KR20200009896A - Yuba film comprising pine needle extract as an active ingredient and its meat products casing use - Google Patents

Abstract

The present invention relates to a yuba film that can be used as a casing of meat products (ham, sausage, etc.), a manufacturing method thereof, and a meat product having improved functionality prepared by using the same. The yuba film of the present invention, by adding a predetermined amount of plasticizer to improve water-related film power, such as moisture permeability in addition to physical properties, is applied with antioxidant power by adding a pine needle extract. When the yuba film is used as a casing of a meat product, oxidation of the meat product is inhibited, and storage can be improved. Moreover, a sausage produced by using the yuba film of the present invention as a casing has significantly lower oil absorption and moisture loss during cooking compared to a sausage made of a commercial gelatin film, and has low rancidity according to a storage period. In addition, appealability can be improved.

Description

Yuba film comprising pine needle extract as an active ingredient and its meat products casing use}

The present invention relates to a yuba film that can be used as a casing of meat products (ham, sausage, etc.), a manufacturing method thereof, and a meat product having improved functionality prepared by using the same.

Edible film is a film that does not cause abnormal reaction to the body when ingested with food, and is mainly made of biodegradable natural raw polymer, and its function should be to extend the shelf life of the product and to maintain high quality. It must be environmentally friendly, easily disintegratable, and provide surface safety and prevent insect attack and aseptic hepatitis.

The packaging classification of processed meat products is classified into single package, inner package, and outer package according to the types of processed meat products such as meat ham, meat sausage, mixed sausage, and cans, and the types and characteristics of the packaging materials are different for each package. In particular, it was found that mainly packaged meat sausages include cellulose casing, collagen casing, and natural casing (Korean Society for Food Science of Animal Resources, 2012).

The inner packaging material is divided into natural casing and artificial casing. In the case of natural casing, it has a disadvantage of low preservability but good edibility and breathability such as by-products such as cow, pig and sheep. Artificial casings include collagen, which is an animal skin processing product, and cellulose, fibros, and cellophane, which are wood pulp processing products, and have advantages in convenience, variety, economy, and mass production (Korean Journal of Animal Food Science, 2013). However, the gelatin film has a disadvantage, such as unpleasant foreign body feeling when ingested, the external blocking effect is not excellent, there is no antioxidant or antibacterial effect. Recently, due to the consumer's rejection of collagen casing (gelatin film), some studies have been conducted on the improvement of coating the natural laver instead of the small intestine or the release of the skin after the sausage is molded.

Yuba, on the other hand, is a form of soybean product that consists of a network of soy protein and lipids, boiled soybean oil and rolled off the film on the surface. Yuba's main ingredients are protein and fat, which are high protein foods (50 ~ 55% .DW) higher than tofu or soy milk, rich in fat (25%), minerals, niacin, vitamins B1 and B2, and digestive absorption rate (93%) has a high advantage.

However, in the case of the dried yuba, the quality of the edible film is low because of its brittleness and high moisture permeability.

Under this background, the present inventor adds a certain amount of plasticizer to supplement the function of the yuba film as an edible film, thereby pursuing functionality such as water-related film power such as physical properties and moisture permeability, and adding pine needle extract to improve antioxidant power. The vegetable edible film was developed, and the present invention was completed by confirming that it can be applied to a sausage casing to improve the oxidation inhibition and storage of sausage.

Korean Patent Registration No. 10-1426309 Korea Patent Registration No. 10-0411494 Korea Patent Registration No. 10-0375777

It is therefore an object of the present invention to provide a yuba casing for meat products.

Another object of the present invention is to provide a yuba casing manufacturing method for meat products.

Another object of the present invention is to provide a yuba casing for meat products produced by the above method.

Still another object of the present invention is to provide a meat product filled with raw meat in the yuba casing.

In order to achieve the object of the present invention as described above,

The present invention provides a yuba casing for meat products comprising pine needle extract as an active ingredient.

In one embodiment of the present invention, the yuba casing may further include a plasticizer.

In one embodiment of the present invention, the plasticizer may be at least one selected from the group consisting of glycerol, sorbitol, sorbate, xylitol, polyethylene glycerol, mannitol and mantitol.

In one embodiment of the present invention, the yuba casing may have an effect of inhibiting oxidation of the processed meat products and improving shelf life.

In addition, the present invention comprises the steps of a) preparing soybeans; b) soybeans are soaked and water is added to pulverize to prepare a slurry; c) removing soy from the slurry to obtain only soymilk; d) adding a plasticizer and pine needle extract to soy milk to prepare a soy milk mixture; e) pouring the soy milk mixture into the yuba production mold and fixing it in a constant temperature water bath, when the temperature of the soy milk mixture reaches 85 ° C., removing the yuba every 15 minutes to obtain a sixth or seventh yuba; And f) provides a method for producing a yuba casing for meat products comprising the step of drying the obtained yuba.

In one embodiment of the present invention, the soy milk in step d) may be 7w / w% concentration.

In one embodiment of the present invention, the plasticizer in step d) may be at least one selected from the group consisting of glycerol, sorbitol, sorbate, xylitol, polyethylene glycerol, mannitol and mantitol.

In one embodiment of the present invention, the plasticizer and pine needle extract in step d) may be added to 5 to 10 parts by weight of plasticizer and 0.5 to 1 parts by weight of pine needle extract based on 100 parts by weight of soy milk mixture.

The present invention also provides a yuba casing for meat products produced by the above method.

The present invention also provides a meat product filled with the raw meat in the yuba casing.

In one embodiment of the present invention, the meat product may be ham, sausage, bacon or sundae.

The yuba film of the present invention, by adding a certain amount of plasticizer to improve the moisture-related film power, such as moisture permeability, along with the physical properties, and given the antioxidant power by the addition of pine needle extract, when used as a casing of meat products There is an advantage that can inhibit oxidation and increase storage. In addition, the sausage produced using the yuba film of the present invention as a casing significantly lower oil absorption and moisture loss during cooking compared to the sausage made of a commercial gelatin film, not only low rancidity according to storage period, but also sensory Has the effect of promoting sex.

1 is a graph showing the protein, lipid and carbohydrate content of the third, seventh, eleventh (or fifteenth) yuba films by HS, LS, and LD groups (HS: 86g kg-1 soy milk concentration & 2.3cm soymilk depth). LS: Soymilk Concentration 70g kg-1 & Soymilk Depth 2.3cm, LD: Soymilk Concentration 70g kg-1 & Soymilk Depth 3cm).
FIG. 2 is a graph showing the free -SH group and system phosphorus (-SS-) content of the third, seventh, eleventh (or fifteenth) yuba films by HS, LS, and LD groups.
3 shows field emission scanning electron micrographs of the third, seventh, eleventh (or fifteenth) yuba films by HS, LS, and LD groups. (A: HS film 3, B: HS film 7, C: HS film 11, D: LS film 3, E: LS film 7, F: LS film 11, G: LD film 3, H: LD film 7, I : LD film 15).
Figure 4 is a process diagram briefly showing the yuba film manufacturing process of the present invention.
5 is a photograph comparing the yuba film of the present invention and a gelatin film purchased commercially.
Figure 6 is a photograph comparing the sausage made using a yuba film of the present invention and a gelatin film purchased commercially.
Figure 7 is a graph showing the antioxidant power and total polyphenol content of the yuba film of the present invention and a commercially available gelatin film.
Figure 8 is a graph showing the rancidity according to the storage period of the sausage made using the yuba film of the present invention and a commercially available gelatin film.
Figure 9 is a graph showing the sensory evaluation of the sausage made using a yuba film of the present invention and a commercially available gelatin film.

The present invention relates to a yuba casing for meat products comprising pine needle extract as an active ingredient.

