KR101805974B1 - Sausage prepared with mulberry and method for preparing the same - Google Patents

Abstract

More particularly, the present invention relates to a method for producing a sausage having superior sensuality and quality by adding an audi having a useful physiological activity during a sausage production process, and a method for producing a sausage . The sausage according to the present invention is prepared by adding an olive oil having antioxidant, anti-cancer and anti-inflammatory activity. The sausage produced according to the present invention is excellent in sensuality and quality However, due to the diverse physiological activities of Odi, it can be used as a health functional food.

Description

[0001] The present invention relates to a sausage prepared by adding a sausage,

More particularly, the present invention relates to a method for producing a sausage having superior sensuality and quality by adding an audi having a useful physiological activity during a sausage production process, and a method for producing a sausage .

At this time, as the living standards of individuals have improved due to the rapid economic growth and the average life span has been extended due to the development of medical technology, the westernized food culture and lack of exercise have been linked to cancer, circulatory system diseases, hypertension, heart disease, diabetes It is also increasing the number of adult diseases.

In addition, in the case of synthesized drugs used for the treatment of modern diseases including adult diseases, toxic and safety problems arise, so that consumers who have health functional foods that can effectively prevent and treat these diseases through natural food intake or dietary control (Kim HB, Kim AJ, Yuh CS, Chang SJ 2003. Korean J. Seric Sci 45: 85-89).

On the other hand, Audi is a fruit of mulberry tree, a deciduous deciduous tree belonging to Morus of Moraceae. It is widely distributed from temperate to subtropical, and the highest density is distributed in East Asia, to be.

Recently, it has been reported that a variety of functional ingredients and efficacy have been known as a natural food which can contribute to functional foods and promotion of public health, and the ripened odor has a good flavor such as sugar content and acidity of 12.7 ~ 19.8 Brix and 0.29 ~ 0.83% Of anthocyanin pigment. Odyssey contains a large amount of glucose and fructose, oxalic acid and citric acid, and generally has higher nutritional content than regular fruits.

In particular, the contents of Ca, K and Vitamin C are 14 times, 2 times and 18 times higher than those of Fuji apple, Vitamin C is 1.5 times higher than citrus, and it contains polyphenol component called resveratrol, And anti-inflammatory efficacy. Thus, it is a substance which is attracting attention as pharmaceuticals and functional foods.

Therefore, as described above, it is necessary to develop a new processed food using an audi containing a large amount of useful physiologically active ingredients.

Korea Patent Publication No. 2009-0106023 Korea Patent Publication No. 2010-0042332

Therefore, in the present invention, there is no attempt to add sesame to the manufacture of sausage in spite of various functionalities of the sausage. As a result, it has been confirmed that the sausage prepared by adding the sausage is superior in physical and sensory properties, .

It is therefore an object of the present invention to provide a sausage containing an audi.

It is also an object of the present invention to provide a method for manufacturing a sausage containing an audi.

In order to achieve the above object, the present invention provides a sausage including an audi.

In one embodiment of the present invention, the Audi may be an Audi concentrate, Audie powder or an Audie.

In an embodiment of the present invention, the sausage may be composed of 50 to 60 wt% of pork, 15 to 20 wt% of fat, 15 to 20 wt% of ice, and 0.01 to 5 wt% of oats.

In one embodiment of the present invention, the sausage further comprises at least one selected from the group consisting of phosphate, ascorbic acid, white pepper, sage, garlic, onion, ISP, starch, Nutmeg, nitrite, casein, salt or sugar can do.

The present invention also provides a method for producing a pork meat product, comprising the steps of: (a) (b) adding a drench additive to the crushed meat and stirring the mixture; (c) mixing the agitated material by adding ice, a sub ingredient and an audi, and preparing a sausage emulsion; (d) filling the emulsified mixed meat with a casing using a filling machine; (e) heating the filled sausage semi-finished product; And (f) cooling the heated sausage. ≪ Desc / Clms Page number 2 >

In one embodiment of the present invention, the pork, the fat, the ice, and the dough are in the range of 50 to 60 wt% of pork, 15 to 20 wt% of fat, 15 to 20 wt% of ice, and 0.01 to 5 wt% .

In one embodiment of the present invention, the material may be phosphate, ascorbic acid, white pepper, sage, garlic, onion, ISP, starch, Nutmeg, nitrite, casein, salt or sugar .

In one embodiment of the present invention, the heating may be performed at a temperature of 60 to 80 ° C for 60 to 100 minutes.

In one embodiment of the present invention, the audi in the step (c) may be an audi concentrate, an audi powder, or an audiophone.

The sausage according to the present invention is prepared by adding an olive oil having antioxidant, anti-cancer and anti-inflammatory activity. The sausage produced according to the present invention is excellent in sensuality and quality However, due to the diverse physiological activities of Odi, it can be used as a health functional food.

FIG. 1 is a graph showing the total phenol contents of the extracts of Odie and Odifeng (MW: hot water extract of Audi, ME: 70% ethanol extract of Audi, PW: hot water extract of Odifin, PE: 70% ethanol extract of Odifuk).
2 is a schematic diagram showing the method for measuring electron donating ability according to the present invention.
FIG. 3 shows the results of measurement of the electron donating ability of the extracts of Odie and Odifeng according to the concentration (MW: Oddi hydrothermal extract, ME: 70% ethanol extract of Audi, PW: Odifen hot water extract, PE: 70% ethanol extract of Odili).
4 is a schematic diagram showing a method for measuring SOD-like activity of the present invention.
FIG. 5 shows the SOD-like activities of the extracts of ODI and ODIFAK by concentration (MW: hot water extract of Audi, ME: 70% ethanol extract of ODI, PW: hot water extract of ODI, PE: 70% .
FIG. 6 shows the results of measurement of the inhibitory activity of the extracts of aquatic and otic bands by concentration (MW: hot water extract of Audi, ME: 70% ethanol extract of Audi, PW: extract).
FIG. 7 shows the nitrite scavenging activity measured at pH 1.2 of the extracts of Odie and Odifeng at different concentrations.
FIG. 8 shows the results of measurement of nitrite scavenging activity at pH 3.0 of the extracts of Odie and Odifeng at different concentrations.
FIG. 9 shows the results of measurement of nitrite scavenging activity at pH 6.0 of the extracts of Odie and Odifeng at different concentrations.
Fig. 10 is a schematic view showing a method for producing an edible sausage of the present invention.
Fig. 11 shows the residual nitrite content of the sardine sausage according to the number of days of storage (M1: 0.5% of freeze-dried freeze-dried powder, M2: freeze-dried powder of 0.2% + 0.3% 0.2% of audiovisual, M4: 0.5% of audiovisual).
Fig. 12 shows the sensory evaluation results of the sausage of the present invention.

