KR20160093910A - Sausage containing medicinal herbs and preparing method thereof - Google Patents
Sausage containing medicinal herbs and preparing method thereof Download PDFInfo
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- KR20160093910A KR20160093910A KR1020150014830A KR20150014830A KR20160093910A KR 20160093910 A KR20160093910 A KR 20160093910A KR 1020150014830 A KR1020150014830 A KR 1020150014830A KR 20150014830 A KR20150014830 A KR 20150014830A KR 20160093910 A KR20160093910 A KR 20160093910A
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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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
The present invention relates to a sausage containing a medicinal herb as an active ingredient and a method for producing the same.
Recently, consumers are increasingly interested in well - being as their incomes increase, so the demand for livestock foods containing functional materials is increasing. The per capita processed meat consumption per capita of the Korean people is about 3.15kg in 2008, showing a steady increase of 30% over the past decade. However, the consumption of meat products in terms of total meat consumption is less than 8%, which is lower than that of Japan (17%). This is due to the lack of demand for health-oriented livestock products that consumers demand. The livestock products that are mainly marketed in Korea are registered with cereals, fruits, herbs, dietary fiber, vitamins and minerals, and functional enhancing products using useful lactic acid bacteria. However, in case of meat products, (Rural Development Administration, 2007).
On the other hand, Chinese medicine is a pharmacological substance that has been used for a long time in the Orient. It has been processed using plants and animals and minerals derived from nature. Recently, it has been utilized in various fields, and its functionality and development potential are attracting much attention. However, no research has yet been found on the use of herbal ingredients in the manufacture of sausages.
In order to solve the problems of the prior art as described above, it is an object of the present invention to produce an emulsified pork sausage using an excellent herbal medicine.
Accordingly, an object of the present invention is to provide a sausage containing an herbal medicine as an active ingredient.
Further, the object of the present invention is to provide a method for producing a pork meat product, comprising the steps of: (a) adding salt and phosphate to pork, (b) crushing and shredding the salt cake prepared in the step (a); (c) adding the herbal medicine extract to the crushed meat prepared in step (b) and preparing a sausage emulsion after mixing; (d) filling the casing with the emulsified mixed meat prepared in the step (c); And (e) heating the packed sausage semi-finished product.
In order to achieve the above object, the present invention provides a sausage comprising an oriental medicinal herb as an active ingredient.
In one embodiment of the present invention, the medicinal herb may be included in an amount of 0.001 to 10% by weight based on the total weight of the sausage.
In one embodiment of the present invention, the medicinal herb may be a marshmallow, a windbreak, a bark, an alder or an obturator.
The present invention also relates to a method for producing a pork meat product, comprising the steps of: (a) adding salt and phosphate to pork, fat, (b) crushing and shredding the salt cake prepared in the step (a); (c) adding the herbal medicine extract to the crushed meat prepared in step (b) and preparing a sausage emulsion after mixing; (d) filling the casing with the emulsified mixed meat prepared in the step (c); And (e) heating the filled sausage semi-finished product.
In one embodiment of the present invention, the herbal medicine of step (c) may be included in an amount of 0.001 to 10% by weight based on the total weight of the sausage.
In one embodiment of the present invention, the medicinal herb of step (c) may be mackerel, windbreak, thistle, dolomite, or obovate.
The sausage containing the medicinal herb according to the present invention is mixed with herbal medicines in the pork compared to the sausage produced in general, thus eliminating the peculiar smell of the pork, having not only various functional ingredients, but also excellent texture. In addition, the sausage of the present invention has an advantage that it can be stored for a long time without using a synthetic preservative.
The meat processing industry has developed dramatically due to the use of synthetic antioxidants and antibiotics to increase storage stability. However, recent synthetic preservatives have excellent storage capacity, but they are devoid of consumers' taste due to safety problems in ingestion. Therefore, it is urgent to find new substances to replace synthetic preservative.
