KR20160116551A - Manufacturing method of the fat substitute material containing methyl cellulose and using the same low-fat hamburger patty - Google Patents
Manufacturing method of the fat substitute material containing methyl cellulose and using the same low-fat hamburger patty Download PDFInfo
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- KR20160116551A KR20160116551A KR1020150044421A KR20150044421A KR20160116551A KR 20160116551 A KR20160116551 A KR 20160116551A KR 1020150044421 A KR1020150044421 A KR 1020150044421A KR 20150044421 A KR20150044421 A KR 20150044421A KR 20160116551 A KR20160116551 A KR 20160116551A
- Authority
- KR
- South Korea
- Prior art keywords
- fat
- fat substitute
- carrageenan
- methylcellulose
- hamburger patty
- Prior art date
Links
- 235000013341 fat substitute Nutrition 0.000 title claims abstract description 60
- 239000003778 fat substitute Substances 0.000 title claims abstract description 60
- 229920000609 methyl cellulose Polymers 0.000 title claims abstract description 44
- 239000001923 methylcellulose Substances 0.000 title claims abstract description 44
- 235000015220 hamburgers Nutrition 0.000 title claims abstract description 34
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 26
- 235000010981 methylcellulose Nutrition 0.000 title claims description 40
- 238000004519 manufacturing process Methods 0.000 title description 12
- 239000000463 material Substances 0.000 title description 2
- 239000000679 carrageenan Substances 0.000 claims abstract description 36
- 229920001525 carrageenan Polymers 0.000 claims abstract description 36
- 229940113118 carrageenan Drugs 0.000 claims abstract description 36
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 31
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 26
- 239000000203 mixture Substances 0.000 claims abstract description 24
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 23
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 23
- 229940046240 glucomannan Drugs 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000008213 purified water Substances 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 7
- NEHMKBQYUWJMIP-UHFFFAOYSA-N chloromethane Chemical compound ClC NEHMKBQYUWJMIP-UHFFFAOYSA-N 0.000 claims description 8
- 150000004676 glycans Chemical class 0.000 claims description 7
- 229920001282 polysaccharide Polymers 0.000 claims description 7
- 239000005017 polysaccharide Substances 0.000 claims description 7
- 239000003513 alkali Substances 0.000 claims description 5
- 229920002678 cellulose Polymers 0.000 claims description 5
- 239000001913 cellulose Substances 0.000 claims description 5
- 235000019211 fat replacer Nutrition 0.000 claims description 4
- 229940050176 methyl chloride Drugs 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 2
- LNAZSHAWQACDHT-XIYTZBAFSA-N (2r,3r,4s,5r,6s)-4,5-dimethoxy-2-(methoxymethyl)-3-[(2s,3r,4s,5r,6r)-3,4,5-trimethoxy-6-(methoxymethyl)oxan-2-yl]oxy-6-[(2r,3r,4s,5r,6r)-4,5,6-trimethoxy-2-(methoxymethyl)oxan-3-yl]oxyoxane Chemical compound CO[C@@H]1[C@@H](OC)[C@H](OC)[C@@H](COC)O[C@H]1O[C@H]1[C@H](OC)[C@@H](OC)[C@H](O[C@H]2[C@@H]([C@@H](OC)[C@H](OC)O[C@@H]2COC)OC)O[C@@H]1COC LNAZSHAWQACDHT-XIYTZBAFSA-N 0.000 abstract description 36
- 229960002900 methylcellulose Drugs 0.000 abstract description 36
- 235000013372 meat Nutrition 0.000 abstract description 10
- 238000010438 heat treatment Methods 0.000 abstract description 8
- 230000001953 sensory effect Effects 0.000 abstract description 7
- 230000006872 improvement Effects 0.000 abstract description 6
- 239000000839 emulsion Substances 0.000 abstract description 5
- 230000015572 biosynthetic process Effects 0.000 abstract description 2
- 230000014759 maintenance of location Effects 0.000 abstract description 2
- 239000003925 fat Substances 0.000 description 25
- 235000019197 fats Nutrition 0.000 description 24
- 239000000499 gel Substances 0.000 description 13
- 235000013305 food Nutrition 0.000 description 12
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 9
- 230000009467 reduction Effects 0.000 description 9
- 239000007864 aqueous solution Substances 0.000 description 7
- 235000013622 meat product Nutrition 0.000 description 7
- 244000247812 Amorphophallus rivieri Species 0.000 description 6
