KR101495518B1 - The manufacturing method of duck feet gelatin extract and low-fat sausage comprising duck feet gelatin - Google Patents

Abstract

The present invention relates to a tofu gelatin extract and a method for producing a low fat sausage containing the same.
According to the present invention, by extracting the gelatin from the flippers, which is a by-product, which is generated according to the demand for duck meat, the added value is created by utilizing the flippers being discarded.
In addition, the present invention provides a low-fat sausage having a low fat content and a good taste and texture, a unique appearance, and a high protein content by producing a low-fat emulsified sausage using flaky gelatin instead of fat.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a low-fat sausage containing a gelatin extract and a low-fat gelatin,

The present invention relates to a tofu gelatin extract and a method for producing a low fat sausage containing the same.

Due to the introduction of western food culture, obesity, diabetes, and cardiovascular disease are increasing each year, and consumers are looking for healthy food. Among them, the preference for low fat foods that reduce excessive fat intake is high, and consumers are avoiding the livestock foods because of their high fat and cholesterol contents. Therefore, many researchers have tried to make animal products with excellent flavor and texture by lowering the animal fat content through various methods of adding dietary fiber, vegetable oil and synthetic compounds.

The lipid system should have a similar flavor, juiciness, and texture to fat when added in place of fat, and form a protein network structure during emulsification to form a stable matrix structure that fixes fatty particles and water. Gelatin has good gel formation and water holding capacity (Gomez-Guillen, MC, Gilmenez, B., Lopez-Caballero, ME & Montero, MP (2011). Functional and bioactive properties of collagen and gelatin from alternative sources: A review. Hydrocolloids 25: 1813-1827.) It is expected to give juice and texture to sausage products on behalf of fat. In addition, since gelatin has an unusual texture and is an animal protein, when gelatin is applied to meat products, it is expected that a product having a low fat content and a high protein content and having a unique texture can be produced.

As for the flippers, the consumption of duck meat per person per year increased more than two times from 1.02 kg to 2.11 kg during the last 10 years (Kang et al , 2011, Korean Journal of Food and Nutrition, As one of the increasing by-products of ducks, most of the flies originating in Korea are exported or discarded to Southeast Asia. If the gelatin is extracted from these by-products and applied to meat products, it is expected to create new added value.

To replace animal fat such as Don fat, which is mainly added to meat products by the technology related to low fat meat products to date, there is a method of adding polysaccharides such as locust bean gum, konjac and carrageenan in the form of hydrated gel or adding them in the form of powder Korean Patent No. 10-0491172 (a method for producing a low calorie hamburger patty using a hydrogel formed product), Korean Patent No. 10-0488160 (processed konjac product having a meat texture and a low calorie meat product using the product). In addition, although Korean Patent No. 10-0883200 (method of manufacturing chicken hair flesh) is known as a meat product using chicken feet similar to flippers and the like, there is a method of extracting gelatin from flippers and preparing a low fat meat product using the same none.

An object of the present invention is to provide a low-fat emulsified sausage by extracting gelatin from flippers and using low-fat emulsified sausage using fetal gelatin extracted in place of fat, thereby creating added value by using disposable flippers, And at the same time, it makes use of the gel shape of gelatin and differentiates it from the existing commercial sausage.

In order to achieve the above object, the present invention provides a method for manufacturing a flap, comprising: (1) dipping flippers in an immersion solution having a pH of 1 to 13 and then neutralizing the flippers to swell the flippers; (2) heating the flippers swollen in the step (1) to extract the foal gelatin; (3) filtering and cooling the gel gelatin extracted in the step (2); And (4) removing the fat layer of the gel capsules cooled in the step (3) and lyophilizing the powder to obtain a powdery gelatin extract.

In the step (1), the immersion solution may be hydrochloric acid, acetic acid, lactic acid, citric acid, succinic acid, sodium hydroxide, sodium hydrogencarbonate, potassium carbonate or calcium carbonate solution or a mixed solution thereof.

The temperature and time for immersion in the step (1) are 15 to 20 ° C. and 20 to 30 hours.

