KR20180041273A - A method of producing ham or sausage composition containing yucca extracts and ham or sausage produced by the same - Google Patents
A method of producing ham or sausage composition containing yucca extracts and ham or sausage produced by the same Download PDFInfo
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 77
- 239000000203 mixture Substances 0.000 title claims description 54
- 239000001653 FEMA 3120 Substances 0.000 title claims description 28
- 235000004552 Yucca aloifolia Nutrition 0.000 title claims description 28
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- 238000000034 method Methods 0.000 title claims description 18
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- 244000295923 Yucca aloifolia Species 0.000 title 1
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- 229940106668 yucca extract Drugs 0.000 claims abstract description 65
- 238000004519 manufacturing process Methods 0.000 claims abstract description 26
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- 238000010438 heat treatment Methods 0.000 claims abstract description 10
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
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- 235000013372 meat Nutrition 0.000 claims description 15
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- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 7
- 239000010452 phosphate Substances 0.000 claims description 7
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- 238000001816 cooling Methods 0.000 claims description 6
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- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims description 5
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- 239000001397 quillaja saponaria molina bark Substances 0.000 abstract description 15
- 229930182490 saponin Natural products 0.000 abstract description 15
- 150000007949 saponins Chemical class 0.000 abstract description 15
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 13
- 235000008434 ginseng Nutrition 0.000 abstract description 12
- 239000003755 preservative agent Substances 0.000 abstract description 12
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- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 abstract description 3
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- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 description 1
- 235000002789 Panax ginseng Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
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Images
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/10—Preserving against microbes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 유카추출물을 함유하는 햄 또는 소시지 조성물의 제조방법 및 그 방법에 의하여 제조된 햄 또는 소시지에 관한 것으로, 더욱 구체적으로 설명하면, 햄 또는 소시지의 저장성 및 기호성을 향상시켜 주는 것이 가능한 천연의 물질인 유카추출물을 햄 또는 소시지의 제조시 일정량을 첨가하여 제조하게 되므로서 합성보존제의 첨가가 없이도 햄 또는 소시지의 저장기간이 연장되고 합성보존제의 투입비용이 절감되고 햄 또는 소시지를 섭취하는 사람들의 건강이 증진되며 인삼과 같은 맛을 내므로 섭취가 용이하게 되는 것이 가능한 유카추출물을 함유하는 햄 또는 소시지 조성물의 제조방법 및 그 방법에 의하여 제조된 햄 또는 소시지에 관한 것이다.The present invention relates to a method of producing a ham or sausage composition containing an extract of yucca and a ham or sausage produced by the method. More particularly, the present invention relates to a ham or a sausage, The addition of a certain amount of yucca extract to produce ham or sausage makes it possible to prolong the storage period of ham or sausage without the addition of a synthetic preservative and to reduce the cost of the synthetic preservative and to reduce the consumption of ham or sausage The present invention relates to a method for producing a ham or sausage composition containing an extract of yucca which promotes health and can be easily ingested because it gives a taste similar to that of ginseng, and a ham or sausage produced by the method.
일반적으로, 햄이나 소시지는 많은 사람들이 즐겨 먹는 음식 중에 하나로서, 특히, 서양에서는 소시지는 전통적인 음식이며, 최근에는 서양뿐만 아니라 우리 나라에서도 그 소비량이 크게 증가하고 있다.In general, ham and sausage are one of the foods that many people enjoy. Especially, in the West, sausage is a traditional food, and recently consumption has increased not only in the West but also in our country.
이러한 햄이나 소시지는 수분함량이 높고 영양성분이 풍부하여 세균의 증식이 용이하기때문에 변질이 빨라 약 8℃의 냉장조건에서도 유통기한이 20일 내외로 짧게 설정되고 있다. These ham and sausage are high in moisture content and rich in nutrients, so they are easy to multiply bacteria. Therefore, the shelf life is shortened to about 20 days even in a refrigerated condition of about 8 ° C because of rapid change.
이러한 햄이나 소시지의 유통기한을 늘리기 위하여 인공적으로 제조한 합성보존재와 같은 방부제를 이러한 햄이나 소시지의 제조과정중에 첨가하고 있으며, 이러한 방부제가 첨가된 경우에도 보존기간이 냉장조건에서 약 40일 정도로서 유통기한의 경과로 인하여 햄이나 소시지의 폐기가 많이 이루어지고 있다.In order to increase the shelf life of ham and sausage, preservatives such as artificially produced synthetic bones are added during the manufacturing process of ham and sausage. Even if such preservatives are added, the preservation period is about 40 days in the refrigerated condition, Due to the passage of time, a lot of ham and sausage are being disposed of.
이러한 햄이나 소시지의 유통기간이 경과하여 폐기되는 분량은 햄이나 소시지의 원가에서 큰 부분을 차지하게 되므로 제품의 가격이 인상되게 되는 것은 물론이고 환경오염의 문제가 발생되어 그 처리에 더욱 많은 비용이 지불되고 있으며 향후에는 더욱 더 많은 비용이 지불되어야 하는 문제점을 가지고 있다.Since the amount of the ham and sausage that is expired after the circulation period of the ham or the sausage takes a large part in the cost of the ham or the sausage, the price of the product is raised and the problem of environmental pollution occurs. And there is a problem that more and more costs must be paid in the future.
