JP4030421B2 - NOZZLE DEVICE FOR MANUFACTURING SAUSAGE AND METHOD FOR MANUFACTURING SAUSAGE - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a sausage wound with a food sheet, a method for producing the sausage, and a nozzle device used to fill a casing with food raw materials such as sausage raw materials.
[0002]
[Prior art]
Recently, processed meat foods such as sausages have spread on the table of general consumers, and have become a favorite food for consumers. And, for the purpose of adapting to the tastes and tastes of consumers, the development of processed meat foods such as many types of sausages has been continued.
[0003]
[Problems to be solved by the invention]
In the process of developing a new sausage, the present inventor used a conventional meat roll such as a sausage wound around the outer periphery with bacon, a hamburger, a food made up of vegetables serving as a core material such as burdock, and a meat sheet. An attempt was made to develop sausages (hereinafter also referred to as meat-wrapped sausages), such as foods, that were attached to meat sheets. The sausages covered with meat sheets are integrated with different foods, so they are beautiful in appearance, and when eating different tastes at the same time, the wrapped foods or the nutrients of the food ingredients are external when cooking. The effect of improving the taste and the like can be obtained by making it difficult to flow out.
[0004]
When attempting to manufacture sausages coated with meat sheets in the same manner as when cooking meat-wrapped foods at home, the meat sheets are wrapped around the outer peripheral surface of the heated or non-heated sausage. In this case, as compared with a normal sausage, a step of winding a meat sheet will be added, and the meat sheet wound around the outer peripheral surface of the sausage has a good moldability, on the other hand. The sausage needs to be able to maintain a certain shape in the winding process. That is, it is necessary to adopt a method of storing for a predetermined time, a method of heating, or the like until the sausage as a content can maintain a certain shape, and the winding process is possible only after that. Therefore, the winding process, which is a newly added process, has many limitations.
[0005]
The present invention has been made in view of the above problems, without additional restrictions often step, moreover, compared with the conventional method for producing sausages and simple way, without requiring a long time food It aims at providing the manufacturing method of the sausage wound by the sheet | seat . Moreover, it aims at providing the sausage manufactured by the manufacturing method of the said sausage. Furthermore, it aims at providing the nozzle apparatus useful for the manufacturing method of the said sausage.
[0006]
[Means for Solving the Problems]
The present invention has been made to achieve the above object, and the sausage manufacturing method of the present invention includes a filling step of filling a sausage raw material in a casing having a food sheet attached to its inner peripheral surface. . The food sheet is a sheet made of food or food material. According to this method, the food sheet is wound around the sausage raw material in parallel with the filling step of the sausage raw material into the casing.
[0007]
Preferably, in the filling process, the sausage manufacturing method discharges the raw material from one end of the nozzle device, and in accordance with this, the casing attached to the outer periphery of the nozzle device is pushed out, and the casing is filled with the raw material A casing mounting is performed in which a food sheet is wound around at least a part of the outer peripheral surface of the nozzle before the filling step, and then a casing is mounted on the outer periphery of the nozzle device so as to enclose the food sheet. And the casing is extruded in a state where the food sheet is attached to the inner peripheral surface of the casing.
[0008]
Preferably, in the casing mounting step, a cylindrical auxiliary member having a casing mounted on the outer peripheral surface thereof is extrapolated to the outer periphery of the nozzle so as to enclose a food sheet, and then the cylindrical member is pulled out. It includes a process.
[0009]
As the auxiliary member, for example, the vertical cross section of the peripheral portion with respect to the longitudinal direction has a substantially circular shape that is discontinuous at one place, and has flexibility in the direction perpendicular to the longitudinal direction by having the discontinuous part. Can be used.
[0010]
As the food sheet, for example, a non-heated meat sheet formed by kneading and forming a processing raw material mainly composed of meat can be used. As used herein, “non-heated” refers to not heating above the temperature at which proteins contained in meat denature. If the protein is heated to a temperature at which it is denatured, the moldability is poor, so that it is not suitable for being wound around a nozzle device. Therefore, a non-heated meat sheet having good moldability is useful.
[0011]
In addition, the nozzle device of the present invention includes a first raw material discharge port and a second raw material discharge port at one end, and a raw material supply port near the other end. Is formed at the end of the first tube material forming the first material supply path, and the second material discharge port is formed at the end of the second tube material forming the second material supply path. The tube material and the second tube material are arranged substantially in parallel so that the food sheet is sandwiched between them.
