KR20090112565A - Manufacturing method of blood sausage comprising of blood - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/044—Smoking; Smoking devices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 돈혈을 이용한 혈액 소시지의 제조방법에 관한 것으로서, 더욱 상세하게는 비인기 부위인 돈육의 뒷다리 부위와 돈혈(豚血), 돈피(豚皮)를 이용하여 혈액 소시지를 제조하는 방법 및 상기 방법으로 제조된 혈액 소시지에 관한 것이다. The present invention relates to a method of manufacturing a blood sausage using pig blood, and more particularly, a method of preparing a blood sausage using a hind leg portion of pork, which is an unpopular part, and pork blood, and pork skin, and the method. It relates to a blood sausage prepared by.
소시지는 제조방법과 저장성에 따라 원료육 이외에 여러 종류의 부산물을 섞어서 만들 수 있으며, 이러한 부산물을 이용하여 제조한 소시지로는 간 소시지(liver sausage), 혈액 소시지(blood sausage), 혀 소시지(tongue sausage), 젤리 소시지(jelly sausage) 등이 있다.Sausages can be made by mixing several by-products in addition to raw meat, depending on the manufacturing method and shelf life. Sausages made using these by-products include liver sausage, blood sausage, and tongue sausage. And jelly sausage.
이 중, 혈액 소시지는 소시지를 제조할 때 혈액을 가하여 만든 것으로, 서양에서는 이미 오래 전부터 소비되어왔다. 혈액 소시지의 원료로는 소나 돼지의 혈액 외에 돈피(豚皮), 돈지방이 사용되며, 혈액은 막대로 저어서 피브린을 제거한 후 아질산을 배합한 소금(NPS)을 혈액 1ℓ당 30g의 비율로 혈액이 따뜻할 때에 가하여 둔 것을 이용하고, 돈피는 100℃에서 30~40분간 물에 끓인 것을 2 ㎜ 직경의 플레 이트로 2~3회 갈아낸 것에 조미료, 향신료를 첨가하고 세절기에서 잘 혼화한 후 혼합기에 옮겨 1 ㎤로 절단하여 열탕에 가볍게 익힌 돈지방과 섞어 잘 혼합한 것을 돈맹장 또는 우소장 등의 케이싱에 충전하여 85℃에서 크기에 따라 약 2시간 정도 가열하고, 훈연은 기호에 따라 실시하지만 냉각 후 저온에서 2~3시간 실시하여 혈액 소시지를 제조한다(박형기 등, 식육육제품의 과학과 기술, 선진문화사, 2004).Among them, blood sausages are made by adding blood to sausages, which have already been consumed in the West for a long time. As raw materials for blood sausages, pork blood and pork fat are used in addition to the blood of cows and pigs.The blood is stirred with a rod to remove fibrin and the salt containing nitrous acid (NPS) at a rate of 30g per 1L of blood. This is added to the warmer, and the pig skin is boiled in water at 100 ° C for 30 to 40 minutes, and 2 ~ 3 times with 2 mm diameter plates, seasonings and spices are added and mixed well in a washing machine. Then, cut into 1 cm 3, mix it with pork fat lightly cooked in boiling water, and mix it well with casing such as swine or beef paste and heat it at 85 ° C. for about 2 hours depending on the size. After cooling, it is carried out for 2 to 3 hours at low temperature to manufacture blood sausages (Science and Technology of Meat and Meat Products, such as Thin-Fish Machine, Advanced Culture History, 2004).
한편, 돈혈(豚血)은 도축 시 방혈을 통해 얻어지며, 방혈량은 체중과 실신방법 등에 따라 달라지지만, 보통 생체량 120 ㎏의 경우 대체로 3.4~4.3 ㎏(2.8~3.6%) 정도이다. 일반적으로 소시지에 사용되는 돈혈은 단백질(약 18%) 및 철분(400~500 ㎎/ℓ) 등의 영양학적 효과뿐만 아니라 지방과 돈육 및 각종 부재료를 결착시키고 모양을 유지해 주는 역할을 한다(Grasbeck, R., Majuri, J., Kouvonen, I., and Thohunen, R., Spectral and other studies on the intestinal heme receptor of the pig, Biochem. Biophys., Acta, 70, p1723, 1983).On the other hand, pig blood is obtained by bleeding during slaughter, and the amount of blood loss varies depending on body weight and fainting method, but in the case of 120 kg of biomass, it is generally 3.4-4.3 kg (2.8-3.6%). In general, the pig blood used for sausages binds and maintains fat, pork and various subsidiary ingredients as well as nutritional effects such as protein (about 18%) and iron (400-500 mg / l) (Grasbeck, R., Majuri, J., Kouvonen, I., and Thohunen, R., Spectral and other studies on the intestinal heme receptor of the pig, Biochem. Biophys., Acta, 70, p1723, 1983).
그러나, 혈액에서 발생되는 이취 때문에 국내에서는 선지국이나 순대 정도에만 한정되어 사용되고 있다. 또한, 가열되면 부스러지기 쉬워 육제품 제조 시 조직감에서 좋지 않은 영향을 미친다.However, due to the off-flavor generated in the blood is used only in the country and the degree of sundae. In addition, they are brittle when heated, which adversely affects the texture of meat products.