In the present invention, "casing" refers to a film-like material that can fill the raw meat (genus) in the manufacture of processed meat products such as sausage, 'natural casing' using the digestive tract of pigs, sheep, cattle as casing for meat products The collagen casing is made by dissolving the dermis layer of cowhide and making it into a paste, and then forming it into a tube shape to form a wrinkle.

In the present invention, "yuba" is a form of soybean product composed of a network of soy protein and lipids, which is a dried soybean oil boiled and dried on a film. Yuba's main ingredients are protein and fat, which are high protein foods (50 ~ 55% .DW) higher than tofu or soy milk, rich in fat (25%), minerals, niacin, vitamins B1 and B2, and digestive absorption rate (93%) has a high advantage.

In the present invention, "yuba casing" means a casing for meat products made using yuba.

Yuba casing for meat products of the present invention may include pine needle extract as an active ingredient, in addition to the pine needle extract in one embodiment of the present invention may further include a plasticizer.

The “pine needle extract” of the present invention may be obtained by extracting and separating directly from pine needles using extraction and separation methods known in the art, and the “extract” as defined in the present invention may use pine needles using an appropriate solvent. It is extracted from, for example, the crude extract of the pine needles, polar solvent soluble extract or non-polar solvent soluble extract includes all.

As a suitable solvent for extracting the pine needle extract of the present invention, any pharmaceutically acceptable organic solvent may be used, and water or an organic solvent may be used, but is not limited thereto. For example, purified water (water ), Alcohols having 1 to 4 carbon atoms, acetone, ether, benzene, including methanol, methanol, ethanol, propanol, isopropanol, butanol, etc. ), Chloroform, ethyl acetate, ethyl chloride, methylene chloride, hexane and cyclohexane may be used alone or in combination. Preferably, ethanol is used.

As the extraction method, any one of hot water extraction method, cold leaching extraction method, reflux cooling extraction method, solvent extraction method, steam distillation method, ultrasonic extraction method, elution method and compression method can be used. In addition, the desired extract may further be subjected to a conventional fractionation process, and may be purified using conventional purification methods. There is no limitation in the preparation method of the medicinal plant extract of the present invention, any known method may be used.

For example, the pine needle extract of the present invention may be prepared in a powder state by the additional process such as distillation under reduced pressure, freeze drying or spray drying of the primary extract extracted by the above-mentioned hot water extraction or solvent extraction. The primary extract may be further purified using various chromatography such as silica gel column chromatography, thin layer chromatography, high performance liquid chromatography, and the like. You can also get

Therefore, in the present invention, the pine needle extract is a concept including all the extracts, fractions and purified products obtained in each step of extraction, fractions or purification, their dilutions, concentrates or dried products.

Pine needle extract of the present invention is a natural extract known to have antioxidant and antimicrobial activity, nutritionally contains iron, telpenes, alcohols, esters, phenolic compounds, ginine, vitamin A, C, chlorophyll and the like.

"Plasticizer" of the present invention is a material for controlling the physical properties of the film in the manufacture of the edible film (edible film), in one embodiment of the present invention, the plasticizer is glycerol, sorbitol, sorbate, xylitol, polyethylene glycerol, mannitol and mannitol It may be one or more selected from the group consisting of.

In the case of the yuba casing prepared by adding the pine needle extract and the plasticizer of the present invention has an effect of inhibiting oxidation of the processed meat products and improving shelf life.

In addition, the present invention comprises the steps of a) preparing soybeans; b) soybeans are soaked and water is added to pulverize to prepare a slurry; c) removing soy from the slurry to obtain only soymilk; d) adding a plasticizer and pine needle extract to soy milk to prepare a soy milk mixture; e) pouring the soy milk mixture into the yuba production mold and fixing it in a constant temperature water bath, when the temperature of the soy milk mixture reaches 85 ° C., removing the yuba every 15 minutes to obtain a sixth or seventh yuba; And f) provides a method for producing a yuba casing for meat products comprising the step of drying the obtained yuba.

Step a) of the present invention is a step of preparing soybean, in detail, it can be prepared by washing the soybean flowing water.

Step b) of the present invention is a step of preparing soybeans after soaking soybeans and water, in detail, after soaking the soybeans prepared in step a) in water soaked sufficiently (about soybeans in a dried state) It is called a volume of 4 times or more), water is poured into most of the pulverization using a grinding machine to prepare a slurry in the form of a mixture of a busy component and soy milk components.

Step c) of the present invention is a step of obtaining only soy milk by removing the fat from the slurry, in detail, a step of obtaining only soy milk by pouring the slurry prepared by the step b) to the cotton cloth and separating the soy milk and the fat.

Step d) of the present invention is a step of preparing a soymilk mixture, specifically, a step of preparing a soymilk mixture by adding a plasticizer and pine needle extract to the soymilk obtained through step c).

In one embodiment of the present invention, soymilk in step d) may be used 7w / w% concentration.

In another embodiment of the present invention, the plasticizer may be at least one member selected from the group consisting of glycerol, sorbitol, sorbate, xylitol, polyethyleneglycerol, mannitol and mantitol.

In another embodiment of the present invention, the plasticizer and pine needle extract may be added to 5 to 10 parts by weight of plasticizer and 0.5 to 1 parts by weight of pine needle extract based on 100 parts by weight of soy milk mixture.

Step f) of the present invention is a step of drying the yuba, in detail, the yuba obtained through the step e) is a step of drying for 12 minutes in an electric oven set to 50 ℃.

The present invention also provides a yuba casing for meat products produced by the above method.

Yuba casing for meat products of the present invention by adding a certain amount of plasticizer to improve the water-related film power, such as moisture permeability and physical properties, it was given antioxidant power by the addition of pine needle extract.

The present invention also provides a meat product filled with the raw meat in the yuba casing.

In one embodiment of the present invention, but may be ham, sausage, bacon or sundae, but is not particularly limited in kind.

In the following embodiment of the present invention, the sausage is prepared by filling the sausage genus (salt meat, beef meat, liver ice, potato starch, salt and pepper and ground in a blender) in the yuba casing prepared by the above method. Compared to sausages made of commercial gelatin films, these sausages had significantly lower oil absorption and moisture loss during cooking, lower rancidity according to storage periods, and increased sensory effects.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are intended to illustrate the present invention more specifically, but the scope of the present invention is not limited to these examples.

< Example  1>

According to the difference of concentration and depth of soymilk Yuba  Film properties change

In this experiment, the effect of the soymilk on the moisture permeability and mechanical properties (tensile strength and elongation) of the yuba film formed according to the difference in the initial concentration and depth of soymilk was investigated.

<1-1> Yuba  Film manufacturing

100 g of soybean (Glycine max (L.) Merrill, 2013) was charged with 500 mL of distilled water and soaked at 25 ° C. for 12 hours. Soybeans soaked in water were put in a mill (HMF-1275, Hanil Co. Ltd, Seoul, Korea) and ground twice for three minutes, and deionized water was added (soybean: water ratio 1: 7.5 and 1: 9.5). The ground slurry was poured into a cotton cloth to separate soy milk and sewage, and the separated soy milk was heated in a cooking pot for 4 minutes. The heated soymilk was stored in 1000 mL of 1000 mL sealed Erlenmeyer flasks before use. The soymilk concentration after heating was 86g kg ^-1 and 70g kg ^-1 at 1: 7.5 and 1: 9.5, respectively.

In this experiment, three groups of yuba films were prepared using Chen et al.'S modified method according to different concentrations and soymilk depths. In detail, HS group (soybean milk concentration 86g kg ^-1 & soy depth 2.3cm), LS group (soybean milk concentration 70g kg ^-1 & soy depth 2.3cm), LD group (soybean milk concentration 70g kg ^-1 & soy depth 3cm) It was divided. For reference, `` depth of soy milk '' refers to the production of yuba by pouring it into a yuba tray of 15 × 18 × 6 cm (width, length, height) when the yuba is manufactured. The width and length are fixed and the amount of soy milk depends on the depth. This decision is made, where the depth of the amount of soy milk poured into the mold is called the depth of soy milk.

