KR102582704B1 - A Sausage using heme-like moleculesand erithadenine - Google Patents

Abstract

The present invention discloses meat for meat-flavored sausages using eritadenine extracted from shiitake mushrooms, heme-like molecules derived from seaweed, and flatfish meat, and a method for producing the same. The meat for the meat-flavored sausage using eritadenine extracted from shiitake mushrooms, heme-like molecules extracted from seaweed, and flatfish meat of the present invention consists of 80 wt% of trimmed flatfish meat, garlic, onion, salt, and 5 wt% of a first additive containing pepper, 10 wt% of eritadenine extracted from shiitake mushrooms, 4.5 wt% of a heme-like molecular substance extracted from seaweed, and 0.5 wt of a second additive containing minerals, essential amino acids and vitamins. It is made up of %.

Description

Alternative meat sausage using eritadenine and heme-like molecules {A Sausage using heme-like moleculesand erithadenine}

The present invention relates to a method of manufacturing alternative meat sausages using flatfish surimi. More specifically, it relates to eritadenine extracted from shiitake mushrooms, heme-like molecules extracted from seaweed, and flatfish ( This relates to meat for sausages using flatfish flesh and a method of manufacturing it.

Sausage is a processed meat product made by finely grinding pork or beef and stuffing it into animal intestines or an artificial casing. Usually, the raw material used is meat scraps from making ham, and adding a lot of pork fat increases flexibility and improves the texture in the mouth. Sausage has less protein than ham in terms of nutrition, but has more fat, so it is higher in calories.

Sausages were originally created to make edible parts other than meat available to poor people who could not obtain high-quality meat, that is, by-products such as bones, tongue, ears, heartache, kidneys, nose, intestines, and blood. This product was created and is a processed meat product that has been around for a long time. In Homer's Odyssey, which is said to have been written in the 9th century BC, there is a record that soldiers made meat paste and ate it to fill their intestines. This is the oldest clear record of sausages. Sausages appear to have been favored by the people of these countries through the Greek and Roman eras, and appear in many works. In the 4th century, Emperor Constantine the Great even issued a ban saying that ordinary people should not eat sausages because it was a luxury to eat such delicious food. However, it was many years later that sausages entered the heart of Europe. Many of the soldiers who went on the Crusades were killed or captured, but some returned to England and are said to have brought back sausages along with jewelry and fabrics. Currently, it is common as a representative meat processed product.

The general recipe for sausage is as follows. The raw meat is cut into small pieces, salt and nitrates are added to it, and stored for a day. Cut it into thin pieces, add additives or pork fat, mix well, then fill it in a casing and boil it in boiling water. This is a commonly made domestic sausage. And the sausage that is filled in the casing and then smoked and dried is called dry sausage. In the past, sheep intestines were used as casings for making sausages, but this has become less common, and now pig intestines or artificial casings are used. Artificial products include plastic products and cellulose products. Dermastic sausage is a commonly found sausage and has a high moisture content, so it needs to be treated as a fresh food product. It is easy to make, any meat can be used, and there are many special sausages made using intestines, blood, etc.

There are many types of dermastic sausages, including pork, Vienna, Bologna, Frankfurt, liver, blood, and Riona sausages. Dry sausages are dried and have good preservability, but many have a large amount of salt and spices added to improve preservability. Types include salami, cervala, and mortadella. In addition, flatfish sausages are also included in the broad range of sausages, but depending on the country, only 100% pork is called sausage, and a mixture of other meats is called sausage meat. Most Korean sausages are a mixture of pork, beef, chicken, rabbit, and flatfish, and it is rare to find only pork.

Sausages are usually required to include the Korean Standard (KS) mark, manufacturing date, preservation method, manufacturer name, type of meat used, and additives. Therefore, when buying sausages, you should choose those that are clearly written on them. Distinguishing the cut is more difficult than ham, but in the case of regular dermastic sausages, those with less meat are more delicious, so it is better to distinguish by color. This is because the more miscellaneous meat there is, the darker the color is due to the stronger use of artificial coloring. In contrast, those containing a lot of pork are a clear light pink and have a vivid color. Also, the more miscellaneous meat there is, the more often artificial sweeteners are added to cover up the taste, and if you boil such things, the entire soup becomes too sweet, which is not good, so you need to be careful. When eating sausages, if the casing is edible, place it in hot water to sterilize the surface before use. Newly purchased sausages can usually be preserved for one month by cutting off one piece from the end with a knife every day and storing the rest in the refrigerator.

