WO1988006851A1 - Process for producing tubular coagulated meat using butcher's meat material - Google Patents

Process for producing tubular coagulated meat using butcher's meat material Download PDF

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Publication number
WO1988006851A1
WO1988006851A1 PCT/JP1987/000359 JP8700359W WO8806851A1 WO 1988006851 A1 WO1988006851 A1 WO 1988006851A1 JP 8700359 W JP8700359 W JP 8700359W WO 8806851 A1 WO8806851 A1 WO 8806851A1
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Prior art keywords
meat
type
glucomannan
chain
mannose
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PCT/JP1987/000359
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French (fr)
Japanese (ja)
Inventor
Yasuaki Okazaki
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Yasuaki Okazaki
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Publication of WO1988006851A1 publication Critical patent/WO1988006851A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat

Definitions

  • the present invention is based on minced meat of poultry and livestock meat.
  • Ground meat Surimi meat is the main material, and dalco mannan, defatted activated gluten, etc., extracted from orchid bulbs and woody parts, etc., in order to enhance binding properties
  • a hollow part is formed in the meat in the shape of a long cylinder, and the meat is collapsed and dispersed even when cooked, steamed, or baked.
  • the present invention relates to a method for producing a tube-shaped suspected solid meat, which is characterized in that a long tube-shaped suspected solid meat can be continuously formed and processed only with birds, beasts and livestock meat without losing taste.
  • polysaccharides such as gluco. Mannan. Glycogen.
  • the method for producing a tallow meat analog in the Japanese Patent No. 5251 which is based on animal vegetable oils or hardened oils, imparts structural properties thereto, and is heated to a melting point of 30 to 50 degrees 50-80 parts of animal or vegetable fats or oils or 50-80 parts of water and a small amount of an oil-soluble emulsifier are added and heated and emulsified, and after cooling, animal and vegetable proteins such as flour active gluten and egg white. ⁇ 0 to 40 parts and gelatin. Pectin. C. ⁇ ⁇ . Add a bonding agent to C or sodium alginate 2 to ⁇ 0 parts and, if necessary, add a binder such as polymerized phosphates, mix and heat. Solidified to produce a tallow analog.
  • Japanese Patent No. 241010 discloses a method of manufacturing a kneaded product.
  • the prior art uses fish meat as a raw material.
  • a mixture of soluble skim milk powder and a complexing agent in fish meat was mixed.
  • casein lactate Japanese Patent No. 12413
  • slaked lime and sodas were added to stabilize the casein.
  • a casein solution is prepared, and a mixture of butterfat or animal and vegetable fats is added thereto, and the homogenized and sterilized solution is mixed with milk.
  • Skim milk Skim milk powder is mixed, and lactic acid fermentation is carried out using a eel fungus starter.
  • the curd is made by adding rennet and calcium chloride, and is filled with caseings to produce cheese. It is made mainly from milk using the adhesiveness and elasticity of milk. The processing of any kind of meat, meat and fish is manufactured to a slightly different extent.
  • D-glucose and D-mannose are the main constituents. It is a general term for polysaccharides as components. Plants of the family Orchidaceae that contain a large amount of glucomannan belonging to the polysaccharide include bulbs such as iris mulberry and rilliganezisen. Included in tubers and pressurized with water. Insoluble from the solution extracted by heating Separation and extraction of functional copper complex [cellulose etc.].
  • the woody part of gymnosperms also contains 3-5% glucomannan, coexists with the cellulose in the woody part, has the same structure as polysaccharides, and pre-treats holocellulose with 24% potassium hydroxide solution Then, a strongly sticky glucomannan may be extracted with a sodium hydroxide solution containing 4% of borate, or may be directly extracted with a dimethyl sulfoxide solution.
  • konjac has been used for bonding wooden boards to each other, that is, for bonding plywood.
  • the strong and sticky power contained in konjac such as konjac paste [adhesive] also belongs to polysaccharides. It is a konjac mannan in which D-mannopyranose and B-D-glucoviranose are bound in a ratio of 7: 3 and in a ratio of [ ⁇ to 4].
  • the glucomannan polysaccharide thus constructed and extracted has a strong binding property, and the ratio of D-galactose to D-dalcopyranose is 2:10:30.
  • D-galactose is composed of 6% of 0-acetyl group, and D-mannopyranose and D-galactose are linked to mannose by [ ⁇ : 4].
  • [ ⁇ : 6] in the ratio of ⁇ 00 to 400 hexose residues As a result of experiments over many years, the applicant has clarified that this has happened, and it is as clearly specified in the Chemical Dictionary.
  • konnyaku powder containing konnyaku mannan is used as a solid material for meat, and the amount of konnyaku flour is increased and decreased, and it is used as an auxiliary material for birds and livestock meat. If the amount of konjac flour is large, the elasticity is good, but the taste of meat is erased and the konnyaku tastes like stewed konnyaku, meat tastes poor and digestion is poor If the amount of konjac powder is less than that of meat, the binding is good, but the meat material is formed in a cylindrical shape.3 ⁇ 4The hollow part is not deformed to form a cylindrical shape. It dispersed and collapsed, and many vertical wrinkles were formed on the outer periphery. About one third of the meat raw material was effective as a solidifying agent.
  • Konnyaku mannan which is contained in konjac, is composed of B-D-manno-viranose and B-D-gluco-viranose in a ratio of 7: 3, and the polysaccharide is a vegetable that retains its shape with starch. It is also called a glucose mass made of cellulose, starch.
  • the protein is a bond of a-type glucose, but the konjac is also called plant fiber.
  • the konjac is woven with starch and cellulose. It is difficult to dissolve in solution and is a good binder as a binding of polysaccharide but insoluble B-type glucose.However, since there is no enzyme that hydrolyzes cellulose in the human body, it is digested. Is not good and special This is a view of the house, and glucomannan is as specified in the Chemical Dictionary.
  • the present invention relates to a crudely cohesive double-strength fiber contained in meat itself, which is made from poultry and livestock meat.
  • Elastic fiber [collagen.
  • a strong binding of A-type glucomannan high molecular compound extracted from orchid plants was incorporated into the product, and it was constructed to be able to continuously form suspected solid meat into a cylinder using only high-protein bird and animal meat.
  • a method for producing a tube-shaped suspected solid meat characterized in that:
  • the meat of birds, livestock and meat contains coarse-binding collagen as described above, and the collagen and estratin are mixed with irises, lilies, and allied water. Pulverize with a chopper or the like, add about 24% water-soluble potassium solution, pressurize. Heat decompose to contain binders for birds and livestock meat, such as lily, iris, rilliganezisen, and mizuba shaw.
  • a product obtained by extracting individual a-type D-glucose and a-type D-mannose and purifying glucomannan belonging to a chemical polysaccharide in which at least 3 to 5 types of A-type D-glucose and D-mannose are bound This has been the toughest point of the inventor for many years.
  • G-mannan may be extracted directly by extracting with D-mannose or by adding a solution of dimethyl sulfo-byoneside.
  • the D-glucose and D-mannose are also contained in the wood of the gymnosperm supplements at 3 to 5%, and the wood of the gymnosperm is pulverized with a block cutter and formed into a gel form using a mixer or the like.
  • Add a 24% calcium hydroxide solution, heat and pretreat the holocellose, the solution separates fibrous and insoluble matter, and 4% borate in the remaining solution Add the 17% sodium hydroxide solution contained and heat.
  • the orchid plant Iridaceae Lilies. Lily ganezisens. Watermelon bulbs.
  • Collagen a plant protein contained in tubers, is a complex of polysaccharides and proteins in animals and plants.
  • macromolecules of chondroitin sulfate bind to hyaluronic acid and form connective tissue as intercellular substance of meat, and collagen fibers are strong against hypertension, but do not stretch when pulled, but collagen-bound elastin [elasticity]
  • Elastin and proteoglycans which compensate for the binding and elasticity of meat, are indispensable to the binding coarse tissue.
  • Lagen is a protein, but is a protein, but a polysaccharide in which cell mouth and glucose are bound together.Elastin is an amino acid that supports hydroxypurine.Elastin is a meat. Elastin has the property of binding.When botanical meat collagen is combined with orchid plant a-type D-glucomannan, it melts into the meat collagen and changes into preprotop D chain, which is converted into collagen. It is synthesized into procollagen, which organizes the cells of meat by binding, and the binding properties of the meat cells were confirmed. As described in detail in Kodansha's literature protein and collagen.
  • Collagen molecules are wrapped with a smaller radius than ⁇ than that of the polypeptide chains and have a specific bond between meat and glycomannan, which is wrapped by 0.29 nm per ⁇ ⁇ ⁇ ⁇ amino acid.
  • the d-chain is right-handed when viewed from the end of the amino acid. ⁇ ] I]
  • Each polypeptide is tied to the left.
  • the three d-chains of the peptide molecules which constitute the basement membrane connective tissue of collagen molecules, form three peptide d-chains that are entangled by the right-handed winding and form a cell-like structure, and serve as a key to the cells. It is a stable protein that forms and is confirmed by experimentation with a meat, poultry and livestock meat that has been solidified by blending d-chain glucose and d-chain mannose.Without collagen, animal and plant morphologies are not formed , It turned out to be separate.
  • Rucose 70% i b-type D glucoviranose contains 30%, and for type a d-mannose 65%. It contained about 25% B-P-mannopyranose and 10% insoluble holocellulose.
  • a-type d-chain glucose, a-type d-mannose, B-type d-chain man-viranose and b-type d-dalcopyranose To separate a-type d-chain glucose, a-type d-mannose, B-type d-chain man-viranose and b-type d-dalcopyranose, add a 17.5% sodium hydroxide solution and pressurize. After adding dimethylshoticide to the solution separated by heating to cause sensation, the bird is extracted by extracting a-type d-glucose and a-type d-mannose with good cell binding properties.
  • Veterinary minced meat-Surimi 70%, water 25 ⁇ 3 ⁇ % is added and mixed with a mixing mixer, while a-type d-glucose and A-type d-mannose are used as a glutinous thickener: 5%
  • the cutter and cutting to the appropriate size While sending to the cutter and cutting to the appropriate size, it is sent to the meat pressing mechanism and the meat material is sandwiched between the two rollers and shaped into a flat shape. Pseudo-solid meat material is provided directly below the meat pressurization mechanism.
  • the take-up skewer is hung down toward the take-up skewer of the rotating drum and cut when a certain amount is taken up by the take-up skewer.
  • the rotating drum automatically cuts the meat material while rotating by one piece, is wound on the next take-up skewer, and is repeated next to the application, and the meat is taken up on the take-up skewer.
  • hydroxyproline such as a fastener made of three polypeptide chains of polysaccharide, which is a high protein contained in poultry and animal meat, that is, collagen, a type d chain contained in orchids A-type glucomannan, a cell connective tissue of glucose and a-d chain mannose, and water-insoluble b-type d-chain mannopyranose and bd-chain gluviranose 7 as binders
  • B-type glucomannan which is bound in step 3, is dissolved into meat protein, retains the appropriate elasticity, and forms a quasi-solid bond with the collagen of the meat to form a three-part polypeptide.
  • Sex A type glucomannan and B type dalcomannan are dissolved, and the polybeptin chains are formed in a zipper shape in a rifle shape.
  • Ad glucomannan and sticky glue is molded into a tube shaped solid, heated and steamed. Boiled.
  • Vegetable glucomannan protein is equivalent to the intercellular substance collagen of poultry and animal meat.
  • Collagen is also a protein that is linked to plenty of vegetable glucose. It is a polysaccharide and a protein containing the amino acid pidroxyproline.
  • animal proteins In addition to collagen, animal proteins also contain four types of proteoglycans, such as elastin and laminin. Laminin and fiflonectin are also glycoproteins.
  • proteoglycans such as elastin and laminin.
  • Laminin and fiflonectin are also glycoproteins.
  • polysaccharides are composed of d-glucose and D-galactose: D- It can be seen that the ratio of glucoviranose is linked in the ratio of 2: 1 ⁇ : 3 ⁇ and contains 6% of primary acetyl group.
  • the bulbous woody part of konjac which has the best binding properties by itself, contains a large amount of B-type d-mannopyranose and B-type cl-glucovilanose, and coexists with holocellulose. It has almost the same structure.
  • This konjac is washed with water, sliced, dried and pulverized to remove unnecessary substances. 2 to 300 mesh konjak powder is produced and 4% The konjac powder was dissolved in a 17.5% sodium hydroxide solution containing acid salts to extract b-type d-mannopyranose and b-type d-glucoviranose. Konnyaku mannan, which has good binding properties, was purified.
  • This konjak mannan also contains about 1 type A d-glucose and 1 type A mannose, but it has been confirmed that 80% of type B mannoviranose and glucoviranose can be used without separation. .
  • Raw material of tube-shaped simulated meat Mixed chicken and beef pork 7 kg kg. Water 2.5 to 3.5 kg. Salt 2.5 kg. Melting point 35 to 50 degrees. Then add 0.3 kg of sugar and 0.3 kg of pepper, add 1 kg of konnyaku mannan and mix and knead to simulate the meat surimi, and use the known bamboo wheel making equipment as described in the previous embodiment. It has been improved to enable automatic winding, and it has been possible to continuously produce cylindrical pseudo-solid meat in the above-mentioned process.
  • konnyaku powder is dissolved in warm water, and when bitterness is added, konnyaku has the property of being pseudo-fixed. If konnyaku mannan is small, it lacks flexibility and elasticity. If the amount is large, the elasticity is high and it feels like eating konnyaku. Therefore, a good product can be obtained without the need for casing.
  • the purpose of simulating bird and animal meat in a cylindrical shape is to cut down rice grains, vegetables, seaweeds, etc. as appropriate in the hollow part of the tube-shaped simulated meat, taking advantage of the unique taste of meat. It is characterized by expanding the use of livestock meat.
  • FIG. 1 is a perspective view of a cylindrical pseudo solid meat of the present invention
  • FIG. 2 is a longitudinal sectional view of the cylindrical pseudo solid meat
  • FIG. 3 is an inner hollow portion of the cylindrical pseudo solid meat. 2 is an enlarged longitudinal sectional view showing a state in which rice grains, vegetables, and seaweeds are packed.
  • Fig. 1 shows a sample of minced and minced meat of poultry and livestock meat in a cylindrical shape.
  • a number of take-up skewers are provided at the bottom while being shaped, and have a constant length. Hangs down, and when it is wound on the take-up skewer, the meat is wound up while being cut, and at the same time, the rotating drum rotates ⁇ before the skewer and the meat material is taken up on the next take-up skewer The process is repeated to automatically wind up the take-up skewers in sequence, and the wrapped meat material is separated from the skewers at the front end of the chain conveyor in accordance with the rotation speed of the rotating drum.
  • the chain conveyor rotates in an S-shape while the meat material is transported and steamed and sterilized, and is placed on the return conveyor one after another, and immediately before it is taken up by the take-up skewer.
  • the cylindrical pseudo solid meat is shown in Fig.
  • a hollow part is formed in the cylindrical solid body and finished.
  • the outer periphery is wrapped in a casing and packed into a carton.
  • FIG. 2 is a longitudinal sectional view of the cylindrical pseudo-solid meat material ⁇ of FIG. ⁇ ), ⁇ d, ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ , ⁇ , ⁇ ,,,, ⁇ ⁇ ⁇ , ⁇ ⁇ , ⁇ ⁇ , ⁇ ⁇ , ⁇ ⁇ , ⁇ ⁇ , ⁇ ⁇ , ⁇ ⁇ , ⁇ ⁇ , ⁇ ⁇ , ⁇ ⁇ ,
  • the strong binding B3 ⁇ 4 , J d-chain mannopyranose and B-type d-chain glucoviranose, which prevent and protect the cells from dispersing, are individually extracted, and the B3 ⁇ 4
  • the xylem is individually crushed, heated and dissolved in water, and a 24% calcium hydroxide solution is added to extract glucose A and mannose.
  • B-type d-chain mannopyranose and B3 ⁇ 4J d-chain glucoviranose Approximately 7.5% sodium hydroxide containing 4% borate was added to the above solution to separate and extract B-type d-chain mannopyranose and B3 ⁇ 4J d-chain glucoviranose.
  • a type A glucomannan is purified by mixing individual A type D groups with good cohesion of each animal, and a B type group is mixed.
  • B-type glucomannan which was strengthened into binding material 1, was refined, and A-type glucomannan was mixed into a tube-shaped solid meat material.
  • A. B-type dalcomannan is added to birds and beasts, and other similar materials are used so that glucomannan can be mixed to finish the cylindrical solid meat material and processed by the bamboo ring manufacturing machine described above. Instead, as shown in Fig.
  • Fig. 2 As shown in Fig. 2, it is a tubular solid meat with an inner hollow part in the center, 1 is a bird and animal meat material. 2 is an inner hollow part. 3 is a meat.
  • the collagen molecule, 4, consists of A.B type glucomannan.
  • FIG. 3 is an enlarged sectional view showing the embodiment.
  • the active substances such as gluten and glucose, which are selected by adding soybean, wheat, starch, etc. to conventional animal meats, extenders, nutrients, binders, etc. Meat hams-sausages II. Winners * Meat cuts, etc.
  • the mixture is filled in a casing and simulated and steamed, etc., but is not added to the present invention.
  • the present invention does not use materials belonging to other classes, and is extracted from orchids.
  • Type glucomannan is added as a binding agent and binds to the proteins that make up the cells of the meat, and only the meat is bound and coagulated, so meat and rice. Vegetables v Quality etc. Material. Finished ⁇ 'product. Packed with ripened material. Easier to combine and expand the use of meat. Effective for nutrition in daily life. To bring. In addition, the bulbs of orchid plants. Tubers. Highly sticky high proteins contained in the woody part. A-type D-glucose and A-type D-mannose, and B-type d-mannopyranose with strong binding properties.
  • d-Glucobiranose is a plant protein [cellulose] that represents connective tissue that constitutes plant cells, and a high-protein that constitutes bird and animal meat cells, and a collagen subunit that represents polyprotein. Since A. and B-type glucomannan are very strongly bonded to the peptide, they can be used for processing fish meat, etc., and can be used for kneaded products such as meat. An extremely useful creation.

