JPH02268661A - Cooked rice-containing sausage-like food - Google Patents
Cooked rice-containing sausage-like foodInfo
- Publication number
- JPH02268661A JPH02268661A JP1089629A JP8962989A JPH02268661A JP H02268661 A JPH02268661 A JP H02268661A JP 1089629 A JP1089629 A JP 1089629A JP 8962989 A JP8962989 A JP 8962989A JP H02268661 A JPH02268661 A JP H02268661A
- Authority
- JP
- Japan
- Prior art keywords
- sausage
- cooked rice
- rice
- food
- meat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 61
- 235000009566 rice Nutrition 0.000 title claims abstract description 61
- 235000013305 food Nutrition 0.000 title claims abstract description 27
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 60
- 235000013580 sausages Nutrition 0.000 claims abstract description 34
- 235000013372 meat Nutrition 0.000 claims abstract description 22
- 239000000203 mixture Substances 0.000 claims abstract description 19
- 239000004615 ingredient Substances 0.000 claims abstract description 9
- 235000014102 seafood Nutrition 0.000 claims description 10
- 244000144972 livestock Species 0.000 claims description 7
- 239000005022 packaging material Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 abstract description 7
- 241000283690 Bos taurus Species 0.000 abstract 3
- 241000251468 Actinopterygii Species 0.000 abstract 2
- 239000000463 material Substances 0.000 abstract 2
- 239000011369 resultant mixture Substances 0.000 abstract 2
- 235000015170 shellfish Nutrition 0.000 abstract 2
- 238000004321 preservation Methods 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- 235000000346 sugar Nutrition 0.000 description 6
- 238000000034 method Methods 0.000 description 4
- 235000013599 spices Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000010411 cooking Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 210000000936 intestine Anatomy 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 239000011230 binding agent Substances 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000021438 curry Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 239000005457 ice water Substances 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000010378 sodium ascorbate Nutrition 0.000 description 2
- 229960005055 sodium ascorbate Drugs 0.000 description 2
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 2
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
〈産業上の利用分野〉
この発明は、米飯入りソーセージ様食品に関し、更に詳
しくは畜肉、魚介肉、またはこれらの混合物が、米飯と
混合され、または米飯を包餡すると共に、これらがソー
セージの具材で結着されている米飯入りソーセージ様食
品に関するものである。[Detailed Description of the Invention] <Industrial Application Field> The present invention relates to a sausage-like food containing cooked rice, and more specifically to a sausage-like food containing cooked rice, in which meat, seafood, or a mixture thereof is mixed with cooked rice or wrapped around cooked rice. The present invention also relates to a sausage-like food containing cooked rice in which these ingredients are bound together with sausage ingredients.
〈従来の技術及びその問題点〉
従来、畜肉、魚介肉、またはこれらの混合物と米飯とが
混合・一体止された保存性のよい食品はほとんど知られ
ていない。その理由は米飯を使用すると保存性が損なわ
れるからである。<Prior art and its problems> Hitherto, there are almost no known food products with a good shelf life in which livestock meat, seafood, or a mixture thereof and cooked rice are mixed and combined together. The reason for this is that using cooked rice impairs its shelf life.
そこで発明者等は、ハム、ソーセージの製造技術を取り
いれて、畜肉、魚介肉、またはこれらの混合物と米飯と
が混合・一体止された保存性のよい美味な食品を発明し
た。Therefore, the inventors adopted ham and sausage manufacturing techniques to invent a delicious food with good shelf life in which livestock meat, seafood, or a mixture thereof and cooked rice are mixed and combined.
〈問題を解決するための手段〉
すなわち本願は、次の（１）〜（３）の請求項から構成
されている。<Means for solving the problem> That is, the present application is comprised of the following claims (1) to (3).
（１）畜肉、魚介肉、またはこれらの混合物が、米飯と
混合され、ソーセージの具材で結着されていることを特
徴とする米飯入りソーセージ様食（２）内包材としての
米飯部が、外包材としての畜肉、魚介肉、またはこれら
の混合物からなるソーセージ部で包餡されると共に、全
体がソーセージの具材で結着さ九た構造を有することを
特徴とする米飯入りソーセージ様食品。(1) A sausage-like meal containing rice, characterized in that livestock meat, seafood meat, or a mixture thereof is mixed with cooked rice and bound with sausage ingredients (2) A rice part as an inner packaging material, A sausage-like food containing rice, characterized in that it is wrapped with a sausage part made of livestock meat, seafood meat, or a mixture thereof as an outer packaging material, and has a structure in which the whole is bound with sausage ingredients.
