KR20220026943A - Frozen processed to add flavor and at this solar frozenprocessed - Google Patents

Abstract

By producing using a natural seasoning substance that can replace a role of chemical seasoning added as an auxiliary raw material in a producing process of a processed meat product of a press ham and sausage, the present invention relates to in dispelling doubts of a consumer regarding food safety of the processed meat product related to excessive consumption of chemical seasonings, and in devising in contributing to improving the public health and the productivity of the meat processing industry by producing the processed meat product as an important protein-supplying food that is safe and not harmful to the human body.

Description

Natural seasoning added to processed meat and processed meat using the same {Frozen processed to add flavor and at this solar frozenprocessed}

It relates to a multifunctional meat additive composition comprising natural seasonings, natural antioxidants and dietary fiber as active ingredients, and processed meat products using the same.

During the manufacturing process of various processed meat products such as hams and sausages, additives such as salting agents, coloring agents, preservatives, antioxidants and binders are added to raw meat, and product processing is possible only if the functions and functions of each additive are present. Among these additives, salt as a salting agent performs functions such as extracting salt-soluble protein from meat, assisting in color development of nitrites, enhancing the water holding capacity of the substrate, and enhancing the shelf life of the product, while also having the opposite effect of making the taste of meat products salty and rough. Phosphate as a binder increases water holding capacity in the mixing and emulsifying process to improve softness and succulentity, form affinity with protein, fat, and water, and form a mixed matrix by enhancing mutual binding force It is an essential additive for the production of hams and sausages, such as inhibiting fatty acid oxidation and inhibiting the growth of microorganisms by activating metal ions, but the taste of phosphates itself has a bitter taste. In addition, although other chemical additives must have functional functions, their taste is not palatable. Processed meat products, such as press ham and sausage, manufactured by adding substances with these properties reduce even the inherent flavor of the raw meat itself. Therefore, sugar or glucose is added as a flavor enhancer in the process of manufacturing processed meat products such as ham and sausage. In addition, since the product selectivity of consumers is granted only when the taste of modern people who have been soaked in the taste of chemical seasonings is satisfied by offsetting (suppressing) the inherent bad taste of the above chemical additives, the addition of chemical seasonings during manufacturing is essential. Chemical seasonings do not have a unique taste, but when added to food, they have the effect of enhancing the unique taste of food. Disodium succinate, 5'-guanylate disodium, 5'-ribonucleotide calcium, DL-sodium malate, L-sodium glutamate, etc., but all have been reported to have side effects, especially L-sodium L-glutamate (monosodium Glutamate, M, S, G) are commonly used, but reports of Chinese restaurant syndrome in the United States in the 1960s reported that when a large amount of MSG was consumed, a burning sensation in the larynx, general urgency, discomfort, and muscle They said that symptoms such as stiffness appear transiently, and in case of hypersensitivity, it can appear even if you consume only 3 to 5 g on an empty stomach. There is a report that when MSG is administered to the blood of 4-day-old rats at 1000 to 8000 mg/kg of body weight, the brain cells of the rats are damaged and severe hormonal disorders occur, resulting in an increase in size twice (84g) than other rats (44g) born on the same day. When it came out, consumers were worried. In addition, it cannot be overemphasized about the risks of chemical seasoning to humans, such as potential side effects such as allergies and asthma. The reason that chemical seasonings have to be added to hams and sausages despite these harmful effects is that natural additives that can replace chemical seasonings and taste better have not been found. In the meantime, natural seasoning products composed of seafood and some plants have been developed, but they are made from raw juice or dry starch mixed powder, and are a substitute for chemical seasonings limited to flavoring soups during cooking. In particular, additives used in the production of processed meat products such as press hams and sausages affect the process in which meat protein, fat, and moisture form a matrix during the mixing and emulsification of raw materials, thereby reducing binding or water holding power or running water. Since there may be disadvantages in the separation phenomenon, it can be applied only through a solid theoretical basis and in-depth experimental process, which has many limitations in its use.

