KR20160146186A - Prediction method of meat emulsion composition using emulsion mapping of processing properties and meat emulsion predicted therefrom - Google Patents

Abstract

The present invention relates to a method for predicting a meat emulsion composition using an emulsion map and a meat emulsion manufactured thereby. The method for predicting a meat emulsion composition using an emulsion map includes: a step (A) of selecting one or more types of fat raw materials selected from a group comprising one or more types of meat raw materials, animal fats, and vegetable fats selected from a group comprising a red meat and a white meat; a step (B) of differing composition ratios of the meat raw material and the fat raw material and emulsifying the same; a step (C) of analyzing two or more types of indexes selected from a group comprising emulsion stability, a heating yield, hardness, protein solubility, viscosity, and overall preference of a first meat emulsion; a step (D) of setting a reference point of each index; a step (E) of writing an emulsion map from the reference point; and a step (F) of selecting a composition of the meat raw material and the fat raw material of a second meat emulsion by using the emulsion map, thereby manufacturing an emulsion type meat-eating product appropriate to a consumer taste through the emulsion map and developing various meat-eating products.

Description

TECHNICAL FIELD The present invention relates to a method for predicting the composition of meat emulsions using a processability emulsification map and a meat emulsion prepared thereby,

The present invention relates to a method for predicting the composition of meat emulsions using an oil painting map and a meat emulsion produced by the method, which is capable of producing an emulsified meat product suitable for consumers' taste through a oil painting map.

With the increase of national income and the improvement of the quality of life of the people, the consumers prefer the quality more than the quantity of the food and the processed food, and the interest of the health is increased accordingly.

In recent years, production and consumption of meat products have been shrinking due to the trend of wellness, mad cow disease, foot-and-mouth disease, and avian influenza. However, children and young people still prefer meat products, and meat products include sausages and ham This is mainly consumed a lot.

Among meat products, emulsified sausage has a moisture content of 70% or less and a fat content of 35% or less, so that various products ranging from 0 to 35% in fat content can be produced. The emulsion type sausage generally contains about 30% of fat, but many researchers recommend reducing the fat, saturated fatty acid and cholesterol intake due to health risks. In particular, the emulsion type sausages have a consumer claim and return rate of about 5% due to oil separation and water separation during distribution, resulting in a very high economic loss.

It is known that oil separation and water separation of emulsified sausage is caused by instability of emulsification stability. The reason why emulsification stability is poor is that the condition of the raw material, the material including fat protein, the temperature during cutting, It is caused by various complex factors.

Particularly, it is necessary for the protein, fat and water to form the matrix well in the production of the emulsion, and it is necessary to prevent the oil separation and the separation of the water, and the sufficient size of the salt-soluble protein to cover the fat and the proper size of the fat, The ratio is important. Conventionally, when producing emulsified sausage, it is said that oil separation and water separation can be prevented on the compounding ratio when the amount of fat is less than 3 times the amount of protein and the amount of water is less than 4 times the protein plus 10.

Emulsifying sausage must be processed through a process called emulsification. Emulsification process plays a crucial role in quality and preference of meat products. In addition, emulsion stability tests are being conducted to determine whether there is any abnormality during the emulsification process, and emulsion stability of the emulsion is judged to provide important basic data for predicting the quality of emulsified sausage. The emulsions having high emulsification stability have little water separation during the heat treatment, but the unstable emulsions are separated from the water due to the separation of water, and when the moisture separation of the emulsions is increased, the fat separation also proportionally increases.

In addition, the processing characteristics of meat and meat are different because of different physico - chemical characteristics such as nutritional composition and water holding capacity of pork and beef.

In order to develop diverse food products, it is necessary to produce emulsions for each portion of food by season, but these studies are not actively pursued.

Therefore, in order to predict and evaluate the quality of meat emulsions, emulsion stability, moisture content, heat loss, hardness, protein solubility, viscosity and overall acceptability of emulsions with different parts of pork and beef were evaluated, There is a demand for a technique capable of ensuring excellent quality characteristics of meat products.

Korean Patent No. 1447697 Korea Patent No. 1260488 Korean Patent No. 1260887

It is an object of the present invention to provide a method of predicting a composition of meat emulsion using a emulsified map capable of producing an emulsified meat product suitable for consumers' taste through a emulsified map.

