JPH07184598A - Method for producing fried ham or fried sausage - Google Patents

Method for producing fried ham or fried sausage

Info

Publication number
JPH07184598A
JPH07184598A JP5347081A JP34708193A JPH07184598A JP H07184598 A JPH07184598 A JP H07184598A JP 5347081 A JP5347081 A JP 5347081A JP 34708193 A JP34708193 A JP 34708193A JP H07184598 A JPH07184598 A JP H07184598A
Authority
JP
Japan
Prior art keywords
ham
sausage
cutlet
oil
starch
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.)
Granted
Application number
JP5347081A
Other languages
Japanese (ja)
Other versions
JP3177084B2 (en
Inventor
Shigeko Kanbe
成子 神辺
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
NISSHIN HAM KK
Original Assignee
NISSHIN HAM KK
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by NISSHIN HAM KK filed Critical NISSHIN HAM KK
Priority to JP34708193A priority Critical patent/JP3177084B2/en
Publication of JPH07184598A publication Critical patent/JPH07184598A/en
Application granted granted Critical
Publication of JP3177084B2 publication Critical patent/JP3177084B2/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE:To obtain a soft and richly fries ham or sausage free from the swelling and breakage of the coating accompanied by the release of the coating when frying a coated ham or sausage with an oil, and also good in texture, by using fat and oil-processed starch and/or oxidized starch as a dusting powdery material and further employing bread powder having specific particle sizes. CONSTITUTION:This method for producing a fried ham or sausage comprises covering a ham or sausage with a dusting powdery material consisting mainly of at least one of fat and oil-processed starch and oxidized starch, adhering a coating solution to the covered ham or sausage, and further adhering bread powder to the treated ham or sausage. The bread powder has particle sizes passing through a 2 mesh sieve, remaining in an amount of >=90wt.% on a 40 mesh sieve, and remaining in an amount of >=20wt.% on a 8 mesh sieve.

Description

【発明の詳細な説明】Detailed Description of the Invention

【0001】[0001]

【産業上の利用分野】本発明はハムカツおよびソーセー
ジカツの製造方法、並びにカツに適したハムおよびソー
セージに関する。詳細には、油で揚げたときに衣の剥離
に伴う衣の膨れや破れがなく、しかもソフトでジューシ
ィ感に富み食感的にも良好なハムカツおよびソーセージ
カツの製造方法、並びにそれらのカツに適したハムおよ
びソーセージ類に関する。
BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing ham cutlet and sausage cutlet, and ham and sausage suitable for cutlet. In detail, there is no blistering or tearing of the batter when peeled when fried in oil, and a method for producing ham cutlet and sausage cutlet that is soft and rich in juiciness and has a good texture, and those cutlets. Suitable hams and sausages.

【0002】[0002]

【従来の技術】ハムやソーセージに衣液およびパン粉を
順に付着させて油で揚げたいわゆるハムカツおよびソー
セージカツは近年その消費が伸びており、特にサンドイ
ッチの中身(具)などとして汎用されるようになってい
る。例えば業務用のハムカツおよびソーセージカツで
は、ハムまたはソーセージに小麦粉(打粉)をまぶした
後、または打粉をまぶさずに、衣液およびパン粉を順に
付着させ、これをそのまま直接冷凍して、または油で揚
げたものをそのまま又は冷凍して流通販売されている。
2. Description of the Related Art The so-called ham cutlet and sausage cutlet, in which clothing liquid and bread crumbs are sequentially adhered to ham and sausage and fried in oil, have been increasing in consumption in recent years, and are particularly used as sandwich contents (ingredients). Has become. For example, for commercial ham cuts and sausage cutlets, after coating the ham or sausage with flour (flouring), or without dusting, apply clothing liquid and bread crumbs in order, and freeze it directly or use oil. The fried food is distributed or sold as it is or after being frozen.

【0003】このようなハムカツやソーセージカツで
は、中身のハムやソーセージが豚肉などの生肉と比べて
衣の付着性が一般に低く、また油で揚げたときにハムや
ソーセージに含まれている水分や油脂分が蒸気となって
衣を持ち上げるために、衣が中身のハムやソーセージか
ら剥離して膨れたり破れたりしてその外観や食感が低下
し易いという欠点がある。そこで、衣の剥離を防止する
ために、ハムやソーセージ中における澱粉などのつなぎ
粉の配合量を多くして衣の付着性を増す方法や、ハムや
ソーセージ中の水分含量や油脂含量を減らす方法が従来
採られている。しかし、澱粉等のつなぎ粉の配合量を多
くしたり、水分含量や油脂含量を減らすと、ハムやソー
セージの食感が硬くなってソフトさに欠け、しかもジュ
ーシー感が失われて、食感が低下するという問題があ
る。また、衣の剥離防止の他の方法として衣を二度付け
する方法、すなわち衣液付けおよびパン粉付けを2回繰
り返す方法があるが、工程が複雑になると共に衣の部分
が厚くなり食感的にも劣りしかも剥離防止効果が顕著で
はない。
In such a ham cutlet or sausage cutlet, the content of the ham or sausage is generally lower than that of raw meat such as pork, and the moisture content of the ham or sausage when fried in oil is high. Since the fats and oils become vapor to lift the batter, the batter easily peels off from the ham or sausage inside and swells or breaks, so that its appearance and texture tend to deteriorate. Therefore, in order to prevent the peeling of the batter, a method of increasing the amount of the binder powder such as starch in the ham or sausage to increase the adhesiveness of the batter, or a method of reducing the water content or fat content of the ham or sausage Is conventionally adopted. However, if the amount of gluing powder such as starch is increased or the water content or fat content is reduced, the texture of ham and sausage becomes hard and lacks softness, and the juiciness is lost. There is a problem of decrease. As another method for preventing the peeling of the batter, there is a method in which the batter is applied twice, that is, a method in which the batter is applied and the breading is repeated twice. However, the effect of preventing peeling is not so remarkable.

【0004】[0004]

【発明が解決しようとする課題】本発明の目的は、中身
を構成するハムやソーセージの食感を良好に保ちなが
ら、油で揚げたときに衣が剥離して膨れたり破れたりし
ない、良好な食感および外観を有するハムカツおよびソ
ーセージカツの製造方法を提供することである。そして
本発明の目的は、そのような優れたハムカツおよびソー
セージカツに使用するのに適するハムおよびソーセージ
を提供することである。
SUMMARY OF THE INVENTION The object of the present invention is to maintain good texture of ham and sausage constituting the contents, and to prevent the batter from peeling and swelling or breaking when fried in oil. It is intended to provide a method for producing ham cutlet and sausage cutlet having texture and appearance. And an object of the present invention is to provide ham and sausage suitable for use in such excellent ham and sausage cutlets.

