KR960010968B1 - Process for making meat products - Google Patents
Process for making meat products Download PDFInfo
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- KR960010968B1 KR960010968B1 KR1019930027918A KR930027918A KR960010968B1 KR 960010968 B1 KR960010968 B1 KR 960010968B1 KR 1019930027918 A KR1019930027918 A KR 1019930027918A KR 930027918 A KR930027918 A KR 930027918A KR 960010968 B1 KR960010968 B1 KR 960010968B1
- Authority
- KR
- South Korea
- Prior art keywords
- beef
- soy protein
- protein
- powder
- organized
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 8
- 235000013622 meat product Nutrition 0.000 title 1
- 235000015278 beef Nutrition 0.000 claims abstract description 30
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 15
- 229940001941 soy protein Drugs 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 13
- 239000002245 particle Substances 0.000 claims abstract description 8
- 238000001125 extrusion Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 11
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 4
- 235000013372 meat Nutrition 0.000 abstract description 4
- 238000010411 cooking Methods 0.000 abstract description 3
- 238000001035 drying Methods 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 13
- 235000019640 taste Nutrition 0.000 description 7
- 238000009835 boiling Methods 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 210000001519 tissue Anatomy 0.000 description 4
- 235000021120 animal protein Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000008520 organization Effects 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 235000015177 dried meat Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 210000001087 myotubule Anatomy 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000009772 tissue formation Effects 0.000 description 1
- 231100000732 tissue residue Toxicity 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
-
- 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
- A23V2250/54—Proteins
- A23V2250/548—Vegetable protein
- A23V2250/5488—Soybean protein
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Manufacturing & Machinery (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
Description
본 발명은 쇠고기 분말과 대두단백을 소재로 하여 입자 형태의 쇠고기를 만드는 방법에 관한 것으로, 좀더 상세하게는 쇠고기 분말과 대두단백을 원료로 하여 조직화된 새로운 단백질을 제조시에 압출성형 방법을 이용하여 쇠고기 맛을 간직한 입자를 연속적으로 제조하는 방법에 관한 것이다.The present invention relates to a method of making beef in the form of particles based on beef powder and soy protein, and more particularly, by using an extrusion molding method for preparing a new protein organized using beef powder and soy protein as raw materials. The present invention relates to a method for continuously producing beef flavored particles.
일반적으로 쇠고기는 고급 천연양념중에 주원료로 이용되어 왔으나, 주로 분말 또는 과립의 형태로 포함되어 있으므로 실제 조리시 물에 넣고 끓이면 쇠고기의 맛은 나타내나 쇠고기를 잘게 썰어 놓은 듯한 입자의 형태는 유지할 수 없다. 또한 끓일때 쇠고기의 형태를 유지시키기 위해서는 정육을 건조시켜 얇게 분쇄하여 양념중에 직접 첨가하는 방법이 있으나, 이는 쇠고기 맛을 내는 데는 효과적이나 가격이 비싸므로 원료로서의 사용가능성에 있어서 제한이 되어 왔다. 또한 탈지대두분 등을 사용하여 압출성형시킨 조직대두단백은 가격도 저렴하고 끓는 물에서도 형태유지가 가능하고 형태도 고기와 유사하나 풍미가 나쁘며 맛이 쇠고기와는 전혀 다른 단점이 있어 고급을 지향하는 천연양념의 소재로는 부적합한 요소가 있었다.In general, beef has been used as a main ingredient in high-quality natural spices, but mainly contained in the form of powder or granules, so when it is boiled in water during actual cooking, the beef tastes but it cannot maintain the shape of the grains as if the beef is chopped. . In addition, in order to maintain the form of beef when boiling, there is a method of drying the meat thinly pulverized and added directly to the seasoning, but this is effective in flavoring beef but expensive and has been limited in the usability as a raw material. In addition, tissue soy protein extruded using degreasing soy flour is inexpensive, maintains its shape in boiling water, and its shape is similar to meat, but its flavor is bad and its taste is completely different from beef. There was an inadequate element for natural seasonings.
따라서, 본 발명자 등은 천연의 쇠고기 분말과 대두단백질을 적절히 혼합한 원료를 특별히 압출성형 방법을 이용하여 단백질을 조직화시킴으로써 마치 쇠고기를 잘게 썰어 놓은 듯한 입자형태를 가지고 끓는 물에서도 형태를 유지하며 맛도 천연의 쇠고기 맛을 간직하고 가격은 천연 쇠고기에 비해 저렴한 새로운 식품소재를 제조하는 방법을 개발하여 본 발명을 완성하였다.Therefore, the inventors of the present invention organize the protein using a specially mixed raw beef powder and soy protein, by using an extrusion molding method to maintain the shape and even taste in boiling water with a granular form as if the beef is finely chopped The present invention was completed by developing a method of manufacturing a new food material which retains the natural taste of beef and is cheaper than natural beef.
