KR101820855B1 - Emulsion meat products improved storage period and the preparation method thereof - Google Patents
Emulsion meat products improved storage period and the preparation method thereof Download PDFInfo
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- KR101820855B1 KR101820855B1 KR1020160024330A KR20160024330A KR101820855B1 KR 101820855 B1 KR101820855 B1 KR 101820855B1 KR 1020160024330 A KR1020160024330 A KR 1020160024330A KR 20160024330 A KR20160024330 A KR 20160024330A KR 101820855 B1 KR101820855 B1 KR 101820855B1
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- salt
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- transglutaminase
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- 239000000839 emulsion Substances 0.000 title claims abstract description 38
- 235000013622 meat product Nutrition 0.000 title claims abstract description 38
- 238000003860 storage Methods 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 83
- 235000013580 sausages Nutrition 0.000 claims abstract description 49
- 108060008539 Transglutaminase Proteins 0.000 claims abstract description 47
- 102000003601 transglutaminase Human genes 0.000 claims abstract description 47
- 238000004519 manufacturing process Methods 0.000 claims abstract description 37
- 239000000203 mixture Substances 0.000 claims abstract description 20
- 238000010438 heat treatment Methods 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000011049 filling Methods 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 62
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- 102000008186 Collagen Human genes 0.000 description 3
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- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 2
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- OOYGSFOGFJDDHP-KMCOLRRFSA-N kanamycin A sulfate Chemical group OS(O)(=O)=O.O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CN)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O[C@@H]2[C@@H]([C@@H](N)[C@H](O)[C@@H](CO)O2)O)[C@H](N)C[C@@H]1N OOYGSFOGFJDDHP-KMCOLRRFSA-N 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
- A23V2250/708—Vitamin C
Abstract
The present invention relates to a low salt emulsified meat product having improved storage stability and a method for producing the same, and (A) a method of producing a low salt emulsified meat product which is improved in storage stability by adding ice, salt, transglutaminase, Lt; 0 >C; (B) incubating the mixture at 40 to 50 DEG C to produce an emulsion; (C) filling the prepared emulsion into a casing; And (D) heating the emulsion filled in the casing and then cooling the emulsion, thereby overcoming the short shelf life which is a disadvantage of the low-salt sausage.
Description
The present invention relates to a low salt emulsified meat product and a method for producing the same, which are prepared so as to have similar storage properties to conventional emulsified meat products even when a small amount of salt is used.
Salt is one of the most important factors to impart functional properties such as water holding capacity, binding power and emulsifying power by forming a gel matrix of meat product by extracting myofibrillar protein, which is a salt soluble protein in food.
It is also known that the role of salt in processed meat products plays an important role in the flavor and shelf stability of meat products.
As the main source of high quality protein intake, the above-mentioned processed food products can cause high blood pressure, adult diseases, cardiovascular diseases, etc. due to a large amount of salt contained in food products, It is important to reduce the content of salt in the product.
In particular, the people of Korea are eating habits of kimchi and salted fish which have a high salt content, soup, soup and stew.
The World Health Organization (WHO) recommends a daily salt intake of about 5-6 g, and the United States reported a reduction in sodium content of about 10-15% in 1997 over 100 food types in 1985, Finland reported that the salt concentration of heated sausages was reduced from 2.4% in 1973 to 1.7% in 1995. Thus, reducing the concentration of salt in foods is a global trend.
In addition to lowering the sensory properties and physical properties of the low salt meat products due to the decrease in the salt content, there arises a problem of microbiological safety during the storage of the final product. Therefore, manufacturing of low salt substitute food products requires considerable technical difficulty and effort.
Also, it is expected that consumer demand for low - salt processed meat products will increase steadily, and it is necessary to conduct a leading study on the quality characteristics of low salt meat products. Currently, some large corporations sell products that meet the well-being needs of consumers using natural materials such as vegetables. However, there is a lack of research on the practical reduction of salt to solve fundamental problems.
Therefore, there is a demand for a technique for improving the storage stability of low salt food products to a level similar to that of conventional emulsified sausages.
