JPH0352951B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Application Field) The present invention relates to processed meat products and methods for producing the same, and more particularly to high-quality processed meat products obtained by incorporating active ingredients from mushrooms and methods for producing the same. (Problems to be Solved by the Invention) Conventionally, meat, such as ham and sausage, is made by mincing raw materials such as animal meat, chicken meat, or fish meat, adding seasonings, filling it in a half-enteric membrane or other synthetic resin film, and then heating it. Manufactured by The problem in manufacturing these products is
After the death of an animal, meat generally loses its stickiness and becomes less elastic over time, and water evaporates and condenses between the meat and the packaging film, causing the so-called "neto" outbreak. . In addition, processed meat products are acidic foods,
Since it does not contain cellulose, it requires some ingenuity in terms of digestion, such as eating it with vegetables. (Means for Solving the Problems) The inventors have solved the above problems by using the nucleic acid components and viscous substances possessed by mushrooms, and have obtained processed meat products with good shelf life, deliciousness, and high quality. I found out that it can be done. Mushrooms contain a lot of vitamin B1 and are effective against neuropathy. In addition, because it contains a large amount of mucoid (viscous polysaccharide), it has anticancer effects and is expected to have pharmacological effects. Therefore, mushrooms are crushed and kneaded to form a highly viscous paste, and the mushroom paste formed into a paste is mixed into meat ingredients, or the mushrooms are heated to thermally denature the cell membrane.
Impact-grinding treatment destroys cell membranes, liberates intracellular nucleic acids (adenylic acid, guacylic acid, uradylic acid, etc.), and mixes it into meat in a paste-like state.
Alternatively, attempts have been made to extract only extracts such as nucleic acids and viscous substances and mix them into meat. (Effects of the Invention) As a result, the following remarkable effects are achieved by mixing the mushroom paste. By mixing mushroom paste, the taste is significantly improved, resulting in a processed meat product with excellent palatability. Mushrooms such as enoki mushrooms are extremely difficult to digest, but by finely crushing them into a paste, they can be easily absorbed by everyone from infants to adults. It can be food. By mixing highly viscous mushroom paste, the elasticity of the structure of the raw material improves, giving it a pleasant texture. Addition of mushroom paste improves water retention and retains moisture in the product, thereby preventing moisture from condensing between the film and the product, leading to the generation of dirt. In addition, the anti-mold effect of the mushroom ingredients works effectively, and together with water retention, it improves storage stability. Meat products tend to be acidic foods, but when mushroom paste is mixed in with calcium and potassium, they become alkaline foods.The balance between animal protein and vegetable protein is maintained, and the presence of cellulose in mushrooms makes them easier to digest. It becomes good food. (Example) Examples will be explained below. Example Heat-treated enokitake mushrooms were double-treated with a colloid mill to produce 15kg of highly viscous enokitake paste.
84kg of pork salted for 10 hours, 0.4kg of sugar, strained
0.4Kg, nutmeg 0.1Kg, sodium glutamate 0.1Kg
A total of 100 kg is used as raw material. The pork is finely ground using a grinder, and mixed with other ingredients using a silent cutter. Then 3-4℃
After 15 hours of refrigerated aging at
Heat sterilize for 20 minutes, then rapidly cool to make sausages. 98kg of product can be made from 100kg of raw materials. Comparative Example 98Kg of salted pork, 0.4Kg of sugar, 0.4Kg of pepper, 0.1Kg of nutmeg, and 0.1Kg of sodium glutamate were produced according to the treatment method of the above example.

[Table] As seen in the table above, the sausage containing enokitake paste has better flavor and structure. (Note) Sensory quality evaluation was conducted by a panel of 20 people. A sensory test was conducted using a 10-point scale, and the average score was shown. The criteria for judgment are as follows. Sensory scoring score Judgment 10-8 Excellent Suitable for sale as a product 7-6 Good 〃 5 Acceptable Unsuitable for sale as a product 4-0 Impossible The preferred embodiments of the present invention have been described above, but as a processed food product, for example It can be applied to a wide range of processed products made from meat, such as hamburgers and minced meat cutlets, and can be applied to a wide range of processed products that do not deviate from the spirit of the invention, such as artificially cultivated enoki mushrooms, nameko mushrooms, shimeji mushrooms, pine mushrooms, and other mushrooms. Of course, modifications can be made.

Claims (1)

[Claims] 1. A mushroom paste obtained by crushing and kneading the fruiting bodies of enoki mushrooms, which has a paste-like high viscosity and in which the cellulose content of the fruiting bodies remains, is finely crushed as one material component. Processed meat products that are processed by being added to or mixed with meat materials. 2. Crush and knead the fruiting bodies of enokitake mushrooms to form a mushroom paste that has a paste-like high viscosity and in which the cellulose content of the fruiting bodies remains, and add this mushroom paste to the meat material that has been finely crushed in advance. A method for producing processed meat products, which comprises mixing and then processing such as heating.