JP3068826B1 - Sausage and method for producing the same - Google Patents

Abstract

[Summary] [Object] To provide a sausage exhibiting a novel taste and texture, in which the unique textures exhibited by two types of ingredients are exquisitely harmonized. SOLUTION: A sausage 1 in which a first raw material 2 and a second raw material 3 are co-filled in a casing in a spiral layer by a double nozzle. [Effect] By co-filling a pair of raw materials having different flavors and colors in a spiral layer in a casing, a colorful spiral pattern is drawn and the nutritional balance of sausage can be improved.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel sausage, that is, a sausage in which a pair of sausage raw materials having different raw material compositions are co-filled in a spiral layer in a casing, and a method for producing the same.

[0002]

2. Description of the Related Art In recent years, with the diversification of Japanese dietary contents and changes in consumer preferences, sausage has become one of the most popular processed meat foods (meat meat foods). It is one. In order to adapt processed meat such as sausages to the taste and taste of the Japanese people, and to improve their taste and texture, various quality improvements and product developments have been continued. Have been.

[0003] In general, sausage is obtained by cutting meat and internal organs obtained from cows, pigs, chickens and the like into pieces having a size of about 3 to 5 cm, salted and ground, and seasoning and kneading them. Fill the casing and dry these,
It is a meat product obtained by smoking, boiling and steaming. In other words, sausage can be said to be a meat product manufactured using the properties of ground meat that binds by heating and drying.

[0004] Until now, various kinds of sausages have been produced and distributed on the market by devising the type of raw meat (meat type), the portion of the meat to be used, the manufacturing process, the casing, and the like.

[0005]

SUMMARY OF THE INVENTION The present invention has been made in view of the diversification of consumer preferences described above, and the gist of the present invention is to provide a pair of sausage raw materials having different raw material configurations. (Hereinafter, simply referred to as "a pair of raw materials") is a sausage in which a casing is co-filled in a spiral layer form in a casing, and a sausage manufacturing method including a step of co-filling a pair of raw materials in a spiral layer form in a casing.

That is, according to the present invention, a pair of raw materials is skillfully incorporated as a constituent material of sausage, and in addition to the original taste and flavor of the sausage, the unique texture of the raw materials is exquisitely harmonized. Thus, a new sausage exhibiting unprecedented taste and texture is provided.

Further, according to the present invention, a pair of raw materials having different flavors and colors can be co-filled in a spiral layer in the casing, so that a sausage (marble-shaped sausage) on which a colorful spiral pattern is drawn can be obtained. In addition to the taste and texture, the taste of sausage can be enhanced.

Further, according to the present invention, it is possible to positively incorporate auxiliary materials such as vegetables, seafood, fruits, and dairy products and processed products into sausage raw materials, thereby improving the nutritional balance of sausages. You can also.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The sausage of the present invention is manufactured through a step of co-filling a pair of raw materials in a spiral layer in a casing by a filling nozzle. Preferably, a pair of raw materials in the casing are simultaneously filled spirally in a state of being in contact with each other in a layered manner, that is, they are co-filled in a spiral layered form, while maintaining appropriate shape retention properties so as not to mix with each other. .

The filling nozzle (hereinafter, referred to as "double nozzle") used in the present invention is composed of an outer nozzle pipe and an inner nozzle pipe, and the inner nozzle pipe is provided on the inner wall of the outer nozzle pipe. Adhered (eg, welded) and placed. Further, the internal nozzle pipe is configured such that an appropriate length is projected forward of the discharge port of the external nozzle pipe.

A pair of raw materials used in the production of the sausage of the present invention are discharged and co-filled from a stuffer known in the art into a casing (sheep intestinal casing, artificial casing, etc.) through a double nozzle.

The outlet of the outer nozzle tube is opened in a direction parallel to the longitudinal direction of the casing, and the outlet of the inner nozzle tube is opened in a direction perpendicular to the longitudinal direction of the casing, that is, opposed to the casing wall. doing. In this case, the raw material discharged from the outer nozzle pipe (hereinafter, referred to as “first raw material”) and the raw material discharged from the inner nozzle pipe (hereinafter, referred to as “second raw material”) are supplied from the double nozzle. It is important to determine the installation position of each discharge port so that they do not contact and mix with each other at the time of discharge.

[0013] Independently provided raw material supply ports at the rear end portions of both the outer nozzle tube and the inner nozzle tube are connected to a stuffer.