Group soy milk was poured into a yuba manufacturing frame (15 × 18 × 6 cm) made of stainless steel and fixed in a constant temperature water bath (C-WBE-LD; Changshin Science, Seoul, Korea) set at 93 ° C. The temperature of the soymilk was maintained at 85 ± 1 ℃, yuba was removed every 15 minutes. The removed yuba film was dried at 60 ° C. for 120 minutes using a drying oven (Convection Oven, Chosun Science Co., Ltd.). The dried yuba film was weighed dry and stored at −18 ° C. until wrapped in plastic film and used. The HS group and LS group manufactured 12 yuba, and the LD group manufactured 16. The HS and LS groups selected the 3rd, 7th and 11th Yuba films as samples to be analyzed in the following experiments, and the LD group selected the 3rd, 11th and 15th Yuba films as the samples to be analyzed in the following experiments. It was.

<1-2> For each group Yuba  Chemical composition of film

Yuba's crude proteins and lipids were measured using Kjeldahl method (HKD-Pro, Hanil Laboratories, Seoul) and Soxhlet method (HSOX-6, Hanil Laboratories, Seoul), respectively. Total carbohydrate content was calculated as the sum of the percentages of moisture, crude protein, crude fat and ash and the difference of 100. Moisture content was measured using a moisture analyzer (HB 43-S, Mettler Toledo, Greifensee, Switzerland).

As a result, as shown in FIG. 1, when the yuba film was continuously produced, the protein content of the HS group and the LS group increased up to the yuba film, which is the seventh, and the eleventh, the LD group. It appeared to increase up to the Yuba film. On the other hand, the fat content was decreased as the ash was abrogated compared to the yuba first formed in all groups (P <0.05). The component content changed significantly (P <0.05) in the last film of each group (protein content was 529-> 416 g kg ^-1 (HS), 528-> 465 g kg ^-1 (LS) and 569-> 440 g kg ^-1 (LD); lipid content decreased to 266-> 101 g kg ^-1 (HS), 249-> 216 g kg ^-1 (LS), 209-> 67 g kg ^-1 (LD) Carbohydrate content increased to 205-> 483 g kg ^-1 (HS), 223-> 319 g kg ^-1 (LS), 222-> 493 g kg ^-1 (LD)). Overall, protein content decreased steadily and showed the smallest change, while carbohydrate content increased rapidly, showing the most change.

For reference, changes in protein, lipids and carbohydrates of the yuba film depend on the particle size. Lipid concentration in soymilk is almost unchanged since the lipid, which is mainly present in oil and the largest particle in soymilk, is easily incorporated into the yuba film. Do not. Carbohydrates, on the other hand, exist in molecular form and, because of their smallest particle size, spread quickly and accumulate in soymilk during yuba formation. Soymilk's protein was the midpoint between lipids and carbohydrates. For that reason, the chemical composition changes as the yuba is collected continuously, changing the chemical and physical properties of the yuba.

Both the concentration and depth of soymilk were found to affect the chemical composition in the formation of yuba. In the case of the HS group and the LD group, the decrease in lipids and the increase in carbohydrate increase were observed as the yuba film was continuously produced compared to the LS group. Proteins decreased by 19% (HS), 11% (LS), 29% (LD) from the 3rd Yuva film to the 11th or 15th Yuba film, and the lipids were 68% (HS), 20% (LS) and 79 % (LD) decreased and carbohydrates increased 65% (HS), 42% (LS), 71% (LD).

<1-3> For each group Yuba  Of film SH  And -S-S group features

Total free-SH groups of yuba films were measured by Ou et al. (Ou S, Kwok K, Wang Y and Bao H. An improved method to determine SH and -SS- group content in soymilk protein.Food Chem 88: 317-320 (2004 ).). After acetone treatment of the precipitate of the degreased sample, 0.1 mL of Ellman's reagent (5,5′-dithiobis (2-nitrobenzoic acid), DTNB) and 0.9 mL urea-SDS buffer (8 mol L ⁻¹ urea and 10 g L ^{− 1} SDS) was dissolved in the mixed mixture and stirred at 25 ° C. for 1 hour. The mixture was centrifuged at 13600 × g for 15 minutes, and then 0.2 mL of the supernatant was measured using 2 mL of urea-SDS buffer. Absorbance was measured using a UV-visible spectrophotometer (Ultrospec 2100 pro, GE Healthcare Biosciences, USA) at 412 nm.

The total cysteine content (-SS-) of the yuba protein was calculated by Ou et al. (Ou S, Kwok K, Wang Y and BaoH. An improved method to determine SH and -SS- group content in soymilk protein.Food Chem 88: 317-320 (2004). The precipitate of the degreased sample after acetone treatment is dissolved in 5 mL of buffer 1 (containing 10.4 g L ^-1 Tris, 6.9 g L ^-1 glycine and 1.2 g L ^-1 EDTA at pH 8.0), with a 0.1 mL mixture of 0.02 mL 2-mercaptoethanol and 1 mL of buffer 2 (containing 10.4 g L- ¹ Tris, 6.9 g L- ¹ glycine, 1.2 g L- ¹ EDTA, and 600 g L- ¹ urea). Then, after holding at 25 ° C. for 1 hour, the mixture was stirred with 12% trichloro acetic acid (TCA) solution and left at 25 ° C. for 1 hour. The mixture was then centrifuged at 5000 × g for 15 minutes (the precipitate was resuspended in 12% trichloroacetic acid (TCA) solution and centrifuged twice at 5000 × g for 15 minutes). The precipitate was dissolved in 3 mL of buffer 1 and the absorbance (at 412 nm) was read as turbidity.

As a result, as shown in FIG. 2, the amount of -SH group was significantly decreased in the case of the yuba film formed later in all groups, while the seventh / 11th formed later than the third yuba film formed in all groups. It was confirmed that the total cysteine (-SS-) content in the yuba film was significantly increased. The HS and LS groups showed the highest cysteine content in the seventh Yuba film and then decreased. From the third yuba film to the 11th or 15th yuba film, the -SH content decreased by 34% (HS), 48% (LS) and 63% (LD), but the cysteine (-SS-) content was 43% (HS) , Up to 43% (LS), and 26% (LD). The highest measured cysteine content in the films was the 7th Yuba film of the HS group (38.9μmol g ^-1 ), the 7th Yuba film of the LS group (35.0μmol g ^-1 ) and the 11th Yuba film of the LD group (26.2μmol g ^-1 ).

