KR20160130717A - The method of low-fat meat products - Google Patents

Abstract

The present invention relates to a method for preparing a low-fat pork processed product which reduces the fat content when preparing a pork processed product. The method for preparing a low-fat pork processed product comprises: a first step of preparing a hind leg part of pork as raw material meat and removing fat and connective tissues therefrom; a second step of mixing 1-5 parts by weight of pork fat mixture with 100 parts by weight of the raw material meat, wherein the pork fat mixture is prepared by mixing 3 parts by weight of pork fat, and 2 parts by weight of one or more components selected from guar gum, xanthan gum, konjak powder, yacon powder, acorn powder, and a mixture thereof; and a third step of packaging the mixture obtained from the second step in a vacuum condition and curing the same at 1-4C for 12-24 hours.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a low-fat pork meat product,

The present invention relates to a low fat pork processed product, and more particularly, to a method for producing a low fat pork processed product using a fat fat mixture for raw meat.

The health of modern people is threatened by various problems stemming from their diet. In particular, the westernization of dietary habits has been accompanied by an increase in animal fat intake through the intake of animal foods and fast foods.

Over-consumption of fat is a cause of obesity and adult diseases, and it is known to be highly related to the incidence of diseases such as heart disease, arteriosclerosis, hypertension and cancer. Therefore, reducing intake of fat and increasing intake of dietary fiber are becoming the basis of national dietary guidelines.

In order to reduce the intake of fat, it is preferable to use a fat substitute similar to flavor, texture, and satiety. However, there is no lipid system that shows a unique flavor and texture. However, have.

The fat-based system can be classified into a carbohydrate-based fat-based system, a protein-based fat-based system, and a fat-based fat substitute, among which carbohydrate-based fat substitutes are most studied and generally used. The most representative is dietary fiber.

Dietary fiber improves the juiciness and water retention of food because it has good moisture and binding power when added to food without calorie, so it is the most commonly used material for fat substitute. These dietary fiber materials are available in a variety of fruits and grains, and are characterized by relatively low prices. In addition, recent social concerns are changing the purchasing tendency of consumers for a healthy and affluent life that can be called well-being, and for this purpose, the popularity of functional foods is increasing.

Functional foods are not only the nutrients and energy of the food themselves but also the foods that enter the human body and exhibit physiological functions. They are aimed at health promotion as well as disease prevention beyond the level of enjoying high quality food can do. Moreover, since livestock foods are avoided in some consumers by recognizing that they have high fat and cholesterol contents, it is necessary to develop functional livestock food with novel concept that has not only prevention of health maintenance and disease but also therapeutic effect Do.

As a conventional technology for low fat pork products, Korean Patent Laid-Open No. 10-2009-0090185 (published on Aug. 25, 2009) discloses a low fat sausage using shiitake powder, adding a low fat sausage to shiitake mushroom powder , A method for producing low-fat sausages using mushroom powder prepared using carrageenan and soy protein as a fat substitute.

Open Patent No. 10-2009-0090185 (Aug. 25, 2009)

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to reduce the fat content in the production of pork products and to provide a substitute for reducing fat content, such as xanthan gum, guar gum, yacon powder, konjac powder, And to produce low fat pork processed products using a small amount of the fat contained.

In order to attain the above object, the present invention provides a low fat pork processed product, comprising: a first step of preparing a fried portion of pork as a raw meat to remove fat and connective tissue; 1 to 5 parts by weight of a fat fat mixture in 100 parts by weight of the raw meat; A mixture of 3 parts by weight of Don fat and 2 parts by weight of at least one selected from the group consisting of guar gum, xanthan gum, konjac powder, yacon powder, acorn powder and mixtures thereof; And a third step of vacuum-packaging the mixture obtained in step (1) and dipping the mixture at 1 to 4 DEG C for 12 to 24 hours.

In one embodiment, the donut fat mixture is characterized in that 1.5 parts by weight of xanthan gum is 1.5 parts by weight of any one selected from the group consisting of konjac powder, yacon powder, and acorn powder.

In one embodiment, the pork processed product is characterized in that the pH is adjusted to 5 to 7.

According to the present invention, it is possible to reduce dietary fat intake by producing a low-fat pork processed product using a fat-fat mixture, so that it can be used as a diet for prevention of diet and obesity in adult patients.

