WO1988006851A1

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

Info

Publication number: WO1988006851A1
Application number: PCT/JP1987/000359
Authority: WO
Inventors: Yasuaki Okazaki
Original assignee: Yasuaki Okazaki
Priority date: 1987-03-17
Filing date: 1987-06-09
Publication date: 1988-09-22
Also published as: JPS63145492U; AU7511587A

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

Specification

, Technical field

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.

, Background technology

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.

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.

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.

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.

In addition, there are polysaccharides such as gluco. Mannan. Glycogen.

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.

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.

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.

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.

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.

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.

Even if it is read by scientific name, it takes many years to actually put it to practical use, and it is a challenge.

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.

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].

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.

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.

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.

Disclosure of the invention

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:

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.

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.

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.

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!

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.

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.

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.

The d-chain is right-handed when viewed from the end of the amino acid. ί] I]

Each polypeptide is tied to the left.

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.

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.

Therefore, 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. 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.

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.

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.

[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.

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.

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. 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

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.

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.

, Simple explanation of drawings

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 for the month ^ M

In order to explain the present invention in more detail, this will be described below with reference to the drawings.

Fig. 1 shows a sample of minced and minced meat of poultry and livestock meat in a cylindrical shape.

Orchid plants to help you. Ayame. Yuri.

E. Sennu. Bulb of Sphagnum. Stem contained from woody part

抽出 d-glucose, d d-mannose and Β manno villanose, and B-d d-glucoviranose individually

Purify the combined glucomannan to make up birds, livestock and meat

3 to 3 polypeptide chains of high protein collagen molecules

Combine rukomannan 4 to 4 to make cylindrical simulated solid material 1 to 1 and send cylindrical simulated solid material to silent cutter

And it is not cut to the appropriate size, so the meat pressure mechanism

Sent between the two rollers rotating left and right inside- The material is sandwiched between two n-layers into a flat shape, width.thickness.

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.

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.

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 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.

Industrial availability

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

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% 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.