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

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

Detailed Description of the Invention

[0001]

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]

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.

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]

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]

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.

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.

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.

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.

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. .

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.

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.

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.

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.

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.

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.

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.

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]

【Example】

<< 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.

(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.

(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.

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.

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.

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]

[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]

[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

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.

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.

(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.

(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.

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.

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.

<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]

[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

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]

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)

[Claims] 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. 2. The method according to claim 1, wherein the clothing liquid contains at least one of oil-and-fat modified starch and oxidized starch. 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. 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. 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. 6. A ham cutlet or sausage cutlet produced by the method according to any one of claims 1 to 3.