JP2021003047A - Sausage and frozen sausage - Google Patents

Abstract

To provide a sausage with a good flavor in which the flavor of the conventional sausage is improved and the bad smell of meat is also suppressed, and a frozen sausage obtained by freezing the same.SOLUTION: A sausage has meat, organic acid monoglyceride, and an emulsifier different from organic acid monoglyceride. Preferably the sausage further contains oligosaccharide. There is also provided a frozen sausage obtained by freezing the sausage. As the emulsifier different from organic acid monoglyceride, sucrose fatty acid ester and/or polyglyceryl fatty acid ester is preferable.SELECTED DRAWING: None

Description

The present invention relates to sausages and frozen sausages, and more particularly to sausages having good taste and flavor, which have improved flavor in conventional sausages and reduced meat odor, and frozen sausages frozen thereto.

Sausage is a food in which minced meat or the like is seasoned with salt or spices and filled in a casing or the like. It is smoked in hot water or smoked, and is often stored frozen. However, the frozen sausage has a problem that the quality is deteriorated due to the heat treatment again at the time of thawing, such as impairing the flavor and juiciness and changing to a hard texture.

In Patent Document 1, a water-in-oil emulsified fat / oil composition using glycerin-saturated fatty acid monoester, polyglycerin-condensed ricinoleic acid ester, glycerin-unsaturated fatty acid monoester, and sugar-unsaturated fatty acid polyester is added as an emulsifier. It is disclosed to provide a processed livestock meat product having a juicy feeling and umami, and having a residual flavor that is easily scattered.

JP-A-2002-000231

In Patent Document 1, since a large amount of fats and oils are added in the form of a water-in-oil emulsion, when the emulsification becomes unstable, the fats and oils may separate inside the meat, resulting in an oily texture. It was.

An object of the present invention is to provide a sausage having a good flavor and taste, which has improved flavor in a conventional sausage and reduced the odor of meat, and a frozen sausage obtained by freezing the sausage.

As a result of diligent studies to solve the above problems, the present inventor reduced the odor of meat and flavored the sausage by using an organic acid monoglyceride and an emulsifier different from the organic acid monoglyceride in combination. It was found that the taste can be improved.
That is, the gist of the present invention is as follows.

[1] A sausage containing meat and an organic acid monoglyceride and an emulsifier different from the organic acid monoglyceride.

[2] The sausage according to [1], which contains 0.0001 to 5% by weight of organic acid monoglyceride with respect to meat.

[3] The sausage according to [1] or [2], which contains 0.0001 to 5% by weight of an emulsifier different from the organic acid monoglyceride with respect to the meat.

[4] The sausage according to any one of [1] to [3], which further contains an oligosaccharide.

[5] The sausage according to any one of [1] to [4], wherein the emulsifier different from the organic acid monoglyceride is at least one selected from the group consisting of sucrose fatty acid ester and polyglycerin fatty acid ester.

[6] The sausage according to any one of [1] to [5], wherein the meat contains lamb.

[7] The sausage according to any one of [1] to [6], wherein the sausage is a smoked sausage or a boiled sausage.

[8] A frozen sausage obtained by freezing the sausage according to any one of [1] to [7].

According to the present invention, it is possible to provide sausages and frozen sausages in which the odor of meat is reduced, the taste of meat is sufficiently retained, and the flavor and taste are excellent.

Hereinafter, embodiments of the present invention will be described in detail.
The description of the constituent elements described below is an example (representative example) of the embodiment of the present invention, and the present invention is not specified in these contents unless the gist thereof is exceeded.

[mechanism]
According to the present invention, by using an organic acid monoglyceride and an emulsifier different from the organic acid monoglyceride in combination, it is possible to provide sausages and frozen sausages having excellent flavors of meat and spices. Further, even when meat having an odor such as lamb is used, the odor of the meat is reduced, and sausages and frozen sausages having excellent taste and flavor can be provided.
The details of the mechanism by which such an effect is exerted are not clear, but the odor component is captured in the lamellar structure formed by the organic acid monoglyceride and the emulsifier different from the organic acid monoglyceride, so that the taste of the meat can be felt more. It is presumed that it became.

[sausage]
The sausage of the present invention contains meat and an organic acid monoglyceride and an emulsifier different from the organic acid monoglyceride.

<Types of sausage>
The type of sausage of the present invention is not particularly limited, and may be a boiled sausage in which meat dough is packed in a casing and boiled (boiled), or smoked by smoking this boiled sausage. It may be sausage. It may also be raw sausage that has not been boiled in hot water. Of these, boiled sausage is preferable in that the improving effect of the present invention is more prominently exhibited.

