KR20190054691A - Liver sausages comprising vegetables powder and its preparation method - Google Patents

Abstract

The present invention relates to a sausage using vegetable powder and a manufacturing method thereof. The present invention comprises: a step (A) of salting first meat sources and first fat; a step (B) of heating the mixture and skin of the salted first meat sources and first fat, respectively, and separating the heated solids and broth; a step (C) of grinding the mixture and the skin of each of the heated first meat sources and first fat; a step (D) of heating liver to grind the same; a step (E) of mixing ground second meat sources and second fat with the broth in the step (B) to emulsify the same; a step (F) of mixing the liver powder ground in the step (D), the emulsified products manufactured in the step (E), and the vegetable powder; a step (G) of mixing the powder manufacture in the step (C) and the mixture manufactured in the step (F), and filling the mixture in a casing; and a step (H) of smoking and heating the mixture filled in the casing. The present invention can provide a high quality liver sausage easy to store for a long time and having excellent taste.

Description

TECHNICAL FIELD [0001] The present invention relates to a liver sausage and a preparation method thereof,

The present invention relates to a liver sausage which is easy to store for a long time and which is excellent in preference, and a method for producing the same.

In general, sausages are processed foods using meat such as beef, pork, etc. Because they have good taste and good nutrition, they are a representative food that is not only a nutritional snack for children but also a simple meal substitute for adults.

Sausages made by mixing various kinds of by-products other than raw meat include heated sausages such as liver sausage, blood sausage, and tongue sausage.

Liver sausage is prepared by grinding liver such as pig, cattle, horse, sheep or poultry and adding seasonings, spices and fat to raw meat such as various kinds of pork, poultry, cattle, pig stomach, pig skin, And sausage which is filled with plastic or cellulose casing and then heat-treated or fumigated.

Normally, liver sausage is made from sausage by adding 15 to 40% of liver.

The liver is a nutritionally excellent by-product which has a calorie content of 123 to 131 kcal per 100 g, a protein content of 19.3 to 19.8%, and a rich content of vitamin A, calcium and iron. The liver is also known to be an important nutrient for human development, vision protection, anemia prevention and treatment.

In the United States and Europe, liver sausage is widely used as an infant formula for weaning infants, an accelerating food for growing children, and anemia prevention foods for pregnant women and elderly people.

These liver sausages can be used in combination with heated or unheated raw meat and fat, and can be divided into three kinds of sausage and spread type liver sausage.

Although the above-described liver sausage has been introduced in the literature in Korea, the development of meat processing products using by-products has not been developed yet, and a basic blending ratio matching the taste of Koreans has not been established.

In general, liver sausage uses Western spices to remove the smell of fish liver and specific odor. Therefore, there is a problem that the sausage does not fit the taste of Koreans, and the physicochemical and sensory characteristics of liver sausage There is no concrete research on this.

Korean Patent No. 1334087

It is an object of the present invention to provide a method for manufacturing liver sausage which is easy to store for a long time and is excellent in preference.

Another object of the present invention is to provide a liver sausage which is easy to store for a long time and has excellent taste.

According to an aspect of the present invention, there is provided a method of manufacturing an liver sausage comprising: (A) dipping a first raw meat and a first fat; (B) heating each of the mixture and the skin of the first raw raw material and the first fat and separating the heated solids and broth; (C) pulverizing the mixture and the skin of the heated first raw meat and the first fat; (D) heating and pulverizing the liver; (E) mixing the pulverized product obtained by pulverizing the second raw meat and the second fat with the broth of step (B), and emulsifying the mixture; (F) mixing the pulverized liver powder, the emulsion prepared in the step (E) and the vegetable powder in the step (D); (G) mixing the powder prepared in the step (C) and the mixture prepared in the step (F) and filling the mixture in the casing; And (H) smoldering and heating the mixture filled in the casing.

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

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

In the step (A), the mixture of the first raw material and the first fat and the raw 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 shell may be mixed with 100 parts by weight of the first raw material.

