KR20130016491A - Meat products containing extract and method for preparing the same - Google Patents
Meat products containing extract and method for preparing the same Download PDFInfo
- Publication number
- KR20130016491A KR20130016491A KR1020110078458A KR20110078458A KR20130016491A KR 20130016491 A KR20130016491 A KR 20130016491A KR 1020110078458 A KR1020110078458 A KR 1020110078458A KR 20110078458 A KR20110078458 A KR 20110078458A KR 20130016491 A KR20130016491 A KR 20130016491A
- Authority
- KR
- South Korea
- Prior art keywords
- extract
- chwi
- odor
- meat
- leaves
- Prior art date
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 취 추출물을 유효성분으로 함유하는 육제품 및 그의 제조방법에 관한 것으로, 더욱 상세하게는 취 추출물을 유효성분으로 하는 육제품의 지방산화를 억제하여 저장성을 증진시키고 미생물의 생육을 억제할 수 있는 안정성을 지닌 식품첨가물과, 상기 식품첨가물을 유효성분으로 함유하는 육제품 및 상기 육제품의 제조방법에 관한 것이다. The present invention relates to a meat product containing a odor extract as an active ingredient, and more particularly, to a fatty acid of the meat product containing the odor extract as an active ingredient to improve shelf life and inhibit the growth of microorganisms. The present invention relates to a food additive having stability, a meat product containing the food additive as an active ingredient, and a method of manufacturing the meat product.
국민소득과 삶의 질이 향상되면서 식품은 단지 생명을 유지하는 기능에서 벗어나 질병의 예방이나 치료 효과가 있는 건강기능성 식품에 대한 관심이 증가되었다.As national income and quality of life improved, food became more of a life-sustaining function and increased interest in functional foods that prevent or treat diseases.
축산 가공품 분야에서도 항산화 및 항균 효과를 갖는 기능성 육제품 개발의 활성화를 촉진시키고 있다.In the field of livestock products, it is also promoting the development of functional meat products with antioxidant and antibacterial effects.
육제품(육가공제품)은 산화로 인한 지방의 산패, 제품의 변색, 조직감 및 풍미의 변화를 억제 또는 방지하기 위해 식품보존제나 합성항산화제를 이용하고 있다. 그러나, 부틸레이트 하이드록시톨루엔(Butylated Hydroxy Toluene, BHT)이나 삼차부틸하이드로퀴논(tert-butylhydroquinone, TBHQ) 등의 합성항산화제는 생체 내에서 독성과 발암성을 일으킬 가능성이 잠재되어 있어 사용량을 법적으로 제한하고 있다. Meat products (food products) use food preservatives or synthetic antioxidants to prevent or prevent fat loss, discoloration, texture and flavor changes due to oxidation. However, synthetic antioxidants, such as butylated hydroxy toluene (BHT) and tert-butylhydroquinone (TBHQ), are potentially toxic and carcinogenic in vivo. It is limited.
이러한 이유로 저장기간의 연장과 기능성, 안정성을 확보한 고품질의 육제품을 생산하기 위해서는 부작용을 최소화하며 경제성을 지닌 친환경적 천연 보존제의 필요성이 중요하게 인식되고 있다(Kang, S. K. Isolation and antimicrobial activity of antimicrobal substance obtained from leaf mustard(Brassica juncea). Kor. J. Food Sci. Technol. 24, 679-698, 1995).For this reason, the necessity of eco-friendly natural preservatives with minimized side effects and economic feasibility is important in order to produce high-quality meat products with extended shelf life, function and stability (Kang, SK Isolation and antimicrobial activity of antimicrobal substance obtained from leaf mustard (Brassica juncea) .Kor . J. Food Sci.Technol . 24 , 679-698, 1995).
현재 여러 가지 천연 항산화제가 다양하게 사용되고 있는데, 대표적으로 대한민국 특허등록 제100533869호에는 포도씨에서 천연 항산화 성분을 추출하는 방법과 그 항산화물질에 대하여, 대한민국 특허등록 제100742185호에는 항산화 활성을 가지는 펩타이드를 함유한 청국장의 제조방법이 개시되어 있다. 또한, 대한민국 특허등록 제100433262호에는 미강으로부터 추출한 오리자놀 분말을 식육 및 육가공 제품에 첨가하여 산화를 방지하는 방법이 개시되어 있으며, 대한민국 특허등록 제100417213호에는 우롱차에서 추출한 폴리페놀을 함유한 육가공제품의 식품첨가물로서의 이용 가능성을 제시하였다.Currently, various natural antioxidants are used in various ways. Representatively, Korean Patent Registration No. 100533869 contains a method for extracting natural antioxidant components from grape seeds and its antioxidants, and Korean Patent Registration No. 100742185 contains a peptide having antioxidant activity. A method of manufacturing a Chungkookjang is disclosed. In addition, Korean Patent Registration No. 100433262 discloses a method of preventing oxidation by adding oryzanol powder extracted from rice bran to meat and meat products, and Korean Patent Registration No. 100417213 discloses a meat product containing polyphenol extracted from oolong tea. The applicability of the food as a food additive was suggested.
그러나, 상기와 같이 높은 항산화 활성을 가지는 식품소재에 대한 개발이 활발히 이루어지고 있으나 천연 항산화제 및 보존제로서의 가능성이 높고 전통나물로 이용되고 있는 산나물(산채)에 대한 연구는 아직 미비한 실정이다.
However, the development of a food material having a high antioxidant activity as mentioned above is being actively made, but the research on wild vegetables (wild vegetables), which is used as a traditional herb with high potential as a natural antioxidant and a preservative, is still insufficient.