According to the present invention, it is possible to increase the preference of consumers by containing various nutrients as effective ingredients through reducing the fat content and using substitute materials such as guar gum, xanthan gum, konjac powder, yacon powder, acorn powder and mixtures thereof Which is characterized by an effect.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a diagram illustrating a method of manufacturing a low fat pork processed product in accordance with an embodiment of the present invention. FIG.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Reference will now be made in detail to the preferred embodiments of the present invention, examples of which are illustrated in the accompanying drawings.

FIG. 1 is a view showing a first step of preparing a raw material for a low-fat pork processed product according to the present invention, a second step for mixing the raw material and a fat-fat mixture, and a third step for preserving the raw material.

1. Preparatory step (step 1)

According to the present invention, pork is prepared as a raw meat, and the fat and connective tissue are removed, and then the meat is crushed using an octopus.

The pork is not limited to the type of pork commonly used in the art. Preferably, the pork is pork raised without using antibiotics. More preferably, the pork of the pork is used . Here, the Fuji portion of the pork is a low fat portion where a large amount of pork is produced in the entire portion of the pork, and the portion is not consumed much. According to the present invention, it is possible to obtain an effect of increasing the consumption amount of pork by preparing the pork portion of the pork to complement the tissue characteristics and sensory characteristics.

The pork prepared by the raw meat can improve the texture by removing fat and connective tissues. In addition, the prepared pork can be ground to a size of 5 to 10 mm, preferably 7 to 8 mm, using only sixteen months. At this time, it is preferable that the pork meat is crushed to the above-mentioned range so that the pork fat mixture is smoothly permeated during the production of the pork processed product, and that the pork fat is easily processed and cooked later.

2. Mixing step (second step)

1 to 5 parts by weight of a fat-fat mixture is mixed with 100 parts by weight of raw meat prepared in the first step. At this time, the donor fat mixture may be 3 parts by weight of Don fat and 2 parts by weight of at least one selected from xanthan gum, guar gum, yacon powder, konjac powder, acorn powder and mixtures thereof. Preferably, the donor fat mixture may contain 1.5 parts by weight of xanthan gum in 3 parts by weight of Don fat and 1.5 parts by weight of any one selected from the group consisting of konjac powder, yacon powder and acorn powder.

Acorn powder forms a gel with high elasticity through heat treatment. It protects against harmful factors of human body by antioxidant action, and is also effective for hyperlipemia and fatty liver.

Yacon is a perennial herbaceous plant belonging to Asteraceae. It contains 14 essential nutrients such as beta carotene, calcium, and carbohydrates and contains about 10% of the weight of oligosaccharides, which is known to be rich in oligosaccharides. The amount of oligosaccharide contained in the roots (root) is large, and fructo-oligosaccharide is contained in a large amount.

Yacon is an alkaline food with a low calorie of 54kcal, which is 123kcal of sweet potato, lower than 77kcal of potato. It is effective for diabetes and digestion promotion, and is also high in diet food. In particular, carbohydrates such as fructose in yacon and carbohydrates such as fructo-oligosaccharides and dietary fibers (GF2 to GF9) have been of great interest in recent years and are known to contain 14.20 g of saccharide per 100 g of yacon root.

Konnyaku is a unique food made by mixing the leguminous stem of Old Testament herbs with lime and boiling. It is a food material that can be cooked in various ways. The konjac can be provided in the form of a resilient gel by adding konjac powder, water and an alkaline coagulant, heating and swelling, and then cooling. Glucomanans in konjac (Mannan) is made of water and dietary fiber, which is not digested in the digestive organs, but it stimulates the bowels smoothly and helps the bowel movements to constipation and diet.

Guaran is a polysaccharide composed of galactomannan which is obtained by pulverizing the endosperm of black bean and guar seed or by extracting it with hot water or hot water. Gua black is mainly used in stabilizers of ice cream and desserts, and also in soups, sauces, noodles, noodles, meat products, fishery products, canned foods, cake mixes, buttermix products, Is used.

Zanthan is a heterosaccharide containing black glucose, mannose, potassium or sodium glucuronate, acetate and pyruvate, which improves the adhesiveness, viscosity and emulsion stability of the food and improves the physical properties and texture of the food.

3. Bleeding stage (stage 3)

In the second step, the mixture obtained by mixing the raw meat and the fat-fat mixture is vacuum-packed and is dwelling at 1 to 4 ° C for 12 to 24 hours. Through this step, the salt can be sufficiently penetrated into the raw meat.

More specifically, the dipping step is carried out by adding 1 to 5% by weight of salt to the low-fat pork mixed with the raw meat and the fat-fat mixture, vacuum-packing and then storing at a temperature of 1 to 4 캜 for 12 to 24 hours. Preferably, 2% by weight of salt is added, vacuum packed and allowed to stand at 4 ° C for 24 hours.

