JP2004194537A - Method for producing sausage, nozzle device and sausage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a meat-wound sausage, which is simple and does not need a long time in comparison with a conventional method for producing a sausage. <P>SOLUTION: This method for producing the sausage has a charging process for charging a sausage raw material into a casing 5 to whose inner peripheral side a food sheet 3 is adhered. In the charging process, a charging method comprising extruding the raw material from one end 12a of a nozzle device 12 , extruding the casing 5 mounted on the outer periphery of the nozzle device 12, and simultaneously charging the raw material 2 into the casing 5 is used. The method for producing the sausage has a casing 5-mounting process for winding the food sheet 3 on at least one portion of the outer peripheral side of the nozzle device 12 and then mounting the casing 5 on the outer periphery of the nozzle device 12 to cover the food sheet 3, before the charging process. In the charging process, the casing 5 is extruded in the state that the food sheet 3 is adhered to the inner peripheral side of the casing 5. <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
TECHNICAL FIELD The present invention relates to a sausage wound around a food sheet, a method for producing the sausage, and a nozzle device used to fill a casing with a food material such as a sausage material.
[0002]
[Prior art]
Recently, processed meat foods such as sausages have become popular on the dining table of ordinary consumers, and have become consumers' favorite foods. Then, development of processed meat foods such as various kinds of sausages has been continued for the purpose of adapting to taste and taste of consumers.
[0003]
[Problems to be solved by the invention]
In the process of developing a new sausage, the present inventor has proposed a conventionally known meat wrap such as sausage wrapped with bacon, a hamburger, or a food such as burdock wrapped in a meat sheet with vegetables serving as a core material An attempt was made to develop sausages attached to meat sheets, such as food (hereinafter, also referred to as meat-rolled sausages). The sausage covered with the meat sheet has a different appearance as a single unit, so it is beautiful in appearance and eats different tastes at the same time. The effect of improving the taste and the like can be obtained by making it difficult to flow out into the water.
[0004]
When attempting to manufacture sausages covered with meat sheets in the same manner as when cooking meat-wrapped food at home, the meat sheets are wound around the outer periphery of heated or unheated sausages. In this case, as compared with a normal sausage, a step of winding a meat sheet is added, and further, the meat sheet wound around the outer peripheral surface of the sausage has good moldability and becomes one of the contents The sausage needs to be able to maintain a certain shape in the winding process. That is, it is necessary to adopt a method of storing for a predetermined time, a method of heating, or the like until the sausage to be contained can maintain a certain shape, and the winding process can be performed only after that. Therefore, the winding step, which is a newly added step, has many restrictions.
[0005]
The present invention has been made in view of the above-described problems, and does not require a long time as compared with a normal sausage manufacturing method by a simple method without adding a step having many restrictions. An object of the present invention is to provide a method for producing rolled sausage. It is another object of the present invention to provide a sausage manufactured by the sausage manufacturing method. Still another object is to provide a nozzle device useful for the sausage manufacturing method.
[0006]
[Means for Solving the Problems]
The present invention has been made to achieve the above object, and the sausage manufacturing method of the present invention has a filling step of filling a sausage raw material in a casing in which a food sheet is adhered to an inner peripheral surface thereof. . In addition, the said food sheet is a sheet-like thing which consists of foodstuffs or foodstuff raw materials. According to this method, the food sheet is wound around the sausage raw material in parallel during the step of filling the sausage raw material into the casing.
[0007]
In the sausage manufacturing method, preferably, in the filling step, the raw material is discharged from one end of the nozzle device, and the casing attached to the outer periphery of the nozzle device is extruded accordingly, and the raw material is filled in the casing. Before the filling step, a food sheet is wound around at least a part of the outer peripheral surface of the nozzle, and then a casing is mounted on the outer periphery of the nozzle device so as to include the food sheet. In the filling step, the casing is extruded with the food sheet attached to the inner peripheral surface.
[0008]
Also, preferably, the casing mounting step extrapolates a cylindrical auxiliary member having a casing mounted on its outer peripheral surface around the nozzle so as to include a food sheet, and then pulls out the cylindrical member. Steps shall be included.