- 229920002752 Konjac Polymers 0.000 description 6
- 238000012360 testing method Methods 0.000 description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 241000287828 Gallus gallus Species 0.000 description 4
- ZNOZWUKQPJXOIG-XSBHQQIPSA-L [(2r,3s,4r,5r,6s)-6-[[(1r,3s,4r,5r,8s)-3,4-dihydroxy-2,6-dioxabicyclo[3.2.1]octan-8-yl]oxy]-4-[[(1r,3r,4r,5r,8s)-8-[(2s,3r,4r,5r,6r)-3,4-dihydroxy-6-(hydroxymethyl)-5-sulfonatooxyoxan-2-yl]oxy-4-hydroxy-2,6-dioxabicyclo[3.2.1]octan-3-yl]oxy]-5-hydroxy-2-( Chemical compound O[C@@H]1[C@@H](O)[C@@H](OS([O-])(=O)=O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H]2OC[C@H]1O[C@H](O[C@H]1[C@H]([C@@H](CO)O[C@@H](O[C@@H]3[C@@H]4OC[C@H]3O[C@H](O)[C@@H]4O)[C@@H]1O)OS([O-])(=O)=O)[C@@H]2O ZNOZWUKQPJXOIG-XSBHQQIPSA-L 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 230000001804 emulsifying effect Effects 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- QAOWNCQODCNURD-UHFFFAOYSA-L sulfate group Chemical group S(=O)(=O)([O-])[O-] QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 235000020993 ground meat Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 229960004592 isopropanol Drugs 0.000 description 3
- 230000008719 thickening Effects 0.000 description 3
- UBLAMKHIFZBBSS-UHFFFAOYSA-N 3-Methylbutyl pentanoate Chemical compound CCCCC(=O)OCCC(C)C UBLAMKHIFZBBSS-UHFFFAOYSA-N 0.000 description 2
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 2
- 241001474374 Blennius Species 0.000 description 2
- 241000206576 Chondrus Species 0.000 description 2
- 241000206575 Chondrus crispus Species 0.000 description 2
- 241001428166 Eucheuma Species 0.000 description 2
- 241000755093 Gaidropsarus vulgaris Species 0.000 description 2
- 241001467355 Gigartina Species 0.000 description 2
- 241001428259 Hypnea Species 0.000 description 2
- 241001147493 Iridaea Species 0.000 description 2
- 229920000161 Locust bean gum Polymers 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013376 functional food Nutrition 0.000 description 2
- 238000001879 gelation Methods 0.000 description 2
- 239000000017 hydrogel Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000000252 konjac Substances 0.000 description 2
- 235000010485 konjac Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000010420 locust bean gum Nutrition 0.000 description 2
- 239000000711 locust bean gum Substances 0.000 description 2
- 239000000155 melt Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000013580 sausages Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 235000019737 Animal fat Nutrition 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 229920000057 Mannan Polymers 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 241001282110 Pagrus major Species 0.000 description 1
- 238000000692 Student's t-test Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 229940105329 carboxymethylcellulose Drugs 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- NEHMKBQYUWJMIP-NJFSPNSNSA-N chloro(114C)methane Chemical compound [14CH3]Cl NEHMKBQYUWJMIP-NJFSPNSNSA-N 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 229920003063 hydroxymethyl cellulose Polymers 0.000 description 1
- 229940031574 hydroxymethyl cellulose Drugs 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 229920001206 natural gum Polymers 0.000 description 1
- 229920006284 nylon film Polymers 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000001543 one-way ANOVA Methods 0.000 description 1
- 230000011164 ossification Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000012353 t test Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Classifications
-
- 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
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/5036—Carrageenan
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/5058—Glucomannan
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5108—Cellulose
Abstract
Description
The present invention relates to a method for producing a fat substitute containing methylcellulose and a fat-reduced hamburger patty using the same, and more particularly to a fat substitute composition prepared by mixing methyl cellulose, carrageenan and glucomannan, The present invention relates to a method for producing a fat substitute containing methyl cellulose and a low fat hamburger patty using the same.