이에 본 발명자들은 건강에 위협을 가져오는 합성 항산화제를 대체할 천연 항산화제를 개발하고 이를 육제품에 적용하여 육가공산업의 활성화를 도모하고자 예의 노력한 결과, 취의 잎과 줄기에서 추출한 추출물을 육제품에 첨가하여 pH, 색도, 지방산패도, 관능평가, 미생물실험 등을 통해 천연 항산화제 및 보존제로서의 이용가능성을 확인하고 본 발명을 완성하였다.Therefore, the present inventors developed natural antioxidants to replace synthetic antioxidants that pose a threat to health, and applied them to meat products, and as a result of intensive efforts to promote the activation of the meat processing industry, the extracts extracted from leaves and stems of odorous meat products In addition to the pH, chromaticity, fatty acid opacity, sensory evaluation, microbial experiments and the like confirmed the availability as a natural antioxidant and preservatives, and completed the present invention.
결국, 본 발명은 취 추출물을 유효성분으로 하는 육제품의 지방산화 및 미생물 생육을 억제할 수 있는 안정성을 지닌 식품첨가물을 제공하는데 그 주된 목적이 있다.After all, the present invention has a main object to provide a food additive having a stability that can inhibit the fatty acid and microbial growth of meat products containing the extract as an active ingredient.
또한, 본 발명은 취 추출물을 유효성분으로 함유하는 육제품을 제공하는데 다른 목적이 있다.In addition, the present invention has another object to provide a meat product containing the extract as an active ingredient.
또한, 본 발명은 상기 취 추출물을 유효성분으로 함유하는 육제품의 제조방법을 제공하는데 또 다른 목적이 있다.In addition, the present invention has another object to provide a method for producing a meat product containing the extract as an active ingredient.
상기 목적을 달성하기 위하여, 본 발명은 취 추출물을 유효성분으로 하는 육제품의 지방산화를 억제하여 저장성을 증진시키고 미생물의 생육을 억제할 수 있는 안정성을 지닌 식품첨가물을 제공한다. In order to achieve the above object, the present invention provides a food additive having a stability capable of inhibiting the fatty acidization of meat products containing the extract as an active ingredient to improve shelf life and inhibit the growth of microorganisms.
또한, 본 발명은 취 추출물을 유효성분으로 함유하는 육제품을 제공한다. The present invention also provides a meat product containing the extract as an active ingredient.
또한, 본 발명은 상기 취 추출물을 유효성분으로 함유하는 육제품의 제조방법을 제공한다.The present invention also provides a method for producing a meat product containing the extract as an active ingredient.
본 발명에 따른 취 추출물은 참취, 미역취, 곰취, 단풍취, 수리취, 분취, 서덜취, 바람직하게는 미역취의 잎, 줄기, 뿌리에서 불순물을 제거하고 수세 후 탈수하여 분쇄한 다음 중량 대비 약 1 내지 50배 부피의 물, 알코올, 또는 이들의 혼합용매를 가하여 추출용기에 넣고 상온의 수욕조 상에서 0.1 내지 48시간씩 1 내지 3회 반복 추출하여 수득되는 것을 특징으로 한다.The odor extract according to the present invention is scavenging, seaweed odor, bear odor, maple odor, water odor, preparative, suther odor, preferably remove the impurities from the leaves, stems, roots of seaweed odor, dehydrated after washing and pulverized about 1 to 50 by weight It is characterized in that it is added to the extraction volume by adding a double volume of water, alcohol, or a mixed solvent thereof in the extraction vessel and obtained by repeated extraction 1-3 times for 0.1 to 48 hours in a water bath at room temperature.
또한, 본 발명에서 상기 취 추출물은 육제품 전체 중량에 대하여 0.01 내지 1.00중량% 유효성분으로 함유하는 것을 특징으로 한다.In addition, the odor extract in the present invention is characterized in that it contains 0.01 to 1.00% by weight active ingredient based on the total weight of the meat product.
상기와 같은 본 발명에 따르면, 본 발명의 취 추출물은 육제품의 항산화 활성을 증가시키고, 적색도의 감소율을 감소시켜주는 효과가 있다.According to the present invention as described above, the odor extract of the present invention has the effect of increasing the antioxidant activity of the meat product, reducing the rate of decrease in redness.
또한, 고기 특유의 비린 맛을 제거하여 향미와 이취를 개선시킴과 동시에 저장기간에 따른 미생물의 증식을 억제하여 천연 항산화제 또는/및 보존제로 유용하게 이용될 수 있으며, 육제품에 적용시 건강을 우선시하는 소비자들의 추세를 반영하여 높은 부가가치를 창출할 수 있을 것으로 예상된다. In addition, by removing the unique fishy taste to improve flavor and off-flavor and at the same time inhibit the growth of microorganisms according to the storage period can be useful as a natural antioxidant or / and preservatives, when applied to meat products It is expected to create high added value by reflecting the trends of consumers.
도 1은 본 발명에 따른 취 추출물의 자유라디칼 소거 활성능을 나타낸 것이다.
도 2는 본 발명에 따른 취 추출물의 금속이온 흡착능력을 나타낸 것이다.
도 3은 본 발명에 따른 취 추출물을 첨가한 분쇄육의 저장기간에 따른 미생물 변화를 나타낸 것이다. Figure 1 shows the free radical scavenging activity of the odor extract according to the present invention.
Figure 2 shows the metal ion adsorption capacity of the odor extract according to the present invention.
Figure 3 shows the microbial change according to the storage period of the ground meat added odor extract according to the present invention.
이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.
본 발명은 취 추출물을 유효성분으로 하는 육제품의 식품첨가물을 제공한다. The present invention provides a food additive of a meat product using the extract as an active ingredient.
