JPH0655118B2 - Raw sausage manufacturing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing raw sausage coated with a natural intestine-like coating.

2. Description of the Related Art In recent years, raw sausages that have been favored by consumers in recent years are edible casings filled with the raw meat of raw sausage, which consumers can purchase and "bake" or "boil".
"Frying", "Frying", "Putting in the microwave", etc. are used for cooking. As this edible casing, a natural casing or an artificial collagen casing is used. Natural casings are generally manufactured by washing and purifying the intestines of livestock such as pigs and sheep, and artificial collagen casings are manufactured by coating collagen obtained by purifying rawhide, intestines, tendons, etc. of livestock. Has been done.

Further, as a method of coating the heated sausage, a method of forming a coating by surface-coating the sausage dough with an aqueous solution or a kneaded product of collagen and then curing and drying the sausage dough (Japanese Patent Publication No. 45- 2056, Japanese Patent Publication No. 48-10545, Japanese Patent Publication No. 55-45179,
See Japanese Patent Publication No. 56-49534). More recently, it has been attempted to use a coating film composed of a polysaccharide such as sodium alginate (Japanese Patent Publication No. 63-36746, Japanese Patent Laid-Open No. 63-164).
(See Japanese Patent No. 838).

Problems to be Solved by the Invention However, considering the conventional casing,
First, natural casings are limited in quantity because they are intestines of livestock, and it is inevitable that the natural casings will be expensive because it takes a lot of labor to refine the intestines and give them a certain shape. Further, in addition to the problem that a perfect standard cannot be expected due to the size of livestock, the difference in quality depending on the part, the difference in refining technology, and the like, in the production of raw sausage, there are drawbacks such as lack of mechanical suitability for continuous automation.

On the other hand, the artificial collagen has a mechanical aptitude such as a diameter, a length and a strength, but on the contrary, an artificial collagen having a strength suitable for continuous automation has poor crispness,
It has drawbacks such as poor elasticity, excessively thick coating, poor casing after being left in the mouth, and opening of twisted portion of sausage (fish mouth).

The sausages having a collagen film formed on the surface thereof have the following problems. That is, collagen paste (kneaded product) is generally made by immersing rawhide, intestines, tendons, etc. of livestock in lime water to remove impurities, washing with water, swelling with alkali or acid treatment, and then loosening the fibers with a machine to form a paste. Although it is obtained, in order to cure it as a film, it is generally immersed in a saturated saline solution, but the curing and coagulation by this will return to the original coagulation unless drying, smoking, heating, etc. are performed as a post-process. That is, the raw sausage which does not undergo these subsequent steps cannot be used because the film absorbs the water in the raw meat of the raw sausage and swells, softens and redissolves.

In addition, a film containing only polysaccharides such as sodium alginate
There is a problem that binding to raw sausage dough is poor and the outer skin swells, peels off, or bursts during cooking.

In view of these circumstances, the present invention has a good binding property with raw sausage dough, and a good texture and the like, and the preservation of the raw material thereof, and continuous raw sausage with an edible hull that is easy and inexpensive to prepare. An object of the present invention is to provide an efficient manufacturing method.

Means for Solving the Problems The present invention provides raw sausage ground meat and a film forming agent solution comprising an aqueous solution of a high molecular polysaccharide and a water-soluble protein,
Simultaneously extruding from the nozzles of the inner cylinder and the outer cylinder of the double filling machine to cover the raw sausage ground meat with the film forming agent solution,
This is a method for producing raw sausage having a film having a natural intestine-like structure and appearance by cutting the sausage into pieces having a predetermined length and immersing the pieces in a hardening solution containing metal ions and chitosan.

As the film forming agent in the present invention, an aqueous solution containing a high molecular polysaccharide and a water-soluble protein is used. At least one of alginic acid, sodium alginate, carrageenan, pectin and gellan gum is used as the high molecular polysaccharide, and at least one of gelatin, casein, sodium caseinate and egg white is used as the water-soluble protein.

The concentration of the film forming agent solution is not particularly limited, but the high molecular polysaccharide concentration is 0.1% to 5.0%, and the water-soluble protein concentration is 0.
It is preferably 5 to 2.0%.

When the raw sausage ground meat and the film forming solution are extruded from the double nozzle, the ratio of the inner cylinder injection amount of the ground meat to the outer cylinder injection amount of the film forming solution is in the range of 100: 1 to 4: 1. However, 30: 1 to 10: 1 is preferable for approaching the thickness of natural intestine. If this ratio is too large, the coating becomes too thin, causing pinholes and breakage. On the other hand, if the ratio is too small, the adhesion of the coating to the raw sausage is lost and the thickness becomes too thick, which is not preferable.

In this way, the raw sausage ground meat is covered with the coating agent by being extruded from the double nozzle.

Next, this is cut into a certain length and immersed in a hardening liquid to form a film, which is fixed to the ground meat.

In the present invention, the hardening liquid is a solution containing metal ions and chitosan. The metal ion is not particularly limited, and an aqueous solution of a water-soluble metal salt that can provide monovalent or polyvalent metal ions is used. Specific examples of the salt capable of providing the metal ion include sodium chloride, potassium chloride, calcium chloride, calcium lactate, calcium acetate, magnesium chloride, alum and the like. A commercial item can be used for chitosan.

The concentration of the curing liquid is not particularly limited, but the metal ion concentration is 0.5% to 2.0%, the chitosan concentration is 0.5% to 5.0%.
Is preferred.

