KR20100130410A - Liver sausage comprising of dietary fiber mixture from rice pericarp and manufacturing method thereof - Google Patents

Abstract

PURPOSE: A liver sausage containing a dietary fiber mixture extracted from rice husks, and a producing method of thereof are provided to reduce the fat content inside the sausage less than 25%. CONSTITUTION: A liver sausage contains a dietary fiber mixture extracted from rice husks. The liver sausage is formed with 30wt% of pig liver, 5wt% of pig skin, 40wt% of pork, 20wt% port fat, and 5% of stock. The dietary fiber mixture extracted from the rice husks is obtained by a degreasing process to remove fat.

Description

Liver sausage comprising of dietary fiber mixture from rice pericarp and manufacturing method

The present invention relates to a liver sausage with a dietary fiber mixture extracted from rice hulls and a method for preparing the same, and more particularly, a well-being liver liver with the addition of a rice skin extract dietary fiber mixture, which is a by-product generated during rice milling. And to a method of manufacturing the same.

As consumers' demands and preferences for the food industry, including meat processing, and various distribution forms such as mass distribution and wholesale distribution, food manufacturers are looking for good quality and safe raw materials at reasonable prices. In this regard, new processed foods with low prices and nutritionally superior, edible by-products can be a good alternative for both the food industry and consumers.

In particular, the global trend for functional meat products has been spotlighted as an industrial field that will grow significantly in the food industry, and thus, more diverse and high quality meat products are required in Korea.

Animal by-products are biologically edible residues that remain after the slaughter, outside the shaped carcases. The use of by-products as food varies according to the culture of society, and by-products such as liver, salt pain, tongue, kidney, intestine, brain, stomach, and blood are directly used as food by-products or raw materials for processed meat products.

Sausages made from soy sauce, blood, tongue, hair, etc., and stuffed into a breathable or non-breathable casing and heated at high or low temperatures are called heated sausages. Representatives such as liver sausage and blood sausage ( blood sausage, tongue sausage, head sausage, and the like. River surges are commonly used in Europe, including France, Germany and Denmark. In the United States, Brownshoe defines products that contain at least 30% of fresh liver under the USDA standard. Braunschweiger, Liver Cheese, Liver Loaf, Liver Mush, Liver Paste, Liver Pudding, Liver Spread, Liver Sausage It is manufactured in various products such as (liverwurst).

Liver, an excellent byproduct of efficacies, has a unique taste, high collagen content, and high amounts of vitamin A, calcium, and iron needed to maintain a healthy life for humans. Foods that promote development, pregnant women and the elderly are frequently used as anemia prevention foods.

The liver sausage is generally prepared by grinding liver of pigs, cows, sheep, etc., by adding herbs, spices, seasonings, and pork fats to various raw meats, and then mixing and cutting them into an artificial casing and heating or smoking them.

First of all, care should be taken not to use old meats or fats that may cause rancidity because they have twice as much fat as normal sausages.

In addition, in the second sausage, since the fat is heated at a temperature of 65 ° C. or higher, shredded, and dissolved in a liquid phase, an emulsification process must be performed to stabilize the fat. When the temperature of the liver is too high at 55 ℃ or more when the liver is added, the simple protein is denatured by heat, loses the emulsification function, the fat cannot be emulsified, and eventually oil separation occurs. On the other hand, when the temperature of the emulsion drops below 35 ° C, the fat becomes hard.In this case, the protein membranes surrounding the fat are broken by the mechanical force at the time of filling, and the already hardened fat crystals remain unstable and heat treated. As they fuse together, they become large fat masses, which eventually lead to oil separation.

Third, after the emulsification or filling, if the waiting time is long before heat treatment in the state of high temperature of the emulsion, the microbial proliferation may occur rapidly and the taste may change, so the heat treatment should be performed immediately after filling. Generally, refrigerated sausages are filled in a non-breathable fibrous casing and heat-treated at a center temperature above 75 ℃.

On the other hand, rice peels, a by-product of rice planting, account for about 7% of brown rice. Given that Korea's estimated rice production in 2008 was 4615,000 tons, the production of rice peels, a by-product of rice, is expected to be significant. do.

