KR20230105115A - Meat batter composition comprising black rice and the manufacturing method of processed meat food by using the same - Google Patents

Abstract

The present invention relates to a meat fried coating composition using black rice and a method for manufacturing meat processed food using the same, comprising the steps of (S1) washing black rice, then soaking, and then drying; (S2) pulverizing the dried black rice into powder; and (S3) mixing 5 to 10 parts by weight of eggs and 10 to 20 parts by weight of milk with respect to 100 parts by weight of the black rice powder ground in step (S2) and kneading the meat using black rice prepared according to the present invention. When meat is processed by using the composition for frying instead of flour batter, it is possible to reduce the phenomenon in which the meat and batter are separated as well as removing impurities from the meat. In addition, when the composition for frying meat using black rice prepared according to the present invention is used instead of flour as a meat batter, it has the effect of reducing blood and liver lipids by suppressing the increase in cholesterol due to meat intake, as well as reducing meat By softening, the texture of the meat can be improved while the batter can be kept crispy. Therefore, it is expected that it can be used very usefully by removing the unpleasant odors of meat and improving the texture without the burden of various adult diseases such as obesity that may be caused by meat consumption. In addition, it is possible to improve security and storability of the product by preventing corruption and deterioration during the distribution process, and it is possible to improve the visual preference of consumers by stabilizing the color of meat.

Description

Meat batter composition comprising black rice and the manufacturing method of processed meat food using the same {Meat batter composition comprising black rice and the manufacturing method of processed meat food by using the same}

The present invention relates to a meat frying composition using black rice and a method for manufacturing meat processed food using the same, and more specifically, by using a frying composition using black rice instead of wheat flour as a meat frying composition, the texture of meat is improved while the meat is caught It relates to a meat fried batter composition using black rice that can reduce the burden of obesity while reducing the separation of meat and fried batter as well as increasing the preference by removing the meat and a method of manufacturing meat processed food using the same.

Fried food refers to food made by frying ingredients such as fish, meat, or vegetables as they are or in high-temperature oil by coating a thin batter made by mixing a powder called batter with water. Also referred to as cooking. Like this, tempura is a food that is loved by many modern people because of its fast cooking speed and the crispy texture and unique flavor of ingredients by frying in a short time at high temperature.

Fried dishes using meat have been mainly using chicken because of the unique smell and tough texture of each meat, and meat dishes such as pork and beef other than chicken are difficult to remove the unique smell of each meat It was mainly cooked using sauces with strong aromas such as steaming and stir-frying.

Baeksuk or steamed dishes cooked by cooking with various ingredients for a long time removes the smell peculiar to meat to some extent, but in fried dishes, due to the nature of the cooking method in which the meat itself is fried in a short time, the miscellaneous smell of the meat remains, so it is objectionable when eating after cooking. In many cases, it is a factor that causes the oil, and there is a problem that the greasy taste becomes more severe due to frying in oil.

In addition, when meat is exposed to heat, collagen contained in meat becomes gelatin, which denatures and coagulates muscle fiber protein to harden the meat quality, and when the heat cools down after cooking, protein fibers contained in meat rapidly harden. There is a problem in that it has a dissolving property, which further deepens the tough texture.

In addition, it shows a crispy texture immediately after coating and frying, but over time, depending on external environmental conditions, it loses its crispy texture and becomes soggy. This is because, even if the fry is stored in an airtight container, the moisture released from the meat inner material is present in the airtight container and moves to the fried batter, so the crispy texture is reduced.

In addition, there is a disadvantage in that frying oil is absorbed into the frying batter, resulting in excessive intake of calories and carbohydrates, and moisture flowing out of the meat lowers the adhesion of the frying batter, and thus the frying batter is separated from the meat.

