KR102113642B1 - Phosphate-Substitute Composition Comprising Fermented Rice Bran and Natural Calcium - Google Patents

Abstract

The present invention relates to a phosphate replacement composition comprising a rice bran fermentation extract and natural calcium, and a phosphate replacement composition usable by replacing conventional phosphates including a rice bran fermentation extract produced by fermenting rice bran and natural calcium and citric acid .
Phosphate replacement composition comprising rice bran fermentation extract and natural calcium according to the present invention is characterized in that it comprises 35 to 50% by weight of rice bran fermentation extract, 45 to 60% by weight of natural calcium powder, and 0.5 to 5% by weight citric acid.

Description

Phosphate-Substitute Composition Comprising Fermented Rice Bran and Natural Calcium}

The present invention relates to a phosphate substitute composition comprising a rice bran fermentation extract and natural calcium, and a phosphate replacement composition usable by replacing a conventional phosphate containing rice bran fermentation extract and natural calcium and citric acid prepared by fermenting rice bran. .

Additives such as phosphates, nitrite, starch, carrageenan, and cochinyl pigment are added to commercially available meat products to improve texture, moisturizing power, flavor, and color.

Among them, phosphate is an inorganic compound that enhances binding properties to improve tenderness and texture, and improves tissues by increasing the water retention and swelling properties of foods, thereby improving taste harmony and flavor. To prevent. This functional improvement is due to the modification of the protein structure and extraction of salt-soluble proteins by raising the pH by adding phosphate.

In particular, phosphate improves water retention in meat products. Raw meat has a lower pH as the corresponding action progresses, and the water-retaining ability of myofibrillar protein decreases. Therefore, phosphate capable of synergistically increasing the pH is added to the process to improve water retention.

However, it has been reported that excessive phosphate consumption affects the body's calcium, iron, and magnesium balance, resulting in an increased risk of bone-related diseases. It appeared to be faster than the group intake in an appropriate amount, and it was reported that excessive phosphate intake caused lung cancer.

As described above, phosphates are included in meat products and various foods, but since side effects and harmful effects thereof have been reported, consumers are reluctant to include products containing the additives, and it is urgent to develop a healthy and harmless alternative composition to replace them. Do.

Regarding the alternative composition of phosphate and food using the same, Korean Patent Registration No. 10-1091068 uses whey protein, guar gum, pig backfat, ice, starch, glucose, NaCl, and a phosphate substitute composition using seasoning. It provides a method for manufacturing meat products.

On the other hand, rice bran, in other words, is also called migang (米 과), and is the skin that occurs when rice is made of rice to make Jeongbaekmi (精 白米). As a pulverized mixture such as rice, 6 to 8% of rice bran is produced from brown rice. When the degree of brown rice is increased, its amount increases, and its composition varies depending on the degree.

Rice bran contains various nutrients such as vitamin B1, B6, iron, phosphorus, and minerals including rice snow and vitamin A. Looking at the standard chemical composition of rice bran, moisture 13.5%, protein 13.2%, fat 18.3%, sugar 38.3%, fiber 7.8% and 8.9% ash. Vitamin B1 contains 2.5mg of 100g, and vitamin E is also known to contain a large amount.

In a recent study using rice bran, rice bran has been known to have high cholesterol suppression, anti-cancer, anti-allergic, and anti-obesity effects, and research on the identification of new functions and development of food using rice bran is continuing.

The present inventors came to the present invention by confirming that it is possible to replace phosphates from natural raw material-based compositions including rice bran fermentation extract and the like as part of the development of phosphate replacement compositions.

Korean Registered Patent No. 10-1091068 (Method for manufacturing meat products using phosphate substitute composition)

An object of the present invention for solving the above problems is to provide a phosphate replacement composition that can be used to replace conventional phosphates, including rice bran fermentation extract and natural calcium and citric acid prepared by fermenting rice bran.

The phosphate replacement composition comprising the rice bran fermentation extract and natural calcium of the present invention for solving the above problems includes 35 to 50% by weight rice bran fermentation extract, 45 to 60% by weight of natural calcium powder, and 0.5 to 5% by weight citric acid.

The rice bran fermentation extract is characterized by being prepared by adding yeast to rice bran, inoculating a starter, and freeze-drying the culture for 12 to 18 hours at a temperature of 35 to 38 ° C and a humidity of 70 to 90%.

The rice bran fermentation extract is characterized in that 0.5 to 10 g of yeast is added per 100 g of rice bran, and the starter is cultured by inoculating 1.0 x 10 ³ cells to 1.0 x 10 ¹² cells / ml.

The yeast is characterized by comprising Saccharomyces sp .

