KR101229379B1 - Process for the Preparation of Meat Products with Fixed Red Color and Having Flavors with no Use of Synthetic Sodium Nitrite - Google Patents
Process for the Preparation of Meat Products with Fixed Red Color and Having Flavors with no Use of Synthetic Sodium Nitrite Download PDFInfo
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- KR101229379B1 KR101229379B1 KR1020100024528A KR20100024528A KR101229379B1 KR 101229379 B1 KR101229379 B1 KR 101229379B1 KR 1020100024528 A KR1020100024528 A KR 1020100024528A KR 20100024528 A KR20100024528 A KR 20100024528A KR 101229379 B1 KR101229379 B1 KR 101229379B1
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- Prior art keywords
- meat
- present
- meat product
- canham
- vegetable powder
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Images
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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
- A23L13/46—Addition of, or fermentation with fungi, e.g. yeasts; Enrichment with dried biomass other than starter cultures
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
-
- 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
Abstract
본 발명은 합성 아질산나트륨을 첨가하지 않고 육색고정 및 풍미를 갖는 육제품 제조 방법 및 이의 방법에 의하여 제조된 육제품에 관한 것이다. 본 발명은 채소분말과 질산염 환원균을 이용하여 육제품(특히, 캔햄)을 제조할 때 합성 아질산염을 첨가하지 않고도 합성 아질산염이 갖는 육색고정 효과와 독특한 풍미를 갖게 되는 효과를 나타낸다. 또한, 본 발명은 자연유래의 원료를 활용함으로써 합성 첨가물에 대한 부정적인 생각과 웰빙에 대한 소비자들의 요구(Needs)를 만족시킬 수 있어 향후 캔햄 시장의 확대 및 국민 건강에 기여하는 효과가 크다는 장점이 있다.The present invention relates to a meat product manufacturing method having a meat color fixation and flavor without adding synthetic sodium nitrite, and a meat product produced by the method. The present invention exhibits the effect of having a color fixing effect and a unique flavor of synthetic nitrite without adding synthetic nitrite when preparing a meat product (particularly canham) using vegetable powder and nitrate reducing bacteria. In addition, the present invention can satisfy the negative demands on synthetic additives and the needs of consumers (Needs) by using natural-derived raw materials, which has the advantage of contributing to the expansion of the Canham market and national health in the future. .
Description
본 발명은 합성 아질산나트륨을 첨가하지 않고 육색고정 및 풍미를 갖는 육제품 제조 방법에 관한 것이다.
The present invention relates to a meat product manufacturing method having meat color fixation and flavor without adding synthetic sodium nitrite.
일반적으로 육가공분야의 육제품 생산공정에서 햄, 소시지 등의 제조에 있어서 육색을 고정하여 육제품 고유의 선홍색을 띄게 하며, 미생물의 성장을 억제하여 저장성을 증진시키고, 고유의 풍미를 갖게 하기 위한 목적으로 합성 아질산염을 첨가한다. 즉 합성 아질산염이 육색소인 마이오글로빌(myoglobin) 및 헤모글로빈(hemoglobin)과 작용함으로써, 니트로조마이로글로빈(nitrosomyoglobin)과 니트로조헤모글로빈(nitrosohemoglobin)을 생성하여 육색고정 효과, 제품 풍미 향상 및 병원성 미생물 성장을 억제하게 된다.In general, in the production process of meat products in the meat processing field, the purpose of fixing meat color in the production of ham, sausage, etc., to make it unique reddish red color, inhibiting the growth of microorganisms, improving shelf life, and having a unique flavor Synthetic nitrite is added. In other words, synthetic nitrites work with hemoglobin myoglobin and hemoglobin, producing nitrosomyoglobin and nitrozohemoglobin, which enhances meat color fixation, improves product flavor and pathogenic microbial growth. Will be suppressed.
합성 아질산염은 이러한 장점을 가지고 있으나, 발암물질(nitrosoamine)을 형성하거나, 소아나 태아에게서 청색증(methemoglobin)증을 유발할 수 있는 것으로 알려져 있어 그 사용량이 규제되고 있다. 우리나라와 일본은 최종제품에 합성 아질산염의 잔류량을 70 ppm 이하로 규제하고 있으며, 영국, 독일 등 대부분의 나라들도 합성 아질산염의 잔류량을 10-200 ppm으로 규제하고 있다.Synthetic nitrites have these advantages, but they are known to be able to form nitrosoamines or to induce methemoglobinosis in children and fetuses. Korea and Japan regulate the residual amount of synthetic nitrite to less than 70 ppm in the final product, and most countries such as the UK and Germany also regulate the residual amount of synthetic nitrite to 10-200 ppm.
또한 소비자들은 합성 아질산염이 첨가되지 않는 제품을 원하고 있으나 제품의 색택이나 풍미가 합성 아질산염을 첨가한 제품에 비하여 관능적으로 크게 떨어지는 문제점을 가지고 있어 식품의 기본 속성인 맛이 가장 큰 허들이 되고 있다. 따라서, 육가공 업계에서는 이러한 합성 아질산염을 소거시키거나 대체하기 위한 연구들이 꾸준히 진행되고 있다. In addition, consumers want a product that does not contain synthetic nitrite, but the color taste and flavor of the product have a problem that is significantly lower than the product containing the synthetic nitrite, so that the taste, which is the basic property of food, is the biggest hurdle. Accordingly, research in the meat processing industry to squeeze or replace these synthetic nitrites is steadily in progress.