It is an object of the present invention to provide a low salt emulsified meat product which can secure a storage period similar to conventional emulsified meat products even when a small amount of salt is used.
Another object of the present invention is to provide a method for producing the low salt emulsified meat products.
In order to accomplish the above object, the present invention provides a method for producing a low salt emulsified meat product having improved storage stability, comprising the steps of: (A) adding crushed raw meat and fat to ice, salt, transglutaminase, Mixing at -1 to 5 캜; (B) incubating the mixture at 40 to 50 DEG C to produce an emulsion; (C) filling the prepared emulsion into a casing; And (D) heating and cooling the emulsion filled in the casing.
0.5 to 4 parts by weight of salt, 20 to 50 parts by weight of ice, 0.5 to 4 parts by weight of transglutaminase, 0.5 to 4 parts by weight of seaweed powder, and 0.5 to 4 parts by weight of transglutaminase are added to 100 parts by weight of the mixture of raw meat and fat in step (A) 3 to 15 parts by weight of the bitter fermentation product may be mixed.
In the step (A), the bitter fermentation product may be produced by stirring 100 parts by weight of bit powder, 0.1 to 1 part by weight of nitrate reducing bacteria and 500 to 1000 parts by weight of distilled water at 28 to 35 ° C.
The nitrate-reducing bacteria is Staphylococcus Kano Versus (Staphylococcus carnosus), Phedi O Lactococcus pen soil three mouse (Pediococcus pentosaceus), Stability in Philo Lactococcus xylene suspension (Staphylococcus xylosus) and Lactobacillus pento suspension from the group consisting of (Lactobacillus pentosus) It may be at least one selected.
In step (A), the seaweed powder and the transglutaminase may be mixed in a weight ratio of 1: 0.1 to 5.
In step (A), the wakame powder and the bitter fermentation product may be mixed at a weight ratio of 1: 2 to 10.
In the step (A), 0.01 to 0.1 part by weight of ascorbic acid may be further added to 100 parts by weight of raw meat and fat.
In the step (A), 0.1 to 1 part by weight of phosphate may be further added to 100 parts by weight of the mixture of raw meat and fat.
In the step (B), the emulsion may be prepared by incubating at 40 to 50 ° C for 10 to 60 minutes.
In addition, to achieve the above-mentioned other objects, the low-salt emulsified meat product of the present invention having enhanced storage stability may include raw meat, fat, salt, transglutaminase, marine powder and bitter fermented product.
The low-salted emulsified sausage having improved shelf-life comprises 0.5 to 1.4 parts by weight of salt, 0.5 to 4 parts by weight of transglutaminase, 0.5 to 4 parts by weight of seaweed powder, and 3 to 10 parts by weight of bitter fermented product 3 To 15 parts by weight may be mixed.
The low-salted emulsified sausage having improved storage stability may be obtained by adding transglutaminase and bitter fermentation product, followed by incubation at 40 to 50 ° C for 10 to 60 minutes.
The seaweed powder and transglutaminase may be mixed in a weight ratio of 1: 0.1 to 5.
The wakame powder and the bitter fermentation product may be mixed in a weight ratio of 1: 2 to 10.
The low salt emulsified meat products of the present invention improved in storage stability and contained the bitter fermented product, the transglutaminase and the seaweed powder together with the sodium salt contained in the conventional 1.5 parts by weight, even if the salt content was reduced to 1.4 parts by weight or less, It remains similar to the product. In terms of microorganisms, the meat products of the present invention are superior to the conventional meat products in inhibiting microorganisms.
In addition, since a stable emulsified structure is formed as well as storage stability, it is possible to provide a high-quality functional food product having excellent texture and sensual satisfaction.
In general, when the content of salt in emulsified meat products is reduced, the quality such as storage stability, emulsification stability, and physical properties as well as physical properties are lowered. Therefore, the quality of salted sausage is maintained while the salt content is reduced It is difficult.
Therefore, in the present invention, not only the bitter fermented product, transglutaminase, and various seaweeds are mixed together with sea mustard to reduce the salt content of the emulsified sausage, And a method for producing the same.