Abstract

A process for producing tubular coagulated meat using butcher's meat which comprises using finely cut, minced or ground meat of fowl or beast as a main starting material, adding glucomannan obtained from bulbs and ligneous portion of plants of Orchidaceae (e.g., iris, lily, Lysichiton camtschateuse Schott var. japonicum Makino, etc.) thereto as a secondary starting material, loading the mixture to an automatic fish paste tube forming machine to mold it into a hollow long tube, and coagulating as such. The obtained tubular coagulated meat undergoes neither degradation nor dispersion of the main meat material even when heated by boiling or baking.

Description

明 細 書  Specification
、 技 術 分 野 , Technical field
この発明は、 鳥獣畜肉の細切肉 . 挽き肉. すり身肉を主材 として、 結着性を強化するためラン科植物球根及び木質部 等から抽出した、 ダルコ . マンナン， 脱脂肪活性グルテン 等を副添加物として、 長筒形に肉内に中空部を形成せしめ て疑固し、 煮ても . 蒸しても， 焼いても鳥獣畜肉が崩壊し 分散し、 筒形疑固肉の外観と肉そのものの味を損ねること なく、 鳥獣畜肉類のみで長尺筒形疑固肉を持続して、 成型 加工できるようにしたことを、 特徴とする筒形疑固肉の製 造法に関するものである。  The present invention is based on minced meat of poultry and livestock meat. Ground meat. Surimi meat is the main material, and dalco mannan, defatted activated gluten, etc., extracted from orchid bulbs and woody parts, etc., in order to enhance binding properties As a thing, a hollow part is formed in the meat in the shape of a long cylinder, and the meat is collapsed and dispersed even when cooked, steamed, or baked. The present invention relates to a method for producing a tube-shaped suspected solid meat, which is characterized in that a long tube-shaped suspected solid meat can be continuously formed and processed only with birds, beasts and livestock meat without losing taste.
、 背 景 技 術 , Background technology
従来から我が国は、 水産国といわれた程漁業が盛んであり 魚類の加工生産物は多く、 更に鳥獣畜肉僅かに食卓に が る程度であつたが、 敗戦後食生活の改善に伴い海外より食 肉が多量に輸入されるようになり、 国内でも畜産業が盛ん になり、 肉の需要が急激に増加し食生活も欧米化し、 肉類 加工も種々行われ、 ハム. ウィンナー. ソーセージ等は肉 類に大豆粉未. 小麦殿粉等と副添加物を加え棒状に加工さ ているが、 細切肉 [米粒大 ] . すり身肉にするとき動物性 の高蛋白質の肉を組成するコラーゲンを痛めないように、 切断するとき、 熱を持たせないようにブロックカッター . ミキサーにて加工し、 結着材として植物性グルコマンナン 脱脂肪グルテンを、 鳥獣畜肉に添加混合してミキサー等で 混練し、 肉貯槽に送り出し、 肉素材を着脱自在に定置した 複数条の巻取軸を横に、 回転ドラム外周に装置し回転ドラ ムに巻取軸を連動させて、 筒形疑固肉を肉のみで成型され ちのはなかった。 In the past, fisheries were so active in Japan that they were called fisheries nations, and there were many processed fish products. A large amount of meat has been imported, the livestock industry has become popular in Japan, the demand for meat has rapidly increased, the dietary habits have been westernized, and various types of meat processing have been carried out. Ham, Wiener, sausage, etc. The soybean flour has not been added. Wheat starch and other additives have been added and processed into bars, but the meat has been cut into small pieces [rice grain size]. When it is made into surimi, it does not hurt the collagen that constitutes animal-based high protein meat. When cutting, use a block cutter so that it does not retain heat. Process with a mixer, and use vegetable glucomannan as a binder. Add defatted gluten to poultry and livestock meat, mix and knead with a mixer, etc., send it out to a meat storage tank, and install a plurality of take-up shafts on which meat materials are detachably mounted, sideways, around the rotating drum and a rotating drum. By linking the winding shaft to the tube, there was no possibility that the cylindrical suspected solid meat was molded only with meat.
類似方法で形成された魚肉の竹輪、 かまぼこは有るが鳥獣 畜肉類のみで、 筒形に成型されたものはなく、 棒状のハム . ウィンナ一. ソーセージに加工されていた、 少ない添加 物で肉類を結着させることは、 長年にわたり各社が研究し 続けているが、 未だに解決されていない。 There is a bamboo ring of fish meat and kamaboko formed by a similar method, but only birds, beasts and livestock meat, not a tube-shaped one, ham in the form of a bar. Weiner. The meat is processed into sausages with a small amount of additives. Bonding has been studied by companies for many years, but has not been resolved.
何故かというと、 肉類は 1 個 1体であれば Ίつの塊を形成 するが細かく切断されると、 細胞が分散し加熟されると肉 類は個々に収縮して崩壊し、 分散される特性があるからで 肉類のみでは、 筒形に成型することが困難であった。 The reason is that if meat is one piece, it forms one mass, but if it is cut into small pieces, the cells disperse, and when ripened, the meat shrinks and disintegrates individually, and is dispersed. Because of this, it was difficult to form a cylinder using only meat.
おおよそ畜産 加工の目的は、 肉類そのままでは腐敗し易 く、 長期保存に耐えられなく 乾燥. 塩漬け. 缶詰め等に 加工して長期保存できるようになり、 食品加工の目的は 不足の時に備える為の生活の知恵で、 人類が象形文字を生 出す遥かに昔からの加工方法と言われている。 The purpose of livestock processing is roughly: meat is easily rotted as it is, and cannot withstand long-term storage. Drying. Salting. Processing into cans, etc. enables long-term storage, and the purpose of food processing is to prepare for shortages. With the wisdom of mankind, it is said to be a far more ancient method of producing hieroglyphs.
また自然界に最も多く存在する、 グルコ . マンナン. グリ コゲーン. ぺクチンなど多糖類がある。 In addition, there are polysaccharides such as gluco. Mannan. Glycogen.
尚魚肉ちくわの製造加工に付いて、 [曰本食品加工辞典] を例にあげると、 冷凍すり身クチ魚 5 O k g . ェソ魚 Ί ◦ k g . 冷凍すり身 4 0 k gを主原料に副原料として食塩 3 . 5 k g、 澱粉 1 0 k g . グルタ ミン酸ナ 卜 リ ュウ厶 1 k g . 凍結卵白 3 k g . 大豆蛋白若干. 砂糖 8 k g . 加塩味 りん 4 k gの割合いで配合され、 竹輪製造機にて公知の 竹輪. 蒲鋅が製造される。 In addition, regarding the production and processing of fish meat chikuwa, for example, from the “Food Processing Dictionary”, frozen surimi cutie fish 5 O kg. Eso fish Ί ◦ kg. Salt 3 5 kg, starch 10 kg. Glutamate sodium 1 kg. Frozen egg white 3 kg. Soy protein slightly. Sugar 8 kg. Salted flavor phosphorus 4 kg. Known bamboo rings are manufactured.
さらに、 曰本国特許 Ί 525 1号公報に於ける獣脂肉類 似品の製造方法、 この発明は動物植物性油脂又は硬化油 を原科として、 これに構造性を与え、 融点 30〜 50度 に加熱された、 動植物性油脂又は硬化油 50〜 80部に水 50〜 20部と、 少量の油溶解性乳化剤を加え加熱覚半 して乳化し、 冷却後小麦粉活性グルテン及び卵白等の動 植物性蛋白質 Ί 0〜 40部とゼラチン . ぺクチン . C. Μ ■ . C又はアルギン酸ソーダ等にかわ化剤 2〜 Ί 0部と必要 に応じ、 重合リ ン酸塩類等の粘結剤を加え混和して加熱 固化して獣脂肉類似品が製造されていた。 Furthermore, the method for producing a tallow meat analog in the Japanese Patent No. 5251, which is based on animal vegetable oils or hardened oils, imparts structural properties thereto, and is heated to a melting point of 30 to 50 degrees 50-80 parts of animal or vegetable fats or oils or 50-80 parts of water and a small amount of an oil-soluble emulsifier are added and heated and emulsified, and after cooling, animal and vegetable proteins such as flour active gluten and egg white. Ί 0 to 40 parts and gelatin. Pectin. C. Μ ■. Add a bonding agent to C or sodium alginate 2 to Ί 0 parts and, if necessary, add a binder such as polymerized phosphates, mix and heat. Solidified to produce a tallow analog.
次に、 公知の畜肉 . 魚肉類のハム . ソーセージ . ウィン ナ一類の原料. 副原料の組合わせに多少の相違があるが、 日本食品加工辞典の加工例を参照すると、 畜肉 . 魚肉の骨 抜き . 腐敗しやすい部分の切除等原料の調整、 畜肉魚肉 の血絞り . 塩漬 . 塩抜き . ケーシング充塡. 整形. 巻蹄 . 乾燥 . 再巻締め . 放冷. 包装の順に製造過程を経て加工 され、 畜肉魚肉原料は、 肉調整が終わると 7ロッ クカツ タ または、 ミキサーにて米粒大に細切に切断又は挽肉に加工 され、 ロール式身取機に送出され再ミキサーにかけられ、 チヨ 、グパー原料は送られ、 サイレン卜カッターを経て調味 ミキサー等にて副原料が配合され、 肉送りポンプより詰込 ケ一シングに送り出され充嫫され、 ゥラウ. パッカー等で 詰込口を閉鎮密閉し、 加熟ボイルに送られ蒸焼きされ. レ 卜ル卜裝置に送られ殺菌されて包装してダンポール箱詰め されて市場に出荷されている。 Next, there are some differences in the combination of known raw meat. Fish ham. Sausage. Adjusting raw materials such as cutting of easily rotted parts, blood squeezing of beef and meat. Salting. Desalting. Casing filling. Shaping. Hoofing. Drying. Retightening. Cooling. Processing in the order of packaging. After the meat adjustment, the meat raw material is cut into 7-grain cutters or minced to the size of a rice grain using a mixer or cut into minced meat, sent to a roll-type pretender and re-mixed. Chiyo and guar raw materials are sent, and the auxiliary raw materials are mixed by a seasoning mixer etc. through a silencer cutter, sent out to a packing case by a meat feed pump and filled, and the filling opening is closed by a perforated packer etc. It is sealed and sent to a ripening boiler and steamed. It is sent to a retort device, sterilized, packaged, packed in a dumpling box, and shipped to the market.