Accordingly, the present inventors paid attention to herbal medicine. The herbal medicine is a pharmacological substance which has been used for a long time in the Orient. It has been processed by using plants, animals and minerals derived from nature and has recently been utilized in various fields. .
Broadleaf Liriope , 麦 门冬) is a perennial plant with a monocotyledonous plant lily lily, and the name Maekmundong is derived from the appearance of roots. Root is used as a herbal medicine in herbal medicine, and it is known that it has hypoglycemic effect, anti-cancer, antibacterial, antioxidant, anti-inflammation, immunity control, inhibition of antibody production and liver protection.
Windshield ( Saposhnikovia divaricata ) is a multi-year-old herb belonging to the dragonfly family, and uses roots and rootstocks for medicinal purposes. It is traditionally inhabited in East Asia, including Korea, and is known to be effective against anti-inflammatory, analgesic, sweating, antipyretic, antimicrobial and antiviral.
Akebia quinata ) is a dry cut of the vine stalks native to the genus Sanjay and is known to have antioxidant, microbial growth, diuretic and anti-inflammatory effects (Kim et al., 2003; ). Lonicera japonica ) is native to East Asia, including Korea, and has been traditionally used as a medicinal plant with excellent antiinflammatory properties. In addition, it is known to be effective in antibacterial, antiviral, anti-angiogenic, analgesic and liver protection (Lee et al., 1994; Yu et al., 2008; Xiang et al., 2001). In addition, Chelidonium majus is known as pharmacological plant worldwide and recently attracts attention due to anti-inflammatory, antimicrobial, immune function, antitumor, liver protection, analgesic and anti-cancer effects (Yang et al., 2011).
The aforementioned medicinal herbs contain a large amount of polyphenols and flavonoids and thus have a great effect on antioxidative and antimicrobial actions.
Accordingly, the present invention is characterized by providing a sausage containing the herbal medicinal herb as an active ingredient, which has the above-described effects, such as macromolecule, windbreak, throat, throat or whit god.
In the present invention, the medicinal herb may be contained in an amount of 0.001 to 10% by weight, more preferably 0.2% by weight, based on the total weight of the sausage.
When the herbal medicines are contained in an amount of less than 0.001% by weight based on the total weight of the sausage, various functional ingredients of the medicinal herb may not exhibit the effect of increasing shelf life. When the medicinal herb is contained in an amount of more than 10% by weight, The texture may be deteriorated by the incense of flavor.
The present invention also relates to a method for producing a pork meat product, comprising the steps of: (a) adding salt and phosphate to pork, fat, (b) crushing and shredding the salt cake prepared in the step (a); (c) adding the herbal medicine extract to the crushed meat prepared in step (b) and preparing a sausage emulsion after mixing; (d) filling the casing with the emulsified mixed meat prepared in the step (c); And (e) heating the packed sausage semi-finished product.
In the present invention, the herbal medicine of step (c) may be included in an amount of 0.001 to 10% by weight based on the total weight of the sausage.
In addition, the herbal medicine of step (c) is not limited thereto, but may be a moon moon-dong, a wind-guard, a thistle,
Hereinafter, the present invention will be described in more detail with reference to Examples. It will be apparent to 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 limited to these embodiments.
< Example 1>
Herbal medicine added Emulsion type Pork sausage Manufacturing method
The present inventors purchased the domestic pork fuji region 24 hours after slaughter to remove excessive fat and connective tissues and used a chopper (Manica, PM-100, Spain) equipped with a 5 mm plate And crushed.
(NPS, phosphate, sugar, MSG) was added and ground until it became stiff at the second stage. After adding 1/2 ICE, the herbal medicine , Alfalfa or obtusa) extracts were added and ground until they became stiff again. The remaining 1/2 ICE was added, followed by the addition of fat and spices at about 5 ° C. The mixture was pulverized for a total of 10 minutes and the final temperature of the emulsion was 14 ° C or lower. At this time, the sausage preparation ratio of the present invention is shown in Table 1 below.