Another object of the present invention is to provide a meat emulsion predicted according to the composition prediction method.

In order to achieve the above object, the present invention provides a method for predicting a composition of meat emulsions using an oil painting map, the method comprising the steps of: (A) selecting one or more meat materials selected from the group consisting of red meat and white meat, Selecting at least one kind of fat material to be selected;

(B) emulsifying the raw material and the fat material in different composition ratios;

(C) analyzing at least two indicators selected from the group consisting of emulsion stability, moisture content, heating yield, hardness, protein solubility, viscosity, and overall acceptability of the first meat emulsion;

(D) setting a reference point of each of the indices;

(E) creating an oil painting map from the reference point; And

(F) selecting a raw material and a fat ingredient composition of the second meat emulsion using the emulsified map.

In the step (A), the red meat may be a pork cell, pork fuji, pork loin, pork loin, beef loin, beef loin, beef loin.

In step (A), the white meat may be chicken meat, chicken leg meat, and chicken wing meat.

In the step (A), the animal fat may be composed of a back ground of a pig, a neck fat, a cell fat and a Fuji fat.

In the step (A), the vegetable fat may be one consisting of canola oil, olive oil, grape seed oil and soybean oil.

In the step (B), ice may be added during emulsification, and the ice may be 10 to 60 parts by weight based on 100 parts by weight of the raw material and the fat ingredients.

In step (B), dietary fiber may be added during emulsification, and the dietary fiber may be at least one selected from the group consisting of rice bran fiber, wheat fiber and barley fiber. The dietary fiber may be used in an amount of 1 to 10 parts by weight based on 100 parts by weight of the raw material and the fat ingredients.

In the step (B), the raw material and the fat material may be mixed at a weight ratio of 1: 0.2-0.9.

The emulsification map prepared in the step (E) has an emulsification map between emulsion stability and heating yield, an emulsification map between emulsion stability and hardness, an emulsification map between emulsion stability and protein solubility, an emulsification map between emulsion stability and viscosity, And an emulsification map between the overall likelihoods.

The superior quality region of each of the oil painting maps,

An excellent quality range between the emulsion stability and the heating yield is a region satisfying an emulsion stability of 7.1% or less and a heating yield of 94.5% or more; A good quality range between emulsion stability and hardness is a region that satisfies an emulsion stability of 7.1% or less and a hardness of 0.23 kg or more; A good quality range between emulsion stability and protein solubility is a region that satisfies an emulsion stability of 7.1% or less and a protein solubility of 8.5 mg / g or more; A good quality range between emulsion stability and viscosity is a region that satisfies an emulsion stability of 7.1% or less and a viscosity of 80 Pas or more; A good quality range between the emulsion stability and overall acceptability may be a region that meets the emulsion stability of less than 7.1% and greater than 8.0.

A step of obtaining a value of at least two desired indices from the indices of the second meat emulsion in which the raw material and the fat material are mixed after the step (F) can be added.

In order to achieve the above-mentioned other objects, the meat emulsion of the present invention can be predicted through the above composition prediction method.

The method of predicting the composition of meat emulsions using the emulsification map of the present invention can not only produce emulsified meat products suitable for consumers' taste through the emulsified map but also develop various meat products.

Figure 1 is an emulsification map between the emulsion stability and heating yields made using the meat emulsions prepared according to the embodiments of the present invention.
Figure 2 is an emulsification map between the emulsion stability and hardness created using the meat emulsions prepared according to the embodiment of the present invention.
Figure 3 is an emulsification map between the emulsion stability and viscosity prepared using the meat emulsions prepared according to the embodiment of the present invention.
Figure 4 is an emulsification map between the emulsion stability and overall acceptability created using the meat emulsions prepared according to the embodiment of the present invention.
Figure 5 is an emulsification map between emulsion stability and protein solubility prepared using meat emulsions prepared according to an embodiment of the present invention.

The present invention relates to a method for predicting the composition of meat emulsions using an oil painting map and a meat emulsion produced by the method, which is capable of producing an emulsified meat product suitable for consumers' taste through a oil painting map.