The target film is formed within the range of 30 seconds to 20 minutes of immersion. If the time is shorter than this time, the hardening liquid is not sufficiently dipped in the film forming agent solution, and the desired film strength cannot be obtained. Further, if the time is too long, the hardening liquid permeates the sausage ground meat and the flavor and texture of the sausage change. Even within this time range, the coating strength can be set arbitrarily by selecting the reaction time.

The coated raw sausage thus obtained may be washed with water if necessary. This is to stop the reaction caused by the curing liquid slightly attached to the surface of the raw sausage and to remove the taste of the curing liquid. The coated raw sausage may be frozen if necessary. This is for the purpose of storage similar to the case of normal raw sausage, and when the water is not washed, the penetration of the hardening liquid can be stopped by this.

The raw sausage with a film thus obtained is usually considered to be a method of cooking sausages, "baking", "simmering",
It can be used for all "fried", "fried", "microwaved", etc. The coating does not tear or open when cooked.

Next, the present invention will be specifically described with reference to examples. All parts shown in the examples are parts by weight.

Example 1 82 parts of pork arm meat was chopped with a chopper equipped with a 6 mm plate, and 15 parts of water, 1.8 parts of salt, 0.7 parts of sugar, 0.3 parts of glutamic acid Na, 0.2 parts of polymerized phosphate were mixed for 5 minutes to prepare a ground meat. It was extruded from the inner cylinder of the double filling machine. On the other hand, 3 parts of sodium alginate and 1 part of gelatin were dissolved in 96 parts of water to prepare a film-forming agent solution, which was extruded from an outer cylinder. The ratio between the extrusion from the inner cylinder and the extrusion from the outer cylinder is
The surface of the ground meat was extruded at a diameter of 25 mm at a ratio of 30: 1 to cover the surface of the ground meat with the film-forming agent solution. This was cut to a length of 130 mm. A hardening liquid is prepared by dissolving 1 part of calcium lactate and 2 parts of chitosan in 97 parts of water, and the ground meat covered with the film-forming agent solution is immersed in the hardening liquid for 3 minutes to obtain a film-coated raw sausage. It was

Further, the same ground meat was filled in a collagen casing having a diameter of 25 mm, the casing was twisted at a length of 130 mm, and cut at the twisted portion to prepare a raw sausage, which was used as a raw sausage of Comparative Example 1.

When these sausages were boiled in hot water at 80 ° C. for 15 minutes, the raw sausage of Example 1 had a morphology similar to that of heated sheep intestine and formed a film softer than that of sheep intestine. There was no morphological change or breakage of the coating, and the texture was favorable. On the other hand, in Comparative Example 1, both ends (twisted portion) of the sausage were opened by heating and the contents of the sausage were raised,
The appearance was not favorable. Sensually, the skin was hard and the mouth of the casing remained.

Example 2 60 parts pork thigh, 22 parts pork backfat, 15 parts water, 1.7 parts salt, sugar
A mixture of 0.7 parts, 0.3 parts of polymerized phosphate and 0.3 parts of glutamic acid Na was extruded from the inner cylinder of the double filling machine. On the other hand, 3 parts of sodium alginate and 1 part of gelatin were dissolved in 96 parts of water to prepare a film forming agent solution, which was extruded from an outer cylinder. The ratio of extrusion from the inner cylinder and extrusion from the outer cylinder was 10: 1, extruded with a diameter of 18 mm, and cut into a length of 80 mm. 1 part calcium lactate and 2 parts chitosan in water
A curing solution was prepared by dissolving the solution in 97 parts, and the kneaded meat covered with the film forming agent solution was dipped in the curing solution for 10 minutes to obtain a coated sausage.

Further, the same ground meat was filled in a collagen casing having a diameter of 18 mm, and the casing was twisted at a length of 80 mm and cut at a twisted portion to prepare a raw sausage, which was a raw sausage of Comparative Example 2.

When these sausages were oiled in a frying pan and fried for 12 minutes, the raw sausage of Example 2 had a film with a tissue close to that of a heated sheep intestine, no morphological change and damage to the film, and had a favorable texture. On the other hand, in Comparative Example 2,
The contents of the sausage were swelled by heating and the appearance was not favorable. Sensually, the skin was hard, and the mouth of the casing remained.

Effects of the Invention According to the method of the present invention, the surface of raw sausage can be continuously coated with an artificial coating similar to sheep intestine and softer than that. The film-coated sausage obtained is not damaged even if it is cooked, and the sausage can have a favorable texture.

 ─────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Tadao Kawamura 7-1-13 Mamigaoka, Kashiba-cho, Kitakatsuragi-gun, Nara (56) References JP-A-2-195860 (JP, A)

Claims (3)

[Claims] 1. Raw sausage kneading is performed by simultaneously extruding raw sausage ground meat and a film-forming agent solution consisting of an aqueous solution of a high molecular polysaccharide and a water-soluble protein through nozzles of an inner cylinder and an outer cylinder of a double filling machine, respectively. Raw with a natural intestine-like coating characterized in that the meat is covered with a film-forming agent solution, cut into a certain length, and the film is formed by immersing it in a hardening solution containing metal ions and chitosan. Method of making sausage. 2. The ratio of the injection amount of the raw sausage ground meat extruded from the inner cylinder to the inner cylinder and the injection amount of the film-forming agent solution extruded from the outer cylinder to 100: 1 to 4: 1. ) The manufacturing method described. 3. The ratio of the inner cylinder injection amount and the outer cylinder injection amount is 30: 1.
The manufacturing method according to claim 2, wherein the ratio is ˜10: 1.