KR101228620B1 - Restructured food containing food binding agents and methods for making it - Google Patents
Restructured food containing food binding agents and methods for making it Download PDFInfo
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- KR101228620B1 KR101228620B1 KR1020100089649A KR20100089649A KR101228620B1 KR 101228620 B1 KR101228620 B1 KR 101228620B1 KR 1020100089649 A KR1020100089649 A KR 1020100089649A KR 20100089649 A KR20100089649 A KR 20100089649A KR 101228620 B1 KR101228620 B1 KR 101228620B1
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- food
- binder
- present
- weight
- reconstituted
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- 239000011230 binding agent Substances 0.000 title claims abstract description 52
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- 229920000159 gelatin Polymers 0.000 description 1
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- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 1
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- 229940001941 soy protein Drugs 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/16—Taste affecting agent
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
본 발명은 식품 결착제를 포함하는 재구성 식품 및 식품 결착 방법에 관한 것으로, 본 발명에 따르는 식품 결착제를 포함하는 재구성 식품은 정형후 남은 식품재가 높은 결착력으로 결착되어 있으며 식품의 맛과 향이 더욱 향상된다.The present invention relates to a reconstituted food comprising a food binder and a food binding method, wherein the reconstituted food comprising a food binder according to the present invention is bound by a high binding force of the food materials remaining after shaping and further improves the taste and aroma of the food. do.
Description
본 발명은 식품 결착제에 의해 재구성된 재구성 식품 및 그의 제조 방법에 관한 것으로, 더욱 구체적으로는 정형 후에 남은 식품재, 특히 동물성 단백질을 재구성하는데 있어서 재구성 식품재의 결착성을 향상시킴과 동시에 그 맛과 향미를 더욱 개선시킨 재구성 식품 및 그의 제조 방법에 관한 것이다.
The present invention relates to a reconstituted food reconstituted by a food binder and a method for manufacturing the same, and more particularly, to improve the binding properties of the reconstituted food material in reconstitution of the food materials remaining after the shaping, in particular animal protein, and the taste and The present invention relates to a reconstituted food, which further improves flavor, and a method of manufacturing the same.
세계적으로 식품 산업이 발전하면서 관심을 끄는 분야중 하나는 식품재, 예컨대 육류나 어류 등의 동물성 단백질의 재이용이다. 즉, 식원료 채취시 또는 식품 제조가공시에 막대한 양의 식품재가 제품의 가공규격 또는 가공공정에 부합하지 않아 사용되지 않고 폐기되고 있으며, 사용되더라도 그 용도가 사료, 엑기스 추출원료, 분쇄육 및 연제품 등의 이용에 한정되었다.One of the areas of interest as the food industry develops around the world is the reuse of food materials, such as animal proteins such as meat and fish. That is, a large amount of food materials are discarded without being used because they do not conform to the processing standard or processing process of the product during food raw material processing or food manufacturing processing, and even if used, they are used for feed, extract raw materials, ground meat and lead. It was limited to the use of the product.
이와 같이 사용되지 않는 식품재는 외관이나 크기가 가공규격에 맞지 않아 상품가치가 저평가된 것이므로, 맛, 영양가 등의 질적인 면에서는 규격에 부합한 식품재와 차이가 없다.Since the food materials that are not used in this way are undervalued because their appearance and size do not meet the processing standards, there is no difference in quality, such as taste and nutritional value, from food materials that meet the specifications.
따라서, 이러한 식품재들을 모아 재구성하거나 맛과 영양을 갖추고 가공규격에 부합하는 식품 형태로 가공한다면 경제적 수익 뿐만 아니라 식품 폐기로 인해 발생하는 환경 오염 예방도 기대할 수 있다.Therefore, if these food materials are collected and reconstituted or processed into food forms that satisfy the taste and nutrition and the processing standards, not only economic profits but also prevention of environmental pollution caused by food waste can be expected.
