JP2000032955A - Liver sausage and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a liver sausage eliminated from a liver smell without deteriorating the taste, nutritive value and nutritional balance essential to the liver sausage by mixing a liver and catechin with a raw material for the sausage. SOLUTION: This liver sausage is produced by mixing a liver selected from the group consisting of a porcine lever, a bovine lever, an equine liver and an ovine liver and catechin in an amount of preferably 0.005-0.02 wt.% (based on the weight of the liver sausage) with a raw material for the sausage. A powder is preferred as a mode of the catechin from the viewpoint of easiness of storage and weighing and further prevention of deterioration.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to liver sausage, and more particularly to liver sausage containing catechin and a method for producing the same.

[0002]

2. Description of the Related Art Pork, beef, horse meat,
Demand for livestock meat such as sheep meat is also increasing, and by-products discharged from slaughtered animals in the process of processing meat into meat are also used as important foodstuffs.

[0003] The "by-products" include, in the case of pigs,
There are internal organs (organs) such as heart, spleen, liver, kidney, small intestine, uterus, tongue, etc. Among them, liver (liver) is rich in vitamins such as vitamins A, B ₂ , D and minerals. Also, because of its softness and high nutritional value, it has become one of the popular ingredients.

[0004] There is a liver sausage made with attention to the nutritional aspect and taste of such a liver.
Generally, liver sausage is mainly made of livestock liver,
It is sausage obtained by mixing red meat and fat, smoking and boiling.

However, this liver sausage often has a peculiar odor derived from the lever (raw material lever) used as a raw material, and some lovers have a disgust or discomfort with this odor. Feeling and loss of appetite may result.

[0006] As a method of removing the unpleasant odor, there is a method of preparing the lever, that is, removing the gallbladder of the lever, blood vessels, the film on the surface of the lever, etc., and exposing it to water repeatedly to remove blood well. There is a method to perform processing carefully. According to this method, most of the odors are eliminated, but the preparation work itself is complicated due to manual work, and the protein and odorous substances of the lever are washed away due to repeated washing work. It is feared that the flavor of the lever is impaired.

[0007] Also, during the production of liver sausage and / or
Alternatively, spices are added at the time of eating to mask the liver odor, or the mouth is washed after eating, and chewing gum is used to improve the bad odor. Was not satisfactory.

[0008]

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned problems in the prior art, and its gist is to provide a liver sausage containing catechin and a raw material for sausage. And a step of mixing liver and catechin.

According to Japanese Agricultural Standards, liver sausages are classified as follows. In other words, only livers of livestock, poultry or rabbits are used as raw material organs, and the ratio of liver weight to final product is low.
Use "liver sausage" for less than 50% and use only livestock, poultry or rabbit liver as raw material organs.
In addition, if the weight ratio of the lever in the final product exceeds 50%, it is classified as "liver paste". However, in the present specification, this classification is comprehensively considered, and at least, regardless of whether or not the kneaded product of the animal liver and the raw meat is filled in the casing and the ratio of the lever weight to the final product, at least the animal A mixture containing a mixture of liver and raw meat is simply referred to as "liver sausage".

The catechin contained in the liver sausage of the present invention is a polyphenol compound having a plurality of phenolic hydroxyl groups, and is one of the polyoxy derivatives of 3-oxyflavan. In the liver sausage of the present invention,
Hydroxyl group of catechin and causative substance (component) of liver odor
Are chemically reacted to change the chemical structure of the causative substance of the liver odor, and it is considered that the odor is eliminated.

That is, according to the present invention, liver sausage in which unpleasant liver smell has been eliminated by incorporating catechin into a constituent material of liver sausage without impairing the original taste, nutritional value and nutritional balance of liver sausage. Can be provided.

The catechin is added in an amount of about 0.005 to about 0.02% by weight, preferably about 0.01 to about 0.02% by weight, based on the weight of the liver sausage. This is because, as is clear from the examples described later, the amount of catechin added is 0.00
If the amount is less than 5% by weight, the removal of liver odor becomes insufficient, and if the amount exceeds 0.02% by weight, the astringency peculiar to catechin becomes too strong, impairs the taste of the liver sausage, and the color tone of the liver sausage. This is due to darkening and unfavorable aesthetics.

