KR102054590B1 - Method for manufacturing collagen jelly extrugen molding object - Google Patents

Abstract

The present invention relates to a pig skin extrusion molded product using an extrusion molding process, which inputs blended raw materials into a hopper, wherein the blended raw materials comprise: 50 to 80 wt% of ground pork skin; 18 to 45 wt% of separated soy protein; and 2 to 5 wt% of corn starch, and in which blended raw materials input through the hopper are transferred, stirred, and compressed through a barrel-type extruder with an extrusion screw to be manufactured into an extrusion molded product form, and to a manufacturing method thereof. The pig skin extrusion molded product manufactured by the method can develop various functional foods due to increased digestibility and antioxidant activity.

Description

Method of manufacturing pork skin food with improved physical properties and processability using extrusion process {METHOD FOR MANUFACTURING COLLAGEN JELLY EXTRUGEN MOLDING OBJECT}

The present invention performs an extrusion molding process with a raw material containing pork skin to prepare an extrusion molding, and the pork skin extrusion molding has an effect of improving the texture and the digestibility and antioxidants to increase the development of various functional foods using the same It relates to a pigskin extruded article using the process and a method of manufacturing the same.

Collagen, which is contained in a large amount of pork skin (hereinafter referred to as 'donpi'), is a component that acts as an adhesive to prevent cells and cells from falling off in the human body, and is an important component of the dermis, ligaments, tendons, bones and cartilage. It is one of the proteins.

Pork skin is composed of only the dermal layer from which the outer outer skin layer and the inner subcutaneous fat layer are removed. In particular, the donpi protein is a low molecular weight light protein, present as a fibrous solid, and has a complex horizontal structure. Insoluble in water, dilute acid, and dilute alkali, but when boiled, becomes gelatin and dissolves.

The constituent amino acids of the donpi protein collagen are proline, oxyproline, glycine, glutamic acid and the like, and among them, the content of oxyproline which is not present in other proteins is high. The amino acid composition of donpi collagen is known to be closest to the collagen and amino acid composition of human skin.

Donpi contains a large amount of collagen, an animal protein, which makes elastic skin, removes wrinkles, replenishes protein, and promotes cartilage regeneration. In addition, it is known to be good for the treatment of arthritis, clinical trials have shown that the peptide component extracted from the collagen contained in pork skin has a direct effect on bone growth, osteoblast proliferation, and chondrocyte growth plate.

As you age, your collagen levels drop, and as your collagen levels decrease, your skin becomes thinner, wrinkled, and your skin and hair lose their elasticity and shine. Donpi contains large amounts of collagen to prevent this. In addition, the fact that low carbohydrates and calories are helpful in the diet is reported through various media, and the donpi is spotlighted as a favorite food by the general public.

Pork has been applied mainly in the food industry as a raw material for leather or gelatin. It is used as a raw material for casing, which is a decorative food packaging material, and is used as a packaging material for meat products such as sausage and salami.It is not only used as jelly, but also used in baking, beverage, It is used as food raw materials such as ice cream and mayonnaise, which means that it is an industrial material.

In addition, collagen contained in donpi affects physiologically active functions such as skin elasticity improvement and is being used in various fields such as cosmetics and health functional foods. However, if you don't eat it immediately, such as grilled food, the temperature drops and the tissue becomes tough and moisture evaporates. For this reason, research on processed products using pork skin as a main ingredient is insufficient because the use of food materials and food processing materials is very limited.

To extrude, on the other hand, means molding by pressing the heated material into specially designed holes. In addition, Extrusion is a continuous molding of soft materials through a die (die), Extruder refers to a machine for molding a material by this continuous molding method.

The functions of the extruder can be listed by unit process. ① Heat treatment ② Mixing ③ Separation ④ Compression ⑤ Orientation ⑥ Expansion ⑦ Forming The physical changes that occur through the process include: ① hydration, swelling, gelatinization, amorphous and dextrinization of starch ② protein modification, intermolecular binding and organization ③ inactivation of enzymes ④ destruction of toxic substances ⑤ removal of odors ⑥ tissue expansion And density control ⑦ The browning reaction occurs, which is due to the shear, heat generation and pressure change of the screw inside the extruder.

The most important thing in the extruder is the process by which the winged screw in the barrel pushes the plastic material forward and this pushing force creates a high pressure inside the die and pushes the material to the exit. Extrusion causes the physical properties of the product to change significantly depending on the characteristics of the screw.

Korean Patent Publication No. 10-0860206 and Korean Patent Application Publication No. 10-2012-0001412 disclose a food based on pork skin and a method of manufacturing the same, but molding the pork skin in the food and manufacturing method of the preceding documents Does not include the configuration of the extrusion molding process of the present invention is different from the present invention. This is because pork skin contains high collagen and lipids and thus contains limited factors to be used as raw materials for the extrusion process.

According to the US patent of 1978, when cornstarch was added to the ground pork as an auxiliary ingredient and then extruded, it was reported that the pork skin was partially gelatinized with corn starch. There is little research on how to prepare a.

Korean Patent Publication No. 10-0860206 relates to a main food and a method of manufacturing the same, and more specifically, boiled pork skin, salt and water are mixed in appropriate amounts to various foods such as cookies, snacks, cold noodles, jelly, etc. Food made mainly of molded pork skin, and pork skin made of diet food without any sugars and carbohydrates through a series of processes such as boiled and shredded pork skin to produce the above food, and The manufacturing method is posted. Korean Laid-Open Patent Publication No. 10-2012-0001412 to scoop pork and pork skin, and to prepare the pork tteokgalbi containing pork skin which is completed by mixing and mixing the seasoned sauce and seasoned sauce with the pulverized raw meat to form a certain shape A method of manufacturing pork tteokgalbi containing pork skin and pork tteokgalbi prepared by the above method is posted. Korean Patent Publication No. 10-1269501 relates to a method for producing spaghetti noodles using pork skin, and by adding ethanol to pork skin, it is possible to effectively remove the smell, and to prepare a spaghetti noodles which can produce very good spaghetti noodles. It is published about the manufacturing method of the used spaghetti noodles. Korean Unexamined Patent Publication No. 10-2013-0099795 relates to a food composition containing a donpi collagen as an active ingredient, specifically, by mixing the donpi collagen of the present invention with grains, vegetables, fruit vegetables, nuts or teas The prepared food composition utilizes collagen adhesion without the addition of excipients such as glutinous rice flour or flour, making it easy to prepare pills and easily ingesting various nutrients contained in high-quality protein and grains and vegetables of donpi collagen. Therefore, there is published a food composition and a method for producing the same containing a donpi collagen as an active ingredient that can be usefully used as a food that can easily consume the lack of easy nutrients of the human body.

The present invention, in order to solve the above problems difficult to perform the extrusion molding process with pig skin as the main raw material, by mixing a certain ratio of separated soybean protein and corn starch in the pig skin and performing extrusion molding extruded molding to maintain a soft texture and excellent thermal stability It is to provide a donpi molded product using the process and a method of manufacturing the same.