[0009]
As the auxiliary member, for example, a vertical cross section of a peripheral portion with respect to the longitudinal direction is a substantially circular shape that is discontinuous at one location, and has flexibility in the vertical direction with respect to the longitudinal direction by having the discontinuous location. Can be used.
[0010]
As the food sheet, for example, a non-heated meat sheet obtained by kneading and shaping a processing raw material containing meat as a main raw material can be used. As used herein, "non-heated" refers to not heating above the temperature at which the protein contained in the meat denatures. When heated to a temperature at which the protein is denatured, the moldability is poor, so that it is not suitable to be wound around a nozzle device and used. Therefore, a non-heated meat sheet having good moldability is useful.
[0011]
Further, the nozzle device of the present invention includes a first raw material discharge port and a second raw material discharge port at one end, and a raw material supply port near the other end. Is formed at an end of a first tube material forming a first material supply passage, and a second material discharge port is formed at an end portion of a second tube material forming a second material supply passage. And the second tube are arranged substantially in parallel so that the food sheet is sandwiched therebetween.
[0012]
Further, the method for producing sausage of the present invention is a method for producing sausage using the nozzle device, wherein a non-heated meat sheet obtained by kneading and shaping a processing raw material having meat as a main raw material has a first end. And a step of being wound around at least a part of the outer peripheral surface of the first tube material and / or the second tube material while the casing is sandwiched by the second tube material and the second tube material. Attaching a sausage raw material to a raw material supply port of the nozzle device; attaching the sausage raw material to a raw material supply port of the nozzle device; Discharging the sausage raw material from the outlet, extruding the casing in a state where the meat sheet is adhered to the inner peripheral surface thereof, and filling the casing with the sausage raw material. And things.
[0013]
The sausage of the present invention is manufactured by the above-described method for manufacturing sausage.
[0014]
BEST MODE FOR CARRYING OUT THE INVENTION
The method for producing meat-wrapped sausage according to the present invention will be described with reference to FIGS. FIG. 1 is a perspective view of a meat-rolled sausage 1 manufactured by the method for manufacturing a sausage according to one embodiment of the present invention. The meat-wrapped sausage 1 shown in FIG. 1 is manufactured by winding a meat sheet 3 around a part of the outer peripheral portion of a raw material 2 for sausage, and thereafter performing a steaming treatment or the like.
[0015]
In the method for manufacturing the meat-wrapped sausage 1 according to the present embodiment, 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 in parallel. FIG. 2 shows an example of a sausage raw material 2 filling device 51 used in the present embodiment. FIG. 2 shows a state where the nozzle device 12 is mounted on the filling device 51 via the insertion portion 12b.
[0016]
As the filling device 51, for example, a pneumatic, hydraulic, or electric (rotating blade type, screw type) filling device can be used.
[0017]
In the step of filling the sausage raw material 3 and the step of winding the meat sheet 3, first, the meat sheet 3 is wound around the outer peripheral surface of the nozzle device 12. Next, the casing 5 is attached to the outer periphery of the nozzle device 12 so as to include the meat sheet 3.
[0018]
Then, the sausage raw material 2 is supplied from the hopper 14 of the filling device 51 to the nozzle device 12 through the meat passage 13, and the supplied sausage raw material 2 is discharged from the raw material discharge port 12 a through the pipe of the nozzle device 12. Accordingly, the casing 5 having the meat sheet 3 attached to the inner peripheral surface thereof is extruded, and the casing 5 is filled with the sausage raw material 2.
[0019]
As the sausage raw material 2, a material obtained by kneading raw materials according to a known method is used.
[0020]
As the meat sheet 3, for example, a sliced piece of meat consisting of meat alone, or a sheet obtained by kneading and shaping a processing raw material containing meat as a main raw material (hereinafter, processed meat sheet) can be used. In FIG. 1, a processed meat sheet is used as the meat sheet 3. What is wound around the sausage raw material 2 is not limited to the meat sheet 3, and a food sheet made of food or food raw material can be used. For example, thin sliced cheese or leafy vegetables such as large leaves can be used.
