KR101322307B1 - Diet compositions containing myofibrill and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a dietary composition containing a livestock-derived myofibrillar protein and a preparation method thereof. The myofibrillar protein-containing dietary composition according to the present invention is suitable for those who prefer low fat and high protein health foods, and is particularly suitable for the elderly, athletes, adolescents, and the like, which require muscle strengthening. The present invention can be used in the production of high value-added foods by using only natural products (salt, general) without using chemical additives when extracting myofibrillar proteins.

Description

Dietary composition containing myofibrillar-derived myofibrillar protein and method for preparing the same {DIET COMPOSITIONS CONTAINING MYOFIBRILL AND MANUFACTURING METHOD THEREOF}

The present invention relates to a dietary composition containing a livestock-derived myofibrillar protein and a preparation method thereof.

Aborted male meat has a low specificity due to its high specific odor. This is known to be caused by 9,12-octadecaenoxic acid, octadecanoic acid, and indole substances contained in the fat in the muscle. Substances that generate a unique odor of lamb can be effectively removed during muscle removal.

Due to the high collagen content, the spawning egg system has a very tough texture and is not recognized as a value for meat. In Korea, more than 50 million eggs are raised annually, and about 50% of them lay eggs every year. Spawning broilers are partly used as raw meats for low-cost meat products.

At present, the number of laying hens in Korea is 61,025 thousand (2011.3), of which 3.7 million tons are produced and are sold or discarded at low prices. If the price of chicken is 3,160 won / kg and (laying egg) 450 won / 1.2kg, the economic value of laying chickens totaling 30,513 thousand (50%) is 137.3 billion won (450 won / head). To reach

Hanwoo meat consumption has declined year-on-year due to bad news such as foot-and-mouth disease outbreaks. To solve this problem, it is necessary to develop foods that can increase added value. The matured Hanwoo meat has been found to have improved flavor and good palatability, and the protein content of the spawning broiler chicken is not significantly different from the general broiler as shown in the following table, but is not recognized as a product.

Comparison of the general ingredient content (%) (chicken vs. laying hen)

division moisture protein Fat Views min Quotation Broiler 72 23.6 4.41 4.74 Kang et al. (2010), Korean Society for Food Science of Animal Resources, Vol. 30, No. 2, pp.261-268 Scattering system 74.5 22.2 4.55 4.23 Results of this experiment

It is time to develop new products with high added value by extracting muscle-derived myofibrillar proteins in order to prevent and expand resource loss of animal proteins.

As a related art, Korean Patent No. 10-0828667 discloses a meat puke using spawning broiler. In this case, it describes the form of the finished product snacked (for example, potato chips, etc.). Porridge using meat of Korean Laid-Open Patent Publication No. 10-2007-0014289 and its manufacturing method are disclosed.

Under these technical backgrounds, the present inventors have completed the present invention as a result of diligent efforts to develop new products with high added value by extracting meat-derived myofibrillar proteins.

After all, it is an object of the present invention to provide a dietary composition containing a livestock-derived myofibrillar protein and a preparation method thereof.

According to one aspect of the invention, homogenizing the meat with brine or water, and removing the connective tissue to obtain a meat extract; The meat extract is centrifuged to remove the solution of the upper layer, recovering only the solids of the lower layer; Lyophilizing the solids; Powdering the lyophilized myofibrillar protein using a mill; And rice flour and seasoning (salt, sugar, etc.) may be provided a method for producing a dietary composition comprising the step of mixing.

According to an embodiment, the method may further include freezing the solids recovered by centrifugation at -18 to -80 ° C.

According to another aspect of the invention, there may be provided a dietary composition prepared according to the above production method.

The myofibrillar protein-containing dietary composition according to the present invention is suitable for those who prefer low fat and high protein health foods, and is particularly suitable for the elderly, athletes, adolescents, and the like, which require muscle strengthening. The present invention can be used in the production of high value-added foods by using only natural products (salt, general) without using chemical additives when extracting myofibrillar proteins.

Figure 1 shows the crude fat content of lyophilized powdered myofibrillar protein.
Figure 2 is a result of confirming myofibrillar protein for each meat.
Figure 3 is a result of confirming off-flavor of lactic acid male meat.
4 is a myofibrillar protein powder photo.
5 is a meat porridge which is an example of a dietary composition containing myofibrillar protein powder prepared according to the present invention.

Hereinafter, the present invention will be described in more detail.

Myofibrillar protein properties of the present invention are as follows.

Colors range from light white to dark brown depending on the type of muscle fiber composition.

-Quantification of extracted myofibrillar proteins can be confirmed by the Burette method using an ultraviolet spectrophotometer.

-To confirm the composition of myofibrillar proteins (myosin, actin, etc.) can be confirmed by electrophoresis.

-Powdered myofibrillar protein can be easily consumed as powder itself without special treatment

-Myofibrillar protein powder can be mixed with beverage and drink according to your preference.

Due to the above characteristics, the dietary composition prepared according to the present invention is very easy to check the dose of myofibrillar protein, there is no limit to the range of application, such as beverages, other foods according to your preference.

The present invention provides a myofibrillar protein in powder form and mixes it with various seasoning ingredients. Consumers can prepare a variety of foods by cooking with water.

That is, according to the present invention, the meat porridge can be prepared by seasoning the myofibrillar protein powder itself.

The present invention is largely different from the technology for producing furlake, which is a final dry heating product.