In order to achieve the above object, the method of producing an extrusion molded pig skin using an extrusion molding process according to an embodiment of the present invention is 50 to 80% by weight, separated soy protein 18 to 45% by weight, corn starch 2 to 5% by weight Injecting a blended raw material comprising a into the hopper of the extrusion molding device, the compounding raw material introduced through the hopper may be produced in the form of an extrusion molding by transporting, stirring and compressed through a barrel-type extruder with an extrusion screw.

The injection port of the extrusion apparatus is a rectangular cooling die having a height of 4mm, the screw diameter is 30.0 mm and the ratio of depth and diameter (L / D ratio) may be formed of 23: 1.

The extrusion screw arrangement is composed of four screw arrangements by fixing the starting point of the blending material moving direction in the front part, but two 1/2 pitch screw, one 1/2 pitch reverse screw, two along the blending material moving direction One half pitch screw, three full pitch screws, and one half pitch screw may be arranged.

Extrusion molding conditions of the extrusion molding apparatus may be a raw material injection amount of 100 g / min, screw rotation speed 200 rpm, the injection hole temperature 160 ℃ moisture content of 60%.

According to another embodiment of the present invention may be to prepare a donpi extrusion molded fish cake by a method for producing a donpi extrusion molded product using an extrusion molding process.

Conventional pork skin contains limited factors to be used as a raw material of the extrusion process, but the extrusion product prepared by mixing the pig skin and the subsidiary materials in a certain formulation and performing the extrusion molding process according to the present invention is a conventional food (fish paste) In addition to the similar texture and digestibility and antioxidant content increases the process is easier and has the advantage that can be applied as a functional food.

1 shows a donpi extrusion molded according to an embodiment of the present invention.
Figure 2 shows a photo before and after the heat treatment of a conventional pig skin.
Figure 3 shows before and after the heat treatment of the donpi extrusion molding according to the present invention.
Figure 4 is a graph showing the height change rate of the donpi extrusion molded fish cake bar, seafood bar measured by using a microwave oven.
5 is a photograph of a donpi extrusion molding fish cake.
Figure 6 is a photograph of pork paste mixture.
Figure 7 is a photograph of the pig skin extrusion molding (moisture content 60%) prepared according to the pig skin content.
Figure 8 shows protein changes in pork skin via SDS-PAGE.
9 is a graph comparing the DPPH radical scavenging ability of the pork skin mixture and the pork skin extrusion molding.
10 shows a graph comparing the extrudate DPPH radical scavenging ability according to the pig skin content.
Figure 11 is a graph comparing the ABTS radical scavenging ability of the pigskin mixture and the pigskin extrusion.
12 is a graph comparing the extrudate ABTS radical scavenging ability according to the pig skin content.
FIG. 13 is a graph comparing the reducing power of the pork skin mixture and the pork skin extrusion molding.
14 is a graph comparing the reducing power of the pork skin mixture and the pork skin extrusion molding.
Figure 15 shows a graph comparing the FRAP Value of the pork skin mixture and the pork skin extrusion.
Figure 16 shows the extrusion molding FRAP Value comparison graph for each pig skin content.
17 is a result of measuring the total polyphenol and total flavonoid content according to the pig skin content.
18 is a schematic view of an extrusion screw arrangement of the extrusion molding apparatus of the present invention.

(A) Raw material preparation stage

Raw material preparation step (a) of the present invention is a step of preparing a raw material consisting of a pig skin and a separated soy protein, corn starch, etc., which is pre-processed to a predetermined size. As used herein, the term pig skin refers to a conventional pork shell. The donpi and separated soy protein raw materials are preferably prepared in a pulverized form.

It is appropriate to grind the ground pork prior to grinding. The pretreatment step may include a washing step and a fat removal step. The washing step is to remove the hair and fat of the pork obtained by separating in the pork processing, soaked in water for 10 to 30 minutes to remove blood and then rinsed with clean water to prepare as a primary raw material form.

After the washing step, and then add an integer corresponding to 5 to 7 times the weight of the pig skin, perform a fat removal step of heating for 10 to 30 minutes in boiling water of 90 ~ 100 ℃. The lower part of the collagen layer of the pork skin, when the fat layer is formed and is used as a raw material without the fat removed, the fat contained may harden and the function and quality of the product may be degraded. The pig skin which has completed the fat removal is put into a grinder and ground to a particle size of 1 to 2 mm.

(B) Raw material mixing step

The raw material mixing step (b) of the present invention is a step of mixing the raw materials passed through the step (a) by mixing 50 to 80% by weight, separated soy protein 18 to 45% by weight, corn starch 2 to 5% by weight. .

(C) extrusion molding stage

Extrusion molding step (c) of the present invention is the step of setting the extrusion molding conditions of the extrusion molding apparatus and the raw material mixed in the step (b) to the extrusion molding apparatus to produce a pigskin extrusion molding. In the structure of the extrusion molding apparatus according to the present invention, a hopper is installed so that the compounded material is added according to the step (b), and the compounded material introduced through the hopper may be discharged by transporting, stirring and compression grinding. A barrel-type extruder having a built-in extrusion screw and a cutting part capable of cutting the ground feed discharged through the extruder to a predetermined size may be installed.

The extruder comprises a conventional elongated barrel and an extrusion screw that is helically plated and axially rotatable within the barrel, wherein an extruded die can be formed at the outlet of the extruder barrel. .

18 is a schematic view of an extrusion screw arrangement of the extrusion molding apparatus of the present invention. The extrusion screw of the extrusion molding apparatus according to the present invention is composed of four types of screw arrangement from the front part when the starting point of the injection hole direction at the mixing raw material inlet port with respect to the total length is made, but the mixing 1 1/2 Pitch screw, 3 Full Pitch screw, 3 2/3 Pitch screw, 2 1/2 Pitch screw, 1 1/2 Pitch reverse screw and 2 1/2 Pitch along the direction of raw material movement The screws can be arranged in an array.

Since the pitch reverse screw is extruded while applying pressure in the reverse direction, a strong pressure is applied, and the effect of the pressure may be very advantageous for popping raw materials. As the popping rate is increased by the pitch reverse screw, the pulverized pig skin passed through the extrusion molding device has a low molecular weight, has a high irreversible deformation stage in which the deformation force is removed, and returns to its original state. There is.

In addition, the extrusion molding conditions according to the present invention is suitable to fix the raw material injection amount of 100 g / min, screw rotation speed 200 rpm, the injection hole temperature 160 ℃ moisture content of 55 to 60%. It is produced in the form manufactured by the extrusion process using extruder and the quality may be affected by conditions such as feedstock, water content, screw rotation speed and barrel temperature during feed processing with extruder. .

As a result of the extrusion molding conditions, the maximum stress, the chewiness, the activation energy, etc., tended to be higher than those of the conventional hot bar products, and the thermal stability was excellent. When preparing the fish paste with a coarse pork skin extruding molding has an effect of increasing the digestibility and antioxidant activity.