Rice skin is 12-25% fat, 10-16% protein, 10-20% starch, 3-8% reducing sugar, 8-11% hemicellulose, 10-12% cellulose, 6-15% breakfast fiber and 6.5-10% It contains ash, and also contains a large amount of vitamin B, tocopherols, orizol, and plant tocopherols.

However, despite the availability of rice as an excellent food material, only a part of the world is used for the production of rice bran oil, and the use of rice peel in the food manufacturing industry is extremely insignificant. This is the main reason for the poor quality of fat caused by enzymes such as lipase.

Dietary fiber, non-digestible polysaccharides such as gum, starch, pectin and cellulose, has been newly evaluated in terms of physiological activity and function. In general, dietary fiber increases the viscosity of the stomach contents to slow down the absorption of nutrients in the stomach and small intestine or to increase the volume of food to speed up the passage of the intestine to prevent chronic diseases such as obesity and colorectal cancer. Because of its properties such as binding strength and viscosity increase, there is increasing interest and research on the use of dietary fiber around the world. Due to the above characteristics, if a functional liver sausage is developed using dietary fiber extracted from rice skin, the relatively low binding strength of the liver, which can be a problem in the liver sausage, can be controlled. At the same time, the hydrated dietary fiber forms a gel matrix and shows high moisture and fat binding properties, which can be used as an important material for meat products.

Looking at the related arts related to pork liver, Lee et al. Prepared sausages of different types and spreads with different liver contents and manufacturing processes, and analyzed the contents of general ingredients, amino acids, vitamins and minerals (Lee, Sook-Mi, Jung-Soon, Studies on Nutritional Components, Journal of the Korean Culinary Science Society, 15 (6), 603-610, 1999), Kim et al. Manufacture of Spread Liver Products Using Pork, Physicochemical, Sensory and Microbiological Quality by Storage Temperature The changes of characteristics were investigated (Kim Young-Bung, Jeon Hong-Hong, Nam-Hyuk Lee, Hyun-Jung Lee, Hyun-Jung Lee, Quality Change of Spread Products by Storage Temperature, Journal of Korean Society for Food Science of Animal Resources, 28 (1), 32-38, 2008).

In addition, Korean Patent No. 10-064680 manufactured pork cutlet using pork meat, and Korean Patent Application Publication No. 10-1997-0005116 processes nutritious food by processing livestock waste, Donnang, Donshin, Dongan and pile mudfish together. Disclosed is a method of manufacturing.

However, the above techniques are a method for preparing basic sausage, nutritional characteristics, or a method for manufacturing meat products using pork, and a method of manufacturing a well-being product by adding a functional substance to the sausage is not disclosed or disclosed at all. It has never been.

Accordingly, the present inventors have made intensive efforts to develop a nutritionally superior functional liver sausage with minimal fat content. As a result, the dietary fiber mixture of rice bran extract was added to minimize fat content and solve the low binding strength of the conventional liver sausage. By replacing the unique flavor of the sausage with the sweet aroma of rice skin, a well-being simple sausage with nutrition, taste and flavor was prepared and successfully completed the present invention.

After all, it is an object of the present invention to provide a high-quality well-being type sausage and a method for producing the same by adding a dietary fiber mixture extracted from rice hulls.

In order to achieve the above object, the present invention provides a liver sausage added with a dietary fiber mixture extracted from rice skin.

In the present invention, the beef sausage is characterized in that consisting of a ratio of 30% by weight, pork skin 5% by weight, pork 40% by weight, pork fat 20% by weight and broth 5%, The dietary fiber mixture extracted from is characterized in that the addition of 1 to 10% by weight relative to the total weight of the sausage.

In addition, the present invention provides a method for preparing a sausage comprising a rice skin extract dietary fiber mixture.

In the present invention, the sausage is mixed in the ratio of 30% by weight pork, 5% by weight of pork skin, 40% by weight of pork, 20% by weight of pork fat and 5% broth, rice skin extract dietary fiber mixture is liver It is characterized by manufacturing by adding 1 ~ 10% based on the total weight of the sausage, characterized in that the fume and heat treatment to the center temperature 75 ℃ after filling in the fibrous casing (fibrous casing).

The present invention reduces the fat content of liver sausage from 30-40% to 25% by adding a dietary fiber mixture extracted from rice husks, while eliminating the low binding properties of liver sausages. Can be used to produce nutritionally good meat products.

