KR20090092645A - 포도즙 또는 젖산나트륨/젖산칼륨을 이용한 기능성과저장성이 증진된 저지방 소시지의 제조방법 - Google Patents
포도즙 또는 젖산나트륨/젖산칼륨을 이용한 기능성과저장성이 증진된 저지방 소시지의 제조방법Info
- Publication number
- KR20090092645A KR20090092645A KR1020080017997A KR20080017997A KR20090092645A KR 20090092645 A KR20090092645 A KR 20090092645A KR 1020080017997 A KR1020080017997 A KR 1020080017997A KR 20080017997 A KR20080017997 A KR 20080017997A KR 20090092645 A KR20090092645 A KR 20090092645A
- Authority
- KR
- South Korea
- Prior art keywords
- parts
- weight
- lactate
- grape juice
- sausage
- Prior art date
Links
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C11/00—Sausage making ; Apparatus for handling or conveying sausage products during manufacture
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- 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
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- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
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- Zoology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
첨가물 | 중량부 |
고기(계육 가슴살) | 60 |
물 | 30 |
지방대체제(전분) | 2 |
식염 | 1.3 |
인산염 | 0.3 |
에르소르빈산염 | 0.05 |
아질산염(큐어브랜드) | 0.25 |
유화물 | 10 |
설탕 | 1 |
탈지분유 | 1 |
가수분해된 우유 | 0.5 |
말토덱스트린 | 1 |
향신료 | 1 |
콘시럽 | 1 |
평가항목 | 대조구 및 처리구 | ||||||
대조구1 | 대조구2 | 처리구1 | 처리구2 | 처리구3 | 처리구4 | ||
pH | 평균 | 6.24 | 6.26 | 6.21 | 6.20 | 6.20 | 6.21 |
편차 | 0.04 | 0.01 | 0.04 | 0.03 | 0.06 | 0.06 | |
수분 (%) | 평균 | 71.3 | 70.0 | 71.6 | 70.2 | 69.8 | 70.4 |
편차 | 3.86 | 1.54 | 2.73 | 0.56 | 3.12 | 1.65 | |
지방 (%) | 평균 | 3.84 | 3.84 | 3.66 | 3.77 | 3.72 | 3.87 |
편차 | 0.59 | 0.20 | 0.48 | 0.36 | 0.42 | 0.26 | |
명도 (L) | 평균 | 78.2 | 77.2 | 77.0 | 77.3 | 77.1 | 77.4 |
편차 | 1.40 | 0.62 | 1.79 | 0.94 | 0.60 | 1.13 | |
적색도 (a) | 평균 | 7.44 | 7.43 | 7.34 | 7.26 | 7.38 | 7.44 |
편차 | 0.12 | 0.25 | 0.19 | 0.09 | 0.00 | 0.27 | |
황색도 (b) | 평균 | 10.8 | 10.6 | 10.3 | 10.0 | 10.2 | 9.7 |
편차 | 0.90 | 0.85 | 1.40 | 1.06 | 1.68 | 1.82 | |
유리수분(%) | 평균 | 31.2 | 24.4 | 30.0 | 31.7 | 35.3 | 30.0 |
편차 | 8.14 | 8.47 | 7.02 | 0.77 | 2.77 | 4.35 | |
가열감량 (%) | 평균 | 10.7 | 10.4 | 10.7 | 10.8 | 9.06 | 11.3 |
편차 | 2.93 | 3.52 | 2.63 | 1.22 | 2.28 | 1.32 | |
경도 (g) | 평균 | 2371 | 3401 | 3115 | 2839 | 2519 | 2346 |
편차 | 318 | 1622 | 1103 | 678 | 252 | 353 | |
탄력성 (cm) | 평균 | 0.35 | 0.40 | 0.34 | 0.26 | 0.29 | 0.28 |
편차 | 0.04 | 0.11 | 0.05 | 0.08 | 0.03 | 0.06 | |
검성 | 평균 | 472 | 764 | 564 | 489 | 461 | 452 |
편차 | 95.8 | 423 | 202 | 81.0 | 0.62 | 123 | |
저작성 | 평균 | 159 | 330 | 211 | 129 | 135 | 126 |
