KR20220109206A - Method for production of fish sausage for elder-friendly using pea protein - Google Patents

Abstract

The present invention relates to a method for manufacturing an elderly-friendly fish meat sausage comprising pea protein. An elderly-friendly fish meat sausage has soft physical properties which can be squeezed unlike the existing fish meat sausage so that the elderly (or infants and patients) with tooth discomfort or poor digestion can consume the elderly-friendly fish meat sausage without burden. In addition, according to the elderly-friendly fish meat sausage of the present invention, pea protein, not soybean or starch, which is generally used, is used as an auxiliary ingredient to increase the protein content, which is an essential nutrient for the elderly, and at the same time, to have the effect of enabling consumers to purchase products as a non-GMO and non-allergic food with a more positive perception.

Description

{Method for production of fish sausage for elder-friendly using pea protein}

The present invention relates to a method for preparing an age-friendly fish meat sausage containing pea protein.

Metabolic diseases, including obesity, caused by excessive intake of high-fat diets, are becoming a social problem due to the rapid economic growth and changes in living convenience and dietary habits. In particular, excessive caloric intake and unbalanced diet, such as specific nutritional components, increase the incidence of diseases such as obesity, hyperlipidemia, diabetes, and atopy, which is becoming an issue enough to cause social problems.

In particular, obesity is a disease that occurs as a major cause of consuming more calories than consumed. In the case of modern people, while calorie consumption decreases due to inactive life such as watching TV or playing computer games, calorie intake increases due to intake of high-fat, high-calorie and low-fiber foods, so the population classified as obese is increasing. have. In particular, if there is obesity in childhood, since obesity is very likely to continue even in adulthood, it is urgently required to solve the problem of childhood obesity.

Therefore, as consumer demand for products with reduced animal fat in processed meat food increases, many studies are underway to use vegetable oil or other fat substitutes for animal fat used in the manufacture of sausages. For example, in order to meet the consumption patterns of these modern people, fish meat sausages using fish meat have been developed and distributed.

Commercially available fish sausages are considered to be a convenient food that can be easily consumed by ordinary people. However, despite the fact that it is a food with relatively soft properties compared to other foods, there is still a limit to the intake for the elderly with dental discomfort or poor digestion. Therefore, if the moisture content is increased to control the physical properties, it can have less than 10% protein, so there is a problem that it is not enough to supply protein, which is an important nutrient for the elderly.

Republic of Korea Patent Publication No. 10-2010-0047954

An object of the present invention is to provide an aging-friendly fish meat sausage composition comprising fish meat (surimi), pea protein, xanthan powder, ice and salt.

In addition, another object of the present invention is to provide a method for manufacturing an age-friendly fish meat sausage.

In addition, another object of the present invention is to provide an aging-friendly fish meat sausage prepared by the above method.

Another object of the present invention is to provide a method for calculating the characteristics of aging food products.

In order to achieve the above object, the present invention provides an aging-friendly fish meat sausage composition comprising fish meat (surimi), pea protein, xanthan powder, ice and salt.

Next, the present invention provides a first step of preparing processed meat by mixing the main ingredients consisting of fish meat (surimi), pea protein, xanthan powder, ice and salt; A second step of filling the processed meat tenderloin into a wrapping paper; and a third step of heat-treating the processed tender meat filled in the wrapping paper; provides a method of manufacturing an aging-friendly fish meat sausage comprising.

Furthermore, the present invention provides an age-friendly fish meat sausage prepared by the above method.

Finally, the present invention provides a method for calculating the characteristics of an aging food product, including the step of calculating the characteristics of the age-friendly food product using the correlation between the number of mastications, the RDEC test, and the TPA test measurement value.

The age-friendly fish meat sausage of the present invention has soft physical properties that can be squeezed unlike the existing fish meat sausage, so that the elderly (or infants and patients) with poor teeth or poor digestion can consume it without burden. In addition, by using pea protein, not soybean or starch, which is commonly used as an auxiliary material, the protein content, which is an essential nutrient for the elderly, is increased, and at the same time, consumers have a more positive perception of the product as a non-GMO and non-allergic food. It has the effect of being able to buy it.

