KR20140008598A - Tuna white sausage and the manufacturing method - Google Patents
Tuna white sausage and the manufacturing method Download PDFInfo
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- KR20140008598A KR20140008598A KR1020120074621A KR20120074621A KR20140008598A KR 20140008598 A KR20140008598 A KR 20140008598A KR 1020120074621 A KR1020120074621 A KR 1020120074621A KR 20120074621 A KR20120074621 A KR 20120074621A KR 20140008598 A KR20140008598 A KR 20140008598A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C11/00—Sausage making ; Apparatus for handling or conveying sausage products during manufacture
- A22C11/02—Sausage filling or stuffing machines
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C13/00—Sausage casings
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- A22C13/0016—Chemical composition of synthetic sausage casings based on proteins, e.g. collagen
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
Description
본 발명은 참치 화이트 소시지 및 그 제조방법에 관한 것으로서, 더욱 상세하게는 돈육의 일정부분을 참치로 대체하여 제조한 이화학적 및 관능적으로 우수한 웰빙형 기능성 화이트 소시지에 관한 것으로 돈육 25 내지 45중량%, 참치 5 내지 25중량%, 돈지방 20 내지 30중량% 및 물 20 내지 30중량%를 포함하는 것을 특징으로 하는 참치 화이트 소시지와 그 제조방법에 관한 것이다.The present invention relates to a tuna white sausage and a method of preparing the same, and more particularly, to a physically and physically superior well-being type functional white sausage produced by replacing a certain portion of pork with tuna, 5 to 25% by weight of tuna, 20 to 30% by weight of Don fat and 20 to 30% by weight of water, and a preparation method thereof.
소시지란 돈육을 지방, 소금 및 양념과 혼합하여 만든 것으로, 재료, 첨가물, 모양, 가공방법, 마른 상태, 익힘의 유무에 따라 매우 다양한 종류가 있다. 대부분의 소시지는 돼지고기로 만들어지며 소고기, 닭고기, 칠면조 등으로도 만들 수 있으나 제품의 맛이 떨어지는 단점이 있다. Sausage is made by mixing pork with fat, salt, and seasoning. There are a wide variety of sausages, depending on the ingredients, additives, shape, processing method, dryness, and whether they are cooked. Most sausages are made of pork and can be made with beef, chicken and turkey, but they have a disadvantage that they taste less.
우리나라 식품공전에 의하면 소시지라 함은 수분함량이 70% 이하, 지방함량이 35% 이하로 규정되어 있는 육제품의 일종으로, 소시지 제조시 20 내지 30% 정도의 지방을 첨가하거나, 지방이 붙어있는 육을 사용하기 때문에 비만, 고혈압, 동맥경화 등을 유발하는 콜레스테롤이 많이 함유된 고칼로리 식품으로 여겨진다. 이에 최근 경제적 생활수준이 향상됨에 따라 식생활도 점차 영양과 질병 예방 위주로 바뀌고 있는 소비자들로부터 지양하는 식품이 되어 웰빙형 육제품에 대한 연구가 필요한 실정이다. 또한 일반적인 소시지는 주로 돈육을 이용하여 제조하는데 돈육에는 다량의 포화지방산이 함유되어 있으며 현재 육제품은 암, 심장병, 성인병 등 많은 질병을 유발한다고 연구되어 있다.According to the Food Code of Korea, sausage is a kind of meat product that has a moisture content of 70% or less and a fat content of 35% or less. When producing sausage, about 20 to 30% of fat is added, Because it uses meat, it is considered to be a high-calorie food containing a lot of cholesterol that causes obesity, hypertension and arteriosclerosis. Recently, as the level of economic living has been improved, the diet has gradually become a food that is changing from nutrition and disease prevention to consumers, and research on well - being type meat products is needed. In addition, general sausages are made mainly from pork, and pork contains a large amount of saturated fatty acids. Currently, meat products have been studied to cause many diseases such as cancer, heart disease and adult diseases.
따라서 이러한 질병을 발생시키지 않으면서 영양학적 및 기능적으로 우수한 참치를 주원료로 소시지를 제조한다면 고단백질을 요구하는 소비자들에게 몸에 좋은 기능성 소시지를 제공할 수 있을 것으로 사료된다.Therefore, if sausages are manufactured using the nutritional and functional tuna as a main ingredient without causing such diseases, a functional sausage can be provided to consumers who require high protein.
참치는 고단백식품으로 저지방, 저칼로리 어종으로서 영양적으로 우수할 뿐만 아니라, ω-3계 고도 불포화 지방산(polyunsaturated fatty acid, PUFA)인 elcosapentaenoeic acid(EPA, C20:5 ω-3)와 docosahexaenoic acid(DHA, C22:6 ω-3)가 다량 함유되어 있어 큰 관심을 받고 있으며, EPA와 DHA의 효능이 뛰어나기 때문에 참치를 활용한 기능성 육제품의 개발이 영양적 측면에서 우수할 수 있다는 기대를 할 수 있다. EPA와 DHA는 혈청의 콜레스테롤 수치 저하, 혈압강하 효과, 혈관 재협착 방지, 항염증 효과, 관절염 완화, 악성종양 억제(항암 효과) 및 심장병, 간경변, 위암, 췌장암, 자궁경부암, 담석증, 알츠하이머 등과 같은 질병의 예방 효과를 가지고 있다. 또한, DHA는 사람 뇌의 전두엽의 회백질과 망막에 존재하는 인지질에 함유되어 있어, 뇌 및 망막과 관련해서 고유한 생리활성을 갖고 있다. 그에 따라 DHA는 학습능력의 향상 및 시력보호에 효과가 있다는 것이 밝혀져 DHA가 첨가된 기능성 식품이 인기가 많으며 현재도 다양한 제품이 출시되고 있다. Tuna is a high-protein, low-fat, low calorie fish that is not only nutritionally good but also contains ω-3 polyunsaturated fatty acid (EPA, C20: 5 ω-3) and docosahexaenoic acid (DHA , C22: 6 ω-3), and it is expected that the development of functional meat products using tuna can be excellent in terms of nutrition because EPA and DHA are excellent in efficacy. have. EPA and DHA have been shown to lower serum cholesterol levels, lower blood pressure, anti-vascular restenosis, anti-inflammatory effects, arthritis relief, malignant tumor suppression (anti-cancer effect), and heart disease, cirrhosis, gastric cancer, pancreatic cancer, cervical cancer, gallstone disease, Alzheimer It has a preventive effect on diseases. In addition, DHA is contained in the gray matter of the frontal lobe of the human brain and the phospholipid present in the retina, and has a unique physiological activity in relation to the brain and the retina. It has been found that DHA is effective for improving learning ability and protecting eyesight. DHA added functional foods are popular, and various products are now being launched.