Hereinafter, the present invention will be described in detail.

The method for predicting the composition of meat emulsions using the emulsification map of the present invention comprises (A) one or more kinds of raw materials selected from the group consisting of red meat and white meat, and one or more kinds of animal fat and vegetable fat Selecting a fat source; (B) emulsifying the raw material and the fat material in different composition ratios; (C) analyzing at least two indicators selected from the group consisting of emulsion stability, moisture content, heating yield, hardness, protein solubility, viscosity, and overall acceptability of the first meat emulsion; (D) setting a reference point of each of the indices; (E) creating an oil painting map from the reference point; And (F) selecting a raw material and a fat ingredient composition of the second meat emulsion using the emulsified map.

First, in step (A), a raw material and a fat material necessary for preparing the oil painting map are selected.

The raw materials include red meat consisting of pork cell, pork fuji, pork loin, pork loin, beef loin, beef loin, beef loin; And white meat consisting of chicken breast meat, chicken leg meat, and chicken wing meat.

Further, the fat material may be animal fat composed of the back ground of pork, neck fat, cell fat and fuji fat; And vegetable fats consisting of canola oil, olive oil, grape seed oil and soybean oil.

Next, in step (B), the first meat emulsion is obtained by emulsifying the raw materials and the fat ingredients in different composition ratios.

The raw material and fat are mixed at a weight ratio of 1: 0.2-0.9, preferably 1: 0.2-0.6. When the content of the fat raw material is less than the lower limit value based on the raw material, accurate reproducibility is not obtained, so that it is impossible to obtain an accurate oil painting map satisfying the preference of the consumer. When the content exceeds the upper limit value, .

Ice may be added to the first meat emulsion for emulsification. The ice is 10 to 60 parts by weight, preferably 25 to 50 parts by weight based on 100 parts by weight of the raw material and the fat ingredients. When the content of ice is less than the above lower limit, it may be difficult to emulsify the raw material for high-fat and the fat raw material, and oil separation and water separation may occur when the content is above the upper limit.

In addition, the first meat emulsion can satisfy consumers' preferences and dietary fiber can be added to obtain accurate oil painting maps. The dietary fiber includes at least one selected from the group consisting of rice bran fiber, wheat fiber, and barley fiber.

The dietary fiber is added in an amount of 1 to 10 parts by weight, preferably 1 to 4 parts by weight, based on 100 parts by weight of the raw material and the fat ingredients. When the content of the dietary fiber is in the above range, the meat emulsion having better quality can be produced.

Next, in step (C), at least two indicators selected from the group consisting of emulsion stability, moisture content, heating yield, hardness, protein solubility, viscosity, and overall acceptability of the first meat emulsion prepared in step (B) do.

The analysis for each of the above indices is analyzed according to the method described in the following test example.

Next, in step (D), reference points of the respective indices are set.

The reference point is a measure for dividing the superior and inferior portions of the quality corresponding to each indicator of the meat emulsion. For example, when the indicator is emulsion stable, the emulsion stability of each emulsion prepared for each composition is analyzed Set a reference point that can distinguish between excellent and poorly stable sections.

The reference points were obtained from emulsions obtained by mixing standard raw materials and standard blending ratios. In the present invention, the reference points were obtained from emulsions obtained by mixing 50 wt% of pork flesh, 30 wt% of pigs and 20 wt% of ice (ice) . However, the reference point may be varied as needed.

Next, in the step (E), a petting map is created based on the reference points set for the respective indicators.

For each meat emulsion produced by composition, it is possible to divide the meat emulsion quality between the two indicators based on the reference point set by the indicator, the poor quality region, the poorer quality region and the poorest quality region.

The emulsification map between the two indicators shows the emulsification map between emulsion stability and heating yield, the emulsification map between emulsion stability and hardness, the emulsification map between emulsion stability and protein solubility, the emulsification map between emulsion stability and viscosity, And an emulsification map between the overall preference maps.