<Meat>
The raw material meat for sausage is not particularly limited, and any meat that is usually used as a raw material for sausage can be used. For example, there are, but are not limited to, pork, beef, horse meat, goat meat, goat meat, rabbit meat, poultry meat, fish meat, whale meat, organs and mixed meats thereof. Further, as the type (part) of meat that can be used for the preparation of sausage, any of rib meat, loin meat, shoulder meat, thigh meat and mixed meat thereof can be used.

The present invention is excellent in reducing the odor and the taste peculiar to lamb, especially when lamb with a strong odor is used, such as lamb (mutton, lamb). Therefore, when lamb is used as meat, the present invention is used. The effect of the invention is effectively exhibited.
When lamb meat is used, it is preferable to use lamb meat in an amount of 90% by weight or less, for example, about 10 to 30% by weight, in order to prevent deterioration of flavor and taste.

<Organic acid monoglyceride>
The organic acid monoglyceride has a structure in which one molecule of fatty acid and one molecule of organic acid are bonded to one molecule of glycerin, and is generally obtained by reacting an acid anhydride of an organic acid with a fatty acid monoglyceride. The reaction is usually carried out under solvent-free conditions. For example, in the reaction of succinic anhydride and monoglyceride having 18 carbon atoms, the reaction is completed in about 90 minutes at a temperature of around 120 ° C. The organic acid monoglyceride thus obtained is usually a mixture containing an organic acid, an unreacted monoglyceride, a diglyceride, and other oligomers. In the present invention, such a mixture may be used as it is, or if it is desired to increase the purity of the organic acid monoglyceride, a commercially available distilled monoglyceride may be used. Further, those in which the organic acid portion is partially neutralized may be used.

Examples of the organic acid constituting the organic acid monoglyceride include succinic acid, citric acid, tartaric acid, diacetyl tartaric acid, malic acid, adipic acid, glutaric acid, maleic acid, fumaric acid, acetic acid, and lactic acid. Among these, succinic acid, citric acid, and diacetyl tartaric acid used for food applications are preferable, and succinic acid is particularly preferable from the viewpoint of flavor.

Examples of the fatty acid constituting the organic acid monoglyceride derived from the above fatty acid monoglyceride include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, bechenic acid, and oleic acid, which are saturated with 8 to 22 carbon atoms. Alternatively, unsaturated fatty acids can be mentioned. Among these, fatty acids containing stearic acid as a main component are preferable from the viewpoint of flavor, and those in which 70% by weight or more of the constituent fatty acids are stearic acid are particularly preferable.

As the organic acid monoglyceride, only one type may be used, or two or more types having different organic acids and fatty acids constituting the organic acid monoglyceride may be used.

The sausage of the present invention preferably contains an organic acid monoglyceride in a proportion of 0.0001 to 5% by weight based on meat. When the content of the organic acid monoglyceride is at least the above lower limit, the effect of the present invention by containing the organic acid monoglyceride can be effectively obtained. When the content of the organic acid monoglyceride is not more than the above upper limit, the effect of the present invention can be obtained by containing the organic acid monoglyceride without significantly affecting the flavor. The content of the organic acid monoglyceride is more preferably 0.001 to 3% by weight, still more preferably 0.004 to 1% by weight, based on the meat.

As will be described later, the organic acid monoglyceride is blended into the sausage as a lamella structure of the organic acid monoglyceride by using it as an aqueous dispersion for the production of sausage.

<Emulsifier different from organic acid monoglyceride>
The emulsifier different from the organic acid monoglyceride (hereinafter, may be referred to as “other emulsifier”) is not particularly limited, but a sucrose fatty acid ester or a polyglycerin fatty acid ester is preferable.

The sucrose fatty acid ester has high hydrophilicity (HLB value is usually 5 to 18, preferably 8 to 15), has excellent water dispersibility, and is in the state of a highly viscous water dispersion at high temperature. preferable. Examples of the constituent fatty acids include saturated or unsaturated fatty acids having 14 to 22 carbon atoms such as myristic acid, palmitic acid, stearic acid, behenic acid, and oleic acid. Of these, saturated fatty acids having 14 to 18 carbon atoms are preferable. Further, a fatty acid in which 70% by weight or more of the constituent fatty acids is stearic acid is more preferable.

The sucrose fatty acid ester is a food emulsifier known per se, and commercially available ones can be used. Examples of commercially available sucrose fatty acid esters include "Ryoto Sugar Ester S-1670", "Ryoto Sugar Ester P-1670", "Ryoto Sugar Ester M-1695", and "Ryoto Sugar Ester O-1570". , "Ryoto Sugar Ester S-1170", "Ryoto Sugar Ester S-570", "Ryoto Sugar Ester S-370", "Ryoto Sugar Ester B-370", "Ryoto Sugar Ester S-170" , "Ryoto Sugar Ester ER-190", "Ryoto Sugar Ester POS-135" (above, Mitsubishi Chemical Foods Co., Ltd., trade name); "DK Ester F-160", "DK Ester F-140", Examples thereof include "DK Ester F-110", "DK Ester F-70", and "DK Ester F-50" (all manufactured by Daiichi Kogyo Seiyaku Co., Ltd., trade name).