또한 어육을 이용한 수리미(surimi)는 주로 백색어를 사용하는데, 최근 백색어의 어획량이 감소하여 수리미 가격이 상승함에 따라 남방계 생선 수리미 및 참치를 이용한 육가공 제품 제조에 대한 발명이 필요하다. 최근에는 시장규모가 연간 30만톤에 육박하는 것으로 알려져 있는 산업적으로 과잉 공급되거나 가격대가 싼 참치를 활용하여 기능성 소시지를 제조하면 새로운 부가가치를 창출할 수 있으며, 의료, 식품 등 다양한 산업에서 널리 활용되는 돈육 등의 동물성 단백질을 대체하여 새로운 공급원이 되게 할 수 있다.In addition, the surimi using fish meat mainly uses white fishes. Recently, as the price of white fishes has decreased and the price of fish has risen, it is necessary to invent an invention for manufacturing meat products using southern fish fish and tuna. In recent years, it has been known that the market size is approaching 300,000 tons per year. By manufacturing functional sausages using tuna that are over-supplied or cheap in price, it is possible to create new added value. In addition, Can be replaced with an animal protein to become a new source.
이에 본 발명자들은 돈육의 일정한 비율을 고부가가치 및 기능성이 우수하고 고급 어종인 참치로 대체하여 영양학적으로 우수한 품질의 웰빙형 화이트 소시지를 연구하여 본 발명을 성공적으로 완성하였다.Accordingly, the present inventors have successfully completed the present invention by studying a well-being type white sausage having a nutritionally superior quality by substituting a certain proportion of pork with high value-added and functionally excellent tuna as a high quality fish species.
또한, 종래의 소시지 제품 개발은 돈혈을 이용한 혈액소시지의 제조방법(국내 등록특허 제10-1041488호), 추어가 함유된 추어 어육소시지 및 이의 제조방법(국내 등록특허 제10-0943422호), 어육 소시지의 조성물 및 그 제조방법(국내 등록특허 제10-1061458호), 홍어 삼합 소시지 및 그 제조방법(국내 등록특허 제10-0930084호) 등이 개시되어 있으나, 돈육을 참치로 대체한 웰빙형 화이트 소시지에 대한 연구나 발명은 개시되어 있지 않다.In addition, the development of conventional sausage products includes a method of manufacturing blood sausage using blood (Domestic Registration No. 10-1041488), a sausage of chuer fish containing sausage, a method of manufacturing the sausage and a method of manufacturing the sausage (Korean Patent No. 10-0943422) (Domestic Registration No. 10-1061458), and a method for manufacturing the same (Japanese Patent Registration No. 10-0930084). However, a well-being type white No studies or inventions on sausages have been disclosed.
본 발명은 상기와 같은 문제점을 해결하기 위하여 안출된 것으로, 비만, 암, 각종 성인병 등을 유발하는 돈육을 불포화지방산의 함량이 높으면서 영양학적으로 우수한 참치로 대체함으로써 건강한 식습관을 추구하는 소비자들로부터 구매의욕을 고취하고 참치육이라는 새로운 소재를 활용하여 부가가치를 창출할 수 있는 참치 화이트 소시지를 제조함으로써 본 발명을 완성하였다.Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in order to solve the above-mentioned problems, and it is an object of the present invention to provide a pork- The present invention has been completed by manufacturing a tuna white sausage which can inspire enthusiasm and create added value by utilizing a new material such as tuna meat.
결국, 본 발명은 포화지방산의 함량이 높은 돈육을 고부가가치 및 기능성이 우수한 참치로 대체하여 돈육 25 내지 45중량%, 참치 5 내지 25중량%, 돈지방 20 내지 30중량% 및 물 20 내지 30중량%를 포함하는 것을 특징으로 하는 웰빙형 참치 화이트 소시지를 제공하는데 있다.As a result, the present invention replaces pork having a high content of saturated fatty acids with tuna having a high added value and excellent functionality, and can be produced by mixing 25 to 45 wt% of pork, 5 to 25 wt% of tuna, 20 to 30 wt% % ≪ tb > < tb > < / TABLE >
또한, 돈육, 참치, 돈지방 및 물을 포함하는 참치 화이트 소시지의 제조방법을 제공하는데 있다.It is also intended to provide a method for manufacturing tuna white sausages containing pork, tuna, don fat and water.
상기 목적을 달성하기 위하여, 본 발명은 돈육 25 내지 45중량%, 참치 5 내지 25중량%, 돈지방 20 내지 30중량% 및 물 20 내지 30중량%를 포함하는 것을 특징으로 하는 참치 화이트 소시지를 제공한다.To achieve the above object, the present invention provides a tuna white sausage comprising 25 to 45% by weight of pork, 5 to 25% by weight of tuna, 20 to 30% by weight of fat and 20 to 30% by weight of water do.
또한, 본 발명은 돈육 25 내지 45중량%, 참치 5 내지 25중량%, 돈지방 20 내지 30중량% 및 물 20 내지 30중량%를 포함하고 설탕, 이스트분말, 향신료, 파슬리분말, 후추 및 양파분말을 포함하는 부재료를 첨가하는 것을 특징으로 하는 참치 화이트 소시지를 제공한다.The present invention also relates to a method for producing a fermented milk product comprising 25 to 45% by weight of pork, 5 to 25% by weight of tuna, 20 to 30% by weight of Don fat and 20 to 30% The sausage of the present invention is characterized in that the sausage of the present invention is added to the sausage of the present invention.
상기 설탕, 이스트분말, 향신료, 파슬리분말, 후추 및 양파분말은 돈육, 참치, 돈지방 및 물을 포함하는 참치 화이트 소시지 100중량부에 대하여 각각 설탕 0.3 내지 1.3중량부, 이스트분말 0.1 내지 0.3중량부, 향신료 0.1 내지 0.7중량부, 파슬리분말 0.2 내지 1.4중량부, 후추 0.4 내지 1.9중량부 및 양파분말 0.2 내지 1.4중량부를 부재료로 첨가하는 것을 특징으로 한다.0.3 to 1.3 parts by weight of sugar and 0.1 to 0.3 parts by weight of yeast powder are added to 100 parts by weight of tuna white sausage containing pork, tuna, don fat and water, and the sugar, yeast powder, spice, parsley powder, pepper, 0.1 to 0.7 parts by weight of spices, 0.2 to 1.4 parts by weight of parsley powder, 0.4 to 1.9 parts by weight of pepper and 0.2 to 1.4 parts by weight of onion powder are added as a raw material.