【0005】[0005]

【課題を解決するための手段】本発明者らが上記の目的
を達成すべく種々検討を重ねた結果、ハムまたはソーセ
ージに特定の打粉をまぶし、これに衣液と特定粒度のパ
ン粉を順次付着させると、油で揚げた時に衣の剥離に伴
う膨れや破れのない、外観および食感の良好なハムカツ
およびソーセージカツが得られることを見出して本発明
を完成した。
Means for Solving the Problems As a result of various studies conducted by the present inventors in order to achieve the above object, ham or sausage was sprinkled with a specific dusting powder, and a coating solution and bread crumbs of a specific particle size were sequentially attached thereto. The present invention has been completed based on the finding that ham cutlet and sausage cutlet having good appearance and texture without swelling or tearing due to peeling of clothes when fried in oil can be obtained.

【0006】すなわち、本発明は、ハムまたはソーセー
ジ類に、油脂加工澱粉および酸化澱粉の少なくとも一方
から主としてなる打粉をまぶし、次いで衣液を付着さ
せ、更に2メッシュの篩を通過し40メッシュの篩上に
残留するものが90重量%以上で且つ8メッシュの篩上
に残留するものが20重量%以上である粒度を有するパ
ン粉を付着させることを特徴とするハムカツまたはソー
セージカツの製造方法である。そして、本発明は上記方
法により製造されたハムカツおよびソーセージカツを包
含する。
That is, according to the present invention, ham or sausages are sprinkled with dusting powder mainly composed of at least one of oil-and-fat-treated starch and oxidized starch, and then a coating solution is adhered to the ham or sausage. A method for producing a ham cutlet or sausage cutlet, characterized in that bread crumbs having a particle size of 90% by weight or more remaining on the sieve and 20% by weight or more on the 8-mesh sieve are attached. The present invention includes ham cutlet and sausage cutlet produced by the above method.

【0007】本発明では、ハムおよびソーセージとして
種々のものが使用でき、例えば、豚、牛、羊、山羊、
馬、鶏、兎、魚等の肉や場合によってはかかる動物の内
臓肉を細断して小肉塊にし、それを挽肉等の結着剤で結
着させて製造するいわゆるプレスハム類;混合プレスハ
ム類;チョップドハム類;ボンレスハム、ロースハム、
ショルダーハム、ベリーハム、ラックハム等の豚のもも
肉、ロース肉、肩肉、ばら肉等の塊を整形して製造する
いわゆるハム類;牛肉、馬肉、羊肉、鶏鶏、家兎鶏など
を使用するハム類;豚、牛、羊、山羊、馬、鶏、兎、魚
等の肉や場合によってはかかる動物の内臓肉を挽肉しま
たはすりつぶして製造するボロニアソーセージ、ウイン
ナーソーセージ、フランクフルトソーセージ、リオナソ
ーセージ、レバーソーセージ、ソフトサラミソーセー
ジ、ポークソーセージ、混合ソーセージ、魚肉ソーセー
ジ等を使用することができる。
In the present invention, various kinds of ham and sausage can be used, for example, pig, cow, sheep, goat,
So-called pressed hams, which are produced by shredding meat of horses, chickens, rabbits, fish, etc. and, in some cases, the internal organs of such animals into small meat pieces, and binding them with a binding agent such as ground meat; Pressed hams; Chopped hams; Bonless ham, Loin ham,
So-called hams produced by shaping lumps of pork thigh, loin, shoulder meat, ribs, etc. such as shoulder ham, berry ham, rack ham; hams using beef, horse meat, mutton, chicken, rabbit etc. ; Bolognese sausage, wiener sausage, frankfurter sausage, liona sausage, liver sausage, which is produced by grinding or grinding the meat of pigs, cows, sheep, goats, horses, chickens, rabbits, fish, etc. , Soft salami sausage, pork sausage, mixed sausage, fish sausage and the like can be used.

【0008】本発明で使用するハムおよびソーセージの
製造方法や成分組成などは特に制限されないが、従来の
ハムカツやソーセージカツにおけるように衣の剥離防止
のためにつなぎ用の穀粉の含量を増やしたり、水分含量
や油脂含量を低減させると得られるカツの食感が低下す
るので、そのようなものをあまり使用しないのが好まし
い。特に、水分含量が60〜70重量%、好ましくは6
5〜70重量%、油脂含量が3〜9重量%、好ましくは
4〜6重量%およびつなぎ用粉の含量が7〜14重量%
であるハム、および水分含量が58〜70重量%、好ま
しくは63〜70重量%、油脂含量が8〜20重量%、
好ましくは14〜19重量%およびつなぎ用粉の含量が
5〜15重量%、好ましくは7〜12重量%であるソー
セージを使用した場合には、油で揚げた時の衣の剥離が
一層良好に防止され得ると共に、ジューシーさとソフト
さに優れる食感の良好なハムカツまたはソーセージカツ
を経済的に得ることができるので、本発明はこれらのカ
ツ用のハムおよびソーセージを包含する。その場合に、
つなぎ用粉としては、従来からハムやソーセージの製造
に一般に用いられているものでよく、例えば澱粉類、小
麦粉などの穀粉類、植物性蛋白粉などを使用することが
できる。また油脂としては、ハムやソーセージの製造に
際して従来から用いられている種々の動植物油脂を使用
することができる。
The method for producing ham and sausage used in the present invention and the component composition are not particularly limited, but the content of flour for binding is increased to prevent the peeling of clothes as in the conventional ham cutlet or sausage cutlet, Since reducing the texture of the cutlet obtained by reducing the water content or the fat and oil content, it is preferable not to use such a cutout material so much. In particular, the water content is 60 to 70% by weight, preferably 6
5 to 70% by weight, oil and fat content 3 to 9% by weight, preferably 4 to 6% by weight and binder powder content 7-14% by weight
And a moisture content of 58 to 70% by weight, preferably 63 to 70% by weight, and an oil and fat content of 8 to 20% by weight,
When the sausage having a content of 14 to 19% by weight and a content of the binder powder of 5 to 15% by weight, preferably 7 to 12% by weight is used, peeling of the batter when fried in oil is further improved. The present invention includes hams and sausages for these cuts, since ham cuts or sausage cutlets that can be prevented and have a good texture that is excellent in juiciness and softness can be economically obtained. In that case,
The binder powder may be one that has been generally used for the production of ham and sausage, and starch, flours and other cereal flours, vegetable protein powder and the like can be used. As the fats and oils, various animal and plant fats and oils conventionally used in the production of ham and sausage can be used.

【0009】そして本発明では、ハムまたはソーセージ
に油脂加工澱粉および酸化澱粉の少なくとも一方から主
としてなる打粉をまぶすことが重要である。打粉は油脂
加工澱粉のみからなっていても、酸化澱粉のみからなっ
ていても、または油脂加工澱粉と酸化澱粉の混合物であ
ってもよい。また、本発明で使用する打粉は、油脂加工
澱粉および/または酸化澱粉と共に、必要に応じて少量
(一般に打粉の全重量に基づいて50重量%以下)の他
の成分を含有していてもよい。
In the present invention, it is important that the ham or sausage is sprinkled with dusting powder mainly composed of at least one of oil-and-fat-treated starch and oxidized starch. The dusting powder may be composed of only the oil-and-fat modified starch, only the oxidized starch, or may be a mixture of the oil-and-fat modified starch and the oxidized starch. Further, the dusting powder used in the present invention may contain a small amount (generally 50% by weight or less based on the total weight of the dusting powder) of other components, if necessary, in addition to the fat-and-oil modified starch and / or the oxidized starch. .

