KR101859609B1 - Method of Fermented Sausage using Dieatary fiber and Lactic acid bacteria - Google Patents
Method of Fermented Sausage using Dieatary fiber and Lactic acid bacteria Download PDFInfo
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- KR101859609B1 KR101859609B1 KR1020160032652A KR20160032652A KR101859609B1 KR 101859609 B1 KR101859609 B1 KR 101859609B1 KR 1020160032652 A KR1020160032652 A KR 1020160032652A KR 20160032652 A KR20160032652 A KR 20160032652A KR 101859609 B1 KR101859609 B1 KR 101859609B1
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- South Korea
- Prior art keywords
- pork
- dietary fiber
- lactic acid
- treatments
- storage
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 65
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Images
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- 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
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- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/332—Promoters of weight control and weight loss
- A23V2200/3324—Low fat - reduced fat content
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a method for producing a fermented sausage using dietary fiber, comprising the steps of: 1) cutting pork and beef; 2) mixing and finely grinding the cut pork and beef; 3) adding dietary fibers or lactic acid bacteria or dietary fiber and lactic acid bacteria to the pulverized product of pork and beef, mixing and pulverizing the same; 4) filling the mixture of step 3) in a natural canopies; 5) color development at a temperature of 15 to 20 캜; 6) cold shaking at a temperature of 18 to 22 캜; 7) starting drying at a temperature of 20 캜 and a humidity of 85%; And 8) stopping the drying when the pH is at least 4.5 and the water activity is at 8-9.
Description
The present invention relates to a method for producing a fermented sausage using dietary fiber and lactic acid bacteria, and a fermented sausage for well-being produced by the method.
Food selection criteria are gradually changing from nutrient ingestion to past life to healthier foods that meet consumer needs today. Recently, the incidence of various diseases related to this has been increasing due to the increase in the living standard and westernization of the dietary life, and the increase of the intake of animal food and fat. Among the total energy intake of Koreans, the proportion of local energy consumption increased from 6.3 ~ 11.8% in the 1970s to 21.2% in 2013, exceeding 20% of the local energy recommended by the Korean nutrition recommendation rate, and the energy and overfed population And 9.7%.
Fat is a major energy source that supplies calories to the human body. It has diverse effects on meat products, supplies various fat-soluble vitamins, and acts as a regulator of other nutrients. It is also known as a major source of essential fatty acids. However, there are many saturated fatty acids in the fat of food and it contains high cholesterol. These increases in fat intake lead to diseases such as obesity and cancer, and as the incidence of hyperlipemia increases, atherosclerosis and ischemic heart disease are increasing rapidly. Therefore, consumers are avoiding exposure to such diseases caused by food intake, so they tend to prefer functional foods including low-fat, low-level salt as much as possible, and the production of meat and meat products by increasing income is increasing year after year Consumers tend to want healthy food and consumption. Consumer perception of processed meat products suggests that processed meat products such as ham and sausage are produced with excessive use of additives and raw materials with low quality, and they are thought to have harmful effects on health. As consumers 'appetites are getting younger and more advanced, it is necessary to focus on developing various products tailored to consumers' preferences and producing high quality products.
Therefore, it is necessary to develop a new sausage considering health for sausage which is one kind of processed meat products using meat.
Accordingly, the present inventors have completed the present invention by establishing a method for manufacturing a new fermented sausage, which is useful in the production of sausages by adding dietary fiber useful in the body and improving the health functionalities by adding lactic acid bacteria beneficial to the body.
Accordingly, it is an object of the present invention to provide a method for producing a fermented sausage using dietary fiber.
Another object of the present invention is to provide a fermented sausage produced using dietary fiber.
