JP2007195515A - Sausage and method for producing sausage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To produce a delicious sausage by using beef as a sole material or beef in combination with beef tallow. <P>SOLUTION: A sausage is produced by using beef, preferably beef containing ≥50 wt.% Japanese cattle beef. As an alternative, a sausage is produced by using beef in combination with beef tallow, preferably beef tallow containing ≥50 wt.% tallow of Japanese cattle. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

The present invention is sausage using beef as a raw material, beef as a main raw material, sausage using beef fat as an auxiliary raw material,
And a manufacturing method thereof.

Traditional sausages are mainly made from pork and chicken, and pork fat, beef, mutton, rabbit meat and fish are used as secondary ingredients, salt,
Spices and sugar are used as seasonings, and these main ingredients and auxiliary ingredients are ground with a chopper, kneaded with seasonings, and filled into a casing.
In general, these sausages have the low melting point of pork and chicken fat, and the fat is melted in the mouth, which seems to be the main reason.

Examples of sausages using beef include low-fat sausages and methods for producing them, but this patent is intended to reduce fat content and reduce calories, and is completely different from the use of beef tallow of the present invention. It is.
Patent Publication 2004-129508

The subject of this invention is providing the discerning sausage which can be eaten deliciously only with beef and beef tallow.

The sausage according to claim 1 is to provide sausage only with beef, but if sausage does not have fat content, it will be unpleasant and dry, so it is better to use beef with relatively high fat content as a raw material. desirable. In order to obtain this sausage, beef from which streaks have been removed is first put on a chopper. Next, thoroughly stir the beef and seasoning on the chopper with a silent cutter or a mixer. When stirring, stir at low temperature until it becomes sticky. The agitated material is put in a container and aged overnight in a refrigerator. When aged overnight, the whole blends in well, some protein degradation is seen, and the taste improves. The aged product is packed in a casing such as sheep intestine and heated.

The beef sausage according to claim 2 is a sausage using beef as a main ingredient and beef tallow as an auxiliary ingredient,
It is to provide sausage with a smooth mouthfeel. In order to obtain this sausage, beef and beef tallow from which streaks have been removed are first put on a chopper. Next, the beef, beef tallow, and seasoning applied to the chopper are thoroughly stirred with a silent cutter or a mixer. When stirring, stir at low temperature until it becomes sticky.
The agitated material is put in a container and aged overnight in a refrigerator. Aged overnight, the whole fits well,
Some degradation of protein is seen, and the taste is improved. Aged product is packed in a casing such as sheep intestine, heated,
To do.

The production method according to claim 3 uses beef as raw meat, beef tallow as an auxiliary ingredient, salt and spices as seasonings, these main ingredients and auxiliary ingredients are put into a chopper, kneaded with seasonings, filled into a casing, heated It is a method to do.

The sausage obtained by the above method is worth eating as it is, but can be eaten more deliciously by baking or boiling.

As mentioned above, according to this invention, a sausage delicious with beef or beef and beef tallow can be obtained.

An example of the implementation of beef sausage according to claim 1 is shown in Table 1.

Table 1 shows 50% domestic beef and 50% imported beef as a blending example 1 with the raw materials and beef.
Formulation example 2 is 40% domestic cattle, 30% imported cattle, 30% Japanese beef
As combination example 3, the domestic beef was 50% and the Japanese beef was 50%.

As a result of comparing the tasting of the sausage provided by the above method, Formulation Example 1 was totally prickly and had a fat content.
In Formulation Example 2, both papaya and greasy were felt somewhat, but it was sufficient for eating.
Formulation Example 3 was satisfactorily satisfactorily felt with both a texture and fat texture.

From the above results, only domestic cattle and imported cattle have a meaty portion and a fat content.
Preferably, more than 50% of the beef used is Japanese beef, so that good results can be obtained. That is,
Wagyu beef has a better fat taste and superior umami and softness compared to other domestic beef and imported beef. Can be provided.
For example, when the weight ratio of Wagyu beef is 20%, 30%, and 40%, the texture increases as the proportion of Wagyu beef increases, but the puffiness and the texture are not completely eliminated.

Wagyu beef here is mainly Japanese black beef, and in a broad sense it is recognized as Japanese beef.
It refers to the non-horn Japanese and short-angle Japanese.

An example of the implementation of beef sausage according to claim 2 is shown in Table 2.

As Formulation Example 4, beef was domestic beef and beef tallow was also domestic beef tallow.
As compounding example 5, 50% domestic beef and 50% Japanese beef, 50% Japanese beef and 50% Japanese beef by weight.
As Formulation Example 6, the beef was Japanese beef and the beef tallow was also Japanese beef tallow.

Results of tasting comparison of sausages provided by the above method 1. In Formulation Example 4, prickiness was felt as a whole, and the fat content was smooth in the mouth.
3. Formulation Example 5 can be said to be sufficiently tasty, with almost no feeling of both the texture and the texture.
4). Formulation Example 6 did not feel papsy or textured at all, had a smooth touch, felt sweet, and filled with deliciousness.

From the above results, when the beef tallow used is only domestic beef tallow, the tallow is smoky in the mouth.
Preferably, sausage with a smooth mouthfeel can be provided by using 50% or more of Japanese beef tallow.
For example, when the weight ratio of Japanese beef tallow is 20%, 30%, and 40%, the texture increases as the proportion of Japanese beef tallow increases, but the moistness is not completely eliminated.
Since the melting point of Japanese beef tallow is around 35 ° C, it melts easily in the human mouth to give a smooth texture, but the melting point of normal domestic beef tallow is around 40 ° C, and it is frozen beef from Australia. The melting point of fat is around 45 ° C.
Therefore, it does not melt in the human mouth and the mouth feels very bad.
By the way, the melting temperature of beef species and beef tallow is as shown in Table 3.

Moreover, by using Wagyu beef, Wagyu beef melts in the human mouth, and several kinds of lactones such as gamma and nonalactone spread in the mouth, and a unique scent and flavor can be added to Wagyu beef.
Lactones such as gamma and nonalactone are said to have a significant effect on the aroma and flavor unique to Japanese beef when heated.

From the above results, 4 types of Formulation Example 3, Formulation Example 4, Formulation Example 6, and commercially available rough-ground pork sausage were sampled and compared by 10 persons.
The results show that 6 people say sausages produced in Formulation Example 6 of the present invention are delicious, 2 people say sausages manufactured in Formulation Example 3 are delicious, 2 people say that pork rough ground sausages are delicious It was a name.

Regarding the contents of the tasting results, all responded that the sausages of Formulation Example 3 and Formulation Example 6 produced according to the present invention felt sweet and had a juicy and moist texture. In Formulation Example 4, everyone replied that the fat content was not melted in the mouth, and it was moist. Also, the majority of pork sausages answered that they were the most familiar sausages, and two people said they were the most delicious.
According to the present invention, the sausage made only with cattle is inferior to the sausage sold with both texture and mouthfeel and has been unsuitable as a product, but it is a sausage made only with cattle, conventional pork, chicken, It can provide sausages that are superior in taste to fish sausages.

Claims (3)

Sausage made only of beef as raw meat Sausage made of beef as raw material and beef tallow as an auxiliary material Sausage production method using beef as raw meat and beef fat as raw fat