이러한 측면에서, 형태나 크기가 불균일한 육류, 어개류 등의 식품재를 서로 결착, 접착, 성형하는 기술이나 그의 유효한 이용에 관한 결착제 조성물 등이 다양하게 제안되어 식품재 재이용 연구가 이루어지고 있고, 일부는 이미 실용화 단계에 있으나, 대부분 수입품이거나 국내 제품의 경우 품질이 만족스럽지 못하였다. In this respect, various techniques for binding, adhering, and molding food materials, such as meat and fish, which are irregular in shape or size, or a binder composition related to their effective use, have been proposed. However, some of them are already in the commercialization stage, but most of them are imported or domestic products are not satisfactory.
대한민국 등록특허 제10-0435851호 “어류분란 훈연 소시지의 제조방법”은 수산물 가공시에 부산물로 파생되는 분란, 미숙란 및 과숙란을 이용하여 새로운 형태의 수산 가공품인 어류분란 훈연소시지를 제조하는 공정에 대하여 기재하고 있고, 대한민국 특허출원 제10-2000-0078092호 ”돈육을 이용한 재구성육 가공식품 및 그 제조방법“은 돈육을 일정 크기로 절단하고, 상기 절단된 돈육에 트랜스글루타미나아제(Transglutaminase: 일본 Ajinomoto사 제품, ACTIVA-TG)를 첨가하여 효소반응을 일으켜 결착 및 성형하는 방법에 대하여 기재하고 있으며, 대한민국 특허출원 제10-2003-0076339호 ”돈육의 뒷다리부위를 이용한 재구성육의 제조방법“에는 비교적 저가인 돈육 뒷다리부위에 분리대두단백질을 첨가하여 결착력을 상승시키는 방법에 대하여 기재하고 있다.Republic of Korea Patent Registration No. 10-0435851 "Method for manufacturing fish egg smoked sausage" for the process of manufacturing fish egg smoked sausage, a new type of fish processed products using egg, immature and over-fertilized egg derived from by-products when processing seafood Korean Patent Application No. 10-2000-0078092 "Restructured meat processed foods using pork and its manufacturing method" is to cut the pork to a certain size, transglutaminase (Transglutaminase: Japan) Ajinomoto Co., Ltd., ACTIVA-TG) is added to produce an enzyme reaction to bind and mold. Korean Patent Application No. 10-2003-0076339 `` Method for preparing restructured meat using pork hind leg '' A method of increasing binding capacity by adding separated soy protein to a relatively inexpensive pork hind leg is described.
상기 방법을 비롯한 종래 기술에는 1) 점성을 갖는 식품첨가물 (콜라겐, 전분, 인산염, 검 물질의 다당류)을 사용하거나, 2) 접착, 접합 작업을 종료한 후에 가열처리를 필요로 하거나, 3) 외관상으로는 접착되어 있으나 제품의 가공, 조리 등의 공정시에 분리되거나, 4) 결착제로부터 독특한 맛, 냄새를 발생시키거나, 5) 사용량에 따라 식품 본래의 맛과 향미를 감소시키거나 이취(異臭)를 발생시키거나, 6) 결착 소요 시간이 길어 신선육 가공 처리시에 비위생 상태 또는 육변질을 초래하는 등의 문제점이 있었다.
Conventional techniques, including the above methods, include: 1) using viscous food additives (collagen, starch, phosphate, gum polysaccharides), 2) requiring heat treatment after finishing the bonding and bonding operations, or 3) appearance. Although it is adhered to, it is separated during the processing and cooking of the product, or 4) creates a unique taste and smell from the binder, or 5) reduces the original taste and flavor of the food depending on the amount of use. 6), or 6) a long time required for binding, resulting in unsanitary conditions or meat deterioration during fresh meat processing.
이에, 본 발명자들은 종래 식품 결착제의 문제점을 개선하여 결착 상태를 향상시키면서, 식품의 맛과 향미를 개선시킬 수 있는 식품 결착제를 예의 연구한 결과, 본 발명에 이르게 되었다.
