KR101862363B1 - Sausage Manufacturing Method Capable of Lowering Cholesterol Level - Google Patents

Abstract

 A method for producing cholesterol-lowering sausages is disclosed. (A) mixing distilled water boiled for 1 minute or more with water at 0 to 10 ° C, and then mixing cycloartenyl ferulate; (b) pulverizing the pork, putting the pork into the bag, and immersing the mixture in the mixed water according to the step (a) for 30 minutes to 2 hours; (c) dehydrating the pork treated in the step (b) for 1 minute to 3 minutes, mixing the green tea powder and the onion powder; (d) aging the mixture treated in the step (c) for more than 24 hours in a refrigerated state at 0 to 10 ° C; (e) adding primary sauce containing ice, salt, ISP, polyphosphate, weight, and corn starch to the aged material obtained in step (d) for more than 10 minutes; (f) adding a secondary sauce containing sugar, pepper powder, curry powder, garlic, ginger, carrot, and green onion to the mixture treated in step (e) for more than 20 minutes; And (g) secondary aging the mixture treated in step (f) for at least 24 hours in a refrigerated state at 0 to 10 캜; (g1) removing fat and cholesterol using supercritical carbon dioxide at a pressure of 100 to 400 bar and a temperature of 30 to 80 ° C in a second aged aged material by the step (g); And (h) filling the collagen mixture with the supercritical carbon dioxide-treated mixture by the step (g1).

Description

Technical Field [0001] The present invention relates to a method of manufacturing a sausage which lowers cholesterol,

The present invention relates to a method of manufacturing sausage with reduced cholesterol, and more particularly, to a method of manufacturing a sausage by which cholesterol, which can be caused by consumption of sausage, is reduced, will be.

Sausage is a kind of sausage mixed with various kinds of additives such as starch, seasoning and spices, dried, fried or cooked, followed by residual meat, intestines and the like which are generated when ham, bacon and the like are produced in various kinds of pork including pork. Korea defines sausages as 70% or more and less than 10% of starch.

The kinds of sausage are classified according to the mixing ratio, size, spice, kind or form of casing, and the like depending on the name of the main producing place.

In general, sausages contain between 20 and 35% of animal fat. These fats have a positive effect on the taste, flavor and texture of meat products, but they also have negative effects such as causing obesity, hypertension, coronary artery disease or cancer.

Japanese Patent Application Laid-Open No. 10-2016-0007872 (published on January 21, 2016)

The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a sausage manufacturing method which enables consumers to enjoy safe sausages by lowering cholesterol which can be caused by intake of sausage do.

According to an aspect of the present invention, there is provided a method of manufacturing a beverage according to one aspect of the present invention includes the steps of: (a) cooling distilled water boiled for at least one minute to 0 to 10 ° C, and then mixing cycloartenyl ferulate ; (b) pulverizing the pork, putting the pork into the bag, and immersing the mixture in the mixed water according to the step (a) for 30 minutes to 2 hours; (c) dehydrating the pork treated in the step (b) for 1 minute to 3 minutes, mixing the green tea powder and the onion powder; (d) aging the mixture treated in the step (c) for more than 24 hours in a refrigerated state at 0 to 10 ° C; (e) adding primary sauce containing ice, salt, ISP, polyphosphate, and corn starch to the aged material obtained in step (d) for more than 10 minutes; (f) adding a second sauce containing sugar, pepper powder, curry powder, garlic, ginger, carrots and green onions to the mixture treated in step (e) for more than 20 minutes; And (g) secondary aging the mixture treated in step (f) for at least 24 hours in a refrigerated state at 0 to 10 캜; (g1) removing fat and cholesterol using supercritical carbon dioxide at a pressure of 100 to 400 bar and a temperature of 30 to 80 ° C in a second aged aged material by the step (g); And (h) filling the collagen mixture with the supercritical carbon dioxide-treated mixture by the step (g1).

