JP2004194536A - Meat sheet, multi-layered food product and method for producing multi-layered food product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a meat sheet which can easily be molded into an arbitrary shape and is prepared by kneading and molding processing raw materials containing meat as a main raw material, and to provide a multi-layered food product using the meat sheet. <P>SOLUTION: The meat sheet 3 is prepared by kneading and molding processing the raw materials containing the meat as the main raw material, wherein the processing raw materials contain transglutaminase. The multi-layered food product 1 is prepared by covering a sausage raw material 2 with the meat sheet 3. <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

【００３６】
ソーセージ原料２は表２に示す配合とした。表２においては重量比率で表す。
【００３７】
【表２】

【００３８】
食肉シート原料、ソーセージ原料それぞれについて、上記の配合割合で配合したものを、３分間混練した。その後、ソーセージ原料については、低温下で一日保管した。
【００３９】
食肉シート原料は、図３（ａ）に示す断面偏平状のノズル装置を使用して成形し食肉シート３とした。かかる食肉シート３を、低温（５℃）下で１２時間保管し、肉を座らせた。保管時の様子は、低温下で徐々にシート肉が座り結着性が高まった。４時間経過したところ、食肉シートとして充分な結着性が得られたが、１２時間経過すると、さらに結着して、手で引っ張っても破れることがない食肉シート３ととなった。
【００４０】
保管後の食肉シート３表面に水とアクティバＴＧＢを適当量振った。ここで使用するアクティバＴＧＢは、食肉シート３とソーセージ原料２との結着性を高めるためのものである。そして、図４に示すように食肉シート３をアクティバＴＧＢ塗布面を内側にしてノズル装置１２の外周面に巻着し、その上からケーシング５を装着した。一方、ソーセージ原料は、充填機のホッパ内に詰めた。そして、上述した工程で、その内周面に食肉シート３が着接されたケーシング５の内部にソーセージ原料２を充填した。
【００４１】
充填後、通常のソーセージ製造工程に従って、燻煙乾燥を行い、蒸煮によって殺菌し、冷却の後製品とした。その後、さらに、ケーシング５を取り除き、スライスしたものを製品としてもよい。食肉シート３はノズル装置１２に巻着するに際し、成形性が良く（丸めやすく）、また巻着後、鉛直下方向に原料がたまるということもなく、巻着時と同一の厚さを保ったまま押し出された。
【００４２】
【発明の効果】
以上説明したように、本発明の食肉シートは、容易に成形可能であるため、さまざまな用途に使用でき、例えば食品や食品原料を被着するために用いることができる。さらに、本発明の食肉シートは、食肉を主原料とする加工原料を混練及び成形してなるものであるので、原料肉を安価に調達でき、しかもバリエーション豊富な食味及び外観を提供することが可能である。
【００４３】
また、本発明の複層食品の製造方法によると、食肉シートをソーセージ原料に被着してなる複層食品を簡易な方法で提供することが可能である。
【図面の簡単な説明】
【図１】本発明に係る複層食品の斜視図。
【図２】（ａ）：食肉シートを作製するノズル装置の一例を示す斜視図、（ｂ）：（ａ）に示すノズル装置を用いて作製した食肉シートを被着した複層食品の斜視図。
【図３】（ａ）：食肉シートを作製するノズル装置の一例を示す斜視図、（ｂ）：（ａ）に示すノズル装置を用いて作製した食肉シートを被着した複層食品の斜視図。
【図４】ノズル装置を装着した状態の充填装置の要部を示す断面図。
【図５】補助部材示す斜視図。
【図６】補助部材の使用工程を示す図。（ａ）：補助部材にケーシングを装着した状態、（ｂ）ノズル装置へ外挿する前の補助部材及びケーシングの状態、（ｃ）ノズル装置へ補助部材を外挿した状態、（ｄ）：補助部材を引き抜いた状態をそれぞれ示す図。
【図７】他の形態のノズル装置を示す断面図。
【図８】図７に示すノズル装置の要部斜視図。
【図９】図８に示すノズル装置に食肉シート及びケーシングをこの順で装着した状態を示す斜視図。
【図１０】図９に示す状態からソーセージ原料の充填を行い作製した肉巻きソーセージの斜視図。
【符号の説明】
１ 複層食品
２ ソーセージ原料
３ 食肉シート
５ ケーシング
１２ ノズル装置
１２ａ 原料吐出口
１２ｂ 原料供給口
１３ 食肉通路
１４ ホッパー
２１ 補助部材
２２ ノズル装置
２２ａ 原料吐出口
２３ 第１の管材
２３ａ 第１の原料吐出口
２３ｂ 第１の原料供給路
２４ 第２の管材
２４ａ 第２の原料吐出口
２４ｂ 第２の原料供給路
２５ ノズル装置
２５ａ 原料供給口
５１ 充填装置[0001]
TECHNICAL FIELD OF THE INVENTION
TECHNICAL FIELD The present invention relates to a meat sheet, a multi-layer food in which a food or a food ingredient is adhered to the meat sheet, and a method for producing the multi-layer food.