As a casing in which a pair of raw materials are co-filled in a spiral layer, a long casing is used. This casing is pressed onto a nozzle tube of an appropriate length in the lengthwise direction and the length of the casing is reduced. Is kept in a compressed state to form a compressed casing. This casing compression body is rotatably and loosely inserted onto a nozzle having a cantilevered rear end, and one end (closed end) of the compression body is rotated around the nozzle.
The casing is drawn out in front of the nozzle in accordance with the discharge filling of the raw material. Then, the casing in which a pair of raw materials are co-filled in a spiral layer shape is passed through a printing mechanism arranged in front of the nozzle, and when its length becomes a predetermined length,
By the instantaneous temporary closing operation by this printing mechanism, printing is performed from around the casing, the raw material in the casing is separated, and the casing is twisted.

By going through this series of steps, referring to FIG. 1, a sausage 1 (semi-finished product) in which the first raw material 2 and the second raw material 3 are co-filled in a spiral layer is obtained. The semi-finished sausage 1 is then dried at 60 to 85 ° C. for 1 to 2 hours or the like, and then boiled or steamed.
Alternatively, in the case of distribution at room temperature, heat treatment (heat sterilization) is performed at 120 ° C. for 4 minutes or the like. Then, the sausage of the present invention is obtained by allowing the sausage that has been boiled or heat-treated to cool in cold water or cool in a refrigerator.

The first raw material and the second raw material are usually mainly composed of sausage raw materials.

By the way, the term "sausage raw material" used in the present specification includes a raw material essentially containing a meat raw material prepared from meat, for example, Wiener sausage, Frankfurt sausage, Boronia sausage, There are raw materials used to prepare liona sausage, liver sausage, dry sausage, semi-dry sausage, mixed sausage, fish meat sausage and the like.

The raw material of the meat includes, but is not limited to, pork, beef, horse meat, lamb, goat, rabbit, poultry, chicken, fish, whale meat, organs and a mixture thereof.
Is prepared as a material. Further, as the types (parts) of meat that can be used for preparing meat raw materials, there are rose meat, loin meat, shoulder meat, peach meat, and a mixture of these, and any of these can be used.

The sausage raw material of the present invention is produced by a method substantially similar to the conventional sausage raw material.
That is, first, a meat mass such as pork, beef, horse meat, and mutton is cut into a predetermined size (meat cutting) and ground to obtain a meat raw material, and then salt and sodium nitrite are added thereto. Salt and then ripen to obtain cured meat.

When the cured meat is prepared, it is put into a high-speed cutter or a mixer, and the cured meat is kneaded well. When the stickiness appears, a seasoning and a spice are mixed. In order to adjust the taste of the final product, fat (eg, pork fat) can be added as needed.

When salted meat is not used, cut or ground meat is put into a high-speed cutter or mixer,
Knead with salt or sodium nitrite. In addition,
Normally, fats (such as pork fat) are also added for the purpose of adjusting the taste of the final product. In addition, when water retention and binding properties are imparted to sausage as a final product, a polymerized phosphate can be added, and further, sodium caseinate or the like can be added to impart emulsifying power commensurate with the fat amount of the sausage.

As the sausage raw material of the present invention, seasonings and spices usually used for producing sausages are used.
Specifically, seasonings include salt, sugar, starch syrup,
Skim milk powder, sodium glutamate and the like, and spices such as pepper, onion, mace, cardamom and ginger can be used in the present invention.

Further, in the sausage of the present invention,
The above-mentioned sausage ingredients include "auxiliary ingredients" selected from vegetables, seafood, fruits, dairy products and combinations thereof
And / or a processed product thereof is added. As used herein, the term "processed product" generally refers to an auxiliary ingredient that has been seasoned or cooked. These auxiliary raw materials and processed products are
It is incorporated into at least one of the first raw material and the second raw material.

In addition, it is desirable that these auxiliary raw materials and processed products are added to the second raw material to be charged from the internal nozzle tube after the pair of raw materials are smoothly co-filled into the casing in the form of a spiral layer with a double nozzle. , But is not limited to this.

These auxiliary raw materials and processed products are usually kneaded well with a high-speed cutter or mixer to give viscous sausage raw materials in order to impart sufficient shape retention to withstand filling in a casing. Mixed.

Specific examples of these auxiliary materials include vegetables such as asparagus, onion, green onion, kidney beans, burdock, carrot, sweet potato, lotus root, pumpkin, spinach, and the like; pineapple, apple, banana, nuts, and the like. Fruits; seafood such as squid, shrimp, scallops, and octopus; and dairy products such as cheese can be used.

