JP5184940B2 - Manufacturing method for colored and curved sausages - Google Patents

Description

  The present invention relates to a sausage manufacturing method, and more particularly to a sausage manufacturing method using a colored collagen casing and curved in a bow shape.

  Sausage production casings include natural intestine casings using the intestines of sheep, pigs, cattle, etc., edible casings such as artificial collagen casings made from animal skins, tendons, etc., and non-edible products such as plastic or cellulose There is a casing.

  Sausage using natural intestine is made by filling with sausage emulsion, smoked to give the sausage a smoke color, and then heat-treating with hot water vapor, but at this time it is natural due to the curvature inherent in natural intestine. It becomes a curved sausage unique to the intestine, and this shape is generally preferred by consumers.

Further, a curved colored sausage is produced by filling the sausage emulsion and then immersing it in a red or yellow dyeing basket.
Patent Document 1 discloses a method in which sausage is placed in a plastic film molded into a curved shape, sealed and heat-treated to obtain a curved sausage, and Patent Document 2 discloses a method in which a sausage emulsion and a collagen solution are coextruded. A method for obtaining a sausage curved by discharging a discharge port of a sausage emulsion using a nozzle having an asymmetrical cross section and subjecting it to heat treatment is described.

  Patent Document 3 describes a method in which a sausage emulsion filled in a casing such as a sheep intestine is wound around a stainless steel rod having a diameter of 1 to 3 cm and heated to obtain a ring-shaped sausage.

  A so-called round casing is provided by giving curvature to a collagen casing, a cellulose casing and a plastic casing, and it is used for manufacturing curved sausages.

For example, Patent Document 4 describes a collagen artificial annular sausage casing, Patent Document 5 and Patent Document 6 describe a curved casing made of regenerated cellulose, and Patent Document 7 and Patent Document 8 describe a curved casing made of a plastic film. .
Japanese Patent Laid-Open No. 7-1212714 Japanese Patent Laid-Open No. 7-23692 Japanese Patent Application Laid-Open No. 64-80262 JP 59-66832 A Japanese Patent Laid-Open No. 55-21799 JP-A-2-13344 JP-A-48-70776 JP-A 52-108467

  In the case of smoked sausage production using natural intestine, the sausage emulsion is packed into the casing in a chain when smoked, and a loop is formed with 6 to 10 sausage grains. A loop is formed in a warm shape, and a stainless steel rod is passed through the warm loop (see FIG. 1). The end of this stainless steel rod is hung on the shelves of the carriage and arranged in parallel and suspended in several stages. At this time, the top sausage grains that contact the stainless steel bar and the suspended sausage grains that are in contact with each other are in contact with each other There is a drawback in that smoke does not enter and there is no color, so-called touch marks, and the commercial value is lowered.

  In addition, smoke treatment such as smoke treatment that provides a moderate smoke color gives a cross-linking effect to the natural intestinal coating, so the coating becomes hard and a crispy texture can be obtained, but for infants and the elderly, The film may remain until the end, which is not preferable for people with weak swallowing ability.

In addition, when the natural intestine was colored by dipping in a red or yellow dyeing basket, there was an adverse effect on the environment by disposing of a large amount of colorant remaining in the dyeing basket after dyeing.
On the other hand, when manufacturing sausages using a so-called round collagen casing with a curvature, if the sausage emulsion is filled with several sausage grains in a loop and suspended on a stainless steel rod, the curvature of the casing extends, especially above the loop. The sausage grains are easy to stretch due to the weight of the sausage grains located below, and the sausage bow-shaped curvature may have disappeared after being soaked or dyed in a smoked or dyed soot and heated. . Therefore, when the round collagen casing is made thick and strongly cross-linked in order not to lose the curved shape, there is a drawback that the coating becomes excessively hard.

  In normal sausage production using a soft textured collagen casing, sausage emulsion is packed into the casing in a chain, and 6-12 sausage grains form a loop, and heat is passed through a stainless steel rod. If heat treatment is performed without pre-drying when performing heat treatment with water vapor, the link portion of the collagen casing hung on a thin stainless steel rod will support the weight of 6 to 12 sausage grains at one point. For this reason, there is a disadvantage that the link portion of the collagen casing that has undergone heat denaturation is cut and dropped.

  Furthermore, sausages manufactured using curved casings made of regenerated cellulose or curved casings made of plastic film need to be peeled off and removed before packaging or eating. There was a negative impact on the environment due to disposal such as incineration.