이러한 혈액 소시지와 유사한 식품으로 우리나라에서는 돈혈을 이용한 순대가 있다. 우리민족의 전통음식 중 하나인 순대는 가축의 창자 속에 고기, 야채, 곡류와 돈형 등을 주재료로 양념을 하여 삶아서 익힌 것으로 서민들의 대표적인 전통 육가공품이다.As a blood sausage and similar foods in Korea, there is a sundae using pig blood. Sundae, one of the Korean traditional foods, is cooked by seasoning meat, vegetables, grains, and money in the intestines of livestock.
현재 유통되고 있는 순대는 돈장(돼지창자)에 돈혈과 당면이 들어간 것이 대 부분이며, 고온상태에서 절단 시 부스러지고 잘 분리되는 단점이 있다. 또한, 소비자들에게 간단한 간식 정도로만 인식되어왔기 때문에 체계화된 제조방법이 설정되어 있지 않고, 제조 및 유통이 원활하지 못한 문제도 있다.Sundae that is currently in circulation is mostly pigs (pork intestine) that contains the blood and vermicelli, and has the disadvantage of being broken and separated well when cutting at high temperature. In addition, since it has been recognized by consumers as a simple snack, a systematic manufacturing method is not set, and there is a problem in that manufacturing and distribution are not smooth.
따라서, 육가공품으로서의 순대와 유사한 혈액 소시지를 제조한다면 소비자에게 쉽게 다가갈 수 있고, 제조 및 유통 구조도 원활하여 상품화하기가 용이할 것으로 사료된다.Therefore, if blood sausages similar to sundae are manufactured, it is easy to reach consumers, and the production and distribution structure is also smooth and commercialized.
본 발명에 따른 혈액 소시지와 순대와의 차이점은 순대는 기본적으로 당면과 돈혈이 주를 이루며, 그 외에 야채나 부재료가 첨가되고, 고온에서 삶는 과정을 거친다. 또한, 고기순대로서 유명한 '아바이순대'는 단순히 고기가 들어갈 뿐 다른 과정은 일반 당면순대와 다를 바가 없다. 그러나, 본 발명의 혈액 소시지에는 주재료인 돈육과 돈혈 외에도 삶은 지방, 돈피(豚皮)가 첨가되며, 양파, 마늘 분말 등의 향신료를 섞어 건조, 훈연, 가열과정을 거치게 되므로 양자는 명확하게 상이하다.The difference between the blood sausage and Sundae according to the present invention is that Sundae mainly consists of vermicelli and pork, and in addition to vegetables or subsidiary materials, is subjected to boiling at high temperatures. In addition, 'Abai Sundae', which is famous for meat sundae, only contains meat, and the other process is no different from the normal instant sundae. However, the blood sausage of the present invention is boiled fat, pork skin is added in addition to the pork and pork blood as the main ingredients, and the onion, garlic powder and other spices are mixed, dried, smoked, heated, so the two are clearly different. .
혈액 소시지에 대한 종래 기술로는 일본 공개특허 제60-145069호(Sausage prepared by using concentrated blood plasma), 제62-104555호(Production of bred and other food using blood) 등이 있다. 국내에서는 혈액 소시지 관련한 특허는 찾아볼 수 없고, 다만 가축의 혈액을 이용한 분말조미식품의 제조방법(국내 등록특허 제10-0045951호)이 유일한데, 상기 발명은 단순히 혈액 전체를 가수분해하여 엑기스를 추출하고 당류를 일정량 첨가하여 가열반응시킴으로써 육류 특유의 풍미를 갖는 분말 조미식품에 대해 개시되어 있다.Conventional techniques for blood sausage include Japanese Patent Application Laid-Open No. 60-145069 (Sausage prepared by using concentrated blood plasma), 62-104555 (Production of bred and other food using blood), and the like. Patents related to blood sausage can not be found in Korea, but only a method of manufacturing powdered seasoning foods using domestic blood (Korean Patent No. 10-0045951), the invention simply hydrolyzes the whole blood to extract the extract. A powder seasoning food having a meat-specific flavor is disclosed by extracting and adding a certain amount of sugar to heat reaction.
이에 본 발명자들은 비인기 부위인 돈육의 뒷다리 부위와 영양학적으로 우수하나 활용도가 낮은 돈육 부산물 중 혈액을 이용한 기능성 육가공 식품을 개발하기 위하여 예의 노력한 결과, 돈육과 돈혈의 배합비율을 조절하고, 돈피를 첨가하여 조직감을 개선시킨 혈액 소시지를 제조함으로써 본 발명을 성공적으로 완성하였다. Accordingly, the present inventors have made diligent efforts to develop functional meat processed foods using blood among pork by-products and nutritionally superior but low-utility pork by-products, which are an unpopular part, and adjust the mixing ratio of pork and pork blood, and add pork skin. The present invention was successfully completed by preparing blood sausage with improved texture.
