KR20210016963A - Methods of manufacture of reconstituted jerky with dietary fiber and protein mixture extracted from mild steel - Google Patents

Methods of manufacture of reconstituted jerky with dietary fiber and protein mixture extracted from mild steel Download PDF

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KR20210016963A
KR20210016963A KR1020190095466A KR20190095466A KR20210016963A KR 20210016963 A KR20210016963 A KR 20210016963A KR 1020190095466 A KR1020190095466 A KR 1020190095466A KR 20190095466 A KR20190095466 A KR 20190095466A KR 20210016963 A KR20210016963 A KR 20210016963A
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jerky
rice bran
dietary fiber
meat
mixture
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KR1020190095466A
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Korean (ko)
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김종선
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농업회사법인주식회사천하제일한우
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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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • 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
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • 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
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/115—Cereal fibre products, e.g. bran, husk

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The present invention relates to a method for producing reconstituted beef jerky in which a mixture of dietary fiber and protein extracted from rice bran is added and, more specifically, to a method for producing reconstituted beef jerky in which a mixture of dietary fiber and protein extracted from rice bran is added, wherein hind leg parts of pork, which are relatively inexpensive in Korea, are chopped and divided into combined meat and chopped meat, a mixture of dietary fiber and protein extracted from rice bran, which is obtained as by-products in the process of milling rice to produce polished rice and contains embryo buds of rice remaining except for rice hulls, is added thereto, the mixture is molded into a stick shape, and drying temperature and time are sequentially adjusted, and then a cooling process is performed. The method according to the present invention allows easy intake of beneficial nutritional ingredients of the rice bran, in particular, may increase the intake of dietary fiber and vegetable protein, which are easily lacking in the eating habits of modern people, and not only contributes to national health by increasing the preference for the rice bran but also reduces the disposal cost of waste resources. In addition, the dietary fiber, the vegetable protein, and the beneficial ingredients contained in the beef jerky according to the present invention may solve the problem of causing adult diseases, cancer, coronary artery diseases, or the like, which may be caused by the excessive consumption of meat, and further, may address consumers′ concerns about diseases caused by the excessive consumption of fat.

Description

미강으로부터 추출한 식이섬유 및 단백질 혼합물을 첨가한재구성 육포의 제조방법{Methods of manufacture of reconstituted jerky with dietary fiber and protein mixture extracted from mild steel}[Methods of manufacture of reconstituted jerky with dietary fiber and protein mixture extracted from mild steel}

본 발명은 미강으로부터 추출한 식이섬유 및 단백질 혼합물을 첨가한 재구성 <1> 육포의 제조방법에 관한 것으로,더욱 상세하게는 국내에서 비교적 저가인 돼지고기 뒷다리 부위를 분쇄하여 결합육과 분쇄육으로 나누어 벼를 도정하여 백미를 생산하는 과정에서 부산물로 얻어지는 것으로서 왕겨를 제외하고 남게 되는 쌀눈을 포함하는 쌀겨인 미강에서 추출한 식이섬유 및 단백질 혼합물을 첨가하고, 막대기 모양(stick type)으로 성형하여 건조온도 및 시간을 순차적으로 조절한 후 냉각과정을 거쳐 미강 추출 식이섬유 및 단백질 혼합물을 첨가한 재구성 육포를 제조하는 방법에 관한 것이다.The present invention relates to a method of manufacturing reconstituted jerky containing a mixture of dietary fiber and protein extracted from rice bran, and more particularly, rice is divided into bonded meat and ground meat by crushing the hind leg of pork, which is relatively inexpensive in Korea. A mixture of dietary fiber and protein extracted from rice bran, rice bran containing rice bran, which is obtained as a by-product in the process of producing white rice by grinding, is added, and the drying temperature and time are adjusted by molding into a stick type. It relates to a method of preparing a reconstituted jerky to which a mixture of dietary fiber and protein extracted from rice bran is added through a cooling process after sequentially adjusting.

최근, 소비자들의 식육제품에 대한 관심은 건강을 고려한 안전성 및 기능성과 다양한 입맛을 충족시킬 수 있는 기호성 및 차별화를 갖춘 제품에 그 초점이 있다. 이러한 관심은 원료육 자체의 변화로 만족될 수 있으나, 개발되고 있는 식육제품은 각종 건강에 유익한 기능성 성분을 첨가하거나 저염 또는 저지방 제품 등 건강에 해롭다고 여겨지는 염과 지방을 줄이고 이와 유사한 효과를 나타내는 제품들이다.Recently, consumers' interest in meat products has focused on safety and functionality considering health, and products with palatability and differentiation that can satisfy various tastes. This interest may be satisfied by changes in the raw meat itself, but meat products that are being developed add functional ingredients that are beneficial to health, or reduce salts and fats that are considered to be harmful to health such as low-salt or low-fat products, and have similar effects. admit.

기능성 소재들은 주로 식물체에서 얻어지는데 울금 추출물, 쑥 분말, 토마토 추출물, 녹차 추출물 등 그 종류가 다양할 뿐만 아니라 첨가에 대한 효과 또한 다양하다. 기능성 소재 중 하나인 식이섬유는 6대 영양소로 불릴 만큼 관심이 높은 소재이다. 식이섬유는 인체 내에서 소화되지 않는 난소화성 다당류로 영양학적 가치는 없으나, 식이섬유의 생리학적 이로움은 이미 많은 연구가 진행되었다. 더욱이 식육제품에 있어서 식이섬유의 효과는 원료육의 결착력, 유화력 및 무기질과의 결합력을 우수하게 해준다.Functional materials are mainly obtained from plants. Not only are there various kinds of turmeric extract, mugwort powder, tomato extract, green tea extract, etc., but also the effects of addition are diverse. Dietary fiber, one of the functional materials, is a material that is of high interest enough to be called the six major nutrients. Dietary fiber is an indigestible polysaccharide that is not digested in the human body and has no nutritional value, but many studies have already been conducted on the physiological benefits of dietary fiber. Moreover, the effect of dietary fiber in meat products makes it excellent in binding power, emulsifying power and binding power with minerals.

지금까지의 육제품에 그 첨가효과를 알아보기 위해 식이섬유 추출원으로 사용된 소재는 과피층에서 얻을 수 있는 lemon albedo, coconut, peach 등과, 곡피층에서 얻을 수 있는 rye bran, oat bran, wheat bran 등이 있다. 미강(rice bran)은 우리나라의 주요 식량 자원인 벼의 외피로, 식이섬유, 식물성 단백질 및 유용 성분이 다량함유되어 있으나, 왕겨(bran) 층에 대량의 지방을 함유하고 있기 때문에 저장 중 리파아제(lipase)에 의한 산패로 미강의 품질을 급속히 저하시기 때문에 식품의 소재로 적합하지 않았다(Kim et al., 1997) 이와 같은 지질산패의 문제를 해결하기 위해서 도정 직후 생산된 미강에 함유된 리파아제가 비활성 되는 상태를 유지하고자 이를 가열하거나 내부 수분을 제거하여 안정화하는 과정을 거쳐 헥산(hexane)으로 탈지 후 사용함으로써 식품 소재로서의 충분한 부가 가치를 높일 수 있다.Materials used as sources of dietary fiber extraction to find out the effect of addition to meat products so far are lemon albedo, coconut, peach, etc., which can be obtained from the skin layer, rye bran, oat bran, and wheat bran, which can be obtained from the grain skin layer. Etc. Rice bran is the outer skin of rice, a major food resource in Korea, and contains a large amount of dietary fiber, vegetable protein, and useful ingredients. However, since rice bran contains a large amount of fat, lipase during storage ), which rapidly deteriorates the quality of rice bran due to rancidity, so it was not suitable as a food material (Kim et al., 1997). To solve the problem of lipid rancidity, lipase contained in rice bran produced immediately after milling was inactive. In order to maintain the state, it can be heated or used after degreasing with hexane through a process of stabilizing by removing internal moisture, thereby increasing sufficient added value as a food material.

