KR101250134B1 - Salt substitutes comprising potassium lactate and calcium ascorbate, and low-sodium meat products using the same - Google Patents

Abstract

The present invention relates to a low sodium salt substitute composition comprising potassium lactate and calcium ascorbate. According to the present invention described above, it is possible to produce low salt foods having excellent quality characteristics and consumer preferences and good for health.

Description

Salt substitutes containing potassium lactate and calcium ascorbate, and low-sodium meat products using the same}

The present invention relates to a salt substitute containing potassium lactate and calcium ascorbate, and a low salt meat product using the same. More specifically, the present invention relates to the production of salt substitutes containing potassium lactate and calcium ascorbate, which can be used for the manufacture of low-salt foods with excellent quality characteristics and consumer preferences, and healthy foods, and low salt meat products using the same. .

Salty in food is a very important factor that adds sweetness and flavor, but excessive consumption of salt is associated with the development of hypertension, which can be a major cause of chronic degenerative diseases such as cerebrovascular disease and heart disease. Therefore, the World Health Organization (2003) recommends that adults consume less than 5 g of salt per day. However, the average daily salt intake of Korean adults is about 12 g, which is reported to consume more than the recommended amount of salt, it is necessary to limit the salt intake.

Thus, various attempts have been made to reduce the sodium content while making salty salts. For example, salt substitutes such as potassium chloride (KCl) and salty salts (NaBr, NaI, Na2SO4, NaNO3, etc.) are used. In addition, these materials have a bitter taste as well as salty taste, so there is another problem of degrading the taste of food. In order to solve this problem, there is an attempt to use ammonium chloride as a salt substitute, but there is a problem that the sour taste of the salt substitute is increased by the sour taste of ammonium chloride itself.

On the other hand, humans consume salt from various foods. In recent years, intake of processed foods has increased due to changes in diet, and salt intake from processed foods has also increased, reaching about 75% of total salt intake. In particular, the consumption of salt through processed meat is increasing. In the United Kingdom, the United States, Ireland, etc., the amount of salt consumed through meat products is reported to account for more than 20% of the total, and the domestic intake of salt is also increasing with the increase in the consumption of meat products.

Therefore, consumers are interested in low-salt foods as a way to reduce salt intake, and as the demand is increasing, meat products also need to develop low-salt meat products to meet the demand.

Low salt meat products have different salt reduction ratios depending on the characteristics of the meat products and are 20-50% less salt than general meat products. In general, there are four ways to make low-salt meat products. How to reduce the amount of salt added without using substitutes, how to replace all or part of the salt with chloride salt, and to replace some of the salt through non-chloride salts, new processing techniques or changed processing processes Finally, there are ways to combine the three above.

Reducing the amount of salt added without using substitutes may result in a problem that the consumer's taste is not satisfied due to a decrease in taste, flavor and texture compared to general meat products. In particular, when the amount of salt added is less than 1.2% of the total weight, the flavor is not mixed with the flavor of meat and various spices, and the flavor is lowered.

In addition, in the case of replacing salt with a large amount of chloride salt (potassium chloride) instead of salt, there is a problem that the bitter taste and sensory properties are deteriorated, respiratory distress caused by high potassium, chest pain, heart failure may occur . And when using a salt substitute, such as potassium lactate (potassium lactate), calcium ascorbate (calcium ascorbate) alone, there is a problem that the sensory properties or texture is reduced.

Therefore, in order to minimize the deterioration of quality when manufacturing low-salt meat products, using a substitute with salt is the most widely used.

Potassium chloride, potassium lactate, calcium ascorbate, magnesium chloride and magnesium sulfate have been studied as salt substitutes. It is added alone or in combination during processing. However, when excessively added alone causes problems in texture and sensory properties as described above, mixed use is required, but studies on the effects on the meat product quality and sensory properties are insufficient.

Therefore, low-salt meat products exhibit significantly lower quality characteristics and consumer preferences due to the reduced amount of salt added, and problems with organoleptic characteristics such as texture may occur even when the salt substitute is treated alone.

The present invention is to solve such a problem in the prior art, a salt substitute containing potassium lactate and calcium ascorbate, which can be used in the manufacture of low-salt foods with excellent quality characteristics and consumer preferences, and healthy It is to provide a salt composition comprising.