【0010】本発明で打粉として用いる油脂加工澱粉
は、トウモロコシ澱粉、小麦澱粉、米澱粉、馬鈴薯澱
粉、タピオカ澱粉、甘薯澱粉、豆澱粉などの澱粉類また
はそれらの澱粉類を加工して得られる加工澱粉類に、植
物油、動物油脂、それらの水添物などからなる食用油脂
類を添加し、必要に応じて加熱処理を施すことによって
得られるが、本発明では従来既知の油脂加工澱粉のいず
れもが使用できる。例えば、特公昭39−2000号公
報、特公昭45−32898号公報、特開昭54−11
247号公報、特開昭54−11248号公報、特開昭
54−11249号公報、特開昭63−39556号公
報などに記載の方法によってつくられたものなどを使用
することができる。
The oil-processed starch used as the dusting powder in the present invention is a processed starch obtained by processing corn starch, wheat starch, rice starch, potato starch, tapioca starch, sweet potato starch, bean starch and the like or starches thereof. To the starches, vegetable oils, animal fats and oils, edible oils and fats composed of hydrogenated products thereof, and the like can be obtained by subjecting them to heat treatment. In the present invention, any of the conventionally known oil-and-fat processed starches can be obtained. Can be used. For example, JP-B-39-2000, JP-B-45-32898, and JP-A-54-11.
For example, those prepared by the methods described in JP-A No. 247, JP-A-54-11248, JP-A-54-11249, and JP-A-63-39556 can be used.

【0011】また、本発明で用いる酸化澱粉としては従
来既知の方法で製造された酸化澱粉のいずれもが使用で
き特に制限されない。限定されるものではないが、例え
ばトウモロコシ澱粉、小麦澱粉、米澱粉、馬鈴薯澱粉、
タピオカ澱粉、甘薯澱粉、豆澱粉などの澱粉類の45%
濃度の懸濁液に希薄カセイソーダー溶液を加えてpHを
8〜11にし、温度を40〜50℃に調節した後、有効
塩素濃度約10%の次亜塩素酸ナトリウム溶液を注加し
て反応を開始させ、カセイソーダー溶液を滴下しながら
pHを一定水準に保持して所定時間反応させることによ
り得られる酸化澱粉を使用することができる。また、こ
れ以外にも特開平1−313501号公報に記載されて
いる方法によって得られる酸化澱粉なども使用できる。
As the oxidized starch used in the present invention, any oxidized starch produced by a conventionally known method can be used and is not particularly limited. For example, but not limited to, corn starch, wheat starch, rice starch, potato starch,
45% of starches such as tapioca starch, sweet potato starch and bean starch
After adding dilute caustic soda solution to the suspension having a concentration to adjust the pH to 8 to 11 and adjusting the temperature to 40 to 50 ° C., a sodium hypochlorite solution having an effective chlorine concentration of about 10% is added to react. It is possible to use the oxidized starch obtained by starting the reaction, keeping the pH at a constant level and reacting for a predetermined time while dropping the caustic soda solution. Other than this, oxidized starch obtained by the method described in JP-A-1-135501 can also be used.

【0012】本発明で打粉として油脂加工澱粉と酸化澱
粉の混合物を用いる場合は、両者を任意の割合で混合し
て用いればよい。また、油脂加工澱粉および/または酸
化澱粉と共に、少量の他の成分を含有する打粉を使用す
る場合は、そのような他の成分として油脂加工澱粉およ
び酸化澱粉以外の澱粉類、小麦粉、コーンフラワー、植
物性蛋白粉末、食塩、香辛料、糖類、粉乳類、調味料な
どを使用することができる。
When a mixture of oil-and-fat processed starch and oxidized starch is used as the dusting powder in the present invention, both may be mixed at an arbitrary ratio and used. Further, when using a dusting powder containing a small amount of other components together with the oil-and-fat processed starch and / or the oxidized starch, starches other than the oil-and-fat processed starch and the oxidized starch, wheat flour, corn flour, Vegetable protein powder, salt, spices, sugars, milk powder, seasonings and the like can be used.

【0013】ハムまたはソーセージに打粉をまぶす方法
は特に制限されず、ハムまたはソーセージの全面に打粉
を均一またはほぼ均一に付着させ得る方法であればいず
れでもよく、例えば打粉をハムまたはソーセージにふり
かける方法、打粉の中でハムまたはソーセージをころが
す方法、浮遊する打粉内をハムまたはソーセージを通過
させる方法などを挙げることができる。そして、ハムま
たはソーセージの全表面が打粉で均一またはほぼ均一に
薄く覆われた状態になったら、余分な打粉を落として、
その上に衣液を付着させる。
The method of sprinkling the ham or sausage with dusting powder is not particularly limited, and any method may be used as long as the dusting powder can be uniformly or almost uniformly attached to the entire surface of the ham or sausage, for example, a method of sprinkling dusting powder on the ham or sausage. A method of rolling ham or sausage in dusting powder, a method of passing ham or sausage through floating dusting powder, and the like can be mentioned. Then, when the entire surface of the ham or sausage is uniformly or almost evenly covered with thin dust, remove excess dust,
Apply the clothing liquid on it.

【0014】本発明で使用する衣液はいわゆるバッター
と称されている揚げ物用の衣液であり、一般に小麦粉、
澱粉などの穀粉類を水で溶き、これに必要に応じて更に
卵、牛乳、乳化剤、タンパク質、増粘剤、調味料、食
塩、糖類、香辛料、膨張剤、pH調整剤、油脂類などを
加えて調製される。そして、本発明ではカツ類を製造す
るのに従来から使用されている衣液のいずれもが使用で
きる。特に、打粉として使用する上記した油脂加工澱粉
および/または酸化澱粉を衣液用として用いると、ハム
やソーセージにおける水分含量が高い場合であっても衣
の剥離が生じなくなるので好ましい。その場合に、小麦
粉などの他の成分を油脂加工澱粉および/または酸化澱
粉と共に用いて衣液を調製する場合は、小麦粉などの他
の成分の割合を油脂加工澱粉および/または酸化澱粉の
重量に基づいて50重量%以下にするのが望ましい。
The clothing liquid used in the present invention is a so-called batter's clothing liquid for deep-fried foods.
Dissolve cereals such as starch with water, and further add eggs, milk, emulsifiers, proteins, thickeners, seasonings, salt, sugars, spices, swelling agents, pH adjusters, fats and oils, etc., if necessary. Prepared. And in the present invention, any of the clothing liquids conventionally used for producing cutlets can be used. In particular, it is preferable to use the above-described oil-and-fat-treated starch and / or oxidized starch used for dusting as a coating liquid because the coating does not peel even if the ham or sausage has a high water content. In that case, when the clothing liquid is prepared by using other ingredients such as wheat flour together with the oil-processed starch and / or the oxidized starch, the ratio of the other ingredients such as the wheat flour to the weight of the oil-processed starch and / or the oxidized starch is used. Based on this, it is desirable that the amount be 50% by weight or less.