The present invention provides a method for manufacturing sausages to which an audi is added, which is improved in sensuality and quality, by using it in the manufacture of sausage using an audi having various physiologically active functions.

As described above, as a fruit of mulberry, mulberry has a good flavor and has a large amount of anthocyanin pigment, and the ripened odor has a sugar content of 12.7 ~ 19.8 Brix and an acidity of 0.29 ~ 0.83%. Odyssey contains a large amount of glucose and fructose, oxalic acid and citric acid, and generally has higher nutritional content than regular fruits.

In particular, the contents of Ca, K and Vitamin C are 14 times, 2 times and 18 times higher than those of Fuji apple, Vitamin C is 1.5 times higher than citrus, and it contains polyphenol component called resveratrol, And anti-inflammatory efficacy. Thus, it is a substance which is attracting attention as pharmaceuticals and functional foods.

However, it is easy to decline or corrupt due to the large amount of moisture, and it is mainly distributed as frozen or concentrated juice. As a by-product of juice, a large amount of juice, that is, an oak is produced, which can not be used industrially and is disposed of, resulting in a great economic loss.

Accordingly, the present invention provides an edible sausage of the present invention, which comprises a variety of physiologically active substances but is not widely used as a processed food material. The method for producing edible sausage according to the present invention comprises: (a) And subtracting; (b) adding a drench additive to the crushed meat and stirring the mixture; (c) mixing the agitated material by adding ice, a sub ingredient and an audi, and preparing a sausage emulsion; (d) filling the emulsified mixed meat with a casing using a filling machine; (e) heating the filled sausage semi-finished product; And (f) cooling the heated sausage.

In the present invention, the above-mentioned Odie may be an ODE concentrate, an ODE powder, or an ODE beaker. The ODE concentrate may be concentrated by heating and extracting the ODE, and the ODE powder may be the one obtained by freeze-drying the ODE concentrate. In addition, the sesame seeds may be those that have been made by freezing and drying the sesame oil remaining after squeezing the juice of the sesame seeds.

In the present invention, the pork, the fat, the ice, and the sesame are mixed in a range of 50 to 60 wt% of pork, 15 to 20 wt% of fat, 15 to 20 wt% of ice, and 0.01 to 5 wt% Sausages made by the method of the present invention can be further added with phosphate, ascorbic acid, white pepper, sage, garlic, onion, ISP, starch, Nutmeg, nitrite, casein, salt or sugar .

Hereinafter, the present invention will be described in detail with reference to examples. However, these examples are intended to further illustrate the present invention, and the scope of the present invention is not limited to these examples.

< Example  1>

Material preparation

Audi and Odibung were bought from Healing Moist Farm (Yeongdeok, Kyungbuk) and used for the experiment. The pork used in this experiment was purchased as a hatching portion of the hind legs and the back side of the meat in a meat tax warehouse (Gyeongsan, Gyeongbuk), and was used only after removing fat and connective tissues. Korea). MSG (Daesang Co., Ltd., Korea), sodium salt (Shinwon Co., Ltd., Korea) and soy protein isolate (Supro Ex-33, ISP, USA) (Haepyo, Co., Korea) and white sugar (CJ, Cheiljedang Co., Ltd., Korea) were purchased from Mart. Onion and garlic were purchased from domestic agricultural products distribution center.

Indophenol, 2,4-dinitrophenyl hydrazine, L-ascorbic acid, Tannic acid, and ACS reagent were purchased from Sigma Chemical Co. (St. Louis, Mo., USA). In this study, we investigated the antioxidant activity of Na ₂ CO ₃ , tannic acid, tris [hydroxymethyl] aminomethane, EDTA, ρ-nitro-α-D-glucopyranoside, α-glucosidase, ρ-nitrophenol, NaNO ₂ , sulfanilic acid , 1-diphenyl-2-picrylhydrazyl (DPPH), pyrogallol, trichloroacetic acid (TCA) and Griess reagent (sulfanilic acid, naphtylamine). (St. Louis, Mo., USA). Other reagents used the special reagents.

< Example  2>

Audi and Odibak  Extraction, concentration method

(70% ethyl alcohol was added to 70% ethyl alcohol (70% ethyl alcohol) and 70% ethyl alcohol (70% ethyl alcohol were added to 10% (FD5510SPT, Temp. -60 ℃, Vac., 10 mmTorr), respectively.

&Lt; Example 3 >

General compositional analysis of the water extract

The present inventors analyzed general ingredients such as the following, which were prepared by the method of Example 2, on the extracts of Odie and Odibuck.

<3-1> Moisture determination

Moisture content was determined by the atmospheric pressure drying method. That is, the weighing bottle was firstly weighed, the sample was added, the sample was heated in a dry oven at 105 ° C for 2 to 3 hours, and then allowed to stand for 30 minutes in a desiccator. The weight of the weighing bottle was measured and repeated until it became constant Respectively.

