KR20040023382A - Method for making a sausage including red pepper and pimento - Google Patents

Abstract

PURPOSE: Provided is a method for manufacturing sausage containing pimento and red hot pepper. Therefore, the manufactured sausage has a new spicy hot taste to attract consumers. CONSTITUTION: A method for manufacturing sausage is characterized by adding 2-15 part by weight of pimento or red hot pepper to 100 part by weight of meat, as a raw material of sausage. The sausage is further added with pepper.

Description

METHODS FOR MAKING A SAUSAGE INCLUDING RED PEPPER AND PIMENTO}

The present invention relates to a method for preparing a spicy sausage by adding pepper and bell pepper when preparing the sausage.

Sausages are made by salting crumbs, kneading them with seasonings or spices, and then filling them into the intestines or round molds of livestock, which are divided into dry sausages and domestic sausages, depending on the water content.

Salami, a dry sausage, is made by filling intestines with beef, pork oil, spices and red wine, and then drying for two to three months.

Domestic sausages include Frankfurter sausages, Vienna sausages and Bologna sausages. Frankfurter sausages are made of elongated cylinders made from pork shoulders and intestines. Vienna sausages are made from beef and pork, mainly filled with sheep's intestines.

Sausages, which are divided into various types according to the type of meat used, parts, and methods of making meat, are widely used in the form of stocks or humus in many countries around the world. In addition, various types of sausages are newly researched and developed to improve color and nutritional value, such as sausages with vegetables, such as carrots and cucumbers, which are not flavor-stimulating.

On the other hand, the taste of sausage may be somewhat felt in Korean adults who have been tamed by spicy and stimulating taste, but sausages with improved flavor have not been developed yet.

Chili fruit is a low-cone cone-shaped berry that ripens between August and October. The red ripe fruit is dried and used as a spice and as an ornamental or medicinal (medium, neuralgia, statue). The leaves are eaten as herbs, and the green peppers are boiled as side dishes or in relief. The spicy taste of red pepper is due to the base component called capsaicin, and the red pigment is mainly capxanthine.

Bell peppers, which have been important vegetables since ancient times, are a variant of red pepper and are native to South America. Plants are about 60cm high, with small branches, and leaves are 7-12cm. The peduncle is 2.5cm long, and the corolla is 2-5cm in diameter and 2cm in length. Fruits are short oval, flat and large at the top, and the bottom is concave and vertically corrugated. Recently, it is used a lot for salads in Korea and is produced all year round.

The present invention aims to produce a new type of sausage different from the existing sausage by adding a Korean spicy flavor to the basic flavor of the sausage.

Sausages with pepper and bell pepper of the present invention is added to the raw meat such as pork, fish meat, etc. according to the method of making a sausage, and then prepared by grinding the ingredients, and then adding the finely sliced pepper and bell pepper It is made by filling the casing.

Preferred examples of the sausage and bell pepper added to the present invention is as follows.

[Step 1: Preparation of Raw Meat]

1 to 3 parts by weight of salt, 0.2 to 0.5 parts by weight of phosphate, and 6 to 13 parts by weight of water are mixed with the raw meat for 5 minutes, followed by dyeing in a refrigerator at 2 to 4 ° C. 0.5 to 2 parts by weight of sugar, 0.1 to 0.3 parts by weight of glutamine soda, 0.01 to 0.05 parts by weight of inosine, 0.2 to 0.5 parts by weight of garlic, 0.1 to 0.3 parts by weight of onion, and 0.05 to 0.2 parts by weight of ginger were mixed and mixed. Change for 10 minutes and then soak in a refrigerator at 2 to 4 ° C.

[Step 2: Preparation of Peppers and Bell Peppers]

Pepper and bell peppers are mixed and then cut into 2 to 15 parts by weight based on 100 parts by weight of raw meat. The pepper or bell pepper can be used after boiled in water.

The mixing ratio of pepper and bell pepper can be appropriately adjusted according to preference, but in order to balance the spicy taste of pepper and the flavor of the pepper, it is preferable that pepper: bell pepper is in the range of 3: 1 to 1: 1.

Alternatively, an appropriate amount of pepper may be added to the peppers and green peppers in order to give a more irritating taste.

[Step 3: Mixing and Filling of Materials]

The materials prepared in the first and second stages are mixed and chopped so that air does not enter the charger, and the casing is filled manually or automatically.

The first step and the third step in the manufacturing process is a known sausage manufacturing process, it is possible to change the type and content of the additives as applied in the art.

If the mixture of red pepper and bell pepper is less than 2 parts by weight based on 100 parts by weight of the raw meat in the second step, the change in flavor due to the addition of red pepper and bell pepper is not very large. It is not preferable because there is a problem of poor taste.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the present invention is not limited to these examples.

