KR20110013866A - Method for manufacturing of emulsion sausage by sea tangle powder - Google Patents

Abstract

PURPOSE: Emulsified sausage including sea tangle powder, and a producing method thereof are provided to improve the functionality of the sausage using sea tangle containing various bioactive substances. CONSTITUTION: Emulsified sausage including sea tangle powder contains 40~50wt% of pork, 20~30wt% of pork fat, 20~30wt% of ice, and 1~10wt% of sea tangle powder. A producing method of the emulsified sausage including the sea tangle powder comprises the following steps: curing the pork and the pork fat by adding salt and phosphate; cutting and crushing the obtained salted mixed meat; adding the ice and the sea tangle powder to the mixed meat inside a silent cutter, and producing a sausage emulsion; filling a casing with the sausage emulsion; smoking and heating the sausage semi-product; and freezing the obtained sausage.

Description

Emulsified sausage containing kelp powder and a method of manufacturing the same {Method for manufacturing of emulsion sausage by sea tangle powder}

The present invention relates to an emulsified sausage comprising a kelp powder and a method of manufacturing the same, and more specifically, to the physicochemical and sensory characteristics of a final product by adding kelp containing bioactive substances including various minerals and dietary fiber. It relates to an improved emulsified sausage and a method for producing the sausage.

Due to the improvement of the economic level, the composition of the Korean people and the way of eating are being diversified. In particular, consumer interest in meat and meat products requires the development of a variety of meat products focusing on health in a form that prioritized nutritional value. Among them, low salt products that improve the conventional use of excessive salt, low fat products in consideration of high calorie of meat products, and functional products including functional materials such as dietary fiber are mainly.

They all reflect the nutritional value of meat products as well as the diverse needs of consumers who expect health and wellbeing, while maintaining a variety of past tastes and values of products while using various alternatives and functional ingredients. Extensive research on the product is needed.

Emulsified sausage is one of the most widely consumed meat products. The raw meat is sliced and emulsified to fix fat particles and water in the protein network to form a stable matrix structure. Provides flavor. Depending on the characteristics of the product, the production rate of spices and various subsidiary materials, casing (heating), heating, smoking, etc., the production of a variety of different types of sausage can be produced.

On the other hand, kelp ( Lamina Japonica ) is one of the brown algae produced in Korea's waters, along with seaweed and seaweed, and is used to brew soups due to its unique umami. Recently, as the bioactivity and functionality of kelp are known, it is widely consumed in the form of extracts and pills or used as additives in various foods.

Kelp is rich in minerals such as calcium, iodine and zinc, and rich in dietary fibers such as alginic acid, fucoidan and laminaran. In Dongbogam, kelp was called 'packing' and introduced as a functional food that suppresses the proliferation of cancer cells and prevents aging, with the effect of promoting the excretion of waste products, hypertension, arteriosclerosis, goiter, and nephritis.

In addition, studies on physiological benefits such as antitumor, antiviral, antimutagenicity and immunity enhancement of kelp have been published to highlight the value of kelp (Usui, T., Asari, K., and Mizuno, T. (1980) Isolation of highly fucoidan from Eisenia bicyclis and its anticoagulant and antitumor activities.Agric Biol Chem . 44, 1965-1970).

It is the effect of dietary fiber contained in kelp that kelp has several such biologically active functions. Dietary fiber is an indigestible compound that is not digested by digestive enzymes in the body and is chemically classified as non-starch polysaccharide. The physiological properties of dietary fiber so far are known to prevent colorectal cancer, obesity and constipation, lower cholesterol levels, and due to its structural properties, water holding capacity (WHC) and water binding capacity (water Excellent binding capacity (WBC) and expandability and solubility. In particular, in the colloidal foods such as emulsified sausages, it is important to form a stable structure with fat, protein, and moisture, and dietary fiber not only contributes to the formation of a stable matrix structure but also has a high water retention ability. It is known to improve yield and provide a soft texture.

Such useful fiber has improved physiological properties and the quality of the final product according to the addition, but the influence on the physicochemical properties of the final product varies depending on the source of extraction.

