KR20180004037A - Preparation Method of Concentrated Extracts of Swine Bone And The Concentrated Extracts - Google Patents

Abstract

The present invention relates to a method for producing a pig bone concentrate, which comprises the following steps: firstly removing blood while performing aeration of pig bones in an aeration tank; secondarily removing blood while performing aeration after removing blood in the aeration tank in which blood is removed; adding the pig bones which completed secondary blood removal in an extraction tank to obtain a first hot water extract; adding water to the pig bones in which the first hot water extract was removed to obtain a second hot water extract; mixing the first and secondary hot water extracts and transferring the mixture to an oil separation tank to separate oil; concentrating the oil-separated first and secondary hot water extracts, elevating the temperature thereof and stirring and sterilizing the concentrate; and homogenizing the stirred and sterilized hot water extracts by passing the stirred and sterilized hot water extracts through a homogenizer. The present invention provides the method for producing the pig bone concentrate, which has enhanced nutritional characteristics, especially sensory quality by optimizing the solid content and the fat content, and also provides the pig bone concentrate produced by the method.

Description

The present invention relates to a method for preparing a concentrate of poultry bone and a preparation method of concentrate extracts of swine bone and the concentrated concentrates,

The present invention relates to a method for producing a poultry concentrate and a poultry concentrate prepared by the method. More specifically, the poultry concentrate is a homogeneous extract having a pale brown intrinsic color, The present invention also relates to a method for producing a poultry meat concentrate having improved nutritional aspects and, in particular, a sensory quality, by optimizing a solid content and a fat content, and a poultry concentrate prepared by the method.

Pig bone is widely used in cooking potato soup, pork soup, stew, and hotpot. It is much cheaper than cow bone and is superior in nutritional value and processed into extract or concentrate form.

However, such a pork bone is not universally used as compared to bones because it reduces the sensual texture due to pork specific pork. This is due to the fact that the fat contained in the pork bone extract contains a large amount of unsaturated fatty acids and therefore rancidity is rapid. In addition, most of the tang recipes using the pork bone are mixed with the pork bones as well as the meat parts to taste the rich and sour gravy, but the commercially produced pork bone extract is limited to the taste due to the bones.

In order to improve this, a variety of techniques have been tried in parallel with the removal of blood, but in many cases, it has not been possible to obtain the effect of producing a fragrant cod bone extract at the same time while eliminating tastes and tastes.

As a prior art related to the present invention, Korean Patent Laid-Open Publication No. 1988-0003579 discloses a method for preparing an extract for quick-boiled pork bone, which comprises extracting pork bone from crushed pork bones and centrifuging to remove fat to obtain pure extracts have.

Korean Patent Laid-Open No. 2006-0131760 discloses a method for manufacturing a poultry extract, which comprises a UHT sterilization treatment at 130 ° C or lower, and a method for sterilization of a poultry extract, which is UHT sterilized at 130 ° C or lower Respectively.

As described above, the existing frog extract has no inherent coloration, the quality of the extract is not homogeneous, the quality is not uniform, the value of the product is low, the color is dark brown, the pig's unique fragrance and odor are generated, There is a need for a solution to this problem, especially when children and adolescents tend to avoid it.

It is an object of the present invention to provide a homogeneous extract liquid having a light brownish inherent color tone and having excellent sensibility because it has no odor and no odor, and can optimize the solid content and the fat content, A method for producing the concentrate, and a concentrate of poultry meat prepared by the method.

The technical problem of the present invention as described above is achieved by the following means.

(1) a first bleeding while performing aeration in aeration tank;

Removing blood from the primary blood sample, and performing secondary blood sample while performing aeration;

A step of obtaining a primary hot water extraction liquid by placing the doner bone in which the second blood drop has been completed in an extraction tank;

Removing the first hot water extract and adding water to the hot water to obtain a second hot water extract;

Mixing the primary and secondary hot water extraction liquids, transferring them to an oil separation tank and separating them;

Concentrating the primary and secondary hot water extracts separated by oil separation, elevating the temperature and stirring, and sterilizing; And

Homogenizing the agitated sterilized hot water extraction vein through a homogenizer;

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(2) In the above (1)

A first bleeding in the aeration tank for 1 to 3 hours at 28 to 32 ° C;

A second blood test is carried out at 28 ~ 32 ° C for 1 ~ 3 hours and then at 48 ~ 52 ° C for 0.1 ~ 2 hours after the blood is emptied into the primary blood sample.