Looking at it in more detail, the meat is ground using the raw meat, internal organs, blood, etc. obtained when making various types of livestock meat (pork, beef, sheep meat, goat meat), rabbit meat, and poultry, as well as ham, bacon, and pressed ham. It is a general term for products that are dried, smoked, or cooked after being cooked or fully mixed with starch and various other additives, seasonings, and spices and placed in a casing. It is distinguished according to the mixing ratio of the raw meat used, size, spice mix, type and shape of the casing, etc., while taking into account the climate and preference of each country, and many of them are given the name of the main production area, so even in the basic classification common worldwide. Depending on the difference in manufacturing method, it is broadly classified into fresh sausage, smoked sausage, cooked sausage, semi-dry sausage, dry sausage, and special sausage. . Also, depending on storage, it is roughly divided into domestic sausage and dry sausage.

In Korea, according to the processing standards and ingredient specifications for livestock products, it is classified as sausages, and it is made by crushing or finely grinding meat with or without salting, or adding seasonings and spices to the meat, filling it in a casing, and freezing, refrigerating, or smoking it. It is defined as heat-treated (meat content 70% or more, starch 10% or less), and types include sausage, mixed sausage, dried sausage, dried mixed sausage, semi-dried sausage, semi-dried mixed sausage, and heated and frozen sausage. and describes each standard.

In the Korean Industrial Standards (KS), meat of livestock and poultry finely chopped with or without salting (hereinafter referred to as “raw livestock meat”) or organs and edible parts of livestock and poultry with or without salting finely chopped or finely chopped. Ground organs (hereinafter referred to as “raw organs”) are seasoned with seasonings and spices, mixed well to emulsify with or without adding binders, antioxidants, preservatives, etc., filled into casings or molds, and smoked or It is defined as not smoked, heated or unheated, dried or not dried.

It is classified into five types as follows, and the specifications are defined by appearance, sensory content, meat content, moisture, and crude fat.

1) Smoked, heated sausage: refers to the following sausages that have been smoked, heated, or heated.

① Vienna sausage: 1 or 3 types of sausage (excluding 2 types + weight binder), a product using sheep intestines as a casing or an artificial casing, with a diameter of less than 20 mm.

② Frankfurt sausage: Among 1 or 3 types of sausage (excluding 2 types + weight binder), those using pig intestines as casings or artificial casings with a diameter of 20 mm or more but less than 36 mm.

③ Blogna sausage: Among 1 or 3 types of sausage (excluding 2 types + weight binder), those that use cow intestines as the casing or artificial casings and have a diameter of 36 mm or more.

④ Garnish sausage: Among the four types of sausage, the one that does not contain raw ingredients.

2) Heated sausage: Among sausages, it refers to the following sausages, which are made by preheating raw livestock meat or raw organs, filling them in a casing, steaming them, or boiling them in boiling water.

① Liver sausage: Among one or three types of sausage, only the liver of livestock and poultry is used as the raw organ, and the weight ratio of the product is 15% to 40%.

② Cold meat sausage: Among the 1, 2, or 3 types of sausage, edible parts such as fat, ears, nose, etc., and head meat are used as raw organs, and the weight ratio of the edible parts and head meat to the product is 50%. It's more than that.

③ Sundae sausage: Among the 1, 2, 3, or 4 types of sausage, those made using the blood of cows or pigs, and the weight ratio of blood to the product is 10% or more but less than 40%.

3) Dried sausage: Among 1 or 3 types of sausage, it refers to one that is dried or fermented without heating using salted raw livestock meat and pork fat other than raw organs, and has a moisture content of 35% or less.

4) Semi-dried sausage: Among 1 or 3 types of sausage, it refers to one that is dried or fermented without heating using salted raw livestock meat and pig fat other than raw organs, and has a moisture content of 55% or less.

5) Raw sausage: Among 1, 3, or 4 types of sausage, it refers to one that is filled with salted or unsalted raw livestock meat in a casein and then immediately refrigerated or frozen.

Previously, the meat for these sausages was meat obtained from livestock (cow, pig, chicken, etc.). As environmental pollution problems arise due to livestock raising, attempts to replace meat used in sausage meat are increasing.

A variety of research is being conducted on materials to replace meat, including materials derived from plants, materials derived from animals other than livestock (flatfish, etc.), and materials obtained by artificial synthesis.