The prepared pork emulsion was charged into a collagen casing (# 240, NIPPI Inc., Tokyo, Japan) having a diameter of 25 mm using a sausage filler and was heated in a boiling tank at a temperature of 78 Min and then cooled in running water for 30 min.
≪ Example 2 >
Comparison of physicochemical and storage properties of sausages prepared by the method of the present invention
The present inventors investigated pH, VBN, TBARS, shear force and POV of pork sausages which were variously treated as shown in the following Table 2 as follows.
Specifically, 5 g of sausage samples were taken before and after heating, 20 ml of distilled water was mixed and homogenized at 8,000 rpm for 1 minute using Ultra Turrax (Janken and Kunkel, Model No. T25, Germany) (Mettler toledo 340, Switzerland).
The VBN was homogenized using a homogenizer (T25B, IKA Sdn. Bhd., Malaysia) (13000 rpm for 10 seconds) and passed through a filter paper (Whatman No. 1) in a 3 g sample and distilled water 27 ml feller tube. Vaseline or glycerin was applied to the surface of Conway unit and 1 ml of 0.01NH 3 BO 3 was added to the inner chamber. Then, 1 ml of the filtered sample solution was added to the outer chamber, and 30 ul of VBN indicator (0.066% methyl red + 0.066% bromocresol green) was added to the inner chamber. 1 ml of 50% K 2 CO 3 was then rapidly injected into the external chamber and immediately sealed. The two solutions in the outer chamber were shaken well and incubated at 37 ° C for 120 minutes, and then 0.02 NH 2 SO 4 was measured using a microsyringe.
In TBARS, 5 g of sample and 15 ml of distilled water were placed in a tube, and 50 μL of 10% BHT / BHA (butylated hydroxytoluene / butylated hydroxyanisole) solution was added to the tube and homogenized using a homogenizer (11000 rpm, 20 seconds). The homogenized sample was allowed to stand at room temperature for 10 minutes. Then, 1 ml of the supernatant was put into a test tube (20 ml) using 2 ml of TBA / TCA solution using a dedicated TBARS tip. After heating for 15 minutes in a water bath (90 ° C), the mixture was cooled for 10 minutes, and the mixture was balanced and centrifuged at 3000 rpm for 10 minutes. 1 ml of the supernatant was placed in a disposable plastic cell and measured using a spectrophotometer (531 nm).
Shear force was measured using Instron 3343 (US / MX50, A & D Co., USA). The shear sample was cut horizontally to ø 0.65x2.00 cm and cut by a knife-type plunger in a right angle direction. The measurement conditions were 10 kg of load cell and 30 mm 2 of adapter area.
In POV, 5 g of sample was placed in a falcon tube, 20 ml of Folch solution was added, and homogenized using a homogenizer (10000 rpm / 20 seconds). After left in the refrigerated room for 2 hours, the mixture was filtered through Wattman NO.1, and then 0.88% NaCl was added and centrifuged (1500 rpm / 20 minutes). Weighed 250ml bottle. The filtered samples were dried in a dry oven for 3 to 4 hours with a stopper. The measurement was performed by weighing the bottles with fat and then adding 10 ml of chloroform until the fat melted. Add 15 ml of acetic acid and shake, add 1 ml of KI saturated solution, close the cap, and shake vigorously for 1 minute. Leave in the dark room for 5 minutes, add 75 ml of distilled water, shake, add 0.5 ml of 1% Starch solution, and shake. It was then titrated with 0.01% sodium thiosulfate.
As a result of 5 - week storage stability analysis of sausage added with ginseng mushroom, windbreak, thorn, stirrup, or white clover, the pH value showed a significantly higher pH Respectively. As the storage period increased, pH was increased in all sausage groups.