The pair of raw materials in the sausage of the present invention can be prepared by deleting, adding and / or changing all or some of the constituent elements of one or both raw materials constituting the pair.
It is only necessary to provide a difference in the composition of the raw materials between the raw materials. For example, if attention is paid to the relationship between the meat raw materials and the auxiliary raw materials; (1) A pair of sausage raw materials having different meat raw materials, both without the addition of auxiliary raw materials; 2) A pair of sausage raw materials with different meat raw materials, and supplementary raw materials added to only one of them; (3) A pair of sausage raw materials with different raw meat materials, and the same auxiliary raw material added to both; (5) As a raw material of sausage, an auxiliary material is added to only one of the raw materials; (5) An embodiment in which a raw material of meat is a pair of same raw materials of sausage, and different raw materials are added to both.

In addition to the above-described relationship between the meat ingredients and the auxiliary ingredients, the differences between the ingredients constituting the pair of ingredients can also be obtained by changing the seasoning / cooking method and color of the sausage ingredients. Of course, it is possible to provide.

[0029]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below with reference to the embodiments, but it should be understood that the present invention should not be construed as being limited based on the disclosure of the embodiments.

In this example, unless otherwise specified, materials were weighed at 1 part by weight = 1 kg.

Example 1 of Sausage Raw Material Preparation A. Preparation of the first raw material 70 parts by weight of fresh pork (minced meat) shredded to about 3 mm square,
10 parts by weight of ice water, 0.02 parts by weight of sodium nitrite, 0.1 parts by weight of sodium ascorbate, 1.5 parts by weight of sodium chloride and 0.3 parts by weight of polymerized phosphate were added in this order to a high-speed cutter (3000 to 5 parts).
000 rpm) and mixed for 5 minutes. Next, pork fat 1
5 parts by weight were added to the same high-speed cutter and mixed for another 5 minutes. Then, while driving the high-speed cutter, add 2 parts by weight of pizza seasoning, 0.1 parts by weight of sorbic acid, and 0.2 parts by weight of paprika dye to the high-speed cutter in this order,
Further mixing was performed for 5 minutes.

B. Preparation of second raw material 60 parts by weight of fresh pork (minced meat) cut into about 3 mm squares,
15 parts by weight of ice water, 0.02 parts by weight of sodium nitrite, 0.1 parts by weight of sodium ascorbate, 1.5 parts by weight of sodium chloride and 0.3 parts by weight of polymerized phosphate were added in this order to a high-speed cutter (3000 to 5 parts).
000 rpm) and mixed for 5 minutes. Next, pork fat 1
0 parts by weight was added to the same high-speed cutter and mixed for another 5 minutes. Then, while driving the high-speed cutter, 2 parts by weight of seasoning (a mixture of sugar, sodium glutamate and spices) and 0.1 part by weight of sorbic acid were added to the high-speed cutter in this order, and mixed for 5 minutes. Finally, 15 parts by weight of cheese were added and mixed.

The sausage raw material preparation Case 2 C. Preparation of first raw material 60 parts by weight of fresh pork (minced meat) shredded to about 3 mm square,
5 parts by weight of ice water, 0.02 parts by weight of sodium nitrite, 0.1 parts by weight of sodium ascorbate, 1.5 parts by weight of sodium chloride and 0.3 parts by weight of a polymerized phosphate were added in this order to a high-speed cutter (3000 to 5 parts).
000 rpm) and mixed for 5 minutes. Next, pork fat 1
0 parts by weight was added to the same high-speed cutter and mixed for another 5 minutes. Then, while driving the high-speed cutter, seasoning (a mixture of sugar, sodium glutamate and spices) 2 parts by weight, sorbic acid 0.1 part by weight, spinach 20
Parts by weight are added to the high-speed cutter in this order.
Mix for minutes.

D. Preparation of second raw material 65 parts by weight of fresh pork (minced meat) cut into pieces of about 3 mm square,
10 parts by weight of ice water, 0.02 parts by weight of sodium nitrite, 0.1 parts by weight of sodium ascorbate, 1.5 parts by weight of sodium chloride and 0.3 parts by weight of polymerized phosphate were added in this order to a high-speed cutter (3000 to 5 parts).
000 rpm) and mixed for 5 minutes. Next, pork fat 1
0 parts by weight and 10 parts by weight of butter are added to the high-speed cutter,
Mix for an additional 5 minutes. Then, while driving the high-speed cutter, 2 parts by weight of seasoning (a mixture of sugar, sodium glutamate and spices) and 0.1 part by weight of sorbic acid were added to the high-speed cutter in this order, and further mixed for 5 minutes.