또한, 본 발명은 (1) 돈육, 참치, 돈지방 및 물을 혼합하고 5 내지 12mm 플레이트로 분쇄하여 분쇄육을 제조하는 단계; (2) 상기 (1)단계에 의해 제조된 분쇄육에 소금과 인산염을 첨가하고 2 내지 5mm 플레이트로 세절 및 혼합하여 혼합육을 제조하는 단계; (3) 상기 (2)단계에 의해 제조된 혼합육에 설탕, 이스트분말, 향신료, 파슬리분말, 후추 및 양파분말을 포함하는 부재료를 첨가하고 혼합 및 유화하여 유화물을 제조하는 단계; (4) 상기 (3)단계에 의해 제조된 유화물은 충진기를 이용해서 케이싱에 충진하여 유화물로 충진된 케이싱을 제조하는 단계; (5) 상기 (4)단계에 의해 제조된 유화물로 충진된 케이싱을 열처리하는 단계; 및 (6) 상기 (5)단계에 의해 열처리된 케이싱을 냉각하는 단계;를 포함하는 것을 특징으로 하는 참치 화이트 소시지 제조방법을 제공한다.Further, the present invention provides a method for producing a meat product, comprising the steps of: (1) preparing crushed meat by mixing pork, tuna, don fat and water and pulverizing the meat into 5 to 12 mm plates; (2) adding salt and phosphate to the ground meat prepared in the above step (1) and finely mixing and kneading with 2 to 5 mm plate to prepare mixed meat; (3) adding a raw material including the sugar, yeast powder, spice, parsley powder, pepper and onion powder to the mixed meat prepared in the step (2), and mixing and emulsifying the mixture to prepare an emulsion; (4) preparing a casing filled with an emulsion by filling the casing with the emulsion produced by the step (3) using a filling machine; (5) heat treating the casing filled with the emulsion produced by the step (4); And (6) cooling the casing heat-treated in the step (5). The present invention also provides a method of manufacturing a tuna white sausage.
상기 (1)단계에서 돈육은 돼지 후지 부위를 사용하는 것을 특징으로 하며, 돈육, 참치, 돈지방 및 물은 각각 돈육 25 내지 45중량%, 참치 5 내지 25중량%, 돈지방 20 내지 30중량% 및 물 20 내지 30중량%로 혼합되는 것을 특징으로 한다.Wherein the pork fat, tuna fat, don fat and water are respectively 25 to 45% by weight of pork, 5 to 25% by weight of tuna, 20 to 30% by weight of fat fat, And 20 to 30% by weight of water.
상기 (3)단계에서 설탕, 이스트분말, 향신료, 파슬리분말, 후추 및 양파분말은 상기 (1)단계에 의해 제조된 분쇄육 100중량부에 대하여 각각 0.3 내지 1.3중량부, 0.1 내지 0.3중량부, 0.1 내지 0.7중량부, 0.2 내지 1.4중량부, 0.4 내지 1.9중량부 및 0.2 내지 1.4중량부가 부재료로 첨가되는 것을 특징으로 한다.In step (3), 0.3 to 1.3 parts by weight, 0.1 to 0.3 parts by weight, and 0.1 to 5 parts by weight of the sugar, yeast powder, spice, parsley powder, pepper and onion powder are added to 100 parts by weight of the ground meat, 0.1 to 0.7 parts by weight, 0.2 to 1.4 parts by weight, 0.4 to 1.9 parts by weight and 0.2 to 1.4 parts by weight of the additive.
상기 (4)단계에서 사용되는 케이싱은 콜라겐인 것을 특징으로 한다.The casing used in the step (4) is collagen.
상기 (5)단계에서 유화물로 충진된 케이싱은 70 내지 85℃의 가열기 내에서 30 내지 40분간 가열하여 상기 유화물로 충진된 케이싱의 중심온도가 75 내지 80℃에 도달하도록 열처리하는 것을 특징으로 한다.In the step (5), the casing filled with the emulsion is heated in a heater at 70 to 85 ° C for 30 to 40 minutes to heat-treat the casing so that the center temperature of the casing filled with the emulsion reaches 75 to 80 ° C.
상기 (6)단계에서 열처리된 케이싱은 3분간 냉수로 샤워하여 품온을 낮추고 4 내지 10℃의 저온실에서 30분간 냉각하는 것을 특징으로 한다.The casing heat-treated in the step (6) is cooled by a shower of cold water for 3 minutes to lower the temperature of the casing, and cooled in a low temperature room of 4 to 10 ° C for 30 minutes.
상기와 같은 본 발명에 따르면, 포화지방산의 함량이 높아 비만, 성인병 등을 유발하는 고칼로리 식품인 돈육의 일정비율을 고단백, 저지방 식품인 참치로 대체하여 영양학적 및 관능적으로 우수한 기능성 참치 화이트 소시지를 제공함으로써, 소비자들에게 다양한 육제품의 제공과 최근 선호하는 웰빙형 식품의 제공으로 구매의욕을 고취시키고 참치육이라는 새로운 소재를 활용하여 산업적으로 부가가치를 창출할 수 있는 효과를 기대할 수 있다.According to the present invention, a certain percentage of pork, a high-calorie food having a high saturated fatty acid content, is replaced with a high-protein, low-fat food tuna to provide a functional tuna white sausage By offering a variety of meat products to consumers and offering the well-being type of food that they prefer, it is possible to encourage purchasing and to create added value by utilizing new materials such as tuna meat.
도 1은 참치 화이트 소시지의 제조방법을 나타낸 것이다.1 shows a method for producing a tuna white sausage.
이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.
본 발명은 돈육 25 내지 45중량%, 참치 5 내지 25중량%, 돈지방 20 내지 30중량% 및 물 20 내지 30중량%를 포함하는 것을 특징으로 하는 참치 화이트 소시지를 제공한다.The present invention provides a tuna white sausage comprising 25 to 45% by weight of pork, 5 to 25% by weight of tuna, 20 to 30% by weight of fat and 20 to 30% by weight of water.
이때, 관능적으로 열악하지 않으면서 이화학적으로도 우수한 품질의 참치 화이트 소시지를 제조하기 위하여 돈육, 참치, 돈지방 및 물은 각각 35중량%, 15중량%, 25중량% 및 25중량%로 혼합하는 것이 바람직하다.At this time, pork, tuna, don fat and water were mixed at 35 wt%, 15 wt%, 25 wt% and 25 wt%, respectively, in order to produce tuna white sausage, which is not physically poor and physically excellent in quality. .
