JPS61173765A - Sausagelike food - Google Patents

Abstract

PURPOSE:The titled inexpensive food, assuming meatlike color stimulating the appetite, and having deliciousness with body without requiring troublesome treatment, by mixing a pasted domestic fowl skin uniformly with concentrated egg white in a specific composition, and coagulating the resultant mixture while heating. CONSTITUTION:A food obtained by mixing (A) 30-70pts.wt. pasted domestic fowl skin uniformly with (B) 70-30pts.wt. concentrated egg white (obtained by separating egg yolk from egg white liquid, and concentrating the egg white liquid to 1.3-2.5 times), mixing them in the form of a paste, filling the resultant mixture in a given container, sealing up the container, and steaming or boiling the mixture, etc., to coagulate the mixture.

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a sausage-like food product that effectively utilizes poultry skin.

<Prior Art> Relatively inexpensive fish sausages have been commercially available as substitutes for livestock sausages.

This fish sausage is made by cutting fish into thin strips, adding additives such as fats and oils, seasonings, and spices, kneading the mixture, filling it into a casing, sealing it, and then boiling or steaming it. Whale red meat and marlin were also used as raw materials for red meat, such as red fish, which was used as raw material.

<Problems to be solved by the invention> However, nowadays, tuna and whales, which are the raw materials for fish sausages, have become high-class, and fish sausages made from them are naturally expensive. Occurred. In addition, when red-fleshed fish such as tuna is heated, the red pigment protein contained in its muscles converts into meth and turns grayish-brown, so it must be treated with nitrite beforehand, making the manufacturing process cumbersome. There was also a problem.

In view of the above-mentioned problems, the present invention aims to provide an inexpensive sausage-like food that has an appetizing brown to red sausage-like color and a rich umami flavor without requiring a troublesome coloring process. purpose.

Means for Solving the Problems> In order to achieve the above object, the present inventors developed chicken, duck,
We came up with the idea of producing an inexpensive sausage-like food using poultry skin, which remains after obtaining meat from turkeys, etc., and which has no suitable use and is available at low cost. As a result of various further studies, they discovered that when concentrated egg white was used as a binder, the fat and gelatin of the poultry Koshin were stably incorporated into the concentrated egg white and coagulated.

Concentrated egg white here refers to an egg white liquid that has been concentrated approximately 1.3 to 25 times, as disclosed in JP-A No. 55-35, and when coagulated, it becomes a conventional egg white coagulum. The purpose is to provide a processed egg food that has the chewy texture and texture of livestock meat, squid, and other marine products. For example, 1 kg of concentrated egg white, 50 g of chicken fat and 50 g of chicken skin passed through a meat chopper, stuffed into a casing, and heated to coagulate is described as having a chicken-like texture and flavor. ing.

However, this food is only a processed egg food, and the majority of the food is made up of egg whites, so it has a strong egg white odor, tastes very tasteless like the egg white part of a boiled egg, and is pale yellow in color. It was not appetizing. As described above, conventional egg processed foods using concentrated egg whites are completely different from the sausage-like foods that are the object of the present invention. Furthermore, the present invention was achieved based on the new finding that concentrated egg white successfully and stably envelops fat and gelatin from poultry skin and coagulates.

Such a configuration of the present invention is based on pasted poultry skin 30-7.
It consists of 0 parts by weight and 30 to 70 parts by weight of concentrated egg white, which are uniformly mixed and coagulated by heating.

Hereinafter, the configuration of the present invention will be explained in detail.

In the present invention, poultry skin refers to skin obtained as a secondary product when poultry such as chickens, ducks, turkeys, and geese are slaughtered and the meat is trimmed by removing feathers, internal organs, and bones. Poultry skins from chickens, ducks, turkeys, and geese are preferred; those from ducks, pheasants, and other poultry skins are unsuitable because they have a characteristic knot. Furthermore, among poultry skins, chicken skins are preferable in terms of production volume and price. The chicken skin may not only be from adult chickens, young chickens, and released chickens, but also from chickens from chickens.

In the present invention, the poultry skin is ground into a paste using a crusher or the like as a raw material.

