KR101266350B1 - Functional sausage using mixture and fementation of sesame meals and soybean and the manufacturing method thereof - Google Patents
Functional sausage using mixture and fementation of sesame meals and soybean and the manufacturing method thereof Download PDFInfo
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- 238000013077 scoring method Methods 0.000 description 1
- KQRXQIPRDKVZPW-ISZNXKAUSA-N sesaminol Chemical compound C1=C2OCOC2=CC([C@H]2OC[C@H]3[C@@H]2CO[C@@H]3C2=CC=3OCOC=3C=C2O)=C1 KQRXQIPRDKVZPW-ISZNXKAUSA-N 0.000 description 1
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 참깨박과 대두의 혼합 및 발효를 이용한 기능성 소시지 및 그 제조방법에 관한 것으로, 보다 상세하게는, 유효성분을 많이 함유하고 있는 대두, 참깨박을 섞어 발효한 발효 혼합물과 소시지 원료를 혼합함으로서 소시지에 대두, 참깨박, 발효성분의 효능을 극대화시킨 참깨박과 대두의 혼합 및 발효를 이용한 기능성 소시지 및 그 제조방법에 관한 것이다.The present invention relates to a functional sausage using a mixture and fermentation of sesame gourd and soybean, and to a method for producing the same. More specifically, a fermentation mixture and a raw material of sausage fermented by mixing soybean and sesame gourd containing a large amount of active ingredients are mixed. It relates to a functional sausage using a mixture and fermentation of sesame gourd and soybeans to maximize the efficacy of soybeans, sesame gourd, fermented ingredients in the sausage and a method for producing the same.
일반적으로 소시지란 음식물로서 즐겨 시식하고 있는 육류를 주로 한 가공식품이다. 이러한 소시지의 종류에는 크게 2가지가 있다. 첫 번째로 일반소시지는 식육(육함량 중 10% 미만의 알류를 혼합한 것도 포함)에 조미료 및 향신료 등을 첨가한 후 케이싱에 충전하여 숙성·건조시킨 것이거나, 훈연 또는 가열처리한 것을 말하며, 두 번째로 혼합소시지는 식육(전체 육함량 중 20% 미만의 어육 또는 알류를 혼합한 것도 포함)을 염지 또는 염지하지 않고 분쇄하거나 잘게 갈아낸 것에 조미료 및 향신료 등을 첨가한 후 케이싱에 충전하여 숙성·건조시킨 것이거나, 훈연 또는 가열처리한 것이 있다.In general, sausage is a processed food mainly made of meat that is enjoyed as a food tasting. There are two kinds of these sausages. Firstly, general sausages are those which are seasoned and dried by adding seasonings and spices to meat (including mixtures of less than 10% of the meat content) and filling them into casings, or smoking or heating them. Secondly, mixed sausages are prepared by crushing or grinding the meat (including less than 20% of fish meat or eggs mixed with meat), or by seasoning and spice, and then filling it with casing. · Dried or smoked or heated.
이렇게 제조된 소시지는 육류에 함유되어 있는 단백질 등을 다량으로 섭취할 수 있지만, 각종 채소나 곡물에 함유되어 있는 식물성 단백질이나 식이섬유를 비롯한 여러 가지 영양성분의 섭취가 부족하여 영양의 불균형이 발생하는 문제점이 있었다.Sausages prepared in this way can consume a large amount of protein in meat, but nutritional imbalance occurs due to insufficient intake of various nutrients such as vegetable protein and dietary fiber in various vegetables and grains. There was a problem.