  It has been desired to establish a method for producing a sausage in which a uniform sausage casing having a uniform coloring without the above-described drawbacks, curved in an appropriate bow shape, and having an edible texture and a soft sausage casing is used.

  Accordingly, an object of the present invention is to provide a method for producing sausage in which a sausage casing that is uniformly colored, curved in an appropriate bow shape, and has a soft edible texture is used.

  In order to achieve the object, the inventors have found that a desired sausage can be produced when a cylindrical hanging rod having a radius of 30 to 150 mm is used instead of a conventional stainless steel rod, and the present invention has been completed.

  That is, the present invention fills a colored collagen casing with a sausage emulsion in a chain, forms sausage filling portions and link portions, and contains 1 to 15, preferably 2 to 10 sausage filling portions. After forming the loop, heat treatment is performed in the loop through a cylindrical hanging rod having a circumferential length slightly shorter than the circumferential length of the loop and having a radius of 30 to 150 mm. A method for producing colored and curved sausages.

  Furthermore, the present invention fills a colored collagen casing with a sausage emulsion in a chain form, forms a sausage filling part and a link part, and rotates the chained sausage filling part and the link part in a circumferential direction with a radius of 30 to 150 mm. It is a method for producing a colored and curved sausage, characterized in that it is heat-treated after being wound around a cylindrical hanging basket.

  Further, the present invention is a colored and curved sausage manufactured by the above manufacturing method and having a curvature radius of a curved portion in a range of 30 to 150 mm.

  A sausage with the same shape as that produced using the natural intestine is produced with a colored collagen casing, so that a curved sausage with a soft texture without color unevenness can be obtained. The colorant or the disposal of cellulose or plastic casing is no longer necessary.

  In order to achieve the present invention, it is possible to use collagen casings colored brown, red and yellow, respectively, but the color density of each colored casing varies depending on the color density of the sausage emulsion to be filled. preferable.

Or it is preferable to change the color tone and color density of a sausage emulsion according to the color tone and color density of a casing.
That is, at the time of sausage production, the link part formed at the time of filling the sausage emulsion is finally cut off and becomes a shape protruding thinly at the tip part of the sausage, but this link part is a casing because several layers of colored collagen film overlap The color of the color is concentrated by the overlapping amount, and becomes darker than the color of the body portion of the sausage including the color of one colored casing.

Therefore, it is preferable that the concentrated color of the link portion is equivalent to the total color density of the color of the colored casing of the sausage body portion and the color of the sausage emulsion.
The length of the sausage is usually 5-15 cm, the length of the Frankfurter sausage is usually 7-20 cm, and in some special cases there are 30 cm or more, but the size of the casing used and the target sausage Decide the filling amount of sausage emulsion per grain according to the length, form a link part and fill in a chain, and the obtained sausage filling part is 1 to 15, preferably 2 to 10 One loop is formed, and all the loops for one casing are hung on, for example, a hook chain to form a warm shape. The link portion is formed by a method known in the art, such as twisting between the sausage filling portions intermittently filled with the sausage emulsion or ligating with a string.

A cylindrical hanging rod (see FIG. 2) that matches the circumferential length of one loop is inserted in the entire loop formed in a warm rod shape, and the process proceeds to the next heating step.
The circumferential length of the cylindrical hanging rod is slightly shorter than the circumferential length of one loop, preferably a cylinder having a circumferential length of 80 to 98% of the circumferential length of one loop. If it is 98% or more, there is a risk that the collagen casing will be thermally contracted during heat treatment and tightly wrapped around the cylindrical hanging hook, and sometimes the link part will be broken by strong tension. On the other hand, if it is less than 80%, even if the collagen casing undergoes heat shrinkage when heat-treated, the sausage part cannot be wound around the circumference of the cylindrical hanging rod, and the loop is slack and the lower part of the loop It may happen that the sausage located at the end of the bend is not curved.

  The diameter of the cylindrical hanger can be changed according to the length of the sausage or the desired degree of curvature. In other words, a small-diameter cylindrical suspension basket is used for short sausages and sausages with a large degree of curvature, and a large-diameter cylindrical suspension bowl is used for long sausages and sausages with a small degree of curvature. A curve is obtained.

  Instead of inserting a cylindrical hanging rod into a warm loop, a link is formed and a sausage emulsion filled in a chain is immediately wrapped around a cylindrical hanging rod rotating in the circumferential direction for the next heating. It is also possible to proceed to the process.