The starter is characterized in that it is any one of the group consisting of Lactobacillus sp. , Streptococcus sp. , Bifidobaterium sp. And combinations thereof.

The calcium powder is characterized in that it is obtained from natural materials consisting of cow bone, fish bone, cartilage, seaweed, shellfish, eggshell, coral, whey, and combinations thereof.

The calcium powder is characterized in that calcined natural material consisting of coccyx, fish bone, cartilage, seaweed, shellfish, eggshell, coral, whey, and combinations thereof at 1400 to 2500 ° C.

As described above, the phosphate substitute composition comprising the rice bran fermentation extract and natural calcium according to the present invention includes rice bran fermentation extract prepared by fermenting rice bran and natural calcium and citric acid to provide excellent texture and water retention without using conventional phosphates It has the effect.

Specific features and advantages of the present invention will be described in detail below with reference to the accompanying drawings. Prior to this, when it is determined that the detailed description of the functions and configurations related to the present invention may unnecessarily obscure the subject matter of the present invention, the detailed description will be omitted.

The present invention relates to a phosphate replacement composition comprising a rice bran fermentation extract and natural calcium, and a phosphate replacement composition usable by replacing conventional phosphates including a rice bran fermentation extract produced by fermenting rice bran and natural calcium and citric acid .

The present invention relates to a phosphate substitute composition comprising a rice bran fermentation extract and natural calcium, including rice bran fermentation extract 35 to 50% by weight, natural calcium powder 45 to 60% by weight, and citric acid 0.5 to 5% by weight.

Hereinafter, features, preparations and treatment methods for the components included in the phosphate substitute composition comprising the rice bran fermentation extract and natural calcium according to the present invention will be described in detail.

Rice bran fermentation extract

The rice bran fermentation extract may impart a chewy texture to meat products and improve flavor.

The rice bran fermentation extract is obtained by adding yeast to rice bran and inoculating a starter to freeze-dry the culture cultured for 12 to 18 hours at a temperature of 35 to 38 ° C and a humidity of 70 to 90%. At this time, the lyophilized powder may be used to pass through a sieve of 40 to 60 mesh size.

At this time, after removing the rice bran using a sieve or a blower, it may be used that steamed at 80 to 120 ° C for 5 to 30 minutes. The steamed rice bran is dried at 30 to 50 ° C. for 3 to 10 hours, and then pulverized to micronize to a size of 100 to 1000 μm.

0.5 to 10 g of yeast per 100 g of prepared rice bran is added, and the starter is incubated by inoculating 1.0 x 10 ³ cells to 1.0 x 10 ¹² cells / ml and incubating for 12 to 18 hours at a temperature of 35 to 38 ° C and 70 to 90% of humidity. Water is obtained.

The yeast may include Saccharomyces sp. , And more specifically, Saccharomyces Cerevisiae, Saccharomyces Pastrianus, Saccharomyces Pastrianus Saccharomyces Intermedius, Saccharomyces Validus, Saccharomyces Ellipsoideus, Saccharomyces Malisisler, Saccharomyces Mensis Saccharomyces Mandshuricus, Saccharomyces Vordermannii, Saccharomyces Peka, Saccharomyces Shasshing, Saccharomyces Pyriformis ), Saccharomyces Anamensis, Saccharomyces Cartilaginosus, Saccharomyces Awamori (S) accharomyces Awamori, Saccharomyces Batatae, Saccharomyces Coreanus, Saccharomyces Robustus, Saccharomyces Carlsbergensis, Saccharomyces Carlsbergensis, Saccharomyces Carlsbergensis, Saccharomyces Carlsbergensis, Saccharomyces Carlsbergensis Saccharomyces Monacensis, Saccharomyces Marxianus, Pichia kluyveri, Zygo Saccharomyces Major, Saccharomyces Lactis (Saccharomyces Lactis), Saccharomyces Rouxii, Hansenula Anomala, and combinations thereof.

The starter may be any one of the group consisting of Lactobacillus sp. , Streptococcus sp. , Bifidobaterium sp. , And combinations thereof, and more specifically , Lactobacillus rhamnosus, Lactobacillus Fermentum, Lactobacillus Acidophilus, Lactobacillus Caseophile, Lactobacillus Casei, Lactobacillus Casei, Lactobacillus Del Bucky, Lactobacillus Lactobacillus Arabinosus, Lactobacillus Caucasicus, Lactobacillus Lactis, Lactobacillus Leishmanni, Lactobacillus Lactobacillus Lactobacillus Musicus (Lactobacillus Thermophilus), Lactobacillus Plantarum, Strepto Streptococcus Thermophilus, Streptococcus Cremoris, Streptococcus Faecalis, Streptococcus Lactis, Streptococcus Bulgaricus, Streptococcus Bulgaricus It may be selected from any one of the group consisting of Leuconostoc Mesenteroides and combinations thereof.

