KR101698165B1 - Natural coloring material is curing sausage production method and its composition - Google Patents

Abstract

The present invention relates to a preparation method of a sausage dyed with a natural coloring substance, and to a composition thereof. More particularly, the preparation method of a sausage dyed with a natural coloring substance comprises: a raw meat preparation step (S100); a minor ingredient weighing step (S200); a dye solution preparation step (S300); a dying step (S400); a drying step (S500); and a steaming step (S600). Also, an oleoresin paprika solution mixed with alkaline water is used to increase moisture retention in raw meat, replace sodium nitrite, extend preservation period, and to reduce processing costs. Also, various functional substances are added to the sausage, and the prepared sausage acts as functional food for contemporary people.

Description

TECHNICAL FIELD The present invention relates to a method for manufacturing a sausage with natural coloring matter and a composition thereof,

The present invention relates to a method of manufacturing a sausage with a natural coloring material and a composition thereof, and a manufacturing method thereof includes a raw meat preparing step (S100), a raw material adding step (S200), a drench solution preparing step (S300) (S 500) and a self-sustaining step (S 600). The sausage uses an oleoresin paprika liquid mixed with alkaline water to reduce the processing cost, increase the water holding capacity of the raw meat, and replace the sodium nitrite And an object of the present invention is to provide a sausage serving as a functional food of modern people by adding an antimicrobial agent to extend the preservation period and further compounding various functional materials.

Sausage is a processed food made by processing meat and made easy to ingest. It is a favorite food consumed by modern people all over the world and it is used as a food material.

In addition, sausages do not just eat meats, but also add a variety of ingredients to function as a function, and modern sausages and nourishment in accordance with a variety of sausages have been developed and popular with consumers.

In the manufacture of sausages,

It is usually prepared by finely crushing raw materials and frying and heating after a dipping process in which various additives, spices, sodium chloride and sodium nitrite are mixed.

However, sodium nitrite contained in the additive has become a problem,

Sodium nitrite, which is commonly used in meat products, has the advantage of inhibiting the growth of food-borne microorganisms by antimicrobial action, helping long-term preservation, combining with myoglobin as a coloring agent and affecting water retention and flavor enhancement.

However, amines and sodium nitrite in the meat produce nitrosamine through the reaction of nitrite, which is a typical carcinogen that causes cancer. It induces liver tumor, headache, vomiting, hemorrhage and lung cancer. Hemoglobin (hemoglobin ) Is oxidized to met-hemoglobin to lower oxygen transport ability.

On the other hand, in the sausage production process

In general, the smokeless process included in the manufacture of sausage consumes a lot of cost in process installation, and the harmful substances such as phenol, organic acid, tar and hydrocarbons are generated during the process of coloring the smoke generated by incomplete combustion of the wood on the sausage surface And thus has a problem of being derived.

In order to overcome the above-mentioned problems, the following technique has been proposed.

The proposed technique is as follows.

The present invention relates to a method for producing sausage containing krill with added krill (Korean Patent Laid-Open No. 10-2008-0049180 (2008.06.04)), and relates to a method for producing sausage containing astaxanthin and carotenoid (carotenoid) is to replace the artificial coloring materials such as sodium nitrite by the red color of natural pigments, and to produce sausages containing the essential amino acids, EPA and DHA, which are functional materials, and which are superior in terms of nutrition.

 Also, there is a proposal of a method of manufacturing ham sausage using agricultural products without adding chemical additives (Korea Patent No. 10-1210253 (2012.12.11)).

The above-mentioned technology replaces chemical additives and is useful for the human body because it contains agricultural products, softens the meat quality of pork, changes color due to browning, acts as a coloring agent, and replaces chemical preservatives.

However, the above-mentioned prior arts have an effect as a coloring agent by using a substitute dye of sodium nitrite, but they have a problem in preventing the proliferation of microorganisms and helping to preserve long-term.

Korean Patent Publication No. 10-2008-0049180 (2008.06.04)

Korean Patent No. 10-1210253 (2012.12.11)

Allerine resin paprika liquid mixed with alkaline water is used to increase the water holding capacity of raw meat, and color coating on sausage surface to replace sodium nitrite.