Conventionally, techniques using kelp are made of meat of poultry, pork, beef, and seaweeds such as seaweed, kelp, green seaweed, seaweed, and seaweed, to prepare meat paste (Domestic Patent No. 10-0377420), seaweed, Seaweed paste was prepared by selecting one type of kelp, bamboo, auditory, and fern, and applied to pork cutlet (Domestic Patent No. 10-0758829). In addition, a technique of using a natural seasoning composed of kelp, ginger, shiitake mushrooms, mussels and anchovy powder to manufacture meat products has been proposed (Korean Patent No. 10-0772812).

However, since the seaweeds are used together with other seaweeds as a material, they are not sufficient to establish the superiority of single kelp, and in the case of applying kelp to pork cutlet, the manufacturing process is significantly different from that of emulsified sausages. It's hard to expect

In addition, a method of preparing well-being products by adding kelp alone as a functional substance to emulsified sausages has not been disclosed or disclosed at all.

The biggest problem in the use of seaweed is color selection. Typically, algae used because of its excellent functionality are brown algae, which have a green color when dried and affect the color of the final product when added to the product.

In the present invention, to solve this problem, the kelp was first pulverized to prepare a kelp powder having a fine size, and then used for an emulsified sausage, and the emulsified sausage was subjected to a high-speed emulsification process using a machine, resulting in secondary grinding. It can alleviate the dissenting feelings caused by the appearance of consumers.

Accordingly, the main object of the present invention is an emulsified sausage and a method for producing the same, which are produced in abundance in the waters near our country, and which have improved physicochemical and organoleptic properties by adding kelp containing various minerals and physiologically active substances including dietary fiber. To provide.

In order to achieve the above object, the present invention provides an emulsified sausage comprising kelp powder.

In the present invention, the emulsified sausage is preferably composed of a range of pork 40 to 50% by weight, pork fat 20 to 30% by weight, ice 20 to 30% by weight and kelp powder 1 to 10% by weight, the kelp The powder is preferably prepared in 20 mesh size.

In addition, the present invention provides a method for producing an emulsified sausage comprising kelp powder.

In the present invention, the kelp powder is preferably prepared in a uniform and fine particle state by passing through a 20 mesh sieve after grinding the dried kelp in a grinder.

In addition, the emulsified sausage containing the kelp powder of the present invention (1) salt and phosphate added to pork and pork fat for 6 to 24 hours in 4 ℃ refrigerated state; (2) the mixture of the salted pork and pork fat is ground and shredded; (3) the ground meat was mixed by adding ice, raw materials and dry kelp powder in a silent cutter to prepare a sausage emulsion; (4) the emulsified mixed meat is filled into the casing using a filling machine; (5) the filled sausage semi-finished product is heated and dried in a smoker and then smoked and heated; And (6) cooling the heated sausage; It characterized in that it comprises a process.

In the above, it is preferable to use pork and pork fat, respectively, for the pork and the pork fat, and to remove the excess fat and the connective tissue in order to increase the binding strength of the raw meat.

In addition, pork and pork fat, ice, kelp powder is preferably mixed in the range of 40 to 50% by weight of pork, 20 to 30% by weight of pork fat, 20 to 30% by weight of ice and 1 to 10% by weight of kelp powder.

In addition, in the above (1) process, in order to increase the preservation of the selected raw meat, and to improve the flavor, binding force, water retention, etc., the refined salt used in the sausage and the coloring agent and the like can be further mixed with the raw meat.

In addition, in the above (2) process, the mixture of the pork and pork fat soaked may be pulverized into 8 mm plates using a grinder and then chopped using a grinder.

In addition, in the above (3) process, various spices, additives, etc., which are added to the conventional sausage production, may be added, but not limited thereto. Preferably, sugar, MSG (monosodium L-gultamate), onion powder, garlic powder It is good to include.

In addition, the casing used in the step (4) is preferably selected and filled in the casing required for various sausages, the size and shape of the casing is determined according to the type of sausage can be used both natural casing and artificial casing. The decision is made according to the needs of consumers.

