KR101264972B1 - Meat products containing yam pulps or powders and method thereof - Google Patents

Abstract

The present invention relates to a processed meat product containing hemp pulp or hemp powder and a method of manufacturing the same, wherein the taste and aroma of hemp is in harmony with the taste and aroma of an existing processed meat product when the meat processed product of the present invention is ingested. While satisfying the desire of eating the useful ingredients of hemp can be seen to enhance the immune system and prevent various diseases. Particularly, when the meat products are manufactured using hemp pulp, the texture of the horse is chewed, and when cutting the meat products, the hemp can be seen from the cross-section, so that the meat products can be consumed not only in terms of functionality but also in sensual sense. .

Description

Meat products containing yam pulps or powders and method

The present invention relates to a processed meat composition containing hemp pulp or powder, a processed meat product containing hemp pulp or powder, and a method of manufacturing the same.

As the economy grows and the industry develops, the westernization of the diet leads to a decrease in the share of stocks such as rice and the consumption of meat. In addition to the direct consumption of meat, the development of food processing techniques has resulted in meat products of various forms and flavors such as ham, sausage, bacon, marinated meat, ribs, meatballs and pork cutlets.

In recent years, the consumption of processed meat products that can be easily and conveniently cooked and eaten in accordance with the busy modern lifestyle has been settled. In addition, as the taste and variety of processed meat products are diversified, there is a growing tendency for meat products such as ham and sausage to be preferred by adults as well as children and adolescents.

However, such processed meat products can be easily eaten and have the advantage of being a high energy source, while containing excessive amounts of protein and fat breaks the balance of nutrition when eaten repeatedly, obesity, hypertension, hyperlipidemia, diabetes, coronary artery disease There is a disadvantage that can be caused by various adult diseases.

For this reason, due to consumers' pursuit of various foods according to the well-being trend, meat products including garlic, cheese, green pepper, onion, carrot, various vegetables, curry, etc. are sold. Although it is not used as a food material, attempts are being made to utilize various healthful useful ingredients in processed meat products.

On the other hand, the horse is a perennial vine plant belonging to the family, the 600 kinds such as rainy season, short horse, round horse, yam, mountain horse are known, China is the origin and widely distributed in Korea, China, Japan, Taiwan and the like. It contains 15 to 20% of starch as its main ingredient, and contains various amino acids such as arginine, histidine, lysine, and tryptophan, as well as minerals such as calcium, sodium, magnesium, and potassium, as well as vitamin B ₁ and vitamin C. Doing.

Horses are known as tonic foods for a long time, and have various effects such as headache, neuralgia, cough, sputum, fatigue, stroke, digestion, branch, cholesterol lowering, and blood sugar lowering. However, since the main ingredient of starch is starch, when it is contained and processed in a separate food, there is a problem in that the viscosity of the food increases and the physical properties of the food are deteriorated. Powdered dilution in water, or drinking with tea, the method was limited.

In relation to processed foods added with hemp, Korean Patent Laid-Open Publication No. 2008-0031243 relates to a method of preparing noodles by kneading African yams and mixing them with wheat flour in a 1: 1 ratio and kneading with various herbs. Is disclosed. In addition, Korean Patent Laid-Open Publication No. 2003-0021319 discloses a hemp steamed bread containing hemp powder or juice solution and a method of manufacturing the same. In addition, the Republic of Korea Patent Publication No. 2005-0019309 discloses a manufacturing method of Baeksuk, including raw horse, hemp powder, Republic of Korea Patent Publication No. 2006-0075146 discloses a yokan composition containing the raw horse or hemp powder Is disclosed. However, until now, hemp products such as ham, sausage, seasoned meat, tteokgalbi and pork cutlet are not disclosed at all.

Accordingly, the present inventors made diligently to develop a processed meat product using hemp which has various effects of preventing disease while satisfying the needs of consumers who demand various tastes, and in the process, solving the problem of manufacturing by starch, the main ingredient of hemp, The present invention has been completed to develop a processed meat product containing a hemp that minimizes the loss of ingredients and is easy to absorb and digest.

One object of the present invention is to provide a composition for the production of processed meat products that can contain hemp while preventing the increase in viscosity and physical properties of the food that may occur in the production of food to which hemp is added.

Another object of the present invention is to provide a method for producing a processed meat product containing hemp while preventing the increase in viscosity and physical properties of the food that may occur during the production of the food to which hemp is added.

Another object of the present invention is to provide a processed meat product manufactured by the method for producing a processed meat product.

In one embodiment, the present invention is a composition for the production of any one meat products selected from the group consisting of pressed ham, sausage, seasoned meat and ground products, frozen raw hemp of a thickness and size of 2 to 10mm in the raw meat of the processed meat products It relates to a processed meat product composition, characterized in that it contains 1 to 10% by weight of the flesh or 0.1 to 1.5% by weight of dried hemp powder having a size of 30 to 300 mesh.

In the present invention, the processed meat product is a food prepared to be processed and cooked for easy consumption, and includes an emulsified or ground press ham, emulsified or ground sausage, seasoned meat or ground processed products. The emulsified type refers to a type of product in which fine particles of fat globules added by a network of salt-soluble proteins are collected in the raw meat formed by a high speed blade rotation in a pulverizer in the manufacture of meat products, and are emulsified so that moisture is not separated from each other. Unlike the emulsified type, the pulverized type refers to a type of product that is uniformly dispersed and mixed by a mixer, together with ice water, subsidiary materials, and additives, to which raw meat and fat, which are pulverized, such as a chopper, are added. The pulverized processed product is a food processed by pulverizing meat, and includes, but is not limited to, tteokgalbi, patties, meatballs, and gas.

In the present invention, the raw meat of the processed meat products is a meat that is the main raw material of pressed ham, sausage, seasoned meat or ground processed products, but includes, but is not limited to, pork, poultry or beef. In addition, the raw meat may vary depending on the processed meat product to be manufactured, but includes raw meat ground in a grinder.