In order to accomplish the above object of the present invention, the present invention provides: 1) cutting pork and beef; 2) mixing and finely grinding the cut pork and beef; 3) adding dietary fibers or lactic acid bacteria or dietary fiber and lactic acid bacteria to the pulverized product of pork and beef, mixing and pulverizing the same; 4) filling the mixture of step 3) in a natural canopies; 5) color development at a temperature of 15 to 20 캜; 6) cold drying at a temperature of 18 to 22 DEG C, 7) starting drying at a temperature of 20 DEG C and a humidity of 85%; And 8) stopping the drying when the pH is at least 4.5 and the water activity is at a level of 8 to 9. The present invention also provides a method for producing fermented sausages using dietary fiber.
In one embodiment of the invention, the dietary fiber can be chicory, brown rice or wheat.
In one embodiment of the present invention, the chicory, brown rice or wheat may be added in an amount of 1 to 15 parts by weight based on 100 parts by weight of the mixture of pork and beef.
In one embodiment of the present invention, the lactic acid bacteria may be Staphylococcus carnosus or Staphylococcus xylosus and Lactobacillus curvatus.
In one embodiment of the present invention, the drying in the step 7) may be carried out at a temperature of 20 ° C for 8 to 10 days while being reduced by 3 to 5% from a humidity of 85% per day.
In one embodiment of the present invention, the pork is a pork fuji and pork, etc., and the beef is used in a combination of 3: 3: 2 by weight, .
The present invention also provides a fermented sausage containing the dietary fiber produced by the method of the present invention.
In one embodiment of the invention, the dietary fiber can be chicory, brown rice or wheat.
The fermented sausage according to the present invention is produced by adding dietary fiber and lactic acid bacteria. By using the dietary fiber, it is possible to lower the fat content and utilize lactic acid bacterium beneficial to the body. Thus, a new type of processed meat product And it is possible to induce the high added value of the animal husbandry industry.
1 to 4 are views sequentially showing the manufacturing process of the fermented sausage of the present invention.
FIG. 5 is a cross-sectional photograph of a fermented sausage produced by the method of the present invention.
The present invention has established a method for producing fermented sausage using a new type of dietary fiber capable of satisfying the Korean prayers while lowering the fat content and improving the health function by using dietary fiber in the manufacturing process of the sausage .
The method for producing a fermented sausage provided in the present invention comprises the steps of: 1) cutting pork and beef; 2) mixing and finely grinding the cut pork and beef; 3) adding dietary fibers or lactic acid bacteria or dietary fiber and lactic acid bacteria to the pulverized product of pork and beef, mixing and pulverizing the same; 4) filling the mixture of step 3) with natural cocoons, 5) color developing at a temperature of 15 to 20 ° C, 6) cold shaking at a temperature of 18 to 22 ° C, 7) ≪ / RTI >%humidity; And 8) stopping the drying when the pH is at least 4.5 and the water activity is at 8-9.
In general, dietary fiber is an indigestible polymer substance that is difficult to decompose into human digestive enzymes, and is a term referring to a cell wall component of a plant. Dietary fiber is divided into insoluble and water-soluble according to physicochemical properties and is contained in grains and vegetables. In the case of insoluble dietary fiber, it absorbs water to stimulate intestines and helps in peristalsis, and water-soluble dietary fiber lowers the absorption of fat that causes cholesterol.
Any kind of dietary fiber known as dietary fiber that can be used in the production of the sausage of the present invention can be used, and preferably brown rice, wheat or chicory can be used.
The use of chicory as one of the dietary fibers has been increasingly utilized because various oligosaccharides which are being developed as food additives have been found to promote the growth of beneficial bacteria not only in sweeteners but also in certain enteric fruits. When the oligosaccharides are taken by humans, . Inulin also contains a large amount of inulin. Inulin is a sugar with the same structure and properties as oligosaccharides. It acts to lower the cholesterol level in the process of fermentation by the intestinal microorganisms, reduces glucose uptake in the digestive tract, Suppression, improve intestinal microflora to smooth out bowel movements can have a beneficial effect on the body.