Like the sucrose fatty acid ester, the polyglycerin fatty acid ester is also highly hydrophilic (the HLB value is usually 5 to 18, preferably 9 to 16), has excellent water dispersibility, and is highly viscous at high temperature. It is preferably in the form of a liquid. The polyglycerin fatty acid ester is not particularly limited, and examples thereof include those having an average degree of polymerization of polyglycerin of usually 2 to 20, preferably 3 to 10. The constituent fatty acid is usually a saturated or unsaturated fatty acid having 14 to 22 carbon atoms, and a polyglycerin fatty acid ester in which 70% by weight or more of the constituent fatty acid is stearic acid is preferable. As the polyglycerin fatty acid ester, those having a uniform degree of polymerization of glycerin can also be used, those having a degree of polymerization of 2 are called diglycerin fatty acid esters, and those having a degree of polymerization of 3 are called triglycerin fatty acid esters. These are also included in the polyglycerin fatty acid ester in the present invention.

The polyglycerin fatty acid ester is a food emulsifier known per se, and commercially available ones can be used. Commercially available products of polyglycerin fatty acid ester include, for example, "Ryoto polyglycerate S-10D", "Ryoto polyglycerate M-10D", "Ryoto polyglycerate S-24D", and "Ryoto polyglycerate S-28D". , "Ryoto Polyglycerate O-50D", "Ryoto Polyglycerate B-100D" (all manufactured by Mitsubishi Chemical Foods Co., Ltd., trade name); "SY Glyster MSW-7S", "SY Glyster MS-5S", "SY Glyster MS-3S", "SY Glyster TS-3S", "SY Glyster MO-5S", "SY Glyster ML-750", "SY Glyster HB-750", "SY Glyster CR-500" (above, Sakamoto Pharmaceutical Co., Ltd., trade name); "Sunsoft Q-18S", "Sunsoft Q-14S", "Sunsoft Q-12S", "Sunsoft A-141E", "Sunsoft A-17E" ( As mentioned above, "Poem DP-95RF", "Poem TRP-97RF" (above, manufactured by RIKEN Vitamin, trade name) and the like can be mentioned.

The above-mentioned sucrose fatty acid ester and polyglycerin fatty acid ester may be used alone, and one or more sucrose fatty acid esters and one or more polyglycerin fatty acid esters may be used in combination. May be good.

As other emulsifiers, in addition to the above-mentioned sucrose fatty acid ester and polyglycerin fatty acid ester, for example, lecithin, lysolecithin, monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester and the like can be used, but sucrose fatty acid ester. And / or polyglycerin fatty acid ester is preferably used, and at least 30% by weight or more of the other emulsifiers is preferably sucrose fatty acid ester and / or polyglycerin fatty acid ester.

The content of other emulsifiers such as sucrose fatty acid ester and polyglycerin fatty acid ester contained in the sausage of the present invention is preferably 0.0001 to 5% by weight based on meat. When the content of other emulsifiers is within the above range, the water dispersibility and stability of the lamellar structure of the organic acid monoglyceride in the dispersion liquid described later used for producing the sausage of the present invention are enhanced, and the effect of the present invention is enhanced. It can be effectively demonstrated.
The content of the other emulsifier with respect to the meat is more preferably 0.001 to 3% by weight, further preferably 0.004 to 1% by weight.

Further, in order to more effectively obtain the effect of the present invention by using the organic acid monoglyceride and other emulsifiers in combination, the content ratio of the organic acid monoglyceride and other emulsifiers in the sausage is the organic acid monoglyceride: other. Emulsifier (weight ratio) = 500: 1 to 1: 500, particularly preferably in the range of 100: 1 to 1: 100, particularly preferably in the range of 3: 1 to 1: 3. The content (weight ratio) of the organic acid monoglyceride and other emulsifiers is more preferably 1: 1.
The total content of the organic acid monoglyceride and other emulsifiers in the sausage of the present invention is preferably 0.0002 to 10% by weight, preferably 0.002 to 5% by weight, based on the meat. More preferably, it is 0.005 to 1% by weight.

<Sugar>
The sausage of the present invention may contain one or more saccharides, and the inclusion of the saccharides improves the dispersion stability of the lamellar structure of the organic acid monoglyceride in the dispersion liquid described later. Further, at the time of producing the sausage, a saccharide may be added separately together with the organic acid monoglyceride-containing aqueous dispersion described later.