1 is a graph showing the measurement results of the texture of fish meat sausage according to the moisture content.
2 is a graph showing the texture measurement results of fish meat sausages according to the addition of pea protein.
3 is a graph showing changes in hardness according to xanthan-added fish meat sausage and storage period.
4 is a graph showing changes in guminess according to xanthan-added fish meat sausage and storage period.
5 is a graph showing changes in chewiness according to xanthan-added fish meat sausage and storage period.
6 is a graph showing the RDEC test results of xanthan-added fish meat sausage.
7 is a graph showing the comparison results of the RDEC test and the sensory test.

Hereinafter, the present invention will be described in detail by way of embodiments of the present invention with reference to the accompanying drawings. However, the following embodiments are presented as examples of the present invention, and when it is determined that detailed descriptions of well-known techniques or configurations known to those skilled in the art may unnecessarily obscure the gist of the present invention, the detailed description may be omitted. , the present invention is not limited thereby. Various modifications and applications of the present invention are possible within the scope of equivalents interpreted therefrom and the description of the claims to be described later.

In addition, terms used in this specification are terms used to properly express preferred embodiments of the present invention, which may vary depending on the intention of a user or operator or customs in the field to which the present invention belongs. Therefore, definitions of these terms should be made based on the content throughout this specification. Throughout the specification, when a part "includes" a certain component, it means that other components may be further included, rather than excluding other components, unless otherwise stated.

Throughout this specification, '%' used to indicate the concentration of a specific substance means weight % unless otherwise stated, solid / solid is (w / w) %, solid / liquid is (w / v) %, and liquid/liquid is (v/v) %.

Throughout the premise of this specification, unless otherwise stated, sausage is a processed food that mainly uses meat such as beef or pork or uses plants such as fish meat or beans as an alternative material, and because it has good taste and contains nutrients evenly, children It means a representative food that can be used as a nutritious snack for children as well as a simple meal replacement for adults. The sausage is made by adding seasonings and spices to edible meat such as beef, pork, or fish meat, then filling in a casing, aging and drying, or general sausage and the beef, pork or fish meat, etc. It is a concept that includes all kinds of mixed sausages that are ground or finely ground without salting or salting, seasonings and spices added, and then filled with wrapping paper, aged and dried, or smoked or heat-treated.

In the case of the age-friendly fish meat sausage manufactured based on the compounding ratio derived from the present invention, unlike the existing fish meat sausage, it has soft physical properties that can be squeezed and provides a suitable texture by increasing chewiness and gumminess, resulting in tooth discomfort or digestive function. It was confirmed that this declining elderly (or infants and patients) can consume it without burden, and the present invention was completed.

The present invention provides an aging-friendly fish meat sausage composition comprising fish meat (surimi), pea protein, xanthan powder, ice and salt.

In addition, the fish sausage composition may include 45 to 46 parts by weight of fish meat (surimi), 5.75 to 6.25 parts by weight of pea protein, 0.75 to 1.25 parts by weight of xanthan powder, 45 to 46.25 parts by weight of ice, and 1.75 to 2.25 parts by weight of salt. .

In addition, the fish meat may be made of threadtail sea bream.

The fish meat sausage composition may have a moisture content of 77 to 80% by weight, and a protein content of 11.35 to 11.75% by weight.

The term "fish meat (surimi)" used in the present invention is a food made by heating mashed fish meat as a main raw material, adding salt, forming a dough, and heating it. It is mainly prepared using pollack, and in the present invention, was prepared using The fish meat (surimi) is prepared through a conventional washing method, specifically, deboning, washing and mincing of fish meat. Among the fish meat, after dehydration through the washing method, sugar and phosphate are added, mixed, and rapidly frozen is called frozen surimi.

Next, the present invention provides a first step of preparing processed meat by mixing the main ingredients consisting of fish meat (surimi), pea protein, xanthan powder, ice and salt; A second step of filling the processed meat tenderloin into a wrapping paper; and a third step of heat-treating the processed tender meat filled in the wrapping paper; provides a method of manufacturing an aging-friendly fish meat sausage comprising.