또한, 미강에 관한 최근 연구들에서는 혈중 콜레스테롤 저하효과, 항산화 효과, 혈압상승 억제효과가 우수한 것으로 보고되었으며(Nicolsi et al, 1993; Capro et al, 1997), 특히 항산화력 등 생리활성이 우수한 토코페롤(tocopherol), 피틱산(phytic acid), 석탄산(phenolic acid), 오리자놀(oryzanol), 페룰린산(ferulic acid)등을 함유하고 있다는 연구 결과가 보고되기도 하였다(Andreason et al, 1999; Kikuzaki et al, 2002)<8> 더욱이, 미강의 식물성 단백질은 동물성 단백질과 비교하여 가용성 섬유소나 마그네슘 이온 등 다른 주요 영양소들을 제공하여 콜레스테롤이 없고 포화지방산이 낮으며 식이섬유소가 많아서 에너지 밀도가 낮은 웰빙 식품으로 적당하다.In addition, recent studies on rice bran have been reported to have excellent blood cholesterol lowering effect, antioxidant effect, and blood pressure increase inhibitory effect (Nicolsi et al, 1993; Capro et al, 1997), especially tocopherol ( tocopherol), phytic acid, phenolic acid, oryzanol, and ferulic acid have been reported (Andreason et al, 1999; Kikuzaki et al, 2002). )<8> Moreover, the vegetable protein of rice bran provides other major nutrients such as soluble fiber and magnesium ions compared to animal protein, so it is suitable as a well-being food with low energy density because it has no cholesterol, low saturated fatty acid and high dietary fiber.

그러나, 높은 효용성에도 불구하고, 부산물인 미강은 30% 정도가 미강유 제조에 사용되고, 나머지 70%는 사료나 비료 등으로 이용하거나 농산 폐기물로 처리되고 있는 실정이다(Lee et al., 2006)However, despite its high utility, about 30% of rice bran, a by-product, is used to manufacture rice bran oil, and the remaining 70% is used as feed or fertilizer or processed as agricultural waste (Lee et al., 2006).

미강을 이용한 종래 특허로서, 대한민국 등록특허 제10-0570509호("미강을 이용한 어패류 가공방법")에서는 안정화 과정을 거쳐 얻어진 미강을 어패류를 가공하는 재료로 활용하는 기술이 제안되어 있다. 상기 발명에서는As a conventional patent using rice bran, Korean Patent Registration No. 10-0570509 ("Method of processing fish and shellfish using rice bran") proposes a technique using rice bran obtained through a stabilization process as a material for processing fish and shellfish. In the above invention

수분을 함유한 어패류의 표면과 충분한 접촉상태를 거치면서 숙성과정이 이루어지도록 어패류의 표면에 미강분을 고르게 입히는 과정을 특징으로 하고 있다.It is characterized by a process of evenly coating the surface of fish and shellfish with pulverulent powder so that the maturation process takes place while passing through sufficient contact with the surface of the fish and shellfish containing moisture.

<11> 또한, 대한민국 등록특허 제10-0545531호("미강을 이용한 육류 가공방법")는 벼를 도정하여 백미를 생산하는 과정에서 부산물로 얻어지는 쌀겨인 미강을 활용하여 쇠고기, 돼지고기, 닭고기, 오리고기, 양고기 등 육류를 가공하는 방법에 관한 것으로, 각종 가공 육류에 미강을 활용하여 가공을 하면서 육류가 가지고 있는 이취 등을없애고, 구수한 맛을 갖도록 하는 것이 특징이다.<11> In addition, Republic of Korea Patent Registration No. 10-0545531 ("Meat processing method using rice bran") uses rice bran, rice bran obtained as a by-product in the process of producing white rice by grinding rice to produce beef, pork, chicken, It relates to a method of processing meat such as duck meat and mutton. It is characterized by removing off-flavors from meat while processing using rice bran in various processed meats and making them taste savory.

그러나 상기 발명들은 어패류 또는 육류의 표면과 충분한 접촉 상태를 유지하면서 숙성과정이 이루어지도록 육류의 표면에 미강분을 고르게 입히거나, 미강분 속에 육류를 파묻어 놓거나, 기존에 사용하고 있는 양념과 함께 혼합하여 육류의 표면에 바르거나, 그 양념에 담가 놓는 등 육류 표면과의 접촉에 의한 숙성 방식을 취하고 있기 때문에 미강입자가 포함된 육류를 가열하였을 경우 분말성분들이 외부로 떨어져 나가 외관이 좋지 않거나 소비자의 기호성을 만족시킬 수 없고, 수분을 함유한 육류의 표면과 충분한 접촉상태를 유지하면서 숙성 과정을 거쳐야 하므로 수분이 증발할 경우 고기 표면에서 미강 입자가 떨어져 나가게 되어 경제성 및 효율성 면에서 미강의 효과를 볼 수 없다. 또한, 미강은 지방이 많이 포함되어 있기 때문에 오히려 육류의 지방산패를 촉진시켜저장성이 짧아질 수 있다.However, the above inventions are applied by evenly coating the pulverulent powder on the surface of the meat so that the aging process can be performed while maintaining sufficient contact with the surface of fish and shellfish or meat, or by burying the meat in the pulpit, or mixing it with the existing seasoning. Since it adopts a method of aging by contact with the meat surface, such as applying it to the surface of meat or soaking it in its seasoning, when meat containing rice bran particles is heated, the powder components fall out to the outside, resulting in poor appearance or consumer preference. It cannot be satisfied, and it must undergo the aging process while maintaining sufficient contact with the surface of the meat containing moisture, so when the moisture evaporates, the rice bran particles fall off the meat surface, so that the effect of rice bran in terms of economy and efficiency can be seen. none. Also, since rice bran contains a lot of fat, it can shorten the storage ability by promoting fatty acid plaque of meat.

한편, 육포는 우리나라 전통 육가공품 중 유일하게 건조에 의해 가공된 식품이다. 대부분의 육가공품은 지방 함량이 높아 웰빙 식품으로 적합하지 않지만 육포는 단백질은 풍부하고 지방은 적어 건강에 관심이 많은 소비자들에게 인기가 많을 뿐만 아니라 상온 저장이 가능하고, 일반 소비자는 물론 여행자들에게 매우 활용도가 높다.Meanwhile, jerky is the only food processed by drying among traditional meat products in Korea. Most processed meat products are not suitable as well-being food due to their high fat content, but jerky is rich in protein and low in fat, so it is not only popular with consumers who are interested in health, but also can be stored at room temperature. High utilization.

육포는 원료육으로 우육을 사용하는 것이 통상적이었으나, 근래에는 돈육과 계육을 활용하고 있다. 육포의 가장 중요한 관능적 특성인 조직감을 개선시키기 위해서는 원료육의 처리, 제조공정 중의 온도, 염첨가, 건조시간,수분함량, 저장온도가 중요하다. 더욱이 육포를 제조하는데 있어서 가장 중요한 공정은 염지와 건조라고 해도It was common to use beef as the raw material for jerky, but recently pork and chicken are used. In order to improve the texture, which is the most important organoleptic characteristic of jerky, processing of raw meat, temperature during the manufacturing process, salt addition, drying time, moisture content, and storage temperature are important. Moreover, even if the most important process in manufacturing jerky is curing and drying,

과언이 아니나 국내에서는 육포를 제조하는 정확한 방법이 제시되어 있지 않기 때문에 시중에 유통되는 육포는 품질이 균일하지 않고, 시장규모도 제자리에 머물러 있는 상황이다.It is not an exaggeration, but since the exact method of manufacturing jerky is not presented in Korea, the quality of the jerky distributed on the market is not uniform, and the market size remains in place.