[0002]
[Prior art]
2. Description of the Related Art Conventionally, a multi-layer food in which a food or a food ingredient is covered with a meat sheet has been known. For example, meat-wrapped food such as meat-rolled vegetables in which vegetables such as sausage, hamburger, burdock and the like are wrapped in thinly sliced meat with bacon wrapped around the perimeter. Since these multi-layer foods are composed of different foods, they are beautiful in appearance, and by eating different tastes at the same time, furthermore, nutrients of the food or food ingredients to be wound are leaked out during cooking. It becomes difficult to obtain an effect of improving taste and the like.
[0003]
[Problems to be solved by the invention]
Conventionally, meat sheets used in meat-wrapped foods have been thin sliced meat, bacon, and the like on which food or food materials can be wound. When meat rolled food is manufactured as a processed food at a factory, the meat sheet needs to have a certain width or more (about 20 cm or more) and length (about 30 cm or more). Most of the sites were limited to roses.
[0004]
However, as the demand for meat-wrapped foods increases, variations in appearance and taste are required for meat sheets. In view of such demands, the present inventor paid attention to a meat sheet formed by kneading and forming a processing raw material using meat as a raw material. When kneading processing raw materials, ground meat and paste-like meat can be used as raw meat, and waste meat can also be used, so the use site is not limited and raw meat is procured at low cost There is an advantage that you can. Further, there is an advantage that a variety of tastes and appearances can be provided.
[0005]
However, when a meat sheet is manufactured by using a conventionally known method of manufacturing processed food using ground meat as a raw material, the paste is in a paste form and has no binding property before heating. Is difficult to form, and after heating, the meat sheet is hard to be rounded, so that arbitrary molding is also difficult.
[0006]
The present invention has been made in view of such a situation, and is easily formed, a meat sheet obtained by kneading and molding a processing raw material mainly containing meat, a multi-layer food using the meat sheet, and It is an object of the present invention to provide a manufacturing method thereof.
[0007]
[Means for Solving the Problems]
The present invention has been accomplished as a result of intensive studies to achieve the above object.
[0008]
The present invention is a non-heated meat sheet obtained by kneading and shaping a processing raw material containing meat as a main raw material, wherein the processing raw material contains transglutaminase. By adding transglutaminase, it is possible to provide a meat sheet that has high binding properties without heating and is easily formed. As used herein, "non-heated" refers to not heating above the temperature at which the protein contained in the meat denatures. Therefore, appropriately maintaining the temperature at room temperature or higher in accordance with the active condition of the transglutaminase used for the meat binding effect or the like, means that the meat protein is contained in "non-heated" unless the protein of the meat is denatured.
[0009]
Preferably, the processing raw material contains 0.0001 to 0.05% by weight of the transglutaminase based on the meat.