The culture was lyophilized to powder, and the powder was passed through a sieve having a size of 40 to 60 mesh.

Natural calcium powder

Muscle fiber proteins such as actin and myosin are present in meat, and they have elastic texture by contraction and binding. The natural calcium powder promotes the binding of actin and myosin, which makes it possible to impart elasticity to the processed meat.

Natural calcium powder is obtained from natural calcium-containing raw materials consisting of cow bone, fish bone, cartilage, seaweed, shellfish, eggshell, coral, whey, and combinations thereof. The natural calcium-containing raw material is dried and pulverized to be powdered. Although it may be, more preferably, the powder is fired.

The firing treatment is performed at 1400 to 2500 ° C for 10 minutes to 10 hours, and through the firing treatment process, it is possible to improve the ionization activity and remove the organic matter and impurities to improve the purity of calcium.

In addition, it is possible to improve the ionization degree of calcium by electrolytically treating the raw material powder containing natural calcium, and in electrolysis, the raw material powder containing natural calcium is dissolved in distilled water to adjust the pH to 5 to 8, and the current density is 0.5 to 5 It is carried out under A / dm ^{2 for} 10 to 30 minutes.

Citric acid

Citric acid gives elasticity to meat products, blocks metal ions, inhibits microbial propagation, and promotes food organization, emulsification, and functionality.

Citric acid can be used as a commercially available product or as a substitute for fruit extract powder obtained from fruits.

The fruit may include any one of apple, grape, plum, grapefruit, plum, peach, apricot, watermelon, orange, lemon, citrus, citron, pomegranate, and combinations thereof, but is not limited thereto.

The fruit extract powder contains a large amount of organic acids such as ascorbic acid and malic acid as well as citric acid, and the absorption of calcium is promoted by the action of the organic acid to improve bone condition, prevent aging of the bone, and the heart and autonomic nervous system. The function is improved, and it has an effect of smoothing metabolism in the body, and thus has an effect of preventing bone diseases of conventional meat products containing phosphate.

At this time, it is preferable to use the fruit extract powder having a citric acid purity of 60 to 99%.

In addition, the phosphate replacement composition according to the present invention may further include a natural antibacterial agent, wherein the natural antibacterial agent comprises 35 to 50% by weight of rice bran fermentation extract, 45 to 60% by weight of natural calcium powder, and 0.5 to 5% by weight of citric acid 0.01 to 2 parts by weight based on 100 parts by weight of the composition may be added.

The natural antimicrobial agent may be selected from any of grapefruit seed extract, thyme, eoseongcho, tarragon, rosemary, yellow white, sesame seed, ginseng, gossam, scent, hwangsam vine, garlic, persimmon leaf, and combinations thereof.

Grapefruit Seed Extract (GSE) is a grapefruit seed obtained as an extraction solvent such as water, ethyl alcohol, and glycerin, which contains a large amount of flavonoid components, and has an effect of preventing the growth of microorganisms and preventing food spoilage. .

In this case, a mixture containing 0.05 to 2 parts by weight of ε-polylysine may be used with respect to 100 parts by weight of the grapefruit seed extract, and the microorganism suppressing activity may be further improved by mixing the grapefruit seed extract with ε-polylysine. , ε-polylysine has surfactant properties and can improve mixing and reaction properties when mixed with the composition.

Hereinafter, the present invention will be described in detail with reference to one preferred embodiment. However, the following examples are intended to specifically illustrate the present invention, but are not limited thereto.

Example 1

40 g of rice bran fermentation extract, 58 g of natural calcium powder and 2 g of citric acid were mixed to prepare a phosphate replacement composition.

The fermented extract of rice bran was added with 3 g of Saccharomyces cerevisiae to 100 g of rice bran powder, and cultured by inoculating Lactobacillus rhamnosus with 6.2 × 105 CFU / mL as a starter and incubating for 15 hours at 37 ° C. and 85% humidity. Was lyophilized to powder. The powdered rice bran fermentation extract was used by filtering through a 50 mesh sieve to obtain a fine powder.

Natural calcium powder was purchased from Lifestream International's Lifestream Natural calcium powder and calcined at 1500 ℃ for 10 minutes.

For citric acid, club nature citric acid from JUNGBUNZLAUER AUSTRIA AG was used.

Fuji 80%, salt 1%, sugar 1% pepper 0.1%, Msg 0.1%, onion 1%, garlic 1%, ginger 0.3%, prepared phosphate replacement composition 1%, sausage filling composition containing the remaining moisture to prepare Filled with money.