결국, 본 발명은 비인기 부위인 돈육 뒷다리 부위와 영양학적으로는 우수하나 활용도가 낮은 돈육 부산물 중 혈액을 이용하여 조직감이 우수한 혈액 소시지의 제조방법을 제공하는 것을 목적으로 한다. After all, an object of the present invention is to provide a method for producing a blood sausage having excellent texture by using pork in a pork hind leg, which is a non-popular part, and nutritionally excellent but low utilization of pork by-products.
또한, 본 발명은 상기 방법으로 제조된 혈액 소시지를 제공하는 것을 목적으로 한다. It is also an object of the present invention to provide a blood sausage produced by the above method.
상기 목적을 달성하기 위하여, 본 발명은 돈육의 뒷다리 부위와 돈지방, 돈혈(豚血), 돈피(豚皮)를 이용하여 조직감이 우수한 혈액 소시지를 제조하는 방법을 제공한다.In order to achieve the above object, the present invention provides a method for producing a blood sausage excellent in texture using the hind leg portion and pork fat, pig blood (豚 血), pig blood (豚 皮) of the pork.
본 발명에 있어서, 상기 혈액 소시지는 돈육, 돈지방, 돈혈, 돈피 및 냉수를 각각 55~65중량%, 10중량%, 15~25중량%, 5중량% 및 5중량% 범위의 비율로 혼합하여 제조하는 것을 특징으로 하며, 50~60℃의 훈연기 내에서 30분간 건조하고, 60~70℃에서 60분간 훈연한 다음 70~90℃에서 60분간 열처리 하는 것이 특징이다.In the present invention, the blood sausage is a mixture of pork, pork fat, pig blood, pork blood and cold water in the ratio of 55 to 65% by weight, 10% by weight, 15 to 25% by weight, 5% by weight and 5% by weight, respectively. It is characterized in that the manufacturing, drying in a smoker of 50 ~ 60 ℃ 30 minutes, smoked for 60 minutes at 60 ~ 70 ℃ and then heat treatment for 60 minutes at 70 ~ 90 ℃.
본 발명에 따른 제조방법은 돈육과 돈혈의 배합비를 조절하고, 돈피(豚皮)를 익힌 후 분쇄과정을 거쳐 첨가함으로써 조직감을 개선하였으며, 카라기난을 첨가하여 결착력을 증가시켜 부스럼을 방지한 고품질의 혈액 소시지를 제공하는 효과가 있다.The manufacturing method according to the present invention improves the texture by controlling the mixing ratio of pork and pork blood, and after the pork skin is cooked and added through a grinding process, by adding carrageenan to increase the binding force to prevent swelling It is effective in providing sausages.
또한, 가축 부산물로부터 발생하는 혈액을 이용하므로 산업폐기물의 감소, 이용가능한 단백질 자원의 효율 증대는 물론 환경오염을 최소화하는데 바람직하게 적용될 수 있다. In addition, the use of blood from animal by-products can be advantageously applied to reduce industrial waste, increase efficiency of available protein resources, as well as minimize environmental pollution.
이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.
본 발명은 돈육의 뒷다리 부위와 돈지방, 돈혈(豚血), 돈피(豚皮)를 이용하여 조직감이 우수한 혈액 소시지를 제조하는 방법을 제공한다.The present invention provides a method for producing a blood sausage excellent in texture using the hind leg portion of pork and pork fat, pig blood (,), pig blood (豚 皮).
구체적으로, 본 발명은 (1) 돈육과 돈지방에 NPS(Nitrite pickle salt, 소금 : 아질산염 = 99.4 : 0.6의 중량비로 혼합된 것)를 첨가하여 손으로 3분간 잘 혼합하고, 30분간 텀블링을 실시한 후 4℃ 냉장상태에서 12시간 염지하고; (2) 상기 염지된 돈육과 돈지방은 돈피와 함께 80℃에서 30분간 가열하고; (3) 가열이 끝난 직후 3 ㎜ 플레이트가 장착된 그라인더(Grinder)를 이용하여 분쇄하고; (4) 3 ㎜ 플레이트로 곱게 분쇄한 돈혈과 상기 분쇄된 돈육, 돈지방 및 돈피를 믹서기에서 30분간 혼합하고; (5) 충진기를 이용하여 케이싱에 충진하고; (6) 상기 충진된 소시지 반제품은 훈연기 내에서 건조한 후 훈연, 열처리 하고; 및 (7) 상기 열처리된 소시지를 냉각하는; 과정으로 이루어진 혈액 소시지의 제조방법을 제공한다. Specifically, the present invention (1) by adding NPS (Nitrite pickle salt, salt: nitrite = 99.4: 0.6 weight ratio) to the pork and pork fat and mixed well by hand for 3 minutes, tumbling for 30 minutes 12 hours in 4 ° C refrigerated state after; (2) the salted pork and pork fat were heated with pork skin at 80 ° C. for 30 minutes; (3) immediately after the end of the heating, using a grinder equipped with a 3 mm plate; (4) mix the finely ground pork blood with the ground pork, pork fat and pork skin in a 3 mm plate for 30 minutes; (5) filling the casing with a filler; (6) the filled sausage semi-finished product is dried in a smoker and then smoked and heat treated; And (7) cooling the heat treated sausage; It provides a method of manufacturing a blood sausage made of a process.