An antimicrobial agent is added to prevent the growth of microorganisms, thereby increasing the preservation period.

By adding various functional substances, sausages are produced which serve as functional foods of modern people.

By eliminating the smokestack process, it reduces the cost of high process installation and eliminates the harmful substances generated by the human body, thereby solving the problems deriving from it.

In the method for manufacturing sausages
The above-
A raw meat preparing step (S100) for measuring the temperature of the raw meat, the presence or absence of foreign matter, the appearance inspection and the weight, and storing the raw meat;
(S200) of preparing a raw material solution and quantifying the raw material solution,
Roasted brown rice or chopped brown rice flour was mixed with alkaline water in a ratio of 7: 3 by weight, and brown rice prepared by adding neutralized water and brown rice prepared by boiling water to roasted barley was added to alkaline water, A step (S300) of producing a saline solution containing an extract and a germanium barley powder to prepare a saline solution;
A step (S400) of dwelling the prepared raw meat to dirt solution;
A drying step (S500) of drying the raw raw meat material treated as described above; And
(S600) for heating the dried raw meat
The drench solution is formulated with oleoresin paprika, garlic, ginger, onion, beef powder, allspice, sodium caseinate and purified salt, and one of citric acid, acetic acid, lactic acid and chitosan is selected and further added. The present invention provides a method for producing a sausage in which a coloring material is dyed.

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BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view of a method for manufacturing a sausage in which a natural coloring material is dyed and a composition thereof.
2 is a graph relating to the water separation rate.

The present invention will be described in detail with reference to the "method for producing a sausage in which a natural coloring material is dyed and a composition thereof", which will be described in detail so that those skilled in the art can easily understand it, . Also, the terms defined in this specification and claims should not be construed as limiting, and may be changed according to the intention or custom of the operator, and should be construed as meaning and concept consistent with the technical concept of the present invention.

In one aspect of the present invention,

Sausage production method

(S100) for measuring and storing the temperature of the raw meat, the presence or absence of foreign substances, the appearance inspection and the weight of the raw meat, preparing the raw material for the raw material, and the raw material for the raw material (S200) (S400) of dipping the prepared raw meat to the prepared raw meat (S400), a drying step (S500) of drying the raw raw meat treated with the dough, and a dipping step (S500) of heating the raw raw meat S600).

The raw meat should be completed within 24 hours to maintain freshness during thawing.

The drying step is performed at 55 ° C to 65 ° C for 20 minutes to 40 minutes, and the matured step is performed at 70 ° C to 80 ° C for 20 minutes to 50 minutes.

In the above step

In the production of the drip solution,

Sodium nitrite added to dyestuff solution is a problem. Since sodium nitrite commonly used in meat products is antimicrobial, it inhibits proliferation of food poisoning microorganisms to help long-term preservation. It combines with myoglobin as a coloring agent, It also has the advantage of affecting water retention and flavor enhancement. However, the reaction of amines in meat with nitrite of nitrite produces nitrosamine, which is a typical carcinogen that causes cancer. It causes liver tumors, headache, vomiting, hemorrhage and lung cancer. Hemoglobin (hemoglobin ) Is oxidized to met-hemoglobin to lower oxygen transport ability.

As a method for overcoming the above-mentioned problem

By using the oleoresin paprika solution combined with the alkaline water, the water holding capacity of the raw meat is improved, and the surface of the sausage is color coated to replace the sodium nitrite.

The alkaline water is adjusted to pH 7.5 to 8.0.

The alkaline water is used for food processing and medical treatment because it has neutral fat removal, blood circulation improvement, active oxygen removal, immune function increase, suppression of cancer metastasis, anti-cancer effect and cholesterol lowering effect.

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The alkaline water is prepared by blending a blend of roasted brown rice or finely ground brown rice flour mixed with brown rice, which is prepared by adding neutralized water, and boiled water, which is prepared by boiling roasted barley, in a weight ratio of 7: 3 to alkaline water.
The brown rice contains a large amount of minerals, polyphenols and vitamin E to help improve immunity and digestive power.
The barley water has an antioxidant effect that prevents the absorption of cholesterol and triglyceride, promotes excretion due to abundance of beta-glucan, and contains polyphenol compounds to eliminate active oxygen harmful to human body.

