KR20120094725A - Manufacturing method of chicken emulsion sausages using citrus peel fiber - Google Patents

Abstract

PURPOSE: A producing method of chicken meat emulsified sausage using dietary fibers extracted from tangerine peels is provided to improve the functionality of the sausage using the dietary fibers. CONSTITUTION: A producing method of chicken meat emulsified sausage comprises the following steps: grinding chicken meat and back fat with a grinder; mixing 45-50wt% of ground chicken meat, 25wt% of back fat, 25wt% of ice, and 1-5wt% of tangerine peels, and emulsifying the mixture; inserting the emulsified mixture into a casing; heating and drying the obtained sausage semi-product, and smoking the sausage semi-product in a smoker; and heat-processing the obtained sausage before cooling.

Description

Manufacturing method of chicken emulsion sausages using citrus peel fiber with dietary fiber extracted from citrus peel

The present invention relates to a method for producing a chicken emulsified sausage containing dietary fiber extracted from citrus peel, and more specifically, by adding dietary fiber contained in a citrus peel, which is a traditional fruit of Korea, And it relates to a method for producing a chicken meat emulsified sausage with a dietary fiber extracted from citrus peel enhanced sensory quality characteristics and a sausage produced therefrom.

Recently, due to the improvement of the economic level, the composition of the Korean people's diet and the form of eating habits are diversifying. In particular, consumer interest in meat and meat products requires the development of a variety of meat products that focus on health in a form that prioritizes nutritional value. Among them, low-fat meat products considering the high calorie of conventional meat products, and functional meat products containing functional materials such as dietary fiber are mainly. This reflects the nutritional value of meat products as well as the diverse needs of modern consumers who expect health and well-being. Therefore, there is a need for a wide range of research on processed meat products using various substitutes and functional materials while maintaining various tastes and products.

Citrus fruits are derived from Citrus, Fortunella, and Poncirus among the Rutaceae and Aurantioideae. It refers to the varieties, only the citrus (Citrus) according to the citrus fruit is grown. Since ancient times, citrus fruit is not only consumed by fresh pulp, but also has been widely used for medicinal purposes as it is known to be effective in gastrointestinal disorders, asthma detoxification, and loss of appetite. Citrus fruits contain nutrients such as glucose and fructose, vitamins C and E, and dietary fiber, and also contain bioactive substances such as flavonoids, carotenoids, and cinephyrin. In particular, flavonoids such as hesperidin and naringin, which are found in citrus peels, are known to have the effect of inhibiting the proliferation of cancer cells. Promotes blood vessel health In addition, carotenoids contained in citrus fruits are known to be effective in promoting immune function and inhibiting cancer in addition to the function of provitamin A, which is absorbed into the body and converted into vitamin A. Therefore, it is not only a natural coloring agent but also a functional ingredient. It is attracting attention.

Citrus fruits, the second-largest annual fruit produced in Korea, are grown on Jeju Island, accounting for 30% of the total fruit production. Among them, 80-85% are for reproduction, and 20-25% are for processing. Are being consumed. However, about 50% of the fruit pericarp contains physiological functional substances, even though some of them are used as herbal medicine, most of them are discarded.

Dietary fiber has been thought to have no nutritional value as a substance that is not degraded by human digestive enzymes, but since its physiological activity was reported in the 1970s, interest in dietary fiber has increased. Dietary fiber is largely divided into insoluble dietary fiber and soluble dietary fiber. Insoluble fiber is mainly cellulose, lignin and some hemicellulose as components of plant cell wall, and is rich in vegetables, bran and most cereals and vegetables. In addition, water-soluble dietary fiber is pectin, gum and beta glucan and is contained in fruits, legumes, barley, oats. This fiber has a water absorption ability in the physiological aspect and gives a feeling of satiety, combine with bile acids or minerals or increase the viscosity to slow the absorption of nutrients and is used as a substrate of enterobacteriaceae to change the pH of the intestine. In recent years, the prevalence of chronic diseases such as adult diseases is high, and in particular, an increase in colorectal cancer, arteriosclerosis, hypertension, and diabetes is known to be related to the intake of dietary fiber and is recommended. As a method for increasing the intake of dietary fiber, there is a method of artificially adding dietary fiber to food such as bread, cake, beverage, meat products, and the like.

