JP2009065906A - Method for producing dry sausage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing dry sausage which is suppressed of warping phenomenon which is arises, when cooking sliced dry sausage. <P>SOLUTION: This method for producing the dry sausage incudes addition of diglycerol fatty acid ester and/or triglycerol fatty acid ester, when preparing kneaded meat which is to be filled in a casing. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a method for producing dry sausage.

  Dried sausages are used in various dishes, but when sliced dry sausages, topped on pizza or side dish bread, and cooked, the sliced dry sausages will warp and look worse, while the sliced dry sausages will There is a drawback that it peels off from ingredients such as pizza and cooking bread and becomes unsuitable as a product.

For the purpose of preventing shrinkage of processed meat products, sugar alcohol is dissolved in water cooled to 15 ° C. to 20 ° C., and then konjac fine powder is dissolved and swelled to obtain konjac paste. Next, a powder mixture obtained by uniformly mixing starches, soybean protein, thickener, gelling agent, and coagulant in powder form is immediately kneaded into konjac paste while maintaining the temperature at 15 ° C. to 20 ° C. Freeze to obtain the frozen raw material of the present invention. A method for producing livestock meat processed food characterized by kneading the frozen raw material material with frozen processed meat under a temperature condition of −2 ° C. to −5 ° C. has been proposed (see Patent Document 1). There is no known method for suppressing the warping phenomenon that occurs when cooking dry sausages.
JP 2001-149043 A

  The objective of this invention is providing the manufacturing method of the dry sausage by which the curvature phenomenon produced when heat-cooking the sliced dry sausage was suppressed.

As a result of intensive studies to solve the above problems, the present inventors have added a diglycerin fatty acid ester and / or a triglycerin fatty acid ester at the time of preparation of the paste meat to be filled in the casing. It has been found that the warping phenomenon that occurs when cooking sausages is suppressed, and the present invention has been made based on this finding.
That is, this invention consists of the manufacturing method of the dry sausage characterized by adding a diglycerol fatty acid ester and / or a triglycerol fatty acid ester at the time of preparation of the paste meat with which a casing is filled.

  Compared with the conventional dry sausage, the dry sausage manufactured by the method of the present invention has a small degree of warping that occurs when the dry sausage is sliced and cooked.

  The dry sausage as used in the field of this invention means the dry sausage, semi-dry sausage, salami sausage and soft salami sausage which are prescribed | regulated to the Japanese agricultural and forestry standard. In addition, dry sausage, semi-dry sausage, salami sausage and soft salami sausage produced using raw materials other than those stipulated in the Japanese Agricultural Standards, for example, raw organs and raw fish meats are also included.

The diglycerin fatty acid ester used in the present invention is an esterification reaction product of diglycerin and a fatty acid, and is produced by a method known per se such as an esterification reaction.
The diglycerin used as a raw material for the diglycerin fatty acid ester is usually a small amount of acid (for example, concentrated sulfuric acid, p-toluenesulfonic acid, etc.) or alkali (for example, potassium hydroxide, sodium hydroxide, potassium carbonate, sodium carbonate). Etc.) as a catalyst and heated at a temperature of, for example, about 180 ° C. or higher in an inert gas atmosphere such as nitrogen or carbon dioxide, and the average degree of polymerization of glycerin obtained by polycondensation reaction is about 1. A diglycerin mixture of 5 to 2.4, preferably an average degree of polymerization of about 2.0 is mentioned. Diglycerin may be obtained using glycidol or epichlorohydrin as a raw material. After completion of the reaction, treatments such as neutralization, desalting, and decolorization may be performed as desired.
In the present invention, the diglycerin mixture is purified by a known method such as distillation or column chromatography, and the concentration of diglycerin composed of two molecules of glycerin is about 50% or more, preferably about 85% or more. Highly purified diglycerin is preferably used.

  The fatty acid used as a raw material for the diglycerin fatty acid ester is not particularly limited as long as it is a fatty acid originating from edible animal and vegetable oils and fats. Acids, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, etc.) or unsaturated fatty acids (eg palmitooleic acid, oleic acid, elaidic acid, linoleic acid, γ- Linolenic acid, α-linolenic acid, arachidonic acid, ricinoleic acid, condensed ricinoleic acid, etc.). In particular, it is preferable to use an unsaturated fatty acid containing oleic acid of about 70% or more, more preferably about 90% or more. These fatty acids may be used alone or in any combination of two or more.

