WO2019088710A2 - Composition for manufacturing water-holding capacity enhancer for processed meat product, containing allulose, and use thereof - Google Patents

Abstract

The present application relates to: a composition for manufacturing a water-holding capacity enhancer for a processed meat product, the composition containing salt and allulose; a water-holding capacity enhancer for a processed meat product and a processed meat product comprising the composition; a method for manufacturing the composition; a method for manufacturing the processed meat product using the composition; a method for reducing the phosphate content of the processed meat product; and a method for increasing the water-holding capacity of the processed meat product. Phosphate included in the composition for manufacturing the water-holding capacity enhancer for the processed meat product is replaced with allulose, which is a natural sweetening material, and thus a processed meat product may be manufactured which has reduced moisture loss when refrigerated, frozen, heated and cooked or refrigerated after being heated and cooked, and which has reduced meat shrinkage, thereby enabling the moisture thereof to be retained for a long period and having an improved texture and flavor.

Description

Composition for the production of water retention enhancer for meat products containing aluloses and uses thereof

The present invention relates to a composition for the manufacture of a meat-holding product comprising a salt and an allylose; A water retention enhancer and a meat processing product of a meat processing product containing the composition; A method for producing the composition; A method for producing a meat product using the composition, a method for reducing a phosphate content of a meat product, and a method for increasing water retention.

Meat processing products are manufactured using fish meat as the main raw materials, such as meat, edible organisms, and by-products commonly used in dietary habits such as cattle, pigs, sheep, goats, rabbits, chickens, turkeys, ducks, pheasants and quails Processed ham, sausages, bacon, dried and preserved meat, seasoned meat, packed meat, crushed processed meat products, processed rib products, processed meat products, edible oil, edible lard, fish meat.

Moisture content and water activity are high in meat processing products, and the transfer of moisture due to the external environment may cause deterioration of the quality of the product. Therefore, it is possible to enjoy good texture (moistness, juice) and flavor by retaining the water content of the meat products by inhibiting the movement or evaporation of water in meat products.

On the other hand, in order to enhance the water holding capacity of food, conventional studies have been made on cellulose ether (Korean Examined Patent Publication No. 10-2010-0097167), glucono-delta-lactone (Korean Examined Patent Publication No. 10-2017-0010282) Typically, additives such as phosphates are typically used in products which are usually distributed. However, the additives used in meat processing products are at risk for human health, so their use is regulated, and it is becoming increasingly necessary to reduce their use for more healthy dietary intake. In this regard, WHO in 2015 recommended the reduction of processed meat intake by investigating the carcinogenic potential of processed meat.

Various additives are added, mixed, infiltrated or otherwise used to improve the quality in the manufacture, processing or preservation of foodstuffs. Typically, coloring agents such as nitrites are used to maintain the meat color of meat and to inhibit the growth of microorganisms, and preservatives such as sorbic acid are used for maintenance of freshness by preventing deterioration and decay of meat products. Antioxidants such as erythorbic acid have effects such as antioxidative effect, promotion of color development and inhibition of microbial growth. Increased binding agents including fat protein (soybean protein, milk protein, starch, etc.) .

On the other hand, phosphates are frequently used in various processed foods including meat products, and they are used in large amounts for the purpose of enhancing binding power and water retention, keeping touch, emulsifying and homogenizing. In particular, it is known that it is used in meat processing products to enhance water retention and juiciness, thereby improving texture and stabilizing color development. However, the organic phosphate used as a food additive is effectively absorbed into the body. When it is over-consumed, phosphorus accumulates in the body to interfere with the absorption of calcium and promotes the release of calcium through the urine, And the like. In addition, high levels of serum phosphate have been known to pathologically cause renal dysfunction, coronary artery calcification, and carotid artery disease (Phosphate Additives in Food-a Health Risk, Ritz et al., 2012, Dtsch Arztebl Int (1), Increased serum phosphate and adverse clinical outcome (DG Batista et al., 2010), 109 (4), The Bone Histology Spectrum in Experimental Renal Failure: Adverse Effects of Phosphate and Parathyroid Hormone Disturbances, : unraveling mechanisms of disease, OM Gutierrez, 2011, Current Opinion in Nephrology & Hypertension, 20 (3)). Consumers are increasingly interested in the reduction of phosphates in meat products, as reported that long-term ingestion of phosphate-containing foods can cause a variety of diseases.