Horses included in the composition of the present invention refers to perennial vine plants belonging to the horses, such as rainy season, short horses, horses, yams, mountain horses. In the present invention, the various hemps can be used, and preferably yams are used.

The hemp included in the composition of the present invention is included in the form of pulp or powder. When the malt is included in processed meat products such as ham or sausage, the texture, elasticity, gumminess, and brittleness of the fruit products including starch, the main ingredient of the hippocampus, and the processed meat products such as ham or sausage produced by the viscosity thereof, are very poor. The quality of the processed meat products is very poor. However, the problem can be solved when the yam is included in the manufacturing process of the processed meat product in the form of a frozen pulp having a thickness and size of 2 to 10mm or a dried hemp powder having a size of 30 to 300 mesh.

Here, the thickness and the size of the 2 to 10mm means that the shape, the width, length and height of the diced in the above range, preferably 3 to 7mm, more preferably 4 to 6mm thickness and size. When the thickness and size are less than 2 mm, the fruit juice is discharged from the hemp pulp and the viscosity of the manufactured meat product is poor, and when the meat product is manufactured because the size is too small, it is difficult to feel the texture of the hemp. In addition, when the thickness and size exceeds 10mm, when the processed meat product is manufactured, the taste of the hemp is too strong and there is a problem that the taste of the raw meat and subsidiary materials are not harmonized and there is a problem of causing an unfavorable appearance.

In addition, the size of the 30 to 300 mesh represents the particle size of the hemp powder is passed through the mesh screen the dried hemp powder. When the size of the hemp powder is less than 30 mesh, the appearance is not good, there is a problem that the starch is discharged from the hemp into the fruit juice, so that physical properties such as texture. And when it is more than 300 mesh is unfavorable because there is a problem that the hemp powders are not mixed uniformly during manufacturing.

The hemp pulp contained in the composition of the present invention is preferably contained in 1 to 10% by weight relative to the total composition. More preferably, the hemp pulp is contained in an amount of 2 to 8% by weight based on the total composition. If the hemp pulp is less than 1.0% by weight, it is difficult to feel the chewable texture, which is an advantage of adding hemp pulp to the processed meat products, and it is difficult to obtain the disease prevention effect, which is the efficacy of hemp; There is concern. And when the hemp pulp exceeds 10% by weight, the taste and aroma of the hemp is too strong and uneconomical compared to the effect compared to the addition.

In addition, the hemp powder included in the composition of the present invention is preferably contained in 0.1 to 1.5% by weight relative to the total composition. More preferably, the hemp powder is contained in an amount of 0.1 to 1.0% by weight based on the total composition. When the hemp powder is contained in less than 0.l% by weight, the taste, aroma, and efficacy of the hemp may not be obtained from the processed meat product. There is a problem in that the proliferation of microorganisms becomes active and the storage period is significantly reduced.

On the other hand, the hemp pulp contained in the composition of the present invention should be contained in a frozen state. The freezing is characterized in that made in -10 to -20 ℃, preferably -15 to -20 ℃. When hemp fruit is not frozen, for example, heated or only the epidermis is heated, starch of hemp is spilled into the juice during the manufacturing process of meat products, resulting in increased viscosity and poor physical properties of meat products. There is. However, when the hemp pulp is contained in the frozen state, the above-mentioned problem does not occur because the gelatinization temperature of the hemp is higher than the heating temperature of the processed meat product and the product is completed before sufficient gelatinization. It exists as it is, and is good in appearance, and there exists an advantage also excellent in a texture.

In addition, the hemp powder included in the composition of the present invention should be contained in a dried state. The dried state preferably means that the water content of the hemp powder is 5% or less. When the hemp powder is contained in a dry state, for example, in a wet state, the starch of the hemp leaks into the juice during the manufacturing process of the processed meat product, resulting in increased viscosity and poor physical properties of the processed meat product. In addition, the wet hemp powder has a problem that the growth of the microorganism is more active, the storage period is reduced. However, when the hemp powder is contained in a dried state, there is an advantage that the above problem does not occur.

When the meat products are manufactured using the composition of the present invention, the active ingredients of the hippo may be ingested together when ingesting, thereby eliminating the imbalance of nutrition that may occur when only the conventional meat products are ingested, and the effect of blood sugar on the hippocampus Various diseases can be prevented, including strengthening and preventing atherosclerosis. In addition, the taste and aroma of the existing meat products are added to the taste and aroma of the hemp can provide meat products with excellent flavor, can meet the needs of consumers, when cooking the processed meat products can feel the excellent texture by chewing have.

In another aspect, the present invention is a method for producing any one of the processed meat products selected from the group consisting of pressed ham, sausage, seasoned meat and milled products,

(a) harvesting and washing hemp;

(b) cutting the washed hemp of (a) into a thickness and a size of 2 to 10 mm to prepare a pulp;

(c) freezing the hemp pulp of (b) or drying it to a moisture content of 5% or less and then powdering it to a size of 30 to 300 mesh;

(d) mixing the raw material ground with a grinder with the subsidiary material and the frozen hemp pulp or dried and powdered hemp of (c), wherein (i) for processed meat products such as emulsified sausages or emulsified press hams; Mixing and emulsifying the dried and powdered hemp of (c) with the ground raw meat, or mixing the frozen hemp pulp of (c) after mixing and emulsifying the subsidiary materials with the raw meat ground with a grinder, or ( ii) In the case of non-emulsified meat products such as ground pressed ham, ground sausage, seasoned meat, or ground processed products, the subsidiary material is mixed with the ground raw meat, and then the frozen hemp pulp or dried and ground powder of (c) Mixing;

(e) filling the mixture of (d) into a casing, mold or retainer for each meat product; And

(f) a method of manufacturing a processed meat product comprising the step of heating and cooling the filling of (e) according to each processed meat product or without heating and cooling.

Hereinafter, a method of manufacturing a processed meat product of the present invention will be described in detail with reference to FIG. 1.