更に練り製品の製造法 [日本国特許第 Ί 2 4 1 0号公報 の先行技術は魚肉を原料として、 ソーセージ、 蒲鋅等の水 産練製品は、 経日による魚肉の変質が従来見られたので、 この練製品を製造するにあたって、 可溶解性脱脂粉乳の 品質改良剤としての、 結着性が優れていることに着目し 、 魚肉に可溶性脱脂粉乳と錯化剤とを混合. 処理して形 されたハム. 蒲鋅の製造技術があった。 Furthermore, the prior art of Japanese Patent No. 241010 discloses a method of manufacturing a kneaded product. The prior art uses fish meat as a raw material. In producing this kneaded product, focusing on its excellent binding properties as a quality improving agent for soluble skim milk powder, a mixture of soluble skim milk powder and a complexing agent in fish meat was mixed. There was a manufacturing technology of ham.
次に、 乳酸カゼインを利用したチーズの製造方法 [日本特 許第 1 2 4 1 3号公報] 参照すると、 酸カゼインを水に侵 漬した後、 消石灰及びソ一ダ類を添加して安定した、 カゼ イン溶液を作り、 これにバター脂または動植物脂の混合物 を添加し、 均質化と殺菌処理した溶液に牛乳. 脱脂乳. 脱 脂粉乳を混合し、 乳鰻菌スターターで乳酸鏺酵させ、 レン ネッ 卜と塩化カルシュゥムを添加してカードをつくり、 ケ 一シングに充塡疑固させてチーズを製造する、 牛乳を主材 として牛乳の粘着力と弾力性を利用して造られている。 いずれの鳥獣畜肉 魚肉の加工は多少異なっても製造され 過程は、 ほとんど周じであり、 鳥獣畜肉に含まれる造二力 ヮ繊維. 弾性繊維 [ コラーゲン . エスラチン」 粗結着性耝 織にグルコ . マンナンを組入れ鳥獣畜肉類のみで、 例えば 竹輪状に、 筒形疑固肉を形成できるまでは公知の技術、 副 原料、 添加物を何百回も入れ変えて長年研究したが、 総べ てできた品物な少し時間を絰過すると、 崩壊したり脂肪 が分離したり、 破傷ができる等失敗の繰返しであった。 Next, referring to a method for producing cheese using casein lactate [Japanese Patent No. 12413], after immersing acid casein in water, slaked lime and sodas were added to stabilize the casein. A casein solution is prepared, and a mixture of butterfat or animal and vegetable fats is added thereto, and the homogenized and sterilized solution is mixed with milk. Skim milk. Skim milk powder is mixed, and lactic acid fermentation is carried out using a eel fungus starter. The curd is made by adding rennet and calcium chloride, and is filled with caseings to produce cheese. It is made mainly from milk using the adhesiveness and elasticity of milk. The processing of any kind of meat, meat and fish is manufactured to a slightly different extent. The process is almost the same, and the two-strength fiber contained in birds and beasts. Elastic fiber [collagen. Eslatin] Glue and mannan are incorporated into the loosely binding fabric. Until the formation of cylindrical solid meat, we have been conducting research for many years by changing the known technology, auxiliary raw materials, and additives hundreds of times, but after a short time, the whole product can be broken down or become fat. Were repeated failures such as separation and rupture.
植物性の粘着性材料を近年追求中に、 植物性の球根に粘着 性の強い、 成分が含まれていることを突止め、 ラン科 . 百台 科の植物として、 コンニ ヤクが有望で、 コンニ ヤク粉末を 増量を計ると共に、 結着性を利用し、 昭和 59〜 60年に ハム . ソ一セイジ . ウィ ンナ一の安価に製造できる発明が 出願されているが、 竹輪形状に鳥獣畜肉のみで整形製造 する方法は、 ラン科の植物球根より抽出した強粘結性の、 グルコ . マンナン [学名 ] 長い間実験を重ね繰 し苦心の 鳥獣畜肉のコラーゲン繊維えの結合最も好ま しいことを、 昭和 61年暮れに突止め、 試作に成功し昭和 62年 1月より 量産に踏み切った次第である。 While pursuing a plant-based adhesive material in recent years, it has been determined that plant bulbs contain highly sticky ingredients, and konnyaku is a promising plant in the family Orchidaceae. In addition to measuring the amount of yak powder and utilizing its binding properties, an invention was filed in 1984-1985 to enable the production of ham, sewage, and wiener inexpensively. The method of orthopedic production is as follows: Showa Showa Shows that the most favorable binding of collagen fiber from birds, beasts, and livestock meat that has been repeatedly tested for a long time is a strongly caking, glucomannan extracted from orchid plant bulbs. We stopped at the end of 1986, succeeded in trial production, and started mass production in January 1987.
学名で読んでいても、 実際に実用化するためには幾多の年 月を要し、 難関に突当たる物である。 Even if it is read by scientific name, it takes many years to actually put it to practical use, and it is a challenge.
西暦 Ί 986年 1 月 1 0日 森北出版社発行の化学辞典に 掲載されている、 グルコ . マンナン [ G L u c o . ma n n a n ] の主要構成成分によれば、 D—グルコースと D— マンノースを主要構成成分とする多糖類の総称である。 多糖類に属するグルコ . マンナンを多く含有するラン科の 植物には、 アヤメ . ュリ . ッリガネズィセン等の球根 . 塊 茎中に含まれ、 水で加圧. 加熱して抽出された溶液から不 溶解性銅錯体 [セルローズ等] を分離して抽出する。 . 更に、 裸子植物の木質部にもグルコマンナンが 3〜 5 %含 有されており、 木質部のセルローズと共存し多糖類と同じ 構造を持ち、 2 4 %水酸カリウム溶液にてホロセルローズ を前処理し、 4 %のホウ酸塩を含有させた水酸化ナ 卜リ ュ ゥム溶液で、 粘着性の強いグルコマンナンを抽出し又はジ メチルスルホキシド溶液により直接抽出してもよい。 According to the major constituents of GL uco. Mannan in the chemical dictionary published by Morikita Publishing Co., Ltd., January 10, 986, D-glucose and D-mannose are the main constituents. It is a general term for polysaccharides as components. Plants of the family Orchidaceae that contain a large amount of glucomannan belonging to the polysaccharide include bulbs such as iris mulberry and rilliganezisen. Included in tubers and pressurized with water. Insoluble from the solution extracted by heating Separation and extraction of functional copper complex [cellulose etc.]. In addition, the woody part of gymnosperms also contains 3-5% glucomannan, coexists with the cellulose in the woody part, has the same structure as polysaccharides, and pre-treats holocellulose with 24% potassium hydroxide solution Then, a strongly sticky glucomannan may be extracted with a sodium hydroxide solution containing 4% of borate, or may be directly extracted with a dimethyl sulfoxide solution.
またコンニ ヤクにも木板と木板の貼り合わせ、 即ち合板の 接着に使用されていた、 コンニ ヤク糊 [接着剤 ] のように コンニ ヤクに含まれる強力な、 粘着力これも多糖類に属す B— D—マンノピラノースと B— D—グルコビラノースと が 7 ： 3の比で [ Ί 〜 4 ] の割合いで結合しているコンニ ャクマンナンである。 In addition, konjac has been used for bonding wooden boards to each other, that is, for bonding plywood. The strong and sticky power contained in konjac, such as konjac paste [adhesive], also belongs to polysaccharides. It is a konjac mannan in which D-mannopyranose and B-D-glucoviranose are bound in a ratio of 7: 3 and in a ratio of [Ί to 4].
以上のように構成し抽出された多糖類のグルコマンナン は強力な沾結性を有し、 D—ガラク卜ースと D—ダルコピ ラノースとの比は 2 ： 1 0 ： 3 0の割合いで組成され、 6 %の 0—ァセチル基とからなり、 D—マンノピラノースと D—ガラク 卜ースがマンノースと [ Ί ： 4 ] で結合されて ている主鎮に D—ガラク 卜一スがマンノースと [ Ί ： 6 ] の割合いで結合し、 Ί 0 0〜4 0 0個のへキソース残基か らなっていることを、 長年実験の結果出願人はっきとめ、 また化学辞典にも明記されている通りである。 The glucomannan polysaccharide thus constructed and extracted has a strong binding property, and the ratio of D-galactose to D-dalcopyranose is 2:10:30. D-galactose is composed of 6% of 0-acetyl group, and D-mannopyranose and D-galactose are linked to mannose by [Ί: 4]. And [Ί: 6] in the ratio of Ί00 to 400 hexose residues As a result of experiments over many years, the applicant has clarified that this has happened, and it is as clearly specified in the Chemical Dictionary.
更に、 コンニヤクマンナンを含むコンニ ヤク紛を肉類の疑 固材料に使用 し、 コンニ ヤク粉の増減しながら鳥獣畜肉類 に副原料と して、 実験し研究を続けているがコンニ ヤク粉 と肉類は良く結合するがコンニ ヤク粉の量が多いと、 弾性 は良好であるが、 コンニ ヤクに肉類の味覚が消されコンニ クの煮込みを食べている感じで、 肉の味がしない消化が悪く 原料肉に対して、 コンニ ヤク粉の副原料が少ないと、 結着 性は良いが、 筒形に肉原料を形成して ¾中空部は変形して 筒形を形成せず、 コンニ ヤクと肉類が分散し崩壊し外周に 多数の縦しわができ、 肉原料に対して三分の一程度が疑固 剤として有効であった。 In addition, konnyaku powder containing konnyaku mannan is used as a solid material for meat, and the amount of konnyaku flour is increased and decreased, and it is used as an auxiliary material for birds and livestock meat. If the amount of konjac flour is large, the elasticity is good, but the taste of meat is erased and the konnyaku tastes like stewed konnyaku, meat tastes poor and digestion is poor If the amount of konjac powder is less than that of meat, the binding is good, but the meat material is formed in a cylindrical shape.¾The hollow part is not deformed to form a cylindrical shape. It dispersed and collapsed, and many vertical wrinkles were formed on the outer periphery. About one third of the meat raw material was effective as a solidifying agent.
