• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The present invention is to put the tofu, mung bean sprouts, glutinous rice, vermicelli, pork, seasonings, etc. in the intestines of pigs in order to effectively increase the binding capacity of sundae in the process of manufacturing sundae effective egg white, starch, carrageenan and phosphate A method of improving the binding power of sundae products that provides a method of use, the method of manufacturing sundae comprising mainly tofu and bean sprouts, wherein the weight of the whole sundae is 8-9% by weight, respectively 5-6% by weight of starch, 0.1% by weight of carrageenan and 0.4% by weight of trisodium phosphate are mixed and then heated at 85 ° C to 100 ° C for 25 to 35 minutes to effectively improve sundae binding capacity as well as shelf life. There is an advantage to be good.
    公开号:KR20000066681A
    申请号:KR1019990013971
    申请日:1999-04-20
    公开日:2000-11-15
    发明作者:유익종；박우문；전기홍
    申请人:김길환；한국식품개발연구원；
    IPC主号:
    专利说明:

    Improving Method for Bindability of Sundae Products
    [1] The present invention is to put the tofu, mung bean sprouts, glutinous rice, vermicelli, pork, seasonings, etc. in the intestines of pigs in order to effectively increase the binding capacity of sundae in the process of manufacturing sundae effective egg white, starch, carrageenan and phosphate It relates to a method of increasing the binding capacity of sundae products providing a method of use.
    [2] Conventional manufacturing method of Sundae products, the representative traditional food of Korea, is steamed by mixing the noodles, tofu, and seasonings with grains and meat in the intestine's outer shell, but water is generated in the contents itself, so that both ends are cut when cutting to a certain length. When cutting to thin thickness, in particular, there are various defects such as sundae crushing and poor storage, and so on. There is a demand for a manufacturing method to improve.
    [3] The present invention has been invented to solve various problems caused by conventional sundae products in view of the above circumstances, and increases the binding power of sundae cattle by appropriately using egg white, starch, carrageenan and phosphate, which are used as binders in the manufacture of processed food products. The purpose is to provide a method for efficiently increasing the binding capacity of sundae products that can be effective.
    [4] In order to achieve the above object, the method of enhancing the binding power of sundae products according to the present invention in preparing sundae mainly composed of tofu and bean sprouts to enhance the binding power of sundae products, the egg white and the seed of the whole sundae beef each 8 -9% by weight, starch 5-6% by weight, carrageenan 0.1% by weight and 0.4% by weight of trisodium phosphate are mixed to enhance the binding capacity of the sundae contents.
    [5] Hereinafter will be described in detail the method of enhancing the binding force of the sundae product of the present invention.
    [6] Egg white, which is used as one of the small and large binders, is usually added in liquid or powder form to meat products, which prevents the separation of fat and jelly from meat products and improves texture. It is heated and forms a gel (published in 1994 by Advanced Cultural History "Science and Use of Meat" pages 385-388; Yang Jung-sik). In addition, starch added to increase water retention, elasticity and binding capacity is a polymer compound in which glucose is dehydrated and condensed, and is composed of amylose and amylopectin. Kinds include potato, sweet potato, corn and wheat starch, but the gelatinization temperature varies depending on the type of starch. Potato, sweet potato, corn starch are 53 ~ 55 ℃, wheat starch starts to gelatinize at about 65 ℃ and water is added. Heating to absorb, swell and disperse the β-starch into the α-starch state. Potato starch tends to exhibit the highest viscosity at around 70 ° C., but tends to be less viscous at higher temperatures. Corn and wheat starch, on the other hand, must be heated to a temperature above 80 ° C. to significantly increase the viscosity. When stored at the refrigeration temperature, the gel (gel) is weakened, the aging phenomenon appears that the water retention is reduced. Therefore, when manufacturing meat products, starch should be selected and used according to the heating temperature of each type. Usually, it is added in the range of 1 to 5% by weight to the meat sausage, but may be added to about 10% by weight of the fish sausage. Science and Utilization of Meat "p. 385-388;
    [7] Carrageenan is a white or yellowish brown powder derived from red algae, such as Chondurus cripus, Giaritina stellata, Giartina mammilosa, and its aqueous solution has almost no smell and taste. none. 30 times of water is added to them, boiled for 10 minutes, and cooled to gel. When combined with water, the viscosity is increased, and when reacted with the protein is emulsified, there is a function to stabilize the emulsified. Solidification is not dependent on temperature and time like pectin gel, but only on temperature. When carrageenan is used as a binder for ham and sausage, the product is not only homogenized, the tissue is stabilized and softened, but also strong water retention prevents loss during storage. In addition, the gel formation ability is excellent even at high processing temperature is widely used in canned products, and has the effect of improving the water retention, elasticity and viscosity in the sausage and increase the yield. Sausages are generally added at levels below 0.5% by weight ("Food Additives" published by Mathematics in 1987, pages 363-366; Mun Bum-su, "Science and Use of Meat" published by Advanced Culture History in 1994, pages 385-388; Yangsiksik).