The above meat products refers to meat processed foods such as sausage and ham.
Hereinafter, the present invention will be described in detail.
The low salt emulsified food product of the present invention having improved storability includes raw meat, fat, salt, transglutaminase, seaweed powder and bitter fermented product, and may further contain ascorbic acid and / or phosphate.
The raw meat is not particularly limited as long as it is meat that can be used in the emulsified meat products, but preferably at least one selected from the group consisting of pork cell, pork fuji, pork loin, pork loin, beef loin, beef loin, .
The fat is not particularly limited as long as it is fat that can be used in an emulsified meat product, and preferably at least one selected from the group consisting of a back ground of a pig, a neck fat, a cell fat and a Fuji fat.
The raw meat and fat are composed of raw meat at a weight ratio of 1: 0.2 to 0.7, preferably 1: 0.4 to 0.5.
If the content of fat is less than the lower limit based on raw meat, the consumer's preference can not be satisfied, and if the content exceeds the upper limit, the quality is lowered.
The salt may be a salt commonly used in an emulsified meat product. In the conventional emulsified meat products, 1.5 parts by weight or more of salt is used relative to 100 parts by weight of raw meat and fat. In the present invention, the content of salt is reduced to 0.5 to 1.4 parts by weight, preferably 0.5 to 1.0 part by weight Lt; / RTI > When the content of salt is less than the above lower limit, quality such as physical properties and sensory properties may be deteriorated even when added with seaweed, transglutaminase and bitter extract.
In addition, the transglutaminase is used for improving the quality of meat products, and the quality of meat products is further improved when mixed with marigolds. The content of transglutaminase is 0.5 to 4 parts by weight, preferably 0.5 to 2 parts by weight based on 100 parts by weight of the mixture of raw meat and fat. If the content of the transglutaminase is less than the lower limit, the quality of the meat products may be deteriorated. If the content exceeds the upper limit, emulsification stability and texture may be deteriorated.
The seaweed powder improves the deterioration quality and the storage stability by a small amount of salt content by mixing dietary fiber, transglutaminase and bit extract contained in the seaweed. The seaweed powder comprises 0.5 to 4 parts by weight, preferably 0.5 to 2 parts by weight, based on 100 parts by weight of the mixture of raw meat and fat. When the content of the seaweed is less than the lower limit, the quality and shelf stability can not be improved. When the content exceeds the upper limit, the emulsion stability and the sensibility can be lowered.
In addition to the dietary fiber, the seaweed contains a lot of minerals and vitamins, and when mixed with the transglutaminase, various functional characteristics are generated.
It is preferable that the above-mentioned seaweed is used in powder form, and the average diameter of the seaweed powder is 50 to 100 탆.
In particular, the wakame powder and the transglutaminase are mixed at a weight ratio of 1: 0.1 to 5, preferably 1: 0.3 to 3. If the content of transglutaminase is lower than the lower limit, the moisture content, emulsion stability and functionality may be lowered. If the content exceeds the upper limit, emulsification stability and texture may be deteriorated.
Also, the bitter fermented product is used together with the marrow powder to improve the storage stability of meat products, and it includes 3 to 15 parts by weight, preferably 3 to 10 parts by weight, based on 100 parts by weight of the mixture of raw meat and fat . When the content of the bitter fermented product is less than the lower limit value, the storage property of the meat product may not be improved, and if it exceeds the upper limit value, the texture may be deteriorated.
In particular, the seaweed powder and the bitter fermentation product are mixed at a weight ratio of 1: 2 to 10, preferably 1: 3 to 6. When the content of bitter fermented product is less than the lower limit value based on the wakame powder, the storage stability of the meat products may not be improved. If the bitter fermentation product is higher than the upper limit value, the color and the sensory property are lowered and emulsification may not be performed.
The bitter fermented product is prepared by mixing 500 to 1000 parts by weight of distilled water with 100 parts by weight of bit powder obtained by pulverizing 400 to 500 mesh after lyophilization, mixing 0.1 to 1 part by weight of nitrate reducing bacteria with stirring with a stirrer to prevent bit powder from precipitating, Preferably 0.2 to 0.5 parts by weight, and stirring at 28 to 35 DEG C for 20 to 26 hours. If radishes, carrots, etc. are used instead of the bits, it will not help to improve the shelf life.