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The brown rice and the barley water are complimented by an aesthetic sense, and the flavor of the sausage is added at the time of blending.

Water can be added by replacing the brown rice or barley water.

The mucus contains phosgene, fructose, coumaric acid, caffeic acid, ferulic acid, phenylpyruvic acid, gentidinic acid and amino acid, And has anti-cancer and liver-detoxifying effects.

The oleoresin paprika contains carotenoid pigments such as capsanthin, B-cryptoxanthin and zeaxanthin and has various colors. It is rich in vitamins A, B1 and C, Active, antioxidant and anti-cancer effects.

The oleoresin paprika may be selected and substituted for one of natural materials such as krill, black rice, red pepper, red beet and cactus concentrate.

Preferably, the cactus concentrate is obtained by extracting Opuntia ficus-indica from a mixture of 30-70 wt% ethanol and 0.1-1 wt% citric acid, and concentrating the concentrate, concentrated ice and dry powder Do.

In particular, betalain, a major component of cactus pigment, is a natural red pigment, exhibiting various colors depending on temperature, time, and pH, ranging from yellow to purple, and has antibacterial effect.

Further, one of organic acids such as citric acid, acetic acid, lactic acid and chitosan may be added as an antimicrobial function.

In addition, green tea powder, ginseng, bank, mushrooms and apples can be added to produce sausages that function as a nutritional formula.

The green tea powder is preferably green tea powder blended with 50% by weight of green tea leaves, 40% by weight of mulberry leaves and 10% by weight of pine leaves.

The green tea powder has a high content of polyphenol and thus has an increasing importance as a functional food. The antioxidant components catechins, epicatechin gallate, epigallocatechin and epigallocatechin Epigallocate-chin gallate, and the like.

These catechin components have diverse physiological functions such as diastolic function, diuretic action, detoxifying action, sterilizing action, beard action, environmental hormone suppression and food poisoning inhibition, and the pine needles containing protein-rich mulberry leaves and green tea and other polyphenols And has a better effect.

In producing the sausage

The composition
The mixing ratio of raw meat and drench solution is 1: 0.2 ~ 0.3 by weight.
Wherein the salt solution comprises 80 to 90 wt% of alkaline water, 0.4 to 1.0 wt% of oleoresin paprika, 1.3 to 4.0 wt% of garlic, 0.5 to 4.0 wt% of ginger, 1.4 to 4.0 wt% of onion, 2.4 to 4.0 wt% of beef powder, 0.5-2.5% by weight of whole spice, 0.5-2.5% by weight of casein sodium, 0.5-1.5% by weight of purified salt, 0.6-2.5% by weight of a fermentation broth, 0.6-2.5% by weight of ginseng extract and 0.8-2.5% by weight of sprout barley powder do.

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Sprout barley powder of the above composition is a young leaf of barley, which is a large amount of dietary fiber, 2.5 times as many vitamins as lemon juice, 2.1 times more potassium than spinach, 4.5 times as much calcium as milk, 2.2 times as much as green tea Many polyphenols and minerals are abundant. Among other functional substances, 'policosanol' and 'saponin' have blood cholesterol abatement, liver protection and antidiabetic effect.

It is known to help the circulation of the body by warming the body from time to time, the phytomass is used as a medicinal ingredient in everything from trees, is toxic, has excellent effect on the paralysis. Ganoderma lucidum extract inhibits the production of nitrosamine by destroying sodium nitrite, and has an anticancer effect that induces auto-apoptosis of cancer cells.

It is one of the most representative fruits in autumn and has a component called vitamin C and luteolin. Luteolin is effective against bronchial diseases, allergies and pneumonia. Vitamin C is an effective antioxidant to strengthen the immune system to prevent various infections caused by viruses and bacteria and to remove active oxygen. When fermentation broth is fermented, lactic acid, malic acid and organic acid are increased, total polyphenol content is increased by 40%, and antihypertensive activity is increased. Increasing the amount of organic acids in the fermentation process promotes the secretion of digestive enzymes and increases the antioxidant and anticancer effects of the increased polyphenols.

