KR20170115194A - Phosphate-substitute including natural calcium and meat products containing the same - Google Patents

Abstract

The present invention relates to a phosphate replacement composition comprising egg shell calcium and shell calcium and a meat product containing the same.
According to the present invention, there is provided a meat replacer composition replacing synthetic phosphate and maintaining the quality characteristics of meat products by providing a phosphate substitute composition containing egg shell calcium and shell calcium. In addition, it contains calcium, potassium and magnesium, which are useful ingredients for egg shell and shell, thereby providing natural minerals fortified meat products.
It is possible to provide a method of utilizing egg shells as a byproduct of the process of producing eggs and shells which are used as embankment embankments as functional materials.

Description

[0001] PHOSPHATE-SUBSTITUTE INCLUDING NATURAL CALCIUM AND MEAT PRODUCTS CONTAINING THE SAME [0002]

FIELD OF THE INVENTION The present invention relates to a phosphate replacement composition, and more particularly, to a phosphate replacement composition comprising egg shell calcium and shell calcium and a meat product containing the same.

Phosphate, a synthetic compound, is an important functional food additive in products including meat, poultry, seafood, fruits and vegetables. Especially, in the manufacture of meat products, phosphate has a great influence on meat processing and end product quality such as increase of water holding capacity, promotion of color development, suppression of abnormal taste, improvement of texture and emulsion stability. However, excessive intake of phosphate affects calcium, iron and magnesium balance in the body, resulting in bone related diseases and hyperphospheremia. Therefore, it is necessary to develop an alternative agent for replacing the phosphate as described above.

Natural calcium is found in shell calcium (oysters, cockles, scallops, shellfishes, abalones, squid), egg shell calcium, seaweed calcium, whey calcium, etc., and they are attracting attention as a substitute for phosphate. The natural calcium corresponds to the non-mineral natural calcium, unlike the mineral natural calcium such as limestone.

Egg calcium is a byproduct of the process of making egg products, and egg shells are processed into powder. Traditionally egg shell calcium has been used as a feed additive for livestock, as a food additive for calcium supplementation or as a fertilizer for crops. The egg shell calcium contributes to the weight, length, and strength of bone in the body, and it is reported that the eggshell egg calcium calcium supplement or calcium fortified food can be developed as the egg shell calcium (Korean Nutrition 36 (7) 684-690, 2003).

Shellfish calcium is calcined shells of oysters, scallops, cockles, shells, and the like. The shell is dismantled and discarded. There is a problem of pollution caused by pollution caused by meat quality remaining in the shell, and disposal cost of shell. Conventional shells are recycled as a shared water surface embedding material and added to food for calcium supplementation. In recent studies on shells, shells contain large amounts of minerals such as calcium (Ca), potassium (K), and magnesium (Mg). Calcium carbonate (CaCO ₃ ) (2005), which has been reported to have an antimicrobial effect (Korean Journal of Fisheries and Aquaculture 48 (2) 168-177, 2015) Sausage with oyster shell powder improves processing characteristics compared to phosphate-added sausage, (Journal of Korean Society of Livestock Science 31 (3) 469-476, 2011).

Korean Patent No. 10-1380158 Korean Patent No. 10-1027316

It is an object of the present invention to provide a substitute phosphate composition containing egg shell calcium and shell calcium, thereby replacing synthetic phosphate and maintaining the quality characteristics of meat products and strengthening natural minerals and a method for producing the same have.

In order to achieve the above object, the phosphate replacement composition according to one embodiment of the present invention includes egg shell calcium and shell calcium. The phosphate replacement composition may comprise 2 to 5 parts by weight of egg shell calcium and 2 to 5 parts by weight of shell calcium.

In addition, the meat products containing the phosphate replacement composition according to another embodiment of the present invention include egg shell calcium and shell calcium. The meat product containing the phosphate replacement composition may comprise 0.2 to 0.5% by weight of egg shell calcium and 0.2 to 0.5% by weight of shellfish by weight of the meat product.