In order to solve this problem, Korea Patent Registration No. 0902422 proposes fried meat and a manufacturing method that minimizes the tough texture and hardening phenomenon and does not become tough even when cooled. , Cutting the meat and partially incising the surface, applying proteolytic enzymes to the surface of the meat, refrigerating and aging at a low temperature for 12 to 16 hours, precipitating the meat in an immersion mixture of purified water and seasoning step of infiltrating the seasoning powder into the meat and draining the juice, applying a binding powder mixed with starch powder and grain flour to the meat from which the juice was removed, coating the binding powder with frying powder, and frying with oil is made up of steps

The above invention removes fascia and aponeurosis connecting muscle tissue of meat to minimize shrinkage of meat due to heat, partially incises and compacts the meat surface so that fried meat does not become tough even when cooled, and binds powder and The seasoning loss during frying was minimized by applying the frying powder in two layers to prevent the heated oil from directly touching the meat.

In addition, by removing the juice contained on the surface of the meat and maximally preserving the moisture inside the meat, heat penetrates deep into the meat due to the high thermal conductivity of the moisture so that the inside of the meat can be cooked evenly and the meat is softened through proteolytic enzymes. It provides an effect of minimizing greasy taste by preventing oil from remaining in fried meat by removing maximum moisture from the surface of meat while increasing the binding force of meat and frying powder by binding powder.

However, in order to soften the texture of meat, methods such as removal of aponeurosis and fascia, compaction, shredding, partial incision, application of proteolytic enzymes, and low-temperature aging are already known methods and have the disadvantage of requiring a lot of time and manpower, and starch powder and If frying powder is coated on the binding powder mixed with grain flour, not only do the same powders not bind well, but even if the binding powder and frying powder are applied twice, it is not possible to block oil from contacting the meat. The downside is that the flavor of the meat is lost.

Accordingly, the inventors of the present invention continued research to develop a meat frying composition capable of solving the above problems. By using black rice instead of wheat flour as a meat frying coating, the texture of the meat was improved while removing the impurities of the meat, and the meat and the frying batter were formed. The present invention was completed by discovering that the separation phenomenon can be controlled and the burden of obesity can be reduced while consuming fried meat processed food.

Therefore, the technical problem to be solved in the present invention is to improve the texture of meat while removing impurities from meat to increase the degree of preference, as well as to reduce the burden of obesity while reducing the phenomenon of separation between meat and fried batter. Manufacturing of a meat fried batter composition to provide a way.

Another technical problem to be solved by the present invention is to improve the texture of the meat prepared according to the manufacturing method while removing the impurities of the meat to increase the degree of preference, as well as to reduce the burden of obesity while reducing the phenomenon of meat and fried batter being separated. It is to provide a meat fried coating composition.

Another technical problem to be solved by the present invention is to provide a method for processing meat using the meat batter composition.

In order to solve the above technical problem, the present invention provides a method for producing a meat fried batter composition comprising the following steps:

(S1) washing the black rice, soaking it, and then drying it;

(S2) pulverizing the dried black rice into powder; and

(S3) kneading by mixing 5 to 10 parts by weight of eggs and 10 to 20 parts by weight of milk with respect to 100 parts by weight of the black rice powder ground in step (S2).

Preferably, the meat is characterized in that at least one selected from the group consisting of chicken, beef, pork, fish, duck meat, turkey meat, kangaroo meat, horse meat and lamb.

Preferably, in step (S3), at least one selected from the group consisting of lemon peel extract, onion peel extract, and coffee ground extract is further added in an amount of 5 to 10 parts by weight based on 100 parts by weight of black rice powder. .

The lemon peel extract, onion peel extract, and coffee waste extract are freeze-dried and pulverized from lemon peel, onion peel, and coffee waste, respectively, hot water extraction using purified water at 90 to 110 ° C for 50 to 70 minutes, followed by vacuum filtration and concentration characterized by what was obtained.

In order to solve the above other technical problem, the present invention provides a meat fried batter composition prepared according to the above manufacturing method.

In order to solve another technical problem, the present invention provides a method of processing meat using the composition for frying meat using the black rice.