또한, 국내에 한정되어 있는 육포를 세계적으로 경쟁력 있는 상품으로 만들기 위해서는 제조방법의 개선, 생산효율의 극대화 등의 방안이 필요하다.In addition, measures such as improvement of manufacturing method and maximization of production efficiency are needed to make jerky limited in Korea into a globally competitive product.

특히, 재구성 육제품은 비선호 부위와 저소비 부위를 세절하여 혼합하는 과정 등을 거치면서 생산되기 때문에 부가가치의 증진, 제품 성분의 조절 용이성 및 다양한 형태의 제품을 개발할 수 있으며, 재구성 육포를 포함한 재구성 육제품은 침체되어 있는 국내 육가공 산업에 활력을 주어 잠재력이 큰 시장으로 발전할 가능성이 매우In particular, since reconstituted meat products are produced through the process of mincing and mixing non-preferred and low-consumption parts, it is possible to improve added value, easily control product ingredients, and develop various types of products, and reconstituted meat products including reconstituted jerky. Is very likely to revitalize the stagnant domestic meat processing industry and develop into a market with great potential.

크다.Big.

이러한 재구성 육포 제조에 관한 종래 기술을 살펴보면, 최 등(최양일, 안용석, 홍성관, 유화물 첨가가 재구성된 돼지고지 육포의 결착성 및 저장성에 미치는 영향, 한국동물자원과학회지, 35(3), 223-229, 1993)은 돈육의 뒷다리 부위를 3㎝의 두께로 자른 육괴를 영하 20℃에서 냉동시키고, 분쇄한 잔육에 냉수, 소금(15%), 인산염(01%)을 첨가한 후 유화하여 냉동된 육괴에 혼합한 후 육포 향신료는 첨가한 후 파이브러스 케이싱(fibrouscasing, 직경 10㎝)에 충진하여 영하 20℃에서 냉동한 다음 다시 영하 4℃로 완화시킨 후 05㎝의 슬라이스 두께로 절단한 것을 60℃에서 4시간 동안 가열, 건조하는 방법이 개시되어 있다.Looking at the prior art for the manufacture of such reconstituted jerky, Choi et al. 229, 1993) is to freeze a mass of pork cut into a thickness of 3 cm at minus 20℃, add cold water, salt (15%), and phosphate (01%) to the pulverized meat, and then emulsify it. After mixing in the meat mass, jerky spices are added, filled in a fibrous casing (diameter 10cm), frozen at -20℃, relaxed to -4℃ again, and cut into slices of 05cm at 60℃ A method of heating and drying for 4 hours is disclosed.

그러나, 상기 방법은 고기 유화물과 육괴를 혼합한 다음 직경이 넓은 포장재에 넣고 냉동 후 가열 건조하는 것으로 본 발명이 이루고자 하는 미강에서 추출한 식이섬유 및 단백질 혼합물을 첨가하여 최적의 조건 하에서 순차적으로 건조하는 막대기 모양의 기능성 재구성 육포와는 그 제조방법을 달리하고 있다.However, the above method is to mix meat emulsions and meat masses, put them in a packaging material with a wide diameter, freeze, and heat-dry. A stick that is sequentially dried under optimal conditions by adding a mixture of dietary fiber and protein extracted from rice bran to be achieved by the present invention. Its manufacturing method is different from the functional reconstituted jerky in shape.

이에 본 발명자들은 미강을 활용하여 미강이 가지고 있는 유익한 영양성분 및 식이섬유, 식물성 단백질의 섭취를 증가시킬 수 있는 육가공제품을 개발하고자 예의 노력한 결과, 미강에서 추출한 식이섬유 및 단백질 혼합물을 육포에 첨가함으로써 식감이 우수하며, 기존의 육포가 가질 수 없었던 영양성분 및 식이섬유, 식물성 단백질을 다량 포함하고 있는 것을 확인하고 본 발명을 완성하였다.Accordingly, the present inventors made diligent efforts to develop meat products that can increase the intake of beneficial nutrients, dietary fiber, and vegetable protein of rice bran by using rice bran. As a result, by adding a mixture of dietary fiber and protein extracted from rice bran to jerky, The texture was excellent, and the present invention was completed by confirming that it contains a large amount of nutrients, dietary fiber, and vegetable protein that conventional jerky cannot have.

결국, 본 발명의 주된 목적은 미강에서 추출한 식이섬유 및 단백질 혼합물을 첨가한 재구성 육포의 제조방법을 제공하는데 있다.As a result, the main object of the present invention is to provide a method for producing reconstituted jerky to which a mixture of dietary fiber and protein extracted from rice bran is added.

본 발명의 다른 목적은 상기 방법으로 제조된 미강 추출 식이섬유 및 단백질 혼합물을 첨가한 육포를 제공하는데 있다.Another object of the present invention is to provide a jerky jerky to which a mixture of dietary fiber and protein extracted from rice bran prepared by the above method is added.

상기의 목적을 달성하기 위하여, 본 발명은 미강에서 추출한 식이섬유 및 단백질 혼합물을 첨가하여 재구성 육포를 제조하는 방법을 제공한다.In order to achieve the above object, the present invention provides a method of preparing a reconstituted jerky by adding a mixture of dietary fiber and protein extracted from rice bran.

본 발명에 있어서, 상기 방법은 (1) 돈육을 분쇄기(chopper)를 이용하여 분쇄한 후 분쇄육과 결합육으로 분리하여 재구성하고;In the present invention, the method comprises: (1) pulverizing pork using a chopper and then reconstitution by separating it into crushed meat and combined meat;

(2) 상기 결합육은 1분간 세절한 후 육포 양념에서 분리한 소금과 인산염을 별도로 첨가하여 다시 2분간 세절한다음 상기 분쇄육과 혼합하고;(2) the combined meat is minced for 1 minute, then salt and phosphate separated from the jerky seasoning are separately added and then minced again for 2 minutes, and then mixed with the ground meat;

(3) 소금과 인산염을 제외한 육포 양념과 미강에서 추출한 식이섬유 및 단백질 혼합물을 첨가하여 잘 혼합한 후진공 텀블러에서 30분간 텀블링을 실시하고;(4) 상기 텀블링을 마친 미강 추출 식이섬유 및 단백질 혼합물이 첨가된 육포 <26> 양념육은 충진기에 투입하여 케이싱에 충진하고;(3) After adding the jerky seasoning excluding salt and phosphate and the dietary fiber and protein mixture extracted from the rice bran, mixed well, and then tumbling it for 30 minutes in a vacuum tumbler; (4) the rice bran extracted dietary fiber and protein mixture after the tumbling was completed The added beef jerky seasoning was put into a filling machine and filled into the casing;

(5) 상기 충진된 육포는 건조 온도 및 건조 시간을 순차적으로 조절하면서 건조 후 냉각하는; 과정으로 이루어지는 것을 특징으로 한다.(5) cooling the filled jerky after drying while sequentially controlling the drying temperature and drying time; It is characterized by consisting of a process.

또한, 본 발명은 상기 방법으로 제조된 미강 추출 식이섬유 및 단백질 혼합물을 첨가한 재구성 육포를제공한다.In addition, the present invention provides a reconstituted jerky to which a mixture of dietary fiber and protein extracted from rice bran prepared by the above method is added.

상기 육포는 막대 모양(stick type)으로 성형된 것이 특징이다.The jerky is characterized by being molded into a stick type.