편차 | 11.8 | 258 | 79.8 | 23.3 | 21.0 | 59.0 | |
응집성 | 평균 | 0.19 | 0.22 | 0.18 | 0.18 | 0.18 | 0.18 |
편차 | 0.00 | 0.03 | 0.00 | 0.02 | 0.01 | 0.01 | |
총균수 | 평균 | 3.08 | 2.74 | 2.64 | 2.99 | 2.99 | 2.72 |
편차 | 0.97 | 0.80 | 0.48 | 0.84 | 0.72 | 0.76 | |
대장균군수 | 평균 | 2.50 | 2.30 | 2.09 | 2.46 | 2.30 | 2.09 |
편차 | 0.71 | 0.43 | 0.13 | 1.07 | 0.43 | 0.13 | |
젖산균수 | 평균 | 2.18 | < 2 | < 2 | < 2 | < 2 | < 2 |
편차 | - | - | - | - | - | - | |
대조구 1 (CTL1): 저지방 계육(닭 가슴살) 소시지(LCS)대조구 2 (CTL2): LCS + 솔빈산칼륨(potassium sorbate, PS) 0.2 중량부처리구 1 (T1): LCS + 포도즙(grape juice, GJ) 2 중량부 처리구 2 (T2): LCS + 포도즙 2 중량부 + 젖산나트륨(sodium lactate, SL) 2 중량부 처리구 3 (T3): LCS + 포도즙 2 중량부 + 젖산나트륨 1 중량부 + 젖산칼륨(Potassium Lactate) 1 중량부처리구 4 (T4): LCS + 포도즙 2 중량부 + 젖산칼륨 2 중량부 |
대조구 및 처리구 | |||||||
대조구1 | 대조구2 | 처리구1 | 처리구2 | 처리구3 | 처리구4 | ||
pH | 평균 | 5.58 | 5.62 | 5.45 | 5.75 | 5.76 | 5.64 |
편차 | 0.75 | 0.65 | 0.74 | 0.52 | 0.54 | 0.60 | |
명도 (L) | 평균 | 78.2 | 77.4 | 77.4 | 77.3 | 77.1 | 77.4 |
편차 | 1.21 | 0.83 | 1.38 | 0.75 | 0.82 | 1.15 | |
적색도 (a) | 평균 | 7.49 | 7.50 | 7.50 | 7.32 | 7.43 | 7.42 |
편차 | 0.30 | 0.29 | 0.43 | 0.31 | 0.35 | 0.31 | |
황색도 (b) | 평균 | 10.7 | 10.7 | 10.3 | 10.2 | 10.3 | 10.2 |
편차 | 1.06 | 0.79 | 1.21 | 0.88 | 1.05 | 1.18 | |
유리수분 (%) | 평균 | 30.4ab | 25.2b | 30.3ab | 31.7a | 33.2a | 32.9a |
편차 | 6.90 | 7.88 | 5.72 | 2.38 | 2.83 | 3.09 | |
대조구 1 (CTL1): 저지방 계육(닭 가슴살) 소시지(LCS)대조구 2 (CTL2): LCS + 솔빈산칼륨(potassium sorbate, PS) 0.2 중량부처리구 1 (T1): LCS + 포도즙(grape juice, GJ) 2 중량부 처리구 2 (T2): LCS + 포도즙 2 중량부 + 젖산나트륨(sodium lactate, SL) 2 중량부 처리구 3 (T3): LCS + 포도즙 2 중량부 + 젖산나트륨 1 중량부 + 젖산칼륨(potassium lactate) 1 중량부처리구 4 (T4): LCS + 포도즙 2 중량부 + 젖산칼륨 2 중량부 |
대조구 및 처리구 | |||||||
대조1 | 대조2 | 처리1 | 처리2 | 처리3 | 처리4 | ||
pH | 평균 | 5.49 | 5.70 | 5.51 | 5.67 | 5.61 | 5.63 |
편차 | 0.74 | 0.62 | 0.74 | 0.59 | 0.59 | 0.61 | |
총균수 (log cfu/g) | 평균 | 6.52 | 5.92 | 6.68 | 6.45 | 6.28 | 5.89 |
편차 | 2.05 | 2.26 | 1.97 | 2.19 | 2.25 | 2.43 | |
Listeria monocytogenes (log cfu/g) | 평균 | 4.57a | 3.80b | 4.76a | 3.19b | 3.15b | 3.26b |
편차 | 1.30 | 0.34 | 1.18 | 0.41 | 0.46 | 0.39 | |
대조구 1 (CTL1): 저지방 계육(닭 가슴살) 소시지(LCS)대조구 2 (CTL2): LCS + 솔빈산칼륨(potassium sorbate, PS) 0.2 중량부처리구 1 (T1): LCS + 포도즙(grape juice, GJ) 2 중량부 처리구 2 (T2): LCS + 포도즙 2 중량부 + 젖산나트륨(sodium lactate, SL) 2 중량부 처리구 3 (T3): LCS + 포도즙 2 중량부 + 젖산나트륨 1 중량부 + 젖산칼륨(potassium lactate) 1 중량부처리구 4 (T4): LCS + 포도즙 2 중량부 + 젖산칼륨 2 중량부 |
저장기간 (week) | |||||||
0 | 1 | 2 | 3 | 4 | 6 | ||
pH | 평균 | 6.22a | 6.14ab | 5.71abc | 5.55bcd | 5.44cd | 4.99d |