그리고, 보존기간을 늘리기 위하여 제조과정에서 투입되는 합성보존제와 같은 방부제는 소비자의 인식이 좋지 못하여 소비자들이 햄이나 소시지를 기피하게 만들며, 소비자가 이러한 합성보존제를 섭취할 경우에는 두드러기나 반점같은 외부로 드러나는 질병은 물론이고 내부에서 인체에 암을 발생시킨다는 연구보고가 계속적으로 알려지고 있는 문제점이 있었다.Preservatives, such as synthetic preservatives, which are added during the manufacturing process to increase the shelf life, are not well recognized by the consumer, which causes consumers to avoid ham and sausage. When consumers consume such synthetic preservatives, There has been a continuing problem in research reports that it causes cancer in the human body as well as the diseases that are revealed.
또한, 이러한 햄이나 소시지의 주원료로 돼지고기나 닭고기가 주원료로 사용되고 이러한 주원료의 비릿한 특유의 풍미는 기호성을 저하시키는 주요한 원인으로 알려져 있다.In addition, pork and chicken are mainly used as the main ingredients of ham and sausage, and the distinctive flavor of these main ingredients is known to be a main cause of deteriorating palatability.
본 발명의 목적은, 이러한 문제점을 해결하기 위한 것으로, 인삼과 같은 성분을 주성분으로 가지고 있으며 향과 맛도 인삼과 비슷한 유카(Yucca)의 추출물을 햄이나 소시지의 제조시에 일정량을 혼합하여 제조함으로서 햄이나 소시지의 주성분으로 인한 비릿한 맛과 냄새를 제거하고 유카추출물의 특이한 향미를 부여하여 기호성을 증진시켜주는 것은 물론이고, 유카추출물의 주요성분인 사포닌이 부패세균의 증식을 억제하여 방부제를 첨가하지 않고도 햄이나 소시지의 보존기간을 대폭적으로 연장시키게 되어 보존성이 우수하게 되는 유카추출물을 함유하는 햄 또는 소시지 조성물의 제조방법 및 그 방법에 의하여 제조된 햄 또는 소시지를 제공하는 것이다.The object of the present invention is to solve such a problem by preparing a mixture of a certain amount of an extract of Yucca which has components such as ginseng as a main ingredient and has a similar flavor and taste to ginseng in the production of ham and sausage In addition to enhancing palatability by eliminating the salty flavor and smell caused by the active ingredient of ham and sausage and giving a unique flavor of yucca extract, saponin, which is a major component of yucca extract, inhibits the growth of spoilage bacteria and does not add preservatives The present invention provides a method for producing a ham or sausage composition containing a yucca extract that allows the preservation period of ham and sausage to be greatly extended, and a ham or a sausage produced by the method.
본 발명의 이러한 목적은, 혼합육 50 내지 90 중량%, 전분 5 내지 20 중량%, 대두단백 0.5 내지 4 중량%, 식염 1 내지 2 중량%, 인산염 0.1 내지 1 중량%, 아질산염 0.03 내지 0.1 중량%, 향신료 1 내지 3 중량%, 나머지 정제수를 혼합한 혼합물 100중량%에 대하여 유카추출물 0.1 내지 3 중량%을 포함하는 본 발명에 따른 유카추출물을 함유하는 햄 또는 소시지 조성물에 의하여 달성된다.This object of the present invention is achieved by a process for the preparation of a composition comprising 50 to 90% by weight of mixed meat, 5 to 20% by weight of starch, 0.5 to 4% by weight of soybean protein, 1 to 2% by weight of salt, 0.1 to 1% by weight of phosphate, , 1 to 3% by weight of a spice, and 0.1 to 3% by weight of an yucca extract to 100% by weight of a mixture of the remaining purified water and a mixture of yucca extract according to the present invention.
본 발명의 이러한 목적은, (1) 혼합육을 5~8mm로 잘게 분쇄하여 50 내지 90 중량%를 마련하는 단계와; (2) 마련된 혼합육 50 내지 90 중량%, 전분 5 내지 20 중량%, 대두단백 0.5 내지 4 중량%, 식염 1 내지 2 중량%, 인산염 0.1 내지 1 중량%, 아질산염 0.03 내지 0.1 중량%, 향신료 1 내지 3 중량%, 나머지 정제수가 혼합교반되는 단계와; (3) 상기 교반된 혼합물 100중량%에 대하여 유카분말을 4배 중량의 에틸알코올에 혼합하여 감압된 밀폐용기에서 70℃에서 24시간동안 가열하여 유카농축액을 추출하고 이를 여과지로 진공감압여과하여 유카농축액의 함량이 20중량%이고 사포닌의 함량이 10중량%의 성분을 갖는 유카추출물이 0.1 내지 3중량%가 혼합교반되는 단계와; (4) 충분히 혼합교반된 혼합물을 케이싱 또는 필름을 이용해 충진하여 성형하는 단계와; (5) 충진된 혼합물을 훈연기내에서 55℃에서 10분간 예열시키고 60℃에서 20분간 건조시키고 65℃에서 30분간 훈연시키고 88℃에서 60분간 가열하는 단계와; (6) 상기 열처리된 혼합물을 10분간 10℃이하의 찬물로 냉각시키는 단계와; (7) 냉각된 혼합물을 80℃의 열탕에서 25분간 살균한 후 10℃이하의 찬물로 30분간 냉각시키는 단계;를 포함하는 본 발명에 따른 유카추출물을 함유하는 햄 또는 소시지 조성물의 제조방법에 의하여 달성된다.This object of the present invention is achieved by a method for producing a meat product, comprising the steps of (1) finely grinding mixed meat to 5 to 8 mm to prepare 50 to 90% by weight; (2) 50 to 90% by weight of mixed meat, 5 to 20% by weight of starch, 0.5 to 4% by weight of soybean protein, 1 to 2% by weight of salt, 0.1 to 1% by weight of phosphate, 0.03 to 0.1% by weight of nitrite, To 3% by weight, and the remaining purified water is mixed and stirred; (3) The yucca powder was mixed with four times the weight of ethyl alcohol with respect to 100 wt% of the stirred mixture, and the mixture was heated in a sealed container at 70 캜 for 24 hours to extract the yucca concentrate, which was then vacuum- 0.1 to 3% by weight of yucca extract having a concentration of 20% by weight and a saponin content of 10% by weight is mixed and stirred; (4) filling and mixing the sufficiently mixed and stirred mixture using a casing or a film; (5) preheating the filled mixture in a smoke oven at 55 占 폚 for 10 minutes, drying at 60 占 폚 for 20 minutes, smoldering at 65 占 폚 for 30 minutes, and heating at 88 占 폚 for 60 minutes; (6) cooling the heat-treated mixture with cold water at 10 DEG C or less for 10 minutes; (7) sterilizing the cooled mixture in hot water at 80 DEG C for 25 minutes, and then cooling the mixture at a temperature of 10 DEG C or lower for 30 minutes; and .