또한, 본 발명은 돈육 25 내지 45중량%, 참치 5 내지 25중량%, 돈지방 20 내지 30중량% 및 물 20 내지 30중량%를 포함하고 설탕, 이스트분말, 향신료, 파슬리분말, 후추 및 양파분말을 포함하는 부재료를 첨가하는 것을 특징으로 하는 참치 화이트 소시지를 제공한다.The present invention also relates to a method for producing a fermented milk product comprising 25 to 45% by weight of pork, 5 to 25% by weight of tuna, 20 to 30% by weight of Don fat and 20 to 30% The sausage of the present invention is characterized in that the sausage of the present invention is added to the sausage of the present invention.
이때, 설탕, 이스트분말, 향신료, 파슬리분말, 후추 및 양파분말은 돈육, 참치, 돈지방 및 물을 포함하는 참치 화이트 소시지 100중량부에 대하여 각각 설탕 0.3 내지 1.3중량부, 바람직하게는 0.5중량부, 이스트분말 0.1 내지 0.3중량부, 바람직하게는 0.1중량부, 향신료 0.1 내지 0.7중량부, 바람직하게는 0.3중량부, 파슬리분말 0.2 내지 1.4중량부, 바람직하게는 0.6중량부, 후추 0.4 내지 1.9중량부, 바람직하게는 0.9중량부 및 양파분말 0.2 내지 1.4중량부, 바람직하게는 0.5중량부를 부재료로 첨가하는 것이 바람직하다.The sugar, yeast powder, spice, parsley powder, pepper and onion powder are mixed with 0.3 to 1.3 parts by weight, preferably 0.5 part by weight, of sugar, based on 100 parts by weight of tuna white sausage containing pork, tuna, 0.1 to 0.3 parts by weight, preferably 0.1 parts by weight of the yeast powder, 0.1 to 0.7 parts by weight, preferably 0.3 parts by weight of the spice powder, 0.2 to 1.4 parts by weight, preferably 0.6 part by weight of the parsley powder, 0.4 to 1.9 parts by weight Preferably 0.9 part by weight and 0.2 to 1.4 parts by weight, preferably 0.5 part by weight, of the onion powder are preferably added as a raw material.
또한, 본 발명은 (1) 돈육, 참치, 돈지방 및 물을 혼합하고 5 내지 12mm 플레이트로 분쇄하여 분쇄육을 제조하는 단계; (2) 상기 (1)단계에 의해 제조된 분쇄육에 소금과 인산염을 첨가하고 2 내지 5mm 플레이트로 세절 및 혼합하여 혼합육을 제조하는 단계; (3) 상기 (2)단계에 의해 제조된 혼합육에 설탕, 이스트분말, 향신료, 파슬리분말, 후추 및 양파분말을 포함하는 부재료를 첨가하고 혼합 및 유화하여 유화물을 제조하는 단계; (4) 상기 (3)단계에 의해 제조된 유화물은 충진기를 이용해서 케이싱에 충진하여 유화물로 충진된 케이싱을 제조하는 단계; (5) 상기 (4)단계에 의해 제조된 유화물로 충진된 케이싱을 열처리하는 단계; 및 (6) 상기 (5)단계에 의해 열처리된 케이싱을 냉각하는 단계;를 포함하는 것을 특징으로 하는 참치 화이트 소시지 제조방법을 제공한다.Further, the present invention provides a method for producing a meat product, comprising the steps of: (1) preparing crushed meat by mixing pork, tuna, don fat and water and pulverizing the meat into 5 to 12 mm plates; (2) adding salt and phosphate to the ground meat prepared in the above step (1) and finely mixing and kneading with 2 to 5 mm plate to prepare mixed meat; (3) adding a raw material including the sugar, yeast powder, spice, parsley powder, pepper and onion powder to the mixed meat prepared in the step (2), and mixing and emulsifying the mixture to prepare an emulsion; (4) preparing a casing filled with an emulsion by filling the casing with the emulsion produced by the step (3) using a filling machine; (5) heat treating the casing filled with the emulsion produced by the step (4); And (6) cooling the casing heat-treated in the step (5). The present invention also provides a method of manufacturing a tuna white sausage.
이때, 상기 (1)단계에서 돈육은 돼지 후지 부위를 사용하는 것이 좋으며, 돈육, 참치, 돈지방 및 물은 각각 돈육 25 내지 45중량%, 바람직하게는 35중량%, 참치 5 내지 25중량%, 바람직하게는 15중량%, 돈지방 20 내지 30중량%, 바람직하게는 25중량% 및 물 20 내지 30중량%, 바람직하게는 25중량%로 혼합하는 것이 최적의 효과를 나타낸다.In step (1), the pork flesh region is preferably used, and the pork fat, tuna fat, don fat and water are respectively 25 to 45 wt%, preferably 35 wt%, pork fat 5 to 25 wt% By weight, preferably 15% by weight, 20-20% by weight, preferably 25% by weight, and water 20-30% by weight, preferably 25% by weight.
이때, 상기 (3)단계에서 설탕, 이스트분말, 향신료, 파슬리분말, 후추 및 양파분말은 상기 (1)단계에 의해 제조된 분쇄육 100중량부에 대하여 각각 설탕 0.3 내지 1.3중량부, 바람직하게는 0.5중량부, 이스트분말 0.1 내지 0.3중량부, 바람직하게는 0.1중량부, 향신료 0.1 내지 0.7중량부, 바람직하게는 0.3중량부, 파슬리분말 0.2 내지 1.4중량부, 바람직하게는 0.6중량부, 후추 0.4 내지 1.9중량부, 바람직하게는 0.9중량부 및 양파분말 0.2 내지 1.4중량부, 바람직하게는 0.5중량부를 부재료로 첨가하는 것이 최적의 효과를 나타낸다. 또한, 상기 부재료에 제한하지 않으며 소시지 제조시 첨가되는 각종 첨가물을 투입할 수 있다.In the step (3), the sugar, the yeast powder, the spice, the parsley powder, the pepper and the onion powder are added in an amount of 0.3 to 1.3 parts by weight, preferably 0.3 to 1.3 parts by weight, relative to 100 parts by weight of the ground meat, 0.1 to 0.3 parts by weight, preferably 0.1 part by weight, the spice 0.1 to 0.7 part by weight, preferably 0.3 part by weight, the parsley powder 0.2 to 1.4 part by weight, preferably 0.6 part by weight, the pepper 0.4 To 1.9 parts by weight, preferably 0.9 parts by weight, and 0.2 to 1.4 parts by weight, preferably 0.5 parts by weight, of the onion powder are added as a raw material. In addition, the present invention is not limited to the above-mentioned materials, and various additives added during sausage production can be added.
