KR102468495B1 - Liver sausages comprising vegetables powder and its preparation method - Google Patents

Abstract

The present invention relates to liver sausage using vegetable powder and a manufacturing method thereof, comprising the steps of (A) salting first raw meat and first fat; (B) heating the mixture and skin of the cured first raw meat and first fat, respectively, and separating the heated solids and broth; (C) pulverizing each of the heated mixture of the first raw meat and the first fat and the skin; (D) heating and pulverizing the liver; (E) mixing and emulsifying the pulverized product obtained by pulverizing the second raw material meat and the second fat with the broth of step (B); (F) mixing the pulverized liver powder in step (D), the emulsion and vegetable powder prepared in step (E); and (G) mixing the powder prepared in step (C) and the mixture prepared in step (F) and filling the casing; And (H) smoking and heating the mixture filled in the casing; by including, it is possible to provide a high-quality simple sausage that is easy to store for a long time and has excellent palatability.

Description

Liver sausages comprising vegetables powder and its preparation method}

The present invention relates to a simple sausage that is easy to store for a long time and has excellent palatability and a manufacturing method thereof.

In general, sausage is a processed food using meat such as beef and pork, and is a representative food that is suitable for a simple meal substitute for adults as well as a nutritious snack for children because it has a good taste and is well-balanced in nutrients.

Sausages made by mixing various types of by-products in addition to raw meat include heated sausages such as liver sausage, blood sausage, and tongue sausage.

Among them, liver sausage is made by grinding the liver of pigs, cows, horses, sheep, or poultry, adding seasonings, spices, and pork fat to raw meat such as various livestock or poultry meat, cows, pig stomachs, pork skin, and bacon residual meat. It refers to sausages that are minced and mixed and then filled in a plastic or cellulose casing and heat-treated or smoked.

Typically, liver sausage is made into sausage by adding 15 to 40% of liver.

Liver is a nutritionally excellent by-product with 123 to 131 kcal per 100 g of calories, 19.3 to 19.8% of protein, and rich in vitamin A, calcium, and iron. In addition, liver is known as a very important nutrient for human development, protection of eyesight, and prevention and treatment of anemia.

In the United States and Europe, liver sausage is widely used as a weaning food for infants in the weaning period, as a growth promoting food for growing children, and as an anemia preventive food for pregnant women and the elderly.

These liver sausages are used with heated or unheated raw meat and fat and can be divided into minced liver sausages and spread-type liver sausages.

The above liver sausage has been introduced in Korea through literature, but the development of processed meat products using by-products is still insignificant, and in particular, basic mixing ratios that meet the taste of Koreans have not been established.

In general, liver sausage uses Western spices to remove the fishy smell and peculiar smell of the liver, so there is a problem that does not suit the taste of Koreans, as well as the physicochemical and sensory characteristics of liver sausage that suits the taste of Koreans. No specific research has been conducted on this.

Republic of Korea Patent No. 1334087

An object of the present invention is to provide a method for producing simple sausages that are easy to store for a long time and have excellent palatability.

In addition, another object of the present invention is to provide simple sausages that are easy to store for a long time and have excellent palatability.

A method for preparing a liver sausage of the present invention for achieving the above object includes the steps of (A) salting a first raw meat and a first fat; (B) heating the cured mixture of the first raw meat and the first fat and the skin, respectively, and separating the heated solids and broth; (C) grinding the mixture of the heated first raw meat and first fat and the skin; (D) heating and pulverizing the liver; (E) mixing and emulsifying the pulverized product obtained by pulverizing the second raw material meat and the second fat with the broth of step (B); (F) mixing the pulverized liver powder in step (D), the emulsion and vegetable powder prepared in step (E); (G) mixing the powder prepared in step (C) and the mixture prepared in step (F) and filling the casing; and (H) smoking and heating the mixture filled in the casing.

In the step (F), the vegetable powder may be at least one selected from the group consisting of parsley powder, beet powder, lettuce powder, celery powder, and cabbage powder.

In step (F), the vegetable powder may be cabbage powder.

In the step (A), the mixture of the first raw meat and the first fat and the salting material may be mixed in a weight ratio of 1:0.01 to 0.1.

In the step (B), 40 to 80 parts by weight of the first fat and 10 to 30 parts by weight of the skin may be mixed with respect to 100 parts by weight of the first raw meat.

In the step (B), the mixture of the first raw meat and the first fat and the skin salted in water are added and heated at 70 to 120 ° C. for 20 to 50 minutes, and then the heated first raw meat, the first fat and the skin It may be to separate the solids and broth.