Specifically, the area of excellent quality between the emulsion stability and the heating yield is in a region satisfying an emulsion stability of 7.1% or less and a heating yield of 94.5% or more, and a region of excellent quality between emulsion stability and hardness has an emulsion stability of 7.1% or less and a hardness of 0.23 kg And the region of good quality between the emulsion stability and the protein solubility is in the region satisfying the emulsion stability of 7.1% or less and the protein solubility of 8.5 mg / g or more, and the superior quality region between the emulsion stability and viscosity is the emulsion stability 7.1 % And a viscosity of 80 Pas or more, and a good quality region between the emulsion stability and overall acceptability is a region satisfying the emulsion stability of 7.1% or less and 8.0 or more.

Next, in the step (F), the composition of the second meat emulsion of excellent quality (meat emulsion formed using a non-meat emulsion map used for preparing a emulsion map) can be selected using the obtained emulsion map.

For example, in order to obtain a meat emulsion having excellent emulsion stability and excellent heating yield, a meat emulsion is prepared by selecting the composition according to the composition of the superior quality region in the emulsification map between the obtained emulsion stability and the heating yield.

After the step (F), it is possible to determine the values of two or more indices desired from among the indices of the second meat emulsion, and to confirm again whether or not the indices satisfying the quality region are satisfactory.

The meat emulsions prepared through the method for predicting the composition of meat emulsions using the emulsified map as described above can be produced as emulsified meat products suitable for consumers' preferences.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention. Such variations and modifications are intended to be within the scope of the appended claims.

<Examples>

Excess fat and connective tissues were removed from the pork fuji (moisture content: 70.57%, protein content: 17.89%, fat content: 4.68%, ash content: 1.14% 85.64%) was pulverized to 8 mm and further pulverized to 3 mm. In addition, a raw material was prepared according to the following examples. In addition, 1.5 wt% of salt, 0.15 wt% of phosphate, 0.01 wt% of nitrite and 0.5 wt% of sugar were added, and a portion of 100 wt% to be. Sausage was prepared using the raw meat and seasoning prepared as described above. Sausage emulsion was prepared by using a silent cutter, and the sausage was filled with cellulose having a diameter of 25 mm using a sausage filler (D-73728, DICK, Germany) The sausage was prepared by filling the casing.

The filled sausages were smoked using a smoke house (T-1800, Wilhelm Fessmann GmbH & Co., Germany), dried at 55 ° C for 30 minutes, smoked for 10 minutes at 60 ° C, After heat treatment until the center temperature reached 68-70 ℃, the temperature was lowered by shower using a manual shower for 3 minutes, then cooled in a low temperature room below 10 ℃, and then placed in a polyethylene / nylon wrapping paper, Packed, and stored at 5 ° C in a refrigerator.

Control : Pork 50% by weight Fuji + 30%

Example 1 (T1): 50% by weight of pork fuji + 30% by weight of backfat + 1% by weight of dietary fiber (rice bran fiber)

Example 2 (T2): 50% by weight of pork fuji + 30% by weight of backfat + 2% by weight of dietary fiber (rice bran fiber)

Example 3 (T3): 50% by weight of pork fuji + 30% by weight of backfat + 3% by weight of dietary fiber (rice bran fiber)

Example 4 (T4): Pork 50% by weight Fuji + 20%

Example 5 (T5): 50% by weight of pork cell + 30% by weight of backfill

Example 6 (T6): Pork loin 50% by weight + back ground 30%

Example 7 (T7): beef cattle 50% by weight + backfat 30%

Example 8 (T8): 50 weight% of beef tenderloin + 30 weight%

Example 9 (T9): beef fillet 50 wt% + backfill 30 wt%

Example 10 (T10): 50% by weight of pork fuji + 10% by weight of soya bean paste + 10% by weight of canola oil + 2% by weight of dietary fiber (rice bran fiber)

Example 11 (T11): 50% by weight of pork fuji + 10% by weight of the back ground + 10% by weight of olive oil + 2% by weight of dietary fiber

Example 12 (T12): 50% by weight of pork fuji + 10% by weight of the back ground + 10% by weight of grape seed oil + 2% by weight of dietary fiber

Example 13 (T13): Pork 50% by weight Fuji + 10% by weight soya + 10% by weight soybean oil + 2% by weight of dietary fiber (rice bran fiber)

< Test Example _1>

(1) Emulsion stability

  Emulsion stability of meat emulsions was measured according to the method of Ensor et al. (1987). A specially designed centrifuge tube was double-padded with wire mesh (size: 4 x 4 cm, 15 mesh), filled with 30 g of meat emulsion, and sealed with aluminum foil at the inlet of the centrifuge tube. The emulsion stability was evaluated by heating the centrifuge tube in a water bath set at 75 ° C for 30 minutes, cooling again for 30 minutes, and then measuring the amount of free fat and water (ml).