As described above, when meat is processed using the composition for frying meat using black rice prepared according to the present invention instead of a flour batter, it is possible to reduce the phenomenon in which the meat and the batter are separated as well as removing the impurities of the meat. In addition, when the composition for frying meat using black rice prepared according to the present invention is used instead of flour as a meat batter, it has the effect of reducing blood and liver lipids by suppressing the increase in cholesterol due to meat intake, as well as reducing meat By softening, the texture of the meat can be improved while the batter can be kept crispy. Therefore, it is expected that it can be used very usefully by removing the unpleasant odors of meat and improving the texture without the burden of various adult diseases such as obesity that may be caused by meat consumption. In addition, it is possible to improve security and storability of the product by preventing corruption and deterioration during the distribution process, and it is possible to improve the visual preference of consumers by stabilizing the color of meat.

Hereinafter, the present invention will be described in more detail.

The present invention provides a method for producing a meat batter composition comprising the following steps:

(S1) washing the black rice, soaking it, and then drying it;

(S2) pulverizing the dried black rice into powder; and

(S3) kneading by mixing 5 to 10 parts by weight of eggs and 10 to 20 parts by weight of milk with respect to 100 parts by weight of the black rice powder ground in step (S2).

When meat is processed using the composition for frying meat using black rice prepared according to the present invention, it is possible to reduce the phenomenon in which the meat and the fried batter are separated as well as removing the impurities of the meat.

The black rice used in the present invention has a black color because it contains a water-soluble pigment called anthocyanin, which is known to have antioxidant, anticancer, and antiulcer effects. Black rice contains 4 times more anthocyanin than black soybeans, and contains 5 times more inorganic salts such as iron, zinc and selenium, as well as B vitamins. It not only effectively neutralizes active oxygen in the body that causes aging and various diseases, but is also known as a good ingredient for preventing heart disease, stroke, adult diseases, and cancer.

According to one embodiment of the present invention, the black rice is washed, soaked in water, dried, and ground to prepare black rice powder.

According to one embodiment of the present invention, a composition for frying meat using black rice can be prepared by mixing 5 to 10 parts by weight of eggs and 10 to 20 parts by weight of milk with respect to 100 parts by weight of the pulverized black rice powder. .

At this time, when the egg is used in an amount of less than 5 parts by weight, the viscosity of the batter is reduced, making it difficult to knead the dough.

In addition, when the milk is used in an amount of less than 10 parts by weight, the dough is not well mixed, and when the milk is used in an amount of more than 20 parts by weight, the dough flows down and it is difficult to cover the meat with the batter.

According to one embodiment of the present invention, in the composition for frying meat using black rice of the present invention, 5 to 10 parts by weight of at least one selected from the group consisting of lemon peel extract, onion peel extract, and coffee ground extract, based on 100 parts by weight of black rice powder. It is characterized in that it is additionally added in an amount of parts by weight.

The lemon peel contains medicinal ingredients such as citronella, phellandrene, vitamin C, citric acid, malic acid, methane acid, hesperidin, and pectin. Lemon peel contains substances that help to release toxins from our body. It discharges toxins from the body and has a rejuvenating (regeneration) effect. It also has the effect of detoxifying the liver, so it promotes the discharge of toxins and waste products from the body, promotes digestion, and prevents constipation. It is rich in vitamins such as vitamin C, which boosts immunity. When such lemon peel is added to pork, it is possible to remove the bad smell of pork and to soften the meat quality.

The onion mainly eats the scales, and the unique smell from the scales is due to compounds such as allyl disulfide propylsulfide. It physiologically promotes the secretion of digestive juices and has effects such as excitatory sweating and diuresis. In addition, scales contain various vitamins and minerals such as calcium phosphate, which has the effect of removing harmful substances in the blood. Scaly stems are often used in salads, soups, and meat dishes, and are used as spices in various dishes. The leaves contain 5,000 IU of vitamin A, 45 mg of vitamin C, 80 mg of calcium, 24 mg of magnesium, and 220 mg of potassium in 100 g. These onion skins are dried and then used in the form of pulverized powder.

The coffee waste is an extraction residue generated in the manufacturing process of hot-water coffee extract (espresso and drip coffee), and about 0.91 kg is produced per 1 kg of hot-water coffee extract (Silva et al., 1998). Coffee waste is generated when coffee beans are extracted at home or in coffee shops, and is generated in the process of manufacturing various types of instant coffee, but is discarded without any special use. Coffee waste has nutrients of about 10% protein, 23% crude fiber, and 6% crude fat (Ko et al., 2012), and coffee waste contains much less caffeine than coffee powder. Polyphenolic or nonpolyphenolic compounds that were not extracted from coffee and Maillard reaction polymers generated during roasting of coffee remain and have antioxidant activity.