한편, 참깨탈지박(이하 "참깨박"이라 칭함)은 참기름의 제조과정에서 생산되는 부산물로써 50%이상이 단백질이며, 이 참깨박 중에는 다량의 리그난이 함유되어 있는 것으로 보고되고 있다(Namiki M.1995). 또한 수용성 항산화물질인 세사미놀 배당체가 0.9%정도 함유되어 있는 것으로 나타나고 있다(Hirata F, Fujita K, Ishikura Y, Hosoda K, Ishikawa T, Nakamura H.1996). 참깨의 특이한 성분인 세사민, 세사몰린 및 세사미놀과 같은 항산화 리그난 성분은 체내에서 간 해독 작용 촉진, 과산화 지질 생성억제, 저밀도 리포 단백질 산화억제(Kang MH, Naito M, Tsujihara N, Osawa T.1998; Kang MH, Naito M, Sakai K, Uchida K, Osawa T. 2000), 장내 콜레스테롤 흡수 억제(Hirata F, Fujita K, Ishikura Y, Hosoda K, Ishikawa T, Nakamura H. 1996) 및 당뇨개선 작용 등 다양한 생체 조절능력이 인정되면서 기능성식품 소재로 부각되었다.On the other hand, sesame skim foil (hereinafter referred to as "sesame gourd") is a by-product produced during the manufacturing process of sesame oil is more than 50% protein, which is reported to contain a large amount of lignans (Namiki M. 1995). It also appears to contain about 0.9% sesaminol glycoside, a water-soluble antioxidant (Hirata F, Fujita K, Ishikura Y, Hosoda K, Ishikawa T, Nakamura H.1996). Antioxidant lignans such as sesamine, sesamoline and sesaminol, which are specific components of sesame, have been shown to promote liver detoxification, inhibit lipid production, and inhibit low-density lipoprotein oxidation (Kang MH, Naito M, Tsujihara N, Osawa T. 1998; Kang MH, Naito M, Sakai K, Uchida K, Osawa T. 2000), inhibiting intestinal cholesterol absorption (Hirata F, Fujita K, Ishikura Y, Hosoda K, Ishikawa T, Nakamura H. 1996) and diabetic improvement As the control ability was recognized, it was highlighted as a functional food material.
이미 일본에서는 참깨 리그난 물질을 이용한 영양보충제가 시판중이며, 우리나라에서도 기름 제조 후 부산물로 생성되는 참깨 탈지박 등의 단백질을 이용하며 식품을 개발하는 등 많은 연구가 진행 중에 있으나(Kim DH, Lee GY, Kim NM, Lee JS.2003; Park SJ, Kang MH. 2004), 이에 대한 결과물은 나타나지 않고 있다.Nutrient supplements using sesame lignan are already on the market in Japan, and many studies are underway in Korea, such as the development of food using proteins such as sesame skim milk produced as a by-product after oil production (Kim DH, Lee GY, Kim NM, Lee JS. 2003; Park SJ, Kang MH. 2004).
또한 대두는 단백질의 함량이 높을 뿐만 아니라 포화지방산 함량이 낮고 콜레스테롤이 거의 함유되어 있지 않으며 비타민과 무기질 및 식이섬유소까지 풍부하게 함유되어 있다. Soybeans are high in protein, low in saturated fatty acids, low in cholesterol and rich in vitamins, minerals and dietary fiber.