（３）外包材としてのソーセージ部が多重構造を有する
特許請求の範囲第３項記載の米飯入りソーセージ様食品
。(3) The sausage-like food containing cooked rice according to claim 3, wherein the sausage portion as an outer packaging material has a multilayer structure.
本願発明のソーセージ様食品を製造するには、畜肉、魚
介肉、またはこれらの混合物から常法によりソーセージ
部を製造し、このソーセージ部に冷却した米飯部を混合
し、その後腸詰、燻煙、加熱殺菌、冷却工程を順次経る
方法が適している。To produce the sausage-like food of the present invention, a sausage part is produced from livestock meat, seafood meat, or a mixture thereof by a conventional method, a cooled cooked rice part is mixed with this sausage part, and then stuffed, smoked, and heated. A method that sequentially goes through sterilization and cooling steps is suitable.
ソーセージ部と米飯部を混合すると、ソーセージの具材
により米飯がコーティングされ、コーティングされたも
のどうしが結着された構造となる。When the sausage part and the rice part are mixed, the cooked rice is coated with the sausage ingredients, and the coated parts are bound together.
また、米飯部を畜肉、魚介肉、またはこれらの混合物か
らなるソーセージ部で包餡した構造な有する米飯入りソ
ーセージ様食品を製造するには、畜肉、魚介肉、または
これらの混合物から常法によりソーセージ部を製造し、
このソーセージ部と冷却した米飯部を包餡機（例えばレ
オン自動機■製の２０８型自動包餡機）にかけて二重ま
たは三重等に包餡し、その後腸詰５燻煙、加熱殺菌、冷
却工程を順次経る方法が適している。In addition, in order to produce a sausage-like food containing cooked rice having a structure in which the rice portion is wrapped with a sausage portion made of meat, seafood, or a mixture thereof, sausages are prepared from meat, seafood, or a mixture thereof by a conventional method. manufacture the department,
This sausage part and the cooled cooked rice part are wrapped in a wrapping machine (for example, 208 type automatic wrapping machine manufactured by Leon Automatic Machinery ■) in double or triple layers, and then subjected to a process of smoking, heat sterilization, and cooling. A sequential method is suitable.
本願発明のソーセージ様食品に使用する米飯部には、精
米を使用する方が梗米を使用するより食感が良好である
。梗米の場合には粘性の低い品種を選択するか、精米と
の併用がよい（分散性が良い）。濡米、梗米、及び両者
の混合物を使用したときの製品の外観、食感、食味を比
較した結果を第１表（巻末）に示す。The texture of the cooked rice used in the sausage-like food of the present invention is better when polished rice is used than when fried rice is used. In the case of rough rice, it is best to select a variety with low viscosity or use it in combination with milled rice (good dispersibility). Table 1 (at the end of the volume) shows the results of comparing the appearance, texture, and taste of products using wet rice, fried rice, and a mixture of the two.
この発明の米飯部は、単に米を炊飯するだけでも良いが
、炊飯する際に適量の乳化油脂及び糖質を使用すること
で冷凍耐性が改善される。また、炊飯する際に用途に応
じて各種の調味料（カレー ケヂャップ、醤油等）を加
えることで、バラエティ−に富んだ食品とすることがで
きろ。この際、ソーセージ全体にカレー風味を等を付加
するよりも、米飯に調味することでまろやかな味が楽し
める。 本願発明のソーセージ様食品において、米飯の
混合率は、１０〜８０％、好ましくは３０〜５０％であ
る。米飯の混合率が多くなるほど保存性が低下する（保
存性を良くするためには高温で殺菌しなければならない
。）。The cooked rice portion of the present invention may be prepared by simply cooking rice, but freezing resistance is improved by using an appropriate amount of emulsified oil and carbohydrates during cooking. Additionally, by adding various seasonings (curry, kedyup, soy sauce, etc.) depending on the purpose when cooking rice, you can create a wide variety of foods. At this time, rather than adding curry flavor to the whole sausage, you can enjoy a mellow taste by seasoning the rice. In the sausage-like food of the present invention, the mixing ratio of cooked rice is 10 to 80%, preferably 30 to 50%. The greater the mixing ratio of cooked rice, the lower its shelf life (in order to improve its shelf life, it must be sterilized at high temperatures).
本願発明のソーセージ様食品を製造する際の加熱殺菌温
度は、目的に応じて定圧（例えば沸騰水中）、または加
圧下で行うことができる。この場合１２１”Ｃ１５分以
上の加熱条件を採用すれば、はぼ完全に滅菌された製品
を得ることができる。The heat sterilization temperature when producing the sausage-like food of the present invention can be at constant pressure (for example, in boiling water) or under pressure depending on the purpose. In this case, by employing a heating condition of 121"C for 15 minutes or more, a product that is almost completely sterilized can be obtained.
