JPH0567288U - Sausage with sauce gel - Google Patents
Sausage with sauce gelInfo
- Publication number
- JPH0567288U JPH0567288U JP013411U JP1341192U JPH0567288U JP H0567288 U JPH0567288 U JP H0567288U JP 013411 U JP013411 U JP 013411U JP 1341192 U JP1341192 U JP 1341192U JP H0567288 U JPH0567288 U JP H0567288U
- Authority
- JP
- Japan
- Prior art keywords
- sausage
- cut
- sauces
- gel
- sauce
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
(57)【要約】
【構成】 加熱溶融性を有するソース類ゲル破砕物
(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ソーセージ。
【効果】 食用時にソーセージを加熱するとソース類が
溶融して切れ目を通してソーセージ表面に溢れ出し、ソ
ース類を上がけした外観を呈するようになる。この結
果、ソーセージの風味及び外観を一段と向上させること
ができる。
(57) [Summary] [Structure] Sausage (1) is dispersed and mixed with a crushed product of heat-meltable sauces (3),
Sausage with a cut (2) cut on the surface. [Effect] When the sausage is heated at the time of eating, the sauces are melted and overflow to the surface of the sausage through the cuts, so that the sauces have an appearance that is above the sauce. As a result, the flavor and appearance of sausage can be further improved.
Description
【0001】[0001]
本考案は、嗜好性に富んだソーセージに関する。 The present invention relates to a sausage having a high degree of taste.
【0002】[0002]
喫食時に、ソーセージ類にソース、ショウユ、ピューレー、ケチャップ、マヨ ネーズ等のソース類やマスタード等の調味料(以下、総称してソース類とする) を上がけすると、嗜好性に富み、美味に食することができる。従来、喫食時にこ れらを上がけする手間をかけることなく、ソース類の風味を味わうために、肉製 品上にのせるゲル化ソース組成物はすでに知られている(特開昭58−2166 68号)。しかしながら、この組成物は、製品にソース組成物を滴下してのせる ため、偏平なハンバーグ等には適するものの、断面が丸く細長いソーセージにの せることは困難である。また、固化した調味液を分散混合した練り食品もすでに 知られている(実開昭64−32095号)。しかし、ソース等の調味液風味を 味わうことができるものの、喫食時に、視覚的に調味液を確認することができな い。そして、ソース類を上がけすることなく、喫食時に上がけした外観を呈せし めるようなソーセージを提供しようとする試みはいまだに成されていない。 At the time of eating, if sauces such as sauce, shoyu, puree, ketchup, mayonnaise, and seasonings such as mustard (hereinafter collectively referred to as sauces) are added to the sausages, the taste becomes rich and delicious. can do. Heretofore, gelled sauce compositions to be placed on meat products have been already known in order to taste the flavors of sauces without the trouble of raising them during eating (JP-A-58-58). 2166-68). However, this composition is suitable for flat hamburgers and the like because the sauce composition is dropped onto the product, but it is difficult to put on a sausage having a round cross section. Further, a kneaded food product in which a solidified seasoning liquid is dispersed and mixed is already known (Jpn. However, although the flavor of the seasoning liquid such as sauce can be tasted, the seasoning liquid cannot be visually confirmed at the time of eating. And, no attempt has yet been made to provide sausages that have a raised appearance without eating sauces.
【0003】[0003]
本考案は、ソース、ピューレー、ケチャップ、マヨネーズ等のソース類や、マ スタード等の調味料の風味をソーセージに単に付与するばかりでなく、喫食時に その物性に変化を与え、上がけした外観を呈せしめて風味、外観等を一段と向上 せしめたソース類ゲル入りソーセージを提供しようとするものである。 The present invention not only simply imparts the flavor of sauces such as sauces, purees, ketchups, mayonnaises, and seasonings such as mustards to sausages, but also changes the physical properties at the time of eating, giving it a raised appearance. The aim is to provide sausages with sauce gels whose flavor and appearance have been further improved.
【0004】[0004]
本考案は、上記課題を達成するためになされたものであって、加熱溶融性を有 するソース類ゲル破砕物(3)が、ソーセージ(1)中に分散混合されており、 表面に切れ目(2)が切り込まれているソース類ゲル入りソーセージに関する。 The present invention has been made in order to achieve the above-mentioned object, and a crushed source gel having heat-melting property (3) is dispersed and mixed in a sausage (1), and a cut ( 2) Regarding sausages containing sauces gel cut into.
