TW201932025A - Composition for preparing water holding capacity enhancer of processed meat product comprising allulose and use thereof - Google Patents

Abstract

The present disclosure relates to a composition for preparing a water holding capacity enhancer of a processed meat product, comprising salt and allulose; a water holding capacity enhancer of a processed meat product and a processed meat product, comprising the composition; a method for preparing the composition; a method for preparing a processed meat product using the composition; a method for reducing a phosphate content of a processed meat product; and a method for enhancing the moisture retention capacity thereof. The present disclosure is capable of providing a processed meat product having enhanced texture and flavor, which can maintain the moisture of the processed meat product for a long time, as the moisture escape in the processed meat product is reduced and the shrinkage ratio of the meat is lowered during refrigerator storage, frozen storage, cooking by heating, or refrigerator storage after cooking by heating, by replacing phosphate with allulose which is a naturally derived sweetening material.

Description

Water retention enhancers used in the preparation of processed meats include allosexose Composition and use

The present invention relates to a composition for preparing a water retention enhancer for processed meat, which comprises table salt and ptoseose; a water retention enhancer for water-containing meat including the composition and a composition including the composition Processed meat; a method for preparing the composition; a method for preparing the processed meat using the composition; a method for reducing the phosphate content of the processed meat; and a method for improving its moisturizing ability .

Processed meat refers to meat prepared (including meat commonly used in eating habits, edible organs, and by-products of cattle, pigs, sheep, goats, rabbits, chickens, turkeys, ducks, pheasants, quails, etc.) Ham, sausage, bacon, jerky, seasoned meat, packaged meat, powdered processed meat, processed ribs, processed meat extract, edible butter, edible lard, fish block, etc.

Processed meat has a high moisture content and water activity, so moisture migration caused by the external environment may cause deterioration of product quality. Therefore, in order to obtain excellent texture and wind The flavor (moist, juicy) must be maintained in the meat by inhibiting the migration or evaporation of water in the processed meat.

At the same time, traditional research on improving the water retention of meat involves the addition of cellulose ether (Korea Early Public Patent Publication No. 10-2010-0097167), gluconic acid-δ-lactone (Korea Early Public Patent Publication No. 10-2017- 0010282) and the like, and additives (such as phosphate) are often used in products for general distribution. However, additives used in processed meat may pose a threat to human health, and therefore their use is regulated. In addition, the need to gradually reduce their use in order to provide a healthier dietary intake has attracted much attention. In this regard, in 2015, the World Health Organization (WHO) recommended reducing processed meat consumption after investigating the carcinogenic potential of processed meat.

In the preparation, processing or storage of products using meat as raw materials, various additives are added, mixed, infiltrated or otherwise used to improve the quality of the product. Generally, colorants such as nitrite are used to maintain the color of the meat and inhibit the growth of microorganisms, and preservatives such as sorbic acid are used to maintain freshness by preventing deterioration and decay of processed meat. In addition, antioxidants such as erythorbic acid have anti-oxidant effects and enhance the performance of flesh color and inhibit the growth of microorganisms. In addition, incremental binding agents including lipoproteins (soy protein, milk protein, starch, etc.) have incremental effects and Emulsion stability and so on.

At the same time, phosphate is often used in a variety of processed foods, including processed meats, and is used in large quantities to enhance binding and water retention, maintain sensation, provide emulsification and homogenization, and the like. In particular, phosphates are known to be used in processed meats to enhance water retention and impart succulent properties, thereby enhancing the texture and stabilizing color. However, organic phosphates used as food additives are effectively absorbed into the body, and when the organic phosphate is excessively consumed, phosphorus accumulates in the body, interferes with the absorption of calcium and promotes the excretion of calcium through the urine, thereby causing hyperphosphatemia and Hypocalcemia. In addition, if serum phosphate levels are elevated, it is known to cause renal dysfunction and other vascular diseases such as coronary artery calcification, carotid artery disease, etc. in a pathological manner (Phosphate Additives in Food-a Health Risk, Ritz et al. , 2012 , Dtsch Arztebl Int., 109 (4), The Bone Histology Spectrum in Experimental Renal Failure: Adverse Effects of Phosphate and Parathyroid Hormone Disturbances, DG Batista et al., 2010, Calcif Tissue Int., 87 (1), Increased serum phosphate and adverse clinical outcomes: unraveling mechanisms of disease, OM Gutierrez, 2011, Current Opinion in Nephrology & Hypertension, 20 (3)). Long-term intake of phosphorus-containing foods has been reported to cause various diseases, and consumer interest in reducing phosphate in processed meats is also increasing.