In addition, the present invention is capable of ingesting nutrients such as vitamin A, iron, minerals, etc., which are rich in pork, and using the dietary fiber mixture extracted from rice skin to reduce the unique flavor of soy sausage, There is an effect of providing a well-being simple sausage with a flavor and a method of manufacturing the same.

Liver sausage with a rice skin extract dietary fiber mixture according to the present invention can be easily ingested by children or elderly people who do not like the unique smell of liver, high value-added suitable for the taste of Koreans and foreigners through the gentle flavor of rice skin It can be used as a functional meat processing product with commercial properties.

Hereinafter, the present invention will be described in detail.

The present invention provides a simple sausage added with a dietary fiber mixture extracted from rice hulls.

In the present invention, the sausage is preferably composed of a ratio of 40% by weight of pork, 30% by weight of pork, 20% by weight of pork fat, 5% by weight of pork skin and 5% of broth, from the rice skin Extracted dietary fiber mixture is prepared through a degreasing process to remove the fat contained in the rice skin, and may be added 1 to 10% by weight, preferably 1 to 5% by weight based on the total weight of the sausage.

In addition, the present invention provides a method for producing a liver sausage to which the rice skin extract dietary fiber mixture is added.

In the present invention, the rice skin extract dietary fiber mixture, (a) harvesting fresh rice skins immediately after milling and heat-treated with a roaster; (b) adding a volume of hexane corresponding to four times the weight of the rice hulls to remove fat from rice hulls (degreasing); (c) removing dehydrated carbohydrate by adding thermamil to the dried rice skin samples after degreasing, and washing the filtered residue several times with hot water; (d) the washed residue was filtered by addition of anhydrous ethanol after cooling; And (e) compressing the residue and then drying in a dryer to pulverize; Manufacture including the process.

In addition, the simple sausage was added to the rice skin extract dietary fiber mixture of the present invention (1) by adding NPS (mixed in a weight ratio of salt: nitrite = 99.4: 0.6) to pork and pork fat (belly fat) 4 12 hours in refrigerated state; (2) mixing the salted pork and pork fat mixture and pork skin and heating at 80 ° C. for 30 minutes; (3) immediately after the end of the heating, using a chopper equipped with a 3 mm plate; (4) separate pork ground and pork fat and broth pulverized into 8 mm plates, add NPS, mix in a cutter after emulsification, and then prepare pork emulsion; (5) pork chopped in step (4), pork pulverized after heating in step (3), pork fat mixture and pork chopped into 3 mm plate, and NPS and soy protein isolated (ISP) Adding the raw material and the rice skin extract dietary fiber mixture and mixing for 15 minutes; (6) filling the casing using a filling machine; (7) the filled sausage semi-finished product is dried in a smoker and then smoked and heat treated; And (8) cooling the heat treated sausage; It characterized in that it comprises a process.

 In the above, the pork is used for the pig Fuji site, the pork fat is preferably used together with the pork fat and back fat. In addition, it is preferable to mix at a ratio of 40% by weight of pork, 30% by weight of pork, 20% by weight of pork fat, 5% by weight of pork skin and 5% of broth, to increase the preservation of the selected raw meat and to improve flavor, binding strength and water retention. In order to improve the back and the like, it is also possible to further mix the refined salt and the coloring agent used in the conventional sausage production in the dyeing process.

In addition, since the pork skin is cured after heating, it is preferable to mix it immediately with the pork after grinding, and the broth used in the process (4) may use water dissolved during the heating process in the process (2). In addition, the subsidiary material may be used for various seasonings, etc. added to the conventional sausage production, but not limited thereto, the subsidiary material according to the present invention is NPS 1.5%, ascorbic acid 0.02%, phosphate 0.25%, sugar based on the total weight of the sausage 0.5%, sodium glutamate (MSG) 0.5%, soybean protein (ISP) 2.0%, and franc seasoning 0.1%.

In addition, in the step (5), the amount of rice skin extract dietary fiber mixture to be added is preferably added 1 to 10%, preferably 1 to 5% based on the total weight of the sausage.

In addition, the casing used in the step (6) is characterized in that the selected and filled from 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.

In addition, the present invention the sausage semi-finished product filled in the step (7) is dried for 30 minutes at 50 ~ 60 ℃ using a smoker, 60 minutes at 60 to 70 ℃ smoked and then heat treated at 70 ~ 90 ℃ 60 minutes It is preferable to smoke and heat until the center temperature is 75 ° C.