As a related prior art, Korean Patent Laid-Open Publication No. 10-2011-0043445 discloses a meat food additive containing water-soluble cellulose ether. In another prior art, Korean Patent Publication No. 10-2017-0010282 discloses a glucono- And a method of improving the water holding capacity of the reconstituted meat by mixing delta-lactone. However, the above-mentioned human-related problems are still accompanied by the inclusion of phosphate (polyphosphate) as an essential constituent.

As a result of intensive efforts to solve the above problems, the inventors of the present invention have found that by replacing phosphate with alulose, the composition for manufacturing a water-holding product of a meat product of the present application can reduce the content of phosphate, which is known to be harmful to human body, The present invention has been completed by ascertaining that it is possible to maintain or enhance the water holding capacity of the meat product.

One object of the present application is to provide a composition for the manufacture of a meat-processing product containing a salt and an allylose.

Another object of the present application is to provide a water retention enhancer for a meat product comprising the composition.

Another object of the present application is to provide a meat product comprising the composition.

Another object of the present application is to provide a method for producing a water-holding power enhancing agent for a meat product, which comprises mixing salt and alululose.

It is still another object of the present invention to provide a method for producing a meat product, which comprises mixing the composition and raw meat.

Another object of the present application is to provide a method for reducing the phosphate content of a meat product, which comprises mixing the composition with raw meat.

Another object of the present application is to provide a method for increasing the moisture retention of a meat product, which comprises mixing the composition with raw meat.

The composition of the present invention for replacing phosphate with allylose, which is a natural sweetener, can be used in a composition for the production of a water-holding agent for meat processing for meat processing, wherein moisture release of meat products is reduced during storage in a refrigerator, freeze storage, heating or heating, Can be maintained for a long time, and a meat product with improved texture and flavor can be provided.

Fig. 1 shows the amount of moisture loss in the meat product (75 g) prepared in Example 1 with the lapse of time during storage in the refrigerator.

Fig. 2 is a graph showing the amount of moisture released from the meat product (20 g) prepared in Example 1 with the lapse of time during storage in the refrigerator.

FIG. 3 is a graph showing the shrinkage rate of the meat product (75 g) prepared in Example 1 according to the lapse of time during storage.

FIG. 4 is a graph showing the amount of moisture released from the meat product (75 g) prepared in Example 1 over time during storage after being heated and cooked.

This will be described in detail as follows. On the other hand, each description and embodiment disclosed in the present application can be applied to each other description and embodiment. That is, all combinations of the various elements disclosed in this application fall within the scope of the present application. Further, the scope of the present application is not limited by the specific description described below.

To achieve the above object, one aspect of the present application provides a composition for the production of a meat-holding product comprising a salt and an allylose. The above composition can replace a part or all of phosphate with alulose to exclude the negative influence of phosphate and give water holding power equal to or higher than that to the meat meat product so that the moisture of the meat meat product can be maintained for a long time, And can be utilized to provide improved meat products.

Specifically, the composition for preparing a water-holding product of the present application may have a reduced content of phosphate compared to a composition for producing a water-hardening product containing no alulose.

In the present application, the term "water holding capacity" means the ability to maintain moisture such as meat or fish meat, which may be affected by the type of meat or the handling of the meat. In the present application, the 'water retention enhancer' is added to enhance the water holding capacity of meat or fish meat during meat processing. It may include a drenching agent and may be used in combination with a drenching agent, but is not limited thereto. The water retention enhancer generally has a high boiling point or high hygroscopicity, so that it can suppress moisture escaping from the nature of the food, or capture the moisture of the outside air, thereby minimizing the change in moisture generated during storage of the food Examples of the ingredients include, but are not limited to, additives such as glycerol, glycerin, propylene glycol, vegetable or animal protein, phosphate, and the like.