【0015】打粉をまぶしたハムまたはソーセージへの
衣液の付着方法は特に制限されず、ハムまたはソーセー
ジの全面に衣液を均一付着させ得る方法であればいずれ
でもよく、一般に打粉をまぶしたハムまたはソーセージ
を衣液中に浸ける方法が採用される。
The method of applying the coating liquid to the ham or sausage sprinkled with dust is not particularly limited, and any method may be used so long as the coating liquid can be uniformly adhered to the entire surface of the ham or sausage. Generally, ham sprinkled with dust Alternatively, a method of immersing the sausage in the clothing liquid is adopted.

【0016】次いで、衣液の上に、特定の粒度を有する
パン粉を付着させる。使用するパン粉の種類は生パン
粉、乾燥パン粉、生および乾燥パン粉の混合物などのい
ずれでもよい。パン粉の粒度が細かすぎるとフライ後に
剥離し易くなるので、粗めのパン粉を使用するのが好ま
しく、特に本発明では、2メッシュの篩を通過し40メ
ッシュの篩上に残留するものが90重量%以上で且つ8
メッシュの篩上に残留するものが20重量%以上である
粒度を有するパン粉を使用することが重要である。パン
粉の粒度がこれよりも細かいと衣の剥離が生じ、一方こ
れよりも粗いと均一に付着せず外観上および食感上好ま
しくない。パン粉の付着方法は特に制限されず、従来既
知の方法のいずれの方法で行ってもよい。
Then, bread crumbs having a specific particle size are adhered to the clothing liquid. The type of bread crumbs used may be any of raw bread crumbs, dried bread crumbs, a mixture of raw and dried bread crumbs, and the like. If the grain size of the bread crumbs is too small, it becomes easy to peel off after frying, so it is preferable to use coarse bread crumbs. Particularly, in the present invention, 90 wt.% Of the bread crumbs pass through the 2 mesh sieve and remain on the 40 mesh sieve. % Or more and 8
It is important to use bread crumbs with a particle size that remains above 20% by weight on the sieve of the mesh. If the grain size of the bread crumbs is smaller than this, peeling of the batter occurs, while if it is coarser than this, it does not adhere uniformly and it is not preferable in terms of appearance and texture. The method for adhering bread crumbs is not particularly limited, and any of conventionally known methods may be used.

【0017】上記で得られたパン粉を付着させたハムま
たはソーセージは、そのままの状態で冷蔵などして流通
販売しても、油で揚げて流通販売しても、油で揚げる前
に冷凍して流通販売しても、または油で揚げた後に冷凍
して流通販売してもよい。冷凍する場合は、−18℃以
下の温度に急速冷凍すると、食感が良好でしかも衣の剥
離のない冷凍ハムカツまたはソーセージカツが得られ
る。油で揚げてないものをそのまま冷凍した冷凍ハムカ
ツおよびソーセージカツでは、その使用時や食する際
に、凍結したままで直接油で揚げることができ、それに
より衣の剥離のない外観が良好で、美味な揚げたてのカ
ツをつくることができる。以下に本発明を実施例などに
より具体的に説明するが本発明はそれにより限定されな
い。
The ham or sausage to which the bread crumbs obtained as described above is sold as it is, for example, by refrigerating as it is, or by fried in oil, or by frozen before fried in oil. It may be distributed for sale, or may be frozen for distribution after being fried in oil. In the case of freezing, rapid freezing to a temperature of -18 ° C or lower gives a frozen ham cutlet or sausage cutlet that has a good texture and does not peel off the clothes. Frozen ham cutlets and sausage cutlets that are frozen without being fried in oil can be fried directly in the oil when they are used or when they are eaten, so that the appearance without peeling of clothes is good, You can make delicious freshly fried cutlet. The present invention will be specifically described below with reference to examples and the like, but the present invention is not limited thereto.

【0018】[0018]

【実施例】【Example】

《実施例 1》 (1) 豚赤肉30重量部(以下単に部という)、馬肉
25部、羊肉25部および水20部からなる原料肉混合
物(約3cm角の立方体に切断したもの)100部に、
食塩2.4部、粉末水あめ7.3部、亜硝酸ナトリウム
0.08部、重合リン酸塩1.0部、酸化防止剤0.1
部、増粘多糖類1.1部および化学調味料0.2部から
なる混合物を加えてよく混合し、これを約2℃の温度で
4日間冷蔵して塩漬を行った。 (2) これとは別にツナギとして、豚赤肉(ミンチ
状)30部、家兎肉(ミンチ状)30部、羊肉(ミンチ
状)20部および水20部からなるミンチ状肉混合物
に、食塩4.3部、重合リン酸塩0.4部、酸化防止剤
0.08部、砂糖2.0部および亜硝酸ナトリウム0.
02部を混合してよく練り込んだ。 (3) 前記(1)で得た塩漬肉混合物45部に前記
(2)で得たツナギ用混合物30部、角切り豚脂肪4.
5部、粗ゼラチン10部、馬鈴薯澱粉10.5部、香辛
料0.06部、化学調味料0.5部および砂糖1.4部
を加えて均一に混合した。これを直径90mmのポリエ
ステルフイルム製のケーシングに充填した後、リテーナ
ーに入れて85℃の熱湯中で150分間加熱した。冷却
後、出来上がったプレスハムをリテーナーから取り出し
た。得られたプレスハムにおける油脂含量は6.0重量
%および水分含量は65.0重量%であった。
<< Example 1 >> (1) 100 parts of a raw meat mixture (cut into cubes of about 3 cm square) consisting of 30 parts by weight of pork red meat (hereinafter simply referred to as "parts"), 25 parts of horse meat, 25 parts of lamb and 20 parts of water To
2.4 parts of salt, 7.3 parts of powdered starch syrup, 0.08 parts of sodium nitrite, 1.0 part of polymerized phosphate, 0.1 of antioxidant
Part, thickening polysaccharide 1.1 parts and chemical seasoning 0.2 part were added and mixed well, and this was chilled at a temperature of about 2 ° C. for 4 days for salting. (2) Separately, as minced meat, salt in a minced meat mixture consisting of 30 parts of pork red meat (minced meat), 30 parts of rabbit meat (minced meat), 20 parts of mutton (minced meat) and 20 parts of water, and salt. 4.3 parts, polymerized phosphate 0.4 parts, antioxidant 0.08 parts, sugar 2.0 parts and sodium nitrite 0.
02 parts were mixed and kneaded well. (3) 45 parts of the salted meat mixture obtained in (1) above, 30 parts of the mixture for tsunami obtained in (2) above, and chopped pork fat 4.
5 parts, crude gelatin 10 parts, potato starch 10.5 parts, spice 0.06 parts, chemical seasoning 0.5 parts and sugar 1.4 parts were added and mixed uniformly. This was filled in a polyester film casing having a diameter of 90 mm, put in a retainer, and heated in hot water at 85 ° C. for 150 minutes. After cooling, the finished press ham was taken out of the retainer. The obtained ham had a fat content of 6.0% by weight and a water content of 65.0% by weight.