본 발명에서 "추출물"이란 액상 형태, 분말 형태의 추출물을 모두 포함하며, "육제품"은 소세지, 햄을 포함하는 여러 가지 다양한 육을 이용하여 만든 제품을 의미한다.In the present invention, "extract" includes both extracts in liquid form and powder form, "meat product" means a product made using a variety of meat, including sausage, ham.
또한, 본 발명에서 "식품첨가물"은 소세지 및 햄을 포함하는 여러 가지의 다양한 육제품에 첨가할 수 있는 천연 항산화제, 보존제 등을 포함한다.
In addition, the "food additive" in the present invention includes natural antioxidants, preservatives and the like that can be added to a variety of various meat products, including sausage and ham.
구체적으로, 본 발명은 취 추출물을 유효성분으로 하는 육제품의 지방산화를 억제하고 저장성을 증진시킬 수 있는 천연 항산화제를 제공한다. Specifically, the present invention provides a natural antioxidant that can inhibit fatty acidization and improve shelf life of meat products using the odor extract as an active ingredient.
본 발명에 따른 상기 취 추출물은 참취, 미역취, 곰취, 단풍취, 수리취, 분취, 서덜취, 바람직하게는 미역취의 잎, 줄기, 뿌리에서 불순물을 제거하고 수세 후 탈수하여 분쇄한 다음 시료 중량의 약 1 내지 50배, 바람직하게는 약 5 내지 20배에 달하는 부피의 물, 메탄올, 에탄올, 부탄올 등과 같은 C1 내지 C4의 저급 알코올의 극성용매 또는 이들의 약 1 : 0.1 내지 1 : 100의 혼합비를 갖는 혼합용매로, 바람직하게는 1 : 1 내지 1 : 100의 혼합비(v/v)를 갖는 물과 에탄올의 혼합용매로, 상온에서 약 0.1 내지 48시간, 바람직하게는 1 내지 24시간 동안 교반추출, 열수추출, 냉침추출, 가온추출, 환류냉각추출 또는 초음파추출 등의 추출방법을 사용하여, 바람직하게는 교반 추출한 후 수득한 추출액을 여과, 감압농축 또는 건조하여 수득될 수 있다.
The odor extract according to the present invention is scavenging, seaweed odor, bear odor, maple odor, odor odor, preparatory, suther odor, preferably remove the impurities from the leaves, stems, roots of seaweed odor, dehydrated after washing and pulverized about 1 of the sample weight Polar solvents of C1 to C4 lower alcohols such as water, methanol, ethanol, butanol, etc., in volumes of up to 50 times, preferably about 5 to 20 times, or mixtures having a mixing ratio of about 1: 0.1-1: 100 As a solvent, preferably a mixed solvent of water and ethanol having a mixing ratio (v / v) of 1: 1 to 1: 100, stirring extraction for about 0.1 to 48 hours at room temperature, preferably 1 to 24 hours, hot water By using extraction methods such as extraction, cold extraction, warm extraction, reflux cooling extraction or ultrasonic extraction, the extract obtained after stirring extraction may be preferably obtained by filtration, concentration under reduced pressure or drying.
취는 전통적인 음식 중 하나로, 취나물의 재료로 사용될 뿐만 아니라 일상 식생활에서 많이 애용되는 산채류 중 하나이다. 또한, 취는 상처, 두통 등의 치료에 이용되어 왔으며, 페놀성 화합물, 폴라보노이드성 화합물, 비타민 A, C 등의 항산화 성분이 다량 함유되어 있으며, 단백질, 칼슘, 칼륨, 철 등이 많이 함유되어 있어 영양학적으로도 우수하여 천연 항산화제로서의 가치를 인정받고 있다.It is one of the traditional foods, and is one of the wild vegetables that are not only used as ingredients of odors, but also frequently used in daily eating. In addition, odor has been used for the treatment of wounds, headaches, etc., and contains a large amount of antioxidants such as phenolic compounds, polaroid compounds, vitamins A and C, and contains a lot of protein, calcium, potassium, iron, and the like. It is nutritionally excellent and has been recognized as a natural antioxidant.
이중, 미역취(Solidago virga-aurea var. gigantea Miq.)는 일지황화, 광과일지황화, 두메미역취, 돼지나물이라 불리기도 하는 국화과로 원산지는 한국과 일본이며, 전국 각지의 산약에 흔히 자생한다. 미역취는 숙근성 다년초로 줄기는 직립하며 전체에 잔털이 있고 붉은 자색을 띤다. 관상용으로 심고 어린 새순은 무침으로 식용하며 한약으로는 이뇨, 해열, 진통, 건위, 신장염, 방광염, 감기, 두통, 황달, 폐렴, 항암 등의 치료제로 쓰인다.Double, Solidago Virgaurea (Solidago virga-aurea var. Gigantea Miq.) Is a journal sulfide, light and journals sulfide, dume Solidago Virgaurea, that pigs herbs known as Asteraceae origin is Korea, and Japan, often grown in sanyak around the country. Seaweed odor is ripened perennial, stem is upright, with fine hairs and red purple. It is planted for ornamental purposes and young sprouts are edible without medicinal herbs. It is used as a medicine for diuresis, fever, pain, dry stomach, nephritis, cystitis, cold, headache, jaundice, pneumonia, and anticancer.
미역취의 특수성분은 카페인산(caffeic acid), 루틴(rutin), 아스트라갈린(astragalun), 클로로겐산(chlorogenic acid), 퀘세틴(quercetin), 탄닌(tannin), 사포닌(saponin), 플라보노이드(flavonoid) 등의 성분이 함유되어 있다.
Special ingredients of seaweed odor include caffeic acid, rutin, astragalin, chlorogenic acid, quercetin, tannin, saponin, flavonoids, etc. Contains the ingredients.