The term "dyed paper" refers to additives such as salt (salt), coloring agent, color fixative, spice, and binder reinforcing agent used in dyed paper. The term "dirt" refers to a process in which dyes are added to a raw meat and dipped therein for a certain period of time, which has an important influence on the quality of meat products, specifically, imparts a salty taste to the raw meat, inhibits the proliferation of microorganisms, Adhesion and water retention are exhibited.

In the present application, the term " salt " may be, but is not limited to, salt, salt or salt. Also, 'salt' includes sodium chloride, and may further include magnesium chloride, calcium chloride, and the like, and it may include, but is not limited to, sodium chloride.

In the present application, "alulose" is a type of sugar having the formula C ₆ H ₁₂ O ₆ and a molecular weight of 180.16, which is known to exist in small quantities in figs, grapes, and the like, and is also called psicose. The above-mentioned aluloses include both D-aluloses and L-aluloses, and commercially available aluloses may be purchased and used, or those produced by chemical methods or microbiological methods may be used without limitation.

The alulose may be included in powder or liquid form, or in the form of a mixture with a saccharide other than alululose. Specifically, the alulose may be in the form of a mixed sugar with at least one saccharide selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, sugar alcohols, high sweetening agents and liquid equivalents, but is not limited thereto. Finally, it may further comprise other components than the above-mentioned powder, liquid form, or mixed sugar form, as long as it can be contained in an appropriate amount in the composition for producing a water-holding power enhancing agent of the present application. The alulos may be aluloses having a purity of 90% or more (containing 90 wt% or more of alulose based on dry solids), a purity of 95% or more, a purity of 98% or more, or a purity of 98% to 99.5%.

The composition for preparing a meat-holding product of the present application may contain 1 to 20 parts by weight of salt and 70 to 99 parts by weight of alulose based on 100 parts by weight of solid content of the composition, but is not limited thereto. Specifically, 1 to 20 parts by weight, 1 to 10 parts by weight of salt based on 100 parts by weight of the solid content of the composition. 1 to 9 parts by weight, 1 to 8 parts by weight, 1 to 6 parts by weight, 1.1 to 5 parts by weight, 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, 1.5 to 5 parts by weight, and 1.5 to 3 parts by weight of alumina, 70 to 99 parts by weight, 80 to 99 parts by weight, 85 to 99 parts by weight, More preferably 92 to 99.5 parts by weight, 92.5 to 98.5 parts by weight, and 92 to 96 parts by weight, based on the total weight of the composition, It does not.

In addition, the composition for preparing a water-holding product of a meat processing product of the present application is characterized in that the weight ratio of salt to alulose is 1:10 to 70, 1:12 to 68, 1:15 to 66, 1:18 to 65, 1:20 to 60, : 25 to 55, and 1:30 to 50, but is not limited thereto.

In the present application, the composition for preparing the water-repellent agent for a meat product may further include or not contain phosphate.

In the present application, "phosphate" means a salt of phosphoric acid. Depending on the type of phosphoric acid, there are various types such as orthophosphate, metaphosphate, diphosphate and triphosphate. Phosphate is mainly used as a food additive to improve the quality of foods such as taste, aroma and color, especially to increase the binding force and water holding capacity for meat, to stabilize color development and improve the taste. However, Which may interfere with absorption of calcium, promote calcium excretion, and cause hyperphosphatemia, hypocalcemia, and the like. In the present application, water is retained for a long time by substituting a part or all of phosphate with alulose to eliminate the negative influence of phosphates on the body, and imparting moisture holding power equal to or higher than that to the meat meat product, And meat products with improved flavor.

When the composition for manufacturing a water-repellent product of the present application further comprises phosphate, the phosphate is used in an amount of 0.1 to 7 parts by weight, 0.1 to 4 parts by weight, 0.1 to 3.5 parts by weight, based on 100 parts by weight of the solid content of the composition for preparing a water- 0.1 to 3 parts by weight, 0.1 to 2.5 parts by weight, 0.1 to 2 parts by weight, 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, But are not limited to, 1 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, 1.2 to 2.2 parts by weight and 1.5 to 2.0 parts by weight.