コンニヤクに含まれている、 コンニ ヤクマンナンは B— D —マンノ ビラノースと B— D—グルコビラノースが 7 : 3 の割合いで結合されており、 多糖類は'殿粉と形状を保持す る植物性セルローズからなるグルコースノ塊とも言われ、 澱粉. 蛋白質は a型グルコースの結合であるが、 コンニ ヤ クには植物繊維素ともいわれる、 澱粉とセルローズでコン ニ ヤクガ耝織され、 このセルロースは普通の溶液には溶け 難く 、 多糖類で有るが不溶解性の B型グルコースの結合で 、 結着材としては良好であるが、 人間の体内にはセルロ ー ズを加水分解する酵素がないから、 消化が良くないと専門 家の見解であり、 グルコマンナンに付いては化学辞典に明 記されている通りである。 Konnyaku mannan, which is contained in konjac, is composed of B-D-manno-viranose and B-D-gluco-viranose in a ratio of 7: 3, and the polysaccharide is a vegetable that retains its shape with starch. It is also called a glucose mass made of cellulose, starch. The protein is a bond of a-type glucose, but the konjac is also called plant fiber. The konjac is woven with starch and cellulose. It is difficult to dissolve in solution and is a good binder as a binding of polysaccharide but insoluble B-type glucose.However, since there is no enzyme that hydrolyzes cellulose in the human body, it is digested. Is not good and special This is a view of the house, and glucomannan is as specified in the Chemical Dictionary.
発 明 の 開 示  Disclosure of the invention
本発明は、 鳥獣畜肉を原料とし肉類自体に含まれる粗末結 着性二力ヮ質纖維. 弾性繊維 [コラーゲン. エスラチンと 称す：！ に、 ラン科の植物より抽出した A型のグルコマンナ ンの高分子化合物の強い結着を組込み、 鳥獣畜肉の高蛋白 質のみで、 筒形に疑固肉を持続して成型できるように構成 したことを特徴とする筒形疑固肉の製造方法である。 The present invention relates to a crudely cohesive double-strength fiber contained in meat itself, which is made from poultry and livestock meat. Elastic fiber [collagen. In addition, a strong binding of A-type glucomannan high molecular compound extracted from orchid plants was incorporated into the product, and it was constructed to be able to continuously form suspected solid meat into a cylinder using only high-protein bird and animal meat. A method for producing a tube-shaped suspected solid meat, characterized in that:
本発明は、 鳥獣畜肉類には前述のように粗結着性のコラ一 ゲンが含有されており、 このコラーゲン. エスラチンに，ァ ヤメ， ユリ . ッリガネズィセン. 水パショウ各々の球根. 塊茎をミキサー又はチョ ッパーなどで粉砕し、 約 2 4 %の 水溶性カリウム溶液を加え、 加圧. 加熱分解して鳥獣畜肉 類の粘結剤を、 ユリ . アヤメ.. ッリガネズィセン. ミズバ ショウ等、 それぞれ含有される個々の a型 D—グルコース ノと a型 D—マンノースを抽出し少なくとも 3〜 5種類の A型 D—グルコースと D—マンノースが結合した、 化学的 多糖類に属するグルコマンナンを精製し得たもので、 発明 者の長年最も苦心ところである。 According to the present invention, the meat of birds, livestock and meat contains coarse-binding collagen as described above, and the collagen and estratin are mixed with irises, lilies, and allied water. Pulverize with a chopper or the like, add about 24% water-soluble potassium solution, pressurize. Heat decompose to contain binders for birds and livestock meat, such as lily, iris, rilliganezisen, and mizuba shaw. A product obtained by extracting individual a-type D-glucose and a-type D-mannose and purifying glucomannan belonging to a chemical polysaccharide in which at least 3 to 5 types of A-type D-glucose and D-mannose are bound This has been the toughest point of the inventor for many years.
更に、 D—グルコースと D——マンノースを取出す方法とし て、 ラン科の球根及び塊茎等を粉砕し、 1 7 %の水酸ナ卜 リュウム溶液を加えて、 加熱. 加圧して D—グルコースと D—マンノース抽出するか、 ジメチルスルホ卞シド溶液を を加えて直接グル マンナンを抽出してもよい。 Furthermore, as a method for extracting D-glucose and D-mannose, bulbs and tubers of the orchid family are crushed, and a 17% sodium hydroxide solution is added thereto, followed by heating. G-mannan may be extracted directly by extracting with D-mannose or by adding a solution of dimethyl sulfo-byoneside.
この D —グルコースと D—マンノースは裸子補物の木質部 にも 3〜 5 %ふく まれており、 裸子植物の木質部をブロ ッ クカ ッ ターで粉砕し、 ミキサー等ですり瀆しゲル状に形成 し、 2 4 %の水酸カ リ ウム溶液を加えて 、 加熱してホロセ ローズを前処理して 、 溶液が繊維質と不溶解物とを分離し 、 残りの溶液に 4 %のホウ酸塩を含有する 1 7 %の水酸化 ナ 卜 リ ウ厶溶液を加えて 、 加熱. 加圧して a型 Dダルコ一 スと a型 D—マンノースを抽出し、 鳥獣畜肉類に含まれる 肉類の高蛋白質コラーゲンに D—グルコースと D—マンノ 一スとを結合させ、 鳥獣畜肉 頹 のみで竹輪状に筒形疑固 肉の製造が、 初めて容易に出来るように完成されたもので ある。  The D-glucose and D-mannose are also contained in the wood of the gymnosperm supplements at 3 to 5%, and the wood of the gymnosperm is pulverized with a block cutter and formed into a gel form using a mixer or the like. Add a 24% calcium hydroxide solution, heat and pretreat the holocellose, the solution separates fibrous and insoluble matter, and 4% borate in the remaining solution Add the 17% sodium hydroxide solution contained and heat. Pressurize to extract a-type D-dulcoses and a-type D-mannose, high-protein collagen of meat contained in poultry and livestock meat In addition, D-glucose and D-mannose are combined with each other, and it has been completed for the first time to be able to produce a bamboo ring-shaped tube-like solid meat only with birds, beasts, and meat.
前記ラン科植物アヤメ類 . ユリ類. ッリ ガネズィセン類. ミズバショ ウ類の球根 . 塊茎中に含まれる植物蛋白質であ るコラーゲンは動植物は多糖類と蛋白質の複合体で Ί 名プ 口テオグリ カンと言い、 コンドロイチン硫酸の巨大分子が ヒアルロン酸に結合し、 肉類の細胞間物質として結合組織 形成し、 コラーゲン繊維は張血からに強いが、 引張っても 伸びないが、 コラーゲン結合しているエラスチン [弾性繊 維 ] は肉類の結合と弾性を補償するエラスチンとプロテオ グリ カンは結合粗織に欠く ことがてきない、 コラーゲン物 ί Ί 0 ! The orchid plant Iridaceae. Lilies. Lily ganezisens. Watermelon bulbs. Collagen, a plant protein contained in tubers, is a complex of polysaccharides and proteins in animals and plants. In other words, macromolecules of chondroitin sulfate bind to hyaluronic acid and form connective tissue as intercellular substance of meat, and collagen fibers are strong against hypertension, but do not stretch when pulled, but collagen-bound elastin [elasticity] Elastin and proteoglycans, which compensate for the binding and elasticity of meat, are indispensable to the binding coarse tissue. Ί Ί 0!
質であるといわれ、 ラ一ゲンは蛋白質であるがセル口一 ズとグルコースとが沢山結合した多糖類で、 ヒドロキシプ リンを裏付けるアミノ酸で、 エラスチンは肉類. 動植物の 細胞を、 再生し復修する性質を有するのがエラスチンであ り、 鳥獣畜肉類のコラーゲンにラン科の植物性 a型 D—グ ルコマンナンを結合させると、 肉類のコラーゲン中と溶け 込みプレプロ 卜プ D鎖に変わり、 コラーゲンに結合して肉 類の細胞を組織しているプロコラーゲンに合成され、 肉細 胞の結着性を確認し得たもので、 講談社の文献タンパク質 とコラーゲンに詳細に記述されている通りである。 Lagen is a protein, but is a protein, but a polysaccharide in which cell mouth and glucose are bound together.Elastin is an amino acid that supports hydroxypurine.Elastin is a meat. Elastin has the property of binding.When botanical meat collagen is combined with orchid plant a-type D-glucomannan, it melts into the meat collagen and changes into preprotop D chain, which is converted into collagen. It is synthesized into procollagen, which organizes the cells of meat by binding, and the binding properties of the meat cells were confirmed. As described in detail in Kodansha's literature protein and collagen.
鳥獣畜肉類を構成するコラーゲン及ぴグリコールと a型 D 一グルコースと a型 D—マンノースとの結合状態を確認す る研究の結果、 繊維性蛋白質であるとの世論が強かったが 、 他の蛋白質にみられない 0 . 2 9 n mの繊維方向にそつ た周期構造が有ることがわかり、 肉類の蛋白質内に広く存 在するポリペプチドの立体構造をなし、 肉内のコラーゲン 分子は、 3本のポリペプチド鎮が耩状によりあわさって、 肉類を構成していることがわかった。 Studies confirming the binding state of collagen and glycol constituting avian and livestock meat to a-type D-glucose and a-type D-mannose resulted in strong public opinion that it was a fibrous protein, but other proteins It can be seen that there is a periodic structure along the 0.29-nm fiber direction, which is not found in the protein.It has a three-dimensional structure of a polypeptide widely existing in meat proteins, and collagen molecules in meat have three It was found that the polypeptides were made up of meat by passing through the shape.
コラーゲン分子は、 ホリペプチド鎖 d韆形状よりも耩より の半径が小さく巻ついており、 アミノ酸 Ί 個当り 0 . 2 9 n m進行して巻付いているという、 肉類とグリコマンナン 特有の結合が確認された。 Collagen molecules are wrapped with a smaller radius than ホ than that of the polypeptide chains and have a specific bond between meat and glycomannan, which is wrapped by 0.29 nm per ア ミ ノ 酸 amino acid. Was.
d鎖はァミノ酸の末端から見て右巻であるのに対して、 個々 ί】 I〕 The d-chain is right-handed when viewed from the end of the amino acid. ί] I]
々のポリぺプチ ドは左巻によじりあっている。  Each polypeptide is tied to the left.