Another object of the present invention is to provide a low salt food prepared using the salt substitute and a method for producing the same.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

According to an aspect of the present invention, the present invention provides a low sodium salt substitute composition comprising potassium lactate and calcium ascorbate.

Although not limited thereto, the salt substitute composition is preferably composed of 25 to 75% by weight of potassium lactate and 25 to 75% by weight of calcium ascorbate.

According to another aspect of the invention, the present invention provides a salt composition, characterized in that it comprises 20 to 40% by weight of the salt substitute composition and 60 to 80% by weight sodium chloride.

According to another aspect of the present invention, the present invention provides a low salt food, characterized in that it contains 0.4 to 0.8 wt% of the salt substitute composition, and 1.2 to 1.6 wt% of sodium chloride.

Although not limited to this, preferably, the low salt food is a low salt meat product.

According to yet another aspect of the present invention, the present invention provides a salt substitute comprising potassium lactate and calcium ascorbate, and the preparation of a low salt food comprising the step of adding a salt solution composition comprising sodium chloride. Provide a method.

Hereinafter, the present invention will be described in more detail.

According to an aspect of the present invention, the present invention provides a low sodium salt substitute composition comprising potassium lactate and calcium ascorbate.

Salt substitute composition according to the present invention may be added spices, sweeteners and the like.

The present invention has the advantage that by mixing the potassium lactate and calcium ascorbate as described above, the salt content can be maintained even while lowering the sodium content of the existing salt without reducing the taste of the food itself, such as bitter or sour taste.

Although not limited thereto, the salt substitute composition is preferably composed of 25 to 75% by weight of potassium lactate and 25 to 75% by weight of calcium ascorbate.

The potassium lactate serves to enhance the preservation but decreases the texture in the excessive treatment alone. Calcium ascorbate has antioxidant and salt-promoting effects, but decreases the texture when treated alone. However, when mixed in the above ratio according to the present invention can be used as a substitute for salt without deterioration of quality characteristics such as texture.

The salt substitute composition may be prepared by a conventional method for preparing a salt substitute composition, but is not limited to 25 to 75% by weight of potassium lactate and 25 to 75% by weight of calcium ascorbate by mixing while rotating the granulator Step, the mixed raw material may be dried in a vacuum dryer for 20 to 30 minutes, and cooled for 1 hour and pulverized using a granulator, and then screened using a 20 to 100 mesh screen.

According to another aspect of the invention, the present invention provides a salt composition, characterized in that it comprises 20 to 40% by weight of the salt substitute composition and 60 to 80% by weight sodium chloride. When the salt substitute composition is included in less than 20% by weight, the salt replacement effect is lowered, and when it contains more than 40%, the texture and sensory properties are lowered.

According to another aspect of the present invention, the present invention provides a low salt food, characterized in that it contains 0.4 to 0.8 wt% of the salt substitute composition, and 1.2 to 1.6 wt% of sodium chloride. When the salt substitute composition is included in less than 0.4% by weight, the salt replacement effect is lowered, and when it contains more than 0.8% by weight, the texture and organoleptic properties are severely degraded.

The food in the present invention may be any food to which salt is added, but is not limited thereto, for example, soy sauce, miso, noodles, dressings, tomato ketchup, herbal salt, meat, fish, bread, beverages and the like. Preferably it is a meat product.

According to yet another aspect of the present invention, the present invention provides a salt substitute comprising potassium lactate and calcium ascorbate, and the preparation of a low salt food comprising the step of adding a salt solution composition comprising sodium chloride. Provide a method.

Although not limited thereto, the salt solution composition preferably includes 20 to 40% by weight of the salt substitute composition and 60 to 80% by weight of sodium chloride, and more preferably 40% by weight of sodium chloride and 60% by weight of sodium chloride. do.

In addition, the salt substitute is preferably, but is not limited to, 25 to 75% by weight of potassium lactate and 25 to 75% by weight of calcium ascorbate.

Although not limited thereto, the food is a meat product, and the low salt meat product preferably contains 0.4 to 0.8 wt% of a salt substitute and 1.2 to 1.6 wt% of sodium chloride.