In addition, the present invention includes a cooling process in a low temperature room of 10 ℃ or less after lowering the product temperature by showering with cold water for 3 minutes after the heat treatment in the step (8).

In addition, the present invention provides a manufacturing method in the final production of the product by vacuum packaging the package in a polyethylene / nylon, such as cooled in addition to the above processes.

Hereinafter, the present invention will be described in more detail with reference to Examples.

However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Example 1 Preparation of Rice Peel Extract Dietary Fiber Mixture

For stabilization of rice husks, fresh rice husks collected immediately after planting were heat-treated at 120 ° C. for 20 minutes using a stir-fryer (TCR-500E, Lucky E & G, Korea), and then 4 times (v / w) of hexane (samchun, 95.0). %, Korea) was added and then shaken and filtered for 24 hours to remove fat from rice skin.

After degreasing at room temperature, degreased rice skin was dried at room temperature, and then shaken at 95 ° C by adding lℓ of 0.6% (v / v) teramyl α-amylase (type LS.120KNU / g, Novo) to 150g of rice skin samples. The reaction was carried out for 1 hour, followed by filtration using gauze and the residue was washed three times with 4 times (v / w) of hot water.

The washed residue was cooled to room temperature and filtered again by adding 4 times (v / w) anhydrous ethanol, and after compressing the residue, the residue was dried in a hot air dryer (Enex-Co-600, Enex, Korea) at 50 ° C for 24 hours. Then milled to prepare a rice skin extract dietary fiber mixture. The rice skin extract dietary fiber mixture prepared as above contains 11.69% water, 20.04% protein, 4.71% fat, 14.09% ash and 53.51% total fiber (see Table 1).

The rice skin extract dietary fiber mixture prepared as described above was vacuum packed in polyethylene / nylon wrapping paper and used while stored in a 4 ° C. refrigerator.

General Components of Rice Peel Extract Dietary Fiber Mixture (Unit:%) Moisture content 11.69 ± 1.03 Protein content 20.04 ± 1.51 Fat content  4.71 ± 0.84 Ash content 14.09 ± 0.58 Total fiber content 53.51 ± 0.78

Example 2 Preparation of Sausages Added with Rice Skin Extract Dietary Fiber Mixtures

The mixing ratio of liver sausage according to the present invention is as shown in Table 2, and the manufacturing process of the liver sausage is shown in FIG.

First, NPS 0.68% by weight was added to the pork I and the broth, respectively, for 12 hours at 4 ° C. in a refrigerated state, followed by heating at 80 ° C. for 30 minutes with pork skin. It was used as broth in the manufacturing process. After the heating, the mixture of pork I and the broth was ground and ground to a 3 mm plate.

Further, Pork II and pork fat were pulverized into 8 mm plates, and then the dried pork I and the broth mixture and pork skin were added to dissolve the water (meat) and NPS 0.38% by weight to prepare pork emulsion, The mixture was mixed for 2 minutes in the cutter.

In the next process, a mixture of pork ground pulverized to a size of 3 mm, the above pork I and the broth, and pork skin and pork emulsion were mixed and then 2.0% by weight of soybean protein (ISP), 0.44% by weight of NPS, and other subsidiary materials. The rice skin extract dietary fiber mixture prepared in Example 1 was added by 0, 1, 2, 3% by weight and mixed well for 15 minutes. At this time, the pork skin is hardened after heating, so it is mixed immediately with the pork after grinding. When the mixing of all the materials is completed, it is filled in a fibrous casing and smoked and heated to the center temperature of 75 ℃, and the finished product is cold water. Cooled to and then packed.

Preparation of Sausage Sauce Added with Dietary Fiber Mixture Component Compounding ratio (% by weight, in batch) Control T1 T2 T3 Raw meat Pork I (Fuji Area) 25 25 25 25 Pork II (Fuji Area) 15 15 15 15 Money 30 30 30 30 Badge 15 15 15 15 Pork fat 5 5 5 5 Donpi 5 5 5 5 gravy 5 5 5 5 Sum 100 100 100 100 Subsidy NPS 1.5 1.5 1.5 1.5 Ascorbic acid 0.02 0.02 0.02 0.02 phosphate 0.25 0.25 0.25 0.25 Sugar 0.5 0.5 0.5 0.5 Sodium glutamate 0.5 0.5 0.5 0.5 Isolated Soy Protein (ISP) 2.0 2.0 2.0 2.0 Frank seasoning 0.1 0.1 0.1 0.1 Rice Skin Extract Fiber
mixture 0.0 0.1 0.2 0.3

Example 3 Evaluation of Efficacy of Soy Sausage Added with Rice Skin Extract Dietary Fiber Mixture

In the present invention, the efficacy as a functional food for the liver sausage prepared by varying the addition amount of the rice skin extract dietary fiber mixture as follows.