In addition, the first step is step 1-1 of mincing the fish; 1-2 steps of adding salt and ice to the fish meat of step 1-1; Step 1-3 of emulsifying the fish meat by adding pea protein and ice to the fish meat of steps 1-2; Steps 1-4 of preparing processed tender meat by adding xanthan powder and ice to the fish meat of steps 1-3; may further include, but is not limited thereto.

In addition, the age-friendly fish sausage may have a hardness of 1100 to 1540 g, a gumminess of 1570 to 2546 g, and a chewiness of 735 to 1494 g, but is not limited thereto.

In addition, it is known that the hardness (hardness) can be ingested with the gums or the tongue should have a hardness of typically 50000 N/m ² or less. Therefore, in the case of a food having a hardness of 50000 N/m ² or less, it can be classified as an age-friendly food according to the criteria specified in the Korean Industrial Standards.

In addition, the gumminess can be expressed as the degree of force required during chewing before swallowing food.

In addition, the chewiness (chewiness) is known to reduce the number of times to chew food and time taken for swallowing when the chewability is low.

Furthermore, the present invention provides an age-friendly fish meat sausage prepared by the above method.

Since the age-friendly fish meat sausage of the present invention is included in the above-mentioned age-friendly fish meat sausage manufacturing method, the content overlapping with the age-friendly fish meat sausage of the present invention described above avoids excessive complexity of the present specification due to the overlapping description For this reason, the description is omitted.

Finally, the present invention provides a method for calculating the characteristics of an aging food product, including the step of calculating the characteristics of the age-friendly food product using the correlation between the number of mastications, the RDEC test, and the TPA test measurement value.

Based on the blending ratio derived from the present invention, it has soft physical properties that can be squeezed unlike existing fish meat sausages, so the elderly (or infants and patients) with poor teeth or poor digestion can consume without burden. was prepared.

If it has excessively soft properties or contains a lot of moisture, it is difficult to maintain the shape of the sausage, and the number of times of chewing from the mouth to swallowing is small, so the satisfaction with intake is lowered. In order to compensate for this, xanthan was added among gums to maintain the shape of the product and to provide a pleasant chewing experience by increasing the soft texture, chewiness, and gum properties. In addition, in the present invention, pea protein, not soybean or starch, which is generally used, is used as an auxiliary material to increase the protein content, which is an essential nutrient for the elderly, and at the same time to increase the positive recognition of consumers as a non-GMO and non-allergic food. made it possible to purchase the product.

Hereinafter, embodiments of the present invention will be described in more detail with reference to the accompanying drawings. However, the following examples are only intended to embody the contents of the present invention, and the present invention will not be limited thereby.

<Example 1> Preparation of fish meat sausage containing fish meat, pea protein and xanthan powder

Sea bream was used as the fish meat used in the present invention, and fish meat (surimi), pea protein, ice, salt and xanthan powder were added in the composition shown in Table 1 below.

(g) Example 1-1 Example 1-2 Example 1-3 Example 1-4 Example 1-5 Example 1-6 fish meat 2100 2150 2250 2250 2300 2100 pea protein 500 412.5 312.5 287.5 300 250 ice 2250 2287.5 2287.5 2312.5 2250 2500 salt 100 100 100 100 100 100 xanthan 50 50 50 50 50 50

Fish meat sausages containing fish meat, pea protein and xanthan powder were prepared as follows.

First, frozen sea bream (Frozen ITOYORI Surimi KA) was stored in a freezer at -18 ℃ to maintain freshness, and thawed in a refrigerator (10 ℃ or less) for about 20 hours before use.

The thawed sea bream tenderloin was put into an emulsifier (silent cutter), and the fish meat was minced by grinding at 3,000 rpm for 2 minutes and 30 seconds. After adding 100 g of purified salt to the minced fish meat, and adding 1/3 of ice in the composition of Table 1 to suppress the temperature rise, eluting salt-soluble protein at 3,000 rpm for 4 minutes (salt ground meat) That is, the first mixing step was performed.

Pea protein was added to the dough after the first mixing, and 1/3 of ice was added in the composition of Table 1 to suppress temperature rise, and then an emulsification process was performed at 3,000 rpm for 3 minutes.

After the emulsification process, 50 g of xanthan was added, and ice was added as much as 1/3 from the composition of Table 1 in order to suppress the temperature rise, and then at 3,000 rpm for 2 minutes at 3,000 rpm, that is, the second stage A compounding step was performed.