<3-2> Ash measurement

The ash content of the crucible was determined by direct painting method according to AOAC, and the amount of the crucible was measured. A certain amount of sample was taken, and it was stirred for 5 ~ 6 hours at 550 ~ 600 ℃ in a painting furnace, and decanted for a certain time in a desiccator. The amount of inquiry was calculated as a constant car.

<3-3> Measuring crude fat

The crude fat was measured by the Soxhlet method. 5 ~ 10 g of the powdered sample was put into a cylindrical filter paper, covered with a cotton wool, put into a dryer at 100 ~ 105 ° C, and dried for 2 ~ 3 hours. The dried cylindrical filter paper was placed in a desiccator and placed in a Soxhlet extraction tube. The mixture was extracted on a water bath at 60 to 65 ° C for 8 to 16 hours, the ether in the water was blown off, and the weight of the fat was measured.

<3-4> Crude protein  dose

 The crude protein was determined by the Kjeldahl method. Take the collected sample into a Kjeldahl digestion tube, add the decomposition catalyst and concentrated sulfuric acid, heat and cool, take the dispersion, take 10 mL into a 100 mL Erlenmeyer flask, drop the mixing indicator 4 to 5 drops, . The decomposition sample was poured into the distillation apparatus, washed with a small amount of distilled water three to four times, 10 ~ 15 mL of 50% NaOH was added and distilled. When the distillate reached 60 ~ 120 mL, the end of the cooling tube was washed with a small amount of distilled water and titrated with 0.1 N NaOH solution.

<3-5> Carbohydrate Quantity

The amount of carbohydrate was determined as the carbohydrate content (%) by subtracting moisture, crude protein, crude fat, and ash content by 100% of the whole sample.

As a result of the analysis of the general components of the extract of Audi according to the above method, it was confirmed that the calories were 74 kcal, moisture 81.56%, crude protein 1.6%, crude fat 0.55%, carbohydrate 15.66%, and inquiry 0.63%. In addition, it was found that the amount of calendula was 115 kcal, moisture 72.11%, crude protein 4.0%, crude fat 1.5%, carbohydrate 21.01%, and inquiry 1.38%. Crude protein, crude fat, carbohydrate, and crude oil showed higher contents of.

Jung et al reported that the general components of Chungilpul were 85.7% moisture, 2.1% protein, 0.2% fat, 11.2% carbohydrate and 0.8% ash. They reported that the general components of Ficus-4X were water 88.45%, protein 2.23%, fat 0.24% and ash 0.88%.

Moisture content of strawberries, bokbunja and blueberries belonging to the same species as berries was lower than that of red berries (91.5%) and bokbunja (91.2%) but similar to blueberry (84.6%). The crude fat rate was higher than that of red berries (0.2 percent), bokbunja (0.4 percent) and blueberries (0.4 percent). Crude protein prices were higher than that of bokbunja (1.3%), red berries (0.8%) and blueberry (0.7%). The content of strawberry was higher than that of red berries (0.4%), bokbunja (0.4%) and blueberry (0.2%).

Park et al. Showed moisture content of 69.6% of Mongolian mulberry, 77.7% of mulberry tree, and 79.0 ~ 83.2% of mountain mulberry in the period when the end point of the celery, which has the highest moisture content, was changed to purple color. And that it was closely related to sugar content. The moisture content of Suwonpong was 81.0%, which was slightly higher than 78.1% of Chungilpong but lower than Daesungpong and Daebongpong.

< Example  4>

Free sugar analysis of the extract

Analysis of free sugars of the fish was carried out according to the method of food revolution. Standard solutions were prepared by dissolving fructose, glucose, galactose, maltose, sucrose, and lactose standards in 100 mL volumetric flasks, respectively, with 50 mL of water, and filled up to 100 mL with acetonitrile (ACE). Approximately 5 g of oder is precisely weighed in a 50 mL volumetric flask, dissolved in 25 mL of water, and filled up to 50 mL with acetonitrile. The filtrate was filtered with a 0.45 탆 membrane filter and analyzed by HPLC under the conditions shown in Table 2 below.

As a result, glucose was the most abundant with 1.561 g / 100g of glucose, fructose 1.477 g / 100 g, sucrose 0.135 g / 100 g, lactose 0.078 g / 0.073 g / 100 g of maltose was contained. In addition, glucose was the most abundant in 1.596 g / 100g of gut, and the fructose content was 1.538 g / 100g, the lactose content 0.026 g / 100g, the sucrose content 0.007 g / Maltose 0.005 g / 100 g (see Table 3).

Overall, the free sugar content of Audi (3.324 g / 100g) was somewhat higher than that of audi bean (3.172 g / 100g).

The results of this study showed that the content of free sugars of mulberry, catan, and noodle 20 was similar to that of mulberry cultivar. The contents of glucose and fructose were similar, while sucrose maltose was not detected. On the other hand, the content of glucose and fructose was 2.89% and 2.75%, respectively, and sucrose, maltose and lactose were also detected very little. However, Kim et al. Analyzed supernatant free sugars in supelco LC-NH2 normal column. As a result, only monosaccharides glucose and fructose were detected. No disaccharides sucrose and maltose were detected. there was. As such, the mulberry oodi does not contain sucrose unlike other fruits, and thus it can be used as a good material for manufacturing foods that should be excluded.