[Equation 1]

(2) Moisture content

The moisture content of the heated meat emulsion was measured using a moisture analyzer (FD-600, Kett Electric Lab., Tokyo, Japan). About 5 g of each sample was sampled and placed in an aluminum sheet. For 30 minutes.

(3) Heating yield (Cooking yield)

The heating rate was determined by setting the temperature of the constant temperature bath at 75 ℃. The pork and beef emulsions were heated in a polyvinylidene dichloride (PVDC) film casing for 30 minutes, then taken out for 30 minutes and then weighed. The heating yield was obtained from the following equation.

&Quot; (2) &quot;

(4) Hardness

Hardness is a Polyvinylidiene dichloride (PVDC) film casing after heating for 30 minutes the filled samples to the casing in a constant temperature water bath of 75 ℃ the reaction mixture was allowed to cool for 30 minutes at room temperature, Texture analyzer (TA-XT2 i, Stable Micro Systems, Surrey, UK) . After cooling, the sample was cut to a thickness of 25 mm, placed parallel to the center of the plate, and the hardness (kg) was obtained by analyzing using a curve that was pierced twice. The analysis conditions were set at a maximum load of 2 kg, a head speed of 2.0 mm / sec, a 5 mm spherical probe, a distance of 10.0 mm, and a force of 5 g.

(5) Protein solubility

The protein solubility of the meat emulsion was determined by using 20 ml of a mixture of 1.1 M potassium iodide in 0.1 M phosphate buffer (pH 7.2) in 1 g of sample. The samples were homogenized, stored at 4 ° C for one day, and then centrifuged at 1,500 g for 20 minutes. The concentration in the suspension was determined by Biuret method and the solubility was measured.

(6) Apparent viscosity

The viscosity of the meat emulsion was measured using a rotary viscometer (VT-550, Thermo Haake, Karlsruhe, Germany). 13 at 15 ± 2 ° C. At this time, cryosatat (Lauda, RKS-20-D, Karlsruhe, Germany) was connected to the upper part of the viscometer to maintain the measurement temperature of the meat emulsion at 15 ° C.

(7) Overall acceptability

The heat-treated meat emulsions were cut into a certain thickness, and then twelve panel members were trained. The results were compared with the average score of nine points for each preference. The overall acceptability of the heated meat emulsion was the highest at 9 and the poorest at 1. For the test and evaluation methods, all the samples in the white dish were put into the mouth at once and tasted, and the overall likelihood was evaluated. In order to eliminate the residue in the mouth and to minimize the slowing of the tongue, after one sample was rinsed once with hot water, the next sample was evaluated after about one minute. The selected panels were not allowed to drink beverages or foods other than water 1 hour before the evaluation.

In the emulsion mapping, three emulsions of meat emulsions were prepared, and the average values obtained by repeating the experiments three times or more were expressed as the values corresponding to heating yield, hardness, protein solubility, viscosity and overall acceptability, respectively, based on emulsion stability . The circled area of each emulsion is an area with excellent emulsion quality.

Fig. 1 is a map of emulsification between the emulsion stability and heating yields prepared using the meat emulsions prepared according to Examples 1-13. Fig.

As shown in FIG. 1, regardless of the location of the meat, the meat emulsion showed a high heating yield. In addition, the treatments showing low emulsion stability showed high heating yield, while the treatments showing poor emulsion stability showed low heating yield. Thus, the emulsion stability and heating yield are highly correlated.

2 is an emulsification map between emulsion stability and hardness prepared using the meat emulsions prepared according to Examples 1-13.