본 발명에 따른 유카추출물을 함유하는 햄 또는 소시지 조성물의 제조방법 및 그 방법에 의하여 제조된 햄 또는 소시지는, 사포닌 함량이 10%인 유카추출물이 햄이나 소시지에 첨가됨으로서 돼지고기와 닭고기의 특유의 비릿한 냄새와 맛을 제거하여 주어 풍미가 좋게 되고 사포닌 특유의 새로운 풍미가 있는 햄과 소시지를 제조하여 판매를 획기적으로 증대시킬 수가 있을 뿐만 아니라 유카추출물 중의 사포닌은 열에 강하므로 열처리 후에도 항균성이 소실되지 않아 세균의 증식을 억제하여 보존성을 향상시킬 수가 있다. The method of manufacturing a ham or sausage composition containing the yucca extract according to the present invention and the ham or sausage produced by the method are characterized in that a yucca extract having a saponin content of 10% is added to a ham or sausage, It is possible to increase the sale of ham and sausage with a new flavor that is unique to the flavor by removing the salty smell and taste, and the saponin in the yucca extract is resistant to heat, so that the antibacterial property is not lost even after the heat treatment It is possible to suppress the growth of bacteria and improve the preservability.
본 발명에 따른 유카추출물을 함유하는 햄 또는 소시지 조성물의 제조방법 및 그 방법에 의하여 제조된 햄 또는 소시지는, 인삼과 같은 성분을 주성분으로 가지고 있으며 향과 맛도 인삼과 비슷한 유카(Yucca)의 추출물을 햄이나 소시지의 제조시에 일정량을 혼합하여 제조함으로서 햄이나 소시지의 주성분으로 인한 비릿한 맛과 냄새를 제거하고 유카추출물의 특이한 향미를 부여하여 기호성을 증진시켜주는 것은 물론이고, 유카추출물의 주요성분인 사포닌이 부패세균의 증식을 억제하여 방부제를 첨가하지 않고도 햄이나 소시지의 보존기간을 대폭적으로 연장시키게 되어 보존성이 우수하게 되는 효과가 있으며, 이러한 유카추출물은 천연살균력 뿐만 아니라 삼중항산소의 생성을 억제하는 항산화작용을 함으로써 각종 암의 예방과 치료에 효과가 있으므로 소시지를 이용하여 유카추출물중의 사포닌 성분을 소비자가 쉽게 섭취할 수 있게 되어 소시지를 먹는 국민들의 건강증진에도 기여할 수가 있는 우수한 효과가 있는 것이다.The method for manufacturing a ham or sausage composition containing the yucca extract according to the present invention and the ham or sausage produced by the method are characterized in that the main component is ginseng and the extract of Yucca which is similar in flavor and taste to ginseng Is prepared by mixing a certain amount at the time of the production of ham and sausage, thereby eliminating the salty taste and smell caused by the main ingredients of ham and sausage, and imparting a unique flavor of yucca extract to enhance palatability. Saponin inhibits the proliferation of spoilage bacteria and prolongs the shelf life of ham and sausage without adding preservatives. Thus, the yucca extract has not only natural disinfection ability but also triple oxygen production It is antioxidant that inhibits and is effective in the prevention and treatment of various cancers. Therefore, it is possible to easily take the saponin ingredient in the yucca extract by using the sausage, so that it can contribute to the health improvement of the people who eat the sausage.
도 1은 본 발명에 따른 유카추출물을 함유하는 햄 또는 소시지 조성물의 제조방법의 제조공정을 나타낸 것이다.BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 shows a production process of a method of manufacturing a ham or sausage composition containing an extract of yucca according to the present invention.
