KR20080049180A - Krill added sausage - Google Patents

Abstract

A method of manufacturing sausage containing krill(Euphausia superba Dana) by addition of krill meat to processed meat for sausage is provided to develop red pigments as natural pigments from astaxanthin and carotenoid without addition of artificial color as well as essential amino acid, EPA, DHA and the like. During the manufacture of sausage, 20% by weight of krill meat is added to processed meat for sausage containing no nitrite and starch at all. For an example, krill meat powder is mixed with processed meat for sausage including pork, salt, black pepper, various spices, chopped parsley, Welsh onions, onions, celery and the like in a weight ratio of 1:0.2. In the relative example, 20% by weight of krill meat is preferably mixed, based on weight of pork.

Description

Method for manufacturing sausage containing krill {Krill added sausage}

1 is a change in physical properties of the sausage according to the content of krill

2 is a physical property of 20% krill-containing sausage added agar

 The present invention relates to a method of manufacturing a sausage containing krill, and to explain in more detail, krill meat addition step of adding the krill meat to the sausage in the automatic peeling and drying dryer for removing the skin of krill, pork Weigh finely while adding ice to various vegetables and condiments, and then add krill meat to the sausage manufacturing method containing krill meat, and have many nutritional aspects including EPA and DHA, including essential amino acids, which are functional materials of krill. In addition, the present invention provides a krill-containing sausage having the property of not having to add artificial coloring agents such as nitrite by the natural color of red by astaxanthin and carotenoid.

In general, krill ( Eupausia superba Dana) is also known as Antarctic shrimp. It is a comprehensive functional food containing omega 3-fatty acids, essential amino acids, vitamin A, calcium, astaxanthin, carotenoid, chitin, chitosan, etc., including EPA and DHA. However, krill is well deteriorated at room temperature, and its size is so small that it is difficult to remove and process the shell.

Krill exfoliation technology, functional studies on EPA and DHA, DPA, rapid browning and its inhibition by tyrosine, antioxidant effect of astaxanthin, carotenoid function, essential amino acid calcium vitamin As a result, research is being conducted on direct extraction or mass production by microorganisms. However, to date, research on the functional material in krill, the addition of food intake of a variety of complex effects are incompletely studied.

On the other hand, with the recent increase in the frequency of eating out, investments in small and medium-sized restaurants and large corporations have increased in the form of a new food culture that is suitable for modern life. People also tend to eat sausage or Western food. In addition, fusion food has emerged as a major concern in terms of mixing and blending food. In recent years, consumers' interests are changing in the general well-being of the well-being, the sausages, the sausages, and the homemade sausages with the added functionality.

The domestic market of processed meat products is about 6.7 trillion won, showing a high double-digit annual growth rate, and the advanced countries of traditional meat products including the United States and Germany are struggling to increase their share in the Korean market. At the time of competitive products in China, the processed meat products produced and sold in Korea are inferior to the competition countries in terms of quality and have difficulties in terms of product functionality and diversification. Various types of sausages, such as fish sausages, sausages with various kinds of fruits and ginseng, are being developed.

However, nitrite, which is almost essential for the processing of sausages, is a food additive that is added to maintain the color of meat products. It is used as a coloring agent to make red color in all processed meat products such as sausage, ham, and bandit. It has been reported to produce nitrosamine, a carcinogen, and in 2004, the food additive database provided by KFDA shows that the large intake of nitrite compounds causes vasodilation and methemoglobin formation and lowers the enzyme's ability to transport blood. In particular, infants warn that they should refrain from ingestion due to a lack of methemoglobin reductase. In addition, the Food and Drug Administration, in accordance with the World Health Organization (WHO) standards, limits the daily intake to 0.0-0.06mg / 1kg. '0' in intake standard 0-0.06 means that some people should not eat, but there are many problems such as warning message not to warn about processed meat products.

Therefore, the object of the present invention is to devise to improve the various problems as described above, krill meat addition step of adding krill meat to the sausage to remove the cuticle using a krill automatic shelling machine to remove the cuticle of krill; By the method of manufacturing a sausage containing krill meat, comprising the step of finely adding pork and pork, and then krill meat after adding ice to various vegetables and condiments, the powdered krill sausage, krill EPA, DHA, including essential amino acids, which are functional substances, are effective in terms of nutrition, and it is not necessary to add artificial coloring agents such as nitrite by the natural color of red by astaxanthin and carotenoid. The sausage thus manufactured can satisfy the health and taste of consumers. It can be used for a variety of processed foods, the quality of which can be standardized, and its purpose is to provide a sausage containing krill with a light taste and flavor suitable for the taste of East and West.

The present invention relates to a method of manufacturing a sausage containing krill, which will be described in more detail, krill meat in the powder (powdered) state in which the cuticle is removed from the automatic peeling and drying dryer for removing the cuticle of krill to the sausage. The krill meat addition step and the pork, and various kinds of vegetables and condiments, while grinding finely, and then the krill meat is added by the method of manufacturing a sausage containing krill meat, essential amino acids that are functional krill EPA, DHA, etc. are more efficient in terms of nutrition, and the krill-containing sausage has the property of not having to add artificial coloring agents such as nitrite by the natural color of red by astaxanthin and carotenoid. To provide.

Hereinafter, the configuration and operation of the present invention will be described in more detail by the following examples and comparative examples, in the present invention, the food material of krill meat using an automatic peeler as a study for expanding the use of krill in the food industry And to evaluate the quality of the processed products,

[ Example  1] Method of manufacturing sausage containing krill

1. Preparation of krill material

First, drying of krill meat stripped from the automatic kneading dryer in the top krill to obtain powdered powder, the rest of the material (see Table 1) is purchased and cleaned and stored in a refrigerator at 4 ℃.

