KR101314167B1 - Sausage containig dietary fiber from pericarp of persimmon and preparing method thereof - Google Patents

Abstract

The present invention is a hot air-dried persimmon peel is added to the sausage in the form of powder to eat dietary fiber derived from persimmon peel and various nutritional components as well as containing dietary fiber derived from persimmon peel that can improve processability It relates to a sausage and a method for producing the same.
Sausages containing dietary fiber derived from persimmon skin according to the present invention satisfies the needs of consumers who value taste, health and functionality, and can consume various bioactive substances contained in persimmon skin, including dietary fiber.
In addition, the present invention exhibits improved processability, such as heating loss, emulsion stability, physical properties, it is possible to provide a high-quality functional sausage and a method for producing the same that can be satisfactorily satisfied.

Description

Sausage containing dietary fiber derived from persimmon rind and its manufacturing method {SAUSAGE CONTAINIG DIETARY FIBER FROM PERICARP OF PERSIMMON AND PREPARING METHOD THEREOF}

The present invention relates to a sausage containing a dietary fiber derived from persimmon rind and a method for producing the same, and more particularly, to consume the dietary fiber derived from persimmon rind and various nutritional constituents by hot-drying the persimmon rind and adding it to the sausage in powder form. The present invention relates to a sausage and a method for producing the same, which use dietary fiber derived from persimmon peel that can not only improve processing efficiency.

Recently, as interest in health has increased, health-oriented and safe foods are required with taste.

Korean single meat consumption was 35.78 kg in 2007, and 5,201 tons increased from 50,006 tons of total processed meat products in 2009 to 55,207 tons in 2010 (Meat Processing Association, 2011). Among them, sausage accounts for 35 ~ 36%, so the development and commercialization of health-oriented products is important in the meat processing industry.

However, dietary fiber with physiological and nutritional functions such as cholesterol excretion, excretion of intestinal toxic substances and promotion of digestion, as meat intake increased due to westernized diet increases obesity, diabetes, hypertension, and colorectal cancer. There is a growing interest in.

Dietary fiber is a nutritionally important functional material (Choi, SH and Chin, KB (2002) Development of low-fat comminuted sausage manufactrued with various), as well as physiological functional aspects such as cholesterol excretion, excretion of intestinal toxic substances and promoting digestion. fat replacers similar textural characteristics to those with regular-fat counterpart.Korean J. Food Sci.Technol. 34 , 577-582), increases the yield of heat and texture by increasing the binding of moisture and fat in the manufacture of processed meat products. It absorbs or adsorbs moisture, fat, minerals, and other ingredients, thereby improving processability (Cofrades, S., Guerra, MA Carballo, J. Fernandez-Martin, F., Jimenez-Colmenero, F. (2000) Plasma protein and soy fiber content effect on bologna sausage properties as influenced by fat level.J. Food Sci . 65 , 281-287).

On the other hand, persimmons are produced in a large area, mainly in the southern part of Korea. In 2010, persimmon production amounted to 390,611 tons (National Statistical Office), of which 53.7% is persimmon.

Persimmon is an alkaline food rich in sugars such as glucose and fructose, vitamins A, C, and inorganic salts. It promotes contraction of the intestine and secretion of intestinal secretions and has pharmacological functions such as hemostasis, branches, astringents, anti-inflammatory and hangover. This is mainly due to the water-soluble tannins found in persimmon rinds, which have a rich taste. Persimmon is not used as raw fruit, so it is mainly used for dried persimmon or year-end (Kim, SK, Lee, GD, and Chung, SK (2003) Monitoring on fermentation of persimmon vinegar from persimmon peel.Korean J. Food Sci.Technol 35 , 642-647), persimmon peels produced during the production of dried persimmons are partially used as feed or vinegar, but most of them are discarded.

These persimmon skins are rich in moisture, protein, and carbohydrates, and tannin, a high-molecular compound in which various phenols are bound to gallic acid or derivatives thereof, has antibacterial, antioxidant, and heavy metal removal capabilities. It has the same physiological activity (Seo et al. (2000) Physiological characteristics of tannins isolated from astringent persimmon fruits.Korean J. Food Sci.Technol. 32 , 212-217), and is highly applicable as a functional material.

For example, Korean Patent Publication No. 10-2010-0086843 describes a manufacturing method of dried persimmon powder that can be used as a food additive or subsidiary material, and Korean Patent Publication No. 10-2002-0066903 discloses persimmon and Persimmon cakes are manufactured using the pulp.

However, no disclosure or teaching has been made regarding the use of persimmon peel as a functional material in the meat processing industry.

Accordingly, the present inventors have made efforts to utilize persimmon rind, which is mostly discarded as waste, as a dietary fiber and a functional material in processed meat products, and added persimmon rind powder to emulsified sausage to confirm processability and completed the present invention.