In the process of developing alternative meat using various ingredients, there are various factors to consider, such as manufacturing cost, supply of raw materials, and environmentally friendly factors. In particular, if the supply of ingredients is not properly achieved or raw materials are difficult to secure, replacement meat may not be continuously supplied and the problem of price surges may occur.

When using commonly available raw materials, in order to properly realize the taste of meat, it is necessary to select raw materials and additives that can reproduce the nutritional characteristics of meat, and use these to develop a new manufacturing method for producing sausage meat. The need is demanding.

Prior Patent 1: Korean Patent Publication No. 10-2020-0047434 (Published on May 7, 2020)

The present invention, created in response to the above-described need, uses flatfish flesh as the main ingredient and includes eritadenine extracted from shiitake mushrooms and heme-like molecules extracted from seaweed to imitate the taste of meat. The purpose is to provide meat for sausages and a method for manufacturing it.

In order to achieve the above object, the present invention includes 80 wt% of prepared flatfish flesh; 5 wt% of a first additive comprising garlic, onion, salt and pepper; 10 wt% of erithadenine extracted from shiitake mushroom mycelium; 4.5 wt% of heme-like molecular substance extracted from kelp, seaweed, green seaweed and seaweed or a combination thereof; and 0.5 wt% of a second additive containing minerals, essential amino acids, and vitamins; mixing flounder meat, the first additive, eritadenine, a heme-like molecular substance, and the second additive and pressing them into meat with a thickness of 5 mm or less. It is possible to provide meat-flavored sausage meat using eritadenine extracted from shiitake mushrooms, heme-like molecules derived from seaweed, and flatfish meat, which are characterized by being molded, dried, and packaged.

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According to various embodiments of the present invention, flatfish flesh is used as a base material, but the flavor of meat can be similarly imitated by adding heme-like molecules extracted from seaweed to imitate the taste of meat. It is effective,

By replacing meat obtained from livestock with flatfish, etc., it has the effect of using remaining resources as a meat substitute.

By adding more important nutrients compared to existing meat, it has the effect of providing imitation meat that takes both the taste and nutrition of the eater into consideration.

Among the various embodiments of the present invention, preferred embodiments are explained so that the present invention can be easily understood, and various design changes may be made within the scope of the technical idea of the present invention.

Preparation of basic raw materials for sausage meat

The basic raw material for sausage meat used in the present invention is mainly flatfish meat. Flatfish (Paralichthys olivaceus) is a fish belonging to the flatfish family of the order Flatfish. Flounder was the standard word and flounder was the dialect, but as it was widely called flounder, flounder also came to be treated as a standard word. The name flounder is derived from its wide appearance, and flounder was created by adding the character 廣 (wide) and the character 魚 (fish).

Prepare flatfish meat by removing the intestines of the above-mentioned flatfish, removing the scales and skin, and separating the bones and flesh. Raw materials can be prepared by crushing flatfish flesh. Alternatively, raw materials can be prepared by maturing flatfish flesh for a certain period of time and then crushing it. The method of grinding flatfish flesh is done according to a known grinding method.

The crushed flatfish flesh is prepared at a ratio of 80wt% compared to the final result. If it contains moisture, it can be prepared by removing the moisture or by maturing and drying at low temperature for a certain period of time. Finally, prepare 80wt% as the basic raw material.

Various additives mixed with basic raw materials such as garlic, onion, salt, and pepper at a predetermined ratio are added at a rate of 5wt%. 80wt% of flatfish flesh and 5wt% of various additives are mixed using a mixer.

After preparing the basic raw materials by mixing 80 wt% of crushed flatfish flesh and 5 wt% of additives, the prepared raw materials can be aged at a low temperature for a certain period of time. Alternatively, prepared basic raw materials can be used right away.

Meat flavor factor preparation

Heme-like molecules extracted from seaweed (for example, kelp) are used as a meat taste factor to imitate the taste of meat. Here, the seaweed may be composed of kelp, seaweed, seaweed, seaweed, or a combination thereof. Heme-like molecules are extracted from 10 wt % of eritadenine extracted from shiitake mushrooms and seaweed using solvent extraction, and 4.5 wt % of the extracted heme-like molecules are prepared. A meat taste factor is prepared by adding 0.5 wt% of other ingredients to 10 wt % of eritadenine and 4.5 wt % of heme-like molecular substance. Here, other ingredients include minerals, essential amino acids, vitamins, etc.

