KR20130092025A - Meat products comprising the sasa quelpaertensis nakai and manufacturing method thereof - Google Patents

Abstract

PURPOSE: A method for manufacturing meat processed food with improved hardness, gumminess, flavor, and taste is provided. CONSTITUTION: Meat is grinded with meat grinder. Cured meat is prepared by mixing the ground meat, ice, supplementary ingredients, and 0.5-2 weight% of Sasa borealis powder. The cured meat is filled and heated. The filled cured meat is dried at 50-60°C for 25-30 minutes, heated at 75-80°C for 30-35 minutes, and cooled by cooling water for 4-6 minutes. The Sasa borealis used is Sasa quelpaertensis. One or more kinds of meat are selected from the group of pork, chicken, beef, and horse meat. A meat processed food includes ham, pressed ham, mixed pressed ham, sausage, mixed sausage, dried sausage, bacon sort, seasoned meat, processed ground meat, nugget, or the pork cutlet.

Description

Meat products comprising the Sasa quelpaertensis Nakai and manufacturing method

The present invention relates to a meat processed food comprising a sack and a method for producing the same.

Jeju Sasadae ( Sasa quelpaertensis Nakai ) is the most common rice plant in Korea, which is distributed in clusters only in Halla Mountain in Korea. It is reported that the effect, such as to treat inflammation and inhibit cancer cells.

In particular, the stalk is very alkaline, so it is a great help in converting the acid constitution into alkaline constitution, and the leaves, stems, and roots are chopped, dried in the shade, and eaten for a long time, helping the fragile constitution to a healthy constitution. It is said to be an excellent remedy to soothe the heat of the stomach, to soothe the poison of the liver, to relax the mind, to pee well, and to improve deepening (心火). Poultry contains a large amount of polysaccharides such as xylose, aribinose, glucose, mannose, and galactose, as well as amino acids such as aspartic acid, glutamic acid, seline, threninproline, alanine, and cysteine. And K are also abundant. In particular, vitamin K is dissolved in the blood or body fluids to clear the blood and increase the calcium ions to act to change the constitution. The development of functional foods using Jeju Joridae is expected to secure independent technologies and materials in almost unexplored fields, unlike the functional foods reported in edible convection in other regions. Much research is needed.

On the other hand, meat processed food is generally prepared by adding food additives. Additives to processed meat products include coloring agents, preservatives or binders. Hams or sausages with a coloring agent, sodium nitrite, do not change as cooked or left for a long time, and they remain bright red and have a long shelf life. Sodium nitrite, which is used as a coloring agent, has a strong toxicity in itself, so that 1 g is lethal. Sodium nitrite combines with a substance called amine in meat to form a compound called nitrosoamine, a known carcinogen. Therefore, the World Health Organization (WHO) recommends refraining from using food for children. In addition, pregnant women and patients with anemia should be taken with caution. In addition to colorants, hams and sausages also contain a number of additives, including antioxidants that help prevent oxidation, binders that keep meat sticky, acidity regulators, and chemical seasonings. When food additives enter the body, 50 to 80% of the food additives are released through the respiratory or excretory organs, but the remainder accumulates. In addition, it is common to include several additives in a single processed food, and even if there is a reference value, the additives may cause chemical reactions in the body, so it is difficult to predict the degree of hazard. Therefore, there is an increasing interest in natural additives that can reduce these side effects or harm the human body and can replace food additives.

Korean Patent Publication No. 10-2010-0012735

In order to solve the above problems, the present inventors intend to manufacture a processed meat food including a sack.

The present invention provides a processed meat food comprising a sack.

More specifically, the present invention comprises the steps of (a) pulverizing pork using a grinder, (b) mixing the ground meat with ice, raw materials and bristle powder to prepare salted meat, (c) the salted meat It provides a method for producing a meat processed food comprising a sack comprising the step of filling and heating.

The present invention also provides a processed meat food comprising a wok prepared by the above method.

Meat processed foods comprising the sack of the present invention and meat processed foods using the same can improve the hardness, gumminess, flavor and palatability of the meat processed food by adding the sack powder, which is a natural product, in the manufacture of meat processed foods with minimal processing.

Figure 1 shows a meat processed food manufacturing process comprising a wok.

The present invention relates to a meat processed food comprising a sack.

In the present invention, the sack bar is not limited thereto, but may be Jeju sack bar.