After all, the main object of the present invention is to provide a nutritious and functionally improved sausage and its manufacturing method by adding persimmon rind with various functionalities in powder form after hot air drying.

In order to achieve the above object, the present invention provides a sausage containing dietary fiber derived from persimmon rind.

In the present invention, the sausage containing the persimmon rind derived fiber is 0.1 ~ 10 weight of persimmon rind derived from fiber based on the total weight of the mixed meat after mixing pork, fat and water in a weight ratio of 6: 2: 2: It is preferable to add in the range of%, the persimmon skin-derived dietary fiber is preferably prepared by powdering to a size of 35 mesh (mesh) after hot air drying.

The present invention also provides a method for producing an emulsified sausage containing dietary fiber derived from persimmon rind.

In the present invention, the persimmon skin-derived dietary fiber is hot air dried and pulverized and passed through a sieve of 35 mesh to prepare uniform and fine particles, that is, a powder state, the sausage containing the persimmon skin-derived dietary fiber (1) adding salt and phosphate salts to pork, fat and water; (2) crushing and cutting the salted meat; (3) adding persimmon rind powder to the ground meat and mixing the same to prepare a sausage emulsion; (4) filling the emulsified mixed meat in a casing; And (5) heating the filled sausage semi-finished product.

In the above, the pork, fat and water is preferably mixed in a weight ratio of 6: 2: 2 :, the persimmon skin-derived dietary fiber is preferably added in the range of 0.1 to 10% by weight based on the total weight.

In addition, the pork and fat are preferably used in the pork fat and back fat, respectively, and used to remove excess fat and connective tissue to increase the binding force of the raw meat.

In addition, the water is preferably used ice water (ice water) in order to prevent the temperature rise of the emulsion during the emulsification process.

In addition, in the step (1), in order to increase the preservation of the selected raw meat, and to improve the flavor, binding force, water retention, etc., the refined salt and coloring agent used in the sausage can be further mixed.

In addition, in step (2), the mixture of the pork and fat salted may be pulverized into 8 mm plates using a grinder and then chopped using a grinder.

In addition, in step (3), various spices, additives, and the like, which are added to a conventional sausage production, may be added thereto, but the present invention is not limited thereto, and it is preferable to include Frankfurt seasoning.

In addition, the casing used in the step (4) is preferably selected and filled in the casing required for various sausages, more preferably the collagen casing is preferably filled. However, since the size and shape of the casing is determined according to the type of sausage, both natural and artificial casings can be used, and the casing can be determined according to a consumer's desire.

In addition, the sausage semi-finished product filled in the step (5) is preferably cooled to 30 minutes at room temperature after the heat treatment for 30 to 50 minutes to lower the product temperature.

In addition, the present invention provides a manufacturing method of finally producing a product by vacuum-packing the cooled sausage in a polyethylene / nylon packaging with a desiccant including silica gel in addition to the above processes.

According to the present invention as described above, there is an effect of providing a sausage capable of ingesting various bioactive substances contained in persimmon skin, including dietary fiber, satisfying the needs of consumers who not only taste, but also health and functionality.

In addition, the present invention exhibits improved processability, such as heating loss, emulsion stability, physical properties, it is possible to provide a high-quality functional sausage and a method for producing the same that can be satisfactorily satisfied.

1 is a graph showing the heating yield of the emulsion type sausage added persimmon rind powder according to the present invention.
Figure 2 is a graph showing the fatty acid opacity of the emulsion type sausage added persimmon rind powder according to the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these examples are for illustrative purposes only and that the scope of the present invention is not construed as being limited by these examples.

Example 1 Persimmon Skin Powder Preparation

Produced in Gwangyang area in Korea and processed into persimmon, unused persimmon peel was hot-air-dried (Enex-Co-600, Enex, Koyang, Korea) for 15 hours at 50 ℃ and then pulverized using a grinder to 35 mesh ( Persimmon skin powder of uniform and fine particles was prepared by passing through a sieve of a mesh).

As a general component of the persimmon rind powder prepared as described above, the water content was 8.19%, the protein content was 4.98%, the fat content was 2.00%, and the ash content was 2.66%, and the dietary fiber content was 14.72%.

In addition, the chromaticity measured by the colorimeter of the persimmon rind powder was lightness 52.56, redness 11.48, yellowness 34.35, pH was 5.56.

Example 2 Preparation of Emulsified Sausage Added Persimmon Skin Powder

Excess fat and connective tissue were removed by purchasing domestic pork loin after 24 hours of slaughter, and the back fat was ground using a grinder (manica, PM-100, Spain) equipped with an 8 mm plate.

Pork emulsion was prepared by adding fat and ice water together with salt, ginseng salt, persimmon rind powder, etc. while cutting raw meat (pork Fuji part), and the preparation ratio is shown in Table 1.