VBN values indicating volatile bases were significantly lower in the control than in the treatments on all storage days. On the other hand, treatments with T3 and T5 showed significantly lower VBN values than the other treatments at 0 and 3 weeks of storage. TBARS value of fatty acid group was significantly higher than that of other treatments in sausages added with TK and T2 at 0th week and TK, ) And sausages (T5) were significantly lower than those of the control. On the other hand, in the 5th week of storage, the sausages added with wind (T2) were significantly higher than those of other treatments and the sausages added with T3, T4 and T5 And it was significantly lower than that of the treatments.
The shear force of sausage added with herb medicines was significantly higher than that of other sausages with T3 and T4 added at 0 and 3 weeks, p < 0.05). In the 5th week of storage, the sausages added with ginseng (T1) and windshield (T2) were significantly lower than those of other treatments, and the other treatments showed similar levels.
POV values indicating the degree of autoxidation were significantly lower in the sausages added with T3, T4 and T5 than in the control at 0th week, (P <0.05) in the sausages added. On the other hand, in the 5th week of storage, it was found that POV values were significantly lower in sausages containing T3, T4 and T5 than the other treatments (Table 3) ).
< Example 3>
The sausage produced by the method of the present invention Color Measure
The present inventors measured the lightness (L * ), the redness (a * ) and the yellowness (b * ) of the pork sausages which were variously treated as shown in Table 2 with a chloromometer (Minolta Co. CR 300, (Commision Internationale de Leclairage). At this time, L * = 89.2, a * = 0.921 and b * = 0.783 were used for the standard color board.
As a result of measuring the meat color of the emulsified pork sausage added with herb medicine as described above, the L value indicating brightness was significantly higher in sausages added with T4 and T5 than other treatments at all storage days , Respectively. The values of a indicating redness were significantly higher in sausages containing control and McMundong (T1) than those of the other treatments at 0th week. In the 3rd and 5th weeks of storage, the control was added to sausages with herbal medicines Compared with the control group. The b values of yellowness were significantly lower in the control group than in the sausages added with herbal medicines at all storage days. In the sausages supplemented with T4 and T5, Compared with the control group.
The W value indicating whiteness was significantly lower in the sausages added with herbal medicines than in the control at all storage days, and the sausages added with T4 and T5 were significantly lower Respectively. The value of c indicating saturation was significantly higher in sausages added with T4 and T5 than in other treatments at all storage days and low in control (C, C1) Respectively. The h value indicating the hue angle was significantly higher than that of the sausage added with control (T2), T3 (T3), T4 (T4) and T5 And showed a similar tendency in the third week of storage. In the 5th week of storage, it was found that sausages added with T3, T4 and T5 were significantly higher than other treatments (see Table 4).
<Example 4>
Antioxidant activity measurement of sausage prepared by the method of the present invention
The present inventors measured DPPH radical scavenging ability as follows to examine whether or not antioxidative activity of various kinds of pork sausages was as shown in Table 2.
First, 5 g of DPPH was added to a falcon tube and 15 ml of 75% ethanol was added. Homogenized using a homogenizer at a speed of 10,000 rpm for 20 seconds, and centrifuged at 3,000 rpm for 15 minutes.
After centrifugation, the supernatant was filtered with a syringe filter and then adjusted to a final volume of 20 ml with 75% ethanol. Extracted samples were added to each test tube by concentration and concentration was adjusted by adding 75% ethanol to the test tube. Sample, Blank, Reference is manufactured and vortexing is done. After the preparation, the mixture was allowed to stand at room temperature for 20 minutes and then centrifuged at 3000 rpm for 10 minutes. After centrifugation, the supernatant was applied to a quartz cell or plastic cell and measured at 517 nm using a spectrophotometer.
DPPH radical scavenging activity was measured as T3, T4, and T4 in the 0th and 5th weeks of storage, respectively. As a result, the DPPH radical scavenging ability of sausage added with ginseng root, persimmon, The sausages added with T5 were significantly higher than those of control and T2 and T2. In the third storage, the sausages containing T3 were significantly higher than those of the other treatments, while the sausages containing T5 and T2 were significantly lower than those of the other treatments (See Table 5).