본 발명은 양질의 단백질과 식이섬유 및 비타민 A를 비롯하여 B1, B6, 철분, 인, 미네랄이 함유되어 있어 영양집결체로, 섬유질이 풍부해서 숙변제거와 대장의 연동 운동을 활성화 시키고, 피틴산 성분이 들어 있어 체내의 중금속과 잔류 농약물을 해독시켜 주며, 쌀 눈속에는 풍부한 비타민 B와 E가 들어있어 피부미용, 알레르기(아토피)에 탁월한 효과가 있는 미강을 첨가하여 육포를 제조함으로써 미강이 가지고 있는 유익한 영양 성분을 용이하게 섭취할 수 있고, 특히 현대인의 식생활 습관에서 부족하기 쉬운 식이섬유 및 식물성 단백질의 섭취를 증가시킬 수 있으며, 미강에 대한 선호도를 높여 국민 건강에 이바지할 뿐만 아니라 폐자원의 처리 비용을 줄일 수있는 장점이 있다.The present invention contains high-quality protein, dietary fiber and vitamin A, as well as B1, B6, iron, phosphorus, and minerals, so that it is a nutrient aggregate. It is rich in fiber, so it activates the peristalsis of the large intestine and removes stool and contains phytic acid. It detoxifies heavy metals and residual pesticides in the body, and rice bran contains abundant vitamins B and E, so it is a beneficial nutrition of rice bran by adding rice bran, which has an excellent effect on skin beauty and allergies (atopy). Ingredients can be easily ingested, and in particular, it can increase the intake of dietary fiber and vegetable protein, which are liable to be insufficient in modern dietary habits, and contribute to the health of the people by increasing the preference for rice bran, as well as reducing the cost of disposal of waste resources. There is an advantage that can be reduced.

특히, 일반적인 육포에는 동물성 단백질만 포함되어 있기 때문에 식물성 단백질이 부족하기 쉬우나, 본 발명에따른 육포는 부족한 식물성 단백질을 미강의 식물성 단백질로 보안할 수 있고, 그에 따른 가용성 섬유소나 마그네슘 이온 등 다른 주요 영양소들을 제공하여 에너지 밀도가 낮은 웰빙형 식품으로 유용하게 이용될 수 있다.In particular, since general jerky contains only animal protein, it is easy to lack vegetable protein, but the jerky according to the present invention can secure insufficient vegetable protein with vegetable protein of rice bran, and other major nutrients such as soluble fiber and magnesium ions. They can be usefully used as well-being foods with low energy density.

또한, 본 발명에 따른 육포에 포함되어 있는 식이섬유, 식물성 단백질 및 유용 성분들이 육류를 과다 섭취함에따라 문제시 될 수 있는 성인병, 암, 관상동맥 질환 등을 유발시킬 수 있는 문제점을 해결하고, 더욱이 지방의 과다 섭취로 인해 발생하는 질환에 대한 소비자들의 우려를 해소할 수 있다.In addition, dietary fiber, vegetable protein, and useful ingredients contained in the jerky according to the present invention solve problems that may cause adult diseases, cancer, coronary artery disease, etc., which may be a problem due to excessive consumption of meat, and furthermore It can alleviate consumer concerns about diseases caused by excessive intake of fat.

또한, 미강을 폐자원으로 소각할 경우 발생하는 환경오염을 줄일 수 있으며, 경제적으로도 폐자원을 활용한다는 측면에서 많은 부가가치가 생길 수 있다.In addition, environmental pollution that occurs when rice bran is incinerated as waste resources can be reduced, and a lot of added value can be created in terms of using waste resources economically.

도 1 은 본 발명에 따른 육포의 제조 공정을 도시한 흐름도이다.
도 2 는 미강 추출 식이섬유 및 단백질 혼합물 첨가량에 따른 육포의 전단력을 비교한 것이다(A,B같은 행에서서로 다른 머리글자는 유의성이 인정됨 (p<005); Control: 미강 추출 식이섬유 및 단백질 혼합물을 첨가하지않은 재구성 육포; T1: 1%의 미강 추출 식이섬유 및 단백질 혼합물을 첨가한 재구성 육포; T2: 2%의 미강 추출식이섬유 및 단백질 혼합물을 첨가한 재구성 육포; 및 T3: 3%의 미강 추출 식이섬유 및 단백질 혼합물을 첨가한 재구성 육포)1 is a flow chart showing the manufacturing process of jerky according to the present invention.
Figure 2 is a comparison of the shear force of jerky according to the amount of rice bran extracted dietary fiber and protein mixture added (Different initials in the same row A and B have significance (p<005); Control: Rice bran extracted dietary fiber and protein mixture Reconstituted jerky without addition of; T1: Reconstituted jerky with 1% of rice bran extract dietary fiber and protein mixture; T2: Reconstituted jerky with 2% of rice bran extract and protein mixture; And T3: 3% of rice bran Reconstituted jerky with the addition of extract dietary fiber and protein mixture)

이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.

본 발명은 미강에서 추출한 식이섬유 및 단백질 혼합물을 첨가하여 재구성 육포를 제조하는 방법을 제공한다.The present invention provides a method of preparing reconstituted jerky by adding a mixture of dietary fiber and protein extracted from rice bran.

구체적으로, 본 발명은 (1) 돈육을 분쇄기(chopper)를 이용하여 분쇄한 후 분쇄육과 결합육으로 분리하여 재구성하고;Specifically, the present invention comprises (1) pulverizing pork using a chopper and then reconstitution by separating it into crushed meat and combined meat;

(2) 상기 결합육은 1분간 세절한 후 육포 양념에서 분리한 소금과 인산염을 별도로 첨가하여 다시 2분간 세절한다음 상기 분쇄육과 혼합하고;(2) the combined meat is minced for 1 minute, then salt and phosphate separated from the jerky seasoning are separately added and then minced again for 2 minutes, and then mixed with the ground meat;

(3) 소금과 인산염을 제외한 육포 양념과 미강에서 추출한 식이섬유 및 단백질 혼합물을 첨가하여 잘 혼합한 후진공 텀블러에서 30분간 텀블링을 실시하고;(3) After adding the jerky seasoning excluding salt and phosphate and a mixture of dietary fiber and protein extracted from rice bran, mixed well, and then tumbling in a vacuum tumbler for 30 minutes;

(4) 상기 텀블링을 마친 미강 추출 식이섬유 및 단백질 혼합물이 첨가된 육포 양념육은 충진기에 투입하여 케이싱에 충진하고;(4) the tumbling finished rice bran extract dietary fiber and jerky seasoned meat to which the protein mixture is added is added to a filling machine and filled into the casing;

(5) 상기 충진된 육포는 건조 온도 및 건조 시간을 순차적으로 조절하면서 건조 후 냉각하는; 과정으로 이루어진 육포의 제조방법을 제공한다.(5) cooling the filled jerky after drying while sequentially controlling the drying temperature and drying time; It provides a method of manufacturing jerky consisting of a process.

본 발명에 있어서, 상기 (1) 과정의 돈육은 뒷다리 부위를 일정한 크기로 분쇄한 후 분쇄육과 결합육으로 재구성하여 육포를 제조하는 것을 특징으로 하며, 상기 분쇄육과 결합육은 80~90 : 20~10 범위의 비율(중량비)로 구성되는 것이 바람직하다.In the present invention, the pork in the step (1) is characterized in that the hind legs are pulverized to a certain size and then reconstituted into crushed meat and combined meat to produce jerky, and the crushed meat and combined meat are 80 to 90: 20 to It is preferably composed of a ratio (weight ratio) in the range of 10.