본 발명은 압출성형기를 이용한 단백질의 조직화를 행함에 있어, 동일방향 회전형의 이축형 압출성형기를 사용하고, 원료로서는 동물성 단백질인 쇠고기 분말외에 식물성 단백질중 수용성 질소지수가 높은 분리 대두단백을 사용하여 압출성형에 의한 조직화가 용이하도록 한 것이다.In the present invention, in the protein organization using an extruder, a biaxial extruder of the same direction rotation type is used, and as a raw material, in addition to beef powder, which is an animal protein, separated soy protein having a high water-soluble nitrogen index in vegetable protein is used. It is intended to facilitate organization by extrusion molding.
압출성형기의 운전조건은 스크류 회전수 100∼300rpm, 원료공급속도 5∼10kg/hr, 바렐온도 100∼140℃, 수분 첨가량 20∼30%이다.The operating conditions of the extruder are the screw rotation speed of 100 ~ 300rpm, raw material feed rate 5 ~ 10kg / hr, barrel temperature 100 ~ 140 ℃, water content 20 ~ 30%.
상술한 방법에 의해 제조된 단백질은 천연의 쇠고기 맛을 가지며, 조리시 끓는 물에 넣어도 형태가 풀어지지 않으며, 정육보다 저렴한 가격의 영양적으로도 우수한 새로운 식품소재이다.The protein produced by the above-described method has a natural beef taste, does not dissolve even when placed in boiling water during cooking, and is a new food material that is nutritionally superior at a lower price than meat.
이하 실시예에서 본 발명을 상세히 설명하고자 한다.Hereinafter, the present invention will be described in detail.
실시예 1Example 1
스크류 회전수 100∼300rmp, 원료공급속도 5∼10kg/hr, 바렐온도 100∼400℃, 수분첨가량 20∼30%인 압출성형기의 운전조건하에서 쇠고기 분말을 기본원료로 하고, 원료중 분리 대두단백의 혼합비율이 각각 0%, 20%, 40%, 60%, 80%가 되도록 하여 단백질을 조직화시켰다. 이때, 압출성형기의 토출구와 인접하여 고속회전이 가능한 칼날이 부착된 절단기를 설치하여 2500rmp으로 회전시켜 압출물이 토출되어 나옴과 동시에 일정한 크기의 조직화된 입자가 형성되도록 하였다. 조직화된 압출물에 대한 품질평가는 조직잔여지수와 관능검사를 통하여 실시하였다.Beef powder is used as a basic raw material under the operating conditions of the screw rotation speed of 100 to 300 rpm, raw material feeding speed of 5 to 10 kg / hr, barrel temperature of 100 to 400 ° C, and water addition amount of 20 to 30%. The protein was organized so that the mixing ratio was 0%, 20%, 40%, 60%, 80%, respectively. At this time, by installing a cutter with a blade that can be rotated at high speed adjacent to the discharge port of the extruder was rotated at 2500rpm so that the extrudate is ejected and at the same time organized particles of a certain size. The quality evaluation of the organized extrudate was carried out through the tissue residual index and sensory evaluation.
조직잔여지수란 압출물을 상온의 물에서 1시간 수화시킨 후 121℃에서 15분간 가압, 가열하여 일정한 압력으로 흐르는 물에 3분간 수세한 후 20메쉬 체를 통과하지 못하고 남아있는 잔사의 무게를 최초의 시료무게에 대한 비로 표시한 것이다.Tissue residue index means that the extrudate is hydrated in water at room temperature for 1 hour, pressurized and heated at 121 ° C for 15 minutes, washed with water flowing under constant pressure for 3 minutes, and the weight of the residue remaining without passing through the 20 mesh sieve is first measured. It is expressed as the ratio of the weight of the sample.
관능검사는 20명의 훈련된 관능검사 요원을 활용하였으며, 다음과 같은 5점 척도법으로 평가하였다.The sensory test was performed using 20 trained sensory testers and evaluated by the following 5-point scale.
상기의 표1에서 보듯이 원료중 분리 대두단백 첨가량이 0%일때, 즉 쇠고기 분말만을 원료로 사용하였을 경우는 동물성 단백질의 강한 근섬유 조직이 압출성형기내에서 용융, 제조직형성의 메카니즘을 받기가 어려워 전혀 조직 형성이 이루어지지 않고 원료 분말이 그대로 이송되어 토출되었으며, 따라서 압출물에 대한 품질평가는 할 수 없었다.As shown in Table 1 above, when the amount of separated soy protein in the raw material is 0%, that is, when only beef powder is used as a raw material, it is difficult for the strong muscle fiber tissue of the animal protein to be subjected to the melting and fabrication mechanism in the extruder. There was no tissue formation at all, and the raw powder was transferred and discharged as it was, and therefore, the quality of the extrudate could not be evaluated.