Example 1

To 10 kg of raw meat, 2 parts by weight of salt, 0.4 part by weight of phosphate, and 10 parts by weight of water were mixed with respect to 100 parts by weight of raw meat, and ground for 5 minutes, followed by dyeing in a refrigerator at 2 ° C. The resulting mixture was mixed with 1.5 parts by weight of sugar, 0.2 parts by weight of glutamine soda, 0.02 parts by weight of inosine, 0.3 parts by weight of garlic, 0.2 parts by weight of onion, and 0.1 parts by weight of ginger, and then ground for 10 minutes. It was salted.

8 parts by weight of the red pepper and bell pepper, each 4 parts by weight of 100 parts by weight of raw meat, are mixed with the salted material and chopped to prevent air from entering the stuffer, and placed in a casing having a diameter of 1.5 cm and a length of 15 cm. The sausage was prepared by filling.

Example 2

A sausage was prepared in the same manner as in Example 1 except that pepper was added to pepper and bell pepper in an amount of 0.5 parts by weight based on 100 parts by weight of raw meat.

Comparative Example 1

Sausage was prepared in the same manner as in Example 1 except that pepper and bell pepper were not added.

Comparative Example 2

A sausage was prepared in the same manner as in Example 1, except that 1 part by weight of 0.5 parts by weight of pepper and green pepper were used per 100 parts by weight of the raw meat.

Comparative Example 3

A sausage was prepared in the same manner as in Example 1, except that 20 parts by weight of 10 parts by weight of red pepper and green pepper were used per 100 parts by weight of raw meat.

Sensory evaluation

In the present invention, a three-point test was conducted on 40 panelists in their 30s or more to investigate whether adding pepper and bell pepper to the sausage-making material gives new flavor to the sausage.

The difference between Example 1 and Comparative Example 1 was compared (Experiment 1), and the difference between Example 2 and Comparative Example 1 was compared (Experiment 2). In addition, the difference between Comparative Example 1 and Comparative Example 2 was compared (Experiment 3). In each experiment, three inspectors were presented to panelists, and in Examples 1 and 2, several Examples and Comparative Examples were presented. Whether or not to show each of Comparative Example 1 and Comparative Example 2 in Experiment 3 was arbitrarily selected and performed. Only one point can be recognized if the product is treated differently by accurately classifying the example and the comparative example (experiment 1 to 2), the comparative example 1 and the comparative example 2 (experiment 3) among the three specimens presented. In other cases, the score was 0. The results are shown in Table 1 below.

Table 1: Sensory Evaluation

Experiment 1 Experiment 2 Experiment 3 Correct answer 36 39 20

* 40 panelists (20 males and 20 females over 30)

In Table 1, the panelists easily distinguished the difference between the Examples and Comparative Examples in the case of Experiment 1 and 2, but did not distinguish easily in the case of Experiment 3. The addition of red peppers and bell peppers to the sausage-making ingredients will give sausages a distinct taste and aroma, but if the amount of red peppers and bell peppers is less than 2 parts by weight, It can be seen that the change in the spicy taste is difficult to recognize with certainty.

However, this sensory test alone cannot determine whether adding peppers and bell peppers to sausage ingredients has a positive or negative effect on sausage preferences. Therefore, in order to determine the degree of acceptability for the sausages, sensory tests were carried out on 40 panelists in their 30s or more according to the following evaluation criteria for Example 1, 2 and Comparative Example 3. The results are shown in Table 2 below.

[Evaluation Criteria of Symbol]

[Table 2: Sensory evaluation of preference]

Symbol for incense Overall preference Example 1 4.7 4.6 Example 2 4.8 4.8 Comparative Example 3 3.0 3.0

* 40 panelists (20 males and 20 females over 30)

Through the results shown in Table 2, the addition of pepper and bell pepper to the sausage-making ingredients positively stimulates the taste of Korean adults, and when pepper is added to the pepper and bell pepper, the effect can be better. If the addition amount of pepper and bell pepper exceeds 15 parts by weight, it can be seen that there is a problem that the aroma and palatability of the sausage deteriorates with a strong spicy taste.

According to the present invention to add a pepper and bell pepper to the ingredients used when manufacturing the sausage to have a Korean flavor to the sausage, which stimulates the taste of Korean adults to enjoy the sausage casually.

Claims (2)

In preparing sausages, 2 to 15 parts by weight of red pepper and bell pepper is added to the sausage material with respect to 100 parts by weight of raw meat to prepare a sausage, characterized in that the sausage and pepper is added. The method of claim 1, Method for producing a sausage with pepper and bell pepper, characterized in that the pepper and pepper to add the pepper to produce a sausage.