KR20100110100A - Manufacturing method of low-fat sausages with grape seed oil and rice bran fiber - Google Patents
Manufacturing method of low-fat sausages with grape seed oil and rice bran fiber Download PDFInfo
- Publication number
- KR20100110100A KR20100110100A KR1020090028499A KR20090028499A KR20100110100A KR 20100110100 A KR20100110100 A KR 20100110100A KR 1020090028499 A KR1020090028499 A KR 1020090028499A KR 20090028499 A KR20090028499 A KR 20090028499A KR 20100110100 A KR20100110100 A KR 20100110100A
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- KR
- South Korea
- Prior art keywords
- rice bran
- fat
- sausage
- weight
- fiber
- Prior art date
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- A—HUMAN NECESSITIES
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Abstract
Description
본 발명은 포도씨유와 미강으로부터 추출한 식이섬유(이하, '미강 식이섬유')를 첨가한 저지방 소시지의 제조방법에 관한 것으로, 더욱 상세하게는 종래 소시지에 첨가되던 동물성 지방의 일부를 포도씨유와 미강 식이섬유로 대체한 저지방 소시지의 제조방법 및 상기 방법으로 제조되는 저지방 소시지에 관한 것이다.The present invention relates to a method for producing a low fat sausage added with dietary fiber extracted from grape seed oil and rice bran (hereinafter referred to as 'rice bran diet fiber'), and more specifically, a portion of the animal fat that has been added to sausage in the past is grape seed oil and rice bran It relates to a method for producing low fat sausage replaced with dietary fiber and low fat sausage produced by the above method.
현대인은 식생활이 서구화됨에 따라 패스트푸드 등 동물성 지방이 많이 포함된 음식에 노출되어 있는데, 지방의 과다섭취는 비만과 성인병의 원인으로 알려져 있다. 따라서, 지방의 섭취량을 줄이고, 식이섬유 등의 섭취를 증가시키는 방안이 각국의 식사지침의 근간이 되고 있다.Modern people are exposed to foods that contain a lot of animal fats, such as fast food, due to the westernized diet, and excessive intake of fat is known to cause obesity and adult diseases. Therefore, the method of reducing the intake of fat and increasing the intake of dietary fiber, etc. has become the basis of the eating guidelines of each country.
지방의 섭취를 줄이기 위해서는 향미, 질감 및 포만감 등이 유사한 지방대체물질을 이용하는 것이 바람직하지만, 아직까지 지방 특유의 향미와 조직감을 만족하는 지방대체제는 없다. In order to reduce the intake of fat, it is preferable to use a fat substitute similar in flavor, texture and satiety, but there is no fat substitute that satisfies the fat flavor and texture.
지방대체제는 그 조성에 따라 탄수화물계 지방대체제, 단백질계 지방대체제, 지방계 지방대체제로 구분할 수 있는데, 이 중에서도 탄수화물계 지방대체체가 가장 많이 연구되고 있으며, 일반적으로도 많이 사용되고 있다. 가장 대표적인 것이 식이섬유이다.Fat substitutes can be classified into carbohydrate-based fat substitutes, protein-based fat substitutes, and fat-based fat substitutes according to their composition. Among these, carbohydrate-based fat substitutes are the most studied and generally used. The most representative is dietary fiber.
식이섬유는 열량을 내지 않으면서 식품에 첨가하였을 때 수분과의 결합력이 좋아서 식품의 다즙성과 보수성을 향상시킨다고 하여 현재 지방대체제로 가장 일반적으로 쓰이는 소재이다. 식이섬유의 소재는 과일, 곡류 등 다양하게 얻을 수 있으며, 가격이 비교적 저렴하다는 것이 특징이다.Dietary fiber is the most commonly used fat substitute as it improves the juiciness and water retention of food because it has good binding power with water when added to food without producing calories. The dietary fiber material can be obtained in various ways, such as fruits and grains, and is characterized by relatively low price.
육제품 중에서도 소시지는 지방함량이 35% 이하라고 식품공전에 규정되어 있다. 즉, 소시지는 제조시 통상적으로 30% 정도의 지방을 첨가시키거나 지방이 붙어있는 육을 사용하고 있으므로 콜레스테롤이 많이 함유된 고칼로리 식품이다. 이러한 식품의 섭취는 과도한 지방을 섭취함에 따라 나타나는 비만, 고혈압, 동맥경화, 관상동맥질환 등의 위험을 초래할 수 있으며, 건강상의 위험을 최소화하기 위해 총 지방, 콜레스테롤과 불포화지방산의 섭취량을 제한할 것을 권장하고 있다.Among meat products, sausages have a fat content of 35% or less, according to the Food Code. In other words, sausage is usually a high calorie food containing a lot of cholesterol because the fat is added to the fat or attached to the meat is used. Ingestion of these foods may lead to the risk of obesity, hypertension, arteriosclerosis, and coronary artery disease caused by consuming excessive fat, and limit the intake of total fat, cholesterol and unsaturated fatty acids to minimize health risks. Recommended.
현재'저지방'이란 용어는 정확하게 몇 % 이하의 지방을 가지는 제품인가에 대한 규정은 없으며, 일반적으로 지방함량을 줄이기 위해 유화형 소시지를 제조하기 위해 첨가되는 동물성 지방 대신 지방대체제가 사용된다. 그러나, 동물성 지방을 첨가하지 않으면 조직감, 향미 및 식감의 저하로 저지방 소시지를 제조한다 하더라도 소비자들은 이를 기피할 것이고, 따라서 저지방이면서 지방이 첨가되었을 때의 맛, 향미, 조직감이 유사한 제품의 개발이 요구된다.At present, the term 'low fat' does not specify whether the product has exactly less than a few percent fat, and in general, a fat substitute is used instead of the animal fat added to prepare an emulsified sausage to reduce fat content. However, if animal fat is not added, even if low-fat sausages are manufactured with a decrease in texture, flavor and texture, consumers will avoid them. Therefore, the development of a product that is similar in taste, flavor and texture when low fat is added is required. do.
포도씨유는 포도씨를 압착하여 얻은 식물성유로서, 주로 포도의 재배량이 많은 프랑스, 이탈리아, 칠레 등에서 많이 생산된다. 또한, 포도씨유는 필수지방산인 지놀렌산, 항산화제 역할을 하는 토코페롤, 베타씨토스테롤 등을 함유하고 있어 피부 미용과 노화 방지에 효과가 있으며, 불포화지방산 함량이 높아 동맥경화나 고혈압 등의 성인병을 예방하는 것으로 알려져 있다.Grape seed oil is a vegetable oil obtained by compressing grape seeds, and is mainly produced in France, Italy and Chile, where grapes are grown. In addition, grape seed oil contains essential fatty acids, xenolenic acid, tocopherols and beta-cytosterols, which act as antioxidants, and is effective in skin care and anti-aging. Its high content of unsaturated fatty acids prevents adult diseases such as arteriosclerosis and high blood pressure. It is known to prevent.