The hippocampus used in the production method of the present invention is as described above, in particular, it is preferred that the epidermis has elasticity and no wound, is heavy and white in cross section, and is harvested in seasons with the best nutrition and flavor of the hippocampus.

The collected hemp is first stripped and washed for 5 to 10 minutes with a water pressure of 2 to 3 kg, and is cleaned by removing the foreign substances such as soil and worms using a brush. When the washing is insufficient, there is a problem that the storage property is lowered when the meat products are manufactured after the hemp is contaminated by microorganisms due to heat resistant spore forming bacteria.

Next, the debris of the washed hemp is not sufficiently removed or damaged in the washing process, and then selected and removed, and then cut into a thickness and size of 2 to 10 mm, preferably 3 to 7 mm, more preferably 4 to 6 mm. Prepare pulp. This cutting uses a conventional cutter. By cutting within the above range, it is used for the freezing of hemp pulp or preparation of hemp powder in the following process.

Thereafter, the cut hemp pulp is frozen or dried to a moisture content of 5% or less, and then powdered to a size of 30 to 300 mesh.

When freezing the fruit flesh, it is preferable to freeze at a temperature of -10 to -20 ℃, preferably at a temperature of -15 to -20 ℃. In case of exceeding -10 ℃, after the addition of hemp pulp to raw meat, the pulp tissue is damaged and frozen hemp pulp is thawed to separate the juice solution and shorten the shelf life. The effect is similar to that in case of quality preservation and operation of refrigeration plant.

In one specific embodiment, when the hemp pulp is cooked, cooked, cooked slightly at -5 ° C., and frozen at -18 ° C., then added to the raw meat, and then the processed meat is produced. The taste of the processed meat products was not uniform because it was not evenly distributed in the processed meat products, and when cooked and slightly frozen, the processed meat products were thawed in the manufacturing process of the processed meat products, and the tissues were loosened and the cooked horse meat was added. To a lesser degree, the same was true. However, in the case of hemp pulp frozen at -18 ℃, hemp pulp was evenly distributed in the processed meat products, and the tissue of hemp pulp was not damaged, so that he could feel chewy texture when he ingested the processed meat products, and hemp pulp appeared on the cross section. The taste was also excellent. Therefore, it is preferable to use a frozen fruit at a temperature of -15 to -20 ℃.

And when drying the hemp pulp, it is preferable to dry for 15 to 20 hours at 60 to 70 ℃ to dry so that the moisture content is 5% or less. If the moisture content exceeds 5% after drying, the life of the device may be shortened by sticking to the device in the following powdering process, the powder is not evenly powdered, there is a problem of agglomeration of powders. The drying may be carried out using a drying method commonly performed in the art, for example, a hot air dryer or an electric dryer.

Next, after the dried hemp pulp is pulverized, the first crushed to the size of the sand grains, the second crushed to the fine powder size. In the case of making a fine powder from the beginning without going through the crushing and crushing process sequentially, it is preferable to powder sequentially as in the above method because the particles of the powder are uneven and inefficient.

Thereafter, the hemp powder is selectively irradiated with ultraviolet rays to be sterilized. The metal powder is passed through a metal detector to detect the metal and then packaged in small portions.

On the other hand, the raw meat is a meat that is the main raw material of the press ham, sausage, seasoned meat or ground processed products, including, but not limited to, pork, poultry or beef, and is clear, shiny and fresh, and the excess fat and coalescing Use after removing tissue. When used without removing excess fat or connective tissue, there is a problem that when the processed meat products are manufactured, the texture is not good, and there is a chewy taste.

Thereafter, the raw meat is put into a grinder equipped with a 3 to 7 mm hole plate and ground.

Next, in the case of manufacturing a processed meat product such as emulsified sausage or emulsified press ham by adding frozen hemp pulp, the raw meat is mixed with the ground raw meat to be emulsified and then mixed with hemp pulp at a low speed in a mixer. In the case of mixing and emulsifying the raw meat, subsidiary materials, and hemp pulp from the beginning, the hemp pulp may be damaged by friction during mixing and emulsification, so that the pulp may crush and the juice may flow out.

In addition, when a hemp powder is added to produce a processed meat product such as an emulsified sausage or an emulsified press ham, the hemp powder and the subsidiary material are mixed and emulsified in the ground raw meat. When the hemp powder is not added to the mixing step but added after the mixing and emulsification, the hemp powder may not be uniformly mixed with the raw meat and the subsidiary material so that the taste may not be constant when manufacturing the processed meat product.

On the other hand, in the case of manufacturing non-emulsified meat products such as crushed sausage or crushed press ham and seasoned meat or ground processed products, the raw material is mixed with the ground raw meat and then the frozen hemp pulp or dried and powdered hemp is mixed. .

When the frozen hemp pulp is mixed with raw meat and subsidiary materials, it is preferable to use a mixer at a low speed or mix by hand so that the hemp pulp is not damaged in the mixing process, and mix only to the extent that particles of hemp pulp are evenly spread. If the mixer is used at high speed or mixed for a long time, the hemp pulp particles may be destroyed and the flavor of the finished meat product may change, and the taste of the hemp may be weak when eating meat products. Can be done.

In addition, when the dried and powdered hemp is mixed with the raw meat and the raw material, it is preferable to mix the hemp powder so as to be sufficiently mixed with the raw meat and the raw material in the mixing process. If the hemp powder is not sufficiently mixed with the raw meat and the subsidiary material, the taste of the processed meat product may not be uniform.

Raw meat, frozen hemp pulp or dried and powdered hemp, and various subsidiary materials are evenly mixed during the mixing and / or emulsification process, and thus have a certain quality when manufacturing meat products.

In the case of frozen hemp pulp added to the processed meat product as described above, 1 to 10% by weight, more preferably 2 to 8% by weight, based on the chewable texture, the efficacy of the horse, and the flavor of the processed meat product, Add. In the case of dried and powdered hemp, it is added in an amount of 0.1 to 1.5% by weight, more preferably 0.1 to 1.0% by weight, based on the physical properties, storage period, and flavor of the processed meat product as described above. .