< Example  5>

Analysis of Amino Acid Content of the Seaweed Extract

The standard amino acid solution was purchased from Waters Co. (Milford, Mass., USA), and 18 standard amino acids were mixed at a concentration of 0.125 mol / L. 50 μL of the sample and standard amino acid reagent were collected by concentration and vacuum-dried by pico-tag method. 20 L of the mixed solution of methanol: H 2 O: trimethylamine: phenylisothiocyanate = 7: 1: 1: 1 (v / v) And allowed to stand at room temperature for 20 minutes. Again, pico-tag method was used for vacuum drying, and 250 μL of the sample dilution was added to the column. Then, 90 L of the diluted sample was injected into the column. 30 mL of 75% ethyl alcohol was added to 2 mL of each sample, and the mixture was extracted on a water bath for 30 minutes and filtered. The residue was taken and extracted twice with 75% ethyl alcohol. The extracts were combined and evaporated to remove ethyl alcohol by evaporation in a water bath. The extracts were concentrated to about 1 mL in a water bath, diluted to 25 mL with citric acid buffer (pH 2.2), and treated with reagent preparation method. (Whatman, GE Healthcare Co., Buckinghamshire, UK) and analyzed by injecting 10 μL into the column. The HPLC used for free amino acid analysis was a water HPLC system (Waters 510 HPLC Pump), a Waters 717 automatic sampler, a Waters 996 photodiode array detector, a Waters gradient controller, a Millenium 2010 chromatography manager (Waters Co.) 3.9 mm x 300 mm, 4 m Waters pico-Tag, Pico Rivera, California, USA). The column temperature was 40 ° C and the flow rate was 1 mL / min. As the mobile phase, 140 μM sodium acetate (6% acetonitrile) was used as the buffer solution A and 60% acetonitrile was used as the buffer solution B.

As a result of analyzing the amino acid contents of the audi and audiphak of the present invention, the essential amino acids contained in the audi concentrate were arginine (23.3 mg / 100 g) valine (17.8 mg / 100 g) (Isoleucine, 11.98 mg / 100g)> phenylalanine (10.96 mg / 100g)> histidine (6.56 mg / 100g) Methionine (lysine, 3.6 mg / 100 g), and tryptophan was not analyzed. The content of non - essential amino acids was analyzed to be 0.16 ~ 139.68 mg / 100g.

 The essential amino acids contained in the audiophylls were arginine (360.29 mg / 100g)> leucine (291.17 mg / 100g)> lysine (214.93 mg / histidine (93.80 mg / 100g) methionine (47.10 mg / 100g) in the order of isoleucine (162.49 mg / 100g) and tryptophan were not analyzed. The content of non-essential amino acids was analyzed to be 8.86 ~ 850.46 mg / 100g (see Table 4).

Overall, the content of amino acids contained in the sesame oil was significantly higher than that of the sesame oil. Therefore, it is considered that the nutritional value of audi bean is higher than that of the food concentrate.

&Lt; Example 5 >

Determination of total phenol content of the extract

Total polyphenol content was measured by the Folins-Denis method, which is widely used as an analytical method. 1 ml of Folin ciocalteu's phenol reagent was added to 3 ml of sample solution, 1 ml of Na ₂ CO ₃ saturated solution was added thereto, and the reaction was allowed to proceed at room temperature for 1 hour. Then, 0.2 ml of 1 N HCl was added thereto and absorbance was measured at 640 nm. The content of total polyphenol compounds was calculated from the standard curve using tannic acid.

The standard curve was obtained by dissolving tannic acid at a concentration of 10 mg / ml with distilled water and taking the final concentration to 0, 37.5, 75, 150, 300 ㎍ / ml solution. Using the UV / VIS Spectrophotometer (hitachi U-2001 , Japan) was used to measure the absorbance at 640 nm.

The total phenol contents of the extracts of Odi and Odifak were determined to be 153.46 mg / g of the hydrothermal extract (MW), 165.78 mg / g of 70% ethyl alcohol extract (ME) mg / g, and 70% ethyl alcohol extract (PE) of Odibuk was 216.51 mg / g (see FIG. 1).

Thus, the total polyphenol content of the 70% ethyl alcohol extract was higher than that of the hot water extract, and the total polyphenol content of the Odibake extract was higher than that of the hot water extract.

&Lt; Example 6 >

Measurement of electron donating ability of the extract

The electron donating ability was measured by modifying the Blois method. 2 ml of each sample was added with 1.0 ml of 2 × 10 ^-4 M DPPH, vortexed, left for 30 minutes, and absorbance was measured at 517 nm. The electron donating ability is represented by [1- (absorbance of sample addition sphere - absorbance of sample / absorbance of sample not added sphere)] x 100.

As a result, the electron donating ability of each of the 300, 600, and 900 ppm concentrations of the hydrothermal extract (MW) was 37.4% and 44.63%, respectively, , And 50.83% respectively.

Electron donating ability of 70% ethyl alcohol extract (ME) in the order of 300ppm, 600ppm, and 900ppm of audi was 41.8%, 57.3% and 65.9%, respectively. The electron donating ability of each of the 300ppm, 600ppm and 900ppm concentrations of the water extracts (PW) of Odibung were 44.1%, 55.1% and 59.7%, respectively. The electron donating abilities of the 70% ethyl alcohol extract (PE) in the order of 300 ppm, 600 ppm, and 900 ppm were 49.3%, 63.6%, and 78.2%, respectively.

Overall, the electron donating ability of the 70% ethyl alcohol extract was better than that of the hot - water extract, and the electron donating ability of the Odibak extract was better than that of the OD.

Kim et al. Used the DPPH radical scavenging method and BHA as a reference drug to search for additional antioxidative activity against 9 species of ordi. As a result, almost all of the nine species of the species that were searched showed antioxidant activity. Among them, Shinkwang (70.4%) showed the highest antioxidant activity, followed by Gomusulpong (52.0%), Boseong whiskers (38.4%), Boseong whiskers (35.7%), (32.9%).

Park et al. Measured antioxidant activity by measuring free radical scavenging activity according to the concentration of blackberry and 5 varieties of bokbunja strawberry. The antioxidative activities of black raspberry were superior to those of blackberry. The antioxidative activities of Junggum 1 were 78.55% and 50.48% at 2 mg / ml and 1 mg / ml, respectively.