Extrusion apparatus according to an embodiment of the present invention is a coaxial twin screw extrusion molding machine (THK31T, Incheon Machiney Co., Incheon, Korea) screw diameter is 30.0 mm, the ratio of length and diameter (L / D ratio) is 23: 1 The injection hole was used as a cooling die and a rectangular shape of 4mm in height was used.

Hereinafter, the following examples will be described in detail.

Example 1 Measurement of Thermal Stability and Texture of Pork Extruded Molds According to Extrusion Process Parameters

The material prepared by adding a predetermined ratio of separated soybean protein and corn starch to the pig skin according to the present invention to produce a pig skin molded molding having excellent thermal stability and soft texture through extrusion molding. In addition, a commercially available hot bar was selected as a control group and its thermal stability and texture were measured and compared.

Pork blood according to an embodiment of the present invention was supported in a crushed state. In addition, US soy protein (Solae., St. Louis, MO, USA) and corn starch (CJ, Ansan Korea) were used. In addition, the hot bar, an instant food sold on the market as a control group, bought a delicious fish cake bar and a delicious seafood bar of Hansung Corporation at GS supermarket.

The extruder used in this experiment was an experimental coaxial twin screw extrusion machine (THK31T, Incheon Machiney Co., Incheon, Korea). The screw diameter was 30.0 mm, and the ratio of length and diameter (L / D ratio) was 23: 1. The outlet was a cooling die and a rectangular shape of 4 mm in height. The raw material injection amount was fixed at 100 g / min, the screw rotation speed 200 rpm, and the injection port temperature of 160 ° of water content at 55% and 60%.

The raw material of the extrudate was prepared by mixing pork skin, soybean protein, and corn starch in a ratio of 9: 0.9: 0.1 based on the weight ratio, and extruding after grinding with a domestic grinder (FM-909T, Hanil, Haman, Korea). . Extruded samples were stored in a freezer without drying process, thawed, cut into 2 cm × 1.5 cm (horizontal X vertical) sizes, and texture and thermal stability were measured.

60 ℃, in a constant temperature water bath (BF-45 New, Biofree Co., Seoul, Korea) after sealing the pig skin extruded molded product of the present invention and fish cake bar and seafood bar prepared in accordance with the above embodiment to analyze the texture in a plastic pouch After 5 minutes at 80 ℃, 100 ℃ 20 minutes and left for 5 seconds at 20 seconds at a microwave texture was measured.

Sun Rheo-meter (Compac-100II, Sun Sci. Co., Tokyo, Japan) was used, and according to Bourne (20) analysis method, maximum force, springiness, cohesivness, chewability (chewiness) was measured 5 times and the average value was computed. The measurement conditions were probe angle type (maximum stress of 65 °, 10 kg, support movement speed 60 mm / min, distance 3 cm between supports.

1 shows a donpi extrusion molded according to an embodiment of the present invention. Tables 1 to 4 below show the maximum stress, elasticity, cohesiveness, and chewiness of the pork skin mixed extrusion molded product (MC 55%, 60%), fish cake bar, and seafood bar measured by heating temperature and time using a water bath. To Table 8 shows the maximum stress, elasticity, cohesion, chewiness of the pig skin extruded molding (MC 55%, 60%) and fish cake bar, seafood bar measured by heating time using a microwave oven.

Maximum stress of pig skin extruded product (M.C 55%, 60%), fish cake bar and seafood bar measured by heating temperature and time using water bath   Max force (g) Extruded pork skin product Temperature (℃) Time (min) Extrudate
(MC 55%) Extrudate
(MC 60%) Fish cake Seafood bar 0 9576 ± 500 9270 ± 20 2776 ± 304 2787 ± 119 60 5 8913 ± 427 8630 ± 265 2323 ± 122 2763 ± 15 10 7127 ± 394 7066 ± 136 2450 ± 124 2376 ± 81 15 7600 ± 380 6343 ± 260 2357 ± 172 2240 ± 17 20 6720 ± 810 6577 ± 705 2223 ± 339 2200 ± 343 80 5 7350 ± 572 6763 ± 811 2233 ± 386 2306 ± 290 10 7177 ± 313 6477 ± 1295 2167 ± 159 2230 ± 135 15 7140 ± 70 6177 ± 999 2113 ± 212 2390 ± 50 20 6173 ± 412 6130 ± 648 2077 ± 295 2190 ± 121 100 5 6750 ± 746 6340 ± 115 2056 ± 237 2250 ± 118 10 6697 ± 274 5957 ± 484 1970 ± 118 2157 ± 447 15 6633 ± 544 6057 ± 1205 1970 ± 217 2023 ± 140 20 6427 ± 709 6130 ± 990 1879 ± 201 1863 ± 345

Elasticity of pork skin extruded product (M.C 55%, 60%), fish cake bar and seafood bar measured by heating temperature and time using water bath             Elastic force (%) Extruded pork skin product Temperature (℃) Time (min) M.C 55% M.C 60% Fish cake Seafood bar 0 90.92 ± 1.61 89.15 ± 3.72 84.54 ± 0.67 89.49 ± 0.95 60 5 87.95 ± 4.98 89.22 ± 3.79 82.13 ± 2.09 87.43 ± 0.65 10 88.02 ± 3.01 87.64 ± 2.33 81.81 ± 2.89 86.65 ± 1.77 15 83.28 ± 1.99 88.23 ± 1.75 80.45 ± 1.27 86.10 ± 2.54 20 81.08 ± 5.79 86.78 ± 0.37 79.67 ± 2.70 85.60 ± 1.75 80 5 90.78 ± 0.44 86.5 ± 8.21 80.22 ± 1.27 84.45 ± 1.26 10 87.08 ± 2.75 85.13 ± 1.76 79.95 ± 2.70 83.64 ± 0.86 15 84.91 ± 0.85 82.86 ± 1.11 78.65 ± 2.20 82.31 ± 1.09 20 84.73 ± 2.30 80.67 ± 2.97 78.44 ± 2.20 82.05 ± 3.72 100 5 85.90 ± 5.38 81.84 ± 2.26 82.91 ± 1.49 83.07 ± 1.46 10 84.37 ± 3.40 82.53 ± 1.11 78.5 ± 2.42 82.21 ± 2.15 15 81.37 ± 0.38 81.46 ± 2.45 77.63 ± 3.40 77.69 ± 2.37 20 82.11 ± 1.99 81.75 ± 1.41 76.54 ± 0.73 77.55 ± 1.22