    [8] In general, meat protein is solidified by heating and volume shrinks to release water. Phosphate, which improves preservability, increases the flexibility by reducing the shrinkage of meat by heating (Published by Advanced Culture History, 1974). P. 176; yellow lacquerness). In addition, it has the effect of improving the water retention and binding property of the meat, which acts on myosin, actin, actomiosin and adenosine triphosphate (ATP), which enhances the hydration of meat protein, thereby making the meat products more tenacious. . Therefore, when used in soft meat products such as ham and sausage, the binding property is improved to improve the texture of chewing, and the elasticity, water retention, and expandability of food are improved to improve the texture, resulting in improved harmony and flavor. ("Food Additives," published in 1987 Mathematics, pp. 363-366;
    [9] As mentioned above, egg white, starch, carrageenan and phosphate are used as binders in meat products such as sausages, but in this case, they are used for sundae to absorb sundae ingredients, especially tofu, bean sprouts, onions, etc. The present invention will be described in detail below by developing a method for enhancing binding capacity of sundae products having an effect of making the effect.
    [10] The main ingredients of Sundae are tofu, bean sprouts, seonji, whole egg, vermicelli, glutinous rice, carrot, green onion, chestnut, jujube, pork and perilla, etc. When cutting to length, both ends should be bound with a thread or the like, and when cutting to a thin thickness, there are various defects such as chipping defects and poor storage.
    [11] Table 1. Effect of Addition of Egg and Egg White on Sunbin binding
    [12] Addition amount 1) Mechanical binding 2) (g)Sensory evaluation 3)ProphetWarEgg whiteBindingColorOverall preference 99-162 e4) 3.5 c 6.5 b 6.8 ab18-0314 a 6.3 a 3.7 c 5.8 b15-3307 b 6.0 a 4.1 c 6.7 ab12-6305 b 5.7 ab 5.7 b 6.9 ab9-9296 b 5.6 ab 7.3 a 7.8 a6-12247 c 5.2. b 5.5 b 7.1 b3-15196 d 4.9 b 3.5 c 6.2 b
    [13] 1) Addition ratio of total sundae products
    [14] 2) Texture analyzers (Stable micro systems, TA-XT2,
    [15] Binding force measurement result by UK)
    [16] 3) 1: Very bad 5: Normal 9: Very good
    [17] 4) The same letter in the same column a, b, c, d means no significant difference between samples.
    [18] (p <0.05)
    [19] Therefore, the present inventors add egg white instead of egg egg as the first method to improve the above-mentioned defects, and also mix egg white and wire with a certain ratio to prepare sundae and cut it to a certain thickness through mechanical binding measurement and sensory test. The effect of increasing binding strength was examined. As a result, as shown in Table 1, tofu 30% by weight, 20% by weight of bean sprouts, 9% by weight of whole egg, 9% by weight of whole egg, 5% by weight of vermicelli, 6% by weight of glutinous rice, 3% by weight of carrot, 5% by weight of green onion, Add egg white instead of egg to 2% by weight of chestnut, 1% by weight of jujube, 7% by weight of pork, and 3% by weight of perilla, and mix the weight and egg white in the weight ratio of 18: 0 ~ 3: 15, respectively. In the case of manufacturing sundae by replacing the whole amount with sun, the mechanical binding strength was high as 314g, but the score was low in terms of sensory inspection such as color, and when mixed with 15% by weight of egg white and 3% by weight of paper Mechanical binding and sensory evaluation were both low. On the other hand, when 9% by weight of ointment and 9% by weight of egg white, ie, the same amount, were used, the mechanical binding force increased by 83% than that of the whole egg.
    [20] Table 2 shows 28.3 wt% of tofu, 18.9 wt% of bean sprouts, 8.5 wt% of egg fat, 8.5 wt% of egg white, 4.7 wt% of vermicelli, to examine the effects of starch, carrageenan and agar on the binding to further increase sunbin binding. Starch, carrageenan and agar were mixed with 5.7% by weight of glutinous rice, 2.8% by weight of carrot, 4.7% by weight of green onion, 1.9% by weight of chestnut, 0.9% by weight of jujube, 6.6% by weight of pork and 2.8% by weight of perilla. At this time, when the agar was added, the mechanical binding strength of the non-added and agar-added households was 296g and 308g, showing little improvement in the binding force. When the mixtures of starch and carrageenan were mixed with 6% by weight and 0.1% by weight, the mechanical binding strength was also excellent. The effect was increased by about 30%.