이때, 상기 (4)단계에서 사용되는 케이싱은 콜라겐인 것이 좋다.At this time, it is preferable that the casing used in the step (4) is collagen.
이때, 상기 (5)단계에서 유화물로 충진된 케이싱은 70 내지 85℃, 바람직하게는 75 내지 80℃의 가열기 내에서 30 내지 40분간 가열하여 상기 유화물로 충진된 케이싱의 중심온도가 75 내지 80℃에 도달하도록 열처리하는 것이 바람직하다. 화이트 소시지라고 하면 아질산염을 첨가하지 않고 훈연공정을 부가하지 않은 소시지류를 말하는 것으로서, 부드러운 타입의 소시지류를 말한다. 참치 화이트 소시지를 상기와 같이 75 내지 80℃에서 30 내지 40분간 열처리하는 것은 가열온도가 높아지게 되면 참치육이 푸석푸석하게 되어 조직감 및 관능적 특성이 열악하게 되고, 가열온도가 낮아지게 되면 식품공전의 소시지 가열온도에 적합하지 않게 되어 미생물 및 식중독균들에 의한 식중독 등 질병을 유발할 수 있기 때문이다. 따라서 75 내지 80℃에서 30 내지 40분간 가열하는 것이 최적의 효과를 나타낸다. At this time, the casing filled with the emulsion in the step (5) is heated in a heater at 70 to 85 ° C, preferably 75 to 80 ° C for 30 to 40 minutes so that the center temperature of the casing filled with the emulsion is 75 to 80 ° C It is preferable that the heat treatment is performed. The term "white sausage" refers to a sausage which does not add a nitrite and has not been subjected to a smoking process, and refers to a soft type of sausage. When the tuna white sausage is heat-treated at 75 to 80 ° C for 30 to 40 minutes as described above, when the heating temperature is high, the tuna meat becomes loose and the texture and sensory characteristics are poor. When the heating temperature is lowered, It is not suitable to the heating temperature and it can cause diseases such as food poisoning caused by microorganisms and food poisoning bacteria. Therefore, heating at 75 to 80 占 폚 for 30 to 40 minutes shows an optimum effect.
이때, 상기 (6)단계에서 열처리된 케이싱은 3분간 냉수로 샤워하여 품온을 낮추고 4 내지 10℃의 저온실에서 30분간 냉각하는 것이 바람직하다. At this time, it is preferable that the casing heat-treated in the step (6) is cooled for 3 minutes in a cold room at 4 to 10 ° C for 30 minutes by showering with cold water for 3 minutes.
이하, 실시예를 통하여 본 발명을 더욱 상세히 설명하고자 한다. 이들 실시예는 오로지 본 발명을 예시하기 위한 것으로서, 본 발명의 범위가 이들 실시예에 의해 제한되는 것으로 해석되지 않는 것은 당업계에서 통상의 지식을 가진 자에게 있어서 자명할 것이다.Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are merely illustrative of the present invention and that the scope of the present invention is not construed as being limited by these embodiments.
실시예. 참치 화이트 소시지의 제조Examples. Manufacture of tuna white sausage
본 발명에 따른 참치 화이트 소시지를 제조하기 위하여, 숙성이 완료된 돈육 후지와 참치를 이용하였으며 본 실험에 사용된 참치 화이트 소시지의 배합표는 표 1에 나타내었고 제조방법은 도 1에 나타내었다.In order to prepare the tuna white sausage according to the present invention, the aged pork fuji and tuna were used. The mixing table of the tuna white sausage used in this experiment is shown in Table 1 and the manufacturing method is shown in Fig.
돈육 후지 부위, 참치 및 돈지방을 물과 함께 그라인더(Grinder)를 이용하여 8mm 플레이트로 분쇄한 후 소금과 인산염을 첨가하여 다시 3mm 플레이트로 분쇄하였다. 표 1에 나타낸 것과 같이 부재료를 첨가하여 사일런트 커터(K60 Ultra, Seydelmann, Germany)를 이용해 유화물을 제조한 후, 소시지 충진기(D-73728, DICK, Germany)를 이용해 직경 25mm의 콜라겐 케이싱에 충진하여 소시지를 제조하였다.The pork fuji area, tuna and donen fat were ground with an 8 mm plate using a grinder together with water, and then added with salt and phosphate, followed by pulverization with a 3 mm plate. Emulsions were prepared using a silent cutter (K60 Ultra, Seydelmann, Germany) by adding a sub ingredient as shown in Table 1 and filled in a collagen casing having a diameter of 25 mm using a sausage filler (D-73728, DICK, Germany) Sausages were prepared.
충진된 소시지는 75 내지 80℃의 가열기 내에서 30 내지 40분간 가열하여 중심온도가 75 내지 80℃에 도달하도록 열처리한 후, 3분간 냉수로 샤워하여 품온을 낮추고 4 내지 10℃의 저온실에서 30분간 냉각하여 폴리에틸렌/나일론 포장지에 넣어 진공포장을 실시한 후 5℃에서 냉장보관하며 실험을 실시하였다. The filled sausage was heated in a heater at 75 to 80 캜 for 30 to 40 minutes to heat-treat the resulting sausage so that the center temperature reached 75 to 80 캜, followed by showering with cold water for 3 minutes to lower the temperature of the sausage. Cooled, packed in polyethylene / nylon wrapping, vacuum packaged, and stored at 5 ° C in a refrigerator.
이때, 대조구(control)는 참치를 첨가하지 않았으며 처리구는 돈육을 대체하여 참치를 일정한 비율로 첨가하여 참치 화이트 소시지를 제조하였다.At this time, tuna was not added to the control, and tuna was added at a certain ratio in place of pork to prepare tuna white sausage.
실험예. 참치 화이트 소시지의 효능 분석Experimental example. Efficacy analysis of tuna white sausage
본 발명에서는 참치의 첨가비율에 따른 참치 화이트 소시지에 대하여 다음과 같은 기능성 식품으로서의 효능을 조사하였다.In the present invention, the effect of the tuna white sausage according to the addition ratio of tuna as the following functional food was examined.