Emulsified sausage is one of the most widely consumed processed 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, it is possible to produce a wide variety of emulsified sausages depending on the addition ratio of various ingredients, including spices, casing, heating, smoking.

In addition, chicken sausages have been developed using sausages as consumers began to seek health-oriented meat consumption and began to look for raw materials with low fat content and competitive prices. Chicken meat is a well-being raw meat with lower fat content and saturated fatty acid content than pork, and the need for chicken sausages added with pork instead of pork has emerged.

Patent related to citrus peel is related to the composition for improving lipid metabolism and lowering blood pressure, including Korea Patent Registration No. 10-031477 jujube extract and citrus peel extract, characterized in that it comprises a medicinal and food composition. In addition, the Republic of Korea Patent Registration No. 10-0344300 relates to a health promotion food composition comprising a ginseng and citrus peel derived material is in addition to a number of applications and registered status.

Accordingly, the present inventors have completed the present invention by confirming that there is no prior art for improving the functionality, physicochemical and organoleptic properties of the final product by adding dietary fiber extracted from citrus peels.

It is an object of the present invention to provide a method for producing a chicken emulsified sausage having improved functionality, physicochemical and organoleptic properties by adding dietary fiber extracted from citrus peel.

In addition, another object of the present invention to provide a chicken emulsified sausage prepared by the above method.

In order to achieve the above object, the present invention provides a method for producing a chicken meat emulsified sausage added dietary fiber extracted from citrus peel.

In the present invention, the dietary fiber extracted from the citrus peel is characterized in that 1 to 5% by weight is added.

In another aspect, the present invention provides a meat-emulsified sausage added to the dietary fiber extracted from the tangerine peel produced by the above method.

According to the present invention as described above, by utilizing the useful ingredients such as dietary fiber contained in the citrus peel as a functional material has the effect of satisfying the desire of modern society to pursue a healthier life.

In addition, it is expected that the recycled citrus peel can be used as a functional material and can have a significant impact on the added value enhancement and the functional food industry.

Figure 1 shows the manufacturing process of the chicken meat emulsified sausage added dietary fiber extracted from citrus peel.
Figure 2 shows a heating loss comparison graph of the emulsified chicken meat added dietary fiber extracted from citrus peel.
Figure 3 shows a comparison graph of the emulsion stability of chicken emulsified sausage added dietary fiber extracted from citrus peel.
Figure 4 shows the comparison of the viscosity of the flesh-emulsified sausage with dietary fiber extracted from citrus peel.

Hereinafter, the present invention will be described in detail.

In order to achieve the above object, the present invention provides a method for producing a chicken meat emulsified sausage added dietary fiber extracted from citrus peel.

Specifically, the present invention (1) grinding meat and back fat with a grinder;

(2) sequentially emulsifying dietary fiber extracted from ice, subsidiary materials and citrus rind in a predetermined ratio to the ground meat;

(3) the emulsified mixed meat is filled into the casing using a filling machine;

(4) the filled sausage semi-finished product is heated and dried in a smoker and then smoked and heated; And

(5) cooling the smoked sausage after heat treatment; Provided is a method of preparing a broiler emulsified sausage added with dietary fiber extracted from the citrus peel.

In the present invention, the dietary fiber extracted from poultry, back fat, ice and citrus peel is preferably mixed in the range of 45 to 50% by weight, 25% by weight, 25% by weight and 1 to 5% by weight, respectively.

In addition, in order to improve the preservation of the selected raw meat and to improve the flavor, binding strength, water retention, etc., the raw meat may be mixed with refined salts and colorants used in the manufacture of sausages.

 In addition, in the process (1) of the present invention, the chicken meat and the back fat are preferably ground using a grinder equipped with an 8mm plate.

