KR20230064333A - Method for preparing of emulsion meat products and emulsion meat products prepared by the method - Google Patents

Abstract

The present invention relates to a method for manufacturing emulsified sausages with a reduced content of raw meat and emulsified sausages manufactured by the method, wherein the method comprises the following steps of: (A) adding shaved ice to the raw meat and fat to be pulverized; (B) manufacturing an emulsion by adding a cabbage powder and an aqueous egg white solution to the pulverized mixture to be emulsified; (C) filling the manufactured emulsion into a casing; and (D) heating the emulsion filled in the casing to be cooled. By replacing a part of the raw meat with the cabbage powder and egg white aqueous solution, meat products such as emulsified sausages with reduced raw meat content can be manufactured.

Description

Manufacturing method of emulsion-type sausage with reduced content of raw meat and emulsion-type sausage prepared according to the method {Method for preparing of emulsion meat products and emulsion meat products prepared by the method}

The present invention relates to a method for manufacturing a processed meat product in which the content of raw meat is lowered by replacing some of the raw meat with cabbage powder and an aqueous egg white solution, and a processed meat product manufactured thereby.

Metabolic diseases, including obesity due to excessive intake of high-fat foods, have become a social problem along with high economic growth and convenience of living and changes in dietary habits. In particular, excessive calorie intake and unbalanced diet such as specific nutrients increase the incidence of diseases such as obesity, hyperlipidemia, diabetes, and atopy, becoming issues to the extent that they are caused as social problems.

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

Recently, due to the abundant supply of livestock meat such as cattle or pigs, commonly referred to as meat due to economic growth and intensive breeding, problems due to excessive meat consumption have been pointed out. Specifically, it is reported that the daily intake of red meat or processed meat increases the risk of premature death by about 20%, and this is due to the saturated fatty acid nitrite contained in meat or carcinogens generated in the cooking process of meat. It is expected to be the cause.

In addition, in the case of intensive breeding for meat supply, it induces the large-scale and industrialization of livestock farms, causing problems due to the increase in the amount of livestock manure, which is a highly concentrated non-degradable pollutant, and ethical problems due to intensive breeding of livestock. In the case of such livestock manure, since dumping at sea is currently prohibited by international treaties, a problem related to the disposal method has been raised. being pointed out In particular, in the case of livestock manure, it is reported that it accounts for about 37% of the treatment load of the total wastewater due to difficulties in treatment.

In order to solve these personal health problems and environmental and social problems, the tendency to reduce meat consumption has recently been strengthened. Nevertheless, the development of various foods to replace meat is limited.

On the other hand, red cabbage (red cabbage) is a cabbage with anthocyanin pigment of Brassicaceae. It has more nutrients such as lysine and vitamin C.

Therefore, there is a demand for the development of natural materials to replace the raw meat.

Republic of Korea Patent Publication No. 2019-0054691 Republic of Korea Patent Publication No. 2017-0136781

An object of the present invention is to provide a method for manufacturing a meat product with a reduced content of raw meat.

Another object of the present invention is to provide a meat product manufactured according to the above manufacturing method.

To achieve the above object, the manufacturing method of a processed meat product with a reduced content of raw meat of the present invention includes the steps of (A) adding shaved ice to raw meat and fat and pulverizing; (B) preparing an emulsion by adding and emulsifying cabbage powder and an egg white aqueous solution to the pulverized mixture; (C) filling the casing with the prepared emulsion; and (D) heating and then cooling the emulsion filled in the casing.

In step (A), 20 to 50 parts by weight of shaved ice may be mixed with 100 parts by weight of fat and raw meat mixed at a weight ratio of 1: 1-2.5.

In the step (B), 1 to 8 parts by weight of cabbage powder and 10 to 20 parts by weight of an aqueous egg white solution may be added to 100 parts by weight of a mixture of fat and raw meat at a weight ratio of 1: 1 to 2.5 to emulsify.

In step (B), the aqueous egg white solution may be a mixture of egg white powder and water in a weight ratio of 1:2-6.

In step (B), the cabbage powder and the aqueous egg white solution may be mixed in a weight ratio of 1:1 to 8.