본 발명에 있어서, 돈육은 돼지 뒷다리 부위를 사용하는 것을 특징으로 하며, 상기 돈육, 돈지방, 돈혈, 돈피 및 냉수는 각각 55~65중량%, 10중량%, 15~25중량%, 5중량% 및 5중량% 범위의 비율로 혼합하는 것이 바람직하고, 선택된 원료육의 보존성을 높이고 풍미, 결착력, 보수성 등을 좋게 하기 위하여 상기 염지 과정에서 통상의 소시지 제조에 사용되는 정제염과 발색제를 혼합할 수도 있다. In the present invention, the pork is characterized in that using the pig hind leg, the pork, pork fat, pig blood, pork blood and cold water are 55 to 65% by weight, 10% by weight, 15 to 25% by weight, 5% by weight, respectively And it is preferable to mix in the ratio of 5% by weight, and in order to increase the preservation of the selected raw meat, and to improve the flavor, binding strength, water retention, etc., it is also possible to mix the tablet salt and the coloring agent used in the conventional sausage production in the dyeing process.
또한, 상기 (4) 과정에서 돈혈은 돈육과 돈지방, 돈피가 식기 전에 첨가하여 혼합하는 것이 바람직한데, 이는 돈육과 돈지방, 돈피가 식으면서 응고되기 때문이다. 즉, 상기 (4) 과정에서의 돈혈은 가열한 돈육과 돈지방, 돈피를 분쇄하는 상기 (3) 과정과 동시에 응고되어 있는 돈혈을 직경 3 ㎜ 플레이트를 이용하여 곱게 분쇄한 다음 상기 (3) 과정을 통해 분쇄된 돈육과 돈지방, 돈피에 첨가하여 혼합하는 것이 좋다. 또한, 상기 (4) 과정에서는 냉수 및 NPS와 통상의 소시지 제조에 첨가되는 각종 향신료 등이 포함된 첨가제를 투입할 수 있으며, 첨가제에 포함되는 성분을 제한하는 것은 아니다. In addition, in the step (4), the pork blood is preferably added and mixed before the pork and the pork fat and the pork blood, because the pork and pork fat, pork blood solidifies as it cools. That is, the blood donation in step (4) is finely ground using the 3 mm diameter plate and then the solidified pork blood at the same time as the step (3) of pulverizing the heated pork, the pork fat and the pork skin. It is good to add to the ground pork and pork fat, and ground pork. In addition, in the process (4), it is possible to add an additive containing cold water and various spices added to NPS and normal sausage production, and does not limit the components included in the additive.
본 발명에 따른 첨가제는 설탕((주)CJ, 한국) 0.8중량%, 양파분말 5.3중량%, 마늘분말 3.1중량%, 생강분말 (이상, (주)동방푸드마스타, 한국) 0.7중량%, 후추((주)오뚜기, 한국) 0.3중량%, 분리대두단백(ISP, 삼아아시아, 한국) 2.0중량%, 다시다((주)CJ, 한국) 0.7중량% 및 카라기난(삼아아시아, 한국) 0.7중량%로 구성되는 것이 특징이다.The additive according to the present invention is sugar (CJ, Korea) 0.8% by weight, onion powder 5.3% by weight, garlic powder 3.1% by weight, ginger powder (above, Dongbang Foodmaster, Korea) 0.7% by weight, pepper Ottogi, Korea 0.3% by weight, isolated soy protein (ISP, Sama Asia, Korea) 2.0% by weight, Dashida (CJ, Korea) 0.7% by weight and carrageenan (Sama Asia, Korea) 0.7% by weight It is characterized by consisting of.
또한, 본 발명은 상기 (5) 과정에서 사용되는 케이싱은 각종 소시지류가 필요로 하는 케이싱에서 선택되어 충진되는 것이 바람직하다. 상기 케이싱은 소시지 의 종류에 따라 그 크기와 모양이 결정되므로, 천연 케이싱과 인공 케이싱 모두 사용 가능하며, 소비자의 욕구에 따라 이를 결정하도록 한다.In addition, in the present invention, the casing used in the above (5) is preferably selected and filled in the casing required for various sausages. Since the size and shape of the casing is determined according to the type of sausage, both a natural casing and an artificial casing can be used, and the casing can be determined according to a consumer's desire.
또한, 본 발명은 상기 (6) 과정에서 충진된 소시지 반제품은 50~60℃의 훈연기 내에서 30분간 건조하고, 60~70℃에서 60분간 훈연한 다음 70~90℃에서 60분간 열처리하는 것이 바람직하다.In addition, the present invention is the sausage semi-finished product filled in the step (6) is dried for 30 minutes in a smoker of 50 ~ 60 ℃, 60 minutes at 60 ~ 70 ℃ and then heat treated for 60 minutes at 70 ~ 90 ℃ desirable.