The above-described sausage manufacturing method comprises the steps of: (i) putting the filling material filled in the step (h) on a trolley and putting it in a hopper, followed by drying at 50 to 60 ° C for 30 minutes; (j) fumigating the dried product by the step (i) at 55 to 65 DEG C for 30 minutes; (k) heating the smoke fumigated by step (j) at 65 to 75 ° C for 30 minutes in a drier maintaining a humidity of 15 to 25%; (1) washing the heated object heated in step (k) with distilled water at 5 to 10 ° C, and repeating steps (i) to (k); And (m) refrigerating the heated object heated in step (1) in a refrigerated state at 0 to 10 ° C for at least 24 hours, and then vacuum-packing the object.

In the step (a), 10 to 30 parts by weight of cycloartenyl ferulate is mixed with 100 parts by weight of distilled water.

In the step (c), 10 to 20 parts by weight of green tea powder and 5 to 15 parts by weight of onion powder are mixed with 100 parts by weight of pork treated in the step (b).

In the step (e), 10 to 30 parts by weight of ice, 0.2 to 2 parts by weight of salt, 1 to 5 parts by weight of ISP, and 0.001 to 0.1 part by weight of polyphosphate are added to 100 parts by weight of the aged material aged by the step (d) And 2 to 20 parts by weight of corn starch are mixed.

In step (f), 0.2 to 2 parts by weight of sugar, 0.2 to 2 parts by weight of pepper powder, 1 to 15 parts by weight of curry powder, 0.5 to 2.5 parts by weight of garlic are added to 100 parts by weight of the mixture mixed by the step (e) 0.1 to 1 part by weight of ginger, 0.5 to 2.5 parts by weight of carrot and 0.5 to 2.5 parts by weight of green tea are mixed.

According to the present invention, by lowering the cholesterol that can be caused by ingesting sausage, consumers can enjoy sausages that are safe and have good texture.

1 is a flowchart illustrating a method of manufacturing a sausage according to an embodiment of the present invention.

Hereinafter, a method of manufacturing a sausage for reducing cholesterol according to an embodiment of the present invention will be described in detail with reference to the accompanying drawings.

1 is a flowchart illustrating a method of manufacturing a sausage according to an embodiment of the present invention.

Referring to FIG. 1, in a method of manufacturing a sausage for lowering cholesterol according to an embodiment of the present invention, cycloartenyl ferulate is mixed with distilled water at 0 to 10 ° C (S102). At this time, distilled water is preferably boiled for 3 minutes or more immediately before use and then cooled to 0 to 10 ° C.

Ordinary water, ie tap water or well water, is not pure because it contains various organic and inorganic substances. Also, the pH of pure water should be 7, but if water is left in the air, the carbon dioxide will dissolve to a pH of about 5.7 (weak acidity). However, in order to lower the cholesterol of pork in the embodiment of the present invention, it is preferable to cool distilled water to 0 to 10 ° C and then to mix cycloartenyl ferulate. At this time, the mixing ratio of distilled water and cycloartenyl ferulate is 100 parts by weight of distilled water and 10 to 30 parts by weight of cycloartenyl ferulate.

Cycloartenyl ferulate, represented by formula (1), inhibits the expression of the key gene SREBP-1, which is involved in cholesterol synthesis in the cytoplasm and nucleus. Cycloartenyl ferulate significantly inhibits the expression of the gene SREBP- rather than ferulate and camptosteryl ferulate.

[Formula 1]

In addition, cycloartenyl ferulate inhibits the expression of IRE-1, ATF, GPAT and HMG-CoA reductase. IRE-1 is a marker gene that indicates the degree of low fat segregation. GPAT is a protein that catalyzes the first step of triglyceride biosynthesis, and has been reported as a target of development of obesity and diabetic therapeutic agents. In addition, HMG-CoA reductase is an enzyme that promotes cholesterol biosynthesis. HMG-CoA reductase inhibitor is used for the treatment of hypercholesterolemia. Therefore, cycloartenyl ferulate can be used for cholesterol lowering.

Next, the pork is crushed by a blender, the crushed pork is put into a bag, and the crushed pork is immersed in distilled water mixed with cycloartenyl ferulate in step S102 for 30 minutes to 2 hours (S104) . At this time, since the pork is pulverized, the cells of the pork can easily contain the cycloartenyl ferulate. In addition, pork meat and animal fat can be primarily removed by immersing the ground pork into distilled water mixed with cycloartenyl ferulate in a net bag.

