JPH0661240B2 - Hams and sausages and their manufacturing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to ham and sausages having a regular edible rind and a method for producing the same.

[Conventional technology]

In the production of smoked meat products such as ham and sausage (collectively referred to as "ham and sausages"), it is necessary to wrap the ham and sausage dough with a semitransparent film for the purpose of forming and smoking. Conventionally, as the semipermeable membrane that is the outer skin, an edible material that can be eaten by itself, that is, the whole outer skin is preferred, and generally, the intestines of livestock such as cows, pigs and sheep are washed and purified. A natural casing is used, or an artificial collagen casing is used in which collagen obtained by purifying livestock hide, intestine, tendon, etc. of livestock is formed into a film.

As another form, after ham and sausage dough is surface-coated with an aqueous solution (containing collagen) such as collagen or a kneaded product, they are cured and dried,
A method for forming a film has also been embodied (Japanese Patent Publication No. 45-20).
56, Japanese Patent Publication No. 48-10545, Japanese Patent Publication No. 55-45179, Japanese Patent Publication No. 56-49534, etc.). Furthermore, recently, it has been attempted to use a film made of a polysaccharide such as sodium alginate (Japanese Patent Publication No. 63-36746,
(See JP-A-63-164838).

[Problems to be Solved by the Invention]

However, each of the above-mentioned conventional casings has the following problems.

First, the natural casing is limited in quantity because it is the intestine of livestock, and in addition, it takes a lot of labor to purify the intestine to give it a certain shape, so that it must be expensive. 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 purification technology, etc., the product has a short storage period, and lacks mechanical suitability for continuous automation in manufacturing. There are also drawbacks.

On the other hand, although the above-mentioned artificial collagen has mechanical aptitude such as diameter, length, strength, etc., on the contrary, the artificial collagen having a strength suitable for continuous automation has poor crispness and poor elasticity. However, it has drawbacks such as that the film is too thick, the casing remains in the mouth and the after-feeling is bad.

There are the following problems regarding the formation of a collagen film on the surface of hams and sausages. That is, a collagen paste (kneaded product) is generally prepared by immersing rawhides, 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. However, this manufacturing process requires a great deal of labor, and the raw materials vary depending on the site and age of the livestock used. Also,
Since most of the components in the collagen kneaded product are water, there are drawbacks such as high cost for transportation and storage, and easy decomposition and denaturation during storage. Further, the polysaccharide film has a poor binding property with ham and sausage dough, and leaves a problem that the outer skin swells, peels off, or bursts during cooking.

In view of these circumstances, the present invention provides a ham / sausage having an edible hull that has good binding properties to the ham / sausage dough, texture, and the like, and is easy to store and prepare its raw material and inexpensive. And to provide a manufacturing method thereof.

[Means for Solving the Problems]

In order to solve the above problems, in the ham and sausage according to the invention of claim 1, a film forming agent solution layer containing a high molecular polysaccharide and a water-soluble protein may be formed into a film with a hardening liquid containing a metal ion. The edible hull covers the surface of the ham and sausage dough molded body and is smoked.

In the ham and sausage according to the invention of claim 2,
The ham and sausage dough compact surface is covered with an edible hull in which a film forming agent solution layer containing a high molecular polysaccharide is formed into a film by a hardening liquid containing metal ions and chitosan.

In the ham and sausage according to the invention of claim 3,
A film-forming agent solution layer containing high-molecular polysaccharides and water-soluble proteins is formed into a film by a hardening liquid containing metal ions and chitosan, so that the surface of a ham / sausage dough compact is covered. To do.

The ham and sausage according to any one of claims 1 to 3 above is formed by forming a film forming agent solution layer by adhering a film forming agent solution to the surface of a ham and sausage dough molded body. It can be manufactured by bringing the curing solution into contact with the agent solution layer to form a film.

[Work]

In the hams and sausages according to the present invention, after each of the above film forming agent solutions is attached to the surface of the dough molded body, the polymeric polysaccharide in the same solution is gelled by the metal ions in the hardening liquid to form a film. It is designed to let you. However, the film obtained by drying the high molecular polysaccharide gel layer on the surface of the ham / sausage dough body swells and gels again when contacted with water. In addition, the film peels off because it does not bind to hams and sausages.

Therefore, in the ham and sausage according to the invention of claim 1, the water-soluble protein is contained in the high molecular polysaccharide layer, whereby re-swelling and peeling of the film are suppressed, and a good appearance of the film is obtained. You can keep the texture. Although the mechanism of action of the water-soluble protein is not clear, it can be inferred as follows. That is, in the production of hams and sausages, smoking treatment with smoke or smoke is carried out for the purpose of imparting aroma and improving the preservability, but the aldehydes and ketones contained in these smoke or smoke And an amino group derived from the protein undergo an amino-carbonyl reaction. Furthermore, it is possible that proteins on the surface of ham and sausage dough are involved in this reaction. As a result, it is considered that the film is hydrophobized and swelling is prevented, and at the same time, the hydrophobized film and the ham and sausage dough surface, which has many hydrophobic groups, are tightly bound to each other.