In addition, the semi-finished sausage filled in step (5) is heat-dried for 30 to 40 minutes in a smoker of 50 ~ 60 ℃ and then penetrated the smoke 10 to 20 minutes at 55 ~ 65 ℃ and phenols (phenols) as the smoke component It can give appetite by giving unique smoke odor which is given in reaction of carbonyls and meat protein, and it can improve the shelf life of sausage by bacteriostatic action and antioxidant action by phenols. It is preferable to further heat the furnace for 20 to 40 minutes, so that the center temperature reaches 75 ° C.

In addition, in the above (6) process, it is preferable to lower the product temperature by cooling for 30 minutes at 20 ℃ normal temperature after heat treatment.

In addition, the present invention provides a manufacturing method of finally producing a product by vacuum-packing the cooled sausage in a polyethylene / nylon packaging with a desiccant including silica gel in addition to the above processes.

The present invention has the effect of providing a processed meat product that can be ingested bioactive substances, including various minerals and dietary fiber contained in kelp.

In addition, since the sausage according to the present invention has excellent water retention and forms a stable emulsified structure, the sausage can be improved, and at the same time, it provides a high quality functional sausage that can be satisfactorily satisfied with heating loss and emulsion stability. It is possible.

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.

Example 1 Preparation of Kelp Powder

Purchasing dried kelp was pulverized for 1 minute using a grinder and passed through a 20-mesh sieve to prepare kelp powder having uniform and fine particles.

The powder thus prepared was vacuum packed and used for experiments while stored at -20 ° C.

Example 2 Preparation of Emulsified Sausages Containing Kelp Powder

After 48 hours of slaughter, the domestic pork loin was purchased to remove excess connective tissue and adipose tissue, and an emulsified sausage containing kelp powder was prepared according to the manufacturing process of FIG. 1. At this time, the compounding ratio of the components constituting the sausage is shown in Table 1.

Formulation ratio of emulsified sausage added with kelp powder according to the present invention Component Compounding ratio (% by weight, in batch) Control Treatment Control T-1 T-2 T-3 T-4 Main material Pork Fuji Area 50 49 48 47 46 Pork back fat 25 25 25 25 25 ice 25 25 25 25 25 Kelp Powder 0 One 2 3 4 Sum 100 100 100 100 100 Subsidy Salt 1.5 1.5 1.5 1.5 1.5 phosphate 0.15 0.15 0.15 0.15 0.15 Sugar 0.5 0.5 0.5 0.5 0.5 MSG 0.07 0.07 0.07 0.07 0.07 Onion powder 0.05 0.05 0.05 0.05 0.05 Garlic powder 0.05 0.05 0.05 0.05 0.05

Pork and back fat prepared as shown in Table 1 are finely cut using a grinder, a sausage emulsion is prepared using a silent cutter, and a collagen casing having a diameter of 25 mm using a sausage filling machine (D-73728, DICK, Germany). Sausage was prepared by filling in.

The filled sausage is smoked using a smoker (smoke house, T-1800, Wilhelm Fessmann GmbH & Co., Germany), dried at 55 ° C for 35 minutes, smoked at 60 ° C for 15 minutes and sequentially at 75 ° C for 30 minutes. It heated, and after heat processing, it cooled at 20 degreeC for 30 minutes. The sausage thus prepared was vacuum packed in polyethylene / nylon wrapper and stored at 4 ° C.

Experimental Example Evaluation of Efficacy of Emulsified Sausages Containing Kelp Powder

The efficacy as a functional food was evaluated for the emulsified sausage containing the kelp powder prepared in Example 2 as follows.

(1) General Ingredients

In order to investigate the general components such as water content, protein content, fat content, ash content of the emulsified sausage containing the kelp powder of the present invention,

According to the AOAC method, moisture content was 105 ° C atmospheric pressure drying method, crude protein content was Kjeldahl method, crude fat content was Soxlet method, and ash content was analyzed by direct painting method at 550 ° C (Official methods of analysis of AOAC, 16th ed. , Associated of analytical chemists, Washington DC, 1995), the results are shown in Table 2.

As a result, there was no significant difference in the water content, protein content and fat content between the control and treatment. However, in the case of ash content, ash content tended to increase due to the higher mineral content of kelp compared to raw meat, and 4% of kelp powder was added as compared to the control (2.13%). Treatment (T-4) showed significantly higher ash content (2.89%).