If the content of the nitrate reducing bacteria is less than the lower limit of the above range, the storage period may not be improved. If the content of the nitrate reducing bacteria is higher than the upper limit, similar properties to those of the case of not using the marine powder may be exhibited.
In addition, when the agitation temperature and time are out of the above range, the growth rate of the nitrate reducing bacteria may not be increased.
Examples of the nitrate reducing bacteria include Staphylococcus carnosus , Pediococcus pentosaceus, Staphylococcus xylosus , and Staphylococcus xylosus , which are mixed with seaweed powder to enhance the shelf life of meat products. ), And Lactobacillus pentosus. The term " Lactobacillus pentosus "
After the transglutaminase and the fermented bitter are added to the other raw materials, the enzyme activity is maintained at 40 to 50 ° C, preferably 45 to 50 ° C for 10 to 60 minutes, preferably 40 to 60 minutes Incubate.
When the incubation temperature is lower than the lower limit value, meat products having a desired quality and storage property can not be obtained even when mixed with wakame. If the temperature exceeds the upper limit, the sensory property may be lowered. In addition, when the storage time is less than the lower limit described above, meat products having desired quality and shelf life can not be obtained even when mixed with wakame. In case of exceeding the upper limit, emulsification stability and texture may be deteriorated and the sensory properties may be deteriorated.
In addition, the present invention may further comprise 0.01 to 0.1 part by weight of ascorbic acid per 100 parts by weight of raw meat and fat to improve texture and taste. When the content of ascorbic acid is less than the lower limit, the texture and taste may not be further improved, and if the content is above the upper limit, the taste may be deteriorated.
In order to improve the texture of the present invention, phosphate may be added in an amount of 0.01 to 1 part by weight based on 100 parts by weight of the mixture of raw meat and fat.
In addition, the present invention provides a method for producing a low salinity emulsified meat product improved in storage stability.
The method for producing a low salt emulsified meat product according to the present invention comprises the steps of: (A) mixing raw ground meat and fat with ice, salt, transglutaminase, seaweed powder and bitter fermented product at -1 to 5 ° C; (B) incubating the mixture at 40 to 50 DEG C to produce an emulsion; (C) filling the prepared emulsion into a casing; And (D) heating and cooling the emulsion filled in the casing.
First, in step (A), a small amount of salt, seaweed powder, transglutaminase, and bitter fermented product are added to enhance preservation of raw meat and fat, improve flavor, cohesion and water retention, A mixture is prepared.
The ice is used for emulsification and is used in an amount of 20 to 50 parts by weight based on 100 parts by weight of raw meat and fat. If the content of ice is below the lower limit, raw meat and fat may be difficult to emulsify. If the content of ice exceeds the upper limit, oil separation and water separation may occur.
Next, in the step (B), the prepared mixture is incubated to activate a transglutaminase and a bitter fermentation product to produce an emulsion.
Next, in the step (C), the prepared emulsion is filled in a collagen casing using a filling machine.
Next, in the step (D), the emulsion filled in the casing is heated at 70 to 80 캜 for 20 to 40 minutes and then cooled to produce a low salt emulsified food product improved in storage stability.
It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention. Such variations and modifications are intended to be within the scope of the appended claims.
<Quality change due to small amount of salt + seaweed>
Control 1. Salt 1.5 parts Conventional sausage
Pork fuji and pork loin (moisture 12.61%, fat 85.64%) were crushed with 8 mm plate and crushed with a 3 mm plate. 33 parts by weight of ice, 1.5 parts by weight of salt and 0.15 part by weight of phosphoric acid were added to 100 parts by weight of the mixture obtained by mixing the ground pork fuji and pork meat at a weight ratio of 1: 0.5, and the mixture was sieved through a silent cutter (Nr-963009, Scharfen, Witten, Germany) for 15 minutes. In order to stabilize the emulsified emulsion, the sausage emulsion was held at 4 ° C for 1 hour. Then, the sausage emulsion was placed in a collagen casing (# 240, NIPPI Inc.) using a sausage filler (IS-8, Sirman, Marsango, Italy). , Followed by heating at 75 ° C for 40 minutes using a smoke house (MAXI 3501, Kerres, Backnang, Germany), cooling, packaging in polyethylene / nylon wrapping, vacuum packaging Followed by refrigerated storage (4 ° C).