またコラーゲン分子の基底膜結合組織を構成する、 3本の 繙形状よりあわせ、 ペプチド d鎖は 3本が右巻により絡ま つて耦形状に架橒細胞結合し、 細胞の繫ぎ役をなし生命を 形作る安定した蛋白質といえ、 d鎖グルコースと d鎖マン ノースを配合して固形化した、 鳥獣畜肉すり身に因って実 験して確認したもので、 コラーゲンがないと動植物の形態 構造は形成されず、 ばらばらで有ることがわかった。  In addition, the three d-chains of the peptide molecules, which constitute the basement membrane connective tissue of collagen molecules, form three peptide d-chains that are entangled by the right-handed winding and form a cell-like structure, and serve as a key to the cells. It is a stable protein that forms and is confirmed by experimentation with a meat, poultry and livestock meat that has been solidified by blending d-chain glucose and d-chain mannose.Without collagen, animal and plant morphologies are not formed , It turned out to be separate.
さらに、 植物ラン科のあやめ類. ゆり類. ッリ ガネズイセ ン類. ミズバシヲゥ類の球根 . 塊筌等に含まれる、 d鎖グ ルコース d鎖マンノースの油出時、 これらの球根. 塊茎を 種類別にすりつぶし粉碎し、 2 2〜 2 4 %の水酸化力 リ ウ ムヲ加え加圧 . 加熟しながら不溶解性銅錯体及び、 不溶解 ホロセルローズ等を分離し、 個々の球根. 塊筌より d型グ ルコース 7 0 % i 対して、 b型 Dグルコビラノース一 3 0 %含まれ、 a型 d —マンノース 6 5 %に対して。 B型一 P 一マンノピラノースが約 2 5 %と不溶解性ホロセルローズ が 1 0 %含まれていた。 a型 d鎖形状グルコースと a型 d マンノースと B型 d鎖マン一ビラノースと b型 dダルコピ ラノースを分離するため、 1 7 . 5 %の水酸化ナ 卜 リ ュウ 溶液を加え、 加圧 . 加熱して分離した溶液に、 ジメチルス ホチシドを加え覚半沈殺したのち、 細胞結合性の良好な a 型 d —グルコースと、 a型 d —マンノースとを抽出して鳥 獣畜類の挽き肉- すり身 7 0 %に水 2 5〜 3◦ %を加えて 混台ミキサーにて練台わせしながら、 楠物性粘剤として a 型 d —グルコースと A型 d —マンノースが Ί ： 6で結合し た A型グルコマンナン Ί . 5 %、 植物性 b型 d —マンノビ ラノースと、 b型 d —グルコビラノースが 1 : 4で結し した結着剤として 0 . 5 %を添加し、 肉自体の細胞を復修 再生する性質を持つ、 繙形状に分子がよりからまって形成 コラーゲンのポリペプチドに、 混練 しながら溶けこませ た筒形疑固肉素材を [鳥獣畜肉を言う ] サイレン卜 . カツ タ一カッティング部に送出し、 適宜のサイズに切断しなが ら、 肉加圧機構に送出され二つのローラ一間に肉材料が挟 入され偏平状に整形されながら、 筒形疑固肉素材は肉加圧 機構の真下に設けられた、 外周に個々に回転する多数の巻 取り串を設けた、 回転ドラムの巻取り串に向かって垂れ下 り、 巻取串に一定の量巻取られるとカッティングされ、 巻 取串は常時回転しており、 肉素材が規定量巻取ると回転ド ラムが、 自動的に 1 個分回動しながら肉素材をカツ 卜し、 次の巻取串に巻取られ、 願次に繰返され巻取串に巻取られ た、 肉類は回転ドラムの回動に合わせて串毎離脱されて、 ボイル [加熱焼成機構 ] の外周を、 S字型に回動するチ エーンコンベア一に、 自動旳に回転ドラムより巻取串諸共 離脱して載置されながら、 ボイル [加熱焼成機構 ] を S型 回動し、 殺菌蒸し焼きされ戻りのコンベア一に載せられる 、1 ι)ί]に 取 'ΐ,は 取られ、 形 「竹 ½形状を言う 〗 に形成 された疑固肉は、 順次冷 D装置に违続して送られ冷 fl]され 自勁々一シング装^に移送され検杳の後自動包装され、 力 — 卜ン詰めされて 、 出荷という工程で筒形疑固肉は製造さ れる第 1 実施例である。 ' In addition, irises of the orchid family. Lilies. Daffodilium syllabus. Bulbs of terrestris. D-chain glucose. Included in bark sen, etc., during the oiling of d-chain mannose. These bulbs. Grind and grind, add 22 to 24% hydroxylation power of lithium and pressurize. Separate the insoluble copper complex and insoluble holocellulose while ripening, and separate the individual bulbs. For Rucose 70% i, b-type D glucoviranose contains 30%, and for type a d-mannose 65%. It contained about 25% B-P-mannopyranose and 10% insoluble holocellulose. To separate a-type d-chain glucose, a-type d-mannose, B-type d-chain man-viranose and b-type d-dalcopyranose, add a 17.5% sodium hydroxide solution and pressurize. After adding dimethylshoticide to the solution separated by heating to cause sensation, the bird is extracted by extracting a-type d-glucose and a-type d-mannose with good cell binding properties. Veterinary minced meat-Surimi 70%, water 25 ~ 3◦% is added and mixed with a mixing mixer, while a-type d-glucose and A-type d-mannose are used as a glutinous thickener: 5% A type glucomannan combined with 6 and 0.5% as a binding agent in which vegetable b-type d-mannobiranose and b-type d-glucoviranose are linked in 1: 4. It has the property of repairing and regenerating the cells of the meat itself, and is formed by entangled molecules in a elliptically shaped form. Silent. While sending to the cutter and cutting to the appropriate size, it is sent to the meat pressing mechanism and the meat material is sandwiched between the two rollers and shaped into a flat shape. Pseudo-solid meat material is provided directly below the meat pressurization mechanism. The take-up skewer is hung down toward the take-up skewer of the rotating drum and cut when a certain amount is taken up by the take-up skewer. When it is wound, the rotating drum automatically cuts the meat material while rotating by one piece, is wound on the next take-up skewer, and is repeated next to the application, and the meat is taken up on the take-up skewer. Is separated from the skewer in accordance with the rotation of the rotary drum, and the outer periphery of the boiler [heating and baking mechanism] is automatically released from the rotary drum to the chain conveyor rotating in an S-shape. The boiler [heating and baking mechanism] is rotated by S type while being placed on the conveyor, sterilized and steamed and placed on the return conveyor , 1 ι) ί] is taken, and the solid meat formed in the shape of “bamboo ½ を” is sequentially sent to the cold D device and cooled and fl This is the first embodiment in which the tube is transported to a single packaging machine, and after inspection, is automatically packaged, stuffed, packed, and then shipped in a cylindrical process.
従って、 鳥獣畜肉類含有する高蛋白質である多糖類の三つ のポリ ペプチ ド鎖 3本でできたファスナーの如きヒ ドロキ シプロ リ ン即ち、 コラーゲンに、 ラン科植物性に含まれる a型 d鎖グルコースと a ¾ d 鎖マンノースの細胞結合組織 である A型グルコマンナン及び結着剤と して、 水不溶解性 b型 d鎖マンノ ピラノースと b d鎖グルっ ビラノース 7Therefore, hydroxyproline such as a fastener made of three polypeptide chains of polysaccharide, which is a high protein contained in poultry and animal meat, that is, collagen, a type d chain contained in orchids A-type glucomannan, a cell connective tissue of glucose and a-d chain mannose, and water-insoluble b-type d-chain mannopyranose and bd-chain gluviranose 7 as binders
： 3で結合されている、 B型グルコマンナンを肉類の蛋白 質に溶け込ませ、 適度の弾力性を保持し肉類のコラーゲン の繙形状結合により筒形疑固肉を形成するポリペプチド 3 本に植物性 A型グルコマンナンと B型ダルコマンナンを溶 込ませ、 ファスナー形状にポリ ベプチ 卜鎖が繙形状により あわさって、 鳥獣畜肉のみで縦. 横架橋に結合されている ことが、 明確に初めて確認し得た、 筒形疑固肉の製造が持 続して実施できるようになり、 魚肉類の竹輪、 蒲鋅製造機 械を改造して、 鳥獣畜肉類のみで筒形擬固肉を製造できる ように したもので、 出願人が最も苦心したのは肉独特の美 味を損わず、 化学結合物質 . 大豆蛋白結合物質 . 動植物油 脂に化学結合物質を添加せず、 自然の楠物より抽出される 粘 ^忤の A dグルコマンナンと結着忤については筒形疑 固肉に成型し、 加熱し蒸焼き. 煮炊. 焼成すると筒形肉が 崩壊したり変形することを防ぐ為に、 B型 d —グルコマン ナンを適量添加することにより解決完成した筒形疑固肉で ある。 : B-type glucomannan, which is bound in step 3, is dissolved into meat protein, retains the appropriate elasticity, and forms a quasi-solid bond with the collagen of the meat to form a three-part polypeptide. Sex A type glucomannan and B type dalcomannan are dissolved, and the polybeptin chains are formed in a zipper shape in a rifle shape. As a result, the production of simulated cylindrical meat can be carried out continuously, and the bamboo ring and turtle making machines for fish meat will be remodeled to produce simulated cylindrical meat using only birds, livestock, and meat. The most difficult thing for the applicant to do was not to lose the peculiar taste of meat, chemical binding substances. Soy protein binding substances. Be done The glue of Ad glucomannan and sticky glue is molded into a tube shaped solid, heated and steamed. Boiled. To prevent the tube shaped meat from collapsing or deforming when fired, type B d-This is a tube-shaped pseudo solid meat that has been solved by adding an appropriate amount of glucomannan.
植物性グルコマンナン蛋白質は鳥獣畜肉の細胞間物質コラ —ゲン二相当し、 コラーゲンも蛋白質で植物性グルコース が沢山結合した、 多糖類でピドロキシプロリ ン. アミノ酸 を含む蛋白質である。 Vegetable glucomannan protein is equivalent to the intercellular substance collagen of poultry and animal meat. Collagen is also a protein that is linked to plenty of vegetable glucose. It is a polysaccharide and a protein containing the amino acid pidroxyproline.