Accordingly, the present inventors have led to the present invention as a result of earnestly studying a food binder that can improve the taste and flavor of food while improving the binder state by improving the problem of the conventional food binder.
본 발명에 따르면, 방향성 한약재를 포함하는 식품 결착제에 의해 결착된 재구성 식품을 제공한다.According to the present invention, there is provided a reconstituted food bound by a food binder containing an aromatic herbal medicine.
또한, 본 발명에 따르면, 방향성 한약재를 포함하는 식품 결착제에 의한 결착 방법을 제공한다.
In addition, according to the present invention, there is provided a binding method by a food binder containing an aromatic herbal medicine.
본 발명에 따르는 결착제를 포함하는 재구성 식품은 정형후 남은 커팅 식품재, 예컨대 육류, 어개류가 높은 결착력으로 결착되어 상품 가치가 높아지는 동시에 결착제에 함유된 한약재 등의 성분으로 인해 식품의 맛과 향이 더욱 향상된다.
The reconstituted food comprising the binder according to the present invention is a food after food, such as meat, fish and fish are bound with a high binding force, the product value is increased and at the same time the ingredients of the herbal medicine and the like contained in the binder and the taste of food The fragrance is further improved.
본 발명에 따르면, 육류, 어개류 등을 정형한 후에 남은 동물성 단백질을 혼합하고, 여기에 식품 결착제를 적용한 후, 원하는 형태의 틀, 케이싱을 사용하여 식품재를 정형하는 공정에 의해 결착되어 수득된 재구성 식품을 제공한다.According to the present invention, the remaining animal protein is mixed after shaping meat, fish and the like, and after applying a food binder thereto, it is bound and obtained by a process of shaping food materials using a mold and casing of a desired form. Provides reconstituted food.
본 발명에서 식품 결착제라고 함은 정형후 남은 식품재를 결착시키는데 사용되는 성분을 총칭한다. 예컨대, 본 발명의 효소형 식품 결착제라고 하면 효소, 유당, 인산염, 이산화규소, 소금, 후추, MSG 및 방향성 한약재로 이루어진 조성물을 의미하고, 본 발명의 비-효소형 식품 결착제라고 하면 산화칼슘, 유기산, 스타치, 소금, MSG, 덱스트린, 방향성 한약재, 방미성 한약재로 이루어진 조성물을 의미한다.In the present invention, the food binder refers to the ingredients used for binding the food ingredients remaining after shaping. For example, the enzymatic food binder of the present invention means a composition consisting of enzyme, lactose, phosphate, silicon dioxide, salt, pepper, MSG and aromatic herbal medicine, and the non-enzymatic food binder of the present invention refers to calcium oxide It means a composition consisting of organic acid, starch, salt, MSG, dextrin, aromatic herbal medicine, and anti-flavoring herbal medicine.
본 발명에 따르면, 식품 결착제는 방향성 한약재를 포함한다. According to the invention, the food binder comprises an aromatic herbal medicine.
본 발명에 따르면, 식품 결착제는 효소를 포함하거나 포함하지 않을 수 있다. 이하, 효소를 포함하는 본 발명에 따른 식품 결착제를 효소형 식품 결착제라고 지칭하고, 효소를 포함하지 않는 본 발명에 따른 식품 결착제를 비-효소형 식품 결착제라고 지칭한다.According to the present invention, the food binder may or may not include an enzyme. Hereinafter, the food binder according to the present invention containing an enzyme is referred to as an enzymatic food binder, and the food binder according to the present invention containing no enzyme is referred to as a non-enzymatic food binder.
