KR20240027382A - Meat processing method with reduced food additives - Google Patents

Abstract

The present invention provides phosphate-free processed meat products (sausages, ham) that do not contain phosphate, a component harmful to the human body used in the manufacturing process of meat products, and a method for producing the same. In the present invention, a basic pH adjuster or a hydrocolloid together with a basic pH adjuster that improves the water holding capacity by increasing the pH of the pulverized raw meat and improves the water retention rate and texture is used as a phosphate substitute.
According to the present invention, it is possible to provide a phosphate-free meat product with improved quality without containing phosphate.

Description

Meat processing method with reduced food additives}

The present invention relates to a technology to replace the use of phosphate, which is used in the manufacturing process of meat products (sausage, ham), and which has raised controversy over its harmfulness to the human body.

Research on meat products such as sausages is focused on reducing animal fat or phosphate or salt to prevent obesity and resulting adult diseases due to the westernization of modern people's eating habits.

Processed meat products on the market use various materials such as phosphates, hydrocolloids, starch, and wheat flour to control pH and improve texture. These added ingredients improve the texture, moisturizing power, and flavor of meat products.

Phosphate is an inorganic compound that increases the adhesion of food products and improves tenderness and texture. Phosphate improves the structure by increasing the water retention capacity and expansion of food, resulting in harmony of taste and improvement in flavor, and deterioration. , prevents discoloration. This functional improvement is due to modification of protein structure and extraction of salt-soluble proteins by increasing pH by adding phosphate. In particular, phosphate improves water holding capacity in meat products. As the post-mortem glycolysis process progresses in raw meat, the pH decreases and the water retention capacity of myofibrillar proteins decreases. Therefore, phosphate, which can increase pH, is added during processing to improve water retention capacity. If phosphate is not added, not only will the quality of the product deteriorate due to syneresis of raw meat during the production of meat products, but it will also be impossible to add water, which will have a significant impact on the imparting of functionality by other added materials. However, as mentioned above, since phosphate is a harmful ingredient to the human body, research is underway to develop meat products that limit its use.

The present invention seeks to provide an alternative to phosphate, a harmful ingredient used in the manufacturing process of meat products. That is, the present invention seeks to provide a method for manufacturing processed meat products without using phosphate.

By such means, the present invention seeks to provide a processed meat product with improved water holding capacity and improved quality such as water retention rate and texture without containing phosphate.

The present invention provides a meat product containing 0.1 to 1.0% by weight of raw meat with at least one basic pH adjuster selected from the group consisting of sodium hydroxide, sodium carbonate, quicklime, and slaked lime.

When 0.1 to 1.0% by weight of a basic pH adjuster is added to the raw meat, the pH of the product preferably ranges from 6.0 to 8.0.

Preferably, the processed meat product of the present invention contains 0.1 to 1.0% by weight of hydrocolloid based on the raw meat.

Preferably, the hydrocolloid is hydroxypropyl methyl cellulose (HPMC), xanthan gum, alginate, carrageenan gum, locustbean gum, tar. It is one or more selected from the group consisting of tar gum, guar gum, gellan gum, Arabic gum, pectin, and agar.

Preferably, the hydrocolloid is hydroxypropylmethyl having a methoxy substituent content of 19 to 32% by weight and a hydroxypropoxy substituent content of 4 to 12% by weight, and a viscosity of 3 to 200,000 cps. It is cellulose.

The present invention includes (1) grinding the raw meat, (2) adding 0.1 to 1.0% by weight of the raw meat with at least one basic pH adjuster selected from the group consisting of sodium hydroxide, sodium carbonate, quicklime, and slaked lime into the ground meat, and a mixing step, (3) a ripening step of the mixed meat, (4) adding and mixing a texturizing agent, fat, water, or preservative to the aged mixed meat, and (5) a post-processing step. Manufacturing method is provided.

Preferably, the basic pH adjuster may be added and mixed with 0.1 to 1.0% by weight of hydrocolloid based on the raw meat.

Preferably, the hydrocolloid is hydroxypropyl methyl cellulose (HPMC), xanthan gum, alginate, carrageenan gum, locustbean gum, tar. It is one or more selected from the group consisting of tar gum, guar gum, gellan gum, Arabic gum, pectin, and agar.

Preferably, 0.1 to 1.0% by weight of hydroxypropyl methyl cellulose (HPMC) is used as the texturizing agent based on the raw meat.

