KR960009720B1 - Processing method of food additive for processed foodstuff - Google Patents
Processing method of food additive for processed foodstuff Download PDFInfo
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- KR960009720B1 KR960009720B1 KR1019930022187A KR930022187A KR960009720B1 KR 960009720 B1 KR960009720 B1 KR 960009720B1 KR 1019930022187 A KR1019930022187 A KR 1019930022187A KR 930022187 A KR930022187 A KR 930022187A KR 960009720 B1 KR960009720 B1 KR 960009720B1
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- food additive
- gum
- starch
- parts
- food
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- 235000013373 food additive Nutrition 0.000 title claims abstract description 12
- 239000002778 food additive Substances 0.000 title claims abstract description 12
- 238000003672 processing method Methods 0.000 title description 2
- 241000251468 Actinopterygii Species 0.000 claims abstract description 16
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 235000013372 meat Nutrition 0.000 claims abstract description 7
- 239000002253 acid Substances 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 5
- 239000000052 vinegar Substances 0.000 claims abstract description 4
- 235000021419 vinegar Nutrition 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 8
- 235000013622 meat product Nutrition 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 6
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 3
- 235000020991 processed meat Nutrition 0.000 claims description 3
- 239000011975 tartaric acid Substances 0.000 claims description 3
- 235000002906 tartaric acid Nutrition 0.000 claims description 3
- 230000002378 acidificating effect Effects 0.000 claims 1
- 238000002360 preparation method Methods 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000002156 mixing Methods 0.000 abstract description 5
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 abstract description 3
- 229940037003 alum Drugs 0.000 abstract description 3
- 238000001035 drying Methods 0.000 abstract description 3
- 235000013580 sausages Nutrition 0.000 abstract description 3
- 238000004898 kneading Methods 0.000 abstract 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 abstract 1
- 241001274613 Corvus frugilegus Species 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 abstract 1
- 229940049920 malate Drugs 0.000 abstract 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N malic acid Chemical compound OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 abstract 1
- 239000002023 wood Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 16
- 239000000654 additive Substances 0.000 description 15
- 230000000996 additive effect Effects 0.000 description 10
- 230000000694 effects Effects 0.000 description 10
- 239000012467 final product Substances 0.000 description 5
- 238000004321 preservation Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 239000000463 material Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 229910017604 nitric acid Inorganic materials 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000011363 dried mixture Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000012258 stirred mixture Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/508—Tamarind
Abstract
Description
본 발명은 어묵 등 어육 연제품이나 소세지, 햄 등 축육(畜肉) 가공제품을 생산하는 과정중 최종 제품의 식감(食感)이나 수율(收率)을 증대시키고 제품의 보존성을 향상시킬 것을 목적으로 가공식품 원료에 혼합하는 고품위의 식품 첨가물을 제공코져 하는 것이다.An object of the present invention is to increase the texture and yield of the final product and improve the shelf life of the final product during the process of producing fish meat products such as fish paste and processed meat products such as sausage and ham. It is to provide high quality food additives mixed with processed food raw materials.
현재 어육 또는 축육 식품에도 제품의 식감과 수율을 증대시키는 방안의 하나로 천연 호료나 점증제 등을 투입하는 방법이 몇가지 알려져 있으나, 이는 그 실질적 효과가 미흡하고 가공 처리과정이 번잡하여 첨가제의 가격이 높은 등 다수의 문제점이 있었던 것이다.Currently, there are several known methods for adding natural flavors or thickeners to fish or meat products as one of the ways to increase the texture and yield of the product. However, the additives have a high price due to insufficient practical effects and complicated processing. There were a number of problems.
이에 본 발명에서는 어육 또는 축육 제품의 생산 과정에서 특별한 공정상의 어려움이 수반되지 않고 특징적인 식품 첨가물을 혼합하여 제품화 하기만 하면 본 발명이 목적하는 바의 식감개선과 수율증대 효과를 거둘 수 있도록 한 것으로서, 이하 본 발명의 첨가물의 성분조성과 그 제조방법 등을 상세히 설명하면 다음과 같다.Therefore, in the present invention, it is possible to achieve the effect of improving the texture and yield of the present invention as long as it does not involve a special process difficulty in the production process of fish meat or meat products, by mixing and commercializing the characteristic food additives. Hereinafter, the component composition of the additive of the present invention and the preparation method thereof will be described in detail.