[0010]
The multi-layer food of the present invention is obtained by covering a food or a food ingredient with the meat sheet. As the food or food raw material, for example, sausage raw material can be used. As used herein, the term "adhering" means that a meat sheet is attached to at least a part of the surface of a food or food ingredient, and the surface of the food or food ingredient that the meat sheet contacts is curved. (I.e., the meat sheet is "wrapped" around the food or food ingredient), may be flat, or may be uneven.
[0011]
The method for producing a multilayer food product of the present invention includes a step of filling a sausage raw material in a casing having the meat sheet adhered to the inner peripheral surface thereof.
[0012]
BEST MODE FOR CARRYING OUT THE INVENTION
The multilayer food according to the present invention will be described with reference to FIGS. FIG. 1 is a perspective view of a multilayer food 1 according to one embodiment of the present invention. The multi-layer food 1 shown in FIG. 1 is produced by winding a non-heated meat sheet 3 around a part of an outer peripheral portion of a sausage raw material 2 and then performing a steaming treatment or the like.
[0013]
The meat sheet 3 is formed by kneading and shaping a processing raw material containing meat as a main raw material. The type of raw meat used for the meat sheet 3 is not limited, and for example, livestock meat such as cows, pigs and chickens, and fish meat such as cod and sharks can be used. In addition, since the raw meat used for the meat sheet 3 is kneaded together with other raw materials, the use site is not limited. For example, in the case of livestock meat, use a site such as loin, rose, peach, and tree. However, it is also possible to use residual meat, waste meat and the like generated during the demolition, production of processed meat food, and the like.
[0014]
The meat sheet 3 is obtained by grinding the raw meat (there is no need to grind depending on the use site), kneading, and stickiness, and mixing and kneading transglutaminase and other food additives, seasonings, spices, and the like. . Thereafter, the processed raw material is kneaded using a roller or a nozzle to produce a meat sheet 3 having an arbitrary shape. Then, it is stored for about one day to enhance the binding property and allow the meat to sit.
[0015]
2 (a) and 3 (a) show a main part of a nozzle device 22 that can be used in the production of the meat sheet 3 as a perspective view from the end face side serving as the raw material discharge port 22a. 2 (b) and 3 (b) show perspective views of an example of the multi-layer food 1 using the meat sheet 3 produced using each of the nozzle devices 22. FIG. The nozzle device 22 is used by being mounted on a filling device (not shown). The meat sheet raw material is extruded from the raw material discharge port 22a of the nozzle device 22 in a state where it is formed to have the same cross-sectional shape as the shape of the raw material discharge port 22a, and the meat sheet 3 is formed.
[0016]
Transglutaminase is known as an enzyme having an effect of promoting a protein crosslinking reaction and the like. The transglutaminase used here is not particularly limited as long as it has transglutaminase activity, and its origin is not particularly limited. For example, those derived from microorganisms, those derived from animals, those derived from plants, and those obtained by genetic recombination can be used. Of these, it is preferable to use a transglutaminase derived from a microorganism because it can be obtained in large quantities.
[0017]
The transglutaminase according to the present invention promotes a cross-linking reaction between proteins contained in the raw meat. Such a crosslinking reaction proceeds even at about room temperature. Then, the gelation of the water contained in the raw meat proceeds with the crosslinking reaction of the protein, and the binding property of the meat sheet increases. By such a process, the non-heated meat sheet 3 which is not easily broken even when pulled by hand and is easily formed is completed.
[0018]
Since proteins have the property of coagulating when heated, it is possible to enhance the binding properties by heating the meat sheet. However, the meat sheet heated in this way is susceptible to distortion and is difficult to mold. Although binding agents other than transglutaminase are also known, generally known binding agents require heating to a temperature until accompanied by denaturation of the protein in order to obtain sufficient binding properties. It is necessary, and in this case, it becomes difficult to form the meat sheet as described above.
[0019]
If the amount of the transglutaminase to be added is too small, the binding property of the meat sheet is insufficient, and if it is too large, it is too fast to solidify, causing a difference in the binding degree depending on the part, and also high cost. Would. Therefore, the amount of transglutaminase to be added is preferably 0.0001 to 0.05% by weight, more preferably 0.001 to 0.005% by weight, based on the raw meat.