Comparative Example 1

A sausage filling composition containing 80% Fuji, 1% salt, 1% sugar, 0.1% pepper, 0.1% Msg, 1% onion, 1% garlic, 0.3% ginger, 0.2% phosphate, and residual moisture was prepared and filled into piglets. .

Moisture rate evaluation

The holding power of the prepared sausage according to Example 1 and the sausage according to Comparative Example 1 were evaluated. After standing for 3 hours at 20 ° C on ADVANTEC 90mm filter paper, the cut sausage was placed in 2cm increments, the weight of 3kg was placed for 5 minutes, and the total area of water spread was measured.

For water retention evaluation, extract-release ratio (ERR) was calculated by the following method, and the results are shown in Table 1 below. All values were obtained as the average ㅁ standard deviation.

ERR (%) = {(total area-area of sausage) / total area} ㅧ 100

According to the ERR measurement result, when the phosphate replacement composition of the present invention was used, it can be confirmed that the water retention capacity was improved.

Texture Profile Analysis (TPA)

In order to evaluate the texture of the prepared sausage according to Example 1 and the sausage according to Comparative Example 1, it was left at 20 ° C for 3 hours. After the sausage was uniformly cut to a height of about 2 cm, a texture evaluation (TPA) was performed using a 5 kg load cell of TAXTplus (Stable Micro Systems), and the results are shown in Table 2 below.

The setting conditions (TPA probe and setting) for texture evaluation are as follows.

P75 & Pre-test speed <3mm / sec>, Test speed <1mm / sec>, Post-test speed <1mm / sec>, Target mode <Strain> Strain <20%), Time interval <2sec>, Trigger type < auto>, Trigger force <10g>, Breakmode <off>, Tare mode <auto>, Acquisition rate <500>, & Parameter <dia. 35mm / height 20mm>

According to the texture evaluation results, when using the phosphate substitute composition of the present invention,

Although the texture (hardness) was slightly higher than that of the conventional sausage using phosphate, it was evaluated as having overall similar texture due to no significant difference.

Sensory test

The overall preference was checked for 10 evaluators using the appearance, flavor, texture, and feeling in the mouth as evaluation items. The average value was obtained by the 10-point rating method and shown in Table 3. (10 points: the best, 1 point: the worst)

As a result of evaluation, when the phosphate substitute composition of the present invention was used, the overall preference was measured to be 8.7 points, and the sausage using conventional phosphate was measured to be 9.3 points, and the overall preference was measured somewhat lower, but there was no significant difference, so there was no significant difference. The composition could confirm the possibility of using the conventional phosphate substitute.

As described above, the present invention has been mainly described with reference to the accompanying drawings, but a person having ordinary knowledge in the technical field to which the present invention pertains does not depart from the technical spirit and scope described in the claims of the present invention. In various embodiments, the present invention can be modified or modified. Therefore, the scope of the invention should be construed by the claims set forth to cover many examples of such modifications.

Claims (7)

Rice bran fermentation extract 35 to 50% by weight, natural calcium powder 45 to 60% by weight, citric acid 0.5 to 5% by weight; and the rice bran fermentation extract, natural calcium powder, natural antibacterial agent 0.01 to 2 with respect to 100 parts by weight of the composition comprising citric acid Includes parts by weight,
The rice bran fermentation extract
0.5 to 10 g of yeast per 100 g of rice bran is added, and the starter is inoculated with 1.0 x 10 ³ cells to 1.0 x 10 ¹² cells / ml and cultured for 12 to 18 hours at a temperature of 35 to 38 ° C and 70 to 90% humidity. Freeze-dried was selected to have a size of 40 to 60 mesh,
The rice bran
Steam treatment at 80 to 120 ° C. for 5 to 30 minutes, drying at 30 to 50 ° C. for 3 to 10 hours, and pulverization to an average particle size of 100 to 1000 μm in sequence,
The natural calcium powder
The raw calcium, raw fish, cartilage, seaweed, shellfish, eggshell, coral, whey, and a combination of natural calcium-containing raw materials are dissolved in distilled water and adjusted to pH 5 to 8, and then 10 minutes under 0.5 to 5 A / dm ² Electrolyzed for 30 minutes,
The natural antibacterial agent
Characterized by the mixture of grapefruit seed extract and ε-polylysine
Phosphate replacement composition comprising rice bran fermentation extract and natural calcium.
delete delete According to claim 1,
The yeast
Characterized in that it comprises the genus Saccharomyces sp.
Phosphate replacement composition comprising rice bran fermentation extract and natural calcium.
According to claim 1,
The starter
Lactobacillus sp. , Streptococcus sp. , Bifidobaterium sp. , And combinations thereof .
Phosphate replacement composition comprising rice bran fermentation extract and natural calcium.
delete delete