The subsidiary materials are materials that maintain freshness in the manufacturing process of the processed meat products, help the added ingredients to be mixed well, and improve the flavor of the processed meat products, and the kinds thereof are ice, salt, nitrite, phosphate, Sodium ascorbate, sugar, MSG, and various seasonings;

In one specific embodiment, the preparation of the press ham with the addition of 0.5% by weight hemp powder or 5.0% by weight hemp pulp and the total bacteria, heat resistance total bacteria, Pseudomonas genus bacteria, and lactic acid bacteria as a result Or, the number of Pseudomonas spp. Was higher at the beginning of storage in the flesh-added group, and especially in the group to which hemp powder was added. Therefore, it is desirable to prepare meat products by adding hemp pulp rather than hemp powder.

In addition, after the sausage was prepared by adding 0.5, 1.0, and 2.0% by weight of hemp powder, the total bacterial count, heat-resistant total bacteria and coliform bacteria were examined. As the content of hemp powder increased, the total bacterial count increased rapidly at the beginning of storage. The content of is less than 1.5% by weight is preferable when considering the flavor of the processed meat products compared to the storage period.

In another specific embodiment, a press ham was prepared by adding 0.5% by weight hemp powder or 5.0% by weight hemp pulp, and then the pH, fatty acid opacity and volatile basic nitrogen were compared to the group containing hemp powder or pulp. Increasing the storage period at, the growth of bacteria was activated, resulting in lower pH and higher volatile basic nitrogen.

In addition, the sausage was prepared by adding 0.5, 1.0 and 2.0 wt% of hemp powder, and then compared with water activity, pH, fatty acid opacity and volatile basic nitrogen. When activated, the pH was decreased and the value of volatile basic nitrogen was high. Therefore, it is desirable to add hemp powder up to 1.5% by weight.

In another specific embodiment, the press ham was prepared by adding 0.5% by weight hemp powder or 5.0% by weight hemp pulp, and then sensory evaluation on appearance, off-flavor, flavor and texture was performed. In the group, off-flavor, flavor and texture were lower than in the other groups. Therefore, in terms of off-flavor, flavor and texture, it is preferable to add the meat of the hemp rather than the hemp powder to prepare the processed meat product.

In addition, 0.5, 1.0, and 2.0% by weight of hemp powder was used to make sausages, and sensory evaluation on color, odor, flavor, and texture resulted from the increase in the amount of hemp powder and the storage period. Since this greatly decreased, it is preferable to add the hemp powder to 1.5% by weight or less when considering the flavor of the processed meat product compared to the storage period.

Similarly, when the press ham was prepared by adding 0.5% by weight hemp powder or 5.0% by weight hemp pulp, the hardness, adhesiveness, elasticity, gumminess and brittleness were examined. Since hardness is lowered in the group, it is preferable to prepare processed meat products by adding hemp pulp. In addition, after the sausage was prepared by adding 0.5, 1.0, and 2.0% by weight of hemp powder, the factors were examined. As a result, the hemp powder content increased and the hardness decreased as the storage period increased. It is desirable to.

In another specific embodiment, the whiteness and redness of a press ham prepared by containing 0.5 wt% hemp powder or 5.0 wt% hemp pulp, and a sausage prepared by adding 0.5, 1.0 and 2.0 wt% hemp powder As a result of examining the degree of yellowness, the difference between groups was insignificant.

Next, the emulsion or mixture is filled into a casing, mold or retainer, depending on the meat product, using a charger.

The casing, the mould and the retainer are materials used to fill raw materials of processed meat products such as press ham or sausage, and can be selectively used according to the type, shape and manufacturing method of the processed meat product to be manufactured. In the case of the casing, there are, but are not limited to those that can be eaten, such as casings made of intestines such as sheep or pigs and collagen casing, and can not eat such as cellulose casing and synthetic resin casing.

For example, when making sausages, it is preferable to use piglets with a thickness of 25 to 36 mm. When the thickness of pigs exceeds 36mm, sausages become thicker and take longer to cook, and the size of the pork is rather large to put in one bite. When the hemp pulp is added, the diameter of piglets is shorter than the size of the hemp particles, resulting in poor texture and shape of the cut surface.

Thereafter, the packing is heated and cooled according to each meat product and then vacuum packed.

For example, in the case of manufacturing a sausage, the process of color development by placing in a heat treatment machine at 50 to 60 ℃ for 15 to 25 minutes, drying for 10 to 20 minutes at 55 to 65 ℃, smoking for 15 to 25 minutes at 55 to 65 ℃ Process, heating at 70 to 80 ° C for 35 to 45 minutes, drying at 65 to 75 ° C for 5 to 10 minutes, and taking a cold water shower and cooling at a refrigerator at 4 to 7 ° C, followed by vacuum After packaging, it is secondary sterilized and then cooled again. In the case of going through the above process, the taste and aroma of the hemp powder are combined with the taste and aroma of the pork and the subsidiary material, which has the advantage of having a certain taste when cooking the finished sausage.

In addition, in the case of manufacturing the press ham using a heat treatment machine 80 to 100 ℃ 80 to 100 minutes to heat the center temperature to 70 to 80 ℃, after the process of cooling in a refrigerator of 4 to 7 ℃, After vacuum packing, secondary sterilization and cooling again. In the case of the above process, the taste and aroma of hemp powder mixes with the taste and aroma of pork and subsidiary materials, and has a uniform flavor to the center of the press ham, and has a certain taste when cooking the finished press ham.

As another aspect, the present invention provides any one of the meat products selected from the group consisting of pressed ham, sausage, seasoned meat and ground products containing hemp pulp or hemp powder prepared by the above method.

The hemp pulp is preferably 1 to 10% by weight, more preferably 2 to 8% by weight relative to the total composition, considering economical efficiency, texture, efficacy, and flavor, the hemp powder, physical properties, storage Considering the period and the flavor, it is preferable to include 0.1 to 1.5% by weight, more preferably from 0.1 to 1.0% by weight relative to the total composition. In addition, when considering storage period, texture, and economics, it is preferable to add frozen hemp pulp rather than dried and powdered hemp powder.