Cohesiveness of Pork Extruded Molds (M.C 55%, 60%), Fish Cake Bar, and Seafood Bar Measured by Heating Temperature and Time by Using Water Bath   Cohesiveness (%) Extruded pork skin product Temperature (℃) Time (min) Extrudate
(MC 55%) Extrudate
(MC 60%) Fish cake Seafood bar 0 79.29 ± 4.42 75.89 ± 2.51 73.75 ± 3.47 69.58 ± 4.37 60 5 73.29 ± 0.95 75.12 ± 1.23 73.70 ± 2.14 71.11 ± 1.85 10 74.23 ± 1.12 70.17 ± 0.39 80.33 ± 1.12 69.06 ± 1.25 15 69.64 ± 3.09 72.26 ± 2.19 78.26 ± 3.85 70.72 ± 1.74 20 67.25 ± 2.21 70.54 ± 4.25 77.33 ± 2.12 70.69 ± 0.26 80 5 70.11 ± 0.99 74.91 ± 0.99 76.06 ± 1.38 70.96 ± 3.69 10 74.17 ± 5.89 73.87 ± 2.48 75.13 ± 1.63 68.22 ± 4.78 15 70.68 ± 1.58 70.38 ± 3.89 75.89 ± 0.75 67.28 ± 1.37 20 64.85 ± 3.25 68.20 ± 1.29 73.01 ± 2.58 65.71 ± 1.87 100 5 69.99 ± 2.27 70.26 ± 3.55 78.39 ± 3.56 70.33 ± 2.25 10 70.12 ± 1.12 69.87 ± 2.89 67.42 ± 2.79 69.74 ± 0.98 15 65.51 ± 1.89 67.36 ± 3.85 67.95 ± 1.52 65.27 ± 0.78 20 63.54 ± 3.41 66.79 ± 0.56 73.14 ± 3.14 60.46 ± 3.75

Chewability of Pork Extruded Molds (M.C 55%, 60%), Fish Cake Bar and Seafood Bar Measured by Heating Temperature and Time by Using Water Bath   Chewiness (kgf) Extruded pork skin product Temperature (℃) Time (min) Extrudate
(MC 55%) Extrudate
(MC 60%) Fish cake Seafood bar 0 7580 ± 342 6996 ± 546 3512 ± 124 3187 ± 382 60 5 6883 ± 168 6135 ± 95 3391 ± 358 3958 ± 314 10 5357 ± 261 5326 ± 254 3578 ± 152 3517 ± 125 15 5074 ± 318 4397 ± 367 3756 ± 325 3654 ± 83 20 4128 ± 236 4216 ± 157 2856 ± 175 3014 ± 457 80 5 6087 ± 118 5964 ± 65 2570 ± 398 2863 ± 512 10 5854 ± 368 5632 ± 347 2031 ± 287 2571 ± 319 15 5121 ± 163 5035 ± 126 2077 ± 178 2069 ± 355 20 4577 ± 265 4483 ± 279 2123 ± 269 2033 ± 213 100 5 5899 ± 447 5735 ± 219 1806 ± 213 2058 ± 267 10 5821 ± 368 5542 ± 187 1697 ± 87 1821 ± 99 15 5565 ± 265 4649 ± 99 1433 ± 143 1578 ± 415 20 4182 ± 235 4418 ± 312 1476 ± 157 1654 ± 311

Maximum stress of pig skin extruded product (M.C 55%, 60%), fish cake bar and seafood bar measured by heating time using microwave oven  Max force (%) Extruded pork skin product Time (sec) M.C 55% M.C 60% Fish cake Seafood bar 0 9576 ± 500 9270 ± 20 2776 ± 304 2787 ± 119 5 7253 ± 56 6990 ± 100 2360 ± 145 2476 ± 106 10 5413 ± 274 4833 ± 647 2133 ± 205 2313 ± 66 15 5426 ± 485 6077 ± 168 2006 ± 375 1960 ± 311 20 5470 ± 731 6190 ± 286 1943 ± 47 1876 ± 128

Elasticity of Pork Extruded Molds (M.C 55%, 60%), Fish Cake Bar and Seafood Bar Measured by Heating Time Using Microwave Oven Elastic force (%) Extruded pork skin product Time (sec) M.C 55% M.C 60% Fish cake Seafood bar 0 90.92 ± 1.61 89.92 ± 3.72 84.54 ± 0.67 89.49 ± 0.95 5 88.72 ± 4.09 85.51 ± 1.27 84.43 ± 1.67 86.00 ± 1.00 10 89.33 ± 3.59 82.40 ± 5.16 81.35 ± 3.51 83.68 ± 3.16 15 79.74 ± 4.01 80.39 ± 5.42 78.54 ± 1.21 80.11 ± 3.51 20 83.77 ± 5.01 78.20 ± 3.40 76.34 ± 2.11 77.62 ± 0.65

Cohesiveness of Pork Extruded Molds (M.C 55%, 60%), Fish Cake Bar, and Seafood Bar Cohesiveness (%) Extruded pork skin product Time (sec) M.C 55% M.C 60% Fish cake Seafood bar 0 79.29 ± 4.42 75.89 ± 4.51 73.75 ± 3.47 69.58 ± 4.37 5 78.18 ± 3.12 76.39 ± 2.15 71.36 ± 2.22 68.45 ± 1.58 10 64.71 ± 2.55 71.89 ± 0.41 70.25 ± 0.65 67.24 ± 1.34 15 63.45 ± 1.79 65.02 ± 3.46 72.68 ± 2.86 69.87 ± 2.67 20 63.56 ± 0.95 61.56 ± 2.28 69.12 ± 1.54 66.32 ± 1.11

Chewability of Pork Extruded Molds (M.C 55%, 60%), Fish Cake Bar, and Seafood Bar Measured by Heating Time in a Microwave Oven Chewiness (kgf) Extruded pork skin product Time (sec) M.C 55% M.C 60% Fish cake Seafood bar 0 7580 ± 342 6996 ± 546 3512 ± 124 3187 ± 382 5 4469 ± 236 4641 ± 157 2268 ± 344 2018 ± 257 10 4323 ± 189 4521 ± 235 1964 ± 214 1676 ± 191 15 4458 ± 358 4502 ± 94 1847 ± 156 1611 ± 135 20 3190 ± 321 3646 ± 167 1632 ± 67 1585 ± 264

Maximum stress indicates the robustness of the sample. Elasticity is the rate of return to the original state after the strain is removed from the sample, the cohesiveness can be used to determine the tissue formation force by using resistance to chewing.

Regardless of the heating temperature, the texture tended to decrease with heating time. The maximum stress was 9576 ± 500g in the 55% water content of the donpi extrusion and the lowest in fish cake bar and seafood bar in the market was 2776 ± 304g and 2787 ± 119g, respectively.

As a result, it was determined that the donpi extruded product prepared according to the present invention has a much harder texture than the fish cake bar and seafood bar that are commonly sold on the market. The elasticity was the highest in the water content 55% pig skin extruded product (90.92% ± 1.61), but was not significantly different from the water content in the 60% pork skin extruded product. Fish cake bar showed the lowest value at 84.54 ± 0.67%.

The cohesiveness was the highest at 79.29 ± 4.42 at 55% of water content and the lowest at 69.58 ± 4.37% of seafood bar, but there was no significant difference between the extruded product and the commercially available product over heating time.