As a related prior art reference, Korean Early Published Patent Publication No. 10-2011-0043445 discloses a meat additive containing a water-soluble cellulose ether. As another prior art reference, Korean Early Published Patent Publication No. 10-2017-0010282 discloses a method for improving water retention in recombinant meat by mixing glucono-δ-lactone. However, phosphate (polyphosphate), because it is included as an essential ingredient, still involves the aforementioned human health risks. In this context, the inventors of the present case have made a lot of efforts in order to solve the above-mentioned problems, and have confirmed that the composition of the water retention enhancer for processing meat of the present disclosure can not only reduce the known harmful to humans The phosphate content can also be achieved by maintaining or enhancing the water retention of processed meats by replacing the phosphate with alloxulose, thereby completing the present invention.

It is an object of the present disclosure to provide a composition for preparing a water retention enhancer for processed meat, including table salt and psicose.

Another object of the present disclosure is to provide a water retention enhancer for processed meat including the composition.

Another object of the present disclosure is to provide a processed meat product including the composition.

Yet another object of the present disclosure is to provide a method for preparing a water retention enhancer for processed meat, which comprises mixing table salt and psicose.

Yet another object of the present invention is to provide a method for preparing processed meat, comprising mixing the composition and raw meat.

Another object of the present disclosure is to provide a method for reducing the phosphate content of processed meat, including mixing the composition with raw meat.

Another object of the present invention is to provide a method for enhancing the water retention of processed meat, which comprises mixing the composition and raw meat.

Hereinafter, the present disclosure will be described in detail. Meanwhile, each of the explanations and exemplary embodiments disclosed herein can be applied to other explanations and exemplary embodiments. That is to say, all combinations of various factors disclosed in this article belong to the scope of this disclosure. In addition, the scope of this disclosure should not be limited by the specific disclosure provided below.

In one aspect of the present disclosure to achieve the above object, a composition for preparing a water retention enhancer for processed meat is provided, which includes table salt and psicose. The composition can be used to provide processed meat with enhanced texture and flavor, can retain moisture of the processed meat for a long time by imparting moisturizing power of the processed meat equal to or higher than phosphate, and at the same time by using Dose replaces some or all of the phosphate while eliminating the negative effects of phosphate.

Specifically, the composition of the present invention for improving the water retention capacity of processed meat products may have a reduced Phosphate content.

As used herein, "water retention" refers to the ability to retain moisture in meat or fish, etc., and may be affected by the type of meat, or processing and handling, etc. As used herein, a 'water retention enhancer' is added to enhance the water retention of meat or fish during meat processing, and may include a curing agent and may be used interchangeably with the curing agent, but is not limited thereto. A water retention enhancer is generally a substance that inhibits the escape of water from the food itself, or minimizes changes in moisture that occur during food storage by capturing water in the air due to high boiling points or high hygroscopicity, and It may include, for example, but not limited to, additives such as glycerol, glycerin, propylene glycol, plant / plant or animal protein, phosphate, and the like.

"Curing agent" refers to additives used for curing, such as edible salt (table salt), colorants, color fixing agents, flavor enhancers, adhesion enhancers, and the like. "Curing" refers to the process of soaking raw meat for a predetermined period of time by adding a curing agent, and may have a significant impact on the quality of processed meat. Specifically, it provides a salty taste to raw meat, and improves preservation by inhibiting microbial reproduction, binding performance, and water retention.

As used herein, "table salt" can be, but is not limited to, sun salt, refined salt, or flavored salt. In addition, the "table salt" may include sodium chloride, and may further include magnesium chloride, calcium chloride, and the like, and may include sodium chloride as a main component, but is not limited thereto.

As used herein, 'psicose' is a sugar having the chemical formula C ₆ H ₁₂ O ₆ and a molecular weight of 180.16 g / mole, and is known to be present in small amounts in figs, grapes, etc., and it is also known as False fructose (psicose). D-psicose includes both D-psicose and L-psicose. Commercially available psicose can be purchased and used, or psicose can be prepared by chemical or microbial methods. There are no restrictions.

Dosexose can be contained in powder or liquid form, or as a mixed sugar in which one of the sugars is non-psicose. Specifically, the prosulose may be in the form of a mixed sugar having at least one sugar selected from the group consisting of a monosaccharide, a disaccharide, an oligosaccharide, a sugar alcohol, a high-intensity sweetener, and a liquid sugar, but is not limited thereto this. Finally, in addition to the allosene in powder or liquid form or mixed sugar form, other ingredients may be further included as long as they can be used in the composition of the present disclosure for preparing a water retention enhancer for processed meat. Appropriate amount is included. Pyrosose can be those having a purity of 90% or more (based on the content of dry solids, containing 90% by weight or more of polotonose), a purity of 95% or more, and a purity of 98% or more, or a purity of 98% to 99.5%.

