KR20190019671A - Low-sodium chloride processed meat and manufacturing method thereof - Google Patents

Abstract

The present invention relates to low-sodium functional processed meat in which a salt substitute and a digestion-resistant biopolymer are used in order to dually reduce absorption of sodium, and a preparing method thereof. More specifically, in preparation of processed meat, a salt substitute is used to reduce a content of sodium, and digestion-resistant biopolymer is used to lower an amount of sodium absorbed into the body, thereby dually reducing the amount of sodium absorbed into the body. According to the present invention, salt substitutes are adequately mixed such that it is possible to solve deterioration of organoleptic properties, which occurs when a conventional salt substitute is solely used. In addition, the salt substitutes are mixed with the digestion-resistant biopolymer, thereby reducing intake of sodium digested in the body by up to 60% while maintaining quality characteristics and consumer preference in the high level. Accordingly, it is expected that the low-sodium functional processed meat of the present invention, which is health functional processed, can replace conventional processed meat in an ever-growing processed meat food market, thereby contributing to the enhancement of the public health.

Description

TECHNICAL FIELD [0001] The present invention relates to a low-salt functional processed meat and a manufacturing method thereof,

More particularly, the present invention relates to a low-salt functional processed meat which is capable of reducing the sodium absorption in a double manner by using a salt substitute and an indigestible biopolymer, and a method for producing the same.

Today, the eating habits of our country are becoming westernized and the consumption of processed food is increasing rapidly. According to the World Health Organization, adults are recommended to have a daily salt intake of 5g or less (2g or less sodium), but the average daily intake of sodium in Korean adults is about 12g , It is necessary to limit the salt intake. In particular, Korean foods (pickled vegetables, potatoes, fermented seafoods, etc.) are overused for reasons such as manufacturing methods and storage, and the salt present in processed foods is also considered as a major cause of chronic diseases . Accordingly, a variety of attempts have been made to reduce the sodium content while maintaining a salty taste. Examples of such salt substitutes include potassium chloride (KCl) and magnesium chloride (MgCl 2), which are not only salt- It is effective and very useful.

On the other hand, sausage and ham, which are known as representative meat products, are added with a certain amount of salt in order to extend the storage period, improve the flavor, emulsifying power and texture, and to lower the water activity. In general, the amount of salt added to meat products is 1.5 ~ 2.0%, and depending on the concentration of salt, the emulsion stability and heating yield of the final product are affected.

The health functional food market is steadily increasing by 10 ~ 15% every year. The market is gradually expanding from the health functional food market, which is predominantly old population, to the younger one. According to statistics of the Food and Drug Administration, health functional products sold over 10 billion won were red ginseng, aloe, nutritional supplements, glucosamine, ginseng, chlorella, gamma linolenic acid, lactic acid bacteria, EPA / DHA. Despite the qualitative and quantitative growth of the health functional food ingredients industry, there is no meat or livestock food, and there is no functional food group that uses low salt and low sodium food materials. Therefore, consumers are interested in low salt foods as a way to reduce salt intake, and the demand for them is increasing, so it is necessary to develop low salt products in accordance with the demand of meat products.

The health functional food market is growing explosively not only in Korea but also in the whole world because consumers' interest in health is increasing. Especially, in Korea, which has a high intake of salt or sodium, it can reduce the in vivo absorption of sodium The production of functional foods is important for the health promotion of the people, and if we develop products with systematic research, it will be our main market not only in Korea but also in the whole world.

Low-salt meat products vary in salt reduction rate depending on meat characteristics, and are 20-50% less salt than regular meat products. Generally, there are four methods for producing low salt meat products. Replacing some or all of the salt with chloride salt, replacing some of the salt with non-chloride salts, new processing techniques, or altered processing processes. And finally, there is a way to combine the above three.

When the amount of salt to be added is reduced without using a substitute, the taste, flavor, and texture of the meat may be lowered compared with general meat products. Particularly, when the added amount of salt is less than 1.2% of the total weight, the flavor is not compatible with flavor of meat and various spices, and flavor is lowered.