Chewability was the highest with 7580 ± 342kg · f of water content 55% extrudates and the lowest with 3187 ± 382kg · f. It was found that the extruded product was more than twice chewable. Experiments with a microwave oven showed the same pattern as experiments with a water bath.

Through the above results, the elasticity and cohesiveness of the donpi extruded molding according to the present invention showed similar values as the typical fish cake bar and seafood bar selected as a control group, but showed a tendency of more than twice the maximum stress and chewiness.

In order to analyze the thermal stability, the pig skin extruded product prepared according to the present invention and the control group (fish cake bar and seafood bar) were prepared in a constant temperature water bath (BF-45 New, Biofree Co., Seoul, Korea) as in the texture measurement. The temperature of the extruded product was measured by calipers (CD-15C, Mitutoyo Co., Kawasaki, Japan) after standing at 20 ° C. for 5 minutes at 100 ° C. and 20 minutes at 100 ° C .. After calculating the k value (strain rate constant) at each temperature, the activation energy was determined by the following equation (Arrhenius).

k = Aexp (-E / RT)

k: rate constants

A: frequency factor

R: gas constant (8.9J / mol

T: temperature

Figure 2 shows a photo before and after the heat treatment of the conventional pig skin and Figure 3 shows before and after the heat treatment of the pig skin extrusion molding according to the present invention. Table 9 below shows the height change rate of the donpi extrusion molded product prepared in accordance with the present invention and the control fish cake bar and seafood bar measured using a water bath.

Figure 4 is a graph showing the height change rate of the donpi extrusion, fish cake bar, seafood bar measured by using a microwave oven. Table 10 below shows the height change rate of the donpi extrusion molded product and the control fish cake bar and seafood bar prepared according to the present invention measured using a microwave oven. Table 11 shows the activation energy of the pork skin mixed extrusion molding (M.C55%), fish cake bar, and seafood bar.

The activation energy can be obtained when experimenting with a temperature-controlled water bath, since there must be a value of k available over time for each temperature. As the temperature increases and over time, the difference in the sample height before and after the reaction increases.

measured using a water bath Height Change Rate of Pork Extruded Mold, Fish Cake Bar and Seafood Bar Height difference after reaction (mm) Temperature (℃) Time (min) M.C 55% Fish cake Seafood bar 60 5 0.01 1.26 1.07 10 0.02 1.41 1.12 15 0.13 1.86 1.3 20 0.06 1.75 1.92 80 5 0.78 1.89 1.3 10 0.99 2.06 1.58 15 1.5 2.63 1.62 20 1.56 2.67 2.16 100 5 2.02 3.1 2.55 10 3.69 3.39 2.71 15 2.68 3.71 2.75 20 2.68 3.93 3.08

Height Change Rate of Extruded Pork Skin, Fish Cake Bar and Seafood Bar Using Microwave Oven Height difference after reaction (mm) Time (sec) M.C 55% M.C 60% Fish cake Seafood bar 5 1.08 0.81 0.13 1.16 10 1.16 0.63 0.74 2.24 15 2.58 3.68 0.06 0.65 20 2.13 3.92 0.01 0.57

Activated Energy of Pork Extruded Molds (M.C55%), Fish Cake Bar, and Seafood Bar               sample Activation energe (J / mol) M.C 55% 11.09 Fish cake 2.02 Seafood bar 0.58

Fish cake bar showed the biggest change in height from 100 ℃ to 3.93mm. The activation energy is calculated by calculating the activation energy after taking the logarithm of the y-axis (rate of change) after obtaining the k value at each temperature. The water content 55% pig skin mixed extrudates showed the highest activation energy of 11.02 J / mol.

In general, a large activation energy means that the strain rate is slow, ie, stable to heat. When left in the water bath, the pigskin mixed extruded product was found to have better thermal stability than the commercially available instant foods, but when left in the microwave, the pigskin mixed extruded product was much more deformed at 15 and 20 seconds. Show a tendency. The above results suggest that heat stability is given by extrusion molding by adding soy protein and corn starch to pig skin.

Although it was confirmed that the pigskin extruded product having a water content of 50% has thermal stability, it is more than twice as high as the fish cake bar in the maximum stress and chewability, and it is considered to have a relatively hard texture. Accordingly, since the pigskin extruded product having a moisture content of 60% was found to have a softer texture than the moisture content 55% extruded product, the pigskin extruded product according to the present invention was determined to have a moisture content of 60%, and according to Example 2 according to the present invention. In Essuffey, the water content of the extrusion molding was fixed at 60%.

Example 2. Preparation of Pork Fish Cake using Extruded Molded Material according to Pork Raw Material Content

Example 2 according to the present invention was changed to 50% by weight, 60% by weight, 70% by weight, 80% by weight of the pig skin raw material when the raw material is blended in the raw material preparation step. Raw materials blended according to the above was compared by preparing a pork paste cake made of a pig skin extruded product prepared by the extrusion molding step according to the present invention and a mixture of pork skin without undergoing the extrusion molding step.

Hereinafter, the fish cake pork paste prepared by the extrusion molding step according to the present invention, the fish cake pork paste mixture fish cake prepared from the pork skin mixture prepared by the extrusion molding step.

Table 12 below shows the raw material blending ratio according to the content of raw pork skin. The mixing ratio was adjusted to 50% by weight, 60% by weight, 70% by weight, 80% by weight of the pork skin, the remainder was prepared by mixing the separated soy protein and corn starch in a weight ratio of 9: 1.

Mixing ratio of raw materials by pork content Pork 50 wt% Pork 60 wt% Pork 70% by weight Pork 80% by weight Soy Protein Isolate 45 wt% 36 wt% 27 wt% 18 wt% Corn starch 5 wt% 4 wt% 3 wt% 2 wt%

In Example 1, the donpi extruded product was found to have an appropriate water content of 60%. Accordingly, in Example 2 according to the present invention, the moisture content of the donpi extrusion molding was fixed at 60%.

Compounding ratio of fish paste Material samples (%) One 2 Pork skin mixture 49.3 Extruded pork skin mixture 49.3 Wheat flour 16.4 16.4 Salt 1.5 1.5 water 32.8 32.8 Total 100

Table 13 above shows a fish cake compounding ratio. The pig skin extruded product and the pig skin mixture were used by grinding with a domestic grinder (FM-909T, Hanil, Haman, Korea). Flour, salt, and water were mixed in the ground pork extrudates and the donpi mixture in a weight ratio according to Table 13 below. The mixture was molded into a width of 5 cm, a length of 5 cm, and a thickness of 1.5 cm and then fried in oil at 160 ° C. for 3 minutes to prepare a fish cake.

FIG. 5 is a photograph of a donpi extruded fish cake, and FIG. 6 shows a fish paste mixture fish cake. At 60 and 70%, which is more than 50% of pig skin content, it was used as a material for pork paste because it was not completely molded during extrusion molding. At 90% of pig skin content, extrusion was not possible at all, so it could not be used as a material.