Example  : Manufacture of sausages

 The raw materials of the sausages were subjected to the measurement of the temperature, the presence of foreign matter, the appearance inspection, and the weights. After measuring the amount of the ingredients, 80 to 90 wt% of alkaline water, 0.4 to 1.0 wt% of oleoresin paprika, 1.3 to 4.0 wt% of garlic, And the fermentation broth is 0.6 to 2.5 wt.%, 4.0 to 4.0 wt.%, 1.4 to 4.0 wt.% Onion, 2.4 to 4.0 wt.% Of beef powder, 0.8 to 2.5 wt.% Of allspice, 0.5 to 2.5 wt.% Of casein sodium, , Ginseng extract (0.6 ~ 2.5 wt%) and sprout barley (0.8 ~ 2.5 wt%).

The saffron-treated raw meat is dried at 55 ° C to 65 ° C for 20 minutes to 40 minutes and heated at 70 ° C to 80 ° C for 20 minutes to 50 minutes to prepare sausages.

The raw meat should be completed within 24 hours to maintain freshness during thawing.

The drench solution was prepared in the same manner as in Examples 1 to 5 except that 80% by weight of neutral water was used instead of alkaline water in Example 1, 1.0% by weight of sodium nitrite was used instead of oleoresin paprika in Example 2, 3, 80% by weight of neutral water and 1.0% by weight of sodium nitrite were added instead of alkaline water and oleoresin paprika. In Example 4, the fermentation broth, ganoderma lucidum extract and sprouts barley were excluded. The comparative detergent solution was prepared by adding 83% by weight of water and 1.0% by weight of sodium nitrite, and components commonly used in the prior art, and did not add alkaline water, oleoresin paprika, fermentation broth, . The amount of the remaining composition to be added was the same as in all of the Examples, and Examples 1 to 5 and comparative drench solution compositions are shown in Table 1 below.

Example One 2 3 4 5 Comparative salt solution Alkaline water - 80.0 - 83.0 80.0 83.0 (neutral water) Oleoresin paprika 1.0 - - 1.0 1.0 1.0 (nitrite) garlic 2.0 2.0 2.0 2.0 2.0 2.0 ginger 2.0 2.0 2.0 2.0 2.0 2.0 onion 3.0 3.0 3.0 3.0 3.0 3.0 Beef powder 4.0 4.0 4.0 4.0 4.0 4.0 Allspice 2.0 2.0 2.0 2.0 2.0 2.0 Casein sodium 1.5 1.5 1.5 1.5 1.5 1.5 Purified salt 1.5 1.5 1.5 1.5 1.5 1.5 Fermented broth 1.0 1.0 1.0 - 2.5 - Ganoderma lucidum extract 1.0 1.0 1.0 - 2.5 - Barley powder 1.0 1.0 1.0 - 2.5 -

Test Example  : In the embodiment  Evaluation of sausage satisfaction

The above sausage satisfaction evaluation was conducted on the experience of working for 5 years or more in the field of meat processing and 100 delegates and employees of the development company and the taste, color, texture and aroma of the sausage prepared by the above Examples 1 to 5 and comparative drench solution The results are shown in Table 2 below. ≪ tb > < TABLE >

* 1: not very good, 3: not good, 5: normal, 7: good, 9: very good

Example flavor Color Texture incense One 7.31 ± 0.25 7.78 0.30 7.55 0.30 7.61 ± 0.20 2 7.61 0.30 7.12 ± 0.15 7.45 ± 0.40 7.50 0.20 3 7.15 ± 0.20 7.10 + - 0.24 7.35 ± 0.31 7.35 + 0.24 4 6.80 + 0.18 7.50 0.28 7.31 ± 0.15 7.74 + - 0.10 5 7.81 0.30 7.85 0.20 7.64 ± 0.18 7.77 ± 0.26 Comparative salt solution 6.55 + 0.24 7.51 + - 0.12 7.36 ± 0.31 7.10 + - 0.24

The results of the satisfaction evaluation in Table 2 show that the taste, color, texture, and flavor of the present invention are superior to those of the comparative base solution. Therefore, the sausage of the present invention is suitable for use appropriately according to the preference of the consumer, and is particularly excellent as a natural functional food that meets the taste of modern people.