또한, 상기 (2) 과정에서 소금은 01~10%의 범위로, 인산염을 001~10%의 범위로 첨가하는 것이 바람직하며,더욱 바람직하게는 소금 03%, 인산염 015%를 첨가하는 것이 좋다. 이와 같이 소금과 인산염을 육포 양념에서 분리하여 결합육에 직접 첨가하면 세밀하게 분쇄된 육의 조직 내에 염용성 단백질의 추출성을 높여 육포의 결합력을 높일 수 있다.또한, 상기 (3) 과정에서 육포 양념은 물, 간장, 소금, 인산염, 흑색물엿, 설탕, 솔비톨, 후추, 생강분,마늘분, 양파분, 아질산나트륨, 구연산나트륨, 솔빈산칼륨, 에르솔빈산나트륨, 다시다, 진육수, 데리야끼 시즈닝, 및 곤약분말 등의 성분으로 이루어지는 것이 바람직하고, 여기에 훈연액을 첨가하는 것은 더욱 바람직하다.상기와 같이 육포 양념에 훈연액을 첨가하면 별도의 훈연 과정을 거치지 않더라도 육포의 기호성을 높일 수 있다.In addition, in the process (2), salt is preferably added in the range of 01 to 10%, phosphate is preferably added in the range of 001 to 10%, and more preferably, salt is preferably added to 03% and 015% of phosphate. In this way, if salt and phosphate are separated from the jerky seasoning and added directly to the combined meat, the extractability of salt-soluble protein in the finely ground meat tissue can be enhanced to increase the bonding strength of the jerky. Seasoning is water, soy sauce, salt, phosphate, black starch syrup, sugar, sorbitol, pepper, ginger powder, garlic powder, onion powder, sodium nitrite, sodium citrate, potassium sorbate, sodium ersolbate, dashida, gin broth, teriyaki seasoning , And it is preferable to include ingredients such as konjac powder, and it is more preferable to add the smoking liquid thereto. If the smoking liquid is added to the jerky seasoning as described above, the palatability of the jerky can be improved even without a separate smoking process. .

또한, 상기 (3) 과정의 미강 추출 식이섬유 및 단백질 혼합물은 전체 육포 원료육 중량의 01~5%의 범위로 첨가하는 것이 바람직하며, 더욱 바람직하게는 1~3%로 첨가하는 것이 좋다. 상기 미강 추출 식이섬유 및 단백질은 안정화를 위하여 압출 성형기를 이용하여 열처리함으로써 리파아제를 비활성화 시키거나, 수분을 제거하여 안정화 과정을 거친 후 헥산(hexane)으로 탈지하여 미강의 지방 함량을 줄여주는 것을 특징으로 할 수 있고, 건조 및 분말화 과정을 통해 미세하게 마쇄하여 첨가하는 것을 특징으로 할 수 있다.In addition, the rice bran extract dietary fiber and protein mixture of the step (3) is preferably added in the range of 01 to 5% of the total weight of the jerky raw meat, and more preferably, it is preferably added in an amount of 1 to 3%. The dietary fiber and protein extracted from rice bran is characterized in that the lipase is deactivated by heat treatment using an extrusion molding machine for stabilization, or by degreasing with hexane after a stabilization process by removing moisture to reduce the fat content of the rice bran. It can be, and it may be characterized in that it is added by finely grinding through a drying and powdering process.

또한, 상기 (3) 과정에서는 미강 첨가물에 더하여, 통상의 육포 제조에 첨가되는 각종 향신료, 첨가제 등을 투입할 수 있으며, 이를 제한하는 것은 아니다.In addition, in the step (3), in addition to the rice bran additives, various spices, additives, etc., which are added to the conventional jerky production, may be added, but is not limited thereto.

또한, 상기 (4) 과정에서 사용되는 케이싱은 통상적으로 육포 제조에 사용되는 케이싱에서 선택되어 충진되는 것을 특징으로 한다. 상기 케이싱은 육포의 종류에 따라 그 크기와 모양이 결정되므로, 천연 케이싱과 인공 케이싱 모두 사용 가능하며, 소비자의 욕구에 따라 이를 결정하도록 한다.In addition, the casing used in the step (4) is characterized in that it is selected and filled from the casings typically used for jerky production. Since the size and shape of the casing are determined according to the type of jerky, both natural casing and artificial casing can be used, and this is determined according to the needs of consumers.

또한, 상기 (5) 과정의 건조는 육포를 55℃에서 3시간, 65℃에서 3시간 및 80℃에서 1시간 순차적으로 연속 공정을 거쳐 열처리 한 다음 25℃에서 30분 동안 냉각하는 것이 바람직하다. 이때, 상기 케이싱은 건조 후 1시간이 경과한 후 제거하여 육포의 표면이 매끄럽고 균일하게 되도록 하는 것이 좋으며, 장시간의 건조 후에는 케이싱이 잘 벗겨지지 않기 때문에 주의가 필요하다.In addition, in the drying of step (5), it is preferable to heat jerky through a continuous process sequentially at 55°C for 3 hours, 65°C for 3 hours and 80°C for 1 hour, and then cool it at 25°C for 30 minutes. At this time, it is recommended that the casing be removed after 1 hour after drying so that the surface of the jerky is smooth and uniform, and care is required because the casing does not peel off well after drying for a long time.

또한, 본 발명은 상기 과정들에 더하여 재구성된 육포를 실리카겔 등을 포함한 방습제와 함께 폴리에틸렌/나일론 등의 포장지에 넣어 진공 포장하여 최종적으로 육포를 생산하는 제조방법을 제공한다.In addition, the present invention provides a manufacturing method for finally producing jerky by putting the reconstituted jerky in addition to the above processes in a packaging paper such as polyethylene/nylon together with a desiccant including silica gel and vacuum packaging.

또한, 본 발명은 상기 제조방법으로 제조된 미강 추출 식이섬유 및 단백질 혼합물이 첨가된 재구성 육포를 제공한다.In addition, the present invention provides a reconstituted jerky to which a mixture of dietary fiber and protein extracted from rice bran prepared by the above manufacturing method is added.

본 발명에 따른 상기 육포는 막대 모양(stick type)으로 성형되는 것이 특징이다.The jerky according to the present invention is characterized in that it is molded into a stick type.

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 through examples. These examples are for illustrative purposes only, and it will be apparent to those of ordinary skill in the art that the scope of the present invention is not construed as being limited by these examples.

미강 추출 식이섬유 및 단백질 혼합물의 제조Preparation of rice bran extract dietary fiber and protein mixture

생미강은 쌀농부 유기농협회(대표: 정종재)에서 구입하여 사용하였으며, 미강 식이섬유 및 단백질 추출물은 김등의 방법(Kim YS, Ha TY, Lee SH, Lee HT, Properties of dietary fiber extracted form rice bran and application in bread-making, Kor J Food Sci Technol, 29:502-507, 1997)에 준하여 제조하였다.Fresh rice bran was purchased and used by the Rice Farmers' Organic Association (CEO: Jeong Jong-jae), and the dietary fiber and protein extract of rice bran was used by Kim YS, Ha TY, Lee SH, Lee HT, Properties of dietary fiber extracted form rice bran and application in bread-making, Kor J Food Sci Technol, 29:502-507, 1997).

구체적으로, 미강(생미강)의 안정화를 위하여 볶음기(TCR-500E, Lucky E&G, 한국)를 이용하여 120℃에서 20분간 열처리한 후 4 volume(v/w)의 hexane(samchun, 950%, 한국)을 가한 다음 하룻밤 동안 진탕, 여과하여 미강내의 지방을 제거하였다.Specifically, to stabilize rice bran (fresh rice bran), heat treatment at 120°C for 20 minutes using a stirrer (TCR-500E, Lucky E&G, Korea), and then 4 volume (v/w) of hexane (samchun, 950%, Korea) was added, followed by shaking and filtering overnight to remove the fat in the rice cavities.

탈지하여 건조한 미강 시료 150 g에 06% 터마밀(Termamyl; type LS 120KNU/g, Novo사) lℓ를 가하여 95℃에서 계속적으로 진탕하면서 1시간 동안 반응시킨 후 거즈를 사용하여 여과한 다음 잔사를 4 volume(v/w)의 열수로 3회 수세하였다.Add lℓ of 06% Termamill (Termamyl; type LS 120KNU/g, Novo) to 150 g of degreased and dried rice bran sample, reacted for 1 hour with continuous shaking at 95°C, filtered with gauze, and then the residue was 4 It was washed 3 times with hot water of volume (v/w).