The term "extract" of the present invention refers to a preparation obtained by squeezing a crude drug into an appropriate leachate and evaporating the leachate to concentrate, but is not limited thereto, and includes, but is not limited to, an extract obtained by extraction treatment, a dilution or concentrate of the extract, and an extract. It may be a dried product obtained by drying, a crude product or a purified product thereof.

The extract used in the present invention may be extracted using a conventional extraction solvent known in the art, and the extracted liquid may be used in liquid form or concentrated and / or dried. At this time, the extraction solvent is, for example, (a) water, (b) anhydrous or hydrous lower alcohol having 1 to 4 carbon atoms (methanol, ethanol, propanol, butanol, etc.), (c) a mixture of the lower alcohol and water A solvent, (d) acetone, (e) ethyl acetate, (f) chloroform or (g) 1,3-butylene glycol can be obtained as an extraction solvent. Preferably, extraction is performed using methanol, ethanol or butane. Depending on the extraction solvent, the degree of extraction and loss of the active ingredient of the extract may differ, so select and use an appropriate extraction solvent. The extraction method is not particularly limited, and includes, for example, a hot water extraction method, a cold extraction method, a reflux cooling extraction method, a solvent extraction method, a steam distillation method, an ultrasonic extraction method, an elution method, a compression method, and the like.

In addition, the extract can be obtained through a conventional purification process in addition to extraction using the extraction solvent. For example, obtained through various additional purification methods, such as separation using an ultrafiltration membrane having a certain molecular weight cut-off value, separation by various chromatography (made for separation according to size, charge, hydrophobicity or affinity), etc. Extracts can also be obtained through fractionation.

According to an embodiment of the present invention, about 1 to 10 times, preferably about 2 to 5 times the weight of each material to be extracted, water, methanol, ethanol, propanol, isopropanol ( Extraction such as stirring extraction, hot water extraction, cold extraction, reflux cooling extraction, or ultrasonic extraction for about 10 to 20 hours with an alcohol having 1 to 5 carbon atoms or a mixed solvent of water and alcohol including isopropanol, butanol, etc. Using the method, preferably after hot water extraction at 50 to 100 ° C., the obtained extract may be filtered, concentrated under reduced pressure, or dried to obtain each extract.

According to one embodiment of the present invention, the lemon peel extract, onion peel extract, and coffee waste extract are 50 to 70 °C by freeze-drying and pulverizing lemon peel, onion peel, and coffee waste, respectively, using purified water at 90 to 110 ° C. It is characterized in that it was obtained by hot water extraction for minutes, followed by filtration under reduced pressure and concentration.

Each of the extracts may be obtained by completely removing moisture from the obtained extract through concentration and lyophilization. .

The present invention provides a meat fried batter composition using black rice prepared according to the above manufacturing method.

The meat used in the present invention is characterized in that at least one selected from the group consisting of chicken, beef, pork, fish, duck meat, turkey meat, kangaroo meat, horse meat and lamb.

The prepared meat may be prepared in a conventional manner, and specifically, after removing the scaffolding, it is cut into pieces with a thickness of 0.5 to 3 cm. At this time, when the meat from which the scaffolding is removed is cut to a thickness of less than 0.5 cm, there is a problem that it may be torn in the process of manufacturing pork cutlet later, and the completeness and texture of the dish may be reduced. In some cases, there is a problem that the cooking time for cooking may increase in the process of manufacturing pork cutlet in the future.

The minced pork is molded into a predetermined shape to prepare a molded article. For example, in the case of producing pork cutlet, the cut pork can be pounded with a cooking hammer or the like to form a circular or rectangular shape.

Meanwhile, the present invention provides a method for processing meat using the composition for frying meat using the black rice.

According to one embodiment of the present invention, the meat frying composition using the black rice is added in an amount of 5 to 20 parts by weight based on 100 parts by weight of the cut meat, characterized in that it covers the meat.