1. 본 발명의 조성 원료와 성분 배합 비율은 다음과 같다.1. The composition raw material and the component mix ratio of this invention are as follows.
전분 : 53중량%Starch: 53 wt%
다마린드검 : 25중량%Damarind gum: 25% by weight
구약나물분말(이하 Gn이라 한다) : 20%Old Testament Herb Powder (hereinafter referred to as Gn): 20%
명반, 주석산, 능금산, 구연산, 전산, 식초중 선택된 첨가제(이하 Xa라 한다) : 2%Additives selected from alum, tartaric acid, nitric acid, citric acid, acid, vinegar (hereinafter referred to as Xa): 2%
2. 주 조성원료의 예비 가공방법2. Preliminary Processing Method of Main Ingredients
(1) 알파 전분의 제조 : 고품질의 시판중인 알파(α)전분을 사용한다.(1) Preparation of alpha starch: High quality commercial alpha (α) starch is used.
(2) 다마린드검의 제조 : 열대지방의 농작물인 다마린드의 씨를 선별정제 세척한 후 100~120메쉬 정도로 분쇄한 것을 원료로 하고, 이를 교반기에 넣고 2% 가성소다 용액에 침지 교반시킨 후 탈수, 세척, 탈수과정을 거쳐서 식품 첨가물로서 적합한 규격기준의 다마린드검을 제조한다.(2) Preparation of Damarind Gum: A seed material of Damarind, a tropical crop, was washed and screened, and then ground to 100 to 120 mesh. Through the process of washing, dehydration and manufacturing the standard damarin gum suitable as a food additive.
(3) Gn의 제조 : 자연 농산물인 구약나물을 선별정제한 후 분쇄기에 넣어 분쇄하는 과정에서 이물질을 제거 분리하고 식품 규격 기준에 적합한 순수한 구약나무 분말을 제조한다.(3) Preparation of Gn: After removing and separating the old medicinal herbs, which are natural agricultural products, and putting them in the grinder, the foreign substances are removed and manufactured.
(4) Xa의 제조 : 명반, 주석산, 능금산, 구연산, 젖산, 식초 등 식품 규격에 적합한 산류(酸類)를 선택적으로 사용하며 본 발명의 첨가제를 제조함에 있어서는 상기 소재중 어느 것을 사용해도 그 효과는 비슷하며 또한 복합적으로 사용할 수도 있다.(4) Preparation of Xa: Acids suitable for food standards such as alum, tartaric acid, nitric acid, citric acid, lactic acid and vinegar are selectively used, and in the preparation of the additive of the present invention, the effect of any of the above materials may be used. It is similar and can be used in combination.
3. 본 발명의 첨가제의 제조방법3. Manufacturing method of the additive of the present invention
(1) 제1방법(Ga-1 제품)(1) Method 1 (Ga-1 Products)
Gn 20kg을 혼합 교반기에 넣고 Xa 10% 용액을 22kg 정도 살포하여 5분간 혼합교반한다. 다시 여기에 전분 53%를 투입하여 2~5분간 혼합한 후 다마린드검 25kg을 투입하고 역시 2~5분간 혼합한다.Add 20 kg of Gn to the mixing stirrer and stir for 5 minutes by spraying about 22 kg of Xa 10% solution. Again, add 53% of starch and mix for 2 to 5 minutes, then add 25 kg of damarind gum and mix for 2 to 5 minutes.
이어서 충분히 혼합된 상기 재료를 건조기에 옮겨 30~60℃ 온풍을 불어 넣어서 완전 건조시킨 다음 분쇄기에서 30~100메쉬로 분쇄하여 최종 제품으로 한다.Subsequently, the sufficiently mixed material is transferred to a drier, blown with warm air at 30 to 60 ° C., completely dried, and then pulverized to 30 to 100 mesh in a grinder to obtain a final product.