According to still another aspect of the present invention, there is provided a method for producing a meat product containing a phosphate substitute composition containing egg shell calcium and shell calcium, comprising the steps of: (1) pulverizing raw meat to produce crushed meat; And (2) mixing the crushed meat prepared in the step (2) with a phosphate replacement composition containing egg shell calcium and shell calcium to prepare mixed meat. The phosphate replacement composition containing egg shell calcium and shell calcium in step (2) may comprise 0.2 to 0.5% by weight of egg shell calcium and 0.2 to 0.5% by weight of shellfish by weight of the meat product.

According to the present invention, there is provided a substitute composition for phosphate containing egg shell calcium and shell calcium, thereby replacing synthetic phosphate and maintaining the quality characteristics of meat products and a method for producing the same.

Also provided is a meat product fortified with natural minerals by including calcium, potassium, and magnesium, which are useful ingredients of egg shell and shell, and a method for producing the meat product.

The present invention also provides a method for utilizing egg shells, which are generated as a byproduct of the process of producing eggs and shells, which are used as buried embankments, as a functional material.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 shows a process for the manufacture of meat products containing a phosphate replacement composition comprising egg shell calcium and shell calcium.

Hereinafter, the present invention will be described in detail.

According to one aspect of the present invention, there is provided a phosphate replacement composition comprising egg shell calcium and shell calcium. Eggplant calcium and shell calcium are non-mineral natural calcium, unlike mineral calcium, such as limestone. The egg shell calcium is a by-product of the process of producing an egg product, which is obtained by processing an egg shell and powdering it. The shell calcium is powdered by firing shells of oysters, scallops, cockles, shells, and the like.

Preferably, the egg shell calcium and shell calcium phosphate replacement composition comprises 2 to 5 parts by weight of egg shell calcium and 2 to 5 parts by weight of shell calcium but preferably 2 to 3 parts by weight of egg shell calcium and 2 to 3 parts by weight of shell calcium More preferable.

According to another aspect of the present invention, there is provided a meat product containing a phosphate replacement composition comprising egg shell calcium and shell calcium. The meat product refers to meat products such as meat products such as ham, sausage, salami sausage and the like made of beef, pork, lamb, chicken and fish paste. In addition, the above meaning includes foods and feeds produced using the above-described pork and fish meat products.

The phosphate replacement composition preferably comprises 0.2 to 0.5% by weight of egg shell calcium and 0.2 to 0.5% by weight of shell calcium relative to the weight of meat product, but comprises 0.2 to 0.3% by weight of egg shell calcium and 0.2 to 0.3% by weight of shell calcium Is more preferable.

According to another aspect of the present invention, a method for producing a meat product containing a phosphate replacement composition containing egg shell calcium and shell calcium comprises the following steps (1) to (2). The method for producing a meat product containing the phosphate replacement composition comprises the steps of: (1) pulverizing raw meat to produce crushed meat; And (2) mixing the crushed meat prepared in the step (1) with a phosphate replacement composition containing egg shell calcium and shell calcium to prepare mixed meat.

In the step of producing the ground meat of step (1), raw meat and fat can be prepared by grinding. The grinding of the raw meat in the step (1) is for uniformly mixing the raw meat and the phosphate substitute composition and the raw material in the step (2). The ingredient may include ice, sugar, mustard powder, pepper, salt, and the like.

In the step (2) of producing the mixed meat, the raw meal and the phosphate substitute composition including fat, egg shell calcium and shell calcium, which have been ground in the step (1), may be mixed. Mixing the fat during the mixed meat production is intended to suppress shrinkage due to heat during heat treatment of the meat product and to improve the water holding capacity. In addition, the fat affects meat quality characteristics such as flavor, taste, texture, texture, juiciness, color, storage stability due to fat burning, thermal conductivity, and the like in meat products. The fat is preferably, but not exclusively, a raw material for meat products such as pigs or the like. The pig back room or neck fat is harder than other parts because of its high melting point.

The phosphate substitute composition containing egg shell calcium and shell calcium in step (2) preferably contains 0.2 to 0.5% by weight of egg shell calcium and 0.2 to 0.5% by weight of egg shell calcium and 0.2 to 0.5% by weight of egg shell calcium By weight to 0.3% by weight and shell calcium from 0.2% to 0.3% by weight.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these examples are for illustrative purposes only and that the scope of the present invention is not construed as being limited by these examples.