The raw meat may be at least one selected from the group consisting of pork belly, pork hoji, pork sirloin, pork tenderloin, beef rump, beef tenderloin, and beef sirloin.

In addition, the meat products of the present invention for achieving the above other objects can be manufactured according to the above manufacturing method.

The processed meat product with lowered meat content of the present invention replaces part of the raw meat with cabbage powder and egg white solution, thereby lowering the content of meat raw material compared to conventional meat products, and even if the content of raw meat is lowered, storage stability and emulsification similar to conventional meat products It may have stability, heating yield, texture, and functionality.

The present invention relates to a method for manufacturing a processed meat product in which the content of raw meat is lowered by replacing some of the raw meat with cabbage powder and an aqueous egg white solution, and a processed meat product manufactured thereby.

That is, the cabbage powder and the aqueous egg white solution, which have replaced some of the raw meat of the present invention, are additives for improving physical properties of processed meat products, and are preferably additives for improving physical properties of emulsified processed meat products.

Hereinafter, the present invention will be described in detail.

The manufacturing method of a processed meat product with a reduced content of raw meat of the present invention includes the steps of (A) grinding by adding ice water to raw meat and fat; (B) preparing an emulsion by adding and emulsifying cabbage powder and an egg white aqueous solution to the pulverized mixture; (C) filling the casing with the prepared emulsion; and (D) heating and then cooling the emulsion filled in the casing.

First, in the step (A), shaved ice is added to the raw meat and fat and crushed.

When emulsifying by adding shaved ice, cabbage powder, and egg white aqueous solution to the ground meat and fat mixture, the stability of the emulsion deteriorates. Therefore, it is preferable to emulsify by adding cabbage powder and egg white aqueous solution after adding ice water to the raw meat and fat and mixing. do.

The raw meat is not particularly limited as long as it can be used in an emulsified meat product, but preferably at least one selected from the group consisting of pork fat, pork hoji, pork sirloin, pork tenderloin, beef rump, beef tenderloin, and beef sirloin. can be heard

In addition, the fat is not particularly limited as long as it can be used in emulsified meat products, but preferably includes at least one selected from the group consisting of pork back fat, neck fat, whole fat, and fat.

The fat and the raw meat are mixed at a weight ratio of 1: 1-2.5, preferably 1: 1.5-2.5, and the content of the raw meat is lowered compared to the conventional fat and raw meat mixed at a weight ratio of 1: 3-4. can If the content of raw meat based on fat is less than the lower limit, the consumer's preference cannot be satisfied, and if it exceeds the upper limit, texture may be deteriorated.

The shaved ice is used for emulsification, and is mixed in an amount of 10 to 50 parts by weight, preferably 20 to 40 parts by weight, based on 100 parts by weight of the mixed meat and fat. If the content of shaved ice is less than the lower limit, it may be difficult to emulsify raw meat and fat, and if it exceeds the upper limit, oil separation and water separation may occur.

Next, in the step (B), cabbage powder and egg white aqueous solution are added to the pulverized mixture and emulsified at -1 to 5 ° C to prepare an emulsion.

The cabbage powder is used together with the egg white aqueous solution to improve storage stability, emulsion stability, heating yield, texture and sensory properties, and when cabbage powder or the egg white aqueous solution is used alone, the above effects may be reduced.

The cabbage powder is mixed in 1 to 8 parts by weight, preferably 3 to 6 parts by weight, based on 100 parts by weight of the mixture of raw meat and fat. When the content of cabbage powder is less than the lower limit, storage stability, emulsion stability and heating yield may be significantly reduced, and when it exceeds the upper limit, texture may be significantly reduced.

The egg white aqueous solution has excellent gel-forming ability, water holding capacity and high foamability, and thus can complement the binding properties of raw meat, and these properties are further improved when used together with the cabbage powder.

The aqueous egg white solution is mixed in an amount of 10 to 20 parts by weight, preferably 13 to 18 parts by weight, based on 100 parts by weight of the mixed meat and fat. If the content of the aqueous egg white solution is less than the lower limit, the binding force is lowered, making it impossible to manufacture an emulsified processed meat product, and if it exceeds the upper limit, emulsion stability and texture may be deteriorated.