본 발명의 효소형 식품 결착제에 의해 재구성된 식품은 효소, 동물성 단백질, 유당, 인산염, 이산화규소, 소금, 후주, MSG 및 방향성 한약재로 이루어진 것임을 특징으로 한다. 보다 구체적으로, 본 발명의 효소형 식품 결착제에 의해 재구성된 식품은 효소 1~4중량%, 동물성 단백질 40 내지 43중량%, 유당 31~41중량%, 인산염 5중량%, 이산화규소 1~10중량%, 소금 3중량%, 후추 3중량%, MSG 3중량% 및 방향성 한약재 1중량%로 이루어진다. The food reconstituted by the enzymatic food binder of the present invention is characterized by consisting of enzymes, animal proteins, lactose, phosphate, silicon dioxide, salt, pill, MSG and aromatic herbal medicine. More specifically, the food reconstituted by the enzymatic food binder of the present invention is 1 to 4% by weight of enzyme, 40 to 43% by weight of animal protein, 31 to 41% by weight of lactose, 5% by weight of phosphate, silicon dioxide 1 to 10 Consisting of 3% by weight, 3% by weight salt, 3% by weight pepper, 3% by weight MSG and 1% by weight herbal medicine.
본 발명의 비-효소형 식품 결착제에 의해 재구성된 식품은 산화칼슘, 동물성 단백질, 유기산, 스타치, 소금, MSG, 덱스트린, 방향성 한약재 및 방미성 한약재로 이루어진 것임을 특징으로 한다. 보다 구체적으로, 본 발명의 비-효소형 식품 결착제에 의해 재구성된 식품은 산화칼슘 10~15중량%, 동물성 단백질 30 내지 34중량%, 유기산 15~20중량%, 스타치 23~25중량%, 소금 1~7중량%, MSG 3중량%, 덱스트린 3중량%, 방향성 한약재 3중량% 및 방미성 한약재 1중량%로 이루어진다.The food reconstituted by the non-enzymatic food binder of the present invention is characterized in that it consists of calcium oxide, animal protein, organic acid, starch, salt, MSG, dextrin, aromatic herbal medicine and anti-fog herbal medicine. More specifically, the food reconstituted by the non-enzymatic food binder of the present invention 10 to 15% by weight calcium oxide, 30 to 34% by weight animal protein, 15 to 20% by weight organic acid, 23 to 25% by weight starch , 1 to 7% by weight of salt, 3% by weight of MSG, 3% by weight of dextrin, 3% by weight of aromatic herbal medicine and 1% by weight of medicinal herb.
본 발명에서 사용가능한 동물성 단백질 식품재로는 우육, 돈육, 계육, 어육, 우유카제인, 젤라틴, 전란(알부민)파우다, 난백, 난형 파우다 등을 들 수 있으나, 이에 한정되는 것은 아니다.Animal protein food materials that can be used in the present invention include, but are not limited to, beef, pork, poultry, fish, milk casein, gelatin, whole egg (albumin) powder, egg white, egg powder.
본 발명에서 효소는 단백질 분자간 가교중합반응을 촉진시키는 기능을 하는데, 사용가능한 효소로는 예컨대, 칼슘 의존성 트랜스-글루타미나아제와 비의존성 트랜스-글루타미나아제가 있으나, 기능과 경제성 면에서 미생물 배양물에서 추출하는 비의존성 트랜스-글루타미나아제가 최적 조건을 갖는다. 식품 결착제에서 사용되는 효소중 하나인 트랜스-글루타미나아제는 미생물에서 생산되며, 다음과 같이 글루타민과 라이신을 결착시킨다. In the present invention, the enzyme serves to promote cross-polymerization reaction between protein molecules, and usable enzymes include, for example, calcium-dependent trans-glutaminase and non-dependent trans-glutaminase. Independent trans-glutaminase extracts from water have optimal conditions. Trans-glutaminase, one of the enzymes used in food binders, is produced by microorganisms and binds glutamine and lysine as follows:
본 발명에서 사용가능한 유기산으로는 사과산, 호박산, 아스코르빈산, 구연산 등을 들 수 있으나, 이에 한정되는 것은 아니다.Organic acids usable in the present invention include, but are not limited to, malic acid, succinic acid, ascorbic acid, citric acid, and the like.