In addition, the present invention is largely different from the manufacturing method by heating, such as making sausage form. In other words, if the product can be produced only by heating rather than selecting a drying method as in this case, the myofibrillar protein powder of the flavor described in the present invention cannot be obtained.

The present invention is to extract only the myofibrillar protein in the raw material state before heating the meat to powder by lyophilization.

Among the prior art, when the ingestion of the product contains a large amount of connective tissue (fascia) of the meat is a technique that can be sandwiched between the teeth when ingested.

However, the present invention eliminates the drawback between teeth when ingested because the connective tissue was removed during the extraction of myofibrillar protein in the raw material state.

In addition, unlike the prior art, which represents the fat content contained in the general meat as it is, the present invention is characterized in that the fat content is removed only 0.3% or less when extracting myofibrillar protein, the protein content is high.

For example, the general fat content of meat is 1 to 3% of chicken, 2 to 10% of pork, and 2 to 15% of beef.

In addition, in order to extract the myofibrillar protein that does not have a specific odor of lactic acid male meat, it is most preferable to use a lactic acid male meat that has been castrated within one month of life.

According to the present invention, there may be provided a method for producing a myofibrillar protein-containing dietary composition comprising the following steps.

According to one aspect of the invention, homogenizing the meat with brine or water, and removing the connective tissue to obtain a meat extract; The meat extract is centrifuged to remove the solution of the upper layer, recovering only the solids of the lower layer; Lyophilizing the solids; Powdering the lyophilized myofibrillar protein using a mill; And rice flour and seasoning (salt, sugar, etc.) may be provided a method for producing a dietary composition comprising the step of mixing.

The meat is homogenized with brine or water to remove payment tissue using a metal body.

The meat extract is centrifuged to remove the solution from the upper layer, and recover only the solids from the lower layer.

The recovered solids are subjected to two more homogeneous-centrifugal-solids recovery procedures with water.

According to one embodiment, the solids recovered by the centrifugation may further comprise the step of freezing at -18 ~ -80 ℃, more preferably -60 ℃.

After the final three times (homogeneous-centrifugation-solid recovery), the final solid is stored frozen at -60 ℃.

Solids frozen at -60 ° C (myofibrillar protein) are lyophilized.

Lyophilized myofibrillar proteins are finely powdered using a mill.

Powdered meat-derived myofibrillar protein composition was confirmed by electrophoresis experiment. The results are shown in FIG. The upper left picture shows the sirloin of the lamb, and the upper right picture shows the breast meat of the laying hens, and the lower left picture shows the beef loin, the tip of the beef, the loin, the sirloin and the red skin of the beef cattle, and the lower right picture shows the pork fillet. . In FIG. 2, band A represents myosin and band B represents actin.

According to another aspect of the invention, there may be provided a dietary composition prepared according to the above production method.

Hereinafter, the present invention will be described in more detail with reference to Examples. It should be understood, however, that these examples are for illustrative purposes only and are not to be construed as limiting the scope of the present invention.

Example

Meat porridge was prepared by mixing livestock-derived myofibrillar protein powder, rice flour and seasonings (salt, sugar, etc.).

Porridge composition containing myofibrillar protein Constituent Ratio (% by weight) Remarks Myofibrillar Protein Powder 2 Myofibrillar protein content in powder is over 90%
The content of myofibrillar protein powder can be used from 1% to 10%
You can mix a single powder or individual myofibrillar proteins for a unique taste Rice (crushed) 4  1% or less or more may be added depending on palatability water 93.5  Water can be adjusted according to palatability Salt 0.2  Adjustable according to palatability Vegetables such as carrots 0.2  Adjustable according to palatability Sesame oil, cinnamon or curry 0.1  Adjustable according to palatability Sum 100

Table 2 below shows the results of sensory evaluation to investigate the peculiar smell of castrated and non-castrated lactobacillus. As can be seen from the results, castrated lactic mutton was a general level that can not recognize the unusual odor, but non-castrated lactic mutant is very severe and there is a statistical difference. These results are in agreement with the results of the investigation of volatiles using GC-MS.

Sensory Evaluation of Aborted Male Meat Treatment Peculiarity Meat flavor Juiciness Toughness Overall preference castration 4.11 5.46 * 4.04 5.00 5.25 * Heavy duty 6.17 * 4.23 4.74 4.74 3.71 SEM 0.27 0.22 0.22 0.17 0.19

* p <0.05

Myofibrillar protein-containing meat gruel is suitable for those who prefer low-fat, high-protein healthy foods, especially for the elderly, athletes, and adolescents who need muscle strengthening. The present invention does not use chemical additives in extracting myofibrillar proteins, and uses only natural products (salt, general).

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereby. something to do. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.

Claims (3)

(a) homogenizing the meat with brine or water, and removing the connective tissue to obtain a meat extract;
(b) centrifuging the meat extract to remove the solution of the upper layer and recovering only the solids of the lower layer;
(c) repeating steps (a) and (b) two to three times to obtain a final solid;
(d) freezing the solids obtained from the step (c) at -18 to -80 ° C;
(e) lyophilizing the frozen solid;
(f) powdering the lyophilized solid with a grinder to obtain a myofibrillar protein powder having a fat content of 0.3 parts by weight or less based on 100 parts by weight of powder and a myofibrillar protein content of 90 parts by weight or more;
(g) mixing the myofibrillar protein powder obtained from step (f) with at least one seasoning and rice flour selected from salt and sugar;
Method for producing a dietary composition comprising a.
A dietary composition prepared according to the method of claim 1. delete

Images