The present invention relates to a natural seasoning added to processed meat products and a method for manufacturing processed meat products using the same. In the process of mixing and emulsifying pressed hams and sausages, the natural seasonings used as substitutes not only maintain the stability of the mixing substrate, but also satisfy consumers' taste as food. It relates to a natural seasoning that can be applied to safer processed meat foods such as ham and sausage by resolving the nutritional imbalance caused by supplementation of nutrients and a method for using the same. , salting agent, etc.) are prepared and used, and as an alternative natural seasoning, pre-treated pure kelp powder, anchovy powder, shrimp powder, shiitake mushroom powder, mussel powder, and ginger powder are mixed in a technical mixing ratio. Prepared and added 0.15% to 0.25% of the total weight along with other additives during the mincing process of the manufacturing process of processed meat products such as press hams and sausages. During the heating process, the refined taste and unique flavor of each seasoning ingredient blends with the ingredients of the meat itself to compensate for the inappropriate taste of other chemical additives, and the contrast between the flavor and taste of the raw meat itself ( test of contrast), and good taste exhibits a synergistic effect with each other, and only natural seasoning raw materials show the effect of natural taste and fresh and soft taste in each final product. It is generally used in the production of ham and sausage It was devised as a technical task to make it possible to exert a great effect even with a smaller amount (0.15 to 0.25% of total weight) than the amount of chemical seasoning used (total weight ratio of 0.45-0.69%).

As described above, the present invention produces and supplies products in which chemical seasonings, which are essential additives in the existing meat processing such as ham and sausage, are replaced with natural seasonings, thereby relieving consumers' anxiety about excessive consumption of chemical seasonings. Ham as a safer processed meat food that does not pose any harm to the human body from chemical seasonings. It is a highly effective invention that can contribute to the improvement of public health as anyone can easily select and eat sausages, and to improve productivity by resolving consumer distrust in the meat-processed food industry.

1 is a process diagram showing a preferred embodiment of the present invention;

The present invention was devised in consideration of consumer anxiety due to the risk of chemical seasonings that are essential in the manufacturing process of processed meat products such as ham and sausages For each material, using domestic materials collected from uncontaminated clean areas, relatively untreated biomaterials and materials dried by simple heating were used. Secondary drying of the material did not use freeze-drying or vacuum freeze-drying in consideration of economic efficiency and practicality, but the method of using hot air drying and pulverization as a seasoning material in search of conditions that minimize the loss of ingredients was selected. When explaining the composition and effect of the added natural seasoning according to this,

1. Ginger

① Separate the curved and wrinkled parts of the selected raw ginger, wash thoroughly, drain the surface of the water, and then slice into 3~5mm thick slices. (It is okay to include the peel)

② Spread the thin slices of ginger on a natural drying rack and dry it to about 80% moisture content.

(To minimize loss of ingredients due to rapid heating and rapid moisture loss)

③ Spread evenly on a tray of a hot air dryer and dry at a temperature of 65℃ for 24-48 hours, with a moisture content of 8% or less.

④ Grind with a wheeler mill type small grinder to a particle size of 0.150-0.155mm with 100 mesh.

Ginger has been used for a long time as a spice to enhance the umami of food, and in recent years, it is an herb that has been proven one after another for its health benefits. It contains aromatic ingredients such as various mono-terpenes and sesquiterpenes with unique flavor components of ginger, as well as Gengerol, Shogaol, and Zingerone, which are stimulant taste ingredients unique to ginger. , Salmonella, etc. It is a proven material with a sterilizing effect that kills various food poisoning bacteria and an antioxidant effect that inhibits the oxidation of oils and fats, and has a function of suppressing the fishy or unnecessary taste of meat. A content of 14% to 4% by weight is preferable in consideration of the functional function and harmony with other ingredients.

2. Shiitake Mushroom

① Cut the lower part (hard part) of the selected pogo mushroom stem to an appropriate size (the diameter of the cap on the top of the mushroom is 45mm or less).

② Spread evenly on a tray of a tray-type hot air dryer and dry at 65℃ until there is no change in moisture anymore (about 24 hours or more).

③ Grind with a wheeler mill-type small grinder to a particle size of 0.150-0.155mm with 100 mesh.

As a seasoning material for various cooked and processed foods, shiitake mushrooms have sufficient nutritional value such as various amino acids, vitamins, proteins, carbohydrates, fiber, enzymes, and minerals. During the drying process, ribonucleic acid is hydrolyzed to produce a lot of guanyl-ic acid, which is a refined ingredient, and the flavor is improved. This substance makes food taste very good even at a concentration of parts per million. Considering the harmony between the seasoning and other ingredients, a content of 28% to 18% by weight is preferable.