이러한 대두가 발효되면서 청국장이 되면 각종 영양성분의 흡수율이 증가되고 기능성으로 혈중 콜레스테롤 저하(Yoo JY. 1997), 고혈압 예방(Okamato A, Hanagata H, Matsumoto,E, Kawamura T), 항암(Takaha shi C, Kikuchi N, Katou N, Miki T, Yanggida F, Umeda M. 1995), 항산화(Iwai K, Nakaya N, Kawasaki Y, Matsue H. 2002), 혈전용해(Yoo CK, Seo WS, Lee CS, Kang SM. 1998) 및 골다공증 예방 등 다양한 기능적 효과가 알려지면서 새로운 건강지능성 식품으로 관심이 모아지고 있다. 또한 청국장 발효과정 중 콩 속에 함유된 isoflavine, phytic acid, saponin, trypsin inhibitor, tocopherol, 불포화지방산, 식이섬유 및 올리고당 등의 각종 생리활성물질과 항산화물질 및 혈전용해 효소를 다량 함유하고 있기 때문에 기능성 식품으로 그 중요성이 강조되고 있다(Kim JS. 1996; Kim WK, Choi KH, Kim YT, Park HH, Choi JY, Lee YS, Oh HI, Kwon IB, Lee SY. 1996).As the soybeans fermented, it becomes more absorbed by various nutrients and lowers cholesterol in the blood as a function (Yoo JY. 1997), prevention of hypertension (Okamato A, Hanagata H, Matsumoto, E, Kawamura T), anticancer (Takaha shi C , Kikuchi N, Katou N, Miki T, Yanggida F, Umeda M. 1995), antioxidant (Iwai K, Nakaya N, Kawasaki Y, Matsue H. 2002), thrombolytic (Yoo CK, Seo WS, Lee CS, Kang SM 1998) and various functional effects such as prevention of osteoporosis have been known, attracting attention as a new health intelligent food. Also, it is a functional food because it contains a large amount of various biologically active substances such as isoflavine, phytic acid, saponin, trypsin inhibitor, tocopherol, unsaturated fatty acid, dietary fiber and oligosaccharide, and antioxidants and thrombolytic enzymes contained in soybean during fermentation process. Its importance is being emphasized (Kim JS. 1996; Kim WK, Choi KH, Kim YT, Park HH, Choi JY, Lee YS, Oh HI, Kwon IB, Lee SY. 1996).
그런데 이러한 대두를 발효 숙성시키면 Bacillus subtilis가 생산하는 효소에 의하여 단백질과 당질이 분해되어 끈끈한 점질물이 생성되면서 특유의 불쾌취를 생성하는 문제점이 있다.
<선행기술문헌>
한국등록특허 제10-0878329호(2009.01.06. 등록, 조직콩단백질을 이용한 콩소시지 제조방법)However, fermentation of such soybeans has a problem in that proteins and sugars are decomposed by enzymes produced by Bacillus subtilis to produce sticky viscous substances, which produce a unique discomfort.
<Prior Art Literature>
Korean Registered Patent No. 10-0878329 (2009.01.06. Registered, Soy Sausage Manufacturing Method Using Tissue Soy Protein)
따라서 본 발명은 상기와 같은 종래의 문제점을 해소하기 위한 것으로, 본 발명의 목적은 유효성분을 많이 함유하고 있는 대두, 참깨박을 섞어 발효한 발효 혼합물과 소시지 원료를 혼합함으로서 소시지에 대두, 참깨박, 발효성분의 효능을 극대화시킨 참깨박과 대두의 혼합 및 발효를 이용한 기능성 소시지 및 그 제조방법을 제공하기 위한 것이다. Therefore, the present invention is to solve the conventional problems as described above, the object of the present invention is to mix the fermentation mixture and fermented mixture of soybeans, sesame gourd containing a lot of active ingredients and sausage raw material soybeans, sesame gourd To provide a functional sausage and a method of manufacturing the same using a mixture and fermentation of sesame gourd and soybeans to maximize the efficacy of the fermentation ingredients.