If the amount of salt added is less than 1%, it is not well-protected and can easily be corroded. If it is more than 5% by weight, sodium content increases and it is harmful to human body.

In addition, the pH of the low fat pork processed product obtained after the dipping stage has an average value in the range of 5.5 to 7. At pH below 5.5, the low fat pork processed product is not tender and juicy, and can easily be rancid if it exceeds pH 7.

Hereinafter, the present invention will be described more specifically by way of examples.

<Examples>

Example 1.

After preparing the fuji area of pork as a raw meat, remove the fat and connective tissue from the raw meat, and grind it to 8 mm size using only ten-forty-five-millimeter. 30 g of distilled water and 6 g of salt are mixed with 300 g of ground pork, 3 g of Don fat and 2 g of guar gum are added and mixed.

The mixture is vacuum-packed and dyed at 4 ° C for 24 hours to produce a low-fat pork processed product.

Example 2

The procedure of Example 1 was repeated except that xanthan gum was added instead of guar gum.

Examples 3 to 5

Except that 1 g of xanthan gum and 1 g of konjac powder (Example 3), 1 g of yacon powder (Example 4) or 1 g of acorn powder (Example 5) were used in place of 2 g of guar gum, The finished product is manufactured.

Comparative Example 1

The same procedure as in Example 1 was carried out except that the pork processed product was prepared without using fat and guar gum.

Comparative Example 2

A low fat pork processed product was prepared in the same manner as in Example 1 except that 3 g of Don fat and 5 g of Don fat were used instead of 2 g of guar gum.

Experimental Example 1. Evaluation of Quality Characteristics

(pH measurement)

After 10 g of sample was collected, 100 ml of distilled water was mixed and homogenized for 30 seconds with a stomacher (400 lab blender, seward, London, England) and measured three times with a pH meter (WTW pH 720, Germany).

(moisture)

Moisture analysis was carried out by the drying method according to AOAC method (1995), and the initial weight was measured by placing 1 g sample in an aluminum dish, dried for 16 hours at 105 ° C in Dryoven, The results of three measurements were averaged.

Moisture (%) =

(Color difference value)

Meat color was measured with a spectro colormeter (Model JX-777, Color Techno System Co., Japan) standardized with a white plate (L: 94.04, a: 0.13, b: -0.51) , The L value indicating the lightness of the Hunter Lab color system, the a value indicating the redness and the b value indicating the yellowness are shown in Table 1, It is an average value.

moisture(%) Hunter color
pH L a b Example 1 68.27 + - 0.62 65.37 ± 1.28 15.57 ± 3.15 17.78 ± 0.45 6.03 ± 0.01 Example 2 70.57 ± 1.75 60.03 + - 3.76 23.63 + 1.87 23.71 ± 5.67 6.04 ± 0.01 Example 3 71.94 + 1.75 57.14 + - 2.63 15.28 + - 2.94 16.9 ± 2.07 6.16 ± 0.02 Example 4 70.69 + - 0.80 65.72 ± 1.88 15.46 ± 3.11 18.82 ± 1.59 6.09 ± 0.01 Example 5 72.15 + 1.69 64.86 ± 1.60 14.16 ± 1.52 18.17 ± 0.90 6.1 ± 0.02 Comparative Example 1 73.1 ± 1.68 58.25 ± 1.03 16.07 ± 2.39 13.99 ± 1.48 6.14 ± 0.01 Comparative Example 2 62.9 ± 1.69 66.5 ± 8.57 13.26 + - 4.15 16.86 ± 0.96 6 ± 0.02

Evaluation of the quality characteristics of the low-fat pork processed product according to the present invention was shown in Table 1 above. As can be seen from Table 1, Examples 1 to 5 and Comparative Examples 1 and 2 have a water content of 60 to 75% and a pH of 6 to 7. In addition, it can be seen that the value of a showing the redness and the value b showing the yellowness have a high value in Example 2 in which xanthan gum is contained.