[0013]

DETAILED DESCRIPTION OF THE INVENTION The liver sausage of the present invention is manufactured by a method similar to that of a conventional liver sausage.

That is, first, meat such as pork, beef, horse meat, lamb and the like as raw material meat is cut (cut into meat) and ground into a predetermined size, and then salt, sodium nitrite or the like is added thereto. After aging these raw meats which have been salted and salted, if necessary, the final product is boiled in hot water in order to impart spreadability (paste) to the cured meats.

Next, a salted liver is prepared. The liver sausage of the present invention is not particularly limited, but liver, pork, cow, horse, sheep and the like can be used. The procedure for preparing the salted liver is the same as for salted meat.
Cut the liver, such as pork liver, cattle liver, horse liver, and sheep liver, into a predetermined size and grind the lever, and then add salt or sodium nitrite to this and salt it, and then salt it. The ripened liver chunks are used as salted liver.

[0016] After the salted raw meat and the raw material lever are prepared, they are put into the raw meat and the raw material lever in the order of the raw material, or at the same time, into a high-speed cutter. When seasoned, mix seasonings and spices. When imparting water retention and binding properties to the final product, liver sausage, polymerized phosphate can be added, and sodium caseinate can also be added to impart emulsifying power commensurate with the fat content of the liver sausage. Normally, fat (such as pork fat) is also added for the purpose of improving the spreadability of the final product and adjusting the taste.

For the liver sausage of the present invention, seasonings and spices usually used for producing sausages are used. Specifically, as a seasoning, salt, sugar, syrup, skim milk powder, sodium glutamate, etc., and as a spice, pepper, onion, mace, cardamom,
Ginger and the like can be used in the present invention.

According to a feature of the present invention, catechin is added to the raw material for liver sausage in the process of producing liver sausage. Catechin is contained in extracts from trees, bark, plant leaves, and the like. For example, an extract of tea (tea leaves) as a catechin preparation can be used in the present invention. The method of adding catechin is not particularly limited, and may be added to the raw material of the liver sausage alone, or may be added to the raw material of the liver sausage as a mixture obtained by premixing with a seasoning or a spice. You can also. As an embodiment of catechin,
Although any of a powder, a solid, and a liquid can be applied, it is preferable to use a powder from the viewpoint of easy storage and weighing and prevention of deterioration.

Thus, raw meat, raw liver, fat,
Add seasonings, spices, and catechin to the high-speed cutter,
After well kneading, the kneaded material is filled (filled with meat) into the casing using a filling machine. The filled liver sausage is boiled or steamed at 70 to 75 ° C for 1 to 2 hours, or, in the case of normal temperature distribution, sterilized by heating at 120 ° C for 4 minutes or the like. Then, the liver sausage that has been heat-sterilized is allowed to cool in cold water to obtain the liver sausage of the present invention.

Hereinafter, the present invention will be described with reference to examples, but it should be understood that the present invention should not be construed as being limited based on the disclosure of the examples.

[0021]

EXAMPLES Example 1 Production of Liver Sausage Liver sausage of the present invention was produced according to the following procedure. In this example, 1 part by weight = 1 kg was measured for all the materials.

A. Manufacture of salted pork To 97.676 parts by weight of fresh pork, about 5 cm square, 2.3 parts by weight of sodium chloride and 0.024 parts by weight of sodium nitrite were added and mixed with a mixer for about 5 minutes. Then, this mixture was aged at 5 ° C. for 4 days. Thereafter, 200 parts by weight of water was further added, and the mixture was boiled at 90 ° C. for 40 minutes to obtain salted pork. In addition, the broth in which pork was soaked was also used in the production process described later.