[0020]
Since transglutaminase has different suitable binding conditions for the raw material meat depending on the type and the amount of the transglutaminase added, the meat is so prepared as to obtain a desired degree of binding depending on the type and the amount of the transglutaminase used. Adjust the storage time and storage temperature after sheet molding.
[0021]
The sausage raw material 3 uses a normal sausage raw material, and the kneading of such raw materials is performed according to a conventional method. Then, in the step of filling the kneaded raw material into the casing, the meat sheet 3 is simultaneously wound.
[0022]
FIG. 4 is a sectional view showing a state in which the nozzle device 12 of the filling device 51 used in the filling process of the sausage raw material 3 is mounted. The nozzle device 12 is mounted on the filling device 51 via the insertion portion 12b. The filling device 51 has a hopper 14 and a meat passage 13. The sausage raw material put into the hopper 14 is pressure-fed to the nozzle device 12 through the meat passage 13. Then, the sausage raw material fed under pressure is discharged from the raw material discharge port 12a, and the meat sheet 3 wound around the outer peripheral surface of the nozzle device 12 is brought into contact with the casing 5 in a state of being in contact with the inner peripheral surface of the casing 5. Sheet 3 is extruded. At this time, the casing 5 is simultaneously filled with the sausage raw material 2. Thus, the multilayer food 1 shown in FIG. 1 is formed.
[0023]
As the casing 5, an artificial casing manufactured using fibrous, cellophane, cellulose, vinylidene chloride, or the like as a raw material, a natural intestinal casing, or the like can be used.
[0024]
The configuration of the filling device that can produce the multilayer food 1 of the present embodiment is not limited, and for example, a pneumatic, hydraulic, or electric (rotating blade type, screw type) filling device can be used.
[0025]
The work of mounting the casing 5 on the outer periphery of the nozzle device 12 from above the meat sheet 3 is performed, although the casing 5 has elasticity, in accordance with the diameter of the casing 5 and the outer peripheral surface of the mounting portion to which the casing 5 is mounted ( The outer peripheral surface of the meat sheet 3 and the portion where the meat sheet 3 is not wound are constituted by the outer peripheral surface of the nozzle device 12) are often almost the same in diameter, and the meat sheet 3 is torn or twisted. It is easy to slip and shift and requires skill. Therefore, it is preferable to mount the casing 5 by a method using the auxiliary member.
[0026]
FIG. 5 shows a perspective view of an auxiliary member 21 that can be used. As shown in FIG. 5, the auxiliary member 21 is a substantially circular cylindrical member in which the vertical cross section of the peripheral portion with respect to the longitudinal direction is discontinuous at one place, and has flexibility in the vertical direction with respect to the longitudinal direction. Have The auxiliary member 21 can be formed, for example, by using a cylindrical member made of a material such as a synthetic resin and making a cut in the longitudinal direction.
[0027]
FIG. 6 shows how to use the auxiliary member 21. As shown in FIG. 6A, first, the diameter of the auxiliary member 21 is reduced so that the casing 5 can be easily mounted, and the casing 5 is mounted on the outer peripheral surface of the auxiliary member 21. Next, as shown in FIG. 6B, the diameter of the auxiliary member 21 is increased, and the casing 5 is mounted on the outer periphery of the nozzle device 12 around which the meat sheet 3 is wound as shown in FIG. 6C. The auxiliary member 21 is extrapolated so as not to touch the meat sheet 3 excessively. Then, only the auxiliary member 21 is pulled out so as to slide on the inner peripheral surface of the casing 5. As a result, the casing 5 is mounted on the outer peripheral surface of the mounted portion as shown in FIG.
[0028]
Although an example of the auxiliary member is shown in FIG. 5, the auxiliary member is not limited to such a configuration, and a state having a hollow having a diameter larger than the diameter of the outer peripheral surface of the mounted portion can be easily maintained. Any member can be used as long as it can be extrapolated. More preferably, when the auxiliary member 21 is pulled out, the inner peripheral surface of the casing 5 can be easily slid. Further, as shown in FIG. 6, an auxiliary member having flexibility in a direction perpendicular to the longitudinal direction is more preferable because it is easy to attach the casing 5 to the auxiliary member 21 and is less likely to damage the casing.
