KR20190081495A - Phosphate-Substitute Composition Comprising Fermented Rice Bran and Natural Calcium - Google Patents

Abstract

The present invention relates to a phosphate substitute composition comprising a fermented rice bran extract and natural calcium. Specifically, the present invention relates to a phosphate substitute composition which can be used to replace conventional phosphate, including a fermented rice bran extract prepared by fermenting rice bran, natural calcium and citric acid. Phosphate substitute composition comprising the fermented rice bran extract and natural calcium according to the present invention comprises 35 to 50 wt% of fermented rice bran extract, 45 to 60 wt% of natural calcium powder, and 0.5 to 5 wt% of citric acid.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a phosphate-based substitute composition containing fermented rice bran extract and natural calcium,

The present invention relates to a phosphate substitute composition containing a fermented rice bran extract and natural calcium, and relates to a phosphate substitute composition which can be used in place of a conventional phosphate, including a fermented rice bran extract prepared by fermenting rice bran and natural calcium and citric acid .

Ingredients such as phosphates, nitrites, starch, carrageenan and cochineal pigments are added to the meat products that are distributed in the market in order to improve texture, moisturizing power, flavor and color.

Among them, phosphate improves tenderness and texture by increasing binding with inorganic compounds, improves texture and swelling of food, improves texture and improves flavor and flavor, . This functional enhancement is due to the modification of the protein structure and the extraction of saline soluble proteins by increasing the pH with the addition of phosphate.

In particular, phosphates improve water retention in meat processing products. Raw meat has lowered its pH as the corresponding action progresses, and the water retention capacity of the root protein is decreased. Therefore, phosphate which can increase the pH can be added to the processing to improve the water holding capacity.

However, it has been reported that excessive intake of phosphate affects the balance of calcium, iron and magnesium in the body, resulting in increased risk of bone-related diseases, and animal experiments have shown that the rate of lung cancer proliferation in mice over- It has been reported that the excessive intake of phosphate may cause lung cancer.

As described above, the meat products and various foods contain phosphates, but their side effects and harmful effects have been reported. Therefore, consumers are reluctant to use the products containing the additives. In order to replace them, development of healthy, Do.

Korean Patent No. 10-1091068 discloses an alternative phosphate composition and food using the same, wherein the Korean Patent No. 10-1091068 uses a phosphate substitute composition using whey protein, guar gum, pig backfat, ice, starch, glucose, NaCl, And suggests a method for manufacturing meat products.

On the other hand, rice bran is also called rice bran. It is also called rice bran. It is a kind of rice bran which is produced by making rice hyeon (搗 精) , The amount of rice bran is 6 ~ 8% in brown rice, but the amount of rice bran is increased by increasing the degree of precision of brown rice.

Rice bran contains various nutrients such as rice bran and vitamin A, vitamin B1, B6, iron, phosphorus and minerals. The standard chemical composition of rice bran is moisture 13.5%, protein 13.2%, fat 18.3%, carbohydrate 38.3% 7.8% and ash content 8.9%. Vitamin B1 contains 2.5mg of 100g, vitamin E is also known to contain large amounts.

Recently, rice bran has been known to have high cholesterol suppression, anticancer, antiallergic and obesity inhibitory effect in research using rice bran. Studies on the identification of new functions and development of food using rice bran are continuing.

As a development of a phosphate substitute composition, the present inventor confirmed that phosphate can be substituted for a natural raw material-based composition including a rice bran fermentation extract and the like, leading to the present invention.

Korean Patent No. 10-1091068 (Method for producing meat products using phosphate substitute composition)

It is another object of the present invention to provide a phosphate substitute composition which can be used as a substitute for conventional phosphates, including a fermented rice bran extract prepared by fermenting rice bran, natural calcium and citric acid.

In order to solve the above problems, the present invention provides a phosphate substitute composition containing a fermented rice bran extract and natural calcium, which comprises 35 to 50% by weight of a fermented rice bran extract, 45 to 60% by weight of a natural calcium powder, and 0.5 to 5% by weight of citric acid.

The rice bran fermentation extract is characterized by being prepared by adding yeast to rice bran, inoculating the starter, and lyophilizing the culture which has been cultured for 12 to 18 hours at a temperature of 35 to 38 ° C and a humidity of 70 to 90%.

The rice bran fermentation extract is characterized in that 0.5 to 10 g of yeast is added per 100 g of rice bran, and the starter is inoculated with 1.0 x 10 ³ cells to 1.0 x 10 ¹² cells / ml.