In addition, when replacing salt with chloride salt such as potassium chloride in a large amount, there is a problem in that bitter taste deteriorates the sensory characteristics and dyspnea due to high potassium, chest pain and heart attack may occur have. In addition, when sodium salt substitute such as potassium lactate, calcium ascorbate and the like are used alone, there is a problem that the sensory characteristics or texture is deteriorated. Therefore, in order to minimize the deterioration of the quality of low-salt meat products, a method using a substitute with salt is the most widely used. Potassium chloride, potassium lactate, calcium ascorbate, magnesium chloride and magnesium sulfate have been studied as substitutes for salt, It is added alone or mixed in processing. However, when it is added in an excess amount alone, there is a problem in texture and sensory characteristics as described above, and thus mixed use is required. However, there is a lack of studies on the quality of meat products and the presence of sodium in the body when they are mixed .

An indigestible biopolymer is a dietary fiber and is a health functional raw material that has been recognized as having a function of inhibiting postprandial rise of blood glucose and improving blood neutrality. Since dietary fiber is mostly composed of polymer carbohydrates found in plants, it was first called "fiber", "fiber", "fiber", etc. However, as found in animals, "digestive enzymes of humans are not hydrolyzed Quot; generic term for the indigestible component in the discharged food ". Dietary fiber is classified as water-soluble and insoluble depending on its solubility, and may be classified into vegetable dietary fiber and animal dietary fiber depending on its origin.

On the other hand, as interest in health greatly increases, many functional foods containing physiologically active raw materials are being produced. Such a raw material addition can change the characteristics of the product. Therefore, even a raw material having a physiological activity may be deteriorated in the sensory quality characteristics of the food produced due to its inherent characteristics. Therefore, not only the manufacture of a product to which a physiological active ingredient is added, There is a need. When replacing or adding dietary fiber to a part of raw materials in food manufacturing, the gel forming ability, water absorbing ability, fat absorbing ability and emulsifying ability are changed, so that texture of the final product may be changed.

Therefore, there is a problem that the low salt product shows a markedly lower quality characteristic and consumer preference due to the decrease in the addition amount of salt, and there is a problem in the sensory characteristics such as texture even when the salt substitute alone is processed.

Therefore, it has been necessary to study the production of low salt functional processed meat which does not cause any problem in sensory properties such as texture while maintaining high quality characteristics and consumer preference.

The present invention is based on the principle that sodium taken by the combination of a sodium substitute and an indigestible biopolymer is excreted in the body without being absorbed in the body. There is no patent or technology applying this principle at all.

Korean Patent Publication No. 10-2015-0098335

The present invention was conceived to contribute to the promotion of public health by reducing the salt intake of modern people. It is a method of producing low-salt functional processed meat by using salt substitute material and an indigestible biopolymer in processed meat dough and a low-salt functional processed meat produced by the method The purpose is to do.

However, the technical problem to be solved by the present invention is not limited to the above-mentioned problems, and other matters not mentioned can be clearly understood by those skilled in the art from the following description.

In order to accomplish the above object, the present invention provides a method of grinding raw meat, comprising: (a) preparing raw meat; (B) adding a primary dyestuff containing a salt substitute to the ground raw meat, mixing and aging the raw dough; And (c) adding a second preservative containing an indigestible biopolymer to the salt medium that has undergone the step (b), and mixing the mixture.

According to an embodiment of the present invention, the manufacturing method may further include cutting the processed meat that has been subjected to the step (c) to a predetermined standard and packaging the processed meat.

In another embodiment of the present invention, the salt substitute may contain 0.56% by weight of potassium chloride (KCl), 0.14% by weight of magnesium chloride (MgCl ₂ ) and 0.07% by weight of calcium chloride (CaCl ₂ ) relative to 100% have.

In another embodiment of the present invention, the biopolymer may be one selected from the group consisting of pectin, chitosan, cellulose, dextrin, and mixtures thereof.

In another embodiment of the present invention, the biopolymer may be contained in an amount of 2 to 4% by weight based on 100% by weight of the processed meat.