&Lt; Example 7 >

Measurement of SOD-like activity of the extract

SOD (Superoxide dismutase) -like activity was measured by adding 3 ml of tris-HCl buffer (50 mM tris [hydroxymethyl] aminomethane + 10 mM EDTA) and 0.2 ml of 7.2 mM pyrogallol to 0.2 ml of each sample according to Marklund's method After incubation at 25 ° C for 10 minutes, the reaction was stopped with 1 ml of 1 N HCl, and the absorbance at 420 nm was measured. [1- (absorbance of sample added - absorbance of sample / absorbance of sample not added)] × 100 .

As a result of SOD - like activity of the extracts of Odi and Odipak (300ppm, 600ppm, 900ppm), the SOD - like activities of 300ppm, 600ppm and 900ppm of the hydrothermal extract (MW) were 23.4% and 26.8% % And 29.6% respectively.

In addition, the SOD - like activities of the 70% ethyl alcohol extract (ME) in the order of 300 ppm, 600 ppm and 900 ppm were 26.3%, 30.9% and 33.3%, respectively.

The SOD - like activity was 30.7%, 33.3% and 43.9% in 300ppm, 600ppm and 900ppm concentration, respectively. In addition, the SOD-like activity of each of the 300 ppm, 600 ppm and 900 ppm concentrations of 70% ethyl alcohol extract (PE) in the order was 35.8%, 41.6% and 53.0%, respectively.

Overall, the SOD - like activity of 70% ethyl alcohol extract was superior to the hot - water extract.

< Example  8>

The α- Glucosidase  Measurement of inhibitory activity

α-Glucosidase inhibitory activity was measured by slightly modified Haglind and Tengblad methods. After dissolving ρ-nitro-phenol-α-D-glucopyranoside in 0.1 M phosphate buffer (pH 7.0) as a substrate, 5 units / 0.03 mL of the enzyme solution was mixed and 0.1 mL of distilled water was added to the control. And the reaction was stopped by adding 1 M glyciner NaOH (pH 9.0) at 37 ° C for 30 minutes. The resulting ρ-nitrophenol (PNP) was assayed for absorbance at 405 nm using a spectrophotometer and the inhibition activity was determined by the following equation.

Glucosidase activity was inhibited by 300, 600, and 900 ppm of the hydrothermal extract (MW), respectively. The inhibitory activities of α-glucosidase activity were 21.3%, 300 ppm, 600 ppm, and 900 ppm, respectively. , 23.6% and 27.6%, respectively. The inhibition of α-glucosidase activity by the concentration of 300ppm, 600ppm and 900ppm of 70% ethyl alcohol extract (ME) was 30.8%, 27.2% and 30.8%, respectively.

The inhibitory activities of α-glucosidase activity in the 300ppm, 600ppm, and 900ppm concentrations of the water extract of PWB were 27.1%, 32.5% and 42.4%, respectively. The inhibition of α-glucosidase activity by the concentrations of 300ppm, 600ppm and 900ppm of 70% ethyl alcohol extract (PE) of Odifun was in the order of 33.9%, 37.4% and 51.5%, respectively (see FIG.

Overall, 70% ethyl alcohol extract showed better inhibitory effect on α-glucosidase activity than hydrothermal extract.

As a result of experiments on the inhibitory effect of α-glucosidase on the extract of Omija, Cho et al. Reported that 97.4% of water extract and 84.5% of 60% ethanol extract were high. Kim et al. Reported that inhibition of α-glucosidase activity by water extracts was 82.6% in water extracts and 12% in ethanol extracts. As a result of the experiment of α-glucosidase inhibitory activity of the methanol extract of wild mushroom, Kim et al. Showed that 9 kinds of mushrooms showing 50% or more of α-glucosidase inhibitory effect among 60 mushrooms were found. Among them, Naematoloma fasciculare was 98.5 %, Respectively. The results of this experiment showed that the extract of bokbunja extract showed a slightly higher effect of α-glucosidase inhibition at a concentration of 0.5 mg / mL or lower, while the ethanol extract at 1 mg / mL had a higher effect And the inhibition rate of α-glucosidase was 20% in both samples. Kim et al. Reported that water extracts exhibited a low α-glucosidase inhibitory effect of 25% on mulberry extract and 40% on silkworm extract in silkworms and silkworms in Gangwondo.

&Lt; Example 9 >

Measurement of nitrite scavenging activity of the extract

The nitrite scavenging effect was measured by Kato et al. That is, 1 mL of each sample was added to 2 mL of 1 mM NaNO ₂ solution, the solution was adjusted to pH 6.0 with 0.2 M citric acid buffer solution, and the volume of the reaction solution was adjusted to 10 mL. This solution was reacted at 37 ° C for 1 hour. Take 1 mL of each reaction solution, add 2 mL of 2% acetic acid solution and 0.4 mL of Griess reagent (1% sulfanilic acid: 1% naphthylamine = 1: 1) dissolved in 30% The mixture was allowed to stand at room temperature for 15 minutes and absorbance was measured at 520 nm. The control was measured by adding distilled water instead of Griess reagent, and the nitrite scavenging activity was expressed as 100 - [(absorbance of sample added / absorbance of no added) × 100].

The nitrite scavenging activity of each of the 300, 600 and 900 ppm concentrations of the hydrothermal extract (MW) was 31.1% and 35.0% at pH 1.2 and 300 ppm, 600 ppm and 900 ppm, respectively, % And 43.0%, respectively. Nitrite scavenging ability of the extracts of 300%, 600 ppm, and 900 ppm of 70% ethyl alcohol extract (ME) were 36.7%, 42.6% and 51.4%, respectively.

Nitrite scavenging ability of 300ppm, 600ppm, and 900ppm of water extract of PW was 45.6%, 49.5% and 59.4%, respectively. In addition, nitrite scavenging ability of each of the 300 ppm, 600 ppm and 900 ppm concentrations of 70% ethyl alcohol extract (PE) of Odibak was 51.3%, 57.8% and 64.2%, respectively (see FIG.