【0019】(4) 上記(3)で得られたプレスハム
を厚さ2.5mmにスライスたものを20枚用意し、こ
れに打粉として酸化澱粉[松谷化学(株)]を50重量
%含有し、その他の澱粉、小麦粉および食塩を含有する
打粉組成物を用いて、ハムの表面にまぶして付着させ
た。 (5) 小麦粉[日清製粉(株)製「雪」]と水を1:
1.6の重量比で混合して調製した温度約10℃の衣液
に、上記(4)で準備した酸化澱粉をまぶしたハムを入
れて衣液を付着させ、次いで乾燥パン粉[兵庫パン粉
(株)製「赤玉No.31」;粒度4メッシュ篩通過分1
00重量%、40メッシュ篩上残留分90重量%、8メ
ッシュ篩上残留分25重量%]を表面に付着させて、調
理前のハムカツを製造した。
(4) Twenty pieces of the press ham obtained in (3) above were sliced to a thickness of 2.5 mm, and 50% by weight of oxidized starch [Matsuya Chemical Co., Ltd.] was used as dusting powder. Then, a dusting composition containing other starch, flour and salt was used and sprinkled on the surface of the ham. (5) Wheat flour [Nisshin Seifun Co., Ltd. “Snow”] and water 1:
The ham sprinkled with the oxidized starch prepared in (4) above was put into a clothing liquid having a temperature of about 10 ° C. prepared by mixing at a weight ratio of 1.6, and the clothing liquid was allowed to adhere, and then dried bread crumbs [Hyogo bread crumbs (Hyogo bread crumbs ( "Akatama No. 31" manufactured by K.K .; particle size 4 mesh sieve passing 1
00 wt%, 90 wt% residue on 40 mesh sieve, 25 wt% residue on 8 mesh sieve] were adhered to the surface to produce ham cutlet before cooking.

【0020】(6) 上記(5)で得られたハムカツの
半数(10枚)はそのまま直接約180℃の油で揚げ、
残りの半数(10枚)は−20℃に冷凍した。冷凍品の
方は温度−20℃で1日間貯蔵した後、冷凍庫より取り
出して、凍結したまま約180℃の油で揚げた。油で揚
げて得られたハムカツの外観(衣の剥離の有無)および
食感を下記の表1に示した評価基準にしたがって5名の
パネラーに評価してもらってその平均値を採ったとこ
ろ、下記の表2に示す結果を得た。
(6) Half (10 pieces) of the ham cutlet obtained in the above (5) is directly fried in oil at about 180 ° C.,
The other half (10) was frozen at -20 ° C. The frozen product was stored at a temperature of -20 ° C for 1 day, then taken out from the freezer and fried in oil at about 180 ° C. According to the evaluation criteria shown in Table 1 below, the appearance (the presence or absence of peeling of the batter) and texture of the ham cutlet obtained by fried in oil were evaluated by 5 panelists, and the average value was taken. The results shown in Table 2 were obtained.

【0021】《比較例 1》実施例1の(1)で得られ
たプレスハムを厚さ2.5mmにスライスしたもの20
枚に、小麦粉[日清製粉(株)製「雪」]を打粉として
用いてまぶし、それ以外は実施例1と同様にして、ハム
カツを製造し、そのうち10枚は直接そのまま油で揚
げ、残りの10枚は−20℃に冷凍した後、温度−20
℃で1日間貯蔵してから取り出して、凍結したまま油で
揚げた。油で揚げて得られたハムカツの外観(衣の剥離
の有無)および食感を実施例1と同様にして5名のパネ
ラーにより評価してもらって、その平均値を採ったとこ
ろ、表2に示す結果を得た。
Comparative Example 1 The press ham obtained in (1) of Example 1 was sliced to a thickness of 2.5 mm 20
The pieces were sprinkled with wheat flour [“Snow” manufactured by Nisshin Seifun Co., Ltd.] as a dusting powder, and ham cutlets were produced in the same manner as in Example 1 except that 10 pieces of them were directly fried and left. 10 sheets were frozen at -20 ° C and then the temperature was -20
It was stored at 0 ° C. for 1 day, then removed and fried in oil. The appearance (presence or absence of peeling of the clothes) and texture of the ham cutlet fried in oil were evaluated by 5 panelists in the same manner as in Example 1, and the average value was taken. I got the result.

【0022】《比較例 2》スライスしたハムに打粉を
まぶさずに衣液を直接付着させた以外は実施例1と同様
にしてハムカツを製造した。非冷凍ハムカツおよび冷凍
ハムカツを油で揚げて得られたものの外観(衣の剥離の
有無)および食感を実施例1と同様にして5名のパネラ
ーにより評価してもらって、その平均値を採ったとこ
ろ、表2に示す結果を得た。
Comparative Example 2 A ham cutlet was produced in the same manner as in Example 1 except that the sliced ham was directly coated with the coating liquid without dusting. The appearance (the presence or absence of peeling of the clothes) and texture of the non-frozen ham cutlet and the frozen ham cutlet fried in oil were evaluated by 5 panelists in the same manner as in Example 1, and the average value was taken. However, the results shown in Table 2 were obtained.

【0023】《比較例 3》実施例1の(1)において
プレスハムの製造時に加える馬鈴薯澱粉の量を16部と
多くした以外は実施例1の(1)と同様にしてプレスハ
ムを製造した。その結果得られたプレスハムを厚さ2.
5mmにスライスしたもの20枚に、比較例1で使用し
たのと同じ小麦粉を打粉として用いてまぶし、それ以外
は実施例1と同様にして、ハムカツを製造し、そのうち
10枚は直接そのまま油で揚げ、残りの10枚は−20
℃に冷凍した後、温度−20℃で1日間貯蔵してから取
り出して、凍結したまま油で揚げた。油で揚げて得られ
たハムカツの外観(衣の剥離の有無)および食感を実施
例1と同様にして5名のパネラーにより評価してもらっ
て、その平均値を採ったところ、表2に示す結果を得
た。
Comparative Example 3 A pressed ham was produced in the same manner as in (1) of Example 1 except that the amount of potato starch added during the production of pressed ham in Example 1 (1) was increased to 16 parts. . The resulting pressed ham is 2.
20 pieces sliced into 5 mm were sprinkled with the same flour as used in Comparative Example 1 as dusting powder, and ham cutlet was produced in the same manner as in Example 1 except that 10 pieces were directly oiled. Fried, the remaining 10 pieces is -20
After freezing to ℃, it was stored at a temperature of -20 ℃ for 1 day, then taken out and fried in oil. The appearance (presence or absence of peeling of the clothes) and texture of the ham cutlet fried in oil were evaluated by 5 panelists in the same manner as in Example 1, and the average value was taken. I got the result.