3. Mussels

① Immerse domestic mussels collected in uncontaminated seas in 2% brine for 5 to 10 hours to vomit impurities, and remove unnecessary parts such as shells, intestines, and hairs.

② Spread the mussel flesh on a tray of a tray-type hot air dryer and dry it at 50°C for 24-48 hours with a moisture content of 8% or less.

③ Grind with a wheeler mill-type small grinder to a particle size of 0.150-0.155mm with 100 mesh.

Mussels are the second most collected shellfish after oysters in Korea, and it has been reported that raw samples contain more nucleic acids and related substances than clams. The unique taste of the mussel broth is made up of free amino acids such as Glycine, Serine, Alanine, Glutamic acid, Arginine, betaine, trimethylamine oxide (TMAO), adenic acid (AMP), succinic acid, lactic acid, It tastes like organic acids such as malic acid. Glycine, Serine, Alanine, etc. mainly produce sweetness, Glut-mic acid produces umami taste, and Arginine produces bitter taste. Many invertebrates A content of 19% to 9% by weight is preferable in consideration of the function and harmony with other ingredients.

4. Kelp

① Select domestic kelp that has been cultured and dried in clean waters and cut into appropriate size (30mm×30mm).

② Hot-air dryer Dry with hot air at 65℃ for about 4-5 hours to reduce moisture content as much as possible (to the extent that it breaks easily when touched)

③ Pulverize the dried kelp pieces with a wheeler mill-type small grinder with 100 mesh, 0.150-0.155mm particle size.

Alginic acid, the main component of kelp, not only has a function as dietary fiber, but also has various effects such as lowering serum cholesterol, preventing and discharging harmful heavy metals from the body, and suppressing excessive absorption of Na+ in the body by replacing Na+ with K+. is losing And it contains a large amount of acidic polysaccharides containing sulfate groups, and a lot of white powder can be seen on the surface of dried kelp. In particular, among the free amino acids of kelp, glutamic acid and aspartic acid are contained a lot, and in particular, monosodium glutamate (M, S, G), which is a palatable taste component, is contained to give a umami taste. It is the motive substance that made chemical seasonings manufactured by discovering the sweet and savory taste of kelp and artificially manufacturing it. There is a great synergy between the refined ingredients of anchovies and the mutual taste. In the present invention, in consideration of the functional aspect of seasoning of ham and sausage and harmony with other ingredients, a content of 33 to 23% by weight is preferable.

5. Anchovy

① After selecting and purchasing dried anchovies, remove the intestines, bones, and head for Dae anchovy, Middle and Anchovy, and use the Anchovy as it is.

② Dry at 65℃ in a tray-type hot air dryer until there is no change in moisture content (about 6 hours or more).

③ Pulverize the sufficiently dried material in a wheeler mill-type small grinder to a particle size of 0.150-0.155mm with 100 mesh.

Anchovies are known as a treasure trove of calcium and are rich in amino acids such as Leucine, Phenylalanine, and Glutamic acid. It is a material with In particular, glutamic acid has the highest content among amino acids contained in anchovies, and nucleic acid-related substances have a high content of IMP and inosine. IMP and glutamic acid are important taste components of anchovies, and there are already many reports about IMP and its high heat stability and its own taste. A content of 28% to 18% by weight is preferable in consideration of the functional function and harmony with other ingredients.

6. Shrimp

① After selecting and purchasing a dry medium load (115~150mm), remove foreign substances from the material, spread it evenly on a tray of a tray-type dryer, and dry it sufficiently at 65℃ for 5-6 hours until there is no change in moisture content.

② Grind with a wheeler mill-type small grinder to a particle size of 0.150-0.155mm with 100 mesh.

Shrimp has a high calcium content and a lot of protein, so it is nutritionally excellent. The free amino acids of shrimp as polishing ingredients are arginine, glycine, proline, and alanine. Nucleic acid-related substances contain a lot of IMP, inosine, and hypoxanthine, which are decomposition products of ATP. It has been reported that there is a synergistic effect of taste between nucleic acid-related substances and free amino acids. In addition, sulfur-containing nitrogen compounds such as 2.5-dimet-hyl pyrazine, 2.6-dimethyl pyrazine, and 2.3-dimethylpyrazine and thiolane and thialdine, which exhibit a fragrant odor when heated, were identified. A content of 28% to 18% by weight is preferable in consideration of the functional function and harmony with other ingredients.