After performing the process for preparing the processed tender meat, it was filled in a wrapping paper, heated at 115 to 121° C. for 15 minutes, washed with washing water for 2 hours, cooled for 15 minutes, and then the cooled fish sausage was refrigerated or frozen. .

The water content and protein content of Examples 1-1 to 1-6 prepared by the above method are shown in Table 2 below.

Example
1-1 Example
1-2 Example
1-3 Example
1-4 Example
1-5 Example
1-6 Moisture content (%) 75.81
±0.41 76.38
±0.14 77.24
±0.12 78.86
±0.10 79.79
±0.47 80.86
±0.12 Protein content (%) 14.3 13.05 11.75 11.35 11.7 10.3

<Comparative Example 1> Preparation of fish meat sausage by moisture content

A fish meat sausage was prepared by the method of Example 1, but the fish meat sausages according to the moisture content of Comparative Examples 1-1 to 1-5 were prepared with the composition shown in Table 3 below.

Comparative Example 1-1 Comparative Example 1-2 Comparative Example 1-3 Comparative Example 1-4 Comparative Example 1-5 fish meat (g) 4400 4000 3600 3200 2800 Pea Protein (g) - - - - - ice (g) 500 900 1300 1700 2100 salt (g) 100 100 100 100 100 Xanthan (g) - - - - -

<Comparative Example 2> Preparation of fish meat sausage by pea protein addition ratio

A fish meat sausage was prepared by the method of Example 1, but a fish meat sausage containing the fish meat and pea protein of Comparative Examples 2-1 to 2-6 was prepared with the composition shown in Table 4 below. The moisture content and protein content of Comparative Examples 2-1 to 2-6 are shown together in Table 4 below.

Comparative Example 2-1 Comparative Example 2-2 Comparative Example 2-3 Comparative Example 2-4 Comparative Example 2-5 Comparative Example 2-6 fish meat (g) 3600 2750 1900 1050 2100 2278 Pea Protein (g) 0 250 500 750 500 281.5 ice (g) 1300 1900 2500 3100 2300 2340.5 salt (g) 100 100 100 100 100 100 Xanthan (g) - - - - - - Moisture content (%) 80 80 80 80 77.63
±0.08 78.06
±0.58 Protein content (%) 10.8 12.25 13.7 15.15 14.3 11.34

<Experimental Example 1> Measurement of texture of fish meat sausage according to moisture content

In order to prepare age-friendly fish sausages with soft properties, in order to prevent an increase in hardness due to aging in starch, fish meat sausages were prepared using only fish meat and texture was measured.

In the texture measurement experiment, the probe is circular, diameter 38 mm, pre-test speed is 1 mm/s, test speed is 2 mm/s, and post-test speed is 10 mm/s. , gumminess, and chewiness were measured. The sample thickness was prepared by cutting it to 10mm, the strain was set to 50%, and the height of the probe was set to 25mm.

However, as a result of measuring the hardness of Comparative Example 1-1 containing 88% fish meat, it was found to have a hardness of 3500 g, which was confirmed to be close to about 50000 N/m ² (stress). According to the quality standards table for age-friendly food specified in the Korean Industrial Standards, it is stated that in order to consume food with gums (Step 2) or with the tongue (Step 3), it must have a hardness (N/m ² ) value of 50000 or less, 22000 or more, or 20000 or less. Therefore, Comparative Example 1-1 containing fish meat in an amount of 88% was judged to be a physical property that made it difficult for the elderly to masturbate, and a decrease in hardness was observed by controlling the moisture content (see Table 5 below).

division standard appearance It should have its own color and flavor and should be free from odors and odors. step Stage 1 Step 2 Step 3 tooth intake intake of gums ingested with the tongue Hardness (N/m ² ) 500,000 to 50,000 50,000 to 22,000 20,000 or less Viscosity (mPa s) - - 1,500 or less

Hardness, gumminess, and chewiness of Comparative Examples 1-1 to 1-5 were measured in order to examine the change in texture of the fish meat sausage according to the moisture content. The fish meat sausages of Comparative Examples 1-1 to 1-5 increased and decreased the water content by 2% to have a water content of about 76 to 84%, and the mixing ratio of fish meat and ice was set. The results are shown in FIG. 1 .