특히, 포도씨유는 발연점이 250℃로 일반 식용유보다 높기 때문에 높은 온도에서 요리하여도 쉽게 타지 않는다. 또한, 이미 사용한 기름을 5~6회 더 사용할 수 있어 폐유가 적게 나오는 특징이 있다.In particular, grape seed oil does not burn easily even when cooked at a high temperature because the smoke point is 250 ℃ higher than ordinary cooking oil. In addition, it can be used five to six times the already used oil is characterized by less waste oil.
게다가, 기름 특유의 느끼한 향과 냄새가 없어 요리 재료의 고유한 맛을 살릴 수 있고, 튀김, 구이, 부침뿐만 아니라 샐러드 드레싱이나 소스로 사용할 수 있다. 또한, 끈적임이 적어서 천연비누를 만들거나 미용오일로도 이용되고 있으며, 식품의약품안정청장이 고시한 건강기능식품으로 분류되었다.In addition, it does not have the oily aroma and odor, so you can enjoy the unique taste of cooking ingredients and use it as a salad dressing or sauce as well as fried, grilled, and fried. In addition, since it is less sticky, it is used as a natural soap or beauty oil, and classified as a health functional food announced by the Commissioner of Food and Drug Safety.
그 외에도 포도씨유는 향이 은은해 식품에 첨가하면 음식 고유의 맛과 향을 살려 강한 향의 올리브유나 기타 식물성유와 차별되고, 느끼함이 적어 지방이 많이 포함되는 요리에 사용하여도 쉽게 물리지 않는다.In addition, grapeseed oil has a distinctive flavor and aroma when added to foods that are fragrant and differentiate from strong flavored olive oil or other vegetable oils.
미강은 우리나라의 주요 식량 자원인 벼의 외피로서, 식이섬유 및 유용성분 등이 다량 함유되어 있으나, 왕겨(bran) 층에 다량의 지방을 함유하고 있어서 저장 중 리파아제(lipase)에 의한 산패로 미강의 품질을 급속히 저하시키기 때문에 식품의 소재로 적합하지 않았으나(Kim et al., 1997), 상기와 같은 지질산패의 문제점은 도정 직후 생산된 미강에 함유된 리파아제가 비활성화 되는 상태를 유지하도록 이를 가열하거나 내부 수분을 제거하여 안정화 과정을 거쳐 헥산(hexane)으로 탈지 후 사용함으로써 해결할 수 있다.Rice bran is the main food source of rice, which is the main food resource of Korea, and contains a lot of dietary fiber and useful ingredients, but it contains a large amount of fat in the bran layer, so it is caused by rancidity caused by lipase during storage. Although it is not suitable as a food material because it rapidly degrades the quality (Kim et al ., 1997), the problem of lipid rancidity is that it is heated or internally maintained to maintain the inactivation state of lipase contained in rice bran produced immediately after milling. It can be solved by removing moisture and degreasing it with hexane after stabilization.
이러한 미강은 혈중 콜레스테롤 저하효과, 항산화 효과, 혈압상승억제 효과가 우수하고(Nicolsi et al., 1993; Capro et al., 1997), 항산화력 등 생리활성이 우수한 토코페롤(tocopherol), 피틱산(phytic acid), 석탄산(phenolic acid), 오리자놀(oryzanol), 페룰린산(ferulic acid) 등을 함유하고 있는 것이 보고되었다(Andreason et al., 1999; Kikuzaki et al., 2002). 그러나, 높은 효용성에도 불구하고 분산물인 미강은 30% 정도가 미강유의 제조에 사용될 뿐 나머지 70%는 사료나 비료 등으로 이용하거나 농산 폐기물로 처리된다(Lee et al., 2006).These rice bran are excellent in blood cholesterol lowering effect, antioxidant effect, blood pressure suppression effect (Nicolsi et al., 1993; Capro et al. , 1997), and tocopherol (phycotic acid) and phytic acid (phytic) with excellent physiological activity such as antioxidant power acid), phenolic acid, oryzanol, and ferulic acid (Andreason et al. , 1999; Kikuzaki et al. , 2002). However, despite its high utility, only about 30% of rice bran is used for the manufacture of rice bran oil, and the remaining 70% is used as feed, fertilizer, or agricultural waste (Lee et al ., 2006).
소시지 제조시 사용되는 동물성 지방을 식물성유나 다른 지방대체제를 사용하는 많은 연구가 진행 중에 있지만 식물성유의 경우 각각의 끓는점, 발연점 등이 각각 다르고 독특한 특징들이 있기 때문에 적용하기에 많은 어려움이 있다. 무엇보다도 동물성 지방의 함량을 줄였기 때문에 조직감 및 관능적인 특성이 떨어질 수 있는데, 이러한 문제점을 해결하면서 지방 함량을 효과적으로 줄일 수 있는 방법이 필요하다. Although many studies are underway using animal oil or other fat substitutes for animal fats used in sausage production, there are many difficulties in applying vegetable oils because they have different boiling points and fumes. Above all, since the amount of animal fat is reduced, texture and sensory properties may be degraded. There is a need for a method for effectively reducing the fat content while solving these problems.
저지방 육제품에 대한 관련 종래 기술로는 국내 등록특허 제491172호(수화겔 형성물을 이용한 저칼로리 햄버거패티 제조방법), 제488160호(고기질감을 갖는 곤약가공품과 이를 이용한 저칼로리 육가공품), 제601291호(유자과피 분말을 함유하는 식육가공품 및 이의 제조방법) 등이 있다. 상기 방법들은 육제품의 동물성 지방을 대체하기 위하여 로커스트빈검, 콘작, 카라기난, 유자과피 등의 식이섬유를 첨 가하여 칼로리를 감소시키면서 품질을 개선하였다.Related conventional technologies for low fat meat products include Korean Registered Patent No. 491772 (Method for producing low-calorie hamburger patties using hydrated gel formation), No. 488160 (Konja processed products having meat texture and low-calorie meat processed products using the same), No. 60621 (A meat processed product containing the citron peel powder and a manufacturing method thereof) and the like. The methods improved the quality while reducing calories by adding dietary fiber such as locust bean gum, corn sac, carrageenan and citrus peel to replace animal fats of meat products.
또한, 국내 등록특허 제498257호(초 저지방 고급 세절 소시지의 가공기술)에서는 원료 돈육에 글루코만난, 카라기난과 대두단백질을 혼합하여 물과 수화시켜 지방대체제로 사용하였다.In addition, in Korean Patent No. 498257 (processing technology of ultra-low fat fine-cut sausage), glucomannan, carrageenan and soy protein were mixed with raw pork, hydrated with water, and used as a fat replacement agent.