Experimental Example 2. Evaluation of tissue characteristics

The strength, elasticity, cohesiveness and chewiness of the low fat pork processed products were measured using a Rheometer (Compac-100, Sun Scientific Co., Japan) to measure the texture properties.

burglar Resilience cohesion Chewiness Example 1 16.43 + - 9.18 0.72 + 0.15 0.39 + 0.13 0.21 ± 0.09 Example 2 26.83 + - 10.22 0.8 ± 0.11 0.58 + - 0.12 0.32 ± 0.10 Example 3 30.22 + - 5.26 0.84 + 0.03 0.65 ± 0.08 0.35 ± 0.05 Example 4 26.72 + - 10.53 0.8 ± 0.06 0.58 + - 0.10 0.32 ± 0.10 Example 5 18.62 + - 6.65 0.78 + 0.07 0.53 + - 0.10 0.24 0.22 Comparative Example 1 20.04 ± 12.20 0.75 + 0.09 0.49 + - 0.12 0.25 0.12 Comparative Example 2 21.13 + - 7.05 0.77 ± 0.08 0.56 + - 0.14 0.26 + 0.07

Table 2 shows the tissue characteristics of the low fat pork processed product according to the present invention. As can be seen from the above Table 2, it can be confirmed that Example 3 is excellent in strength, elasticity, cohesion and chewiness.

Experimental Example 3. Evaluation of emulsion stability

After adding 25 ml of 3% NaCl to 50 g of pork emulsion and homogenizing at 9,000 rpm for 2 minutes, 25 ml of soybean oil was added to the slurry and homogenized at 11,000 rpm for 1.5 minutes. Then, 30 g of emulsion was added to 100 ml In a glass jar. After heating in a water bath at 70 ° C for 30 minutes, the emulsion was cooled to room temperature, and the emulsion safety was evaluated by measuring the weight of free fat and gel.

Fat separation Moisture separation Total separation Example 1 0.11 ± 0.05 0.37 + 0.13 0.48 0.16 Example 2 0.09 ± 0.05 0.54 + 0.15 0.64 ± 0.09 Example 3 0.03 ± 0.01 0.29 ± 0.01 0.33 ± 0.01 Example 4 0.12 + 0.06 0.6 ± 0.09 0.73 + 0.14 Example 5 0.06 ± 0.01 0.39 0.22 0.45 0.22 Comparative Example 1 0.13 ± 0.05 0.62 + - 0.27 0.76 + - 0.33 Comparative Example 2 0.16 + - 0.10 0.66 ± .34 0.83 + - 0.41

The safety of emulsification can be confirmed from the above Table 3, and as a result, it is confirmed that Comparative Examples 1 and 2, which do not contain a fat and oil mixture in fat separation, moisture separation and layer separation, are higher than those of Examples 1 to 5 .

Experimental Example 4. Evaluation of storage characteristics

In order to investigate the storage stability of the samples, the fatty acid group (TBA), total microbial counts and volatile basic nitrogen (VBN) were used as a measure of corruption progression during the storage period. Storage conditions of the experiment were analyzed at 0 ℃, 3day and 7day at 4 ℃ after vacuum packing.

(Fatty acid group)

TBA (2-thiobarbituric acid) was slightly modified by Witte et al. (1970) and expressed as 2-thiobarbituric acid (TBA). To 10 g of sample, 15 ml of cold 10% perchloric acid and 25 ml of tertiary distilled water Homogenize for 10 seconds at 10,000 rpm in a homogenizer. The homogenate was diluted with Whatman No. 2 filter paper. 5 ml of the filtrate and 5 ml of 0.02 M thiobarbituric acid (TBA) solution were added and thoroughly mixed. The mixture was allowed to stand in a dark place for 16 hours and then absorbance was measured at a wavelength of 529 nm using a spectrophotometer (DU-650, Beckman, USA). Blank was the third distilled water. TBA values were expressed as mg malonaldehyde (mg malonaldehyde / kg) per 1,000 g of sample. The standard curve used was y = 0.1975x-0.0011 (r = 0.999), and y = absorbance and x = TBA were calculated.

(Volatile basic nitrogen measurement)

Volatile basic nitrogen (VBN) indicates the deterioration of protein, measured by Takasaka (1975). The measurement method was as follows: 90 ml of distilled water was added to 10 g of the sample, and the mixture was homogenized at 10,000 rpm for about 30 seconds. 2 filter paper. Add 3 ml of the filtrate into the outer chamber of the Conway unit, add 1 ml of 0.01 N boric acid solution and 3 drops of indicator (0.066% methyl red + 0.066% bromocresol green). Glycerine was applied to the lid, and 1 ml of 50% K ₂ CO ₃ was injected into the outer chamber. The container was immediately closed, and then the container was stirred horizontally and incubated at 37 ° C for 120 minutes. After incubation, the solution of the inner chamber boric acid was titrated with 0.02NH ₂ SO ₄ . The values of volatile basic nitrogen (VBN) were expressed in terms of ㎎ (㎎%) per 100 g of sample.