As shown in FIG. 1, as a result of measuring the texture of the sausage with the moisture content adjusted, it was confirmed that the hardness, gumminess, and chewiness were significantly reduced as the content of fish meat decreased and the content of ice increased, that is, as the moisture content increased. did. On the other hand, as shown in Table 6, it was confirmed that the protein content of the sausage decreased as the moisture content increased.

Since the fish sausage of Comparative Example 1-3 has a low hardness and an appropriate protein content, when the fish meat sausage contains 80% moisture, it was determined to be suitable for the elderly. However, the existing fish meat sausage has a low hardness enough to be consumed by the elderly, but there was a problem that the protein content was low. An attempt was made to manufacture age-friendly fish meat sausages.

Comparative Example 1-1 Comparative Example 1-2 Comparative Example 1-3 Comparative Example 1-4 Comparative Example 1-5 Moisture content (%) 75.61
±0.26 77.48
±0.44 79.64
±0.14 81.57
±0.05 83.33
±0.12 Protein content (%) 13.2 12 10.8 9.6 8.4

<Experimental Example 2> Measurement of texture of fish meat sausage according to the addition of pea protein

From the results of Experimental Example 1, it was confirmed that in order to prepare fish meat sausages with high protein content while having soft physical properties, it was confirmed that it was necessary to add a material that contained at least 10% protein for the age-friendly fish meat. Soy protein is mainly used in the existing sausages, but the soy protein sold on the market may be limited in consumer preference because GMO-treated soybean is used as the main material. It was intended to solve problems such as

Therefore, fish meat sausages were prepared according to the pea protein addition ratio, and in order to find out about the texture change of the fish meat sausage according to the pea protein addition, the hardness, gumminess, and chewiness of Comparative Examples 2-1 to 2-4 ( chewiness) was measured.

The fish meat sausages of Comparative Examples 2-1 to 2-4 increased the pea protein content to 0%, 5%, 10%, and 15% while controlling the mixing ratio of fish meat and ice so that the water content was 80%. The texture measurement experiment was performed in the same manner as in Experimental Example 1. The results are shown in FIG. 2 .

As shown in FIG. 2 , as the pea protein was added, the hardness decreased, and it was confirmed that the total protein content of Comparative Example 1 and Comparative Examples 2-1 to 2-3 could be 10% or more. On the other hand, it can be seen that gumminess and chewiness decreased compared to before the addition of pea protein. These results indicate that the addition of pea protein can increase the protein content and decrease the hardness, but it causes a decrease in chewiness, which does not provide sufficient number of chewing during eating for the elderly.

To supplement this, gum was used to lower the hardness but maintain the chewiness. In the present invention, aged-friendly fish sausages were prepared using xanthan among various gums, and finally, when the sausage was prepared by adding tender meat (aquatic protein), pea protein, xanthan (gum) and increasing the moisture content, the optimal physical properties (low hardness and appropriate chewiness) and it was attempted to derive an optimal blending ratio that is expected to provide sufficient protein.

<Experimental Example 3> Measurement of texture of fish meat sausage according to the addition of xanthan powder

Based on the results of Experimental Examples 1 and 2 above, the mixing ratio was set using ground meat, pea protein, and xanthan (gum), and the fish sausages of Examples 1-1 to 1-6 were prepared. To lower the hardness of the fish meat sausage, it should have a high moisture content, so we tried to find the optimal moisture content by setting the moisture content in the range of 75 to 81%. range was added.

3-1. TPA test

In order to find out about the change in texture of fish meat sausage according to the xanthan (gum) addition and storage period, the hardness and guminess of Examples 1-1 to 1-6 and Comparative Examples 2-5 to 2-6 for 4 days (gumminess) and chewiness (chewiness) were measured. In addition, 2 g of xanthan was added for chewing properties and shape maintenance, and Comparative Examples 2-5 to 2-6 in which xanthan was not added were used as controls. The texture measurement experiment was performed by the method of Experimental Example 1, and was measured once a day at the same time every day.