또한, 본 발명의 취 추출물은 미생물의 생육을 억제하는 효과가 탁월하므로 육제품에서 미생물에 의한 식품의 부패를 방지할 목적으로 사용되는 보존제로 이용 가능하다.In addition, the odor extract of the present invention is excellent in inhibiting the growth of microorganisms, so can be used as a preservative used for the purpose of preventing the decay of food by microorganisms in meat products.
따라서, 본 발명은 취 추출물을 유효성분으로 하는 육제품의 미생물에 의한 부패를 방지할 수 있는 안정성을 지닌 보존제를 제공한다.
Accordingly, the present invention provides a preservative having a stability that can prevent the decay by microorganisms of meat products containing the extract as an active ingredient.
본 발명은 또한 취 추출물을 유효성분으로 함유하는 육제품을 제공한다. The present invention also provides a meat product containing the extract as an active ingredient.
본 발명에 있어서, 상기 취 추출물은 육제품 전체 중량에 대하여, 0.01 내지 1.00중량%, 바람직하게는 0.1 내지 0.5중량%를 유효성분으로 함유하는 것이 좋다.
In the present invention, the odor extract may contain 0.01 to 1.00% by weight, preferably 0.1 to 0.5% by weight relative to the total weight of the meat product as an active ingredient.
본 발명은 또한 상기 취 추출물을 유효성분으로 함유하는 육제품의 제조방법을 제공한다.The present invention also provides a method for producing a meat product containing the extract as an active ingredient.
본 발명의 제조방법은, (1) 취로부터 취 추출물을 얻는 제1단계; 및 (2) 분쇄육과 상기 취 추출물을 혼합하는 제2단계;를 포함할 수 있다.The preparation method of the present invention comprises: (1) a first step of obtaining a odor extract from odor; And (2) a second step of mixing the ground meat and the odor extract.
본 발명에서, 상기 제1단계는 취의 잎, 줄기, 뿌리 등을 수세 후 탈수하여 에탄올 추출물, 바람직하게는 50 내지 100% 에탄올 추출물을 얻는 것이 바람직하며, 상기 제2단계는 돼지고기, 소고기, 닭고기 등의 분쇄육과 지방, 및 얼음을 혼합한 후 상기 제1단계에서 얻은 취 추출물을 육제품 전체 중량에 대하여 0.1 내지 0.5중량%로 첨가하여 혼합하는 것이 바람직하다. In the present invention, the first step is dehydrated after washing the leaves, stems, roots and the like of the ethanol to obtain an ethanol extract, preferably 50 to 100% ethanol extract, the second step is pork, beef, After mixing the ground meat such as chicken, fat, and ice, it is preferable to add the odor extract obtained in the first step by adding 0.1 to 0.5% by weight based on the total weight of the meat product.
이하, 실시예를 통하여 본 발명을 더욱 상세히 설명하고자 한다. 이들 실시예는 오로지 본 발명을 예시하기 위한 것으로서, 본 발명의 범위가 이들 실시예에 의해 제한되는 것으로 해석되지는 않는 것은 당업계에서 통상의 지식을 가진 자에게 있어서 자명할 것이다.Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these examples are for illustrative purposes only and that the scope of the present invention is not construed as being limited by these examples.
실시예 1. 취 추출물 제조Example 1. Preparation of odor extract
대한민국 서울 소재의 W 농산물 마트에서 구입한 미역취의 잎과 줄기를 잘 세척한 후 건조하여 분쇄기(KA-2610, Jworld tech, Ansan, Korea)로 분쇄하였다. 시료 무게의 20배량(w/v)의 50, 75, 99% 에탄올(w/w)로 각각 24시간씩 추출하였다. 추출액은 여과지(Whatman No. 1)를 사용하여 여과하고 여과되지 않은 잔류물은 에탄올을 사용하여 재추출하되, 상기 과정을 2회 반복하였다.The leaves and stems of seaweed odor purchased from W Agricultural Products Mart in Seoul, Korea were well washed, dried and crushed with a grinder (KA-2610, Jworld tech, Ansan, Korea). Extracted with 50, 75 and 99% ethanol (w / w) of 20 times the weight of the sample (w / v) for 24 hours each. The extract was filtered using filter paper (Whatman No. 1) and the unfiltered residue was reextracted with ethanol, but the procedure was repeated twice.
추출액으로부터 에탄올을 제거하기 위해 감암 농축한 후 동결건조하여 에탄올 추출물을 수득하였으며, -20℃에 보관하면서 실험에 사용하였다.
To remove ethanol from the extract, the mixture was concentrated in dark and lyophilized to obtain an ethanol extract, which was used in the experiment while storing at -20 ° C.
실험예 1. 취 추출물의 항산화 활성 확인 Experimental Example 1. Confirmation of antioxidant activity of the odor extract
본 발명에 따른 취의 잎 및 줄기 에탄올 추출물에 대한 항산화 활성을 확인하기 위해, 자유라디칼 소거 활성능과 금속이온 흡착능을 측정하였다.In order to confirm the antioxidant activity of the leaves and stem ethanol extract of the odor according to the present invention, free radical scavenging activity and metal ion adsorption capacity were measured.
1-1. 1-1. 자유라디칼Free radical 소거 elimination 활성능Bow performance 측정 Measure
DPPH(1,1-diphenyl-2-picrydrazyl)에 대한 자유라디칼 소거능은 후앙 등의 방법(Hung, S. J., Tsai, S. Y., Mau, J. L. Antioxidant properties of methanolic extracts from Agrocybe cylindracea, LWT-Food Sci. Technol., 39, 387-386, 2006)에 따라 측정하였다. Free radical scavenging activity for DPPH (1,1-diphenyl-2-picrydrazyl) was determined by Huang et al. (Hung, SJ, Tsai, SY, Mau, JL Antioxidant properties of methanolic extracts from Agrocybe cylindracea , LWT-Food Sci.Technol . , 39 , 387-386, 2006).