  Preferable examples of the diglycerin fatty acid ester used in the present invention include diglycerin fatty acid esters having a monoester content of about 50% or more, preferably about 70% or more.

  The triglycerin fatty acid ester used in the present invention is an esterification reaction product of triglycerin and a fatty acid, and is produced by a method known per se such as an esterification reaction.

The triglycerin used as a raw material for the triglycerin fatty acid ester is usually a small amount of acid (for example, concentrated sulfuric acid, p-toluenesulfonic acid, etc.) or alkali (for example, potassium hydroxide, sodium hydroxide, potassium carbonate, sodium carbonate). Etc.) as a catalyst and heated at a temperature of, for example, about 180 ° C. or higher under an arbitrary inert gas atmosphere such as nitrogen or carbon dioxide, and the average degree of polymerization of glycerin obtained by polycondensation reaction is about 2. A triglycerin mixture of 5 to 3.4, preferably an average degree of polymerization of about 3.0 is mentioned. Triglycerin may be obtained using glycidol or epichlorohydrin as a raw material. After completion of the reaction, treatments such as neutralization, desalting and decolorization may be performed as desired.
In the present invention, the triglycerin mixture is purified by a known method such as distillation or column chromatography, and the triglycerin composed of three molecules of glycerin is highly concentrated to about 50% or more, preferably about 85% or more. Highly purified triglycerin is preferably used.

The fatty acid used as a raw material for the triglycerin fatty acid ester is not particularly limited as long as it is a fatty acid derived from edible animal and vegetable oils and fats. For example, a straight-chain saturated fatty acid having 6 to 24 carbon atoms (for example, caproic acid, capryl). Acids, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, etc.) or unsaturated fatty acids (eg palmitooleic acid, oleic acid, elaidic acid, linoleic acid, γ- Norenic acid, α-linolenic acid, arachidonic acid, ricinoleic acid, condensed ricinoleic acid, etc.). In particular, it is preferable to use an unsaturated fatty acid containing about 70% or more, more preferably about 90% or more of oleic acid. These fatty acids may be used alone or in any combination of two or more.

  Preferable examples of the triglycerin fatty acid ester used in the present invention include triglycerin fatty acid esters having a monoester content of about 50% or more, preferably about 70% or more.

In the present invention, diglycerin fatty acid ester and / or triglycerin fatty acid ester can be used alone or dispersed or dissolved in fats and oils.
The fats and oils are not particularly limited as long as they are edible fats and oils, such as soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice bran oil, corn oil, coconut oil, palm oil, palm kernel oil, Separating vegetable oils such as peanut oil, olive oil, high oleic rapeseed oil, high oleic safflower oil, high oleic corn oil or high oleic sunflower oil, animal oils such as beef fat, lard, fish oil or milk fat, and these animal and vegetable oils, Examples include hydrogenated or transesterified medium-chain fatty acid triglycerides (MCT) and the like. Rapeseed oil is preferred.
When diglycerin fatty acid ester and / or triglycerin fatty acid ester is dispersed or dissolved in fats and oils, diglycerin fatty acid ester and / or triglycerin fatty acid ester is 1 to 50% by mass, and fats and oils are 50 to 99% by mass. It is preferable to mix at a ratio.

  In the present invention, the amount of diglycerin fatty acid ester and / or triglycerin fatty acid ester is 0.01 to 0.5 parts by weight, preferably 0.05 to 0.3 parts by weight, per 100 parts by weight of dry sausage. is there.

  The method for producing the dry sausage of the present invention may be a method according to the Japanese Agricultural Standard (JAS) or a method outside the Japanese Agricultural Standard (JAS). A preferable method for producing dry sausage is illustrated below.