Further, in the ham and sausage according to the second aspect of the invention, since the hardening liquid contains chitosan, the coacervation phenomenon of the polysaccharide polymer is promoted and the film formation is improved, and The binding property with the sausage dough is improved, and an edible film having good binding property with the dough is obtained.

In the ham and sausage according to the invention of claim 3,
Both the water-soluble protein and the chitosan are acted upon, and the water-soluble protein is also acted upon by the chitosan to promote the coacervate, so that an edible film having a better binding property can be obtained.

According to the method for producing ham and sausages according to the invention of claim 4, ham and sausages having an arbitrary shape can be produced easily and inexpensively.

〔Example〕

 The present invention will be described in detail below.

First, the ham and sausage dough in the present invention is not limited at all, and minced meat or minced meat of various meats (including fish meat) is used as a main raw material, and if necessary, splicing, seasoning, spices, It is possible to use a general one prepared by mixing and kneading lard and other additives. The dough is formed into a desired size and shape by extrusion or the like. In the above preparation, a usual chopper, silent cutter, etc. can be used as necessary.

A film-forming agent solution containing at least a high-molecular polysaccharide and a curing solution containing at least a metal ion are sequentially attached to the surface of the dough molded article to obtain an edible rind. When the curing solution does not contain chitosan, water-soluble protein is contained in the film-forming agent solution, and when the film-forming agent solution contains no water-soluble protein, chitosan is contained in the curing solution. Must be included in each. Also,
If the film-forming agent solution contains the high molecular polysaccharide and the water-soluble protein, and the hardening liquid contains the metal ion and chitosan, respectively, more preferable results can be obtained.

The high molecular polysaccharide contained in the film forming agent solution is a polysaccharide that has become a high molecular compound other than so-called small sugar, and is not particularly limited as long as it can be gelled by a metal ion, alginic acid. , Sodium alginate, carrageenan, pectin, gellan gum are preferably used. As the water-soluble protein, it is preferable to use at least one of gelatin, casein, casein sodium, and egg white, but the water-soluble protein is not limited to these. However, in the present invention, in order to use a protein that is water-soluble and easy to handle, in view of the purpose of obtaining an edible hull that is easy to store and prepare the raw material and inexpensive, Collagen commonly used for artificial casings is excluded.

The above-mentioned high molecular polysaccharides and water-soluble proteins are
One or more of each may be used in an arbitrary combination. Further, the film-forming agent solution may further contain other components such as polyhydric alcohol as a plasticizer, if necessary.
It may contain sugar alcohol sugar.

Water is used as a solvent for dissolving each of these components, and the concentration of the aqueous solution is not particularly limited, but it is 0.1 to 5.0% by weight (hereinafter simply referred to as “%”) in terms of the concentration of high molecular polysaccharides.
It is preferably about the same. If the polysaccharide concentration is too low,
The film strength at the initial stage of curing is not sufficiently obtained, and the ham / sausage dough lacks in shape retention and tends to be difficult to handle. When the water-soluble protein is contained, the concentration of the water-soluble protein is preferably about 0.05 to 5.0%, more preferably about 0.5 to 2.0%. If the concentration of the water-soluble protein is too low, the coating tends to swell and peel during cooking, which may impair the texture and appearance. On the other hand, if the water-soluble protein concentration is too high, for example, in the case of gelatin, gelation of the film-forming agent solution occurs and it tends to be difficult to adhere to the ham / sausage dough.

Adhesion of the film-forming agent solution to the surface of the ham / sausage dough molded article, that is, formation of the film-forming agent solution layer is carried out by any method and is not particularly limited. Specifically, for example, it is performed by applying or spraying the same solution onto the surface of a ham / sausage dough molded body, or by immersing the molded body in the same solution. Further, the ham and sausage dough can be coated with the film forming agent solution while being molded by coextrusion from the double nozzle.

It is preferable that the curing liquid contains a metal ion that causes the above-mentioned high molecular polysaccharide to gel, and also contains chitosan. The metal ion is not particularly limited and can be obtained by dissolving one or more kinds of any inorganic compound salt capable of providing a monovalent or polyvalent metal ion in water. Specifically, as salts capable of providing the metal ions, for example, sodium chloride, potassium chloride, calcium chloride,
Calcium lactate, calcium acetate, magnesium chloride,
Examples include alum.

The concentration of the curing liquid (aqueous solution) is not particularly limited, but is preferably about 0.01 to 10.0% in terms of metal ion concentration,
More preferably, it is set to about 0.5 to 2.0%. If the metal ion concentration is too low, the film-forming agent solution layer may not be cured quickly, and if it is too high, the saltiness may shift to ham and sausages, which may reduce the flavor. . When chitosan is contained, the chitosan concentration is preferably about 0.05 to 10.0%, more preferably about 0.5 to 5.0%. If the chitosan concentration is too low, the film-forming agent solution layer may not be cured promptly.On the other hand, if the chitosan concentration is too high, chitosan may be added depending on the concentration of the metal salt that gels the polymeric polysaccharide. May be salted out.