EXAMPLES Example 1. Preparation of meat products containing phosphate replacement compositions containing egg shell calcium and shell calcium

The mixing ratio of the meat products containing the natural calcium-containing phosphate substitute composition is shown in Table 1, and the manufacturing process of the meat product is shown in FIG.

The fat tissue of the pork fuji region was removed to prepare the raw meat, and the fat was prepared in the pork back room (Fig. 1, S110).

The pork fuji area and the pig back room were each crushed by a crusher equipped with an 8 mm plate, and the crushed pork fuji and back crusher were crushed again with a crusher equipped with a 3 mm plate to produce crushed crush meat (Fig. 1, S120).

The control 1 (non-additive) was prepared by adding powdered raw meat and back ground to a mixer according to the general mixing procedure, adding salt (1.5%) only for 5 minutes, adding other ingredients while adding cold water, (Fig. 1, S130).

In the control 2 (synthetic phosphate treatment), synthetic phosphate (0.3%) was added together with salt for 5 minutes, and other ingredients were added while cold water was added to prepare a crushed pork mixture (FIG. 1, S130) .

Crude pork mixture was prepared by treating 0.5% of shell calcium, 0.2% of egg shell calcium, 0.3% of shell calcium, 0.3% of egg shell calcium, 0.2% of shell calcium and 0.5% of egg shell calcium. The natural calcium salt treatment broth was prepared by adding salt (1.5%) to the ground meat and the back room first, and adding egg shell calcium and shell calcium corresponding to the respective treatments together with cold water to prepare a ground pork mixture (FIG. 1, S130).

The crushed pork mixture of the control 1 and 2 and the natural calcium salt treatment was packed in a conical centrifuge tube using a filling machine (Fig. 1, S140). The packed pork mixture was centrifuged in a centrifuge for 10 minutes to remove air bubbles therein, and then heated in a preheated water bath (FIG. 1, S150). The heated meat product was immediately cooled on slurry ice (Fig. 1, S160).

 The ratio of egg shell calcium and shell calcium material Control 1
(No additives) Control 2
(Synthetic phosphate treatment) Shell Calcium 0.5% Egg shell calcium 0.2% + shell calcium 0.3% Egg shell calcium 0.3% + shell calcium 0.2% Egg shell calcium 0.5% Phosphate mixture - 0.30 - - - - Shell calcium
(Oyster shell calcium powder) - - 0.50 0.20 0.30 - Egg shell calcium 50
(Egg shell calcium powder, coarse) - - - 0.30 0.20 0.50

Example 2. Investigation of the Quality Characteristics of Meat Products Containing Phosphate Substitute Composition Containing Egg Calcium and Shell Calcium

2-1 pH measurement

The meat product prepared in Example 1 and 20 ml of distilled water were mixed, homogenized at 8,000 rpm for 1 minute using a homogenizer, and then pH was measured using a glass electrode pH meter.

The pH measurement results of the meat product prepared in Example 1 using a glass electrode pH meter are shown in Table 2. The pH before and after heating showed a similar tendency. Control 1 had the lowest pH (p <0.05) and pH increased when synthetic phosphate (control 2) was added. In addition, the pH tended to increase when the natural calcium salt was added. The pH value was significantly higher in the treatment groups with higher calcium intake than shell calcium (p <0.05).

2-2 Proximal analysis

The moisture content of the general ingredients of the meat product prepared in Example 1 was analyzed by the AOAC (Association of Official Analytical Chemists) method (1995) by the atmospheric pressure drying method at 105 ° C.

Table 2 shows the results of the analysis of the general components of the meat products prepared in Example 1 above. The water content was higher in the control 2, 0.3% egg shell calcium + 0.2% shell calcium 0.2% egg shell calcium 0.5% and the egg shell calcium 0.2% + 0.3% shell calcium 0.3% treatment (p <0.05) .