<1-4> For each group Yuba Water solubility of film , Water retention, moisture permeability

An aliquot of the Yuba film (2 × 6 cm ² ) was weighed (m ₀ ), immersed in 50 mL of deionized water and placed in 200 mL beaker (m ₁₁ ) for 5 minutes at room temperature. Then lifted the yuba film and hung for 5 minutes and the remaining solution was heated to 85 ° C. in a beaker; The yuba film was placed in the heating solution for 5 minutes before heating again. The remaining water was removed from the yuba and weighed (m ₁ ). The beaker containing the solution was dried in an oven at 105 ° C. for 12 hours and weighed after cooling (m ₂₁ ). Water solubiliy and water retention (WHC) were calculated using the following formula. In the formula below, w represents the initial moisture content of the yuba sample.

lez A, Strumia MC and Alvarez-Igarzabal CI, Cross-linked soy protein asmaterial for biodegradable films: synthesis, characterization and biodegradation. J Food Eng 106:331-338 (2011).). 각 유바 필름을 25℃에서 100% 상대습도 챔버에 4시간 동안 놓아두고 5×5 cm² 조각으로 잘랐다. 그런 다음 유바 시료를 5g의 드라이 CaCl₂ (0 % 상대습도)가 들어있는 수분 투과율 테스트 컵(직경 50mm, 깊이 30mm)에 놓고 고무링을 사용하여 단단히 고정시켰다. 상기 테스트 셀을 온도 조절 챔버(Daihan Scientific, Ltd, Seoul, Korea)에 75±2% 상대습도, 25℃에서 12시간 동안 놓아둔 다음 무게를 기록하였다. 시료를 담은 수분 투과율 테스트 컵을 12시간 간격으로 일주일 동안 무게 변화를 측정하였다. 선형 회귀 (linear regression)를 사용하여 질량 대 시간의 변화 그래프에서 피팅된 직선의 기울기를 계산하였다. 수증기 투과속도 (water vapor transmission rate, WVTR) 및 수분 투과율(WVP)는 다음과 같은 수식을 사용하여 계산하였다. WVTR (g/d·m²) 은 12시간 동안 필름의 면적(A)을 통과하는 수분 무게의 증가량을 회귀분석으로 계산한 것이며, 필름의 WVTR 은 수분 투과율(WVP)를 계산하는데 사용되었다.Water vapor permeability (WVP) was measured according to the desiccant method described in ASTM standard methods and modified methods such as Gonzalez (ASTM E96 / E96M. Standard Test Methods for Water Vapor Transmission of Material. ASTM International, West Conshohocken , PA (2012); Gonz

lez A, Strumia MC and Alvarez-Igarzabal CI, Cross-linked soy protein asmaterial for biodegradable films: synthesis, characterization and biodegradation. J Food Eng 106: 331-338 (2011).). Each yuba film was placed in a 100% relative humidity chamber at 25 ° C. for 4 hours and cut into 5 × 5 cm ² pieces. The yuba sample was then placed in a moisture permeability test cup (50 mm in diameter, 30 mm in depth) containing 5 g of dry CaCl ₂ (0% relative humidity) and firmly fixed using a rubber ring. The test cell was placed in a temperature control chamber (Daihan Scientific, Ltd, Seoul, Korea) at 75 ± 2% relative humidity for 12 hours at 25 ° C. and then the weight was recorded. The moisture permeability test cup containing the sample was measured for weight change for one week at 12 hour intervals. Linear regression was used to calculate the slope of the fitted straight line in the graph of mass versus time. Water vapor transmission rate (WVTR) and water transmission rate (WVP) were calculated using the following formula. WVTR (g / d · m ² ) was calculated by the regression analysis of the increase in water weight passing through the area (A) of the film for 12 hours, and the WVTR of the film was used to calculate the water permeability (WVP).

Where F (gh-1) is the slope of the mass versus time change graph, A is the test area (cup inlet area), e (mm) is the film thickness, Sp (kPa) is the saturation pressure at the test temperature, RH ₁ Is the relative humidity in the thermo-hygrostat, RH ₂ is the relative humidity inside the cell test.

The results are shown in detail in Table 1 below.

Water solubility, moisture retention, moisture permeability Group ¹ No. ² Water solubility (%) Moisture Retention (%) Moisture permeability
(g mm kPa ^-1 m ^-2 day ^-1 ) HS 3 14.10 ^dC ± 0.36 277 ^bcA ± 2.44 12.68 ^efB ± 0.22 7 15.80 ^cB ± 0.24 282 ^bcA ± 8.18 12.09 ^gC ± 0.20 11 33.00 ^bA ± 0.61 234 ^dB ± 8.20 17.31 ^bA ± 0.28 LS 3 11.00 ^eC ± 0.22 274 ^cA ± 8.88 12.40 ^fgB ± 0.26 7 13.70 ^dB ± 0.51 230 ^bcA ± 3.10 11.91 ^gB ± 0.24 11 15.91 ^cA ± 0.06 222 ^deB ± 11.49 16.70 ^cA ± 0.33 LD 3 8.76 ^fC ± 0.47 290 ^bB ± 8.08 13.01 ^eC ± 0.28 11 16.86 ^cB ± 0.3 381 ^aA ± 4.80 14.77 ^dB ± 0.25 15 52.07 ^aA ± 1.69 212 ^eC ± 5.46 35.25 ^aA ± 0.61 Different lower case letters across all groups are significantly different; Duncan's multiple-range test (P <0.05) .. Different upper case letters within the same group are significantly different; Duncan's multiple-range test (P <0.05).
¹ HS: high and shallow soymilk, LS: low and shallow soymilk, LD: low and deep soymilk.
² numbers indicate the sequence of Yuba films formed sequentially

Increased water resistance is important for foods that are protected by edible films. The water solubility was increased when the yuba film was repeatedly produced in all groups in succession, and in particular, it was confirmed that the yuba film was rapidly increased. In the LD group, the water solubility was 9% in the 3rd Yuba film, but the water solubility increased by 52% in the 15th Yuba film, showing the biggest change (152% increase). The LS group showed the smallest change in water solubility compared to other groups (11% to 16% water solubility). In the case of the HS group, the water solubility was 14% in the third yuba film and the water solubility was increased to 33% in the eleventh yuba film. Obviously, it was confirmed that the initial soymilk concentrations produced significant differences between the HS and LS groups, and that higher soymilk concentrations formed yuba with more water solubility (HS 11 Yuba Film: 33 %, LS 11th Yuba Film: 16%). The initial depth of soymilk was also confirmed to affect the water solubility. There is a strong positive correlation between water solubility and carbohydrate (r = 0.903) and inverse correlation between water solubility and lipid (r = -0.916) or protein (r = -0.708). The LS group had the least increase in carbohydrate and the least decrease in lipid and protein.

Moisture retention increased to the 7th Yuba film in the HS and LS groups and then decreased, and decreased again to the 11th Yuba film in the LD group. This pattern is because, as mentioned above, the last yuba film of each group has a more robust loss (more water solubility) than water absorption, resulting in low water retention in the final film. The water retention of the HS group decreased from 277% to 234%, the LS group to 274% to 222%, and the LD group to 290% and 212%, respectively. There was no significant difference in water retention between the HS and LS groups (P <0.05). The LD group showed the highest water retention of the films.

Moisture permeability showed a pattern similar to water solubility. Moisture permeability was increased as the Yuba film formed to the rear as a whole, in particular, it was found that the moisture permeability is increased significantly in the case of the Yuba film formed at the end. In the case of the HS group, the water transmittance of the Yuba film was increased by 27% to 12.68-> 17.31 (g mm kPa ^{- 1} m ^-2 day ^{- 1} ), and in the LS group, the water transmittance of the Yuba film was 12.40-> 16.70 (g mm). kPa ^-1 m ^-2 day ^-1 ) increased 26%, and in the LD group, the moisture permeability of Yuba film increased by 13.01-> 35.25 (g mm kPa ^{- 1} m ^-2 day ^{- 1} ) by 63%. Increasing the water solubility (r = 0.933) and the thickness (r = 0.859) of the last yuba film of each group was thought to increase the moisture permeability significantly. The yuba film formed at the end has a very poor water barrier because of increased water solubility and low water retention. Moisture permeability of yuba films is associated with solubilization of molecules through the film matrix. Increasing the Yuba thickness makes surface moisture saturation difficult and water vapor bubbles form on the Yuba surface. Less protein crosslinking also affects high water permeability (see FIG. 2).