The egg white aqueous solution used in the present invention is a mixture of egg white powder and water at a weight ratio of 1:2 to 6, preferably 1:3 to 5. If the content of water based on the egg white powder is less than the lower limit above, the binding force is lowered, making it impossible to manufacture an emulsified meat product, and when it exceeds the upper limit above, emulsion stability may be remarkably deteriorated.

The cabbage powder and the egg white aqueous solution are mixed in a weight ratio of 1:1 to 8, preferably 1:3-6. If the content of the egg white aqueous solution based on cabbage powder is less than the lower limit above, the binding force is lowered, making it impossible to manufacture an emulsified meat product, and if it exceeds the upper limit above, storage stability, emulsion stability, and texture may deteriorate.

Next, in the step (c), after filling the casing with the prepared emulsion, in step (D), the emulsion filled in the casing is heated and then cooled to prepare an emulsified meat product.

Hereinafter, preferred embodiments are presented to aid understanding of the present invention, but the following examples are merely illustrative of the present invention, and various changes and modifications are possible within the scope and spirit of the present invention. It is obvious to those skilled in the art, It goes without saying that these variations and modifications fall within the scope of the appended claims.

Preparation Example 1. Aqueous egg white solution

An egg white aqueous solution was prepared by mixing egg white powder and water in a weight ratio of 1:4.

Production Example 2. Egg white aqueous solution_increase in water content

An egg white aqueous solution was prepared by mixing egg white powder and water in a weight ratio of 1:10.

Control 1. Plain emulsified sausage

75 g of pork Fuji and 25 g of pork backfat (moisture 12.61%, fat 85.64%) (fat: raw meat = 1:3 weight ratio) were ground with an 8 mm plate, then ground with a 3 mm plate, and then 25 g of shaved ice It was added and emulsified for 15 minutes using a silent cutter (Nr-963009, Scharfen, Witten, Germany). In order to stabilize the emulsified emulsion, it was held at 4 ° C. for 1 hour, and then the sausage emulsion was placed in a collagen casing (# 240, NIPPI Inc. , Tokyo, Japan; approximate 25 mm diameter), heated at 80 ℃ for 30 minutes using a smokehouse (MAXI 3501, Kerres, Backnang, Germany), cooled at 20 ℃ for 10 minutes, and vacuum packed in polyethylene packaging. After carrying out, it was refrigerated (4 ℃) to prepare a sausage.

Example 1. Red Cabbage Powder

70 g of pork Fuji, 30 g of pork backfat (moisture 12.61%, fat 85.64%) (fat: raw meat = 1:2.3 weight ratio) and 25 g of shaved ice were ground with an 8 mm plate and then with a 3 mm plate. 4 parts by weight of red cabbage powder and 14 parts by weight of the egg white aqueous solution prepared in Preparation Example 1 were added and emulsified for 15 minutes using a silent cutter (Nr-963009, Scharfen, Witten, Germany). In order to stabilize the emulsified emulsion, it was held at 4 ° C. for 1 hour, and then the sausage emulsion was placed in a collagen casing (# 240, NIPPI Inc. , Tokyo, Japan; approximate 25 mm diameter), heated at 80 ℃ for 30 minutes using a smokehouse (MAXI 3501, Kerres, Backnang, Germany), cooled at 20 ℃ for 10 minutes, and vacuum packed in polyethylene packaging. After carrying out, it was refrigerated (4 ℃) to prepare a sausage.

Example 2. white Cabbage Powder

Sausage was prepared in the same manner as in Example 1, but using white cabbage powder instead of red cabbage powder.

Comparative Example 1. Omitting aqueous egg white solution

Sausage was prepared in the same manner as in Example 1, but without using the aqueous egg white solution.

Comparative Example 2. Omit red cabbage powder

Sausage was prepared in the same manner as in Example 1, but without using red cabbage powder.