Although the present invention has been described in connection with certain exemplary embodiments and drawings, it is to be understood that the invention is not limited to the disclosed exemplary embodiments.

Example  2: Change of water holding capacity by use of alkaline water

The water separation rate was measured to see how the water holding capacity of raw meat changed when alkaline and neutral water were used respectively.

 Example 1 Alkaline water of the present invention was added and neutral water was added to the control group instead of the alkaline water. The remaining compositions were the same as shown in Table 3 below.

Example One Control group Purified water ( Alkaline water  80.0) ( Neutral water  80.0) Oleoresin paprika 1.0 1.0 garlic 2.0 2.0 ginger 2.0 2.0 onion 3.0 3.0 Beef powder 4.0 4.0 Allspice 2.0 2.0 Casein sodium 1.5 1.5 Purified salt 1.5 1.5 Fermented broth 1.0 1.0 Ganoderma lucidum extract 1.0 1.0 Barley powder 1.0 1.0

Test Example  2 : Example  Changes in water holding capacity

As a result of conducting experiments based on the above examples, the results shown in Fig. 2 were obtained.

The separation rate of water was not changed until 20 minutes, but after 20 minutes, the separation rate dropped sharply in Example 1, and the difference further expanded over time. These results The graph shows that the alkaline water improves the water holding capacity when the raw meat is drenched rather than the neutral water.

S100 Raw meat preparing step S200 Part feeding method step
S300 Bleaching solution preparation step S400 Bleaching step
S500 drying step S600 cooking step

Claims (11)

In the method for manufacturing sausages
The above-
A raw meat preparing step (S100) for measuring the temperature of the raw meat, the presence or absence of foreign matter, the appearance inspection and the weight, and storing the raw meat;
(S200) of preparing a raw material solution and quantifying the raw material solution,
Roasted brown rice or chopped brown rice flour was mixed with alkaline water in a ratio of 7: 3 by weight, and brown rice prepared by adding neutralized water and brown rice prepared by boiling water to roasted barley was added to alkaline water, A step (S300) of producing a saline solution containing an extract and a germanium barley powder to prepare a saline solution;
A step (S400) of dwelling the prepared raw meat to dirt solution;
A drying step (S500) of drying the raw raw meat material treated as described above; And
(S600) for heating the dried raw meat
Characterized in that the blemish solution is further added with olive resin paprika, garlic, ginger, onion, beef powder, allspice, sodium caseinate and purified salt, and one of citric acid, acetic acid, lactic acid and chitosan is selected and added A method for producing a sausage in which a coloring substance is banned. The method of claim 1, wherein
Wherein the drying step is performed at a temperature of 55 ° C to 65 ° C for 20 minutes to 40 minutes and the step of cooking is heated at 70 ° C to 80 ° C for 20 minutes to 50 minutes. . delete delete delete The method of claim 1, wherein
Wherein the alkaline water has a pH of 7.5 to 8.0. The method of claim 1, wherein
Wherein the oleoresin paprika is selected from the group consisting of krill, black rice, red yeast, and red beet. delete In compositions of salted sausages
The composition
The beverage according to any one of claims 1 to 3, which comprises 80-90 wt% of raw meat and alkaline water, 0.4-1.0 wt% of oleoresin paprika, 1.3-4.0 wt% of garlic, 0.5-4.0 wt% of ginger, 1.4-4.0 wt% of onion, 2.4-4.0 wt. A drench solution composed of 0.8 to 2.5% by weight of sodium caseinate, 0.5 to 2.5% by weight of sodium caseinate, 0.5 to 1.5% by weight of purified salt, 0.6 to 2.5% by weight of fermentation broth, 0.6 to 2.5% Wherein the mixing ratio of the raw meat and the drench solution is 1: 0.2-0.3 by weight.


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