The yeast is characterized in that it contains Saccharomyces sp .

The starter is characterized in that it is any one of the group consisting of Lactobacillus sp. , Streptococcus sp. , Bifidobaterium sp. , And combinations thereof.

The calcium powder is characterized in that it is obtained from a natural substance consisting of bones, fissures, cartilage, seaweeds, shells, egg shells, corals, whey and combinations thereof.

The calcium powder is characterized in that a natural substance consisting of bones, fish bone, cartilage, algae, shell, egg shell, coral, whey, and combinations thereof is calcined at 1400 to 2500 ° C.

As described above, the phosphate substitute composition containing the rice bran fermented extract and natural calcium according to the present invention contains the rice bran fermented extract prepared by fermenting rice bran, natural calcium and citric acid, and imparts superior texture and water retention without using conventional phosphate. There is an effect that can be done.

Specific features and advantages of the present invention will be described in detail below with reference to the accompanying drawings. The detailed description of the functions and configurations of the present invention will be omitted if it is determined that the gist of the present invention may be unnecessarily blurred.

The present invention relates to a phosphate substitute composition containing a fermented rice bran extract and natural calcium, and relates to a phosphate substitute composition which can be used in place of a conventional phosphate, including a fermented rice bran extract prepared by fermenting rice bran and natural calcium and citric acid .

The present invention relates to a phosphate substitute composition comprising a rice bran fermented extract and natural calcium, comprising 35 to 50% by weight of a rice bran fermented extract, 45 to 60% by weight of a natural calcium powder, and 0.5 to 5% by weight of citric acid.

Hereinafter, characteristics, preparations and treatment methods of the components included in the phosphate substitute composition containing the rice bran fermentation extract and natural calcium according to the present invention will be described in detail.

Rice bran fermented extract

The rice bran fermented extract can impart a chewy texture to meat products and improve the flavor.

The rice bran fermentation extract is obtained by adding yeast to rice bran, inoculating starter, and lyophilizing the culture which has been cultured at 35 to 38 ° C and 70 to 90% humidity for 12 to 18 hours. In this case, the lyophilized powder may be passed through a sieve having a size of 40 to 60 mesh.

At this time, the rice bran can be removed by using a sieve or a blower, and then steamed at 80 to 120 ° C for 5 minutes to 30 minutes. The steamed rice bran is dried at 30 to 50 ° C for 3 to 10 hours, pulverized and pulverized to have an average particle size of 100 to 1000 μm.

0.5 to 10 g of yeast was added per 100 g of the prepared rice bran and the starter was inoculated at 1.0 x 10 ³ cells to 1.0 x 10 ¹² cells / ml and cultured at a temperature of 35 to 38 ° C and a humidity of 70 to 90% for 12 to 18 hours. Water is obtained.

The yeast may include Saccharomyces sp. , And more particularly, Saccharomyces cerevisiae, Saccharomyces Pastrianus, Saccharomyces spp. Saccharomyces < / RTI > Intermedius, Saccharomyces Validus, Saccharomyces Ellipsoideus, Saccharomyces Malisisler, Saccharomyces memandis, Saccharomyces < / RTI > Mandshuricus, Saccharomyces Vordermannii, Saccharomyces Peka, Saccharomyces Shasshing, Saccharomyces Piriformis, ), Saccharomyces anamensis, Saccharomyces Cartilaginosus, S (S for example, Saccharomyces Awamori, Saccharomyces Batatae, Saccharomyces Coreanus, Saccharomyces Robustus, Saccharomyces Carlsbergensis, Saccharomyces Monacensis, Saccharomyces Marxianus, Pichia kluyveri, Zygo Saccharomyces Major, Saccharomyces lactis, Saccharomyces spp. Saccharomyces Lactis, Saccharomyces Rouxii, Hansenula Anomala, and a combination thereof.

The starter may be any one selected from the group consisting of Lactobacillus sp. , Streptococcus sp. , Bifidobaterium sp. , And combinations thereof . More specifically, , Lactobacillus rhamnosus, Lactobacillus fermentum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbuckii, Lactobacillus spp., Lactobacillus spp., Lactobacillus spp. Lactobacillus species such as Lactobacillus Arabinosus, Lactobacillus Caucasicus, Lactobacillus Lactis, Lactobacillus Leishmanni, Lactobacillus musuchus, Lactobacillus teramovirus, Lactobacillus thermophilus, Lactobacillus plantarum, Streptococcus species such as Streptococcus thermophilus, Streptococcus cremoris, Streptococcus faecalis, Streptococcus lactis, Streptococcus bulgaricus, Leuconostoc mesenteroides, and combinations thereof. ≪ Desc / Clms Page number 7 >

The culture was lyophilized to powder, and the powder was passed through a sieve having a size of 40 to 60 mesh.