본 발명에서 사용가능한 전분으로는 소맥전분, 타피오카전분, 변성전분을 사용할 수 있으나, 이에 한정되는 것은 아니다.Starch usable in the present invention may be wheat starch, tapioca starch, modified starch, but is not limited thereto.
본 명세서에서 “방향성 한약재”라 함은 향기가 강하게 나는 한약재를 의미하는 것으로, 한의학에서는 스트레스로 인해 생기는 제반 질환에 사용되는 처방에 포함되는 경우가 많다. 본 발명에서 사용가능한 방향성 한약재로는 예컨대, 유향, 침향, 백단향, 목향, 곽향, 정향, 천궁 등을 들 수 있으나, 이에 한정되는 것은 아니다. As used herein, the term "aromatic herbal medicine" refers to a herbal medicine with a strong scent, and is often included in prescriptions for various diseases caused by stress in oriental medicine. Aromatic herbal medicines that can be used in the present invention include, for example, frankincense, aroma, sandalwood, neck, kwak, clove, cheongung and the like, but is not limited thereto.
본 발명에 따르면, 상기 방향성 한약재는 결착된 재구성 식품의 전체 중량을 기준으로 1~5 중량% 범위로 사용될 수 있다.According to the present invention, the aromatic herbal medicine may be used in the range of 1 to 5% by weight based on the total weight of the binder reconstituted food.
본 발명에 따른 식품 결착제는 방향성 한약재 이외에 방미성 한약재를 포함할 수 있다.The food binder according to the present invention may include an antiseptic herbal medicine in addition to the aromatic herbal medicine.
본 명세서에서 “방미성 한약재”라 함은 신맛, 쓴맛, 짠맛, 매운맛, 단맛의 5미중 한가지 혹은 둘 이상의 맛을 가지는 한약재를 의미하는 것으로, 본 발명에서 사용가능한 방미성 한약재로는 예컨대, 감초 등을 들 수 있으나, 이에 한정되는 것은 아니다.As used herein, the term "anti-flavored Chinese herbal medicine" refers to a herbal medicine having one or two or more tastes of sour, bitter, salty, spicy, sweet taste, and can be used in the present invention, for example, licorice, etc. It may include, but is not limited thereto.
본 발명에 따르면, 방미성 한약재는 결착된 재구성 식품의 전체 중량을 기준으로 1~5 중량% 범위로 사용될 수 있다.According to the present invention, the antiseptic Chinese herbal medicine may be used in the range of 1 to 5% by weight based on the total weight of the binder reconstituted food.
본 발명의 식품 결착제는 통상적인 식품 첨가제와 함께 사용될 수 있다. 통상적인 식품 첨가제로는 점성을 가지는 식품첨가물, 예컨대 콜라겐, 전분류, 단백가수분해물, 인산염, 검물질의 다당류 등을 들 수 있다.The food binder of the present invention can be used with conventional food additives. Typical food additives include viscous food additives such as collagen, starch, protein hydrolysates, phosphates, and polysaccharides of the test substance.
본 발명에 따른 식품 결착제는 분말 형태 또는 액상 형태일 수 있다. 분말 형태인 경우에는 결착 원료에 도포하여 사용하고, 액상 형태인 경우에는 식품재 혼합 믹싱시에 첨가하여 사용한다.The food binder according to the present invention may be in powder form or liquid form. In the case of powder form, it is applied to a binder raw material, and in the case of liquid form, it is added and used at the time of food material mixing and mixing.
본 발명의 결착제를 이용하여 식품을 결착하는 방법은 다음과 같다.The method of binding a food using the binder of the present invention is as follows.
믹싱탱크에 원료육을 투입하고, 결착제를 물에 용재한 후 원료육에 첨가한 다음 50 내지 150RPM, 바람직하게는 100 내지 150RPM으로 천천히 육의 형상을 최대한 살리면서 믹싱한다.The raw meat is added to the mixing tank, the binder is dissolved in water, and then the raw meat is added to the raw meat, followed by mixing at 50 to 150 RPM, preferably 100 to 150 RPM, while slowly maximizing the shape of the meat.