합성 아질산염을 첨가하지 않고 기존의 육제품과 동일한 관능적인 특성 및 안전성을 확보하는 육제품 기술로, 대한민국 공개특허공보 제10-2006-17659호에 육색고정에 필요한 물질인 아질산염을 첨가하지 않고 육색고정 반응을 위한 원 물질인 일산화질소를 직접 이용하여 아질산염의 육색고정 작용과 같은 효과를 낼 수 있는 방법에 관하여 기재되어 있다. 그러나 상기 방법은 일산화 질소 발생장치를 이용하여 일산화질소를 발생시켜 육색소인 미오글로빈과 결합시켜 육색을 고정하는 방법을 사용하기는 하나, 이는 합성 아질산염을 원료로 사용하는 것이다. 또한 대한민국 공개특허공보 제10-2001-88698호에는 식품의 제조시 아질산염 및 질산염을 대체하기 위한 키토산의 이용방법에 관하여 기재되어 있다. 이는 키틴을 탈아세틸화하여 얻은 키토산 및 이의 유도체를 이용하여 아질산염의 기능 중 색에 대한 부분만을 일부 대체하는 기술에 관하여 기재되어 있다. 그리고, 대한민국 공개특허공보 제10-2009-0032547호에는 채소류 추출물 발효액의 제조방법과 이에 의해 제조된 채소류 추출물 발효액에 관하여 기재되어 있다. 그러나 상기 방법들은 채소류 추출물과 질산염환원균을 외부탱크에서 별도로 발효시켜 아질산염을 생성시킨 뒤에 배합육에 투입하여 실제적으로는 합성 아질산염을 투입하는 것과 별반 다르지 않다.
It is a meat product technology that secures the same sensory characteristics and safety as conventional meat products without adding synthetic nitrites, and it is fixed in meat without adding nitrite, which is a substance necessary for fixing color in Korea Patent Publication No. 10-2006-17659. A method for directly producing nitrogen monoxide, which is a raw material for the reaction, can be used to produce an effect such as the color fixation of nitrite. However, the method uses a method of generating nitrogen monoxide using a nitrogen monoxide generator and combining it with myoglobin, which is a hex dye, to fix the meat color, which uses synthetic nitrite as a raw material. In addition, the Republic of Korea Patent Publication No. 10-2001-88698 discloses a method of using chitosan to replace nitrite and nitrate in the manufacture of food. This has been described with respect to the technique of partially replacing only part of the function of nitrite with color using chitosan and its derivatives obtained by deacetylation of chitin. In addition, Korean Patent Publication No. 10-2009-0032547 discloses a method for preparing a vegetable extract fermentation broth and a vegetable extract fermentation broth prepared thereby. However, the above methods are not different from the fact that the vegetable extract and the nitrate reducing bacteria are fermented separately in an external tank to produce nitrite, and then put into the compounded meat to actually add synthetic nitrite.
따라서, 육제품에 합성 아질산염을 첨가하지 않고도 동일한 육색고정 및 풍미 효과를 가진 육제품 제조기술을 연구 개발하는 것이 절실히 요구되고 있다.
Therefore, there is an urgent need for research and development of a meat product manufacturing technology having the same meat color fixing and flavoring effect without adding synthetic nitrite to the meat product.
본 발명자들은 합성 아질산염을 첨가하지 않고도 동일한 육색(red color)고정 효과와 풍미를 나타낼 수 있는 육제품(특히, 캔햄)을 제조할 수 있는 방법을 발굴하고자 예의 연구 노력하였다. 그 결과, 육제품의 원료인 원료육(meat)에 질산염을 포함하고 있는 채소 분말 및 질산염환원균를 혼합하여 배합육을 제조한 후, 제조된 배합육을 염지숙성과 예비 가열 공정을 통하여 합성 아질산염을 첨가한 육제품과 비교하여 동일한 육색과 풍미를 가진 육제품을 제조할 수 있음을 규명함으로써, 본 발명을 완성하였다.The present inventors have made diligent research efforts to find a method for producing a meat product (especially canham) that can exhibit the same red color fixing effect and flavor without adding synthetic nitrite. As a result, the mixed meat was prepared by mixing vegetable powder and nitrate reducing bacteria containing nitrate with the raw meat (meat), which is a raw material of the meat product, and then adding the synthetic nitrite to the prepared mixed meat through salting and preheating. The present invention has been completed by elucidating that a meat product having the same meat color and flavor can be prepared as compared to the meat product.
따라서, 본 발명의 목적은 신규한 육제품 제조방법을 제공하는 데 있다.Accordingly, it is an object of the present invention to provide a novel meat product manufacturing method.
본 발명의 다른 목적은 신규한 육제품 제조방법에 의하여 제조된 육제품을 제공하는 데 있다.
Another object of the present invention to provide a meat product manufactured by a novel meat product manufacturing method.
본 발명의 다른 목적 및 이점은 하기의 발명의 상세한 설명, 청구범위 및 도면에 의해 보다 명확하게 된다.
Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.
본 발명은 다음 단계를 포함하는 육제품의 제조방법을 제공한다:The present invention provides a method for producing a meat product comprising the following steps:
(a) 원료육, 질산염을 포함하고 있는 채소 분말, 질산염환원균, 정제수 및 부재료를 혼합하여 배합육을 제조하는 단계;(a) mixing the raw meat, vegetable powder containing nitrate, nitrate reducing bacteria, purified water and subsidiary materials to prepare a blended meat;
(b) 상기 단계 (a)에서의 배합육을 염지숙성시키는 단계;(b) salt maturation of the blended meat in step (a);
(c) 상기 단계 (b)에서의 염지숙성된 배합육을 충전한 후 예비 가열(pre-heating)시키는 단계; 및 (c) pre-heating after filling the salt matured meat in step (b); And
(d) 상기 단계 (c)에서의 예비 가열처리된 배합육을 고압 멸균한 후 포장하는 단계.
(d) packing the preheated compounded meat in step (c) after autoclaving.