Preferably, the hydroxypropylmethylcellulose has a methoxy substituent content of 19 to 32% by weight and a hydroxypropoxy substituent content of 4 to 12% by weight, and a viscosity of 3 to 200,000 cps.

According to the present invention, it is possible to provide a phosphate-free meat product that does not contain phosphate components harmful to the human body, has improved water holding capacity, and has improved quality such as water retention rate and texture.

1 is a process diagram showing an example of a method for manufacturing processed meat products according to the present invention.

The present invention provides a meat product containing a basic pH adjuster replacing phosphate and a method for producing the same.

The meat product of the present invention contains 0.1 to 1.0 parts by weight of one or more basic pH adjusters selected from the group consisting of sodium hydroxide, sodium carbonate, quicklime, and slaked lime, based on the raw meat.

The basic pH regulator is a basic substance that can prevent moisture from escaping from raw meat by improving pH during the manufacturing process of meat products. As the storage period of raw meat increases, the pH decreases due to glycolysis, and post-mortem rigidity of muscle proteins occurs, causing the initial moisture content to decrease from about 90% to about 60%. To prevent this moisture loss, the pH can be raised to separate actomyosin bonds and secure space in the filamentlattice of the protein, thereby reducing postmortem rigidity and preventing water loss. In addition, the solubility of salt-soluble proteins, which have an important effect on the binding power of meat products, increases as the pH difference increases, and the increase in pH through the addition of a basic pH regulator increases the extraction amount of salt-soluble proteins.

In the present invention, sodium hydroxide, sodium carbonate, quicklime, or slaked lime may be used as the basic pH adjuster, but is not limited thereto. In particular, sodium carbonate, which is used as an example of a basic pH adjuster in the present invention, significantly improves the water holding capacity of meat products compared to phosphates that have been used conventionally, and also provides excellent results in terms of water retention rate and improved texture.

The basic pH regulator is preferably used in an amount ranging from 0.1 to 1.0 parts by weight based on the raw meat. When a basic pH adjuster is used in the above range, the pH of the product is preferably adjusted to 6.0 to 8.0. If a basic pH adjuster is used in an amount of less than 0.1 parts by weight, the pH control does not reach the desired level during the product manufacturing process and moisture escapes from the raw meat. Additionally, the water retention and water retention capacity of manufactured products decreases and the texture deteriorates. On the other hand, if a basic pH adjuster is used in an amount exceeding 1 part by weight relative to the raw meat, the pH increases more than necessary, making product manufacturing impossible.

The present invention uses a hydrocolloid together with a basic pH adjuster to help the basic pH adjuster work and further improve its function. Such hydrocolloids preferably include hydroxypropyl methyl cellulose (HPMC), xanthan gum, alginate, carrageenan gum, locust bean gum, Tar gum, guar gum, gellan gum

gum, Arabic gum, pectin, or agar can be used.

In particular, hydroxypropylmethylcellulose (HPMC), used as a hydrocolloid in one embodiment of the present invention, is a compound represented by the following formula (1), and H, -CH3, and -CH2CH(CH3)OH are substituted as substituents R on cellulose, the main chain. It is a substituted structure.

[Formula 1]

The physicochemical properties of hydroxypropylmethylcellulose (HPMC) are related to i) -OCH3 substituent content, ii) -OCH2CH(CH3)OH substituent content, and iii) molecular weight. In the present invention, hydroxypropylmethylcellulose preferably has a methoxy substituent content of 19 to 32% by weight and a hydroxypropoxy substituent content of 4 to 12% by weight, and a viscosity of 3 to 200,000 cps. use.

The “substituent content” refers to the ratio of the weight of the substituent to the total weight of hydroxypropylmethylcellulose. In addition, the viscosity of hydroxypropylmethylcellulose was measured using Anton paar's MCR 301 (Heating rate: 2℃/min, Spindle No.: CC 27 8009, RPM (Shear rate): 1/s), and was 2. It refers to the viscosity of an aqueous solution of hydroxypropylmethylcellulose with a concentration of % by weight.

Hydroxypropylmethylcellulose having the above substituent content and viscosity reduces moisture escape during meat processing to a desirable level by “thermal-gelation.” In other words, unlike cellulose, which forms crystals due to the strong hydrogen bond of the hydroxy group and is insoluble in water, hydroxypropylmethylcellulose is nonionic, has high solubility in water, and dissolves well even at low temperatures, forming a viscous colloidal solution. In particular, hydroxypropylmethylcellulose shows a thermal gelation phenomenon in which the sol-gel reaction occurs reversibly, unlike other gums or gelatin, which are in a solution state at high temperatures and in a gel state at low temperatures.