The yuba film formed at the end has a low cysteine (-SS-) content, resulting in less disulfide bonds between the protein and the underlying network. There was a strong negative correlation between moisture permeability and cysteine (-SS-) content (r = -0.925). In addition, the hydrophilic and sticky carbohydrates adhered to and absorbed by subsequent yuba films made the yuba structure looser and allowed moisture to permeate better. On the other hand, in the HS group, the 11th Yuba film (17.31 g mmkPa ^-1 m ^-2 day ^{- 1} ) has a lower moisture permeability than the 15th Yuba film of the LD group (15.25 g mmkPa ^{- 1} m ^-2 day ^-1 ). appear. There was no significant difference in moisture permeability between HS and LS groups with different initial soymilk concentrations.

<1-5> For each group Yuba  Film thickness and mechanical properties

It was measured according to ASTM-10-Standard Test Method D 882-91 (ASTM, 2010) using a rheometer (Compac-100II, Sun Sci. Co., Tokyo, Japan). Each film (3 × 6 cm ² ) was placed at a specific relative humidity to maintain the water content at 25%. The film was then folded into 1 × 6 cm ² to make three layers thick. Original distance was set to 4 cm, the moving speed was 5mm ^-1 . Tensile strength and elongation were calculated using software provided by the manufacturer (Rheology data system 3.0, Tokyo, Japan). The thickness of the yuba was measured at five randomly selected points on the film using Vernier calipers (IDEAL Co., USA), and the average value of these points was calculated as the average thickness.

The results are shown in detail in Table 2 below.

Yuba Film Thickness and Mechanical Properties Group ¹ No. ² Dry weight (g) Thickness (10 ^-2 mm) Tensile Strength (MPa) Elongation (%) HS 3 2.74 ^dB ± 0.05 19.33 ^eC ± 0.34 1.23 ^cB ± 0.05 129.20 ^bA ± 1.74 7 2.62 ^dB ± 0.51 21.00 ^dB ± 0.33 1.32 ^bA ± 0.04 85.57 ^fB ± 0.68 11 5.80 ^bA ± 0.11b 33.89 ^bA ± 0.51 0.84 ^eC ± 0.04 33.44 ^hC ± 2.65 LS 3 2.44 ^deC ± 0.05 16.00 ^fgB ± 0.33 1.18 ^cB ± 0.07 113.60 ^dA ± 2.64 7 2.67 ^dB ± 0.09 16.67 ^fB ± 0.34 1.62 ^aA ± 0.05 117.50 ^cdA ± 5.30 11 5.17 ^cA ± 0.12 25.56 ^cA ± 0.51 0.77 ^eC ± 0.05 54.35 ^gB ± 1.39 LD 3 2.19 ^eC ± 0.05 15.33 ^gC ± 0.34 0.80 ^eB ± 0.01 155.93 ^aA ± 1.28 11 2.76 ^dB ± 0.07 19.67 ^eB ± 0.34 0.97 ^dA ± 0.07 119.35 ^cB ± 3.38 15 6.98 ^aA ± 0.19 39.33 ^aA ± 0.67 0.42 ^fC ± 0.02 53.05 ^gC ± 1.49 Different lower case letters across all groups are significantly different; Duncan's multiple-range test (P <0.05) .. Different upper case letters within the same group are significantly different; Duncan's multiple-range test (P <0.05).
¹ HS: high and shallow soymilk, LS: low and shallow soymilk, LD: low and deep soymilk.
² numbers indicate the sequence of Yuba films formed sequentially

Film thickness is important for predicting mechanical properties and moisture permeability. Yuba films in all groups showed an increase in weight (2.2-> 7.0 g) and thickness (15.3 × 10 ^-2- > 39.3 × 10 ^-2 mm), especially for the last formed film. By surface evaporation, the soymilk became more concentrated and the particles gathered at the center of the surface due to convection during heating, increasing weight and thickness. At the same time, constant heating breaks the polymer and converts large particles (such as proteins and carbohydrates) into smaller molecules such as sugar (results not shown).

Tensile strength is related to film strength while elongation is related to film elasticity. Table 2 shows the effect of the initial concentration and soymilk depth on the tensile strength of the film at 25% moisture content. In total, each group showed the same pattern. In detail, the tensile strength was increased to the seventh Yuba film (or the eleventh Yuba film), and the subsequent Yuba film was found to decrease in tensile strength. In the HS group, the tensile strength was reduced to 1.23-> 0.84 MPa (32% reduction), and in the TS group, the tensile strength was decreased from 1.18 to 0.77 MPa (34% reduction). In the group, the tensile strength decreased to 0.80-> 0.42 MPa (48% decrease). There was no significant difference in tensile strength between the HS and LS groups in the same film sheet except for the seventh Yuba film (P <0.05). On the other hand, the seventh yuba film in LS group showed the highest tensile strength (1.62MPa). The yuba film of the HS group has a higher cysteine (-S-S) content than the yuba film of the LS group, but the tensile strength of the yuba film selected in the same order between the two groups did not show a significant difference. Therefore, other factors, such as the ratio of lipid to soy protein in yuba, were thought to have influenced the tensile strength value. Meanwhile, as shown in FIG. 1, the lipid contents of the 3rd, 7th and 11th groups of the HS group and the LS group were significantly different, but the protein content thereof was not. This results in the formation of different lipid to protein ratios of these films between the HS and LS groups. On the other hand, the LD group showed the lowest tensile strength among the experimental groups, as well as the largest decrease in the tensile strength of the Yuba film formed backward.

The elongation change of the yuba film showed a pattern similar to the tensile strength. In all three groups, the earlier the yuba film formed, the higher the elongation. In the HS group, the elongation was 129%, 85% and 33% in the 3rd, 7th and 11th Yuba films, respectively, and in the LS group, 113%, 117% and 54% in the 3rd, 7th and 11th Yuba films, respectively. Elongation was shown. On the other hand, higher elongation was observed in the third yuba film of the LD group than the third yuba film of the LS group. The initial soymilk concentration had a significant effect on elongation between HS and LS groups. Yuba films produced at lower soymilk concentrations had higher elongation than those of high soymilk. The difference in the concentration and depth of soymilk on the elongation value of the yuba film may act as a difference in the ratio of lipid and protein. There was a strong positive correlation between elongation and protein (r = 0.842) or lipid (r = 0.825) and a negative correlation between elongation and carbohydrate (r = -0.881). Increased lipid ratio acted as a plasticizer and increased the hydrophobic interaction between the lipid and the nonpolar segment of the protein; Homogenization of the film network increased the interfacial interaction, which in turn increased the film network density and continuity, which increased the elongation of the film. The decrease in elongation was highest in the HS group (74%), followed by the LD group (66%) and LS (52%) group.

<1-6> For each group Yuba  Observation of the microstructure of the film

Yuba samples were cut to a size of 5 × 5 mm ² or less and lyophilized (DRC-1000, EYELA, Tokyo, Japan). The lyophilized sample was placed on a stub and sputter coated with gold palladium (E-1030, Hitachi, Tokyo, Japan). The microstructure of the yuba was observed with a field emission scanning electron microscope (S-4700, Hitachi, Tokyo, Japan) at 15 kV and 250 times magnification.

As a result, as shown in Figure 3, it was confirmed that the surface of the HS (A-C), LS (D-F) and LD (G-I) film is changed. Overall, the 3rd> 7th> 11th Yuba Film (15th Yuba Film in the LD group) is softer and denser. The white and shiny small spheres surrounded by solid lines in FIG. 3A are film-like oil bodies, and the dark spots surrounded by dashed lines (dashed lines) in FIG. 3B are holes due to water evaporation. The third film of the HS group (Figure 3A) contained most of the oil on the surface, and when the film was rolled up, the oil content was markedly reduced, similar to the lipid change of the film shown in Figure 1. The LS and LD groups showed similar trends. In particular, the third yuba film of the LD group was found to have as much oil on the surface as the hole. This loose structure can account for the low tensile strength as shown in Table 2. The dust-like object on the circular surface, indicated by the dotted line in the 15th Yuba film of the LD group (Fig. 3I), is an increased thickness with flocculation in superheated soymilk and sediment that clings to the film surface. This surface microstructure is well illustrated by the highest water transmission of the 15th Yuba film of the LD group. Compared with the films of the HS and LD groups, the films of the LS group had a homogeneous and regular surface, and there was no brittle zones so that the compounds could fit well into the protein network and show consistent mechanical properties. Could confirm.