【0005】 加熱溶融性を有するソース類ゲルは、ソース類に加熱溶融性のあるゲル化剤を 加熱混合し、冷却することによって得ることができる。ソース類には、前記した ような、ソース、ショウユ、ピューレー、ケチャップ、マヨネーズ等が用いられ る。ゲル化剤は、特に限定しないが、一般に、寒天、カラギーナン、ジェランガ ム、ゼラチン等をそれぞれ適宜濃度を選択して用い、冷却時には固化し加熱時に は溶融するゲルとする。本考案では、これらを加熱溶融性を有するソース類ゲル という。The source-melting gel having a heat-melting property can be obtained by heating and mixing a gelling agent having a heat-melting property with a source, and cooling. As the sauces, sauces, sauces, purees, ketchups, mayonnaises and the like as described above are used. The gelling agent is not particularly limited, but generally, agar, carrageenan, gellan gum, gelatin and the like are used by appropriately selecting their concentrations, and the gel is a gel that solidifies during cooling and melts during heating. In the present invention, these are called source-type gels having a heat-melting property.
【0006】 これらのソース類ゲルは、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、カッティング工 程において、原料肉のカッティングとソース類ゲルの細切と同時に行なってもよ い。ソース類ゲルの混入量は、ソーセージ原料に対して、3重量%〜50重量% 程度が好ましい。These sauce gels are crushed or chopped to a size of approximately 2 to 10 mm, and dispersed and mixed in sausage in the meat kneading step of sausage production. In addition, in the cutting process, the raw meat may be cut and the sauce gel may be chopped at the same time. The amount of the source gel mixed is preferably about 3% by weight to 50% by weight with respect to the sausage raw material.
【0007】 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、常法に従って、加熱処理し、冷却を行なってソ ーセージ類とする。このようにすると、ソース類ゲルはソーセージ中で破砕され たゲル状となって分散している。The sausage raw material thus obtained is filled in an edible casing such as a natural intestine or a collagen casing, and heat-treated and cooled according to a conventional method to give sausages. In this way, the sauce gel is crushed and dispersed in the sausage.
【0008】 得られたソーセージは、図1及び図2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、斜め の切れ目等適宜の形でも良い。しかし、通常のソーセージ加熱調理時にソース類 ゲルが溶融し、この切れ目が開き、溶融ソース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。 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 、ハンバーグ、かまぼこ、はんぺんまたはこれらと同様のものも含まれる。The obtained sausage has a cut (2) as shown in FIGS. 1 and 2. The shape of this cut is not limited to the cross type as shown in the figure, but may be any suitable shape such as a horizontal cut or a diagonal cut. However, it is necessary to have a shape, depth, and size of the cut so that the sauce gel melts during normal cooking of the sausage, the cut opens, and the molten sauce flows out from the cut. In the present invention, the one that exhibits such an action is called a break, and from this point, the cross type is preferable. The sausages in the present invention include not only live meat sausages, but also fish sausages, hamburgers, kamaboko, hanpen or the like.
【0009】[0009]
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また はオーブンで調理したり、あるいはフライパンで炒めて調理するとソース類ゲル (3)が溶融して切れ目(2)から溢れ出し、ソース類の風味とともに上がけし た外観が得られる。これらが、ソーセージ自体の風味と相まってソーセージの風 味、嗜好性を一段と向上する。 Since the present invention is configured as described above, when the sausage of the present invention is cooked in a microwave oven or in an oven or fried in a frying pan, the sauce gel (3) melts and overflows from the cut (2). It gives a nice appearance with the flavor of sauces. These, combined with the flavor of the sausage itself, further improve the flavor and palatability of the sausage.