The composition for preparing a water retention enhancer for processed meat of the present disclosure may contain 1 to 20 parts by weight of table salt and 70 to 99 parts by weight based on a solid content of 100 parts by weight of the composition. Lactulose, but is not limited to this. Specifically, based on the solid content of 100 parts by weight of the composition, it may contain 1 to 20 parts by weight, 1 to 10 parts by weight, 1 to 9 parts by weight, 1 to 8 parts by weight, and 1 to 6 parts by weight. Parts, 1.1 to 5 weights Parts, 1.1 to 5.6 parts by weight, 1.1 to 5 parts by weight, 1.1 to 3.7 parts by weight, 1.2 to 3.5 parts by weight, 1.3 to 3 parts by weight, 1.5 to 6 parts by weight, 1.5 to 5.6 parts by weight, 1.5 to 5 parts by weight, Or 1.5 to 3 parts by weight of common salt, and content of 70-99 parts by weight, 80 to 99 parts by weight, 85 to 99 parts by weight, 88 to 98.5 parts by weight, or 91 to 99 parts by weight of polotonose The content is, but is not limited to, 92 to 99 parts by weight, 92.5 to 98.5 parts by weight, 92.5 to 98 parts by weight, or 92 to 96 parts by weight.

In addition, the composition for preparing a water retention enhancer for processed meat of the present disclosure may contain a weight ratio of 1:10 to 70, 1:12 to 68, 1:15 to 66, 1:18 to 65,1 : 20 to 60, 1:25 to 55, or 1:30 to 50, but not limited to this.

In the present disclosure, a composition for preparing a water retention enhancer for processed meat may or may not include phosphate.

As used herein, "phosphate" refers to a salt of phosphoric acid, and various phosphates exist, including orthophosphate, metaphosphate, diphosphate, triphosphate, and the like, depending on the type of phosphate. Phosphates are mainly used as food additives to improve the quality of food, such as taste, flavor, color, and the like. In particular, phosphates can improve flavor by increasing the adhesion and water retention of meat and stabilizing color fixation. However, when taken in excess, phosphate can prevent the absorption of calcium or promote the excretion of calcium in the body, leading to hyperphosphatemia and hypocalcemia. Therefore, in the present disclosure, a processed meat having an enhanced texture and flavor can be provided, which can retain the moisture of the processed meat for a long time by imparting a moisturizing force equal to or higher than that of phosphate to the processed meat, At the same time, the negative effects of phosphate are eliminated by replacing some or all of the phosphate with the psicose.

When the composition for preparing a water retention enhancer for processed meat of the present disclosure further comprises a phosphate, the content of the phosphate is 100 parts by weight of the composition for preparing a water retention enhancer for processed meat. The solid content is based on 0.1 to 7 parts by weight, 0.1 to 4 parts by weight, 0.1 to 3.5 parts by weight, 0.1 to 3 parts by weight, 0.1 to 2.5 parts by weight, 0.1 to 2 parts by weight, and 0.1 to 1.9 parts by weight 0.1 to 1.5 parts by weight, 0.1 to 1.2 parts by weight, 0.1 to 1 part by weight, 0.2 to 2 parts by weight, 0.2 to 1 part by weight, 0.3 to 1 part by weight, 0.5 to 3 parts by weight, 0.5 to 2.5 parts by weight, 1 To 2.5 parts by weight and 1.2 to 2.2 parts by weight, but is not limited thereto.

In addition, when the composition for preparing a water retention enhancer for processed meat of the present disclosure further contains a phosphate, the phosphate and the psicose may be mixed from 1:30 to 1: 300 on a weight basis. Ratios, a mixing ratio of 1:50 to 1: 300, a mixing ratio of 1:50 to 1: 200, and a mixing ratio of 1: 100 to 1: 200 are included, but are not limited thereto.

Compared with the composition that does not contain ptoseose and is used to prepare a water retention enhancer for processed meat, the composition for preparing a water retention enhancer for processed meat of the present disclosure can be stored in a refrigerator and frozen. 2. Increase the moisturizing power of processed meat during heating or refrigerator storage after cooking.