[0029]
Another embodiment in which the shape of the raw material discharge port of the sausage raw material filling nozzle device is different will be described with reference to FIGS. 7 shows a cross-sectional view of the nozzle device 25 in the longitudinal direction, and FIG. 8 shows a perspective view of the nozzle device 25 from the side of the raw material discharge ports 23a and 24a.
[0030]
The nozzle device 25 includes a first raw material discharge port 23a and a second raw material discharge port 24a at one end, and a raw material supply port 25a at the other end. The first raw material discharge port 23a is formed at an end of the first tube member 23 forming the first raw material supply passage 23b. The second raw material discharge port 24a is formed at the end of the second tube 24 that forms the second raw material supply passage 24b. The first tube member 23 and the second tube member 24 are arranged substantially in parallel at a predetermined interval so that the meat sheet is held therebetween.
[0031]
FIG. 9 shows a state in which the meat sheet 3 is wound around the nozzle device 25 with one end of the meat sheet 3 held between the first tube member 23 and the second tube member 24, and then the casing is attached. The subsequent steps are the same as in the case where the above-described nozzle device 12 is used. By providing the means for holding one end of the meat sheet 3 when the meat sheet 3 is wound around the nozzle device 25, the meat sheet 3 is hardly displaced in the subsequent process, and furthermore, a sausage with a variety of appearances is provided. It is possible to do. FIG. 10 shows a perspective view including a cross section of a sausage manufactured by winding the meat sheet 3 as shown in FIG.
[0032]
In addition, the manufacturing method of the multilayer food 1 is not limited to the above-described method in which the step of filling the sausage raw material 2 and the step of winding the meat sheet 3 around the sausage raw material 2 are performed simultaneously. For example, the sausage raw material 2 is first formed. Thereafter, a method including a step of winding the meat sheet 3 around the outer peripheral surface of the sausage raw material may be employed.
[0033]
In addition, FIG. 1 shows the multilayer food 1 in which the meat sheet 3 is wound around the sausage raw material 2, but the present invention is not limited to this, and the meat sheet 3 is covered with the food or food raw material other than the sausage raw material. It may be worn. For example, the meat sheet 3 may be applied to vegetables such as burdock, kidney beans and carrots, processed meats other than sausages such as cheese, ham, grilled pork, fish meat products, and the like.
[0034]
【Example】
(Preparation of sausage)
The multilayer food 1 shown in FIG. 1 is produced. The processing raw material of the meat sheet 3 was set as shown in Table 1. In Table 1, it is represented by a weight ratio. In addition, Activa TGB (manufactured by Ajinomoto Co.) was used for the addition of transglutaminase. Activa TGB contains 0.5% by weight of transglutaminase.
[0035]
[Table 1]

[0036]
The sausage raw material 2 had the composition shown in Table 2. In Table 2, the weight ratio is shown.
[0037]
[Table 2]

[0038]
Each of the meat sheet raw material and the sausage raw material blended in the above blending ratio was kneaded for 3 minutes. Thereafter, the sausage raw material was stored at low temperature for one day.
[0039]
The meat sheet raw material was formed into a meat sheet 3 by using a nozzle device having a flat cross section shown in FIG. The meat sheet 3 was stored at a low temperature (5 ° C.) for 12 hours, and the meat was allowed to sit. At the time of storage, the sheet meat was gradually seated at a low temperature and the binding property was enhanced. After 4 hours, sufficient binding properties were obtained as a meat sheet, but after 12 hours, the meat sheet 3 was further bound, and was not broken even when pulled by hand.