Comparison of General Components of Emulsified Sausages with Added Kelp Powder According to the Present Invention Evaluation item Control Treatment Control T-1 T-2 T-3 T-4 Moisture content 59.70 ± 0.60 59.75 ± 1.69 60.13 ± 1.57 59.76 ± 0.64 59.51 ± 0.29 Protein content 10.53 ± 1.13 11.07 ± 0.80 11.18 ± 0.59 11.14 ± 0.51 11.34 ± 0.58 Fat content 26.29 ± 1.78 25.99 ± 1.38 24.31 ± 2.39 24.07 ± 0.57 23.95 ± 2.04 Ash content 2.13 ± 0.15 ^D 2.35 ± 0.25 ^CD 2.49 ± 0.27 ^BC 2.74 ± 0.17 ^AB 2.89 ± 0.27 ^A

However, all the above values are mean ± standard deviation, and the different initial letters in the same row of ^AD are recognized as significant (p <0.05).

(2) pH and chromaticity

In order to investigate the physicochemical characteristics of the emulsified sausage containing the kelp powder of the present invention, the pH was taken from 5 g of the sample, mixed with 20 ml of distilled water, and the homogenizer (Model AM-7, Nissei, Japan) was used at 8,000 rpm. After homogenization, it was measured with a glass electrode pH meter (340, Mettler toledo, Switzerland), and the color was CIE L * showing the lightness using a chroma meter (CR-201, Minolta, Japan) on the surface of the sample. The value, CIE a * value representing redness and CIE B8 value representing yellowness were measured three times, respectively. The standard color was contrasted using a calibration plate with an L * value of 97.83, an a * value of -0.43, and a b * value of +1.98.

As a result, the pH of the sausage emulsion was lower in the treatments than the control, and the pH of the sausage was also significantly lower than the control.

In the case of chromaticity, the brightness and redness of the seaweed emulsion and emulsified sausage tend to decrease as the amount of kelp powder is increased, whereas the yellowness of the kelp powder is lower than that of the control. High numbers were shown.

Comparison of pH and Color of Emulsified Sausage Added with Kelp Powder According to the Present Invention Evaluation item Control Treatment Control T-1 T-2 T-3 T-4 sausage
Latex pH 6.07 ± 0.02 ^A 6.04 ± 0.05 ^AB 6.01 ± 0.05 ^BC 5.97 ± 0.07 ^C 5.97 ± 0.06 ^C brightness 76.05 ± 2.84 ^A 71.82 ± 3.56 ^B 69.59 ± 1.23 ^C 66.13 ± 1.52 ^D 62.55 ± 1.49 ^E Redness 3.38 ± 0.15 ^A 0.97 ± 0.60 ^B 0.13 ± 0.70 ^C -0.55 ± 0.50 ^D -0.75 ± 0.51 ^D Yellow road 11.94 ± 1.31 ^B 14.39 ± 2.75 ^AB 16.38 ± 3.76 ^A 17.57 ± 3.18 ^A 17.18 ± 4.43 ^A sausage pH 6.31 ± 0.14 ^A 6.27 ± 0.10 ^AB 6.24 ± 0.08 ^AB 6.22 ± 0.09 ^AB 6.20 ± 0.09 ^B brightness 73.51 ± 2.02 ^A 68.00 ± 1.76 ^B 64.56 ± 1.94 ^C 61.61 ± 1.40 ^D 58.05 ± 1.69 ^E Redness 5.72 ± 0.52 ^A 3.05 ± 1.14 ^B 1.86 ± 1.30 ^C 0.88 ± 0.83 ^D 0.44 ± 1.05 ^D Yellow road 9.87 ± 0.38 ^D 12.82 ± 1.59 ^C 14.43 ± 1.72 ^B 15.78 ± 2.42 ^AB 16.40 ± 2.11 ^A

However, all the above values are mean ± standard deviation, and different initial letters in the same row of ^AE are recognized as significant (p <0.05).

