公开(公告)号：KR102227130B1

公开(公告)日：2021-03-12

申请号：KR1020190002646A

申请日：2019-01-09

Applicant: 경남과학기술대학교 산학협력단 ,  (주)우진푸드

Inventor： 진상근 ,  정희준 ,  박태선 ,  양한술 ,  최영준

IPC: A23L13/40 ,  A23L5/43 ,  A23L13/60

CPC classification number: A23L13/428 ,  A23L13/65 ,  A23L5/43 ,  A23V2002/00 ,  A23V2200/048 ,  A23V2200/12

Abstract: 본 발명은 아질산나트륨을 첨가하지 않고 육색 고정을 갖는 육제품 및 그 제조방법에 관한 것이다. 본 발명에 따른 육제품은 육제품의 제조에 합성 아질산나트륨을 첨가하지 않고도 아질산염이 갖는 육색고정 효과와 독특한 풍미를 갖는 효과가 있다.
또한, 본 발명은 천연물을 사용함으로써 합성 첨가물에 대한 부정적인 생각과 웰빙에 대한 소비자들의 요구를 만족시킬 수 있어 추후 육제품 시장의 확대 및 국민 건강에 기여하는 효과가 크다는 장점이 있다.

公开(公告)号：KR102227130B1

公开(公告)日：2021-03-12

申请号：KR1020190002646

申请日：2019-01-09

Applicant: 경남과학기술대학교 산학협력단 ,  (주)우진푸드

Inventor： 진상근 ,  정희준 ,  박태선 ,  양한술 ,  최영준

IPC: A23L13/40 ,  A23L5/43 ,  A23L13/60

Abstract: 본발명은아질산나트륨을첨가하지않고육색고정을갖는육제품및 그제조방법에관한것이다. 본발명에따른육제품은육제품의제조에합성아질산나트륨을첨가하지않고도아질산염이갖는육색고정효과와독특한풍미를갖는효과가있다. 또한, 본발명은천연물을사용함으로써합성첨가물에대한부정적인생각과웰빙에대한소비자들의요구를만족시킬수 있어추후육제품시장의확대및 국민건강에기여하는효과가크다는장점이있다.

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：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.