For reference, eritadenine is an active ingredient extracted from shiitake mushroom mycelium and is effective in lowering blood pressure and treating diabetes. It is a type of amino acid and has been reported to be effective in lowering blood pressure as it promotes blood circulation and lowers cholesterol and adrenaline. In particular, it lowers cholesterol in the blood and facilitates insulin secretion from the pancreas, making blood sugar control easier. In addition, it is good for essential hypertension because it regulates the metabolism of catecholamines, which are adrenal cortical hormones, preventing cholesterol from penetrating the inner walls of blood vessels and promoting cholesterol metabolism to help it be slowly excreted. In addition, it is reported to be effective against kidney disease and gallstones.

Forming and drying

Mix the basic raw materials with meat flavor factors and form them into a thin oval (or circular, polygonal shape is also possible). In other words, after stirring the prepared ingredients, they are placed in an oval-shaped mold and pressed to form thin meat of 5 mm or less. After drying for a certain period of time, the dried sausage meat is packaged and packaged. If necessary, it can be placed in a dryer, dried using a heat drying method, and then packaged. In addition to heat drying, it can also be dried using a natural drying method and then packaged.

How to make meat for sausages

The method of producing meat for meat-flavored sausages using heme-like molecules derived from seaweed and flatfish flesh includes the steps of preparing basic raw materials, adding meat flavor factors, and forming and drying them.

In the step, basic raw materials are prepared by mixing 80 wt% of prepared flatfish meat and 5 wt% of the first additive containing garlic, onion, salt and pepper. In the step, 10 wt % of eritadenine and 4.5 wt % of heme-like molecular substances extracted from seaweed are prepared as basic raw materials, and 0.5 wt % of a second additive containing minerals, essential amino acids and vitamins is added to taste the meat. Insert arguments. In the step, the meat taste factor and basic raw materials are mixed, the sausage meat is placed in a mold, and the sausage meat is molded into a typical sausage meat shape (thinly sliced form) of 5 mm or less. The molded meat is dried for a certain period of time and then vacuum packaged. If necessary, drying can be carried out through natural drying or heat drying methods.

Since the sausage meat according to the present invention uses flatfish meat, it is possible to sufficiently cook the sausage meat in a cooking time of about 1 minute at a temperature of 120 to 150 degrees, thereby reducing the general sausage cooking time by 20%. It is effective.

Comparison of nutritional components of sausage meat according to the present invention

Table 1 below is a table comparing the nutrition and calories of existing sausage meat (comparative example) and sausage meat according to the present invention (example).

division weight calorie protein salt saturated fat Comparative example 200g About 836Kcal 42.7g 1,325mg 16.9g Example 1 200g About 142.5Kcal 35.8g 87.9mg 0.26g

When analyzing the nutrients of 200g of sausage meat made from pork, it can be confirmed that it provides about 836Kcal of calories and consists of 42.7g of protein, 1,325mg of sodium, and 16.9g of saturated fat. In contrast, when analyzing the nutrients for 200g of sausage meat made according to the present invention, it can be confirmed that it exerts 142.5 Kcal of calories and consists of 35.8g of protein, 87.9mg of nitrium, and 0.26g of saturated fat.

In other words, it can be confirmed that according to the present invention, calories can be reduced, and saturated fat can also be further reduced by about 98.47%. Also, looking at the sodium aspect, you can see that the sodium content is significantly lower than that of existing pork sausages.

Sausage manufacturing method using sausage meat

Sausages manufactured using sausage meat according to the present invention are excellent in harmony with vegetables and have a very good texture. In particular, the sausage meat produced according to the present invention tastes even better when cooked in a cast iron pan.

Sausage manufacturing methods vary depending on the type, but an example is as follows.

1. Raw meat and processed meat

The most important thing about sausage meat is the binding capacity of the raw meat. This requires the use of meat substitutes for sausages manufactured by the above-described method that are fresh and preserved at low temperatures. In order to obtain good products, it is necessary to keep them fresh and hygienically processed at low temperatures. Since meat selection is carried out at a low temperature to produce a meat substitute for sausages with good binding ability, care must be taken in temperature management.

2. Salting

The purpose of curing is to increase the preservability of meat substitutes for sausages and to improve flavor, cohesion, and water retention, making them suitable for processing. After the meat has been cured, it is recommended to use the dry salting method by mixing table salt (NaCl) and coloring agent (KNO3, NaNO2) well, mixing it evenly on the surface of the meat, and brining it in a refrigerator at 2~4℃ for 1~3 days.