실시예 1에서 제조한 추출물 0.5 ㎖와 DPPH(0.2 mM in EtOH) 용액 3 ㎖를 혼합하고 30분간 실온에서 암실보관 후 517 ㎚에서 흡광도를 측정하였으며, DPPH-자유라디칼 소거 활성능은 다음 식에 의해 값을 산출하였다.0.5 ml of the extract prepared in Example 1 and 3 ml of DPPH (0.2 mM in EtOH) solution were mixed and absorbance was measured at 517 nm after dark storage at room temperature for 30 minutes. DPPH-free radical scavenging activity was determined by the following equation. The value was calculated.
DPPH-자유라디칼 소거 활성능(%) = (1 - A/B) × 100DPPH-free radical scavenging activity (%) = (1-A / B) × 100
단, 상기에서 A는 시료 첨가시의 흡광도이고, B는 시료 무첨가시의 흡광도이다.
However, A is the absorbance at the time of sample addition, and B is the absorbance at the time of no sample addition.
본 발명에 따른 취 잎과 취 줄기 추출물의 자유라디칼 소거 활성능은 도 1에 나타내었다. The free radical scavenging activity of the leaves and the stem extracts according to the present invention is shown in FIG.
도 1에서 보는 바와 같이, 추출물의 농도가 증가할수록 자유라디칼 소거 활성능이 유의적으로 증가하였으며, 같은 추출용매에서 취 잎의 추출물이 취 줄기 추출물보다 높은 자유라디칼 소거 활성능을 보였다.As shown in FIG. 1, free radical scavenging activity increased significantly as the concentration of the extract increased, and extracts of the leaves of the leaves showed higher free radical scavenging activity than the extracts of the stems in the same extraction solvent.
또한, 추출물 농도 1 ㎎/㎖에서 자유라디칼 소거 활성능은 취 잎 70% 에탄올 추출물 > 취 줄기 70% 에탄올 추출물 > 취 잎 99% 에탄올 추출물 > 취 줄기 99% 에탄올 추출물 > 취 잎 50% 에탄올 추출물 > 취 줄기 50% 에탄올 추출물 순으로 나타났다.
In addition, free radical scavenging activity at extract concentration of 1 mg / ml was found in 70% ethanol extract of odorous leaves> 70% ethanol extract of odorous leaves> 99% ethanol extract of odorous leaves> 99% ethanol extract of odorous leaves> 50% ethanol extract of odorous leaves> The stems were found in the order of 50% ethanol extract.
1-2. 금속이온 흡착능1-2. Metal ion adsorption capacity
금속이온 흡착능은 데커와 웰치의 방법(Decker, E. A. and Welch. B. Role of ferritin as a lipid oxidation catalyst in muscle food. J. Agri and Food Chem. 38, 674-677, 1990)에 따라 측정하였으며, 다음 식에 의해 값을 산출하였다.Metal ion adsorption capacity was measured according to the method of Decker, EA and Welch. B. Role of ferritin as a lipid oxidation catalyst in muscle food. J. Agri and Food Chem. 38 , 674-677, 1990 . The value was computed by following Formula.
금속이온 흡착능(%) = (1 - A/B) × 100Metal ion adsorption capacity (%) = (1-A / B) × 100
단, 상기에서 A는 시료 첨가시의 흡광도이고, B는 시료 무첨가시의 흡광도이다.
However, A is the absorbance at the time of sample addition, and B is the absorbance at the time of no sample addition.
그 결과, 취 잎과 취 줄기 추출물의 금속이온 흡착능은 나타낸 도 2에서 볼 수 있듯이, 모든 처리구에서 추출물의 농도 2.5 ㎎/㎖까지 급격히 증가하였다가 5 ㎎/㎖에서 약간 증가하는 경향을 나타내었으며, 5 ㎎/㎖ 이상에서는 거의 일정한 금속이온 흡착능을 나타내었다.As a result, the metal ion adsorption capacities of the leaves and the stem extracts of the odor extracts showed a tendency to increase rapidly to 2.5 mg / ml of the extract in all treatments and to increase slightly at 5 mg / ml, as shown in FIG. Above 5 mg / mL showed almost constant metal ion adsorption capacity.
전반적으로 금속이온 흡착능은 취 잎 70% 에탄올 추출물 > 취 줄기 70% 에탄올 추출물 > 취 잎 99% 에탄올 추출물 > 취 줄기 99% 에탄올 추출물 > 취 잎 50% 에탄올 추출물 = 취 줄기 50% 에탄올 추출물 순으로 나타났다.
In general, metal ion adsorption capacity was in the order of 70% ethanol extracts of odorous leaves> 70% ethanol extracts of odorous leaves> 99% ethanol extracts of odorous leaves> 99% ethanol extracts of odorous leaves> 50% ethanol extracts of odorous leaves and 50% ethanol extracts. .
실시예 2. 취 추출물을 첨가한 분쇄육 제조Example 2 Preparation of Ground Meat Added with a Smell Extract
도축 후 24시간 경과된 국내산 돈육 후지부위를 구입하여 냉동시킨 후 4℃ 냉장실에서 내부온도 -1 ~ -2℃가 될 때까지 해동한 다음, 고기의 과도한 지방과 결체조직을 제거하고 8 ㎜ 플레이트(plate)가 장착된 분쇄기(chopper, Mainca, PM-100, Spain)로 분쇄하였다.After the slaughter, domestic domestic pork Fujis were purchased and frozen for 24 hours, and thawed in a 4 ° C. refrigerator until the internal temperature reached -1 to -2 ° C., excess fat and connective tissue of meat were removed and 8 mm plate ( plates were ground with a mill (chopper, Mainca, PM-100, Spain).