In the step (C), the powder may be pulverized to have an average particle diameter of 2 to 5 mm.

In the step (D), the liver may be heated at 70 to 120 ° C. for 20 to 50 minutes and then pulverized to have an average particle diameter of 2 to 5 mm.

In step (E), 3 to 15 parts by weight of the second fat may be mixed with respect to 100 parts by weight of the second raw meat.

In step (E), 5 to 25 parts by weight of broth may be mixed with respect to 100 parts by weight of the second raw meat.

In the step (E), the second raw material meat and the second fat may be ground to have an average particle diameter of 7 to 15 mm.

In step (F), 20 to 50 parts by weight of liver powder and 1 to 5 parts by weight of vegetable powder may be mixed with respect to 100 parts by weight of emulsion.

In step (G), 50 to 80 parts by weight of the mixture prepared in step (F) may be mixed with 100 parts by weight of the powder prepared in step (C).

The raw meat may be at least one selected from the group consisting of pigs, cows, ducks, chickens, horses, sheep and geese.

In addition, the liver sausage of the present invention for achieving the above other object may include raw meat, fat, skin, liver powder, raw meat emulsion and vegetable powder.

The liver sausage containing the vegetable powder of the present invention is easy to store for a long time, has excellent palatability, and solves the low binding force peculiar to liver sausage.

In addition, the liver sausage of the present invention can consume nutrients such as vitamin A, iron, and minerals, which are abundant in the liver, and provide liver sausage with nutrients, taste, and flavor by removing liver odor peculiar to liver sausage. can

1 is a block diagram showing a process of manufacturing simple sausage according to an embodiment of the present invention.
Figure 2 is a photograph taken before and after heating the simple sausage prepared according to the control group and Examples 1 to 5 of the present invention.

The present invention relates to a simple sausage that is easy to store for a long time and has excellent palatability and a manufacturing method thereof.

Hereinafter, the present invention will be described in detail with reference to FIG.

The method for preparing liver sausage of the present invention includes the steps of (A) salting first raw meat and first fat; (B) heating the mixture and the skin of the cured first raw meat and first fat, respectively, and separating the heated solids and broth; (C) pulverizing the mixture of each of the heated first raw meat and first fat and the skin; (D) heating and pulverizing the liver; (E) mixing and emulsifying the pulverized product obtained by pulverizing the second raw material meat and the second fat with the broth of step (B); (F) mixing the pulverized liver powder in step (D), the emulsion and vegetable powder prepared in step (E); (G) mixing the powder prepared in step (C) and the mixture prepared in step (F) and filling the casing; and (H) smoking and heating the mixture filled in the casing.

In particular, in the present invention, vegetable powder is used to increase texture, remove liver odor, and improve the flavor of liver sausage.

First, in step (A), NPS (salt: nitrite = 99.4: 0.6 weight ratio) is added to the first raw meat and the first fat, and cured for 10 to 15 hours in a refrigerated state at 3 to 5 ° C.

In order to increase the functionality and binding force of the liver sausage, the first fat is mixed in an amount of 40 to 80 parts by weight, preferably 50 to 70 parts by weight, based on 100 parts by weight of the first raw meat.

In addition, the mixture (first raw meat and first fat) and the curing material (NPS) are mixed at a weight ratio of 1: 0.01 to 0.1, preferably 1: 0.02 to 0.05, to perform curing. When the content of the dyeing material in the mixture is less than the lower limit, the functionality and preservation may decrease, and when the content exceeds the upper limit, the functionality may decrease.

In addition, in order to improve preservation of raw meat and fat and improve flavor, binding force, water retention, etc., refined salt and a coloring agent used in conventional sausage manufacturing may be mixed in the dyeing process.

Next, in the step (B), the cured mixture of the first raw meat and the first fat and the skin are heated, respectively, and the heated solids and broth are separated.

The skin (blood, skin) is used to increase the texture of the sausage and reduce the heating loss, and is used in an amount of 10 to 30 parts by weight, preferably 15 to 25 parts by weight, based on 100 parts by weight of the first raw meat.

In the heating, the mixture and the skin of the first raw meat and the first fat salted in water are added, heated at 70 to 120 ° C. for 20 to 50 minutes, and then solids and broth are separated.

The broth obtained by heating should be applied to the process of preparing the next emulsified product. When the mixture and the skin are heated together, the functionality of the broth obtained is reduced and the skin becomes tough, so it is preferable to heat separately.

The broth applied to the process of preparing the emulsion is preferably a broth obtained by heating the mixture in terms of functionality.