(A) Comparison of general ingredients

General components such as moisture content, protein content, fat content and ash content of liver sausage to which the rice skin extract dietary fiber mixture prepared in Example 2 were added were investigated as follows.

Specifically, the general ingredient is the atmospheric content at 105 ° C., the crude protein content is Kjedahl method, crude fat according to the AOAC method (Official methods of analysis of AOAC, 16th ed., Association of analytical chemists, Washington DC., 1995). The content was analyzed by Soxlet method and crude ash content by direct incineration at 550 ° C. The results are shown in Table 3.

In the case of water content, the treatment group (T1) added with 1% of rice skin extract dietary fiber mixture showed the highest value, and the protein content also showed the highest value in the 1% treatment group.

However, there was no significant difference in fat content and ash content in all treatments.

Comparison of General Components of Liver Sausages with Addition of Dietary Fiber Mixture from Rice Peels Item Control T1 T2 T3 Moisture content 56.12 ± 1.19 ^AB 56.54 ± 1.24 ^A 56.09 ± 0.79 ^AB 55.26 ± 0.56 ^B Protein content 18.79 ± 0.61 ^C 19.40 ± 0.35 ^A 18.84 ± 0.36 ^BC 19.34 ± 0.65 ^AB Fat content 19.45 ± 0.56 20.50 ± 0.41 20.03 ± 0.48 19.74 ± 0.26 Ash content  2.44 ± 0.21  2.40 ± 0.16  2.53 ± 0.18  2.62 ± 0.17 All values are mean ± standard deviation.
^AC Different acronyms in the same row are significant (p <0.05).

(B) pH and chromaticity comparison

In order to compare the pH and color of the liver sausage to which the rice skin extract dietary fiber mixture prepared in Example 2 was added, it was measured as follows.

Specifically, before and after heating, the pH of each sausage sample was taken by 5g, 20ml of distilled water was mixed, and homogenized at 8,000 rpm for 1 minute using Ultra Turrax (Janken and Kunkel, Model No. T25, Germany), followed by a glass electrode pH meter. (Mettler toledo 340, Switzerland).

In addition, CIE L ^* represents the lightness (lightness) using the color of the sausage sample surface before and after heating is color difference meter (Chroma meter, CR 210, Minolta , Japan) - CIE a * representing the value, redness (redness) - The CIE b ^* -values representing the value and yellowness were measured three times each. In this case, a standard plate was used as a measurement plate having an L ^* value of 96.53, a ^* value of −0.21, and b ^* value of +2.36.

As a result, as shown in Table 4, the pH before heating was significantly lower in the control, and the treatment (T2, T3) supplemented with 2% and 3% of rice skin extract fiber had the highest value. High.

Brightness and redness before heating tended to decrease with increasing content of rice bran extract fiber, and yellowness was significantly higher in 2% and 3% treatments (T2, T3). The figures are shown.

On the other hand, the pH after heating was significantly higher than that of the control group to which the rice skin extract dietary fiber was added. After heating, the brightness of control group was the highest and control group showed the highest value. However, yellowness increased significantly as the amount of dietary fiber extract increased.