As used herein, "moisturizing power" refers to the moisture content of solidified processed meat, and because processed meat has a high moisture content and water activity, during refrigerator storage, frozen storage, heat cooking, or refrigerator storage after heat cooking, Water migration can have a significant impact on quality. Therefore, it can be concluded that the moisturizing power can increase as the amount of water escape and shrinkage of the processed meat decreases.

Compared with the composition containing no ptoseose for use in preparing a water retention enhancer for processed meat, the composition for preparing a water retention enhancer for processed meat of the present disclosure can be stored in a refrigerator and frozen. In order to reduce the amount of moisture escape and shrinkage of processed meat during cooking or refrigerator storage after cooking.

As used herein, "amount of moisture escaped" refers to the degree of moisture escape of processed meat over time during refrigerator storage, frozen storage, heat cooking, or refrigerator storage after heat cooking. It can be concluded that as the amount of water escape decreases, the water retention and juicyness of processed meat are improved, and therefore, products with enhanced texture and flavor can be provided. Compared with a composition containing no puloseose or a composition containing the same amount of sugar (non-psulose), the composition of the present disclosure for preparing a water retention enhancer for processed meat can be stored in a refrigerator. Reduces the amount of water escape from processed meat by 2% to 30% during storage time of 12, 16, 20, 24, 36, 40, 48, or 60 hours. Specifically, it can reduce water escape by 2% to 25%, 2% to 20%, 2% to 18%, 2% to 16%, 3% to 20%, 3% to 18%, 3% to 16%, 5% to 20%, 5% to 15% , 5% to 12%, or 8% to 15%, but not limited to this.

In addition, compared with a composition containing no ptoseose or a composition containing the same amount of sugar (non-psulose), the composition of the present disclosure for preparing a water retention enhancer for processed meat can Reduces water escape before / after cooking by 3% to 55%, 3% to 50%, 5% to 45%, 5% to 40%, 5% to 30%, 5% to 20%, 10% to 40%, 10% to 30%, 10% to 20%, or 15% to 20%, but is not limited thereto. In particular, when compared to a composition containing no puloseose or a composition containing the same amount of sugar (non-psulose), when placed in a refrigerator for 12, 16, 20, 24, or 36 hours after heating and cooking, Significantly reduces moisture escape from processed meat, specifically 5% to 40%, 5% to 35%, 5% to 32%, 5% To 30%, 7% to 35%, 7% to 32%, 7% to 30%, 10% to 35%, 10% to 30%, 10% to 20%, 15% to 30%, 15% to 25 %, 30% to 40%, 30% to 34%, or 33% to 36% of water escapes, but is not limited thereto.

As used herein, "shrinkage rate" refers to the extent to which the volume of processed meat decreases over time during refrigerator storage, frozen storage, heat cooking, or refrigerator storage after heat cooking. Shrinkage is one of the important factors indicating the quality of processed meat. As the shrinkage rate increases, the quality of processed meat may become tough and dry, and as the shrinkage rate decreases, the product may have a more excellent texture. The composition of the present disclosure for preparing a water retention enhancer for processed meat can reduce the shrinkage of processed meat by 2% to 50%, specifically, compared to a composition that does not contain ptoseose. 2% to 45%, 2% to 40%, 2% to 30%, or 2% to 20%, but is not limited thereto.

The composition for preparing a water retention enhancer for processed meat of the present disclosure may further include L-glutamate, pepper (powder), garlic (powder), corn flour, wheat flour, red pepper powder, onion ( Powder), ginger (powder), herbs (rosemary, basil, cumin, etc.), soy sauce (powder), fermented extracts (soybean, yeast, etc.), spices, etc., but are not limited thereto.

In another aspect of the present disclosure to achieve the above object, a water retention enhancer for processed meat is provided, which includes a composition for preparing a water retention enhancer for processed meat.

In still another aspect of the present disclosure that achieves the above-mentioned object, a processed meat is provided, which includes a composition for enhancing the water retention capacity of processed meat and raw meat.

Specifically, based on 100 parts by weight of raw meat, a composition for preparing a water retention enhancer for processed meat may be included in the processed meat in an amount of 3 to 50 parts by weight, But it is not limited to this. Specifically, based on 100 parts by weight of raw meat, the content of the composition may be 3 to 45 parts by weight, 5 to 45 parts by weight, 5 to 40 parts by weight, 6 to 45 parts by weight, and 7 to 40 parts by weight. 8 to 35 parts by weight, 9 to 30 parts by weight, 10 to 25 parts by weight, or 10 to 22 parts by weight, but not limited thereto.