That is, raw meat and raw fat are cut into pieces of about 4 to 6 cm, and salted additives (eg, sodium chloride, sodium nitrite, sodium ascorbate, etc.), various seasonings (eg, sodium glutamate, sugar, alcoholic beverages, spices) Etc.), binders (eg phosphates, starches, flours, corn meal, vegetable proteins, milk proteins, etc.), diglycerin fatty acid esters and / or triglycerin fatty acid esters and quality improvers (eg pH adjusters) , Preservatives, etc.) are added, and the meat pieces are cut and mixed with a cutter until the pieces become about 3 to 6 mm to obtain a paste for filling.
As another method, the raw meat is cut into pieces of about 4 to 6 cm, and the additive for salting is added, followed by salting (for example, dry salt method, wet salt method, pickle injection method). Thereafter, the salted raw meat and the raw fat cut to about 4 to 6 cm are chopped with a chopper and cut into small pieces of about 3 to 6 mm. Various seasonings, binders, diglycerin fatty acid ester and / or triglycerin fatty acid ester and quality improver are added to the minced raw meat and mixed with a cutter to obtain kneaded meat.
Fill the resulting meat paste into a breathable casing such as natural intestine (eg sheep intestine, porcine intestine, cow intestine), artificial casing (cellulosic film, collagen film, etc.), etc. until the predetermined moisture value and water activity value are reached. Dry to obtain dry sausage.
In addition, you may perform heating, such as boiling or steaming, and smoke before drying.

EXAMPLES Hereinafter, although an Example demonstrates this invention concretely, this invention is not limited to a present Example.
[Production Example 1]
Manufacture of triglycerin fatty acid ester 20 kg of glycerin was charged into a reaction kettle equipped with a stirrer, thermometer, gas blowing pipe and water separator, and 100 mL of sodium hydroxide 20 w / v% aqueous solution was added as a catalyst at 250 ° C in a nitrogen gas stream A glycerin condensation reaction was performed for 4 hours.
The obtained reaction product was cooled to 90 ° C., and about 20 g of phosphoric acid (85% by mass) was added to neutralize with the catalyst, followed by filtration. The filtrate was distilled under reduced pressure at 160 ° C. and 400 Pa to remove glycerin, followed by molecular distillation under high vacuum conditions at 200 ° C. and 20 Pa to remove about 3.7 kg of diglycerin as a main component. Furthermore, a fraction obtained by molecular distillation under high vacuum conditions of 240 ° C. and 20 Pa, containing 1% by mass of glycerin, 4% by mass of diglycerin, 88% by mass of triglycerin, 3% by mass of tetraglycerin, and 4% by mass of cyclic polyglycerin. About 1.5 kg was obtained. Next, 1% by mass of activated carbon was added to the fraction, decolorized under reduced pressure, and then filtered to obtain a triglycerin mixture. The obtained triglycerin mixture had a hydroxyl value of about 1164 and an average degree of polymerization of about 3.0.

  In a 1 L four-necked flask equipped with a stirrer, thermometer, gas blowing tube and water separator, 240 g (about 1.0 mol) of the above triglycerin mixture and oleic acid (trade name: PM810-B, Miyoshi oil and fat 270 g (approx. 0.96 mol), 10 mL of sodium hydroxide 10 w / v% solution was added as a catalyst, and the esterification reaction was carried out for about 2 hours at 240 ° C. in a nitrogen gas stream until the acid value was 12 or less. I was allowed to do. The obtained reaction mixture was cooled to about 150 ° C., 2 g of phosphoric acid (85% by mass) was added to neutralize the catalyst, and the mixture was left at that temperature for about 1 hour, and about 40 g of separated unreacted triglycerin was added. Removal of about 440 g of triglycerin oleate (monoester content: about 42%) was obtained.

In addition, the measurement of the monoester body was performed by HPLC (high performance liquid chromatography). The analysis conditions are shown below. After the analysis, the peak area corresponding to each component of the test sample recorded on the chromatogram by the data processor is measured using an integrator, and based on the measured peak area, the area percentage is measured as a percentage. The ester content was determined.
<HPLC analysis conditions>
Apparatus High performance liquid chromatograph (Model: LC-10AS, manufactured by Shimadzu Corporation)
Detector RI detector (model: RID-6A, manufactured by Shimadzu Corporation)
Column GPC column (Model: SHODEX KF-802, Showa Denko)
Two connection temperature 40 ℃
Mobile phase THF
Flow rate 1.0mL / min
Sample injection volume 15μL

  The above process was repeated three times to obtain about 1300 g of triglycerin oleate (monoester content: about 42%). Next, the triglycerin oleate is distilled using a centrifugal molecular distillation apparatus (experimental machine: CEH-300II, manufactured by ULVAC), and unreacted triglyceride under a vacuum condition of about 240 ° C. and 20 Pa. Distilling off low-boiling compounds such as glycerin, followed by molecular distillation under high vacuum conditions at a temperature of about 250 ° C. and 1 Pa. As a fraction, about 300 g of triglycerin oleate (monoester content: about 80%) Got.