상기 바와 같은 목적을 달성하기 위한 본 발명의 특징에 따르면, 본 발명은 참깨박과 대두의 혼합 및 발효를 이용한 기능성 소시지 및 그 제조방법에 관한 것으로, 참깨를 180~300℃의 온도에서 20~40분간 볶아 300~600㎏/㎠의 압력으로 압축하여 지방을 추출함으로서 참깨탈지박을 생성하는 단계; 대두를 수세한 뒤 물과 대두를 2:1 중량비율로 혼합하여 제1혼합물을 생성하는 단계; 상기 제1혼합물을 30~40℃의 물에서 24~48시간 동안 침지한 후 120~140℃의 온도에서 30~40분간 증자하는 단계; 증자한 제1혼합물을 40~65℃로 냉각한 후 제1혼합물과 참깨탈지박을 3:7 중량비율로 혼합하여 제2혼합물을 생성하는 단계; 상기 제2혼합물에 고초균(Bacillus subtilis)을 접종한 후 온도 37~45℃, 습도 70~80%에서 24~72시간 동안 발효시키는 단계; 발효된 제2혼합물을 건조기로 40~60℃에서 36~72시간 동안 건조시킨 후 분쇄하여 분말화하는 단계; 분말화한 발효 혼합물을 소시지 원료 100중량부에 대하여 0.5~5.0중량부를 혼합하여 소시지 혼합물을 생성하는 단계; 및 상기 소시지 혼합물을 50~80℃에서 20~60분간 훈연 또는 열처리한 후 냉각하는 단계;를 포함한다.According to a feature of the present invention for achieving the object as described above, the present invention relates to a functional sausage using a mixture and fermentation of sesame gourd and soybean, and a method for producing the sesame seeds 20 ~ 40 at a temperature of 180 ~ 300 ℃ Roasting for a minute to produce sesame skim foil by extracting fat by compressing at a pressure of 300 ~ 600kg / ㎠; Washing the soybeans and mixing water and soybeans in a 2: 1 weight ratio to form a first mixture; Immersing the first mixture in water at 30 to 40 ° C. for 24 to 48 hours, and then increasing the temperature at 120 to 140 ° C. for 30 to 40 minutes; Cooling the cooked first mixture to 40-65 ° C., and then mixing the first mixture and sesame degreasing foil at a 3: 7 weight ratio to produce a second mixture; Inoculating the second mixture with Bacillus subtilis and fermenting for 24 to 72 hours at a temperature of 37 to 45 ° C. and a humidity of 70 to 80%; Drying the fermented second mixture at 40-60 ° C. for 36-72 hours with a dryer and then pulverizing the powder; Mixing the powdered fermentation mixture with 0.5 to 5.0 parts by weight based on 100 parts by weight of the sausage raw material to produce a sausage mixture; And cooling and then heating the sausage mixture at 50 to 80 ° C. for 20 to 60 minutes.
그리고 상기 분말화된 발효 혼합물은 소지지 원료 100중량부에 대하여 1.5중량부로 혼합되는 것이 가장 바람직하다.And the powdered fermentation mixture is most preferably mixed at 1.5 parts by weight based on 100 parts by weight of the holding material.
또한 상기 소시지 혼합물을 생성하는 단계에서는, 소시지 혼합물을 콜라겐 케이싱에 충전하여 성형하는 단계를 더 포함할 수 있다.In addition, the step of producing the sausage mixture, may further comprise the step of filling the sausage mixture in the collagen casing to form.
아울러, 상기 냉각 단계에서는, 훈연 또는 열처리한 소시지 혼합물을 10~30분간 살수 냉각시키는 단계를 더 포함할 수 있다.In addition, the cooling step, may further comprise the step of spraying the sprayed or heat-treated sausage mixture for 10 to 30 minutes.
본 발명에 따른 참깨박과 대두의 혼합 및 발효를 이용한 기능성 소시지 및 그 제조방법에 의하면, 유효성분을 많이 함유하고 있는 대두, 참깨박을 섞어 발효한 발효 혼합물과 소시지 원료를 혼합함으로서 소시지에 대두, 참깨박, 발효성분의 효능을 극대화시키는 효과가 있다.According to the functional sausage using the mixing and fermentation of sesame gourd and soybean according to the present invention, and a method for producing the same, by mixing the fermentation mixture and fermentation mixture of fermented soybeans and sesame gourd containing a lot of active ingredients and sausage raw material, Sesame gourd has the effect of maximizing the efficacy of fermented ingredients.