Next, in the step (C), the heated mixture of the first raw meat and the first fat and the skin are pulverized to have an average particle diameter of 2 to 5 mm, preferably 3 to 4 mm.

When the average particle diameter of the mixture and the peel is less than the lower limit, texture may be deteriorated, and when it is greater than the upper limit, texture and sensory properties may be deteriorated.

Separately, in the step (D), the liver is heated at 70 to 120 ° C, preferably 80 to 90 ° C for 20 to 50 minutes, preferably 30 to 40 minutes, and then the average particle diameter is 2 to 5 mm. crush as much as possible.

When the average particle diameter of the liver is less than the lower limit, the functionality may be reduced, and when the average particle diameter of the liver is greater than the upper limit, texture, functionality, and binding force may be deteriorated.

Next, in the step (E), the pulverized product obtained by pulverizing the second raw meat and the second fat is mixed with the broth of the mixture prepared in the step (B) and emulsified.

The second raw material meat and the second fat are ground to have an average particle diameter of 7 to 15 mm, preferably 8 to 10 mm. When the average particle diameter is less than the lower limit, texture may be deteriorated, and when the average particle diameter is greater than the upper limit, texture and binding force may be deteriorated.

3 to 15 parts by weight of the second fat, preferably 5 to 10 parts by weight, based on 100 parts by weight of the second raw meat; It is mixed with 5 to 25 parts by weight of broth, preferably 8 to 15 parts by weight. When the content of the second fat is out of the above range, the sensory properties and texture may decrease and the heating loss may increase. In addition, when the content of broth is out of the above range, emulsification is difficult and functionality may be deteriorated.

Next, in the step (F), the liver powder pulverized in the step (D), the emulsion and vegetable powder prepared in the step (E) are mixed.

If the liver powder in the step (D) is added to the step (E) to produce an emulsion, the binding force is lowered, and even if a substance that suppresses the liver odor is added, not only a lot of liver odor occurs, but also the flavor is reduced. It is preferable to mix the separately prepared emulsion and liver powder, such as

At this time, vegetable powder is added to remove liver odor and improve flavor. The vegetable powder may include at least one selected from the group consisting of parsley powder, beet powder, lettuce powder, celery powder, and cabbage powder, and is preferably cabbage powder.

The liver powder is 20 to 50 parts by weight, preferably 25 to 35 parts by weight, based on 100 parts by weight of the emulsion. If the content of liver powder is less than the lower limit, it may not meet the conditions for liver sausage, and if it exceeds the upper limit, the functionality may be reduced.

In addition, the vegetable powder is 1 to 5 parts by weight, preferably 2 to 3 parts by weight based on 100 parts by weight of the emulsion. If the content of the vegetable powder is less than the lower limit, liver odor may not be removed and flavor may not be improved, and if the content exceeds the upper limit, sensory properties and texture may be deteriorated.

Next, in the step (G), the powder prepared in the step (C), the mixture prepared in the step (F), and auxiliary materials are mixed and filled in the casing.

If the powder prepared in step (C), the liver powder prepared in step (D), and the emulsion and vegetable powder prepared in step (E) are mixed together, the binding force is reduced, the heating loss is high, and the liver odor is reduced. Even if a substance that inhibits is added, liver odor occurs a lot and the flavor deteriorates. Therefore, it is preferable to add and mix the powder prepared in step (C) to a mixture of emulsifier, liver powder, and vegetable powder as in the present invention.

50 to 80 parts by weight of the mixture prepared in step (F), preferably 60 to 70 parts by weight, is mixed with 100 parts by weight of the powder prepared in step (C). If the content of the mixture prepared in step (F) is less than the lower limit, it may not meet the conditions for simple sausage, and if it exceeds the upper limit, the functionality and binding ability may be reduced.

The auxiliary materials may include 1 to 5 parts by weight of isolated soybean protein and 1 to 3 parts by weight of NPS based on 100 parts by weight of the powder prepared in step (C).

The size and shape of the casing are determined according to the type of sausage, and both natural and artificial casings can be used.

Next, in the step (H), the mixture filled in the casing is smoked and heated.

The sausage semi-finished product filled in the casing is dried at 50 to 60 ° C. for 30 minutes using a smoker, smoked at 60 to 70 ° C. for 60 minutes, and then heat treated at 70 to 90 ° C. for 60 minutes. When the center temperature reaches 75 ° C. It is preferable to smoke and heat until.

In addition, after the heat treatment is finished, the product temperature is lowered by showering with cold water for 3 minutes, and then a cooling process is performed in a low-temperature room of 10 ° C or less.