결착제가 원료육에 충분히 침투한 믹싱육을 일정한 형태의 트레이나 케이싱에 충진하여 원하는 모양의 육을 완성한다.Mixing meat in which the binder has sufficiently penetrated the raw meat is filled in a tray or a casing of a certain shape to complete the meat of a desired shape.
이때 주의할 점은 효소의 작용은 0 내지 60℃이나 신선소재의 축육이나 어패류의 가공처리이므로 0 내지 50℃, 바람직하게는 4 내지 15℃에서 행하여 하고, 그 반응시간은 짧게는 10분, 길게는 10시간, 바람직하게는 30분 내지 1시간이다.At this time, it should be noted that the action of enzyme is 0 to 60 ° C., but the processing of meat and fish and shellfish of fresh material is carried out at 0 to 50 ° C., preferably 4 to 15 ° C., and the reaction time is 10 minutes or shorter. Is 10 hours, preferably 30 minutes to 1 hour.
또한 결착제를 트레이에 5~10M/M정도로 깔고 원료육을 밑면과 윗면에 묻혀 적층하거나 케이싱 튜브에 충전하여 원하는 모양을 만들 수도 있다.
In addition, the binder may be laid on the tray at about 5-10 M / M, and the raw meat may be buried at the bottom and top to be laminated or filled in a casing tube to form a desired shape.
이하, 본 발명을 실시예에 의해 더욱 구체적으로 설명한다. 그러나, 본 발명을 이에 한정하는 것은 아니다.
Hereinafter, the present invention will be described in more detail with reference to Examples. However, the present invention is not limited thereto.
실시예 1 내지 5:Examples 1 to 5:
하기 표 1에 기재된 성분 및 성분비에 따르는 결착제를 포함한 재구성육을 실시예 1 내지 5로 하였다.The reconstituted meat containing the binder according to the component and component ratio of following Table 1 was set to Examples 1-5.
1) 하기 표 1에 기재된 원료 중 동물성 단백질로는 난백파우다를 사용하였다.1) Egg white powder was used as an animal protein in the raw materials shown in Table 1 below.
2) 방향성 한약재로는 정향을 사용하여 육 자체의 풍미를 안정화하였다. 이때 건조 한약재는 분말 원료와 혼합하기 위하여 그라인더(grinder)를 이용해 분말화 하였다. 2) The flavor of the meat itself was stabilized by using clove as an aromatic herbal medicine. At this time, the dried herbal medicine was powdered using a grinder (grinder) to mix with the powder raw material.
3) 효소로는 비 의존성 트랜스-글루타미나아제를 사용하였고, 유당, 인산염, 이산화규소, 소금, 후추, MSG를 첨가하였다.3) As the enzyme, non-dependent trans-glutaminase was used, and lactose, phosphate, silicon dioxide, salt, pepper, and MSG were added.
각기 제조된 분말 형태의 결착제를 조성물 중량의 2%로 사용하여 결착제 중량의 3배의 물에 용해하였다. 이어서, 믹싱 속도를 100 RPM으로 하고, 반응 온도를 15 ℃로 하며, 반응 시간을 1시간으로 하여 본 발명의 제조방법에 따라 동물성 단백질에 결착제를 적용시켰다. Each prepared binder in powder form was used at 2% of the weight of the composition and dissolved in three times the weight of the binder. Subsequently, a binder was applied to the animal protein according to the production method of the present invention, with a mixing speed of 100 RPM, a reaction temperature of 15 ° C., and a reaction time of 1 hour.