보다 자세하게는, 제조된 발효 혼합물을 이용한 기능성 소시지에는 발효 혼합물을 시각적 및 미각적으로 느낄 수 있을 뿐만 아니라, 발효 혼합물의 유효성분을 소시지의 동물성 단백질과 함께 섭취할 수 있으므로, 균형적인 영양 섭취에 도움을 준다.More specifically, the functional sausage using the prepared fermentation mixture not only visually and tastefully feels the fermentation mixture, but also the active ingredient of the fermentation mixture can be ingested together with the animal protein of the sausage, thereby helping to balance nutrition. Gives.
또한 동물의 사료, 식물의 거름 등으로 이용되는 참깨탈지박을 식품으로 연구함으로써, 리그난성분의 효능인 간해독작용과 콜레스테롤 흡수 억제 등의 유익한 효과를 볼 수 있다.In addition, by studying the sesame skim paper used in animal feed, plant manure, etc. as a food, it is possible to see the beneficial effects such as liver detoxification and cholesterol absorption inhibition of the lignan component efficacy.
마지막으로 대두를 발효함에 따라 발생하는 불쾌취를 참깨박의 혼합ㆍ발효로 인해 후각적 및 미각적으로 개선시킬 수 있다. Finally, the unpleasant odor generated by fermenting soybeans can be improved olfactory and taste by mixing and fermenting sesame seeds.
도 1은 본 발명에 따른 기능성 소시지의 제조방법을 도시한 순서도이다.1 is a flowchart illustrating a method of manufacturing a functional sausage according to the present invention.
이하에서는 본 발명에 따른 참깨박과 대두의 혼합 및 발효를 이용한 기능성 소시지 및 그 제조방법에 관하여 도면과 더불어 설명하기로 한다.
Hereinafter, a functional sausage and a method of manufacturing the same using the mixing and fermentation of sesame gourd and soybean according to the present invention It will be described with reference to the drawings.
도 1은 본 발명에 따른 기능성 소시지의 제조방법을 도시한 순서도이다.1 is a flowchart illustrating a method of manufacturing a functional sausage according to the present invention.
도시된 바와 같이, 본 발명은 발효 혼합물을 시각적 및 미각적으로 느낄 수 있을 뿐만 아니라, 발효 혼합물의 유효성분을 소시지의 동물성 단백질과 함께 섭취하고, 발효대두의 불쾌치를 억제하여 발효대두의 영양분도 동시에 섭취 가능한 기능성 소시지의 제조방법에 관한 것이다. As shown, the present invention not only visually and tastefully feels the fermentation mixture, but also ingests the active ingredient of the fermentation mixture together with the animal protein of the sausage, suppresses the discomfort of the fermented soybean, and at the same time nutrients of the fermented soybean. The present invention relates to a method for preparing an ingestible functional sausage.
참깨박은 상술한 바와 같이, 여러가지 좋은 효능을 나타내는 것으로 알려져 있고, 특히 당과 단백질 등을 함유하고 있어 미생물의 발효기질로 적합하기에 콩과 함께 발효하면 수준 높은 발효 원료를 얻을 수 있으며, 발효 과정에서 항산화성이 증가된다. As mentioned above, sesame gourd is known to show various good effects. Especially, it contains sugars and proteins, so it is suitable as a fermentation substrate for microorganisms. Antioxidant activity is increased.
이를 위해 먼저 참깨를 180~300℃의 온도에서 20~40분간 볶아 300~600㎏/㎠의 압력으로 압축하여 지방을 추출함으로서 참깨탈지박을 생성한다(단계 S10).To this end, sesame seeds are first roasted for 20 to 40 minutes at a temperature of 180 ~ 300 ℃ and compressed to a pressure of 300 ~ 600kg / ㎠ to extract the fat to produce sesame skim foil (step S10).
그리고 대두를 수세한 뒤 물과 대두를 2:1 중량비율로 혼합하여 제1혼합물을 생성한다(단계 S20).After washing the soybeans, water and soybeans are mixed at a 2: 1 weight ratio to produce a first mixture (step S20).