[0012]
Moreover, the sausage manufacturing method of the present invention is a sausage manufacturing method using the nozzle device, wherein a non-heated meat sheet formed by kneading and forming a processing raw material using meat as a main raw material has a first end. The casing is sandwiched between the tube material and the second tube material and wound around at least a part of the outer peripheral surface of the first tube material and / or the second tube material, and the casing includes the meat sheet. A step of attaching the outer peripheral portion of the first pipe member and the outer peripheral portion of the second pipe member, a step of supplying sausage raw material to the raw material supply port of the nozzle device, and a raw material discharge of the nozzle device And a step of discharging the sausage raw material from the outlet, and extruding the casing with the meat sheet attached to the inner peripheral surface thereof, and filling the casing with the sausage raw material. And things.
[0013]
Moreover, the sausage of this invention is manufactured by the manufacturing method of an above-described sausage.
[0014]
DETAILED DESCRIPTION OF THE INVENTION
A method for producing a meat-wrapped sausage according to the present invention will be described with reference to FIGS. FIG. 1 is a perspective view of a meat-wrapped sausage 1 manufactured by a sausage manufacturing method according to an embodiment of the present invention. A meat-wrapped sausage 1 shown in FIG. 1 is manufactured by winding a meat sheet 3 around a part of the outer periphery of a sausage raw material 2 and then performing a steaming process or the like.
[0015]
In the method for manufacturing the meat-wrapped sausage 1 according to the present embodiment, the filling process of the sausage raw material 2 and the winding process of the meat sheet 3 to the sausage raw material 2 are performed in parallel. An example of the filling apparatus 51 of the sausage raw material 2 used by this embodiment is shown in FIG. FIG. 2 shows a state in which the nozzle device 12 is attached to the filling device 51 via the insertion portion 12b.
[0016]
As the filling device 51, for example, an air-type, hydraulic-type, or electric (rotary blade type, screw-type) filling device can be used.
[0017]
In the filling process of the sausage raw material 3 and the winding process of the meat sheet 3, first, the meat sheet 3 is wound around the outer peripheral surface of the nozzle device 12. Next, the casing 5 is mounted on the outer periphery of the nozzle device 12 so as to enclose the meat sheet 3.
[0018]
Then, the sausage raw material 2 is supplied from the hopper 14 of the filling device 51 to the nozzle device 12 through the meat passage 13, and the supplied sausage raw material 2 passes through the inside of the nozzle device 12 and is discharged from the raw material discharge port 12a. Accordingly, the casing 5 with the meat sheet 3 attached to the inner peripheral surface thereof is pushed out, and the sausage raw material 2 is filled into the casing 5.
[0019]
As the sausage raw material 2, a material obtained by kneading the raw materials according to a known method is used.
[0020]
As the meat sheet 3, it is possible to use, for example, a sliced piece of meat made only of meat, or a kneaded and molded raw material made from meat (hereinafter, processed meat sheet). In FIG. 1, a processed meat sheet is used as the meat sheet 3. Moreover, what is wound around the sausage raw material 2 is not limited to the meat sheet 3, The food sheet which consists of a foodstuff or a food raw material can be used, For example, sliced cheese and leaf vegetables, such as a large leaf, can also be used.
[0021]
When using a processed meat sheet, it is desirable in that raw material meat can be procured at a lower cost than when thin sliced meat is used. In addition, meat-wrapped sausages that are rich in appearance and taste can be provided. In the case of using a processed meat sheet, a sheet having good formability is preferable because it is wound around the outer peripheral surface of the nozzle device. Hereinafter, an example of the manufacturing method of such processed meat sheet is shown.
[0022]
The kind of raw material meat used for the processed meat sheet is not limited, and for example, livestock meat such as cattle, pigs and chickens, and fish meat such as cod and sharks can be used. In addition, since the raw meat used for processed meat sheets is kneaded with other raw materials, the use site is not limited. For example, in the case of livestock meat, use a site such as loin, rose, peach, or Ude. However, it is also possible to use residual meat, crushed meat, etc. generated at the time of dismantling or manufacturing processed meat products.
[0023]
Processed meat sheets are ground meat (may not be ground depending on the site of use), kneaded, sticky, mix with transglutaminase and other food additives, seasonings, spices, etc. . Then, the processed meat sheet of arbitrary shapes is produced for the processed raw material using the roller or the nozzle. Then, store it for about 1 day to improve the binding and sit the meat.
[0024]
Transglutaminase is known as an enzyme having an action of promoting a cross-linking reaction of proteins. The transglutaminase used here is not particularly limited as long as it has transglutaminase activity, and its origin is not particularly limited. For example, those derived from microorganisms, those derived from animals, those derived from plants, and those obtained by gene recombination methods can be used. Among these, it is preferable to use a microorganism-derived transglutaminase because it can be obtained in large quantities.