[0035] The production example of sausage E. Manufacture of sausage The first raw material and the second raw material prepared according to the sausage raw material preparation example 1 were individually put into independent stuffers.
These stuffers were connected to raw material supply ports provided independently at the rear end of a stainless steel double nozzle mounted on a filling machine (Huntman's filling machine).
In addition, as a double nozzle, an external nozzle (diameter 10 mm, length
An internal nozzle (diameter 6 mm, length 560 mm) was welded to and adhered to the inner wall (550 mm). Then, according to the operation manual of the filling machine, the first raw material and the second raw material were co-filled into an artificial casing (diameter: 17 mm) in a spiral layer.

The casing after filling the raw materials is transferred into a smoke house, first dried at a temperature of 60 ° C. for 60 minutes, then smoked at a temperature of 70 ° C. for 20 minutes, and finally at a temperature of 80 ° C. Steamed for 60 minutes. Then, these casings were cooled overnight in a refrigerator (inside temperature of 5 ° C.) to obtain a target sausage.

When this sausage was eaten, in addition to the original taste of the sausage, the spices and cheese produced an umami taste.
The flavor and the unique texture were exquisitely harmonious and very delicious.

Further, the leanness of the meat, the color of the spices and the color of the cheese produced a clear contrast, and the appearance was also favorable.

[0039] Evaluation of the sausage F. Sensory evaluation of sausage Sensory evaluation of sausage produced in the previous section E (taste,
The texture and color) were scored on a 5-point scale [5 points (very good), 4 points (good), 3 points (normal), 2 points (somewhat bad), 1 point ( Bad)], and the average score of these three items is shown in Table 1 below. The sausage prepared by filling the casing with the first raw material prepared according to the sausage raw material preparation example 1 using a single nozzle was used as a control.

[0040]

[Table 1]

Further, the sensory evaluation (taste, texture, color) of the sausage produced in the previous section E and the control product was evaluated by a two-point preference method (an alternative method) in which 40 panelists participated. I got it. As a result, 28 panelists judged that the taste of the sausage of the present invention was better, and the remaining 12 persons judged that there was no difference in taste.

As is evident from these results, the sausage of the present invention is superior to conventional sausages (control product) in terms of organoleptic properties (taste, texture, color) and significantly enhances the palatability of diners. Was admitted.

[0043]

As described above, according to the present invention, in addition to the original taste and flavor of sausage, the novel taste and food that exquisitely harmonize the texture of a pair of raw materials are added. A sausage with a feeling is realized.

Further, the sausage of the present invention is formed by co-filling a pair of raw materials having different flavors and colors into a spiral layer in a casing, so that an excellent spiral pattern with rich colors is drawn. You can get beautiful sausages.

Furthermore, in the sausage of the present invention, vegetables,
Since the ingredients such as seafood, fruits, and dairy products can also be actively taken in, the nutritional balance of the sausage can be improved, and the synergistic effect is also achieved.

[Brief description of the drawings]

FIG. 1 (a) is a perspective view of one embodiment of a sausage of the present invention, and FIG. 1 (b) is a cross-sectional view along AA.

[Explanation of symbols]

 1 ... sausage 2 ... first raw material 3 ... second raw material

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int. Cl. ⁷ , DB name) A23L 1/317 A22C 11/02 WPI (DIALOG)

Claims (6)

(57) [Claims] 1. A sausage obtained by co-filling a pair of sausage raw materials having different raw material configurations into a casing in a spiral layer shape. 2. The sausage according to claim 1, wherein said pair of sausage ingredients include the same meat ingredient. 3. The sausage according to claim 1, wherein at least one of the sausage ingredients further includes an auxiliary ingredient selected from vegetables, seafood, fruits, dairy products and combinations thereof and / or a processed product thereof. . 4. A method for producing sausage, wherein a pair of sausage raw materials having different raw material configurations are shared in a spiral layer in a casing by a double nozzle having an outer nozzle tube and an inner nozzle tube. A method for producing sausage, comprising a step of filling and wherein the inner nozzle is a nozzle that is adhered to an inner wall of the outer nozzle tube. 5. The method according to claim 4, wherein said pair of sausage raw materials include the same meat raw material. 6. The sausage material filled by the inner nozzle tube further comprises an auxiliary material selected from vegetables, seafood, fruits, dairy products and combinations thereof and / or a processed product thereof. The production method described in 1.