The outer surface of the cylindrical hanging basket is in close contact with the surface of the sausage during the heat treatment, but it may be formed into a breathable shape.
In order to maintain air permeability and maintain a cylindrical shape that can sufficiently withstand the shrinkage of the collagen casing, a stainless steel punching metal or even a fine nylon mesh on this surface is pasted to leave no trace on the surface of the sausage This is preferable.

The shape of the cylindrical hanging rod is preferable in that the shape of the cut surface in the circumferential direction is not a circle but an arc or an ellipse at the time of insertion into a loop formed in a warm shape. (For example, see FIG. 3)
Referring to FIG. 4, the circumference is roughly divided into three equal parts, and 1, 2 and 3, respectively, 1 b end, 2 a end, 2 b end, and 3 a end In the state of being connected by a hinge 5, 1 and 3 are stacked on top of 2 to form an arc shape or an ellipse shape, as shown in FIG. By connecting the b ends, a cylindrical shape is formed as described in FIG.

  For example, a donut-shaped ring 8 is usually used for this ring by connecting the 1 a end and the 3 b end to each other when the ends are aligned with the 1 a end and the 3 b end. The stainless steel bars 6 are connected and the ends of the stainless steel bars can be hung on the shelves of the cart (see FIG. 2).

  A light smoke treatment step may be added to give the sausage a smoke flavor before entering the heating step with hot steam, etc., which is known in the art such as smoke treatment or smoke shower treatment or smoke atomizer treatment. It can be achieved by carrying out the treatment at a normal smoke time or smoke concentration of 1/2 or less, preferably 1/4 or less, more preferably 1/8 or less. For example, in the case of smoke treatment, the smoke concentration and / or processing time is changed, and in the case of using smoke, the concentration of smoke and / or the treatment time is changed.

  Sausages packed in a chain and wound on a cylindrical suspension basket and lined up on a trolley have a cylindrical shape along the circumference of the cylinder because the sausage emulsion is solidified by heat denaturation by the usual heat treatment with hot steam. A curved sausage having a radius of curvature that approximately coincides with the radius.

  At this time, the sausage filled in a chain hanging on a cylindrical hanging rod is different from the one that the link part hung on the stainless steel rod supports the weight of 6-12 grains of sausage at one point. The sausage located in the upper part is not weighted, and the sausage located in the lower part only has to withstand its own weight, so it is possible to use a soft casing and it is easy to eat for infants and elderly people Have.

Hereinafter, the embodiment will be described in more detail.
Example 1
L * a * b * value when sausage is finished in soft type collagen casing (finished diameter 17mm) with L * a * b * value L = 47.4 a = 10.2 b = 17.1 by Hunter color Uses a sausage emulsion with L = 63.8 a = 12.6 b = 11.6, and the emulsion filling amount per grain is 17g, forming a link part while twisting a 15m casing and filling the emulsion in a chain, 1 loop Eight per grain, 23 loops (circumference of about 63 cm per loop), and 19 sets of cylindrical hanging hangers (circumference of about 60 cm) are placed on these 23 sets of warm candy-like loops and arranged on a trolley. After being subjected to smoke treatment, which is a light smoke treatment of / 8, for 2 minutes, heat treatment with hot steam was performed at 80 ° C. for 30 minutes. The link part was not cut or dropped.

  The sausage obtained after cooling has an L * a * b * value of L = 54.7 a = 21.6 b = 25.6, which is equivalent to the smoked color of sausage using natural intestine and is curved in a bow shape. The radius of curvature inside the curve was approximately 100 mm.

The color density of the sausage link part is almost the same as that of the body part, so there is no sense of incongruity and a colored and curved sausage with a smoked flavor is obtained. The texture of the film was soft and good for the treatment.
(Example 2)
The L * a * b * value when the sausage is finished in the soft type collagen casing (finished diameter: 16mm) of red type with L * a * b * value of L = 46.4 a = 38.2 b = 32.1 Using emulsion of L = 65.2 a = 14.6 b = 12.8, the emulsion filling amount per grain is 18g, and twisting is applied to the casing of 15m to form a link part and filling in a chain, 9 grains per loop 18 loops (circumference of about 81 cm), and 18 sets of warm tub-like loops were inserted with 25 cm diameter cylindrical suspension rods (circumference of about 78 cm) and arranged on a cart to heat treatment with hot steam at 80 ° C. Went for a minute. Also in this case, the link part was not cut or dropped as in Example 1.