In another embodiment of the present invention, the salt-paddy mixing step may be performed by adding the primary dyestuff to the raw meat, mixing for 15 to 30 minutes, and aging at 2 to 6 ° C for 36 to 60 hours.

In another embodiment of the present invention, the raw meat may be one selected from the group consisting of pork, beef, raising, and a mixture thereof.

The present invention also provides a low-salt functional processed meat prepared by the above method, wherein the sodium absorption in the subject ingested therein is reduced in a double manner.

The present invention can provide a low salt functional processed meat which lowers the sodium content by using a salt substitute material in the production of the processed meat and lowers the amount of sodium absorption in the body by using an indigestible biopolymer to reduce the sodium intake in a double manner.

According to the present invention, it is possible to solve the problem of deterioration of the sensory properties caused by the conventional treatment of the salt substitute with the mixing of the appropriate salt substitute, and to maintain the high quality characteristic and the consumer preference by binding the biodegradable biopolymer, It is possible to provide a processed meat which reduces the sodium intake.

Accordingly, the present invention is expected to replace the existing processed meat as health functional processed meat in the gradually expanding processed meat food market, thereby contributing to the promotion of public health.

1 is a diagram illustrating a method for manufacturing a low-salt functional processing meat according to an embodiment of the present invention.
FIG. 2 is a graph showing the effect of addition of a salt substitute and a biopolymer on sodium absorption inhibition rate in vitro.
FIG. 3 is a graph comparing sodium absorption inhibition rates of biopolymers pectin, chitosan, cellulose, and texturin.
FIG. 4 is a graph showing the influence of addition of a salt substitute and a biopolymer on sodium absorption inhibition rate.
FIG. 5 is a view showing a growth pattern of total microorganisms in sausages according to storage periods.
FIG. 6 is a graph comparing the addition of the salt substitute and the biopolymer to the color of the processed meat.

Hereinafter, a method for manufacturing a low-salt-producing processing meat according to the present invention will be described in detail with reference to FIG.

The present invention relates to a method for grinding a raw meat, 0.33% by weight based on 100% by weight of the processed meat, 0.77% by weight of salt and salt substitute (potassium chloride, magnesium chloride, and calcium chloride), and the ground raw material were mixed and 20 minutes later, Mixing step; And a processing mixing step of adding a secondary dying agent containing 3% by weight of cellulosic, an indigestible biopolymer, to the salt medium having been subjected to the above steps, followed by mixing for 20 minutes at a temperature of 4 ° C or lower. .

BRIEF DESCRIPTION OF THE DRAWINGS The present invention is capable of various modifications and various embodiments, and specific embodiments are illustrated in the drawings and described in detail in the detailed description. It is to be understood, however, that the invention is not to be limited to the specific embodiments, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention.

According to one embodiment of the present invention, the method for manufacturing a low salt functional processing meat of the present invention may further include an emulsification step, a filling step, a heating step, and a post-cooling packaging step after the processing mixing step.

The processed meat produced by the method for producing a low-salt functional processed meat of the present invention is not particularly limited as long as the processed meat is a meat processed food. Examples of the processed meat include sausages, crushed processed meat products, ham, dried savory meat, It may preferably be a sausage.

In the present invention, 'primary dyestuff agent' and 'secondary dyestuff dyestuff agent' are used to distinguish dyestuff dyestuffs used according to each step of the present invention. 'Primary dyestuff dyestuff agent' is characterized by containing a salt substitute , 'Secondary dyestuff agent' is characterized by containing an indigestible biopolymer. In addition to the above materials, each of the dyes and dyes can be added to the above materials such as starches, processed starches, sugars such as starch, glucose and lactose, proteins such as vegetable protein, gluten, egg white, gelatin and casein, protein hydrolysates, , A stabilizer, a citrate salt, a chelating agent such as a polymerized phosphate, a reducing agent such as glutathione and cysteine, an antioxidant, a coloring agent, an acidulant, a flavor, and other food additives.

In the present invention, the term "individual" means a mammal, preferably a human. Examples of the mammal include rats (rat, mouse, etc.), rabbit, horse, cow, sheep, dog, cat, monkey, and human, but the kind of the present invention is not limited by the above examples.