Each powder material prepared by the above method is mixed in the composition weight ratio of the present invention, and then used by mixing arbitrarily within the content %. Looking at the process of application to processed meat products such as ham and sausage, the manufacturing process of press ham and sausage as an example,

□ Press ham (square ham) manufacturing process

1) Dressing

Remove unnecessary fat, cartilage, connective tissue, etc. from the meat raw materials that interfere with the emulsification process, and then cut large chunks of meat into a size that can fit into the grinder.

2) chopping, grinding

Put the raw meat in a grinder and cut it into 8mm particles, so that the process of shredding and mixing can be easily accomplished. At this time, make sure that the temperature of the fresh raw meat does not rise and pay attention to temperature rise and contamination even after shredding.

3) mixing and emulsifing

When raw meat and sub-ingredients are prepared through the above process, pork 94.7% (the same as the total weight), potato starch 2.5%, roasted salt 1.47%, glucose 0.4%, natural spices 0.4% (pepper 72.72%, Garlic 22.73%, Marjoram 1.82%, Rosemary 1.82%, Saber 0.91%), Canal 346 0.25% (Phosphate), Natural Seasoning 0.17% (Kelp 33~23%, Anchovy 28%~18%, Shrimp 28%~18 %, shiitake mushrooms 28% to 18%, mussels 19% to 9%, ginger 14% to 4%), vitamin C 0.06%, and natural antioxidant 0.05% (carnosol) at an appropriate mixing ratio for 15 to 20 minutes. .

4) stuffing

The above raw material is filled in a retainer by a unit weight in a filling machine (stuffer).

5) drying, smoking, cooking

Put in a smokehouse (smoker) and dry (15 minutes), smoke (15 minutes), cook (90 minutes), and cook until the core temperature reaches 75°C.

6) Cooling process

After heat treatment, the product is wetted with cooling water for 10 to 20 minutes, cooled to 12°C or lower in a cooling room at 5°C, and then vacuum-packed.

In the manufacturing process of two types of press ham (square ham, bulgogi ham) carried out to prove the effect in the present invention, natural seasoning was used together with other ingredients in the mixing process.

□ Sausage (All Pork Winner Sausage) Manufacturing Process

1) Dressing

Remove unnecessary fat, cartilage, connective tissue, etc. from the meat raw materials that interfere with the emulsification process, and then cut large chunks of meat into a size that can fit into the grinder.

2) grinding

Put the raw meat in a grinder and cut it into 8mm particles, so that the process of shredding and mixing can be easily accomplished. At this time, make sure that the temperature of the fresh raw meat does not rise and pay attention to temperature rise and contamination even after shredding.

3) Mincing, mixing, and emulsification process

When raw meat and sub-ingredients are prepared through the above process, 93.74% of pork, which is the raw material, 2.81% of potato starch, 1.5% of roasted salt, 0.7% of hydrated crystalline glucose, 0.5% of natural spices (onion 44.4%, black pepper 28) %, Red pepper 11.2%, Marjoram 6.4%, Dime 3.8%, Celery 2.1%, Mace 1.6%, All Spice 1.5%, Garlic 0.9%, Bay 0.1%), Canal 346 0.4% (Phosphate preparation), Natural Seasoning 0.25% ( Kelp 33~23%, Anchovy 28%~18%, Shrimp 28%~18%, Shiitake Mushroom 28%~18%, Mussel 19%~9%, Ginger 14%~4%) Vitamin C 0.08%, Natural Antioxidant Mix in an appropriate mixing ratio of 0.02% (carnosol).

It is a process performed by a silent cutter, and the raw meat particles are finely chopped and emulsified while evenly mixing with the added sub-ingredients.

4) stuffing

The emulsified raw material is filled in 180mm units in a collagen tube with a diameter of 20mm in a stuffer.

5) drying, smoking, cooking

Put it in a smokehouse and dry (30 minutes), smoke (25 minutes), cook (40 minutes), and cook until the core temperature reaches 75°C.

6) Cooling process

After heat treatment, the product is wetted with cooling water for 10 to 20 minutes, cooled to 12°C or lower in a cooling room at 5°C, and then vacuum-packed.