As a result, for the seventh yuba formed in the LS group (70g kg ^-1 soymilk & 2.3cm soymilk depth), the protein content, lipid content, and carbohydrate content have the optimum conditions for forming the film. It is possible to form a yuba film having excellent mechanical properties through low water solubility, high water retention, and low water permeability.

< Example  2>

Pine needle extract containing according to the present invention Yuba  film( Casing ) Produce

<2-1> Soymilk Manufacturing

end. Soybean Preparation

Soybeans were yellow soybeans grown in Yeongju (variety: white, domestic), and high quality soybeans were selected and washed with running water.

I. Soybean Soaking (Soaking Process)

To soften the soybean tissue, 200 g of soybean was filled with 500 mL of distilled water and soaked for 12 hours or more. Through the soaking process, the soybean volume is about four times larger than when it is dry.

All. Soybean Grinding Process

To 350 g of soybeans, 500 mL of distilled water was added and ground with a crusher (SMX-5000EQ; Shinil Industry Co., Ltd, Seoul, Korea) for 10 minutes. Thereafter, 1000 mL of distilled water was added thereto, followed by grinding with a “mixer” to prepare a slurry (soybean slurry) in which a busy component and a soymilk component were mixed.

la. Busy Separation and Soymilk Manufacturing Process

The ground slurry was poured into a cotton cloth to separate soy milk and sebum. The isolated soymilk was stirred for 12 minutes while heating to destroy trypsin inhibitors that interfere with digestion and hemagglutinin that aggregates erythrocytes and increased protein utilization through heating. The concentration of soymilk after heating was prepared at 7w / w%.

<2-2> Pine Needle Extract Preparation

The pine needles used edible pine needles cultivated in Yeongcheong. 100 g of pine needles were washed with running water, dried in a hot air dryer (Daihan Scientific Co., Wonju, Korea) at 80 ° C. for 30 minutes, and then ground in a grinding machine (RT-04; Rong Tsung Iron Works, Taichung, Taiwan). 10 g of crushed pine needles were extracted for 24 hours in 100 mL of 80% ethanol and filtered through a filter paper (No 1; Whatman, Maidstone, UK) and used as pine needle extract.

<2-3> Yuba  Soymilk mixture preparation for manufacturing

In this experiment, three soymilk mixtures were prepared using the soymilk obtained in Example <2-1>. The ratio of the soy milk mixture is as follows.

First, soymilk mixture was prepared using 621 g (100%, w / w) soymilk, which was briefly named 'Y'.

Second, using 31 g (5%, w / w) of glycerol (99%, certified food grade, Sigma-Aldrich Chemical Co. St. Louis, USA) ingested in 590 g (95%, w / w) of soymilk Soy milk mixture was prepared, which was briefly named 'YG'.

Third, soymilk mixture was prepared by mixing 31 g (5%, w / w) of glycerol and 4.34 g (0.7%, w / w) of pine needle extract with 585.66 g (94.3%, w / w) of soy milk. This is briefly named 'YGP'.

Each prepared soymilk mixture was used for homogenizing by stirring for 12 minutes at 200 rpm using an overhead stirrer (MS3030D; Misung Scientific Co., Yangju, Korea) for the production of yuba.

Soymilk Mixture Types Kinds Configuration Abbreviation One soy milk Y 2 Soy milk + glycerol YG 3 Soymilk + Glycerol + Pine Needle Extract YGP

<2-4> Yuba  Produce

zmir, Turkey)에 12분간 건조시켜 하기 실험에서 사용하였다.Each homogenized soymilk mixture prepared in Example <2-3> was poured into a yuba manufacturing frame (15 × 18 × 6 cm) made of stainless steel, and then it was placed at 93 ° C. in a constant temperature water bath (C-WBE- LD; Changshin Science, Seoul, Korea). When the temperature of the soymilk mixture reached 85 ° C, the yuba was rolled out every 15 minutes, spread over a Teflon sheet, and the surface of the soymilk mixture was carefully wiped with a kitchen towel. Of these, the seventh manufactured yuba was set at 50 ° C. in an electric oven (A0700; Teba Co.,

zmir, Turkey) was dried for 12 minutes and used in the following experiment.

The so-called yuba was named 'Y yuba', 'YG yuba' and 'YGP yuba' according to the type of soy milk mixture.

< Example  3>

Of the present invention Yuba  Film With casing  Sausage production

Pork Chops (52.7%, w / w), Pork Chops (21.1%, w / w), Ground Ice (21.1%, w / w), Potato Starch (3.4%, w / w), Salt (1.5%, w / w) and black pepper (0.2%, w / w) were added and ground in a blender (SMX-5000EQ, Shinil Industry Co.) to prepare sausage loaf.

10 g of the prepared sausage in the yuba (8 × 7 cm) prepared in Example <2-4> was tightly tied to both ends and the center with a silk thread, and then the cooking steamer until the center temperature of the sausage became 80 ° C. Sausage was finally prepared by steaming for 20 minutes at.

However, Y-Yuba was excluded from the experiments because it was impossible to manufacture sausages due to the characteristics of the broken film, and a comparative example (hereinafter referred to as 'G') using a commercially available gelatin film (Viscofan Inc, Spain) for sausage production. Used as.

< Experimental Example  1>

Contains pine needle extract Yuba  Measurement of the physical properties of the film

(1) measuring the mechanical properties of the film

It was measured according to ASTM-10-Standard Test Method D 882-91 (ASTM, 2010) using a rheometer (Compac-100II, Sun Sci. Co., Tokyo, Japan). Each film (85 mm × 10 mm) was preconditioned in a constant temperature and humidity chamber set at 23 ± 2 ℃ and relative humidity 50 ± 5% for 48 hours. Tensile strength (TS) and elongation (EB) were measured using a 36 adapter.

As a result, as shown in Table 4, Y-Yuba film showed a lower tensile strength and elongation than G-Yuba film. On the other hand, the YG yuba film was found to increase the tensile strength 6.41 times, elongation 24.6 times compared to the Y yuba film. On the other hand, there was no significant difference in the results of the tensile strength and elongation of the YG Yuba film and YGP Yuba film (p> 0.05).

(2) water vapor permeability of the film

Moisture permeability of the film was measured according to ASTM Standard Test Method E96 (ASTM, 2010). A water permeability test cup of polymethylacrylate material with a diameter of 45 mm and a height of 20 mm was filled with 5 g of calcium chloride, and then the test cup was covered with a preconditioned film and firmly fixed using a rubber ring. Then, put in a constant temperature and humidity chamber (HQ-DTH 150; Edun) set at a temperature of 2 ℃ relative humidity 75% to measure the weight change of the test cup over time is shown in Table 2 calculated by using the following equation.

WVTR = Δw / AΔt, The WVTR (g / h · m ² ) is calculated by he regression analysis of the increase in moisture weight (Δw) through the area (A) of the film for 24 h (Δt). The WVTR of the film was used to calculate the water-vapor permeability coefficient (WVP): WVP = WVTR · x / Δp. Here, x is the thickness of the film, Δp is the slope between the inner (p ₁ ) and the outer (p ₂ ) of the film and WVP is expressed as g · m / Pa · s · m ² .