When the composition for preparing a water-repellent product of the present application further comprises a phosphate salt, the phosphate salt and the allylose are mixed at a mixing ratio of 1:30 to 1: 300, 1:50 to 1: 300, 1:50 To 1: 200, and a mixing ratio of 1: 100 to 1: 200, but the present invention is not limited thereto.

The composition for manufacturing a water-holding product of a meat product of the present application may be one which increases water retention of a meat product during refrigerated storage, freeze storage, heating cooking, or refrigerated storage after heating, compared with a composition containing no alulose.

In the present application, the term "moisture holding power" means the moisture content of the meat product which is bare, and the meat product has a high moisture content and water activity in the meat product. Therefore, This can have a significant impact on quality. It can be judged that the water holding power is increased as the amount of moisture loss and the shrinkage ratio of the meat product become smaller.

The composition for manufacturing a water retention enhancer of meat processing products of the present application can reduce the amount of moisture loss and shrinkage of a meat product when the product is stored in a refrigerator, freeze storage, heating cooking or freeze storage after freezing compared with a composition containing no alulose.

In the present application, the term "amount of moisture loss" refers to the degree of moisture escaping over time in the case of refrigerated storage, freezing storage, heating cooking, or freezing storage after cooking in a meat product. It can be concluded that the smaller the amount of water exudation, the better the water retention and juiciness of the meat product, and the product can be judged as having improved texture and flavor. The composition of the present invention for the manufacture of a water retention enhancer of meat processing products is characterized in that the composition containing no alulose or a composition containing the same amount of sugar instead of alulose is used for 12,16,20,24,36,40,48 hours, 2 to 30%, 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%, and 8% to 15%.

In addition, the composition for preparing a water-holding product of a meat product of the present application contains 3 to 55%, 3 to 50%, and 3 to 50% of moisture loss before and after cooking, as compared with a composition containing no alulose or an equivalent amount of sugar instead of alulose, 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%. In particular, the moisture release amount of meat products can be remarkably reduced as compared with a composition containing no alulose or an equivalent amount of sugar instead of alulose in refrigerated storage for 12, 16, 20, 24, or 36 hours after heat cooking , 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% 15 to 30%, 15 to 25%, 30 to 40%, 30 to 34%, 33 to 36%.

In the present application, the term "shrinkage ratio" refers to the degree to which the volume of a meat product is reduced with the lapse of time in the case of refrigerated storage, freeze storage, heating cooking, or freezing storage after heating. The shrinkage rate is one of important quality factors of the meat product. As the shrinkage ratio is larger, the texture of the meat product can be increased and the meat product can be thickened, and as the shrinkage ratio is smaller, the product has a better texture. The composition for producing a water retention enhancer of a meat processing product of the present application has a shrinkage ratio of 2 to 50%, specifically 2 to 45%, 2 to 40%, 2 to 30%, and 2 to 20%, in comparison with a composition not containing aluloses, But is not limited thereto.

The composition of the present invention for producing a water-holding power enhancing agent of the present invention may further contain at least one selected from the group consisting of L-glutamic acid tartrate, pepper (powder), garlic (powder), corn powder, wheat flour, red pepper powder, onion powder, ginger powder, , Cucumber, etc.), soy sauce (powder), fermented extract (soybean, yeast, etc.) or spice, but the present invention is not limited thereto.

Another aspect of the present application to attain the above object is to provide a water retention enhancing agent for a meat product comprising the composition for manufacturing a water retention enhancer for meat products.

To achieve the above object, another aspect of the present application provides a meat-processing product comprising a composition for manufacturing a water-conserving agent for meat products and raw meat.