[0021]
The use of the processed meat sheet is desirable in that the raw meat can be procured inexpensively as compared with the case of using the sliced meat. In addition, it is possible to provide meat-rolled sausages with a variety of appearance and taste variations. When a processed meat sheet is used, it is preferable that the processed meat sheet has good moldability in order to be wound around the outer peripheral surface of the nozzle device. Hereinafter, an example of a method for manufacturing such a processed meat sheet will be described.
[0022]
The type of raw meat used for the processed meat sheet 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 processed meat sheet is kneaded together with other raw materials, the use site is not limited, and for example, in the case of livestock meat, use a site such as loin, rose, peach, tree, etc. 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.
[0023]
Processed meat sheet is ground raw material (it may not be necessary to grind depending on the area of use), kneaded, and sticky, then mix and knead transglutaminase and other food additives, seasonings, spices, etc. . Thereafter, the processed raw material is kneaded using a roller or a nozzle to produce a processed meat sheet having an arbitrary shape. Then, it is stored for about one day to enhance the binding property and allow the meat to sit.
[0024]
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.
[0025]
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 water contained in the raw meat proceeds with the crosslinking reaction of the protein, and the binding property of the processed meat sheet increases. By such a process, a non-heated meat sheet that is easily formed and does not easily break even when pulled by hand is completed.
[0026]
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.
[0027]
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.
[0028]
FIG. 3 shows a perspective view of an auxiliary member 21 that can be used. As shown in FIG. 3, 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 point, 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.
[0029]
FIG. 4 shows how to use the auxiliary member 21. As shown in FIG. 4A, 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. 4B, the diameter of the auxiliary member 21 is increased, and the casing 5 is attached to the outer periphery of the nozzle device 12 around which the meat sheet 3 is wound as shown in FIG. 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.
[0030]
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. Furthermore, as shown in FIG. 4, the auxiliary member 21 having flexibility in the direction perpendicular to the longitudinal direction is more preferable because the casing 5 can be easily mounted on the auxiliary member, so that the casing 5 is hardly damaged.
[0031]
Another embodiment in which the shape of the raw material discharge port of the nozzle device for filling the sausage raw material is different will be described with reference to FIGS. FIG. 5 is a cross-sectional view of the nozzle device 25 in the longitudinal direction, and FIG. 6 is a perspective view of the nozzle device 25 from the side of the raw material discharge ports 23a and 24a.
[0032]
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.
[0033]
FIG. 7 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 5 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. 8 is a perspective view including a cross section of a sausage manufactured by winding the meat sheet 3 as shown in FIG.
[0034]
The meat sheet 3 may be moved from the state shown in FIG. 7 to remove the sandwiched portion (see FIG. 9), and then the sausage raw material 2 may be filled to obtain the appearance shown in FIG.
[0035]
【The invention's effect】
As described above, according to the first to fifth aspects of the present invention, the sausage raw material can be wound on the food sheet without considering the state of the sausage raw material, and further, the sausage raw material is wrapped around the casing. In the filling step, the food sheet is wound around the sausage raw material at the same time, so that the sausage wound with the food sheet can be manufactured in a short time and easily. Further, according to the invention described in claim 8, a sausage wound around a food sheet which can be manufactured in such a short time and easily can be provided.
[0036]
Furthermore, according to the third aspect of the present invention, it is easy to attach the casing to the nozzle device, and it is possible to provide a meat-rolled sausage with high added value without damaging the already wound food sheet.
[0037]
Further, according to the invention described in claim 4, the mounting of the casing on the auxiliary member becomes easy.
[0038]
Furthermore, according to the invention as set forth in claim 5, since a meat sheet obtained by kneading and forming a processing raw material containing meat as a main raw material is used, the raw material can be procured at low cost, and there are a wide variety of appearances and tastes. It is possible to provide a good sausage.
[0039]
According to the sixth aspect of the present invention, there is provided a nozzle device in which a food sheet is securely wound and is hard to be displaced. Further, the seventh aspect of the present invention provides a nozzle for a sausage using the nozzle device of the sixth aspect. Since it is a manufacturing method, it becomes possible to provide a sausage wound with a high value-added food sheet based on these inventions.