As a result, as shown in Table 4, in the case of water transmittance, the Y-Yuba film was higher than the G-Yuba film, whereas the YG-Yuba film showed the lowest water transmittance in the sample. This shows that the glycerol, a plasticizer, can compensate for the shortcomings of the physical properties and moisture barrier properties of the yuba film. On the other hand, there was no significant difference in the results of the water transmission rate between the YG Yuba film and YGP Yuba film (p> 0.05).

(3) oxygen permeability of the film

Oxygen permeability of the film was measured according to ASTM Standard Test Method D3985-10 (ASTM, 2010). Using Oxygen Permeation Analyzer (Systech 8001, Systech Instruments Ltd., Oxfordshire, UK), the temperature was set at 23 ° C., 0% relative humidity, and 100% oxygen. The values obtained using the following equation are shown in the following table.

OP = (OTR × x) / Δp, where OP is oxygen permeability (cm ³ · m / Pa · s · m ² ), x is the thickness of the film, Δp is the inside (p ₁ ) and outside (p ₁ ) of the film is the slope between p ₂ ).

As a result, as shown in Table 4, the oxygen permeability of the Y-Yuba, YG-Yuba, and YGP-Yuba films produced through the examples of the present invention showed better values than the gelatin film (G film). There was no significant difference (p> 0.05).

Tensile Strength, Elongation, Moisture Permeability, and Oxygen Permeability According to Film Sample ¹⁾ Tensile Strength (MPa) Elongation (%) Moisture permeability
^{× 10 -10 (g · m /} Pa · s · m 2) Oxygen transmittance
^{× 10 -10 (cm 3 · m} / Pa · s · m 2) G 8.74 ^a2) ± 0.35 45.8 ^a ± 2.11 7.83 ^b ± 0.01 4.35 ^a ± 0.34 Y 0.87 ^d ± 0.06 1.32 ^d ± 0.27 8.65 ^a ± 0.32 0.03 ^b ± 0.04 YG 5.58 ^c ± 0.41 32.48 ^b ± 2.43 3.96 ^c ± 0.26 0.03 ^b ± 0.00 YGP 6.10 ^b ± 0.42 28.03 ^c ± 3.05 4.03 ^c ± 0.24 0.02 ^b ± 0.08 ¹⁾ G: gelatin film, Y: no yuba film, YG: glycerol added yuba film, YGP: glycerol and pine needle extract yuba film
²⁾ Different letters in the same column indicate significantly different (P <0.05) when analyzed by Duncan's New Multiple Range Test.

< Experimental Example  2>

Contains pine needle extract Yuba  The antioxidant power of the film Total Polyphenols  Content measurement

<2-1> Antioxidant Activity of Film

The antioxidant effect of the film was evaluated based on the scavenging ability for DPPH free radicals. DPPH (1,1-diphenyl-2-picrydrazyl) free radical scavenging activity was measured by modifying Siripatrawan et al. To measure DPPH free radical scavenging activity. That is, 0.1 mL of 0.1 mM DPPH solution (dissolved in 99% methanol) was added to 1 mL of the sample extract, mixed, and allowed to stand at room temperature for 30 minutes, and then absorbance was measured at 517 nm using a UV / VIS spectrophotometer. . DPPH free radical scavenging ability expressed the difference in absorbance between the addition and no addition of the sample solution as a percentage.

As a result, as shown in FIG. 7, the antioxidant power of the Y Yuba film was 31.2%, which was 3.80 times higher than that of the comparative example G film (8.2%). The antioxidant power of the YGP Yuba film was 48.1%, confirming the highest antioxidant power in the sample. It is believed that this was influenced by the phenol compounds of pine needle extract.

<2-2> Total Polyphenol Content of Film

Total polyphenol content was measured using the Folin-Ciocalteu method. 7 ml of distilled water was added to 0.1 mL of the sample extract, and 0.5 mL of Folin-Ciocalteu phenol reagent (Junsei Chemical Co. Ltd., Tokyo, Japan) was added thereto and allowed to react for 8 minutes. To this, 1.5 mL of saturated Na2CO3 was added, adjusted to 0.1 mL with distilled water, and after 2 hours, the absorbance was measured at 765 nm, and converted into mg gallic acid / g sample using gallic acid.

As a result, as shown in Figure 7, the total polyphenol content of the Y Yuba film was 7.29 mg gallic acid / g sample was higher than the comparative G film. There was no significant difference in the total polyphenol content of Y-Yuba film and YG-Yuba film. However, the total polyphenol content of YGP film added with pine needle extract was 14.64 mg gallic acid / g sample, which was the highest among samples. It is believed that the phenolic compounds of pine needle extracts affected the total polyphenol content of the film.

< Experimental Example  3>

Yield, moisture content, and moisture of sausage Retention Oil absorption and water loss during cooking and frying

<3-1> Yield, moisture content and moisture of sausage Retention

The sausage prepared in Example 3 was cooled at room temperature for 20 minutes and then weighed. The yield of sausage was expressed as a percentage of the weight difference between the weight of the sausage before steaming and the sausage after steaming.

The water content of the sausage was prepared as a sample after removing the film of the sausage after steaming fine, 3g of the sample was dried for 24 hours in a dryer set to 105 ℃ and the weight difference between the sample before and after drying as a percentage.

The moisture preservation capacity of the sausage was calculated by using the following equation as a value indicating the percentage of moisture stored in 100 g of the sausage after cooking.

Moisture retention (%) = (Percent yield × Percent moisture in cooked sausage / 100)

Yield, moisture content and moisture retention of sausage Sample ¹⁾ Yield (%) Water content (%) Water retention (%) G 94.16 ^b2) ± 0.13 68.58 ^b ± 0.23 64.57 ^b ± 0.25 YG 97.65 ^a ± 0.5 70.37 ^a ± 0.15 68.71 ^a ± 0.47 YGP 97.34 ^a ± 0.06 70.06 ^a ± 0.76 68.20 ^a ± 0.76 ¹⁾ G: gelatin film, YG: glycerol added yuba film, YGP: glycerol and pine needle extract added yuba film
²⁾ Different letters in the same column indicate significantly different (P <0.05) when analyzed by Duncan's New Multiple Range Test.

As a result, as shown in Table 5, in the case of sausage yield, sausage casing with YG yuba film was 97.65%, which was significantly higher than sausage casing with G film of 94.16% of the comparative example (p < 0.05). It is believed that the low water permeability of the YG yuba film influenced the yield (see Table 5 above). On the other hand, the yields of sausages casing with YG yuba film and sausages casing with YGP yuba film were not significantly different (p> 0.05).

The water content was 70.37% for sausages casing with YG yuba film, showing higher water content than sausages casing with G film of 68.80%. These results indicate that less water loss occurs during the cooking process. Meanwhile, there was no significant difference in water content between sausages casing with YG yuba film and sausage casing with YGP yuba film (p> 0.05).

In case of water retention, the value of sausage casing with YG yuba film was 68.71%, which was higher than that of sausages casing with G film with 64.57% (p <0.05). On the other hand, there was no significant difference in water retention between sausages casing with YG yuba film and sausage casing with YGP yuba film (p> 0.05).

<3-2> Oil Absorption and Moisture Loss of Sausages in Tempura Cooking

In order to check the oil absorption rate and the water loss according to the sausage occurring when cooking with oil was carried out the following experimental example.

Sausage prepared in Example 3 was deep-fat frying for 2 minutes in 170 ℃ cooking oil. The fat content of sausage was determined using Soxhlet extraction (HSOX-6; Hanil Lab Tech Co., Seoul, Korea) and the moisture content was calculated by drying for 3 hours in a dryer set at 105 ℃. Using the above result, the oil absorption rate and water loss of sausage were calculated by applying the following equation.