Modern consumers are becoming a social problem because they are suffering from adult diseases such as obesity, atherosclerosis and hypertension due to excessive intake of animal fat. Therefore, modern people have shown great interest in well-being foods that are beneficial to health, and low-fat foods have begun to attract attention because they avoid high-fat or high-calorie foods. Among them, the fat added to the meat products gives a favorable texture and flavor to the consumers and affects the processability and quality characteristics of the meat products. Therefore, when the fat content in the meat products is reduced, the fat content and juiciness The sensory characteristics are deteriorated and the consumer preference is significantly reduced. Therefore, the fat substitute used in the production of low-fat meat products should be able to compensate for the negative aspects of fat reduction.
Generally, fat substitutes do not have high calorific value like fat, but have the same texture and characteristics as fat, such as moisture, carbohydrates, and proteins. Among them, carbohydrate-based fat substitutes have long been used as substitutes for fat, and most of them are considered to have no stability problems. Hydrocolloids, which can increase viscosity in an aqueous solution or form a gel after heating, are widely used as substitutes for carbohydrate fats. Hydrocilloids, which are mainly used in the food industry, include natural gums such as xanthan gum, guar gum, locust bean gum, carrageenan and glucomannan, and cellulosic methylcellulose, carboxymethylcellulose and hydroxymethylcellulose.
Methylcellulose is a polysaccharide prepared by reacting alkali cellulose with methyl chloride. It is a thickener in aqueous solution and has water-like properties such as cold / thaw stability, shape retentivity and gelation, especially methyl cellulose and water at a certain ratio When mixing at high speed, emulsion is formed.
In addition, heat treatment of the methyl cellulose aqueous solution forms a resilient gel, and the gel has a property that the gel does not fall even when the temperature is lowered. These properties are known to help maintain the shape of food by imparting cohesion within the food.
Carrageenan is obtained by extracting seaweeds of the genus Chondrus, Eucheuma, Gigartina, Hypnea, and Iridaea, which are called Irish moss, with hot water or a hot alkaline aqueous solution and then refining them. Its main components are ι (lota) - carrageenan, κ Kappa) - carrageenan, λ (Lambda) - carrageenan.
Carrageenan is a sulfated galactan that has a sulfate group in its molecule and is divided into ι, κ, and λ depending on the number of sulfate groups and the position of the bond. ι-carrageenan is gelled with calcium, κ-carrageenan is gelled with potassium and calcium, and λ-carrageenan is a viscous liquid without minerals. Carrageenan does not dissolve in cold water, but it melts in water at 30 to 60 ° C and does not dissolve in ethanol. In meat processing, κ-carrageenan is used for good water retention, reduction of heat loss rate, improvement of slice quality, and tissue improvement during storage.
Glucomannan, also known as konnyaku or konnyaku, is an extract made from iso-propyl alcohol extracted from iso-propyl alcohol to obtain a polysaccharide fraction and is suitable for edible purposes. It should contain 69% or more of dietary fiber. Glucomannan has a unique characteristic of thickening and gel forming ability and is widely used in food, and it is widely used as diet and health functional food by lowering blood cholesterol concentration and giving a feeling of fullness. The results showed that the low fat chicken patty with glucomannan added was similar to the meat patty containing normal fat in terms of quality, and this study confirmed the possibility of use as a fat substitute.
Korean Patent Publication No. 10-0491172 (Method for manufacturing a low calorie hamburger patty using a hydrogel formulation) is a method for producing a low calorie hamburger patty using a hydrogel formed to provide a low fat food added with locust bean gum, konjac, carrageenan and soy protein , And Korean Patent Publication No. 10-0498257 (processing technology of ultra-low fat high-quality sausage) is a method in which glucomannan, carrageenan and soybean protein are mixed at a ratio of 1: 1: 3, The present invention relates to a processing technology of an ultra-low fat high-quality sausage produced by adding a fat substitute hydrated at a ratio of 4: 4 and adjusting the water and protein analogues to 5.5 to 6.0. However, But it does not contribute to enhancement of emulsifying power and water holding capacity.
It is an object of the present invention to improve the quality of a hamburger patty by preparing a fat substitute containing methyl cellulose according to the present invention and then applying it to the manufacture of a hamburger patty to improve water retention and emulsifying power .
In addition, the fat content of hamburger patties can be reduced to improve the preference of consumers who are sensitive to fat intake.