< Example 5>
Sensory evaluation of sausages prepared by the method of the present invention
For the sensory evaluation of the sausages prepared by the method of the present invention, 12 sensory test personnel trained for 1 hour each day for 6 days were subjected to the preliminary experiment. The sensory test was analyzed using the 9 - point scale descriptive method. The samples were delivered 3 times over 3 days, 2 hours after lunch time, from 3:00 to 4:00 pm. Specimens were classified using a random number table by cutting the thicknesses (1.50 cm), the width (3.00 cm) and the length (3.00 cm) uniformly. The evaluation items were examined for color, aroma, flavor, texture, overall acceptability (very poor = 1, very good = 9) and juiciness (dryness = 1, very low = 9).
As a result, the color score indicating color of meat was significantly higher in control group than control group, T2 (wind) and T3 (silkworm) at 0th week, and at 3 and 5 weeks of storage, Compared to the control group. The aroma score of sausage was not significantly different between treatments at 0 and 3 weeks of storage but was significantly lower at 5 weeks of storage compared to other treatments in sausages containing T2 . (T1) and windshield (T2) in 5 weeks of storage were significantly lower than those of the other treatments in sausages added with windshield (T2) at 0 and 3 weeks of storage, In the sausages added to the treatments were significantly lower than those of the other treatments. There was no significant difference in the springiness of springiness showing the elasticity between treatments, but in the third week of storage, the sausages containing T3 and T4 showed significantly higher scores than the other treatments, It was the lowest level in sausage added with ginseng (T1) and wind (T2). In the fifth week of storage, all treatments except for wind (T2) were similar. In juiciness, juiciness was significantly higher in control (C) than in other treatments at 0th week, and wind speed (T2) was significantly lower in 3rd and 5th weeks of storage compared to other treatments. In the overall acceptability, which showed overall acceptability, the control and T3 showed significantly higher scores than the other treatments at the 0th storage stage. In the 3rd and 5th weeks of storage, T3 (silkworm) and T5 (See Table 6).
The present invention has been described with reference to the preferred embodiments. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.
Claims (6)
Wherein the medicinal herb is contained in an amount of 0.001 to 10% by weight based on the total weight of the sausage.
Wherein the medicinal herb is a mushroom dong, a windbreak, a throat, an alder, or a dung.
(b) crushing and shredding the salt cake prepared in the step (a);
(c) adding the herbal medicine extract to the crushed meat prepared in step (b) and preparing a sausage emulsion after mixing;
(d) filling the casing with the emulsified mixed meat prepared in the step (c); And
(e) heating the filled sausage semi-finished product.
Wherein the medicinal herb of step (c) is contained in an amount of 0.001 to 10% by weight based on the total weight of the sausage.
Wherein the medicinal herb of step (c) is selected from the group consisting of mulmongdong, windblown, guttural, dolomite or whitewash.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107788398A (en) * | 2017-11-22 | 2018-03-13 | 广西德澳新农业科技有限公司 | A kind of bamboo rat sausage with healthcare function and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20090106023A (en) | 2008-04-04 | 2009-10-08 | 이용수 | Method and apparatus for manufacturing sausages |
| KR20100042332A (en) | 2008-10-16 | 2010-04-26 | 건국대학교 산학협력단 | Manufacturing method of blood sausage comprising of kimchi powder |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20090106023A (en) | 2008-04-04 | 2009-10-08 | 이용수 | Method and apparatus for manufacturing sausages |
| KR20100042332A (en) | 2008-10-16 | 2010-04-26 | 건국대학교 산학협력단 | Manufacturing method of blood sausage comprising of kimchi powder |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107788398A (en) * | 2017-11-22 | 2018-03-13 | 广西德澳新农业科技有限公司 | A kind of bamboo rat sausage with healthcare function and preparation method thereof |
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