한편, 미강을 활용한 종래 기술에는 국내 등록특허 제10-0570509호(미강을 이용한 어패류 가공법) 및 국내 등록특허 제10-0545531호(미강을 이용한 육류의 가공방법) 등이 있다. 전자의 경우, 안정화 과정을 거쳐 얻어진 미강으로 어패류를 가공하는 재료로 사용하되, 수분을 함유한 어패류의 표면과 충분한 접촉상태를 거치면서 숙성과정이 이루어지도록 어패류의 표면에 미강을 고르게 입히는 과정이 개시되어 있으며, 후자는 각종 가공육류에 벼를 도정하여 백미를 생산하는 과정에서 부산물로 얻어지는 쌀겨(미강)를 활용하여 육류 특유의 이취 등을 없애면서 구수한 맛을 갖도록 하여 누구나 손쉽게 섭취할 수 있도록 활용도를 넓힌 것을 특징으로 한다. 그러나, 상기 기술들은 단순히 미강만을 이용하여 식품의 가공에 적용한 것으로 저지방 육제품의 제조를 위해 미강 식이섬유를 이용한 본 발명과는 상이하다. On the other hand, the prior art utilizing the rice bran has a domestic registered patent No. 10-0570509 (fish processing method using rice bran) and the domestic registered patent No. 10-0545531 (processing method of meat using rice bran). In case of the former, rice bran obtained through the stabilization process is used as a material for processing fish and shellfish, but the process of evenly applying rice bran to the surface of fish and shellfish so that the maturing process takes place with sufficient contact with the surface of the fish-containing shellfish. The latter uses rice bran (rice bran), which is obtained as a byproduct in the process of turning rice on various processed meats to produce white rice, eliminating meat-related off-flavor, and having a delicious taste so that anyone can easily consume it. It is characterized by widening. However, the techniques are simply applied to the processing of food using only rice bran and is different from the present invention using rice bran dietary fiber for the production of low fat meat products.
또한, 동물성 지방을 대체하기 위해서 미강 식이섬유를 포도씨유와 함께 첨가하여 제조한 저지방 소시지에 대해서는 어떠한 개시나 교시된 바 없다.Furthermore, no disclosure or teaching has been made of low fat sausages prepared by adding rice bran fiber with grapeseed oil to replace animal fats.
결국, 본 발명은 동물성 지방을 일부 대체하여 포도씨유와 미강으로부터 추출한 식이섬유(이하, '미강 식이섬유')를 첨가한 저지방 소시지의 제조방법을 제공 하는데 그 주된 목적이 있다.After all, the present invention is to provide a method for producing a low-fat sausage with a dietary fiber extracted from grape seed oil and rice bran (hereinafter 'rice bran diet fiber') by replacing some animal fat.
또한, 본 발명은 상기 방법으로 제조되는 저지방 소시지를 제공하는 것을 목적으로 한다.It is also an object of the present invention to provide a low fat sausage produced by the above method.
상기 목적을 달성하기 위하여, 본 발명은 동물성 지방을 최소한으로 사용하고, 이를 대체하여 포도씨유와 미강 식이섬유를 첨가한 저지방 소시지의 제조방법을 제공한다.In order to achieve the above object, the present invention provides a method for producing a low-fat sausage with minimal use of animal fat, and replacing it with grape seed oil and rice bran fiber.
본 발명에 있어서, 상기 포도씨유는 1 ~ 20중량%를 첨가하는 것이 특징이며, 상기 미강 식이섬유는 미강(생미강)내 함유된 리파아제의 비활성화를 위해 탈지과정을 거쳐 제조한 후 1 ~ 10중량%를 첨가하는 것을 특징으로 한다. In the present invention, the grape seed oil is characterized in that the addition of 1 to 20% by weight, the rice bran dietary fiber is prepared after the degreasing process for deactivation of lipase contained in rice bran (raw rice) 1 to 10% by weight It is characterized by adding%.
또한, 본 발명은 상기 방법으로 제조되는 포도씨유와 미강 식이섬유를 첨가한 저지방 소시지를 제공한다.In addition, the present invention provides a low fat sausage to which grape seed oil and rice bran dietary fiber prepared by the above method are added.
동물성 지방에는 많은 양의 포화지방산이 함유되어 있어 성인병 등에 위험적인 요소이지만 포도씨유에는 포화지방산의 함량 보다 불포화지방산이 더 많이 함유되어 있기 때문에 건강에 이롭게 작용할 수 있다.Animal fat contains a large amount of saturated fatty acids, which is a risk factor for adult diseases, but grapeseed oil contains more unsaturated fatty acids than saturated fatty acids, which may benefit health.
그 결과, 동물성 지방 일부를 대체하여 포도씨유와 미강 식이섬유를 첨가한 본 발명에 따른 저지방 소시지의 제조방법은 지방의 과다섭취로 인해 발생되는 질환에 대한 소비자들의 우려를 해소할 수 있고, 식감이 우수하면서도 맛이 있는 고품질의 기능성 소시지를 제조가 가능하다.As a result, the manufacturing method of the low fat sausage according to the present invention, which replaces a part of animal fat and adds grape seed oil and rice bran fiber, can solve consumer's concern about the disease caused by excessive intake of fat, It is possible to produce high quality functional sausages with excellent taste.
또한, 본 발명은 소시지의 동물성 지방 함량을 줄였을 때 나타나는 조직감과 관능성이 저하되는 것을 미강 식이섬유를 사용하여 그 특성을 향상시켰으며, 미강을 활용함으로써 미강이 가지고 있는 유익한 영양 성분을 용이하게 섭취할 수 있고, 미강에 대한 선호도를 높여 국민 건강에 이바지할 뿐만 아니라 폐자원의 처리 비용을 줄일 수 있으며, 환경적인 측면 등 많은 부가가치가 생길 수 있다.In addition, the present invention improves its properties by using rice bran fiber to reduce the texture and sensory properties that appear when reducing the animal fat content of sausage, and by using the rice bran to facilitate the beneficial nutritional components of rice bran It can be consumed, increase the preference for rice bran, not only to contribute to national health, but also to reduce the disposal cost of waste resources, and can add a lot of added value such as environmental aspects.
이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.
본 발명은 동물성 지방을 최소한으로 사용하고, 이를 대체하여 포도씨유와 미강으로부터 추출한 식이섬유(이하, '미강 식이섬유')를 첨가한 저지방 소시지의 제조방법을 제공한다. The present invention provides a method for producing low-fat sausage using minimal animal fat and adding dietary fiber extracted from grapeseed oil and rice bran (hereinafter, 'rice bran dietary fiber').