Production Example 1. Salt 1 part by weight + sea tangle powder 1 part by weight
Pork fuji and pork loin (moisture 12.61%, fat 85.64%) were crushed with 8 mm plate and crushed with a 3 mm plate. 33 parts by weight of ice, 1 part by weight of salt, 1 part by weight of seaweed powder and 0.15 part by weight of phosphate were added to 100 parts by weight of the mixture obtained by mixing the above ground pork fuji and pork at a weight ratio of 1: 0.5 to prepare a silent cutter (Nr- 963009, Scharfen, Witten, Germany) for 15 minutes. In order to stabilize the emulsified emulsion, the sausage emulsion was held at 4 ° C for 1 hour. Then, the sausage emulsion was placed in a collagen casing (# 240, NIPPI Inc.) using a sausage filler (IS-8, Sirman, Marsango, Italy). , Followed by heating at 75 ° C for 40 minutes using a smoke house (MAXI 3501, Kerres, Backnang, Germany), cooling, packaging in polyethylene / nylon wrapping, vacuum packaging Followed by refrigerated storage (4 ° C).
The seaweed powder is a water content of 6.49 ± 0.08%, a 4.17 ± 0.12% protein content, is 1.44 ± 0.15% fat content, the ash content of 22.28 ± 0.44%, pH is 5.96 ± 0.06, salinity is 35.20 ± 3.35%, L * -value is 70.61 ± 0.67, a * -value is -2.93 ± 0.05, and b * -value is 17.27 ± 0.15.
Production Example 2. Salt 1 part by weight + Seaweed powder 1 part by weight
1 part by weight of salt and 1 part by weight of sea mustard powder were added together to prepare low salt emulsified sausage.
The seaweed powder is a water content of 6.65 ± 0.03%, a protein content 7.57 ± 0.52%, fat content is 6.65 ± 0.55%, ash content of 13.32 ± 1.37%, pH is 5.51 ± 0.10, salinity is 25.20 ± 1.10%, L * -value is 63.33 ± 0.67, a * -value is -4.89 ± 0.07, and b * -value is 27.18 ± 0.43.
Production Example 3 Salt 1 part by weight + Top powder 1 part by weight
1 part by weight of salt and 1 part by weight of top powder were added together to prepare low salt emulsified sausage.
Chop the powder with a water content of 5.710.34%, a protein content of 10.40 ± 0.59%, a 1.38 ± 0.08% fat content, the ash content of 17.89 ± 0.05%, pH is 5.77 ± 0.02, salinity is 27.20 ± 3.35%, L The * -value is 49.43 ± 0.40, the a * -value is 4.83 ± 0.11, and the b * -value is 8.63 ± 0.29.
Manufacturing example 4. Salt 1 Weight portion + Green tea Powder 1 Weight portion
1 part by weight of salt and 1 part by weight of green tea powder were added in the same manner as in Preparation Example 1 to prepare a low salt emulsified sausage.
The Salicornia has a water content of 4.21 ± 0.23%, a protein content 4.83 ± 0.10%, fat content 6.30 ± 0.20%, ash content of 16.80 ± 0.19%, pH is 5.56 ± 0.02, salinity is 18.20 ± 1.10%, L * -value is 63.72 ± 0.33, a * -value is 4.13 ± 0.07, and b * -value is 17.15 ± 0.11.
Manufacturing example 5. Salt 1 Weight portion + Seaweed Powder 1 Weight portion + + TG 1 Weight portion
1 part by weight of salt, 1 part by weight of seaweed powder and 1 part by weight of transglutaminase (TG) were added in the same manner as in Preparation Example 1 to prepare low salt emulsified sausage.