Wheat can have an impact on physical properties that can improve the quality of the final product utilizing water binding capacity, water holding capacity and swelling and availability of the product, If it is used, it increases the bonding strength between water and fat to increase the heating yield and texture, as well as absorbs or adsorbs moisture, fat, and other ingredients as well as other components, and thus improves the quality of sausage products .
Brown rice is an agricultural by-product obtained from the process of harvesting rice after rice harvest and most of it is used as a by-product after rice processing. However, brown rice contains about 25% of dietary fiber. In the present invention, And added to sausage production.
In addition, the indigestible maltodextrin used in one embodiment of the present invention has been reported to exhibit "smooth bowel movements", "inhibition of postprandial increase in blood glucose levels" and "improvement of blood neutrinic lipids", and when the indigestible maltodextrin is not a liquid It is known that it contains more than 85% of dietary fiber. The actual intake of 4.6 ~ 9.8g of dietary intake is 15 ~ 30g per day.
Thus, in one embodiment of the present invention, a sausage production process using indigestible maltodextrin was also established.
Lactic acid bacteria have been used as one of the characteristics of the present invention in the production of the fermented sausage described above, wherein the lactic acid bacteria are selected from the group consisting of Staphylococcus carnosus or Staphylococcus xylosus and Lactobacillus carvatus Lactobacillus curvatus) can be used.
The present inventors analyzed various characteristics of fermented sausages containing dietary fiber prepared by the method of the present invention.
The results showed that the use of dietary fiber in sausage improves the quality of the pork with added dietary fiber and increases the storage characteristics. In the case of the treated group, elasticity and emulsification Stability, and fat burning and protein rancidity were also decreased.
In addition, in the case of pork fed with lactic acid bacteria together with dietary fiber, it was found to be stable in temperature and pH change compared to the control group, and it was found that lipid oxidation and protein rancidity were also improved.
The fermented sausage produced by the method of the present invention has the highest sensuality in overall preference and the method of the present invention for producing sausage using dietary fiber can provide a new type of sausage which has not been developed before .
Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are for further illustrating the present invention, and the scope of the present invention is not limited to these examples.
< Example 1>
Manufacture of sausages containing dietary fiber
In this experiment, we have established a method to produce sausages with improved functionality by adding dietary fiber to sausage production.
For this purpose, first frozen Hanwoo, loin, and fat were crushed. Hanwoo and Don loin were cut into 3 × 3 × 2 cm pieces using a fracture machine. Frozen donen fat was cut into 5 × 3 cm pieces using a fracture machine.
Lactic acid bacteria, ascorbic acid, and 0.6% NPS were used as the dietary fiber types. Specific amounts of each ingredient were measured in the following table Lt; / RTI >
Thereafter, the above beef pieces sliced with a Cylon cutter were finely ground, and then mixed with beef and pork, and then ground with a Cylon cutter. Additive was added to the mixture of ground beef and pork, and fat was added to the mixture, and the mixture was ground again while mixing. After that, NPS was added and after confirming that the binding occurred, the mixing and grinding process was terminated. The mixture obtained in the above process was placed in a filling machine in such a manner that air bubbles were not generated, and the mixture was packed into a length of 15 cm to a length of 30 cm, which was made of natural canopies (palm oil, natural dodecahedron casing 28 mm, domestic acid, 98% pomegranate and 2% Thereafter, the mixture was naturally developed at a temperature of 20 ° C, and then cooled at an internal temperature of 18 to 20 ° C, which was performed for 30 minutes each day for nine days using oak sawdust.
Then, for fermentation through the proliferation of lactic acid bacteria, the drying was started at a temperature of 20 ° C and a humidity of 85%, and was dried for 8 days while reducing the humidity of 3% daily. drying was stopped at a pH of not less than 4.5 and a water activity of about 8.5, thereby preparing a fermented sausage of the present invention using dietary fiber. The fermentation state was confirmed based on the growth rate and pH change of lactic acid bacteria during the drying period. Humidity is reduced by 3% every day. Humidity is 85% at 0 day of drying, 82% of humidity at 1 day, 79% at 2 days of drying, 76% of humidity at 3 days of drying and 73% %, The storage humidity was 70% for 5 days of drying, 67% of storage humidity for 6 days of drying, 64% of storage humidity for 7 days of drying and 61% of storage humidity for 8 days of drying.