In addition, the sack in the present invention can be produced in powder form and used. Alternatively, water may be used for 1 to 10 hours at 100 to 300 ° C. in a pan with water. Alternatively, it may be used in the form of a mixture of sauté powder and decoction water. The powder of the bridle may be manufactured by grinding after drying, which is a general powder manufacturing method. The stalk powder may be in the form of a powder of 10 to 1000 mesh by grinding after hot air drying or natural drying. In one embodiment, after washing the sack collected in Jeju Island region and dried for 4 hours at 60 ℃ using a hot air dryer to adjust the water content to 15% or less, the dried sack is milled with a grinder and then placed in a 150 mesh sieve It can be used by powdering down.

0.5 to 2 wt% of the stalk or sackcloth powder may be added. In addition, when the sack is added to the meat product, the addition amount may be in the range of 0.5 to 5 wt%, 0.5 to 4 wt%, 0.5 to 3 wt%, or 0.5 to 2 wt%. If the added amount is less than 0.5 wt%, the effect of the additive is not expressed in the meat product, and if the added amount is more than 5 wt%, the effect of the additive is excessively expressed, thereby reducing the natural flavor and taste of the meat product.

The meat may be at least one selected from the group of pork, poultry, beef and horse meat, and is not limited thereto as long as the meat can be used as processed raw meat.

The meat processed food is not limited thereto, but may be ham, press ham, mixed press ham, sausage, mixed sausage, dry sausage, bacon, seasoned meat, processed meat products, nuggets or pork cutlet. The meat processed food is capable of ingesting nutrients by adding a stalk, can remove the odor peculiar to processed meat products, and can improve the shelf life by preventing the deterioration of the raw meat.

In another aspect, the present invention comprises the steps of (a) grinding meat using a grinder; (b) mixing the ground meat with ice, subsidiary materials and bristle powder to prepare salted meat; And (c) may be a method of manufacturing a meat processed food comprising a bristle powder comprising the step of filling, heating the salted meat.

The meat in step (a) is meat, which can be used as pork, poultry, beef and processed meat. In addition, the meat may be ground to a vertical length of 5 to 8 mm.

In step (b), the sackcloth powder may be mixed at 0.5 wt% to 2 wt%. In addition to the sack powder, various spices, additives, and the like, which are added to a conventional meat processed food, may be further added, but are not limited thereto.

Substances in the step (b) is added to improve the product during the production of salted meat products and processed meat products can be used by mixing a preservative, a salt promoter, a quality improver, a flavor enhancer, an extended binder.

The preservative may be, for example, nitrite, nitrate, sorbic acid (salt), the promoter may be ascorbic acid (salt), erysolinic acid (salt), GDL and pyrophosphate, and the quality improving agent is phosphate And salt, the flavor enhancer may be sugar, various seasonings, seasonings, and starch syrup, and the increasing binder may be various meat protein, polysaccharide carbohydrates.

The present invention provides a method for manufacturing a processed meat food including a sack, by reducing or replacing the amount of the additives as compared to the conventional meat processed food can improve the physical properties, flavor and palatability of the processed meat products.

Filling the salted meat in step (c) may be dried for 25 to 30 minutes at 50 to 60 ℃, heated for 30 to 35 minutes at 75 to 80 ℃ and then cooled for 4 to 6 minutes using a cooling water. The drying, heating and cooling temperatures and times for the preparation of the meat processed food are not limited thereto.

In one embodiment, the ground meat is ground to 8 mm using pork, heat-treated at 4 ° C., and mixed by adding back fat, ice and bristle powder in pork to prepare salted meat. The salted meat was filled in a collagen casing, dried at 55 ° C. for 27 minutes, heated at 77 ° C. for 32 minutes, and cooled by cooling water for 5 minutes.

Meat processed foods including the sachet according to the present invention can improve the hardness (Hardness), gummability (Gumminess), texture and taste.

In the present invention, the term "hardness" refers to the meaning of "hard" and "soft" with the force required when compressing and deforming meat. In general, meat texture with a hardness of 3 to 4 N / g is good. In the present invention, the term "gumseong" refers to the energy required to compress and destroy to a state where a semi-solid food can be swallowed. The present invention can produce a processed meat food by adding a sack powder to improve the hardness, gumminess, texture and taste without using a food additive.

In another aspect, the present invention may be a meat processed food comprising a chopstick prepared by the manufacturing method.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to the following examples. However, the following examples are intended to illustrate the contents of the present invention, but the scope of the present invention is not limited to the following examples. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art.