When the meat frying composition using black rice is used in an amount of less than 5 parts by weight in 100 parts by weight of the meat molding, there is a problem that the meat is not well covered with the fried batter, and the meat frying composition using black rice exceeds 20 parts by weight. When used as such, there is a problem in that the batter is spilled because the amount of the composition for frying meat using black rice is larger than that of the meat molded product.

According to one embodiment of the present invention, processed meat food can be prepared by freeze-drying the meat covered with the composition for frying meat using black rice, followed by vacuum adsorption, and packaging.

The meat processed food is vacuum-packed to block oxygen and stored in a refrigerator to prevent the growth of bacteria and maintain freshness, as well as to prevent loss of moisture in the mixture to improve quality.

As described above, when meat is processed using the composition for frying meat using black rice prepared according to the present invention instead of a flour batter, it is possible to reduce the phenomenon in which the meat and the batter are separated as well as removing the impurities of the meat. In addition, when the composition for frying meat using black rice prepared according to the present invention is used instead of flour as a meat batter, it has the effect of reducing blood and liver lipids by suppressing the increase in cholesterol due to meat intake, as well as reducing meat By softening, the texture of the meat can be improved while the batter can be kept crispy. Therefore, it is expected that it can be used very usefully by removing the unpleasant odors of meat and improving the texture without the burden of various adult diseases such as obesity that may be caused by meat consumption. In addition, it is possible to improve security and storability of the product by preventing corruption and deterioration during the distribution process, and it is possible to improve the visual preference of consumers by stabilizing the color of meat.

Hereinafter, examples and the like will be described in detail to aid understanding of the present invention. However, the embodiments according to the present invention can be modified in many different forms, and the scope of the present invention should not be construed as being limited to the following examples. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

<Preparation Example 1> Preparation of meat fried coating composition using black rice

Black rice was prepared, washed with clean water, soaked in water, dried, and ground to prepare black rice powder.

A composition for frying meat using black rice was prepared by adding 30 g of eggs and 60 g of milk to 500 g of pulverized black rice powder and kneading the mixture.

<Production Example 2>

(1) Extract preparation

After selecting lemon peel, onion peel, and coffee waste, it was prepared by washing in clean water.

1 kg of each material was put in purified water and hot water extraction was performed at 100 ° C. for 1 hour to obtain a material extract. The extract was filtered under reduced pressure with Advantec No. 2 (110 mm) filter paper to remove insoluble substances, and then concentrated under reduced pressure at 40° C. using a concentrator equipped with a cooling condenser to prepare each extract.

According to the above method, lemon peel extract, onion peel extract and coffee ground extract were obtained.

(2) Preparation of composition for frying meat using black rice

Black rice was prepared, washed with clean water, soaked in water, dried, and ground to prepare black rice powder.

To 500 g of pulverized black rice powder, 30 g of a mixture of the lemon peel extract, onion peel extract, and coffee ground extract in a weight ratio of 1: 1: 1 was added along with 30 g of eggs and 60 g of milk, and mixed and kneaded to obtain a composition for frying meat using black rice. manufactured.

<Example 1> Meat processing process

After removing the prepared pork scaffold, it was cut to a thickness of 0.5 to 3 cm, and then the cut pork was molded into a predetermined shape to make a molded product.

1000 g of the meat frying composition using black rice prepared in Preparation Example 1 was used as a frying coating on 1000 g of the pork molded product to cover the pork, and then freeze-dried, vacuum adsorbed, and packed, and then stored in a freezer.

<Example 2> Meat processing process

After removing the prepared pork scaffold, it was cut to a thickness of 0.5 to 3 cm, and then the cut pork was molded into a predetermined shape to make a molded product.

1000 g of the pork molded product was coated with 100 g of the meat frying composition using black rice prepared in Preparation Example 2 as a frying coating, and then freeze-dried, vacuum-sealed, and packed, and then stored in a freezer.

<Comparative Example 1>

The meat was processed in the same manner as in Example 1, except that the pork was covered and wrapped using flour dough in a general way, freeze-dried, and then vacuum adsorbed.