When ingesting the processed meat products manufactured according to the present invention, there is an advantage that the taste and aroma of hemp is added in addition to the taste and aroma of the existing processed meat food, it can meet the needs of consumers who demand a variety of taste. In addition, horses have the effects of headache, neuralgia, cough, sputum, fatigue, stroke, digestion, branch, cholesterol lowering, lowering blood sugar, etc., which can improve the negative image of processed meat products and increase the added value of hippo.

When ingesting the processed meat manufactured by the manufacturing method, the taste and aroma of the existing meat products can be added to the taste and flavor unique to the hemp can be ingested meat products with excellent flavor. In addition, the ingested meat products can be ingested with the active ingredient of the hippo can eliminate the nutritional imbalance that can occur when the continuous ingestion of the processed meat products, it can see the effect of preventing various diseases that are the efficacy of the hippo. In particular, when the meat products are manufactured using hemp pulp, the texture of the hemp is slightly chewed when the meat products are ingested.

1 is a diagram showing a manufacturing process of processed meat products containing hemp pulp or powder according to an embodiment of the present invention.

Through the following examples will be described in more detail the present invention. It will be apparent to those skilled in the art that these embodiments are for illustrative purposes only and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention.

Example 1: Preparation of Sausage Added with Hemp Powder

1-1. Selection and washing of hemp

The horses were selected from the horses produced in Andong-si, Gyeongsangbuk-do, and then washed with water by using water and a brush.

1-2. Cutting and drying

Among the horses washed in Example 1-1, the damaged horses were selected and removed from the washing process, and then cut to a thickness of 3 to 5 mm. Thereafter, the resultant was dried at 65 ° C. for 18 hours to obtain 5% or less moisture.

1-3. Preparation and Packaging of Powder

After grinding the dried hemp in Example 1-2, it was crushed to a fine powder and then passed through a 200 mesh screen using a vibrator. Next, the shredded hemp powder was irradiated with ultraviolet rays to be sterilized, and the metal powder was passed through a metal detector to detect and package a small portion.

1-4. Manufacture of sausage

Domestic pork Fuji and back fat from which fat and connective tissue were removed were pulverized using a grinder equipped with a 5 mm hole plate (PM-113L, Mainca, UK). The ground powder is then added to 0.5, 1.0 and 2.0% by weight of the total weight, subsidiary materials are added and then emulsified using a silt cutter (SEY K60 AC8, Seydelmann, Germany) (Stuffer VF-80, Handtmann, Germany) was used to charge 80g each pig in a 26mm diameter.

The filled sausage was put into a heat treatment machine (Smoke house, Vortron, USA) and developed for 20 minutes at 55 ℃, then dried for 15 minutes at 60 ℃, was smoked at 60 ℃. Next, the mixture was heated at 75 ° C. for 40 minutes, dried at 70 ° C. for 5 minutes, showered with cold water, and then cooled in a 5 ° C. refrigerator. The cooled sausage was vacuum packed using a vacuum packaging machine (Sky, Hypervac, Korea), then sterilized and then cooled, and stored at 9 to 11 ° C. for use in experiments.

Specific preparation compounding ratio of the sausage to which the hemp powder is added is shown in Table 1 below.

Example 2: Preparation of Press Ham with Hemp Powder or Pulverum

2-1. Manufacture of hemp pulp

After removing the skin of the hemp washed in Example 1-1, and cut the horizontal, vertical and height to 5mm and then frozen at -20 ℃.

2-2. Manufacturing of pressham

Domestic pork Fuji and back fat from which fat and connective tissue were removed were pulverized using a grinder equipped with a 5 mm hole plate (PM-113L, Mainca, UK). Then, to the ground product, hemp powder prepared in Examples 1-1 to 1-3 or hemp pulp prepared in Example 2-1 was added, and after adding the subsidiary material, a filler (Stuffer VF-80, Handtmann) was added. , Germany) was charged in 300g each in a non-breathable filament casing with a diameter of 80mm.

The filled Pressham was placed in a heat treatment machine (Smoke house, Vortron, USA), heated at 85 ° C. for 90 minutes until the center temperature reached 75 ° C., and then cooled in a 5 ° C. refrigerator. The cooled pressham was vacuum packed using a vacuum packaging machine (Sky, Hypervac, Korea), and then sterilized for 15 minutes at 85 ° C. for 15 minutes, and then cooled and stored at 4 to 6 ° C. for use in experiments.

Specific preparation ratio of the press ham containing the hemp powder or the flesh is shown in Table 2 below.

Example 3 of Sausage Added with Hemp Powder Number of microorganisms  compare

3-1. Comparison of total bacteria

10g of the sausage prepared in Example 1-4 was collected and placed in 90ml sterile saline solution and homogenized for 3 minutes using a homogenizer (BA 7020, Seward, UK). Thereafter, 1 ml of the homogenized sample was taken and diluted in 9 ml of physiological saline. Next, 1 ml of the diluted sample was inoculated into a dry film medium (Petrifilm ^TM aerobic count plate, 3M, USA), incubated for 48 hours at 30 ° C., and the colonies were counted to calculate the log CFU / g. It is shown in Table 3 below.

As a result, the total bacteria count was increased to 3.8 log CFU / g in the group added 2.0% by weight of hemp powder at week 1, and the total bacteria count was 6.5 log CFU / g at the 2nd week of storage. However, at 6 weeks of storage, similar numbers of total bacteria were observed in all groups.

3-2. Comparison of heat resistant total bacteria

10g of the sausage prepared in Example 1-4 was collected and placed in 90ml sterile saline solution and homogenized for 3 minutes using a homogenizer (BA 7020, Seward, UK). Thereafter, the homogenized sample was heated at 100 ° C. for 15 minutes, and then 1 ml was taken and diluted in 9 ml of physiological saline. Next, 1 ml of the diluted sample was inoculated into a dry film medium (Petrifilm ^TM aerobic count plate, 3M, USA), incubated for 48 hours at 30 ° C., and the colonies were counted to calculate the log CFU / g. It is shown in Table 3 below.