(1) pH, 색도, 보수력 및 가열감량 비교(1) Comparison of pH, color, water holding capacity and heat loss
pH는 시료 5g을 채취하여 증류수 20㎖와 혼합하고 Ultra Turrax(Model No. T25, Janken and Kunkel, Germany)를 사용하여 8,000 rpm에서 1분간 균질한 후, 유리전극 pH meter(240, Mettler Toledo GmbH, Switzerland)를 사용해서 측정하였으며, 색도는 제조한 소시지의 표면을 색차계(Chroma meter, CR-210, Minolta, Japan)를 사용하여 명도(lightness)를 나타내는 CIE L값, 적색도(redness)를 나타내는 CIE a값, 황색도(yellowness)를 나타내는 CIE b값을 각각 3회 측정하였다(illuminant C). 이때의 표준색은 L값이 97.83, a값이 -0.43, b값이 +1.98인 측정 플레이트(calibrationplate)를 표준으로 사용하였다.5 g of the sample was mixed with 20 ml of distilled water and homogenized at 8,000 rpm for 1 minute using an Ultra Turrax (Model No. T25, Janken and Kunkel, Germany). The glass electrode pH meter (240, Mettler Toledo GmbH, Switzerland). The chromaticity of the prepared sausage was measured by using a chroma meter (CR-210, Minolta, Japan), and the CIE L value indicating the lightness and the redness The CIE a value and the CIE b value indicating yellowness were measured three times (illuminant C). As a standard color, a calibration plate having an L value of 97.83, a value of -0.43, and b value of +1.98 was used as a standard.
또한, 보수력은 Grau와 Hamm(1953)의 filter paper press법을 응용하여 특수 제작된 plexiglass plate 중앙에 여과지(Whatman No.2)를 놓고 시료 300mg을 취하여 그 위에 놓은 다음 plexiglass plate 1개를 그 위에 포개 놓고 일정한 압력으로 3분간 압착시킨 후 여과지를 꺼내어 소시지 육편이 묻어 있는 부분의 면적과 수분이 젖어 있는 부분의 총면적을 plainmeter(Type KP-21, Koizumi, Japan)를 사용하여 측정하였으며, 가열감량(cooking loss)은 항온수조의 온도를 75℃로 설정한 후 시료를 30분간 가열한 후 꺼내어 30분간 방냉한 후 무게를 측정하였다. 보수력과 가열감량은 다음 식에 의하여 구하였다.The filtration paper (Whatman No. 2) was placed in the center of specially designed plexiglass plate using the filter paper press method of Grau and Hamm (1953), and 300 mg of the sample was placed on the plexiglass plate. The plexiglass plate was then superimposed (KP-21, Koizumi, Japan) was used to measure the area of the area where the sausage slices were wet and the area of the area where the moisture was wet, loss was measured by setting the temperature of the constant temperature bath at 75 ° C, heating the sample for 30 minutes, taking out the sample for 30 minutes, and then weighing it. The water holding capacity and heating loss were obtained by the following equation.
보수력(%) = [육조직이 묻어 있는 면적 / 수분이 젖어 있는 총면적] × 100Water holding capacity (%) = [Area where the tissue is located / Total area where the water is wet] × 100
가열감량(%) = [(가열전 시료무게 - 가열후 시료무게) / 가열전 시료무게] × 100Heat loss (%) = [(sample weight before heating - sample weight after heating) / sample weight before heating] × 100
그 결과, 돈육을 100% 첨가한 화이트 소시지가 가장 높은 pH를 나타내었고, 명도와 황색도는 모든 처리구에서 유의적인 차이를 보이지 않았다. 적색도는 참치의 첨가비율이 증가할수록 낮은 적색도를 나타내었다.As a result, white sausage added with 100% pork showed the highest pH, and lightness and yellowness showed no significant difference in all treatments. The degree of redness showed a lower degree of redness as the addition ratio of tuna increased.
또한, 보수력은 참치 첨가비율이 감소할수록 유의적으로 높은 보수력을 나타내었고, 반대로 가열감량은 참치 첨가비율이 감소할수록 낮은 가열감량을 나타내었다. (표2 참조)In addition, the water holding capacity was significantly higher as the tuna added ratio decreased. On the contrary, the heating loss decreased with decreasing tuna addition ratio. (See Table 2)
(2) 점도, 유화안정성 및 단백질 용해성 비교(2) Comparison of viscosity, emulsion stability and protein solubility
점도는 회전식 점도계(VT-500, Thermo Haake, Germany)를 사용하여 측정하였으며, 실린더에 충전되는 시료의 양은 6g으로 하였다. 이때 사용된 아답터는 No. 13을 사용하여 15℃의 조건에서 실험하였다.The viscosity was measured using a rotary viscometer (VT-500, Thermo Haake, Germany) and the amount of sample charged into the cylinder was 6g. The adapter used here is No. 13 at 15 캜.
또한, 유화안정성은 Hughes 등(1997)의 방법에 따라 측정하였다. 25g의 유화물을 50㎖ 원심분리튜브에 충진하여 2700×g에서 1분간 원심분리 후 30분간 75℃에서 가열한 후, 다시 2700×g에서 3분간 원심분리를 실시하였다. 튜브의 상단에 있는 상층액을 미리 준비해 놓은 도가니(crucible)에 따르고 튜브(plus pellet)의 무게를 다시 측정한 후, 105℃ 오븐에서 하룻밤 방치하고 다시 도가니(crucible)의 무게를 측정하였다. 총 유리된 액(Total fluid released; TFR, %)과 지방손실(Fat released, %)을 아래식과 같이 계산하여 나타내었다.The emulsion stability was measured according to the method of Hughes et al. (1997). 25 g of the emulsion was charged in a 50 ml centrifuge tube, centrifuged at 2700 x g for 1 minute, heated at 75 ° C for 30 minutes, and centrifuged again at 2700 x g for 3 minutes. The weight of the tube (plus pellet) was measured again with a crucible prepared in advance of the supernatant at the top of the tube, then left overnight in a 105 ° C oven, and the weight of the crucible was measured again. The total fluid released (TFR,%) and fat loss (%) were calculated as follows.