Oil Absorption Rate (%) = (W ₀ × F ₀ -W ₁ × F ₁ ) / W ₀ × 100

Moisture loss (%) = (W ₀ × M ₀ -W ₁ × M ₁ ) / W ₀ × 100

Where W is the weight of the sausage (g), F is the fat content of the sausage (g / 100g, dry basis), M is the water content (g / 100g), and the subscripts 0 and 1 indicate before and after frying in sequence. .

Oil Absorption and Moisture Loss of Sausages in Tempura Cooking Sample ¹⁾ Oil absorption rate (%) Moisture loss (%) G 14.38 ^a2) ± 0.23 15.33 ^a ± 0.51 YG 8.49 ^b ± 0.19 7.36 ^b ± 0.77 YGP 8.20 ^b ± 0.15 7.07 ^b ± 0.61 ¹⁾ G: gelatin film, YG: glycerol added yuba film, YGP: glycerol and pine needle extract added yuba film
²⁾ Different letters in the same column indicate significantly different (P <0.05) when analyzed by Duncan's New Multiple Range Test.

As a result, as shown in Table 6, in the case of oil absorption rate, sausages casing with YG Yuba film was found to be significantly lower oil absorption rate than sausages casing with G film (8.49% vs. 14.38%). . With this tendency, the loss of water during frying was lower for sausages casing with YG yuba films than sausages casing with G films (7.36% vs. 15.33%). On the other hand, there was no significant difference in oil absorption and water loss between sausages casing with YG yuba film and sausage casing with YGP yuba film (p> 0.05).

< Experimental Example  4>

Sausage texture  Measure

No. using a rheometer (Compac-100II, Sun Sci. Co., Tokyo, Japan). 4 adapters were applied to set the mode to 21, 10 kg load cell, 120 mm / min test speed and 60% compression strain. The texture measurement of the sausage is a shape of the chewing movement in the mouth. The sausage samples were compressed twice in succession to measure the physical property values of hardness, cohesiveness, elasticity and gummability.

Texture of sausage Sample ¹⁾ Hardness (N) Cohesive Shout Gumseong (N) G 14.90 ^a2) ± 1.20 0.53 ^a ± 0.03 0.74 ^b ± 0.04 9.37 ^a ± 1.09 YG 12.41 ^b ± 1.72 0.43 ^b ± 0.07 0.89 ^a ± 0.08 9.37 ^a ± 1.22 YGP 12.86 ^b ± 0.74 0.43 ^b ± 0.01 0.84 ^a ± 0.02 9.72 ^a ± 0.82 ¹⁾ G: gelatin film, YG: glycerol added yuba film, YGP: glycerol and pine needle extract added yuba film
²⁾ Different letters in the same column indicate significantly different (P <0.05) when analyzed by Duncan's New Multiple Range Test.

As a result, as shown in Table 7, the sausage casing with the YG Yuba film was confirmed that the hardness and elasticity was lower than the sausage casing with the Comparative Example G film while the elasticity was higher. This is confirmed by the difference in the moisture content of the sausage. However, it can be seen that there is no difference in the sword. On the other hand, there was no significant difference between sausages casing with YG yuba film and sausage casing with YGP yuba film (p> 0.05).

< Experimental Example  5>

Measurement of rancidity of sausage by storage period

Fatty acidity was measured by 2-thiobarbituric acid reactive substances (TBARS).

To 0.5 g of the sample, 2.5 mL of a TBA solution made of 0.25N HCL containing 0.375% thiobarbituric acid (Sigma-Aldrich Chemical Co.) and 15% trichloroacetic acid was added, followed by bathing in a constant temperature bath for 10 minutes until pink color appeared. . After cooling in running water, high frequency was emitted from the ultrasonic extractor for 30 minutes. After centrifugation at 5,000 g for 25 minutes at 25 ° C, the supernatant was taken and measured for absorbance at 532 nm using a UV / VIS spectrometer (Ultrospec 2100 pro, Amersham Biosciences). 1, 1, 3, 3-tetramethoxypropane (MDA) was used as standard. The fat rancidity was expressed in mg of MDA equivalents / kg sample as a solution. While the sausages prepared in Example 2 were refrigerated at 4 ° C., rancidity values corresponding to days 0, 2, 4 and 6 were measured.

As a result, as shown in Figure 8, TBARS (fatty oxidation) during storage increased up to 6 days in all treatments. It was found that the degree of rancidity according to storage period was different from day 2, and the highest degree of rancidity was shown in the order of G film casing sausage (comparative example)> YG yuba film casing sausage> YGP yuba casing sausage (day 6, 4.62, 4, 3.57 mg of MDA equivalents / kg sample).

Therefore, it was determined through the above results that the YGP yuba film of the present invention inhibits fatty acidization of sausage by enhancing antioxidant functionality according to the addition of natural antioxidants of pine needle extract.

< Experimental Example  6>

Sensory evaluation of sausage

In this experiment, the sensory test on the sausage prepared in Example 2 was carried out.

Plumpness (pullness of the outer appearance of the sausage), firmness (Firmness, the degree of firmness when the sausage is pressed with the index finger), juiciness (the amount of liquid released when the sample is cut with a fang), and foreign body 14 panels trained on a 7-point preference scale used five characteristics of Texture as experienced while chewing, the degree of foreign matter on the mouth felt when chewing), and overall acceptability. The G film casing sausage of Comparative Example was performed by setting the above characteristics to receive 4 points.

As a result, as shown in Figure 9, in the case of taut sausage sausage casing YG Yuba film and YGP Yuba film as an example scored higher than the comparative example G film casing sausage in the firmness, juiciness, foreign body feeling and overall preference.

Therefore, through the above results, it was confirmed that the sausage casing with the yuba film of the present invention can effectively increase the sensory functionality of the sausage compared to the conventional collagen film.

So far I looked at the center of the preferred embodiment for the present invention. Those skilled in the art will appreciate that the present invention can be implemented in a modified form without departing from the essential features of the present invention. Therefore, the disclosed embodiments should be considered in descriptive sense only and not for purposes of limitation. The scope of the present invention is shown in the claims rather than the foregoing description, and all differences within the scope will be construed as being included in the present invention.

Claims (11)

Yuba casing for meat products containing pine needle extract as an active ingredient. The method of claim 1,
The yuba casing is a yuba casing for meat products further comprising a plasticizer. The method of claim 2,
The plasticizer yuba casing for meat products which is at least one selected from the group consisting of glycerol, sorbitol, sorbate, xylitol, polyethylene glycerol, mannitol and mantitol. The method according to any one of claims 1 to 3,
The yuba casing is a yuba casing for meat products having an effect of inhibiting oxidation of meat products and improving shelf life. a) preparing soybeans;
b) soaking soybeans, and then crushed with water to prepare a slurry;
c) removing soy from the slurry to obtain only soymilk;
d) adding a plasticizer and pine needle extract to soy milk to prepare a soy milk mixture;
e) pouring the soy milk mixture solution into the yuba production frame and fixing it in a constant temperature water bath, when the temperature of the soy milk mixture solution is 85 ℃, to remove the yuba every 15 minutes to obtain a sixth or seventh yuba; And
f) Yuba casing manufacturing method for meat products comprising the step of drying the obtained yuba. The method of claim 5,
Soymilk in step d) is characterized in that the 7w / w% concentration method. The method of claim 5,
In the step d), the plasticizer is at least one selected from the group consisting of glycerol, sorbitol, sorbate, xylitol, polyethyleneglycerol, mannitol and mantitol. The method of claim 5,
The plasticizer and pine needle extract in step d) is added 5 to 10 parts by weight of plasticizer and 0.5 to 1 part by weight of pine needle extract based on 100 parts by weight of soy milk mixture. Yuba casing for meat products produced by the method of any one of claims 5 to 8. A meat product in which the yuba casing of claim 9 is filled with raw meat. The method of claim 10,
The meat product is a ham, sausage, bacon or sundae meat products.

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