When the fish paste is prepared by adding water, separated soy protein, and salt in the same proportions to the pork skin extruded product and the pork skin mixture, it is easy to mold when the extruded product is used as a material. When used as it was confirmed that the molding is not.

Figure 7 is a photograph of the pig skin extrusion molding (moisture content 60%) prepared according to the pig skin content. When the (50, 60, 70, 90%) extrusion by the pig skin content, the pig skin content 50% extrusion molding was molded in the same manner as in Example 1, but in the pig skin content of 60% and 70%, the molding is broken out Used as a material. Thereafter, extrusion was carried out to increase the skin content to 90% for use as an intermediate material, but extrusion was not performed due to high shear force.

Using the BCA protein detection kit (Thermo scientific, Rockford, IL, USA), the protein quantification of the non-extruded pork skin (Non) and the pork skin extruded (Extruded) was performed by the pork skin content (50, 60, 70%). 50 μg of pig skin samples per well were loaded on 10, 12% polyacrylamide gel (SDS), respectively, and denatured by SDS-PAGE.

To confirm the low molecular weight of collagen of pork skin during extrusion, the amino acid concentration and SDS page of non-extruded pork and extruded pork skin (50, 60 and 70%) Protein changes through the gel were observed. Table 14 below shows the amino acid content of each pig skin content. When the amino acid concentration was observed, it was confirmed that the concentration of amino acid was increased in the extruded donpi (Non), which is not extruded, and the digestion rate may be increased.

Amino Acid Content by Pork Content Sample Amino Acid Concentration (μg / μl) 50% pig skin Non 6.082 Extruded 6.793 60% of pig skin Non 5.827 Extruded 5.948 70% of pig skin Non 4.891 Extruded 5.501

Figure 8 shows protein changes in pork skin via SDS-PAGE. (A) shows 50% of pork skin, (B) shows 60% of pork skin, and (C) 70% of pork skin. In order to confirm the low molecular weight of pork skin collagen, SDS page cel was used to confirm the change of protein, and 75 to 55 kDa protein among 75 to 15 kDa protein in non-extruded pork skin mixture (Non) In this case, as the size of protein decreases, the amount of protein gradually disappears.

On the contrary, in the extruded pig skin, it decreased in the vicinity of the 75 ~ 55 kDa protein and increased in the 35 ~ 15 kDa protein. It was confirmed that the same result at all 50, 60 and 70% pig skin content, this result, this extrusion step according to the present invention promotes the low molecular weight of the polymer protein such as collagen of the pig skin, It seems to be irreversible.

In order to confirm DPPH radical scavenging ability, the radical scavenging ability of the pig skin was measured by 1,1-diphenyl-2-picrylhydrozyl (DPPH) method according to Blois's method. 100 μL of 0.1 mM DPPH solution dissolved in methanol was injected into 96 well plates for each concentration (1.25, 2.5, 5, 10 and 20 mg / mL), and left in a dark room for 30 minutes. Absorbance at 517 nm was measured.

×100

× 100

The Asample represents the absorbance of the sample and the DPPH reaction solution, Ablank1 represents the absorbance of the sample alone, Ablind represents the absorbance of the DPPH solution alone, and Ablank2 represents the blank sample.

9 shows a graph comparing the DPPH radical scavenging ability of the pigskin mixture and the donpi extrusion molding, and FIG. 10 shows a graph comparing the DPPH radical scavenging ability of the extrusion molding according to the pig skin content. In order to investigate the free radical scavenging ability of extrusion, the DPPH radical scavenging activity was increased in a concentration-dependent manner when the extruded pork skin extract was treated at concentrations of 1.25, 2.5, 5, 10 and 20 mg / mL.

In particular, it was confirmed that the DPPH radical scavenging ability was increased in the pork skin which was extruded at the pork skin content of 50%, 60% and 70% than the non-extruded pork skin (Non). In addition, as a result of comparing the extrusion molding by the pork skin content, the pork skin content of 60% of the pork skin content of 50%, 60% and 70% was the most increased DPPH radical scavenging ability, the concentration-dependent increase.

To confirm ABTS radical scavenging activity, we measured the 2,2'hiazoline-6-sulfonic acid (ABTS) radical scavenging ability according to Kim et al. 7 mM ABTS and 140 mM potassium persulfate are dissolved in distilled water and left in the dark for 24 hours to form ABTS radicals. After dispensing piglets of different concentrations (1.25, 2.5, 5, 10 and 20 mg / mL) into a 96 well plate, 20 μL each was treated with 180 μL of ABTS, and the absorbance was measured at 760 nm using a microplate reader.

×100Scavenging activity (%) =

× 100

The sample represents the absorbance of the sample and the ABTS reaction solution, and the ablind represents the absorbance of the ABTS solution. FIG. 11 shows a graph comparing the ABTS radical scavenging ability of the pigskin mixture and the donpi extruded product, and FIG. 12 shows a graph comparing the ABTS radical scavenging ability of the pigskin content by the pork skin content.

ABTS is also widely used to measure the antioxidant activity of foods and is used in experiments regardless of the solubility of the sample. ABTS radical scavenging activity increased in concentration-dependent manner at 50%, 60% and 70% of pork skin, and it was confirmed that ABTS radical scavenging activity was increased in non-extruded pork skin rather than non-extruded pork skin. In addition, when compared with the pork skin content in the extruded pork skin, it was confirmed that the pork skin content is the best 60%, the same effect as the DPPH was confirmed.

Reducing power was analyzed by modifying Oyaizu's method. Concentrate (1.25, 2.5, 5, 10 and 20 mg / mL) piglets to 100 μL and add 100 μL of 0.2 M sodium phosphate buffer (pH6.6) and 100 μL of 1% potassium ferricyanide, respectively. After the reaction, 100% of 10% trichloroacetic acid was added and centrifuged for 10 minutes at 12,000 rpm. Thereafter, 20 μL of 0.1% Ferrric chloride was added and cultured in a 5% CO₂ incubator maintained at 37 ° C.

FRAP was measured by modifying Biglari's method. 0.3 M sodium acetate buffer (pH 3.6), 10 mM TPTZ and 20 mM FeCl3.6H20 were prepared and mixed in a ratio of 10: 1: 1 immediately before the experiment to prepare a FRAP solution. After adding 750 μL of FRAP solution and 30 μL of each sample (1.25, 2.5, 5, 10 and 20 mg / mL), the absorbance was measured at 593 nm using a microplate reader after 15 min reaction in a 37 ° C water bath. .

FIG. 13 shows a graph comparing the reducing power of the pigskin mixture and the pigskin extruded molding, and FIG. 14 shows the graph comparing the reducing power of the pork skin mixture and the pigskin extruded molding. FIG. 15 is a graph illustrating a comparison of FRAP values of a pigskin mixture and a pigskin extruded product, and FIG. 16 is a graph illustrating a comparison of the FRAP values of an extruded product according to pork skin content.