[Example 1]
Cut beef, pork, beef tallow and pork tallow to 5cm x 5cm x 1cm, freeze (-18 ° C, 1 hour), salt, sodium nitrite, sodium ascorbate, sodium tripolyphosphate, sugar, sodium glutamate, Red wine, spices, diglycerin fatty acid ester (trade name: Poem DO-100V, manufactured by Riken Vitamin Co., Ltd.) and a silent cutter (CRUELS CUTTER 15LITRE type: manufactured by IDG Giken Co., Ltd.) beef, pork, beef tallow, pork fat about 3mm square It was cut and mixed until it became a dry sausage paste meat. This meat paste is filled in a sheep intestine casing and left for 3 days at 18 ° C. and 90% relative humidity, and then dried at 18 ° C. and 80% relative humidity until the water activity becomes 0.85. ) Was manufactured.
[Example 2]
Instead of the diglycerin fatty acid ester of Example 1 (trade name: Poem DO-100V, manufactured by Riken Vitamin Co., Ltd.), 90 parts of rapeseed oil and 10 parts of diglycerin fatty acid ester (trade name: Poem DO-100V, manufactured by Riken Vitamin Co., Ltd.) A dry sausage (Example product 2) was produced in the same manner as in Example 1 using the mixture in which
[Example 3]
Instead of the diglycerin fatty acid ester of Example 1 (trade name: Poem DO-100V, manufactured by Riken Vitamin Co., Ltd.), the triglycerin oleate obtained in Production Example 1 (monoester content of about 80% by mass) was used. A dry sausage (Example product 3) was produced in the same manner as in Example 1.
[Comparative Example 1]
Pork fat was added in place of the diglycerin fatty acid ester of Example 1 (trade name: Poem DO-100V, manufactured by Riken Vitamin Co., Ltd.), and dry sausage (Comparative Example Product 1) was produced in the same manner as in Example 1.
Table 1 shows the formulations of Examples 1 to 4 and Comparative Example 1. Each sample was prepared with a charge amount of 2 kg.

<Preparation of pizza>
Slice the dried sausage prepared in Examples 1 to 4 (Examples 1 to 4) and Comparative Example 1 (Comparative Example 1) to a thickness of 2 mm, place pizza sauce, cheese, basil and dry sausage on the crust, (TMC-GGG-31S type: manufactured by Sanko Machine Co., Ltd.) was baked for 2 minutes at 220 ° C. and the pizza was taken out.

<Evaluation methods and results>
The sliced dry sausage was removed from the pizza, placed on a flat plate with the warped side up, and the height from the flat plate to the edge of the sliced dry sausage was measured in units of 1 mm. The measurement was performed on 10 specimens, and the height and average value of the warpage were calculated. The results are shown in Table 2.

上記実施例１〜４と比較例１の結果をｔ−検定にかけた。
実施例１と比較例１を比較：有意水準１％で有意差あり
実施例２と比較例１を比較：有意水準１％で有意差あり
実施例３と比較例１を比較：有意水準５％で有意差あり
実施例４と比較例１を比較：有意水準５％で有意差あり
よって実施例１〜４は比較例１と比べて、ドライソーセージをスライスして加熱調理する際に生じる反り返り高さの程度は小さいといえる。

The results of Examples 1 to 4 and Comparative Example 1 were subjected to t-test.
Comparison between Example 1 and Comparative Example 1: Significant difference at 1% significance level Comparison between Example 2 and Comparative Example 1: Significant difference at 1% significance level Comparison between Example 3 and Comparative Example 1: Significance level 5% Example 4 and Comparative Example 1 are compared: Significant level is 5%. Therefore, Examples 1 to 4 are higher in the amount of warpage produced when slicing and cooking dry sausage than Comparative Example 1. The degree is small.

Claims (1)

  A method for producing dry sausage, characterized in that diglycerin fatty acid ester and / or triglycerin fatty acid ester is added at the time of preparation of paste meat to be filled in a casing.