<Test Example 1> Measurement of meat tenderization effect

In order to measure the softening effect of the meat frying composition using black rice of the present invention, 100 g of each processed meat food in Examples 1 and 2 was shaped (7 × 4 × 3 cm) and used.

In Examples 1 and 2, the processed meat food was thawed and fried at a high temperature, and then the pork penetration rate was evaluated by stabbing each side regularly to a depth of 1.5 cm three times using a fork.

The increased penetration (%) of the processed meat food of the present invention was calculated by taking the penetration rate of the processed meat food of Comparative Example 1 as 0%.

Comparative Example 1 Example 1 Example 2 Penetration rate (%) 0 52 53

As shown in Table 1, it was found that the meat processed foods of Examples 1 and 2 exhibited penetration rates of 52% and 53%. Through these experiments, it was confirmed that the meat processed using the composition for frying meat using black rice according to the present invention had an excellent meat softening effect.

<Test Example 2> Sensory evaluation

In order to investigate the degree of acceptability of the meat processed foods prepared in Examples 1 and 2, sensory evaluation was performed as follows.

Pork cutlet processed food was cooked and the sensory test was repeated 3 times for 20 sensory test agents for texture of pork cutlet meat, crispness of fried coating, pork odor, aroma, taste, color, separation of meat and fried coating, and overall preference. The results shown in Table 2 below were obtained. Other beverages and teas were excluded because they could affect the evaluation.

As a test method, a 5-point comparison scale method was used, 5 points for very good, 4 points for good, 3 points for average, 2 points for dislike, and 1 point for very dislike. The arithmetic average value was calculated.

division Example 1 Example 2 Comparative Example 1 texture of meat 4.9 5.0 3.1 Crispyness of Tempura 5.0 5.0 2.8 catch meat 4.9 5.0 3.2 incense 4.9 5.0 3.4 taste 5.0 5.0 3.9 color 5.0 5.0 3.5 Whether meat and batter are separated 5.0 5.0 2.3 overall sign 4.9 5.0 3.2

As shown in Table 2, the meat processed foods in Examples 1 and 2 compared to the general meat processed food of Comparative Example 1, the texture of the pork cutlet meat, the crispness of the fried coating, the smell of pork, the aroma, taste, color, and separation of meat and fried coating. Both presence and absence were remarkably improved, and the overall acceptability was very high at 4.9 and 5.0.

<Test Example 3> Evaluation of reduction in body weight and blood cholesterol

Using ICR mice as experimental animals, the meat processed foods prepared in Examples 1 and 2 and the feeds to which the processed meat foods of Comparative Example 1 were added were fed and compared with breeding.

In this experiment, the basic diet was AIN-76, the protein source was casein (Japan), the carbohydrate source was corn starch (CheilJedang), and the fat source was corn oil (subject). proceeded. The feed supplemented with processed meat used in this experiment was fed orally by 1 ml every day at a certain time, and drinking water was freely consumed. The test animal breeding environment was kept at constant temperature (20 ± 2 ° C), constant humidity (50 ± 5%), and kept at constant conditions with a 12-hour photoperiod, while breeding by separating two animals in a polycarbonate cage. In animals, cholesterol circulates along the bloodstream and is synthesized in several organs, and high cholesterol levels in the bloodstream are the main cause of arteriosclerosis. Therefore, analysis items are (1) weight change and dietary intake, (2) blood cholesterol and triglyceride proceeded to do.

After breeding, experimental animals were fasted for 12 hours, anesthetized by inhalation of ether, blood was collected from the inferior vena cava, treated with heparin, and plasma was separated by centrifugation (15 mins, 3,000 RPM) to measure lipid content. did

The intestines (liver, epididymis, kidney) of each experimental animal were removed immediately after blood collection, rinsed several times with a PBS (Phosphate Buffered saline) solution, and then surface moisture was removed for comparative quantification. Plasma triglyceride was measured for absorbance at 550 nm using the assay (Asan kit) for triglyceride measurement using the enzymatic method of McGowan et al. (1983), and plasma total cholesterol was measured using the enzymatic method of Allain et al. The total cholesterol measurement solution (Asan kit) was used for color development, and the absorbance was measured at 500 nm, and the result was compared and quantified with the cholesterol standard curve. ml, Chloroform: Extracted under a 2:1 solution of methyl alcohol, and triglyceride and cholesterol were quantified in the same way as in plasma. Each item was statistically processed and averaged.