The seaweed powder is a water content of 6.65 ± 0.03%, a protein content 7.57 ± 0.52%, fat content is 6.65 ± 0.55%, ash content of 13.32 ± 1.37%, pH is 5.51 ± 0.10, salinity is 25.20 ± 1.10%, L * -value is 63.33 ± 0.67, a * -value is -4.89 ± 0.07, and b * -value is 27.18 ± 0.43.
< Test Example _1>
Test Example 1. Heating loss and emulsion stability
1-1. Heat loss (%): The weight before heating in the kneading state was measured, and the weight of the sample after heating was calculated as% with respect to the weight of the sample before heating.
1-2. Emulsion stability (%): A specially designed centrifuge tube was double-stranded with a wire mesh (size: 4x4 cm, mesh: 25), filled with 25 g of emulsion and sealed at the inlet of the centrifuge tube. The centrifuge tube filled with the sample was heated for 30 minutes in a constant temperature water bath at 75 ° C, and then allowed to stand for 30 minutes. Then, the emulsion stability was evaluated by measuring the amount (ml) of liberated water and oil. The emulsion stability at this time was determined by the following equations (1) and (2).
[Equation 1]
&Quot; (2) "
As shown in Table 1 above, Production Examples 2 and 5 containing seaweeds showed that water separation and fat separation did not occur more easily than in the treatments with different heating loss. In particular, it was confirmed that the heating loss of Preparation Example 5 using the seaweed powder and TG was the lowest and the emulsion stability was the most excellent. This shows that the heating loss is low and the emulsion stability is similar to that of the control 1, which is an emulsifying sausage will be.
Therefore, it has been confirmed that when a seaweed, preferably a seaweed and TG are used together in various seaweeds, even if a small amount of salt is used, they have emulsion stability similar to that of a conventional sausage. On the other hand, seaweeds such as kelp, tortoise and green tea have low quality such as emulsion stability.
<Small amount of salt + seaweed + TG + bit In the fermented water Quality changes due to>
Manufacturing example 6. Bit Fermented Produce
The bit washed with water was naturally dried, then dried in a freeze dryer, and pulverized into a 500 mesh sieve to obtain a bit powder. Distilled water of distilled water 100 was added to 10 parts by weight of the obtained bit powder and 0.025 part by weight of Staphylococcus carnosus was added while stirring at a temperature of 30 ° C and stirred continuously for 24 hours to prepare a bitter fermented product.
Example 1. Salt 1 Weight portion + Seaweed Powder 1 Weight portion + TG 1 Weight portion + beat Fermentation product 3 Weight portion
1 part by weight of salt, 1 part by weight of seaweed powder, 1 part by weight of TG and 3 parts by weight of bitter fermented product prepared in Preparation Example 6 were added in the same manner as in Preparation Example 5 to prepare low salt emulsified sausage.
Example 2. Salt 1 Weight portion + Seaweed Powder 1 Weight portion + TG 1 Weight portion + beat Fermentation product 3 Weight portion + Ascorbic acid 0.05 Weight portion
Except that 0.05 part by weight of ascorbic acid was further added to prepare a low salt emulsified sausage.
Example 3. Salt 1 Weight portion + Seaweed Powder 1 Weight portion + TG 1 Weight portion + beat Fermentation product 5 Weight portion
The same operation as in Example 1 was carried out, except that 5 parts by weight of bitter fermented product was used to produce a low salt emulsified sausage.
Example 4. Salt 1 Weight portion + Seaweed Powder 1 Weight portion + TG 1 Weight portion + beat Fermentation product 5 Weight portion + Ascorbic acid 0.05 Weight portion
The same procedure as in Example 2 was carried out except that 5 parts by weight of bitter fermented product was used to produce a low salt emulsified sausage.
Comparative Example 1. Salt 1 Weight portion + Seaweed Powder 1 Weight portion + TG 1 Weight portion + Ascorbic acid 0.05 Weight portion Omit bit fermentation
A low salt emulsified sausage was prepared in the same manner as in Example 1 except that 0.05 parts by weight of ascorbic acid was used instead of the bitter fermented product.