구체적으로, 본 발명은 (1) 돈육 후지부지와 등지방을 분쇄기(chopper)를 이용하여 8 ㎜ 플레이트로 분쇄한 후 다시 3 ㎜ 플레이트로 분쇄하고;Specifically, the present invention (1) pulverizing pork Fuji and back fat into 8 mm plate using a chopper and then to 3 mm plate;
(2) 상기 분쇄육에 얼음, 발색제 및 정제염 등을 포함하는 부재료와 포도씨유를 일정한 비율로 순차적으로 투입하면서 5 내지 10분간 세절 및 혼합하고;(2) chopped and mixed for 5 to 10 minutes while sequentially adding the ingredients and grape seed oil including ice, colorant and refined salt to the ground meat in a constant ratio;
(3) 상기 혼합육은 사일런트 커터에 넣은 후 미강 식이섬유를 투입하여 유화하고;(3) the mixed meat is emulsified by putting the rice bran dietary fiber into a silent cutter;
(4) 상기 세절, 유화된 혼합육은 충진기에 투입하여 케이싱에 충진하고;(4) the finely divided and emulsified mixed meat is put into a filling machine and filled in a casing;
(5) 상기 충진된 소시지 반제품은 훈연기 내에서 가열 건조한 후 훈연, 가열하고; 및 (5) the filled sausage semi-finished product is heated and dried in a smoker and then smoked and heated; And
(6) 상기 훈연된 소시지를 열처리 후 냉각하는; 과정으로 이루어진 동물성 지방을 대체하여 포도씨유와 미강 식이섬유를 첨가한 저지방 소시지의 제조방법을 제공한다.(6) cooling the smoked sausage after heat treatment; It provides a method of manufacturing low-fat sausages added with grape seed oil and rice bran fiber in place of the animal fat consisting of the process.
본 발명에 있어서, 돈육 후지부위, 등지방, 얼음, 포도씨유 및 미강 식이섬유는 각각 50중량%, 5 ~ 15중량%, 28중량%, 1 ~ 20중량% 및 1 ~ 10중량%의 범위로 혼합하는 것이 바람직하다.In the present invention, the pork Fuji, back fat, ice, grape seed oil and rice bran fiber are in the range of 50% by weight, 5-15% by weight, 28% by weight, 1-20% by weight and 1-10% by weight, respectively. It is preferable to mix.
또한, 선택된 원료육의 보존성을 높이고 풍미, 결착력, 보수성 등을 우수하게 하기 위하여 원료육에 통상의 소시지 제조에 사용되는 정제염과 발색제 등을 혼합할 수도 있다.In addition, in order to increase the preservation of the selected raw meat and to improve the flavor, binding force, water retention, etc., the raw meat may be mixed with refined salts and coloring agents used for the production of sausages.
또한, 본 발명은 상기 (2) 과정에서 첨가되는 미강 식이섬유는 미강(생미강)내 함유된 리파아제의 비활성화를 위해 탈지과정을 거쳐 제조한 미강에서 추출한 식이섬유를 1 ~ 10중량%, 바람직하게는 1 ~ 3중량%의 범위로 첨가하는 것을 특징으로 한다. In addition, the present invention is the rice bran dietary fiber added in step (2) is 1 to 10% by weight of the dietary fiber extracted from rice bran prepared through degreasing for deactivation of lipase contained in rice bran (raw rice). Is characterized in that the addition in the range of 1 to 3% by weight.
또한, 본 발명에 있어서, 상기 포도씨유는 1 ~ 20중량%, 바람직하게는 5 ~ 15중량%의 범위로 첨가하는 것을 특징으로 한다. In the present invention, the grape seed oil is characterized in that it is added in the range of 1 to 20% by weight, preferably 5 to 15% by weight.
또한, 본 발명의 상기 (3) 과정에서는 통상의 소시지 제조에 첨가되는 각종 향신료, 첨가제 등을 투입할 수 있으며, 이를 제한하는 것은 아니다.In addition, in the process (3) of the present invention, various spices, additives, and the like, which are added to conventional sausage production, may be added thereto, but the present invention is not limited thereto.
또한, 본 발명은 상기 (4) 과정에서 사용되는 케이싱은 각종 소시지류가 필요로 하는 케이싱에서 선택되어 충진되는 것을 특징으로 한다. 상기 케이싱은 소시지의 종류에 따라 그 크기와 모양이 결정되므로, 천연 케이싱과 인공 케이싱 모두 사용이 가능하며, 소비자의 욕구에 따라 이를 결정하도록 한다.In addition, the present invention is characterized in that the casing used in the process (4) is 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 natural and artificial casings may be used, and the casing may be determined according to a consumer's desire.
또한, 본 발명은 상기 (5) 과정에서 충진된 소시지 반제품을 50 ~ 60℃의 훈연기 내에서 30분간 가열 건조 후 55 ~ 65℃에서 10분간 연기를 침투시켜 연기 성분인 페놀류(phenol)와 카르보닐류(carbonyl) 및 육단백질의 반응에서 부여되는 독특한 훈연취를 부여하고 식욕을 돋게 하고, 페놀류에 의한 정균작용과 항산화작용으로 소시지의 보존성을 향상시킬 수 있다.In addition, the present invention heat-dried the sausage semi-finished product filled in the step (5) in a smoker of 50 ~ 60 ℃ for 30 minutes and then penetrated the smoke for 10 minutes at 55 ~ 65 ℃ smoke phenols (phenol) and carr It gives a unique smoke odor and carbon appetite in the reaction of carbonyl and meat protein, it can improve the preservation of sausage by bacteriostatic action and antioxidant action by phenols.
또한, 본 발명은 상기 (5) 과정에서 훈연 후 70 ~ 80℃ 범위로 20분간 더 가열하는 소시지의 제조방법을 제공한다.In addition, the present invention provides a method of producing a sausage for further heating for 20 minutes in the range 70 ~ 80 ℃ after smoking in the above (5) process.
또한, 본 발명은 상기 (6) 과정에서 중심 온도가 65 ~ 70℃에 도달할 때 까지 열처리를 한 후 수동 샤워기로 샤워하여 품온을 낮추는 냉각 과정을 포함한다.In addition, the present invention includes a cooling process of lowering the product temperature by showering with a manual shower after the heat treatment until the center temperature reaches 65 ~ 70 ℃ in the above (6) process.
또한, 본 발명은 상기 과정들에 더하여 냉각된 소시지를 실리카겔 등을 포함한 방습제와 함께 폴리에틸렌/나일론 등의 포장지에 넣어 진공포장 하여 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 with a desiccant including silica gel in addition to the above processes.
또한, 본 발명은 상기의 방법으로 제조되는 동물성 지방을 대체하여 포도씨유와 미강 식이섬유를 첨가한 저지방 소시지를 제공한다.In addition, the present invention provides a low-fat sausage with added grapeseed oil and rice bran fiber in place of the animal fat prepared by the above method.
이하, 실시예를 통하여 본 발명을 더욱 상세히 설명하고자 한다. 이들 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.Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these examples are for illustrative purposes only and that the scope of the present invention is not construed as being limited by these examples.