(3) heating loss

Measurement of the heating loss of the emulsified sausage containing the kelp powder of the present invention was measured by measuring the weight of the sausage emulsion before heating, and by measuring the weight after heating (see Fig. 2).

As a result, the control group showed the highest value (11.26%) and decreased as the amount of kelp powder was increased.The treatment group (T-3) with 3% kelp powder and the treatment group with 4% (T) -4) showed the lowest values (7.60% and 6.74%, respectively).

(4) oil painting stability

Emulsification stability of the emulsified sausage containing the kelp powder of the present invention was measured according to the method of Choi et al. (Choi Yun Sang et al., Korean Society for Food Science, 27, 22-28, 2007).

Specifically, two layers of wire mesh are placed in a specially designed centrifuge tube, filled with 30 g of sausage emulsion, the lid is closed to seal the inlet of the centrifuge tube, and the water bath is heated until the internal temperature reaches 75 ° C. After heating for 30 minutes at 30 minutes at room temperature to measure the amount of the free solution, the emulsion stability was evaluated by measuring the amount of free fat and water (ml) per g (see Fig. 3).

As a result, the emulsification stability of the sausage emulsion in the treatment group to which the kelp powder was added showed significantly lower loss than both the control and the water separation. It is believed that this is a result of dietary fibers in kelp forming stable structure in the emulsion and physical properties of the dietary fiber itself, as in the heating loss.

(5) Properties

For the physical property test of the emulsified sausage containing the kelp powder of the present invention, the analytical calculation using a texture analyser (TA-XT2 i , Stable Micro Systems, England), hardness, springness, Cohesiveness, gumminess, chewiness and the like were measured.

The addition of kelp powder resulted in a significant increase in hardness, gumminess and chewability of emulsified sausages, but in the elasticity, the treatments except for the treatments (T-1 and T-2) added with 1% and 2% kelp powder were added to the control. It was lower than that.

However, in the cohesiveness, there was no significant difference between the control and the control.

Comparison of Properties of Emulsified Sausage Added with Kelp Powder According to the Present Invention Evaluation item
Control Treatment Control T-1 T-2 T-3 T-4 Hardness, hardness (kg) 0.33 ± 0.03 ^C 0.32 ± 0.04 ^C 0.36 ± 0.03 ^BC 0.39 ± 0.06 ^AB 0.42 ± 0.05 ^A Elasticity,
springiness 0.92 ± 0.03 ^BC 0.96 ± 0.03 ^A 0.94 ± 0.03 ^AB 0.91 ± 0.05 ^BC 0.90 ± 0.02 ^C Cohesiveness 0.47 ± 0.02 0.47 ± 0.04 0.48 ± 0.02 0.47 ± 0.02 0.46 ± 0.01 Gumminess (kg) 0.16 ± 0.02 ^C 0.15 ± 0.01 ^C 0.17 ± 0.01 ^BC 0.19 ± 0.03 ^AB 0.20 ± 0.03 ^A Chewiness (kg) 0.14 ± 0.01 ^B 0.14 ± 0.01 ^B 0.16 ± 0.01 ^AB 0.17 ± 0.02 ^A 0.18 ± 0.02 ^A

However, all values in the above are mean ± standard deviation, and the different initial letters in the same row of ^AC have significant significance (p <0.05).

(6) sensory characteristics

For the sensory test of the emulsified sausage containing the kelp powder of the present invention, nine panel members trained in advance were composed to make each sausage 10 points for color, flavor, year, juiciness, and overall preference. The score was perfect and the average value was calculated and compared. In the scorecard, 10 points are the best and 1 point is the worst quality.

The results of all experiments were averaged by Duncan's multiple range test using the SAS (Statistics Analytical System, 1999, SAS / STAT Software, Release 8.1, SAS Institute Inc., Cray, NC, USA) program. Significance was tested.

As a result, the color scored lower in all treatments compared to the control, but the flavor was added to the 1% and 2% kelp powder (T-1, T-2) compared to the control due to the unique flavor of kelp. Received a significantly higher score.

The year score was significantly lower in the treatment group (T-3) and the treatment group (T-3) added with 3% kelp powder than the control and other treatments. I got a high score.

Overall acceptability was high in T-1 and T-2 compared to the control and other treatments, especially in T-1.