Examples of sugars include white sugar, powdered sugar, liquid sugar, white sugar, malt sugar, lactose, converted sugar, high fructose corn syrup, glucose, fructose, water candy, trehalose, sorbitol, maltitol, lactitol, erythritol, mannitol, honey, etc. Sugars and sugar alcohols, various oligosaccharides, and mixtures thereof can be used.

Of these, oligosaccharides are preferred.
Examples of the oligosaccharide include maltooligosaccharide (preferably degree of polymerization 3 to 7), nigerooligosaccharide, isomaltooligosaccharide, panose oligosaccharide, gentiooligosaccharide, fructooligosaccharide, galactooligosaccharide, xylooligosaccharide, milk fruit oligosaccharide, and syrups thereof. Be done.

When the sausage of the present invention contains saccharides, particularly oligosaccharides, the amount of saccharides used in the organic acid monoglyceride-containing aqueous dispersion described later is 0.001 to 30% by weight, particularly 0.01, as the content of saccharides with respect to meat. The content of the saccharide with respect to the organic acid monoglyceride is preferably in the range of organic acid monoglyceride: saccharide (weight ratio) = 10: 7 to 1: 850 at ~ 20% by weight, particularly 0.05 to 10% by weight. It is preferably in the range of 1: 4 to 1:20. When the sugar content is at least the above lower limit, the dispersion stability of the lamellar structure of the organic acid monoglyceride in the dispersion liquid described later is improved, and when it is at least the above upper limit, crystals are precipitated depending on the type of sugar. Problems such as high viscosity are less likely to occur.

When further saccharides are added and mixed in addition to the saccharides in the organic acid monoglyceride-containing aqueous dispersion during the production of sausage, the amount of the saccharides added is appropriately determined according to the type of sausage.

<Other ingredients>
The sausage of the present invention can contain other components such as seasonings, spices, fats and oils, in addition to meat, organic acid monoglycerides, other emulsifiers and sugars to be blended as needed.

Examples of seasonings include salt (also serving as salts), sugar (also serving as sugars), pepper, soy sauce, sake, mirin, miso, dashi (bonito dashi, kelp dashi), and chemical seasonings.

Examples of salts include one or more kinds such as salt, baking soda, and ammonium bicarbonate.

Spices include white pepper, black pepper, cloves, all spices, bay leaf, paprika, mustard, thyme, sage, oregano, chili powder, garlic (garlic powder), garam masala, curry powder, cumin seeds, cinnamon, basil, parsley, vanilla beans. , Coriander, rosemary, laurel, ra oil, pepper, wasabi, etc.

The oils and fats are not particularly limited, but for example, rapeseed oil, rapeseed hardened oil, rice oil, soybean oil, corn oil, saflower oil, sunflower oil, cottonseed oil, sesame oil, olive oil, palm oil, palm kernel oil, coconut oil. , Vegetable oils such as coconut hardened oils; animal oils such as butter oils, beef fats, pig fats, chicken fats, fish oils; their hydrogenated oils, ester exchange oils with one or more mixtures thereof; manufactured using these fats and oils Examples thereof include water-in-oil emulsions such as margarine and shortening, and oil-in-oil emulsions.

Further, a pH adjuster may be used, and the pH adjuster may be any pH adjuster that can be used in foods and can be appropriately selected. However, from the viewpoint of water solubility, taste, etc., hydroxide is used. Hydroxides such as sodium, potassium hydroxide, calcium hydroxide, magnesium hydroxide; carbonates such as sodium carbonate, sodium hydrogencarbonate, potassium carbonate; phosphates such as disodium hydrogen phosphate, sodium dihydrogen phosphate; Organic acid salts other than the above, such as trisodium citrate, sodium acetate, sodium lactate, disodium succinate, sodium gluconate, sodium tartrate, and monosodium fumarate, are preferable.
Of these, phosphates and organic acid salts are more preferable, such as sodium pyrophosphate, sodium tripolyphosphate, disodium hydrogen phosphate, dipotassium hydrogen phosphate, trisodium citrate, sodium succinate, and sodium lactate. Can be mentioned.

Further, if necessary, known compounding agents such as sweeteners, flavors, vitamins, antioxidants, colorants, food fibers, thickening polysaccharides, and leavening agents may be added.