In addition, in addition to the above processes, it provides a manufacturing method of finally producing a product by putting it in a wrapping paper such as cooled polyethylene / nylon and vacuum packaging it.

The raw meat used in the present invention is not particularly limited as long as it is livestock meat that can be used for sausage, but preferably includes at least one selected from the group consisting of pigs, cows, ducks, chickens, horses, sheep and geese.

In addition, the fat, liver and skin of the present invention are the fat, liver and skin of the above livestock.

Hereinafter, preferred embodiments are presented to aid understanding of the present invention, but the following examples are merely illustrative of the present invention, and various changes and modifications are possible within the scope and spirit of the present invention. It is obvious to those skilled in the art, It goes without saying that these variations and modifications fall within the scope of the appended claims.

<By type of vegetable>

Example 1. Water parsley

The pork used was domestic (Anseong) refrigerated pork hind part ( M. biceps femoris, M. semitendinosus, M. semimembranosus, moisture 55.24%, protein 17.85%, fat 18.54% , pH 5.75, L*-value 60.12, a*-value 14.24, b*-value 9.14), back fat (moisture, 12.61%; fat, 85.64%), pork skin and pork liver (moisture 75.13%, protein 20.42%, fat 0.53%, pH 6.29, L*-value 31.51, a*-value 11.52, b*-value 3.46) was purchased and used. Pork was stripped of excess fat and connective tissue.

First, a mixture of 100 parts by weight of the first pork fat and 60 parts by weight of the first pork fat and NPS (salt: nitrite = 99.4: 0.6 weight ratio) were mixed at a weight ratio of 1: 0.037 and kept in a refrigerated state at 4 ° C for 12 hours. After dyeing for a while, the dyed mixture I (first pork fat + first pork fat) and pork skin were heated at 80 ° C. for 30 minutes, respectively, and then the heated mixture I and pork skin were pulverized so that the average particle diameter was 3 mm (mixture Heat Ⅰ and store the remaining broth separately).

On the other hand, the pork liver was heated at 80 ° C. for 30 minutes and then pulverized so that the average particle diameter was 3 mm.

Next, 100 parts by weight of the second pork fat and 10 parts by weight of the second pork fat were pulverized so that the average particle diameter was 8 mm, and the mixture I was heated, and 10 parts by weight of the remaining stock was emulsified, and then 100 parts by weight of the emulsion, 30 parts by weight of the pork liver powder and 2 parts by weight of parsley powder (3 mm) were mixed and stirred for 2 minutes.

Next, the agitated mixture II (emulsion + pork liver powder + water parsley powder), mixture I powder and pork skin powder mixture III (mixture I powder + pork skin powder), 2 parts by weight of isolated soybean protein and 1.5 parts by weight of NPS Mixed After filling the casing, it was smoked and heated in a smoker until the center temperature reached 75 ° C., and when the heating was completed, it was cooled with cold water and then packed to prepare simple sausage.

Example 2. Bits

In the same manner as in Example 1, but using beet powder instead of water parsley powder, a simple sausage was prepared.

Example 3. Lettuce

In the same manner as in Example 1, but using lettuce powder instead of water parsley powder, liver sausage was prepared.

Example 4. Celery

In the same manner as in Example 1, but using celery powder instead of water parsley powder, lean sausage was prepared.

Example 5. Cabbage

Carried out in the same manner as in Example 1, except that cabbage powder was used instead of water parsley powder to prepare liver sausage.

[Test Example_1]

Liver sausage prepared without using vegetable powder was used as a control group.

Test Example 1. Measurement of VBN, TBA, heating loss

VBN and TBA measurements were measured after storing the cooked liver sausage at 5 ° C. for 10 days.

1-1. Protein deterioration (VBN: volatile basic nitrogen): 50 g of distilled water was added to 5 g of the sample, homogenized at 13,500 rpm for 1 minute, and then filtered with filter paper (Whatman No. 1). Then, using a conway container, put 1 ml of 0.01NH ₃ BO ₃ and an indicator (0.066% methyl red in ethanol: 0.066% bromocresol green in ethanol = 1:1) 50 μl into the inner chamber, and sample filtrate 1 into the outer chamber. After putting ㎖, 50% K ₂ CO ₃ 1 ㎖ was added and then sealed quickly. Thereafter, the mixture was reacted for 90 minutes in a 37 °C incubator and quickly titrated with 0.02NH ₂ SO ₄ . In the blank test group, K ₂ CO ₃ was not added. The degree of protein deterioration was calculated according to Equation 4 below.