In the step (B), the mixture of the first raw material and the first fat bound to water is added to the mixture, and the mixture is heated at 70 to 120 ° C for 20 to 50 minutes. The first raw material and the first fat and shell And separating the resulting solids and broth.

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

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

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

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

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

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

The raw meat may be at least one selected from pigs, cows, ducks, chickens, horses, sheep, and goats.

According to another aspect of the present invention, there is provided a liver sausage comprising raw meat, fat, shell, liver powder, raw milk powder, and vegetable powder.

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

In addition, the liver sausage of the present invention is capable of ingesting nutrients such as vitamin A, iron, and minerals rich in liver, and eliminating odors unique to liver sausage, thereby providing liver sausage with high yield, taste and flavor .

FIG. 1 is a block diagram illustrating a process for manufacturing liver sausages according to an embodiment of the present invention. Referring to FIG.
Fig. 2 is a photograph of a liver sausage prepared according to the control group of the present invention and Examples 1 to 5, before and after heating. Fig.

The present invention relates to a liver sausage which is easy to store for a long time and which is excellent in preference, and a method for producing the same.

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

A method for producing liver sausage according to the present invention comprises the steps of: (A) dipping a first raw meat and a first fat; (B) heating each of the mixture and the skin of the first raw raw material and the first fat and separating the heated solids and the broth; (C) grinding the mixture and the skin of each of the heated first raw meat and the first fat; (D) heating and pulverizing the liver; (E) mixing the pulverized product obtained by pulverizing the second raw meat and the second fat with the broth of step (B), and emulsifying the mixture; (F) mixing the pulverized liver powder, the emulsion prepared in the step (E) and the vegetable powder in the step (D); (G) mixing the powder prepared in the step (C) and the mixture prepared in the step (F) and filling the mixture in the casing; And (H) smoking and heating the mixture filled in the casing.

Particularly, in the present invention, the use of the vegetable powder improves the texture, removes gander, and improves the flavor of the liver sausage.

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

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 material, in order to increase the functionality and the binding ability of the liver sausage.

Also, the mixture (first raw meat and first fat) and the dyed substance (NPS) are mixed at a weight ratio of 1: 0.01 to 0.1, preferably 1: 0.02 to 0.05, to perform the dipping. If the content of the dyed substance is less than the lower limit value on the basis of the mixture, the functionality and preservability may be lowered. If the content is higher than the upper limit value, the functionality may be lowered.

In order to enhance the preservability of raw meat and fat and to improve the flavor, binding power, water retention, etc., the tablets used in the conventional sausage production and the coloring agent may be mixed.

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

The husks (blood and skin) are used to increase the texture of the sausage and lower the heating loss, and are 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 material.

The heating is carried out by adding a mixture and a skin of the first raw material and the first fat, which are water-resistant, respectively, and heating the mixture at 70 to 120 ° C for 20 to 50 minutes, followed by separating the solid material and the broth.

 The heated broth obtained by heating should be applied to a process for producing the following emulsion. If the mixture and the shell are heated together, the resulting broth will not only have lower functionality but also will be heated separately.

The broth water to be applied to the process for producing the emulsion is preferably broth water obtained by heating the mixture on the functional surface.

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

If the average particle size of the mixture and the shell is less than the lower limit value, the texture may be deteriorated. If the average particle size exceeds the upper limit value, the texture and the functionality may be deteriorated.

Alternatively, in step (D), the liver is heated at 70 to 120 ° C, preferably at 80 to 90 ° C for 20 to 50 minutes, preferably 30 to 40 minutes, after which the average particle size is 2 to 5 mm .

 When the average particle diameter of the inter-particle diameter is less than the lower limit value, the functionality may be lowered. If the average particle diameter is higher than the upper limit value, the texture, the sensibility, and the binding ability may be lowered.

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

The second raw meat and the second fat are pulverized to an average particle size of 7 to 15 mm, preferably 8 to 10 mm. If the average particle diameter is less than the lower limit value, the texture may deteriorate, and if the average particle diameter is larger than the upper limit value, the texture and binding ability may be lowered.