(2) 제2방법(Ga-2 제품)(2) Method 2 (Ga-2)
Gn 100kg을 혼합교반기에 투입하고 Xa 10% 수용액 110kg을 살포하면서 5분 정도 교반한다.Add 100 kg of Gn to the mixing stirrer and stir for about 5 minutes while spraying 110 kg of Xa 10% aqueous solution.
Gn Xa가 혼합된 교반물을 2시간 정도 방치한 다음 건조실에 옮겨서 충분히 건조시키고 이의 건조 혼합물 22%에 다마린드검 25%, 전분 53%를 혼합하여 최종 제품으로 한다.The stirred mixture mixed with Gn Xa is left for about 2 hours and then transferred to a drying chamber to be sufficiently dried, and 22% of the dried mixture is mixed with 25% of damarind gum and 53% of starch to form a final product.
본 발명의 첨가물은 상기 제1방법과 제2방법에 의한 두가지 루트에 의해 최종 제품이 생산되는데 이를 식품에 첨가할 시 얻어지는 첨가제로서의 몰성치는 거의 동일하다.In the additive of the present invention, the final product is produced by two routes according to the first method and the second method, and the molarity as an additive obtained when it is added to food is almost the same.
상기 첨가제의 사용 방법은 기존 어묵과 같은 어육 제품이나 소세지, 햄과 같은 축육 가공식품의 생산 공정중 2~10% 정도를 첨가하므로서 가공제품의 탄력성, 식감, 보존성을 향상시키게 된다.The method of using the additive is to improve the elasticity, texture, and preservation of the processed product by adding about 2-10% of the production process of fish meat products such as conventional fish paste or meat products such as sausage, ham.
이의 효과는 다음 실시예에 따라 확인 하였다.Its effect was confirmed according to the following examples.
실시예Example
(1) 어육 연제품을 생산하는 공정중 싸이렌커터기에 냉동 연육을 투입하여 분쇄 가공한 후 어육 분쇄물의 충중량에 대해서 본 발명 첨가제 2%를 물 15%와 함께 혼합하여 20분간 충분히 고기갈이를 실시하여 반죽을 하고 이 반죽물을 이용하여 어묵 제품을 만든 것을 샘플로 한다.(1) During the process of producing fish meat products, frozen meat is put into a siren cutter and milled, and then 2% of the additive of the present invention is mixed with 15% of water with respect to the weight of the fish ground product, and the meat is ground for 20 minutes. Knead the dough and use the dough to make a fish cake product.
샘플 A : Gn 20%, 다마린드검 25%, 알파전분 55%의 혼합제품.Sample A: 20% Gn, 25% Damarind Gum, 55% Alpha Starch.
샘플 B : Gn 20% 다마린드검 25%, 알파전분 53%, Xa 2%의 단순 혼합제품.Sample B: Gn 20% Damarind Gum 25%, Alpha Starch 53%, Xa 2% Simple Blend.
샘플 C : 본 발명의 첨가제를 혼합한 제품Sample C: A product mixed with the additive of the present invention
상기 샘플을 이용하여 어묵을 제조하고 기존의 어묵과 몰성치를 비교하였던바 하기 표 1과 같았다.The fish cake was prepared using the sample, and compared with the conventional fish cake and molar mass, as shown in Table 1 below.
표 1.Table 1.
(단 여기서 +는 부패가 진행된 상태, -는 정상 보존 상태)(Where + is corrupt and-is normal)
상기 표 1의 결과를 관찰하면 기존 제품을 100으로 보았을때 샘플 A. B. C는 샘플 2kg을 사용하므로서 전체 수율을 16% 상승되었으며 A는 보존성이 없어 상품가치를 상실하였고 B는 Gel 강도에서 1% 낮으나 보존력에서 24시간 정도 연장되며 C는 Gel 강도에서 2% 증대되고 보존력도 48시간 정도 연장되어 본 발명 첨가제의 첨가로 인한 물성치의 향상 효과가 뚜렷함을 알 수 있었다.Observing the results of Table 1, when the existing product was viewed as 100, the sample AB C increased the overall yield by using 2 kg of the sample, and A lost the product value due to the non-preservation, and B was 1% lower in the gel strength, but the preservation power It was extended for about 24 hours at C was increased by 2% in the gel strength and extended for 48 hours was found that the effect of improving the physical properties due to the addition of the additive of the present invention is apparent.