[Equation 1]

VBN (mg %) = {(a-b) x f x 0.02 x 14.007}/S x 100

(a: Optimal consumption in this experiment (ml), b: Optimal consumption in blank experiment (ml), f: 0.02NH ₂ SO ₄ standardization index, S: sample weight)

1-2. Fat rancidity (TBA) (mg MA/kg): Lipid oxidation was reported by Tarladgis et al . (1960) and expressed as mg of malondialdehyde (MD) per kg of meat product. 50 ml distilled water was added to 10 g of sample and mixed with a homogenizer (AM-7, Nihonseiki, Kaisha Ltd., Japan) for 2 minutes, then 47.5 ml of distilled water was added, followed by 2.5 ml of 4N HCl, antifoaming agent (KMK -73, Shin-Etsu Silicone Co., Ltd., Seoul, Korea) were added. The mixture was distilled and 50 ml of distillate was collected.

5 ml of 0.02 M TBA (TBA reagent) in 90% acetic acid was added to a test tube containing 5 ml of distilled water, mixed, the tube was sealed, heated in boiling water for 30 minutes, and then cooled to room temperature. Absorbance was measured at 538 nm for a blank prepared with 5 ml distilled water and 5 ml TBA reagent using a UV/VIS spectrophotometer (Optizen 2120 UV plus, Mecasys Co. Ltd., Seoul, South Korea).

1-3. Loss on heating (%): The weight before heating was measured, heated in a water bath at 80 ° C for 30 minutes, and after cooling for 30 minutes, the weight lost before and after heating was measured and calculated as a reduction ratio to the weight of the sausage before heating.

[Equation 2]

Heating loss (%) = {(weight before heating - weight after heating)/weight before heating} X 100

division control group Example 1 Example 2 Example 3 Example 4 Example 5 VBN (mg%) 15.10 15.34 15.64 18.84 16.73 15.16 TBA (mg MA/kg) 4.04 4.12 3.68 3.11 2.71 2.99 Heat loss (%) 4.40 4.10 4.27 3.79 3.81 4.28

As shown in Table 1 above, it was confirmed that the sausages prepared according to Examples 1 to 5 of the present invention had similar VBN values but low TBA values compared to the control group. In addition, it was confirmed that the sausages prepared according to Examples 1 to 5 of the present invention had a lower heating loss than the control group.

This means that compared to the liver sausage of Examples 1 to 5, enzymes and microorganisms are inhibited, and the rate of deterioration is slow, and the amount of loss after heating is small, compared to the liver sausage of the control group.

Test Example 2. Texture measurement

The physical properties of the sample were measured by attaching a 5 mm diameter cylinder probe to a texture analyzer (TA-XT2 i , Stable Micro Systems, England) and penetrating it perpendicularly to the muscle fiber direction of the prepared sample. , kg), springiness (elasticity), cohesiveness (cohesiveness), gumminess (guminess, kg) and chewiness (chewiness, kg) were analyzed. The analysis conditions at this time were measured by setting a stroke of 20 g, a test speed of 2.0 mm/sec, and a distance of 10.0 mm.

division control group Example 1 Example 2 Example 3 Example 4 Example 5 Hardness 2.22 1.88 1.69 2.05 2.31 2.34 elasticity 0.83 0.78 0.73 0.74 0.74 0.80 cohesiveness 0.37 0.36 0.32 0.28 0.29 0.39 Sword Saint 1.88 1.47 1.24 1.50 1.71 1.75 chewability 1.59 1.15 0.92 1.11 1.27 1.57

As shown in Table 2 above, it was confirmed that the liver sausages prepared according to Examples 1 to 5 of the present invention showed a texture similar to that of the control group.

In particular, Example 5 was confirmed to have excellent elasticity, cohesiveness, gumminess and chewability compared to the other groups.

Test Example 3. Microbial measurement

3-1. Normal bacterial count: After adding 225 mL of sterile peptone water to 25 g of sample, homogenize it and then dilute in decimal step by step, aseptically dispensing 1 mL of each diluted solution into a sterilized petri dish, plate count agar (Difco, Laboratories, USA ) After adding about 20 mL of the culture medium and culturing at 37 ° C. for 48 hours, the formed colonies were counted.

3-2. Coliforms and E. coli counts: 1 mL of the dilution water used for the measurement of the general bacterial count was dispensed into E. coli and coliform bacteria (3M Petrifilm Plate, 3M, St.Paul, USA), incubated at 37 ° C for 24 hours, and blue bubbles were formed. The number of colonies was counted to be E. coli , and the formation of bubbles in purple including them was counted as coliform bacteria.

division control group Example 1 Example 2 Example 3 Example 4 Example 5 total bacterial count 2.41 3.45 1.96 3.89 2.67 1.89 E.coil ND ND ND ND ND ND Coliform bacteria ND ND ND ND ND ND

As shown in Table 3 above, Escherichia coli and Escherichia coli bacteria were not detected in all groups, and in particular, it was confirmed that the total number of bacteria in the sausage prepared according to Examples 2 and 5 of the present invention was lower than that of the other groups.