본 발명에서 사용된 취 추출물 첨가 분쇄육의 제조 배합비는 하기 표 1과 같고, 앞서 실시한 실험예 1에서 항산화 활성이 가장 높은 취의 잎과 줄기 70% 에탄올 추출물을 분쇄육에 첨가하였다.The preparation ratio of the pulverized extract added crushed meat used in the present invention is as shown in Table 1, 70% ethanol extract of the leaves and stems of the highest antioxidant activity in Experimental Example 1 was added to the pulverized meat.
분쇄육에 취 잎 추출물 및 취 줄기 추출물을 첨가하여 3분간 혼합한 후 수욕조에서 분쇄육의 중심온도가 75℃ 될 때까지 약 35분간 가열하여 냉각하였다. 냉각된 분쇄육은 PE/Nylon 포장지에 진공포장하여 4℃에서 저장하면서 실험에 사용하였으며, 이화학적 검사와 미생물 검사는 제조 1, 4, 7, 10, 및 12일에 각각 실시하였다.After adding the leaves extract and the stem extract to the ground meat and mixed for 3 minutes, the mixture was heated and cooled for about 35 minutes until the center temperature of the ground meat became 75 ℃ in the water bath. The cooled ground meat was vacuum packed in a PE / Nylon wrapper and stored at 4 ° C. and used for experiments. Physicochemical and microbiological tests were performed on
실험예 2. 취 추출물을 첨가한 분쇄육의 지방산패 및 미생물 생육 억제능 확인Experimental Example 2. Confirmation of fatty acid plaque and microbial growth inhibition ability of ground meat added with odor extract
본 발명에 따른 취 추출물 첨가 분쇄육에 대한 지방산패 및 미생물 생육 억제능을 확인하기 위해, 일반성분, pH, 색도, 지질산패도, 관능평가, 및 총균수의 변화를 다음과 같이 실험하였다.In order to confirm the fatty acid plaque and microbial growth inhibitory ability on the pulverized meat added odor extract according to the present invention, the changes of general components, pH, color, lipid acidity, sensory evaluation, and total bacterial count were tested as follows.
2-1. 일반성분2-1. General component
본 발명에 따른 취 추출물을 첨가한 분쇄육의 일반성분 정량은 AOAC법(Association of Official Analytical Chemists; Official Methods of Analysis, (16th ed.) Washington, D.C. U.S.A. 1995)에 따라 수분함량은 105℃ 상압건조법, 조단백질 함량은 Kjeldahl법, 조지방 함량은 Soxhlet법, 조회분 함량은 550℃에서 직접회화법으로 분석하였다.
Determination of the general components of the pulverized meat added with the extract according to the present invention according to the AOAC method (Association of Official Analytical Chemists; Official Methods of Analysis, (16th ed.) Washington, DCUSA 1995), the moisture content is 105 ℃ atmospheric drying method, Crude protein content was analyzed by Kjeldahl method, crude fat content by Soxhlet method and crude ash content at 550 ℃.
본 발명에 따른 취의 잎과 줄기 추출물을 첨가한 분쇄육의 일반성분에 대한 결과는 하기 표 2와 같다. The results for the general components of ground meat added to the leaves and stem extract of the odor according to the invention are shown in Table 2.
수분과 단백질 함량은 취의 잎과 줄기 추출물을 첨가한 처리구가 유의적으로 높은 값을 나타내었으며, 지방과 회분함량은 대조구에서 각각 15~16%, 2.58%로 유의적으로 가장 높은 값을 나타내었다(p<0.05).Moisture and protein content of the leaves and stem extracts were significantly higher in the treatments, and fat and ash contents were 15 ~ 16% and 2.58% in the control, respectively. ( p <0.05).
2-2. 2-2. pHpH 측정 Measure
pH는 시료 5 g을 취해 증류수 20 ㎖와 혼합한 후 균질화기(homogenizer; Nissei, Model AM-7, Japan)을 사용하여 8,000 rpm에서 균질화한 다음, 유리전극 pH 측정기(Mettler toledo, 340, UK)로 측정하였다.
The pH is 5 g of the sample, mixed with 20 ml of distilled water, homogenized at 8,000 rpm using a homogenizer (Nissei, Model AM-7, Japan), and then a glass electrode pH meter (Mettler toledo, 340, UK). Was measured.
하기 표 3은 본 발명에 따른 취의 잎과 줄기 추출물을 첨가한 분쇄육의 저장기간에 따른 pH 변화를 나타낸 것이다.Table 3 shows the pH change according to the storage period of the ground meat added with leaves and stem extract of the odor according to the present invention.
모든 처리구에서 pH는 7일까지 유의적으로 증가하다가 그 이후 감소하는 경향이 나타났는데, 이는 포장 내에 존재하는 산소에 의한 지방산화에 의한 것이라는 보고가 있다(Liu, Tsau, Lin, Jan, and Tan, Effect of various levels of rosemary or Chinese mahogany on the quality of fresh chicken sausage during refrigerated storage, Food Chemistry, 117, 106-113, 2009).In all treatments, pH tended to increase significantly until 7 days and then decrease, which is reported to be due to fatty acidation by oxygen present in the package (Liu, Tsau, Lin, Jan, and Tan, Effect of various levels of rosemary or Chinese mahogany on the quality of fresh chicken sausage during refrigerated storage, Food Chemistry, 117, 106-113, 2009).