The experimental results showed that the total number of heat resistant bacteria was less than 1.0 log CFU / g in all groups.

3-3. Comparison of Coliform Count

10g of the sausage prepared in Example 1-4 was collected and placed in 90ml sterile saline solution and homogenized for 3 minutes using a homogenizer (BA 7020, Seward, UK). Then, 1 ml of the homogenized sample was taken and diluted in 9 ml of physiological saline. Next, 1 ml of the diluted sample was inoculated into a dry film medium (Petrifilm ^TM aerobic count plate, 3M, USA), incubated at 30 ° C. for 24 hours, and the colonies were counted to calculate log CFU / g. It is shown in Table 3 below.

During the five weeks of the experiment, E. coli counts were detected in all groups. It was found to be less than log CFU / g.

Example 4: Addition of hemp powder or pulp Fresham Number of microorganisms  compare

4-1. Comparison of total bacteria

10 g of the press ham prepared in Example 2-2 was collected and placed in 90 ml sterile saline solution and homogenized for 3 minutes using a homogenizer (BA 7020, Seward, UK). Thereafter, 1 ml of the homogenized sample was taken and diluted in 9 ml of physiological saline. Next, 0.1 ml of the diluted sample was plated on a medium (Standard-I nutrient agar, Merck, Germany), incubated at 30 ° C. for 48 hours, and the colonies were counted to calculate log CFU / g. 4 is shown.

Experimental results showed that the total bacterial count increased rapidly with increasing storage period, regardless of the addition of hemp powder or hemp pulp. However, in the early stage of storage, the total bacterial counts of the press ham with hemp powder and the hemp pulp were higher than those with hemp powder or with no flesh.

4-2. Comparison of heat resistant total bacteria

10 g of the press ham prepared in Example 2-2 was collected and placed in 90 ml sterile saline solution and homogenized for 3 minutes using a homogenizer (BA 7020, Seward, UK). Thereafter, the homogenized sample was heated at 100 ° C. for 15 minutes, and then 1 ml was taken and diluted in 9 ml of physiological saline. Next, 0.1 ml of the diluted sample was plated on a medium (Standard-I nutrient agar, Merck, Germany), incubated at 30 ° C. for 48 hours, and the colonies were counted to calculate log CFU / g. 4 is shown.

As a result of the experiment, the heat resistant total bacterial count was less than 2.0 log CFU / g in all groups.

4-3. Comparison of Pseudomonas spp.

In order to compare the number of bacteria in Pseudomonas of the press ham prepared in Example 2-2, 10 grams of press ham were collected and placed in 90 ml sterile saline solution and homogenized for 3 minutes using a homogenizer (BA 7020, Seward, UK). Then, 1 ml of the homogenized sample was taken and diluted in 9 ml of physiological saline. Next, the diluted sample was cultured in a selective medium (GSP agar, Merck, Germany) for 48 hours, followed by an oxidase test (oxidase test) to count only colonies that turned blue, and then calculated as log CFU / g. 4 is shown.

As a result of the storage period, the number of Pseudomonas spp. Increased and the number of Pseudomonas spp. In the group containing hemp powder or pulp was slightly higher than the control group in the first week of storage, but the difference disappeared over time. appear.

4-4. Comparison of Lactic Acid Bacteria

In order to compare the number of lactic acid bacteria of the press ham prepared in Example 2-2, the sample was inoculated and inoculated by the method of Experiment 4-4, followed by an anaerobic bottle with a deoxidant (Anaerocult C, Merck, Germany). After encapsulation, the cells were sealed and incubated at 30 ° C. for 72 hours, followed by a catalase test to count only colonies without bubbles.

As a result of the storage period, the number of lactic acid bacteria increased as the storage period increased, and in the early stage of storage, the number of lactic acid bacteria of hemp powder containing hemp powder was slightly higher than that of other groups, but the difference disappeared over time.

Example 5: Comparison of Physicochemical Properties of Sausage Added with Hemp Powder

5-1. Water activity comparison

The sausage prepared in Examples 1-4 was chopped to a size of 1 mm in width and length, and 10 g of water was measured in a cell dedicated to a water activity measuring device to measure water activity using a water activity meter (Series 3TE, Aqua Lab, USA). The results are shown in Table 5 below.

Experimental results showed that the water activity was slightly higher than that of the other groups in the sausage powder added 2.0 wt% when stored for the first time, but after 5 weeks of storage did not show any difference in water activity.

5-2. pH comparison

10 g of the sausage prepared in Example 1-4 was added to 90 ml of distilled water, and then pulverized using a grinder (T 18 Ultra-Turrax, IKA, Germany), followed by a pH meter (SG2-ELK, Mettler Toledo Co. Ltd, Switzerland). The results of measuring the pH using) are shown in Table 5 below.

As a result, the pH of all groups increased until week 2, but the trend decreased from week 3. Also, the more hemp powder was added, the greater the decrease in pH.

5-3. Fatty acid crushing comparison

In order to measure the fatty acid saturation, 20 g of the sausage prepared in Example 1-4 was added to 50 ml of 20% trichloroacetic acid solution and homogenized. Thereafter, the mixture was diluted to 100 ml in distilled water, mixed well, and 50 ml of the mixture was filtered. Next, 5 ml of the filtrate was transferred to a test tube, and 5 ml of 0.005 M TBA reagent was added thereto, and the mixture was capped and mixed well. After leaving the test solution in the dark for 15 hours, the absorbance at 530 nm was measured using a spectrophotometer (spectrophotometer V-550, Jasco, Japan), and the TBA value (mg malonaldehyde / kg meat) is shown in Table 5 below.

Experimental results showed that fatty acid opacity increased in all groups with longer storage period, but showed lower TBA value with longer storage period and more hemp powder.