B. Production of Salted Pork Liver To 97.676 parts by weight of fresh pork liver, about 5 cm square, 2.3 parts by weight of salt and 0.024 parts by weight of sodium nitrite were added and mixed with a mixer for about 5 minutes. The mixture was aged at 2 ° C. overnight. Thereafter, the cut pork liver was cut into a predetermined size or homogenized into a paste to obtain a salted pork liver.

C. Production of boiled pork fat 200 parts by weight of water was added to 100 parts by weight of pork fat and boiled at 90 ° C. for 25 minutes to obtain boiled pork fat.

Using the thus prepared salted pork and its broth, salted pork liver and boiled pork fat, liver sausage containing catechin was produced according to the following procedure D.

D. Production of liver sausage 14 parts by weight of boiled pork fat, 1 part by weight of sodium caseinate,
Then, 8 parts by weight of salted pork broth was added to the high-speed cutter in this order and mixed for 2 minutes. Subsequently, 28 parts by weight of salted pork was added to the high-speed cutter and mixed for 30 seconds. Then, while driving the high-speed cutter, (1) 30 parts by weight of salted pork liver, (2) 0.1 parts by weight of sodium ascorbate,
0.6 parts by weight of salt, 0.15 parts by weight of polymerized phosphoric acid, (3) 2 parts by weight of onion, 0.25 parts by weight of sugar, 0.25 parts by weight of sodium glutamate, 0.30 parts by weight of pepper, 0.10 parts by weight of mace, 0.04 parts by weight of ginger, 0.05 parts by weight of cardamom Parts, garlic puree 0.05 parts by weight, skim milk powder 0.50 parts by weight, mizuame 1.
00 parts by weight, and 0.01 parts by weight of catechin (0.0095% by weight of liver sausage), (4) 16 parts by weight of salted pork broth, (5)
0.75 parts by weight of collagen powder, (6) 1 part by weight of vegetable protein, and (7) 1 part by weight of starch were added in this order to a high-speed cutter, and further mixed for 1 minute and 55 seconds. In addition, a tea extract was used as the above-mentioned catechin.

The obtained mixture was filled in a casing using a filling machine, and sterilized by heating at 115 ° C. for 30 minutes.
Finally, it was allowed to cool in cold water to obtain a desired liver sausage.

Example 2: Examination of catechin concentration In the production method of Example 1, the concentration of catechin to be added was changed from 0.001 to 0.05% by weight of the weight of liver sausage to prepare liver sausage (eight kinds in total). .

Then, each of the obtained liver sausages is added to 10
A panel of people tasted and, for each liver sausage,
The liver smelling effect and the astringency of catechin expression were evaluated. The results are summarized in Table 1 below.

[0030]

[Table 1]

As is clear from the results shown in Table 1, by setting the concentration of catechin to 0.005 to 0.02% by weight of the weight of the liver sausage, the original taste of the liver is not affected by the astringency of the catechin and the odor of the liver is increased. Was significantly resolved.

[0032]

As described above, according to the present invention, it is possible to realize a liver sausage in which an unpleasant liver smell has been eliminated without impairing the original taste, nutritional value, and nutritional balance of the liver sausage, which was the intended purpose. It was.

Further, in the lever sausage of the present invention, since the lever odor is removed from the liver sausage body, even a so-called "lever hater" eater feels disgust or discomfort with the lever odor. Without having to eat. In addition, the liver sausage of the present invention has a synergistic effect such that the liver sausage can be eaten without concern for bad breath during and after a meal caused by the liver odor.

Claims (5)

[Claims] 1. Liver sausage containing catechin. 2. The liver sausage according to claim 1, wherein the catechin is added in an amount of 0.005 to 0.02% by weight based on the weight of the liver sausage. 3. A method for producing liver sausage, comprising a step of mixing liver and catechin with a raw material for sausage. 4. The method according to claim 3, wherein the lever is a lever selected from the group consisting of a pig liver, a cow liver, a horse liver, and a sheep liver. 5. The method according to claim 3, wherein the amount of the catechin is 0.005 to 0.02% by weight based on the weight of the liver sausage.