3 to 15 parts by weight, preferably 5 to 10 parts by weight, of the second fat relative to 100 parts by weight of the second raw material; And 5 to 25 parts by weight, preferably 8 to 15 parts by weight of broth. If the content of the second fat is out of the above range, the sensibility and texture may be lowered and the heating loss may be increased. In addition, if the content of the broth is out of the above range, emulsification may be difficult and the functionality may be deteriorated.

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

If the liver powder of the step (D) is added to the step (E) to produce an emulsion, the binding power is lowered and even if a substance inhibiting intercalation is added, It is preferable to mix the separately prepared emulsion with the liver powder.

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

The above-mentioned 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 the liver powder is less than the lower limit value, the liver sausage condition may not be satisfied. If the content of the liver powder is higher than the upper limit value, the sensory property may be lowered.

The vegetable powder is used in an amount of 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 above lower limit, the flavor may not be improved without interfering with the browning. If the content is above the upper limit, the sensibility and texture may be lowered.

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

If the powder prepared in step (C), the liver powder prepared in step (D), the emulsion prepared in step (E) and the vegetable powder prepared in step (E) are mixed together, the binding power is lowered, It is preferable that the powder prepared in the step (C) is added to the mixture of the emulsified product, the liver powder and the vegetable powder as described in the present invention.

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

The material 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 the step (C).

The size and shape of the casing are determined depending on the type of the sausage, and both the natural casing and the artificial casing can be used.

Next, in step (H), the mixture charged in the casing is fumigated and heated.

The sausage semi-finished product packed in the casing was dried at 50 to 60 ° C for 30 minutes by using a smoke, fumigated at 60 to 70 ° C for 60 minutes, heat-treated at 70 to 90 ° C for 60 minutes, It is preferable to smoke and heat it.

When the heat treatment is completed, the temperature is lowered by showering with cold water for 3 minutes, and the cooling process is performed in a low temperature room of 10 ° C or lower.

In addition to the above processes, the present invention also provides a manufacturing method for finally producing a product by packing it in a wrapping paper such as cooled polyethylene / nylon and vacuum packing.

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

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

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention. Such variations and modifications are intended to be within the scope of the appended claims.

<By type of vegetables>

Example 1:

M. pneumoniae, M. semimendinosus, M. semimembranosus, moisture 55.24%, protein 17.85%, fat 18.54%, which was 24 hours after slaughtering, , pH 5.75, L * -value 60.12, a * -value 14.24, b * -value 9.14), moisture (12.61%; fat, 85.64%), pork and pork (moisture 75.13%, protein 20.42% fat 0.53%, pH 6.29, L * -value 31.51, a * -value 11.52, b * -value 3.46). Pork eliminated excess fat and connective tissues.

First, a mixture of 100 parts by weight of the first pork fat Fuji and 60 parts by weight of the first Don fat was mixed with NPS (salt: nitrite = 99.4: 0.6 weight ratio) at a weight ratio of 1: 0.037, The mixture was heated to 80 DEG C for 30 minutes, and then the heated mixture I and pork were crushed to have an average particle size of 3 mm (mixture (mixture) I I is heated and the remaining broth is stored separately).

On the other hand, the money was heated at 80 DEG C for 30 minutes and then pulverized to have an average particle diameter of 3 mm.

Next, 100 parts by weight of the second pork fat fudge and 10 parts by weight of the second fat fat were pulverized to have an average particle diameter of 8 mm, and the mixture I was heated to 10 parts by weight of the remaining broth. Then, 100 parts by weight of the emulsion, 30 parts by weight of the coarse powder and 2 parts by weight of powdery mallow powder (3 mm) were mixed and stirred for 2 minutes.

Next, Mixture III (mixture I powder + pork pulp powder) prepared by mixing Mixture II (emulsified product + flour + powder) + mixture of mixture I and powdered pork, 2 parts by weight of isolated soybean protein and 1.5 parts by weight of NPS were mixed After filling in the casing, smoke was fumigated and heated until the center temperature became 75 ℃ in the hunted smoke. When the heating was completed, it was cooled with cold water and then wrapped to prepare liver sausage.