Hereinafter, each step of the method for manufacturing a low-salt functional processed meat according to the present invention will be described in detail.

1. Preparatory steps

The step of pulverizing the raw meat with a pulverizer is a step of pulverizing the raw meat to a predetermined size or less so that the pulp can be easily performed before the pulverizer is cut into a blender.

The raw meat which can be used in the present invention is not particularly limited as long as it is edible meat, and can be, for example, pork, poultry, beef, raising, and the like, preferably pork. The raw meat can be used singly or in combination, and the raw meat is not limited in its area.

2. Bonding stage

Mixing the ground raw material with the ground raw material, mixing the salt, the salt substitute and the primary dirt containing the ice prepared in advance with the ground raw material.

The salt substitute may be contained in an amount of 0.77% by weight based on 100% by weight of the total processed meat. The salt substitute may contain 0.56% by weight of potassium chloride (KCl), 0.14% by weight of magnesium chloride (MgCl ₂ ) 0.0 &_gt; CaCl2) < / RTI > by weight.

The salt to be mixed in the salt mixing step is 0.7% by weight (50% of total salt is about 1.4%) with respect to 100% by weight of the total processed meat, 0.5% by weight (50% ), But this can be increased or decreased depending on the type and location of raw meat and the type of final processed meat.

When the amount of salt is reduced in the processed meat products, there is a problem that the taste of the meat is not satisfied with consumers' taste due to the deterioration of the taste, flavor and texture compared with the general processed meat products. Particularly, when the added amount of salt is less than 1.2% of the total weight, there is a problem that the meat is not mixed with the flavor of various spices.

However, the addition of the above-mentioned salt substitute material makes it possible to lower the salt content by about 52% as compared with the conventional processed meat, and to lower the taste and the flavor, Can be provided.

The salt substitute may be an inorganic salt capable of replacing ordinary sodium, but it may preferably be a mixed inorganic salt of potassium chloride, magnesium chloride, and calcium chloride. The above-mentioned potassium chloride, magnesium chloride, and calcium chloride have antioxidative and soil-promoting effects.

In addition, potassium chloride (KCl), magnesium chloride (MgCl ₂ ), and magnesium chloride (MgCl ₂ ) were added to the low solubility processing food to lower the sensory characteristics (specific bitter taste, sour taste, ), and calcium chloride (calcium chloride, CaCl ₂₎ resolution of a mixture, specifically, potassium chloride (KCl) 0.56% by weight based on the processed meat 100% by weight, of magnesium chloride (MgCl ₂₎ 0.14% by weight, and and of calcium chloride (CaCl ₂₎ 0.07 It was confirmed that the sodium content of the processed meat can be kept at a maximum level without deteriorating the sensory characteristics and the texture of the processed meat to maintain the salty state (see Examples 3 and 7).

The dipping step may be carried out by adding a primary dipping agent to raw meat, mixing (mixing) for about 20 minutes, and aging at 0 to 8 ° C for 12 to 60 hours, preferably at 4 ° C for 48 hours . It was experimentally confirmed that the above aging temperature and aging time were optimal conditions for the extraction of the meat protein in pork and the formation of the matrix structure of protein and fat.

3. Processing Mixing Step

Mixing the salt mixture obtained through the salt phase mixing step with a second salt solution containing residual salt, ice, fat, and an indigestible biopolymer, and mixing them.

The fat contained in the secondary dyestuff agent may include 5 to 20% by weight, preferably 10 to 12% by weight, more preferably 11.2% by weight based on 100% by weight of the processed meat, but is not limited thereto.

The temperature during mixing is the most important factor for protein denaturation, and when protein denaturation occurs, it finally affects quality properties such as physical properties and moisture content of the product. Therefore, the mixing is performed at a temperature of 20 For 30 minutes, preferably at a temperature of 14 [deg.] C or less for 20 minutes.