Test Example 4. Sensory test

After having 15 professional panelists taste the simple sausage prepared in Example, a sensory test was performed using a 10-point scale method to obtain an average value, which is shown in Table 4 below.

- Color, aroma, year, juiciness, texture and overall acceptability: 1 point = very bad, 10 points = very good

division control group Example 1 Example 2 Example 3 Example 4 Example 5 color 8.25 6.75 6.88 6.13 6.63 8.00 incense 7.13 6.13 6.88 5.75 5.63 7.25 year 5.63 6.00 5.75 5.38 5.00 6.38 succulent 6.25 6.38 6.38 6.00 6.38 6.50 texture 6.75 6.75 6.50 6.63 6.38 7.13 Comprehensive Symbol 6.75 6.25 5.88 5.50 5.13 7.50

As shown in Table 4 above, it was confirmed that the short sausage prepared according to Example 5 of the present invention was superior in color, flavor, softness, juiciness, texture and overall acceptability compared to the short sausages of Examples 1 to 4. In addition, it was confirmed that the liver sausage prepared according to Example 5 was superior in all other items except for the color compared to the control group.

Test Example 5. Visual measurement

Figure 2 is a photograph taken before and after heating the simple sausages prepared according to the control group and Examples 1 to 5 of the present invention.

As shown in Figure 2, it was confirmed that the liver sausage prepared according to Example 5 of the present invention exhibits a color similar to that of the conventional sausage after heating.

Since Example 5 using cabbage powder showed superior characteristics compared to other vegetable powders in various aspects, experiments were conducted using cabbage powder in the following.

<By vegetable content>

Example 6. Cabbage powder 1 part by weight

Carried out in the same manner as in Example 5, except that cabbage powder was used in an amount of 1 part by weight to prepare liver sausage.

Example 7. Cabbage powder 3 parts by weight

Carried out in the same manner as in Example 5, but using 3 parts by weight of cabbage powder to prepare liver sausage.

Example 8. Cabbage powder 5 parts by weight

Carried out in the same manner as in Example 5, but prepared a liver sausage using 5 parts by weight of cabbage powder.

[Test Example_2]

Test Example 6. Measurement of VBN, TBA, heating loss

It was carried out in the same way as in Test Example 1.

division control group Example 5 Example 6 Example 7 Example 8 VBN (mg%) 15.10 15.86 17.02 15.11 21.41 TBA (mg MA/kg) 4.04 2.99 3.87 3.08 6.31 Heat loss (%) 4.40 4.28 4.48 4.21 5.02

As shown in Table 5 above, it was confirmed that the sausages prepared according to Examples 5 and 7 of the present invention had lower VBN values and TBA values than those prepared according to Examples 6 and 8. In addition, it was confirmed that the simple sausage of Examples 5 and 7 had a lower heating loss than Examples 6 and 8.

Test Example 7. Texture measurement

It was carried out in the same way as in Test Example 2.

division control group Example 5 Example 6 Example 7 Example 8 Hardness 2.22 2.34 1.61 2.68 5.03 elasticity 0.83 0.80 0.79 0.79 0.78 cohesiveness 0.37 0.39 0.18 0.36 0.20 Sword Saint 1.88 1.75 1.25 1.73 1.44 chewability 1.59 1.57 1.14 1.60 1.39

As shown in Table 6 above, it was confirmed that the short sausages prepared according to Examples 5 and 7 of the present invention were superior in hardness, cohesiveness, gumminess and chewiness compared to the short sausages of Examples 6 and 8.

Test Example 8. Microbial measurement

It was carried out in the same way as in Test Example 3.

division control group Example 5 Example 6 Example 7 Example 8 total bacterial count 2.41 1.89 1.87 1.93 2.86 E.coil ND ND ND ND ND Coliform bacteria ND ND ND ND ND

As shown in Table 6 above, Escherichia coli and Escherichia coli bacteria were not detected in all groups, and in particular, it was confirmed that the total number of bacteria in the sausage prepared according to Examples 5 to 7 of the present invention was lower than that in Example 8.