Embodiment 2. Bit

The sausage was prepared in the same manner as in Example 1 except that bitterness powder was used in place of buttercup powder.

Example 3. Lettuce

The sausage was prepared in the same manner as in Example 1 except that the lettuce powder was used instead of the parsley powder.

Example 4. Celery

The sausage was prepared in the same manner as in Example 1 except that crown powder was used instead of cucumber powder.

Example 5. Cabbage

The sausage was prepared in the same manner as in Example 1 except that the cabbage powder was used instead of the parsley powder.

[Test Example _1]

As a control group, liver sausage without using vegetable powder was used.

Test Example 1. VBN, TBA, heat loss measurement

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

1-1. Protein Degradability (VBN: Volatile Basic Nitrogen): 5 g of sample was added with 50 g of distilled water, homogenized at 13,500 rpm for 1 minute, and filtered through a filter paper (Whatman No. 1). Then, 50 μl of 0.01NH ₃ BO ₃ and 0.06% methyl red in ethanol (0.066% bromocresol green in ethanol = 1: 1) were added to the inner chamber using a conway vessel, Ml, and 1 ml of 50% K ₂ CO ₃ was added thereto, followed by quick sealing. Then, the reaction was carried out in a 37 ° C incubator for 90 minutes and titrated rapidly with 0.02 NH ₂ SO ₄ . The ball was not loaded with K ₂ CO ₃ . The degree of protein deterioration was calculated according to the following equation (4).

[Equation 1]

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

(a: normal consumption of the experiment (ml), b: specific consumption (ml), f: 0.02NH ₂ SO ₄ standardization index, S: sample weight)

1-2. Fatty acidity (TBA) (mg MA / kg): Lipid oxidation was measured by Tarladgis et al . (1960), and expressed as mg of malondialdehyde (MD) per kg of meat product. 50 ml of distilled water was added to 10 g of the sample, and the mixture was mixed with a homogenizer (AM-7, Nihonseiki, Kaisha Ltd., Japan) for 2 minutes. 47.5 ml of distilled water was then added, followed by 2.5 ml of 4N HCl, -73, Shin-Etsu Silicone Co., Ltd., Seoul, Korea). 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 and mixed. The tube was sealed, heated in boiling water for 30 minutes, and cooled to room temperature. Absorbance was measured at 538 nm for a blank made from 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. Heat loss (%): The weight before heating was measured, and the weight loss was measured before and after heating for 30 minutes in a water bath at 80 ° C for 30 minutes. The weight loss was calculated as a reduction ratio with respect to the weight of sausage before heating.

&Quot; (2) &quot;

           Heat 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, the sausages prepared according to Examples 1 to 5 of the present invention had similar VBN values but lower TBA values than the control group. In addition, it was confirmed that the liver sausages produced according to Examples 1 to 5 of the present invention had lower heating loss than the control group.

This means that the liver sausages of Examples 1 to 5 inhibit enzymes and microorganisms compared to the liver sausage of the control group, so that the rate of deterioration is slow and the amount to be lost after heating is also small.

Test Example 2. Measurement of texture

The physical properties of the sample texture analyzer (TA-XT2 i, Stable Micro Systems, England) 5 mm diameter cylindrical probe (5 mm diameter cylinder probe) to a mounting post to pass through the muscle fiber direction perpendicular to the samples made in hardness (hardness kg), springiness, cohesiveness, gumminess (kg), and chewiness (chewiness, kg). The analysis conditions were 20 g of stroke, test speed of 2.0 mm / sec, and 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 Resilience 0.83 0.78 0.73 0.74 0.74 0.80 Coherence 0.37 0.36 0.32 0.28 0.29 0.39 Gum 1.88 1.47 1.24 1.50 1.71 1.75 Chewing voice 1.59 1.15 0.92 1.11 1.27 1.57

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

In particular, it was confirmed that Example 5 was superior in elasticity, cohesiveness, gumminess and chewiness to the other groups.