Here, the mixture of the pork and beef was mixed with 100 g of a mixture of Hanwoo beef, pork fuji and pork mixed at a weight ratio of 3: 3: 2 (i.e., 37.5 g of Korean noodle, 37.5 g of pork fuji, and 25 g of pork) Respectively.
Staphylococcus carnosus, Staphylococcus xylosus, and Lactobacillus curvatus were mixed with 1: 1: 1 lactic acid bacteria, and 0.6% of NPS was used as a lyophilized lactobacillus (Type: Lyocarni VBL-97, Italy) Salt of salt mixed with 99.4% of NaCl and 0.6% of sodium nitrite (NaNO 2 ), and the compound spice was named Salami Complett 09 (Importer: Chungwoo Korea Company, Origin: Germany).
< Experimental Example 1>
The dietary fiber-added inventive Pork Analysis of quality and storage characteristics of mixture
The quality and storage characteristics of the raw pork mixture mixed with the ingredients and contents of Table 1 in Example 1 were analyzed.
(1) General composition analysis
The content of moisture, protein, fat and ash components in the pork pork mixture with dietary fiber was analyzed and analyzed according to the AOAC method (1990).
The analysis results are shown in the following table.
As a result, the moisture content of the normal pork mixture with dietary fiber was significantly higher in the control group (T1) than in the other treatment groups, and the T4 treatment group showed the lowest value . Protein levels were significantly lower in the control group than in the other treatments. Fat content was the highest in T5 treated group and the control group showed the lowest value. The ash content was significantly higher in T2 treated group and the control value was the lowest.
(2) pH , Water holding capacity and heat loss analysis
The water holding capacity was measured by weighing a 2-ml tube with fine pores according to the method of Laakkonen et al. (1970), weighing exactly 0.5 ± 0.05g of the sample, placing it in a tube, weighing the sample and tube Then, the resultant was heated in a water bath at 80 ° C for 20 minutes and then cooled at room temperature for 10 minutes. After centrifuging at 2,000 rpm at 4 ° C for 10 minutes, the weight was measured and the water holding capacity was determined by the following formula.
The pH was measured by a pH meter (WTW pH 720, Germany) homogenized for 30 seconds with a stomacher (400 lab blender, Seward, London, England) with 100 ml of distilled water after collecting 10 g of the sample. The repetition took an average value with 3 iterations.
The weight loss before and after heating was measured and the degree of loss by heating was measured.
As a result of the analysis, the pH of the pork mixture added with dietary fiber was significantly higher than that of the other treatments of T2 and T3 treatments as shown in the above table. The water holding capacity and heat loss did not show any significant difference between the treatments.
(3) Emulsion stability analysis
For emulsion stability, 25 ml of 3% NaCl was added to 50 g of the pork mixture, and the salt-soluble protein was extracted by homogenizing at 9,000 rpm for 2 minutes. 25 ml of soybean oil was added to the slurry again and homogenized at 11,000 rpm for 1 minute and 30 seconds 30 g of emulsion was collected in a 100 ml glass jar and heated in a water-bath at 70 ° C for 30 minutes, and the weight of free fat and water was measured.
As a result of the analysis, as shown in the above table, the T1 control showed the highest level of emulsification stability of the pork fat added with the dietary fiber, and no significant difference was observed in the other treatments except the control. Moisture separation was significantly higher in T1, T4, and T5 treatments, and was the lowest in T3 treatment. The total isolate showed the highest T1 control and the T3 treatment showed the lowest value.