Any ingredients used as raw materials for sausage include, for example, gel-forming substances (eg, glucomannan, galactomannan, agar, gelatin, starch, carrageenan, curdran, xanthan gum, gellan gum, arabic gum, tamarind gum, carboxymethyl cellulose, alginic acid. , Polyglutamic acids, etc.), starch (eg, corn starch, wheat starch, rice starch, tapioca starch, high amylose corn starch, waxy corn starch, sago starch, horse bell starch, kudzu starch, sweet potato starch and other natural starches, esterified starch , Etherized starch, crosslinked starch, periodic oxidized starch, processed starch such as hydroxypropylated starch, granulated starch, pregelatinized starch, processed starch such as wet heat treated starch, etc.), organic acids (eg, fumaric acid, succinate, etc.) Acids, citric acid, tartaric acid, diacetyl tartaric acid, malic acid, adipic acid, glutaric acid, maleic acid, gluconic acid, etc., lipoproteins (eg, milk protein, lecithin and water mixture, egg yolk protein, lecithin and water mixture) , A mixture of soybean protein, lecithin and water, a mixture of corn protein, phospholipid and water, etc.), sweeteners, fragrances, vitamins, antioxidants and the like.

Further, grains such as corn and ingredients such as cheese may be mixed in the raw material dough for sausage.

[Sausage manufacturing method]
The method for producing the sausage of the present invention is not particularly limited, and examples thereof include a method in which the following steps (1) to (5) are sequentially performed.
(1) Minced meat, which is the raw material for sausage, with a minced meat machine.
(2) Mix this minced meat with seasonings and other additives with a mixer.
(3) The obtained mixture (meat dough), the organic acid monoglyceride-containing aqueous dispersion prepared by the following method, and water (ice), if necessary, are sufficiently kneaded.
(4) The kneaded product is packed in a casing such as sheep intestine, pig intestine, cow intestine, collagen casing, and synthetic casing.
(5) In the case of smoked sausage, the stuffing obtained in (4) is smoked and then boiled in hot water. In the case of boiled sausage, boil the stuffing obtained in (4).

In the present invention, the organic acid monoglyceride and other emulsifiers may be directly added and mixed with the meat dough of sausage, but preferably, the organic acid monoglyceride and other emulsifiers are dispersed in water at 45 to 100 ° C. Hereinafter, it may be referred to as "organic acid monoglyceride-containing water dispersion"), and the organic acid monoglyceride-containing water in which the lamella structure of the organic acid monoglyceride is formed and the lamella structure of the organic acid monoglyceride is formed as follows. It is preferable to knead the dispersion liquid into the meat dough of sausage from the viewpoint of forming the lamella structure of the organic acid monoglyceride and stabilizing the formed lamella structure.

When the organic acid monoglyceride and other emulsifiers are dispersed in water at 45 to 100 ° C., a lamellar structure (lamellar liquid crystal structure) of the organic acid monoglyceride is formed in the aqueous dispersion.

The lamella structure is a structure in which two molecules of organic acid monoglyceride direct the hydrophilic group portion toward water and the hydrophobic group portions (fatty acids) face each other when the organic acid monoglyceride is dispersed in water, and this is spread two-dimensionally. That is.

It is known that organic acid monoglyceride easily forms a lamellar structure in a wide range from low concentration to high concentration region. For example, succinic acid stearic acid monoglyceride forms a lamellar structure in a sodium salt state in a high concentration region such as about 35 to 85% by weight and at a temperature of 50 ° C. or higher. In this case, a state in which the lamellar structures are stacked in multiple layers is observed, and the viscosity of the aqueous solution also increases. When the concentration is higher than 85% by weight, the solid state is obtained, and when the concentration is lower than 35% by weight, the lamellar structure is dispersed in the aqueous solution and the viscosity is relatively low. Considering workability and the like, it is preferable to form the lamellar structure in a low concentration and high temperature region.

The lamellar structure can be prepared as a dispersion liquid by dispersing the organic acid monoglyceride in a dispersion medium such as water, physically stirring and heating. The heating temperature at this time is the temperature of the dispersion liquid, which is usually 45 ° C. or higher, preferably 50 ° C. or higher, usually 100 ° C. or lower, preferably 80 ° C. or lower, and more preferably 70 ° C. or lower. For the above physical dispersion, for example, it is preferable to slowly stir using an anchor mixer or the like in order to avoid mixing of air bubbles.

The content of the organic acid monoglyceride in the dispersion liquid for producing the lamella structure thus obtained (hereinafter, may be referred to as the lamella structure dispersion liquid) is usually 0.1% by weight or more, preferably 1. By weight or more, more preferably 5% by weight or more, usually 99.9% by weight or less, preferably 60% by weight or less, more preferably 40% by weight or less, still more preferably 30% by weight or less, particularly preferably 20% by weight or less. Is.

As described above, the stability of the lamellar structure of the organic acid monoglyceride by using one or more of other emulsifiers such as sucrose fatty acid ester and polyglycerin fatty acid ester when dispersing the organic acid monoglyceride in water. Is enhanced, and the dispersibility in water is improved. The stabilized lamellar structure retains a large amount of water between layers due to the strong hydration power of the hydrophilic group portion.