Specifically, in the meat meat product, the composition for preparing a meat meat product of the meat meat product may be included in an amount of 3 to 50 parts by weight based on 100 parts by weight of the raw meat, but is not limited thereto. 5 to 40 parts by weight, 6 to 45 parts by weight, 7 to 40 parts by weight, 8 to 35 parts by weight, 9 to 30 parts by weight, and 10 to 30 parts by weight, based on 100 parts by weight of the raw material, To 30 parts by weight, 10 to 25 parts by weight, and 10 to 22 parts by weight.

The meat product of the present application has a lower phosphate content than that of the meat product mixed with the water retention enhancer of the meat product not including alululose and the water retention of the meat product during the refrigeration storage, freeze storage, heating cooking, Can be increased.

The meat product of the present application may be prepared by mixing the raw meat with the water retention enhancer of the meat product of the present application or by directly mixing the raw meat with salt and alulose which are components of the composition for producing the water retention enhancer of the meat product of the present application, Do not.

In this application, the term 'meat product' means meat, meat, meat, meat, meat, processed meat, meat, processed meat, edible oil, edible lard, edible lard, , And the mass of fish meat. The "meat" may be meat, edible organisms and by-products commonly used in dietary habits such as cattle, pigs, sheep, goats, rabbits, chickens, turkeys, ducks, pheasants and quails. Meat products include sterilized meat products, ham, pressed ham, mixed press ham, sausage, mixed sausage, dried sausage, semi-dried sausage, heated frozen sausage, Meat, seasoning, crushed processed products, processed ribs, packed meat, and other processed meat products, but are not limited thereto.

Another aspect of the present application for achieving the above object is to provide a method for producing a water holding agent of a meat product, which comprises mixing salt and alululose.

Another aspect of the present application for achieving the above object is to provide a method for manufacturing a meat product, which comprises mixing a raw meat with a composition for producing a water retention enhancer of the meat product. The composition is as described above. The step of mixing the composition with the raw meat may include mixing the raw meat with the composition for preparing the meat-growing product of the meat product, or mixing raw materials of raw meat with the raw meat in a sequential order, in reverse order, or simultaneously with the raw material of the composition for producing a water- But is not limited thereto.

"Raw meat" in this application means that it includes both meat and fish meat, and is included without limitation as long as it can be used for the production of meat products. The above-mentioned food is as described above. The raw meat may be ground before the poultice, but is not limited thereto.

In the method for producing the meat product, the raw meat may be mixed with the water retention enhancer of the meat processing product of the present application, or the raw meat may be directly mixed with salt and alulose, which are components of the composition for manufacturing the water retention enhancer of the present invention. It is not limited.

The method of manufacturing the meat product may further include a step of aging the raw raw meat. The 'aging' may be to store raw meat mixed with the water retention enhancer of meat products at 0 to 20 ° C for 2 to 24 hours, specifically at 5 to 15 ° C for 6 to 18 hours, more specifically at 10 ° C for 12 hours , But is not limited thereto.

The method of manufacturing the meat product may further include a step of aging the raw raw meat and further molding the raw raw meat, but the present invention is not limited thereto.

Another aspect of the present application for achieving the above object is to provide a method for reducing the phosphate content of a meat product, which comprises mixing a raw meat with a composition for producing a water retention enhancer for a meat product. The composition is as described above.

Another aspect of the present application for achieving the above object is to provide a method for increasing moisture holding capacity of a meat product, which comprises mixing a raw meat with a composition for producing a water retention enhancer for a meat product. The composition is as described above.

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

[Example 1] Production of meat products

Frozen chicken breast was used as raw material and thawed for 5 to 24 hours before use. The defrosted chicken breasts were changed using an electric grinder, and the raw materials were weighed according to the mixing ratios shown in Table 1 below and mixed with a ball mixer (KITCHENAID, 5KSSS) to prepare mixed meat. The values shown in Table 1 are based on the amount of chicken to be the main raw material as 100, and the content ratio (%) of each ingredient is described based on this value. The resulting mixture was aged for 10 to 12 hours and then molded into a weight of 75 g each using a round frame to finally produce a processed meat product.