As shown in FIG. 2, the lower the hardness value was, the lower the hardness value was as the emulsion stability was lower, and the higher the hardness value (7.1% or less) as the emulsion stability was increased. Hardness is affected by water binding capacity and water holding capacity of meat emulsion, and it may be different depending on the fat content and fat type added in the production of meat emulsion. In the oil painting map of FIG. 2, the contents of fat ingredients contained in the raw materials of the pork and beef are considered to affect the hardness value. Therefore, it can be used as a basic data for producing meat products by changing the raw materials to produce the products suitable for the hardness required by the consumers in the production of the emulsified meat products.

FIG. 3 is a map of emulsification between the emulsion stability and viscosity prepared using the meat emulsions prepared according to Examples 1-13. FIG.

As shown in FIG. 3, the viscosities of the treatments of the beef portion were higher than those of the treatments of the pork portion, and the viscosity of the meat emulsion prepared from the beef fillet was the highest. Conventionally, when the viscosity is high, the emulsifying power of the meat emulsion is increased and the emulsion stability is increased. However, as a result of preparing the emulsification map, the result is contrary to the conventional one. The reason for this conflicting result seems to be that the difference of viscosity occurs due to the difference of water content of meat emulsions.

Fig. 4 is an emulsification map between the emulsion stability and the overall preference prepared using the meat emulsion prepared according to Examples 1-13. Fig.

As shown in FIG. 4, the overall preference of the meat emulsion produced by the pork portion was higher than that of the meat emulsion produced by the beef portion. Considering the overall preference, it would be preferable to produce emulsified products from pork as a raw material rather than using beef as a raw material.

5 is an emulsification map between emulsion stability and protein solubility prepared using the meat emulsions prepared according to Examples 1-13.

Protein solubility is one of the important processing aptitudes that determine the shape and texture of emulsified meat products. It refers to myofiber proteins extracted by melting at high ionic strength such as salty water. In general, the higher the protein content, the more the protein solubility increases.

As shown in FIG. 5, the protein solubility was high in the order of pork fuji, beef sauce, pork batter, and the lower the emulsion stability, the higher the protein solubility. Protein solubility affects the properties of meat products and can be used as a measure to assess the quality of final meat products and meat emulsions.

(8) Correlation analysis Statistical processing

Using the SAS program (Statistics Analytical System, USA, 2008), the correlations between the empirical items of meat emulsions were analyzed by Pearson's correlation coefficients.

The emulsification stability, moisture content, heating yield, hardness, protein solubility, viscosity, and viscosity of the emulsified food products were investigated in order to predict the change of quality characteristics of emulsified food products more quickly and to obtain basic data for measuring the correlation between the items of emulsification maps. The correlation between the overall likelihoods is examined and shown in Table 1 below.

As shown in Table 1, the correlation between emulsion stability and heating yield ( p <0.01), hardness ( p <0.01) and protein solubility ( p <0.05) The correlation was confirmed to be low. Moisture content showed high correlation with heating yield ( p <0.01), hardness ( p <0.01), protein solubility ( p <0.01) and viscosity ( p <0.01); The heating yields showed correlation with hardness ( p <0.01), protein solubility ( p <0.01) and viscosity ( p <0.05); Hardness showed a high correlation with viscosity ( p <0.01).

The heating loss was positively correlated with hardness and negatively correlated with protein solubility, and emulsion stability and heating yield were also highly correlated.

Therefore, in order to increase the reliability of the oil painting map, the significance test between the experimental items shows that the oil painting map is generally correlated. As a result, when manufacturing the oil type sausage, And it can be used as a basic data.

< Experimental Example >

The conditions were the same as those of the above example.

Experimental Example 1 Pork 50% by weight Fuji + 30%

Experimental Example 2 Pork 50% by weight Fuji + 20%

EXPERIMENTAL EXAMPLE 3 Pork 50% by weight Fuji + 10% by weight of the back ground + 2% by weight of dietary fiber (rice bran fiber)

Experimental Example 4 Pork 50% by weight Fuji + 10% by weight soya + 10% by weight soybean oil

Experimental Example 5 Pork 50% by weight Fuji + 10% by weight soya bean + 10% by weight soybean oil + 2% by weight dietary fiber (rice bran fiber)

< Test Example _2>

The hardness, viscosity and overall acceptability of the Test Example ______________________________________ were measured in the same manner.

division Experimental Example 1 Experimental Example 2 Experimental Example 3 Experimental Example 4 Experimental Example 5 Hardness 0.23 0.19 0.22 0.18 0.20 Viscosity 78 45 72 28 50 Overall likelihood 8.0 6.1 7.1 5.8 7.4

As shown in Table 2 above, it was confirmed that the results corresponding to the emulsion maps according to the present invention were obtained in Experimental Examples 1 to 5.