At the pH of 3.0, the concentrations of 300, 600 and 900 ppm of the hot water extract (MW) were 17.6%, 21.5% and 29.6%, respectively. The concentrations of ethyl alcohol extract (ME) of 70%, 300 ppm, 600 ppm, and 900 ppm were 27.5%, 33.2% and 35.5%, respectively. The concentrations of 300ppm, 600ppm and 900ppm were 29.2%, 31.1% and 35.5%, respectively. The concentrations of 300ppm, 600ppm and 900ppm of 70% ethyl alcohol extract (PE) were 33.6%, 35.1% and 41.3%, respectively.

At pH 6.0, 4.0%, 4.9% and 6.3%, respectively, were obtained for 300 ppm, 600 ppm and 900 ppm concentrations of hot water extract (MW). 4.1%, 5.1%, and 12.7% respectively for the concentrations of 300ppm, 600ppm and 900ppm of 70% ethyl alcohol extract (ME). The concentrations of 300ppm, 600ppm, and 900ppm of the water extract of PWB were 10.4%, 14.6% and 17.4%, respectively. The concentrations of 300ppm, 600ppm and 900ppm of 70% ethyl alcohol extract (PE) were 13.6%, 15.4% and 21.3%, respectively.

The overall nitrite scavenging activity of the 70% ethyl alcohol extract was better than that of the hot - water extract. And at pH 1.2, overall nitrite scavenging ability was shown.

As a result, the nitrite scavenging ability of the present test was found to be the highest at pH 1.2, and the nitrite scavenging ability tended to be lowered remarkably as the pH was increased. These results are consistent with other studies and it is known that the process of nitrite reaction with amines to form nitrosamines occurs easily under low pH conditions. The fifteen natural pigments used in the present invention are expected to be a useful material because they have a high nitrite scavenging action at a pH 1.2 similar to the intragastric pH condition of the human body.

&Lt; Example 10 >

How to make sausage

The compounding ratio for producing the sausage of the present invention is shown in Table 5. Audi extracts and audiophores were used. Salt, phosphate and starch were added to control texture, NaNO ₂ was used for storage and L-ascorbic acid was added for NaNO ₂ scavenging.

First, the fat layer of sausage raw meat (Fuji) was completely removed for the preparation of sausage sausage, and the 1/4 inches plate was attached to the chopper to grind the finely flesh and fat. Add pale additive (salt, sugar) and stir well. NaNO ₂ was added thereto, and the mixture was gradually stirred, sufficiently developed, and then ascorbic acid was added thereto.

In addition, it is possible to mix the casein, white pepper, all spice, nutmeg, sage, garlic, onion, ISP and When the starch was added, the fat was added when the temperature rose and the temperature was lowered by adding ice when the fat mass was not visible. Cutting time was about 10 minutes. Packing size was Ø 42 mm and length was 20 cm.

< Example  11>

Measurement of physicochemical properties of sausage

The present inventors conducted the following experiment to confirm the physicochemical properties of the present invention syrup prepared by the method of Example 10 above.

<11-1> pH , Salinity measurement

The pH was measured with a pH meter (Model DP-135M) after homogenizing 10 g of finely divided sample with 90 mL of distilled water. The salinity was measured with a salinity meter (TM-30D, Takemura, Japan).

As a result of pH measurement, it was found that M1 (freeze-dried powder 0.5%), M2 (freeze-dried powder 0.2% + 0.3% ) Were in the order of pH 6.02, pH 6.17, pH 6.16 and pH 6.10, respectively.

The results of the salinity measurements were as follows: M1 (freeze-dried powder 0.5%), M2 (freeze-dried powder 0.2% + oily 0.3%), M3 (freeze-dried powder 0.3% 0.5%) were in the order of 2.0%, 2.1%, 2.1% and 2.0%, respectively (see Table 6).

<11-2> Moisture measurement

Moisture content was measured with a moisture analyzer (Precisa-XM60) by taking approximately 1 g of the sample ground with a crusher.

The results were as follows: M1 (0.5% freeze-dried powder), M2 (0.5% freeze-dried powder, 0.3% (69.2%), 69.51%, 69.42% and 70.02%, respectively (see Table 6).

<11-3> Measurement of emulsion stability

In order to measure the emulsification stability of emulsions in the manufacture of pork products, Meyer et al. That is, the salt-soluble protein and soybean oil were mixed at a ratio of 1: 1 (v / v), and the natural extract was added at a concentration of 0.1% and 0.3% of the salt soluble protein, homogenized at 3,000 rpm for 5 minutes at room temperature, After centrifugation for 30 minutes, the separated two layers were divided into A layer and B layer, and the amount of each layer was measured and expressed as a percentage. The emulsion stability after heating was homogenized, boiled at 80 ° C for 10 minutes, centrifuged, and divided into A and B layers, and the amount of each layer was measured and expressed as a percentage.

As a result of measuring the effect of the sesame oil concentrate and the sesame oil on the emulsion stability in the manufacture of emulsified meat products, as shown in Tables 7 and 8, the higher the ratio of the A layer value, the more stable emulsification can be produced. Layer ratio was similar to that of the control by the addition of freeze - dried powder of Odie and Odibake.

This indicates that the added amount of the lyophilized powder of ODY and ODYBAK at the concentration of 0.2 ~ 0.5% does not affect the processing ability of the meat product. Also, the effect on the emulsion stability of the freeze - dried powder and the sesame oil after heating was similar to that before heating.

<11-4> Water holding capacity measurement

The water holding capacity was measured by the press method. 0.5 g of the ground sample was measured with Whatman No. &lt; / RTI &gt; Place the first to measure the area of the wet portion to the area of the region in the meat tissue stained after 2 minutes compression at a pressure of 35 ~ 50 Kg / cm ² with a press Planimeters (planimeter).

