi and poultry can be expected to complement each other in order to promote various functionalities and added value. When yulpi is added to chicken emulsified sausages, water retention and emulsification are improved to provide products with excellent texture. There is.

In addition, the production of functional high-quality emulsified sausages using chestnut by-products, yulpi and low-priced chicken, can greatly affect added value and the food industry.

1 is a manufacturing process of the chicken emulsified sausage added yulpi powder.
2 is a graph showing a heating loss comparison of chicken emulsified sausage with yulpi powder.
Figure 3 is a comparative graph of the emulsion stability of chicken emulsified sausage added yulpi powder.

Hereinafter, the present invention will be described in detail.

The present invention provides a broiler emulsified sausage added with a chestnut by-product of yulpi powder.

In the present invention, the yulpi powder is preferably added at 0.05 to 5% by weight relative to the total weight, more preferably at 1 to 3% by weight, the chicken emulsified sausage is chicken 45 to 50 It is preferably composed of 25% by weight, 25% by weight of pig fat and 25% by weight of ice.

In addition, the present invention (1) the trimmed poultry and pork fat is ground and cut; (2) the ground meat is mixed by adding ice, subsidiary materials and yulpi powder in a silent cutter to prepare a sausage emulsion; (3) the emulsified mixed meat is filled into the casing using a filling machine; (4) the filled sausage semi-finished product is heated and dried in a smoker and then smoked and heated; (5) cooling the heated sausage; And (6) stored after vacuum packing; Provided is a method for preparing a chicken emulsified sausage containing yulpi powder.

In the above step (1), it is preferable to grind the chicken and pork fat into 8mm plates using a grinder.

Further, in the process (2), it is preferable to mix the poultry, pork fat, ice and yulpi powder in each of 45 to 50% by weight, 25% by weight of pork fat, 25% by weight of ice and 0.05 to 5% by weight of yul powder. .

In addition, in the process (2), the raw meat, salt and phosphate are mixed first, and then the remaining ingredients except for this are mixed, and when the raw meat and the raw material are completely mixed, ice and yul powder are added but 0.05 to 5% by weight based on the total weight of the sausage. It is preferable to add by.

In addition, the additives added in the step (2) is 1.6% by weight of salt, 0.2% by weight of phosphate, 1.0% by weight of soy protein, 0.45% by weight of sugar, 0.08% by weight of MSG (monosodium L-gultamate), onion It is preferable to add 0.07% by weight of the powder, 0.07% by weight of the garlic powder, but in addition to the yulpi powder and subsidiary materials, various spices, additives, etc., which are added to conventional sausage production, may be further added, but not limited thereto.

In addition, the casing used in the step (3) is preferably selected and filled in the casing required by various sausages, the size and shape of the casing is determined according to the type of sausage can be used both natural casing and artificial casing. And it can be determined according to the consumer's desire, but preferably collagen casing.

In addition, the sausage semi-finished product filled in the step (4) is heat-dried for 10-30 minutes in a smoker of 50 ~ 60 ℃ and then penetrated the smoke at 55 ~ 65 ℃ for 20 to 40 minutes smoke and phenols (phenols) It can give appetite by giving unique fume odor which is given in reaction of carbonyls and meat protein, and can improve sausage retention by bacteriostatic and antioxidant action by phenols, and after smoking, it is 75 ~ 80 ℃ It is preferable to heat the furnace for further 30 to 50 minutes so that the central temperature reaches 78 ° C.

In addition, in the above (5) process, it is preferable to lower the product temperature by cooling for 30 minutes below 10 ℃ after heat treatment.

In addition, the present invention provides a manufacturing method for the final production of the product by vacuum-packing the heated ground meat in a polyethylene / nylon or the like with a desiccant including a silica gel in addition to the above processes.

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 Emulsified Chicken Sausage

In the present invention, the chicken was purchased as domestic chicken breast meat after 24 hours after slaughter and pulverized into an 8mm plate using a grinder to be used as raw meat. Yulpi was dried, powdered and ground into chestnuts collected in Geochang, Gyeongnam, and then vacuum-packed and stored in a refrigerator.