Comparative Example 3. Contents of Cabbage Powder and Egg White Solution

In the same manner as in Example 1, sausages were prepared using 4 parts by weight of red cabbage powder and 52 parts by weight of the egg white aqueous solution prepared in Preparation Example 1 (cabbage powder: egg white aqueous solution = 1:13 weight ratio).

Comparative Example 4. Use of the egg white aqueous solution of Preparation Example 2

Sausage was prepared in the same manner as in Example 1, except that the aqueous egg white solution of Preparation Example 2 was used instead of the aqueous egg white solution of Preparation Example 1.

<Test Example>

Test Example 1. Measurement of VBN and TBA of sausages

VBN and TBA measurements were measured after storing the sausages at 4 ° C for 15 days.

1.1 Protein deterioration (VBN: volatile basic nitrogen): 50 g of distilled water was added to 5 g of the sample, homogenized at 13,500 rpm for 1 minute, and filtered through a filter paper (Whatman No. 1). Then, using a conway container, put 1 ml of 0.01NH ₃ BO ₃ and an indicator (0.066% methyl red in ethanol: 0.066% bromocresol green in ethanol = 1:1) 50 μl into the inner chamber, and sample filtrate 1 into the outer chamber. After putting ㎖, 50% K ₂ CO ₃ 1 ㎖ was added and then sealed quickly. Thereafter, the mixture was reacted for 90 minutes in a 37 °C incubator and quickly titrated with 0.02NH ₂ SO ₄ . In the blank test group, K ₂ CO ₃ was not added. The degree of protein deterioration was calculated according to Equation 1 below.

[Equation 1]

VBN (mg %) = {(a-b) x f x 0.02 x 14.007}/S x 100

(a: Optimal consumption in this experiment (ml), b: Optimal consumption in blank experiment (ml), f: 0.02NH ₂ SO ₄ standardization index, S: sample weight) [Equation 3]

1.2 Fat rancidity (TBA) (mg MA/kg): Lipid oxidation was reported by Tarladgis et al . (1960) and expressed as mg of malondialdehyde (MD) per kg of meat product. 50 ml distilled water was added to 10 g of sample and mixed with a homogenizer (AM-7, Nihonseiki, Kaisha Ltd., Japan) for 2 minutes, then 47.5 ml of distilled water was added, followed by 2.5 ml of 4N HCl, antifoaming agent (KMK -73, Shin-Etsu Silicone Co., Ltd., Seoul, Korea) were added. The mixture was distilled and 50 ml of distillate was collected.

5 ml of 0.02 M TBA (TBA reagent) in 90% acetic acid was added to a test tube containing 5 ml of distilled water, mixed, the tube was sealed, heated in boiling water for 30 minutes, and then cooled to room temperature. Absorbance was measured at 538 nm for a blank prepared with 5 ml distilled water and 5 ml TBA reagent using a UV/VIS spectrophotometer (Optizen 2120 UV plus, Mecasys Co. Ltd., Seoul, South Korea).

division VBN (mg%) TBA (mg MA/kg) Control 1 4.15± ^0.21a 0.35± ^0.03a Example 1 3.09± ^0.39b 0.22± ^0.01b Example 2 3.58± ^0.74b 0.27± ^0.04b Comparative Example 1 4.33±0.48 ^a 0.49± ^0.02c Comparative Example 2 4.97± ^0.19b 0.55± ^0.05c Comparative Example 3 4.09±0.85 ^a 0.34±0.03 ^a Comparative Example 4 5.49±0.69 ^c 0.59± ^0.06c

As shown in Table 1 above, it was confirmed that the sausages prepared according to Examples 1 and 2 of the present invention had lower VBN values and TBA values than those of Control 1 and Comparative Examples 1 to 4. In addition, it was confirmed that the sausage of Example 1 had lower VBN and TBA values than the sausage of Example 2.

This means that the sausages of Examples 1 and 2 inhibited enzymes and microorganisms and deteriorated slowly compared to the control and sausages of Comparative Examples 1 to 6.

Test Example 2. Heating yield, water separation rate and fat separation rate

2-1. Heating yield (%): The weight of the sample before heating was measured in the dough state and the weight of the sample after heating was measured, and the yield was calculated as a percentage of the weight of the sample before heating.