動物性蛋白質にはコラーゲンの他に、 エラスチン等 4種類 ふくまれプロテオグリ カン. ラミニン . やフィフロネクチ ンも糖蛋白質として、 短い糖鎖がコラーゲンのポリぺプチ ド鎖に結合し、 肉類の蛋白質の崩壊を防止しており、 これ 植物性の蛋白質グ^コマンナンの粘結性を補強し、 B型グ ルコマンナンの水不溶解性結着剤を規定量添加することに よって、 柔軟性のある鳥獣畜肉を主材とした筒形疑固肉が 持続して生産が可能になったものであり、 植物の細胞にも アミノ酸が含まれ、 ェクステンシン蛋白質でヒドロキシプ 口リン アミノ酸を多量に含み、 ェクステンシン蛋白質は ホロセルローズに結合し、 ヒ ドロキシプロリンには糖が結 合し、 細胞の合成機能を司っていることがわかった。 In addition to collagen, animal proteins also contain four types of proteoglycans, such as elastin and laminin. Laminin and fiflonectin are also glycoproteins. By strengthening the caking properties of the vegetable protein glucomannan and adding a water-insoluble binder of type B glucomannan, flexible birds and livestock meat are mainly used. It is a material that can be produced sustainably by using simulated solid meat made from wood, and plant cells also contain amino acids, extensin protein contains a large amount of amino acids, and extensin protein contains holocellulose. It was found that sugar binds to hydroxyproline and controls the synthetic function of cells.
[参考資料として化学辞典にも概略記載されている ] 従って、 多糖類は d —グルコースに Dガラク 卜ース ： D— グルコビラノースの比は 2 ： 1 〇 ： 3〇の割合いで結合さ れ、 6%の〇一ァセチル基を含有することがわかる。 [It is also outlined in the Chemical Dictionary as a reference.] Therefore, polysaccharides are composed of d-glucose and D-galactose: D- It can be seen that the ratio of glucoviranose is linked in the ratio of 2: 1〇: 3〇 and contains 6% of primary acetyl group.
次に、 単独でも最も結着性の良好なコンニ ヤクの球根茎木 質部にも、 B型 d—マンノ ピラノースと B型 clグルコビラ ノースが多く含有しホロセルローズと共存しており、 グル コマンナンとほぼ同様な構造を有し、 このコンニ ヤクを水 洗いし、 輪切にして乾燥し粉砕して不要物を取除き、 2〇 〇 〜 300メ ッ シュのコンニヤク粉末を製造し、 4 %のホウ 酸塩を含有する、 1 7. 5%水酸化ナ 卜 リ ュウ厶溶液にて コンニ ヤク粉を溶解し、 b型 d—マンノ ピラノースと b型 d—グルコ ビラノースとを抽出した、 非常に粘結性の良い コンニ ヤクマンナンが精製された。 Next, the bulbous woody part of konjac, which has the best binding properties by itself, contains a large amount of B-type d-mannopyranose and B-type cl-glucovilanose, and coexists with holocellulose. It has almost the same structure.This konjac is washed with water, sliced, dried and pulverized to remove unnecessary substances. 2 to 300 mesh konjak powder is produced and 4% The konjac powder was dissolved in a 17.5% sodium hydroxide solution containing acid salts to extract b-type d-mannopyranose and b-type d-glucoviranose. Konnyaku mannan, which has good binding properties, was purified.
このコンニ ヤ クマンナンにも A型 d—グルコースと A型マ ンノースが 1 程度含有されているが、 B型のマンノ ビ ラノースとグルコ ビラノースが 80%を占めるので、 分離 せずに使用できることを確認した。 This konjak mannan also contains about 1 type A d-glucose and 1 type A mannose, but it has been confirmed that 80% of type B mannoviranose and glucoviranose can be used without separation. .
筒形疑固肉原料. 鳥牛豚混合すり身肉 7◦ k g . 水 2. 5 〜3. 5 k g . 食塩 2. 5 k g . を加え、 融点 35〜 50 度で、 加熱覚半してゲル状となし、 砂糖 Ί k g . コショ ウ 0. 3 k gを添加し、 コンニ ヤクマンナン 1 k gを加え混 合混練して肉類すり身を疑固せしめ、 前述の実施例で説明 したように公知の竹輪製造装置を自動巻取できるように改 善し、 前述の工程で筒形擬固肉を連続して製造することが できる、 前述の A型グルコマンナンを使用して成型した筒 形疑固肉とコンニヤクマンナンを使用した筒形疑固肉とを 比較 A型 d—クルコマンナン使用した方は、 肉の美味しさ そのままで、 適度の柔钦性があり、 煮ても焼いても筒形に 変化はみられず、 従来のうに肉類をミキシング又はサイレ 卜カッターにて調整した後、 才一卜パッカ一に送り肉送り ポンプで直ちにケーシングして肉類を疑固させる手間が省 肉類のみで外周を包装しなくても、 完全な筒形を形成し蒸 焼き、 殺菌、 冷 S3したのち、 滅菌した筒形包裝袋に連続裝 塡し、 自動的に規定の長さにカッティングし、 両切ロを密 閉し包装して仕上げられる σ Raw material of tube-shaped simulated meat. Mixed chicken and beef pork 7 kg kg. Water 2.5 to 3.5 kg. Salt 2.5 kg. Melting point 35 to 50 degrees. Then add 0.3 kg of sugar and 0.3 kg of pepper, add 1 kg of konnyaku mannan and mix and knead to simulate the meat surimi, and use the known bamboo wheel making equipment as described in the previous embodiment. It has been improved to enable automatic winding, and it has been possible to continuously produce cylindrical pseudo-solid meat in the above-mentioned process. Comparing the above-mentioned tube-shaped suspected meat using A-type glucomannan and the tube-like suspected solid meat using konnyaku mannan A person using A-type d-curcomannan has the same delicious meat It has a moderate degree of flexibility, does not change its tubular shape when boiled or baked.After adjusting the meat by mixing or using a silt cutter as in the past, the meat is sent to a gift packer. Eliminates the hassle of casing the meat by pumping it immediately.Even if the meat is not wrapped, it is formed into a complete cylinder, steamed, sterilized, and cooled. and裝塡automatically cut into a prescribed length, finished and tight closed packaging both Setsuro σ
片方のコンニヤクマンナンを使用して鳥. 牛. 豚混合肉疑 固肉は、 非常に弾力性があり、 いくぶんコンニヤクの味が するが、 肉の美味しさは申し分ないが肉細胞の結着性が良 好過ぎる、 肉の美味しさがコンニヤクマンナンに多少吸収 されている感じもしなくはないが、 他の添加物を使わず肉 類を疑固定できることが確認し得た。 Bird using one konnyaku mannan. Beef. Pork mixed meat. Solid meat is very resilient and tastes somewhat konnyaku, but meat tastes good but meat cell integrity. It was not too good, but the taste of the meat was not absorbed by Konnyaku mannan, but it was confirmed that the meat could be fixed without using any other additives.
またコンニヤク粉を温ま湯に溶解し、 苦汁をいれるとコンニヤク 独自で疑固定する特性を有し、 コンニヤクマンナンが少-い と柔軟性 弾力性を欠き筒形肉の中空部に崩壊ができ、 多い と弾力性が強く、コンニヤクを食べている感じがするので、 筒形疑固肉は、 ケ一シングしなくても良好な製品が得られ る。 鳥獣畜肉を筒形に疑固せしめた目的は、 筒形疑固肉の内中 空部に、 米穀類. 野菜類. 海草類等を適宜に切り詰込み、 肉類独特の美味しさを生かした、 鳥獣畜肉の用途を拡大せ とすることを特徴とする。 In addition, konnyaku powder is dissolved in warm water, and when bitterness is added, konnyaku has the property of being pseudo-fixed.If konnyaku mannan is small, it lacks flexibility and elasticity. If the amount is large, the elasticity is high and it feels like eating konnyaku. Therefore, a good product can be obtained without the need for casing. The purpose of simulating bird and animal meat in a cylindrical shape is to cut down rice grains, vegetables, seaweeds, etc. as appropriate in the hollow part of the tube-shaped simulated meat, taking advantage of the unique taste of meat. It is characterized by expanding the use of livestock meat.
、 図 面 の 簡 単 な 説 明 , Simple explanation of drawings
第 1 図は、 本発明の筒形疑固肉の斜視図であり、 第 2図は 筒形疑固肉の縱断面図であり、 第 3図は、 筒形疑固肉の内 中空部 2〜 2内に、 米穀類、 野菜類. 海草類を詰込またれ 状態を示す拡大縱断面図である。  FIG. 1 is a perspective view of a cylindrical pseudo solid meat of the present invention, FIG. 2 is a longitudinal sectional view of the cylindrical pseudo solid meat, and FIG. 3 is an inner hollow portion of the cylindrical pseudo solid meat. 2 is an enlarged longitudinal sectional view showing a state in which rice grains, vegetables, and seaweeds are packed.
、 ^§ e月 を するための の 幵 ^ M , ^ § e for the month ^ M
本発明をより詳細に説述するために、 以下図面に従ってこ れを説明する。  In order to explain the present invention in more detail, this will be described below with reference to the drawings.
第 1 図は、 鳥獣畜肉類の挽き肉， すり身肉を筒形に疑固せ  Fig. 1 shows a sample of minced and minced meat of poultry and livestock meat in a cylindrical shape.
しめるために、 ラン科の植物. あやめ. ゆり . ッリガネズ  Orchid plants to help you. Ayame. Yuri.
ィセン. ミズバショウの球根. 茎木質部より各々含有する  E. Sennu. Bulb of Sphagnum. Stem contained from woody part
Α型 d—グルコースと Α型 d —マンノース及び Β型マンノ ビラノースと、 B型 d —グルコビラノースとを個々に抽出  抽出 d-glucose, d d-mannose and Β manno villanose, and B-d d-glucoviranose individually
組合わせグルコマンナンを精製し、 鳥獣畜肉類を構成す  Purify the combined glucomannan to make up birds, livestock and meat
る高蛋白質コラーゲン分子 3〜 3の、 ポリペプチド鎖にグ 3 to 3 polypeptide chains of high protein collagen molecules
ルコマンナン 4 〜 4を結合させて、 筒形疑固肉素材 1 〜 1 をつくり、 サイレン卜カッター部に筒形疑固肉素材を送出  Combine rukomannan 4 to 4 to make cylindrical simulated solid material 1 to 1 and send cylindrical simulated solid material to silent cutter
し、 適宜のサイズにカッティングされなから、 肉加圧機構  And it is not cut to the appropriate size, so the meat pressure mechanism
に送出され、 左右内側に回転する二つのローラー間に肉素 - 材が、 2個の n—ラー問に挟入され偏平形状に、 幅. 厚さ . Sent between the two rollers rotating left and right inside- The material is sandwiched between two n-layers into a flat shape, width.thickness.