In addition, in the process (2), the subsidiary material is 1.5 wt% salt, 0.3 wt% phosphate, 1.0 wt% soy protein, 0.5 wt% sugar, 0.05 wt% L-glutamate sodium, and 0.07 wt% onion powder, based on the total weight of poultry sausage. It is preferable to further add 0.08% by weight of garlic powder and%.

In the present invention, the dietary fiber extracted from the citrus peel added in step (2) is crushed after drying citrus peel washed by washing at least 5 times at 50 ° C. in a hot air dryer for 24 hours, washed with alpha amylase and washed with water. The resulting residue was cooled again at room temperature, dried for 24 hours with a hot air dryer at 50 ° C., and then crushed to obtain uniform particles through a 35mesh sieve to prepare a citrus fiber mixture. The dietary fiber extracted from the prepared citrus peel is characterized in that it is added in the range of 1 to 5% by weight, preferably 1 to 4% by weight.

Crushing the citrus peel washed in the process (2) after drying is to preserve the flavor of the citrus peel is preferably dried at 50 ℃ for 24 hours, the treatment with alpha amylase when carbohydrates are included in food It is effective in preventing aging.

In addition, the casing used in the step (3) is preferably selected and filled in the casing required by various sausages, and the size and shape of the casing is determined according to the type of sausage can be used both natural casing and artificial casing. And it can be determined according to the consumer's desire, but preferably a collagen casing (diameter: 25 mm).

In addition, the present invention is a semi-finished sausage filled in the above (4) process 20 to 30 minutes at 50 ~ 60 ℃ in the chamber and then penetrated the smoke 20 to 40 minutes at 55 ~ 65 ℃ and phenols (phenols) as the smoke component It can give appetite by giving unique smoke odor which is given in the reaction of carbonyls and meat protein, and can improve sausage preservation by bacteriostatic action and antioxidant action by phenols.

In addition, the present invention is preferably heat-treated by further heating for 30 to 40 minutes in the range 70 ~ 80 ℃ after smoking in the above (4) process.

In addition, in the present invention, the sausage smoked in the step (5) is heat-treated until the central temperature reaches 10 ℃ and then it is preferable to cool by lowering the product temperature by showering with a manual shower.

In addition, the present invention provides a manufacturing method in the final production of the product by vacuum packaging in a polyethylene / nylon or the like with a desiccant including a silica gel in addition to the above processes.

In another aspect, the present invention provides a meat-emulsified sausage added to the dietary fiber extracted from the tangerine peel produced by the above method.

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  One. From citrus  Preparation of Extracted Dietary Fiber Mixtures

Citrus peels were collected from commercially traded organic citrus peels and the dietary fiber was extracted by modifying the method of Choi et al. (2007) (Choi Yoon Sang et al., 27 (2), 228-234, 2007).

Specifically, in order to remove the pesticide component of citrus peel was washed five times or more using washing water and dried for 24 hours with a hot air dryer at 50 ℃. The dried sample was ground and added to 100 g of citrus peeled powder and 1% of 0.6% termamyl (Termamyl: type LS, 120KNU / g, Novo), followed by stirring for 1 hour while continuously shaking at 95 ℃. It washed five times with the hot water of (v / w). The washed residue was dried with a hot air dryer at 50 ° C. for 24 hours after cooling at room temperature, and crushed to obtain uniform particles through a 35 mesh sieve to prepare a citrus fiber mixture.

Example  2. Oil painting  Manufacture of Chicken Sausages

The blending ratio of the chicken emulsified sausage used in the present invention is shown in Table 1, the manufacturing method is shown in FIG.

After 24 hours of slaughter, domestic broiler breast meat was purchased and crushed into 8 mm plates using a grinder. The trimmed poultry and back fat were chopped using a grinder.

Sausage emulsion was prepared by using a silent cutter, and then sausage was prepared by filling a collagen casing (diameter: 25 mm) using a sausage filling machine (D-73728, DICK, Germany).

The sausages were put in polyethylene / nylon packaging, vacuum-packed, and refrigerated (5 ° C.). The control of sausage did not add dietary fiber extracted from citrus peel, and the treatments had 1% (T1), 2% (T2), 3% (T3), 4% (T4), 5% (T5) was added to prepare an emulsified sausage. As the additive, salt 1.5%, phosphate 0.3%, soy protein 1.0%, sugar 0.5%, MSG (monosodium _L- glutamate) 0.05%, onion powder 0.07%, garlic powder 0.08% were added to the control and all treatments, respectively.