A step of putting the donkey bone having been subjected to the second blood collection into an extraction tank, adding water, and performing primary hot water extraction at 100 to 110 ° C and 0.5 to 3 kg / cm 2 for 5 to 10 hours;

Extracting the first hot water extraction liquid, removing the first hot water extraction liquid, adding water to the frozen mass, and then performing second hot water extraction at 100 to 110 ° C and 0.5 to 3 kg / cm 2 for 5 to 10 hours; And

Transferring the primary hot water extraction liquid and the secondary hot water extraction liquid to an oil separation tank and separating the oil for 1 to 2 hours;

Concentrating the oil-separated primary and secondary extracts to 50-60 cmHg and 40-50 Brix;

Adding an additive and an additive, raising the temperature to 60 to 90 캜, and sterilizing by stirring for 1 to 3 hours;

Homogenizing the homogenizer through a homogenizer under a condition of 100 to 200 bar for 1 to 3 hours;

Homogenizing the homogenizer through a homogenizer under a condition of 100 to 200 bar for 1 to 3 hours; And

Wherein the second homogenized extract has a sugar content within the range of 40 to 50 Brix and a fat content of 10 to 20% (w / w).

(3) In the above (1)

Wherein the activated carbon is introduced into the blood-collecting process or the hot-water extraction process.

(4) In the above (1)

Wherein the method further comprises the step of adding at least two kinds of ethanol extracts selected from the group consisting of boar, boar flowers, and cotton wool as an additive to the concentrate.

(5) A poultry concentrate prepared by any one of the methods (1) to (4).

The granule concentrate according to the present invention is a homogeneous extract liquid having a light brownish inherent color tone. It has excellent sensibility because there is no odor and no odor, and it is possible to optimize the solid content and the fat content to enhance the nutritional aspect as well as the sensory quality Can be provided.

1 is a view showing a process for producing a poultry concentrate according to the present invention.

A method for preparing a poultry concentrate according to the present invention comprises the steps of: a) primary blood collection while aeration is performed in an aeration tank;

Removing blood from the primary blood sample, and performing secondary blood sample while performing aeration;

A step of obtaining a primary hot water extraction liquid by placing the doner bone in which the second blood drop has been completed in an extraction tank;

Removing the first hot water extract and adding water to the hot water to obtain a second hot water extract;

Mixing the primary and secondary hot water extraction liquids, transferring them to an oil separation tank and separating them;

Concentrating the primary and secondary hot water extracts separated by oil separation, elevating the temperature and stirring, and sterilizing; And

And homogenizing the agitated sterilized hot water extracting vein through a homogenizer.

Hereinafter, the present invention will be described in detail.

The method for producing a poultry bone concentrate according to the present invention is a homogenous extract liquid having a pale brown intrinsic color, which is carried out under a predetermined condition for a second time to bleed the poultry bone, Can be obtained.

For this purpose, the raw material used in the present invention is preferably a poultice composed of 30 to 70% (w / w) of bonjara and 70 to 30% (w / w) of osseous. The above-mentioned combination of raw materials for poultry is not only cost effective but also effective for enhancing the nutritional aspect as well as especially the sensory quality by optimizing the solid content and the fat content.

[Bleeding process]

The first bleeding process in the method of manufacturing the poultry bone concentrate according to the present invention is carried out in such a manner that the poultice is poured into the aeration tank together with the purified water at a weight ratio of about 10 to 15 times to carry out aeration, And a primary blood collection in the aeration tank for 3 hours.

In order to remove the residual blood, a second blood-dropping step is required. The second blood-dropping step is preferably performed at a temperature of 28 to 32 ° C for 1 to 3 hours in an aeration tank, And then blood is separated into two steps at 48 to 52 ° C for 0.1 to 2 hours. For example, air of 1 to 5 kg / cm < 2 > is injected through an air compressor or the like for the above-mentioned first to second aeration.

When blood is collected under such conditions, the blood components contained in the raw donor bone can be completely removed without loss of nutrients compared with the conventional method in which the donor bone is simply dipped in water.

As described above, in the present invention, the blood component is completely removed through the second blood collection process using the aeration, and a homogeneous extract having a light-brown intrinsic color with no loss of nutrients, It will be possible to obtain.

Preferably, when the activated carbon (preferably 1 to 10% by weight) is added to the aeration tank in the blood-collecting process, it is possible to remove the in-vivo components and remove unnecessary pigment.

[Extraction process]

Thereafter, the donor bone having been subjected to the second blood-dropping step is subjected to a step of obtaining a second-order hot-water extract.

In the present invention, the extraction step includes a first extraction step and a second extraction step. In the first extraction step, the donkey bone having been subjected to the second blood collection is put into an extraction tank, and water is poured into the extraction tank at 100 to 110 ° C, / Cm < 2 > for 5 to 10 hours. Under the above conditions, it is possible to maximize the extraction efficiency in the subsequent secondary extraction process with respect to nutrients which are difficult to be solubilized, after first extracting the nutrients.

The first hot water extraction liquid is transferred and stored separately, and the first hot water extraction liquid is removed, and water is again added to the frozen mass to perform second hot water extraction at 100 to 110 ° C and 0.5 to 3 kg / cm 2 for 5 to 10 hours . By this second hot water extraction process, it is possible to maximize the content of the nutrients such as the fat component along with the solid content.