【0024】[0024]

【表1】 油で揚げたハムカツの品質の評価基準 外 観(衣の剥離の有無) : 5点:10個のカツで衣の剥離なくて衣の膨れや破れが生じておらず、 外観極めて良好 4点:8〜9個のカツで衣の剥離がなくて衣の膨れや破れが生じておらず、 外観良好 3点:6〜7個のカツで衣の剥離がなくて衣の膨れや破れが生じておらず、 外観ほぼ良好 2点:5〜6個のカツで衣の剥離に伴う膨れや破れが生じており外観不良 1点:7個以上のカツで衣の剥離に伴う膨れや破れが生じており外観極め て不良 食 感 : 5点:ハムまたはソーセージの部分がソフトで且つジューシィであり、 衣が適度な硬さとソフトを備えており、食感極めて良好 4点:ハムまたはソーセージの部分がソフトで且つジューシィであり、 衣がほぼ適度な硬さとソフトさを備えており、食感良好 3点:ハムまたはソーセージの部分がほぼソフトでジューシィであるが、 衣が多少柔らかくなり過ぎていて歯ざわりが多少失われている 2点:ハムまたはソーセージの部分にソフトさとジューシィさが多少失わ れており、衣が柔らかくなり過ぎていて歯ざわりがなく不良 1点:ハムまたはソーセージの部分にソフトさとジューシィさがなく、 衣が破れていて柔らかくなり過ぎており、食感極めて不良[Table 1] Evaluation criteria for the quality of fried ham cutlet Appearance (presence or absence of peeling of clothes) : 5 points: No swelling or tearing of clothes without peeling of clothes with 10 pieces of cut, and appearance is very good 4 points: Peeling of clothes with 8 to 9 pieces of cut No appearance of swelling or tearing of clothes, and good appearance. 3 points: No peeling or swelling of clothing with 6 to 7 cuts, and appearance is almost good. 2 points: 5 ~ 6 cuts caused swelling and tears due to peeling of clothes, resulting in poor appearance 1 point: 7 or more cutlets caused swelling and tears due to peeling of clothes, resulting in extremely poor appearance Texture : 5 points: The ham or sausage part is soft and juicy, the batter has moderate hardness and softness, and the texture is excellent. 4 points: The ham or sausage part is soft and juicy. , The garment has a moderate hardness and softness, and has a good texture. 3 points: The ham or sausage part is almost soft and juicy, but the garment is a little too soft and the texture is slightly lost. 2 points: Some softness and juiciness are lost in the ham or sausage part, and the clothes are too soft and have no texture. 1 point: There is no softness and juiciness in the ham or sausage part and the clothes are torn. Is too soft and has a very bad texture

【0025】[0025]

【表2】 外観(衣の剥離の有無) 食 感 非冷凍品 冷凍品 非冷凍品 冷凍品 実施例1 3.8 3.6 3.6 3.5 比較例1 1.4 1.0 1.0 1.0 比較例2 1.4 1.0 1.0 1.0 比較例3 4.2 4.0 2.4 2.0 [Table 2] Appearance (presence / absence of peeling of clothes) Texture Non-frozen product Frozen product Non-frozen product Frozen product Example 1 3.8 3.6 3.6 3.5 Comparative Example 1 1.4 1.0 1.0 1.0 Comparative Example 2 1.4 1.0 1.0 1.0 Comparative Example 3 4.2 4.0 2.4 2.0

【0026】上記の表2の結果から、酸化澱粉を打粉と
して用いた実施例1の場合には、油で揚げた時に衣がハ
ムから剥離せず、膨れたり破れたりしないで外観が極め
て良好であり、しかも食感的にも優れたハムカツが得ら
れるのに対して、打粉として従来の小麦粉を使用した比
較例1の場合および打粉を使用しなかった比較例2の場
合は、油で揚げた時に衣がハムから剥離し膨れたり破れ
たりして外観が不良になり、しかも食感的にも劣ったも
のになることがわかる。また、プレスハムの製造時に馬
鈴薯澱粉を多量に配合した比較例3の場合は、比較例1
および比較例2に比べて油で揚げたときの衣の剥離は少
ないが、ハム自体の味が硬くてソフトさがなく、しかも
ジューシィ感がなく、食感が劣ることがわかる。
From the results shown in Table 2 above, in the case of Example 1 in which oxidized starch was used for dusting, the appearance did not peel off from the ham when fried in oil and did not swell or break, and the appearance was very good. In addition, a ham cutlet having an excellent texture was obtained, whereas in the case of Comparative Example 1 in which conventional flour was used as the dusting powder and in the case of Comparative Example 2 in which the dusting powder was not used, the fried cutlet was fried. It can be seen that the garment sometimes peels from the ham and swells or breaks, resulting in a poor appearance and a poor texture. Further, in the case of Comparative Example 3 in which a large amount of potato starch was mixed at the time of producing the press ham, Comparative Example 1
Also, although the peeling of the batter when fried in oil was less than in Comparative Example 2, it was found that the ham itself had a hard taste and was not soft, and there was no juiciness and the texture was inferior.

【0027】《実施例 2》 (1) 鶏肉(ミンチ状)32.5部、家兎肉(ミンチ
状)20.2部、植物性蛋白粉末5.3部、カゼインナ
トリウム0.6部、豚脂肪7.5部、小麦澱粉6.8
部、水27.3部、食塩1.7部、重合リン酸塩0.3
部、亜硝酸ナトリウム0.03部、砂糖1.0部、香辛
料0.3部、化学調味料0.5部および酸化防止剤0.
1部からなる原料配合をサイレントカッターに入れて充
分に練り合わせを行った。これを直径約90mmのポリ
エステルフイルム製の円筒状のケーシングに充填してリ
テーナーに入れ、80℃の湯中に入れて150分間湯煮
を行った。冷却後、リテーナーから取り出してソーセー
ジを得た。得られたソーセージにおける油脂含量は1
5.2重量%および水分含量は63.7重量%であっ
た。
Example 2 (1) 32.5 parts of chicken (minced meat), 20.2 parts of rabbit meat (minced meat), 5.3 parts of vegetable protein powder, 0.6 part of sodium caseinate, pork Fat 7.5 parts, wheat starch 6.8
Parts, water 27.3 parts, salt 1.7 parts, polymeric phosphate 0.3
Part, sodium nitrite 0.03 part, sugar 1.0 part, spice 0.3 part, chemical seasoning 0.5 part and antioxidant 0.
The raw material mixture consisting of 1 part was put into a silent cutter and kneaded sufficiently. This was filled in a cylindrical casing made of polyester film having a diameter of about 90 mm, put in a retainer, put in hot water at 80 ° C., and boiled for 150 minutes. After cooling, the sausage was taken out from the retainer. The fat content of the obtained sausage is 1
The content was 5.2% by weight and the water content was 63.7% by weight.