As shown in Table 7 and FIG. 3, as a result of measuring the hardness during the storage period, Examples 1-4 to 1-6 having a high moisture content and low pea protein content did not significantly change the hardness value during the storage period. appeared to be maintained. The addition of xanthan made it possible to maintain the shape of the sausage during storage, so it can be seen that the hardness value did not change significantly. On the other hand, in the case of Examples 1-1 and 1-2 having a relatively low moisture content, the hardness value significantly changed according to the storage period, and it was confirmed that the hardness value reached 3000 g or higher. .

Sample (moisture content) Hardness (g) Day1 Day2 Day3 Day 4 xanthan addition Example 1-1 (75.81%) 2343.56
±40.43 2459.29
±125.28 2734.4
±133.55 2893.22
±124.52 Example 1-2 (76.38%) 1836.8
±214.39 2513.84
±124.78 2842.39
±193.82 3220.54
±264.39 Example 1-3 (77.24%) 1741.93
±374.33 1899.64
±227.33 2396.63
±74.49 2511.59
±149.47 Example 1-4 (78.86%) 1688.18
±371.74 1818.06
±59.32 2247.12
±123.15 2514.67
±201.56 Example 1-5 (79.79%) 1179.29
±75.34 1231.77
±53.62 1296.08
±185.86 1404.52
±424.57 Example 1-6 (80.86%) 926.84
±371.48 1199.71
±673.22 1206.99
±445.52 1215.31
±132.18 Comparative Example 2-5 (77.63%) 1854.28
±184.60 1943.69
±479.24 2475.62
±166.01 2794.73
±768.75 Comparative Example 2-6 (80.53%) 1022.89
±53.38 1112.84
±559.87 1154.85
±115.75 1208.49
±735.23

In addition, as shown in Tables 8 to 4, as a result of measuring gumminess during storage, all the examples in which xanthan was added increased gumminess. On the other hand, Comparative Examples 2-5 to 2-6, to which xanthan was not added, showed a decrease or no significant change in gum properties depending on the storage period. In particular, in the case of Examples 1-1 to 1-3 having a low moisture content, it was confirmed that the gum property increased to a high degree during the storage period.

Sample (moisture content) Swordsmanship (g) Day1 Day2 Day3 Day 4 xanthan addition Example 1-1 (75.81%) 1603.19
±542.86 2060.56
±282.43 2181.29
±82.43 2384.09
±85.43 Example 1-2 (76.38%) 1266.92
±260.44 2308.52
±163.08 2666.06
±228.69 3148.24
±248.40 Example 1-3 (77.24%) 1185.41
±510.45 1680.33
±198.48 1907.49
±567.73 2240.72
±134.96 Example 1-4 (78.86%) 2032.69
±326.33 2135.51
±611.97 2211.71
±326.08 2317.35
±146.64 Example 1-5 (79.79%) 1906.79
±335.36 2005.34
±222.86 2109.51
±189.32 2328.34
±217.23 Example 1-6 (80.86%) 1533.06
±336.27 1725.31
±623.22 1874.43
±311.64 1944
±175.32 Comparative Example 2-5 (77.63%) 1407.35
±272.17 1374.55
±413.43 1279.23
±323.63 1214.21
±587.89 Comparative Example 2-6 (80.53%) 948.41
±115.62 921.54
±488.69 935.15
±332.20 899.57
±723.33

In addition, as shown in Tables 9 to 5, as a result of measuring the chewiness during the storage period, all samples except for Comparative Examples 2-6 having a high moisture content and not adding xanthan were chewable during the storage period. was confirmed to increase. However, in the case of Examples 1-5 and 1-6 having a moisture content of 79.79% or more, the chewiness did not change significantly, and in Comparative Examples 2-6 where the moisture content of 79.79% or more and xanthan was not added, the chewiness was partially reduced. confirmed that. These results indicate that the moisture content and whether or not xanthan is added affect the chewability.