The other emulsifier may be mixed with the above-mentioned lamellar structure water dispersion as a dispersion dispersed in a dispersion medium such as ethanol, water, or an aqueous solution of saccharides, or may be directly added to the lamellar structure water dispersion. Emulsifier may be added.

The content of the organic acid monoglyceride in the organic acid monoglyceride-containing aqueous dispersion, which is an aqueous dispersion of the organic acid monoglyceride and other emulsifiers, is usually 0.1% by weight or more, preferably 1% by weight or more, more preferably 3% by weight. % Or more, usually 50% by weight or less, preferably 20% by weight or less, more preferably 10% by weight or less, and particularly preferably 5% by weight or less. If the content of the organic acid monoglyceride is excessively low, the effect of the present invention is insufficient, and if the content is excessively high, the organic acid monoglyceride may not be uniformly dispersed in water (dispersion medium).

The content of other emulsifiers such as sucrose fatty acid ester and polyglycerin fatty acid ester in the organic acid monoglyceride-containing aqueous dispersion is usually 0.1% by weight or more, preferably 1% by weight or more, more preferably 2% by weight. % Or more, more preferably 3% by weight or more, usually 50% by weight or less, preferably 20% by weight or less, more preferably 10% by weight or less, still more preferably 5% by weight or less. When the content of other emulsifiers is in this range, the water dispersibility of the lamellar structure of the organic acid monoglyceride is further improved.

It is preferable that the organic acid monoglyceride-containing aqueous dispersion contains saccharides, particularly oligosaccharides, from the viewpoint of improving the dispersion stability of the lamellar structure.

When saccharides are used, a dispersion of emulsifiers of other emulsifiers and an aqueous solution of saccharides may be mixed and then mixed with an aqueous dispersion in which organic acid monoglycerides such as a lamella structure aqueous dispersion are dispersed, or other emulsifiers. Even if saccharides are added to the dispersion of saccharides or other emulsifiers are added to the aqueous solution of saccharides, and then these dispersions or aqueous solutions are mixed with an aqueous dispersion in which organic acid monoglycerides such as lamella structure aqueous dispersion are dispersed. Good.

When mixing an aqueous dispersion in which an organic acid monoglyceride such as a lamella structure aqueous dispersion is dispersed with a dispersion of other emulsifiers, an aqueous solution of saccharides or a mixture thereof, a dispersion of other emulsifiers or an aqueous solution of saccharides is used. Alternatively, the mixture thereof may be heated to usually 45 ° C. or higher, preferably 50 ° C. or higher, usually 100 ° C. or lower, preferably 80 ° C. or lower, and more preferably 70 ° C. or lower.

When saccharides are used, the content of saccharides in the organic acid monoglyceride-containing aqueous dispersion is usually 35% by weight or more, preferably 40% by weight or more, usually 85% by weight or less, preferably 60% by weight or less. When the sugar content is at least the above lower limit, the dispersion stability of the lamellar structure is further improved, and when it is at least the above upper limit, there are problems such as crystal precipitation and high viscosity depending on the type of sugar. It becomes difficult for dots to occur.

The content ratio of other emulsifiers and saccharides to the organic acid monoglyceride in the organic acid monoglyceride-containing aqueous dispersion is the same as the content ratio of other emulsifiers and saccharides to the organic acid monoglyceride in the sausage of the present invention described above.

[Frozen sausage]
The sausages produced as described above are cooled to −15 ° C. to −30 ° C. and frozen according to a conventional method to obtain frozen sausages. At this time, either slow freezing or quick freezing can be adopted, but quick freezing is preferable because it can suppress the coarsening of ice crystals.

As a method for thawing the frozen sausage of the present invention, it is possible to adopt a method of thawing naturally by leaving it at room temperature, a method of thawing in a refrigerator overnight to overnight, a method of thawing in a microwave oven, a method of thawing in a water bath, and the like. it can. It can also be directly heated without thawing in advance.
The frozen sausage of the present invention can be used for food, for example, by baking the thawed sausage in a water bath or a frying pan.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to the following Examples as long as the gist thereof is not exceeded. In the following, both "%" and "part" mean a weight standard.