[0025]
The transglutaminase according to the present invention advances a cross-linking reaction between proteins contained in raw meat. Such a crosslinking reaction proceeds even at about room temperature. And the gelation of the water | moisture content contained in raw material meat advances with the crosslinking reaction of protein, and the binding property of a processed meat sheet rises. By such a process, an easily formed non-heated meat sheet that does not easily break even when pulled by hand is completed.
[0026]
As the casing 5, an artificial casing manufactured using, for example, fiber, cellophane, cellulose, vinylidene chloride, a natural intestine casing, or the like can be used.
[0027]
The operation of attaching the casing 5 shown above to the outer periphery of the nozzle device 12 from the top of the meat sheet 3 is that the casing 5 has elasticity, but the diameter of the casing 5 and the outer peripheral surface of the portion to which the casing 5 is attached ( In many cases, the outer diameter of the meat sheet 3 and the diameter of the cross section of the nozzle device 12 where the meat sheet 3 is not wound are substantially the same size, and the meat sheet 3 is broken or twisted. It is easy to shift and shift and requires skill. Therefore, it is preferable to mount the casing 5 by a method using an auxiliary member.
[0028]
FIG. 3 is a perspective view of the auxiliary member 21 that can be used. As shown in FIG. 3, the auxiliary member 21 is a substantially circular cylindrical member in which a vertical cross section of a peripheral portion with respect to the longitudinal direction is discontinuous at one place, and is flexible in a direction perpendicular to the longitudinal direction. It is what you have. The auxiliary member 21 can be formed, for example, by using a cylindrical member made of a material such as synthetic resin and making a cut in the longitudinal direction thereof.
[0029]
In FIG. 4, the usage method of the auxiliary member 21 is shown. As shown in FIG. 4A, first, the diameter of the auxiliary member 21 is reduced so that the casing 5 can be easily attached, and the casing 5 is attached to the outer peripheral surface of the auxiliary member 21. Next, as shown in FIG. 4 (b), the diameter of the auxiliary member 21 is increased, and the casing 5 is mounted on the outer periphery of the nozzle device 12 around which the meat sheet 3 is wound as shown in FIG. 4 (c). The auxiliary member 21 is extrapolated so as not to touch the meat sheet 3 excessively. Then, only the auxiliary member 21 is pulled out so as to slide on the inner peripheral surface of the casing 5. As a result, the casing 5 is mounted on the outer peripheral surface of the mounted portion as shown in FIG.
[0030]
In addition, although an example of the auxiliary member was shown in FIG. 5, the auxiliary member is not limited to such a configuration, and can easily maintain a state having a hollow having a diameter larger than the diameter of the outer peripheral surface of the mounted portion. Any member can be used as long as it can be extrapolated. More preferably, the auxiliary member 21 is made of a member that allows easy sliding of the inner peripheral surface of the casing 5. Furthermore, as shown in FIG. 4, the auxiliary member 21 having flexibility in the direction perpendicular to the longitudinal direction is more preferable because it can be easily attached to the auxiliary member of the casing 5 and the casing 5 is not easily damaged.
[0031]
The other form from which the shape of the raw material discharge port of the nozzle apparatus for sausage raw material filling differs is demonstrated using FIGS. FIG. 5 is a longitudinal sectional view of the nozzle device 25, and FIG. 6 is a perspective view of the nozzle device 25 from the raw material discharge ports 23a, 24a.
[0032]
The nozzle device 25 includes a first material discharge port 23a and a second material discharge port 24a at one end, and a material supply port 25a at the other end. The first raw material discharge port 23a is formed at the end of the first pipe member 23 that forms the first raw material supply path 23b. The second raw material discharge port 24a is formed at the end of the second pipe member 24 that forms the second raw material supply path 24b. The first tube member 23 and the second tube member 24 are arranged substantially in parallel with a predetermined interval so that the meat sheet is sandwiched between them.
[0033]
FIG. 7 shows a state in which the meat sheet 3 is wound around the nozzle device 25 with one end sandwiched between the first tube member 23 and the second tube member 24 and then the casing 5 is mounted. . Subsequent steps are the same as in the case of using the nozzle device 12 described above. By providing a means for sandwiching one end of the meat sheet 3 around the nozzle device 25 as described above, the meat sheet 3 is less likely to be displaced in the subsequent process, and a sausage rich in appearance is provided. It becomes possible to do. FIG. 8 shows a perspective view including a cross-section of sausage produced by winding the meat sheet 3 as shown in FIG.
[0034]
7 can be removed by moving the meat sheet 3 from the state shown in FIG. 7 (see FIG. 9), and then filled with the sausage raw material 2 to obtain the appearance shown in FIG.