Sample (moisture content) Chewability (g) Day1 Day2 Day3 Day 4 xanthan addition Example 1-1 (75.81%) 872.30
±451.24 1280.15
±198.18 1424.68
±53.35 1621.33
±233.13 Example 1-2 (76.38%) 890.44
±211.58 1325.11
±291.27 1428.19
±135.23 2533.85
±147.52 Example 1-3 (77.24%) 987.64
±578.03 1543.93
±255.37 2335.72
±334.61 2606.90
±342.82 Example 1-4 (78.86%) 1116.11
±277.30 1707.84
±539.51 2453.91
±221.52 2851.91
±161.48 Example 1-5 (79.79%) 957.65
±222.30 1033.93
±238.76 1038.38
±68.71 1180.85
±312.16 Example 1-6 (80.86%) 896
±231.36 1032.47
±520.69 1174.74
±151.11 1119.52
±87.16 Comparative Example 2-5 (77.63%) 389.68
±255.37 722.28
±324.83 805.84
±158.12 888.24
±501.17 Comparative Example 2-6 (80.53%) 264.75
±57.75 245.21
±36.44 267.16
±14.65 277.51
±38.19

3-2. RDEC test

RDEC test was performed to confirm changes in the oral cavity when chewing the sausage. The RDEC test relates to a system for repeatedly measuring the texture of food. Specifically, it reflects the human oral environment and is a system that has high reproducibility and can measure texture regardless of the physical properties of food. RDEC analysis was measured by giving 20 cycles, and the number of cycles means chewing food for 20 times. The results are shown in FIG. 6 .

As shown in FIG. 6 , the hardness decreased as the water content increased, and cracked due to repeated mastication, and from the 5th cycle, it showed a liquid-like state. Comparative Examples 2-5 and 2-6 having a high moisture content showed a constant level of hardness value in all cycles, which had a high moisture content but was difficult to maintain shape due to the absence of xanthan and had low physical properties, regardless of the number of mastications. It can be seen that the hardness value is constant. In the case of samples containing xanthan, the initial low hardness value is continuously maintained during repeated chewing, showing that chewing is maintained while maintaining chewiness.

Gumminess can be expressed as the degree of force required during mastication before swallowing food. It is known that when the chewiness is low, the number of times to chew food and the time it takes to swallow are reduced. Even for sausages having soft physical properties, if the number of times of chewing is very small, it is not possible to provide an appropriate texture, and it is necessary to increase the chewiness of the sausage so that the chewing feeling is sufficiently felt when ingested. Taking these points into consideration, when all the measurement results of hardness, gumminess, and chewiness are taken into account, the fish meat sausages of Examples 1-3 and 1-4 have soft physical properties and do not burden the teeth, and have high protein content, gumminess and It seems to have the most suitable mixing ratio for elderly-friendly applications with improved chewiness.

<Experimental Example 4> Sensory test

The sensory tests for Examples 1-1 to 1-6 and Comparative Examples 2-5 to 2-6 were conducted for 20 adult men and women aged 20 to 30 years. The purpose of this sensory test was to obtain a correlation between the actual number of chewing and chewing performance, and a sensory test was conducted to measure the number of chewing times and the time required before swallowing the sausage. The results are shown in Table 10.

As shown in Table 10, the time taken for swallowing was derived from a value in the range of 8.5 to 15 seconds, and the number of mastications was widely derived depending on the moisture content and texture characteristics of the sample. It can be seen that when xanthan is not added, the average number of mastications is 12 and 19 times, which is lower than that of the xanthan-added sample. In addition, compared with Comparative Examples 2-5 and 2-6 in which xanthan was not added, it was shown that in the case of the sausages prepared in the mixing ratio developed in this study, sufficient chewiness was provided before swallowing, thereby increasing the satisfaction of eating.

Sample (moisture content) Time spent on authoring (s) number of writings xanthan addition Example 1-1 (75.81%) 13±0.3 24 Example 1-2 (76.38%) 15.5±0.4 25 Example 1-3 (77.24%) 10.5±0.5 26 Example 1-4 (78.86%) 13.5±0.5 28 Example 1-5 (79.79%) 11±0.2 26 Example 1-6 (80.86%) 9.5±0.1 23 Comparative Example 2-5 (77.63%) 11±0.1 19 Comparative Example 2-6 (80.53%) 8.5±0.2 12

Next, the initial fraction value, which is the initial value of RDEC, was compared with the number of writings in the sensory test. The results are shown in FIG. 7 .