   The next step is to mix the prepared pork, salt and pepper, breakfast sausage and other spices, mace and spices, chopped parsley, green onions, onions and celery, and put them in a grinder. Finely,

The krill meat was added at a weight ratio of 1: 0.2 based on the weight of the sausage processed meat.

As will be described again in [Comparative Example 1] and [Comparative Example 2] to be described later, the amount of krill meat added in this step is preferably 20% of the weight of pork when the sausage processed meat based on pork.

Subsequently, adding fat according to the usual sausage production method, continue grinding and emulsifying, taking out when appropriate, putting it in a filling machine, and filling it in the prepared natural casing, and boiling it in water at 75-80 ° C for 12 minutes, and drying it to cool in cold water The sausage was completed through the steps.

Table 1 shows the compounding ratio of the various materials used for the manufacture of sausage according to the present embodiment in weight units.

Table 1.Additional ingredients for sausages containing 20% krill meat

Item unit content Item unit content Pork g 1,600   Legal mixed g 8 Pork fat g 130   Spice g 4 White pepper g 8   Garlic chop g 40 White total spice g 20   Onion chop g 60 Parsley g 10   Leek g 40 Celery g 40   Cube ice g 250 Salt g 40   Krill g 400 Egg g 48

[Comparative Example 1] Shelled  Acceptability of Sausage According to Krill Meat Addition and Texture  Research

A sausage containing shelled krill meat was prepared in the same manner as in the above-described example, but the amount of shelled krill meat was added on the same day to the control, 10%, 20%, 30%, 40%, and 50%. The students of Dong-Eui University were surveyed for the fishy fishy smell, krill odor, juiciness, texture, color preference, and overall acceptability. The amount of shellfish krill was added based on the results.

Krill Content 0% 10% 20% 30% 40% 50% Pig fishy 7.52 6.05 6.11 6.41 5.99 5.29 Smell of krill 3.88 6.47 7.05 7.29 8.23 8.29 Succulent 5.35 5.16 6.88 7.1 7.91 7.78 Organization 7.41 5.23 5.54 4.04 4.17 4.48 Color preference 3.61 6.04 7.47 7.84 7.97 7.91 Symbol 6.53 5.54 6.78 5.66 5.23 5.79

As shown in Table 2. As krill is added, the smell of pork fish is weakened, while the smell of krill is stronger and the juiciness is improved, but the texture is weakened. In addition, the preference of color also increases the krill content. Finally, sausages containing 20% of krill were found to be the best.

[Comparative Example 2] A sausage containing no krill and a sausage containing 20% krill EPA , DHA Difference

Table 3. Comparison of EPA and DHA between Krill-Free and 20% Krill Sausages

0% krill sausage 20% Krill Sausage EPA 0.0009% 0.2010% DHA 0.0013%  0.1840%

As can be seen in Table 3, EPA and DHA of sausages containing no krill were 0.0009% and 0.0013%, respectively, and 0.2010% and 0.1840% of sausages containing 20% krill.

[Comparative Example 3] Krill   Changes in the Properties of Sausages with Varying Content

Figure 1 shows the change in the physical properties of the sausage according to the content of krill, as can be seen in Figure 1, krill meat was added to the control, divided into 10%, 20%, 30%, 40%, 50%, krill As the content of is increased, the physical properties of the sausage are lowered. It has the advantage of providing nutritious tissue-based sausages to children, the elderly or patients.

The physical properties of sausages were measured at 60mm / min using a Sunrheo meter (compac-100). The higher the physical properties, the harder the physical properties. The unit is expressed in kg.

[Comparative Example 4] 5% of the weight of agar was used to compensate for the weakening of physical properties by containing krill.

Figure 2 shows the physical properties of 20% krill-containing sausages added agar, as can be seen in Figure 2, the properties of 20% krill sausage containing agar supplemented properties compared to 20% krill sausage containing no agar You can see that.

As a result of research on expanding the use of krill in the food industry, the krill of sausage processed meat without addition of nitrite and starch was evaluated in order to evaluate the quality of krill meat material and processed products using automatic peeler. Sausages were prepared by varying the content to 0, 10, 20, 30, 40, and 50%, respectively, and krill sausage optimization conditions were selected through sensory evaluation.

Juiciness, chewiness, palatability, color preference, texture, and aroma were compared. As a result, when the content of krill was more than 20%, the preference of color and the smell of krill were increased, but the juice, texture, and chewability were inferior. In the case of sausage added 20%, the smell of pork and krill canceled each other to increase the aroma of the product, and preference, color preference, and texture were significantly higher than other sausages. In addition, the 20% added sausage was the best when the physical properties were measured. The 20% group was optimal for krill sausage production by sensory evaluation and texture.

As described above, although the present invention has been described with reference to the above embodiments, it is not necessarily limited thereto, and various modifications may be made without departing from the scope and spirit of the present invention.

As described above, the present invention can promote the expansion of the use of krill in the food industry in sausages containing krill, and sausages containing krill meat include EPA, including essential amino acids, which are functional substances of krill, It is a sausage containing ingredients useful to the human body such as DHA, which can meet consumer demand in well-being, and nitrite by red natural pigment by astaxanthin and carotenoid among functional materials of krill Since it does not need to add artificial coloring materials such as, sausages manufactured in this way can satisfy the health and taste of consumers, can be used in a variety of processed foods, the quality can be standardized, It has the effect of providing sausages containing krill with a pale taste and flavor that is also suitable for taste.

Claims (1)

In preparing sausages, A method of manufacturing a krill-containing sausage, characterized in that the content of the krill meat stripped to the sausage processed meat not added with nitrite and starch at 20% by weight based on the weight of the processed meat.

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