In the step (1), the neutralization is performed at 15 to 20 ° C until the pH is 5 to 7.

In the step (2), heating is carried out at 65 to 85 ° C for 90 to 150 minutes using a constant temperature water bath, heating at 60 to 80 minutes under a pressure of 88.2 kPa using a pressure cooker, Followed by heating for 7 minutes.

The present invention also relates to a method for manufacturing a flap, comprising: (1) dipping flippers in an immersion solution having a pH of 1 to 13 and then neutralizing the flippers to swell the flippers; (2) heating the flippers swollen in the step (1) to extract the foal gelatin; (3) filtering and cooling the gel gelatin extracted in the step (2); (4) removing the fat layer of the frog gelatin cooled in the step (3) and lyophilizing it to powder; (5) preparing a capillary gelatin solution by dissolving capillary gelatin powdered in step (4) in water; (6) coagulating the frog gelatin solution prepared in the step (5) and finely chopping the frozen gelatin solution; (7) mixing the poultry gelatin frozen in step (6) with crushed pork and ice, and finely pulverizing the mixture to prepare an emulsion; (8) filling the emulsion produced in the step (7) into a casing; And (9) heat-treating the emulsion filled in the casing in step (8) and then cooling the emulsion. The method of manufacturing low-fat sausage containing the gelatin of the present invention.

In the step (1), the immersion solution may be hydrochloric acid, acetic acid, lactic acid, citric acid, succinic acid, sodium hydroxide, sodium hydrogencarbonate, potassium carbonate or calcium carbonate solution or a mixed solution thereof.

The temperature and time for immersion in the step (1) are 15 to 20 ° C. and 20 to 30 hours.

In the step (1), the neutralization is performed at 15 to 20 ° C until the pH is 5 to 7.

In the step (2), heating is carried out at 65 to 85 ° C for 90 to 150 minutes using a constant temperature water bath, heating at 60 to 80 minutes under a pressure of 88.2 kPa using a pressure cooker, Followed by heating for 7 minutes.

In the step (5), the gel gelatin is dissolved in water to prepare a gel gelatin solution having a concentration of 5 to 25%.

(NPS), ascorbic acid, phosphate, sugar, isolate soy protein (ISP) mixed with salt and nitrite at a weight ratio of 99.4: 0.6 are used as a raw material when the emulsion is prepared in the step (7) , A spice, and a starch fiber.

According to the present invention, by extracting the gelatin from the flippers, which is a by-product generated according to the demand for duck meat, which is increasing, the added value can be created by utilizing the flippers being discarded.

In addition, the present invention provides a low-fat sausage having a low fat content and a good taste and texture, a unique appearance, and a high protein content by producing a low-fat emulsified sausage using flaky gelatin instead of fat.

Figure 1 shows the heating yield of low fat sausages containing goose's gelatin.
Figure 2 shows the characteristics of a low fat sausage containing goat's gelatin.

Hereinafter, the present invention will be described in detail.

Emulsified sausages are meat products that have been emulsified into meat and fat and are one of the most widely consumed meat products.

(1) dipping a flippers in an immersion solution having a pH of 1 to 13 and then neutralizing the flippers to swell the flippers; (2) heating the flippers swollen in the step (1) to extract the foal gelatin; (3) filtering and cooling the gel gelatin extracted in the step (2); And (4) removing the fat layer of the gel capsules cooled in the step (3) and lyophilizing the powder to obtain a powdery gelatin extract.

In the step (1), the immersion solution may be an acid solution or a basic solution of hydrochloric acid, acetic acid, lactic acid, citric acid, succinic acid, sodium hydroxide, sodium hydrogencarbonate, potassium carbonate or calcium carbonate or a mixed solution thereof. N hydrochloric acid (HCl) solution or a concentration of 40% sodium hydroxide (NaOH) solution.

The temperature and time for immersion in the step (1) are preferably 15 to 20 ° C for 20 to 30 hours.

In the step (1), the neutralization is preferably performed at 15 to 20 ° C until the pH becomes 5 to 7.