The results were as follows: M1 (0.5% freeze-dried powder), M2 (0.5% freeze-dried powder, 0.3% , Respectively (32.4%, 33.7%, 33.1% and 34.5%, respectively).

<11-5> Heat loss measurement

The heating loss was measured by heating a sample of about 30 g in 75 DEG C hot water for 30 minutes after the center temperature of the sample reached 70 DEG C and allowing to stand at room temperature for 1 hour and then measuring the water loss rate to determine the percentage of water loss Respectively.

The results were as follows: M1 (0.5% freeze-dried powder), M2 (0.5% freeze-dried powder, 0.3% (13.4%), followed by 12.3%, 12.8% and 1.1%, respectively (see Table 6).

<11-6> Measurement of Volatile Basic Nitrogen (VBN)

For measurement of volatile basic nitrogen, 10 g of sample and 50 ml of distilled water were homogenized at 15,000 rpm for 2 minutes and diluted to 100 ml with distilled water. 1. 1 ml of the filtered sample was placed in the outer chamber of the conway and 0.1 ml of 0.01NH ₃ BO _{3 was} added to the inner chamber, and 2 ~ 3 drops of conway reagent (0.066% methyl red: 0.066% bromcresol green = 1: 1) . 1 ml of K ₂ CO ₃ was added to the outer chamber, reacted at 37 ° C for 2 hours, and titrated with 0.02 NH ₂ SO ₄ . Controls used distilled water instead of sample and did not add K ₂ CO ₃ to the outer chamber. The volatile basic nitrogen content was calculated using the following formula.

The results were as follows: M1 (0.5% freeze-dried powder), M2 (0.5% freeze-dried powder, 0.3% Were 13.8 mg%, 13.7 mg%, 13.6 mg% and 13.9 mg%, respectively (see Table 6).

<11-7> Determination of residual nitrite content

The remaining nitrite content was slightly modified by Kato et al. 5 g of the sample was homogenized by adding 3 times of distilled water, 1, add 2 mL of 2% acetic acid solution and 0.4 mL of Griess reagent (1% sulfanilic acid: 1% naphthylamine = 1: 1) dissolved in 30% acetic acid solution to 1 mL of the filtrate, The absorbance was measured at 520 nm and substituted into the standard curve to show the residual nitrite content in ppm.

The residual nitrite content of the sausages prepared by the addition of the freeze - dried powder and the sesame oil were measured at 0, 7, and 14 days at 10 ℃. (0% freeze-dried powder, 0.3% freeze-dried powder, 0.3% freeze-dried powder, 0.3% freeze-dried powder and 0.3% freeze-dried powder) , And M4 (0.5% of audible) in the order of 32.17 ppm, 27.97 ppm, 28.07 ppm, and 22.10 ppm, respectively.

The results were as follows: M1 (0.5% freeze-dried powder), M2 (0.5% freeze-dried powder + 0.3% freeze-dried powder), M3 (0.3% freeze-dried powder + %) And M4 (0.5% of audible oil) in the order of 10.13 ppm, 6.80 ppm, 5.80 ppm and 4.70 ppm, respectively. The results were as follows: M1 (0.5% of freeze-dried powder), M2 (0.5% of freeze-dried powder + 0.3% of freeze-dried powder), M3 (0.3% of freeze- , And M4 (0.5% of sesame oil) in the order of 9.90 ppm, 6.50 ppm, 5.63 ppm, and 4.07 ppm, respectively (see FIG. 11).

Overall, the nitrite content tended to decrease as the storage period elapsed. And the highest residual amount was 32.17 ppm on the 0th day of storage, indicating a nitrite content lower than 70 ppm as prescribed by the Food Sanitation Regulations.

This is believed to be due to the ability of the phenolic compounds of Oddi and Odipak to inhibit the formation of nitrosoamine, consistent with the finding that naturally occurring phenolic compounds have nitrite scavenging ability. In addition, it was concluded that the production of sausage using Kim extracts such as Kimjae, the development of functional sausage using Kim 's pine leaf extract, and the emulsifying sausage with mulberry leaf and persimmon leaf powder by Lee et al.

As a result, it was found that the addition of oodi and oedipus could reduce the nitrite residues in sausages.

Phenolic compounds such as 3-hydroxy-2-pryanone have the effect of eliminating nitrite, and hydroquinone, catechol and ascorbic acid have been reported to inhibit nitrite. Nitrite was still decomposed during processing and during storage, and the degree of nitrite differs depending on processing time, temperature, salt concentration, amount of nitrite added, pH and physicochemical state of the meat, and microorganisms in the meat raw materials.

<11-8> Color difference  Measure

The color difference was measured using a Color Difference Meter (CM-3600d, Minolta, Japan). The samples were developed for 30 minutes in the air. The colorimetric values were measured using Humper, L, lightness, (B: yellowness), and the average value was repeated six times per sample.

As a result, the lightness (L) was calculated as M1 (0.5% freeze-dried powder), M2 (0.5% freeze-dried powder + 0.3% Respectively. The highest value of M1 was 70.87, 69.90, 69.33, and 69.68, respectively.

The redness (a) was calculated by the following equation: M1 (freeze-dried powder 0.5%), M2 (freeze-dried powder 0.2% + 0.3%), M3 (freeze-dried powder 0.3% + 0.2% 0.5%) in the order of 7.25, 7.92, 7.62, and 8.32, respectively.

The yellowness index (b) was calculated by the following formula: M1 (0.5% freeze-dried powder of Audi), M2 (0.2% of freeze-dried powder + 0.3% 0.5%) in the order of 8.90, 9.10, 9.36, and 9.45, respectively, with M4 being the highest (see Table 9).

As a result of measuring the color difference of the sausage, the lightness decreased and the redness and yellowness tended to decrease as the amount of sesame oil added increased.