An indigestible biopolymer is a dietary fiber and is a health functional raw material that has been recognized as having a function of inhibiting postprandial rise of blood glucose and improving blood neutrality. The present inventors have experimentally confirmed that the absorption of sodium in the body is reduced to 15% by using an indigestible biopolymer in the production of processed meat (see Example 5).

The indigestible biopolymer is included in the processed meat and consumed by the consumer so that it dissolves under the low pH condition during the digestion process and is discharged to the outside of the body by being defective with some sodium, so that the amount of sodium absorption in the body can be reduced. As described above, since the binding of the biopolymer and sodium does not occur in the processed meat but occurs during the digestion process, it can provide a low-salt functional processed meat which does not affect the quality of the processed meat product and maintains high consumer preference.

The biopolymer may be selected from the group consisting of pectin, chitosan, cellulose, dextrin, and mixtures thereof, preferably chitosan, cellulose, and mixtures thereof. And more preferably cellulose, but it is not limited thereto.

Cellulose in the present invention is a representative insoluble dietary fiber and is the most abundant natural polymer present in the earth and constitutes a higher plant. It is tasteless, odorless, hydrophilic, insoluble in water and most organic solvents, It is a substance mainly constituting the structure of tea cell walls and algae and fungus. It can not be digested by human digestive juices, and it can absorb and discharge toxic substances from the intestines.

In one embodiment of the present invention, the inhibition rate of sodium absorption in the body of pectin, chitosan, cellulose, and dextrin was compared to determine the highest inhibition rate of sodium absorption in the body (see Fig. 3 Reference).

The biopolymer has the effect of enhancing the binding power of the processed meat products and saving the cost of raw materials, but there is a problem that the excessive amount of the biopolymer deteriorates the flavor, texture, and appearance of the meat. In order to solve the above-mentioned problem of over-processing of the biopolymer, the biopolymer may be contained in an amount of 1 to 5% by weight, preferably 3% by weight, based on 100% by weight of the total processed meat, Do not.

According to the above, it is possible to substitute about 55% of salt with salt as a substitute for salt. By adding biopolymer, it is possible to maintain the taste and flavor of salt, while reducing sodium absorption by about 10% To produce a low-salt functional processed meat.

Thereafter, optionally, or as necessary, it may be through an emulsification step, a charging step, and / or a heating step, but is not limited thereto.

4. Packaging step

The step of cutting the processed meat through the above step is cut and packed.

In the case of processed meat that has been subjected to the heating step, it can be cooled and then packed in flowing water, and preferably, it is allowed to cool in flowing water for about 5 minutes, but is not limited thereto.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. It should be understood, however, that these examples are for illustrative purposes only and are not to be construed as limiting the scope of the present invention.

[Example]

Example 1. Dye mixing for the preparation of low sodium sausage

The meat samples used in the experiment were the normal chilled pork and the back room which were normally distributed in Korea. The raw meat used was selected from normal meat such as meat color and water retention, and the fuji area, which was stored in the cold state after removing the outer fat and connective tissue, was used. The fat was used as a pig back room. The production of low - sodium meat products was divided into two stages: one was salt mixing and the other was two - stage mixing. To investigate the effects of substitute materials on the mechanical and sensory quality of sausages except for salt and salt substitutes and additives other than ice in the first stage salt mix. The control was added with 1.4 wt% salt of the total weight. The amount of salt added to each treatment (T1, T2, T3, T4) was limited to 45% (total 0.63%) of the control, and the remaining 55% was added with salt substitute. The substitution setting value is a condition deduced through preliminary experiment several times.

Raw meat and fat were milled using a grinder (M-12S, Techin Korea, Korea), followed by one-step paddy mixing with a kitchen aid (5K45SSEWH, Kitchenaid, USA). Raw meat, ice (50% of the total), salt and salt substitute were added to each treatment. The addition amounts of salt and salt substitute are shown in Table 1 below. The dough temperature was controlled so that the dough temperature did not exceed 10 ° C for 20 minutes. After mixing and sealing, the dough was aged in a refrigerator for 48 hours.