Specifically, the pork and back fat prepared as shown in Table 1 is finely chopped using a grinder, mixed in the above compounding ratio to produce pork emulsion and then using a sausage filling machine (add model name, manufacturer and country of manufacture). A collagen casing having a diameter of 25 mm (# 240, NIPPI Inc., Tokyo, Japan) was charged and heated in a chamber for 40 minutes, and then cooled for 30 minutes to be used for the experiment.

Experimental example. Evaluation of Efficacy of Emulsified Sausages with Persimmon Skin Powder

The emulsified sausage to which persimmon rind powder prepared in Example 2 was added was measured as follows to evaluate the efficacy as a functional food.

(1) General ingredient measurement

The general composition of the emulsified sausage added with persimmon rind powder of the present invention is water content of 105 ° C at atmospheric pressure according to AOAC (Official methods of analysis, (16th ed.) Washington DC, USA: Association of Official analytical chemists, 1995). The drying method, crude protein content of Kjedahl method, crude fat content of Soxhlet method, crude ash content of 550 ℃ direct incineration method, the results are shown in Table 2.

However, all values in the above are mean ± standard deviation (3 repetitions), and different initial letters in the same row of ^AB are recognized as significant ( p <0.05).

As shown in Table 2, the moisture content of the control was 63.14%, persimmon rind powder added (1-5%) was 63.67%, 64.43%, 64.53%, 64.97% and 65.07%, respectively. The content was significantly higher.

In addition, the protein content and fat content did not show a significant difference between treatments, but the ash content of the persimmon skin powder added group was significantly higher than that of the control ( p <0.05). It is considered to be caused by.

(2) pH and chromaticity measurement

5 g of an emulsified sausage sample to which the persimmon rind powder of the present invention was added was mixed with 20 ml of distilled water, and then homogenized at 8,000 rpm using a homogenizer (Nissei, Model AM-7, Japan), and the pH of the glass electrode was pH was measured by a meter (Mettler-Toledo, Model 340, UK),

Meat color (CIE value) is a colorimeter; CIE b ^* value that CIE b ^* value representing a CIE L ^* value and the yellowness (yellowness) representing the intensity (lightness) using (colorimeter Chroma meter CR-210, Minolta, Japan) Was measured. In this case, a standard color of L ^* was +97.83, a ^* was -0.43, and b ^* was +1.98.

As a result, the pH of the control group was 6.14, which was the highest value, and the pH tended to decrease significantly as the addition of persimmon rind powder increased, due to the pH of the persimmon rind powder (5.56). Feed (see Table 3).

On the other hand, flesh color showed a significantly lower brightness than the control in the persimmon rind powder added, and red and yellow showed significantly higher values than the control as the amount of added persimmon rind powder increased.

In particular, the 5% added persimmon rind powder showed the highest redness, which is presumably because the color of the persimmon rind powder was affected (see Table 3).

However, all the above values are mean ± standard deviation (3 repetitions), and different initial letters in the same row of ^AE are recognized as significant ( p <0.05).

(3) Emulsion stability measurement

The stability of the emulsion is determined by Ensor et al. (Ensor, SA, Mandigo, RW, Calkins, CR, and Quint, LN (1987) Compatative evaluation of whey protein concentrate, soy protein isolate and calcium-reduced nonfat dry milk as binders in an emulsion type sausage J. Food Sci . 52 , 1155-1158).

A specially designed centrifuge tube was placed in two layers of wire mesh (size: 4 × 4 cm, 15 mesh), filled with 25 g of sausage emulsion, the inlet of the centrifuge tube was sealed with aluminum foil, and then set to 75 ° C. Emulsification stability was evaluated by measuring the amount of free fat and water (ml) after heating for 30 minutes at 30 minutes at room temperature.

The emulsion stability of the emulsion type sausage added persimmon rind powder of the present invention is shown in Table 3 above.

As shown in Table 3, the oil separation was significantly reduced up to 3% persimmon rind powder added, but there was no significant difference in the added concentration thereafter. In the water separation, the control group showed the highest value, and the persimmon peel powder showed a tendency to decrease significantly as the amount of persimmon peel powder was increased.

(4) heating loss measurement

Loss of heating was set to a temperature of the constant temperature water bath at 75 ° C, and after heating the sample filled with pork emulsion in the collagen casing for 30 minutes, taken out and allowed to cool for 30 minutes, the weight was calculated by the following equation.

The heating yield of the emulsion type sausage added persimmon rind powder is shown in FIG. As can be seen in Figure 1, the control showed a significantly lower heating yield, significantly higher value in the persimmon rind powder 3, 4 and 5% addition.