Test Example 3. Microbial measurement

3-1. General bacterial counts: To 25 g of sample was added 225 mL of sterile peptone, homogenized, decidualized by steps, 1 mL of each dilution was aseptically distributed in a sterile petri dish, and plate count agar (Difco, Laboratories, USA ) Medium was added to approximately 20 mL of the culture medium at 37 ° C for 48 hours, and the colonies formed were counted.

3-2. Coliform group and coliform number: 1 ml of diluted water was added to each well of E. coli and coliform bacteria (3M Petrifilm Plate, 3M, St. Paul, USA) and incubated at 37 ° C for 24 hours. The number of colonies was counted to make E. coli , and the formation of air bubbles in purple was counted as coliform bacteria.

division Control group Example 1 Example 2 Example 3 Example 4 Example 5 Total number of bacteria 2.41 3.45 1.96 3.89 2.67 1.89 E. coli (E. coli) ND ND ND ND ND ND Coliform bacteria ND ND ND ND ND ND

As shown in Table 3, no E. coli and E. coli bacteria were detected in all groups, and in particular, the total number of liver sausages prepared according to Examples 2 and 5 of the present invention were lower than those of the other groups.

Test Example 4. Sensory Test

The sausages prepared in the examples were tested by 15 professional panelists and then subjected to sensory evaluation by a 10-point scale method. The average values were obtained from Table 4 below.

- color, incense, year, juiciness, texture, and general preference: 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 Juiciness 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 likelihood 6.75 6.25 5.88 5.50 5.13 7.50

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

Test Example 5. Visual Measurement

Fig. 2 is a photograph of a liver sausage prepared according to the control group of the present invention and Examples 1 to 5, before and after heating. Fig.

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

Example 5 using cabbage powder showed superior characteristics to other vegetable powders in various aspects. Therefore, the experiment was conducted using cabbage powder in the following.

<By Vegetable Content>

Example 6. Cabbage powder 1 part by weight

The sausage was prepared in the same manner as in Example 5 except that 1 part by weight of cabbage powder was used.

Example 7. Cabbage powder 3 parts by weight

The sausage was prepared in the same manner as in Example 5 except that 3 parts by weight of cabbage powder was used.

Example 8. Cabbage powder 5 parts by weight

The sausage was prepared in the same manner as in Example 5 except that 5 parts by weight of cabbage powder was used.

[Test Example _2]

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

The same procedure as in Test Example 1 was carried out.

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 VBN value and the TBA value of the liver sausage prepared according to Examples 5 and 7 of the present invention were lower than those of the liver sausage prepared according to Examples 6 and 8. In addition, the liver sausages of Examples 5 and 7 were confirmed to have lower heating loss than those of Examples 6 and 8.

Test Example 7. Measurement of texture

The same procedure as in Test Example 2 was carried out.

division Control group Example 5 Example 6 Example 7 Example 8 Hardness 2.22 2.34 1.61 2.68 5.03 Resilience 0.83 0.80 0.79 0.79 0.78 Coherence 0.37 0.39 0.18 0.36 0.20 Gum 1.88 1.75 1.25 1.73 1.44 Chewing voice 1.59 1.57 1.14 1.60 1.39

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

Test Example 8. Microbial measurement

The same procedure as in Test Example 3 was conducted.

division Control group Example 5 Example 6 Example 7 Example 8 Total number of bacteria 2.41 1.89 1.87 1.93 2.86 E. coli (E. coli) ND ND ND ND ND Coliform bacteria ND ND ND ND ND

As shown in Table 6 above, no E. coli and E. coli bacteria were detected in all groups, and in particular, the total number of viable sausages produced according to Examples 5 to 7 of the present invention was lower than that of Example 8.

Test Example 9. Sensory Test

The same procedure as in Test Example 4 was carried out.