The pork treated in step S104 is dehydrated using a dehydrator for 1 minute to 3 minutes, and the green tea powder and the onion powder are mixed (S106). At this time, it is preferable to mix 10 to 20 parts by weight of green tea powder and 5 to 15 parts by weight of onion powder into 100 parts by weight of pork treated in step S104. Green tea powder removes the fishy smell of pork, catechin and tannin because it contains a lot of anticancer activity and diet also helps. In addition, onion powder softens the meat quality of pork, and is effective in removing pork-specific smell.

The mixture of pork processed in step S106 is first aged for more than 24 hours in a refrigerated state at 0 to 10 DEG C (S108). During this aging process, green tea powder mixed with pork and onion powder will decompose the fat of the pork, remove not only the pork-specific fish smell, but also soften the meat and improve the texture. However, if the first aging process becomes too long, the meat quality of the pork may be disturbed, so that the primary aging process is preferably performed in a range of 24 hours to 26 hours.

Through the step S108, the primary aged aged material is mixed with primary sauce containing ice, salt, ISP (isolated soy protein), polyphosphate and corn starch and stirred for 10 minutes or more (S110). At this time, the mixing ratio of the primary aged aged material and the primary seasoning is 10 to 30 parts by weight of ice, 0.2 to 2 parts by weight of salt, 1 to 5 parts by weight of ISP, 1 to 5 parts by weight of poly 0.001 to 0.1 part by weight of phosphate and 5 to 20 parts by weight of corn starch.

Next, secondary sauce containing sugar, pepper powder, curry powder, garlic, ginger, carrot and green onion is added to the mixture treated in step S110 and mixed for at least 20 minutes (S112). At this time, the mixture ratio of the mixture treated in step S110 and the secondary sauce is 0.2 to 2 parts by weight of sugar, 0.2 to 2 parts by weight of pepper powder, 1 to 15 parts by weight of curry powder, 0.5 to 2.5 parts by weight of garlic, 0.1 to 1 part by weight of ginger, 0.5 to 2.5 parts by weight of carrot and 0.5 to 2.5 parts by weight of green tea.

* Here, the primary and secondary sauces are separately mixed because the primary sauce has a high penetration rate into the pork, but the secondary sauce requires a little time to soak into the pork, It is intended to make the pork better with the spice without mixing with the secondary sauce.

By the step S112, the mixture in which the secondary sauce is mixed is secondarily aged for more than 24 hours in a refrigerated state at 0 to 10 DEG C (S114). During this aging process, the secondary sauce mixed with pork improves the taste and texture as a sausage. However, if the second aging process becomes too long, the peculiar taste and texture of the pork may disappear. Therefore, the first aging process is preferably performed within a range of 24 hours to 26 hours.

In step S114, supernatant carbon dioxide is used as a solvent to remove fat and cholesterol from the aged material after the second aging is completed (S115). At this time, the pressure of the carbon dioxide is preferably 100 to 400 bar, and the temperature is preferably maintained at 30 to 80 ° C.

The mixture subjected to supercritical carbon dioxide treatment in step S115 is filled in the collagen casing (S116). Thus, by filling the collagen mixture with the supercritical carbon dioxide-treated mixture, the mixture can be prevented from being disturbed in subsequent drying, smoking and heating steps, and smoke can not be directly contacted during the smoking.

Next, the filling material filled in the collagen casing by the step S116 is put on a trolley to put it in a hopper, and then dried at 50 to 60 DEG C for 30 minutes (S118). During the drying process, the moisture contained in the filling material is removed to some extent and the texture of the sausage can be enhanced. At this time, if the process of step S118 is too long, the texture may be hardened and the texture of the sausage may be deteriorated. Therefore, it is preferable that the drying process does not exceed 40 minutes.

Next, the dried material dried at step S118 is fumigated at 55 to 65 DEG C for 30 minutes (S120). In this way, during the smoking process, the preservative ingredient is permeated into the inside of the dried product, and the smell of the raw material of the sausage is removed by the smoke to improve the taste of the sausage.

