基本信息:
- 专利标题： 이취 및 지방산화가 억제된 방사선 조사 돈육가공식품 및 이의 제조방법
- 专利标题（英）：Irradiated artificial food of pork removing off-ordor and preventing acidification and menufacturing method thereof
- 专利标题（中）：工作人员的放射性人工食品取消离职和防止酸化及其选择方法
- 申请号：KR1020120010790 申请日：2012-02-02
- 公开(公告)号：KR1020130130137A 公开(公告)日：2013-12-02
- 发明人： 김천제 , 최주희 , 김현욱 , 김학연 , 이미애 , 황고은 , 최지훈 , 최윤상 , 송동헌 , 최민성 , 최선미 , 이수연
- 申请人： 건국대학교 산학협력단
- 申请人地址： 서울특별시 광진구 능동로 ***, 건국대학교내 (화양동)
- 专利权人： 건국대학교 산학협력단
- 当前专利权人： 건국대학교 산학협력단
- 当前专利权人地址： 서울특별시 광진구 능동로 ***, 건국대학교내 (화양동)
- 代理人： 이은철
- 主分类号： A23L13/00
- IPC分类号： A23L13/00 ; A23L5/20 ; A23L3/26 ; A23L1/30
摘要：
The present invention relates to irradiated pork processed food with controlled odor and fat oxidation, and a production method of the same. The pork processed food is irradiated to improve storage properties, and kimchi powder having a masking effect and an onion peel extract having an antioxidant effect using flavonoid glycoside are added to the pork processed food for controlling the generation of odor and the acceleration of fat oxidation. The storage properties of the pork processed food are improved by irradiation, and the odor generation and the fat oxidation acceleration are controlled by the kimchi powder and the onion peel extract to prevent the physical and chemical change of the pork processed food and maintain the excellent quality of the pork processed food. [Reference numerals] (AA) Crush pork meat into 8 mm;(BB) Irradiation · 0,5,10kGy;(CC) Irradiated pork meat;(DD,MM) Crush with crusher;(EE) NPS (1.5%), Phosphate;(FF,LL) Ice water 1/2;(GG) Crush with crusher;(HH) Isolated Soy Protein;(II) Pork back fat;(JJ) Crush with crusher;(KK) Other seasoning and sub materials;(NN) Complete emulsion;(OO) Filling sausage · 25mmcollagen casing;(PP) Heat treatment, center temperature of 75 °C
摘要（中）：
本发明涉及具有控制气味和脂肪氧化的经过照射的猪肉加工食品及其制备方法。 照射猪肉加工食品以改善贮藏性能，并且将具有掩蔽效果的泡沫粉末和使用类黄酮糖苷具有抗氧化作用的洋葱皮提取物加入到猪肉加工食品中，以控制气味的产生和脂肪氧化的加速。 通过照射改善猪肉加工食品的储存性能，通过泡菜粉和洋葱皮提取物控制气味产生和脂肪氧化加速，防止猪肉加工食品的物理化学变化，保持优良品质 的猪肉加工食品。 （AA）将猪肉粉碎成8mm;（BB）照射·0.5,10kGy;（CC）照射猪肉;（DD，MM）粉碎破碎机;（EE）NPS（1.5％）， 磷酸盐;（FF，LL）冰水1/2;（GG）用破碎机粉碎;（HH）分离的大豆蛋白;（II）猪肉背脂;（JJ）用破碎机粉碎;（KK）其他调味料和辅料; （NN）完全乳液;（OO）灌装香肠·25mm胶原壳;（PP）热处理，中心温度75°C
公开/授权文献:
- KR101347152B1 이취 및 지방산화가 억제된 방사선 조사 돈육가공식품 및 이의 제조방법 公开/授权日：2014-01-22