As described above, according to the present invention, while having a salty taste similar to salt, it is possible to significantly lower the content of sodium, thereby making it possible to produce foods that are healthy and low salt.

In addition, according to the present invention there is an effect that can produce a low salt food excellent in quality characteristics and consumer preference.

In particular, the processed meat is a major cause of the increase in salt intake due to the increase in consumption, according to the present invention has an effect that can provide a healthy low-salt meat processed food without a quality degradation phenomenon such as physical properties.

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 embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

Example 1. Method for preparing salt solution for low salt meat product

a. To 500 g of purified water, 180 g of purified salt, 50 g of phosphate, and 300 g of soy protein were added.

b. Potassium lactate (30-90 g) and calcium ascorbate (30-90 g) were mixed so that the total weight was 120 g, and then added to the salt solution of a.

c. Purified water was added to make the weight 1500 g, followed by mixing. The dye solution can be used in the form of refrigerated or ice-breaking depending on the application.

d. The amount of salt solution added to the weight of the meat product to be prepared was added in the same ratio as in the following examples (Table 1).

e. Thereafter, spices, sweeteners, and other additives were added to the salt solution for preparing low-salt meat products to suit the characteristics of the meat products to be prepared.

Example 2 Preparation of Low Salt Sausages

Samples were used in normal refrigerated pork and back fat (products within 24 hours after slaughter) normally distributed in Korea. The raw meat (1 kg) was used for the experiment by selecting normal meat through meat analysis such as flesh color and conservatism, and using the Fuji region stored in the chilled state after removing external fat and connective tissue. As fat (0.2 kg), pig back fat was used. Frankfurt sausage production was carried out according to the general manufacturing method, and the purpose of this study was to investigate the effect of the substitute on the mechanical and sensory quality of the sausage, excluding salt, salt substitutes and additives other than protein. The sum of raw meat, fat and purified water was set to 1.45 kg, and based on this, the control was added with 2% of the total weight of salt. Salt addition amount of each treatment (T1, T2, T3) was limited to 60% of the control (total 1.2% total), the remaining 40% was added to the substitute. As described above, 60% of the salt content in the meat products is due to the severe flavor deterioration occurs when less than 1.2% of the total weight.

Raw meat was ground using a chopper (MGB-32GH, Fujeetec, Korea), and then the fat was ground with the same chopper. 1 kg of ground raw meat was first chopped for about 3 minutes at high speed (3600 rpm) using a silent cutter (Garant MTK 661, MADO Co., Germany). After that, the salt solution according to Example 1 (150 g) was added to prepare a low-salt product, and the added substitutes were potassium lactate and calcium ascorbate. By addition (Table 2).

After adding the salt solution, 200 g of purified water was added in ice form so as to be sufficiently mixed with the raw meat, and the mixture was chopped with a silent cutter for about 2 minutes. Thereafter, 30 g of the soy protein powder as a binder was added, and then 50 g of purified water and 200 g of fat were added and mixed for about 5 minutes for smooth emulsification. The batter temperature was adjusted not to exceed 10 ° C. during the whole process before sausage filling.

T1 : All other additives except salt were the same as the control, salt content 1.2%, potassium lactate 0.6%, calcium ascorbate 0.2%; T2 : All other additives except salt were the same as the control, salt content 1.2%, potassium lactate 0.4%, calcium ascorbate 0.4%; T3 : All additives except salt are the same as the control, salt content 1.2%, potassium lactate 0.2%, calcium ascorbate 0.6%.

The emulsion is filled in a collagen casing (Ø28 mm), respectively, and then reddened in a smoke house (ASR 1295EI / WA, MAURER Co., Germany) and dried (drying: 55 ° C, 10 min). 65 ° C., 20 min) and smoking (smoking: 67 ° C., 20 min) were smoked and cooked to a core temperature of 63 ° C. or higher (cooking: 78 ° C., 35 min). After heating, cold water was sprayed and cooled in a refrigerating chamber (2 ° C.), vacuum-packed with a polyethylene packaging material, and all experiments were performed within 24 hours after refrigeration at 4 ° C.