본 발명에 따른 유카추출물을 함유하는 햄 또는 소시지 조성물의 제조방법에서 사용되는 유카추출물은, 유카(Yucca)라는 남미의 멕시코지역에서 재배되는 용설란과의 식물로 한국의 인삼과 같은 사포닌이 다량이 함유된 것으로 맛과 향도 인삼과 비슷하며 인삼에 비하여 비교적 저가의 식물에서 추출된 것이다. The yucca extract used in the method of manufacturing the ham or sausage composition containing the yucca extract according to the present invention is a plant of the yucca which is grown in Mexico region of South America and has a large amount of saponin such as Korean ginseng The flavor and aroma are similar to those of ginseng and are extracted from relatively inexpensive plants compared to ginseng.
상기 유카추출물은 유카를 분말로 만들어서 상기 유카분말에 물 또는 알콜을 혼합하여 유카의 가용성분을 추출한 것으로서 이러한 추출된 유카추출물은 인삼과 같이 사포닌이 주성분이며, 또한 이러한 쌉쌀한 유카추출물의 맛과 향도 인삼과 유사하여 닭고기와 같은 고기의 요리시에 일정량을 첨가하면 고기 특유의 나쁜 냄새를 제거할 수 있다.The yucca extract is obtained by mixing yucca powder with water or alcohol and extracting yucca soluble fraction. The extracted yucca extract is mainly composed of saponin like ginseng, and the taste and fragrance of such a bitter yucca extract is similar to that of ginseng It is possible to remove a bad smell unique to meat by adding a certain amount at the time of cooking meat such as chicken.
또한, 유카추출물은 천연살균력 뿐만 아니라 삼중항산소의 생성을 억제하는 항산화작용을 함으로서 각종 암의 예방과 치료에 효과가 입증된 천연항암제로서 사용이 가능하다.In addition, Yucca extract has natural antimicrobial activity as well as antioxidant activity which inhibits the production of triplet oxygen, and thus it can be used as a natural anticancer agent proved to be effective for prevention and treatment of various cancers.
본 발명에서 자주 사용되는 '햄 또는 소시지'라는 용어에서, 상기 '햄'은 돼지 뒷다리를 염지한 후 훈연으로 겉에만 익히고 통풍이 잘되는 곳에 몇개월에서 몇년까지 건조 시키는 서양의 보존식품이고, 상기 '소세지'는 돼지고기, 양고기, 소고기, 닭고기 등 기호에 맞는 고기들을 갈아서 염지 후 돼지나 소의 창자에 넣고서 가열을 통해 익히고 식힌 제품으로서, 서로 같은 것 같으면서 다른 제품이나 본 발명세는 모두 '유카추출물'이 포함되어 제조되는 것이 특징이라고 할 수 있으므로 동일한 제품으로 보아도 무방하다고 할 것이므로, 본 발명에서 '햄 또는 소시지'라는 용어는 2가지를 모두 포함한다고 할 것이며, 본 발명의 실시예에서 '소시지'를 대상으로 설명을 하여도 '유카추출물을 포함하는 햄'을 포함하는 것도 당연한 것이라고 할 것이다.In the term 'ham or sausage' frequently used in the present invention, the 'ham' is a Western preserved food which is dried in a ventilated place for several months to several years, Sausage 'is a product that is cooked and cooked by heating after pork, lamb, beef, chicken and other meat suitable for the taste are put into the bowel of pork or cattle after it is blemished, and the other products and the present invention tax are all' Yucca extract ' The term 'ham or sausage' is used in the present invention. In the present invention, 'sausage' is used in the present invention. It is also natural to include 'ham containing yucca extract'.
본 발명의 유카추출물을 함유하는 햄 또는 소시지 조성물의 제조방법에서 사용되는 유카추출물은, 유카분말을 4배 중량의 에틸알코올에 혼합하여 감압된 밀폐용기에서 70℃에서 24시간동안 가열하여 가용성분이 있는 유카농축액을 추출하고 이를 여과지로 진공감압여과하여 유카농축액의 함량이 20중량%이고 사포닌의 함량이 10중량%의 성분을 갖는 유카추출물이 사용되었다. 상기의 설명에서는 빠른 추출을 위하여 에틸알코올을 사용하는 방법만을 기재하였으나 유카분말에 물을 사용하는 유용성분을 추출하는 것도 가능한 것은 당연하다고 할 것이다.The yucca extract used in the production method of the ham or sausage composition containing the yucca extract of the present invention can be obtained by mixing yucca powder with four times the weight of ethyl alcohol and heating in a reduced pressure sealed container at 70 ° C for 24 hours, The yucca concentrate was extracted and vacuum filtered with a filter paper to obtain a yucca extract having a content of the yucca concentrate of 20 wt% and a saponin content of 10 wt%. In the above description, only the method of using ethyl alcohol for rapid extraction is described, but it is natural that it is also possible to extract useful components using water as the yucca powder.