실시예 1. 미강 식이섬유의 제조Example 1 Preparation of Rice Bran Dietary Fiber
생미강은 쌀농부 유기농협회(대표: 정종재)에서 구입하여 사용하였으며, 미강 식이섬유는 김 등의 방법(KIM YS, Ha TY, Lee SH, Lee HT, Properties of dietary fiber extracted from rice bran and application in bread-making, Kor. J. Food Sci. Technol., 29:502-507, 1997)에 준하여 제조하였다. Raw rice bran was purchased and used by the Rice Farmers Organic Association (CEO: Jong Jong Jae), and rice bran fiber was used by Kim et al. (KIM YS, Ha TY, Lee SH, Lee HT, Properties of dietary fiber extracted from rice bran and application in bread-making, Kor. J. Food Sci. Technol. , 29 : 502-507, 1997).
구체적으로, 미강(생미강)의 안정화를 위하여 볶음기(TCR-500E, Lucky E&G, 한국)를 이용하여 120℃에서 20분간 열처리한 후 4 volume(v/w)의 헥산(Samchun, 95.0%, 한국)을 가한 다음 하룻밤 동안 진탕, 여과하여 미강 내의 지방을 제거하였다. 탈지하여 건조한 미강 시료 150 g에 0.6% 터마밀(Termamyl, type LS, 120KNU/g, Novo사) 1ℓ를 가하여 95℃에서 계속적으로 진탕하면서 1시간 동안 반응시킨 후 거즈를 사용해 여과한 다음 잔사를 4 volume(v/w)의 열수로 3회 수세하였다.Specifically, in order to stabilize rice bran (raw rice bran) using a roaster (TCR-500E, Lucky E & G, Korea) for 20 minutes at 120 ℃ and 4 volume (v / w) of hexane (Samchun, 95.0%, Korea) and then shaken and filtered overnight to remove fat in the rice bran. 1 g of 0.6% teramyl (Termamyl, type LS, 120 KNU / g, Novo) was added to 150 g of degreasing and dried rice bran sample, and the mixture was reacted for 1 hour with continuous shaking at 95 ° C. Water washing was performed three times with hot water of volume (v / w).
수세한 잔사는 실온으로 냉각 후 4 volume(v/w)의 무수에탄올(J. T. Baker, 말레이시아)을 가하여 다시 여과하고, 잔사를 압착한 후 50℃의 열풍건조기(Enex-Co-600, Enex, 한국)에서 24시간 동안 건조한 다음 마쇄하여 미강 식이섬유를 제조하였으며, 4℃ 냉장고에 보관하여 사용하였다. The washed residue was cooled to room temperature and filtered again by adding 4 volume (v / w) anhydrous ethanol (JT Baker, Malaysia), and after compressing the residue, a hot air dryer (Enex-Co-600, Enex, Korea) was pressed. ) Was dried for 24 hours and then ground to prepare rice bran dietary fiber, which was stored and used in a 4 ° C refrigerator.
실시예 2. 저지방 소시지의 제조Example 2 Preparation of Low Fat Sausage
본 발명에 따른 저지방 소시지를 제조하기 위하여, 돈육 후지부위와 과도한 지방조직을 제거한 등지방은 분쇄기를 이용하여 8 ㎜ 플레이트로 분쇄한 후 다시 3 ㎜ 플레이트로 분쇄하여 분쇄육을 준비하고, 도 1의 공정에 따라 소시지를 제조하였다. 소시지 전체 원료 중의 돈육 후지부위, 등지방, 얼음, 포도씨유 및 미강 식이섬유의 비율은 하기 표 1에 나타낸 것과 같이 구성하였다.In order to prepare a low-fat sausage according to the present invention, the back fat from which the pork part and the excess fat tissue are removed is pulverized into an 8 mm plate using a grinder and then pulverized into a 3 mm plate to prepare pulverized meat. Sausages were prepared according to the process. The ratio of pork Fuji, back fat, ice, grapeseed oil, and rice bran fiber in the entire sausage raw material was configured as shown in Table 1 below.
상기와 같이 준비된 원료육과 양념을 이용하여 소시지를 제조하되, 선육한 돈육 후지부위와 등지방은 그라인더를 이용하여 세절하고, 사일런트 커터를 이용하여 소시지 유화물을 제조한 후 소시지 충진기(D-73728, DICK, 독일)를 이용하여 직경 25 ㎜의 셀룰로오스 케이싱에 충진하여 소시지를 제조하였다.Sausages are prepared by using the raw meat and seasoning prepared as above, but the meat parts of the pork and back fat are shredded using a grinder, and the sausage filling machine is prepared by using a silent cutter to prepare sausage emulsions (D-73728, DICK, Germany) was used to fill a cellulose casing having a diameter of 25 mm to prepare a sausage.
충진된 소시지는 훈연기(Smoke house, T-1800, Wilhelm Fessmann GmbH & Co., 독일)를 이용하여 훈연하되, 55℃에서 30분간 건조, 60℃에서 10분간 훈연, 78℃에서 20분간 순차적으로 가열처리하였으며, 중심온도가 68~70℃에 도달할 때까지 열처리한 후 수동 샤워기를 이용하여 3분간 샤워를 하여 품온을 낮춘 다음 10℃ 이하의 저온실에서 냉각하여 폴리에틸렌/나일론 포장지에 넣어 진공포장을 실시한 후 냉장 보관(5℃)하며 실험을 실시하였다.Filled sausages are smoked using a smoker (Smoke house, T-1800, Wilhelm Fessmann GmbH & Co., Germany), dried at 55 ° C for 30 minutes, smoked at 60 ° C for 10 minutes, and sequentially at 78 ° C for 20 minutes. Heat-treated, heat-treated until the center temperature reaches 68 ~ 70 ℃, take a shower for 3 minutes using a manual shower, lower the product temperature, cool it in a low-temperature room below 10 ℃, and put it in polyethylene / nylon wrapping paper to vacuum packing. After the refrigerated storage (5 ℃) was carried out experiment.
이때, 포도씨유와 미강 식이섬유를 첨가한 저지방 소시지의 대조구(Control)로는 포도씨유와 미강 식이섬유를 첨가하지 아니하였으며, 처리구들에 첨가되는 포도씨유는 시중에서 유통되는 제품을 사용하였다.At this time, as a control of the low-fat sausage added with grape seed oil and rice bran fiber did not add grape seed oil and rice bran fiber, grape seed oil added to the treatment was used in the market.
또한, 기타 부재료로 소금(한주소금(정제염), 한국) 1.5중량%, 인산염((주)삼아아시아, 한국) 0.15중량%, 솔비톨 ((주)엘지생활건강, 한국) 0.05중량%, 글루타민산 소다 0.05중량%, 양파분말((주)동방푸드마스타, 한국) 0.05%, 마늘분말((주)동방푸드마스타, 한국) 0.05%, 생강분말((주)동방푸드마스타, 한국) 0.03%, 분리대두단백 1.5중량% 및 발색제로 아질산염((주)동방푸드마스타, 한국) 70 ppm을 대조구와 처리구 모두에 첨가하였다.In addition, salt (Hanjugeum (refined salt), Korea) 1.5% by weight, phosphate (0.13% by weight), Sorbitol (LG Health, Korea) 0.05% by weight, Sodium glutamate 0.05% by weight, onion powder (Dongbang food master, Korea) 0.05%, garlic powder (dongbang food master, Korea) 0.05%, ginger powder (dongbang food master, Korea) 0.03%, separation Soy protein 1.5% by weight and 70 ppm of nitrite (Dong Bang Foodmaster, Korea) as a colorant was added to both control and treatment.