수세한 잔사는 실온으로 냉각 후 4 volume(v/w)의 무수에탄올(J T Baker, 말레시아)을 가하여 다시 여과하고,잔사를 압착한 후 50℃의 열풍건조기(Enex-Co-600, Enex, 한국)에서 24시간 동안 건조한 다음 마쇄하여 35 메쉬(mesh) 체에 통과시켜 육제품에 적용하기 적합하도록 분말화 하여 미강 추출 식이섬유 및 단백질 혼합물(식이섬유 5327%, 단백질 2299%, 지방 437%, 수분 1278%, 회분함량 741%, pH 707, 수분활성도 016, 명도6601, 적색도 473, 황색도 1606)을 제조하였으며, 폴리에틸렌/나일론 포장지에 진공포장 한 것을 영하 20ㅁ1℃에서 보관하면서 사용하였다.After cooling to room temperature, the washed residue was filtered again by adding 4 volume (v/w) of anhydrous ethanol (JT Baker, Malaysia), and the residue was compressed with a hot air dryer (Enex-Co-600, Enex, Korea). ) For 24 hours, then pulverized, passed through a 35 mesh sieve, powdered to be suitable for meat products, extracted from rice bran Dietary fiber and protein mixture (5327% dietary fiber, 2299% protein, 437% fat, moisture) 1278%, ash content 741%, pH 707, water activity 016, brightness 6601, redness 473, yellowness 1606) were prepared, and vacuum-packed in polyethylene/nylon packaging was used while storing at minus 20ㅁ1℃.

미강 추출 식이섬유 및 <57> 단백질 혼합물이 첨가된 육포의 제조Preparation of jerky with added dietary fiber and protein mixture extracted from rice bran

본 발명의 미강 추출 식이섬유 및 단백질 혼합물이 첨가된 육포를 제조하기 위하여, 국내산 냉동 돈육 후지 부위(M biceps femoris, M semitendinosus, M semimembranosus)를 구입하여 4℃ 냉장실에서 내부온도가 영하1~2℃가 될 때까지 해동시킨 후 과도한 지방조직을 제거하고 분쇄기를 이용하여 8 ㎜ 크기로 분쇄하고 일부 결합육과 함께 혼합, 도 1의 공정에 따라 육포를 제조하였다.In order to prepare the jerky to which the rice bran extract dietary fiber and protein mixture of the present invention is added, a domestic frozen pork fuji part (M biceps femoris, M semitendinosus, M semimembranosus) was purchased and the internal temperature was minus 1~2℃ in a 4℃ refrigerator After thawing until it was defrosted, excess adipose tissue was removed, pulverized to a size of 8 mm using a grinder, and mixed with some combined meat, and jerky was prepared according to the process of FIG. 1.

이때, 분쇄육과 결합육은 각각 85 : 15의 비율(중량비)로 혼합하였으며, 육포 양념은 육포 원료육 전체 중량을 기준하여 물 100%, 간장 90%, 소금 03%, 인산염 015%, 흑색 물엿 32%, 설탕 20%, 솔비톨 55%, 후추018%, 생강분 011%, 마늘분 017%, 양파분 017%, 아질산나트륨 0005%, 구연산나트륨 00005%, 솔빈산칼륨009%, 에르솔빈산나트륨 003%, 다시다 008%, 진육수 05%, 훈연액 015%, 데리야끼 시즈닝 01%, 및 곤약분말 016%의 성분 조성으로 제조하였다 (표 1 참조)At this time, the ground meat and the combined meat were each mixed in a ratio of 85:15 (weight ratio), and the jerky seasoning was 100% water, 90% soy sauce, 03% salt, 015% phosphate, and 32% black starch syrup based on the total weight of the raw beef jerky. , Sugar 20%, sorbitol 55%, pepper 018%, ginger powder 011%, garlic powder 017%, onion powder 017%, sodium nitrite 0005%, sodium citrate 00005%, potassium sorbate 009%, sodium ersorbate 003% , Dashida 008%, jinyuksu 05%, smoked liquid 015%, teriyaki seasoning 01%, and konjac powder was prepared with a component composition of 016% (see Table 1)

Figure pat00001
Figure pat00001

상기 결합육은 상기의 분쇄육을 1분간 세절한 후 육포 양념 중의 소금과 인산염을 첨가하고 다시 2분간 세절하여 육 조직 내의 염용성 단백질을 추출하여 결착력을 증진시킨 것으로, 상기 분쇄육과 소금과 인산염을 제외한 육포 양념 및 미강에서 추출한 식이섬유 및 단백질 혼합물을 첨가하여 잘 혼합하고 진공 텀블러에 넣어 1~4℃에서 30분간 텀블링을 실시하였다.The combined meat is to enhance the binding strength by slicing the ground meat for 1 minute, adding salt and phosphate in the jerky seasoning, and then mincing for 2 minutes to extract salt-soluble protein in the meat tissue. Excluded jerky seasoning and dietary fiber and protein mixture extracted from rice bran were added, mixed well, put in a vacuum tumbler, and tumbling was performed at 1-4°C for 30 minutes.

텀블링을 마친 미강 추출 식이섬유 및 단백질 혼합물이 첨가된 육포 양념육은 셀룰로오스 케이싱(Φ 18 ㎜)에 충진하여 채반에 올려 건조기(Enex-CO-600, Enex, 한국)에 넣고 55℃에서 3시간, 65℃에서 3시간 및 80℃에서 1시간을 순차적 연속 공정으로 열처리 하였으며, 동일 열풍건조기 내에서 25℃로 30분간 냉각하였다. 이때, 케이싱은 건조를 시작하고 1시간이 경과한 다음 제거하여 표면이 매끄럽고 균일하게 되도록 하였다.상기 과정으로 제조된 미강 추출 식이섬유 및 단백질 혼합물이 첨가된 재구성 육포는 실리카겔을 포함한 방습제와 함께 폴리에틸렌/나일론 포장지에 넣은 다음 진공 포장하여 최종 제품으로 생산하였다. 실험예 1 육포의 일반성분 비교 상기 실시예 2에서 제조한 육포의 일반 성분 정량은 AOAC 법(1995)에 따라 수분 함량은 105℃ 상압건조법, 조단백질 함량은 Kjeldahl 법, 조지방 함량은 Soxhlet 법, 조회분 함량은 550℃에서 직접회화법으로 분석하였다.미강 추출 식이섬유 및 단백질 혼합물의 첨가량에 따른 육포의 수분 함량은 대조구와 비교하여 T2 처리구에서유의적으로 높은 수치를 나타내었고, 지방함량은 대조구와 처리구간에 차이가 나타나지 않았다. After tumbling, the jerky seasoned meat with rice bran extract dietary fiber and protein mixture added is filled in a cellulose casing (Φ 18 ㎜), put on a tray, and put in a dryer (Enex-CO-600, Enex, Korea) for 3 hours at 55℃, 65 The heat treatment was performed for 3 hours at °C and 1 hour at 80 °C in a sequential continuous process, and cooled at 25 °C for 30 minutes in the same hot air dryer. At this time, the casing was removed after 1 hour from the start of drying to make the surface smooth and uniform. The reconstituted jerky to which the rice bran-extracted dietary fiber and protein mixture prepared in the above process was added is polyethylene/ It was put in a nylon wrapper and then vacuum-packed to produce a final product. Experimental Example 1 Comparison of general ingredients of jerky The general ingredients of the jerky prepared in Example 2 were determined according to the AOAC method (1995), according to the AOAC method (1995). The content was analyzed by direct conversation at 550°C. The moisture content of jerky according to the amount of added dietary fiber and protein mixture extracted from rice bran was significantly higher in the T2 treatment group compared to the control, and the fat content was treated with the control. There was no difference in the interval.