    [21] Table 2. Effect of Starch, Carrageenan and Agar Addition on Sunbin's Binding Capacity
    [22] Addition amount 1) Mechanical binding 2) (g)Sensory evaluation 3)StarchCarrageenanAgarBindingColorOverall preference ---296 b 5.5 c 6.3 a 6.0 b6--368 b 6.0 b 6.5 a 6.5 b-0.1-314 b 5.9 c 6.4 a 6.3 b--0.1308 b 5.5 c 6.2 a 6.0 b60.1-382 a 7.6 a 6.3 a 7.1 a6-0.1366 b 6.8 b 6.5 a 6.5 b60.10.1380 a 7.2 a 6.4 a 7.0 a
    [23] 1) Addition ratio of total sundae products (%)
    [24] 2) Texture analyzers (Stable micro systems, TA-XT2,
    [25] Binding force measurement result by UK)
    [26] 3) 1: Very bad 5: Normal 9: Very good
    [27] 4) The same letters in a, b, c, d mean that there is no significant difference between samples.
    [28] (P <0.05)
    [29] On the other hand, to examine the effect of phosphate on the binding force to further increase the binding power of sundae 28.2% by weight, 18.8% by weight of bean sprouts, 8.5% by weight, 8.5% by weight of egg white, 4.7% by weight, 5.6% by weight of glutinous rice, carrot When preparing sundae by mixing 5.6% by weight of starch and 0.1% by weight of carrageenan with 2.8% by weight, 4.7% by weight of leeks, 1.9% by weight of chestnuts, 0.9% by weight of jujube, 6.6% by weight of pork and 2.8% by weight of perilla Table 3 shows the results of improving the binding force by adding 0.4% by weight of dibasic sodium phosphate, sodium triphosphate and sodium metaphosphate, respectively, in the phosphate which enhances protein hydration and makes the meat product more tenacious. As shown in Table 3, the addition of sodium triphosphate improved the sensory test results compared to the phosphate-free group, and the mechanical binding force was increased by 6% from 382g to 405g.
    [30] Table 3. Effect of Addition of Phosphate on the Bonding Capacity of Sundae
    [31] Phosphate Type and AmountMechanical binding 2) (g)Sensory evaluation 3)BindingColorOverall preference Phosphate Free382 b 7.6 b 6.3 a 7.1 bDibasic sodium phosphate 0.4%380 b 7.2 b 6.2 a 7.3 bTrisodium Phosphate 0.4%405 a 8.4 a 6.3 a 8.2 aSodium metaphosphate 0.4%353 c 6.2 c 6.2 a 7.0 b
    [32] 1) Texture analyzer (Stable micro systems, TA-XT2,
    [33] Binding force measurement result by UK)
    [34] 2) 1: Very bad 5: Normal 9: Very good
    [35] 3) In the same column of a, b, c, d, there is no significant difference between samples at the same level.
    [36] Meaning negative (p <0.05)
    [37] As a result, egg whites and sesame seeds were used in the same amount of 8.5% by weight, and starch, carrageenan and phosphate were mixed with 5.7%, 0.1%, and 0.4% by weight of the total net weight, respectively, to effectively enhance sun binding. Could.
    [38] Example 1
    [39] To prepare 10kg of sundae, ingredients of 3kg of tofu, 2kg of bean sprouts, 900g of eggplant, 900g of egg white, 500g of vermicelli, 500g of glutinous rice, 600g of carrot, 300g of green onion, 500g of green onion, 200g of chestnut, 100g of jujube, 700g of pork and 300g of perilla Put in hygienically treated pig small intestine or large intestine heat-cooked at 95 ℃ 30 minutes to prepare a sundae.
    [40] As a result, it was possible to obtain a sundae product with improved binding and palatability than when the sundae was prepared using egg instead of egg white.
    [41] Example 2
    [42] To prepare 10kg of sundae, 2.83kg of tofu, 1.89kg of bean sprouts, 850g of eggplant, 850g of egg white, 470g of egg white, 570g of glutinous rice, carrot 280g, leek 470g, chestnut 190g, jujube 90g, pork 660g and perilla 280g, starch 600g and carrageenan Mixing 10g into hygienically treated pig small intestine or large intestine and heat-cooked at 95 ℃ 30 minutes to prepare a sundae.