Experimental Example  One. Oil painting  Efficacy Analysis of Chicken Sausages

In the present invention, the efficacy as a functional food for the emulsified chicken sausage to which dietary fiber extracted from citrus peel was added was investigated.

(1) general component analysis

The general ingredient of the emulsified chicken sausage prepared in Example 2 is the moisture content of 105 ℃ atmospheric pressure drying method, crude protein content of Kjeldahl method, crude fat content of Soxhlet method, crude ash content of 550 ℃ according to AOAC method (1995) The analysis was done by conversation. Carbohydrate content was obtained by subtracting water, crude protein, crude fat and crude ash from the total 100%, and calories were 9 Kcal / g fat, 4.02 Kcal / g protein and 3.87 Kcal / g carbohydrates using Atwater values. Analyzed.

As a result, as shown in Table 2, the moisture content of the citrus fiber diet 2% and 3% treatment was the highest, the protein content was not significantly different between the control and the treatment except for T5 treatment. Fat content was the highest in 2% supplemented dietary fiber. Ash content was significantly higher in the treatments than control, and the ash content increased with the increase of citrus fiber content. Carbohydrate content was 3.50-0.35%. The number of calories was the highest in the control and the 2% citrus peel was the lowest in the control.

(2) Evaluation of Physicochemical Properties

The pH, chromaticity, heating loss, emulsion stability, viscosity and physical properties of the emulsified chicken sausage prepared in Example 2 were investigated as follows.

The pH was measured by using a glass electrode pH meter (340, Mettler toledo, Switzerland) after homogenizing at 8,000 rpm using a homogenizer (Model AM-7, Nissei, Japan) by mixing 5g of sample and 20ml of distilled water. In addition, in the color measurement, the surface of the sample was measured using a colorimeter (Chroma meter, CR-210, Minolta, Japan), and CIE L ^* -value representing lightness, CIE a ^* -value representing redness, and yellow color. CIE b ^* -values indicating yellowness were measured three times each. The standard color used was a calibration plate with L ^* -value of 97.83, a ^* -value of -0.43, and b ^* -value of +1.98.

As a result, as shown in Table 3, the pH of the sausage emulsion and sausage was significantly higher in the control, and the pH decreased as the level of addition of citrus fiber fiber mixture increased. In addition, the brightness of sausage emulsion and sausage was the highest in the control, and the brightness value increased significantly as the amount of dietary fiber added. The degree of redness was higher in the control and T5 treatments than in the other treatments, and the yellowness tended to increase as the amount of dietary fiber added.

In addition, the heating loss measurement was calculated by measuring the weight of the sausage emulsion before heating and by measuring the weight after heating it.

As a result, as shown in Figure 2, the heat loss was significantly lower in the T2 and T3 treatment compared to the control, but the T5 treatment showed a significantly higher heating loss than the control.

In addition, the emulsion stability was placed in a specially designed centrifuge tube according to the method of Ensor et al. (1998) in two layers of wire mesh, filled with 30g of emulsion and closed the inlet of the centrifuge tube. This is heated for 30 minutes in a water bath until the internal temperature reaches 75 ℃, and left at room temperature for 30 minutes and then the amount of free liquid and the amount of free fat and water (ml) per gram is measured. The emulsion stability was evaluated by measuring.

As a result, as shown in Figure 3 emulsification stability showed better emulsification stability than the control in all treatments except T5 treatment.

In addition, the viscosity is a rotary viscometer (VT-550, Haake, Germany) was used, 8 g of the sample and the adapter (13) was used, methanol constant temperature water tank (Model No. RKS) to maintain the experiment temperature 20 ℃ -20-D, Lauda, Germany), the apparent viscosity was measured while maintaining the temperature.

As a result, the apparent viscosity of the sausage emulsion measuring the flow of the fluid is shown in FIG. 4. The control group showed the lowest viscosity and significantly increased viscosity as the amount of dietary fiber added.