In the step (2), heating is carried out at 65 to 85 ° C for 90 to 150 minutes using a constant temperature water bath, heating at 60 to 80 minutes under a pressure of 88.2 kPa using a pressure cooker, It is preferable to heat for 7 minutes.

The present invention also relates to a method for manufacturing a flap, comprising: (1) dipping flippers in an immersion solution having a pH of 1 to 13 and then neutralizing the flippers to swell the flippers; (2) heating the flippers swollen in the step (1) to extract the foal gelatin; (3) filtering and cooling the gel gelatin extracted in the step (2); (4) removing the fat layer of the frog gelatin cooled in the step (3) and lyophilizing it to powder; (5) preparing a capillary gelatin solution by dissolving capillary gelatin powdered in step (4) in water; (6) coagulating the frog gelatin solution prepared in the step (5) and finely chopping the frozen gelatin solution; (7) mixing the poultry gelatin frozen in step (6) with crushed pork and ice, and finely pulverizing the mixture to prepare an emulsion; (8) filling the emulsion produced in the step (7) into a casing; And (9) heat-treating the emulsion filled in the casing in step (8) and then cooling the emulsion. The method of manufacturing low-fat sausage containing the gelatin of the present invention.

In the step (1), the immersion solution may be hydrochloric acid, acetic acid, lactic acid, citric acid, succinic acid, sodium hydroxide, sodium hydrogencarbonate, potassium carbonate or calcium carbonate solution or a mixed solution thereof.

The temperature and time for immersion in the step (1) are preferably 15 to 20 ° C for 20 to 30 hours.

In the step (1), the neutralization is preferably performed at 15 to 20 ° C until the pH becomes 5 to 7.

In the step (2), heating is carried out at 65 to 85 ° C for 90 to 150 minutes using a constant temperature water bath, heating at 60 to 80 minutes under a pressure of 88.2 kPa using a pressure cooker, It is preferable to heat for 7 minutes.

In the step (5), it is preferable to prepare a capillary gelatin solution so that the concentration of capillary gelatin is 5 to 25% by dissolving it in water. It is important to prepare a flock gelatin solution at such concentrations for the formation of suitable gel strength with a texture similar to that of fat without deteriorating the sensory properties.

(NPS), ascorbic acid, phosphate, sugar, isolate soy protein (ISP) mixed with salt and nitrite at a weight ratio of 99.4: 0.6 are used as a raw material when the emulsion is prepared in the step (7) , Spices and wheat fibers are preferably added together.

At this time, 1.0 to 1.5 parts by weight of NPS (nitrite pickled salt), 0.01 to 0.05 part by weight of ascorbic acid, 0.1 to 0.05 part by weight of phosphate 0.1 to 100 parts by weight of all the gelatin, , 0.5 to 2.0 parts by weight of an isolated soy protein (ISP), 0.2 to 0.6 part by weight of spices and 0.5 to 2.0 parts by weight of a wheat germ fiber are added in an amount of 0.5 to 2.0 parts by weight, .

The emulsion filled in the casing in the step (9) is preferably heat treated at 70 to 80 ° C for 30 to 60 minutes and then cooled at 5 to 15 ° C for 5 to 20 minutes.

The low-fat emulsified sausage containing the tofu gelatin according to the present invention improved the lowering of the yield and the deterioration of the texture which are generated in the process of making the low-fat sausage, and the chewing and the elasticity are higher than those of the conventional sausages By doing so, it has the effect of enhancing competitiveness by differentiating it from the texture.

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

Example 1. Preparation of gelatin extract of tofu

The flippers were purchased from cleansing foods, and the visible fat or foreign matter was removed. Several times of blood was removed using tap water, and swelling was performed using 0.1 N HCl solution. At this time, the amount of the HCl solution used as the immersion solution was 5 times (v / w) the weight of the flippers. The flippers were immersed at 18 DEG C for 24 hours and then neutralized by washing with water at 18 DEG C for 24 hours to carry out the swelling process. After removing the water of the flippers, they were placed in PE / nylon wrapping paper, vacuum packed and heated for 120 minutes in a constant temperature water bath at 75 ° C. After removing the upper layer of fat by coagulation in a refrigerator at 4 ° C, it was rapidly frozen at 70 ° C, and then the pressure of 80 × 10 ^-3 torr, And lyophilized at a temperature of -130 ° C to obtain powdery gelatin extract.

