KR20140008598A - Tuna white sausage and the manufacturing method - Google Patents

Abstract

The present invention relates to tuna white sausage and a manufacturing method thereof, specifically to: tuna white sausage containing 25-45 wt% of pork, 5-25 wt% of tuna, 20-30 wt% of pork fat, and 20-30 wt% of water; and a manufacturing method thereof. According to the present invention, parts of pork for sausage are replaced with tuna for providing the tuna white sausage with excellent functionality and nutrition, and for developing various meat products and added value by using new source which is tuna. [Reference numerals] (AA) Pork and tuna; (BB) Pork fat; (CC) Salt, Phosphate; (DD) Pulverizing; (EE) Pulverizer (3mm plate); (FF) Sub-materials (Spices excluding salt and phosphate); (GG) Emulsifying; (HH) Filling; (II) Collagen casing; (JJ) Heating; (KK) Cooling; (LL) Below 10°C (30 min); (MM) Packaging; (NN) Vacuum packing, PE/nylon; (OO) Storing

Description

FIELD OF THE INVENTION [0001] The present invention relates to a tuna white sausage,

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.

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.

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.

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.

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.

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.

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.

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.

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.

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 >

It is also intended to provide a method for manufacturing tuna white sausages containing pork, tuna, don fat and water.

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.

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.

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.

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.

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.

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.

The casing used in the step (4) is collagen.

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.

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.

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.

1 shows a method for producing a tuna white sausage.

Hereinafter, the present invention will be described in detail.

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.

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. .

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.

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.

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.

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.

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.

At this time, it is preferable that the casing used in the step (4) is collagen.

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.

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.

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.

Examples. Manufacture of tuna white sausage

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.

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.

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.

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.

Experimental example. Efficacy analysis of tuna white sausage

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) Comparison of pH, color, water holding capacity and heat loss

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.

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.

Water holding capacity (%) = [Area where the tissue is located / Total area where the water is wet] × 100

Heat loss (%) = [(sample weight before heating - sample weight after heating) / sample weight before heating] × 100

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.

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) Comparison of viscosity, emulsion stability and protein solubility

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.

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 (%) = (centrifuge tube and sample weight - centrifuge tube and pellet weight) / original sample weight × 100

Fat released (%) = (crucible weight + dry superfluid - hollow crucible weight) / TFR × 100

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.

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) Comparison of physical properties

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.

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) Sensory characteristics comparison

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.

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.

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)

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.

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.
The method of claim 1,
Tuna white sausage, characterized in that the addition of sugar, yeast powder, spices, parsley powder, pepper and onion powder.
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.
(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);
&Lt; RTI ID = 0.0 &gt; 5. &Lt; / RTI &gt;
5. The method of claim 4,
Wherein the pork fat is used as the pork meat in the step (1).
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.
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.
5. The method of claim 4,
Wherein the casing used in step (4) is collagen.
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.
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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