< Example >

Example  Changes in hardness of meat containing 1 scavenger powder

Experiments were conducted to analyze the hardness of meat products by addition of sorghum powder (Jeju University RIS project). To the total blending ratio, 0.5 wt% (T1), 1.0 wt% (T2), and 2.0 wt% (T3) were mixed. A control group (C) was further prepared to analyze the hardness improvement of the meat product. Meat products to which the sack powder was added were vacuum packed and stored at 4 ° C. for 1 to 45 days. The hardness of the stored meat products was measured using a rheometer (Stable Micro Systems) at intervals of 3 to 4 days.

The hardness measurement results are shown in Table 1. T1, T2, and T3 containing scavenger powder showed significantly higher values than the control group without scavenger powder.

Measurement result of the hardness day Treatment significance C T1 T2 T3 One 1.93 ^c ± 0.18 3.83 ^a ± 0.41 3.12 ^b ± 0.29 3.38 ^ab ± 0.14 *** 3 2.20 ^b ± 0.08 3.84 ^a ± 0.38 3.34 ^a ± 0.25 3.62 ^a ± 0.24 *** 7 2.42 ^b ± 0.02 3.91 ^a ± 0.27 3.69 ^a ± 0.25 4.02 ^a ± 0.44 *** 10 1.93 ^a ± 0.18 3.83 ^a ± 0.41 3.12 ^b ± 0.29 3.38 ^ab ± 0.14 *** 13 2.47 ^b ± 0.29 4.60 ^a ± 0.32 4.08 ^a ± 0.29 4.29 ^a ± 0.53 *** 17 2.51 ^b ± 0.30 4.12 ^a ± 0.46 3.59 ^a ± 0.41 3.68 ^a ± 0.06 ** 20 2.44 ^b ± 0.25 3.80 ^a ± 0.13 3.80 ^a ± 0.16 3.99 ^b ± 0.13 *** 23 2.72 ^b ± 0.40 3.87 ^a ± 0.70 3.61 ^ab ± 0.49 3.55 ^ab ± 0.28 † 27 2.45 ^b ± 0.52 3.53 ^a ± 0.30 3.30 ^a ± 0.31 3.85 ^a ± 0.03 ** 30 2.74 ^b ± 0.25 4.16 ^a ± 0.42 4.17 ^a ± 0.67 3.86 ^a ± 0.34 * 45 3.27 ^b ± 0.49 4.93 ^a ± 0.99 4.20 ^ab ± 0.55 4.92 ^a ± 0.39 *

(Levels of significance: NS, Not Significant; †; P <0.1, * P <0.05. ** P <0.01, *** P <0.001

^{a- b} Means with different superscripts in the same row significantly differ (P <0.05).

C: Control, T1: Meat products added 0.5% Sasa borealis powder, T2: Meat products added 1.0% Sasa borealis powder, T3: Meat products added 2.0% Sasa borealis powder.)

Example  Containing Two Sponge Powders Meat products Gum  change

Experiments were conducted to analyze the gummminess of meat products with the addition of sorghum powder (Jeju University RIS project). To the total blending ratio, 0.5 wt% (T1), 1.0 wt% (T2), and 2.0 wt% (T3) were mixed. A control group (C) was further prepared to analyze the improvement of the meatiness of the meat product. Meat products to which the sack powder was added were vacuum packed and stored at 4 ° C. for 1 to 45 days. The inspection of stored meat products was measured using rheometer at intervals of 3 to 4 days.

The measurement results of the inspection are shown in Table 1. T1, T2, and T3 containing sorghum powder showed significantly higher values than the control group without sorghum powder regardless of storage period, indicating that the addition of sorghum powder was effective for improving meat quality.