2-2. Water separation rate and fat separation rate (%): After applying two layers of wire mesh (size: 4x4 cm, mesh: 25) in a specially designed centrifugal separation tube, 25 g of emulsion was filled and the inlet of the centrifugal separation tube was sealed. The centrifuge tube filled with the sample was heated in a constant temperature water bath at 75 ° C. for 30 minutes, allowed to cool for 30 minutes, and then the emulsion stability was evaluated by measuring the amount (mL) of water and oil released. At this time, the emulsion stability was obtained by [Equation 2] and [Equation 3] below.

[Equation 2]

[Equation 3]

division Heating yield (%) Water separation (%) Fat separation (%) Control 1 90.71± ^0.43a 4.48± ^0.21a 0.84±0.35 ^a Example 1 88.24± ^0.91a 4.41±0.45 ^a 0.82±0.59 ^a Example 2 87.18± ^0.67a 4.47±0.18 ^a 0.90± ^0.61b Comparative Example 1 85.71± ^0.34b 7.65± ^0.29c 1.59± ^0.80c Comparative Example 2 82.15± ^0.91c 8.08± ^0.57c 1.94± ^0.43c Comparative Example 3 86.97± ^0.53b 7.14± ^0.38c 1.15± ^0.27b Comparative Example 4 80.15±0.79 ^c 7.33± ^0.61c 1.41± ^0.43c

As shown in Table 2 above, it was confirmed that the sausages prepared according to Examples 1 and 2 of the present invention had a higher heating yield than Control 1 and Comparative Examples 1 to 4, and water separation and fat separation did not occur well. In addition, it was confirmed that the sausage of Example 1 had a higher heating yield than the sausage of Example 2, and water separation and fat separation did not occur better.

In addition, it was confirmed that the heating yield, water separation and fat separation values of Examples 1 and 2 were similar to those of the control group 1 using the raw meat as a general content.

Test Example 3. Measurement of physical properties

prepared according to Examples and Comparative Examples The emulsified sausage was cut into 2.5X2.5 cm (diameter X height) and measured using a texture analyzer (TA-XT2i, Stable Micro Systems, England). Treat the thickness of the sample regularly, place it parallel to the center of the plate, use the curve shown by stabbing it twice, and analyze and calculate hardness (hardness, kg), springiness (elasticity), cohesiveness (cohesiveness), gumminess (gumness, kg), chewiness (chewability, kg), etc. were obtained. The analysis conditions at this time were set to maximum load 2 kg, head speed 2.0 mm/sec, probe (0.25φ spherical probe), distance 8.0 mm, force 5 g.

Hardness refers to the force that transforms the shape of food, and elasticity refers to the property of an object being deformed by the outside to return to its original state. Cohesiveness refers to the force required for internal bonding constituting the form of food, gumminess refers to the property of making a semi-solid sample into a state that can be swallowed, and chewability refers to the energy required to chew food in an easy-to-swallow state. Cohesiveness and elasticity are greatly involved. In general, hardness is closely related to water loss and heating loss, and as water loss increases, hardness increases. In addition, the physical properties of meat products are determined by the emulsifying power, water holding capacity, gel forming ability, and adhesion between particles of proteins.

division Hardness elasticity cohesiveness Sword Saint chewiness Control 1 3.09± ^0.31a 0.89± ^0.01a 0.73±0.02 ^a 1.87± ^0.27a 1.64±0.34 ^a Example 1 2.95± ^0.27a 0.85±0.05 ^a 0.69± ^0.03a 1.77± ^0.14a 1.58±0.09 ^a Example 2 2.54±0.59 ^a 0.87±0.03 ^a 0.64± ^0.02b 1.72± ^0.38b 1.52± ^0.27a Comparative Example 1 4.97± ^0.42b 0.84±0.02 ^a 0.59± ^0.01c 2.05± ^0.56b 2.49± ^0.49c Comparative Example 2 1.14± ^0.66c 0.49± ^0.02c 0.31± ^0.01c 1.19± ^0.25c 0.94± ^0.06c Comparative Example 3 1.64± ^0.72c 0.67± ^0.01c 0.48± ^0.02c 1.64± ^0.71c 1.38± ^0.51b Comparative Example 4 1.35± ^0.54c 0.52± ^0.03c 0.40± ^0.02c 1.33± ^0.68c 1.12± ^0.84c

As shown in Table 3 above, it was confirmed that the sausages prepared according to Examples 1 and 2 of the present invention had superior hardness, chewiness, elasticity, cohesiveness and gumminess compared to the sausages of Control 1 and Comparative Examples 1 to 4.