(4) Meat analysis
The color of the pork mixture used in the preparation of Table 1 of Example 1 was measured. The color measurement was performed using a Spectro colormeter (standardized with a white plate (L * , 94.04; a * , 0.13; b * , -0.51) (L * value) indicating the lightness of the Hunter Lab color system and a redness (redness) indicating the lightness of the Hunter Lab colorimetric system using a white fluorescent lamp (D65). a * value, and y * value, respectively. Repetition was averaged over 5 replicates.
As a result of the analysis, the meat color of the pork mixture with dietary fiber was significantly higher in the lightness and the other treatments except the T1 control. There was no significant difference in redness between treatment groups. T2 and T3 treatments were significantly higher in yellow color.
(5) Analysis of tissue characteristics
A Rheometer (Compac-100, Sun Scientific Co., Japan) was used to measure the texture characteristics of the pork mixture and the pork sausage. Texture analysis was performed to determine the springiness (%), cohesiveness (%), chewiness (Kg), and hardness (Kg).
As a result of the analysis, there was no significant difference in the elasticity, cohesiveness, chewiness and hardness among the texture characteristics of the poultry mixture added with dietary fiber, but T4 treatment showed the highest value in the elasticity .
(6) Storage characteristics analysis
In this experiment, we used TBA, total microbial counts and volatile basic nitrogen (VBN) as a measure of corruption progression during the storage period in order to investigate the storage stability of the pork mixture. The storage conditions of the experiment were analyzed by vacuum packaging and stored at 4 ℃ for 7 days.
TBA (2-thiobarbituric acid) was slightly modified by Witte et al. (1970) and expressed as 2-thiobarbituric acid (TBA). 15 ml of cold 10% perchloric acid and 25 ml of tertiary distilled water were added to 10 g of sample Homogenize for 10 seconds at 10,000 rpm in a homogenizer. The homogenate was diluted with Whatman No. (DU-650, Beckman, USA) for 5 min. After filtration, 5 ml of filtrate and 5 ml of 0.02 M thiobarbituric acid (TBA) solution were added and mixed thoroughly. Absorbance at a wavelength of < RTI ID = 0.0 > Blank was the third distilled water. TBA values were expressed as mg malonaldehyde (mg malonaldehyde / kg) per 1,000 g of sample. The standard curve used was y = 0.1975x-0.0011 (r = 0.999), and y = absorbance and x = TBA were calculated.
For the volatile basic nitrogen (VBN), 90 ml of distilled water was added to 10 g of the sample using the method of Takasaka (1975) and homogenized at 10,000 rpm for about 30 seconds. 2 filter paper. Add 3 ml of the filtrate into the outer chamber of the Conway unit, add 1 ml of 0.01 N boric acid solution and 3 drops of indicator (0.066% methyl red + 0.066% bromocresol green). Glycerine was applied to the lid and the lid was closed. 1 ml of 50% K2CO3 was injected into the outer chamber, immediately sealed, and the container was stirred horizontally, followed by incubation at 37 ° C for 120 minutes. After incubation, the boric acid solution of the inner chamber was titrated with 0.02N H2SO4. The value of volatile basic nitrogen (VBN) was expressed in terms of mg (㎎%) per 100g of sample.
VBN = ((a-b) * F * 28.014 * 100) / Amount of sample
- a: Amount of sulfuric acid injected (ml)
- b: Amount of sulfuric acid injected into the blank (ml)
- f: 0.02NH 2 SO 4 standardization index
- 28.014 = 0.02NH 2 SO 4 Amount of N required to consume 1 ml
On the other hand, 90 g of 0.1% peptone solution is added to 10 g of sample using serial dilution method and homogenized for 30 seconds in a stomacher bag. Subsequently, the serially diluted samples were inoculated into PCA (plate count agar) medium and cultured at 37 ° C for 48 hours (APHA, 1992). After the incubation, counts were counted with a colony counter. The unit of total microbial count is expressed as Log cfu / g.