The mixing ratio of the chicken emulsified sausage used in this experiment is shown in Table 1, and the preparation method is shown in FIG. Chicken emulsified sausages were prepared using the chicken and subsidiary materials prepared by the above method. The trimmed poultry and back fat are chopped using a grinder, a sausage emulsion is prepared using a silent cutter, and then filled into a collagen casing (diameter: 25 mm) using a sausage filler (D-73728, DICK, Germany). Sausage was prepared. The sausages were put in polyethylene / nylon packaging, vacuum-packed, and refrigerated (5 ° C.). The control of sausage did not add yulpi powder, and the treatments added yulpi powder 1% (T-1), 2% (T-2), 3% (T-3), 4% (T-4) respectively. ) Was added to prepare an emulsified sausage. Additives include salt 1.6%, phosphate 0.2%, soy protein 1.0%, sugar 0.45%, monosodium _L- glutamate (MSG) 0.08%, onion powder 0.07%, garlic powder 0.07 % Was added to the control and all treatments, respectively.

Preparation of Chicken Emulsified Sausage with Yul-Powder Powder Component

Compounding ratio (% in batch) Control Treatment Control T-1 T-2 T-3 T-4 Chicken breast meat 50 49 48 47 46 Pork back fat 25 25 25 25 25 ice 25 25 25 25 25 Yulpi Powder 0 One 2 3 4 Sum 100 100 100 100 100 Salt 1.6 1.6 1.6 1.6 1.6 phosphate 0.2 0.2 0.2 0.2 0.2 Soy Protein 1.0 1.0 1.0 1.0 1.0 Sugar 0.45 0.45 0.45 0.45 0.45 MSG ^{1 )} 0.08 0.08 0.08 0.08 0.08 Onion powder 0.07 0.07 0.07 0.07 0.07 Garlic powder 0.07 0.07 0.07 0.07 0.07

¹⁾ MSG: monosodium _L -glutamate.

  Control: No addition T1: Yulpi powder 1% added

  T2: Yulpi powder 2% added T3: Yulpi powder 3% added

T4: Yulpi powder 4% added

Experimental Example 1.Efficacy analysis of emulsified sausage

In the present invention, the efficacy as a functional food for the emulsified sausage was investigated as follows.

(1) general component analysis

According to the AOAC method (1995), the general ingredients of the sausage prepared in Example 1 were dried at 105 ° C. under atmospheric pressure, crude protein content was Kjeldahl method, crude fat content was Soxhlet method, and crude ash content was 550 ° C. Analysis by method, the results are shown in Table 2.

As a result, the moisture content of T1, T2, and T3 treatments was significantly higher than that of the control, and the protein content was not significantly different between the control and treatment. Fat content was significantly decreased with the addition of Yulpi powder, and ash content increased with the addition of Yulpi powder.

(2) Evaluation of Physicochemical Properties

The pH, color, heat loss, emulsion stability, and physical properties of the sausage prepared in Example 1 were investigated as follows.

The pH was measured by 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 5g of the sample and mixed with 20ml of distillation. As a result, as shown in Table 3, the treatment groups showed significantly lower values than the control group both before and after heating.

In addition, the color measurement is performed by using a chromatometer (Chroma meter, CR-210, Minolta, Japan) on the surface of the sample, CIE L ^* -value indicating lightness, CIE a ^* -value indicating redness, and yellow color. CIE b ^* -values indicating yellowness were measured three times each. The standard color used was a calibration plate with L ^* -value of 97.83, a ^* -value of -0.43, and b ^* -value of +1.98. As a result, as shown in Table 3, the brightness of the control group of sausage emulsion and sausage showed the highest value. The redness and yellowness of sausage emulsions were significantly higher than those of the control, which was higher as the amount of Yulpi powder increased. The redness of the sausages was higher in the treatments compared to the control.

In addition, the heating loss measurement was calculated by measuring the weight of the sausage emulsion before heating and by measuring the weight after heating it. As a result, as shown in FIG. 2, the control group had the highest heating loss, and showed a significantly lower loss as the amount of Yulpi powder increased.