(1) Weight change

Changes in body weight and food intake of the experimental animals are shown in Tables 3 and 4, respectively.

Referring to Table 3 below, in the case of experimental animals fed orally with a diet containing the processed meat food prepared in Examples 1 and 2, the body weight was similar or decreased compared to before the experiment, whereas the processed meat food of Comparative Example 1 was included. In the case of the experimental animals and the normal group orally fed the diet, it can be confirmed that the body weight increased compared to before the experiment.

Referring to Table 4 below, it was confirmed that the food intake of the experimental animals orally fed the diet containing the processed meat food prepared in Examples 1 and 2 and the processed meat food of Comparative Example 1 and the normal group were similar.

Before experiment (g) After experiment (g) Example 1 27.51 25.12 Example 2 27.54 24.94 Comparative Example 1 27.45 28.45

Dietary intake (g) Example 1 4.1 Example 2 4.1 Comparative Example 1 4.1

Through this, despite the fact that the food intake of all laboratory animals was similar, the body weight of the laboratory animals that consumed the diet containing the processed meat food of Examples 1 and 2 did not increase, and the body weight was similar to before the experiment or decreased compared to before the experiment. It was confirmed that it can be used as an obese meat processed food.

(2) Blood cholesterol and triglyceride

Plasma triglyceride, plasma cholesterol, epididymal triglyceride, kidney tissue neutral lipid, and cholesterol in liver tissue of experimental animals are shown in Tables 5 and 6 below.

Referring to Table 5 below, the test control group that consumed the diet containing the processed meat food of Examples 1 and 2 had a significantly reduced plasma triglyceride compared to before the experiment, whereas eating the diet containing the processed meat food of Comparative Example 1 One test control group showed no significant change.

Before experiment (mg/dL) After experiment (mg/dL) Example 1 121 112 Example 2 121 109 Comparative Example 1 121 125

Referring to Table 6 below, the test control group consuming the diets containing the processed meat foods of Examples 1 and 2 showed a significant decrease in plasma cholesterol compared to before the experiment, whereas the diet containing the processed meat foods of Comparative Example 1 was significantly It can be seen that no change has occurred.

Before experiment (mg/dL) After experiment (mg/dL) Example 1 156 121 Example 2 157 120 Comparative Example 1 157 161

Through the above results, it was confirmed that the diet containing the meat processed foods of Examples 1 and 2 according to the present invention showed a decrease in the amount of neutral lipids, thereby improving fat and cholesterol.

<Test Example 4> Microbial detection test of processed meat food

The processed meat food prepared in Examples 1 and 2 and the processed meat food of Comparative Example 1 were stored under -5 ° C frozen conditions, and samples were taken at intervals of one week to examine the quality change of the microorganisms of the product.

Microbial detection analysis was carried out according to the standard method according to the Food Code, and microbial items for a total of three quality control items, total number of bacteria, coliform group, and Staphylococcus aureus, were tested and confirmed. Samples with a storage period of more than 3 months were identified by adding mold items. 10 g of sample and 90 ml of sterilized physiological saline (0.85%) were placed in a microbial sample homogenizer bag, homogenized using a microbial sample homogenizer, and used as a test solution. After culturing at (37±1° C.) for 24 hours, colony-forming cells were counted, and the average value of 2 to 3 repetitions was used to express the number of bacteria per gram of sample (CFU/g). The fungus was cultured in an incubator (28 ± 1 ° C) for more than 7 days, and the detection result was confirmed.