〈実施例１〉
ソーセージ部（Ａ）と米飯部（Ｂ）を次の配合で別々に
製造した。<Example 1> Sausage portion (A) and cooked rice portion (B) were separately manufactured using the following formulations.
（１）ソーセージ部（Ａ）に米飯部（Ｂ）を５５：４５
の割合で混合してして腸詰し、沸騰水中に１０分間つけ
て殺菌し、ソーセージ様食品を得た。(1) Sausage part (A) and rice part (B) 55:45
The mixture was mixed in the following proportions, stuffed, and sterilized by soaking in boiling water for 10 minutes to obtain a sausage-like food.
（２）ソーセージ部（Ａ）と米飯部ＣＢ）を５０ ：
５０の割合で、包餡機（レオン自動機■製の２０８型自
動包餡機）にかけてソーセージ部（Ａ）で米飯部（Ｂ）
を包餡した後、腸詰し、レトルトに入れて１２１℃１５
分殺菌し、ソーセージ様食品を得た。(2) Sausage part (A) and rice part CB) 50:
At a ratio of 50%, put it in a wrapping machine (208 type automatic wrapping machine manufactured by Leon Automatic Machine) and mix it in the sausage part (A) and the rice part (B).
After filling, stuff the intestine and put it in a retort at 121℃15
After sterilization, a sausage-like food was obtained.
（Ａ）ソーセージ部
豚肉 １００．０ｋｇ氷水
１２．０ｋｇ食塩
１．５ｋｇ砂糖 ０．５ｋ
ｇ結着剤 ０．５ｋｇ品質改良剤
２．０ｋｇ（アスコルビン酸ナトリ
ウム）
発色剤 ０．０２ｋｇ調味料
１．５ｋｇ香辛料
０．７ｋｇ（Ｂ）米飯部
米 １００． ０
ｋｇ水 １１０．
０ｋｇ油脂 ５．０ｋｇ糖類
２．Ｏｋｇ（砂糖、乳糖、デキ
ストリン等）
調味料 ５．０ｋｇ香辛料
１．０ｋｇ〈実施例２〉
実施例１と同様にして、ソーセージ部（Ａ）と米飯部（
Ｂ）を次の配合で別々に製造した。(A) Sausage section pork 100.0kg ice water
12.0kg salt
1.5kg sugar 0.5k
g Binder 0.5kg Quality improver 2.0kg (sodium ascorbate) Coloring agent 0.02kg Seasoning
1.5kg spices
0.7kg (B) Rice part rice 100. 0
kg water 110.
0kg fats and oils 5.0kg sugars
2. Okg (sugar, lactose, dextrin, etc.) Seasoning 5.0kg Spices
1.0 kg (Example 2) In the same manner as in Example 1, sausage part (A) and cooked rice part (
B) was prepared separately with the following formulation:
（１）ソーセージ部（Ａ）に米飯部（Ｂ）を４５ ：
５０の割合で混合して腸詰し、１２１℃１５分殺菌し、
ソーセージ様食品を得た。(1) Sausage part (A) and rice part (B) 45:
Mix at a ratio of 50:50, fill with intestines, sterilize at 121℃ for 15 minutes,
Obtained sausage-like food.
（２）ソーセージ部（Ａ）と米飯部（Ｂ）を４５ ：
５０の割合で、包餡機（レオン自動機■製の２０８型自
動包餡機）にかけてソーセージ部（Ａ）で米飯部（Ｂ）
を包餡した後、腸詰し、レトルトに入れて１２１℃１５
分殺菌し、ソーセージ様食品を得た。(2) Sausage part (A) and rice part (B) 45:
At a ratio of 50%, put it in a wrapping machine (208 type automatic wrapping machine manufactured by Leon Automatic Machine) and mix it in the sausage part (A) and the rice part (B).
After filling, stuff the intestine and put it in a retort at 121℃15
After sterilization, a sausage-like food was obtained.
（Ａ）ソーセージ部
豚肉 １００．０ｋｇスケソすり身
５０．０ｋｇ氷水
１２．０ｋｇ食塩
砂糖
結着剤
品質改良剤
（アスコルビン酸ナトリウム）
調味料
香辛料
天然糊料
ｋｇ
ｋｇ
ｋｇ
ｋｇ
１、 ５ｋｇ
１、 ０ｋｇ
３、 ０ｋｇ
（Ｂ）米飯部
米
水
油脂
糖類
（砂糖、乳糖、デキスト
調味料
香辛料
品質改良剤
１００゜
１１０゜
５ 。(A) Sausage part Pork 100.0kg Sukeso surimi 50.0kg Ice water
12.0kg Salt, sugar, binder, quality improver (sodium ascorbate), seasoning, spice, natural thickening agent, kg kg kg kg 1, 5kg 1, 0kg 3, 0kg (B) Rice section, rice water, oil, fat, sugar (sugar, lactose, dextrose) Seasoning spice quality improver 100°110°5.