VBN = ((a-b) * F * 28.014 * 100) / Amount of sample

a: Amount of sulfuric acid injected (ml)

b: Amount of sulfuric acid injected into the blank (ml)

f: 0.02 NH ₂ SO ₄ standardization index

28.014 = 0.02NH ₂ SO ₄ 1ml Amount of N needed to consume

(Number of microorganisms)

Total microbial counts are determined by serial dilution method. 90 ml of 0.1% peptone solution is added to 10 g of sample and homogenized for 30 seconds in a stomacher bag. Subsequently, the serially diluted samples were inoculated into PCA (plate count agar) medium and cultured at 37 ° C for 48 hours (APHA, 1992). After incubation, counts were counted with a colony counter. The unit of total microbial count is expressed as Log cfu / g.

TBA (mg malonaldehyde / 1,000 g) 0 day 3 day 7 day Example 1 0.11 + 0.04 0.21 + 0.02 0.2 ± 0.06 Example 2 0.61 + 0.03 0.42 + 0.04 0.24 + 0.02 Example 3 0.84 ± 0.01 0.56 + 0.07 0.86 + 0.07 Example 4 0.68 ± 0.01 0.6 ± 0.03 0.86 ± 0.01 Example 5 1.46 0.12 0.4 ± 0.01 0.44 ± 0.06 Comparative Example 1 0.15 + - 0.01 0.31 ± 0.01 0.24 + 0.03 Comparative Example 2 0.11 + - 0.01 0.24 ± 0.01 0.23 + - 0.01

VBN (mg%) 0 day 3 day 7 day Example 1 12.72 + - 1.10 15.87 ± 1.58 17.25 + - 1.23 Example 2 12.9 ± 1.37 14.5 ± 0.79 21.91 + - 6.59 Example 3 16.33 ± 0.97 15.69 + - 1.14 26.95 + - 4.88 Example 4 14.27 ± 0.54 13.77 ± 0.57 17.29 ± 1.74 Example 5 13.81 ± 1.29 15.23 + - 1.16 14.87 ± 0.79 Comparative Example 1 12.44 + 0.83 11.94 + 0.47 14.68 + - 0.47 Comparative Example 2 12.07 + - 0.72 11.3 ± 0.79 15.78 ± 0.54

Total microbial counts (cfu / g) 0 day 3 day 7 day Example 1 2.86 ± 0.12 4.21 + 0.09 6.65 ± 0.01 Example 2 2.73 ± 0.05 4.14 + 0.04 6.01 ± 0.01 Example 3 2.62 ± 0.21 4.74 ± 0.05 6.57 ± 0.02 Example 4 3.88 ± 0.15 4.12 ± 0.11 7.13 + 0.03 Example 5 2.84 ± 0.08 4.03 ± 0.36 6.21 + 0.03 Comparative Example 1 2.77 + - 0.10 4.38 ± 0.06 6.3 ± 0.02 Comparative Example 2 2.8 ± 0.14 4.3 ± 0.03 6.22 ± 0.01

Tables 4 to 6 show storage stability through measurement of fatty acids, proteins and microorganisms. As can be seen from the above table, in Examples 1 to 5 and Comparative Examples 1 and 2, the number of TBA, VBN, and total microorganisms is increased as the number of days elapses. In addition, TBA measuring the safety of fatty acid storage showed low level in Example 1, and VBN measuring protein storage stability showed low levels in Example 5 and Comparative Example 1. In addition, the total microorganism number showed a low level in Example 2.

While the present invention has been described with reference to exemplary embodiments, it is to be understood that the scope of the present invention is not limited to the disclosed exemplary embodiments. It will be understood by those skilled in the art that various changes in form and detail may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

Claims (1)

In low fat pork processed products,
The low-fat pork processed product is prepared by preparing a fried portion of pork as a raw meat to remove fat and connective tissue, and pulverizing the pork to a size of 7 to 8 mm;
1 to 5 parts by weight of a fat-fat mixture is mixed with 100 parts by weight of the raw material,
The second step of mixing 1.5 parts by weight of xanthan gum and 1.5 parts by weight of any one selected from the group consisting of yam powder, konjac powder and acorn powder in 3 parts by weight of Don fat;
Adding to the mixture obtained in the second step 2% by weight of salt of low-fat pork mixed with a mixture of raw meat and fat-fat, vacuum-packed and then dipping at 1 to 4 ° C for 12 to 24 hours; However,
Wherein the pH of the pork processed product is adjusted to be 5.5 to 7.

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