Test Example 9. Sensory test

It was carried out in the same way as in Test Example 4.

division control group Example 5 Example 6 Example 7 Example 8 color 8.25 8.00 7.02 7.81 6.48 incense 7.13 7.25 6.41 7.20 6.00 year 5.63 6.38 5.88 6.17 5.24 succulent 6.25 6.50 6.03 6.30 5.16 texture 6.75 7.13 6.17 6.91 5.29 Comprehensive Symbol 6.75 7.50 6.48 7.34 5.91

As shown in Table 8 above, it was confirmed that the short sausages prepared according to Examples 5 and 7 of the present invention were superior in color, flavor, softness, juiciness, texture and overall acceptability compared to the short sausages of Examples 6 and 8. .

<By manufacturing method>

Comparative Example 1. Pig liver powder added during emulsification

It was carried out in the same manner as in Example 5, but pork liver powder was added and emulsified during emulsification to prepare liver sausage.

That is, a mixture of 100 parts by weight of the first pork fat and 60 parts by weight of the first pork fat and NPS (weight ratio of salt: nitrite = 99.4: 0.6) were mixed at a weight ratio of 1: 0.037 and kept in a refrigerated state at 4 ° C for 12 hours. After dyeing for a while, the dyed mixture I (first pork fat + first pork fat) and pork skin were heated at 80 ° C. for 30 minutes, respectively, and then the heated mixture I and pork skin were pulverized so that the average particle diameter was 3 mm (mixture Heat Ⅰ and store the remaining stock separately).

On the other hand, the pork liver was heated at 80 ° C. for 30 minutes and then pulverized so that the average particle diameter was 3 mm.

Next, 100 parts by weight of the second pork fat and 10 parts by weight of the second pork fat pulverized to have an average particle diameter of 8 mm, 10 parts by weight of the broth remaining after heating the mixture I, 33 parts by weight of pork liver powder, and cabbage powder (3 mm) 2.2 parts by weight was mixed and stirred for 2 minutes (at this time, pork liver powder and cabbage powder were added in the same amount as in Example 5).

Next, the agitated mixture IV (second pork fat + second pork fat + broth + pig liver powder + cabbage powder), mixture I powder and pork skin powder mixture III (mixture I powder + pig skin powder), separated soybeans 2 parts by weight of protein and 1.5 parts by weight of NPS were mixed and filled in a casing, then smoked and heated in a smoker until the center temperature reached 75 ° C., and when the heating was completed, cooled with cold water and then packed to prepare simple sausage.

Comparative Example 2. Oil + Pork Liver Powder + Cabbage Powder + Mixture Ⅲ Mixed together

It was carried out in the same manner as in Example 5, but a mixed liver sausage was prepared with emulsion + pork liver powder + cabbage powder + mixture Ⅲ.

That is, a mixture of 100 parts by weight of the first pork fat and 60 parts by weight of the first pork fat and NPS (weight ratio of salt: nitrite = 99.4: 0.6) were mixed at a weight ratio of 1: 0.037 and kept in a refrigerated state at 4 ° C for 12 hours. After dyeing for a while, the dyed mixture I (first pork fat + first pork fat) and pork skin were heated at 80 ° C. for 30 minutes, respectively, and then the heated mixture I and pork skin were pulverized so that the average particle diameter was 3 mm (mixture Heat Ⅰ and store the remaining stock separately).

On the other hand, the pork liver was heated at 80 ° C. for 30 minutes and then pulverized so that the average particle diameter was 3 mm.

Next, 100 parts by weight of the second pork fat and 10 parts by weight of the second pork fat were pulverized so that the average particle diameter was 8 mm, and the mixture I was heated and mixed with 10 parts by weight of the remaining broth to prepare an emulsion.

100 parts by weight of the emulsion, 30 parts by weight of pork liver powder, 2 parts by weight of cabbage powder (3 mm), mixture Ⅲ mixed with mixture I powder and pork skin powder (mixture I powder + pork skin powder), 2 parts by weight of isolated soybean protein and NPS After mixing 1.5 parts by weight and filling the casing, it was smoked and heated in a smoker until the center temperature reached 75 ° C., and when the heating was completed, it was cooled with cold water and then packed to prepare simple sausage.

[Test Example_3]

Test Example 10. Measurement of VBN, TBA, heating loss

It was carried out in the same way as in Test Example 1.

division control group Example 5 Comparative Example 1 Comparative Example 2 VBN (mg%) 15.10 15.86 16.66 16.89 TBA (mg MA/kg) 4.04 2.99 4.08 4.33 Heat loss (%) 4.40 4.28 5.71 6.27

As shown in Table 9 above, it was confirmed that both the VBN value and the TBA value of the sausage prepared according to Example 5 of the present invention were lower than those prepared according to Comparative Examples 1 and 2. In addition, it was confirmed that the simple sausage of Example 5 had a much lower heating loss than Comparative Examples 1 and 2.