(%)content
(%)
규소Dioxide
silicon
상기와 같이 결착제에 의해 결착된 재구성 식품의 결착 모양을 육안으로 확인하고, 결착 정도를 결착기로 확인한 결과 표 2와 같이 양호한 식품재료가 생산되었다. As a result of confirming the binding appearance of the reconstituted food bound by the binder as described above, and confirming the degree of binding by the binder, good food materials were produced as shown in Table 2.
실시예 6 내지 10:Examples 6 to 10:
하기 표 2에 기재된 성분 및 성분비를 사용하는 것을 제외하고는 실시예 1과 동일한 방법으로 재구성 식품을 제조하여 실시예 6 내지 10으로 하였다. Except for using the ingredients and component ratios described in Table 2 to prepare a reconstituted food in the same manner as in Example 1 to give Examples 6 to 10.
1) 하기 표 3에 기재 원료 중 동물성 단백질로는 난백파우다를 사용하였다.1) Egg white powder was used as an animal protein in the raw material shown in Table 3 below.
2) 유기산으로는 구연산(Citric Acid)을 사용하였다.2) Citric acid was used as the organic acid.
3) 전분으로는 타피오카 전분을 사용하였다.3) Tapioca starch was used as the starch.
4) 방미성 한약재로는 감초를 사용하여 육의 고유의 풍미를 일정화 하였다. 4) Antibacterial Herbal medicine is used to reduce the flavor of meat.
(%)content
(%)
표 3에 따른 결착제에 의해 결착된 식품의 결착 모양을 육안으로 확인하고 결착 정도를 결착기로 확인한 결과, 표 4와 같이 양호한 것으로 밝혀졌다.As a result of visually confirming the binding shape of the food bound by the binder according to Table 3 and confirming the degree of binding with the binder, it was found to be good as shown in Table 4.
본 발명에 따르면, 종래의 식품 결착제의 문제점을 개선하고, 식품의 맛과 향미를 보다 개선시킬 수 있으며 수입산 결착제를 대체할 수 있는 식품 결착제를 제공함으로써 국내외 가공업체와 식품 관련 학교, 요식업소 및 가정 등에서 쉽게 식품 결착제를 구입할 수 있도록 한다.
According to the present invention, it is possible to improve the problems of the conventional food binders, to improve the taste and flavor of foods more and to replace the imported binders by providing food binders, domestic and foreign processors and food-related schools, food and beverage industry Make it easier to buy food binders in cattle and homes.
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| CN104544064A (en) * | 2014-12-25 | 2015-04-29 | 电白县南药药业有限公司 | Health food containing eaglewood leaves and having efficacy of reducing blood sugar and blood fat |
| KR20230159653A (en) | 2022-05-10 | 2023-11-21 | 주식회사 디보션푸드 | Binder composition for Plant based meat and food using vegetable material and manufacturing method thereof |
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| KR100401453B1 (en) * | 2001-08-28 | 2003-10-10 | 보리식품영농조합법인 | Composition of edible adhesive |
| JP2006246716A (en) * | 2005-03-08 | 2006-09-21 | Ajinomoto Co Inc | Method for producing adherently formed food using food adhesive |
| KR20100018501A (en) * | 2007-04-05 | 2010-02-17 | 솔레 엘엘씨 | Meat compositions comprising colored structured protein products |
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| KR100401453B1 (en) * | 2001-08-28 | 2003-10-10 | 보리식품영농조합법인 | Composition of edible adhesive |
| JP2006246716A (en) * | 2005-03-08 | 2006-09-21 | Ajinomoto Co Inc | Method for producing adherently formed food using food adhesive |
| KR20100018501A (en) * | 2007-04-05 | 2010-02-17 | 솔레 엘엘씨 | Meat compositions comprising colored structured protein products |
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| KR20200118619A (en) * | 2019-04-08 | 2020-10-16 | 주식회사 펫클럽 | Jerky for pet and the method of manufacturing the jerky |
| KR102252390B1 (en) * | 2019-04-08 | 2021-05-14 | 주식회사 펫클럽 | Jerky for pet and the method of manufacturing the jerky |
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