TFR (%) = (원심분리튜브와 샘플무게 - 원심분리튜브와 pellet무게) / 원래샘플무게 × 100TFR (%) = (centrifuge tube and sample weight - centrifuge tube and pellet weight) / original sample weight × 100
Fat released (%) = (도가니 무게 + 건조 상층액 - 빈 도가니 무게) / TFR × 100Fat released (%) = (crucible weight + dry superfluid - hollow crucible weight) / TFR × 100
또한, 단백질 용해성은 근형질 단백질과 염용성 단백질을 측정하였다. 근형질 단백질은 근육 1g에 0.025M potassium phosphate buffer(pH 7.2) 10㎖를 사용하여 추출하였다. 샘플을 잘게 썰어 균질화시키고 4℃ 암소에서 하루 보관하였다. 샘플은 1500×g에서 20분간 원심분리시켜 현탁액 속의 농도를 뷰렛방법에 의해 측정하였다. 염용성 단백질 용해성은 총 단백질 용해성을 측정하여 근형질 단백질 용해성의 차이로 구하였다. 총 단백질 샘플 1g에 0.1M phosphate buffer(pH7.2)와 1.1M potassium iodide를 혼합한 20㎖을 사용하여 추출하였다.In addition, the solubility of the protein was measured as a muscle protein and a salt soluble protein. Myogenic proteins were extracted from 1 g of muscle using 10 mL of 0.025 M potassium phosphate buffer (pH 7.2). Samples were chopped and homogenized and stored at 4 ° C for one day. Samples were centrifuged at 1500 x g for 20 minutes to determine the concentration in the suspension by the burette method. Solubility protein solubility was determined by measuring the total protein solubility and the difference in solubility of myoflavin proteins. 1 g of the total protein sample was extracted with 20 ml of a mixture of 0.1 M phosphate buffer (pH 7.2) and 1.1 M potassium iodide.
그 결과, 점도는 참치의 첨가비율이 증가함에 따라 감소하였고, 유화안정성의 지방손실, 총 손실 및 근원섬유 단백질 용해성은 참치의 첨가비율이 증가함에 따라 높아지는 경향을 보였다. 염용성 단백질 용해성은 참치육의 첨가비율이 증가함에 따라 감소하는 경향을 보였다. (표3 참조)As a result, viscosity decreased with increasing tuna addition ratio, and fat loss, total loss and myofibrillar protein solubility of emulsion stability tended to increase with increasing tuna addition ratio. Soluble protein solubility tended to decrease with increasing tuna meat content. (See Table 3)
(3) 물성 비교(3) Comparison of physical properties
물성은 콜라겐 케이싱에 충진된 시료를 75℃의 항온수조 내에서 30분간 가열한 후 실온에서 30분간 방냉한 후 Texture analyzer(TA-XT2i, Stable Micro Systems, UK)를 이용하여 측정하였다. 방냉한 후 시료를 두께 25mm로 잘라 plate 중앙에 평행하게 놓고 경도(hardness, kg), 탄력성(springiness), 응집성(cohesiveness), 검성(gumminess, kg), 씹음성(chewiness, kg) 등을 구했다. 이때의 분석 조건은 maximum load 2kg, head speed 2.0mm/sec, 0.25Φ spherical probe, distance 10.0mm, force 5g으로 설정하였다.The properties of the sample were measured by using a texture analyzer (TA-XT2i, Stable Micro Systems, UK) after heating the samples in a collagen casing for 30 minutes in a constant-temperature water bath at 75 ° C for 30 minutes. After cooling, the sample was cut to a thickness of 25 mm and placed in parallel to the center of the plate. Hardness, kg, springiness, cohesiveness, gumminess, kg and chewiness (kg) were obtained. The analysis conditions were maximum load 2kg, head speed 2.0mm / sec, 0.25Φ spherical probe, distance 10.0mm, and force 5g.
그 결과, 참치의 첨가비율이 증가함에 따라 경도, 응집성, 검성 및 씹음성이 감소하는 경향을 보였으며, 탄력성은 모든 처리구에서 차이를 보이지 않았다. (표4 참조)As a result, hardness, cohesiveness, gumminess, and chewiness were decreased with the addition of tuna, and the elasticity showed no difference in all treatments. (See Table 4)
(4) 관능적 특성 비교(4) Sensory characteristics comparison
가열 처리한 화이트 소시지를 일정한 두께로 절단한 다음 훈련한 12명의 panel 요원들에 의해 각 처리구별로 색(color), 풍미(flavor), 연도(tenderness), 다즙성(juiciness), 전체적인 기호도(overall acceptability)에 대하여 각각 10점 만점으로 평점하고 그 평균치를 구하여 비교하였다. 분쇄형 육제품의 색, 풍미, 다즙성 및 전체적인 기호도를 10점은 가장 우수함, 1점은 가장 열악함으로 정하였으며, 연도는 10점을 아주 부드러움, 1점을 아주 질김으로 정하였다.The heat-treated white sausage was cut to a certain thickness, and then the color, flavor, tenderness, juiciness, overall acceptability ) Were scored as 10 out of 10 points, and their mean values were compared. The color, flavor, juiciness, and overall acceptability of the crushed meat products were determined as the best 10 points and the worst one point. The year was defined as 10 points very soft and 1 point very sharp.
또한, 통계분석은 SAS program(Statistics Analytical System, USA, 1999)의 GLM(General Linear Model) procedure를 통하여 분석하였고, 처리구간의 평균간 비교는 Duncan의 다중검정을 통하여 유의성 검정(ρ<0.05)을 실시하였다.Statistical analysis was performed using the GLM (General Linear Model) procedure of the SAS program (Statistics Analytical System, USA, 1999). The mean cross-sectional comparisons between the treatment intervals were statistically significant (p <0.05) Respectively.
그 결과, 색 및 풍미는 참치 첨가비율이 증가함에 따라 낮은 점수를 받는 것으로 나타났으며, 다즙성은 모든 처리구에서 유의적인 차이를 보이지 않았다. 전체적인 기호도는 돈육을 30%까지 참치로 대체한 비율까지 일반 화이트 소시지와 유의적인 차이를 보이지 않았다. (표5 참조) As a result, color and flavor showed low scores with increasing tuna addition ratio, and juiciness showed no significant difference in all treatments. The overall acceptability did not differ significantly from that of regular white sausages until the proportion of pork replacing tuna by 30%. (See Table 5)
따라서 참치 화이트 소시지 제조시 돈육을 30%까지 참치로 대체한 비율까지 관능적으로 열악하지 않으면서 이화학적으로도 우수한 품질의 참치 화이트 소시지를 제조할 수 있을 것으로 파악된다.Therefore, it is expected that the production of tuna white sausage can be made physically superior to that of tuna white sausage by substituting tuna for 30% of pork.
이상, 본 발명내용의 특정한 부분을 상세히 기술하였는바, 당업계의 통상의 지식을 가진 자에게 있어서, 이러한 구체적인 기술은 단지 바람직한 실시태양일 뿐이며, 이에 의해 본 발명의 범위가 제한되는 것이 아닌 점은 명백할 것이다. 따라서 본 발명의 실질적인 범위는 첨부된 청구항들과 그것들의 등가물에 의해 정의된다고 할 것이다.
Having described specific portions of the present invention in detail, it will be apparent to those skilled in the art that this specific description is only a preferred embodiment and that the scope of the present invention is not limited thereby. It will be obvious. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.