Next, the smokeless smoke by step S120 is heated at 65 to 75 DEG C for 30 minutes in a dryer maintaining a humidity of 15 to 25% (S122). Through this heating process, the fumigant is completely ripened, and sterilization and storage properties are also increased.

Next, the heated object heated by step S122 is washed with distilled water at 5 to 10 占 폚. At this time, the heated product heated in step S122 may be washed after immersing in mixed water containing 5 to 10 ° C of distilled water and cycloartenyl ferulate for 30 minutes to 1 hour. Further, the washed heated object may be repeatedly subjected to the steps S118 to S122 (S124). The reason why the steps S118 to S122 are repeated once more is to minimize the salinity of the sausages and to make the inside of the sausages more smooth while making the surface of the sausages more tender. In this case, each of the steps of drying -> smoke -> heating, which is performed secondarily, may be performed by reducing the time of 5 minutes to 10 minutes each from the first step of performing drying -> smoke -> heating.

In this way, the heated object which has been subjected to the second heating in step S124 is stored in a refrigerated state at 0 to 10 DEG C for 24 to 26 hours, refrigerated, and vacuum packaged (S126).

Claims (6)

(a) mixing cycloartenyl ferulate with distilled water at 0 to 10 占 폚;
(b) pulverizing the pork, putting the pork into the bag, and immersing the mixture in the mixed water according to the step (a) for 30 minutes to 2 hours;
(c) dehydrating the pork treated in the step (b) for 1 minute to 3 minutes, mixing the green tea powder and the onion powder;
(d) aging the mixture treated in the step (c) for more than 24 hours in a refrigerated state at 0 to 10 ° C;
(e) adding primary sauce containing ice, salt, ISP, polyphosphate, and corn starch to the aged material obtained in step (d) for more than 10 minutes;
(f) adding a secondary sauce containing sugar, pepper powder, curry powder, garlic, ginger, carrot, and green onion to the mixture treated in step (e) for more than 20 minutes; And
(g) secondary aging the mixture treated in step (f) for at least 24 hours in a refrigerated state at 0 to 10 ° C;
(g1) removing fat and cholesterol using supercritical carbon dioxide at a pressure of 100 to 400 bar and a temperature of 30 to 80 ° C in a second aged aged material by the step (g);
(h) filling the collagen casing with the supercritical carbon dioxide-treated mixture by the step (g1);
(i) placing the filler filled in the step (h) on a trolley and putting it in a hopper, followed by drying at 50 to 60 DEG C for 30 minutes;
(j) fumigating the dried product by the step (i) at 55 to 65 DEG C for 30 minutes;
(k) heating the smoke fumigated by step (j) at 65 to 75 ° C for 30 minutes in a drier maintaining a humidity of 15 to 25%;
(1) washing the heated object heated in step (k) with distilled water at 5 to 10 ° C, and repeating steps (i) to (k); And
(m) refrigerating the heated object heated in step (1) in a refrigerated state at 0 to 10 캜 for at least 24 hours, and then vacuum-packing the object;
≪ / RTI > delete The method according to claim 1,
The step (a)
Wherein 10 to 30 parts by weight of cycloartenyl ferulate is mixed with 100 parts by weight of distilled water. The method according to claim 1,
The step (c)
10 to 20 parts by weight of green tea powder and 5 to 15 parts by weight of onion powder are mixed with 100 parts by weight of pork treated in the step (b). The method according to claim 1,
The step (e)
10 to 30 parts by weight of ice, 0.2 to 2 parts by weight of salt, 1 to 5 parts by weight of ISP, 0.001 to 0.1 part by weight of polyphosphate and 2 to 20 parts by weight of corn starch are added to 100 parts by weight of the aged material aged by the step (d) And a portion of the sausage is mixed. The method according to claim 1,
The step (f)
0.2 to 2 parts by weight of sugar, 0.2 to 2 parts by weight of pepper powder, 1 to 15 parts by weight of curry powder, 0.5 to 2.5 parts by weight of garlic, 0.1 to 1 part by weight of ginger is added to 100 parts by weight of the mixture obtained by the step (e) 0.5 to 2.5 parts by weight of carrots, and 0.5 to 2.5 parts by weight of corn syrup.

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