본 발명에 따른 유카추출물을 함유하는 햄 또는 소시지 조성물의 제조방법은, (1) 혼합육을 5~8mm로 잘게 분쇄하여 50 내지 90 중량%를 마련하는 단계와; (2) 마련된 혼합육 50 내지 90 중량%, 전분 5 내지 20 중량%, 대두단백 0.5 내지 4 중량%, 식염 1 내지 2 중량%, 인산염 0.1 내지 1 중량%, 아질산염 0.03 내지 0.1 중량%, 향신료 1 내지 3 중량%, 나머지 정제수가 혼합교반되는 단계와; (3) 상기 교반된 혼합물 100중량%에 대하여 유카분말을 3~5배 중량의 에틸알코올에 혼합하여 감압된 밀폐용기에서 65~50℃에서 23~25시간동안 가열하여 유카농축액을 추출하고 이를 여과지로 진공감압여과한 유카추출물이 0.1 내지 3중량%가 혼합교반되는 단계와; (4) 충분히 혼합교반된 혼합물을 케이싱 또는 필름을 이용해 충진하여 성형하는 단계와; (5) 충진된 혼합물을 훈연기내에서 55℃에서 10분간 예열시키고 60℃에서 20분간 건조시키고 65℃에서 30분간 훈연시키고 88℃에서 60분간 가열하는 단계와; (6) 상기 열처리된 혼합물을 10분간 10℃이하의 찬물로 냉각시키는 단계와; (7) 냉각된 혼합물을 80℃의 열탕에서 25분간 살균한 후 10℃이하의 찬물로 30분간 냉각시키는 단계;를 포함한다.The method for preparing a ham or sausage composition containing the yucca extract according to the present invention comprises the steps of (1) finely grinding mixed meat to 5 to 8 mm to prepare 50 to 90% by weight; (2) 50 to 90% by weight of mixed meat, 5 to 20% by weight of starch, 0.5 to 4% by weight of soybean protein, 1 to 2% by weight of salt, 0.1 to 1% by weight of phosphate, 0.03 to 0.1% by weight of nitrite, To 3% by weight, and the remaining purified water is mixed and stirred; (3) Yucca powder was mixed with ethyl alcohol in an amount of 3 to 5 times by weight with respect to 100 wt% of the stirred mixture, and the mixture was heated at 65 to 50 DEG C for 23 to 25 hours in a sealed container at a reduced pressure to extract the yucca concentrate. 0.1 to 3% by weight of the yucca extract which has been vacuum filtered under reduced pressure is mixed and stirred; (4) filling and mixing the sufficiently mixed and stirred mixture using a casing or a film; (5) preheating the filled mixture in a smoke oven at 55 占 폚 for 10 minutes, drying at 60 占 폚 for 20 minutes, smoldering at 65 占 폚 for 30 minutes, and heating at 88 占 폚 for 60 minutes; (6) cooling the heat-treated mixture with cold water at 10 DEG C or less for 10 minutes; (7) sterilizing the cooled mixture in hot water at 80 DEG C for 25 minutes, and cooling the mixture for 30 minutes with cold water at 10 DEG C or lower.
상기 혼합육은 돼지고기가 30~70중량%, 닭고기가 30~70중량%가 사용되었으나, 돼지고가나 닭고기 외에도 소고기가 추가되는 것은 당연하다고 할 것이다.30 to 70% by weight of pork and 30 to 70% by weight of chicken were used in the mixed meat, but it is natural that beef is added in addition to pork or chicken.
본 발명에 따른 유카추출물을 함유하는 햄 또는 소시지 조성물은, 혼합육 50 내지 90 중량%, 전분 5 내지 20 중량%, 대두단백 0.5 내지 4 중량%, 식염 1 내지 2 중량%, 인산염 0.1 내지 1 중량%, 아질산염 0.03 내지 0.1 중량%, 향신료 1 내지 3 중량%, 나머지 정제수를 혼합한 혼합물 100중량%에 대하여 유카추출물 0.1 내지 3 중량%을 포함한다.The ham or sausage composition containing the yucca extract according to the present invention contains 50 to 90 wt% of mixed meat, 5 to 20 wt% of starch, 0.5 to 4 wt% of soybean protein, 1 to 2 wt% of salt, 0.1 to 1 wt% of phosphate 0.1 to 3% by weight of an extract of yucca to 100% by weight of a mixture of nitric acid, 0.03 to 0.1% by weight of a nitrite, 1 to 3% by weight of a spice and a mixture of remaining purified water.
이하, 실시예를 통하여 본 발명을 더욱 상세히 설명하고자 한다.Hereinafter, the present invention will be described in more detail with reference to Examples.
이러한 실시예는 오로지 본 발명을 예시하기 위한 것으로, 본 발명의 범위가 이러한 실시예에 의해 제한되는 것으로 해석되지 않는다는 것은 당업계에서 통상의 지식을 가진 자에게 있어서 자명하다고 할 수 있을 것이다.It will be apparent to those skilled in the art that this embodiment is for illustrative purposes only and that the scope of the present invention is not construed as being limited by these embodiments.
실시예 1.Example 1.
유카분말 100g을 98% 에틸알콜 400g에 혼합하여 중량비 20%의 유카혼합물을 제조후에, 상기 유카혼합물을 밀폐용기에 넣고 70℃ 에서 24시간 동안 추출하여 여과지로 감압여과하여 380g의 추출물을 얻었으며, 이러한 추출물을 진공감압시켜서 100g의 농축된 유카추출물을 얻었다.100 g of yucca powder was mixed with 400 g of 98% ethyl alcohol to prepare a yucca mixture having a weight ratio of 20%. The yucca mixture was placed in a closed container and extracted at 70 캜 for 24 hours. The mixture was filtered under reduced pressure to obtain 380 g of an extract. The extract was vacuum-reduced to obtain 100 g of concentrated yucca extract.
혼합육은 돼지고기 만으로 준비하였다.Mixed meat was prepared with pork alone.