다음으로 Xa의 효과를 알기 위하여 다음과 같은 실험을 하여 표 2의 결과를 얻게 되었다.Next, in order to know the effect of Xa was carried out the following experiment to obtain the results of Table 2.
Gn-0 : Gn 2g을 물 150cc에 팽윤시킨 것.Gn-0: swelled with 2 g of Gn in 150 cc of water.
Gn-1 : Gn 2g과 Xa 100mg을 물 150cc에 팽윤시킨 것.Gn-1: 2g of Gn and 100mg of Xa were swollen in 150cc of water.
Gn-2 : Xa 100mg을 끓는 물 150cc에 용해한 후 Gn 2g을 넣어 팽윤시킨 것.Gn-2: Xa 100mg dissolved in 150cc of boiling water and swelled with 2g of Gn.
표 2.Table 2.
상기 표 2에서 알 수 있는 바와 같이 Gn 단독 사용의 경우는 Gel 강도는 높으나 보존성에서 24시간 이내에 완전 부패되었으며, Gn-2의 사용 경우는 Gn-1보다 Gel 강도가 우수함을 알 수 있고, 보존성에서는 양자 공히 부패되지 않고 완전 건조에 이룰 수 있었으며, 여기에 다시 150cc의 물을 추가하였던바 쉽게 팽윤되면서 점성이 더 살아 남을 수 있었다.As can be seen in Table 2, the use of Gn alone showed high gel strength, but completely decayed within 24 hours in storage, and the use of Gn-2 showed better gel strength than Gn-1. Both were not decayed and could be completely dried, adding 150cc of water back to them, which could easily swell and survive more viscous.
이와 같은 Gel 점도의 신장효과의 보존성이 어묵 제품의 심각 개선과 보존성 향상에 좋은 영향을 미치는 것으로 보여진다.The preservation of the elongation effect of the gel viscosity seems to have a good effect on the serious improvement and preservation of fish paste products.
본 발명의 첨가물이 갖는 이상과 같은 식감 개선과 중량 효과는 상기 Gn과 다마린드검의 고유 성질에 기인한다고 보여지며, 따라서 전분의 함량을 줄이고 Gn의 함량을 높여서 첨가물을 조성할 수도 있는 것이다.The texture improvement and weight effect of the additives of the present invention are believed to be due to the intrinsic properties of the Gn and damarind gum, and thus the additives may be formed by reducing the content of starch and increasing the content of Gn.
본 발명의 식품 첨가물은 전술한 전분, 다마린드검, Gn 분말, Xa 등을 단순혼합하여 식품에 첨가하여도 소기의 물성치를 얻을 수 있으나 상기 제1공정 또는 제2공정의 가공 공정을 통하여 최종 첨가제를 제조하는 것이 제품의 품위 유지와 사용의 효율성 제품 특성의 신장 효과에 더욱 효과적이고 바람직하다.Food additives of the present invention can be obtained even by simply mixing the aforementioned starch, damarind gum, Gn powder, Xa and the like in the food, the desired physical properties, but the final additive through the processing step of the first step or the second step It is more effective and desirable for the elongation effect of product properties to maintain the quality of the product and the efficiency of use.
특히 본 발명은 그 조성 원료가 자연 농산물과 소량의 산류 첨가물로서 조성한 것이어서 제조원가가 저렴하고 식품의 안전성이 높으며 가공품의 상품가치를 월등히 개선할 수 있어서 그 실효성이 현저한 것이다.In particular, the present invention is a composition raw material is composed of natural agricultural products and a small amount of acid additives, the manufacturing cost is low, the safety of food is high, and the product value of the processed products can be significantly improved, its effectiveness is remarkable.
Claims (2)
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019930022187A KR960009720B1 (en) | 1993-10-22 | 1993-10-22 | Processing method of food additive for processed foodstuff |
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| KR1019930022187A KR960009720B1 (en) | 1993-10-22 | 1993-10-22 | Processing method of food additive for processed foodstuff |
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| KR960009720B1 true KR960009720B1 (en) | 1996-07-23 |
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