JPH0518955Y2 - - Google Patents
Info
- Publication number
- JPH0518955Y2 JPH0518955Y2 JP1989041396U JP4139689U JPH0518955Y2 JP H0518955 Y2 JPH0518955 Y2 JP H0518955Y2 JP 1989041396 U JP1989041396 U JP 1989041396U JP 4139689 U JP4139689 U JP 4139689U JP H0518955 Y2 JPH0518955 Y2 JP H0518955Y2
- Authority
- JP
- Japan
- Prior art keywords
- sausage
- cheese
- cut
- weight
- parts
- 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.)
- Expired - Lifetime
Links
- 235000013351 cheese Nutrition 0.000 claims description 33
- 235000013580 sausages Nutrition 0.000 claims description 33
- 239000000155 melt Substances 0.000 claims description 4
- 238000002844 melting Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 235000006770 Malva sylvestris Nutrition 0.000 description 4
- 240000002129 Malva sylvestris Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 101100008046 Caenorhabditis elegans cut-2 gene Proteins 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 244000038561 Modiola caroliniana Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000019690 meat sausages Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000019629 palatability 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
- 235000014059 processed cheese Nutrition 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000010288 sodium nitrite Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
【考案の詳細な説明】
産業上の利用分野
本考案は、嗜好性に富んだチーズ入りソーセー
ジに関する。[Detailed Description of the Invention] Industrial Application Field The present invention relates to a highly palatable cheese-filled sausage.
従来の技術
チーズをソーセージ中に混入することは従来か
ら知られている。例えば特公昭49−37266号公報
や特開昭62−79757号公報には、チーズを混入し
たソーセージが記載されている。BACKGROUND OF THE INVENTION It has been known for some time to incorporate cheese into sausages. For example, sausages containing cheese are described in Japanese Patent Publication No. 49-37266 and Japanese Patent Application Laid-open No. 62-79757.
しかし、これらはチーズの風味、食感等をソー
セージに単に付与するにとどまるものであつた。
そしてチーズ混入ソーセージにおいて食用時にチ
ーズの物性に変化を与え、その風味を一段と向上
させようとする試みはいまだになされていない。 However, these merely impart the flavor, texture, etc. of cheese to the sausage.
No attempt has yet been made to further improve the flavor of cheese-containing sausage by changing the physical properties of the cheese during consumption.
考案が解決しようとする課題
本考案は、チーズの風味、食感等をソーセージ
に単に付与するばかりではなく、その加熱溶融性
を積極的に利用して食用時にその物性に変化を与
え、風味、食感等を一段と向上せしめたチーズ入
りソーセージを提供しようとするものである。Problems to be Solved by the Invention The present invention not only imparts the flavor and texture of cheese to sausages, but also actively utilizes its heat-melting properties to change the physical properties of the sausage when it is eaten. The purpose is to provide a cheese-filled sausage with a further improved texture.
課題を解決するための手段
本考案は上記課題を解決するためになされたも
のであつて、加熱溶融性を有するチーズ破砕物３
がソーセージ１中に分散混入されており、表面に
切れ目２が切り込まれているチーズ入りソーセー
ジに関し、該ソーセージの加熱調理時にチーズ破
砕物が溶融して切れ目から溢出されるようにされ
ているものである。Means for Solving the Problems The present invention has been made to solve the above problems, and consists of three crushed cheese products having heat-melting properties.
is dispersed in the sausage 1 and has cuts 2 cut into the surface of the cheese-filled sausage, in which the crushed cheese melts and overflows from the cuts when the sausage is heated and cooked. It is.
加熱溶融性を有するチーズには、比較的熟成期
間の短い、いわゆる若いナチユラルチーズ、例え
ばチエダーチーズ、ゴーダチーズや加熱溶融性を
有するプロセスチーズがある。本考案ではこれら
を加熱溶融性を有するチーズという。 Cheeses that can be melted by heating include so-called young natural cheeses that have a relatively short maturing period, such as cheddar cheese and Gouda cheese, and processed cheeses that can be melted by heating. In the present invention, these are referred to as heat-melting cheeses.
これらのチーズはほぼ２〜10mmに粉砕または細
切され、ソーセージ製造の肉練り工程でソーセー
ジ中に分散混入される。またカツテイング工程に
おいて原料肉のカツテイングとチーズの細切とを
同時に行つてもよい。チーズの混入量はソーセー
ジ原料に対して３％〜50％程度が好ましい。 These cheeses are crushed or shredded into pieces of about 2 to 10 mm and dispersed into sausages during the meat kneading process of sausage production. Further, in the cutting step, cutting of the raw meat and shredding of the cheese may be performed simultaneously. The amount of cheese mixed in is preferably about 3% to 50% based on the sausage raw material.
このようにして得られたソーセージ原料は、天
然腸、コラーゲンケーシング等の可食性ケーシン
グに充填され、常法に従つて、加熱処理し、冷却
を行つてソーセージとする。 The sausage raw material thus obtained is filled into an edible casing such as a natural intestine or collagen casing, heat-treated and cooled in a conventional manner to form a sausage.