혼합육 75 중량%, 전분 10 중량%, 대두단백 2 중량%, 식염 1.5 중량%, 인산염 0.5 중량%, 아질산염 0.05 중량%, 향신료 2 중량%, 나머지 정제수를 혼합한 혼합물 100중량%에 대하여, 위에 얻어진 유카추출물 1 중량%을 포함시켜 혼합물을 비닐에 넣어서 성형하고, 충진된 혼합물을 훈연기내에서 55℃에서 10분간 예열시키고 60℃에서 20분간 건조시키고 65℃에서 30분간 훈연시키고 88℃에서 60분간 가열하고 상기 열처리된 혼합물을 10분간 10℃이하의 찬물로 냉각시키고, 냉각된 혼합물을 80℃의 열탕에서 25분간 살균한 후 10℃이하의 찬물로 30분간 냉각시켜, 본 발명에 따른 유카추출물을 함유하는 햄 또는 소시지 조성물의 제조방법에 의하여 제조하였다.To 100 wt% of a mixture of 75 wt% of mixed meat, 10 wt% of starch, 2 wt% of soybean protein, 1.5 wt% of salt, 0.5 wt% of phosphate, 0.05 wt% of nitrite, 2 wt% of spice, 1% by weight of the obtained yucca extract was added, and the mixture was molded into vinyl. The filled mixture was preheated at 55 ° C for 10 minutes in a smoke bath, dried at 60 ° C for 20 minutes, smoked at 65 ° C for 30 minutes, The cooled mixture was sterilized in hot water at 80 DEG C for 25 minutes and then cooled with cold water at 10 DEG C or less for 30 minutes to obtain the yucca extract according to the present invention. Containing ham or sausage composition.
(1) 기호성 테스트(1) palatability test
상기 실시예 1에 의하여 제조된 소시지를 제조후 통상적인 판매기일인 7일후에 실시하였으며, 숙련된 관능검사 요원 31명이 5점 기호척도법( 5: 매우 좋다 4: 좋다 3:보통 2: 나쁘다 1: 매우 나쁘다)으로 측정하여 결과를 <표1>에 도시하였다.The sausage produced in Example 1 was performed 7 days after the usual sales date after the manufacture. 31 of the skilled artisans were evaluated using the 5-point symbol scale method (5: very good 4: good 3: The results are shown in Table 1.
첨가량(중량%)Yucca extract
Addition amount (% by weight)
위의 <표1>에서 알 수 있듯이, 유카추출물을 1.5중량%를 첨가하는 것이 가장 좋게 나타났으며, 3.0중량%의 첨가는 너무 강한 유카의 향과 맛이 나타나게 되어 기호성에서 1.5중량%를 첨가한 것에 비하여 좋지 못한 것으로 나타났다. 그러나 유카추출물을 첨가하지 않은 것에 비하여는 기호성에 있어서 좋은 결과를 나타내었다. 관능검사시 5점 기호척도법으로 테스트시 통상 ±0.6 차이는 식품의 관능검사기준인 95% 유의차 검증시 차이가 확연한 것으로 유카추출물을 넣지 않은 것과 유카추출물을 넣은 것과는 기호성에 있어서 확연한 차이인 유카추출물 0.1중량%의 첨가시에 기호성이 0.8이 증가되었음이 확인되었다.As shown in Table 1, 1.5% by weight of the yucca extract was best added, and 3.0% by weight of the yucca extract was too strong. It was found to be worse than one. However, it showed good results in palatability compared to no added yucca extract. In the sensory test, the difference of ± 0.6 difference between the test and the sensory test of food was 95%, which is the standard for the test of the sensory test. The difference between the test and the yuka extract was not significant. It was confirmed that the palatability was increased by 0.8 when 0.1 wt% was added.
또한, 5점 기호척도법의 관능검사에서 제품이 잘 팔리는 히트제품수준인 4.0보다 유카추출물의 함량이 1.5중량%에서 4.2로 나타났고 2.0중량%에서 4.1로 나타나서 아주 우수한 기호성을 발휘하였으며, 이는 소시지에서 유카추출물이 0.1중량%이상의 첨가시에 확연한 기호성의 향상의 효과가 있다는 것을 알 수 있었다.In addition, the sensory evaluation of the 5-point symbol scale method showed that the content of yucca extract was 4.2 to 4.2 and 2.0 to 4.1%, respectively, It was found that when 0.1% by weight or more of yucca extract was added, the palatability was remarkably improved.
(2) 보존성 테스트(2) Conservation test
소시지의 보존성을 정확하게 판단하기 위하여 우리나라의 혹서기인 2016년 7월 25일 동시에 제조하여 각기 유카추출물을 다른 함량을 가진 소시지를 각 함량마다 150개씩 총 1200개를 제조하여 약 8℃의 냉장고에서 20일간 저장 이후부터 매 5일 간격으로 5번씩 반복하여 미생물의 수를 측정하였다.In order to accurately determine the preservability of sausage, we manufactured 1200 sausages each of 150 different contents of yuka extract and different content of sausage each on July 25, 2016, After storage, the number of microorganisms was measured five times at intervals of 5 days.
이와 같이 측정된 미생물의 수가 <표2>에 도시되었다.The number of microorganisms thus measured is shown in Table 2.
첨가량(중량%)Yucca extract
Addition amount (% by weight)
유통기한(일)Days to be preserved (days)
Shelf Life (days)
1733
17
2448
24
2856
28
3977
39
4998
49
51102
51
52103
52
54107
54
측정방법은 일반세균수 측정방법으로 일반식품의 총세균수 허용기준인 100,000 cfu/g 에 도달할 때까지의 평균 소요일수를 보존일 수로 적용하였으며, 실제 유통기한은 식품안전을 감안하여 보존일수의 1/2에 해당하는 해당일 수로 산정하였다.The average number of days to reach 100,000 cfu / g, which is the standard for the total number of bacteria in general food, is applied as the measurement method. The actual shelf life is calculated based on the number of days of preservation The number of days corresponding to 1/2 was calculated.