The results are shown in Table 7 below.

storage duration Test Items Example 1 Example 2 Comparative Example 1 1 week later Normal bacterial count 1.2x10 1.2x10 3.1x10 coliform N.D. N.D. N.D. Staphylococcus aureus N.D. N.D. N.D. 2 weeks later Normal bacterial count 1.8x10 1.8x10 4.5x10 coliform N.D. N.D. N.D. Staphylococcus aureus N.D. N.D. N.D. 3 weeks later Normal bacterial count 2.5x10 2.5x10 6.2x10 coliform N.D. N.D. N.D. Staphylococcus aureus N.D. N.D. N.D. 4 weeks later Normal bacterial count 2.8x10 2.8x10 7.3x10 coliform N.D. N.D. N.D. Staphylococcus aureus N.D. N.D. N.D. mold N.D. N.D. detection

As shown in Table 7, the total bacterial count after 1 week of storage was 3.1x10 CFU/g in the case of the processed meat food of Comparative Example 1, respectively, compared to 1.2x10 CFU/g of the processed meat food in Examples 1 and 2. was detected in a rather large number, and coliforms and Staphylococcus aureus were not detected in all samples.

In particular, in the meat processed foods of Examples 1 and 2, mold and the like were not detected at all even after storage for 4 weeks, and it was confirmed that the number of general bacteria was significantly lower than that of Comparative Example 1.

<Test Example 5> Evaluation of shelf life of meat processed foods

After storing the processed meat food prepared in Examples 1 and 2 and the processed meat food of Comparative Example 1 at -1 ° C for 2 weeks, respectively, the smell and texture were evaluated in the same manner as in Test Example 2, and the following Table 8 shows.

storage duration unpleasant smell
texture Example 1 1 week later 4.7 4.5 2 weeks later 4.6 4.2 Example 2 1 week later 4.9 4.8 2 weeks later 4.7 4.5 Comparative Example 1 1 week later 2.7 2.5 2 weeks later 1.8 1.4

As shown in Table 8, it was confirmed that the meat processed foods prepared in Examples 1 and 2 did not generate an unpleasant odor after 1 week, and the crispness of the batter was maintained while maintaining the texture of the meat.

<Test Example 6> Evaluation of texture upon thawing after freezing

The meat processed food prepared according to the present invention was packaged, frozen for 2 months, and then cooked, and the soft texture of the meat and the crispness of the fried batter were observed in the same manner as in Test Example 2. The results are shown in Table 9 below.

Example 1 Example 2 Comparative Example 1 soft texture of meat 4.3 4.5 2.2 Crispyness of Tempura 4.2 4.4 1.7

As shown in Table 8, in the case of the meat processed foods prepared in Examples 1 and 2, it was confirmed that the soft texture of the meat and the crispness of the fried batter were maintained even after freezing and thawing.

Having described specific parts of the present invention in detail above, it is clear that these specific techniques are only preferred embodiments for those skilled in the art, and the scope of the present invention is not limited thereto. Accordingly, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.

Claims (6)

A method for producing a meat fried batter composition using black rice, characterized in that it comprises the following steps:
(S1) washing the black rice, soaking it, and then drying it;
(S2) pulverizing the dried black rice into powder; and
(S3) kneading by mixing 5 to 10 parts by weight of eggs and 10 to 20 parts by weight of milk with respect to 100 parts by weight of the black rice powder ground in step (S2). According to claim 1,
The method for producing a meat fried coating composition using black rice, characterized in that the meat is at least one selected from the group consisting of chicken, beef, pork, fish, duck meat, turkey meat, kangaroo meat, horse meat and lamb. According to claim 1,
In the step (S3), at least one selected from the group consisting of lemon peel extract, onion peel extract, and coffee ground extract is additionally added in an amount of 5 to 10 parts by weight based on 100 parts by weight of black rice powder. Method for producing a meat fried coating composition. According to claim 3,
The lemon peel extract, onion peel extract, and coffee waste extract are freeze-dried and pulverized from lemon peel, onion peel, and coffee waste, respectively, hot water extraction using purified water at 90 to 110 ° C for 50 to 70 minutes, followed by vacuum filtration and concentration Method for producing a meat fried coating composition using black rice, characterized in that obtained. A meat fried batter composition using black rice prepared by the manufacturing method according to any one of claims 1 to 4. A method of processing meat using the composition for frying meat using black rice according to claim 5.