단백질 함량은 대조구와 비교할 때 T2와 T3 처리구에서 유의적으로 높았으며, 회분함량은 미강 추출 식이섬유 및 단백질 혼합물의 첨가량이 증가할수록 높은 값을 나타내어 T3 처리구에서 유의적으로 가장 높은 수치를 나타내었다.The protein content was significantly higher in the T2 and T3 treatments compared to the control, and the ash content was significantly higher in the T3 treatment as the amount of rice bran extract dietary fiber and protein mixture increased.

이상의 결과는 미강 추출 식이섬유 및 단백질 혼합물을 첨가한 유화물의 일반성분과 유사한 것으로 확인할 수있었다(Choi et al, Korean J Food Sci Ani Resour, 27(2), 228-234, 2007)The above results were confirmed to be similar to the general components of the emulsion added with the dietary fiber and protein mixture extracted from rice bran (Choi et al, Korean J Food Sci Ani Resour, 27(2), 228-234, 2007).

Figure pat00002
Figure pat00002

실험예 2 육포의 이화학적 특성 비교Experimental Example 2 Comparison of Physicochemical Properties of Jerky

본 발명에 따른 육포의 이화학적 특성을 다음과 같이 조사하였다(표 3 참조)The physicochemical properties of jerky according to the present invention were investigated as follows (see Table 3).

pH는 시료 5 g을 취하여 증류수 20 ㎖와 혼합하여 균질기(Model AM-7, Nissei, 일본)를 사용하여 8,000 rpm에서 균질화한 후 유리 전극 pH 측정기(340, Mettler Toledo, 스위스)로 측정하였으며, 건조 중 육색소의 변화를 관찰하기 위해 Kryzwicki(Meat Science, 3, 1-10, 1979)의 방법을 이용하여 메트마이오글로빈(metmyoglobin)함량을 측정하였다.The pH was measured with a glass electrode pH meter (340, Mettler Toledo, Switzerland) after taking 5 g of a sample, mixing it with 20 ml of distilled water, homogenizing at 8,000 rpm using a homogenizer (Model AM-7, Nissei, Japan), In order to observe the change of meat pigment during drying, the content of metmyoglobin was measured using the method of Kryzwicki (Meat Science, 3, 1-10, 1979).

또한, 수분활성도(Aw)는 수분활성측정기(BT-RS1, Rotronic, 스위스)의 내부 온도를 25℃로 고정하여 30분 간격으로 측정기의 상대습도를 기록하고, 상대습도의 끝자리 수가 30분 동안 변동이 없을 때를 최종점으로 하였으며, 건조수율은 건조 후의 육포의 무게를 측정하여, 원료육의 무게에 대한 %로 산출하였다.In addition, for water activity (Aw), the internal temperature of the water activity meter (BT-RS1, Rotronic, Switzerland) is fixed at 25℃ and the relative humidity of the meter is recorded at 30 minute intervals, and the number of the last digits of the relative humidity fluctuates for 30 minutes. The absence of this was set as the final point, and the drying yield was calculated as% of the weight of the raw meat by measuring the weight of the jerky after drying.

pH는 육제품의 물리·화학적 성질 중에서 가장 기본적인 요소로, 육의 신선도, 보수성, 결착력, 연도, 색도, 조직감 등에 영향을 미치는데(Choi et al, Korean J Food Sci Ani Resour, 27(2), 228-234, 2007), 본 발명에 따른 육포의 pH는 대조구가 629로서 유의적으로 가장 낮았으며, 미강 추출 식이섬유 및 단백질 혼합물의 첨pH is the most basic factor among the physical and chemical properties of meat products, and it affects the freshness, water retention, adhesion, year, color, and texture of meat (Choi et al, Korean J Food Sci Ani Resour, 27(2), 228-234, 2007), the pH of the jerky according to the present invention was significantly lowest in the control as 629, and the addition of dietary fiber and protein mixture from rice bran

가량이 증가할수록 pH가 증가하는 추세를 보였다. 이와 같은 결과는 미강 자체의 pH가 높기 때문에 이를 첨가한육포의 pH가 증가한 것으로 사료된다.As the amount increased, the pH increased. This result is thought to increase the pH of the jerky added jerky because the pH of the rice bran itself is high.

또한, 건조수율 역시 미강 추출 식이섬유 및 단백질의 첨가량이 증가함에 따라 높아지는 경향을 보였으며, T3처리구가 4965%로 가장 높게 나타났다.In addition, the dry yield also tended to increase as the amount of dietary fiber and protein extracted from rice bran increased, and the T3 treatment was the highest at 4965%.

반면, 미생물의 성장을 위한 수분 요구를 나타내는 수분활성도는 미강 추출 식이섬유 및 단백질 혼합물을 첨가량이 증가할수록 증가하는 경량을 나타내었지만 유의적인 차이는 나타내지 않았다. 일반적인 건조식품은 상온에서 상대습도 60~90%에 해당하는 수분활성도 06~09인 것을 감안할 때 본 발명에 따른 육포의 수분활성도는 이와 유사한 값을 갖는 것이 확인되었다.육제품의 지방산패에 따른 말론알데히드(malonaldehyde) 생성은 부패취 생성과 상관관계가 높아 육제품의 신선도를 판정하는 지표가 된다(Tarladgis, BG, Watts, B M, Younathan, M T, and Duga, L Jr, Adistillation method for the quantitative determination of malonaldehyde in racid food, J Am OilSoc, 37, p 44-47, 1960)On the other hand, the water activity, which indicates the water demand for the growth of microorganisms, increased as the amount of the dietary fiber and protein mixture extracted from rice bran increased, but there was no significant difference. It was confirmed that the moisture activity of the jerky according to the present invention has a similar value, considering that the general dry food has a water activity of 06 to 09 corresponding to a relative humidity of 60 to 90% at room temperature. Malone according to the fatty acid plaque of meat products The production of malonaldehyde is highly correlated with the production of spoiled odor, and is an index to determine the freshness of meat products (Tarladgis, BG, Watts, BM, Younathan, MT, and Duga, L Jr, Adistillation method for the quantitative determination of malonaldehyde in racid food, J Am Oil Soc, 37, p 44-47, 1960)

본 발명에 따른 육포의 지질산패도(TBA)는 대조구와 비교하여 처리구들이 유의적으로 높게 나타났는데, 이는 미강 속에 포함되어 있는 지질들에 의해서 지질산패도가 증가한 것으로 사료된다.The lipid acidity (TBA) of the jerky according to the present invention was significantly higher in the treated groups compared to the control, which is thought to be increased by lipids contained in the rice bran.

메트마이오글로빈 함량은 대조구와 비교하여 T2와 T3 처리구에서 유의적으로 낮게 나타났으나, T1과는 차이를보이지 않았다.The content of metmyoglobin was significantly lower in the T2 and T3 treatment groups compared to the control, but there was no difference from the T1.

Figure pat00003
Figure pat00003

실험예 3 육포의 전단력 비교Experimental Example 3 Comparison of shear force of jerky

본 발명에 따른 육포의 전단력을 비교하기 위해, 스틱 형태의 육포 시료를 블레이드 세트(Blade set; WarnerBratzler blade)가 장착된 물성 측정기(Texture Analyzer; TA-XT2i, Stable Micro System, 영국)를 이용하여 교차 헤드 스피드 (cross head speed)는 2 ㎜/초에서 측정하고, 그 결과는 도 2에 나타내었다.In order to compare the shear force of the jerky according to the present invention, a stick-shaped jerky sample was crossed using a physical property analyzer (Texture Analyzer; TA-XT2i, Stable Micro System, UK) equipped with a blade set (WarnerBratzler blade). The head speed (cross head speed) was measured at 2 mm/sec, and the results are shown in FIG. 2.