Comparison of pH and Color of Liver Sausages with the Amount of Dietary Fiber Mixture Extracted from Rice Peels Item Control T1 T2 T3 Before heating pH 6.44 ± 0.01 ^C 6.49 ± 0.01 ^B 6.52 ± 0.02 ^A 6.52 ± 0.03 ^A brightness 51.89 ± 0.74 ^A 60.56 ± 0.66 ^B 50.30 ± 0.36 ^BC 49.76 ± 0.45 ^C Redness 13.87 ± 0.52 ^A 13.17 ± 0.50 ^B 13.08 ± 0.27 ^B 12.26 ± 0.38 ^C Yellow road 10.08 ± 0.22 ^B 10.21 ± 0.37 ^B 10.56 ± 0.23 ^A 10.83 ± 0.28 ^A After heating pH 6.53 ± 0.02 ^B 6.58 ± 0.01 ^A 6.59 ± 0.01 ^A 6.59 ± 0.03 ^A brightness 56.93 ± 0.45 ^A 56.69 ± 0.33 ^AB 56.35 ± 0.20 ^AB 56.28 ± 0.35 Redness 15.63 ± 0.36 ^A 15.10 ± 0.22 ^B 14.30 ± 0.21 ^C 13.57 ± 0.27 ^D Yellow road 8.80 ± 0.25 ^D 9.32 ± 0.17 ^C 10.00 ± 0.20 ^B 10.34 ± 0.22 ^A All values are mean ± standard deviation.
^{In the} same row, different acronyms are significant (p <0.05).

(C) Comparison of heating content and lipid dissolution

To compare the heating content and lipid acidity of the simple sausage added with the rice skin extract dietary fiber mixture in Example 2, the heating loss was prepared in a uniform shape (weight 80 ± 5g) of the sample and placed on a nylon / PE wrapping paper. The mixture was heated for 30 minutes in a 75 ° C. water bath (water bath, Dea Han Co., Model 10-101, Korea), and allowed to cool for 30 minutes at room temperature, and then the heating loss was measured and the results are shown in Table 5.

Loss on heating (%) = (weight before heating-weight after heating) / weight before heating × 100

In addition, TBA, Thiobarbituric acid (TBA), 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), homogenize 10 g of the sample by adding 50 ml of distilled water and 0.2 ml of BHT, and add 47.5 ml of distilled water and 2.5 ml of 4N HCl together in a TBA water. 50 ml of distillate was collected using the distiller. 5 ml of the collected distillate and 5 ml of TBA reagent were mixed in a test tube and allowed to react at 100 ° C. for 30 minutes. After the reaction was completed, the absorbance was measured at 538 nm and the result was calculated as mg mg malonaldehyde / kg. (See Table 5).

TBA value (mg of malonaldehyde / 1 kg of meat) = measured value (O.D) × 7.8 (factor)

On the other hand, VBN (volatile basic nitrogen, volatile basic nitrogen) is 100ml volume cylinder while washing with distilled water after homogenization (10,000rpm, 1 minute) by adding 30ml of distilled water to 10g of the sample according to the Conway microdiffusion method After filtering with Wattman No. 1 filter paper, take 1 ml of filtrate into the outer chamber of the conway unit, put 1 ml of 0.01NH ₃ BO ₃ and 100 µl of conway reagent in the inner chamber, close the lid of the container, and open the lid slightly. 1 ml of 50% K ₂ CO ₃ was placed in the outer chamber and the container was rotated horizontally to mix the solution in the outer chamber. After reacting in an incubator at 37 ° C. for 2 hours, the boric acid standard solution was titrated with 0.02NH ₂ SO ₄ . The experimental zone was treated in the same manner as the above method without adding 50% K ₂ CO ₃ to the external chamber.

Initial viscosity value was measured using a rotary viscometer (VT-550, Thermo Haake, Germany), the amount of the sample to fill the cylinder was 6g. At this time, the adapter was tested under the condition of 15 ± 2 ℃ using No.13, and Cryosatat (Lauda, RKS-20-D, West-Germany) was connected to the top of the viscometer to maintain the measured temperature of the emulsion at 15 ℃. It was measured while circulating methanol at 15 ℃ while maintaining the temperature.

As shown in Table 5, the heat loss was significantly lower in the treatments compared to the control. Lipid acidity was in the range of 0.21 ~ 0.24, but rice hull extract dietary fiber 1% treatment (T1) was significantly lower.

In addition, the VBN showed the highest value in the 1% treatment of rice skin extract dietary fiber (T1), and the initial viscosity value also showed the highest value in the 1% treatment of rice skin extract dietary fiber (T1). .