得られたソーセージは第１図及び第２図に示す
ような切れ目２が入れられる。この切れ目の形状
は図に示すようなクロス型ばかりでなく、横の切
れ目、縦の切れ目、斜めの切れ目等適宜の形でも
よい。しかし、通常のソーセージ加熱調理時にチ
ーズが溶融し、この切れ目が開き、溶融チーズが
切れ目から流出するような形状、深さ及び大きさ
の切れ目が必要である。本考案では、このような
作用を奏するものを切れ目といい、この点からク
ロス型が好ましい。 The resulting sausage is scored 2 as shown in FIGS. 1 and 2. The shape of this cut is not limited to the cross shape shown in the figure, but may be any other suitable shape such as a horizontal cut, a vertical cut, or a diagonal cut. However, the cut must be of such shape, depth, and size that the cheese melts during normal sausage cooking, the cut opens, and the molten cheese flows out of the cut. In the present invention, a cut that has such an effect is called a cut, and from this point of view, a cross-type cut is preferable.
本考案におけるソーセージは、畜肉ソーセージ
ばかりでなく、魚肉ソーセージ、またはこれらと
同様のものをいう。 The sausage in the present invention refers not only to meat sausage, but also to fish sausage, or something similar thereto.
考案の効果
本考案は、上記のように構成されるので、本考
案ソーセージを電子レンジで調理したりあるいは
フライパンで炒めて調理するとチーズ３が溶融し
て切れ目２から溢れ出し、加熱チーズ特有の風味
とともに溶融チーズ特有の食感、曳糸性が発現
し、これらがソーセージ自体の風味と相まつてチ
ーズ入りソーセージの風味、嗜好性を一段と向上
することができる。Effects of the invention Since the invention is constructed as described above, when the sausage of the invention is cooked in a microwave oven or stir-fried in a frying pan, the cheese 3 melts and overflows from the cut 2, resulting in the unique flavor of heated cheese. At the same time, the texture and stringiness peculiar to molten cheese are developed, and together with the flavor of the sausage itself, these can further improve the flavor and palatability of the cheese-filled sausage.
実施例
豚肉赤身部50重量部、豚脂肪28重量部、水18重
量部、食塩1.8重量部、砂糖0.8重量部、重合燐酸
塩0.3重量部、亜硝酸ナトリウム0.01重量部、調
味香辛料その他1.1重量部をボール型カツターで
カツテイングし、練り肉とする。練り肉に粘りが
でてきた後、ゴーダチーズを練り肉に20％量投入
し、チーズ塊が５mm程度の大きさになるまで細切
し、練り肉中に分散させた。これを羊腸に充填
し、スモーク処理、蒸煮処理を行い、冷却してソ
ーセージとした。これに第２図に示すようなクロ
ス型の切れ目を入れて製品とした。Examples 50 parts by weight of lean pork, 28 parts by weight of pork fat, 18 parts by weight of water, 1.8 parts by weight of common salt, 0.8 parts by weight of sugar, 0.3 parts by weight of polymerized phosphate, 0.01 parts by weight of sodium nitrite, 1.1 parts by weight of seasonings and other spices. Cut it with a ball-shaped cutter and make it into paste. After the paste became sticky, 20% Gouda cheese was added to the paste, and the cheese chunks were cut into pieces until they were about 5 mm in size and dispersed in the paste. This was filled into sheep intestine, smoked and steamed, and cooled to make sausage. This was made into a product by making a cross-shaped cut as shown in Fig. 2.
このソーセージ約100gを500W電子レンジで加
熱すると、ソーセージ切れ目から溶融したチーズ
が溢れ出し、溶融チーズ特有の風味、食感を呈
し、また曳糸性も現れ、外観的にも好ましく、ソ
ーセージと一体となつて美味なものとなつた。 When approximately 100g of this sausage is heated in a 500W microwave oven, molten cheese overflows from the cuts in the sausage, exhibiting the unique flavor and texture of molten cheese, as well as stringiness. It got old and became delicious.
第１図は、本考案ソーセージの一部を切断した
斜視図を、第２図は、本考案ソーセージの平面
図、側面図及びAA′線における断面図をそれぞれ
示す。
図において、１……ソーセージ、２……切れ
目、３……チーズ破砕物。
FIG. 1 is a partially cutaway perspective view of the sausage of the present invention, and FIG. 2 is a plan view, a side view, and a sectional view taken along the line AA' of the sausage of the present invention. In the figure, 1... sausage, 2... cut, 3... crushed cheese.
Claims (1)
ジ１中に分散混入されており、表面に切れ目２が
切り込まれており、該ソーセージの加熱調理時に
チーズ破砕物が溶融して切れ目から溢出されるよ
うにされていることを特徴とするチーズ入りソー
セージ。 A shredded cheese material 3 having heat-melting properties is dispersed and mixed into the sausage 1, and cuts 2 are cut into the surface of the sausage so that the shredded cheese melts and overflows from the cuts when the sausage is cooked. A cheese-filled sausage characterized by being made with.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1989041396U JPH0518955Y2 (en) | 1989-04-07 | 1989-04-07 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1989041396U JPH0518955Y2 (en) | 1989-04-07 | 1989-04-07 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02134886U JPH02134886U (en) | 1990-11-08 |
| JPH0518955Y2 true JPH0518955Y2 (en) | 1993-05-19 |
Family
ID=31552025
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1989041396U Expired - Lifetime JPH0518955Y2 (en) | 1989-04-07 | 1989-04-07 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0518955Y2 (en) |
-
1989
- 1989-04-07 JP JP1989041396U patent/JPH0518955Y2/ja not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH02134886U (en) | 1990-11-08 |
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