Therefore, when hydroxypropylmethylcellulose is used with a basic pH adjuster, it reduces the moisture escape phenomenon that occurs when heating meat due to the thermal gelation phenomenon without interfering with its action and improves the water holding capacity of the final manufactured meat product. .

In the meat product of the present invention, the hydrocolloid also acts as a texture agent, and in this case, hydroxypropylmethylcellulose has a texture that results in improved product hardness and springiness compared to other hydrocolloid compounds. It acts as zero.

In order to optimally improve the water holding capacity of meat products, the hydrocolloid is preferably used in the range of 0.1 to 1.0 parts by weight based on raw meat. In other words, when the hydrocolloid is used in an amount of less than 0.1 parts by weight relative to the raw meat, the water holding capacity is lowered, and conversely, when the hydrocolloid is used in an amount exceeding 1.0 parts by weight relative to the raw meat, the water holding capacity increases, but does not improve much compared to the optimal value. In addition, when used in excessive amounts, a large load occurs when mixing the mixture, which reduces workability.

The present invention grinds raw meat, adds and mixes 0.1 to 1.0 parts by weight of raw meat with at least one basic pH adjuster selected from the group consisting of sodium hydroxide, sodium carbonate, quicklime, and slaked lime to the pulverized raw meat, and mixes the mixed meat. A method for manufacturing processed meat products is provided, including the steps of aging, adding and mixing a texturizing agent, fat, water, and preservative to the aged mixed meat, and finally post-processing.

The basic pH adjuster may be added together with auxiliary ingredients used in the manufacture of conventional meat products, such as salt and nitrite. At this time, salt may be preferably used in an amount of 0.1 to 5 parts by weight, and nitrite may be used in an amount of 0.01 to 0.03 parts by weight, based on the raw meat.

The basic pH regulator helps extract salt-soluble proteins during the subsequent maturation process and increases the binding and water-holding capacity of raw meat. At this time, when hydrocolloid is used together with a basic pH adjuster, the hydrocolloid helps the action of the basic pH adjuster, resulting in further improvement of water retention capacity.

The hydrocolloids include hydroxypropyl methyl cellulose (HPMC), xanthan gum, alginate, carrageenan gum, locust bean gum, and tar gum. Tar gum, guar gum, gellan gum, Arabic gum, pectin, or agar can be used.

The aging process, which is performed after adding and mixing a basic pH adjuster or a basic pH adjuster and hydrocolloid, is performed at a refrigerated temperature of 0 to 5°C, and the ripening time is adjusted depending on the amount of meat, preferably 12 to 24 hours. . The ripening process improves water holding capacity, cohesion, and flavor.

The hydrocolloid can be added before or after the ripening process. In other words, a basic pH regulator and a hydrocolloid are added together before the ripening process to help the action of the basic pH regulator during the ripening process, or a hydrocolloid is added separately after the ripening process is completed to contribute to improving the texture of the product.

As a hydrocolloid, it is particularly preferable to use hydroxypropylmethylcellulose in terms of the effect of improving the texture of the product. In addition, in order for the hydrocolloid to have an advantageous effect in improving water retention by assisting the action of basic pH regulators, or to bring about a desirable effect in improving the texture of the product, such as hardness and springiness of the product. It is preferable to use the hydrocolloid in an amount ranging from 0.1 to 1.0 parts by weight based on the raw meat.

Meanwhile, in the present invention, in addition to the above hydrocolloid, materials used in the production of conventional meat products, such as isolated soy protein or whey powder, can be used as a texturizing agent. At this time, preferably, soy protein isolate can be used in the range of 0.5 to 5 parts by weight, and whey powder can be used in the range of 0.1 to 1 part by weight, based on the raw meat.

After the ripening process, additional ice water, fat, and preservatives are added. In the production of the meat product of the present invention, the raw meat used is pork hindquarters or back fat that is commonly used in the production of meat products. At this time, the hindquarters part is mainly used as the raw meat mixed with a basic pH adjuster at the beginning of the manufacturing process, and the back fat can be used as an additional raw meat added after the aging process. Additionally, ice water and preservatives are preferably added along with the back fat. At this time, ice water may be used in an amount ranging from 5 to 20 parts by weight based on the raw meat, and sodium lactate may be used as a preservative in an amount ranging from 0.1 to 1 part by weight based on the raw meat. Additionally, at this stage, various spices or food additives may be additionally added and mixed.