2-3. 색도 측정2-3. Chromaticity measurement
육색(CIE value)은 색도계(colorimeter; Chroma meter CR-210, Minolta, Japan)를 사용하여 명도(lightness)를 나타내는 CIE L* 값, 적색도(redness)를 나타내는 CIE a* 값과 황색도(yellowness)를 나타내는 CIE b* 값을 측정하였다. 이때의 표준색은 L* 값은 +97.83, a* 값은 -0.43, b* 값은 +1.98인 백색 표준판을 사용하였다. The CIE value is a CIE L * value representing lightness, a CIE a * value representing redness and yellowness using a colorimeter (Chroma meter CR-210, Minolta, Japan). CIE b * values are measured. At this time, a standard color of L * was +97.83, a * was -0.43, and b * was +1.98.
표 4는 본 발명에 따른 취의 잎과 줄기 추출물을 첨가한 분쇄육의 저장기간에 따른 색도의 변화를 나타낸 것이다.Table 4 shows the change in chromaticity according to the storage period of the ground meat added with leaves and stem extract of the odor according to the present invention.
저장기간이 경과함에 따라 모든 처리구에서 명도는 유의적으로 높아지는 경향을 나타내었으며, 적색도와 황색도는 유의적으로 낮아지는 경향을 나타내었다. 저장 10일차에 BHT를 첨가한 처리구의 적색도가 유의적으로 가능 높은 값을 나타내었다.As storage period elapsed, the brightness tended to increase significantly in all treatments, and the redness and yellowness tended to decrease significantly. On the 10th day of storage, the redness of the treatment group to which BHT was added showed a significantly higher value.
취 잎과 취 줄기 추출물을 첨가한 처리구와 대조구의 적색도는 유의적인 차이를 보이지 않았으나 취 잎 추출물 0.5%를 첨가한 처리구가 저장기간의 경과에 따른 적색도 감소율이 가장 낮을 값을 나타내었다.There was no significant difference in the redness of the control and control groups added with the leaves and the leaves of the leaves, but the treatment with the 0.5% of the leaves extract showed the lowest redness decrease over the storage period.
2-4. 지방산패도(TBARS) 측정2-4. Fatty Acid Separation (TBARS) Measurement
지방산패도(TBARS)는 위트 등의 추출법(Witte, V. C., Krause, G. F., Bailey M. E. A new extraction method for determining 2-thiobarbituric acid vlues of pork and beef during storage. J. Food Sci., 35, 582-585, 1970)을 응용하여 ㎎ 말론디알데히드(malonaldehyde)/㎏ 육(meat)로 나타내었다.
Fatty acid septic (TBARS) is a wit, VC, Krause, GF, Bailey ME A new extraction method for determining 2-thiobarbituric acid vlues of pork and beef during storage.J . Food Sci., 35 , 582-585 , 1970) was applied as mg malonaldehyde (kg malonaldehyde) / kg (meat).
그 결과, 표 5에서 알 수 있듯이, 저장 1일차 대조구가 유의적으로 가장 높은 값을 나타내었으며, BHT 첨가구가 가장 낮은 값을 나타내었다. 또한, 모든 처리구에서 저장기간이 경과함에 따라 지방산패도가 증가하는 경향을 보였다.As a result, as can be seen in Table 5, the primary storage control group showed the highest value, and the BHT addition group showed the lowest value. In addition, fatty acid opacity tended to increase with storage period in all treatments.
저장 10일차 지방산패도는 취 잎 추출물 0.5% 첨가한 처리구와 0.01% BHT를 첨가한 처리구가 유의적으로 가장 낮은 값을 나타내었으며, 취 잎 추출물과 취 줄기 추출물의 첨가 농도가 증가할수록 지방산패도 값이 감소하는 경향을 나타내었다. At 10 days of storage, fatty acid opacity was significantly lower in the treatment group added with 0.5% of the odor leaf extract and the treatment group added with 0.01% BHT. It showed a tendency to decrease.
2-5. 관능검사2-5. Sensory test
관능검사 경험이 있는 25~35세의 10명의 패널 요원을 구성하여 각 처리구별로 가열처리한 시료의 색, 풍미, 연도, 이취, 다즙성 및 전체적인 기호성에 대하여, 10점 만점의 채점법에 의해 평균값을 구하고 이를 비교하였다.Ten panelists aged 25 to 35 years who had sensory test experience were composed and the average value was determined by the ten-point scoring method for the color, flavor, year, odor, juiciness and overall palatability of the heat-treated samples for each treatment group. Obtained and compared them.
이때, 외관, 색, 풍미, 다즙성 및 전체적인 기호성에서 10점은 가장 우수하고, 1점을 가장 열악한 품질의 상태이며, 이취 항목의 경우, 10점은 이취가 전혀없고 1점은 매우 심한 상태이다.
At this time, 10 points in appearance, color, flavor, juiciness and overall palatability is the best, 1 point is the state of the poorest quality, in the case of off-flavor items, 10 points are no odor at all and 1 point is a very severe state.
그 결과, 표 6에서 볼 수 있는 바와 같이, 전반적인 관능검사에서 유의적인 차이를 나타내지 않았으나 취 잎과 취 줄기 추출물을 첨가한 처리구가 풍미에서 높은 점수를 나타내었는데 이는 취 잎과 취 줄기의 특유한 향이 분쇄육의 고기 특유의 비린 냄새를 없앴기 때문인 것으로 사료된다.As a result, as shown in Table 6, there was no significant difference in the overall sensory test, but the treatment group added with the leaves and leaves of the stem extract showed a high score in the flavor, which is the characteristic flavor of the leaves and the stem It is believed to be due to eliminating the fishy smell peculiar to meat.
2-6. 미생물의 변화2-6. Microbial changes
총 균수는 시료 5 g을 멸균 증류수 45 ㎖와 혼합한 후 1분간 stomaker로 균질화시켜 정적 희석배율로 희석하고, 플레이트 카운트 한천배지(plate count agar, PCA)에 접종하였다. 37℃에서 24~48시간 배양 후 균락수를 측정하고, 그 결과를 log CFU/g으로 나타내었다.