본 발명자들은 합성 아질산염을 첨가하지 않고도 동일한 육색(red color)고정 효과와 풍미를 나타낼 수 있는 육제품(특히, 캔햄)을 제조할 수 있는 방법을 발굴하고자 예의 연구 노력하였다. 이에 본 발명자들은 육제품의 원료인 원료육에 질산염을 포함하고 있는 채소 분말 및 질산염환원균를 혼합하여 배합육을 제조한 후, 제조된 배합육을 염지숙성과 예비 가열 공정을 통하여 합성 아질산염을 첨가하지 않고도 육제품의 고유의 색과 풍미를 가지는 육제품을 제조할 수 있었다. The present inventors have made diligent research efforts to find a method for producing a meat product (especially canham) that can exhibit the same red color fixing effect and flavor without adding synthetic nitrite. Accordingly, the present inventors prepared a blended meat by mixing a vegetable powder containing nitrate and a nitrate reducing bacterium in the raw meat which is a raw material of the meat product, and then, without adding synthetic nitrite through the salt maturation and preheating process, the prepared blended meat Meat products with the inherent color and flavor of the product could be produced.
본 발명은 육제품 제조시 종래 기술 분야에서 육색 고정, 풍미, 미생물 억제 및 식중독균의 발육억제를 위하여 사용되는 합성 아질산염(예컨대, 아질산나트륨)을 첨가하지 않고 천연 발효(예컨대, 염지숙성 및 예비 가열)를 통하여 육제품의 고유의 색과 풍미를 가지는 육제품의 제조 방법에 관한 것이다.
The present invention provides natural fermentation (eg salt maturation and preheating) without the addition of synthetic nitrites (eg, sodium nitrite), which are used in the prior art for meat color fixation, flavor, microbial inhibition and growth inhibition of food poisoning bacteria. It relates to a method of manufacturing a meat product having a unique color and flavor of the meat product through.
본 발명의 제조방법을 각각의 단계별로 상세하게 설명하면 다음과 같다.Referring to the manufacturing method of the present invention in detail for each step as follows.
본 발명의 상기 단계 (a)에서 사용되는 채소는 자연계에 존재하고 질산염을 포함하고 있는 모든 채소를 의미하며, 이를 분말 제형화하여 본 발명에서 이용된다.Vegetables used in the step (a) of the present invention means all vegetables that are present in nature and contain nitrate, which is used in the present invention by powder formulation.
본 발명의 바람직한 구현예에 따르면, 본 발명의 단계 (a)에서 이용될 수 있는 채소 분말은 셀러리, 배추, 양배추, 파스닙(Parsnip), 사탕무우, 오이, 가지, 버섯, 상추, 스쿼쉬(squash), 주키니(zucchini), 당근, 아티초크(artichoke), 그린빈(green beans), 리마빈(lima beans), 브로콜리, 콜리플라워, 콜라드 그린(collard greens), 옥수수, 머스타드, 오크라(okra), 양파, 완두콩, 블랙 아이드 피(black eyed peas), 감자, 순무우(turnips) 및 무우로부터 구성된 군으로부터 하나 이상 선택된 채소 분말이다.According to a preferred embodiment of the present invention, the vegetable powder which can be used in step (a) of the present invention is celery, Chinese cabbage, cabbage, Parsnip, beet, cucumber, eggplant, mushroom, lettuce, squash ( squash, zucchini, carrots, artichoke, green beans, lima beans, broccoli, cauliflower, collard greens, corn, mustard, okra And at least one vegetable powder selected from the group consisting of onions, peas, black eyed peas, potatoes, turnips and radishes.
보다 바람직하게는, 상기 채소 분말은 셀러리, 배추, 양배추, 파스닙, 사탕무, 오이, 가지, 버섯, 상추, 스쿼쉬, 주키니, 당근, 아티초크, 그린빈, 리마빈, 브로콜리, 콜리플라워, 콜라드 그린, 옥수수, 머스타드, 오크라, 양파, 중국 완두콩, 블랙 아이즈 피 및 완두콩으로부터 구성된 군으로부터 하나 이상 선택된 채소 분말이며, 보다 더 바람직하게는 셀러리, 배추, 양배추, 파스닙, 사탕무, 오이, 가지, 버섯, 상추, 스쿼쉬, 주키니 및 당근으로부터 구성된 군으로부터 하나 이상 선택된 채소 분말이다.More preferably, the vegetable powder is celery, Chinese cabbage, cabbage, parsnip, sugar beet, cucumber, eggplant, mushroom, lettuce, squash, zucchini, carrot, artichoke, green bean, lima bean, broccoli, cauliflower, collard Vegetable powder selected from the group consisting of green, corn, mustard, okra, onions, Chinese peas, black eyes and peas, even more preferably celery, cabbage, cabbage, parsnip, sugar beet, cucumber, eggplant, mushroom At least one vegetable powder selected from the group consisting of lettuce, squash, zucchini and carrot.
본 발명에서 용어 “질산염환원균(nitrate reducing bacteria)”은 질산염을 아질산염으로 환원시킬 수 있는 자연계에 존재하는 균을 의미한다.In the present invention, the term "nitrate reducing bacteria" refers to a bacterium present in nature capable of reducing nitrate to nitrite.