Measurement result of inspection day Treatment significance C T1 T2 T3 One 0.85 ^b ± 0.08 1.28 ^a ± 0.06 1.32 ^a ± 0.14 1.50 ^a ± 0.15 *** 3 0.97 ^a ± 0.11 1.09 ^a ± 0.79 1.28 ^a ± 0.13 1.55 ^a ± 0.09 NS 7 1.01 ^ab ± 0.19 1.71 ^a ± 0.12 0.56 ^b ± 0.70 1.67 ^a ± 0.19 * 10 0.85 ^b ± 0.08 1.28 ^a ± 0.06 1.32 ^a ± 0.14 1.50 ^a ± 0.15 *** 13 0.37 ^b ± 0.48 1.38 ^a ± 0.23 1.45 ^a ± 0.16 1.77 ^a ± 0.03 ** 17 1.01 ^b ± 0.07 1.50 ^a ± 0.19 1.37 ^a ± 0.06 1.54 ^a ± 0.14 ** 20 1.06 ^b ± 0.02 1.64 ^a ± 0.19 1.58 ^a ± 0.09 1.71 ^a ± 0.08 *** 23 1.06 ^a ± 0.05 1.04 ^a ± 0.82 0.98 ^a ± 0.75 1.49 ^a ± 0.12 NS 27 1.30 ^b ± 0.32 1.65 ^ab ± 0.25 1.54 ^ab ± 0.09 1.95 ^a ± 0.05 * 30 1.06 ^b ± 0.14 1.61 ^a ± 0.28 1.81 ^a ± 0.21 1.76 ^a ± 0.08 ** 45 1.14 ^a ± 0.11 1.84 ^a ± 0.24 1.13 ^a ± 1.03 1.84 ^a ± 0.14 NS

(Levels of significance: NS, Not Significant; †; P <0.1, * P <0.05. ** P <0.01, *** P <0.001

^{a- b} Means with different superscripts in the same row significantly differ (P <0.05).

C: Control, T1: Meat products added 0.5% Sasa borealis powder, T2: Meat products added 1.0% Sasa borealis powder, T3: Meat products added 2.0% Sasa borealis powder.)

Example  Containing 3 Sponge Powder Meat products  Sensory texture changes

An experiment was conducted to analyze the sensory texture changes of meat products with the addition of Zoridae powder (Jeju University RIS Business Division). To the total blending ratio, 0.5 wt% (T1), 1.0 wt% (T2), and 2.0 wt% (T3) were mixed. A control group (C) was further prepared to analyze the sensory texture improvement of the meat product. The meat product to which the sack powder was added was vacuum packed and stored at 4 ° C. for 1 to 45 days. Sensory texture changes of stored meat products were selected by ten trained panelists and evaluated on a 5-point scale.

Table 3 shows the results of texture analysis of sensory items of meat products containing sauté powder. The control group showed a sharp decrease in texture from the 13th day of storage, but in meat products containing sorghum powder, texture tended to be maintained even after extended storage period. Appeared to be effective.

Measurement result of texture day Treatment significance C T1 T2 T3 One 3.33 ^b ± 0.57 4.66 ^a ± 0.57 4.66 ^a ± 0.57 5.00 ^a ± 0.00 NS 3 3.66 ^a ± 0.57 4.66 ^a ± 0.57 4.66 ^a ± 0.57 4.33 ^a ± 0.57 NS 7 3.00 ^a ± 1.00 3.33 ^a ± 0.57 3.66 ^a ± 0.57 3.00 ^a ± 1.00 NS 10 2.66 ^b ± 0.57 4.00 ^a ± 0.00 3.66 ^a ± 0.57 4.33 ^a ± 0.57 * 13 3.33 ^a ± 0.57 3.66 ^a ± 0.57 3.00 ^a ± 0.00 2.66 ^a ± 0.57 NS 17 1.66 ^b ± 0.57 3.33 ^a ± 0.57 3.66 ^a ± 0.57 3.66 ^a ± 0.57 ** 20 1.33 ^b ± 0.57 2.00 ^ab ± 1.00 2.33 ^ab ± 0.57 3.00 ^a ± 1.00 NS 23 1.00 ^b ± 0.00 2.33 ^a ± 0.57 2.66 ^a ± 0.57 3.00 ^a ± 1.00 * 27 1.00 ^b ± 0.00 2.33 ^ab ± 0.57 2.33 ^ab ± 1.15 3.00 ^a ± 0.00 NS 30 1.00 ^c ± 0.00 2.00 ^b ± 0.00 2.00 ^b ± 0.00 2.66 ^a ± 0.57 ***

(Levels of significance: NS, Not Significant; †; P <0.1, * P <0.05. ** P <0.01, *** P <0.001

^{a- b} Means with different superscripts in the same row significantly differ (P <0.05).

C: Control, T1: Meat products added 0.5% Sasa borealis powder, T2: Meat products added 1.0% Sasa borealis powder, T3: Meat products added 2.0% Sasa borealis powder.)

Example  Containing 4 Sponge Powder Meat products  Sensual taste change

An experiment was conducted to analyze the sensory taste changes of meat products with the addition of sorghum powder (Jeju University RIS Business Division). To the total blending ratio, 0.5 wt% (T1), 1.0 wt% (T2), and 2.0 wt% (T3) were mixed. A control group (C) was further prepared to analyze the sensory taste improvement of the meat product. The meat product to which the sack powder was added was vacuum packed and stored at 4 ° C. for 1 to 45 days. Sensory taste changes of stored meat products were selected by five trained panelists and evaluated on a 5-point scale.