Comparison of Heating Loss and Lipid Loss of Liver Sausages with Dietary Fiber Mixture Item Control T1 T2 T3 Heating loss (%) 7.25 ± 0.83 ^A 6.34 ± 0.57 ^B 5.71 ± 0.60 ^B 6.07 ± 0.59 ^B Lipid Acid Loss (mg / kg) 0.24 ± 0.01 ^A 0.21 ± 0.01 ^B 0.22 ± 0.01 ^A 0.23 ± 0.0 ^A 1 VBN 5.81 ± 0.27 ^C 5.95 ± 0.14 ^BC 6.30 ± 0.16 ^B 7.00 ± 0.32 ^A  Initial viscosity value (Pas) 138.40 ± 5.18 ^C 143.40 ± 7.23 ^C 170.00 ± 5.43 ^B 190.00 ± 6.56 ^A All values are mean ± standard deviation.
^AC Different acronyms in the same row are significant (p <0.05).

(D) Comparison of Properties

In order to compare the physical properties of the liver sausage added with the rice skin extract dietary fiber mixture prepared in Example 2, measured using a physical property analyzer (TA-XT2 i , Stable Micro Systems, England) and the result is Table 6 shows.

Specifically, a sample filled in a fibrous casing was heated at 75 ° C. for 30 minutes, allowed to stand at room temperature for 30 minutes, and then cut evenly, placed parallel to the center of the plate, and stabbed twice. Analytical calculations measure hardness (kg), cohesiveness, springiness, gumminess (kg), chewiness (kg), etc. speed 2.0 mm / sec, probe (Φ0.25 mm spherical probe), distance 10 mm, force 5 g.

As a result, the hardness was the highest in the 2% treatment (T2) of rice skin extract dietary fiber (T2), the elasticity did not show a significant difference between the control and all treatments. In addition, cohesiveness and chewability were significantly higher in rice skin extract fiber 1% (T1), and gumminess in rice skin extract fiber 1% and 2% (T1, T2).

Comparison of Properties of Soy Sausages with Addition of Dietary Fiber Mixture Extracted from Rice Peels Item Control T1 T2 T3 Hardness (kg) 0.27 ± 0.05 ^BC 0.28 ± 0.05 ^AB 0.30 ± 0.05 ^A 0.25 ± 0.03 ^C Elasticity 0.91 ± 0.05 0.92 ± 0.06 0.90 ± 0.07 0.90 ± 0.06 Cohesive 0.42 ± 0.03 ^AB 0.44 ± 0.04 ^A 0.41 ± 0.04 ^B 0.43 ± 0.03 ^AB Gumseong (kg) 0.11 ± 0.03 ^AB 0.13 ± 0.03 ^A 0.13 ± 0.02 ^A 0.10 ± 0.01 ^B Chewability (kg) 0.10 ± 0.03 ^BC 0.12 ± 0.03 ^A 0.11 ± 0.02 ^AB 0.09 ± 0.01 ^C All values are mean ± standard deviation.
^AC Different acronyms in the same row are significant (p <0.05).

(E) Evaluation of sensory characteristics

Eight panelists aged 25 to 35 years who were trained for the evaluation of organoleptic properties of liver sausage to which the rice skin extract dietary fiber mixture prepared in Example 2 were prepared were heat treated for color, flavor, year, The juiciness, fragrance, and overall preference were scored on a scale of 10, respectively, and the average value was calculated and compared. In the scorecard, 10 points are the best and 1 point is the worst quality condition (see Table 7).

In addition, all statistical analyzes were statistically processed by the ANOVA procedure of the SAS (Statistic Analytical System, USA, 1996) package program and tested for significance (p <0.05) between treatments by Duncan's multiple range test. .

In the case of liver odors, the treatments added with rice skin extract fiber had weaker odors compared to the control, and the treatments received high scores in overall preference. In particular, it was confirmed that the best score was obtained from the treatment (T2) added 2% of the rice skin extract dietary fiber.

Comparison of Sensory Characteristics of Liver Sausages with Addition of Dietary Fiber Mixture from Rice Peels Item Control T1 T2 T3 color 8.13 ± 0.64 8.13 ± 0.99 8.25 ± 1.04 7.88 ± 0.64 zest 7.25 ± 0.71 ^B 8.25 ± 0.89 ^A 8.13 ± 0.64 ^AB 7.75 ± 0.46 ^AB year 8.00 ± 1.07 8.25 ± 0.71 8.38 ± 0.52 8.13 ± 0.64 Succulent 8.00 ± 0.93 8.25 ± 0.46 8.25 ± 0.46 8.13 ± 0.35 incense 6.25 ± 1.67 ^A 5.55 ± 1.58 ^B 5.35 ± 1.83 ^B 5.38 ± 2.00 ^B Overall preference 7.63 ± 1.06 ^C 8.13 ± 0.83 ^AB 8.50 ± 0.76 ^A 7.88 ± 0.64 ^BC All values are mean ± standard deviation.
^AC Different acronyms in the same row are significant (p <0.05).