본 발명에서 단계 (a)에서 이용될 수 있는 질산염환원균은 질산염을 아질산염으로 환원시킬 수 있는 균이라면 모두 이용이 가능하며, 바람직하게는 스타필로코쿠스 속(staphylococcus genus), 마이크로코쿠스 속(micrococcus genus), 락토바실러스 속(lactobacillus genus), 할로모나스 속(halomonas genus), 파라코쿠스 속(Paracoccus genus), 엔테로코쿠스 속(Enterococcus genus), 락토코쿠스 속(Lactococcus genus), 스트렙토코쿠스 속(Streptococcus genus), 페디오코쿠스 속(Pediococcus genus), 류코노스톡 속(Leuconostoc genus)로부터 구성된 군으로부터 선택된 하나 이상의 균을 포함하며, 보다 바람직하게는, 스타필로코쿠스 속 균이며, 가장 바람직하게는 스타필로코쿠스 카노수스 및 스타필로코쿠스 자일로수스이다.Nitrate-reducing bacteria that can be used in step (a) in the present invention can be both used if the bacteria capable of reducing nitrate to nitrite, and preferably, Staphylococcus genus kusu (s taphylococcus genus), microcode kusu in (micrococcus genus), Lactobacillus genus (lactobacillus genus), halo Pseudomonas genus (halomonas genus), para nose kusu in (Paracoccus genus), Enterobacter nose kusu genus (Enterococcus genus), Lactobacillus nose kusu in (Lactococcus genus), Streptococcus kusu in (Streptococcus genus), Phedi OKO kusu in (Pediococcus genus), flow Kono and stock in containing one or more bacteria selected from the group consisting from (Leuconostoc genus), more preferably, Staphylococcus spp., the Preferred are Staphylococcus canosus and Staphylococcus xylosus .
본 발명은 육제품(특히, 캠햄) 제조시 첨가되는 합성 아질산염(예컨대, 아질산나트륨)을 첨가하지 아니하고, 천연 질산염을 포함하고 있는 채소 분말과 질산염환원균을 원료육과 동시에 혼합 및 발효 공정을 통하여 아질산염(아질산이온)을 생성시킴으로써, 합성 아질산염 첨가 없이 육제품의 육색 및 풍미를 균일하고 매우 효과적으로 유지할 수 있다.The present invention does not add synthetic nitrite (e.g., sodium nitrite), which is added in the manufacture of meat products (especially camham), nitrite through the mixing and fermentation process of vegetable powder and nitrate reducing bacteria containing natural nitrate simultaneously with the raw meat By producing (nitrite ion), the meat color and flavor of the meat product can be maintained uniformly and very effectively without the addition of synthetic nitrite.
본 발명에서 단계 (a)에서의 배합육은 당업계 분야의 당업자에 의하여 제조될 수 있는 다양한 제조 방법의 범위 안에서 제조가 가능하다.In the present invention, the compounded meat in step (a) may be prepared within the range of various manufacturing methods that can be prepared by those skilled in the art.
본 발명의 바람직한 구현예에 따르면, 본 발명에서 단계 (a)에서의 배합육은 68.9-93.9987 중량% 원료육, 0.001-3 중량% 채소 분말, 0.0003-0.1 중량% 질산염환원균, 5-18 중량% 정제수 및 1-10 중량% 부재료를 혼합하여 제조되며, 보다 바람직하게는 77-89.987 중량% 원료육, 0.01-1 중량% 채소 분말 및 0.003-0.05 중량% 질산염환원균, 7-13.5중량% 정제수 및 3-8중량% 부재료를 혼합하여 제조되고, 가장 바람직하게는 83.47-87.895 중량% 원료육, 0.1-0.5 중량% 채소 분말 및 0.005-0.03 중량% 질산염환원균, 8-10중량% 정제수 및 4-6중량% 부재료를 혼합하여 제조된다.According to a preferred embodiment of the present invention, in the present invention, the compounded meat in step (a) is 68.9-93.9987 wt% raw meat, 0.001-3 wt% vegetable powder, 0.0003-0.1 wt% nitrate reducing bacteria, 5-18 wt% It is prepared by mixing purified water and 1-10% by weight of submaterial, more preferably 77-89.987% by weight raw meat, 0.01-1% by weight vegetable powder and 0.003-0.05% by weight nitrate reduction bacteria, 7-13.5% by weight purified water and 3 Prepared by mixing -8 wt% submaterial, most preferably 83.47-87.895 wt% raw meat, 0.1-0.5 wt% vegetable powder and 0.005-0.03 wt% nitrate reducing bacteria, 8-10 wt% purified water and 4-6 wt% It is prepared by mixing% subsidiary materials.
또한, 본 발명에서 단계 (a)에서의 배합육은 육제품의 품질 효과 개선(예컨대, 풍미 증대, 질산염환원균 발효 향상, 방부 효과 또는 식중독균 억제)을 위하여 기타 재료를 추가적으로 첨가하여 제조할 수 있다.In addition, in the present invention, the compounded meat in step (a) may be prepared by additionally adding other materials for improving the quality effect of the meat product (for example, increasing flavor, improving nitrate reduction fermentation, antiseptic effect, or suppressing food poisoning bacteria). .
본 발명의 명세서 용어 “친수성 콜로이드”는 물에 분산되어 안정한 교질 물질을 만드는 물질로서, 자연식품 또는 가공식품의 안정성을 개선시켜 주는 물질을 의미한다. 본 발명에서 이용되는 친수성 콜로이드로는 한천(agar), 알긴산염(alginates), 퍼셀라란(furcellaran), 카라기난(carrageenan), 펙틴(pectins), 곡류 고무질(cereal grums), 전분(starch), 아라비아 검(gum arabic), 카라야 검(gum karaya), 트라가칸스 검(gum tragacanth), 구아 검(gum guar), 로커스트콩 검(locust bean gum), 사리이엄 검(psyllium seed gum), 젤라틴(gelatin), 키틴(chitin), 잔탄 검(xanthan gum) 또는 젤란 검(gellan gum)이 있으나, 이에 제한되지 않는다. 바람직하게는, 본 발명에서 이용하는 친수성 콜로이드는 카라기난이다.As used herein, the term “hydrophilic colloid” refers to a substance which is dispersed in water to make a stable colloid, and improves the stability of natural foods or processed foods. Hydrophilic colloids used in the present invention include agar, alginates, furcellaran, carrageenan, pectins, cereal grums, starch, Arabia Gum arabic, gum karaya, gum tragacanth, gum guar, locust bean gum, psyllium seed gum, gelatin ( gelatin, chitin, xanthan gum or gellan gum, but is not limited thereto. Preferably, the hydrophilic colloid used in the present invention is carrageenan.