실험예 1. 저지방 소시지의 구성 성분 함량 조사Experimental Example 1. Investigation of the composition of low fat sausage
본 발명에 따른 저지방 소시지의 구성 성분비를 다음과 같이 조사하였다.The component ratio of the low fat sausage according to the present invention was investigated as follows.
먼저 소시지의 일반성분을 AOAC법(1990)에 따라 수분 함량은 105℃ 상압건조법, 조단백질 함량은 Kjeldahl법, 조지방 함량은 Soxlet법, 조회분 함량은 550℃에서 직접회회법으로 분석하였다.First, the general components of sausage were analyzed by AOAC method (1990) with moisture content of 105 ° C atmospheric pressure drying, crude protein content of Kjeldahl method, crude fat content of Soxlet method and crude ash content of 550 ° C.
그 결과, 수분함량은 대조구가 유의적으로 가장 낮았고, 처리구들이 높은 수분함량을 나타내었다. 처리구들의 수분함량이 높은 이유는 대조구에 비해 첨가되는 수분함량이 높았기 때문인 것으로 판단된다.As a result, the water content was significantly lower in the control, and the treatments showed a higher water content. The reason why the water content of the treatments is high is that the added water content is higher than that of the control.
단백질 함량은 대조구와 처리구간에 유의적인 차이를 보이지 않았으나, 지방함량은 대조구가 유의적으로 가장 높은 값을 나타내었고, 처리구간의 차이는 나타나지 않았다. 또한, 회분함량은 포도씨유와 미강 식이섬유를 첨가한 처리구들에서 유의적으로 높게 나타났다(표 2 참조).The protein content was not significantly different between the control and the treatment, but the fat content was the highest in the control, and there was no difference between the treatments. Ash content was also significantly higher in the treatment groups added with grapeseed oil and rice bran fiber (see Table 2).
단, 하기 표에서 대조구는 동물성 지방(30%); T1은 동물성 지방(20%); T2는 동물성 지방(20%) + 미강 식이섬유(2%); T3는 동물성 지방(15%) + 포도씨유(5%) + 미강 식이섬유(2%); T4는 동물성 지방(10%) + 포도씨유(10%) + 미강 식이섬유(2%); 및 T5는 동물성 지방(5%) + 포도씨유(15%) + 미강 식이섬유(2%)를 의미한다.However, the control in the following table is animal fat (30%); T1 is animal fat (20%); T2 is animal fat (20%) + rice bran fiber (2%); T3 is animal fat (15%) + grapeseed oil (5%) + rice bran fiber (2%); T4 is animal fat (10%) + grapeseed oil (10%) + rice bran fiber (2%); And T5 means animal fat (5%) + grapeseed oil (15%) + rice bran fiber (2%).
실험예 2. 저지방 소시지의 가열감량 및 유화 안정성 조사Experimental Example 2. Investigation of heating loss and emulsion stability of low fat sausage
본 발명에 따른 저지방 소시지의 가열감량 및 유화 안정성을 조사하기 위해, 가열감량 측정은 시료를 원형의 일정한 모양(중량 80±5 g)으로 준비한 후 나일론/폴리에틸렌 포장지에 넣어 75℃ 항온조(water bath, Dae Han Co, Model 10-101, 한국)에서 30분간 가열한 다음 상온에서 30분간 방냉하여 가열 전 소시지의 중량과, 가열 후의 중량을 측정하여 이를 비교해 산출하였으며, 유화 안정성은 Ensor 등의 방법(1987)에 따라 측정하였다.In order to investigate the heating loss and emulsion stability of the low-fat sausage according to the present invention, the heating loss measurement is prepared in a circular uniform shape (weight 80 ± 5 g) and then put in a nylon / polyethylene packaging 75 ℃ water bath, Dae Han Co, Model 10-101, Korea) was heated for 30 minutes and then allowed to cool at room temperature for 30 minutes to calculate the weight of the sausage before heating and the weight after heating, and the emulsification stability was calculated by Ensor et al. (1987). Was measured according to
구체적으로, 특별히 고안된 원심분리관에 철망(4×4㎝, 255 메쉬)을 2겹으로 얹은 후, 30 g의 소시지 시료 유화물을 충전하고 알루미늄 호일로 원심분리관의 입구를 밀폐시켰다. 원심분리관을 항온조에서 30분간 가열한 후 30분간 방랭하여 유리된 액의 양을 측정하고, g당 유리되는 지방과 수분의 양(㎖)을 다음의 식에 따라 측정함으로써 유화 안정성을 평가하였다.Specifically, two layers of wire mesh (4 × 4 cm, 255 mesh) were placed in a specially designed centrifuge tube, and then 30 g of sausage sample emulsion was filled and the inlet of the centrifuge tube was sealed with aluminum foil. The centrifuge tube was heated in a thermostatic chamber for 30 minutes and allowed to stand for 30 minutes to measure the amount of free liquid, and the amount of free fat and water per ml (ml) was measured according to the following equation to evaluate the emulsion stability.
그 결과, 가열감량은 T4 및 T5 처리구가 유의적으로 낮은 가열감량을 나타내었다.As a result, the heat loss was significantly lower in the T4 and T5 treatment.
유화안정성 중 수분분리는 미강 식이섬유를 첨가하지 않고 동물성 지방 함량을 줄인 처리구(T1)가 가장 높은 수치를 나타냈으며, 지방분리도 역시 T1 처리구가 가장 높게 나타나 유화안정성이 가장 불안정한 것으로 확인되었다(표 3 참조).Among the emulsion stability, water treatment showed the highest level of T1 treatment without the addition of rice bran dietary fiber and reduced animal fat content, and the fat separation also showed the highest unstable oil stability. 3).
단, 상기에서 대조구는 동물성 지방(30%); T1은 동물성 지방(20%); T2는 동물성 지방(20%) + 미강 식이섬유(2%); T3는 동물성 지방(15%) + 포도씨유(5%) + 미강 식이섬유(2%); T4는 동물성 지방(10%) + 포도씨유(10%) + 미강 식이섬유(2%); 및 T5는 동물성 지방(5%) + 포도씨유(15%) + 미강 식이섬유(2%)를 의미한다.However, the control is animal fat (30%); T1 is animal fat (20%); T2 is animal fat (20%) + rice bran fiber (2%); T3 is animal fat (15%) + grapeseed oil (5%) + rice bran fiber (2%); T4 is animal fat (10%) + grapeseed oil (10%) + rice bran fiber (2%); And T5 means animal fat (5%) + grapeseed oil (15%) + rice bran fiber (2%).