The post-treatment process includes the steps of putting the mixture into a filling machine and filling the casing; Heat-drying the filled sausage semi-finished product; and cooling the heat-dried sausage. At this time, the temperature and time for performing each step of the process depend on the conditions used in the manufacturing process of typical meat products.

As an example of a manufacturing process for meat products containing no phosphates, the present invention provides a method for manufacturing phosphate-free sausages conducted under the following conditions.

(1) Pork hindquarters and back fat were repeatedly pulverized twice with a 6mm plate using a chopper;

(2) sequentially adding salt, nitrite, and a basic pH adjuster to the pulverized portion and mixing in a silent cutter for 1 to 10 minutes;

(3) The mixed meat is aged in the refrigerator for 24 hours;

(4) Add soy protein isolate, whey powder, and hydrocolloid sequentially to the aged mixed meat and mix in a silent cutter for 1 to 10 minutes;

(5) Add ground back fat, ice water, and sodium lactate sequentially to the mixture and mix in a silent cutter for 1 to 10 minutes;

(6) Putting the mixture into a filling machine and filling it into a PVC casing;

(7) The filled sausage semi-finished product was heated and dried in a dryer at 60°C for 60 minutes and then heated at 85°C for 120 minutes;

(8) The heated sausage is cooled in ice water for 20 minutes to complete the production of phosphate-free sausage.

In the process (5) above, various spices or additives added to normal sausage production can be additionally added.

If the process of infiltrating smoke using a smoker is additionally included between the processes (4) and (5) above, a unique smoky smell resulting from the reaction of phenols, carbonyls, and meat proteins is imparted, stimulating the appetite, and It can improve the preservation of sausages due to the bacteriostatic and antioxidant effects of phenols.

The casing used in the above process (6) is characterized in that the casing required for various sausages is selected and filled. The size and shape of the casing are determined depending on the type of sausage, and both natural and artificial casings can be used, and are determined according to the consumer's desire.

Hereinafter, the present invention will be described in more detail through examples. These examples are intended to illustrate the present invention and should not be construed as limiting the scope of the present invention thereto.

Example 1

[Manufacture of phosphate-free sausage]

In order to produce a phosphate-free sausage according to the present invention, raw meat and auxiliary ingredients were prepared, and then the sausage was manufactured according to the process shown in Figure 1.

Pork hindquarters, back fat, ice water, salt, sodium carbonate, nitrite, isolated soy protein, whey powder, hydroxypropylmethylcellulose (HPMC), and sodium lactate among all sausage raw materials were used in the same amounts as shown in Table 1 below. HPMC was used as prepared by the method described in Korean Patent Publication No. 10-2010-0118800 (Cellulose ether derivative and method for producing the same).

Prepare ground meat by grinding the pork hindquarters and back fat from which excess fat tissue was removed with a 6mm plate twice using a grinder (Mintsugi (Fuji Industry Co., Ltd. M-12S)) using a silent cutter (Hobart). An emulsion was prepared by adding the Fuji area, salt, sodium carbonate, and nitrite, and then aged in the refrigerator for 24 hours. Isolated soy protein, whey powder, and hydroxypropylmethylcellulose were added to the aged emulsion and mixed in a silent cutter, and then ground back fat, ice water, and sodium lactate were additionally added to prepare a mixture. The prepared mixture was processed by L.F. using a sausage filling machine. It was filled into a Width 55mm PVC casing. Afterwards, it was dried in a dry oven at 60°C for 1 hour and then heated at 85°C for 2 hours using a constant temperature water bath (DAIHANScientific WCR-22). The heated sausage was finally cooled in ice water for 20 minutes.

Example 2

Sausages were prepared in the same manner as in Example 1, except that sodium carbonate was used in an amount increased by 50% compared to that used in Example 1.

Example 3

Sausages were prepared in the same manner as in Example 1, except that sodium carbonate was used in an amount increased by 100% compared to that used in Example 1.

Example 4

Sausages were prepared in the same manner as in Example 3, except that kappa-carrageenan was used instead of hydroxypropylmethylcellulose.

Comparative example

Sausages were prepared in the same manner as in Example 1, except that phosphate was used instead of sodium carbonate and kappa-carrageenan was used instead of hydroxypropylmethylcellulose.