본 발명의 바람직한 구현예에 따르면, 본 발명에서 부재료는 비타민 C, 소금(NaCl), 카라기난과 같은 친수성콜로이드, 난백분말과 같은 단백류, 설탕, 인산염(Phosphate) 및 향신료로 구성된 군으로부터 선택되는 최소 1종의 부재료를 포함하며, 보다 바람직하게는 비타민 C 및 소금을 필수 성분으로 포함하고, 친수성콜로이드, 단백류, 설탕, 인산염 및 향신료로 구성된 군으로부터 선택되는 최소 1종의 부재료를 추가적으로 포함하며, 가장 바람직하게는, 비타민 C, 소금, 친수성콜로이드, 단백류, 설탕, 인산염 및 향신료 모두를 포함한다.According to a preferred embodiment of the present invention, the subsidiary material in the present invention is a minimum selected from the group consisting of vitamin C, salt (NaCl), hydrophilic colloids such as carrageenan, proteins such as egg white powder, sugar, phosphate and spices It includes one submaterial, more preferably vitamin C and salt as essential ingredients, and further comprises at least one submaterial selected from the group consisting of hydrophilic colloids, proteins, sugars, phosphates and spices, Most preferably, they include all of vitamin C, salts, hydrophilic colloids, proteins, sugars, phosphates and spices.
상기 부재료의 성분으로서 이용하는 단백류는 당업계에서 통상적으로 이용되는 어떠한 단백질도 이용 가능하며, 바람직하게는 난백분말과 같은 단백류가 이용된다.The protein used as a component of the submaterial may be any protein commonly used in the art, and preferably proteins such as egg white powder are used.
용어 “염지숙성”은 통상적으로 원료육의 저장을 목적으로 실시하는 숙성 단계를 의미한다. 본 발명에서의 염지숙성은 저장을 위한 숙성의 의미뿐 만 아니라 채소 분말 및 질산염환원균과의 발효(제1차 발효)를 통하여 원료육의 색소를 고정시켜 염지된 원료육의 특유색(육색)을 나타나게 할 뿐 만 아니라 원료육 고유의 풍미를 균일하게 형성시키는 공정 단계를 의미한다.The term "salt maturation" refers to a maturation stage that is typically carried out for the storage of raw meat. Salt maturation in the present invention not only means the aging for storage but also to fix the pigment of the raw meat through the fermentation (primary fermentation) with vegetable powder and nitrate reducing bacteria to give a distinctive color (color color) of the salted raw meat In addition, it refers to a process step of uniformly forming the flavor unique to the raw meat.
본 발명의 바람직한 구현예에 따르면, 본 발명에서의 단계 (b)에서의 염지숙성은 2-40℃의 온도에서 5-120시간 동안 실시되며, 보다 바람직하게는 2-30℃의 온도에서 7-96시간, 보다 더 바람직하게는 2-20℃의 온도에서 10-80시간, 가장 바람직하게는 2-10℃의 온도에서 12-72시간 동안 실시된다.According to a preferred embodiment of the invention, the salt maturation in step (b) in the present invention is carried out for 5-120 hours at a temperature of 2-40 ℃, more preferably 7-96 at a temperature of 2-30 ℃ Time, even more preferably at a temperature of 2-20 ° C. for 10-80 hours, most preferably at a temperature of 2-10 ° C. for 12-72 hours.
본 발명에서의 용어 “충전”은 식용이 가능한 케이싱(예컨대, 동물의 창자, 콜라겐 또는 젤라틴), 플라스틱 비닐(필름) 또는 캔(can)등에 배합육을 삽입(injection) 또는 진공으로 밀봉하는 공정을 의미한다.The term "filling" in the present invention refers to the process of injecting or vacuum-sealing compounded meat into an edible casing (e.g., animal intestine, collagen or gelatin), plastic vinyl (film) or can. it means.
본 발명에서의 용어 “예비 가열(pre-heating)”은 육제품 염지숙성된 배합육에 포함된 채소 분말 및 질산염환원균을 더욱 효과적으로 발효시키기 위한 제조공정 단계(제2차 발효)를 의미한다. The term "pre-heating" in the present invention refers to a manufacturing process step (secondary fermentation) for more effectively fermenting vegetable powder and nitrate reducing bacteria contained in the meat products matured with meat products.
본 발명에서의 예비 가열은 육제품(특히, 캔햄)을 제조하는데 있어서, 본 발명에서의 염지숙성 후의 배합육에 잔존하는 채소 분말과 질산염환원균과의 추가적인 발효 공정을 통하여 전체적인(예컨대, 상하좌우 및 육제품 내부) 육제품 내에서 균일한 육색과 풍미를 유지할 수 있도록 하기 위한 매우 중요한 제조 공정이다.Preheating in the present invention is to produce a meat product (especially canham), through the whole fermentation process of the vegetable powder and nitrate reducing bacteria remaining in the blended meat after salt maturation in the present invention (for example, up and down, left and right And meat products) is a very important manufacturing process for maintaining a uniform meat color and flavor in meat products.