Compared with processed meat mixed with a water retention enhancer for processed meat that does not contain ptoseose, the processed meat of the present disclosure can have a lower phosphate content, and enhance refrigerator storage, frozen storage, and heating cooking Or the moisturizing power of processed meat during storage in the refrigerator after cooking.

The processed meat of the present disclosure can be made by mixing raw meat with a water retention enhancer for processed meat of the present disclosure, or by combining raw meat with the water retention enhancer for processed meat of the present disclosure. The common salt of the ingredients and the puloseose are directly mixed, but are not limited thereto.

As used herein, "processed meat" means ham, sausage, bacon, jerky, seasoned meat, packaged meat, powdered processed meat, processed ribs, processed meat extract, Edible butter, edible lard, fish pieces, etc. "Meat" may refer to, but is not limited to, meat such as cattle, pigs, sheep, goats, rabbits, chickens, turkeys, ducks, pheasants, and quails that are commonly used in eating habits, edible organs, and by-products. Processed meat can be sterilized meat, ham, pressed ham, mixed pressed ham, sausage, mixed sausage, dry sausage (dry mixed sausage), semi-dry sausage (semi-dry mixed sausage), heated frozen sausage, bacon, meat Dry, seasoned meat, powdered processed products, processed pork ribs, packaged meat, and other processed meat products, but are not limited to this.

In yet another aspect of the present disclosure that achieves the above-mentioned object, a method for preparing a water retention enhancer for processed meat is provided, including mixing table salt and psicose.

In still another aspect of achieving the above objective of the present disclosure, a method for preparing processed meat is provided, which comprises mixing a composition for preparing a water retention enhancer for processed meat with raw meat. This composition is as described above. The step of mixing the composition and the raw meat can be performed by sequentially mixing the composition for preparing a water retention enhancer for processed meat, and then mixing the raw meat with the composition, or mixing the ingredients of the composition, and mixing in the reverse order or It is performed while mixing with raw meat, but it is not limited to this.

As used herein, "raw meat" includes both meat and fish, and can include, but is not limited to, those who can be used to prepare processed meat. The meat system is as described above. Raw meat may be pulverized before being solidified, but is not limited thereto.

In the method for preparing processed meat, the processed meat may be prepared by mixing raw meat with a water retention enhancer for processed meat of the present disclosure, or by mixing raw meat directly with the present disclosure for preparing the processed meat It is prepared by mixing the salt of the components of the composition of the water retention enhancer and psicose, but is not limited thereto.

The method for preparing processed meat may further include ripening the cured raw meat. "Mature" can be achieved by mixing the water retention enhancer for processed meat with raw meat and storing it at 0 ° C to 20 ° C for 2 to 24 hours, especially at 5 ° C to 15 ° C for 6 to 18 hours, more specifically at 10 Storage is performed at 12 ° C for 12 hours, but is not limited thereto.

The method for preparing processed meat may further include, but is not limited to, molding the cured raw meat after the cured raw meat is cooked.

In yet another aspect of the present disclosure that achieves the above object, a method for reducing the phosphate content of processed meat is provided, which comprises mixing a composition for preparing a water retention enhancer for processed meat and raw meat. The composition is as described above.

In yet another aspect of the present disclosure that achieves the above-mentioned object, a method for enhancing the water retention of processed meat is provided, which comprises mixing a composition for preparing a water retention enhancer for processed meat and raw meat. The composition is as described above.

The composition for preparing a water retention enhancer for processed meat can provide processed meat with improved texture and flavor, and can retain moisture of the processed meat for a long time because it is stored and frozen in a refrigerator During storage, heat cooking, or refrigerator storage after heat cooking, by exchanging phosphate with allosene (which is a naturally derived sweet material), the moisture escape of processed meat can be reduced and the meat shrinkage can be reduced.

Figure 1 shows the time evolution of the amount of water escape from the processed meat (75 g) prepared in Example 1 during storage in the refrigerator.

Figure 2 shows the time evolution of the amount of water escape from the processed meat (20 g) prepared in Example 1 during storage in the refrigerator.

The third shows the shrinkage of the processed meat (75 g) prepared in Example 1 over time during storage in the refrigerator.

FIG. 4 shows the change in the amount of water escape from the processed meat (75 g) prepared in Example 1 over time during storage in the refrigerator after heating and cooking.

Hereinafter, the present disclosure will be described in more detail through examples. However, these embodiments are for illustrative purposes only, and the scope of the present disclosure is not limited to these embodiments.