또한, 본 발명은 상기 (7) 과정에서 열처리가 끝나면 3분간 냉수로 샤워하여 품온을 낮추어 10℃ 이하의 저온실에서 냉각 과정을 포함한다.In addition, the present invention includes a cooling process in a low temperature room of 10 ℃ or less by lowering the product temperature by showering with cold water for 3 minutes after the heat treatment in the step (7).
또한, 본 발명은 상기 과정들에 더하여 냉각된 소시지를 폴리에틸렌/나일론 등의 포장지에 넣어 진공 포장하여 제품을 최종적으로 생산하는 제조방법을 제공한다. In addition, the present invention provides a manufacturing method of finally producing a product by vacuum-packing the cooled sausage in a package such as polyethylene / nylon in addition to the above processes.
또한, 본 발명은 상기 방법으로 제조된 혈액 소시지를 제공한다.The present invention also provides a blood sausage prepared by the above method.
이하, 실시예에 의하여 본 발명을 더욱 상세히 설명하고자 한다.Hereinafter, the present invention will be described in more detail with reference to Examples.
단, 하기 실시예는 오로지 본 발명을 예시하기 위한 것으로서, 본 발명의 범위가 이들 실시예에 의해 제한되는 것으로 해석되지는 않는 것은 당업계에서 통상의 지식을 가진 자에게 있어서 자명할 것이다.However, the following examples are only for illustrating the present invention, and it will be apparent to those skilled in the art that the scope of the present invention is not interpreted to be limited by these examples.
실시예Example 1. 혈액 소시지의 제조 1. Manufacturing of Blood Sausages
본 발명에서는 도축 후 1주가 경과된 국내산 돈육 뒷다리 부위 및 등지방 및 돈혈(豚血)과 돈피(豚皮)를 구입하여 사용하되, 원료육의 과도한 지방조직은 제거 하고 사용하였다. In the present invention, one week after the slaughter, domestic pork hind leg and back fat and pig blood (돈) and pig blood (豚 皮) to buy and use, remove excess fat tissue of the raw meat was used.
본 발명에 따른 혈액 소시지의 배합비는 표 1 에 나타난 바와 같고, 혈액 소시지의 제조 공정도는 도 1 에 나타내었다. The compounding ratio of the blood sausage according to the present invention is as shown in Table 1, the manufacturing process of the blood sausage is shown in FIG.
공시 재료에 따라 준비된 돈육 뒷다리 부위과 지방은 처리구별로 무게를 측정하여 3×3×3 ㎝의 크기로 깍둑썰기한 후 NPS를 소시지 제조를 위한 원재료 전체 중량을 기준으로 1중량% 첨가하고, 손으로 3분간 잘 혼합한 다음 텀블링을 30분 실시하였으며, 4℃에서 12시간 염지 후 돈피와 함께 30분간 80℃에서 가열하고, 가열이 끝난 직후 3 ㎜ 플레이트가 장착된 그라인더(Grinder)를 이용하여 분쇄하였다.Pork hind leg and fat prepared according to the published ingredients were weighed by each treatment and diced into 3 × 3 × 3 ㎝ size, and then 1% by weight of NPS was added based on the total weight of raw materials for sausage production. After mixing well for 3 minutes, tumbling was carried out for 30 minutes, and after 12 hours of dyeing at 4 ° C. The mixture was heated with pork skin at 80 ° C. for 30 minutes, and immediately pulverized using a grinder equipped with a 3 mm plate.
돈혈은 3 ㎜ 플레이트를 이용하여 곱게 분쇄한 다음 상기의 원료육, 지방 및 돈피와 믹서기로 30분간 혼합하였으며, 이때 NPS 0.5중량%와 냉수 및 기타 첨가제를 혼합하였다.Porcine blood was finely ground using a 3 mm plate and then mixed with raw meat, fat and pork skin for 30 minutes with a blender, where 0.5% by weight of NPS, cold water and other additives were mixed.
혼합이 끝난 후에는 충진기로 돈장에 충진하여 훈연기에 넣고 55℃에서 30분간 건조하고, 65℃에서 60분간 훈연한 다음 80℃에서 60분간 열처리 하였다. 열처리가 끝나면 3분간 냉수로 샤워하여 품온을 낮추어 10℃ 이하의 저온실에서 냉각하고, 폴리에틸렌/나일론 포장지에 넣어 진공포장을 한 것을 4℃로 냉장보관 하면서 실험을 실시하였다. After the mixing was completed, the filling was filled with a pig in a smoker, dried in a smoker for 30 minutes at 55 ℃, smoked at 65 ℃ for 60 minutes, and then heat-treated at 80 ℃ for 60 minutes. After the heat treatment, the product was showered with cold water for 3 minutes to lower the product temperature, cooled in a low temperature room of 10 ° C. or lower, and vacuum-packed at 4 ° C. in a polyethylene / nylon package.
단, 상기에서 NPS는 소금:아질산나트륨이 99.4:0.6의 비율(w/w)로 혼합된 것이다.However, in the above, NPS is a mixture of salt: sodium nitrite at a ratio (w / w) of 99.4: 0.6.