그러므로 쇠고기 분말과 같은 동물성 단백질을 압출성형 방법에 의해 조직 형성을 시키기 위해서는 원료중 수용성 질소지수가 높아 조직화가 매우 용이한 분리 대두단백을 첨가하여 조직화시켜야 하며, 그 첨가량도 40% 이하의 조건에서는 조직화가 용이하지 않았고 60% 이상에서 조직화가 가능하였다.Therefore, in order to form animal proteins such as beef powder by extrusion molding method, it is necessary to organize them by adding separated soy protein, which is very easy to organize due to high water-soluble nitrogen index in raw materials. It was not easy and could be organized at more than 60%.
그러나, 분리 대두단백 첨가량이 너무 많으면 조직화는 양호하나 원료중 상대적으로 감소한 쇠고기 분말 함량 때문에 천연의 쇠고기 맛을 느끼기가 어려워지므로 그 첨가량을 적정한 수준에서 조절할 필요가 있다.However, if the amount of soybean protein is added too much, the organization is good, but because of the relatively reduced beef powder content of the raw material, it is difficult to feel the natural beef taste, so it is necessary to adjust the amount at an appropriate level.
실시예 2Example 2
실시예 1에서의 결과를 토대로 적정한 분리 대두단백 첨가량을 결정하기 위하여 분리 대두단백 첨가량을 보다 미세하게 조절하여 실시예 1의 방법과 동일하게 조직화 하였다.In order to determine the appropriate amount of separated soy protein based on the results in Example 1, the amount of separated soy protein was adjusted more finely and organized in the same manner as in Example 1.
상기의 표2에서 보듯이 원료중 분리 대두단백 첨가량이 50% 이상일때 쇠고기 분말의 조직화가 가능하였으며, 이는 동물성 단백질은 그 특성상 조직화가 어렵지만 분리 대두단백이 압출성형기내에서 용융, 조직화 되려는 경향이 매우 크므로 이 두 원료가 적정비율 범위에서 혼합되었을때 혼합원료의 조직화가 가능함을 보여주는 것이다. 그러나 쇠고기 맛을 느낄 수 있는 범위에서 조직화가 가능하기 위해서는 분리 대두단백 첨가량이 50∼70%가 적절하였다.As shown in Table 2 above, when the amount of separated soy protein in the raw material is more than 50%, the beef powder can be organized, which is difficult to organize due to its nature, but the soy protein is very likely to be melted and organized in the extruder. As these two raw materials are mixed in the proper ratio range, it is possible to organize the mixed raw materials. However, the amount of separated soy protein added was 50-70% in order to be able to organize the beef in a tasteable range.
이상에서와 같이 본 발명에 따라 제조된 쇠고기 입자는 천연의 쇠고기 맛을 가지며 입자의 크기도 일정하게 연속적으로 제조될 수 있으며, 끓는 물에서도 조직의 형태를 유지할 수 있었다. 제품의 수분함량은 10∼12%로서 상온에서도 장기간 저장할 수 있으며, 쇠고기 정육의 건조물보다 가격이 저렴한 천연양념 첨가용 식품 소재이다.As described above, the beef particles prepared according to the present invention have a natural beef taste, and the size of the particles may be continuously and continuously produced, and the shape of the tissue may be maintained even in boiling water. The moisture content of the product is 10-12%, which can be stored at room temperature for a long time, and it is a food material for adding natural seasoning which is cheaper than the dried meat of beef.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019930027918A KR960010968B1 (en) | 1993-12-15 | 1993-12-15 | Process for making meat products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019930027918A KR960010968B1 (en) | 1993-12-15 | 1993-12-15 | Process for making meat products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR950016581A KR950016581A (en) | 1995-07-20 |
| KR960010968B1 true KR960010968B1 (en) | 1996-08-14 |
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ID=19371158
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019930027918A KR960010968B1 (en) | 1993-12-15 | 1993-12-15 | Process for making meat products |
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| Country | Link |
|---|---|
| KR (1) | KR960010968B1 (en) |
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1993
- 1993-12-15 KR KR1019930027918A patent/KR960010968B1/en not_active IP Right Cessation
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| Publication number | Publication date |
|---|---|
| KR950016581A (en) | 1995-07-20 |
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