2-3 Cooking loss determination

The meat product prepared in Example 1 was filled in a conical centrifuge tube and heated to a final internal temperature of 75 ° C in a water bath at 90 ° C. The heated tube was cooled in ice water for 20 minutes and at 2 to 3 ° C in a refrigerator overnight, and the weight was measured. The weight was calculated as the ratio between the weight before heating and the weight after heating as follows.

The heating and weight loss of the meat products prepared in Example 1 is shown in Table 2. According to the above results, the heating loss of the control 1 (non-additive) was the highest at 11.64%. (1.37 ~ 2.60%) showed no significant difference with the control phosphate 2 (1.67%) (p> 0.05)

 Comparison of pH, Moisture Content, and Heat Loss of Meat Products by Egg Calcium and Shell Calcium Ratio Item Control 1
(No additives) Control 2
(Synthetic phosphate treatment) Shell Calcium 0.5% Egg shell calcium 0.2% + shell calcium 0.3% Egg shell calcium 0.3% + shell calcium 0.2% Egg shell calcium 0.5% pH
(Before heating) 5.98 ± 0.07 ^E 6.26 ± 0.06 ^D 6.42 ± 0.05 ^D 6.90 ± 0.06 ^C 7.48 ± 0.05 ^B 9.04 0.06 ^A pH
(After heating) 6.27 ± 0.04 ^F 6.41 ± 0.03 ^E 6.60 + 0.03 ^D 7.06 0.03 ^C 7.40 + 0.04 ^B 8.75 ± 0.05 ^A Water content (%) 65.95 + - 0.24 ^B 67.27 + 0.24 ^A 66.18 ± 0.15 ^B 66.14 + 0.47 ^B 67.77 ± 0.16 ^A 67.40 +/- 0.15 ^A Heat loss (%) 11.64 + 0.70 ^A 1.67 ± 0.28 ^CD 5.93 ± 0.31 ^B 2.60 ± 0.25 ^C 1.40 ± 0.16 ^D 1.37 ± 0.15 ^D

** All figures are mean ± standard error

** ^AF : different headers in the same row are significant (p <0.05)

2-4 CIE color measurement

The surface of the meat product prepared in Example 1 was measured for its L * -value indicating lightness, a * -value indicating yellowness and yellowness indicating redness using a chroma meter Nathan measured the b * - value. For the standard color, a calibration plate with L * - value of +94.90, a * - value of 0.39, and b * - value of +3.88 was used.

The results of the chromaticity measurement of the meat products prepared in Example 1 are shown in Table 3. According to the above results, L * - value indicating lightness on the day of manufacture was not significantly different between control 1 and control 2 and between shell calcium treatment (p> 0.05), egg shell calcium 0.2% + 0.3% of egg shell calcium, 0.3% of egg shell calcium, 0.2% of shell calcium and 0.5% of egg yolk calcium treatment showed lower L * - value (p <0.05). In addition, the L * - values of control 1, control 2 and shell calcium increased slightly, but egg yolk calcium 0.3% + shell calcium 0.2% and egg shell calcium 0.5% The L * - value was maintained.

The values of a * - indicating the redness were higher in the treatments containing natural calcium than in the control 2 added with synthetic phosphate on the day of manufacture, and the highest value of a * - values of egg color calcium 0.5% - values (p < 0.05). By the storage period, most control and natural calcium salt treatments showed no change in the a * - value, but egg shell calcium 0.5% treatment tended to be lower (p <0.05).

The b * - values indicating yellowness were lower (p <0.05) in the treatment of natural calcium salt than in control 2 (synthetic phosphate treatment) on the day of manufacture. There was no significant difference in the b * value between the treatments of 0.5% calcium and 0.5% egg shell calcium (p> 0.05) among the natural calcium salt treatments, but egg shell calcium 0.2% + shell calcium 0.3%, 0.3% egg shell calcium + 0.2% shell calcium showed low b * - value (p <0.05).