Of course, it can be manufactured by controlling the content of the combination material within the range of meat or ingredients that do not significantly affect the production within the range of 0.15% to 0.25% of the total weight of the natural seasoning, but conventional manufacturing of processed meat products such as sausages and hams In order to examine the application results of natural seasonings added in the process, within the range of the aforementioned natural seasoning combinations during the production process of shredding and emulsifying during the manufacturing process of existing sausages and hams (All Pork Winner Sausage, Frank Sausage) I lived by comparing the applied examples. That is, a product prepared by using two types of press ham and two types of sausages with the existing recipes (Comparative Example 1), and a product prepared by removing chemical seasoning from the existing recipe (Example 2), respectively, were 15 sensory evaluation personnel were selected for the comparative sensory evaluation with the product (Example 2) prepared by adding the natural seasoning, which is the core of the present invention, to the recipe in which the seasoning was removed within the above compounding ratio range, and then a 5-point evaluation method was performed. The results are shown in the table.

Comparative test products and evaluation items Color (appearance) texture (texture) flavor (flavor) Comparative Example 1 pressham square ham 3.14 4.15 4.58 Bulgogi Ham 3.85 4.38 4.44 sausage Onener Sausage 2.88 3.62 3.97 Frank Sausage 3.12 3.69 3.99 Example 1 pressham square ham-1 3.5 4.32 3.12 Bulgogi Ham-1 4.02 4.85 3.31 sausage Onener Sausage-1 2.76 3.88 2.98 Frank Sausage-1 3.14 4.08 3.05 Example 2 pressham Square Ham-N 3.11 4.12 4.43 Bulgogi Ham-N 3.89 4.14 4.43 sausage Onener Sausage-N 2.91 3.52 4.15 Frank Sausage-N 3.12 3.71 4.21

As can be seen from the table above, ham with chemical seasoning removed from existing product recipes. Sausage (Example 1) had no effect on the appearance or texture of the product, but showed a significant decrease in taste, and a product manufactured by adding a natural seasoning material to the recipe without artificial seasoning in the composition and content of the present invention In (Example 2), the effect of taste almost equal to that of the product prepared by adding an existing artificial seasoning was exhibited in appearance, texture, and flavor. And, in the product (Example 1) prepared after removing the seasoning, most of the evaluation personnel expressed that the aftertaste in the mouth was bitter and slightly astringent. From the above evaluation results, it can be said that seasoning ingredients in the production of processed meat products such as press ham and sausage are essential additives for flavor of the final product rather than a functional role in the processing process. By doing so, you can choose and eat safer processed meat hams and sausages, free from the controversy over the dangers of chemical seasonings of modern people.

In the above, the preferred embodiment of the present invention has been described with reference to two specific types of press ham and two types of sausages, but in the process of meat products such as ham and sausage, it is possible to select according to preference within the above-mentioned range.

Claims (5)

In the natural seasoning used in the manufacturing process of processed meat products such as ham and sausage,
Dry processed ginger powder 14% to 4% relative to total weight, dried shiitake mushroom powder 28% to 18% to total weight, dried mussel powder 19% to 9% to total weight, dried kelp to total weight A natural seasoning added to processed meat, comprising a mixture of 33~23% of powder, 28%~18% of dried anchovy powder based on total weight, and 28%~18% of dried shrimp powder based on total weight
ham comprising the steps of shaping, grinding, mincing, mixing and emulsifying, filling, drying, smoking, cooking, cooling, drying, and packaging;
In the manufacturing process of processed meat products such as sausages, instead of a series of chemical seasonings administered in the mincing, mixing, and emulsifying processes, the natural seasoning of claim 1 is included in 0.15% to 0.25% of the total weight of the natural seasoning, meat products using
The method of claim 1,
Natural seasonings added to processed meat, including those that have been pulverized to a particle size of 100 mesh, 0.150 to 0.155 mm, of natural seasonings.
The method of claim 1,
For the dried ginger powder, spread thin slices of ginger on a natural drying rack and dry to 80% moisture content, spread evenly on a tray in a hot air dryer, and dry at 65°C for 24-48 hours to dry to a moisture content of 8% or less. Natural seasoning added to processed meat products, including
The method of claim 1,
The dried mussel powder is obtained by immersing mussels in 2% brine for 5 to 10 hours to vomit impurities. Natural seasoning added to processed meat products including drying and pulverizing the content to 8% or less

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