公开(公告)号：KR100442444B1

公开(公告)日：2004-07-30

申请号：KR1020030085972

申请日：2003-11-29

Applicant: 경남과학기술대학교 산학협력단

Inventor： 주선태 ,  강근호 ,  양한술 ,  정진연 ,  허선진 ,  박구부

IPC: A23L1/31

Abstract: PURPOSE: Flake containing surimi-like material is provided. The flake has distinct meat flavor and taste, an easy of uptake, inexpensive cost, and reduced weight, so that it can be easily delivered or equipped. CONSTITUTION: The flake contains 50 to 80 wt.% of surimi-like material from meat, wherein the flake containing surimi-like material is prepared by diluting the surimi-like material with 10 to 20 wt.% of water, and heating and drying the diluted surimi-like material at 90 to 120 deg. C for 3 to 7 hours; the surimi-like material is obtained by removing connective tissue of meat and homogenizing it, filtering the homogenized meat, and centrifuging the filtering meat to extract myofiber protein; the meat is selected from pig meat, cow meat, poultry meat, sheep meat and the combination thereof, preferably pig meat or cow meat; and the pig meat is selected from cardiac muscle, short ribs muscle, back leg muscle and the combination thereof.

公开(公告)号：KR100444434B1

公开(公告)日：2004-08-21

申请号：KR1020030076337

申请日：2003-10-30

Applicant: 경남과학기술대학교 산학협력단

Inventor： 강근호 ,  주선태 ,  박구부

IPC: A23L1/325

Abstract: PURPOSE: A method for preparing surimi-like material containing myofiber protein extracted from meat is provided, thereby preparing the surimi-like material, which improves heating loss and water-preserving activity of a food, and improves texture taste of the food without changing flavor or taste with, no chemical stabilizer or additives. CONSTITUTION: The method for preparing Surimi-like material containing myofiber protein extracted from meat comprises the steps of: (a) removing the connective tissue of meat and freezing it; (b) melting the frozen meat, adding ice water into the melted meat and homogenizing it; (c) filtering the homogenized meat with a sieve, and centrifuging the filtered meat to extract a myofiber protein; (d) repeating the step (c) in 3 to 5 times to extract the high concentration of myofiber protein; and (e) washing the high concentration of myofiber protein in a homogenizer containing ice water, and freezing it at -40 to -70 deg. C.

公开(公告)号：KR100442443B1

公开(公告)日：2004-07-30

申请号：KR1020030086416

申请日：2003-12-01

Applicant: 경남과학기술대학교 산학협력단

Inventor： 강근호 ,  주선태 ,  박구부

IPC: A23L1/317

Abstract: PURPOSE: Sausage containing surimi-like material is provided. The sausage has improved heating loss and water-preserving activity, and improved texture taste without change of flavor or taste. CONSTITUTION: The sausage contains 5 to 20 wt.% of surimi-like material extracted from porcine cardiac muscle, wherein the surimi-like material are obtained by removing connective tissue of the meat and homogenizing it, filtering the homogenized meat, and centrifuging the filtered meat to extract myofiber protein; the meat is selected from pig meat, cow meat, poultry meat, sheep meat and combination thereof, preferably pig meat or cow meat; and the meat is cardiac muscle of pig or cow.