육포 및 육제품에 있어서 조직감은 제품의 품질 특성에 매우 중요하게 작용한다. 또한 전단력을 건조식품의 품질 측면에서 가장 중요한 요소로, 식품의 형태를 변형시키는데 드는 힘이다.In jerky and meat products, texture plays a very important role in the quality characteristics of the product. In addition, shear force is the most important factor in terms of the quality of dried food, and it is the force required to transform the shape of the food.

본 발명에 따른 육포의 전단력은 대조구와 비교해 볼 때 T2와 T3 처리구에서 유의적으로 낮은 수치를 나타내었으며, T1과는 유의적인 차이는 없었다(도 2 참조)The shear force of the jerky according to the present invention was significantly lower in T2 and T3 treatments compared to the control, and there was no significant difference from T1 (see FIG. 2).

실험예 4 육포의 관능적 특성 비교Experimental Example 4 Comparison of sensory properties of jerky

본 발명에 따른 소시지의 관능검사를 위해, 미리 훈련된 9명의 패널 요원을 구성하여 각각의 처리구를 색(color), 풍미(flavor), 연도(texture), 다즙성(juiciness), 전체적인 기호도(overall acceptance)에 대하여각각 10점을 만점으로 평점하고, 그 평균치를 구하여 비교하였다(표 6 참조) 하기 표 6에서 10점은 가장 우수하고, 1점은 가장 열악한 품질 상태를 나타낸다.For the sensory test of the sausage according to the present invention, 9 panelists who have been trained in advance were composed and each treatment was changed to color, flavor, texture, juiciness, and overall acceptance. ), 10 points were scored with a perfect score, and the average value was calculated and compared (see Table 6). In Table 6 below, 10 points are the best, and 1 point represents the poorest quality state.

상기 모든 결과는 SAS(Statistics Analytical System, 1999, 미국) 프로그램을 이용하여 던컨의 다중검정(Duncan's multiple range test)을 통해 평균치 간의 유의성을 검정하였다(p＜005)관능검사 결과, 색은 대조구와 비교하여 T2 처리구에서 유의적으로 높은 점수를 받았고, 향미는 대조구와 모든처리구에서 유의적인 차이를 보이지 않았으며, 연도는 대조구에 비해 T2 처리구가 높은 점수를 받았으나, T1과T3 처리구에서는 차이를 보이지 않았다.All of the above results were tested for significance between the mean values through Duncan's multiple range test using SAS (Statistics Analytical System, 1999, USA) program (p<005) Sensory test results, color compared with control. Thus, the T2 treatment group received a significantly high score, and flavor did not show a significant difference between the control and all treatment groups. In the year, the T2 treatment group received a higher score than the control group, but there was no difference in the T1 and T3 treatment groups.

또한, 다즙성도 대조구와 비교하여 모든 처리구에서 유의적으로 높았으며, T2가 가장 좋은 점수를 받았으며, 전체적인 기호도에서도 T2 처리구가 가장 좋은 점수를 받았다.In addition, the succulence was significantly higher in all treatment groups compared to the control group, and T2 received the best score, and the T2 treatment group received the best score in overall preference.

Figure pat00004
Figure pat00004

이상으로 본 발명 내용의 특정한 부분을 상세히 기술하였는바, 당업계의 통상의 지식을 가진 자에게 있어서, 이러한 구체적 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 할것이다.As described above, specific parts of the present invention have been described in detail, and for those of ordinary skill in the art, it is obvious that these specific techniques are only preferred embodiments, and the scope of the present invention is not limited thereby. something to do. Therefore, it will be said that the practical scope of the present invention is defined by the appended claims and their equivalents.

Claims (7)

(1) 돈육을 분쇄기(chopper)를 이용하여 분쇄한 후 분쇄육과 결합육으로 분리하여 재구성하고;
(2) 상기 결합육은 1분간 세절한 후 육포 양념에서 분리한 소금과 인산염을 별도로 첨가하여 다시 2분간 세절한
다음 상기 분쇄육과 혼합하고;
(3) 소금과 인산염을 제외한 육포 양념과 미강에서 추출한 식이섬유 및 단백질 혼합물을 첨가하여 잘 혼합한 후
진공 텀블러에서 30분간 텀블링을 실시하고;
(4) 상기 텀블링을 마친 미강 추출 식이섬유 및 단백질 혼합물이 첨가된 육포 양념육은 충진기에 투입하여 케이
싱에 충진하고;
5) 상기 충진된 육포는 건조 온도 및 건조 시간을 순차적으로 조절하면서 건조 후 냉각하는; 과정으로 이루어진 미강에서 추출한 식이섬유 및 단백질 혼합물을 첨가한 재구성 육포의 제조방법.(1) The pork is pulverized using a chopper, and then separated into crushed meat and combined meat and reconstituted;
(2) The combined meat was minced for 1 minute, then salt and phosphate separated from the jerky seasoning were separately added and then minced again for 2 minutes.
Then mixed with the ground meat;
(3) After adding jerky seasoning excluding salt and phosphate, dietary fiber and protein mixture extracted from rice bran and mixing well
Tumbling for 30 minutes in a vacuum tumbler;
(4) After tumbling the rice bran extract dietary fiber and jerky seasoned meat added with the protein mixture, put it into a filling machine and
Filling in the sink;
5) cooling the filled jerky after drying while sequentially controlling the drying temperature and drying time; Method for producing reconstituted jerky with the addition of a mixture of dietary fiber and protein extracted from rice bran consisting of a process. 제 1항에 있어서,상기 돈육은 뒷다리 부위를 사용하는 것을 특징으로 하는 육포 제조방법.According to claim 1, The pork jerky manufacturing method, characterized in that using the hind legs. 제 1항에 있어서,상기 분쇄육과 결합육은 80~90 : 10~20 범위의 비율(중량비)로 구성되는 것을 특징으로 하는 육포 제조방법.The method of claim 1, wherein the crushed meat and the combined meat are configured in a ratio (weight ratio) in the range of 80 to 90: 10 to 20. 제 1항에 있어서,상기 미강 추출 식이섬유 및 단백질 혼합물은 전체 육포 원료육 중량에 대해 1~3%로 첨가하는 것을 특징으로 하는 육포 제조방법.The method of claim 1, wherein the mixture of dietary fiber and protein extracted from rice bran is added in an amount of 1 to 3% based on the weight of the total raw beef jerky. 제 1항에 있어서,상기 (5) 과정의 건조는 55℃에서 3시간, 65℃에서 3시간 및 80℃에서 1시간 순차적으로 연속 공정을 거쳐 열처리 한 다음 25℃에서 30분 동안 냉각하는 것을 특징으로 하는 육포 제조방법.The method of claim 1, wherein the drying in step (5) is heat treated through a continuous process sequentially at 55°C for 3 hours, 65°C for 3 hours, and 80°C for 1 hour, and then cooled at 25°C for 30 minutes. Jerky manufacturing method. 제 1항의 방법으로 제조된 미강 추출 식이섬유 및 단백질 혼합물이 첨가된 재구성 육포.Reconstituted jerky to which a mixture of dietary fiber and protein extracted from rice bran prepared by the method of claim 1 is added. 제 6항에 있어서, 상기 육포는 막대기 모양(stick type)인 것을 특징으로 하는 육포.7. The jerky according to claim 6, wherein the jerky is a stick type.
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Publication number Priority date Publication date Assignee Title
KR102427169B1 (en) 2021-04-07 2022-08-01 (주)고릴라에프앤디 Method for meat ripening using rice bran

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102427169B1 (en) 2021-04-07 2022-08-01 (주)고릴라에프앤디 Method for meat ripening using rice bran

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