Example 2. Processing Mixing and Manufacturing for Low Sodium Sausage Preparation

After completion of the primary dough mixing, the dough was transferred to the kitchen aide and the secondary processing mixing was carried out. At this time, salt, ice and fat, spices and other additives remaining after the primary salt mixture were mixed. The mixing time was set to 20 minutes, and the temperature of the emulsion was adjusted so as not to exceed 10 ° C during all the processes before sausage filling.

The emulsion was filled in a natural pore (Ф 50 ㎜) for each treatment and heated at 90 캜 (deep temperature 72 캜) for 10 minutes. After heating, the mixture was allowed to stand for 5 minutes in cold water, cooled in a 4 ° C refrigerator, and then subjected to the following experiment.

Example 3. Digestion experiment of low sodium sausage

3-1. Manufacture of reagents

All of the reagents shown in Table 2 were prepared in an amount of 1 L each, except for the enzyme.

Reagent A was mixed with each of the reagents shown in Table 2 below in order to prepare an inorganic solution. Reagent B was mixed with the reagents shown in Table 2 below in order to prepare an organic solution. Reagent C contained an enzyme Were mixed together in the amounts shown in Table 2 below. Subsequently, the reagents A, B and C were mixed together and then adjusted to 1 L with distilled water. The pH of saliva, gastric juice, small intestine and bile was adjusted to 6.8, 1.3, 8.1 and 8.2, respectively, by using HCl and NaOH .

3-2. Experimental Method

In a 200 ml Erlenmeyer flask, 5 g of sample or 5 ml of saliva (1x sample) was added, and the magnetic bar was put in, and the inlet was sealed with a paraffin film. After that, each sample was digested for 5 minutes while shaking slowly in a shaking water-bath (WSB-30, DAIHAN, Korea) at 37 ° C. Add 10 ml of gastric juice (2 times of sample) to another sample, mix well, seal and shake in a shaking water-bath for 2 hours, and another sample is 10 ml of small intestine (2 times of sample) Sample) and 2 ml of bicarbonate, mixed well and then digested in a shaking water-bath for 2 hours. Then, a dialysis tubing (3.5 kDa, flat width 43 mm, diameter 27 mm, VISKASE Co., USA) was cut into 10 cm specimens to fix the sodium absorption inhibition rate. One end was fixed with a rubber band, And the other end was bundled and prepared. Dialysis tubing is put into the flask together with the digestion process before each digestion stage. At the end of each digestion step, the sodium content in the tube was measured and the final inhibition rate of sodium absorption was calculated. The inhibition rate of sodium absorption by the step of in vitro digestion of low sodium sausage according to salt substitute and biopolymer addition is shown in FIG. .

As a result, as shown in Fig. 2, most of the food was decomposed and absorbed in the small intestine stage through the oral cavity and stomach. In the small intestine stage, T1 supplemented with the biopolymer showed a sodium absorption inhibition rate Respectively.

Example 4. Low sodium sausage animal feeding experiment

50 female ICR mice were purchased from Orient Biotech. Prior to entering the payroll experiment, we settled on a rest period of one week. Ten cages were raised per cage and the lighting period was adjusted to 12 hours. Animal feeding experiments were conducted according to the criteria of Animal Experiment Ethics Committee of Chung - Ang University. Sausages were prepared by removing the casing and fed for 48 hours. After the end of feeding, the feces were collected and the sodium content was measured.

The inhibition rate of sodium uptake was calculated by calculating the sodium content in the sausage taken and the sodium content in the discharged feces according to the following formula. Sodium measurements were performed using a digital salinometer (DX223, Metelo-Toledo, Switerland).

As a result, as shown in FIG. 3, the treated water (T1) to which the biopolymer was added showed a significantly higher salt absorption inhibition rate than that of the control, which is a general sausage. The results of this animal experiment showed similar tendency to that of in vitro digestion experiment, and especially cellulose showed the best effect.

In addition, the influence of the addition of the salt substitute material and the biopolymer on the sodium absorption inhibition rate of the sausage was investigated and shown in Fig.

As a result, as shown in Fig. 4, the sodium absorption inhibition rate was the lowest in the case of the control, since no salt substitute and biopolymer were added. On the other hand, T1 treated with salt substitute and biopolymer showed 67.35% inhibition rate of sodium uptake.