[Production Example 1: Production of water dispersion containing organic acid monoglyceride]
HLB11 sucrose stearic acid ester ("Ryoto (registered trademark) sugar ester S-1170" manufactured by Mitsubishi Chemical Foods Co., Ltd.) as an aqueous solution of saccharides at room temperature. , Maltooligosaccharide solid content 72% by weight) Dispersed in 68 parts of a mixed solution of 60 parts and 8 parts of water, heated with stirring and heated to 75 ° C. (hereinafter referred to as “oligosaccharide solution”).
On the other hand, 3.5 parts of succinic acid monoglyceride (“Poem B-30” manufactured by RIKEN Vitamin Co., Ltd., which uses stearic acid as a fatty acid) is dispersed in 25 parts of desalted water, stirred while raising the temperature to 60 ° C., and lamella. An aqueous dispersion of the structure was obtained.
The oligosaccharide solution was cooled to 55 ° C., an aqueous dispersion of the lamellar structure of the succinic acid monoglyceride was added, and the mixture was stirred for 20 minutes. Then, the aqueous dispersion of the lamellar structure was prepared by cooling to 45 ° C. (hereinafter referred to as “composition A”). The lamellar structure of the succinic acid monoglyceride of composition A was confirmed by observation with a polarizing microscope. A polarized cross was observed in the photograph of the polarizing microscope, and it was found that the composition A had a lamellar structure.
This composition A contains 3.5% by weight of sucrose stearic acid ester, 43% by weight of maltooligosaccharide, and 3.5% by weight of a lamellar structure of succinic acid monoglyceride.

[Manufacturing and evaluation of frozen sausage]
<Examples 1 to 3 and Comparative Example 1>
Frozen sausages were produced according to the following procedure and evaluated.
The raw material composition of the sausage meat dough was as follows.

(Ingredient combination)
400g of pork (loin) (cut into 1cm squares)
123 g of backfat (cut into 1 cm squares)
Salt 7.0g
Sodium tripolyphosphate 2.1g
Sugar 1.1g
Coriander (powder) 1.7g
Pepper (powder) 1.1g
Nutmeg (powder) 0.8g
Garlic (powder) 0.8g
Ginger (powder) 0.8g

1. 1. The salted sheep intestine was immersed in cold water for 30 minutes and set in the nozzle of a piping bag.
2. 2. The pork and backfat were passed through a minced meat machine with a 6 mm die.
3. 3. The minced meat and the rest of the ingredients were mixed in a cake mixer, the mixture was placed in a freezer (about −8 ° C.) for 45 minutes and then stored in a refrigerator (5 ° C.).
4. The meat dough mixture was divided into four parts and composition A was added with ground ice to the total amount. The mixing ratios of the meat dough, the composition A and the ice are as shown in Table 1 below, and the composition A was not added in Comparative Example 1.
5. Each group was crushed with a food processor until it became sticky (about 30 seconds). After this crushing, the meat dough temperature was set to 5 ° C. or lower.
6. The crushed material was placed in a piping bag and filled in the sheep intestine.
7. Of the ones filled in the sheep intestines, a group of them were smoked in an oven toaster for 17 minutes (using cherry chips), left as they were for 15 minutes, boiled in hot water at 75-80 ° C for 20 minutes, and then 10 in ice water. Cooled for minutes to make smoked sausage.
8. In the other group, after filling the sheep intestine, they were boiled in hot water at 75 to 80 ° C. for 20 minutes without smoking to obtain a boiled wiener.
9. The ones that had been refrigerated for one day and the ones that had been frozen and then left in a refrigerator at 5 ° C for a whole day and night to thaw were baked in a frying pan for tasting and evaluated.

The evaluation results were as follows.

[Baked in a frying pan without freezing]
<Boiled Wiener>
Comparative Example 1: It tastes like a normal wiener and is delicious.
Example 1: The taste of meat comes out a little and is more delicious than in Comparative Example 1.
Example 2: The taste of the meat is more pronounced than that of Example 1, and the meat is generally delicious.
Example 3: A little inferior to Example 2, but delicious.
From the above, it was delicious in the order of Example 2> Example 3> Example 1> Comparative Example 1.
<Smoke Wiener>
Comparative Example 1: The smoke flavor is good and it is more delicious.
Example 1: The smoke flavor is slightly less than that of Comparative Example 1, but it is more cohesive and tastier.
Example 2: Overall, it is tastier than Example 1. Smoke flavor is slightly reduced.
Example 3: The smoke flavor is inferior, and overall it is inferior to Example 1, but more delicious than Comparative Example 1. From the above, it was delicious in the order of Example 2> Example 1> Example 3> Comparative Example 1.

<Summary of evaluation results>
In the unfrozen wiener, the amount of composition A added is best at 0.3% by weight with respect to the meat dough, and the umami of the meat and the flavor of spices are combined, and the result may be either a boiled product or a smoked product. It was. Since the smoky flavor decreases as the amount of the composition A added increases, it is considered that the composition A tends to suppress the smoky flavor.

[Thawed frozen products and baked in a frying pan]
The boiled sausages had almost the same results as those baked in a frying pan without freezing, and were delicious in the order of Example 2> Example 3> Example 1> Comparative Example 1.
However, the smoked wiener had less smoked flavor than the unfrozen one, and the overall taste was in the order of Example 1> Comparative Example 1> Example 2> Example 3.