Claims (10)
Tuna white sausage, characterized in that it comprises 25 to 45% by weight of pork, 5 to 25% by weight of tuna, 20 to 30% by weight of pork fat and 20 to 30% by weight of water.
설탕, 이스트분말, 향신료, 파슬리분말, 후추 및 양파분말을 포함하는 부재료를 첨가하는 것을 특징으로 하는 참치 화이트 소시지.
The method of claim 1,
Tuna white sausage, characterized in that the addition of sugar, yeast powder, spices, parsley powder, pepper and onion powder.
설탕, 이스트분말, 향신료, 파슬리분말, 후추 및 양파분말은 돈육, 참치, 돈지방 및 물을 포함하는 참치 화이트 소시지 100중량부에 대하여 각각 설탕 0.3 내지 1.3중량부, 이스트분말 0.1 내지 0.3중량부, 향신료 0.1 내지 0.7중량부, 파슬리분말 0.2 내지 1.4중량부, 후추 0.4 내지 1.9중량부 및 양파분말 0.2 내지 1.4중량부를 부재료로 첨가하는 것을 특징으로 하는 참치 화이트 소시지.
3. The method of claim 2,
Sugar, yeast powder, spices, parsley powder, pepper and onion powder are 0.3 to 1.3 parts by weight of sugar, 0.1 to 0.3 parts by weight of yeast powder, respectively, based on 100 parts by weight of tuna white sausage including pork, tuna, pork fat and water, Tuna white sausage, characterized in that 0.1 to 0.7 parts by weight, parsley powder 0.2 to 1.4 parts by weight, pepper 0.4 to 1.9 parts by weight and onion powder 0.2 to 1.4 parts by weight as an additive.
(2) 상기 (1)단계에 의해 제조된 분쇄육에 소금과 인산염을 첨가하고 2 내지 5mm 플레이트로 세절 및 혼합하여 혼합육을 제조하는 단계;
(3) 상기 (2)단계에 의해 제조된 혼합육에 설탕, 이스트분말, 향신료, 파슬리분말, 후추 및 양파분말을 포함하는 부재료를 첨가하고 혼합 및 유화하여 유화물을 제조하는 단계;
(4) 상기 (3)단계에 의해 제조된 유화물은 충진기를 이용해서 케이싱에 충진하여 유화물로 충진된 케이싱을 제조하는 단계;
(5) 상기 (4)단계에 의해 제조된 유화물로 충진된 케이싱을 열처리하는 단계; 및
(6) 상기 (5)단계에 의해 열처리된 케이싱을 냉각하는 단계;
를 포함하는 것을 특징으로 하는 참치 화이트 소시지 제조방법.
(1) mixing the pork, tuna, pork fat and water and grinding into 5-12mm plate to produce ground meat;
(2) adding salt and phosphate to the ground meat prepared in the above step (1) and finely mixing and kneading with 2 to 5 mm plate to prepare mixed meat;
(3) adding a raw material including the sugar, yeast powder, spice, parsley powder, pepper and onion powder to the mixed meat prepared in the step (2), and mixing and emulsifying the mixture to prepare an emulsion;
(4) preparing a casing filled with an emulsion by filling the casing with the emulsion produced by the step (3) using a filling machine;
(5) heat treating the casing filled with the emulsion produced by the step (4); And
(6) cooling the casing heat-treated by the step (5);
≪ RTI ID = 0.0 > 5. ≪ / RTI >
상기 (1)단계에서 돈육은 돼지 후지 부위를 사용하는 것을 특징으로 하는 참치 화이트 소시지 제조방법.
5. The method of claim 4,
Wherein the pork fat is used as the pork meat in the step (1).
상기 (1)단계에서 돈육, 참치, 돈지방 및 물은 각각 돈육 25 내지 45중량%, 참치 5 내지 25중량%, 돈지방 20 내지 30중량% 및 물 20 내지 30중량%로 혼합되는 것을 특징으로 하는 참치 화이트 소시지 제조방법.
5. The method of claim 4,
Pork, tuna, pork fat and water in the step (1) is characterized in that the mixture of pork 25 to 45% by weight, tuna 5 to 25% by weight, pork fat 20 to 30% by weight and water 20 to 30% by weight How to make tuna white sausage.
상기 (3)단계에서 설탕, 이스트분말, 향신료, 파슬리분말, 후추 및 양파분말은 상기 (1)단계에 의해 제조된 분쇄육 100중량부에 대하여 각각 0.3 내지 1.3중량부, 0.1 내지 0.3중량부, 0.1 내지 0.7중량부, 0.2 내지 1.4중량부, 0.4 내지 1.9중량부 및 0.2 내지 1.4중량부가 첨가되는 것을 특징으로 하는 참치 화이트 소시지 제조방법.
5. The method of claim 4,
In step (3), 0.3 to 1.3 parts by weight, 0.1 to 0.3 parts by weight, and 0.1 to 5 parts by weight of the sugar, yeast powder, spice, parsley powder, pepper and onion powder are added to 100 parts by weight of the ground meat, 0.1 to 0.7 parts by weight, 0.2 to 1.4 parts by weight, 0.4 to 1.9 parts by weight, and 0.2 to 1.4 parts by weight, based on the total weight of the sausage.
상기 (4)단계에서 사용되는 케이싱은 콜라겐인 것을 특징으로 하는 참치 화이트 소시지 제조방법.
5. The method of claim 4,
Wherein the casing used in step (4) is collagen.
상기 (5)단계에서 유화물로 충진된 케이싱은 70 내지 85℃의 가열기 내에서 30 내지 40분간 가열하여 상기 유화물로 충진된 케이싱의 중심온도가 75 내지 80℃에 도달하도록 열처리하는 것을 특징으로 하는 참치 화이트 소시지 제조방법.
5. The method of claim 4,
The casing filled with the emulsion in the step (5) is heated in a heater at 70 to 85 ° C for 30 to 40 minutes to heat-treat the casing so that the center temperature of the casing filled with the emulsion reaches 75 to 80 ° C. White sausage manufacturing method.
상기 (6)단계에서 열처리된 케이싱은 3분간 냉수로 샤워하여 품온을 낮추고 4 내지 10℃의 저온실에서 30분간 냉각하는 것을 특징으로 하는 참치 화이트 소시지 제조방법.
5. The method of claim 4,
Wherein the casing heat-treated in the step (6) is cooled with cold water for 3 minutes to lower the product temperature and cooled in a low temperature room at 4 to 10 ° C for 30 minutes.
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