실시예Example 2. 혈액 소시지의 효능 분석 2. Efficacy Analysis of Blood Sausages
본 발명에서는 돈혈을 이용한 혈액 소시지에 대하여 다음과 같이 기능성 식품으로서의 효능을 조사하였다.In the present invention, the efficacy as a functional food for the blood sausage using pig blood as follows.
(1) 일반성분 비교(1) Comparison of general ingredients
상기 실시예 1에서 제조한 혈액 소시지 시료의 일반 성분은 AOAC법(1995)에 따라 수분 함량은 105℃에서의 상압건조법, 조단백 함량은 Kjeldahl법, 조지방 함량은 Soxhlet법, 조회분 함량은 550℃에서의 직접 회화법으로 분석하고, 그 결과는 표 2 에 나타내었다.According to the AOAC method (1995), the general component of the blood sausage sample prepared in Example 1 is moisture pressure at 105 ° C, atmospheric pressure drying method, crude protein content is Kjeldahl method, crude fat content is Soxhlet method, crude ash content is 550 ℃ Analyzed by direct conversation method, the results are shown in Table 2.
본 발명에 따른 혈액 소시지의 수분, 단백질, 지방, 회분 함량은 처리구별로 유의적인 차이를 보이지 아니하여 배합비율에 영향을 받지 않는 것으로 확인되었다(p>0.05).Moisture, protein, fat, and ash content of the blood sausage according to the present invention did not show a significant difference by treatment, so it was confirmed that the compounding ratio was not affected (p> 0.05).
(2) 이화학적 특성 비교(2) Comparison of Physicochemical Properties
상기 실시예 1에서 제조한 소시지 시료를 5 g 취하여 증류수 20 ㎖을 혼합하고 Ultra Turrax(Janken and Kunkel, Model No. T25, 독일) 기기를 사용하여 8,000 rpm에서 1분 동안 균질화시킨 다음 유리전극 pH 측정기(Mettler toledo 340, 스위스)를 사용하여 pH를 측정하되, 가열 전후에 대해 측정하였다.Take 5 g of the sausage sample prepared in Example 1, mix 20 ml of distilled water, homogenize it for 1 minute at 8,000 rpm using an Ultra Turrax (Janken and Kunkel, Model No. T25, Germany) instrument, and then measure the glass electrode pH. (Mettler toledo 340, Switzerland) was used to measure pH, but before and after heating.
상기 실시예 1에서 제조한 소시지 시료를 5 g 취하여 증류수 20 ㎖을 혼합하고 Ultra Turrax(Janken and Kunkel, Model No. T25, 독일) 기기를 사용하여 8,000 rpm에서 1분 동안 균질화시킨 다음 유리전극 pH 측정기(Mettler toledo 340, 스위스)를 사용하여 pH 를 측정하되, 가열 전후에 대해 측정하였다.Take 5 g of the sausage sample prepared in Example 1, mix 20 ml of distilled water, homogenize it for 1 minute at 8,000 rpm using an Ultra Turrax (Janken and Kunkel, Model No. T25, Germany) instrument, and then measure the glass electrode pH. (Mettler toledo 340, Switzerland) was used to measure pH, but before and after heating.
또한, 가열감량은 상기 소시지 시료의 가열 전후의 무게를 측정하여 이에 대한 차이를 비교하여 산출하였으며, 지질산패도(TBA, Thiobarbituric aic)의 측정은 Tarladgis 등의 증류법(Tarladgis, B.G., Watts, B. M., Younathan, M. T., and Duga, L. Jr., A distillation method for the quantitative determination of malonaldehyde in racid food, J. Am . Oil Soc ., 37, p. 44-47, 1960)을 응용하여 실시하고 TBA값은 ㎎ 말론알데하이드(malonaldehyde)/㎏으로 나타내었다. In addition, the heating loss was calculated by measuring the weight before and after the heating of the sausage sample and compare the difference, the measurement of lipid acidity (TBA, Thiobarbituric aic) was measured by distillation methods such as Tarladgis (Tarladgis, BG, Watts, BM, Younathan, MT, and Duga, L. Jr., A distillation method for the quantitative determination of malonaldehyde in racid food, J. Am. Oil Soc . , 37 , p. 44-47, 1960) was applied to the TBA value was expressed in mg malonaldehyde (kg).
그 결과, 가열 전의 pH는 T3 처리구에서 다른 처리구보다 높게 나타났으며, 가열 후의 pH 역시 높은 값을 나타내었다(p<0.05). 특히, T2 처리구는 가열 후 pH가 중간정도로 나타나 pH의 경우 돈혈의 첨가비율에 영향을 받는 것으로 확인되었다.As a result, the pH before heating was higher than the other treatments in the T3 treatment, and the pH after the heating was also high (p <0.05). In particular, the T2 treatment was found to have a medium pH after heating, and the pH was confirmed to be affected by the addition ratio of pig blood.