분산 | 0.04 | 0.03 | 0.56 | 0.63 | 0.64 | 0.39 | |
명도 (L) | 평균 | 77.4 | 77.4 | 77.2 | 77.4 | 77.7 | 77.7 |
편차 | 0.95 | 1.01 | 1.06 | 1.16 | 1.33 | 1.05 | |
적색도 (a) | 평균 | 7.38b | 7.41b | 7.46b | 7.34b | 7.28b | 7.80a |
편차 | 0.15 | 0.19 | 0.19 | 0.17 | 0.16 | 0.61 | |
황색도 (b) | 평균 | 10.3 | 10.2 | 10.3 | 10.5 | 10.8 | 10.4 |
편차 | 1.06 | 1.11 | 1.04 | 0.91 | 0.98 | 1.13 | |
유리수분 (%) | 평균 | 30.4 | 30.2 | 30.8 | 30.7 | 30.8 | 30.7 |
편차 | 5.56 | 6.37 | 6.30 | 5.94 | 5.81 | 5.58 |
저장기간 (week) | |||||||
0 | 1 | 2 | 3 | 4 | 6 | ||
pH | 평균 | 5.73ab | 6.02a | 5.63ab | 5.59ab | 5.40b | 5.24b |
편차 | 0.48 | 0.19 | 0.66 | 0.70 | 0.69 | 0.72 | |
총균수 (log cfu/g) | 평균 | 3.89c | 3.36c | 5.77b | 7.14a | 8.16a | 8.31a |
편차 | 0.22 | 0.27 | 1.65 | 1.66 | 0.82 | 0.25 | |
Listeria monocytogenes (log cfu/g) | 평균 | 3.71ab | 3.56b | 3.69ab | 3.76ab | 3.84ab | 4.16a |
편차 | 0.12 | 0.52 | 0.75 | 1.11 | 0.88 | 1.84 |
Claims (4)
- 다음 단계를 포함하는 기능성과 저장성이 증진된 소시지의 제조방법:(a) 원료육을 분쇄하여 육입자를 제조하는 단계;(b) 상기 제조된 육입자 100 중량부에 물 10~20 중량부; 식염 0.5~2.0 중량부; 인산염 0.1~1.0 중량부; 에르소르빈산염 0.01~0.5 중량부 및 아질산염 0.01~0.5 중량부를 첨가하고 혼합한 다음, 물 10~20 중량부; 유화물 5~20 중량부; 설탕 0.1~2.0 중량부; 탈지분유 0.1~2.0 중량부; 가수분해된 우유 0.1~1.0 중량부; 말토덱스트린 0.1~2.0 중량부; 향신료 0.1~2.0 중량부; 콘시럽 0.1~2.0 중량부; 포도즙 0.5~5.0 중량부; 및 젖산나트륨 또는 젖산칼륨을 첨가하고 혼합하는 단계; 및(c) 상기 혼합물을 훈연 및 가열시킨 후, 냉각하여 포장하는 단계.
- 제1항에 있어서, 상기 원료육은 계육 가슴살인 것을 특징으로 하는 방법.
- 제1항에 있어서, 상기 포도즙 2.0 중량부와 젖산나트륨 및/또는 젖산칼륨 2.0 중량부를 첨가하는 것을 특징으로 하는 방법.
- 제1항의 방법에 의해 제조되고, 포도즙과 젖산나트륨 및/또는 젖산칼륨을 함유하는 기능성과 저장성이 증진된 계육 소시지.
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KR101338176B1 (ko) * | 2012-01-17 | 2013-12-09 | 건국대학교 산학협력단 | 강화약쑥 추출물을 포함하는 기능성 돈육 불고기 및 이의 제조방법 |
KR101447192B1 (ko) * | 2013-09-13 | 2014-10-08 | 주식회사 케이티에스푸드 | 수산물 가공용 조성물 및 가공방법 |
CN108056396A (zh) * | 2017-12-29 | 2018-05-22 | 烟台市喜旺食品有限公司 | 一种健身香肠 |
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KR101260488B1 (ko) * | 2011-05-26 | 2013-05-06 | 건국대학교 산학협력단 | 탈지유를 첨가한 유화형 소시지 및 그의 제조방법 |
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KR100656585B1 (ko) | 2005-05-16 | 2006-12-11 | 전남대학교산학협력단 | 천연물을 이용한 재구성 저염 기능성 육제품의 제조방법 |
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
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KR101338176B1 (ko) * | 2012-01-17 | 2013-12-09 | 건국대학교 산학협력단 | 강화약쑥 추출물을 포함하는 기능성 돈육 불고기 및 이의 제조방법 |
KR101447192B1 (ko) * | 2013-09-13 | 2014-10-08 | 주식회사 케이티에스푸드 | 수산물 가공용 조성물 및 가공방법 |
CN108056396A (zh) * | 2017-12-29 | 2018-05-22 | 烟台市喜旺食品有限公司 | 一种健身香肠 |
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