[Example 1] Preparation of processed meat

Frozen chicken breasts are used as raw meat and thawed for 5 to 24 hours before use. The thawed chicken breast was pulverized using an electric grinder, and the raw materials were weighed according to the mixing ratio shown in Table 1 below, and mixed with a bowl mixer (KITCHENAID, 5KSSS) to prepare a mixed meat. The values shown in Table 1 represent the content ratio (%) of each component with respect to the amount of chicken meat (which is the main raw material) expressed as 100. The resulting mixed meat is aged for 10 to 12 hours, and then shaped into 75 g using a disc to finally prepare a processed meat.

[Example 2] Measurement of moisture escape of processed meat during refrigerator storage

The moisturizing power of processed meat is directly related to providing excellent texture and flavor, and the amount of water escape from each processed meat during refrigerator storage is measured and compared. First, the moisture content of the processed meat prepared in Example 1 was measured using an infrared moisture meter (OHAUS, MB45) under the condition of 130. In addition, in each of the comparative example and the experimental example, the experiment was performed in such a manner that the product was stored under dehumidification conditions to accelerate the moisture change using the same temperature conditions as the general refrigeration distribution. The product was stored in a DAIHAN SCIENTIFIC under refrigerated (10) -dehumidifying (RH 30%) conditions, and the weight loss during storage was measured. The weight reduction of processed meat is defined as the amount of water that escapes during storage, and this is calculated as the amount of water escape compared to the initial moisture content. In addition, the processed meats of Experimental Examples 4 and 6 were formed into a circular shape having 20 g parts as a representative example, and the results were cross-compared by considering that there may be differences in moisture changes depending on the shape and weight of the processed meats. . At the same time, the amount of water escape is calculated according to the following calculation formula 1.

[Calculation formula 1] Moisture escape amount = {(initial weight-weight according to elapsed time) ÷ initial moisture content} x 100

From Tables 2 to 5, Figures 1 and 2, it can be seen that in the case of processed meats of 75g and 20g, the experimental example shows less weight change and less water escape than the comparative example. the amount. With the increase of the content of the psicose in the experimental examples, these trends became apparent. From these results, it can be seen that the psicose can partially replace phosphate in enhancing the water retention of processed meat, and the effect of enhancing the water retention is directly proportional to the content of psicose.

[Example 3] Measurement of shrinkage of processed meat during refrigerator storage

For the comparative example and the experimental example of Example 2, the shrinkage ratio of the processed meat was measured together to measure the moisture change during storage in the refrigerator. Shrinkage is measured by changing the diameter and thickness using a vernier caliper. At the same time, the shrinkage rate is calculated according to the following calculation formula 2.

[Calculation formula 2] Shrinkage rate = [{(initial diameter ÷ 2) ² x 3.14 x initial thickness}-{(diameter according to elapsed time ÷ 2) ² x 3.14 x thickness according to elapsed time}] ÷ {(initial diameter ÷ 2) ² x 3.14 x initial thickness) x 100

It can be seen from the above Tables 6 to 9 that during the storage of the refrigerator, the shrinkage of processed meat is similar to the result of evaluating the amount of water escaped, and the shrinkage rate in the experimental example is smaller than that in the comparative example, and as Alo An increase in ketose content results in a smaller shrinkage. In particular, the shrinkage phenomenon during storage of processed foods is a process of deterioration of the meat tissue due to moisture migration, which greatly affects the appearance and texture of the product. In particular, the results of the experimental examples with the addition of ploxose were significantly better than those of the comparative examples. From this result, it can be confirmed that when the phosphate is partially replaced with the psicose, the shrinkage of the processed meat is reduced, thereby exhibiting the effect of enhancing its texture and flavor, similar to the result of Example 2.

[Example 4] Measurement of moisture escape amount of processed meat during heating cooking

In the case of heat-cooking the processed meat prepared in Example 1, the amount of water escape was measured and compared. First, an infrared moisture meter (OHAUS, MB45) was used to measure the initial moisture content of the comparative example and the experimental example of Example 1 under the condition of 130. Due to the consideration that differences may occur depending on the cooking conditions, the water retention was measured twice under the different conditions via actual heat reduction. Specifically, the experiment was performed using a convection oven (UNOX) at 100 ° C for 30 minutes and 100% for 30 minutes at 85 ° C for 15 minutes. In addition, the same amount of white sugar was used to replace the psicose of Experimental Examples 1 to 7 as a control group, and is shown as Experimental Examples 8 to 14.

At the same time, the amount of water released was calculated according to the following calculation formula 3.