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 Juiciness 6.25 6.50 6.03 6.30 5.16 Texture 6.75 7.13 6.17 6.91 5.29 Comprehensive likelihood 6.75 7.50 6.48 7.34 5.91

As shown in Table 8, the liver sausages produced according to Examples 5 and 7 of the present invention were superior in color, aroma, year, juiciness, texture and overall acceptability to the liver sausages of Examples 6 and 8 .

<By Manufacturing Method>

Comparative Example 1: Addition of powdery flour during emulsification

The same procedure as in Example 5 was carried out except that the sausage was prepared by emulsifying with the addition of powdery flour during emulsification.

That is, a mixture of 100 parts by weight of the first pork flesh and 60 parts by weight of the first molasses was mixed with NPS (salt: nitrite = 99.4: 0.6 by weight) at a weight ratio of 1: 0.037, The mixture was heated to 80 DEG C for 30 minutes, and then the heated mixture I and pork were crushed to have an average particle size of 3 mm (mixture (mixture) I I is heated and the remaining broth is stored separately).

On the other hand, the money was heated at 80 DEG C for 30 minutes and then pulverized to have an average particle diameter of 3 mm.

Next, 100 parts by weight of the second pork fuji and 10 parts by weight of the second molybdum were pulverized so as to have an average particle diameter of 8 mm, 10 parts by weight of the remaining broth in which the mixture I was heated, 33 parts by weight of the para- (3 mm) were mixed and stirred for 2 minutes (at this time, the coarse powder and the cabbage powder were put in the same amount as in Example 5).

Next, the mixture III (mixture I powder + pungpy powder) in which the mixture I (the second pork fuji + the second pork fat + the broth + the flour + the cabbage powder) 2 parts by weight of protein and 1.5 parts by weight of NPS were mixed and filled in a casing. Then, the mixture was fumigated and heated until the center temperature became 75 DEG C in the smoke, and the mixture was cooled with cold water and then packed to prepare liver sausage.

Comparative Example 2 Emulsion + Powdery Powder + Cabbage Powder + Mixture III Mixed together

The mixed sausage was prepared in the same manner as in Example 5 except that the emulsion, the flour, the cabbage powder and the mixture III were mixed together.

That is, a mixture of 100 parts by weight of the first pork flesh and 60 parts by weight of the first molasses was mixed with NPS (salt: nitrite = 99.4: 0.6 by weight) at a weight ratio of 1: 0.037, The mixture was heated to 80 DEG C for 30 minutes, and then the heated mixture I and pork were crushed to have an average particle size of 3 mm (mixture (mixture) I I is heated and the remaining broth is stored separately).

On the other hand, the money was heated at 80 DEG C for 30 minutes and then pulverized to have an average particle diameter of 3 mm.

Next, 100 parts by weight of the second pork fuji and 10 parts by weight of the second molybdum were pulverized to have an average particle diameter of 8 mm, and the mixture I was heated and mixed with 10 parts by weight of the remaining water to prepare an emulsion.

100 parts by weight of the above emulsion, 30 parts by weight of powdery mildew, 30 parts by weight of cabbage powder (3 mm), 2 parts by weight of Mixture I powder (mixture I powder + And the mixture was filled in a casing. Then, smoke was fumigated and heated at a central temperature of 75 ° C in a hunted smoke. When the heating was completed, the mixture was cooled with cold water and packed to prepare liver sausage.

[Test Example _3]

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

The same procedure as in Test Example 1 was carried out.

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, it was confirmed that the VBN value and the TBA value of the liver sausage prepared in Example 5 of the present invention were lower than those of the liver sausage prepared in Comparative Examples 1 and 2. It was also confirmed that the liver sausage of Example 5 had significantly lower heating loss than Comparative Examples 1 and 2.

Test Example 11. Measurement of texture

The same procedure as in Test Example 2 was carried out.

division Control group Example 5 Comparative Example 1 Comparative Example 2 Hardness 2.22 2.34 2.55 2.69 Resilience 0.83 0.80 0.81 0.80 Coherence 0.37 0.39 0.24 0.22 Gum 1.88 1.75 1.38 1.44 Chewing voice 1.59 1.57 1.21 1.30

As shown in Table 10, it was confirmed that the liver sausage produced according to Example 5 of the present invention had better cohesiveness, gumminess and chewiness than the liver sausages of Comparative Examples 1 and 2.