본 발명의 바람직한 구현예에 따르면, 본 발명에서 단계 (c)에서의 예비 가열은 10-80℃의 온도에서 1분 내지 3시간 동안 가열을 하여 실시되며, 보다 바람직하게는 20-75℃의 온도에서 5분 내지 2시간이며, 가장 바람직하게는 10분 내지 1시간 동안 가열하여 실시된다.According to a preferred embodiment of the invention, the preheating in step (c) in the present invention is carried out by heating for 1 minute to 3 hours at a temperature of 10-80 ℃, more preferably a temperature of 20-75 ℃ At 5 minutes to 2 hours, most preferably 10 minutes to 1 hour by heating.
또한, 본 발명에서 예비 가열 공정은 배합육을 충전한 후 실시되거나 고압멸균(autoclaving) 공정을 한 후 실시될 수 있다. 바람직하게는, 본 발명에서 예비 가열 공정은 고압멸균 공정 전에 실시된다.In addition, the pre-heating step in the present invention may be carried out after filling the compounded meat or after the autoclaving process. Preferably, the preheating process in the present invention is carried out before the autoclaving process.
고압 멸균은 고온 및 고압의 조건하에서 균을 완전히 살균(sterilization)시키는 공정을 의미한다. 바람직하게는, 본 발명에서의 고압 멸균 공정은 1.0~3.0bar의 압력하에서 116℃로 가열하여 Fo값이 5-8이 되도록 하여 실시된다.Autoclaving means a process of completely sterilizing the bacteria under conditions of high temperature and high pressure. Preferably, the high pressure sterilization process in the present invention is carried out by heating to 116 ° C. under a pressure of 1.0 to 3.0 bar so that the Fo value is 5-8.
또한, 본 발명에서의 용어 단위 “Fo”는 121.1℃에서 멸균 시간(분)을 의미한다.(예를 들어, Fo 4는 121.1℃에서 4분 동안 멸균한다는 의미).In addition, the term unit “Fo” in the present invention means sterilization time (minutes) at 121.1 ° C. (for example, Fo 4 means sterilization at 121.1 ° C. for 4 minutes).
본 발명의 바람직한 구현예에 따르면, 본 발명은 고압 멸균시키는 단계를 추가적으로 포함한다.According to a preferred embodiment of the present invention, the present invention further comprises the step of autoclaving.
본 발명은 당업계에서 제조될 수 있는 모든 육제품 제조에 있어서 적용이 가능하다. 바람직하게는, 본 발명에서의 육제품은 햄, 캔햄, 베이컨 또는 소시지이며, 보다 바람직하게는 햄 또는 캔햄이며, 가장 바람직하게는 캔햄이다. 용어 “캔햄(canned ham)”은 캔과 같은 금속 용기에 포장되어 제조되는 햄을 의미한다.
The present invention is applicable in the manufacture of all meat products that can be produced in the art. Preferably, the meat product in the present invention is ham, canham, bacon or sausage, more preferably ham or canham, and most preferably canham. The term “canned ham” refers to ham that is manufactured in a metal container such as a can.
본 발명의 다른 양태에 따르면, 본 발명은 상기 제조 방법에 의하여 제조된 육제품을 제공한다.According to another aspect of the present invention, the present invention provides a meat product produced by the above production method.
본 발명은 상기 육제품 제조 방법을 이용하여 제조되기 때문에, 이 둘 사이에 공통된 내용은 본 명세서의 과도한 복잡성을 피하기 위하여, 그 기재를 생략한다.
Since the present invention is manufactured using the meat product manufacturing method, the contents common between the two are omitted in order to avoid excessive complexity of the present specification.
(ⅰ) 본 발명은 합성 아질산나트륨을 첨가하지 않고 육색고정 및 풍미를 갖는 육제품 제조 방법 및 이의 방법에 의하여 제조된 육제품을 제공한다.(Iii) The present invention provides a meat product manufacturing method having meat color fixation and flavor without adding synthetic sodium nitrite and meat product produced by the method.
(ⅱ) 본 발명은 채소분말과 질산염 환원균을 이용하여 육제품(특히, 캔햄)을 제조할 때 합성 아질산염을 첨가하지 않고도 합성 아질산염이 갖는 육색고정 효과와 독특한 풍미를 갖게 되는 효과를 나타낸다.(Ii) The present invention exhibits the effect of having a color fixation effect and a unique flavor of synthetic nitrite without adding synthetic nitrite when preparing meat products (especially canham) using vegetable powder and nitrate reducing bacteria.
(ⅲ) 또한, 본 발명은 자연유래의 원료를 활용함으로써 합성 첨가물에 대한 부정적인 생각과 웰빙에 대한 소비자들의 요구(Needs)를 만족시킬 수 있어 향후 캔햄 시장의 확대 및 국민 건강에 기여하는 효과가 크다는 장점이 있다.
(Iii) In addition, the present invention can satisfy the negative thoughts about synthetic additives and the needs of consumers for well-being by utilizing natural-derived raw materials. There is an advantage.
도 1은 본 발명의 캔햄 제조 방법에 대한 전체적인 개략도를 나타낸 것이다.
도 2는 본 발명에서의 제조된 채소분말과 질산염 환원균을 이용하여 제조한 캔햄과 합성 아질산염(나트륨)을 첨가한 캠햄의 단면을 나타낸 결과 이미지이다. 패널 (a)는 합성 아질산염을 캔햄 제조 공정 중 배합육 제조시 첨가하였을 경우 제조된 캔햄의 단면을 나타낸 이미지이며, 패널 (b)는 본 발명의 방법에 의하여 제조된 캔햄의 단면을 나타낸 이미지이다.
도 3은 본 발명에서의 예비가열 공정을 추가하여 제조된 캔햄과 추가하지 않고 제조된 캔햄의 단면을 나타낸 결과 이미지이다. 패널 (a)는 예비가열 공정을 추가하여 제조된 캔햄의 단면을 나타낸 이미지이며, 패널 (b)는 예비가열 공정을 추가하지 않고 제조된 캔햄의 단면을 나타낸 이미지이다.Figure 1 shows the overall schematic of the canham manufacturing method of the present invention.