일반 햄이나 소시지의 유통기한이 40일인 점을 감안하여 보면, 유카추출물이 1.5중량%가 첨가된 제품은 유통기한이 49일로 판단되므로, 유카추출물이 1.5중량%가 첨가되면 일반 시중에서 유통되는 방부제를 첨가한 것과 동일 이상의 보존효과가 있으므로 보존성에서서 상당히 개선된 효과를 나타내었다.Considering that the shelf life of ordinary ham and sausage is 40 days, the product with 1.5% by weight of yucca extract is judged to have a shelf life of 49 days. Therefore, when 1.5% by weight of yucca extract is added, It was found that the preservative effect was remarkably improved.
보존일수를 감안하면 유카추출물이 3중량%까지는 첨가량이 증가할 수로 보존일수가 연장되는 경향을 나타내고 있으나, 유카추출물이 3중량%일 경우에는 유카의 향과 맛이 소시지에서 너무 높게 나타나므로 바람직하지 않으며 비용을 감안할 경우에 최적의 유카추출물의 첨가량은 1.5중량%가 바람직한 것으로 파악되었다.Considering the number of days of preservation, the amount of the yucca extract tends to be increased up to 3 wt%, and the preservation days tend to be prolonged. However, when the yucca extract is 3 wt%, the yucca flavor and taste are too high in sausage The optimum amount of yucca extract to be added was 1.5% by weight considering the cost.
또한, 이러한 방부제의 추가가 없이도 유카추출물이 함유된 햄이나 소시지의 보존기간이 연장되게 되므로 본 발명의 햄이나 소시지를 섭취한 소비자들은 방부제의 부작용에서 자유로워지면서 사포닌으로 인한 건강의 증진에도 커다란 효과를 발휘할 수가 있게 되는 것이다.Further, since the preservation period of the ham or sausage containing the yucca extract is extended without the addition of the preservative, the consumers consuming the ham or the sausage of the present invention are free from side effects of the preservative and have a great effect for promoting health due to saponin .
본 발명에 따른 유카추출물을 함유하는 햄 또는 소시지 조성물의 제조방법 및 그 방법에 의하여 제조된 햄 또는 소시지는 햄이나 소시지의 제조산업에서 동일한 제조방법을 반복적으로 실시하는 것이 가능하고 동일한 제품을 반복적으로 제조하는 것이 가능하다고 할 것이므로 산업상 이용가능성이 있는 발명이라고 할 것이다.The process for producing a ham or sausage composition containing the yucca extract according to the present invention and the ham or sausage produced by the process can be repeatedly carried out in the manufacturing industry of ham and sausage, It will be possible to manufacture it, and it will be an invention that is industrially applicable.
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Claims (4)
상기 유카추출물을 함유하는 햄 또는 소시지 조성물의 제조방법은, (1) 혼합육을 5~8mm로 잘게 분쇄하여 50 내지 90 중량%를 마련하는 단계와;
(2) 마련된 혼합육 50 내지 90 중량%, 전분 5 내지 20 중량%, 대두단백 0.5 내지 4 중량%, 식염 1 내지 2 중량%, 인산염 0.1 내지 1 중량%, 아질산염 0.03 내지 0.1 중량%, 향신료 1 내지 3 중량%, 나머지 정제수가 혼합교반되는 단계와;
(3) 상기 교반된 혼합물 100중량%에 대하여 유카분말을 물 또는 알코올에 혼합하여 감압된 밀폐용기에서 가열하여 유카농축액을 추출하고 이를 여과지로 진공감압여과하여 추출된 유카추출물이 0.1 내지 3중량%가 혼합교반되는 단계와;
(4) 충분히 혼합교반된 혼합물을 케이싱 또는 필름을 이용해 충진하여 성형하는 단계와;
(5) 충진된 혼합물을 훈연기내에서 55℃에서 10분간 예열시키고 60℃에서 20분간 건조시키고 65℃에서 30분간 훈연시키고 88℃에서 60분간 가열하는 단계와;
(6) 상기 열처리된 혼합물을 10℃이하의 찬물로 냉각시키는 단계와;
(7) 냉각된 혼합물을 80℃의 열탕에서 살균한 후 10℃이하의 찬물로 냉각시키는 단계;를 포함하는 것을 특징으로 하는 유카추출물을 함유하는 햄 또는 소시지 조성물의 제조방법A method for producing a ham or sausage composition containing an yucca extract,
The method for producing a ham or sausage composition containing the yucca extract comprises the steps of: (1) finely grinding mixed meat to 5 to 8 mm to prepare 50 to 90% by weight;
(2) 50 to 90% by weight of mixed meat, 5 to 20% by weight of starch, 0.5 to 4% by weight of soybean protein, 1 to 2% by weight of salt, 0.1 to 1% by weight of phosphate, 0.03 to 0.1% by weight of nitrite, To 3% by weight, and the remaining purified water is mixed and stirred;
(3) mixing the yucca powder with water or alcohol to 100 wt% of the agitated mixture, heating the mixture in a sealed container at a reduced pressure to extract the yucca concentrate, filtering it with a filter paper under reduced pressure, and extracting the yucca extract in an amount of 0.1 to 3 wt% Mixing and stirring the mixture;
(4) filling and mixing the sufficiently mixed and stirred mixture using a casing or a film;
(5) preheating the filled mixture in a smoke oven at 55 占 폚 for 10 minutes, drying at 60 占 폚 for 20 minutes, smoldering at 65 占 폚 for 30 minutes, and heating at 88 占 폚 for 60 minutes;
(6) cooling the heat-treated mixture with cold water at 10 캜 or lower;