Example 5. Microbiological Characterization

Drying analysis For microbial analysis using the film culture method, the samples were mixed with ultrapure water and homogenized for 3 minutes using a stomacher. 1 ml of each sample solution was transferred to 9 ml of ultrapure water and diluted (10-fold), and dilution was increased as needed to use in the experiment. The medium was purchased from 3M Co., Ltd. The number of bacteria was expressed as CFU / g and stored for 0 ~ 4 weeks in refrigerated condition. The results of analyzing the growth pattern of the total microorganisms (microorganisms) of the sausage after 4 weeks of storage in the refrigerator are shown in FIG.

As a result, as shown in FIG. 5, no significant change was observed from the 0th week to the 1st week of storage, but the pattern showed a sudden increase at the second week. During the last storage period, 4th week, the total number of bacteria was 7.6 ~ 8.5 Log cfu / g, and T4 was 8.94 Log cfu / g, but there was no significant difference in treatment interval.

Example 6. Evaluation of sensory characteristics of low-salt sausage

The sausages were trained by a trained staff and 9 points were scored. One point was extremely bad or slight, 9 points were extremely good or much, , Bitterness, chewiness, and overall acceptability were evaluated for the sensory evaluation.

As a result, as shown in Table 3 below, the cross-sectional color and salty taste of the sausages did not show a large difference between the treatments for three weeks of storage. In bitter taste, all treatments did not show any significant difference from the control at 0 weeks of storage, but 7KCMT was significantly lower at 3 weeks of storage compared to other treatments. There was no significant difference in chewiness between treatments at 0 week, but 5KCT and 7KCMT at 3 weeks were lower than control. All treatments showed no significant difference from the control at 0 weeks, but 7KCMT was significantly lower at 3 weeks of storage than the control.

According to the above results, the low-salt functional processed meat according to the present invention uses salt substitute to substitute about 50% of salt compared to the conventional processed meat, and reduces sodium intake of the body up to 15% by using an indigestible biopolymer, Compared to conventional processed meat, it does not deteriorate its sensory characteristics, taste and quality, and it has enough storage period to ensure its distribution.

Accordingly, it is possible to provide a low-salt functional processed meat which can contribute to health promotion by reducing unnecessary sodium intake while keeping the taste and flavor intact to modern people who consume excessive salt. In the gradually expanding processed meat market, Functional processed meat is expected to replace existing processed meat.

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereby. something to do. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.

Claims (8)

(A) Preparations for crushing raw meat;
(B) adding a primary dyestuff containing a salt substitute to the ground raw meat, mixing and aging the raw dough; And
(C) a process for mixing low-salt functional processed meat, comprising the step of mixing a salt-containing raw material having been subjected to the step (B) with a secondary salt-containing agent containing an indigestible biopolymer and mixing.
The method according to claim 1,
Wherein the method further comprises cutting the processed meat having been subjected to the step (c) to a predetermined standard and packaging the processed meat.
The method according to claim 1,
Characterized in that the salt substitute comprises 0.56% by weight of potassium chloride (KCl), 0.14% by weight of magnesium chloride (MgCl ₂ ) and 0.07% by weight of calcium chloride (CaCl ₂ ) relative to 100% Way.
The method according to claim 1,
Wherein the biopolymer is one selected from the group consisting of pectin, chitosan, cellulose, dextrin, and mixtures thereof.
The method according to claim 1,
Wherein the biopolymer is contained in an amount of 2 to 4% by weight based on 100% by weight of the processed meat.
The method according to claim 1,
Wherein the dipping step comprises mixing the primary raw material with the primary dying agent and mixing for 15 to 30 minutes and aging at 2 to 6 캜 for 36 to 60 hours.
The method according to claim 1,
Wherein the raw meat is one selected from the group consisting of pork, beef, raising, and a mixture thereof.
A low-salt functional processed meat produced by the method of any one of claims 1 to 7, characterized in that the processed meat reduces the sodium uptake in the individual ingesting it in duplicate.

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