[Example 2] Measurement of moisture release amount of meat products in refrigerated storage

Moisture holding power of processed meat products directly correlated with excellent texture and flavor, and the amount of moisture loss of each processed meat product was measured and compared in refrigerated storage. First, the moisture content of the meat products prepared in Example 1 was measured under the condition of 130 using an infrared moisture meter (OHAUS, MB45). In addition, each of the comparative examples and the experimental examples were stored under the same temperature condition as the ordinary refrigeration circulation condition and stored under a dehumidification condition in order to accelerate moisture change. (10) - dehumidification (RH 30%) condition in a constant temperature and humidity (DAIHAN SCIECTIFIC), and the weight of the reduced food product was defined as the amount of water removed, and compared with the initial moisture content And the amount of water exudation was calculated. Considering that there is a difference in moisture variation depending on the shape and weight of the processed food product, the processed food products of Experimental Examples 4 and 6 were formed into 20 g each in a round shape, and the results were cross-compared. On the other hand, the water release amount was calculated by the following equation (1).

[Equation 1]

Moisture Removal Amount = {(Initial Weight - Weight per Elapsed Time) / Initial Moisture Content} × 100

As can be seen from Tables 2 to 5, Figs. 1 and 2, 75 g and 20 g of the processed meat products were smaller in weight change and less in water content than those of the comparative examples. As the alululose content in the experimental example was higher, Respectively. From these results, it was confirmed that alululose can partially replace phosphate in improving the water holding capacity of the processed food product, and the effect of increasing the water holding capacity is proportional to the alululose content.

[Example 3] Measurement of shrinkage rate of processed meat products in refrigerated storage

With respect to the comparative examples and experimental examples of Example 2, the shrinkage ratio of the processed food product was measured for moisture change measurement during refrigerated storage. The shrinkage was measured by varying the diameter and thickness using vernier calipers. On the other hand, the shrinkage ratio was calculated by the following equation (2).

&Quot; (2) "

Shrinkage = [{(the first diameter ÷ ²⁾ 2 × 3.14 × original thickness} - {(the elapsed time in diameter ÷ ²⁾ 2 × 3.14 × elapsed time thickness}] ÷ {(initial diameter ÷ ²⁾ 2 × 3.14 × original thickness} * 100

As can be seen from Tables 6 to 9, the shrinkage of the processed meat product during refrigerated storage was similar to that obtained by evaluating the amount of water loss, and the shrinkage rate of the experimental example was smaller than that of the comparative example. The higher the content of alululose, . In particular, the phenomenon of shrinkage during storage of meat products affects the appearance and texture of the product due to the deterioration process of the meat texture due to moisture transfer. Especially, in the case of adding aluloses, Excellent results were obtained. From this result, it was confirmed that when the phosphate was partially substituted with alulose, the shrinkage ratio of the processed food product was reduced and the effect of improving the texture and flavor was confirmed.

[Example 4] Measurement of moisture content of meat products processed by heating

When the processed food prepared in Example 1 was heated and cooked, the amount of water released was measured and compared. First, the initial moisture content of the comparative example and the experimental example of Example 1 was measured under the condition of 130 by using an infrared moisture meter (OHAUS, MB45). The measurement of water holding capacity through actual heating loss was carried out under two different conditions, considering that the difference may occur depending on the cooking condition. Concretely, it was carried out in a convection oven (UNOX name) under conditions of dry heat 100% / 100 ° C./30 min and dry heat 100% / 85 ° C./15 min. Also, as a control, alulose of Experimental Example 1-7 was replaced with an equivalent amount of white sugar, and these were shown in Experimental Examples 8-14.

On the other hand, the water release amount was calculated by the following equation (3).

&Quot; (3) "

Moisture Removal Amount = {(Initial Weight - Weight after Heating Cooking) / Initial Moisture Content} × 100

From the above Tables 10 and 11, it was found that the amount of moisture loss during heating in cooking was lower in Experimental Example 1-7 than in Comparative Example and Control (Experimental Example 8-14), and in particular, in Experimental Example 5, , Which is significantly lower than that of the same amount of white sugar added group (Example 12). From these results, it was confirmed that alulose can partially replace phosphate in improving the water holding capacity of the processed food product, and the effect of increasing the water holding capacity is proportional to the content of alululose replacing the phosphate, and is superior to that of white sugar.