To achieve the above object, a method for producing a fat substitute containing methylcellulose comprises the steps of: a) mixing methylcellulose, b) carrageenan and c) glucomannan to produce a fat substitute composition, And mixing the mixture at a ratio of 0.9 to 1.5: 19 to 25 to prepare a fat substitute.
Also, in the step of preparing the fat replacement composition, the fat replacement composition is characterized by mixing a) 40 to 60% by weight of methylcellulose, 20 to 50% by weight of carrageenan and 10 to 30% by weight of glucomannan.
The methylcellulose is a polysaccharide prepared by reacting alkali cellulose with methyl chloride.
Also, the low fat hamburger patty is manufactured by using the prepared fat replacer.
The present invention relates to a process for producing a fat substitute composition by mixing a fat substitute composition with methylcellulose, carrageenan and glucomannan, and then mixing the fat substitute composition with purified water to produce a fat substitute, thereby reducing the physical and sensory characteristics of the meat product, There is an effect that it is possible to provide a meat product having similar or superior quality improvement and excellent sensory characteristics to the addition.
Also, the fat content of the hamburger patty is reduced, and the sensory characteristics such as low fatness and juiciness are improved, thereby improving the consumer preference.
The present invention relates to a method for producing a fat substitute containing methylcellulose and a low fat hamburger patty using the same.
The method for producing a fat substitute containing methyl cellulose according to the present invention comprises the steps of: a) mixing methyl cellulose, b) carrageenan and c) glucomannan to prepare a fat replacement composition, and mixing the fat replacement composition with purified water 1.5: 19 to 25 to prepare a fat substitute.
Also, in the step of preparing the fat replacement composition, the fat replacement composition is preferably mixed with a) 40 to 60% by weight of methyl cellulose, 20 to 50% by weight of carrageenan, and 10 to 30% by weight of glucomannan. At this time, when the fat substitute composition is prepared with less than 40% by weight of methyl cellulose, more than 50% by weight of carrageenan and more than 30% by weight of glucan, the content of methyl cellulose is insufficient and elastic gel formation is difficult, When the fat substitute composition is prepared at less than 20% by weight and less than 10% by weight of glucomannan, the content of methyl cellulose is so high that it can not be mixed with the purified water and mixed with the purified water.
The methylcellulose is preferably a polysaccharide prepared by reacting alkali cellulose with methyl chloride.
Also, the low fat hamburger patty is manufactured by using the prepared fat replacer. At this time, the low fat hamburger patty using the prepared fat substitute is preferably prepared by mixing 10 to 20% by weight of the prepared fat substitute and 85 to 90% by weight of the crushed meat. The kind of the ground meat is not limited, but it is preferable to use the ground meat, chicken, and pig, and the ground meat is preferably 0.2 to 0.5 mm.
When the low fat hamburger patty is manufactured in an amount of less than 10% by weight of the fat substitute and 90% by weight of the fat substitute, the content of the fat substitute is too small to be mixed with the meat, and more than 20% , There is a problem in that the content of the fat substitute is increased and the chewing taste of the meat is lowered and the preference of the consumer is decreased.
Preferably, the fat substitute composition and the purified water are mixed in an electric blender at a speed of 2,000 to 4,000 rpm for 1 to 3 minutes to prepare an emulsion having a uniform concentration of white.
The above-mentioned methylcellulose is a polysaccharide prepared by reacting alkali cellulose with methyl chloride, and has a thickening property in an aqueous solution, and has physical properties such as cold / thaw stability, shape retention property and gelation property. In particular, methylcellulose and water When they are mixed at a constant rate and mixed at a high speed, the emulsion is formed.
In addition, heat treatment of the methyl cellulose aqueous solution forms a resilient gel, and the gel has a property that the gel does not fall even when the temperature is lowered. These properties are known to help maintain the shape of food by imparting cohesion within the food.
The carrageenan is obtained by extracting seaweeds of the genus Chondrus, Eucheuma, Gigartina, Hypnea, and Iridaea, which are red sea bream called Irish moss, with hot water or a hot alkaline aqueous solution, and then purifying the components. The main components are ι (lota) -carrageenan, κ (Kappa) - carrageenan, λ (Lambda) - carrageenan.