In addition, the physical property test is analyzed and calculated using a texture analyser (TA-XT2 i , Stable Micro Systems, England) to determine the hardness, springiness, cohesiveness, gumminess, Chewiness and the like were measured.

As a result, as shown in Table 4, the hardness of the T3 and T4 treatment was significantly higher, and the elasticity of the control was the highest. The cohesiveness was significantly higher in the control and T1 treatments. The gumminess and chewability were significantly higher in the treatments than the control.

(3) evaluation of sensory characteristics

In order to evaluate the sensory performance of the emulsified chicken sausage prepared in Example 2, nine members of 25 to 35 years of age who were trained in advance were prepared for the color, flavor, year, juiciness, and overall preference of the sausage. The average value was calculated | required by the scoring method of 10 points | pieces, and compared. In the scorecard, 10 points are the best and 1 point is the worst quality.

In addition, all statistical analyzes were verified by the Duncan's multiple range test using the SAS (Statistics Analytical System, USA, 1999) program.

As a result, as shown in Table 5, the control group scored higher than the other treatments, the flavor T1 treatment scores significantly higher. T2 treatment showed the highest score in year and juiciness, and T1 and T2 treatment showed the highest score in overall preference.

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.

Claims (10)

(1) grinding the poultry and back fat with a grinder;
(2) sequentially emulsifying dietary fiber extracted from ice, subsidiary materials and citrus rind in a predetermined ratio to the ground meat;
(3) the emulsified mixed meat is filled into the casing using a filling machine;
(4) the filled sausage semi-finished product is heated and dried in a smoker and then smoked and heated; And
(5) cooling the smoked sausage after heat treatment; Process for the preparation of chicken emulsified sausage containing dietary fiber extracted from the citrus peel made of the process.
The method of claim 1,
Preparation of chicken emulsified sausage, characterized in that the dietary fiber extracted from the poultry, back fat, ice and citrus peel is mixed in the range of 45 to 50% by weight, 25% by weight, 25% by weight and 1 to 5% by weight, respectively. Way.
The method of claim 1,
In the process (1), the chicken meat and the back fat is a method of producing a chicken emulsified sausage, characterized in that the grinding using a grinder equipped with an 8mm plate.
The method of claim 1,
In the process (2), the subsidiary materials include 1.5 wt% salt, 0.3 wt% phosphate, 1.0 wt% soy protein, 0.5 wt% sugar, 0.05 wt% L-glutamic acid sodium salt, 0.07 wt% onion, Process for producing a chicken emulsified sausage, characterized in that the addition of garlic powder 0.08% by weight.
The method of claim 1,
The dietary fiber extracted from the citrus peel added in the above step (2) is crushed after drying the citrus peel washed with water at least 5 times at 50 ° C. in a hot air dryer for 24 hours, and the residue formed by washing with alpha amylase after washing with water at room temperature again. After cooling for 24 hours, dried with a hot air dryer at 50 ° C. and then crushed to obtain uniform particles through a 35-mesh sieve. Manufacturing method.
The method of claim 1,
The casing used in the step (3) is a method for producing a chicken emulsified sausage, characterized in that the collagen casing.
The method of claim 1,
Sausage semi-finished product filled in the above (4) process is dried for 20 to 30 minutes at 50 ~ 60 ℃ in the chamber and then smoked for 20 to 40 minutes at 55 ~ 65 ℃ and heat treated by further heating for 30 to 40 minutes in the range 70 ~ 80 ℃ Method for producing a chicken meat emulsion type sausage, characterized in that.
The method of claim 1,
The sausage smoked in the step (5) is heat-treated until the central temperature reaches 78 ℃ after showering with a manual shower to lower the product temperature, characterized in that the method for producing a chicken meat emulsion type sausage.
Meat-emulsified sausage with a dietary fiber extracted from the tangerine rind produced by the method of claim 1.
The method of claim 9,
Dietary fiber extracted from the citrus peel is a chicken meat emulsified sausage, characterized in that adding 1 to 5% by weight.

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