실험예 3. 저지방 소시지의 이화학적 특성 조사Experimental Example 3. Investigation of Physicochemical Properties of Low Fat Sausage
본 발명에 따른 저지방 소시지의 이화학적 특성은 다음과 같이 조사하였다.The physicochemical characteristics of the low fat sausage according to the present invention were investigated as follows.
pH는 시료 5 g을 취하여 증류수 20 ㎖와 혼합하고 Ultra Turrax(Janken and Kunkel, Model No. T25, 독일)을 사용하여 8,000 rpm에서 1분간 균질화 한 후, 유리 전극 pH 측정기(340, Mettler Toledo, 스위스)로 측정하였으며, 육색 측정은 시료 표면을 색차계(Chroma meter, CR-210, Minolta, 일본)를 사용하여 명도(lightness)를 나타내는 CIE L*-값, 적색도(redness)를 나타내는 CIE a*-값 및 황색도(yellowness)를 나타내는 CIE b*-값을 각각 측정하였다. 이때 표준색은 L*-값이 96.53, a*-값이 -0.21, b*-값이 +2.35인 비교 플레이트(calibration plate)를 사용하여 대조하였다.The pH is taken with 5 g of sample, mixed with 20 ml of distilled water, homogenized at 8,000 rpm for 1 minute using Ultra Turrax (Janken and Kunkel, Model No. T25, Germany), and then a glass electrode pH meter (340, Mettler Toledo, Switzerland). In the color measurement, the surface of the sample was measured using a color meter (Chroma meter, CR-210, Minolta, Japan), and CIE L * -value indicating lightness and CIE a * indicating redness. The CIE b * -values indicating the -value and yellowness were measured, respectively. At this time, the standard color was contrasted using a calibration plate having an L * -value of 96.53, a * -value of -0.21, and b * -value of +2.35.
그 결과, pH는 가열 전과 가열 후 모두에서 포도씨유와 미강 식이섬유를 첨가한 처리구들이 유의적으로 높게 나타났으며, 명도는 대조구가 가장 높은 값을 나타내었다.As a result, pH was significantly higher in treatments added with grapeseed oil and rice bran fiber before and after heating, and control showed the highest value.
또한, 가열 전 적색도는 T1이 가장 높았고, 포도씨유 함량이 증가할수록 적색도가 감소하였으나, 가열 후 적색도는 대조구와 T1 및 T2 처리구가 유의적으로 가장 높은 값을 나타내고, 포도씨유 함량이 증가함에 따라서는 유의적으로 감소하는 경향을 나타내었다.In addition, the redness before heating had the highest T1, and the redness decreased as the grapeseed oil content increased, but the redness after heating showed the highest value in the control and T1 and T2 treatments, and as the grapeseed oil content increased. It showed a tendency to decrease significantly.
반면, 가열 전과 가열 후 황색도는 대조구와 T1 처리구가 가장 낮은 값을 나타내었고, 포도씨유 함량이 증가함에 따라 황색도 값도 증가하였다(표 4 참조).On the other hand, the yellowness before and after heating showed the lowest value in the control and T1 treatments, and the yellowness value also increased as the grapeseed oil content increased (see Table 4).
단, 상기에서 대조구는 동물성 지방(30%); T1은 동물성 지방(20%); T2는 동물성 지방(20%) + 미강 식이섬유(2%); T3는 동물성 지방(15%) + 포도씨유(5%) + 미강 식이섬유(2%); T4는 동물성 지방(10%) + 포도씨유(10%) + 미강 식이섬유(2%); 및 T5는 동물성 지방(5%) + 포도씨유(15%) + 미강 식이섬유(2%)를 의미한다.However, the control is animal fat (30%); T1 is animal fat (20%); T2 is animal fat (20%) + rice bran fiber (2%); T3 is animal fat (15%) + grapeseed oil (5%) + rice bran fiber (2%); T4 is animal fat (10%) + grapeseed oil (10%) + rice bran fiber (2%); And T5 means animal fat (5%) + grapeseed oil (15%) + rice bran fiber (2%).
실험예 4. 저지방 소시지의 물성 조사Experimental Example 4. Investigation of physical properties of low fat sausage
본 발명에 따른 저지방 소시지의 물성은 폴리비닐리디엔 디클로라이드(Polyvinylidien dichloride, PVDC) 필름 케이싱에 충진된 시료를 75℃에서 30분간 가열한 후 실온에서 30분간 방랭한 다음, 연도 분석기(texture analyser, TA-XT2i, Stable Micro System, 영국)를 이용하여 측정하였다. The physical properties of the low-fat sausage according to the present invention were heated for 30 minutes at 75 ° C and then cooled for 30 minutes at room temperature after the sample filled in a polyvinylidien dichloride (PVDC) film casing, followed by a texture analyzer (texture analyser, TA-XT2i, Stable Micro System, UK).
방랭된 시료를 균일하게 절단하여 플레이트 중앙에 평행하게 놓고 두 번 찔러 나타난 곡선(curve)을 이용하여 분석, 계산하고 경도(hardness, N), 탄력성(springness), 응집성(cohesiveness), 검성(gumminess, N), 씹음성(chewiness, N)를 측정하였다. 이때 분석조건은 maximum load 2 ㎏, head speed 2.0 ㎜/sec, probe(0.25 φ spherical probe), distance 10.0 ㎜, force 5 g 으로 설정하였다.The cooled sample is cut evenly, placed parallel to the center of the plate, and analyzed and calculated using the curves shown twice. The hardness, N, springness, cohesiveness and gumminess N), chewiness (N) was measured. The analysis conditions were set to a maximum load of 2 kg, head speed 2.0 mm / sec, probe (0.25 φ spherical probe), distance 10.0 mm, and force 5 g.
그 결과, 경도는 포도씨유 함량이 증가할수록 경도값이 증가하여 동물성 지방이 가장 많이(20중량%) 포함된 T2 처리구가 가장 낮은 경도값을 나타내었다. As a result, the hardness of the T2 treatment containing the most animal fat (20% by weight) showed the highest hardness as the grape seed oil content increased.
탄력성은 대조구가 가장 높게 나타났으나, 응집성은 대조구에서 유의적으로 가장 낮았으며, 검성과 씹음성은 T1 처리구가 가장 낮게 나타났고, 포도씨유 함량이 증가함에 따라 값이 증가하였다(표 5 참조).Elasticity was the highest in the control, but cohesiveness was the lowest in the control, gum and chewability were the lowest in the T1 treatment, and the value increased as the grape seed oil content increased (see Table 5). .
