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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WO
WIPO (PCT)
Prior art keywords
meat
type
glucomannan
chain
mannose
Prior art date
Application number
PCT/JP1987/000359
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English (en)
French (fr)
Japanese (ja)
Inventor
Yasuaki Okazaki
Original Assignee
Yasuaki Okazaki
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Yasuaki Okazaki filed Critical Yasuaki Okazaki
Publication of WO1988006851A1 publication Critical patent/WO1988006851A1/ja

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Botany (AREA)
  • Dispersion Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Fodder In General (AREA)
PCT/JP1987/000359 1987-03-17 1987-06-09 Process for producing tubular coagulated meat using butcher's meat material WO1988006851A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP1987038876U JPS63145492U (enrdf_load_stackoverflow) 1987-03-17 1987-03-17
JP62/38876 1987-03-17

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WO1988006851A1 true WO1988006851A1 (en) 1988-09-22

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JP (1) JPS63145492U (enrdf_load_stackoverflow)
AU (1) AU7511587A (enrdf_load_stackoverflow)
WO (1) WO1988006851A1 (enrdf_load_stackoverflow)

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 (enrdf_load_stackoverflow) * 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 (enrdf_load_stackoverflow) * 1978-11-09 1981-12-03
JPS581197Y2 (ja) * 1981-02-18 1983-01-10 大隈 光雄 納豆入り練製品
JPS60185491U (ja) * 1984-05-18 1985-12-09 青砥　光夫 こんにやく入りソ−セ−ジ

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5651754Y2 (enrdf_load_stackoverflow) * 1978-11-09 1981-12-03
JPS5575293U (enrdf_load_stackoverflow) * 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 (ja) * 1981-02-18 1983-01-10 大隈 光雄 納豆入り練製品
JPS60185491U (ja) * 1984-05-18 1985-12-09 青砥　光夫 こんにやく入りソ−セ−ジ

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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