Total bacterial count was mixed with 45 ml of sterile distilled water, homogenized with stomaker for 1 minute, diluted to static dilution ratio, and inoculated in plate count agar (PCA). After incubation at 37 ° C. for 24 to 48 hours, the number of colonies was measured, and the results are expressed in log CFU / g.
본 발명의 따른 취 잎 추출물과 취 줄기 추출물을 첨가한 분쇄 육제품의 저장기간에 따른 미생물 변화는 도 3에 나타낸 바와 같다.Microbial changes according to the storage period of the ground meat product to which the foliar leaf extract and the medicinal stem extract according to the present invention are added are shown in FIG. 3.
저장기간이 경과함에 따라 대조구에서 가장 빠른 증식 속도를 나타내었으며, 저장기간 10일차에 약 4.7 log CFU/g으로 가장 높은 값을 나타내었다. As the storage period elapsed, the control showed the fastest growth rate and the highest value was about 4.7 log CFU / g at 10 days of storage.
또한, 저장기간 동안에 취 잎 추출물 0.5%를 첨가한 처리구의 미생물 수가 가장 낮은 값을 보여, 취 잎 추출물이 미생물의 증식을 억제시키는 효과가 있는 것으로 확인되었다.
In addition, the microbial number of the treatment group added 0.5% of the leaves extract during the storage period showed the lowest value, it was confirmed that the leaves extract has the effect of inhibiting the growth of microorganisms.
실험예 3. 통계분석Experimental Example 3. Statistical Analysis
본 발명의 모든 결과는 SAS 프로그램(Statistics Analytical System, USA, 1999)의 GLM(General Linear Model) procedure를 통하여 분석하였고, 처리구 간의 평균간 비교는 던칸(Duncan)의 다중검정을 통하여 유의성을 검정시하였다(p<0.05).
All the results of the present invention were analyzed through the General Linear Model (GLM) procedure of the SAS program (Statistics Analytical System, USA, 1999), and the comparison between the averages of the treatments was evaluated by Duncan's multiple test. (p <0.05).
이상, 본 발명의 내용의 특정한 부분을 상세히 기술하였는바, 당업계의 통상의 지식을 가진 자에게 있어서, 이러한 구체적인 기술은 단지 바람직한 실시양태일 뿐이며, 이에 의해 본 발명의 범위가 제한되는 것이 아닌 점은 명백할 것이다. 따라서, 본 발명의 실질적인 범위는 첨부된 청구항들과 그것들의 등가물에 의하여 정의된다고 할 것이다. As described above, specific portions of the contents of the present invention have been described in detail, and for those skilled in the art, these specific techniques are merely preferred embodiments, and the scope of the present invention is not limited thereto. Will be obvious. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.
Claims (12)
Natural antioxidant that can inhibit fatty acidization and improve shelf life of meat products with odor extract as an active ingredient.
상기 취 추출물은 에탄올 추출물인 것을 특징으로 하는 천연 항산화제.
The method of claim 1,
The odor extract is a natural antioxidant, characterized in that the ethanol extract.
상기 취 추출물은 50 내지 99% 에탄올 추출물인 것을 특징으로 하는 천연 항산화제.
The method of claim 2,
The odor extract is a natural antioxidant, characterized in that 50 to 99% ethanol extract.
Preservative which can prevent the decay by microorganisms of meat products containing odor extract as an active ingredient.
상기 취 추출물은 에탄올 추출물인 것을 특징으로 하는 보존제.
5. The method of claim 4,
The odor extract is a preservative, characterized in that the ethanol extract.
상기 취 추출물은 50 내지 99% 에탄올 추출물 인 것을 특징으로 하는 보존제.
6. The method of claim 5,
The odor extract is a preservative, characterized in that 50 to 99% ethanol extract.
Meat product containing odor extract as an active ingredient.
상기 취 추출물은 에탄올 추출물인 것을 특징으로 하는 육제품.
8. The method of claim 7,
Meat product, characterized in that the extract is ethanol extract.
상기 취 추출물은 육제품 전체 중량에 대하여 0.01 내지 1.00중량%를 유효성분으로 함유하는 것을 특징으로 하는 육제품.
8. The method of claim 7,
The odor extract is a meat product, characterized in that it contains 0.01 to 1.00% by weight based on the total weight of the meat product as an active ingredient.
(2) 분쇄육과 상기 취 추출물을 혼합하는 제2단계;를 포함하는 취 추출물을 유효성분으로 함유하는 육제품의 제조방법.
(1) a first step of obtaining a odor extract from odor; And
(2) a second step of mixing the ground meat and the odor extract; a method of producing a meat product containing a odor extract as an active ingredient.
상기 제1단계는 취로부터 에탄올 추출물을 얻는 것을 특징으로 하는 육제품의 제조방법.
The method of claim 10,
The first step is a method for producing a meat product, characterized in that to obtain an ethanol extract from the odor.
상기 제2단계는 돼지고기, 소고기, 및 닭고기 중에서 선택되는 1종 이상의 분쇄육과 지방, 및 얼음을 혼합한 후 상기 제1단계에서 얻은 취 추출물을 육제품 총 중량에 대하여 0.1 내지 0.5중량%로 첨가하여 혼합하는 것을 특징으로 하는 육제품의 제조방법.The method of claim 10,
In the second step, after mixing at least one kind of ground meat and fat selected from pork, beef, and chicken, and ice, the odorous extract obtained in the first step is added at 0.1 to 0.5% by weight based on the total weight of the meat product. Method for producing a meat product characterized in that the mixing.
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