Example 3. Analysis of Quality Characteristics of Low Salt Sausages

The general components of sausage were measured by moisture (oven drying method), crude ash (dry painting method), crude protein (Kjeldahl method) and crude fat (Soxhlet method) according to the AOAC (1995) method. After removing the casing of the sausage was measured by using the core, it was repeated six times per treatment to ensure the accuracy of the experiment. The meat color of the sausage was commissioned by the Commission Internationale de l'Eclairage (CIE, 1978) using a Minolta chromameter (Model CR-300, Minolta Camera, Japan) standardized to a white plate (Y = 91.7, x = 0.3138, y = 0.3200). (L *), redness (a *) and yellowness (b *) were measured. The meat color measurement area is the central part of six sides when sausage is divided into three parts, and the average value of the values measured in three sausages per experimental group was used.

Changes in the general composition of Frankfurter sausages with addition of salt substitutes are shown in Table 3. Water, crude fat, crude protein, and crude ash contents of Frankfurter sausage were not significantly different between control and treatment.

In order to measure the change in the yield of the sausage according to the treatment, the weight loss after the sausage was measured. After smoking, the sausage was allowed to cool at room temperature for 1 hour to achieve thermal equilibrium, and then the change in weight before and after heating was measured. In order to reduce the error of measurement, sausages weighed 50 ± 2 g before heating were used and selected and repeated three times.

In order to determine the pH change of sausages according to substitutes, the average value was used by measuring the pH of three sausages per experimental group. The spear type pH meter (PH 27-SS, IQ scientific Instruments Inc., USA) at the top, middle, and bottom was inserted directly into the core.

There was no significant difference between the control and the treatment in the yield after sausage production, but the pH of the control showed the lowest value (Table 4). Sausage groups T1, T2 and T3 (74.09, 74.02, 74.25, respectively), which were mixed with potassium lactate and calcium ascorbate, showed higher brightness than the control (72.81). In the redness, the control was analyzed to the lowest level, and the yellowness was significantly higher. The lactate composites (calcium lactate and potassium lactate) used as salt substitutes can affect the lightness, redness and color stability of meat products. According to the present invention, the group treated with potassium lactate and calcium ascorbate showed light flesh color and dark red color as compared with the control.

Texture analysis was measured to analyze the change in the physical properties of sausages with salt substitutes. After manufacture, sausages refrigerated (4 ° C., within 24 h) were used after the casing was removed. Different sausages were molded into 1.5 cm ³ cubes in each experimental group, and texture was measured in 6-10 samples. Texture analysis was performed with a texture analyzer (TA-XT Express, Stable Micro System, Surrey, England) and measured at a speed of 2 mm / s using a 10 mm wide probe. A two-bite system was used to compress up to 70% of the sample and then once again at the same speed. The measured items were hardness and chewiness.

Sensitively, when the food is placed between the molar teeth or between the tongue and the palate, the amount of force required is called hardness. In this embodiment, the hardness is the strength of the sausage (Table 5). The hardness of the control sausage was significantly higher than that of sausages added with calcium ascorbate 20% or more (T2 and T3) (578.3 vs. 503.0 or 426.0 g, P <0.001), but the hardness was significantly different from that of the T1 group. I did not. There was no significant difference in the T1 group from the control group in the chewability that indicates the force required to chew until food can be swallowed.

A low salt meat product study by Gimeno et al. (2001) reported that the addition of potassium chloride or calcium chloride as a salt substitute reduced hardness, cohesiveness, cohesiveness, and chewability compared to the control. It is reported that the physical properties of the inferior to the general product, T1 treatment of the present invention is not a big difference from the control, it is determined that the low-salt sausage without deteriorating the physical properties.

Example 4 Analysis of Consumer Acceptance of Low Salt Sausages

Sensory evaluation was conducted by 12 trained evaluators to analyze the variation of consumer palatability according to the addition of salt substitute. For the accuracy of the analysis before sensory evaluation, various types of meat products were repeated for two weeks. All the training was conducted according to the American Meat Science Association (AMSA, 1995). A total of six sensory evaluations were performed, and the arrangement of the samples was performed by displaying three digits obtained using a random number table. When the sample was provided to the sensor, the temperature of the sample was maintained at 50-55 ° C. and was cut and provided to a constant size (1.5 cm ³ ), and salt-free crackers and purified water were provided at each evaluation.