    [43] As a result, palatability was improved than when starch was prepared without adding starch and carrageenan, and binding force was also increased.
    [44] Example 3
    [45] To prepare 10kg of sundae, 2.82kg tofu, bean sprouts 1.88kg, sesame seed 845g, egg white 845g, vermicelli 470g, glutinous rice 560g, carrot 280g, green onion 470g, chestnut 190g, jujube 90g, pork 660g, perilla 280g, starch 560g, carrageenan 10g and 40g sodium triphosphate were mixed and placed in a hygienically treated pig small intestine or large intestine and heated and cooked at 95 ° C. for 30 minutes to prepare a sundae product.
    [46] As a result, palatability was improved and binding strength was increased compared to when the sundae product was prepared without adding phosphate.
    [47] As described above, according to the method for improving binding strength of sundae products according to the present invention, not only can the binding strength of sundae be efficiently increased, but also the storage property is good.
    权利要求:
    Claims (2)
    [1" claim-type="Currently amended] In the sundae manufacturing method for producing sundae mainly containing tofu and bean sprouts, 8 to 9% by weight of egg white and ground, 5 to 6% by weight of starch, 0.1% by weight of carrageenan, and triphosphate to the weight of the whole sundae A method for improving binding strength of sundae products, comprising mixing 0.4 wt% of sodium and heating at 85 ° C. to 100 ° C. for 25 to 35 minutes.
    [2" claim-type="Currently amended] The method of claim 1, wherein in addition to the main and subsidiary ingredients, vermicelli, glutinous rice, carrot, green onion, chestnut, jujube, pork and perilla are added in an amount of 2 to 5% by weight, respectively.
    类似技术:
    公开号 | 公开日 | 专利标题
    Kumar et al.2008|Tamarind seed: properties, processing and utilization
    CN103271383B|2014-04-16|Preparation method of instant flavor-conditioning fish dried bean curd stored at room temperature
    RU2320219C1|2008-03-27|Method for producing of canned foods from formed fish products
    Nurul et al.2009|The effect of different ratios of Dory fish to tapioca flour on the linear expansion, oil absorption, colour and hardness of fish crackers
    Okiyama et al.1993|Bacterial cellulose IV. Application to processed foods
    RU2223676C2|2004-02-20|Method for producing of minced-ham canned food from hydrobionts
    US7722910B2|2010-05-25|Pet food composition containing semi-refined gelling agent
    Trespalacios et al.2007|Simultaneous application of transglutaminase and high pressure to improve functional properties of chicken meat gels
    US5654028A|1997-08-05|Low calorie meat products
    Serdaroglu2006|The characteristics of beef patties containing different levels of fat and oat flour
    CN104411187B|2017-05-10|Savoury food concentrate comprising a pectin-starch gel
    Nussinovitch et al.2013|Cooking innovations: Using hydrocolloids for thickening, gelling, and emulsification
    Rahman et al.2007|Instrumental-sensory evaluation of texture for fish sausage and its storage stability
    RU2278554C2|2006-06-27|Method for production of combined fish mince
    Boran et al.2007|Storage properties of three types of fried whiting balls at refrigerated temperatures
    Trespalacios et al.2007|Synergistic action of transglutaminase and high pressure on chicken meat and egg gels in absence of phosphates
    PT93903B|1997-12-31|Process for the manufacture of an analogue product
    Demirci et al.2014|Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs
    GB2444020A|2008-05-28|Food product comprising non-ionic cellulose ether
    WO2007013146A1|2007-02-01|Composition for processed soy protein food, pate for processed food with or without meat, and food resembling dried meat
    EP0130282A1|1985-01-09|Preparation of vegetable pastas
    EP0081077A2|1983-06-15|Rice pasta composition
    JP2003310179A|2003-11-05|Nutraceutical chips and method for producing the same
    WO2006089239A1|2006-08-24|Pregelatinized chemically modified resistant starch products and uses thereof
    US20060134295A1|2006-06-22|High-fiber, high-protein pasta and noodle products
    同族专利:
    公开号 | 公开日
    KR100310938B1|2001-10-12|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    法律状态:
    1999-04-20|Application filed by 김길환, 한국식품개발연구원
    1999-04-20|Priority to KR1019990013971A
    2000-11-15|Publication of KR20000066681A
    2001-10-12|Application granted
    2001-10-12|Publication of KR100310938B1
    优先权:
    申请号 | 申请日 | 专利标题
    KR1019990013971A|KR100310938B1|1999-04-20|1999-04-20|Improving Method for Bindability of Sundae Product|
    [返回顶部]