[Calculation formula 3] Moisture escape amount = {(initial weight-weight after heating cooking) ÷ initial moisture content} x 100

It can be seen from Tables 10 and 11 that the amount of water escaped during the heating cooking of the experimental examples 1 to 7 is lower than that of the comparative example and the control group (experimental examples 8 to 14). In particular, Experimental Example 5 showed the lowest amount of water escape, and it was confirmed that the amount of water escape was significantly lower than the treatment group to which the same amount of white sugar was added (Example 12). From this result, it can be confirmed that the psicose can partially replace phosphate in enhancing the water retention of processed meat, and the effect of increasing the water retention is proportional to the content of psicose, and psicose shows more Excellent efficacy.

[Example 5] Measurement of shrinkage of processed meat during heating cooking

The diameter and thickness of each processed meat used in Example 4 before and after heat cooking were measured to compare changes in shrinkage. At the same time, the shrinkage rate is calculated according to the following calculation formula 4.

[Calculation formula 4] Shrinkage rate = [{(initial diameter ÷ 2) ² × 3.14 × initial thickness}-{(diameter after cooking ÷ 2) ² × 3.14 × thickness after cooking}] ÷ {(initial diameter ÷ 2) ² × 3.14 × initial thickness} × 100

As can be seen from Tables 12 and 13, the shrinkage ratio of processed meat before and after heating cooking showed a similar trend to the result of evaluating the amount of water escaped, and it was measured that the shrinkage ratio was smaller with the increase of the content of psicose. In addition, it was confirmed that the results of Experimental Examples 1 to 7 showed similar or superior efficacy to the treatment group in which the same amount of white sugar was replaced. From this result, it can be confirmed that when the phosphate is partially substituted with psicose, the shrinkage of processed meat is reduced, thereby confirming the effect of enhancing its texture and flavor, similar to the result of Example 4.

[Example 6] Measure the amount of water released from processed meat during heating according to the elapsed time during storage

As a representative, the mixing ratio of allosexose of Experimental Examples 4 and 6 was performed as a representative example to measure the amount of water escape over time during storage of the processed meat products used in Examples 4 and 5.

First, an infrared moisture meter (OHAUS, MB45) was used to measure the initial moisture content of processed meat cooked under the conditions of 130. In addition, in each of the comparative example and the experimental example, the experiment was performed in such a manner that the product was stored under dehumidifying conditions using the same temperature conditions as the general refrigeration distribution to accelerate the moisture change. The product was stored in a DAIHAN SCIENTIFIC under refrigerated (10) -dehumidification (RH 30%) conditions, and the weight loss during storage was measured. The weight reduction of processed meat is defined as the amount of water released during storage, and this is calculated as the amount of water released compared to the initial moisture content. At the same time, the amount of water escape was calculated according to the following calculation formula 5.

[Calculation formula 5] Water escape amount = {(weight after cooking)-(weight according to elapsed time)} ÷ water content after cooking × 100

As can be seen from Tables 14 and 15, the amount of water escape during storage after heating and cooking showed a similar trend to the change in the amount of water escape in Example 4. In addition, the weight change in Experimental Example 4 is smaller than that in Comparative Example 2, and the weight change in Experimental Example 6 is less than that in Experimental Example 4. Therefore, Experimental Example 6 shows the smallest weight change. From this result, it can be confirmed that ptoseose can partially replace phosphate in enhancing the water retention of processed foods, and that the effect of improving water retention during storage of processed meat after heat cooking and refrigerator storage is also comparable to the replacement of phosphate. The content of allosexose is directly proportional.

[Example 7] Sensory evaluation

The convection oven (UNOX) in Example 4 was used to perform 100% dry heat at 100 ° C for 30 minutes under the same heating conditions, and the processed meat prepared in Example 1 was prepared in the same manner. Product. In addition, an equal amount of white sugar was used as a control group in place of the allose sugar of Experimental Examples 1 to 7, and will be shown as Experimental Examples 8 to 14.

Specifically, processed processed meats are evaluated based on texture preference, sweetness intensity, sweetness preference, and overall preference. As an evaluation scale, preferences are evaluated as follows: very poor: 1 ... poor: 3 ... average: 5 ... good: 7 ... very good: 9, intensity is evaluated as follows: Very weak: 1 ... weak: 3 ... average: 5 ... strong: 7 ... very strong: 9.

As a result of the experiment, preferences of Experimental Examples 6 and 7 were found to be poor, but the results of the overall evaluation showed that Experimental Examples 1 to 5 were more excellent than Comparative Example 1 or Comparative Example 2.