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.

1 is a flowchart illustrating a manufacturing process of liver sausage to which a dietary fiber mixture extracted from rice hulls according to the present invention is added.

Claims (12)

Sausages with dietary fiber mixtures extracted from rice hulls. The method of claim 1, The beef sausage is characterized in that consisting of the ratio of 30% by weight pork, 5% by weight pork, 40% by weight pork, 20% by weight fat and 5% broth. The method of claim 1, The dietary fiber mixture extracted from the rice hulls is prepared through a degreasing process to remove fat contained in rice hulls, and is characterized in that the addition of 1 ~ 10% by weight relative to the total weight of the sausage. (1) NPS (salt: nitrite = 99.4: mixed in a weight ratio of 0.6) was added to pork and pork fat for 12 hours under refrigeration at 4 캜 for cooling; (2) mixing the salted pork and pork fat mixture and pork skin and heating at 80 ° C. for 30 minutes; (3) immediately after the end of the heating, using a chopper equipped with a 3 mm plate; (4) separate pork ground and pork fat and broth pulverized into 8 mm plates, add NPS, mix in a cutter after emulsification, and then prepare pork emulsion; (5) pork chopped in step (4), pork pulverized after heating in step (3), pork fat mixture and pork chopped into 3 mm plate, and NPS and soy protein isolated (ISP) Adding the raw material and the rice skin extract dietary fiber mixture and mixing for 15 minutes; (6) filling the casing using a filling machine; (7) the filled sausage semi-finished product is dried in a smoker and then smoked and heat treated; And (8) cooling the heat treated sausage; Method of producing a simple sausage to add a rice skin extract dietary fiber mixture comprising a process. The method of claim 4, wherein The rice skin extract fiber mixture is to remove the fat contained in rice skin, (a) collecting fresh rice hulls immediately after milling and heat-treating with stir-fry; (b) adding a volume of hexane corresponding to four times the weight of the rice hulls to remove fat from rice hulls (degreasing); (c) removing dehydrated carbohydrate by adding thermamil to the dried rice skin samples after degreasing, and washing the filtered residue several times with hot water; (d) the washed residue was filtered by addition of anhydrous ethanol after cooling; And (e) the residue is compressed and then dried in a drier and milled; Method for producing a simple sausage characterized in that it is produced through a degreasing process comprising a process. The method of claim 4, wherein The simple sausage is a method of producing a sausage, characterized in that the mixture of pork 40% by weight, pork 30% by weight, pork fat 20% by weight, pork skin 5% by weight and broth 5%. The method of claim 4, wherein The broth used in the step (4) is a simple sausage manufacturing method characterized in that using the water dissolved during the heating process in the step (2). The method of claim 4, wherein In the step (5), the rice skin extract dietary fiber mixture is added, characterized in that 1 to 10% by weight of the total weight of sausage manufacturing method. The method of claim 4, wherein The submaterial comprises NPS 1.5%, ascorbic acid 0.02%, phosphate 0.25%, sugar 0.5%, sodium glutamate (MSG) 0.5%, isolated soy protein (ISP) 2.0%, and franc seasoning 0.1%, based on the total weight of the sausage. Sausage manufacturing method characterized in that. The method of claim 4, wherein Casing used in the step (6) is a simple sausage manufacturing method characterized in that the fibrous casing (fibrous casing). The method of claim 4, wherein Sausage semi-finished product filled in step (7) was dried for 30 minutes at 50 ~ 60 ℃, smoked for 60 minutes at 60 ~ 70 ℃ and heat treated for 60 minutes at 70 ~ 90 ℃ until the center temperature reaches 75 ℃ And Sausage production method characterized in that the heating. The method of claim 4, wherein After the heat treatment in the step (8) after three minutes of showering with cold water to lower the product temperature cool sausage in a low temperature room of less than 10 ℃.

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