When the activated carbon (preferably 1 to 10% by weight) is added to the hot water extraction process as in the blood-collecting process, it is possible to more effectively remove the unnecessary pigment and remove it by the non-volatile component.

[Oil Separation Process and Concentration]

The first hot water extraction liquid and the second hot water extraction liquid are transferred to an oil separation tank and oil separation is performed for 1 to 2 hours. However, there is no particular limitation on the apparatus used for oil separation, and the separated oil is removed after the oil separation .

The oil-separated primary and secondary extracts are concentrated using a conventional concentrator, preferably concentrated at 40-50 Brix under 50-60 cmHg.

At this time, if necessary, it is preferable to further include a process of analyzing sugar content, crude fat, and the like for the post-blending determination of the concentrated product.

[Sterilization and homogenization]

If necessary, the additives and additives are added to the concentrate, and the mixture is heated to 60 to 90 ° C and sterilized by stirring for 1 to 3 hours. In the present invention, preferably, at least two kinds of ethanol extracts selected from the group consisting of low-calorie, coaxial and somatic embryo are added as additives or additives for stabilization of the solid and fat components, enhancement of coloration and enhancement of functionality.

The homogenization process is preferably carried out by a second-order process. The homogenization is performed by homogenizing the homogenizer through a homogenizer under a condition of 100 to 200 bar for 1 to 3 hours, , And passed through the conditions of 100 to 200 bar for 1 to 3 hours to become secondarily homogeneous.

By the homogenization as described above, the concentrate becomes a homogeneous poultry concentrate having a sugar content of 40 to 50 Brix and a fat content of 10 to 20% (w / w).

Hereinafter, the present invention will be described in more detail with reference to Examples. However, these Examples are presented for the purpose of illustrating the present invention, and the scope of the present invention is not limited to these Examples.

[Example 1] Preparation of donut concentrate

The donor bone was composed of 30% (w / w) of don bone and 70% (w / w) of irregular donkey bone, and then added to the pretreatment machine and blood was collected from the aeration tank for 2 hours at 30 ° C. The blood was discharged from the aeration tank and then blood was again collected at 30 ° C for 2 hours and then blood was collected at 50 ° C for 1 hour. Secondly, the donated bone was put into an extraction tank, 1,800 L of purified water was added, and the first extraction process was performed at 105 ° C and 1 kg / cm 2 for 7 hours. After the first extract was transferred, 1,500 L of purified water was added and the second extraction process was performed at 105 ° C and 1 kg / cm 2 for 5 hours.

The primary extract and the secondary extract obtained as described above were transferred to an oil separation tank, followed by an oil separation process for 2 hours, and the separated oil was removed. The extracted liquid with oil separation was transferred to a concentrating tube and concentrated under 56 cmHg to obtain a pellet concentrate (Brix (%): 49).

The poultry concentrate thus obtained was heated to 80 DEG C and sterilized by stirring for 1 hour. For the emulsification of the product, the homogenization was performed by passing the homogenizer through a homogenizer at 150 bar for 1 hour, and the homogenizer was passed through the homogenizer at 180 bar for 1 hour.

Brix (%) 46 and fat 15% (w / w) quality of the granule concentrate prepared through the above process was shown.

[Example 2] Preparation of a pod bone concentrate

The primary blood test was carried out in an aeration tank at 28 ° C for 2 hours using a pellet [50% (w / w) + 50% (w / w) And then blood was collected at 48 캜 for 1 hour. The concentrate was prepared by the same procedure as in Example 1 except that the second blood was performed.

[Example 3] Preparation of pork loin concentrate

The primary blood test was carried out in an aeration tank at 32 ° C for 2 hours using a pellet [molar bone 70% (w / w) + 30% (w / w) And then blood was collected at 52 캜 for 1 hour. The concentrate was prepared in the same manner as in Example 1 except that the second blood was used.

[Example 4] Preparation of a pod bone concentrate

A poultry concentrate was prepared by the same procedure as in Example 1, except that activated carbon was added in the primary and secondary blood collection steps in the aeration tank.

[Example 5] Preparation of a pod bone concentrate

The granule concentrate was prepared by the same procedure as in Example 1, except that the activated carbon was added in the first and second blood-dropping procedures and the extraction process in the aeration tank.

[Example 6] Production of pork loin concentrate

The concentrate was prepared by the same procedure as in Example 5, except that 1% by weight of the ethanol extract of Kochunhwa, Chenille flower,

[Experimental Example 1]

Tests were conducted according to the published methods to check whether the extracts of Examples 1 to 3 were valid for properties, biological specs, chemical specs, and physical specimens. The results are shown in Table 1 below. Comparative Example 1 was a blood sample obtained by simple immersion without using aeration during the process of manufacturing the frozen bone extract of Example 1, Comparative Example 2 was a simple one without using aeration during the manufacturing process of the frozen bone extract of Example 2, And a bleeding process by immersion was performed.

Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Appearance Unique Coloring: O
Already · Haze: X
Light brown liquid Unique Coloring: O
Already · Haze: X
Light brown liquid Unique Coloring: O
Already · Haze: X
Light brown liquid Unique Coloring: X
Already · Hazel: O
Dark brown liquid Unique Coloring: X
Already · Hazel: O
Dark brown liquid Biological
standard Escherichia coli: negative
Number of general bacteria:
1.0 x 10 ⁵ or less Escherichia coli: negative
Number of general bacteria:
1.0 x 10 ⁵ or less Escherichia coli: negative
Number of general bacteria:
1.0 x 10 ⁵ or less E. coli: positive
Number of general bacteria:
2.5 x 10 ⁵ E. coli: positive
Number of general bacteria:
2.5 x 10 ⁵ Chemical standard Tar: Not detected
Preservative: Detection
Salinity (%): None
Availability
Solid content (%): 46 Tar: Not detected
Preservative: Detection
Salinity (%): None
Availability
Solid content (%): 46 Tar: Not detected
Preservative: Detection
Salinity (%): None
Availability
Solid content (%): 46 Tar: Detection
Preservative: Detection
Salinity (%): 15
Availability
Solid content (%): 31 Tar: Detection
Preservative: Detection
Salinity (%): 18
Availability
Solid content (%): 29 Physical Specifications Foreign matter: Not detected Foreign matter: Not detected Foreign matter: Not detected Foreign matter: Detection (bone) Foreign matter: Detection (bone)

As described above, in the case of the comparative example in which the conventional simple immersion method bleeding was performed, the results were somewhat poor in all aspects of constellation, biological standard, chemical standard, and physical standard. .

[Experimental Example 2] Sensory evaluation

The sensory evaluation was carried out using the 5-point scale method for 30 males and females in the 20s of which the taste was developed in the pig bone extracts prepared in the above Examples and Comparative Examples, as shown in Table 2 below.

Sensual characteristics ^♪ division Color flavor incense Overall likelihood Example 1 4.5 4.6 4.3 4.5 Example 2 4.5 4.6 4.3 4.5 Example 3 4.5 4.6 4.4 4.5 Example 4 4.7 4.7 4.6 4.7 Example 5 4.7 4.7 4.6 4.7 Example 6 4.8 4.8 4.7 4.8 Comparative Example 1 3.6 3.8 3.2 3.4 Comparative Example 2 3.5 3.5 3.0 3.3

♪ -1. It is very bad. 2. It is bad. 3. It is normal. 4. Good. 5. Very good.

As can be seen from the above Table 2, the poultry concentrate of Comparative Examples 1 and 2 did not obtain good scores in coloring, but also had a low overall taste due to the taste and flavor inherent in pigs. All of the poultice concentrates according to Examples 1 to 6 showed excellent results in terms of color, taste, aroma and overall acceptability. Particularly, in the case of Example 6, the effect of improving the color tone is further improved by the addition of the additives, and the results of Examples 4 to 6 show that the addition of the activated carbon further improves the overall sensibility.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention as defined in the appended claims. It can be understood that

Claims (1)

A first step of blood collection at 30 ° C for 2 hours in an aeration tank consisting of 30 ~ 70% (w / w) of bonito and 70 ~ 30% (w / w)
The blood is discharged from the primary blood-containing aeration tank, and then the blood is collected for 2 hours at 30 DEG C and then for 2 hours at 50 DEG C for 1 hour;
A step of putting the donkey bone in which the second blood drop has been completed into an extraction tank, adding water, and performing primary hot water extraction at 105 ° C and 1 kg / cm 2 for 7 hours;
Transferring the primary hot water extraction liquid, removing the primary hot water extraction liquid, adding water to the molten mass, and conducting secondary hot water extraction at 105 ° C and 1 kg / cm 2 for 5 hours;
Extracting the primary hot water extraction liquid and the secondary hot water extraction liquid to an oil separation tank and separating the oil for 2 hours to remove oil;
Transferring the oil-separated primary and secondary extracts to a concentrating tube and concentrating to 49 Brix (%) under 56 cmHg;
Adding the additives and the additives, raising the temperature to 80 캜, stirring the mixture for 1 hour, and sterilizing the mixture;
Passing the homogenizer through a homogenizer under a condition of 150 bar for 1 hour for the emulsification of the product, and homogenizing the homogenized product; And
And a second homogenization through a homogenizer under a condition of 180 bar for 1 hour to obtain an extract having a sugar content of 46 Brix (%) and a fat content of 15% (w / w).

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