[Brief description of the drawings]
FIG. 1 is a perspective view of a meat-rolled sausage according to the present invention.
FIG. 2 is a cross-sectional view showing a main part of the filling device in a state where the nozzle device is mounted.
FIG. 3 is a perspective view showing an auxiliary member.
FIG. 4 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. 5 is a sectional view showing a nozzle device of another embodiment.
6 is a perspective view of a main part of the nozzle device shown in FIG.
7 is a perspective view showing a state in which a meat sheet and a casing are mounted on the nozzle device shown in FIG. 6 in this order.
FIG. 8 is a perspective view of a meat-wrapped sausage produced by filling sausage raw materials from the state shown in FIG. 7;
FIG. 9 is a perspective view showing a state where the meat sheet is moved from the state shown in FIG. 7;
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]
DESCRIPTION OF SYMBOLS 1 Meat rolled sausage 2 Sausage raw material 3 Meat sheet 5 Casing 12 Nozzle device 12a Raw material discharge port 12b Raw material supply port 13 Meat passage 14 Hopper 21 Auxiliary member 23 First tube material 23a First raw material discharge port 23b First raw material supply path 24 2nd tube material 24a 2nd raw material discharge port 24b 2nd raw material supply path 25 nozzle device 25a raw material supply port 51 filling device

Claims (8)

Having a filling step of filling the sausage raw material into the casing where the food sheet is attached to the inner peripheral surface thereof,
The method for producing sausage, wherein the food sheet is a sheet made of food or food ingredients. In the filling step, the raw material is discharged from one end of the nozzle device, and the casing attached to the outer periphery of the nozzle device is extruded accordingly, and a filling method of filling the raw material in the casing is used,
Before the filling step, after winding a food sheet on at least a part of the outer peripheral surface of the nozzle device, a casing mounting step of mounting a casing on the outer periphery of the nozzle device so as to include the food sheet,
In the filling step, the casing is extruded in a state where the food sheet is attached to the inner peripheral surface thereof,
A method for producing a sausage according to claim 1. The casing mounting step includes a step of extrapolating a cylindrical auxiliary member having a casing mounted on the outer peripheral surface thereof to the outer periphery of the nozzle so as to include a food sheet, and then pulling out the cylindrical member.
A method for producing a sausage according to claim 2. The auxiliary member has a substantially circular shape in which a vertical cross section of a peripheral portion with respect to a longitudinal direction is discontinuous at one place,
The sausage manufacturing method according to claim 3, wherein the auxiliary member has flexibility in a direction perpendicular to a longitudinal direction by having the discontinuous portion. The method for producing sausage according to any one of claims 1 to 4, wherein the food sheet is a non-heated meat sheet obtained by kneading and molding a processing raw material containing meat as a main raw material. In a nozzle device provided with a first raw material discharge port at one end and a second raw material discharge port, and a raw material supply port near the other end,
The first raw material discharge port is formed at an end of a first pipe material forming a first raw material supply path, and the second raw material discharge port is formed at an end of a second pipe material forming a second raw material supply path. The first tube and the second tube are arranged substantially in parallel so that the food sheet is sandwiched therebetween.
The said food sheet is a nozzle apparatus which is a sheet-like thing which consists of foodstuffs or foodstuff raw materials. A method for producing sausage using the nozzle device according to claim 6,
A non-heated meat sheet obtained by kneading and shaping a processing raw material containing meat as a main raw material has one end thereof sandwiched between the first pipe material and the second pipe material, and the first pipe material and / or the second pipe material. Wound around at least a part of the outer peripheral surface of the
A step in which the casing is mounted on the outer peripheral portion of the nozzle device including the outer peripheral portion of the first tubular member and the outer peripheral portion of the second tubular member so as to include the meat sheet;
A step in which a sausage raw material is supplied to a raw material supply port of the nozzle device,
A step in which the sausage raw material is discharged from the raw material discharge port of the nozzle device, the casing is extruded in a state where the meat sheet is adhered to the inner peripheral surface thereof, and the sausage raw material is filled in the casing.
A method for producing sausage having A sausage produced by the method for producing sausage according to claim 1.

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