JP3814595B2 - 含気性食肉製品の製造方法 - Google Patents
含気性食肉製品の製造方法 Download PDFInfo
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- JP3814595B2 JP3814595B2 JP2003299492A JP2003299492A JP3814595B2 JP 3814595 B2 JP3814595 B2 JP 3814595B2 JP 2003299492 A JP2003299492 A JP 2003299492A JP 2003299492 A JP2003299492 A JP 2003299492A JP 3814595 B2 JP3814595 B2 JP 3814595B2
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- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 3
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- 229940113118 carrageenan Drugs 0.000 claims description 3
- 239000000665 guar gum Substances 0.000 claims description 3
- 235000010417 guar gum Nutrition 0.000 claims description 3
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 3
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- 235000015277 pork Nutrition 0.000 description 8
- 239000000047 product Substances 0.000 description 5
- 238000007872 degassing Methods 0.000 description 4
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- 239000003795 chemical substances by application Substances 0.000 description 3
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010016322 Feeling abnormal Diseases 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
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- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 229920000591 gum Polymers 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
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- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 235000019583 umami taste Nutrition 0.000 description 2
- 241000282994 Cervidae Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 235000019687 Lamb Nutrition 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 241000283973 Oryctolagus cuniculus Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
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- -1 fatty acid esters Chemical class 0.000 description 1
- 238000005429 filling process Methods 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015244 frankfurter Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
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- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
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- 229940001941 soy protein Drugs 0.000 description 1
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- 239000003381 stabilizer Substances 0.000 description 1
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- 239000003760 tallow Substances 0.000 description 1
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Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
約3mm角に細断した新鮮な豚肉(ミンチ肉)50重量部、氷水10重量部、亜硝酸ナトリウム0.02重量部、アスコルビン酸0.1重量部、食塩1.5重量部、および重合リン酸塩0.3重量部をこの順番で高速カッターに投入し、2分間4000rpmでカッティングした。次に、増粘剤1.5重量部、調味料(砂糖、グルタミン酸ナトリウム、香辛料等)2重量部、ソルビン酸0.1重量部、豚脂15重量部および氷水10重量部を高速カッターに投入し、1分間4000rpmでカッティングした。その後、高速カッターを4000rpmで駆動させながら卵白5重量部を投入し、1分間カッティングした。更に、高速カッターを4000rpmで駆動させながら氷水10重量部を投入し、生地がもったりとするまで3分間4000rpmでカッティングした。カッティング時間は合計8分であった。
比較例1
豚肉を75重量部、脂肪無添加、加水を全部で15重量部、卵白を10重量部、山芋粉1重量部、増粘剤無添加とした以外は実施例と同じ原材料組成およびカッティング時間とし、カッティング終了後に脱気を行わず、実施例と同じ条件でウインナーを製造した。
比較例2
炭酸水素ナトリウムを膨張剤として0.5重量部添加した以外は比較例1と同じ原材料組成およびカッティング時間とし、カッティング終了後に脱気を行わず、実施例と同じ条件でウインナーを製造した。
比較例3
豚肉を55重量部、脂肪20重量部とした以外は比較例1と同じ原材料組成およびカッティング時間とし、カッティング終了後に脱気を行わず、実施例と同じ条件でウインナーを製造した。
比較例4
豚肉を45重量部、脂肪20重量部、加水を全部で35重量部、卵白無添加、増粘剤無添加とした以外は実施例と同じ原材料組成およびカッティング時間とし、カッティング終了後に脱気を行わず、実施例と同じ条件でウインナーを製造した。
比較例5
実施例と同じ原材料組成とし、カッティング時間を合計4分とし、カッティング終了後に脱気を行わず、実施例と同じ条件でウインナーを製造した。
比較例6
実施例と同じ原材料組成およびカッティング時間とし、カッティング終了後に通常のウインナーの製造方法と同様、気泡がほとんどなくなるまで脱気を行いつつ充填機に投入し、以後は実施例と同じ条件でウインナーを製造した。
Claims (1)
- ソーセージ生地に対して、25〜50重量%の加水をカッティング開始前、カッティング後の脂肪と増粘剤添加時、およびその後のカッティングと卵白添加後の複数回に分けて行い、
さらに25重量%以下の脂肪と、キタンサンガム、カラギーナン、ローカストビーンガム、グアーガム、タラガムおよびカルボキシメチルセルロースからなる増粘性多糖類から選択される少なくとも1種類の増粘剤と、卵白とを含む原材料を添加し、前記ソーセージ生地及び添加原材料がムース状になるまで回転数3000〜5000 rpm、かつ、1〜20℃で合計6〜10分間カッティングすることにより、前記ソーセージ生地及び添加原材料を撹拌混合し、カッティング終了後は脱気を行わずに充填、成形、加熱することを特徴とする含気性食肉製品の製造方法。
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JP2003299492A JP3814595B2 (ja) | 2003-08-25 | 2003-08-25 | 含気性食肉製品の製造方法 |
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JP3814595B2 true JP3814595B2 (ja) | 2006-08-30 |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN105211920A (zh) * | 2015-10-28 | 2016-01-06 | 台山市职业安全健康协会 | 一种香肠及其制作方法 |
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CN116420851A (zh) * | 2023-05-04 | 2023-07-14 | 中国海洋大学 | 一种极软的高含水量即烹空气肉糜预制菜及其制作方式 |
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CN105211920A (zh) * | 2015-10-28 | 2016-01-06 | 台山市职业安全健康协会 | 一种香肠及其制作方法 |
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