가열감량은 돈혈의 첨가량이 증가할수록 높아지는 경향을 보였으나, 처리구간에 유의적인 차이는 나타나지 않았으며(p>0.05), 돈혈이 25% 첨가된 T3의 경우에는 이화학적인 측면에서 좋지 않은 결과를 나타내었다. Loss of heating tended to increase as the amount of pig blood added increased, but there was no significant difference in the treatment period (p> 0.05). Indicated.
지질산패도는 육 지방의 산패도를 나타내는 지표로서 지방산 분해산물의 하나인 말론알데하이드(malonaldehyde, OHCCH2CHO)의 함량을 측정한 것이며, TBARS(thiobarbituric acid reactive substances)로 표기된다. 육제품의 신선도 판정 지표가 되며, 특히 신선육에서는 0.25 ㎎/㎏ 이상이 되면 산패취를 느끼고, 육제품에서는 0.5 ㎎/㎏이 되면 산패취를 느낀다.Lipid acidity is a measure of the acidity of meat fat and is a measure of the content of malonaldehyde (malonaldehyde, OHCCH 2 CHO), a fatty acid degradation product, and is expressed as thibarbituric acid reactive substances (TBARS). The freshness of the meat products is an indicator of determination, especially in fresh meats, when the amount of 0.25 mg / kg or more feels rancid odor, and in the meat product is 0.5 mg / kg feels rancidity.
실험 결과, 25%의 돈혈이 첨가된 T3 처리구에서는 많은 돈혈량에 의해 산패가 빠르게 진행되어 돈혈이 적게 첨가된 처리구보다 높은 값을 나타내었으나(p<0.05), T1, T2 처리구들 간에는 유의적인 차이가 나타나지 않았다(p>0.05).As a result of the experiment, in the T3 treatment group containing 25% pig blood, the rancidity progressed rapidly due to the large amount of pig blood and showed higher value than the treatment group in which the pig blood was added less (p <0.05). Did not appear (p> 0.05).
(3) (3) 육색Meat color 비교 compare
색도 역시 가열 전후의 소시지 시료의 표면을 색차계(Chroma meter, CR 210, Minolta, 일본)를 사용하여 명도(lightness)를 나타내는 L*-값, 적색도(redness)를 나타내는 a*-값과 황색도(yellowness)를 나타내는 b*-값을 측정하였다. 이 때, 표준색은 L*-값이 97.83, a*-값이 -0.43, b*-값이 +1.98인 측정 플레이트(calibration plate)를 사용하였다.Chromaticity also L * represents the lightness (lightness) using a surface of the sausage samples before and after the heat color difference meter (Chroma meter, CR 210, Minolta, Japan) value and the yellow-a * representing the value, redness (redness) B * -value indicating yellowness was measured. At this time, a standard plate was used as a calibration plate of L * -value of 97.83, a * -value of -0.43, and b * -value of +1.98.
가열 전의 혈액 소시지의 명도(L*-값)는 모든 처리구 간에 유의적인 차이가 나타났고(p<0.05), 적색도(a*-값)와 황색도(b*-값) 모두 돈혈이 적게 들어간 T1 처리구가 다른 처리구에 비해 유의적으로 높게 나타났다(p>0.05). The brightness (L * -value) of blood sausage before heating was significantly different among all treatments (p <0.05), and the redness (a * -value) and yellowness (b * -value) both contained less blood donation. T1 treatment was significantly higher than other treatments (p> 0.05).
또한, 가열 후의 혈액 소시지에서는 명도와 황색도에서 돈혈 함량에 따라 유의적인 차이가 나타났으며(p<0.05), 적색도는 돈혈 함량이 적은 처리구가 유의적으로 높게 나타났다.In addition, the blood sausage after heating showed a significant difference in the lightness and yellowness according to the pig blood content (p <0.05).
(4) 물성 비교(4) Property comparison
상기 소시지의 물성은 물성 측정기(texture analyser; TA-XT2i, Stable Micro Systems, 영국)를 이용하여 경도(hardness), 탄력성(springiness), 응집성(cohesiveness), 검성(gumminess), 씹음성(chewiness)을 측정하였다.The physical properties of the sausage were measured using a texture analyser (TA-XT2 i , Stable Micro Systems, UK). Was measured.
그 결과, 돈혈 함량이 증가할수록 경도는 유의적으로 낮아지는 경향을 나타내었으며(p<0.05), 검성과 씹음성 역시 유의적으로 낮아지는 경향을 보였다(p<0.05).As a result, the hardness increased significantly with increasing pig blood content (p <0.05), and gumminess and chewiness also decreased significantly (p <0.05).
그러나, 탄력성은 유의적인 차이가 나타나지 않았으며(p>0.05), 응집성은 돈혈이 25% 첨가된 T3 처리구에서 유의적으로 낮게 나타났다. 또한, T3 처리구는 잘 부서지고, 조직감이 부족한 것으로 확인되었다. However, there was no significant difference in resilience (p> 0.05), and cohesiveness was significantly lower in T3 treated pigs with 25% piglets. In addition, the T3 treatment was found to be brittle and lack of texture.