Comparative Example 2. Salt 1 Weight portion + Seaweed Powder 1 Weight portion + TG 1 Weight portion + beat Fermentation product 3 Weight portion Incubation skip
1 part by weight of salt, 1 part by weight of seaweed powder, 1 part by weight of TG and 3 parts by weight of bitter fermented product prepared in Preparation Example 6 were added together and emulsified, The emulsified sausages were prepared.
< Test Example _2>
Test Example 2. pH measurement
5 g of the sample was mixed with 20 ml of distilled water and homogenized at 8,000 rpm using a homogenizer (Nissei, Model AM-7, Japan) while storing the sample at 5 ° C according to Examples and Comparative Examples. meter (340, Mettler toledo, Switzerland).
(Control 2)
As the pH was lower, there was a problem in storage stability. As shown in Table 2, the low salt sausage prepared according to Examples 1 to 4 of the present invention had higher pH than Comparative Examples 1 and 2. In addition, it was confirmed that it was similar to control 1, which is a conventional sausage.
In addition, the low-salt sausage of Example 3 showed a slight decrease in pH over time, but still higher than Comparative Examples 1 and 2.
Test Example 3. Microbial measurement
5 g of the low-salt sausage prepared according to the examples and the comparative example was stored aseptically at a temperature of 5 캜 and aseptically diluted with PBS (phosphate buffered saline, pH 7.4). For general bacterial counts, the diluted solution was plated on PCA (plate count agar) and incubated at 37 ° C for 24 hours.
(Control 2)
As shown in Table 3, the low-salt sausage prepared according to Examples 1 to 4 of the present invention was superior to the control 1, the control 2, and the comparative example 1 and the comparative example 2 in that the microorganism suppressing effect was excellent over time Respectively. In particular, it was confirmed that the low-salt sausages of Examples 1 and 3 in which ascorbic acid was not added were superior to the low-salt sausages of Examples 2 and 4 in which ascorbic acid was added, even more effectively.
It was also confirmed that the microbial counts of the low-salt sausages of Examples 1 to 4 were significantly lower than that of the control, Comparative Example 1 and Comparative Example 2 on the 28th day.
Test Example 4. Freshness ( VBN , Volatile Base nitrogen ) Measure
20 g of the low-salt sausage prepared according to Examples and Comparative Examples was stored at a temperature of 5 ° C, and 16 ml of distilled water was added thereto. The resulting mixture was extracted for 30 minutes. Then, 2 ml of 20% TCA solution was added to the extract, And the supernatant was taken. The amount of volatile basic nitrogen was determined by the microdiffusion method using a Conway unit according to the following equation (1).
[Equation 1]
Volatile basic nitrogen (mg%) = 0.14 X (A-B) X 20 X f X 100 / s
s: Sample weight
A: Amount of the sample (mL)
B: Blank Amount (mL)
f: factor of 0.01 N HCl solution
(Control 2)
As shown in Table 4, the low-salt sausage prepared according to Examples 1 to 4 of the present invention was found to be fresh because the VBN content was low over time as compared with Comparative Example 1 and Comparative Example 2. In particular, it was confirmed that the low-salt sausages of Examples 1 and 3 in which ascorbic acid was not added had a lower VBN content than the low-salt sausages of Examples 2 and 4 in which ascorbic acid was added.
Test Example 5. Antioxidant (TBA, Lipid oxidation ) Measure
20 g of 20% trichloroacetic acid in 2M phosphoric acid solution containing 2 M phosphoric acid cooled to 4 캜 was added to the low-salt sausage prepared according to Examples and Comparative Example at a temperature of 5 캜, mL was homogenized for 1.5 minutes, and the resulting suspension was transferred to a 100 mL flask. The suspension was mixed with 100 mL of distilled water, followed by shaking and mixing. 50 mL of the above mixed solution is filtered with Whatman No. 1 filter paper, centrifuged at 15,000 ppm for 10 minutes using a centrifuge (micro centrifuge; Mega 21R), 5 mL of the supernatant is taken, After transferring, 5 mL of 2-TBA (thiobarbituric acid) of 0.005 M was added, and the mixture was vortexed. The mixture was allowed to stand at room temperature for 15 hours in a dark place and the color developed was measured by absorbance at 530 nm (Jasco, JP / V-550) Respectively. The TBA value is the measured absorbance multiplied by 5.2.