Test Example 12. Microbial measurement

The same procedure as in Test Example 3 was conducted.

division Control group Example 5 Comparative Example 1 Comparative Example 2 Total number of bacteria 2.41 1.89 2.58 2.64 E. coli (E. coli) ND ND ND ND Coliform bacteria ND ND ND ND

As shown in Table 11 above, no E. coli and E. coli bacteria were detected in all groups, and the total number of liver sausages produced according to Example 5 of the present invention was lower than those of Comparative Examples 1 and 2.

Test Example 13. Sensory Test

The same procedure as in Test Example 4 was carried out.

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 Juiciness 6.25 6.50 5.30 5.14 Texture 6.75 7.13 5.60 5.23 Comprehensive likelihood 6.75 7.50 5.84 5.43

As shown in Table 12 above, the liver sausage produced according to Example 5 of the present invention was superior in color, flavor, juiciness, texture, and overall acceptability to the liver sausages of Comparative Examples 1 and 2.

Claims (15)

(A) drenching the first raw meat and the first fat;
(B) heating each of the mixture and the skin of the first raw raw material and the first fat and separating the heated solids and broth;
(C) pulverizing the mixture and the skin of the heated first raw meat and the first fat;
(D) heating and pulverizing the liver;
(E) mixing the pulverized product obtained by pulverizing the second raw meat and the second fat with the broth of step (B), and emulsifying the mixture;
(F) mixing the pulverized liver powder, the emulsion prepared in the step (E) and the vegetable powder in the step (D);
(G) mixing the powder prepared in the step (C) and the mixture prepared in the step (F) and filling the mixture in the casing; And
(H) smoking and heating the mixture filled in the casing. [7] The method according to claim 1, wherein the vegetable powder in step (F) is at least one selected from the group consisting of buttercup powder, bit powder, lettuce powder, celery powder and cabbage powder. The method according to claim 1, wherein the vegetable powder in step (F) is cabbage powder. The method according to claim 1, wherein in step (A), the mixture of the first raw material and the first fat and the salt material are mixed at a weight ratio of 1: 0.01 to 0.1. The method according to 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 shell are mixed with 100 parts by weight of the first raw material. The method according to claim 1, wherein in step (B), the mixture of the first raw material and the first fat bound to water and the mixture of the first raw material and the first fat are added, heated at 70 to 120 ° C for 20 to 50 minutes, A method for producing liver sausage, characterized by separating seawater from solid matter consisting of a first fat and a shell. 2. The method according to claim 1, wherein in step (C), the powder is pulverized to have an average particle diameter of 2 to 5 mm. The method according to claim 1, wherein in step (D), the liver is heated at 70 to 120 ° C for 20 to 50 minutes and then pulverized to have an average particle size of 2 to 5 mm. The method according to claim 1, wherein in step (E), 3 to 15 parts by weight of a second fat is mixed with 100 parts by weight of the second raw material. The method according to claim 1, wherein in step (E), 5 to 25 parts by weight of broth is mixed with 100 parts by weight of the second raw material. The method according to claim 1, wherein, in step (E), the second raw meat and the second fat are pulverized so as to have an average particle size of 7 to 15 mm. The method according to claim 1, wherein in step (F), 20 to 50 parts by weight of the liver powder and 1 to 5 parts by weight of the vegetable powder are mixed with 100 parts by weight of the emulsion. [7] The method according to claim 1, wherein the mixture prepared in step (G) is mixed with 50 to 80 parts by weight of the mixture prepared in step (F) to 100 parts by weight of the powder prepared in step (C). The method according to claim 1, wherein the raw meat is at least one selected from the group consisting of pigs, cows, ducks, chickens, horses, sheep, and goose. Liver, sausage, raw meat, fat, shell, liver powder, raw meat emulsion and vegetable powder.

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