The curable liquid may optionally contain other components, for example, ordinary smoke components (wood acetic acid or smoke liquid), various active ingredients in the liquid, and the like. As the curing liquid is a smoked liquid, it has the same effect as the above-mentioned smoke treatment, and since the curing liquid treatment process and the smoked treatment process are completed in one process, it is one of the most complicated and cumbersome products in the production of hams and sausages. The smoking step, which is one of the steps, can be omitted.

The method of bringing the above-mentioned curing liquid into contact with the film-forming agent solution layer is not particularly limited, and in addition to coating and spraying, ham and sausages having a film-forming agent solution layer on the surface are directly immersed in the curing liquid. May be.

After that, the ham and sausages having the edible rind are dried and smoked, then boiled and cooled to obtain hams and sausages according to a usual process.

Hereinafter, more detailed examples and comparative examples of the present invention will be described.

-Example 1-Sausage was manufactured according to the following processes.

Preparation of sausage dough Extrusion molding Immersion in film-forming agent solution Immersion in curing solution Washing with water Drying Smoke treatment Steam cooking Cooling That is, a sausage dough consisting of the following ingredients was prepared and extruded into a rod shape with a stuffer to obtain a raw product. The sausage was directly immersed in a film forming agent solution containing the following components. Then, it was cut to an appropriate length and immersed in a curing liquid containing the following components for 10 minutes. The raw sausage coated in this way is ejected, washed with water, and then dried in a smokehouse (60 ° C, 3
Sausage was prepared by steaming (0 min) and smoke treatment, followed by steam cooking (75 ° C, 30 min) and cooling.

★ Sausage dough (number represents g): ★ Film-forming agent solution (numerical values represent% by weight): * Curing liquid (numerical value represents weight%): Example 2-Except that chitosan-free one is used as the curing liquid,
A sausage was produced in the same manner as in Example 1 above.

-Example 3-A sausage was produced in the same manner as in Example 1 except that the film-forming agent solution containing no gelatin was used.

-Comparative Example-A sausage was produced in the same manner as in Example 1 except that gelatin-free solution was used as the film-forming agent solution and chitosan-free solution was used as the hardening liquid.

With respect to the sausages of Examples and Comparative Examples obtained above, the casing properties of the film (outer skin) (good: ◯, poor:
X), the adhesion of the film (no peeling occurred: ◯, generation: x) and cooking properties were examined. For cooking,
Boil cooking the above sausage (1 minute in boiling water)
Alternatively, fly cooking (180 ° C. in oil for 30 seconds) was performed, and the presence or absence of swelling, peeling, or rupture of the film (none of them occurred: ◯, generation: ×) was evaluated.

The above results are shown in Table 1.

As can be seen from Table 1, the sausages of Examples have an edible crust that is excellent in casing properties and does not cause peeling or rupture during cooking, and has a highly adherent edible hull. In Example 1 in which the polysaccharide and the water-soluble protein (gelatin) were contained in the hardening liquid, and the hardening liquid contained the metal ion and chitosan, respectively, a more excellent film was formed. Further, these outer skins had appropriate luster and were excellent in appearance, and their textures were very good in hardness and elasticity regardless of before and after cooking. On the other hand, in the sausage of Comparative Example, peeling of the outer skin occurred as early as one day after production, and peeling occurred immediately during boiling and fly cooking.

〔The invention's effect〕

As described above, the ham and sausages according to the present invention have excellent binding properties to the ham and sausage dough, and are covered with the edible outer skin that does not cause swelling, rupture, peeling, etc. even when cooking such as boil and fry. It is being appreciated. The outer skin has a film thickness,
It has a good texture as well as hardness and elasticity, and has an appropriate luster.

It is easy to store and prepare the above-mentioned rind raw material. For example, since the rind (casing) and the ham / sausage can be manufactured in the same process, the manufacturing cost can be reduced and the cost can be reduced. Can supply hams and sausages. In addition, since it does not depend on the shape of the ready-made casing, it has the advantage that the shape (thickness, length, shape, etc.) of hams and sausages can be set freely, breaking the conventional wisdom and making it possible to use similar types to date. It also enables the creation of uniquely shaped hams and sausages.

Claims (4)

[Claims] A ham and sausage dough molding surface is covered with an edible hull in which a film-forming agent solution layer containing a high molecular polysaccharide and a water-soluble protein is film-formed with a hardening liquid containing metal ions. Ham and sausages that have been smoked while being present. 2. A ham in which the surface of a ham / sausage dough molded body is covered with an edible hull in which a film forming agent solution layer containing a high molecular polysaccharide is formed into a film by a hardening liquid containing metal ions and chitosan. -Sausages. 3. A ham and sausage dough molded surface is covered with an edible hull in which a film forming agent solution layer containing a high molecular polysaccharide and a water-soluble protein is formed into a film with a hardening liquid containing metal ions and chitosan. Known hams and sausages. 4. A film forming agent solution is formed by adhering a film forming agent solution to the surface of a ham / sausage dough molded body, and then a hardening liquid is brought into contact with the film forming agent solution layer to form a film. The method for producing ham and sausage according to any one of claims 1 to 3.