(5) Fatty acid septic (TBARS) measurement

Fatty acid opacity (TBARS) of emulsified sausage containing persimmon rind powder of the present invention was carried out by applying distillation such as Tarladgis (Tarladgis, BG, Watts, BM, Younathanm, MT, & Dugan, L. (1960). A distillation method for the quantitative determination of malonaldehyde in rancid foods.Journal of American Oil Chemistry Society, 37, 44-52)

After reacting malonaldehyde (MA) and thiobarbituric acid (TBA) liberated by fatty acidization, the absorbance was measured at 538 nm using a spectrophotometer (Libra S22, Biochrom Ltd., England). The TBA value was calculated by the following equation, and the TBA value was expressed in mg malonaldehyde / kg meat.

TBA value (mg malonaldehyde / kg meat) = 7.8 × OD

Lipid acidity (TBA), an indicator for assessing the progress of lipid oxidation in meat, measures the production of malonaldehyde (MA), an oxide of polyunsaturated fatty acids.

As shown in FIG. 2, all of the persimmon rind powder added groups of the present invention showed significantly lower fatty acid opacity values than the control, and the fatty acid opacity of the control group was 0.35 mg malonaldehyde / kg meat, which was the highest. Persimmon rind powder 4 and 5% added group showed the lowest value ( p <0.05).

This result is due to persimmon skin containing antioxidants such as vitamin A and phenol (Kim, YJ and Kim, BK (2005) Effect of dietary persimmon peel powder on physico-chemical properties of pork.Korean J. Food Sci Ani.Resour. 25 , 39-44).

(6) Property measurement

The physical properties of the emulsified sausage containing the persimmon rind powder of the present invention are equipped with a 5 mm diameter cylinder probe in a texture analyzer (TA-XT2 i , Stable Micro Systems, England). After measuring the hardness (kg), elasticity (springness, kg), cohesiveness (kg), gumminess (kg), chewiness (㎏), etc. by penetrating perpendicular to the direction of the muscle fibers of the prepared sample At this time, the analysis conditions were set to stoke 20 g, test speed 2.0 mm / sec., Distance 10.0 mm.

However, all values in the above are mean ± standard deviation (3 repetitions), and different initial letters in the same row of ^AC have significant significance ( p <0.05).

As a result, as shown in Table 4, hardness, cohesiveness, gumminess and chewiness showed the lowest value in the control, and showed a tendency to increase as the added amount of persimmon peel powder.

On the other hand, the elasticity did not show a significant difference between the control and the persimmon peel powder added.

(7) sensory evaluation

Sensory evaluation consisted of 11 panelists aged 25 to 35 years with experience in sensory evaluation, and the color, flavor, tenderness, and off-flavor of the samples heated by each treatment group. , Juiciness, and overall acceptability were compared and averaged by a 10-point scoring method.

At this time, 10 points in the appearance, color, flavor, odor, juiciness, overall palatability is the best, 1 point represents the state of the poorest quality.

However, all values in the above are mean ± standard deviation (3 repetitions), and different initial letters in the same row of ^AC have significant significance ( p <0.05).

Table 5, as a result of the sensory characteristics of Yuwa-type sausage according to the addition ratio of persimmon rind powder, the color was significantly higher in the control and 2% added persimmon rind powder, persimmon rind The lowest value was found in the powder 5% addition group. This is because the high preference of persimmon rind powder may lower consumer preference when the added concentration is too high.

Juiciness was significantly lower in the control, and 5% added persimmon peel powder showed the highest value. The discomfort was rare in all treatments, and flavor and year did not show significant difference between treatments. In addition, the overall acceptability of the 3% persimmon rind powder treatment showed the highest value.

(8) Statistical Analysis

Statistical analysis of the results according to the present invention was analyzed through the General Linear Model (GLM) process of the SAS program (Statistics Analytical System, USA, 1999), and the comparison between the means of the treatment was Duncan's multiple test. Significance was tested through ( p <0.05).

Having described specific portions of the present invention in detail, those skilled in the art will appreciate that these specific descriptions are only for the preferred embodiment and that the scope of the present invention is not limited thereby. It will be obvious. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (10)

(1) adding salt and phosphate to the mixture of pork fat, back fat and ice water in a weight ratio of 6: 2: 2, and salting them;
(2) crushing and cutting the salted meat;
(3) hot persimmon peeling persimmon rind on the ground meat at 50 ° C. for 15 hours, and then adding and emulsifying persimmon rind powder and Frankfurter seasoning passed through a 35 mesh sieve;
(4) filling the emulsion with a casing; And
(5) heat-treating the filled emulsion for 30 to 50 minutes and then cooling it for 30 minutes at room temperature to lower the product temperature; and
The salt, phosphate, persimmon rind powder and frankfurter seasoning are 1.5 parts by weight, 0.2 parts by weight, 5 parts by weight and 0.6 parts by weight based on 100 parts by weight of the total mixture mixed in step (1). Method for producing a sausage containing dietary fiber derived from persimmon rind. delete delete delete delete delete delete delete delete delete

Images