Carrageenan is a sulfated galactanone having a sulfate group in its molecule, and is classified into ι, κ, and λ depending on the number of sulfate groups and the position of the bond. ι-carrageenan is gelled with calcium, κ-carrageenan is gelled with potassium and calcium, and λ-carrageenan is a viscous liquid without minerals. Carrageenan does not dissolve in cold water, but it melts in water at 30 to 60 ° C and does not dissolve in ethanol. In meat processing, κ-carrageenan is used for good water retention, reduction of heat loss rate, improvement of slice quality, and tissue improvement during storage.
Glucomanans are also referred to as konnyaku or konnyaku (mannan). They are obtained by extracting and purifying polysaccharide fractions with isopropyl alcohol and making them suitable for edible purposes. They should contain more than 69% of dietary fiber. Glucomannan has a unique characteristic of thickening and gel forming ability and is widely used in food, and it is widely used as diet and health functional food by lowering blood cholesterol concentration and giving a feeling of fullness. There is also a research result that confirms the possibility of use of low fat chicken patty with glucomannan as a fat substitute because it does not show much difference from the control in terms of quality.
As described above, when the hydrophilic colloid is added, excessive moisture is absorbed from the meat to improve bone formation, but it has disadvantages that it does not contribute to emulsifying power and water retention enhancement. In the conventional invention, carrageenan and konjac were used alone in hamburger patties , The hardness was increased to improve the shape, but there was a sensual problem that the user could feel a hard texture. Therefore, it is preferable to improve the quality of the meat product by imparting water retention power and emulsifying power to the emulsion, and it is possible to smoothly replace the action of the fat on the basis of methylcellulose forming the elastic gel.
Hereinafter, preferred embodiments and experimental examples are provided to facilitate understanding of the present invention. However, the following examples and experimental examples are presented to aid understanding of the present invention, but the present invention is not limited thereto.
Example 1: Selection of fat substitute ingredients
In order to solve the problems caused by the conventional invention, methyl cellulose which is excellent in moisture retaining ability and capable of realizing a soft texture by forming elastic gel in heat treatment is selected as a main component of fat substitute.
As shown in Table 1, when methylcellulose alone was applied to the hamburger patties (M1), it was confirmed that the hardness was very low as compared with the control and the control. It is expected that the reduction of hardness can lead to maintenance and sensual problems.
In addition, when mixed with methyl cellulose and carrageenan or glucomannan (M2, M3), it can be confirmed that the hardness and heat loss rate are higher than that of the control.
On the other hand, when mixed with methyl cellulose, carrageenan and glucomannan (M4), it can be confirmed that the hardness and the heat loss rate are similar to those of the control.
Example 2: Fat substitute manufacturing
A fat substitute composition in which 20 to 60% by weight of methyl cellulose, 10 to 50% by weight of carrageenan and 10 to 50% by weight of glycomanan and purified water were mixed at a weight ratio of 1:20 was mixed with an electric mixer for 2 minutes to 4,000 rpm to produce a white, uniform concentration of emulsified fat replacer.
Example 3: Preparation of a low fat hamburger patty with a fat substitute added
A low fat hamburger patty to which the fat substitute prepared in Example 2 was added was prepared.
Controls of low fat hamburger patties were prepared by mixing 90% by weight of ground pork, 10% by weight of fat, 0.8 parts by weight of purified salt, and 0.2 parts by weight of phosphate.
In the experimental groups P1 to P9, the fat substitutes (R1 to R9) prepared in Example 1 were used in place of fat and mixed at a ratio of 90 wt% of ground pork, 10 wt% of fat, 0.8 wt% of purified salt and 0.2 wt% of phosphate Hamburger patties were prepared.
The prepared hamburger patties were prepared by mixing all the metered materials with a blender and dividing them into 50 g portions and molding them into a mold. The molded patties were packed in a nylon film and stored in a refrigerator at 4 ° C for 4 hours to perform the following experiment .
Experimental Example 1: Analysis of heat loss rate and diameter reduction rate of low fat hamburger patty with fat substitute
The control and experimental groups (P1 to P9) prepared according to Example 3 were heated in an electric oven preheated to 180 DEG C for 20 minutes and then thermally equilibrated at room temperature for 30 minutes to measure changes in weight before and after heating of the patty, Respectively.
The diameters of the changed patties before and after heating were measured, and the diameter reduction rate was calculated using the diameters.