Comparison of Sensory Characteristics of Emulsified Sausages Added with Kelp Powder According to the Present Invention Evaluation item Control Treatment Control T-1 T-2 T-3 T-4 color,
color 8.75 ± 0.71 ^A 8.00 ± 1.07 ^AB 7.63 ± 1.06 ^B 7.00 ± 0.76 ^B 7.13 ± 0.99 ^B zest,
flavor 7.63 ± 0.52 ^B 8.13 ± 0.64 ^AB 8.63 ± 0.52 ^A 7.75 ± 0.71 ^B 7.75 ± 0.71 ^B year,
texture 7.88 ± 0.64 ^A 8.13 ± 0.64 ^A 7.75 ± 0.71 ^A 7.38 ± 0.74 ^AB 6.75 ± 1.04 ^B Juicy,
juiciness 8.00 ± 0.53 ^AB 8.38 ± 0.52 ^A 8.13 ± 0.64 ^A 7.88 ± 0.83 ^AB 7.25 ± 1.04 ^B Overall preference,
overall
acceptance 8.00 ± 0.53 ^AB 8.63 ± 0.92 ^A 8.13 ± 0.99 ^AB 7.50 ± 0.76 ^BC 7.00 ± 0.76 ^C

However, all the above values are mean ± standard deviation, and the different initial letters in the same row of ^AC have significant significance (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. Thus, 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 an emulsified sausage containing kelp powder according to the present invention.

Figure 2 is a graph comparing the heating content of the emulsified sausage containing kelp powder according to the present invention (different initial letters in the same row ^AC is significant (p <0.05)).

Figure 3 is a graph comparing the emulsion stability of the emulsified sausage containing the kelp powder according to the present invention (headings such as ^{a, b} is recognized as significant (p <0.05), acronyms such as ^AC is recognized as significant ( p <0.05).).

Claims (9)

Emulsified sausage containing kelp powder. The method of claim 1, The sausage is emulsified sausage comprising kelp powder, characterized in that composed of pork 40-50% by weight, pork fat 20-30% by weight, ice 20-30% by weight and kelp powder 1-10% by weight. The method of claim 1, The kelp powder is an emulsified sausage comprising kelp powder, characterized in that it is manufactured in 20 mesh size. (1) salt and phosphate were added to pork and pork fat for 6 to 24 hours in 4 ° C refrigerated state; (2) the mixture of the salted pork and pork fat is ground and shredded; (3) the ground meat is mixed by adding ice, raw materials and dry kelp powder in a silent cutter to prepare a sausage emulsion; (4) the emulsified mixed meat is filled into the casing using a filling machine; (5) the filled sausage semi-finished product is heated and dried in a smoker and then smoked and heated; And (6) cooling the heated sausage; Method of producing an emulsified sausage comprising kelp powder made of a process. The method of claim 4, wherein The kelp powder is a method of producing an emulsified sausage comprising kelp powder, characterized in that the dried kelp pulverized with a grinder to pass through a 20 mesh sieve to produce a uniform and fine particle state. The method of claim 4, wherein The pork and pork fat, ice, kelp powder is characterized in that it is mixed in the range of pork 40-50% by weight, pork fat 20-30% by weight, ice 20-30% by weight and kelp powder 1-10% by weight. Method for producing an emulsified sausage containing kelp powder. The method of claim 4, wherein Casing used in the step (4) is a method of producing an emulsified sausage comprising kelp powder, characterized in that the collagen (collagen casing). The method of claim 4, wherein Sausage semi-finished product filled in the above (5) process is heat-dried for 30-40 minutes in a smoker of 50 ~ 60 ℃, smoked for 10 to 20 minutes at 55 ~ 65 ℃ and then 20 to 40 minutes at 70 ~ 80 ℃ Method of producing an emulsified sausage comprising kelp powder characterized in that the heat treatment to heat the center temperature reaches 75 ℃ by heating. The method of claim 4, wherein The process (6) is an emulsified sausage production method comprising a kelp powder, characterized in that the product temperature is lowered by cooling after 30 minutes at 20 ℃ room temperature after heat treatment.

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