Figure 2 is a result image showing the cross-section of the camham prepared by using the vegetable powder and nitrate reducing bacteria prepared in the present invention and the canham and synthetic nitrite (sodium). Panel (a) is an image showing a cross section of the canham produced when synthetic nitrite is added during the preparation of the compound meat during the canham production process, panel (b) is an image showing a cross section of the canham produced by the method of the present invention.
Figure 3 is a result image showing a cross-section of the cannham prepared without and the addition of the pre-heating process in the present invention. Panel (a) is an image showing a cross section of the canham manufactured by adding a preheating process, panel (b) is an image showing a cross section of a canham manufactured without adding the preheating process.
이하, 실시예를 통하여 본 발명을 더욱 상세히 설명하고자 한다. 이들 실시예는 오로지 본 발명을 보다 구체적으로 설명하기 위한 것으로, 본 발명의 요지에 따라 본 발명의 범위가 이들 실시예에 의해 제한되지 않는다는 것은 당업계에서 통상의 지식을 가진 자에 있어서 자명할 것이다.
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 embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .
실시예Example
본 명세서 전체에 걸쳐, 특정 물질의 농도를 나타내기 위하여 사용되는 “%“는 별도의 언급이 없는 경우, 고체/고체는 (중량/중량) %, 고체/액체는 (중량/부피) %, 그리고 액체/액체는 (부피/부피) %이다.
Throughout this specification, "%" used to denote the concentration of a particular substance is intended to include solids / solids (wt / wt), solid / liquid (wt / The liquid / liquid is (vol / vol)%.
실시예 1 : 캔햄의 제조Example 1 Preparation of Canham
먼저 원료육을 4 mm로 쵸핑(chopping)하여 준비하였다. 준비된 86.69 중량% 원료육에 채소분말 0.3 중량%(셀러리(celery), 배추(Chinese cabbage), 양배추(cabbage), 파스닙(Parsnip), 사탕무(beet), 오이(cucumber), 가지(eggplant), 버섯(mushroom), 상추(lettuce), 스쿼쉬(squash), 주키니(zucchini) 및/또는 당근(carrot)을 포함)와 질산염환원균 0.01 중량%(스타필로코쿠스 카노수스(Staphylococcus carnosus) 및 스타필로코쿠스 자일로수스(Staphylococcus xylosus; Aurapa wurzungen G.m.b.H, Germany), 부재료(소금 2 중량%, 설탕 1.5 중량%, 비타민 C 0.1 중량%(Northest general Pharmaceutica Factory, 중국), 0.47 중량% 카리기난 및 기타 0.8 중량%) 4.87 중량% 및 정제수 8.13 중량%를 믹서에 넣고 6-15분간 진공배합을 하였다. 상기 배합육을 4-7℃에서 24-48시간 동안 염지숙성(curing) 시킨 후에 염지숙성된 배합육을 캔에 충전하고 진공시머로 시밍(seaming)하였다. 충전된 캔육을 60℃에서 30 분 동안 예비 가열(pre-heating) 공정을 실시한 후, 고압멸균기(레토르트)에서 Fo 값이 5-8이 되도록 멸균하였다. 멸균공정과 냉각공정이 완료되면 실온에서 방냉, 건조시킨 후 포장하여 캔햄을 제조하였다. 본 발명에 대한 캔햄의 제조공정을 도 1에 나타내었다.
First, the raw meat was prepared by chopping 4 mm. Prepared 86.69% by weight raw meat 0.3% by weight of vegetable powder (celery, Chinese cabbage, cabbage, parsnip, beet, cucumber, eggplant, mushroom (mushroom), lettuce (lettuce), switch kwoswi (squash), zucchini (zucchini) and / or including carrot (carrot)) and 0.01% by weight of nitrate-reducing bacteria (Staphylococcus Kano Versus (Staphylococcus carnosus) and Staphylococcus nose kusu xylene to Versus (Staphylococcus xylosus; Aurapa wurzungen GmbH, Germany), sub material (salt 2% by weight, sugar 1.5%, vitamin C 0.1% by weight (Northest general Pharmaceutica Factory, China), 0.47% by weight Kariya ginan and other 0.8 Wt%) 4.87 wt% and purified water 8.13 wt% were mixed in a mixer and vacuum blended for 6-15 min.The blended meat was cured at 4-7 ° C. for 24-48 hours and then salt matured. Was filled into cans and seamed with a vacuum shim. After pre-heating process, sterilization was carried out in autoclave so that Fo value was 5-8. After the sterilization process and the cooling process were completed, it was cooled and dried at room temperature and then packaged to produce canham. The manufacturing process of the canham for this invention is shown in FIG.
실험예 1: 본 발명의 채소분말과 질산염 환원균을 이용한 캔햄의 관능적인 품질 특성 검사Experimental Example 1: Sensory Quality Characteristics of Canham Using Vegetable Powder and Nitrate-Reducing Bacteria of the Present Invention
서울 거주 25-50대 주부 31명을 대상으로 상기 실시예 1에서 제조한 캔햄의 관능적인 품질 특성 평가를 실시하였다. 비교예로서 합성 아질산염(아질산나트륨)을 첨가하여 제조한 캔햄을 사용하였다.Sensitive quality characteristics of the canned hamham prepared in Example 1 were evaluated for 31 housewives in their 25s and 50s living in Seoul. As a comparative example, a canham prepared by adding synthetic nitrite (sodium nitrite) was used.