[Example 5] Measurement of shrinkage rate of processed meat products during cooking

The diameter and thickness of each meat processed product used in Example 4 before and after the heating cooking were measured to compare changes in the shrinkage ratio. On the other hand, the shrinkage ratio was calculated by the following equation (4).

&Quot; (4) "

Shrinkage ratio = [(initial diameter ÷ 2) ² × 3.14 × initial thickness} - {(diameter after cooking ÷ 2) ² × 3.14 × thickness after cooking}] / {(initial diameter ÷ 2) ² × 3.14 × original thickness} * 100

As can be seen from Tables 12 and 13, the shrinkage of the processed meat products before and after the heating treatment showed a tendency similar to the result of evaluating the amount of water loss, and the higher the content of alulose was, the smaller the shrinkage percentage was. In addition, the results of Experimental Examples 1-7 showed similar or superior effects to those of the equivalent amount of the white sugar substitute group. From this result, it was confirmed that the shrinkage of the processed food product was reduced when the phosphate was partially substituted with aluulose, as in the result of Example 4, and the effect of improving the texture and flavor was confirmed.

[Example 6] Measurement of the amount of water release over time during storage of cooked processed food products

Experiments were conducted on the formulation ratio of aluloses in Experimental Examples 4 and 6 to measure the amount of water loss over time during storage of the processed food products used in Examples 4 and 5.

First, the initial moisture content of the meat-cooked product that had been cooked with heating under the condition of 130 was measured using an infrared moisture meter (OHAUS, MB45). In addition, each of the comparative examples and the experimental examples were stored under the same temperature condition as the ordinary refrigeration circulation condition and stored under a dehumidification condition in order to accelerate moisture change. (10) - dehumidification (RH 30%) condition in a constant temperature and humidity (DAIHAN SCIECTIFIC), and the weight of the reduced food product was defined as the amount of water removed, and compared with the initial moisture content And the amount of water exudation was calculated. On the other hand, the moisture release amount was calculated by the following equation (5).

&Quot; (5) "

Moisture Removal Amount = {(Weight after Cooking) - (Weight per Elapsed Time)} / Water after Cooking × 100

As can be seen from Tables 14 and 15, the amount of moisture released during storage after heating showed a tendency similar to that of Example 4, and the results of Experiment 4 were higher than those of Comparative Example 2, 6 was less in weight change, and the amount of water dropout was the lowest. From this, it can be considered that alululose can partially replace phosphate in improving the water holding capacity of the processed food product, and the effect of increasing the water holding capacity during storage after the cooking and heating as well as refrigerated storage of the processed food product is also proportional to the content of alululose replaced with phosphate Respectively.

[Example 7] Sensory evaluation

The processed meat product prepared in Example 1 was heated in a convection oven (UNOX name) in Example 4 under the conditions of dry heat 100% / 100 DEG C / 30 min. Also, as a control, alulose of Experimental Example 1-7 was replaced with an equivalent amount of white sugar, and these were shown in Experimental Examples 8-14.

Specifically, the taste and texture of the cooked processed meat products, the sugar content strength, and the overall likelihood were evaluated in terms of overall acceptability. In the case of the evaluation scale, the degree of preference was very poor 1 ~ poor 3 ~ normal 5 ~ good 7 ~ very good 9 Weak 1 to weak 3 to moderate 5 to strong 7 to very strong 9.

Experimental results show that the degree of preference is lowered in Experimental Example 6-7, but the overall evaluation result in Experimental Example 1-5 is superior to Comparative Example 1 or Comparative Example 2.

From the aspect of the present invention, the degree of preference in the range of Experimental Example 1-5 was higher than that of Comparative Examples 1 and 2, and the results were similar to those of the same amount of white sugar, indicating that the flavor of the processed food The amount of sugar added to enhance the allylose may replace some or all of it.