【0010】[0010]
市販のトマトケチッヤップに寒天1.5%を加熱溶解し、冷却してケチャップ ゲルを調製した。 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 、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ッターでカッテイングし、練り肉とする。練り肉に 貼りがでてきた後、ケチャップゲルを練り肉に20重量%投入し、ゲル塊が5m m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、蒸煮処理を行ない、冷却してソーセージとした。これに、図2 に示すようなクロス型の切れ目を入れて製品とした。 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 れ目から溶融したケチャップが溢れ出し、ケチャップ特有の風味を呈し、外観的 にも好ましく、ソーセージと一体となって美味なものとなった。 1.5% of agar was dissolved in a commercially available tomato ketchup by heating and cooled to prepare a ketchup gel. 50 parts by weight of pork lean meat, 28 parts by weight of pork fat, 18 parts by weight of water, 1.8 parts by weight of salt, 0.3 parts by weight of polymerized phosphate, 0.01 parts by weight of sodium nitrite, seasoning spices and others 1.1 Cut part by weight with a ball-type cutter to make meat. After the paste was applied to the kneaded meat, 20% by weight of ketchup gel was added to the kneaded meat, the gel mass was shredded to a size of about 5 mm, and dispersed in the kneaded meat. This was filled in sheep intestine, smoked, steamed, and cooled to obtain sausage. A cross type cut as shown in FIG. 2 was made into this to obtain a product. When about 100 g of this sausage was heated in a 500 W microwave oven, the melted ketchup overflowed from the sausage cuts, giving it a flavor peculiar to ketchup, which was favorable in appearance and became delicious together with the sausage.
【図1】本考案ソーセージの一部を切断した斜視図を示
す。FIG. 1 is a perspective view of a sausage of the present invention, which is partially cut.
【図2】本考案ソーセージの平面図、側面図、及びA
A′線における断面図を示す。FIG. 2 is a plan view, side view, and A of the sausage of the present invention.
A sectional view taken along the line A ′ is shown.
1 ソーセージ 2 切れ目 3 ソース類ゲル破砕物 1 Sausage 2 Cut 3 Sauces Crushed gel
Claims (1)
(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ソーセージ。1. A crushed product (3) of a heat-meltable sauce gel is dispersed and mixed in a sausage (1),
Sausage with a cut (2) cut on the surface.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP013411U JPH0567288U (en) | 1992-02-10 | 1992-02-10 | Sausage with sauce gel |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP013411U JPH0567288U (en) | 1992-02-10 | 1992-02-10 | Sausage with sauce gel |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH0567288U true JPH0567288U (en) | 1993-09-07 |
Family
ID=11832398
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP013411U Pending JPH0567288U (en) | 1992-02-10 | 1992-02-10 | Sausage with sauce gel |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH0567288U (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007185148A (en) * | 2006-01-13 | 2007-07-26 | Sunnyhealth Co Ltd | Texture improver, and meat or fish meat processed food |
JP2009017806A (en) * | 2007-07-11 | 2009-01-29 | Ginga Foods Corp | Sausage having cut, and method for producing the same |
JP2009028003A (en) * | 2007-07-30 | 2009-02-12 | Kaneka Corp | New meat-processed product |
WO2011037902A2 (en) * | 2009-09-22 | 2011-03-31 | Sara Lee Corporation | System and method for forming a food product with a solidified liquid additive |
EP3354141A1 (en) * | 2017-01-25 | 2018-08-01 | Maurice de Jaeger | Method for producing croquettes |
-
1992
- 1992-02-10 JP JP013411U patent/JPH0567288U/en active Pending
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007185148A (en) * | 2006-01-13 | 2007-07-26 | Sunnyhealth Co Ltd | Texture improver, and meat or fish meat processed food |
JP2009017806A (en) * | 2007-07-11 | 2009-01-29 | Ginga Foods Corp | Sausage having cut, and method for producing the same |
JP4694535B2 (en) * | 2007-07-11 | 2011-06-08 | 銀河フーズ株式会社 | Method for producing cut sausage |
JP2009028003A (en) * | 2007-07-30 | 2009-02-12 | Kaneka Corp | New meat-processed product |
WO2011037902A2 (en) * | 2009-09-22 | 2011-03-31 | Sara Lee Corporation | System and method for forming a food product with a solidified liquid additive |
WO2011037902A3 (en) * | 2009-09-22 | 2011-07-28 | Sara Lee Corporation | System and method for forming a food product with a solidified liquid additive |
EP3354141A1 (en) * | 2017-01-25 | 2018-08-01 | Maurice de Jaeger | Method for producing croquettes |
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