[0035]
【The invention's effect】
As described above, according to the inventions of claims 1 to 5, the sausage raw material can be wound on the food sheet without taking into account the state of the sausage raw material. In the filling step, since the food sheet is wound around the sausage raw material at the same time, the sausage wound with the food sheet can be manufactured in a short time and simply. Furthermore, according to the invention of Claim 8, the sausage wound by the food sheet which can be manufactured in such a short time and easily will be provided.
[0036]
Furthermore, according to the invention described in claim 3, it is easy to attach the casing to the nozzle device, and it is possible to provide a meat sausage with high added value without damaging the already wound food sheet.
[0037]
Furthermore, according to the invention described in claim 4, it is easy to attach the casing to the auxiliary member.
[0038]
Furthermore, according to the invention described in claim 5, since a meat sheet formed by kneading and forming a processing raw material using meat as a main raw material is used, the raw material can be procured at low cost, and there are many variations in appearance and taste. Sausage can be provided.
[0039]
According to the sixth aspect of the present invention, there is provided a nozzle device in which the winding of the food sheet is reliable and difficult to shift, and the seventh aspect of the invention is a sausage using the nozzle device according to the sixth aspect. Since it is a manufacturing method, it becomes possible to provide the sausage wound by the food sheet with high added value based on these inventions.
[Brief description of the drawings]
FIG. 1 is a perspective view of a meat-wrapped sausage according to the present invention.
FIG. 2 is a cross-sectional view showing the main part of the filling device with the nozzle device mounted.
FIG. 3 is a perspective view showing an auxiliary member.
FIG. 4 is a diagram showing a process of using an auxiliary member. (A): state in which casing is attached to auxiliary member, (b) state of auxiliary member and casing before extrapolation to nozzle device, (c) state in which auxiliary member is extrapolated to nozzle device, (d): auxiliary The figure which shows the state which pulled out the member, respectively.
FIG. 5 is a cross-sectional view showing another form of nozzle device.
6 is a perspective view of main parts of the nozzle device shown in FIG. 5. FIG.
7 is a perspective view showing a state in which a meat sheet and a casing are mounted in this order on the nozzle device shown in FIG. 6;
8 is a perspective view of a meat-wrapped sausage prepared by filling sausage raw materials from the state shown in FIG.
9 is a perspective view showing a state in which the meat sheet is moved from the state shown in FIG.
FIG. 10 is a perspective view of a meat-wrapped sausage prepared by filling a sausage raw material from the state shown in FIG.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Meat-wrapped sausage 2 Sausage raw material 3 Meat sheet 5 Casing 12 Nozzle device 12a Raw material discharge port 12b Raw material supply port 13 Meat passage 14 Hopper 21 Auxiliary member 23 First pipe material 23a First raw material discharge port 23b First raw material supply path 24 Second pipe member 24a Second raw material discharge port 24b Second raw material supply path 25 Nozzle device 25a Raw material supply port 51 Filling device

Claims (2)

A first raw material discharge port and a second raw material discharge port are provided at one end, a raw material supply port is provided in the vicinity of the other end, and includes a first tube material and a second tube material disposed substantially parallel to the first tube material. ,
One end of the first tube material forms a first raw material discharge port, and the other end is connected to the raw material supply port,
One end of the second tube material forms a second raw material discharge port, and the other end is a nozzle device connected to the raw material supply port,
A food sheet is wound around the outer periphery of the nozzle device including the outer periphery of the first tube and the outer periphery of the second tube with one end sandwiched between the first tube and the second tube. And after the casing is mounted so as to contain the food sheet, the sausage raw material supplied from the raw material supply port is discharged from the first raw material discharge port and the second raw material discharge port into the casing. Nozzle device for the production of sausages wrapped in food sheets, used for filling. A first raw material discharge port and a second raw material discharge port are provided at one end, a raw material supply port is provided in the vicinity of the other end, and includes a first tube material and a second tube material disposed substantially parallel to the first tube material. ,
  One end of the first tube material forms a first raw material discharge port, and the other end is connected to the raw material supply port,
  One end of the second pipe material forms a second raw material discharge port, and the other end is a nozzle device connected to the raw material supply port,
  A food sheet is wound around the outer periphery of the nozzle device including the outer periphery of the first tube and the outer periphery of the second tube with one end sandwiched between the first tube and the second tube. The process of
  Attaching a casing so as to enclose the food sheet in the outer peripheral portion of the nozzle device; and
  Supplying sausage raw material to the raw material supply port of the nozzle device, causing the sausage raw material to be discharged from a first raw material discharge port and a second raw material discharge port, and filling the sausage raw material into the casing; The manufacturing method of the sausage wound by the food sheet which has.

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