As shown in Table 3, the heat loss rate of the hamburger patty after the heat treatment was not significantly different from the control group in the P4, P5 and P8 experimental groups to which the fat substitutes R4, R5 and R8 were added.
In addition, the P4, P5 and P8 test groups to which the fat substitutes R4, R5 and R8 were added showed an increase in water retention compared to the control group.
In addition, the diameter reduction rate of the P8 test group to which the fat substitute R8 was added was not significantly different from that of the control group.
Experimental Example 2: Analysis of quality characteristics of a low fat hamburger patty containing a fat substitute
The hamburger patties prepared according to the above Example 3 were heat treated and then the properties of the low fat hamburger patties were analyzed. The properties of the heated hamburger patties were measured using a texture analyzer (TA-XT, Stable Micro Systerms) equipped with a 36 mm diameter cylinder type probe, and then passed vertically through a patty cut into 20 × 20 × 20 mm, ), Adhesiveness, springiness, cohesiveness, and chewiness were analyzed. At this time, the analysis conditions were set by setting a trigger force of 5 g, a pre-test speed of 5 mm / sec, a test speed of 3 mm / sec, a post-test speed of 5 mm / sec, and a strain of 70%.
As shown in Table 4, it can be confirmed that the hardness and chewiness of the hamburger patty containing the fat substitutes R7, R8 and R9 having methyl cellulose content of 60% were not significantly different from the control.
It can also be seen that the fat substitutes R7, R8 and R9 can provide a texture most similar to a fat-containing product without deteriorating the properties of a low fat hamburger patty.
By adding methylcellulose to form a resilient gel, a texture that is not too rigid is realized while keeping the shape force. As a result, the texture most similar to the fat added patty was derived through the above experiment.
The experiment was repeated 3 times or more. The experimental results were compared by one-way ANOVA and t-test analysis using Excel 2007, and the results were compared with the mean ± standard deviation Respectively.
Claims (4)
Said fat substitute comprising the steps of: a) mixing methylcellulose, b) carrageenan and c) glucomannan to produce a fat replacement composition; And
And mixing the prepared fat substitute composition with purified water in a ratio of 0.9 to 1.5: 19 to 25 by weight to prepare a fat substitute.
Wherein the fat replacement composition is prepared by a) mixing 40 to 60% by weight of methyl cellulose, 20 to 50% by weight of carrageenan, and 10 to 30% by weight of glucomannan, Fat substitute ingredients.
Wherein the methylcellulose is a polysaccharide prepared by reacting an alkali cellulose with methyl chloride.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023052492A1 (en) | 2021-09-30 | 2023-04-06 | Unilever Ip Holdings B.V. | Fat tissue mimetic |
| WO2023126248A1 (en) | 2021-12-29 | 2023-07-06 | Unilever Ip Holdings B.V. | Fat tissue mimetic |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100491172B1 (en) | 2002-11-29 | 2005-05-24 | 대한민국 | Manufacture method of low-fat pork hamburger pattie |
| KR100498257B1 (en) | 2003-02-25 | 2005-06-29 | 진구복 | Processing Technology for the Manufacture of very Low-fat Comminuted Sausages |
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- 2015-03-30 KR KR1020150044421A patent/KR20160116551A/en not_active Application Discontinuation
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100491172B1 (en) | 2002-11-29 | 2005-05-24 | 대한민국 | Manufacture method of low-fat pork hamburger pattie |
| KR100498257B1 (en) | 2003-02-25 | 2005-06-29 | 진구복 | Processing Technology for the Manufacture of very Low-fat Comminuted Sausages |
Non-Patent Citations (2)
| Title |
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| 김승진, et al. 글루코만난 첨가가 저지방 계육 패티의 품질 및 저장성에 미치는 영향. 한국식품과학회지. 39.1(2007). 55 - 60쪽 |
| 정인철, 김도완, and 이경수. Gum류를 첨가한 우육 Patty 의 품질 특성(Quality Characteristics of Beef Patty Containing Gums). 동아시아식생활학회지. 10.5(2000). 404 - 410쪽 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023052492A1 (en) | 2021-09-30 | 2023-04-06 | Unilever Ip Holdings B.V. | Fat tissue mimetic |
| WO2023126248A1 (en) | 2021-12-29 | 2023-07-06 | Unilever Ip Holdings B.V. | Fat tissue mimetic |
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