5-4 Volatile Basic Nitrogen (VBN) Comparison

10 g of the sausage prepared in Example 1-4 was added to distilled water, mixed, 20 ml of 10% trichloroacetic acid solution was added thereto, crushed well, and filtered on a filter paper. Thereafter, the sample extract was placed in the outer chamber of the Conway microdiffusion vessel, and the boric acid absorbent was placed in the inner chamber, and then placed in a 37 ° C. incubator for 80 minutes. Next, the internal organs were titrated with 0.01NH ₂ SO ₄ until light red color was measured, and the values of volatile basic nitrogen (VBN) were measured.

As a result, volatile basic nitrogen (VBN) value was lower in storage 0 week as the content of hemp powder was higher, but was higher as more hemp powder was added after storage 1 parking.

Example 6: Addition of hemp powder or pulp Fresham  Comparison of Physicochemical Quality Characteristics

6-1. pH comparison

The results of measuring the pH of the press ham prepared in Example 2-2 using the method of Example 5-2 are shown in Table 6 below.

As a result, pH was increased up to 3 weeks of storage in all groups, but decreased from 4 weeks. In addition, the pH value of pressed ham without hemp powder or pulp was slightly higher than that of pressed ham with hemp powder or pulp.

6-2. Fatty acid crushing comparison

In order to measure the fatty acid opacity, the results of measuring the TBA value of the press ham prepared in Example 2-2 using the method of Example 5-3 are shown in Table 6 below.

As a result, the TBA value was increased in all groups as the storage period was longer, but when the hemp powder was added, the TBA value tended to be slightly lower than other groups.

6-3 Volatile Basic Nitrogen (VBN) Comparison

In order to measure the volatile basic nitrogen value, the result of measuring the volatile basic nitrogen (VBN) value of the press ham prepared in Example 2-2 using the method of Example 5-4 is shown in Table 6 below. It was.

As a result, volatile basic nitrogen (VBN) value was increased in all groups with longer storage period, and showed higher value than the group not included in the group containing hemp powder or pulp.

Example 7: Sensory Evaluation of Sausage Added Hemp Powder and Press Ham Added Hemp Powder or Pulverized Meat

7-1. Sensory Evaluation of Sausage Added with Hemp Powder

For the sensory evaluation of the sausage prepared in Examples 1-4, the sausage was placed in a disposable aluminum plate with a lid and placed in an electric oven (EOB-261T, Hanssem, Korea) at 60 ° C. for 30 minutes, and then 9-point scale method (9 Point: best) to evaluate the color, odor, flavor and texture by 10 trained panels are shown in Table 7 below.

As a result, in the case of color, the score was constantly reduced as the storage period was longer, and there was no difference in the presence or absence of hemp powder.

In the case of off-flavor, the score was decreased in all groups as the storage period was longer, especially in the group containing 1.0 and 2.0% by weight of hemp powder, the score was lower than the other groups. In addition, in the group containing 2.0% by weight of hemp powder, scores of 5 points or less, which is a limit measure of mercury, appeared in week 4 of storage, and scores of 5 points or less were observed in week 6 of storage.

In the case of flavor, the score was decreased in all groups as the storage period was longer, especially in the group containing 2.0% by weight of hemp powder, the score was lower than that in other groups, and the score of 5 points or less, which is the limit of commodity value, was stored. Observed at week 4.

In the case of texture, the score was decreased in all groups as the storage period was longer, and the score was lower than the other groups in the group added 2.0% by weight of hemp powder. It was also observed that the higher the content of hemp powder, the lower the texture.

7-2. Sensory Evaluation of Press Ham with Hemp Powder or Meat

Table 8 shows the results of the sensory evaluation of the press ham prepared in Example 2-2 using the method of Example 7-1.

As a result, in the case of the appearance, the score decreased uniformly with longer storage period, and the score was slightly lower in the group with hemp powder or pulp added as the storage period was longer than in the group without hemp powder or pulp. . In addition, at the 9th week of storage, all groups showed a value below 5.0, which is the limit of commerciality.

In the case of off-flavor, the score was decreased in all groups as the storage period was longer, especially in the group to which hemp powder was added, compared to other groups. In addition, in the group containing hemp powder, a score below 5 points, which is a limit measure of mercury, appeared in week 7 of storage, and scores of 5 points or less were observed in week 9 of storage. The group with hemp pulp did not show any significant difference from the control group.

In the case of flavor, the score decreased in all groups as the storage period was longer, especially in the group to which hemp powder was added, and the score was lower than that in other groups. At week 9 of storage, scores below 5 were observed in all groups. The group with hemp pulp did not show any significant difference from the control group.

In the case of texture, the score decreased in all groups as the storage period was longer, and the score was lower in the group to which hemp powder was added than the other groups. In addition, in the group to which hemp powder was added, a score less than 5 points, which is a limit measure of mercury, appeared in week 7 of storage, and scores of 5 points or less were observed in week 9 of storage. The group with hemp pulp did not show any significant difference from the control group.

Example 8 Comparison of Changes in Physical Properties of Sausage Added Hemp Powder and Press Ham Added Hemp Powder or Meat

8-1. Measurement of Properties of Sausage Added with Hemp Powder

In order to measure the physical properties of the sausage prepared in Examples 1-4, a cylindrical sausage having a height of 10 mm was measured with a measuring speed of 60 mm / min, and a rheometer equipped with an adapter No. 34 (Compac-100II, Sun). Scientific Co. Ltd, Japan) to measure the hardness, tackiness, elasticity, gumability and brittleness are shown in Table 9 below.

As a result, the higher the powder content, the lower the hardness, and the tendency lasted from the beginning of storage to the 6th week of storage. In addition, the tendency of the hardness gradually increased in all groups as storage period became longer.

In the case of stickiness, there was no particular tendency depending on the amount of hemp powder at the beginning of storage, but it was observed that the stickiness of the hemp powder added group was higher than that of the hemp powder as the storage period became longer. In the group without hemp powder, the tackiness decreased as the storage period increased, but in the group with 0.5 and 1.0 wt% hemp powder, the tackiness decreased at the beginning of storage, It tended to increase again. However, in the case of 2.0% hemp powder added, no significant change in the tackiness over time.