長さ等が一定に、 整形されながら真下に設けられた、 外周 個々に自主回転する多数の巻取串を、 着脱自在に取付けら れた、 回転ドラムの巻取串に向かって、 肉素 ¾は垂れ下が り、 巻取串に巻取られるとカッティングされながら、 肉素 は巻取られ、 同時に回転ドラムは Ί 串分前に回動し、 次の 巻取串に肉素材が巻取られる、 工程を反復して順次巻取串 ' に自動的に巻取り、 巻取られた肉素材は回転ドラムの回転 速度に合わせて、 チェーンコンベア一の前端で串毎離脱さ チェーンコンベア一に、 肉素材は載せられボイル式加熱焼 成機構外周を、 S字形にチェ一ンコンベア一が回動しなが 肉素材は搬送蒸焼き殺菌されて、 戻りのコンベア一に順次 載せられ寸前に、 巻取串は抜取られ冷 £Ρされながら筒形擬 固肉は、 第 Ί 図に示した斜視図及び第 2図に示した縱断面 図のように、 筒形疑固肉内に中空部を形成して仕上げられ 外周に、 ケーシング包装してカー卜ンに詰込み、 筒形疑固 肉の製造が持続して行われるように、 鳥獣畜肉に前述した 通り、 植物性粘着剤として Α型 cl鎮グルコマンナンと結着 剤として、 B型 d鎮グルコマンナンを混合混練して、 他類 の物質を混合せず、 鳥獣畜肉の崩壊. 分散しないよう肉素 を精製し、 魚肉 . 竹輪. 蒲鋅製造機を改善し、 連続して筒 形疑固肉を自動的に量産できるようにしたものである。 A number of take-up skewers, each of which has its own length, are provided at the bottom while being shaped, and have a constant length. Hangs down, and when it is wound on the take-up skewer, the meat is wound up while being cut, and at the same time, the rotating drum rotates 分 before the skewer and the meat material is taken up on the next take-up skewer The process is repeated to automatically wind up the take-up skewers in sequence, and the wrapped meat material is separated from the skewers at the front end of the chain conveyor in accordance with the rotation speed of the rotating drum. While the material is placed on the outer periphery of the boil-type heating and firing mechanism, the chain conveyor rotates in an S-shape while the meat material is transported and steamed and sterilized, and is placed on the return conveyor one after another, and immediately before it is taken up by the take-up skewer. While being extracted and cooled, the cylindrical pseudo solid meat is shown in Fig. As shown in the perspective view and the vertical cross-sectional view shown in Fig. 2, a hollow part is formed in the cylindrical solid body and finished. The outer periphery is wrapped in a casing and packed into a carton. As mentioned above, to mix and knead Α type cl glucomannan as a vegetable adhesive and B type d glucomannan as a binder so that the production of Disintegration of birds and livestock meat without mixing substances. Purification of meat to prevent dispersion, fish meat. Bamboo rings. Improvement of kamazaki making machine to enable continuous mass production of tube-shaped suspected solid meat automatically. It is.
第 2図は、 第 Ί 図の縱断面図である 筒形擬固肉素材 Ί の ¾·, ¾ n を補強するために ι) ¾したように、 ノン科の 物 より 々抽出した Α d鎖一グル Ίー スと Λ ^ d鎖一マン ースと 、 Λ dマンナンと共存している細胞の崩 . 分散 を防ぎ、 保護する結着性の強い B ¾,J d 鎖マン ノ ピラ ノース と B型 d鎖グルコ ビラノースとを個々に抽出し '、 B ¾のグ ルっマンナンとを、 ラン科の植物の球根 . 案木質部を個々 に粉砕し、 水で加熱し溶解し 2 4 %の水酸化カ リ ユ ウム溶 液を加えて、 A型グルコースとマンノースとを抽出し、 残 の溶液に、 4 %のホウ酸塩を含有する約 Ί 7 . 5 %の水酸 化ナ 卜 リ ュ ウムを加えて、 B型 d鎖マンノ ピラノースと B ¾J d鎖グルコ ビラノースとを分離抽出し、 槠物各々の粘結 性の良好な、 個々の A型 Dグループを混台して強靱な A型 グルコマンナンを精製し、 B型グループを混合して結着性 材 1 に強めた B型グルコマンナンを精製して、 筒形疑固肉 の肉素材に A型グルコマンナンを、 素材に比例して混台し て混練した肉素材に、 B型グルコマンナンを混合して筒形 疑固肉の肉素材を仕上げ、 前述の竹輪製造機械で成型加工 できるように、 鳥獣畜肉に A . B型ダルコマンナンを添加 し、 他に類し属するものを使用 しないで、 第つ 図 . 第 2図 示したように、 中央部に内中空部を設けた筒形疑固肉で、 1 は、 鳥獣畜肉素材 . 2は、 内中空部 . 3 は、 肉のコラ一 ゲン分子、 4 は、 A . B型グルコマンナンよりなる。 FIG. 2 is a longitudinal sectional view of the cylindrical pseudo-solid meat material Ί of FIG. Ι), 補強 d, マ ン 鎖 ι ι ι ι, ι, ι,,,, ι ι ι, ι ι, The strong binding B¾ , J d-chain mannopyranose and B-type d-chain glucoviranose, which prevent and protect the cells from dispersing, are individually extracted, and the B¾ The xylem is individually crushed, heated and dissolved in water, and a 24% calcium hydroxide solution is added to extract glucose A and mannose. Approximately 7.5% sodium hydroxide containing 4% borate was added to the above solution to separate and extract B-type d-chain mannopyranose and B¾J d-chain glucoviranose. A type A glucomannan is purified by mixing individual A type D groups with good cohesion of each animal, and a B type group is mixed. B-type glucomannan, which was strengthened into binding material 1, was refined, and A-type glucomannan was mixed into a tube-shaped solid meat material. A. B-type dalcomannan is added to birds and beasts, and other similar materials are used so that glucomannan can be mixed to finish the cylindrical solid meat material and processed by the bamboo ring manufacturing machine described above. Instead, as shown in Fig. 2. As shown in Fig. 2, it is a tubular solid meat with an inner hollow part in the center, 1 is a bird and animal meat material. 2 is an inner hollow part. 3 is a meat. The collagen molecule, 4, consists of A.B type glucomannan.
第 3図は、 実施例を示した拡大断面図である。 前述した通り、 筒形疑固肉の肉素材 Ί のみで肉細胞を構成 する高蛋白質コラーゲン 3〜 3に A > Β型グルコマンナン FIG. 3 is an enlarged sectional view showing the embodiment. As mentioned above, the high-protein collagen that constitutes the meat cells only with the meat material of the tube-shaped pseudo-hard meat に A> Β type glucomannan
4 を加えて、 肉細胞のコラーゲン蛋白質に結合させた肉素 材を前述の加工機械で、 巻取串に巻取り蒸焼き焼成加工さ ' れ、 肉素材 Ί の中央部に内中空部 2を形成してなる、 筒形 疑固肉の、 中央部の内中空部 2に米穀の生又は蒸した物、 野菜類の細切り . 筒形肉の長さに切った物. 海草類の微塵 切り等 5〜 5を詰込み、 丸焼、 煮込み、 蒸し物に鳥獣畜肉 独特の美味しさを利甩し、 高栄養高蛋白質動物質肉の用途 を拡大した画企的創作で、 肉と米穀類、 野菜類の組合が極め 円滑にできる特徴を有する。 4 and the meat material bound to the collagen protein of the meat cells is wound on a take-up skewer and steamed and baked using the processing machine described above, and an inner hollow portion 2 is formed in the center of the meat material Ί. Tube-shaped quasi-solid meat, formed in the middle hollow part of the center 2 Raw or steamed rice cereals, shredded vegetables. Shredded to the length of cylindrical meat. Shredded seaweed, etc. 5 ~ 5, roasted, stewed, steamed and made using the unique taste of birds and livestock meat, and expanded the use of highly nutritious and high protein animal meat to create meat, rice grains, and vegetables. The union has the feature of being extremely smooth.
産 業 上 の 利 用 可 能 性  Industrial availability
以上説明した通り、 従来動物質肉類に大豆、 小麦. 殿粉等 の加工を加えて選出したグルテン、 グルコ一ゲン等の活性 剤、 増量剤、 栄養剤 . 結合剤等と蛋白質を混合して、 肉類の ハム類- ソーセージ頹. ウィンナ一類 * 肉塊切身類等 [参 考文献 食品加工 ] にも掲載されている通り、 多種加工さ れているが、 前記の加工しょうとする . ほとんどの肉類は 調整が終わるとケーシングに充填して擬固し蒸焼等して加：!： されているが、 本発明は他類に属する材料を使用せず、 ラ ン科の植物より抽出した、 A . B型グルコマンナンを結合 結着剤として添加し、 肉類の細胞を構成する蛋白質に結合 させて、 肉類のみ結着凝固させたから、 肉と米穀. 野菜類 v ¾等 . 物 . 末処 ΙΦ ' 品 . 熟処评した物を詰込む. 钔合わせが容易になり、 肉頹の用途拡大 . 日常生活の栄養 饩 に、 实用上橘めて顕著な効果をもたらすものである。 ¾に、 ラン科の植物の各々の球根 . 塊茎. 木質部に含有す る粘着性の強い高蛋白質 A型 D—グルコースと A型 D—マ ンノース及び結着性の強い B型 d —マンノ ピラノースと d 一グルコビラノースは、 植物の細胞を構成する結合組織を 代表する植物性蛋白質 [ セルロース ] であり、 鳥獣畜肉類 の細胞を構成する高蛋白質を、 代表するコラーゲンのサブ ュニッ 卜である、 ポリ ぺプチ 卜に A . B型グルコマンナン . は極めて強力に結合するので、 魚肉頹等の加工にも利用可 能であり、 肉類をりよう した練製品に使用できることは言 までもなく 、 産業上極めて有用な創作である。 As described above, the active substances such as gluten and glucose, which are selected by adding soybean, wheat, starch, etc. to conventional animal meats, extenders, nutrients, binders, etc. Meat hams-sausages II. Winners * Meat cuts, etc. As described in [References Food processing], there are many types of processed foods, but most of the meats are processed as described above. When the adjustment is completed, the mixture is filled in a casing and simulated and steamed, etc., but is not added to the present invention. However, the present invention does not use materials belonging to other classes, and is extracted from orchids. Type glucomannan is added as a binding agent and binds to the proteins that make up the cells of the meat, and only the meat is bound and coagulated, so meat and rice. Vegetables v Quality etc. Material. Finished ΙΦ 'product. Packed with ripened material. Easier to combine and expand the use of meat. Effective for nutrition in daily life. To bring. In addition, the bulbs of orchid plants. Tubers. Highly sticky high proteins contained in the woody part. A-type D-glucose and A-type D-mannose, and B-type d-mannopyranose with strong binding properties. d-Glucobiranose is a plant protein [cellulose] that represents connective tissue that constitutes plant cells, and a high-protein that constitutes bird and animal meat cells, and a collagen subunit that represents polyprotein. Since A. and B-type glucomannan are very strongly bonded to the peptide, they can be used for processing fish meat, etc., and can be used for kneaded products such as meat. An extremely useful creation.

