JPH053262B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Application Field) The present invention provides a sausage-like food having a creamy flavor and a soft and smooth texture. (Prior Art) Sausage is generally made from meat such as meat or fish as a main ingredient, seasoned, kneaded, shaped, and usually heated, and has an excellent meaty flavor and texture. By the way, in recent years, reflecting the era of satiation, we have entered an era of consumer choice, and consumer needs have diversified. Foods such as sausages are no exception, and sausages that are a little different from conventional sausages have been sought after. Sausage-like foods that have a creamy flavor and a soft, smooth texture are also one of the products that meet such consumer needs. (Problems to be Solved) In order to meet such consumer needs, the present inventors aimed to create a sausage that has a creamy flavor and a soft and smooth texture. (Means for Solving the Problem) In order to achieve the above-mentioned object, the inventors of the present invention conducted intensive research and found that W/O emulsion such as butter or margarine and O/W emulsion food such as cream soup (or The present invention was completed based on the knowledge that the object can be achieved by using a combination of O/W emulsions (O/W type emulsion). On the other hand, the present invention uses a W/O emulsion for 1 part by weight of meat.
It is a sausage-like food containing 0.1 to 0.75 parts by weight of an O/W emulsion or 0.1 to 1 part by weight of an O/W emulsion food. The W/O type emulsion used in the present invention is a W/O type emulsion made of butter, margarine, etc., containing oil, water, and an emulsifier. As the margarine, either room temperature solid margarine or room temperature liquid margarine can be used. The O/W type emulsion used in the present invention is an O/W type emulsion composed of oils and fats such as creams (including all natural creams, filled creams, etc.), milk solids, an emulsifier, and water. Particularly preferred are O/W type emulsion foods such as cream soups using O/W type emulsions, which have both umami and creamy taste. In the present invention, it is important to contain 0.1 to 0.75 parts by weight of W/O emulsion and 0.1 to 1 part by weight of O/W emulsion or O/W emulsion food per 1 part by weight of meat. Within this range, creamy flavor and soft and smooth texture can be produced. If desired, a creamy flavor and a soft, smooth texture can be more effectively obtained by using a soybean protein emulsion (an O/W emulsion obtained by homogenizing soybean protein, oil, fat, and water) in combination. The sausage-like food of the present invention is prepared by adding a W/O emulsion such as margarine to raw meat, an O/W emulsion such as cream soup, or an O/W type emulsion food, and optionally soybean protein emulsion to a homogenizing machine such as a silent cutter. It can be obtained by mixing and homogenizing the mixture, filling and forming it into a casing, etc., and heating it. Hereinafter, embodiments of the present invention will be explained with reference to Examples. Example 1

[Table] (Production method) Mix the above raw materials using a silent cutter.
Homogenize, fill into a casing (fold width 55 mm), and
It was heated for 40 minutes and cooled to obtain a sausage-like food. The sensory evaluation results and the jelly strength (gcm) measured by Leonor RE3305 (manufactured by Yamadensha Co., Ltd., plunger: 5 mm bulb) are shown in the following table.

[Table] As described above, by using margarine and cream soup in combination, a novel sausage-like food with a creamy flavor and a soft and smooth texture was obtained. Comparative Example 1 42 parts by weight of chicken (below parts), 20 parts of pork, 30 parts of soy protein emulsion (same as *1), 3 parts of potato starch
Sausage was produced in the same manner as in Example 1 using 3 parts of seasoning, and 15 parts of ice water. It did not have the combination of creamy flavor and soft, smooth texture. (Effects) As detailed above, the present invention has made it possible to produce a sausage-like food that has a creamy flavor, soft and smooth texture, and satisfies diversifying consumer needs.

Claims (1)

[Claims] 1. W/O emulsion for 1 part by weight of meat.
A sausage-like food product containing 0.1 to 0.75 parts by weight of an O/W emulsion or 0.1 to 1 part by weight of an O/W emulsion food. 2. The sausage-like food according to claim 1, wherein the W/O emulsion is butter or margarine. 3. The sausage-like food according to claim 1, wherein the O/W emulsion food is a cream soup. 4. The sausage-like food according to any one of claims 1 to 3, which contains a soybean protein emulsion.