２ 。2.
リン等） ５．０ｋｇ １．０ｋｇ ０．５ｋｇ ｋｇ ｋｇ Ｏｋ［ ｋｇ 実施例１及び実施例２で得られた製品は、次の ような特徴を有していた。Lin et al.) 5.0kg 1.0kg 0.5kg kg kg Ok [ kg The products obtained in Example 1 and Example 2 are as follows: It had such characteristics.
（１）ソーセージのもつ畜肉の旨味と米飯という日本人
の嗜好にマツチした食品であった。(1) It was a food that matched the Japanese taste for cooked rice and the savory meat flavor of the sausage.
（２）米飯にソーセージの肉汁が程よく浸透し、全体に
良好な風味と香気を有していた。(2) The sausage gravy penetrated into the rice to a moderate degree, and the whole rice had a good flavor and aroma.
（３）米飯を３０〜５０％混合することで、安価で美味
なソーセージ様食品であり、高い市場性を期待できた。(3) By mixing 30 to 50% of cooked rice, it was possible to produce an inexpensive and delicious sausage-like food, which was expected to have high marketability.
（４）ソーセージの基本配合に米飯を混合することで加
熱殺菌が可能となり、高い保存性（常温で３月）を有す
るようになった。(4) By mixing boiled rice into the basic sausage formulation, heat sterilization is possible and the sausage has a high shelf life (up to 3 months at room temperature).
（５）畜肉と米飯を混合することで、両者の異なった性
質により独特な食感を有していた。(5) By mixing meat and cooked rice, it had a unique texture due to the different properties of the two.
（６）栄養的にバランスの取れた軽食にも利用できた。(6) It could also be used as a nutritionally balanced snack.
〈発明の効果〉
この発明の米飯入りソーセージ様食品は以上のように構
成したので、畜肉等と米飯が程よくマツチし、美味で保
存性の高い食品が容易に得られるという効果を有する。<Effects of the Invention> Since the sausage-like food containing cooked rice of the present invention is configured as described above, it has the effect that livestock meat, etc. and cooked rice are a good match, and a delicious and highly preservable food can be easily obtained.
第１表Table 1
Claims (3)
混合され、ソーセージの具材で結着されていることを特
徴とする米飯入りソーセージ様食品。(1) A sausage-like food containing rice, characterized in that livestock meat, seafood meat, or a mixture thereof is mixed with cooked rice and bound with sausage ingredients.
魚介肉、またはこれらの混合物からなるソーセージ部で
包餡されると共に、全体がソーセージの具材で結着され
た構造を有することを特徴とする米飯入りソーセージ様
食品。(2) The cooked rice part as the inner packaging material is meat as the outer packaging material,
A sausage-like food containing cooked rice, characterized in that it is filled with a sausage portion made of seafood or a mixture thereof, and has a structure in which the whole is bound with sausage ingredients.
特許請求の範囲第３項記載の米飯入りソーセージ様食品
。(3) The sausage-like food containing cooked rice according to claim 3, wherein the sausage portion as an outer packaging material has a multilayer structure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1089629A JPH02268661A (en) | 1989-04-11 | 1989-04-11 | Cooked rice-containing sausage-like food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1089629A JPH02268661A (en) | 1989-04-11 | 1989-04-11 | Cooked rice-containing sausage-like food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02268661A true JPH02268661A (en) | 1990-11-02 |
Family
ID=13976054
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1089629A Pending JPH02268661A (en) | 1989-04-11 | 1989-04-11 | Cooked rice-containing sausage-like food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02268661A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2150864A1 (en) * | 1998-08-26 | 2000-12-01 | Embutidos Arizaleta S L | Sausage based on spinach and crustacean consists of a food product also containing rice, egg, potato and garlic |
| KR101348924B1 (en) * | 2011-11-30 | 2014-01-09 | 한국식품연구원 | Sausages Composition Included Cooked Rice, Sausages Manufacturing Method And Sausages Using the same |
-
1989
- 1989-04-11 JP JP1089629A patent/JPH02268661A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2150864A1 (en) * | 1998-08-26 | 2000-12-01 | Embutidos Arizaleta S L | Sausage based on spinach and crustacean consists of a food product also containing rice, egg, potato and garlic |
| KR101348924B1 (en) * | 2011-11-30 | 2014-01-09 | 한국식품연구원 | Sausages Composition Included Cooked Rice, Sausages Manufacturing Method And Sausages Using the same |
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