In the case of elasticity, the higher the hemp powder content was, the lower was observed at the beginning of storage, but this tendency did not appear as the storage period increased. In addition, there was a tendency to increase the elasticity later in storage than in the early stage of storage, and this tendency was observed in all groups regardless of the addition of hemp powder.

In the case of gummi, the storage of hemp powder showed a lower tendency at the beginning of storage, and the gum powder was increased at the 6th week of storage compared to the storage period. In addition, in the group of 0.5 and 1.0% by weight of the hemp powder showed a tendency to increase the guminess over time, the group of 2.0% by weight of hemp powder showed a tendency to increase and then decrease.

In the case of brittleness, the brittleness tended to be lower as the hemp powder content increased at the beginning of storage, and the brittleness increased at the 6th week of storage in the group to which hemp powder was added. In addition, the group added 0.5 and 1.0% by weight of the hemp powder showed a tendency to increase the brittleness over time, but the group added 2.0% by weight of hemp powder showed a tendency to increase and then decrease.

8-2. Determination of Properties of Press Ham with Hemp Powder or Pulverized Meat

The results of the test using the method of Example 8-1 to measure the physical properties of the press ham prepared in Example 2-2 are shown in Table 10 below.

As a result, the hardness tended to increase as a whole until the third week of the experiment and then decrease, and the hardness of the group to which hemp powder was added was lower than that of the other groups.

The stickiness tended to increase as a whole until the second week of the experiment and then to decrease. After the initial experiment, the value was lower than that in the group without the hemp powder or the flesh, but the value was lower. Hemp powder or flesh was added to the group.

In the case of elasticity, the level was higher than the group included in the group without hemp powder or pulp at the beginning of storage, but it was observed lower after the 4th week of storage. No trend was seen.

At the beginning of storage, the tendency was low in the group containing hemp powder or pulp, and increased overall until the 2nd week of storage, but the tendency did not appear as the storage period increased. In addition, the hemp powder added group was observed lower than the control group, but the hemp pulp added group showed higher value than the control group.

At the beginning of storage, the brittleness was lower in the group where hemp powder or pulp was added, and generally showed a similar tendency until the 9th week of storage. In addition, the brittleness of the hemp powder added group was lower than the hemp pulp added group.

Example 9 Comparison of Color Changes of Sausage Added with Hemp Powder and Press Ham Added with Hemp Powder or Pulp

9-1. Color Change of Sausage Added with Hemp Powder

In order to observe the color change of the sausage prepared in Examples 1-4, the sausage was cut into 1 cm thickness and then hunter using a color difference meter (JS-555, Color Techono System Co., Ltd., Japan) Table 11 shows the results of measuring the L value indicating the whiteness which is the color system, the a value indicating the redness, and the b value indicating the yellowness.

As a result of the experiment, the higher the powder content, the lower the whiteness was observed, but there was no tendency according to the storage period.

In the case of redness, the higher the content of hemp powder was observed, the lower the tendency of storage period.

In the case of yellowness, it was observed that the higher the content of hemp powder, the higher the storage period, the higher the storage period, the value tended to increase. However, the rest of the groups did not show any tendency to storage period.

9-2. Changes in chromaticity of pressed ham with hemp powder or flesh

In order to observe the change in chromaticity of the press ham prepared in Example 2-2, using the method of Example 9-1, L value representing whiteness as a hunter color system, a value representing redness, and bness representing yellowness The results of measuring the values are shown in Table 12 below.

As a result, the whiteness of the press ham containing hemp pulp was generally higher than that of other groups, but there was no tendency according to the storage period.

In the case of redness, it was observed higher than the group included in the group containing no hemp powder or pulp, and the redness of the press ham containing hemp powder was higher than that of the press ham containing hemp pulp.

Yellowness tended to be lower in the group without hemp powder or pulp, and there was no tendency with storage period in all groups.

Claims (11)

A composition for the production of any of the processed meat products selected from the group consisting of pressed ham, sausage, seasoned meat and ground products, dried hemp powder having a size of 30 to 300 mesh or less and 5% or less moisture in the raw meat of the processed meat products Meat products composition, characterized in that contained 0.1 to 1.5% by weight relative to the total weight of the composition.
2. The processed meat product composition according to claim 1, wherein the raw meat of the processed meat product is pork, poultry or beef.
delete delete In the method for producing any one of the processed meat products selected from the group consisting of pressed ham, sausage, seasoned meat and ground products,
(a) harvesting and washing hemp;
(b) cutting the washed hemp of (a) into a thickness and a size of 2 to 10 mm to prepare a pulp;
(c) drying the hemp pulp of (b) for 15 to 20 hours in a drier at 60 to 70 ° C. such that the moisture content is 5% or less, and then powdering it to a size of 30 to 300 mesh or less;
(d) mixing the raw material and the dried and powdered hemp of (c) with the raw meat ground by a grinder, and (i) in the case of a processed meat product such as an emulsified sausage or an emulsified press ham, mixing and emulsifying the dried and powdered hemp of (c), or (ii) in the case of non-emulsified meat products such as ground sausage or ground pressed ham, seasoned meat or ground products, Then mixing the dried and powdered hemp of (c);
(e) filling the mixture of (d) into a casing, mould or retainer according to each processed meat product; And
(f) a method of producing a processed meat product comprising the step of heating and cooling the filling of (e) according to each processed meat product or without heating and cooling.
delete 6. The method of claim 5, further comprising sterilizing the powdered hemp and detecting the metal after the step (c).
delete The method of claim 5, wherein the powdered hemp of step (d) comprises 0.1 to 1.5% by weight of the total weight of the processed meat product.
The method of claim 5, wherein the raw meat of step (d) is pork, poultry or beef.
Any one of the meat products selected from the group consisting of pressed ham, sausage, seasoned meat and ground products comprising the meat products composition of claim 1 or 2.

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