Claims

特 許 請 求 の 範 网 、 ノン 斗の lift物アヤメ類. コ リ頹 · ッリ ガネズィセン類 . ミ ズバショ ウ類. 数種頹の、 球根. 莩木質部等僴々に粉碎し 水で加熱溶解し、 不溶解物を除去した各々の溶液に、 2 4 %の水酸化カ リ ユウ厶溶液を加えて、 混合覚半して A型 d 鎖グルコースと、 A型 d鎮マンノースを各々抽出し、 数種 混和して鳥獣畜肉の粘結性を、 好ま しくする A型グルコマ ンナンを精製し、 A型 d鎮グルコースと A型 dマンノース を抽出した僴々の残溶液に、 4 %のホウ素を含有した約 Ί Non-lifted irises, non-lifted irises. Corrida sulliganeziens. Water varieties. Several types of bulbs. Wood and other parts are ground and heated and dissolved with water. To each of the solutions from which the insolubles were removed, 24% of a calcium hydroxide solution was added, and the mixture was sensed to extract A-type d-chain glucose and A-type d-mannose, respectively. Purification of A-glucomannan, which improves the caking properties of birds and livestock meat by mixing the seeds.The remaining solutions containing A-d dextrose and A-d-mannose contained 4% boron. About Ί
1 . 5 %の、 水酸化ナ 卜 リ 1 ゥム溶液を加えて混合覚半し て、 B ¾y d鎖マンノ ピラノースと B型 d鎖グルコビラノー スとを分離抽出し、 鳥獣畜肉類の結着剤として B型 d鎖グ ルコマンナンを精製し、 鳥獣畜肉の分量に合わせて A . B 型グルコマンナンを添加し、 畜肉細胞を構成する高蛋白質 コラーゲン分子ポリペプチド鎖 d に、 結合せしめ鳥獣畜肉 素材を製造し、 畜肉の崩壊. 分散しないように結着し、 竹 輪製造機械等にて、 筒形疑固肉が連続して容易に加工し得 るようにしたことを特徴とする、 筒形疑固肉の製造法。 、 上述のようにして加工された、 筒形疑固肉の内中空部に米 穀類. 野菜類. 海藻類. 末処理加工食物等を詰込み、 畜肉 独特の肉類の美味を利用した、 多目的用途が開発できる第 1 項記載の筒形疑固肉の実施態様。 1.5% of a 1% solution of sodium hydroxide in water was added and mixed, and the mixture was separated and extracted from B d-chain mannopyranose and B-type d-chain glucoviranose. Purify B-type d-chain glycomannan and add A.B-type glucomannan in accordance with the amount of meat and poultry meat, and combine it with high-protein collagen molecule polypeptide chains d constituting meat cells to produce poultry and animal meat material It is bound so that it does not disperse, so that it can be processed easily and continuously by a bamboo wheel manufacturing machine. How to make meat. Rice cereals. Vegetables. Seaweed. End-processed foods, etc. are packed in the hollow part of the tube-shaped artificial solid meat processed as described above. Livestock meat Multipurpose use utilizing the unique meat taste. 3. An embodiment of the tube-shaped pseudo solid meat according to paragraph 1, which can be developed by the company.
PCT/JP1987/000359 1987-03-17 1987-06-09 Process for producing tubular coagulated meat using butcher's meat material WO1988006851A1 (en)

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JP1987038876U JPS63145492U (en) 1987-03-17 1987-03-17
JP62/38876 1987-03-17

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2297891A (en) * 1995-02-17 1996-08-21 Richard Kerr Chivers Meat cake with hole
USD822315S1 (en) 2016-12-14 2018-07-10 Mars, Incorporated Food product

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU601096B2 (en) * 1988-01-27 1990-08-30 Rainsfords Pty Limited Coat hanger clip

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5575293U (en) * 1978-11-20 1980-05-23
JPS55144866A (en) * 1979-04-27 1980-11-12 Iwatani & Co Preparation of superfine powder of devil's-tongue
JPS5651754Y2 (en) * 1978-11-09 1981-12-03
JPS581197Y2 (en) * 1981-02-18 1983-01-10 大隈 光雄 Natto paste products
JPS60185491U (en) * 1984-05-18 1985-12-09 青砥　光夫 Sausage with Konniyaku

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5651754Y2 (en) * 1978-11-09 1981-12-03
JPS5575293U (en) * 1978-11-20 1980-05-23
JPS55144866A (en) * 1979-04-27 1980-11-12 Iwatani & Co Preparation of superfine powder of devil's-tongue
JPS581197Y2 (en) * 1981-02-18 1983-01-10 大隈 光雄 Natto paste products
JPS60185491U (en) * 1984-05-18 1985-12-09 青砥　光夫 Sausage with Konniyaku

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2297891A (en) * 1995-02-17 1996-08-21 Richard Kerr Chivers Meat cake with hole
USD822315S1 (en) 2016-12-14 2018-07-10 Mars, Incorporated Food product
USD884308S1 (en) 2016-12-14 2020-05-19 Mars, Incorporated Food product
USD903229S1 (en) 2016-12-14 2020-12-01 Mars, Incorporated Food product
USD903228S1 (en) 2016-12-14 2020-12-01 Mars, Incorporated Food product
USRE49553E1 (en) 2016-12-14 2023-06-20 Mars, Incorporated Food product

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AU7511587A (en) 1988-10-10

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