As a result, the TBA value of fat - miscooked pork mixture with dietary fiber was significantly lower in the control group than in the other treatments. VBN values indicating protein breakdown were significantly lower in T4 than in other treatments. The total microbial counts of total microbial counts were significantly lower in the control than in the other treatments. The number of lactic acid bacteria was significantly higher in the T2, T4 and T5 treatments than in the other treatments.
< Experimental Example 2>
Addition of dietary fiber and lactic acid bacteria to the culture temperature Pork Analysis of storage properties of mixtures
The storage characteristics of the mixture of the right pork mixture mixed according to the ingredients and the mixing conditions of Table 2 in Example 1 were analyzed according to the incubation temperature. The pH and storage characteristics were analyzed in the same manner as in Experimental Example 1.
≪ 2-1 > Pork Mixture of pH And storage property results
The pH of the mixture of lactic acid bacteria - dietary fiber added pork and pork was significantly higher than that of the other treatments at 0 day T8 treatment. T6 treatment was significantly lower at 5th day of storage and T11 treatment at 10th day of storage was the lowest.
TBA, T7, T8 and T10 treatments were significantly higher in the TBA, which showed the fatty acid breakthrough of the mixture of lactic acid bacteria and dietary fiber, Compared with the control group. On the 10th day of storage, T7 treatment was significantly higher than other treatments. VBN values indicating protein breakdown were significantly lower in the T7 treatment at 0 day of storage and at T5 treatment at 5 days of storage. On the 10th day of storage, T8 treatment was significantly higher than other treatments. The total microbial counts of total microbial counts were significantly higher in T8 treatment at 0 day of storage and at T5 treatment at 5 days of storage. On the 10th day of storage, T6 treatment showed the lowest level. The number of lactic acid bacteria was significantly lower than that of other treatments at 0 day of T6 treatment and the highest level of T8 treatment at 5 days of storage. On the 10th day of storage, T7 treatment was significantly higher than other treatments.
≪ 2-2 > Pork Mixture of pH And storage property results
The pH of the mixture of lactic acid bacteria - dietary fiber added pork with T8 was significantly higher than that of the other treatments at 0 day. T11 treatment was significantly lower at 5th day of storage and T7 treatment at 10th day of storage was significantly higher than other treatments.
TBA, T7, T8, and T10 treatments were significantly higher than those of TBA treatments at day 0 and day 5, respectively. Compared with the control group. On the 10th day of storage, T6 treatment was significantly lower than other treatments. VBN values indicating protein breakdown were significantly lower in the T7 treatment at 0 day of storage and at the lowest level of T7 treatment at 5 days of storage compared to other treatments at 10 days of storage Which is the lowest value. The total microbial counts of total microbial counts were significantly higher in T8 treatment at 0 day of storage and at T5 treatment at 5 days of storage. On the 10th day of storage, T7 treatment showed the highest level. The number of lactic acid bacteria was significantly lower in T6 than in other treatments at 0 day of storage and at T6 treatment at 5 days of storage. On the 10th day of storage, T7 treatment was significantly higher than other treatments.
< Experimental Example 3>
Fermented sausage prepared by using dietary fiber and lactic acid bacteria and its characteristics
<3-1> Preparation of fermented sausage containing dietary fiber and lactic acid bacteria
Sausages were prepared according to the method described in Example 1 above using the ingredients listed in the following table. One - third of the pork fat content was replaced with chicory dietary fiber to make a low - fat fermented sausage type. The preparation was carried out in the same manner as in Example 1 except that the kinds and contents of the components used were different.
-
<3-2> Analysis of processing characteristics of fermented sausage during drying
The pH, total microbial count, number of lactic acid bacteria, water activity, brightness, redness, and yellowness analysis of the fermented sausage prepared according to the ingredients and contents of <3-1> And the method was performed in the same manner as the analysis method for the same item described above.