(Control 2)
As shown in Table 5, the low-salt sausages produced according to Examples 1 to 4, the control 1, the control 2, the comparative example 1 and the comparative example 2 have similar TBA values within the tolerance range, .
Test Example 6. Measurement of texture
The low-salted sausages prepared according to Examples and Comparative Examples were stored at a temperature of 5 캜 to measure the texture.
Hardness, cohesiveness, and springiness were measured using a TA10Cylinder (12.7 mm D, 35 mm L) round specimen with a diameter of 4 cm and a height of 4 cm using a Texture Analyzer (CT3, Brookfield, England) , Gumminess and chewiness were repeatedly measured three times, and their average values were shown in Table 6 below. The test conditions were pre-test speed 2.0 mm / sec, test speed 1.0 mm / sec, post-test speed 1.0 mm / sec, distance 6.0 mm, probe (0.25 Φ spherical probe) and force 5 g.
Hardness refers to the force that transforms the shape of a food, and elasticity refers to the property of an object being transformed by the outside to return to its original state. Cohesiveness refers to the force required for internal bonding that forms the form of food, gum is the condition that swallows semisolid samples, and chew is the energy required to chew food in a swallowable state, Cohesiveness and elasticity are largely involved. In general, the hardness is closely related to the loss of water and the loss of heat, so that as the loss of moisture increases, the hardness increases. In addition, the physical properties of meat products are determined by the emulsifying power of the protein, water holding capacity, gel forming ability, and adhesion between particles.
(Control 2)
(Control 2)
(Control 2)
(Control 2)
(Control 2)
As shown in Table 6 above, it was confirmed that the low-salt sausages produced according to Examples 1 to 4 of the present invention had better hardness, gumminess and chewiness than the control 1 and 2. In addition, it was confirmed that the low-salt sausages of Examples 1 and 3 in which ascorbic acid was not added had better hardness, gumminess and chewiness than the low-salt sausages of Examples 2 and 4 in which ascorbic acid was added.
On the other hand, Comparative Examples 1 and 2 were found to have higher hardness, gumminess and chewiness than Control 1, Control 2, and Examples 1 and 2.
Test Example 7. Sensory Evaluation
The low-salt sausages prepared according to the examples and comparative examples were stored at a temperature of 5 ° C, while 10 panelists having more than three years of sensory experience in food-related fields were subjected to a sensory test to obtain a 10-point scale ), Which is shown in Table 7 below.
- Appearance, color, flavor, texture, juiciness, taste, general preference: 1 point = very bad, 9 points = very good.
(Control 2)
(Control 2)
(Control 2)
(Control 2)
(Control 2)
(Control 2)
(Control 2)
As shown in Table 7, it was confirmed that the low-salt sausage produced according to Examples 1 to 4 of the present invention had superior appearance, color, flavor, texture, juiciness, taste, and overall acceptability compared with Comparative Examples 1 and 2 .
Claims (14)
(B) incubating the mixture at 40 to 50 DEG C to produce an emulsion;
(C) filling the prepared emulsion into a casing; And
(D) heating and cooling the emulsion filled in the casing,
The bitter fermented product of step (A) is produced by stirring 100 parts by weight of bit powder, 0.1 to 1 part by weight of nitrate reduction bacteria and 500 to 1000 parts by weight of distilled water at 28 to 35 ° C,
Wherein the starch powder and the transglutaminase are mixed in a ratio of 1: 0.1 to 5 by weight in the step (A).
The bitter fermented product is produced by stirring 100 parts by weight of bit powder, 0.1 to 1 part by weight of nitrate reducing bacteria and 500 to 1000 parts by weight of distilled water at 28 to 35 ° C,
Wherein the waxy powder and the transglutaminase are mixed at a ratio of 1: 0.1 to 5: 1.
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