이렇게 생성된 제1혼합물을 30~40℃의 물에서 24~48시간 동안 침지한 후 120~140℃의 온도에서 30~40분간 증자한다(단계 S30).The first mixture thus produced is immersed in water at 30 to 40 ° C. for 24 to 48 hours and then increased for 30 to 40 minutes at a temperature of 120 to 140 ° C. (step S30).
증자한 제1혼합물을 40~65℃로 냉각한 후 제1혼합물과 참깨탈지박을 3:7 중량비율로 혼합하여 제2혼합물을 생성한다(단계 S40).After cooling the steamed first mixture to 40-65 ° C., the first mixture and sesame skim foil are mixed in a 3: 7 weight ratio to produce a second mixture (step S40).
상술한 바와 같이, 대두를 발효 숙성시키면 Bacillus subtilis가 생산되는 효소에 의하여 단백질과 당질이 분해되어 leaven form fructan과 polyglutamate로 구성된 끈끈한 점질물이 생성되면서 특유의 냄새와 고유한 맛을 띤다(Ko HS, Cho DH, Hwang SY, Kim YM. 1999). 이러한 대두에 참깨박을 혼합하여 발효 숙성시키면 특유의 냄새취와 맛을 개선시킬 수 있다. As mentioned above, fermentation of soybeans leads to Bacillus Proteins and sugars are degraded by enzymes that produce subtilis , resulting in sticky viscosities consisting of leaven form fructan and polyglutamate, which have a characteristic odor and unique taste (Ko HS, Cho DH, Hwang SY, Kim YM. 1999). The fermentation and fermentation of sesame gourds in these soybeans can improve the unique odor and taste.
이 실험은 5단계 평점법으로 10명의 패널을 대상으로 관능검사를 실시하였고, [표 1]에 기재된 바와 같은 검사 결과 발효대두보다 대두와 참깨박을 혼합하여 발효한 발효 혼합물의 선호도가 더 높다는 결과가 나왔다. 또한 대두와 참깨박의 혼합비율 중 대두와 참깨박 3:7의 혼합비율이 가장 선호도가 좋은 결과가 나왔다.In this experiment, a sensory test was conducted on 10 panelists using a five-step scoring method. As a result of the test as described in [Table 1], the fermentation mixture obtained by fermenting soybean and sesame meal was higher than the fermented soybean. Came out. In addition, the soybean and sesame gourd mixture ratio of soybean and sesame gourd 3: 7 showed the most favorable result.
다시 말해, 관능검사 결과 대두만 발효하였을 때에는 발효 시 생성되는 특유의 냄새취 때문에 선호도가 가장 낮았으며, 대두와 참깨박을 함께 발효하였을 때 대두와 참깨박을 3:7의 비율로 혼합하였을 때 선호도가 가장 높았으며, 이에 참깨박이 특유의 냄새취와 맛을 개선시켜 주었다는 것을 알 수 있다.In other words, the sensory test showed that the soybean fermentation had the lowest preference because of the peculiar odor of fermentation. When soybean and sesame gourd were fermented together, the soybean and sesame gourd were mixed at a ratio of 3: 7. Was the highest, indicating that sesame gourd improved the peculiar smell and taste.
따라서 본 발명에서는 대두와 참깨박을 발효시키기 전에 3:7의 비율로 혼합하는 것이다.
Therefore, in the present invention, the soybean and sesame gourd is mixed at a ratio of 3: 7.
ranking
Average
Remarks
상기 제2혼합물에 고초균(Bacillus subtilis)을 접종한 후 온도 37~45℃, 습도 70~80%에서 24~72시간 동안 발효시킨다(단계 S50). Bacillus in the second mixture ( Bacillus subtilis ) and then fermented for 24 to 72 hours at a temperature of 37 ~ 45 ℃, humidity 70 ~ 80% (step S50).
그리고 발효된 제2혼합물을 건조기로 40~60℃에서 36~72시간 동안 건조시킨 후 분쇄하여 분말화한다(단계 S60).Then, the fermented second mixture is dried in a dryer at 40-60 ° C. for 36-72 hours and then pulverized (step S60).