<3-2-1> pH analysis, Total microorganism Number, Number of lactic acid bacteria , Water activity
The pH of the fermented dried sausage of the present invention was significantly higher than that of the other treatments at 0 day of dryness and the control was significantly higher at 3 days to 6 days of drying. Dry 7 days T14 treatments showed significantly higher levels than the other treatments, and the dry 8 day control was significantly higher than the other treatments.
Total Microbial Count, which indicates total microbial counts during fermentation of dried sausages with dietary fiber, was significantly higher than that of other treatments at 0 day of dryness and no significant difference at 2 days of drying . The dry 4 days control group showed significantly higher level than the other treatments, but no significant difference was observed from 5 days to 8 days after drying.
The number of lactic acid bacteria in the fermented dried sausages with dietary fiber was significantly higher than that of the other groups in terms of storage time.
The water activity of dry fermented sausage showed significantly higher water activity than that of the other treatments at 0 day of dryness and the T13 treatment at 3 days of storage was significantly higher than that of other treatments. On the 6th and 8th days of storage, T14 treatment was significantly higher than other treatments.
<3-2-2> Brightness, Redness, Yellowness Analysis
The fermented sausages of the present invention prepared by the method of Experimental Example <3-1> were analyzed for the lightness, redness, and yellowing degree of the sausages in the dry process.
As shown in the following table, the L value indicating lightness in the color of dry during the drying was significantly lower than that of the other treatments at 0 day of T14 treatment, and the value of the control at 3 days of storage was significantly higher than that of other treatments . There was no significant difference between treatments of storage days 7 and 8.
The fermented sausages had a significantly lower a value than the other treatments at 0 day of T14 treatment and showed a significantly higher value of a value at 4 days of T13 treatment . The storage at 8 days of control was significantly lower than the other treatments.
The b value of yellowness was significantly higher than that of the other treatments at 1 day of drying and T13 at 4 days of storage was significantly higher than that of other treatments. The storage at 8 days of control was significantly lower than the other treatments.
<3-3> Analysis of quality and storage characteristics of fermented sausage
The following characteristics of the finished fermented sausages of the present invention prepared by the ingredients and contents of the above <3-1> were analyzed, and the analysis method for each analysis item was
The same method as the analysis method for the same item described above was performed.
<3-3-1> General components, tissue characteristics, pH , Total microorganism And Number of lactic acid bacteria analysis
Among the general components of the fermented dried sausages produced by the method of the present invention, the water content of T14 showed a significantly higher level than the other treatments. Protein content, fat, ash, water holding capacity, and collagen content did not show any significant difference in total treatments. Herein, the pH, total microorganism and the number of lactic acid bacteria were analyzed in the storage period, and the results are shown in the following tables.
The springiness of the fermented sausage showed the highest level of springiness showing the highest level of T13 treatment and the cohesiveness of cohesiveness showed no significant difference. Chewiness indicating chewiness showed a significantly lower level of T14 treatment, and Hardness showing hardness showed the highest value of T13 treatment.
The pH of fermented dried sausages showed significantly lower value than that of the other treatments at 0 day of T14 treatment and significantly higher at 7 days and 14 days of storage. Storage 21 and 28 days of control were significantly lower than those of other treatments.
Total microbial counts showed no significant difference in all treatments, but T13 treatment on 28th day of storage showed high level. Lactic acid bacteria counts were significantly lower in the control group than in the other treatments, No significant differences were shown. Storage 14 days and 21 days of control were significantly lower than those of other treatments. There was no significant difference in storage 28 days treatment interval.
<3-3-2> TBA , VBN And moisture activity analysis
Analysis of TBA, VBN and water activity during the storage period of fermented dried sausages prepared by the method of the present invention was measured, and the results are shown below.
TBA, which showed local rancidity, was significantly lower in the control group than in the control group. The T13 treatment on the 7th and 14th days of storage was significantly higher than the other treatments. Storage 21 days T14 showed significantly higher levels than control, and storage 28 days of control showed significantly lower levels than other treatments.