Taste analysis results of the sensory test items of the meat products containing the sack powder are shown in Table 4. T1 and T2 in the meat products added with sauté powder were retained even after extended storage period compared to the control and T3. In the case where the addition amount of the scavenger powder, such as T3, was found to decrease the taste as the storage period increased.

Measurement result of taste day Treatment significance C T1 T2 T3 One 4.66 ^a ± 0.57 5.00 ^a ± 0.00 5.00 ^a ± 0.00 3.66 ^b ± 0.57 * 3 4.66 ^a ± 0.57 4.33 ^a ± 0.57 4.66 ^a ± 0.57 3.66 ^a ± 0.57 NS 7 3.66 ^a ± 0.57 3.66 ^a ± 0.57 2.66 ^a ± 0.57 2.66 ^a ± 1.15 NS 10 3.66 ^a ± 0.57 3.66 ^a ± 0.57 3.66 ^a ± 0.57 3.00 ^a ± 1.00 NS 13 3.33 ^a ± 0.57 3.00 ^a ± 1.00 3.00 ^a ± 1.00 2.66 ^a ± 0.57 NS 17 2.00 ^b ± 0.00 3.00 ^a ± 0.00 3.00 ^a ± 0.00 3.00 ^a ± 0.00 *** 20 1.66 ^a ± 1.15 1.33 ^a ± 0.57 1.66 ^a ± 1.15 1.33 ^a ± 0.57 NS 23 1.66 ^a ± 0.57 2.33 ^a ± 0.57 2.66 ^a ± 0.57 2.33 ^a ± 0.57 NS 27 1.00 ^a ± 0.00 1.66 ^a ± 0.57 1.00 ^a ± 0.00 1.00 ^a ± 0.00 † 30 1.00 ^b ± 0.00 2.00 ^a ± 0.00 1.00 ^b ± 0.00 1.00 ^b ± 0.00 ***

(Levels of significance: NS, Not Significant; †; P <0.1, * P <0.05. ** P <0.01, *** P <0.001

^{a- b} Means with different superscripts in the same row significantly differ (P <0.05).

C: Control, T1: Meat products added 0.5% Sasa borealis powder, T2: Meat products added 1.0% Sasa borealis powder, T3: Meat products added 2.0% Sasa borealis powder.)

As a result of the experimental example, the addition of 1 wt% of the scavenger powder showed that the texture and taste were good in the sensory test as well as the hardness and gumminess improvement. The addition of 0.5 wt% of the scavenger powder showed the best taste among the sensory test items, but the hardness and gumminess did not improve significantly. In the lowest evaluation, it was found that the addition of 1 wt% of the scavenger powder was the most suitable addition amount capable of simultaneously expressing the hardness and gumminess and the sensory effect of the addition of the scavenger powder.

Claims (10)

Meat processed foods including scoops. The method of claim 1,
Meat processing food comprising a sack, characterized in that the sack is powder. The meat processed food according to any one of claims 1 to 2, wherein the sack is a sack of Jeju. The meat processed food according to any one of claims 1 to 2, wherein the sack or sack powder is added with 0.5 to 2 wt%. The meat processed food according to claim 1, wherein the meat is at least one selected from the group of pork, poultry, beef and horse meat. The meat of claim 1, wherein the processed meat food is ham, press ham, mixed press ham, sausage, mixed sausage, dry sausage, bacon, seasoned meat, processed meat, nuggets or pork cutlet, characterized in that the meat comprising a chopstick processed food. (a) grinding meat using a grinder;
(b) mixing the ground meat with ice, subsidiary materials and bristle powder to prepare salted meat; And
(C) a method of producing a processed meat food including a bristle characterized in that it comprises the step of filling, heating the salted meat. The method of claim 7, wherein in the step (b), the sack powder is mixed at 0.5 to 2 wt%. The method of claim 7, wherein the step (c) is filled with salted meat dried at 25 to 30 minutes at 50 to 60 ℃, 30 to 35 minutes heating at 75 to 80 ℃ after cooling for 4 to 6 minutes using a cooling water A method of manufacturing a meat processed food comprising a scoop. A meat processed food comprising a sack prepared by the manufacturing method of claim 7.

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