Test Example 11. Texture measurement

It was carried out in the same way as in Test Example 2.

division control group Example 5 Comparative Example 1 Comparative Example 2 Hardness 2.22 2.34 2.55 2.69 elasticity 0.83 0.80 0.81 0.80 cohesiveness 0.37 0.39 0.24 0.22 Sword Saint 1.88 1.75 1.38 1.44 chewability 1.59 1.57 1.21 1.30

As shown in Table 10 above, it was confirmed that the thin sausage prepared according to Example 5 of the present invention was superior in cohesiveness, gumminess and chewiness compared to the thin sausages of Comparative Examples 1 and 2.

Test Example 12. Microbial measurement

It was carried out in the same way as in Test Example 3.

division control group Example 5 Comparative Example 1 Comparative Example 2 total bacterial count 2.41 1.89 2.58 2.64 E.coil ND ND ND ND Coliform bacteria ND ND ND ND

As shown in Table 11 above, Escherichia coli and Escherichia coli bacteria were not detected in all groups, and in particular, it was confirmed that the total number of bacteria in the sausage prepared according to Example 5 of the present invention was lower than that of Comparative Examples 1 and 2.

Test Example 13. Sensory test

It was carried out in the same way as in Test Example 4.

division control group Example 5 Comparative Example 1 Comparative Example 2 color 8.25 8.00 6.15 6.00 incense 7.13 7.25 7.15 7.21 year 5.63 6.38 5.13 4.89 succulent 6.25 6.50 5.30 5.14 texture 6.75 7.13 5.60 5.23 Comprehensive Symbol 6.75 7.50 5.84 5.43

As shown in Table 12 above, it was confirmed that the short sausage prepared according to Example 5 of the present invention was superior in color, flavor, softness, juiciness, texture and overall acceptability compared to the short sausages of Comparative Examples 1 and 2.

Claims (15)

(A) curing the first raw meat and the first fat;
(B) heating the cured mixture of the first raw meat and the first fat and the skin, respectively, and separating the heated solids and broth;
(C) grinding the mixture of the heated first raw meat and first fat and the skin;
(D) heating and pulverizing the liver;
(E) mixing and emulsifying the pulverized product obtained by pulverizing the second raw material meat and the second fat with the broth of step (B);
(F) mixing the pulverized liver powder in step (D), the emulsion and vegetable powder prepared in step (E);
(G) mixing the powder prepared in step (C) and the mixture prepared in step (F) and filling the casing; and
(H) smoking and heating the mixture filled in the casing; including,
In the step (F), 20 to 50 parts by weight of liver powder and 1 to 5 parts by weight of vegetable powder are mixed with respect to 100 parts by weight of emulsion,
In step (G), 50 to 80 parts by weight of the mixture prepared in step (F) is mixed with 100 parts by weight of the powder prepared in step (C),
The method for producing liver sausage, characterized in that the vegetable powder is cabbage powder. delete delete The method of claim 1, wherein in step (A), the mixture of the first raw meat and the first fat and the curing material are mixed in a weight ratio of 1:0.01 to 0.1. The method of claim 1, wherein in step (B), 40 to 80 parts by weight of the first fat and 10 to 30 parts by weight of the skin are mixed with 100 parts by weight of the first raw meat. The method of claim 1, wherein in the step (B), the mixture of the first raw meat and the first fat and the skin salted in water are added and heated at 70 to 120 ° C for 20 to 50 minutes, and then the heated first raw meat and A method for producing liver sausage, characterized in that the solids consisting of the first fat and skin are separated from the broth. The method of claim 1, wherein in step (C), the powder is ground to an average particle diameter of 2 to 5 mm. The method of claim 1, wherein in step (D), the liver is heated at 70 to 120 ° C. for 20 to 50 minutes and then ground to have an average particle diameter of 2 to 5 mm. The method of claim 1, wherein 3 to 15 parts by weight of the second fat is mixed with 100 parts by weight of the second raw meat in step (E). The method of claim 1, wherein 5 to 25 parts by weight of broth is mixed with 100 parts by weight of the second raw meat in step (E). The method of claim 1, wherein in step (E), the second raw material meat and the second fat are pulverized to have an average particle diameter of 7 to 15 mm. delete delete The method of claim 1, wherein the raw meat is at least one selected from the group consisting of pig, cow, duck, chicken, horse, sheep and goose. delete

Images