As shown in FIG. 7 , in the case of Examples 1-3 (77.24%) and Comparative Example 2-5 (77.63%) having a similar moisture content, there is a slight difference in the RDEC measured values, but the number of mastications is It was confirmed that the addition significantly decreased. Similarly, when comparing Example 1-6 (80.86%) in which the moisture content was further increased and Comparative Example 2-6 (80.53%), it was confirmed that the number of mastications was greatly reduced when xanthan was not added. These results indicate that the hardness value measured through the RDEC test decreased according to the moisture content, and there was a slight difference depending on whether or not xanthan was added, but the number of mastications changed significantly depending on whether or not xanthan was added.

In the case of the fish sausages of Examples 1-3 and 1-4, the hardness was up to 2500 (g), and when converted to stress, it showed a value of about 34,660 N/m ² , so it corresponds to the second stage of the age-friendly food standard. It is suitable as an age-friendly food, and as a result of the sensory test, it shows a high number of mastications of 26 to 28 times as in the result of Experimental Example 3, so it has an appropriate texture and it was confirmed that it is most suitable for an age-friendly use. When a fish meat sausage is prepared with a blending ratio of 3 or 1-4, it means that it is possible to provide an age-friendly fish meat sausage that can provide a texture by increasing the soft texture, chewiness and gumminess.

As described above, although specific embodiments of the present invention have been described in detail, those skilled in the art who understand the spirit of the present invention may add, change, delete, etc. other components within the scope of the same spirit, and other degenerate inventions. However, other embodiments included within the scope of the present invention may be easily proposed. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. The scope of the present invention is indicated by the claims to be described later rather than the above detailed description, and all changes or modifications derived from the meaning and scope of the claims and their equivalents are included in the scope of the present invention. should be interpreted as

Claims (10)

A fish meat sausage composition comprising fish meat (surimi), pea protein, xanthan powder, ice and salt.
According to claim 1,
The fish meat sausage composition comprises 45 to 46 parts by weight of fish meat (surimi), 5.75 to 6.25 parts by weight of pea protein, 0.75 to 1.25 parts by weight of xanthan powder, 45 to 46.25 parts by weight of ice, and 1.75 to 2.25 parts by weight of salt. , Age-friendly fish meat sausage composition.
According to claim 1,
The fish meat sausage composition has a water content of 77 to 80% by weight and a protein content of 11.35 to 11.75% by weight, an age-friendly fish sausage composition.
Step 1 of preparing processed tender meat by mixing the main ingredients consisting of fish meat (surimi), pea protein, xanthan powder, ice and salt;
A second step of filling the processed meat tenderloin into a wrapping paper; and
A method of manufacturing an age-friendly fish sausage, including; a third step of heat-treating the processed meat fillet in the wrapping paper.
5. The method of claim 4,
The first step is
Step 1-1 of mincing fish meat;
1-2 steps of adding salt and ice to the fish meat of step 1-1;
Step 1-3 of emulsifying the fish meat by adding pea protein and ice to the fish meat of steps 1-2;
Steps 1-4 of preparing processed tender meat by adding xanthan powder and ice to the fish meat of steps 1-3;
5. The method of claim 4,
The main ingredient is 45 to 46 parts by weight of fish meat (surimi), 5.75 to 6.25 parts by weight of pea protein, 0.75 to 1.25 parts by weight of xanthan powder, 45 to 46.25 parts by weight of ice, and 1.75 to 2.25 parts by weight of salt. A method for producing a friendly fish meat sausage.
5. The method of claim 4,
The aging-friendly fish meat sausage has a water content of 77 to 80% by weight, and a protein content of 11.35 to 11.75% by weight, the method for producing an age-friendly fish meat sausage.
5. The method of claim 4,
The age-friendly fish meat sausage has a hardness (hardness) of 1100 to 1540 g, gumminess (gumminess) of 1570 to 2546 g, and chewiness (Chewiness) of 735 to 1494, the method for producing an age-friendly fish meat sausage.
An aging-friendly fish meat sausage prepared by the method of any one of claims 4 to 8.
Calculating the characteristics of an aging-friendly food product by using the correlation between the number of mastications, the RDEC test, and the TPA test measurement value;

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