【0028】(2) 上記(1)で得られたソーセージ
を厚さ4.0mmにスライスして、その表面に油脂加工
澱粉[日本食品加工(株)製]を90重量%含有し、食
塩、糖類および香辛料を含む打粉組成物をまぶして付着
させた。 (3) 小麦粉[日清製粉(株)製「雪」]と水を1:
1.6の重量比で混合して調製した温度約10℃の衣液
に、上記(2)で準備した油脂加工澱粉をまぶしたソー
セージを入れて衣液を付着させ、次いでその表面に実施
例1で用いたのと同じ乾燥パン粉を付着させて、未調理
のソーセージカツを製造した。
(2) The sausage obtained in (1) above is sliced to a thickness of 4.0 mm, and 90% by weight of oil- and fat-processed starch [Nippon Shokuhin Kako Co., Ltd.] is contained on the surface of the sausage. A dusting composition containing sugars and spices was sprinkled and applied. (3) Wheat flour [Nisshin Seifun Co., Ltd. “snow”] and water 1:
The sausage sprinkled with the oil-and-fat-treated starch prepared in (2) above was put into a clothing liquid having a temperature of about 10 ° C. prepared by mixing at a weight ratio of 1.6, and the clothing liquid was adhered, and then the surface of Example was applied. Uncooked sausage cutlet was prepared by adhering the same dry bread crumbs used in 1 above.

【0029】(4) 上記(3)で得られたソーセージ
カツの半数(10枚)はそのまま直接約180℃の油で
揚げ、残りの半数(10枚)は−20℃に冷凍した。冷
凍品の方は温度−20℃で1日間貯蔵した後、冷凍庫よ
り取り出して、凍結したまま約180℃の油で揚げた。
油で揚げて得られたソーセージカツの外観(衣の剥離状
態)および食感を上記の表1に示した評価基準にしたが
って5名のパネラーに評価してもらってその平均値を採
ったところ、下記の表3に示す結果を得た。
(4) Half (10 pieces) of the sausage cutlet obtained in (3) above was directly fried in oil at about 180 ° C, and the other half (10 pieces) was frozen at -20 ° C. The frozen product was stored at a temperature of -20 ° C for 1 day, then taken out from the freezer and fried in oil at about 180 ° C.
According to the evaluation criteria shown in Table 1 above, the appearance of sausage cutlet obtained by fried in oil (texture peeling state) and texture were evaluated by 5 panelists, and the average value was taken. The results shown in Table 3 were obtained.

【0030】《実施例 3》衣液として、油脂加工澱粉
[日本食品加工(株)製]を60重量%含有し、その他
に小麦粉、コーンフラワー、糊料、食塩、糖類およびベ
ーキングパウダーを含有するバッターミックスと水を
1:1.8の割合で混合した液を使用した以外は実施例
2と同様にしてソーセージカツを製造し、その外観およ
び食感を5名のパネラーに評価してもらって平均値を採
った。その結果を表3に示す。
Example 3 As coating liquid, 60% by weight of oil-and-fat processed starch [manufactured by Japan Food Processing Co., Ltd.] is contained, and in addition, wheat flour, corn flour, paste, salt, sugar and baking powder are contained. A sausage cutlet was produced in the same manner as in Example 2 except that a liquid obtained by mixing the batter mix and water at a ratio of 1: 1.8 was used, and the appearance and texture were evaluated by 5 panelists and averaged. The value was taken. The results are shown in Table 3.

【0031】《比較例 4》打粉として小麦粉[日清製
粉(株)製「雪」]を用いた以外は実施例2と同様にし
て、ソーセージカツを製造し、外観および食感を5名の
パネラーに評価してもらって平均値を採った。その結果
を表3に示す。
Comparative Example 4 A sausage cutlet was produced in the same manner as in Example 2 except that wheat flour [“Snow” manufactured by Nisshin Seifun Co., Ltd.] was used as the dusting powder. The average was taken after having the panelists evaluate it. The results are shown in Table 3.

【0032】《比較例 5》パン粉として、乾燥パン粉
[兵庫パン粉(株)製「赤玉No.33」;粒度6メッシ
ュ篩通過分100重量%、40メッシュ篩上残留分90
重量%、8メッシュ篩上残留分10重量%]を付着させ
た以外は実施例2と同様にして、ソーセージカツを製造
し、外観および食感を5名のパネラーに評価してもらっ
て平均値を採った。その結果を表3に示す。
<Comparative Example 5> As bread crumbs, dried bread crumbs [“Akatama No. 33” manufactured by Hyogo Bread Crumbs Co., Ltd .; particle size 6 mesh sieve passing amount 100% by weight, 40 mesh sieve residual amount 90
% By weight, residual amount on the 8-mesh screen was 10% by weight], sausage cutlet was produced in the same manner as in Example 2, and the average value was obtained by having 5 panelists evaluate the appearance and texture. I took it. The results are shown in Table 3.

【0033】[0033]

【表3】 外観(衣の剥離の有無) 食 感 非冷凍品 冷凍品 非冷凍品 冷凍品 実施例2 3.8 4.2 3.8 3.6 実施例3 4.2 4.8 4.2 4.4 比較例4 1.5 1.0 1.0 1.0 比較例5 1.8 2.6 2.6 2.4 [Table 3] Appearance (presence / absence of peeling of clothes) Texture Non-frozen product Frozen product Non-frozen product Frozen product Example 2 3.8 4.2 3.8 3.6 Example 3 4.2 4.8 4.2 4.4 Comparative Example 4 1.5 1.0 1.0 1.0 Comparative Example 5 1.8 2.6 2.6 2.4

【0034】上記の表3の結果から、油脂加工澱粉を打
粉として用い、かつ特定粒度のパン粉を用いた実施例2
および実施例3の場合には、油で揚げた時に衣がソーセ
ージから剥離せず、膨れたり破れたりしないで外観が極
めて良好であり、しかも食感的にも優れたソーセージが
得られること、そして衣液をも油脂加工澱粉から調製し
た場合には、それらの効果が一層優れていることがわか
る。それに対して、打粉として従来の小麦粉を使用した
比較例3の場合および粒度の細かいパン粉を使用した比
較例4の場合は、油で揚げた時に衣がソーセージから剥
離し膨れたり破れたりして外観が不良になり、しかも食
感的にも劣ったものになることがわかる。
From the results shown in Table 3 above, Example 2 in which the oil-and-fat-processed starch was used as the dusting powder and the bread crumbs having the specific particle size were used.
And, in the case of Example 3, the sausage that the garment does not peel off from the sausage when fried in oil, does not swell or break, and has a very good appearance, and also has an excellent texture, and It can be seen that when the coating liquid is also prepared from the oil-and-fat processed starch, the effects thereof are more excellent. On the other hand, in the case of Comparative Example 3 using the conventional wheat flour as the dusting powder and the case of Comparative Example 4 using the bread crumbs having a fine grain size, the appearance of the batter peeled off from the sausage and swelled or torn when fried in oil. It can be seen that the result is poor and the texture is inferior.