In addition, in terms of sweetness preference, it was confirmed that the preferences of Experimental Examples 1 to 5 were higher than the preferences of Comparative Examples 1 and 2, and similar results were shown in those who had the same amount of white sugar, indicating that psicose Some or all of the added sugar can be replaced to enhance the flavor of processed meat.

In particular, when a part of the phosphate content was replaced with the psicose in the amounts of Experimental Examples 3 and 4, it was confirmed that the overall preference was high, and therefore, processed meat having excellent organoleptic properties could be prepared.

From these results, it can be seen that, based on 100 parts by weight of the solid content of the composition used to prepare the water retention enhancer for processed meat, the best content of axulose for preparing processed meat with excellent sensory properties It is 92 to 96 parts by weight.

As can be seen from the above Examples 1 to 6, excellent effects were confirmed in Experimental Examples 3 to 5 in terms of enhancing water retention and reducing shrinkage. Therefore, when the content of the psicose is 92 to 96 parts by weight based on 100 parts by weight of the solid content of the composition for preparing a water retention enhancer for processed meat, it can be found that even in the sensory characteristics and the improvement of the The hydraulic aspect also shows the most outstanding achievements.

Although the present disclosure has been described with reference to specific illustrative specific embodiments, those skilled in the art to which the invention pertains will appreciate that the present disclosure may be embodied in other specific forms without departing from the technical spirit or essential characteristics of the present disclosure. Therefore, the above specific embodiments are to be considered in all aspects as illustrative and not restrictive. In addition, the scope of this disclosure is determined by the attached application. The scope of the disclosure is not limited by the detailed description, and it should be understood that all modifications or changes derived from the meaning and scope of the present disclosure and equivalents thereof are included in the scope of the present disclosure.

Claims (16)

A composition for preparing a water retention enhancer for processed meat, including table salt and psicose. The composition according to item 1 of the scope of patent application, wherein the composition for preparing a water retention enhancer for processed meat contains 1 to 20 weights based on a solid content of 100 parts by weight of the composition Parts of table salt and 70 to 99 parts by weight of psicose. The composition according to item 1 of the scope of patent application, wherein the composition for preparing a water retention enhancer for processed meat further includes phosphate. The composition according to item 3 of the scope of patent application, wherein the composition for preparing a water retention enhancer for processed meat contains 1 to 20 weights based on 100 parts by weight of the solid content of the composition Parts of table salt, 70 to 99 parts by weight of alloseose, and 0.1 to 7 parts by weight of phosphate. The composition according to item 4 of the scope of the patent application, wherein the weight ratio of the phosphate to the ptoseose is 1:50 to 1: 300. The composition according to item 1 of the scope of the patent application, wherein the phosphate content of the composition for preparing a water-retaining enhancer for processed meat is lower than that for the preparation of processed meat that does not contain ptose Phosphate content of the composition using a water retention enhancer. The composition according to item 1 of the scope of application for a patent, wherein the water-retaining power for processing meat is compared with the composition that does not contain alloxulose and is used to prepare water-retaining enhancer for processing meat. The composition of the enhancer increases the moisturizing power of the processed meat during refrigerator storage, frozen storage, heating cooking or refrigerator storage after heating cooking. A water retention enhancer for processed meat includes the composition for preparing a water retention enhancer for processed meat as described in any one of claims 1 to 7 of the scope of patent application. A processed meat product includes the composition for preparing a water retention enhancer for processed meat as described in any one of claims 1 to 7 of the scope of patent application, and raw meat. The processed meat according to item 9 of the scope of the patent application, wherein the content of the composition for preparing a water retention enhancer for processed meat is 3 to 50 parts by weight based on 100 parts by weight of raw meat. A method for preparing a water retention enhancer for processed meat, comprising mixing common salt and psicose. A method for preparing processed meat, comprising mixing the composition for preparing a water retention enhancer for processed meat as described in any one of claims 1 to 7 with raw meat. The method as set forth in claim 12 of the application, wherein the preparation method further comprises ripening the mixed raw meat. A method for reducing the phosphate content of processed meat, comprising mixing a composition for preparing a water retention enhancer for processed meat as described in any one of claims 1 to 7 and raw meat. The method according to item 14 of the scope of patent application, wherein the processed meat has a processed meat product which is equal to or higher than a composition containing a water retention enhancer for the processing of meat, which does not contain the drug psicose. Has moisturizing power. A method for enhancing water retention of processed meat, comprising mixing a composition for preparing a water retention enhancer for processed meat as described in any one of claims 1 to 7 of the patent application scope, and raw meat.