[0040]
Water and Activa TGB were sprinkled on the surface of the stored meat sheet 3 in an appropriate amount. Activa TGB used here is for improving the binding property between the meat sheet 3 and the sausage raw material 2. Then, as shown in FIG. 4, the meat sheet 3 was wound around the outer peripheral surface of the nozzle device 12 with the activa TGB coating surface inside, and the casing 5 was mounted thereon. Meanwhile, the sausage raw material was packed in a hopper of a filling machine. And in the above-mentioned process, the sausage raw material 2 was filled in the inside of the casing 5 in which the meat sheet 3 was attached to the inner peripheral surface.
[0041]
After filling, according to a normal sausage manufacturing process, smoke-drying was performed, sterilized by steaming, and cooled to obtain a product. Thereafter, the casing 5 may be further removed, and the sliced product may be used as a product. When the meat sheet 3 is wound around the nozzle device 12, the formability is good (easy to be rolled), and after the winding, the raw material 3 has the same thickness as that at the time of winding without the raw material accumulating vertically downward. I was pushed out.
[0042]
【The invention's effect】
As described above, since the meat sheet of the present invention can be easily formed, it can be used for various uses, and can be used, for example, for applying food and food ingredients. Furthermore, since the meat sheet of the present invention is obtained by kneading and shaping a processing raw material containing meat as a main raw material, the raw meat can be procured at low cost, and it is possible to provide a variety of tastes and appearances. It is.
[0043]
Further, according to the method for producing a multilayer food of the present invention, it is possible to provide a multilayer food obtained by applying a meat sheet to a sausage raw material by a simple method.
[Brief description of the drawings]
FIG. 1 is a perspective view of a multilayer food according to the present invention.
2A is a perspective view showing an example of a nozzle device for producing a meat sheet, and FIG. 2B is a perspective view of a multilayer food product on which a meat sheet produced using the nozzle device shown in FIG. .
3A is a perspective view showing an example of a nozzle device for producing a meat sheet, and FIG. 3B is a perspective view of a multilayer food product on which a meat sheet produced using the nozzle device shown in FIG. .
FIG. 4 is a sectional view showing a main part of the filling device in a state where the nozzle device is mounted.
FIG. 5 is a perspective view showing an auxiliary member.
FIG. 6 is a view showing a process of using an auxiliary member. (A): a state in which the casing is mounted on the auxiliary member, (b) a state of the auxiliary member and the casing before being extrapolated to the nozzle device, (c) a state in which the auxiliary member is extrapolated to the nozzle device, (d): an auxiliary The figure which shows the state which pulled out the member, respectively.
FIG. 7 is a sectional view showing a nozzle device of another embodiment.
FIG. 8 is a perspective view of a main part of the nozzle device shown in FIG. 7;
FIG. 9 is a perspective view showing a state in which a meat sheet and a casing are mounted in this order on the nozzle device shown in FIG. 8;
10 is a perspective view of a meat-wrapped sausage produced by filling sausage raw materials from the state shown in FIG. 9;
[Explanation of symbols]
REFERENCE SIGNS LIST 1 multilayer food 2 sausage raw material 3 meat sheet 5 casing 12 nozzle device 12 a raw material discharge port 12 b raw material supply port 13 meat passage 14 hopper 21 auxiliary member 22 nozzle device 22 a raw material discharge port 23 first pipe 23 a first raw material discharge port 23b first raw material supply path 24 second pipe 24a second raw material discharge port 24b second raw material supply path 25 nozzle device 25a raw material supply port 51 filling device

Claims (5)

A non-heated meat sheet obtained by kneading and shaping a processing raw material mainly containing meat,
A meat sheet wherein the processing raw material contains transglutaminase. The meat sheet according to claim 1, wherein the transglutaminase is contained in the processing raw material in an amount of 0.0001 to 0.05% by weight based on the meat. A multi-layer food product obtained by applying a food or a food ingredient with the meat sheet according to claim 1. The multilayer food according to claim 3, wherein the sausage raw material is applied with the meat sheet according to claim 1. A method for producing a multi-layer food, comprising a step of filling a sausage raw material into a casing having the meat sheet according to claim 1 attached to its inner peripheral surface.

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