단, 하기에서 대조구는 동물성 지방(30%); T1은 동물성 지방(20%); T2는 동물성 지방(20%) + 미강 식이섬유(2%); T3는 동물성 지방(15%) + 포도씨유(5%) + 미강 식이섬유(2%); T4는 동물성 지방(10%) + 포도씨유(10%) + 미강 식이섬유(2%); 및 T5는 동물성 지방(5%) + 포도씨유(15%) + 미강 식이섬유(2%)를 의미한다.However, in the following control, animal fat (30%); T1 is animal fat (20%); T2 is animal fat (20%) + rice bran fiber (2%); T3 is animal fat (15%) + grapeseed oil (5%) + rice bran fiber (2%); T4 is animal fat (10%) + grapeseed oil (10%) + rice bran fiber (2%); And T5 means animal fat (5%) + grapeseed oil (15%) + rice bran fiber (2%).
실험예 5. 저지방 소시지의 관능평가Experimental Example 5. Sensory evaluation of low fat sausage
본 발명에 따른 저지방 소시지의 관능검사를 위해, 미리 훈련된 8명의 패녈 요원을 구성하여 각각의 처리구를 색(color), 풍미(flavor), 연도(texture), 다즙성(juiciness), 전체적인 기호도(overall acceptance)에 대하여 각각 10점을 만점으로 평점하고, 그 평균치를 구하여 비교하였다. 이때 10점은 가장 우수하고, 1점은 가장 열악한 품질 상태를 나타낸다.For sensory evaluation of low-fat sausages according to the present invention, eight pre-trained patch agents were constructed to treat each treatment with color, flavor, texture, juiciness and overall preference. 10 points were evaluated as perfect score, respectively, and the average value was calculated | required and compared. At this time, 10 points are the best and 1 point is the worst quality.
관능검사 결과, 색, 풍미, 연도, 다즙성 및 전체적인 기호도는 T1처리구가 유의적으로 가장 낮은 점수를 받았다. 또한, 모든 관능적 특성 항목에서 대조구와 비교하여 T3 및 T4처리구가 가장 우수한 점수를 받았다. As a result of sensory evaluation, T1 treatment group had the lowest score for color, flavor, year, juiciness and overall preference. In addition, T3 and T4 treatment group received the best scores compared to the control group in all sensory characteristics.
따라서, 동물성 지방인 돈육 등지방을 대체하여 포도씨유와 미강 식이섬유를 첨가한 저지방 소시지를 제조할 경우 조직감이나 관능성 등이 일반 소시지와 유사한 소시지의 제조가 가능한 것이 확인되었다. Therefore, when manufacturing low-fat sausages added with grapeseed oil and rice bran dietary fiber in place of animal fats such as pork back fat, it was confirmed that sausages similar in texture or functionality to normal sausages could be prepared.
단, 하기에서 대조구는 동물성 지방(30%); T1은 동물성 지방(20%); T2는 동물성 지방(20%) + 미강 식이섬유(2%); T3는 동물성 지방(15%) + 포도씨유(5%) + 미강 식이섬유(2%); T4는 동물성 지방(10%) + 포도씨유(10%) + 미강 식이섬유(2%); 및 T5는 동물성 지방(5%) + 포도씨유(15%) + 미강 식이섬유(2%)를 의미한다.However, in the following control, animal fat (30%); T1 is animal fat (20%); T2 is animal fat (20%) + rice bran fiber (2%); T3 is animal fat (15%) + grapeseed oil (5%) + rice bran fiber (2%); T4 is animal fat (10%) + grapeseed oil (10%) + rice bran fiber (2%); And T5 means animal fat (5%) + grapeseed oil (15%) + rice bran fiber (2%).
실험예 6. 통계처리Experimental Example 6. Statistical Processing
본 발명에 따른 상기의 모든 결과는 SAS(Statistics Analytical System, 1996, 미국) 패키지 프로그램의 ANOVA 과정으로 통계처리를 실시하였으며, 던컨의 다중검정(Duncan's multiple ragne test)을 통해 처리구 간의 유의성을 검정하였다(p<0.05).All of the above results according to the present invention was performed statistically by the ANOVA process of the SAS (Statistics Analytical System, 1996) package program, and tested the significance between treatments through Duncan's multiple ragne test (Duncan's multiple ragne test) ( p <0.05).
이상, 본 발명의 내용의 특정한 부분을 상세히 기술하였는바, 당업계의 통상의 지식을 가진 자에게 있어서, 이러한 구체적인 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 의해 의하여 정의된다고 할 것이다. As described above, specific portions of the contents of the present invention have been described in detail, and for those skilled in the art, these specific techniques are merely preferred embodiments, and the scope of the present invention is not limited thereto. Will be obvious. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.
도 1은 본 발명에 따른 포도씨유와 미강 식이섬유를 첨가한 저지방 소시지의 제조 공정을 도시한 흐름도이다.1 is a flowchart illustrating a process for preparing low fat sausage added with grape seed oil and rice bran fiber according to the present invention.
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| KR101027316B1 (en) * | 2010-12-31 | 2011-04-06 | 괴산두레식품(자) | The manufacturing method of sausages additional natural calcium and it's the composition |
| GR20110100497A (en) * | 2011-08-10 | 2013-03-27 | Εμμανουηλ Στυλιανου Δομαζακις | Use of skin connecting tissue in the preparation of oil-containing food products |
| EP2625969A1 (en) * | 2012-02-08 | 2013-08-14 | Emmanouil Domazakis | Method for the preparation of oil-containing meat-based products comprising a direct oil addition protocol |
| KR101396401B1 (en) * | 2012-04-17 | 2014-05-20 | 건국대학교 산학협력단 | Low-fat chicken sausage containing angelica dietary fiber and manufacturing method thereof |
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| KR101275734B1 (en) | 2011-12-29 | 2013-06-17 | 건국대학교 산학협력단 | Manufacturing method of low-fat chicken sausages containing dietary fiber extracted from pumpkin |
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| KR100816723B1 (en) | 2007-01-29 | 2008-03-27 | 건국대학교 산학협력단 | Method for manufacturing of sausage using dietary fiber |
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| KR101027316B1 (en) * | 2010-12-31 | 2011-04-06 | 괴산두레식품(자) | The manufacturing method of sausages additional natural calcium and it's the composition |
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| KR101396401B1 (en) * | 2012-04-17 | 2014-05-20 | 건국대학교 산학협력단 | Low-fat chicken sausage containing angelica dietary fiber and manufacturing method thereof |
| KR20160146186A (en) * | 2015-06-12 | 2016-12-21 | 한국식품연구원 | Prediction method of meat emulsion composition using emulsion mapping of processing properties and meat emulsion predicted therefrom |
| KR101669869B1 (en) | 2016-05-09 | 2016-10-27 | 농업회사법인 주식회사 코아 | Sausage containing barley and process for producing the same |
| KR20210008714A (en) | 2019-07-15 | 2021-01-25 | 한국식품연구원 | Method for preparing of low fat meat products prepared by double emulsification and low fat meat products prepared thereby |
| KR20210133617A (en) | 2020-04-29 | 2021-11-08 | 주식회사 메타센테라퓨틱스 | Processed meat products for reducing body weight comprising medium chain triglyceride |
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