The sensory evaluations included color intensity (1 = very light, 9 = very dark), intensity (1 = very soft, 9 = very hard), juicy (1 = very dry, 9 = very juicy), flavor (1 = Very weak, 9 = very strong), salty (1 = very weak, 9 = very strong), sour (1 = very weak, 9 = very strong) and overall palatability of the product (1 = very poor, 9 = very good) Was evaluated by 9-point symbol scale method.

Color, flavor, texture and juiciness of meat products can be said to act on the physiological sensation by combining the components of food and structural elements in processing, and it is an item that affects consumer's sensory evaluation. The color of meat products is one of the most important characteristics in sensory evaluation as it is determined by consumers as a quality standard when purchasing products. In the present embodiment, when the meat color was measured using a colorimeter, the treated sausage was brighter and reddish than the control, but the sensory evaluation did not distinguish the difference between the meat and the treated meat (Table 6).

Salt is known to affect the texture formation of meat products. In general, there is a positive correlation between the amount of salt added and the solubility of myofibrillar proteins, and protein solubility affects the water holding capacity of meat products. Therefore, as the amount of salt added during batter production increases, the water retention and binding capacity of the batter are increased to form a stable emulsion, and the texture of the final meat product may be improved. Due to this theory, meat products with limited salt additions may be less textured than regular meat products. However, depending on the amount and type of salt substitute used, the strength of sausage decreased when 50% of salt added to fermented sausage was replaced with potassium lactate, and 40% of salt added to potassium chloride. In one case, there was no significant difference from the control sausage. In the present invention, the strength tended to decrease somewhat in T2 and T3 sausage, but T1 sausage did not show a significant difference from the control.

When the amount of salt is limited to less than 1.2% of the total weight in the manufacture of meat products, the salt is not mixed with the flavor of meat and various spices and the flavor is reduced (Weiss et al., 2010). The degree did not have a significant effect on the flavor of the sausage. In addition, the sour taste did not show any significant difference between the low-salt sausage group and the control group. In the sensory analysis, the salty taste felt by consumers was analyzed to be stronger than that of T1, T2 or T3 sausages, but the overall consumer preference did not show a significant difference between the control and the treatment, and thus the salt substitute and salt limitation used in the present invention. The quantity did not have a significant effect on consumer preference.

According to the present invention, the strength, flavor and color characteristics of the sausage added by replacing 40% of the salt content of a general sausage with 30% of potassium lactate and 10% of calcium ascorbate were greater than those of the control. There was no difference. In addition, all sausages prepared by mixing salt substitutes did not show a significant difference from the control in the overall consumer preference, and thus the addition degree and salt addition amount of potassium lactate and calcium ascorbate used in the present invention were limited. The degree could be used as a salt substitute without degradation in meat products, especially sausages.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is obvious that the same is by way of illustration and example only and is not to be construed as limiting the scope of the invention. It is therefore intended that the scope of the present invention be defined by the appended claims and their equivalents.

Claims (9)

delete delete 40 wt% of a salt substitute composition consisting of 75 wt% potassium lactate and 25 wt% calcium ascorbate; And
Low salt emulsified meat composition consisting of 60% by weight sodium chloride. A low salt emulsified meat product comprising 0.6% by weight of potassium lactate, 0.2% by weight of calcium ascorbate and 1.2% by weight of sodium chloride relative to the total weight of meat products. delete A salt solution composition is added to an emulsified meat product, the salt composition comprising 40% by weight of a salt substitute composition consisting of 75% by weight of potassium lactate and 25% by weight of calcium ascorbate and 60% by weight of sodium chloride. Including the steps of:
The salt composition is a low salt emulsified meat production method, characterized in that added to 2% by weight relative to the total weight of the meat product. delete delete [Claim 7] The low salt emulsified meat product of claim 6, wherein the low salt emulsified meat product contains 0.6 wt% potassium lactate, 0.2 wt% calcium ascorbate and 1.2 wt% sodium chloride, based on the total weight of the meat product. Manufacturing method.