Example 2: Preparation of low fat sausage containing goat gelatin

Low fat sausages were prepared using the lid gelatin extract prepared in Example 1.

After 24 hours of slaughter, domestic pork fuji were purchased and excess fats and connective tissues were removed. The pork fuji area and the back room were ground with a grinder equipped with an 8 mm plate.

To make a gel having a fat-like texture, the gelatin powder prepared in Example 1 was dissolved in water at a weight ratio of 1: 4 in water at 60 ° C in a hot water bath to prepare a gelatin solution having a concentration of 20% And solidified. The solidified gelatin was cut into a size of 1 × 1 × 1 cm ³ and then used by freezing at 20 ° C.

The emulsions were prepared by adding salted cutlery, gelatin, pork, and ice for 1 minute, and then added with wheat starch fiber to reduce water excretion due to the decrease of fat content. The prepared emulsion was filled in a collagen casing having a diameter of 25 mm using a sausage filler, heated and then cooled. The heating process was 5 minutes for fast drying at 75 ℃, 40 minutes for steam cook at 75 ℃, 5 minutes for shower at 10 ℃ and 5 minutes for cooling at 10 ℃. The mixing ratio of low-fat emulsified sausage using flour gelatin is shown in Table 1.

Experimental Example 1. Measurement of heating yield

The heating yield was calculated as the% of the weight of the sausage before heating by measuring the weight of the sausage after heating.

The heating yield of the low fat emulsified sausage is shown in FIG. The heating yield of sausage was in the range of 95.9 to 98.4%, Con was the highest value, and Con-L, T2 and T3 treatments were significantly lower. In particular, fat-replacing treatments using flour gelatin compared to Con-L, which only replaced fat with water, showed a significantly higher yield. As the content of gelatin increased, the heating yield decreased, but the difference was not significant.

Experimental Example 2. Measurement of pH and Surface Colorimetry

The pH was measured by mixing 5 g of sausage with 20 mL of distilled water and homogenizing at 8,000 rpm for 1 minute using Ultra-turrax (Model No. T25, Janken & Kunkel, Germany) ).

The sections of the low fat sausages were measured using a colorimeter (Chroma meter, CR 210, Minolta, Japan), CIE L ^* - value indicating lightness and CIE a ^* - value indicating yellowness, a CIE b ^* representing-value was determined. In this case, a white standard plate having L ^* - value of +97.83, a ^* - value of -0.43 and b ^* - value of +1.98 was used.

As a result, the pH of Con-L treated group was significantly higher than that of other treatments. The lightness was significantly lower with the addition of goose gelatin, but the lightness was higher than that of Con in the treatment with only water. The degree of redness was in the range of 8.96 to 9.36, but there was no significant difference. Yellowness was significantly higher in the treatment with glutinous gelatin, but there was no significant difference between T1 and Con and Con-L treatments.

Experimental Example 3. General composition analysis

According to AOAC method (1990), moisture content was measured by atmospheric pressure drying at 105 ℃, crude protein content was analyzed by Kjeldahl method, crude fat content by Soxhlet method, and ash content by direct filtration method at 550 ℃.

As a result, the moisture content of sausage varied from 63.09 to 72.88% and was significantly higher in T3 than in other treatments. As the amount of gelatin was increased, the water content also increased significantly. The crude protein content was significantly higher than that of Con and Con-L, although there was no significant difference according to the increase of the gelatin content of the flounder. The crude fat content showed the highest value at T3 and the highest value at Con. The ash content ranged from 1.76 to 1.86 and showed the lowest value in Con-L treatment. The ash content tended to increase with the increase of flour gelatin content, but there was no significant difference.

Experimental Example 4. Comparison of physical properties

The physical properties were measured using a Texture Analyzer (TA-XSK1 i , Stable Microsystem Ltd., UK). Measurements were made at maximum load of 2 ㎏, head speed of 2.0 ㎜ / sec, probe (0.25 ∅ spherical probe), distance of 12.0 ㎜, force of 5 g.