As a result of the above, the composition A did not have a clear addition effect on the texture of the wiener, but the composition A was added to the meat dough by 0.1 to 0.3% by weight (in terms of deliciousness). That is, it was clearly improved by adding 0.0035 to 0.01% by weight as an organic acid monoglyceride and other emulsifiers, respectively. The effect was clearer in the boiled wiener than in the smoked wiener, and a good flavor improving effect was observed.

<Examples 4 to 6, Comparative Example 2>
Smoked sausages and boiled sausages were produced in the same manner as in Examples 1 to 3 and Comparative Example 1 except that the raw material composition of the sausage meat dough was as follows and a part of the pork was replaced with lamb meat, and evaluated in the same manner. Was done.
That is, in Example 4, the composition A was 0.1% by weight based on the meat dough, in Example 5 the composition A was 0.3% by weight based on the meat dough, and in Example 6 the composition was based on the meat dough. Product A was added in an amount of 0.5% by weight, and Comparative Example 2 was obtained without the composition A added.

(Ingredient combination)
Pork (loin) 300g (cut into about 1cm square)
123 g of backfat (cut into 1 cm squares)
Lamb meat 100g
Salt 7.0g
Sodium tripolyphosphate 2.1g
Sugar 1.1g
Coriander (powder) 1.7g
Pepper (powder) 1.1g
Nutmeg (powder) 0.8g
Garlic (powder) 0.8g
Ginger (powder) 0.8g

The evaluation results were as follows.

[Unfrozen one baked in a frying pan]
<Boiled Wiener>
Comparative Example 2: The taste of lamb meat is strong, the taste of spices is erased, and the lamb meat is strongly appearing in the back mouth.
Example 4: The taste of lamb meat is reduced as compared with Comparative Example 2, and the taste of spices is also obtained, but it is not sufficient.
Example 5: The taste of the lamb meat is reduced and the taste is unified, and the rear mouth of the lamb meat is also considerably reduced.
Example 6: Even better than Example 5.
From the above, it was delicious in the order of Example 6> Example 5> Example 4> Comparative Example 2.
<Smoke Wiener>
Comparative Example 2: Smoke and lamb do not match and are not very delicious. The back mouth of lamb meat is strong.
Example 4: Compared to Comparative Example 2, the taste of smoke and lamb is matched, and the rear mouth of lamb is also reduced.
Example 5: Overall, it is more delicious than Example 4, and the back mouth of lamb meat is reduced.
Example 6: It is tastier than Example 5, and there is almost no back mouth of lamb meat.
From the above, it was delicious in the order of Example 6> Example 5> Example 4> Comparative Example 2.

<Summary of evaluation results>
The addition of composition A reduced the odor and taste of lamb meat. The effect was proportional to the amount of composition A added.
As for the wiener with lamb meat, the boiled wiener was more delicious than the smoked sausage. However, in Example 6, even smoked sausage had a certain degree of deliciousness.

[Thawed frozen products and baked in a frying pan]
The order of overall deliciousness (umami) is the order of Example 4> Example 5> Example 6> Comparative Example 2 for both the boiled wiener and the smoked wiener, but the degree of reduction in the taste and smell of lamb meat. Was in the order of Example 6> Example 5> Example 4> Comparative Example 2, and was proportional to the amount of composition A added.

As a result of the above, no clear addition effect was observed in the texture of the wiener, but in terms of flavor, the composition A was added to the meat dough by 0.1 to 0.3% by weight (that is,). , 0.0035 to 0.01% by weight, respectively, as organic acid monoglyceride and other emulsifiers), which could be clearly improved. Moreover, the improvement effect of the composition A was more clearly observed in the boiled wiener than in the smoked wiener.

Claims (8)

A sausage containing meat and an organic acid monoglyceride and an emulsifier different from the organic acid monoglyceride. The sausage according to claim 1, which contains 0.0001 to 5% by weight of organic acid monoglyceride with respect to meat. The sausage according to claim 1 or 2, which contains 0.0001 to 5% by weight of an emulsifier different from the organic acid monoglyceride with respect to the meat. The sausage according to any one of claims 1 to 3, further containing an oligosaccharide. The sausage according to any one of claims 1 to 4, wherein the emulsifier different from the organic acid monoglyceride is at least one selected from the group consisting of sucrose fatty acid ester and polyglycerin fatty acid ester. The sausage according to any one of claims 1 to 5, wherein the meat contains lamb. The sausage according to any one of claims 1 to 6, wherein the sausage is a smoked sausage or a boiled sausage. A frozen sausage obtained by freezing the sausage according to any one of claims 1 to 7.