Reducing power refers to the ability to donate electrons to reactive oxygen species and free radicals among several mechanisms of antioxidant activity. In order to determine the reducing power, the reducing power was investigated by reducing power or FRAP method, and extrusion molding was performed when 50%, 60%, and 70% of pig skin content was treated by concentration (1.25, 2.5, 5, 10, and 20 mg / mL). Extruded pork skin was increased in a concentration-dependent manner than non-pig pork. In addition, it was confirmed that the reducing power is the greatest in the pig skin content of 60% when compared in the pig skin prepared by extrusion molding by pork skin content (50%, 60% and 70%).

For the analysis of the total polyphenol content, the total polyphenol content of the pigskin extrusion was analyzed by some modifications of the Folin-Denis method. 400 μL of distilled water was added to 20 μL of the extract at a concentration of 2 mg / mL, and then 0 μL of 2 N Folin-Ciocalteu phenol reagent was added thereto, followed by stirring.

400 μL of 30% Na ₂ CO ₃ was added to the solution for 1 hour, and then the absorbance was measured at 765 nm using a micro plate reader. Gallic acid was used as a standard to quantify total polyphenols, and standard calibration curves were prepared by dissolving at a concentration of 0 to 500 μg / mL, and the total polyphenol content was mg gallic acid equivalents (GAE) for 1 g dry weight. It converted into and displayed.

Total polyphenols and flavonoids have been reported to have various physiological activities, including antioxidant and antimicrobial properties. Polyphenol and flavonoid contents, which are representative antioxidants, were measured. The total flavonoid content of the pork skin using the extrusion process for the analysis of the total flavonoid content was analyzed by some modification of the Davis method.

100 mL of 2 mg / mL extract was mixed with 1 mL of diethylene glycol and 100 μL of 1 N NaOH and reacted for 1 hour in a 37 ° C water bath. The change in absorbance was measured at 420 nm using a micro plate reader, and the total flavonoid content was determined from the standard curve prepared using naringin for quantification of the total flavonoids.

17 shows the results of measuring total polyphenol and total flavonoid content according to the pig skin content. When comparing the results of expressing the total polyphenol content of the non-extruded pork and the extruded pork in 50%, 60% and 70%, the amount of gallic acid, The non-extruded pork skin was 166.43 ± 2.27 (mg / g), and the extruded pork skin was 183.63 ± 12.9 (mg / g) to measure higher polyphenol content in the extruded pork skin.

In addition, at 60% and 70% of pig skin content, the piglets without extrusion molding were 130.26 ± 30.85 and 127.48 ± 3.79 (mg / g), and the extruded pork skin was 208.67 ± 15.68 and 202.60 ± 14.16 (mg / g). At the 60% and 70% of the pork skin content, the polyphenol content was higher than that of the pig skin without extrusion molding in the extruded pork skin.

Comparing the results with the total flavonoid content in naringin amounts, the non-extruded non skin at 15%, 60% and 70% of pork skin was 15.86 ± 0.94, 17.37 ± 0.80 and 12.84 ± 0.51 (mg / g), and the extruded pork skin was 18.37 ± 0.83, 20.86 ± 0.40 and 17.43 ± 0.55 (mg / g), showing that the total flavonoid content was high in the extruded pork skin. Polyphenols and flavonoids, which are representative antioxidants, were found to be higher in piglets prepared by extrusion than piglets without extrusion.

Maximum stress, elasticity, cohesiveness, and chewiness were measured to analyze texture. After sealing the pigskin extrusion in a plastic pouch. In a constant temperature water bath (BF-45 New, Biofree Co., Seoul, Korea) was left at 100 ℃ for 20 minutes at 20 minutes, and the texture was measured after leaving for 20 seconds at 5 seconds in microwave. Since it was judged that thermal stability was given, only the highest temperature, 100 ° C, was conducted.

Sun Rheo-meter (Compac-100Ⅱ, Sun Sci. Co., Tokyo, Japan) was used, and the average value was measured by measuring five times the maximum stress and springiness according to Bourne (20) analysis method. Was calculated. The measurement conditions were probe angle type (maximum stress of 65 °, 10 kg, support movement speed 60 mm / min, distance 3 cm between supports.

Table 15 to Table 18 shows the results of the measurement of the maximum stress, elasticity, cohesiveness, chewability measured by heating time using a water bath (100 ℃) prepared according to the content of pork skin, Table 19 to Table 22 Fish paste prepared according to the content of pork skin shows the results of maximum stress, elasticity, cohesiveness and chewiness measured by heating time using a microwave oven.

In Example 1, it was determined that thermal stability was imparted, and the heating temperature of the water bath was fixed to 100 ° C., which is the highest temperature, to measure and proceed to the experiment. There were no significant differences in the maximum stresses at all 50, 60 and 70% of pig skin. In addition, the fish cake bar and the maximum stress on the market tended to be similar or lower.

The maximum stress measured by heating time using a water bath (100 ℃) prepared according to the content of pork skin                Max force (g) Time
(min) Pork skin bar Fish cake bar Pork skin 50 Pork skin 60 Pork skin 70 Fish cake 0 2063 ± 32.15 1780 ± 158.75 1763 ± 179.54 2787 ± 119 5 850 ± 115.33 753 ± 23.09 933 ± 92.38 2763 ± 118 10 717 ± 76.38 740 ± 26.46 930 ± 43.59 2376 ± 447 15 703 ± 170.39 626 ± 50.33 886 ± 90.74 2240 ± 140 20 623 ± 145.03 550 ± 80.00 780 ± 30.00 2200 ± 345

Elasticity measured by heating time using a water bath (100 ℃) prepared according to the content of pork skin              Elastic force (%) Time
(min) Pork skin bar Fish cake bar Pork skin 50 Pork skin 60 Pork skin 70 Fish cake 0 79.20 ± 2.43 90.98 ± 2.24 72.10 ± 4.99 84.54 ± 0.95 5 69.89 ± 4.50 80.23 ± 4.19 66.68 ± 5.16 82.91 ± 1.46 10 66.51 ± 5.60 78.90 ± 1.48 67.41 ± 0.77 78.5 ± 2.15 15 64.67 ± 2.97 76.76 ± 3.76 61.52 ± 4.97 77.63 ± 2.37 20 65.89 ± 2.16 73.17 ± 3.17 54.70 ± 2.73 76.54 ± 1.22

Cohesiveness measured by heating time using a water bath (100 ℃) prepared according to the content of pork skin                Cohesiveness (%) Time
(min) Pork skin bar Fish cake bar Pork skin 50 Pork skin 60 Pork skin 70 Fish cake 0 65.78 ± 6.52 71.85 ± 3.99 63.80 ± 2.15 73.75 ± 3.47 5 65.71 ± 3.45 65.42 ± 2.63 61.62 ± 3.45 78.39 ± 3.56 10 59.36 ± 1.75 63.57 ± 3.47 60.21 ± 1.89 67.42 ± 2.79 15 60.57 ± 3.63 68.15 ± 3.12 60.98 ± 0.98 67.95 ± 1.52 20 55.64 ± 2.48 66.12 ± 2.61 62.45 ± 2.57 73.14 ± 3.14