As a result, the hardness was significantly higher in the treatment with glue gel than in the Con treatment, and the hardness value was also significantly higher in the T1 that replaced the same fat content as the Con-L treatment. Cohesiveness and gumminess, and chewiness were also significantly higher in the treatment with glue. Con-L treatment showed higher elasticity than elastic Con treatment, and T1 showed no significant difference in elasticity from Con-L treatment.

Experimental Example 5. Sensory Properties Comparison

In order to evaluate the sensory characteristics, 10 panelists (25 ~ 35 years old) who had experience of sensory evaluation were made and the appearance, color, flavor, tenderness, The juiciness, off-flavor, and overall acceptability were compared by means of a ten-point scoring method. In this case, 10 points are the most excellent in color, flavor, year, juiciness, overall palatability, 1 point is the worst quality condition, 10 point is no odor and 1 point is very severe .

As a result, the appearance was significantly lower in the treatment with glue gel than in Con and Con-L, which is considered to be due to the different appearance of the product. In addition, there was a significant difference in the odor and overall taste among the treatments added with flour gelatin. However, in the low fat sausages, the year, juiciness, and flavor contributing to the decrease in preference degree were significantly different from those in Con I did.

The results of this experiment were analyzed by GLM (General Linear Model) procedure of SAS program (Statistics Analytical System, USA, 2012) Respectively.

Having described specific portions of the present invention in detail, it will be apparent to those skilled in the art that this specific description is only a 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 (12)

delete delete delete delete delete (1) dipping the flippers in an immersion solution having a pH of 1 to 13 and then neutralizing the flippers to swell the flippers;
(2) heating the flippers swollen in the step (1) to extract the foal gelatin;
(3) filtering and cooling the gel gelatin extracted in the step (2);
(4) removing the fat layer of the frog gelatin cooled in the step (3) and lyophilizing it to powder;
(5) preparing a capillary gelatin solution by dissolving capillary gelatin powdered in step (4) in water;
(6) coagulating the frog gelatin solution prepared in the step (5) and finely chopping the frozen gelatin solution;
(7) mixing the poultry gelatin frozen in step (6) with crushed pork and ice, and finely pulverizing the mixture to prepare an emulsion;
(8) filling the emulsion produced in the step (7) into a casing; And
(9) A method for manufacturing low-fat sausage containing flaky gelatin, comprising the steps of: (a) heating the emulsion filled in the casing in step (8) and then cooling the emulsion;
The method according to claim 6,
Wherein the immersion solution in step (1) is a solution of hydrochloric acid, acetic acid, lactic acid, citric acid, succinic acid, sodium hydroxide, sodium hydrogencarbonate, potassium carbonate or calcium carbonate or a mixed solution thereof. Gt;
The method according to claim 6,
Wherein the temperature and time for immersion in the step (1) are 15 to 20 DEG C for 20 to 30 hours.
The method according to claim 6,
Wherein the neutralization in step (1) is washed with water at 15 to 20 DEG C until the pH becomes 5 to 7. The method of claim 1,
The method according to claim 6,
In the step (2), heating is carried out at 65 to 85 ° C for 90 to 150 minutes using a constant temperature water bath, heating at 60 to 80 minutes under a pressure of 88.2 kPa using a pressure cooker, And heating for 7 minutes. ≪ RTI ID = 0.0 > 11. < / RTI >
The method according to claim 6,
The method for manufacturing low-fat sausage containing flaky gelatin according to claim 5, wherein the flaky gelatin is dissolved in water so that the concentration of the flaky gelatin is 5 to 25%.
The method according to claim 6,
(NPS), ascorbic acid, phosphate, sugar, isolate soy protein (ISP) mixed with salt and nitrite at a weight ratio of 99.4: 0.6 are used as a raw material when the emulsion is prepared in the step (7) , Spice, and wheat germ fiber are added together. ≪ RTI ID = 0.0 > 11. < / RTI >

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