Particularly, when replacing a part of phosphates with alulose by the contents of Experimental Examples 3 and 4, overall acceptability was high and it was confirmed that a sensory-superior processed food product could be produced.

From this, it can be seen that the optimum content of alululose for producing a sensory-superior food and beverage product is 92 to 96 parts by weight based on 100 parts by weight of the solid content of the composition for preparing a meat-processing product water holding power enhancing agent.

From the above-described Examples 1 to 6, excellent effects were shown in Experimental Examples 3 to 5 in the improvement of the water holding capacity and the reduction of the shrinkage ratio. Based on the solid contents of 100 parts by weight of the composition for preparing the meat- When it is contained in an amount of 92 to 96 parts by weight, it can be understood that the most excellent effect is obtained in terms of enhancing water retention and sensory properties.

From the above description, it will be understood by those skilled in the art that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. In this regard, it should be understood that the embodiments described above are illustrative in all aspects and not restrictive. The scope of the present application is to be interpreted as being within the scope of the present application, all changes or modifications derived from the meaning and scope of the appended claims and from their equivalents rather than the detailed description.

Claims (16)

1. A composition for the production of a water-holding power enhancing agent for meat products, which comprises salt and alululose.
2. [7] The composition for the manufacture of a meat-processing product of claim 1, wherein the composition for making the meat-processing product comprises 1 to 20 parts by weight of salt and 70 to 99 parts by weight of alulose based on 100 parts by weight of the solid content of the composition.
3. The composition for the manufacture of a meat-working product of claim 1, wherein the composition for preparing a meat-processing product further comprises a phosphate.
4. 4. The method according to claim 3, wherein the composition for making the meat-processing product comprises a water-soluble organic solvent, wherein the water-solubilizing composition comprises 1 to 20 parts by weight of salt, 70 to 99 parts by weight of alululose, and 0.1 to 7 parts by weight of phosphate, based on 100 parts by weight of the solid content of the composition. Compositions for enhancer preparation.
5. 5. The composition for the manufacture of a meat-processing product of claim 4, wherein the phosphate and alulose are contained in a ratio of 1:50 to 1: 300 on a weight basis.
6. The composition for the manufacture of a meat-working product of claim 1, wherein the composition for preparing a water-holding product of the meat-processing product has a reduced phosphate content as compared to a composition for producing a water-hardening product containing no alulose.
7. [7] The composition of claim 1, wherein the composition for preparing a meat-processing product is a composition for enhancing water retention of a meat product during storage in a refrigerator, a freezer, a refrigerator or a heating cooker in comparison with a composition for producing a water- By weight based on the total weight of the composition.
8. A water retention enhancer for a meat product, comprising the composition for manufacturing a water retention enhancer of meat products according to any one of claims 1 to 7.
9. A meat meat product comprising the composition for the manufacture of a meat-processing product of any one of claims 1 to 7 and raw meat.
10. [9] The meat product according to claim 9, wherein the composition for preparing a meat-processing product is contained in an amount of 3 to 50 parts by weight based on 100 parts by weight of the raw meat.
11. A method for producing a water-holding power enhancing agent for meat products, which comprises mixing salt and alululose.
12. A method for producing meat products, which comprises mixing raw meat with a composition for producing a water-holding product of any one of claims 1 to 7.
13. The method of manufacturing a meat product according to claim 12, wherein the manufacturing method further comprises aging the mixed raw meat.
14. A method for reducing the phosphate content of a meat product, which comprises mixing raw meat with a composition for manufacturing a water retention enhancer of a meat product according to any one of claims 1 to 7.
15. 15. The method according to claim 14, wherein the meat meat product has a water retention capacity equal to or higher than that of a meat meat product made of a composition for producing a water retention enhancer for meat products not containing aluloses.
16. A method for increasing the moisture retention of a meat product, which comprises mixing raw meat with a composition for producing a water retention enhancer of a meat product according to any one of claims 1 to 7.

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