Changes in Chromaticity during Storage of Meat Products Depending on the Ratio of Egg Calcium and Shell Calcium Item Control 1
(No additives) Control 2
(Synthetic phosphate treatment) Shell Calcium 0.5% Egg shell calcium 0.2% + shell calcium 0.3% Egg shell calcium 0.3% + shell calcium 0.2% Egg shell calcium 0.5% Color CIE-L * Same day 69.78 ± 0.16 ^Months 69.79 ± 0.21 ^Ax 69.70 ± 0.11 ^Ay 68.36 ± 0.20 ^By 68.03 + - 0.25 ^BCx 67.51 + - 0.18 ^Cx Color CIE-L * 7 days 70.11 + 0.15 ^Axy 70.27 ± 0.19 ^Ax 70.13 + - 0.13 ^Axy 69.00 + - 0.20 ^Bx 68.62 ± 0.39 ^Bx 67.73 + - 0.27 ^Cx Color CIE-L * 14 days 70.26 +/- 0.26 ^Axy 70.02 ± 0.21 ^Ax 70.36 ± 0.22 ^Ax 68.79 ± 0.22 ^Bxy 68.15 + 0.34 ^BCx 67.84 + - 0.25 ^Cx Color CIE-L * 21 days 70.51 ± 0.26 ^Ax 70.39 ± 0.32 ^Ax 70.02 +/- 0.25 ^Axy 69.24 ± 0.18 ^Bx 68.39 + - 0.23 ^Cx 67.93 + - 0.23 ^Cx Color CIE-a * Same day 5.67 ± 0.25 ^Cx 4.19 ± 0.36 ^Dx 6.57 + - 0.15 ^Bx 6.35 + 0.14 ^BCx 6.23 + - 0.13 ^BCx 8.16 ± 0.32 ^Ax Color CIE-a * 7 days 6.08 ± 0.26 ^Bx 3.84 + - 0.14 ^Cx 6.51 ± 0.27 ^ABx 6.20 ± 0.20 ^Bx 6.34 ± 0.20 ^ABx 7.11 ± 0.40 ^Months Color CIE-a * 14 days 6.17 ± 0.15 ^Ax 3.90 + - 0.16 ^Bx 6.46 ± 0.27 ^Ax 6.12 ± 0.20 ^Ax 6.30 ± 0.13 ^Ax 6.72 ± 0.24 ^Months Color CIE-a * 21 days 5.94 + - 0.31 ^Bx 4.09 + - 0.23 ^Cx 6.58 ± 0.18 ^ABx 6.34 ± 0.18 ^ABx 6.56 + - 0.11 ^ABx 6.72 ± 0.19 ^Months Color CIE-b * 9.51 ± 0.19 ^Az 9.07 ± 0.15 ^Bz 8.29 ± 0.15 ^CDz 7.78 ± 0.11 ^O 7.90 + 0.09 ^DEY 8.61 ± 0.13 ^Cy Color CIE-b * 7 days 9.86 ± 0.12 ^Ayz 9.78 ± 0.06 ^Months 9.38 ± 0.12 ^By 8.71 + - 0.13 ^Cx 8.67 ± 0.07 ^Cx 9.52 + - 0.20 ^ABx Color CIE-b * 14 days 10.09 + 0.11 ^Axy 9.78 + 0.06 ^ABy 9.71 ± 0.16 ^Bxy 8.81 + - 0.10 ^Cx 8.89 ± 0.09 ^Cx 9.72 + - 0.16 ^Bx Color CIE-b * 21 days 10.45 ± 0.24 ^Ax 10.21 + 0.09 ^ABx 9.99 + 0.07 ^Bx 8.96 + - 0.14 ^Cx 8.63 + - 0.12 ^Cx 9.85 + - 0.18 ^Bx

** All figures are mean ± standard error

** ^AE : Significant differences between different headers in the same row (p <0.05)

2-5 Texture profile analysis

The meat products prepared in Example 1 were cut into 2.5 cm widths. The hardness, springiness, cohesiveness, gumminess, and chewiness of the meat products prepared in Example 1 were measured using a texture analyzer equipped with a 50 mm diameter cylinder aluminum . The cross head speed at this time was 5 mm / sec.