In general, 2-3% of high-quality refined salt is added to the raw meat (meat substitute for sausages), and the coloring agent is mixed at a ratio of 0.1-0.15% nitrate (KNO3) and 0.01-0.02% nitrite (NaNO2). Fat, separate from red meat, is cured with only about 2% of table salt, treated to prevent contact with air, and stored in refrigeration.

When manufacturing emulsion-type sausages in large quantities, preblending or emulsion curing is performed. In other words, raw meat (alternative meat for sausages) is ground with a grinder, mixed with shaved water, cut to form sausage emulsion, and cured overnight in the refrigerator. However, in some cases, it is possible to lower only the temperature after salting or to use it immediately without going through the salting process.

3. Grinding

Grinding is grinding cured raw meat (alternative meat for sausages) and fat with a grinder. It is an essential process in the production of sausages to facilitate the subsequent process. Generally, in sausage manufacturing, when mixing alternative meat for sausages and fat, the mixing ratio affects quality. In addition, the timing of mixing fat into meat substitutes for sausages and the degree of cutting are also important factors, and controlling some of these problems that affect quality also depends on grinding.

The size of the ground meat is directly related to the texture and adhesion of the sausage. In particular, raw meat (meat substitute for sausages) with a lot of connective tissue must be sufficiently cut into pieces during grinding, so grinding of raw meat (meat substitute for sausages) used in sausage production is necessary to cut the meat into a size suitable for the manufacturing purpose. It takes careful effort to cut it into pieces. In addition, the size of the fat particles also needs to be paid attention to as it is related to the formation of emulsion during cutter operation.

4. Finely chopped and mixed

Cutting is a process of cutting substitute meat and fat for sausages ground in a grinder with a sharp blade in a rotating cutter bowl to increase cohesion and ensure uniformity of spices, additives, fat, etc., making it a semi-finished sausage product. This is an important process for creating a desirable emulsion. Therefore, the adequacy of this process is an important key in the production of emulsion-type sausages and requires careful attention as it is a large factor in determining sausage quality.

5. Charging

Stuffing involves chopping the seasoned mixed meat (meat substitute for sausages mixed with fat that has gone through the curing process) into the stuffer so that no air is mixed in, and filling the casing required for various types of sausages. (Casing) is a manual or fully automatic charging operation. The size and shape of sausages are determined by the nature of the casing used and the type of product.

6. Smoking and heating

Smoking is a process of heating and drying semi-finished sausages filled in natural casings or breathable casings in a smoker and then allowing smoke to penetrate them. By smoking semi-finished sausages,

1) It stimulates the appetite by providing a unique smokey smell resulting from the reaction between smoke components, phenols, carbonyls, and meat proteins.

2) Improves preservation through bacteriostatic and antioxidant effects of phenols,

3) The unique brown color of the product is expected to be achieved through the reaction of carbonyl compounds with free amino acids of meat proteins and nitrogen compounds.

4) A beautiful cured eat color appears in the product structure.

After the smoking process is completed, the product immediately goes through a heating process. Cooking gives the product appropriate coagulation properties and desirable taste and flavor. It also kills microorganisms in the product, making it hygienically harmless and preservable. For this reason, when cooking, it is necessary to maintain a heating temperature of 70-75℃ and a core temperature of 63℃ for more than 30 minutes to kill bacteria harmful to the human body.

Products that have been cooked in this way are immediately cooled (water showered) for long-term storage. After lowering the temperature of the meat products, they are separated by product and transferred to a cooling room to be cooled.

In addition, the cast iron pan exhibits a better umami flavor when cooking sausages than a regular pan. Here, a casting refers to a product made by placing molten metal in a mold and solidifying it into a metal product of a desired shape.

Claims (2)

80wt% prepared flatfish meat;
5 wt% of a first additive comprising garlic, onion, salt and pepper;
10 wt% of erithadenine extracted from shiitake mushroom mycelium;
4.5 wt% of heme-like molecular substance extracted from kelp, seaweed, green seaweed and seaweed or a combination thereof; and
Contains 0.5 wt% of a second additive containing minerals, essential amino acids and vitamins,
Eritadenine extracted from shiitake mushrooms, characterized in that flounder meat, first additive, eritadenine, heme-like molecular substance, and second additive are mixed, pressed, molded into meat with a thickness of 5 mm or less, dried, and packaged. Meat-flavored sausage meat using heme-like molecules derived from seaweed and flatfish meat. delete