분말화한 발효 혼합물을 소시지 원료 100중량부에 대하여 0.5~5.0중량부를 혼합하여 소시지 혼합물을 생성하되, 더욱 바람직하게는 상기 분말화된 발효 혼합물을 소지지 원료 100중량부에 대하여 1.5중량부로 혼합하여 소시지 혼합물을 생성한다(단계 S70).The powdered fermentation mixture was mixed with 0.5 to 5.0 parts by weight based on 100 parts by weight of a sausage raw material to produce a sausage mixture. More preferably, the powdered fermentation mixture was mixed with 1.5 parts by weight based on 100 parts by weight of the raw material. A sausage mixture is produced (step S70).
이때 소시지 혼합물을 콜라겐 케이싱에 충전하여 성형할 수 있다.At this time, the sausage mixture can be molded by filling in the collagen casing.
이 후, 상기 소시지 혼합물을 50~80℃에서 20~60분간 훈연 또는 열처리한 후 냉각한다.Thereafter, the sausage mixture is smoked or heat-treated at 50 to 80 ° C. for 20 to 60 minutes, and then cooled.
여기서 냉각은, 훈연 또는 열처리한 소시지 혼합물을 10~30분간 살수하는 방법으로 수행될 수 있다(단계 S80). In this case, the cooling may be performed by spraying the smoked or heat-treated sausage mixture for 10-30 minutes (step S80).
이상과 같은 방법으로 제조된 발효 혼합물을 이용한 기능성 소시지에는 발효 혼합물을 시각적 및 미각적으로 느낄 수 있을 뿐만 아니라, 발효 혼합물의 유효성분을 소시지의 동물성 단백질과 함께 섭취할 수 있으므로, 균형적인 영양 섭취에 도움을 준다.Functional sausage using the fermentation mixture prepared by the above method can not only visually and tastefully feel the fermentation mixture, but also the active ingredient of the fermentation mixture can be ingested together with the animal protein of the sausage. To help.
또한 동물의 사료, 식물의 거름 등으로 이용되는 참깨탈지박을 식품으로 연구함으로써, 리그난 성분의 효능인 간해독작용과 콜레스테롤 흡수 억제 등의 유익한 효과를 볼 수 있다.In addition, by studying the sesame skim paper used in animal feed, plant manure, etc. as a food, it is possible to see the beneficial effects such as liver detoxification and cholesterol absorption inhibition of the lignan component.
마지막으로 대두를 발효함에 따라 발생하는 불쾌취를 참깨박의 혼합ㆍ발효로 인해 후각적 및 미각적으로 개선시킬 수 있다.
Finally, the unpleasant odor generated by fermenting soybeans can be improved olfactory and taste by mixing and fermenting sesame seeds.
본 발명의 권리는 위에서 설명된 실시예에 한정되지 않고 청구범위에 기재된 바에 의해 정의되며, 본 발명의 분야에서 통상의 지식을 가진 자가 청구범위에 기재된 권리범위 내에서 다양한 변형과 개작을 할 수 있다는 것은 자명하다.
It is to be understood that the invention is not limited to the disclosed embodiment, but is capable of many modifications and variations within the scope of the appended claims. It is self-evident.