각 항목에 대하여 7점 척도(7: 매우 좋음, 6: 좋은, 5: 조금 좋음, 4: 보통, 3: 조금 좋지 않음, 2: 나쁨, 1: 매우 나쁨)로 평점하였고, 결과는 이들의 평균값으로 나타내었다. 합성 아질산염을 첨가한 캔햄은 현재 판매되고 있는 제품을 사용하였다.Each item was scored on a 7-point scale (7: Very Good, 6: Good, 5: Slightly Good, 4: Normal, 3: Slightly Bad, 2: Bad, 1: Very Bad) and the results were their average. As shown. Canham, with the addition of synthetic nitrite, used a commercially available product.
본 발명의 채소분말과 질산염환원균을 이용하여 제조한 캔햄의 관능적 특성평가 결과는 표 1에 나타내었다.Sensory characteristics evaluation results of canham prepared using the vegetable powder of the present invention and nitrate reducing bacteria are shown in Table 1.
실험예 2 : 본 발명의 채소분말과 질산염 환원균을 이용한 캔햄의 단면 색상 검사Experimental Example 2: Cross-sectional color inspection of canham using vegetable powder of the present invention and nitrate reducing bacteria
상기 실시예 1에서 제조한 채소분말과 질산염 환원균을 이용하여 제조한 캔햄의 단면 색상 검사를 실시하였다. 도 2에 나타난 바와 같이, 본 발명의 채소분말과 질산염 환원균을 이용하여 제조한 캔햄의 단면 색상(b)이 합성 아질산염을 첨가하여 제조한 캔햄(a)과 거의 유사한 발색효과를 나타냄을 확인하였다.The cross-sectional color inspection of the canham prepared using the vegetable powder prepared in Example 1 and nitrate reducing bacteria was performed. As shown in Figure 2, it was confirmed that the cross-sectional color (b) of the canham prepared using the vegetable powder of the present invention and the nitrate reducing bacterium showed a color development effect almost similar to the canham (a) prepared by adding the synthetic nitrite. .
실험예 3: 예비가열 추가 공정 및 미추가 공정에 의하여 제조된 캠햄의 단면 색상 검사Experimental Example 3: Cross-sectional color inspection of the Camham manufactured by the preheating addition process and no addition process
본 발명의 캔햄 제조공정에 의해 제조시 예비 가열 공정을 추가한 경우와 그렇지 않은 경우의 제품의 단면색상 검사를 실시하였다. 도 3에 나타낸 바와 같이, 본 발명의 캔햄 제조시 예비가열 공정을 추가하지 않은 경우(b)는 제품의 발색효과가 상당히 떨어지며, 그 발색정도도 일정하지 않음을 확인하였다.
The cross-sectional color inspection of the product with and without the preheating process at the time of manufacture by the canham manufacturing process of this invention was implemented. As shown in Figure 3, when the preliminary heating step is not added when manufacturing the canham of the present invention (b) it was confirmed that the color development effect of the product is considerably inferior, the color development is not constant.
Claims (12)
(a) (ⅰ) 원료육, (ⅱ) 질산염을 함유하고 있는 채소 분말, (ⅲ) 질산염환원균으로서 스타필로코쿠스 카노수스(Staphylococcus carnosus) 및 스타필로코쿠스 자일로수스(Staphylococcus xylosus), (ⅳ) 정제수 및 (ⅴ) 비타민 C, 소금 및 친수성 콜로이드를 포함하는 부재료를 혼합하여 배합육을 제조하는 단계;
(b) 상기 단계 (a)에서의 배합육을 2-10℃의 온도에서 12-72시간 염지숙성시켜 아질산이온을 생성하는 제 1차 발효단계;
(c) 상기 단계 (b)에서의 염지숙성된 배합육을 충전한 후 20-75℃온도에서 10분 내지 1시간 예비 가열(pre-heating)시켜 아질산이온을 생성하는 제 2차 발효단계; 및
(d) 상기 단계 (c)에서의 예비 가열처리된 배합육을 포장하는 단계.
Manufacturing method of meat products comprising the following steps:
(a) (ⅰ) wonryoyuk, Versus (Staphylococcus xylosus) as Staphylococcus Kano Versus (Staphylococcus carnosus) and Staphylococcus xylene as vegetable powder, (ⅲ) nitrate-reducing bacteria, which contains a (ⅱ) nitrate, ( Iii) preparing a blended meat by mixing purified water and (iii) a subsidiary material comprising vitamin C, salt and a hydrophilic colloid;
(b) a first fermentation step in which the blended meat in step (a) is brine matured at a temperature of 2-10 ° C. for 12-72 hours to produce nitrite ions;
(c) a second fermentation step of filling the salt-aged matured meat in step (b) and then pre-heating at 20-75 ° C. for 10 minutes to 1 hour to produce nitrite ions; And
(d) packing the preheated compounded meat in step (c).
The method of claim 1, wherein the vegetable powder is celery, Chinese cabbage, cabbage, Parsnip, sugar beet, cucumber, eggplant, mushrooms, lettuce, squash (zucchini), carrots, artichoke ), Green beans, lima beans, broccoli, cauliflower, collard greens, corn, mustard, okra, onions, peas, black eyed peas, A method of producing a meat product, characterized in that at least one vegetable powder selected from the group consisting of potatoes, turnips and radishes.
The method of claim 1, wherein the blended meat comprises 68.9-93.9987 wt% raw meat, 0.001-3 wt% vegetable powder, 0.0003-0.1 wt% nitrate reducing bacteria, 5-18 wt% purified water and 1-10 wt% subsidiary material Method for producing a meat product, characterized in that.
The method of claim 1, wherein the method further comprises the step of autoclaving the compounded meat before packaging the compounded meat.
2. The method of claim 1, wherein the meat product is ham, canham, bacon or sausage.
A meat product manufactured by the method of any one of claims 1 to 2, 5 and 9 to 10.
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