Therefore, it is possible to select the composition of the meat emulsion which can produce the meat products of the quality required by the consumers by using the oil painting map according to the present invention.

Claims (15)

(A) selecting at least one kind of raw material selected from the group consisting of red meat and white meat, and at least one kind of fat material selected from the group consisting of animal fat and vegetable fat;
(B) emulsifying the raw material and the fat material in different composition ratios;
(C) analyzing at least two indicators selected from the group consisting of emulsion stability, moisture content, heating yield, hardness, protein solubility, viscosity, and overall acceptability of the first meat emulsion;
(D) setting a reference point of each of the indices;
(E) creating an oil painting map from the reference point; And
(F) selecting a raw material and a fat ingredient composition of the second meat emulsion using the emulsification map; and predicting the composition of the meat emulsion composition using the emulsion map. The method according to claim 1, wherein, in step (A), the red meat comprises pork cell, pork fuji, pork loin, pork shoulder flesh, pork loin, pork loin, beef loin, beef loin, Methods for Predicting Meat Emulsion Composition. The method according to claim 1, wherein, in step (A), the white meat consists of chicken breast, chicken leg, and chicken wing. The method of claim 1, wherein in step (A), the animal fat is composed of a back ground of a pig, a neck fat, a cell fat, and a fat of the fuji. The method according to claim 1, wherein the vegetable fat in step (A) is canola oil, olive oil, grape seed oil, and soybean oil. The method of predicting a composition of meat emulsions according to claim 1, wherein ice is added during emulsification in the step (B). The method according to claim 1, wherein the ice is 10 to 60 parts by weight based on 100 parts by weight of the raw material and the raw material. The method of predicting a composition of meat emulsions according to claim 1, wherein the dietary fiber is added during emulsification in the step (B). The method of predicting meat composition according to claim 8, wherein the dietary fiber is at least one selected from the group consisting of rice bran fiber, wheat fiber and barley fiber. [9] The method of predicting meat composition according to claim 8, wherein the dietary fiber is 1 to 10 parts by weight based on 100 parts by weight of the raw material and the fat ingredients. The method of predicting meat composition according to claim 1, wherein the meat material and the fat material are mixed at a weight ratio of 1: 0.2-0.9 in the step (B). The method according to claim 1, wherein the emulsification map prepared in step (E) has an emulsification map between emulsion stability and heating yield, an emulsification map between emulsion stability and hardness, an emulsification map between emulsion stability and protein solubility, Wherein the emulsion map is at least one selected from the group consisting of an emulsification map and an emulsification map between the emulsification stability and overall acceptability map. 13. The method of claim 12, wherein the superior quality region of each emulsification map comprises:
An excellent quality range between the emulsion stability and the heating yield is a region satisfying an emulsion stability of 7.1% or less and a heating yield of 94.5% or more; A good quality range between emulsion stability and hardness is a region that satisfies an emulsion stability of 7.1% or less and a hardness of 0.23 kg or more; A good quality range between emulsion stability and protein solubility is a region that satisfies an emulsion stability of 7.1% or less and a protein solubility of 8.5 mg / g or more; A good quality range between emulsion stability and viscosity is a region that satisfies an emulsion stability of 7.1% or less and a viscosity of 80 Pas or more; Wherein the region of excellent quality between the emulsion stability and the overall acceptability is a region that satisfies the emulsion stability of less than 7.1% and more than 8.0 points. The method according to claim 1, further comprising the step of, after the step (F), adding a value of at least two desired indices of the second meat emulsions mixed with the raw material and the fat material, Method for predicting the composition of meat emulsion used. A meat emulsion as predicted by the compositional prediction method of any one of claims 1 to 14.

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