Natural calcium powder

Muscle fiber proteins such as actin and myosin are present in meat, and they have elastic texture due to their shrinkage and binding. The natural calcium powder promotes the binding of actin and myosin, thereby giving more elasticity to meat products.

The natural calcium powder is obtained from a natural calcium-containing raw material consisting of bones, fissure, cartilage, seaweed, shell, egg shell, coral, whey and a combination thereof, and the natural calcium-containing raw material is dried and pulverized to be powdered More preferably, the powder obtained by calcining is used.

The firing process is performed at 1400 to 2500 ° C for 10 minutes to 10 hours. Through the firing process, the ionization activity is improved and the purity of calcium can be improved by removing organic substances and impurities.

In addition, the ionization degree of calcium can be improved by electrolyzing the natural calcium-containing raw material powder. The electrolysis is performed by dissolving the natural calcium-containing raw material powder in distilled water to adjust the pH to 5 to 8, A / dm < ² > for 10 minutes to 30 minutes.

Citric acid

Citric acid acts to reinforce meat processing products, block metal ions, inhibit microbial propagation, and improve the texture, emulsifying power, and sensuality of food.

Citric acid can be used as a commercial product or as an alternative to fruit extract powder obtained from fruits.

The fruit may include, but is not limited to, apple, grape, plum, grapefruit, plum, peach, apricot, watermelon, orange, lemon, citrus, citron, pomegranate and combinations thereof.

The fruit extract powder contains not only citric acid but also organic acids such as ascorbic acid and malic acid in a large amount to promote absorption of calcium by the action of an organic acid to improve the bone condition and prevent aging of the bone, The function is improved, the metabolism in the body is smoothly effected, and there is an effect that the bone disease of conventional meat products containing phosphate can be prevented.

At this time, the fruit extract powder preferably has citric acid purity of 60 to 99%.

In addition, the phosphate replacement composition according to the present invention may further comprise a natural antibacterial agent, wherein the natural antibacterial agent comprises 35 to 50% by weight of a rice bran fermented extract, 45 to 60% by weight of natural calcium powder, and 0.5 to 5% by weight of citric acid 0.01 to 2 parts by weight based on 100 parts by weight of the composition.

The natural antimicrobial agent may be selected from any one of grapefruit seed extract, thyme, rhizome, tarragon, rosemary, yellowtail, tortilla, rhododendron, gossypium, hornblende, garlic, persimmon leaf and combinations thereof.

Grapefruit Seed Extract (GSE) is obtained by extracting grapefruit seeds with water, ethyl alcohol, glycerin or the like as an extraction solvent, and contains a large amount of flavonoid component, and has an effect of preventing the propagation of microorganisms and preventing the decay of food .

At this time, a mixture containing 0.05 to 2 parts by weight of? -Polylysine relative to 100 parts by weight of the grapefruit seed extract may be used. By mixing the grapefruit seed extract and? -Poly-lysine, the microorganism- , < RTI ID = 0.0 > epsilon-polylysine < / RTI > may have surfactant properties to improve mixing and reaction characteristics upon mixing into the composition.

Hereinafter, the present invention will be described in detail with reference to the preferred embodiments. It should be noted, however, that the present invention is not limited to the following examples.

Example 1

40 g of fermented rice bran extract, 58 g of natural calcium powder and 2 g of citric acid were mixed to prepare a phosphate replacement composition.

The rice bran fermented extract was prepared by adding 3 g of Saccharomyces cerevisiae to 100 g of rice bran powder and culturing the cells at 37 ° C. and 85% humidity for 15 hours inoculated with Lactobacillus rhamnosus as a starter at 6.2 × 105 CFU / Were lyophilized and powdered. The pulverized rice bran fermentation extract was passed through a sieve of 50 mesh to obtain a fine powder to be passed through.

The natural calcium powder was obtained by purchasing Lifestream Natural calcium powder from Lifestream International and calcining at 1500 ° C for 10 minutes.

Citric acid was obtained from JUNGBUNZLAUER AUSTRIA AG using club nature citric acid.

A sausage filling composition comprising 80% of Fuji, 1% of salt, 1% of sugar, 0.1% of pepper, 0.1% of Msg, 1% of onion, 1% of garlic, 0.3% of ginger, 1% Filled the cigarette.