The VBN values representing the protein breakdown were significantly lower in the control group than in the control group, and the T13 treatment group showed a significantly higher level at 7 days of storage. The storage at 14 days and 21 days of storage was significantly lower than the other treatments, and the T13 treatment at 28 days of storage was significantly higher than that of other treatments.
The water activity of dry fermented sausages was significantly higher at T14 and T14 than at other treatments on the day 0 and 7 days. There was no significant difference in storage on day 21, and the control group showed the highest level at 28 days of storage.
<3-3-3> Brightness, Redness, Yellowness Analysis
The fermented dried sausages prepared by the method of the present invention were analyzed for color during storage.
The L value indicating the lightness did not show any significant difference in the dry 0 day treatment, and the T3 treatment at 7 days, 14 days, and 21 days of drying showed a significantly higher level. There was no statistically significant difference between treatments.
The fermented sausages showed a significantly lower value of a in red color than in the other treatments during the storage period of the fermented sausages. Storage 14 days, 21 days, and 28 days T2 treatments were significantly higher than other treatments.
The b value of yellowness was significantly lower than that of the other treatments at 0 day of dryness and T2 treatment at 7 days, 14 days, 21 days, and 28 days of storage was significantly Respectively.
< Experimental Example 4>
Sensory Evaluation of Fermented Sausages Prepared with Dietary Fiber and Lactic Acid Bacteria
The fermented sausages of T12, T13 and T14 prepared by the method of the present invention were subjected to sensory evaluation. For the sensory analysis, the blind test was applied to 20 items for each item in the table below.
As a result of the analysis, there was no significant difference in texture, color and flavor as shown in the table. Juiciness was significantly lower in T13 than other treatments, and T13 and T14 treatments were significantly higher in overall acceptability.
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 (8)
2) mixing and finely grinding the cut pork and beef;
3) adding the first dietary fiber, the second dietary fiber and the lactic acid bacterium to the pulverized product of pork and beef, mixing and pulverizing the same;
4) filling the mixture of step 3) in a natural canopies;
5) color development at a temperature of 15 to 20 캜;
6) cold shaking at a temperature of 18 to 22 캜;
7) starting fermentation and drying at a temperature of 20 ° C and a humidity of 85%; And
8) stopping the drying when the pH is at least 4.5 and the water activity is 8 to 9,
Wherein the first dietary fiber is a mixture of wheat or wheat and chicory,
Wherein the second dietary fiber is an indigestible maltodextrin.
Wherein the first dietary fiber is added in an amount of 1 to 15 parts by weight based on 100 parts by weight of the mixture of pork and beef.
Characterized in that said lactic acid bacteria use one or more lactic acid bacteria selected from the group consisting of Staphylococcus carnosus, Staphylococcus xylosus and Lactobacillus curvatus. .
Wherein the fermentation and drying in the step 7) are carried out at a temperature of 20 ° C for 8 to 10 days while being reduced by 3 to 5% from a humidity of 85% per day.
Wherein the pork is pork fuji and pork, and the beef is used in a ratio of 3: 3: 2, and the mixture is used in a weight ratio of 3: 3: 2.
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| KR102119139B1 (en) * | 2018-09-03 | 2020-06-04 | 강원대학교산학협력단 | Mixed Vegetable Oil in Water Emulsion and Low-fat Bologna Sausage Manufacturing Method Using It |
| CN109770262A (en) * | 2018-12-27 | 2019-05-21 | 四川巴尔农牧集团有限公司 | A kind of Sichuan-style sausage production method |
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| KR20230023513A (en) | 2021-08-10 | 2023-02-17 | 대구대학교 산학협력단 | A METHOD FOR MANUFACTURING Semi-DRIED FERMENTED SAUSAGE AND A Semi-DRIED FERMENTED SAUSAGE |
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