<11-9> Property measurement

The physical properties of meat products were measured five times or more using a Rheometer (COMPAC-100Ⅱ, SUN SCIENTIFIC CO., LTD) and the average value was used. The measurement conditions were cut into 2 × 2 × 1 cm and the 5 items of hardness, cohesiveness, springiness, gumminess and brittleness were attached to cylindrical 15 mm diameter plunger Maximum load 2Kg, table speed 60mm / min, compression ratio 50%.

As a result of measuring the physical properties of the sausage of the present invention, it was found that the hardness was M1 (0.5% freeze-dried powder), M2 (freeze-dried powder 0.2% + 0.3% M4 was the highest in the order of 1666.20 g / cm ² , 1714.40 g / cm ² , 1765.02 g / cm ² and 1790.33 g / cm ² in the order of 0.3% .

The springiness was found to be 0.3% for M1 (0.5% of freeze-dried powder), M2 (0.5% for freeze-dried powder and 0.3% for oats), M3 (0.3% %) Were 82.31%, 81.24%, 81.67% and 79.25%, respectively.

The cohesiveness was determined by the combination of M1 (0.5% freeze-dried powder), M2 (freeze-dried powder 0.2% + 0.3%), M3 (freeze-dried powder 0.3% + 0.2% %) Were 67.45%, 65.56%, 65.41%, and 62.12%, respectively.

The cwewiness was found to be 0.3% for M1 (freeze-dried powder 0.5%), M2 (0.5% for freeze-dried powder and 0.3% for green tea), M3 (0.3% for freeze-dried powder and 0.2% %) In the order of 1628.15 g, 1651.23 g, 1649.04 g, and 1709.96 g, respectively.

Overall, it was found that the addition of Odifin powder to the texture of the frozen dry powdered group affects texture.

&Lt; Example 12 >

Sensory evaluation results of sausage

The inventors of the present invention conducted the following experiment for the sensory evaluation of the present invention syrup of the present invention prepared by the method of Example 10 above.

Sensory evaluation was carried out by color, flavor, taste and texture of meat products. The evaluation method was 5 - point method. The selected sensory agents were supposed to have the ability to identify quality differences through sufficient training. It was composed of 10 people. For each sensory test item, each sample was evaluated as very bad 1 point, bad 2 point, normal 3 point, good 4 point, very good 5 point.

As a result, the colors were M1 (0.5% freeze-dried powder), M2 (0.5% freeze-dried powder, 0.3% %) In the order of 4.2, 4.1, 4.1 and 4.2 respectively.

The fragrance was in the order of M1 (freeze-dried powder 0.5%), M2 (freeze-dried powder 0.2% + odd lot 0.3%), M3 (freeze-dried powder 0.3% + odypast 0.2%) and M4 4.3, 4.3, 4.1 and 4.2, respectively.

The texture was classified as M1 (0.5% of freeze-dried powder), M2 (0.5% of freeze-dried powder of freeze-dried powder + 0.3% of oats), M3 (0.3% of freeze- 4.4, 4.4, 4.5, and 4.6, respectively.

The flavor was the order of M1 (freeze-dried powder 0.5%), M2 (freeze-dried powder 0.2% + 0.3%), M3 (freeze-dried powder 0.3% + 0.2% 4.8, 4.9, 4.9 and 4.9, respectively.

The overall preference was M1 (0.5% of freeze-dried powder), M2 (0.5% of freeze-dried powder, 0.3% of freeze-dried powder), M3 (0.3% of freeze- 4.6, 4.5, 4.6 and 4.6, respectively.

Overall sensory evaluation showed a high preference score of 4.1 or higher, and the addition of the freeze-dried powder of Oddi and the addition of Odifin did not significantly affect the sensory preference (see FIG. 12).

As a result of analyzing the components and antioxidant ability of the sesame oil and the sesame oil, crude protein, crude fat, carbohydrate and crude oil showed higher contents in the Odifum treated as byproduct than in the case of Oddi, The content of amino acids was higher than that of pork, but the content of total amino acids was higher than that of pork. The results of measuring the degree of antioxidation showed higher content than that of pork. And the value is higher.

Accordingly, the present invention is characterized in that it is used as a food material not only for the manufacture of the sausage, but also for the food material, which is often regarded as a by-product.

The present invention has been described with reference to the preferred embodiments. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

Claims (10)

delete delete delete delete (a) crushing and slicing pork and pork fat;
(b) adding a poultice additive to the crushed and chopped pork meat and pork fat and stirring;
(c) adding to the stirred material ice;
At least one material selected from the group consisting of phosphate, ascorbic acid, white pepper, sage, garlic, onion, ISP, starch, nutmeg, nitrite, casein, salt and sugar; And
70% ethyl alcohol extract prepared by adding 70% ethyl alcohol of 10-fold weight to the sesame oil, stirring the mixture at room temperature for 72 hours, concentrating the extract to 35 Brix and lyophilizing it, Preparing a sausage emulsion;
(d) filling the emulsified mixed meat into a casing using a filling machine;
(e) heating the filled sausage semi-finished product; And
(f) cooling the heated sausage, wherein the sausage comprises a 70% ethyl alcohol extract having an activity of nitrite scavenging activity. 6. The method of claim 5,
The pork, the fat, the ice, and the sesame oil are mixed in the range of 50 to 60% by weight of the pork, 15 to 20% by weight of the fat, 15 to 20% by weight of the ice and 0.01 to 5% . 6. The method of claim 5,
Wherein said nitrite scavenging activity is 51.3%, 57.8%, 64.2% for each of 300 ppm, 600 ppm and 900 ppm concentrations of 70% ethyl alcohol extract at a pH of 1.2. 6. The method of claim 5,
Wherein the heating is performed at a temperature of 60 to 80 占 폚 for 60 to 100 minutes. delete delete

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