Experimental Example 1

[Evaluation of syneresis rate]

To evaluate the syneresis phenomenon of the sausages prepared in Examples and Comparative Examples, they were left at 20°C for 3 hours. The weight of the sausage was first measured, and the weight was remeasured after removing the contaminant between the sausage casing and the sausage.

The completion rate was derived as follows.

Syneresis rate (%) = {(weight of sausage - weight after removing syneresis material) / weight of sausage} × 100 The results of the syneresis rate measurement are shown in Table 2 below.

From the table above, it can be seen that when sodium carbonate of the present invention was used as a basic pH adjuster, the yield was significantly lower than in the case of the comparative example using phosphate. Additionally, as the amount of sodium carbonate added increased, the yield rate further decreased. Meanwhile, in the case of hydrocolloids, kappa-carrageenan showed a lower yield than HPMC.

Experimental Example 2

[Water holding capacity evaluation]

To evaluate the water holding capacity of the sausages prepared in Examples and Comparative Examples, they were left at 20°C for 3 hours. After leaving it on ADVANTEC 2 90mm filter paper at 20℃ for 3 hours, sausages cut into 2cm units were placed and a 3kg weight was placed on them for 5 minutes, and then the total area over which moisture had spread was measured.

To evaluate water retention capacity, extract-release ratio (ERR) was calculated using the following method.

ERR(%)={(total area - area of sausage)/total area} × 100

The results are shown in Table 3 below.

All values are mean ± standard deviation.

According to the ERR measurement results, it can be seen that when sodium carbonate of the present invention was used as a basic pH adjuster, water retention capacity was significantly improved compared to the comparative example using phosphate. Additionally, this was further improved in proportion to the amount of sodium carbonate used. Meanwhile, in the case of hydrocolloids, it can be seen that HPMC improves water retention compared to kappa-carrageenan.

Experimental Example 3

[Texture Profile Analysis (TPA)]

To evaluate the texture of the sausages prepared in Examples and Comparative Examples, they were left at 20°C for 3 hours.

The sausage was uniformly cut to a height of approximately 2 cm and texture evaluation (TPA) was performed using a 5 kg load cell from TAXTplus (Stable Micro Systems).

※ Setting conditions for texture evaluation (TPA probe and setting)

: P75 & Pre-test speed <3mm/sec>, Test speed <1mm/sec>, Post-test speed <1mm/sec>, Target mode<Strain> Strain <20%), Time interval <2sec>, Trigger type <auto>, Trigger force <10g>, Breakmode <off>, Tare mode <auto>, Acquisition rate <500>, & Parameter <dia. 35mm/height 20mm>

The results are shown in Table 4 below.

According to the texture evaluation results, it was confirmed that the sausage using sodium carbonate of the present invention had reduced hardness and increased springiness compared to the comparative sausage using phosphate. In other words, the sausage of the present invention has improved texture compared to the comparative example. Additionally, as the amount of sodium carbonate added increased, the texture was further improved.

On the other hand, when kappa-carrageenan was added as a hydrocolloid instead of HPMC, the elasticity was somewhat reduced, but the hardness was higher than when HPMC was used. In other words, HPMC has an excellent texture improvement effect compared to other hydrocolloids.

Experimental Example 4

[pH measurement]

To measure the pH of the sausages prepared in Examples and Comparative Examples, they were left at 20°C for 3 hours. 10 g of sausage and 190 g of purified water were ground using a blender for 30 seconds, and then the pH was measured. For pH measurement, Mettler Toledo pH meter SG3-ELK was used.

All values are mean ± standard deviation.

From the table above, the sodium carbonate used as a basic pH adjuster in the present invention slightly increases the pH of the product compared to the phosphate in the comparative example, which increases as the amount used increases by 50% (Example 1 < Example 2 < Example 3). It can be seen that it increases by 0.43 and 0.35.

Claims (1)

As a phosphate substitute, one or more salts selected from the group consisting of sodium hydroxide, sodium carbonate, quicklime and slaked lime.
The ready-made pH adjuster is used in an amount of 0.1 to 1.0 parts by weight and 19 to 32% by weight of the methoxy substituent content and 4 to the raw meat.
It has a hydroxypropoxy substituent content of 12 to 12% by weight and a high viscosity of 3 to 200,000 cps.
Hydrocolloid, hydroxypropyl methyl cellulose (HPMC), is added at 0.1% per raw meat.
A meat product characterized in that it contains from 1.0 parts by weight.