Chewability measured by heating time using a water bath (100 ℃) prepared according to the content of pork skin                Chewiness (kgf) Time
(min) Pork skin bar Fish cake bar Pork skin 50 Pork skin 60 Pork skin 70 Fish cake 0 1296 ± 165 1360 ± 99 1445 ± 123 73.75 ± 3.47 5 763 ± 56 815 ± 66 876 ± 34 78.39 ± 3.56 10 663 ± 31 798 ± 27 768 ± 57 67.42 ± 2.79 15 614 ± 87 652 ± 17 681 ± 67 67.95 ± 1.52 20 558 ± 21 594 ± 38 623 ± 15 73.14 ± 3.14

Maximum stress measured by heating time using a microwave oven prepared by the content of pork skin               Max force (g) Time
(min) Pork skin bar Fish cake bar Pork skin 50 Pork skin 60 Pork skin 70 Fish cake 0 2063 ± 32.15 1780 ± 158.76 1763 ± 119.53 2787 ± 119 5 1187 ± 102.14 770 ± 55.68 1207 ± 96.04 2746 ± 106 10 770 ± 81.85 720 ± 98.49 903 ± 111.50 2313 ± 66 15 643 ± 111.05 670 ± 110.93 883 ± 106.92 1960 ± 311 20 630 ± 110.93 693 ± 68.07 1097 ± 85.17 1876 ± 128

Elasticity measured by heating time using fish cake prepared by pork skin                        Elastic force (%) Time
(min) Pork skin bar Fish cake bar Pork skin 50 Pork skin 60 Pork skin 70 Fish cake 0 79.20 ± 2.43 72.10 ± 4.99 90.98 ± 2.24 89.49 ± 0.95 5 67.07 ± 0.35 60.20 ± 3.45 74.73 ± 6.19 86.01 ± 1.00 10 65.12 ± 2.23 58.27 ± 3.00 66.72 ± 1.48 83.68 ± 3.16 15 74.95 ± 4.39 65.35 ± 2.37 67.43 ± 7.76 80.11 ± 3.51 20 74.52 ± 3.94 59.67 ± 3.57 71.12 ± 5.17 77.62 ± 0.65

Cohesiveness measured by heating time using a microwave oven prepared by the content of pork skin                Cohesiveness (%) Time
(min) Pork skin bar

Fish cake bar Pork skin 50 Pork skin 60 Pork skin 70 Fish cake 0 65.78 ± 6.52 71.85 ± 3.99 63.80 ± 2.15 73.75 ± 3.47 5 63.58 ± 2.17 65.36 ± 2.47 59.64 ± 3.58 71.36 ± 2.22 10 61.14 ± 0.58 61.57 ± 3.47 58.23 ± 0.61 70.25 ± 0.65 15 55.64 ± 3.45 60.31 ± 1.88 55.79 ± 3.34 72.68 ± 2.86 20 54.31 ± 0.89 57.86 ± 3.62 52.22 ± 2.64 69.12 ± 1.54

Chewability measured by heating time of fish paste prepared according to pork skin content                Chewiness (kgf) Time
(min) Pork skin bar

Fish cake bar Pork skin 50 Pork skin 60 Pork skin 70 Fish cake 0 1296 ± 165 1360 ± 219 1445 ± 123 3512 ± 124 5 816 ± 141 785 ± 113 811 ± 111 2268 ± 344 10 715 ± 113 753 ± 164 762 ± 96 1964 ± 214 15 669 ± 96 654 ± 103 664 ± 321 1847 ± 156 20 675 ± 91 599 ± 99 651 ± 128 1632 ± 67

The elasticity was the highest in the pig skin content of 60% to 90.98 ± 2.24% and there was no significant difference between the 50% and 70% of the pork skin content. Compared to the fish cake bars sold in the market, the 60% hot bar of pork skin showed the most similar value and there was no significant difference between 50% and 70% of pork skin.

The cohesiveness was the highest in pig skin content 60%, 71.85 ± 3.99%, and the most similar to fish cake bar. Chewability was not significantly different between pork skin content. When not heated, chewability was twice as high as fish cake bar, but it showed similar tendency as fish cake bar when heated. Experiments with a microwave oven showed the same pattern as experiments with a water bath. Through the above results, the texture (maximum stress, elasticity, cohesiveness, chewiness) between the pork skin content did not have a significant difference and showed a tendency to decrease with heating time.

For chromaticity measurement, the color of pork paste is L (brightness), a (chromaticity), b (yellowness) using a color meter (Chrome Meter CR-300, Minolta Co., Ltd., Osaka, Japan). Was repeated 3 times and the average value was shown. Table 23 below shows the color measurement results of the fish cake extruding product prepared by adding the raw materials of 50, 60, 70% of the contents of the pork skin.

Color of Fish Paste Prepared According to Pork Content Hunter color value Pork skin bar Pork skin 50 Pork skin 60 Pork skin 70 L 40.66 ± 0.39 38.32 ± 0.96 45.33 ± 1.07 a 8.21 ± 0.28 6.77 ± 0.37 5.51 ± 0.79 b 27.17 ± 1.9 27.12 ± 0.16 28.69 ± 0.74

Brightness L value was the highest at 70% of pig skin content and was not correlated with pig skin content. The redness a and yellowness b values increased with increasing pig skin content.

By providing the pig skin extruded product with increased digestibility and antioxidant activity through the extrusion process using pork skin, which is a by-product of conventional pork processing, various functional foods are possible, and the income can be increased by increasing the use of by-products. There is industrial applicability as the molding process reduces manufacturing time and effort.

Claims (5)

A blended raw material containing 50 to 80% by weight of ground pork skin, 18 to 45% by weight of separated soy protein, and 2 to 5% by weight of corn starch is added to a hopper of an extrusion molding machine,
The injection port of the extrusion molding machine is a rectangular cooling die having a height of 4 mm, the screw diameter is 30.0 mm, the length and diameter ratio (L / D ratio) is formed of 23: 1,
Extrusion molding conditions of the extrusion molding device is the raw material injection amount of 100g / min, screw rotation speed 200 rpm, injection hole temperature 160 ℃ water content is 60%,
The arrangement of the extruded screw is fixed to the front of the starting point of the blending material moving direction in front of the blending material moving direction 1 1/2 pitch screw, 3 full pitch screw, 3 2/3 pitch screw, 2 1 / 2 Pitch screw, 1 1/2 Pitch reverse screw and 2 1/2 Pitch screw are arranged,
The compounding raw material introduced through the hopper is an extrusion of a barrel type with a built-in extrusion screw
Method of producing a donpi extrusion molding using an extrusion molding process that is transported, stirred and compressed through a machine to produce an extruded molding
delete delete delete Pork fish cakes prepared by frying the donpi extrusion molded product prepared by the method according to claim 1 in a horizontal, vertical, and thick shape and then frying in oil.

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