Table 4 shows the measurement results of the texture of the meat product prepared in Example 1. [

According to the results, the hardness of control 1, which is not added, showed the lowest value (p <0.05). All natural calcium salt treatments showed lower hardness than control 2, compared to control phosphate 2 (p <0.05). In particular, egg yolk calcium 0.5% treated with no shell calcium showed a lower hardness (p <0.05) than that of control 2, egg shell calcium 0.2% + shell calcium 0.3%, egg shell calcium 0.3% + shell calcium 0.2% Treatment did not have a positive effect on the increase in hardness.

Among the natural calcium salt treatments, springiness and cohesiveness were increased with egg yolk calcium addition such as egg yolk calcium 0.3% + shell calcium 0.2% and egg yolk calcium 0.5% treatment, and the control 2 (synthetic phosphate treatment) and Similar elasticity and viscoelasticity (p> 0.05). In the case of viscoelasticity, shell calcium alone (0.5%) showed the lowest value among the natural calcium salt treatment groups (p <0.05).

The gumminess and chewiness showed the highest value in control 2 supplemented with synthetic phosphate (p <0.05). Among natural calcium salt treatments, egg shell calcium When mixed treatment, gumminess and chewiness tended to increase.

 The texture of meat products according to the ratio of egg shell calcium and shell calcium Item Control 1
(No additives) Control 2
(Synthetic phosphate treatment) Shell Calcium 0.5% Egg shell calcium 0.2% + shell calcium 0.3% Egg shell calcium 0.3% + shell calcium 0.2% Egg shell calcium 0.5% Hardness (g) 3286.04 ± 170.38 ^D 6214.10 ± 137.01 ^A 5007.44 ± 92.10 ^B 4795.91 + - 108.06 ^B 4901.29 ± 86.81 ^B 4417.82 108.96 ^C Springiness 0.86 ± 0.01 ^C 0.95 ± 0.00 ^A 0.92 + 0.01 ^B 0.93 ± 0.00 ^B 0.95 ± 0.00 ^A 0.94 ± 0.00 ^A Cohesiveness 0.51 + - 0.01 ^D 0.76 + 0.01 ^A 0.64 0.02 ^C 0.70 + 0.01 ^B 0.73 + 0.01 ^A 0.75 + 0.01 ^A Gumminess (g) 1717.64 ± 126.99 ^D 4697.77 ± 107.38 ^A 3246.27 ± 119.99 ^C 3357.41 占 108.72 ^BC 3578.77 + - 67.28 ^B 3313.80 ± 88.54 ^BC Chewiness (g) 1502.80 ± 121.24 ^D 4444.57 ± 104.16 ^A 3001.07 ± 125.43 ^C 3115.50 占 106.81 ^BC 3388.56 + 63.79 ^B 3127.00 ± 86.98 ^BC

** All figures are mean ± standard error

** ^AD : Significant differences in different headers in the same row (p <0.05)

2-6 Statistical analysis

The results were statistically processed by GLM (Generalized Linear Model) process of SAS (Statistics Analytical System) package program and Duncan's multiple range test was used to test significance of treatment interval (p <0.05).

Having described specific portions of the present invention in detail, those skilled in the art will appreciate that these specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereby. something to do. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (6)

An alternative phosphate composition comprising egg shell calcium and shell calcium.
The method according to claim 1,
Characterized in that the phosphate replacement composition comprises 2 to 5 parts by weight of egg shell calcium and 2 to 5 parts by weight of shell calcium.
A meat product containing a phosphate replacement composition comprising egg shell calcium and shell calcium.
The method of claim 3,
Characterized in that the phosphate replacement composition comprises 0.2 to 0.5% by weight of egg shell calcium and 0.2 to 0.5% by weight of shell calcium relative to the weight of the meat product.
(1) pulverizing raw meat to produce crushed meat; And
(2) mixing the egg white calcium and the shell calcium in the crushed meat prepared in the step (1) to prepare mixed meat;
&Lt; / RTI &gt;
6. The method of claim 5,
Wherein the phosphate replacement composition of step (2) comprises 0.2 to 0.5% by weight of egg shell calcium and 0.2 to 0.5% by weight of shell calcium relative to the weight of the meat product.

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