【0035】[0035]

【発明の効果】本発明による場合は、油で揚げたときに
衣の剥離に伴う衣の膨れや破れがなく、しかもソフトで
ジューシィ感に富む食感的にも良好なハムカツおよびソ
ーセージカツを製造することができる。
Industrial Applicability According to the present invention, ham cutlets and sausage cutlets which are free from blistering and tearing of the clothes when peeled off when fried in oil and which are soft and juicy and have a good texture are produced. can do.

Claims (6)

【特許請求の範囲】[Claims] 【請求項1】 ハムまたはソーセージ類に、油脂加工
澱粉および酸化澱粉の少なくとも一方から主としてなる
打粉をまぶし、次いで衣液を付着させ、更に2メッシュ
の篩を通過し40メッシュの篩上に残留するものが90
重量%以上で且つ8メッシュの篩上に残留するものが2
0重量%以上である粒度を有するパン粉を付着させるこ
とを特徴とするハムカツまたはソーセージカツの製造方
法。
1. Ham or sausages are sprinkled with dusting powder mainly composed of at least one of oil-and-fat-treated starch and oxidized starch, and then a coating liquid is adhered to the ham or sausages, which are then passed through a 2-mesh screen and left on a 40-mesh screen. Things are 90
More than 2% by weight and remains on the 8 mesh screen
A method for producing ham cutlet or sausage cutlet, which comprises adhering bread crumbs having a particle size of 0% by weight or more.
【請求項2】 衣液が油脂加工澱粉および酸化澱粉の少
なくとも一方を含有している請求項1の製造方法。
2. The method according to claim 1, wherein the clothing liquid contains at least one of oil-and-fat modified starch and oxidized starch.
【請求項3】 パン粉を付着させて得られたハムカツま
たはソーセージカツを、油で揚げる前または油で揚げた
後に冷凍する請求項1または2の製造方法。
3. The method according to claim 1, wherein the ham cutlet or sausage cutlet obtained by adhering bread crumbs is frozen before or after being fried in oil.
【請求項4】 水分含量が60〜70重量%、油脂含量
が3〜9重量%およびつなぎ用粉の含量が7〜14重量
%であるカツ用ハム、または水分含量が58〜70重量
%、油脂含量が8〜20重量%およびつなぎ用粉の含量
が5〜15重量%であるカツ用ソーセージ。
4. A cutlet ham having a water content of 60 to 70% by weight, an oil and fat content of 3 to 9% by weight, and a binder powder content of 7 to 14% by weight, or a water content of 58 to 70% by weight, A sausage for cutlet having a fat content of 8 to 20% by weight and a binder powder content of 5 to 15% by weight.
【請求項5】 ハムまたはソーセージ類として請求項4
のハムまたはソーセージを用いてハムカツまたはソーセ
ージカツを製造する請求項1〜3のいずれか1項の方
法。
5. The ham or sausage as claimed in claim 4.
The method according to any one of claims 1 to 3, wherein a ham cutlet or a sausage cutlet is produced using the ham or sausage.
【請求項6】 請求項1〜3および請求項5のいずれか
1項の方法により製造されたハムカツまたはソーセージ
カツ。
6. A ham cutlet or sausage cutlet produced by the method according to any one of claims 1 to 3.
JP34708193A 1993-12-27 1993-12-27 Method for producing ham cutlet or sausage cutlet Expired - Lifetime JP3177084B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP34708193A JP3177084B2 (en) 1993-12-27 1993-12-27 Method for producing ham cutlet or sausage cutlet

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP34708193A JP3177084B2 (en) 1993-12-27 1993-12-27 Method for producing ham cutlet or sausage cutlet

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Publication Number Publication Date
JPH07184598A true JPH07184598A (en) 1995-07-25
JP3177084B2 JP3177084B2 (en) 2001-06-18

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ID=18387793

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Country Status (1)

Country Link
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20040017994A (en) * 2002-08-23 2004-03-02 신창기 The sandwitch shape ham cutlet and manufacturing method of the same
JP2007028905A (en) * 2005-07-22 2007-02-08 Nippon Flour Mills Co Ltd Dusting-flour composition for deep-fry food
WO2011010859A3 (en) * 2009-07-24 2011-06-30 Yi Sanggeun Method for forming a hamburger patty
JP2017023077A (en) * 2015-07-24 2017-02-02 王子ホールディングス株式会社 Meat product and method for producing meat product
WO2018151244A1 (en) 2017-02-17 2018-08-23 日清フーズ株式会社 Bread crumbs, bread crumb mix, and container for shake-out-type bread crumbs
WO2019021606A1 (en) * 2017-07-28 2019-01-31 株式会社J-オイルミルズ Method for producing oxidized starch for clothing
CN110973223A (en) * 2019-12-12 2020-04-10 裘先远 Anti-oxidation and anti-ultraviolet protection method in ham aging process
WO2023229420A1 (en) * 2022-05-27 2023-11-30 씨제이제일제당 (주) Bread crumbs and preparation method thereof

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20040017994A (en) * 2002-08-23 2004-03-02 신창기 The sandwitch shape ham cutlet and manufacturing method of the same
JP2007028905A (en) * 2005-07-22 2007-02-08 Nippon Flour Mills Co Ltd Dusting-flour composition for deep-fry food
WO2011010859A3 (en) * 2009-07-24 2011-06-30 Yi Sanggeun Method for forming a hamburger patty
JP2017023077A (en) * 2015-07-24 2017-02-02 王子ホールディングス株式会社 Meat product and method for producing meat product
EP3583856A4 (en) * 2017-02-17 2020-12-09 Nisshin Foods Inc. Bread crumbs, bread crumb mix, and container for shake-out-type bread crumbs
WO2018151244A1 (en) 2017-02-17 2018-08-23 日清フーズ株式会社 Bread crumbs, bread crumb mix, and container for shake-out-type bread crumbs
AU2018222305B2 (en) * 2017-02-17 2022-12-15 Nisshin Seifun Welna Inc. Bread crumbs, bread crumb mix, and container for shake-out-type bread crumbs
US11606964B2 (en) 2017-02-17 2023-03-21 Nisshin Seifun Welna Inc. Bread crumb-coated food item and methods of making
WO2019021606A1 (en) * 2017-07-28 2019-01-31 株式会社J-オイルミルズ Method for producing oxidized starch for clothing
CN110891429A (en) * 2017-07-28 2020-03-17 J-制油株式会社 Method for producing oxidized starch for material of outer clothing
JPWO2019021606A1 (en) * 2017-07-28 2020-05-28 株式会社J−オイルミルズ Method for producing oxidized starch for clothing
TWI768084B (en) * 2017-07-28 2022-06-21 日商J 制油股份有限公司 Method for producing oxidized starch for coating material on food
CN110973223A (en) * 2019-12-12 2020-04-10 裘先远 Anti-oxidation and anti-ultraviolet protection method in ham aging process
WO2023229420A1 (en) * 2022-05-27 2023-11-30 씨제이제일제당 (주) Bread crumbs and preparation method thereof

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