Comparative Example 1

A sausage filling composition containing 80% of Fuji, 1% of salt, 1% of sugar, 0.1% of pepper, 0.1% of Msg, 1% of onion, 1% of garlic, 0.3% of ginger, 0.2% of phosphate and remaining water was prepared and filled in a cigarette .

Moisture evaluation

The water holding capacity of the sausage according to Example 1 and the sausage according to Comparative Example 1 were evaluated. On the ADVANTEC 90 mm filter paper, the sausage was cut in 2 cm increments for 3 hours at 20 ° C, and 3 kg of the weight was placed on the filter paper for 5 minutes.

The extract-release ratio (ERR) was calculated by the following method and the results are shown in Table 1 below. All values were obtained with mean ㅁ standard deviation.

ERR (%) = {(total area - area of sausage) / total area} 100

According to the results of the ERR measurement, it was confirmed that when the phosphate replacement composition of the present invention was used, the water holding capacity was improved.

Texture Profile Analysis (TPA)

To evaluate the texture of the sausages according to the prepared Example 1 and the sausages according to Comparative Example 1, they were left at 20 ° C for 3 hours. The sausages were uniformly cut at a height of about 2 cm and subjected to texture evaluation (TPA) using a TAXTplus (Stable Micro Systems) 5 kg load cell. The results are shown in Table 2 below.

The setting conditions (TPA probe and setting) for texture evaluation are as follows.

P75 & Pre-test speed <3mm / sec>, Test speed <1mm / sec>, Post-test speed <1mm / sec>, Target mode <Strain> Auto>, Trigger force <10g>, Breakmode <off>, Tare mode <auto>, Acquisition rate <500>, & Parameter <dia. 35mm / height 20mm>

According to the texture evaluation result, when the phosphate replacement composition of the present invention was used,

The texture (hardness) was measured to be slightly higher than that of the conventional sausage using phosphate, but it was evaluated to be similar to the overall texture because there was not much difference.

Sensory test

The evaluations were carried out on ten people who evaluated the appearance, flavor, texture, and feeling in the mouth. The average value was obtained by a 10-point rating method and is shown in Table 3. (10 points: best, 1 point: worst)

As a result of the evaluation, when the phosphate substitute composition of the present invention was used, the overall acceptability was measured at 8.7 points, and the sausage using the conventional phosphate was measured at 9.3 points. The composition could be used as a substitute for conventional phosphates.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is clearly understood that the same is by way of illustration and example only and is not to be taken as limiting the scope of the present invention. The present invention can be variously modified or modified. The scope of the invention should, therefore, be construed in light of the claims set forth to cover many of such variations.

Claims (7)

35 to 50% by weight of a rice bran fermented extract, 45 to 60% by weight of a natural calcium powder, and 0.5 to 5% by weight of citric acid
A phosphate replacement composition comprising a rice bran fermented extract and natural calcium.
The method according to claim 1,
The rice bran fermented extract
Which is obtained by adding yeast to rice bran, inoculating starter, and lyophilizing a culture which has been cultured at a temperature of 35 to 38 DEG C and a humidity of 70 to 90% for 12 to 18 hours
A phosphate replacement composition comprising a rice bran fermented extract and natural calcium.
3. The method of claim 2,
The rice bran fermented extract
0.5 to 10 g of yeast is added per 100 g of rice bran, and the starter is inoculated with 1.0 x 10 ³ cells to 1.0 x 10 ¹² cells / ml.
A phosphate replacement composition comprising a rice bran fermented extract and natural calcium.
The method according to claim 1,
The yeast
Characterized in that it comprises Saccharomyces sp.
A phosphate replacement composition comprising a rice bran fermented extract and natural calcium.
The method according to claim 1,
The starter
Wherein the composition is any one selected from the group consisting of Lactobacillus sp. , Streptococcus sp. , Bifidobaterium sp. , And combinations thereof .
A phosphate replacement composition comprising a rice bran fermented extract and natural calcium.
The method according to claim 1,
The calcium powder
Bark, fish bone, cartilage, algae, shell, egg shell, coral, whey, and combinations thereof.
A phosphate replacement composition comprising a rice bran fermented extract and natural calcium.
The method according to claim 1,
The calcium powder
Characterized in that a natural substance consisting of bone, bone, cartilage, algae, shell, egg shell, coral, whey, and combinations thereof is calcined at 1400 to 2500 ° C
A phosphate replacement composition comprising a rice bran fermented extract and natural calcium.