In particular, it was confirmed that the hardness, cohesiveness, gumminess and chewiness of Comparative Examples 2, 3 and 4 were not very good.

Test Example 4. Sensory evaluation

Emulsified sausages prepared according to Examples and Comparative Examples were sensory tested by 15 expert panelists with 3 or more years of experience in sensory testing in the food-related field, and measured using a 10-point scale method (the higher the degree, the closer to 10 points) And it is shown in [Table 5] below.

- Color, flavor, texture, juiciness, off-flavor, overall acceptability: 1 point = very bad, 10 points = very good.

division Control 1 Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 color 7.84±0.43 ^a 7.94±0.78 ^a 7.90±0.64 ^a 6.81± ^0.65b 6.14±0.55 ^c 6.99± ^0.27b 6.21± ^0.53c zest 9.02±0.27 ^a 8.75±0.53 ^a 8.29±0.81 ^a 6.38± ^0.92c 5.99± ^0.81c 6.67±0.82 ^c 6.24± ^0.81c texture 9.06± ^0.91a 8.75± ^0.46a 8.18±0.72 ^a 6.69±0.80 ^c 3.74± ^0.63c 7.02± ^0.69b 4.03± ^0.96c succulent 8.81±0.33 ^a 8.75±0.38 ^a 8.07± ^0.60b 7.00± ^0.76b 4.09± ^0.47c 7.19± ^0.43b 4.57± ^0.43c off-flavor 8.51±0.78 ^a 8.38±0.52 ^a 7.99±0.24 ^a 5.44± ^0.62c 4.71± ^0.36c 5.84±0.70 ^c 5.18± ^0.21c comprehensive signage 8.94±0.57 ^a 8.71±0.36 ^a 8.25± ^1.01b 6.25±1.00 ^c 5.02± ^0.51c 6.82± ^0.61b 6.54± ^0.54c

As shown in Table 4 above, the sausages prepared according to Examples 1 and 2 of the present invention were similar in color, flavor, texture, juiciness, off-flavor, and overall acceptability to Control 1 and superior to Comparative Examples 1 to 4. Confirmed.

Claims (7)

(A) crushing by adding shaved ice to raw meat and fat;
(B) preparing an emulsion by adding and emulsifying cabbage powder and an egg white aqueous solution to the pulverized mixture;
(C) filling the casing with the prepared emulsion; and
(D) heating and then cooling the emulsion filled in the casing; manufacturing method of a meat product with a reduced content of raw meat, characterized in that it comprises a. The meat product with reduced content of raw meat according to claim 1, wherein 20 to 50 parts by weight of shaved ice is mixed with 100 parts by weight of fat and raw meat mixed in a weight ratio of 1: 1-2.5 in step (A). Manufacturing method of. The method of claim 1, wherein in step (B), 1 to 8 parts by weight of cabbage powder and 10 to 20 parts by weight of an egg white aqueous solution are added to 100 parts by weight of a mixture of fat and raw meat at a weight ratio of 1: 1-2.5 to emulsify Method for producing a processed meat product with a reduced content of raw meat, characterized in that. The method of claim 1, wherein the aqueous solution of egg white in step (B) is a mixture of egg white powder and water in a weight ratio of 1:2-6. The method of claim 1, wherein the cabbage powder and the aqueous egg white solution are mixed in a weight ratio of 1:1 to 8 in step (B). The method of claim 1, wherein the meat raw material is at least one selected from the group consisting of pork belly, pork hoji, pork sirloin, pork tenderloin, beef rump, beef tenderloin, and beef sirloin. method. A meat product manufactured according to the manufacturing method of any one of claims 1 to 6.