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：KR100444429B1

公开(公告)日：2004-08-21

申请号：KR1020030093925

申请日：2003-12-19

Applicant: 경남과학기술대학교 산학협력단

Inventor： 박구부 ,  주선태 ,  허선진 ,  양한술

IPC: A23L1/31

Abstract: PURPOSE: A settlement composition containing pork emulsion and salt soluble protein, a preparation method thereof, and a method for producing reconstitution meat are provided. The settlement composition having an improved taste is prepared by using unfavored meat, so that the fresh meat and import meat can be substituted with the settlement composition. CONSTITUTION: The settlement composition contains 70 to 90 wt.% of pork emulsion and 10 to 30 wt.% of salt soluble protein. The method for preparing the settlement composition containing pork emulsion and salt soluble protein comprises the steps of: (a) separately pulverizing the red meat and fat of pork; (b) adding water and salt into the pulverized red meat and fat of pork and mixing them; (c) chopping the pork mixture and storing it at cool temperature to obtain the pork emulsion; (d) homogenizing the pulverized red meat of pork and filtering it to remove connective tissue; (e) centrifuging the filtered solution and removing the supernatant to obtain a lower layer containing the salt soluble protein; (f) adding salt into the salt soluble protein containing lower layer, and storing it at cool temperature to obtain the salt soluble protein; and (g) mixing the pork emulsion with the salt soluble protein.

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.

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.