Claims (5)
대두를 수세한 뒤 물과 대두를 2:1 중량비율로 혼합하여 제1혼합물을 생성하는 단계;
상기 제1혼합물을 30~40℃의 물에서 24~48시간 동안 침지한 후 120~140℃의 온도에서 30~40분간 증자하는 단계;
증자한 제1혼합물을 40~65℃로 냉각한 후 제1혼합물과 참깨탈지박을 3:7 중량비율로 혼합하여 제2혼합물을 생성하는 단계;
상기 제2혼합물에 고초균(Bacillus subtilis)을 접종한 후 온도 37~45℃, 습도 70~80%에서 24~72시간 동안 발효시키는 단계;
발효된 제2혼합물을 건조기로 40~60℃에서 36~72시간 동안 건조시킨 후 분쇄하여 분말화하는 단계;
분말화한 발효 혼합물을 소시지 원료 100중량부에 대하여 0.5~5.0중량부를 혼합하여 소시지 혼합물을 생성하는 단계; 및
상기 소시지 혼합물을 50~80℃에서 20~60분간 훈연 또는 열처리한 후 냉각하는 단계;를 포함하는 것을 특징으로 하는 참깨박과 대두의 혼합 및 발효를 이용한 기능성 소시지의 제조방법.Roasting sesame seeds at a temperature of 180 to 300 ° C. for 20 to 40 minutes, compressing the sesame seeds under a pressure of 300 to 600 kg / cm 2 to produce sesame degreasing foil;
Washing the soybeans and mixing water and soybeans in a 2: 1 weight ratio to form a first mixture;
Immersing the first mixture in water at 30 to 40 ° C. for 24 to 48 hours, and then increasing the temperature at 120 to 140 ° C. for 30 to 40 minutes;
Cooling the cooked first mixture to 40-65 ° C., and then mixing the first mixture and sesame degreasing foil at a 3: 7 weight ratio to produce a second mixture;
Inoculating the second mixture with Bacillus subtilis and fermenting for 24 to 72 hours at a temperature of 37 to 45 ° C. and a humidity of 70 to 80%;
Drying the fermented second mixture at 40-60 ° C. for 36-72 hours with a dryer and then pulverizing the powder;
Mixing the powdered fermentation mixture with 0.5 to 5.0 parts by weight based on 100 parts by weight of the sausage raw material to produce a sausage mixture; And
Method of producing a functional sausage using a mixture and fermentation of sesame gourd and soybeans; comprising the step of cooling the sausage mixture after the fumigation or heat treatment for 20 to 60 minutes at 50 ~ 80 ℃.
상기 분말화된 발효 혼합물은 소지지 원료 100중량부에 대하여 1.5중량부로 혼합되는 것을 특징으로 하는 참깨박과 대두의 혼합 및 발효를 이용한 기능성 소시지의 제조방법.The method of claim 1,
The powdered fermentation mixture is a method for producing a functional sausage using a mixture and fermentation of sesame gourd and soybeans, characterized in that the mixture is 1.5 parts by weight based on 100 parts by weight of the raw material holding.
상기 소시지 혼합물을 생성하는 단계에서는, 소시지 혼합물을 콜라겐 케이싱에 충전하여 성형하는 단계를 더 포함하는 것을 특징으로 하는 참깨박과 대두의 혼합 및 발효를 이용한 기능성 소시지의 제조방법.The method of claim 1,
In the step of producing the sausage mixture, the method of producing a functional sausage using a mixture and fermentation of sesame gourd and soybeans, characterized in that it further comprises the step of filling the sausage mixture into the collagen casing.
상기 냉각 단계에서는, 훈연 또는 열처리한 소시지 혼합물을 10~30분간 살수 냉각시키는 단계를 더 포함하는 것을 특징으로 하는 참깨박과 대두의 혼합 및 발효를 이용한 기능성 소시지의 제조방법.The method of claim 1,
In the cooling step, the method of producing a functional sausage using a mixture and fermentation of sesame gourd and soybeans, characterized in that further comprising the step of spraying the smoked or heat-treated sausage mixture for 10 to 30 minutes.
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KR20230023513A (en) | 2021-08-10 | 2023-02-17 | 대구대학교 산학협력단 | A METHOD FOR MANUFACTURING Semi-DRIED FERMENTED SAUSAGE AND A Semi-DRIED FERMENTED SAUSAGE |
KR20230023512A (en) | 2021-08-10 | 2023-02-17 | 대구대학교 산학협력단 | A method for manufacturing dried fermented sausage and a dried fermented sausage |
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