In addition, the emulsion stability was placed in a specially designed centrifuge tube according to the method of Ensor et al. (1998) in two layers of wire mesh, filled with 30g of emulsion and closed the inlet of the centrifuge tube. This is heated for 30 minutes in a water bath until the internal temperature reaches 75 ℃, and left at room temperature for 30 minutes and then the amount of free liquid and the amount of free fat and water (ml) per gram is measured. The emulsion stability was evaluated by measuring. As a result, as shown in FIG. 3, T1 was not significantly different from the control in water separation, but was significantly lower in T2, T3, and T4. As the added value of Yulpi powder shows low value, it can be said that the emulsion stability is excellent.

In addition, the physical property test is analyzed and calculated using a texture analyser (TA-XT2 i , Stable Micro Systems, England) to determine the hardness, springiness, cohesiveness, gumminess, Chewiness and the like were measured.

In the properties of chicken sausage with yulp powder, the hardness value increased as yulp powder was added, but the elasticity decreased. The cohesiveness was significantly higher in the treatment added with 2% Yul-powder, and the gumminess was higher as the amount of Yulpi powder increased. However, chewability did not show a difference between the control and the treatment (see Table 4).

(3) evaluation of sensory characteristics

In order to evaluate the sensory performance of the sausage prepared in Example 1, nine pre-trained sensory test agents who had sensory test experience were composed, and the color, flavor, and year of the sample heat-treated for each treatment group. Tenderness, juiciness, and overall acceptability were scored on a scale of 10 out of 10, and their average values were compared. At this time, 10 points are the best in the scorecard, and 1 point is the poorest quality state.

In addition, the results of the experiments were tested for significance between the mean values by Duncan's multiple range test using the SAS (Statistics Analytical System, 1999, USA) program.

Table 5 below is a result of comparing the sensory characteristics of the sausage according to the present invention. Color, flavor and year showed no significant difference between the control and treatment, but the juiciness scored higher in T3 compared to the control. The overall acceptability of T1, T2 and T3 is considered to be a product with excellent physicochemical and organoleptic properties when Yulpi powder 1% -3% is added.

As described above, specific portions of the contents of the present invention have been described in detail, and for those skilled in the art, these specific techniques are merely preferred embodiments, and the scope of the present invention is not limited thereto. Will be obvious. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (10)

Chicken sausage, characterized in that consisting of 45 to 49.95% by weight, 25% by weight of pork fat, 25% by weight of ice and 0.05 to 5% by weight of yulpi (chestnut) powder.
delete delete (1) crushing and cutting the trimmed poultry and pork fat;
(2) Add salt, phosphate, soy protein, sugar, MSG (monosodium L-glutamate), onion powder, garlic powder to the ground meat of step (1) as ice, yul (chestnut) powder and subsidiary materials. Mixing in a cutter;
(3) filling the collagen casing with the mixture mixed by step (2) using a filler;
(4) The collagen casing filled with the mixture by step (3) was first smoked at 50 to 60 ° C. for 10 to 30 minutes, and then heated and dried for 10 to 30 minutes, and 20 to 55 to 65 ° C. Heat-treating for 2 to 40 minutes and then heating at 75 to 80 ° C. for 30 to 50 minutes to achieve a central temperature of 78 ° C .;
(5) cooling the collagen casing filled with the mixture heated in step (4) to 0 to 10 ° C; And
(6) vacuum-packing the collagen casing (collagen casing) is filled with the mixture cooled by the step (5); manufacturing method of chicken meat containing yulpi (chestnut) powder comprising.
The method of claim 4, wherein
In step (2), the poultry, pork fat, ice and yulpi (shelled) powder are respectively 45 to 49.95% by weight, 25% by weight of pork fat, 25% by weight of ice and 0.05 to 5% by weight of yulpi (chestnut) powder. A method of producing a broiled sausage comprising yolk (chestnut) powder, characterized in that it is mixed.
delete The method of claim 4, wherein
Subsidiary materials added in the step (2) is 1.6 parts by weight of salt, 0.2 parts by weight of phosphate, 1.0 parts by weight of soy protein, sugar, based on 100 parts by weight of the mixture of poultry, pork fat, ice, and chestnut powder 0.45 parts by weight, MSG (monosodium L-gultamate) 0.08 parts by weight, onion powder 0.07 parts by weight, garlic powder 0.07 parts by weight of the method for producing a chicken sausage with added yul (chestnut) powder characterized in that it is added.

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