(5) 관능적 특성 비교(5) sensory characteristics comparison
미리 훈련된 9명의 패널 요원을 구성하여 각 처리구별로 가열 처리한 소시지 시료의 색(color), 풍미(flavor), 연도(tenderness), 다즙성(juiciness) 및 전체적인 기호성(overall acceptability) 등의 항목으로 나누어 10점 만점의 채점법에 의해 평균치를 구하고 그 결과를 비교하였다(표 6 참조). 평점표에서 10점은 가장 우수하고, 1점을 가장 열악한 품질 상태를 나타낸다.Nine pre-trained panel members were formed to cover the color, flavor, tenderness, juiciness and overall acceptability of the sausage samples heated by each treatment. By dividing, the average value was calculated | required by the 10-point scoring method, and the result was compared (refer Table 6). In the scorecard, 10 points are the best and 1 point is the worst quality.
또한, 모든 통계 분석은 SAS(Statistic Analytical System, USA, 1999) 프로그램의 일반 선형모델(General Linear Model) 과정을 통하여 분석하였고, 처리구간의 평균간 비교는 던컨(Duncan)의 다중검정을 통하여 유의성 검정(p<0.05)을 실시하였다. In addition, all statistical analyzes were analyzed through the General Linear Model process of the SAS (Statistic Analytical System, USA, 1999) program, and the comparison between the averages of the treatments was performed by Duncan's multiple test. (p <0.05) was performed.
그 결과, 색과 풍미는 돈혈 함량에 관계없이 유의적인 차이가 나타나지 않았으나(p>0.05), 연도와 다즙성은 돈혈을 20% 첨가한 T2 처리구에서 다른 처리구에 비해 유의적으로 우수한 평가를 받았다(p<0.05).As a result, there was no significant difference in color and flavor regardless of pig blood content (p> 0.05), but year and juiciness were significantly better than other treatments in T2 treatment with 20% pig blood supplementation. <0.05).
또한, 전체적인 기호도에 있어서도 모든 처리구에서 8.0 이상의 높은 평가를 받았으며, 그 중에서도 다른 처리구와 비교할 때 T2가 가장 우수한 것으로 확인되었다.In addition, in the overall preference, all treatments received a high evaluation of 8.0 or higher, and among them, T2 was found to be the best when compared to the other treatments.
이상으로 본 발명 내용의 특정한 부분을 상세히 기술하였는바, 당업계의 통상의 지식을 가진 자에게 있어서, 이러한 구체적 기술은 단지 바람직한 실시양태일 뿐이며, 이에 의해 본 발명의 범위가 제한되는 것이 아닌 점은 명백할 것이다. 따라서 본 발명의 실질적인 범위는 첨부된 청구항들과 그것들의 등가물에 의하여 정의된다고 할 것이다.The specific parts of the present invention have been described in detail above, and it is apparent to those skilled in the art that such specific descriptions are merely preferred embodiments, and thus the scope of the present invention is not limited thereto. something to do. Thus, the substantial scope of the present invention will be defined by the appended claims and their equivalents.
도 1은 본 발명에서 혈액 소시지를 제조하는 공정을 도시한 흐름도이다.1 is a flowchart illustrating a process of manufacturing a blood sausage in the present invention.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101999680A (en) * | 2010-11-23 | 2011-04-06 | 河南工业大学 | Preparation method of natural food extract for increasing gel hardness of duck blood product |
| CN102150872A (en) * | 2010-11-23 | 2011-08-17 | 河南工业大学 | Preparation method for improving gel hardness of chicken blood product by using natural food extract |
| KR101406103B1 (en) * | 2012-07-25 | 2014-06-16 | 건국대학교 산학협력단 | Manufacturing method of sausages containing pork skin collagen |
| KR20180124316A (en) * | 2017-05-11 | 2018-11-21 | 한국식품연구원 | Preparation method of ready-to-eat reconstituted ox-blood and preparation method of ready-to-eat hangover soup using the same |
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| KR100509550B1 (en) * | 2003-11-19 | 2005-08-22 | 정종극 | Manufacturing process of sausage containing nutriment |
| KR100899338B1 (en) * | 2007-08-22 | 2009-05-26 | (주)에프.엔.케이 | Method for preparing packed sundae storable in frozen condition |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101999680A (en) * | 2010-11-23 | 2011-04-06 | 河南工业大学 | Preparation method of natural food extract for increasing gel hardness of duck blood product |
| CN102150872A (en) * | 2010-11-23 | 2011-08-17 | 河南工业大学 | Preparation method for improving gel hardness of chicken blood product by using natural food extract |
| CN101999680B (en) * | 2010-11-23 | 2012-10-31 | 河南工业大学 | Preparation method of natural food extract for increasing gel hardness of duck blood product |
| KR101406103B1 (en) * | 2012-07-25 | 2014-06-16 | 건국대학교 산학협력단 | Manufacturing method of sausages containing pork skin collagen |
| KR20180124316A (en) * | 2017-05-11 | 2018-11-21 | 한국식품연구원 | Preparation method of ready-to-eat reconstituted ox-blood and preparation method of ready-to-eat hangover soup using the same |
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