The sausage obtained after cooling has an L * a * b * value of L = 47.0 a = 42.1 b = 37.1, which is red and vividly colored, curved in a bow shape, and has an inner radius of curvature of approximately 130 mm. there were.
Also, the color density of the sausage link part is different from the color density of the body part, and a colored and curved sausage is obtained, and since it is not colored with a dyed candy, there is no color unevenness and the texture of the film is Soft and good.
(Example 3)
L * a * b * by Hunter Color L * a * b * when sausage is finished in a standard type collagen casing (finished diameter: 23 mm) with a yellowish-colored hardness of L = 56.4 a = 13.2 b = 45.1 Using an emulsion with a value of L = 66.5 a = 12.6 b = 11.0, setting the emulsion filling amount per grain to 50 g and twisting the casing of 15 m to form a link part and filling it in a chain, Seven grains are made into 17 loops (circumference of about 86 cm). These 17 sets of warm tub-like loops are fitted with a 25 cm diameter cylindrical suspension rod (circumference of about 78 cm), arranged on a carriage, and heated with hot steam at 82 ° C. For 35 minutes. In this case, the link part was not cut or dropped as in Example 1.

The sausage obtained after cooling had an L * a * b * value of L = 50.3 a = 20.1 b = 41.1 and was colored yellow, curved in a bow shape, and the radius of curvature inside the curve was approximately 140 mm .
Also, the color density of the sausage link part is not different from the color density of the torso part, there is no color unevenness, and the hardness is using a standard type collagen casing, but the heat treatment temperature can be raised. Therefore, the texture of the film was soft and good.
Example 4
The same color tone as in Example 1 with a brown-colored standard type collagen casing (finished diameter: 32 mm) filled with 250 g of the same emulsion as in Example 1 and linked to form a link while twisting. The material filled in the shape is immediately wound around a cylindrical hanging rod having a diameter of 10 cm that rotates in the circumferential direction, and the light smoke treatment is performed by a normal liquid smoke shower treatment of 1/4 concentration, followed by heating at 82 ° C. For 45 minutes.

  The sausage obtained after cooling had a smoke color similar to that of Example 1 and was curved into a horseshoe shape with a curvature radius of about 55 mm inside the curve, and the texture of the coating was soft despite the presence of smoke flavor It was good.

It is a figure which shows forming a warming loop using the conventional stainless steel rod. It is a figure which shows the state which passed the cylindrical hanging hook through the warming loop according to the method of this invention. It is a figure which shows the aspect made into the circular arc thru | or ellipse shape before forming the cylindrical hanging rod used by this invention. It is a figure which shows the aspect which expand | deployed the cylindrical hanging rod used by this invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Part 1 of a cylindrical hanging rod 2 Two parts of a cylindrical hanging rod 3 Three parts of a cylindrical hanging rod 4 Cylindrical hanging rod 5 Hinge 6 Stainless bar 7 Chain sausage 8 Donut type ring

Claims (5)

  A colored edible collagen casing is filled with a sausage emulsion in a chain form to form a sausage filling part and a link part, and after forming a loop containing 1-15 pieces of the obtained sausage filling part, Heat treatment through a cylindrical hanging rod having a circumferential length slightly shorter than the circumferential length of the loop and having a radius of 30 to 150 mm, wherein the circumferential length of the cylindrical hanging rod is A process for producing colored and curved sausages, characterized in that it is 80 to 98% of the circumferential length of the loop.   A colored edible collagen casing is filled with sausage emulsion in a chain form to form a sausage filling part and a link part, and the chained sausage filling part and the link part are cylindrically suspended with a radius of 30 to 150 mm rotating in the circumferential direction. After being wound around the reed, heat treatment is performed, wherein the circumferential length of the cylindrical hanging reed is 80 to 98% of the circumferential length of the chained sausage filling part and the link part loop. A method for producing a colored and curved sausage, characterized by winding a chain-shaped sausage filling part and a link part.   The method for producing a colored and curved sausage according to claim 1 or 2, wherein the color of the colored collagen casing is tea, red or yellow.   The manufacturing method of the colored curved sausage in any one of Claims 1-3 which performs a smoke process before heat processing.   A colored and curved sausage produced by the method according to any one of claims 1 to 4, wherein the curvature radius of the curved portion is in the range of 30 to 150 mm.

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