(7) sterilizing the cooled mixture in hot water at 80 DEG C, and cooling the cold mixture with cold water at 10 DEG C or less; and a process for producing a ham or sausage composition containing the yucca extract
상기 유카추출물을 함유하는 햄 또는 소시지 조성물은, 혼합육 50 내지 90 중량%, 전분 5 내지 20 중량%, 대두단백 0.5 내지 4 중량%, 식염 1 내지 2 중량%, 인산염 0.1 내지 1 중량%, 아질산염 0.03 내지 0.1 중량%, 향신료 1 내지 3 중량%, 나머지 정제수를 혼합한 혼합물 100중량%에 대하여 유카추출물 0.1 내지 3 중량%을 혼합하는 것을 특징으로 하는 유카추출물을 함유하는 햄 또는 소시지 조성물In a ham or sausage composition containing yucca extract,
The ham or sausage composition containing the yucca extract may contain 50 to 90 wt% of mixed meat, 5 to 20 wt% of starch, 0.5 to 4 wt% of soybean protein, 1 to 2 wt% of salt, 0.1 to 1 wt% of phosphate, Wherein the yucca extract is mixed with 0.1 to 3% by weight of a mixture of 0.03 to 0.1% by weight of the spice, 1 to 3% by weight of the spice, and 100% by weight of the mixture of the remaining purified water.
상기 유카추출물은 유카분말을 3~5배 중량의 에틸알코올에 혼합하여 감압된 밀폐용기에서 65~50℃에서 23~25시간동안 가열하여 유카농축액을 추출하고 이를 여과지로 진공감압여과하여 제조된 것을 특징으로 하는 유카추출물을 함유하는 햄 또는 소시지 조성물의 제조방법The method according to claim 1,
The yucca extract is prepared by mixing yucca powder with ethyl alcohol having a weight of 3 to 5 times and heating the resulting mixture in a sealed container at a temperature of 65 to 50 ° C for 23 to 25 hours to extract the yucca concentrate and vacuum filtration through a filter paper Process for preparing ham or sausage composition containing yucca extract
상기 유카추출물은 유카분말을 3~5배 중량의 에틸알코올에 혼합하여 감압된 밀폐용기에서 65~50℃에서 23~25시간동안 가열하여 유카농축액을 추출하고 이를 여과지로 진공감압여과하여 제조된 것을 특징으로 하는 유카추출물을 함유하는 햄 또는 소시지 조성물3. The method of claim 2,
The yucca extract is prepared by mixing yucca powder with ethyl alcohol having a weight of 3 to 5 times and heating the resulting mixture in a sealed container at a temperature of 65 to 50 ° C for 23 to 25 hours to extract the yucca concentrate and vacuum filtration through a filter paper Characterized in that the ham or sausage composition
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102229171B1 (en) | 2020-08-06 | 2021-03-17 | (주)일양웰푸드 | Manufacturing method of processed meat containing milk vetch root extract |
| KR20220122370A (en) | 2021-02-26 | 2022-09-02 | 농업회사법인(주)울림나무 | Sausage and ham with graviola and manufacturing method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0889224A (en) * | 1994-09-20 | 1996-04-09 | Maruzen Pharmaceut Co Ltd | Method for improving preservability of food and preservative for food |
| JPH11225724A (en) * | 1998-02-18 | 1999-08-24 | Yushiro Chem Ind Co Ltd | Food additive and its production |
| KR20040096091A (en) * | 2003-05-07 | 2004-11-16 | 주식회사 하림 | Low fat ham processed by chicken breast and the method of manufacturing it |
| KR20130100537A (en) * | 2012-03-02 | 2013-09-11 | 함양군(농업기술센터장) | Meat products with excellent antimicrobials and manufacturing method thereof |
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2016
- 2016-10-13 KR KR1020160132489A patent/KR20180041273A/en not_active Application Discontinuation
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0889224A (en) * | 1994-09-20 | 1996-04-09 | Maruzen Pharmaceut Co Ltd | Method for improving preservability of food and preservative for food |
| JPH11225724A (en) * | 1998-02-18 | 1999-08-24 | Yushiro Chem Ind Co Ltd | Food additive and its production |
| KR20040096091A (en) * | 2003-05-07 | 2004-11-16 | 주식회사 하림 | Low fat ham processed by chicken breast and the method of manufacturing it |
| KR20130100537A (en) * | 2012-03-02 | 2013-09-11 | 함양군(농업기술센터장) | Meat products with excellent antimicrobials and manufacturing method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102229171B1 (en) | 2020-08-06 | 2021-03-17 | (주)일양웰푸드 | Manufacturing method of processed meat containing milk vetch root extract |
| KR20220122370A (en) | 2021-02-26 | 2022-09-02 | 농업회사법인(주)울림나무 | Sausage and ham with graviola and manufacturing method thereof |
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