The above-mentioned poultry skin contains about 30% oil and fat, so when it is made into a paste and used, the result is a product with added oil and fat, similar to pickled pork, which has a rich umami flavor. is obtained. Furthermore, if poultry skin is used in solid form, the poultry skin inside the product becomes rubbery and hard, resulting in foreign matter being mixed into the sausage-like food, which is also undesirable from the viewpoint of texture. In addition, by using this poultry skin as a raw material, the product has an appetizing meat color, but since this pigment does not discolor or fade, there is no need for troublesome color processing unlike the red color of fish meat. There is also an advantage.

In addition, in the present invention, concentrated egg white refers to the egg white liquid obtained by breaking shell eggs and separating the egg yolk as described above.
It refers to the product obtained by concentrating ~2.5 times. In order to concentrate the egg white liquid, a known method such as a vacuum concentration method or a thin membrane filtration method may be used. Moreover, when using dried egg white as a raw material for this concentrated egg white, it is sufficient to dissolve the dried egg white in clear water so that the concentration falls within the above-mentioned concentration range. Here, if the concentration of the concentrated egg white is too low than 1.3 times, the elasticity of the product becomes too soft, making it difficult to obtain sausage-like elasticity, and making it difficult to stably hold the fat and gelatin of poultry skin. On the other hand, it is technically difficult and impractical to concentrate the concentrated egg white so that the degree of concentration exceeds 2.5 times.

In the present invention, first, a mixture of 30 to 70 parts by weight of the poultry skin made into a paste and 30 to 70 parts by weight of the concentrated egg white is mixed to the extent that it becomes a paste. The mixing method is not particularly limited, but it may be carried out using a silent cutter, for example, or the poultry skin may be crushed together with concentrated egg white to form a paste.

Further, during this mixing, sugar, salt, spices, etc. may be added according to preference.

At the above mixing ratio, if the amount of S-folded egg white increases, the color of the product will turn ocher and become unappetizing, as will be shown in the test example below, and the egg white odor will appear and the taste will be rich. It's gone and I don't like it. On the other hand, if the proportion of poultry skin increases, the fat and gelatin of the poultry skin will separate, which is undesirable.

In the present invention, the paste-like mixture is then filled and sealed in a predetermined container (for example, a can), animal intestine, artificial casing, etc., and then heated by steaming, boiling in hot water, or in a microwave oven to coagulate the mixture to form a sausage-like shape. , or finish it into a terrine-like product. Here, the heating conditions may be 80 to 130°C for about 20 minutes to 100 minutes.

Function> In the present invention, 30 to 70 parts by weight of pasty poultry skin is mixed with 30 to 70 parts by weight of concentrated egg white and coagulated,
By stably incorporating the fat and gelatin of poultry skin into concentrated egg white, a sausage-like food that achieves the objective is obtained. The sausage-like food according to the present invention is
Because it uses poultry skin as a raw material, it is inexpensive, has an appetizing meat-colored product, and has a rich (fatty, tuna-like) umami flavor.

Test Example> Chicken skin generated when trimming waste chickens was crushed using a meat chopper, and then crushed using a crusher to form a paste. Separately, the egg white liquid was membrane-filtered to obtain a 2-fold concentrated egg white. Then, the paste-formed chicken skin and double concentrated egg white were combined at the blending ratios shown in Table 1 to obtain 11W1 raw materials with different blending ratios.

After filling and sealing 200 g of each of these raw materials into casings made of vinylidene chloride sheets with a folded diameter of 25 mm, the resulting bagged semi-finished products were placed in a retort and heated at 115°C for 30 minutes to produce raw materials. was solidified and then cooled to room temperature with cooling water to obtain 11 types of samples.

The appearance (degree of separation, color), odor, and taste of each sample obtained were observed, and the results shown in Table 1 were obtained.

*Oil and gelatin are liquefied and separated (30% of chicken skin is oil).As shown in Table 1, the sausage-like foods of N14 to 8 according to the present invention are stable without separation of oil, etc. It has a perfect color and flavor, and a rich, meat-colored flavor. On the other hand, samples &1 to 3 with increased chicken skin content cannot be used as products because the oil and gelatin liquefy and separate. In addition, the samples with Na9 to 11, which had a high content of concentrated egg white, had an egg white odor, were ocher in color, and had no rich taste, making them unsuitable as sausage-like foods.

<Example> Example 1 70 kg of pasty chicken skin processed by meat chopper,
30 kg of concentrated egg white obtained by concentrating egg white liquid 1.5 times and 1.5 kg of common salt as a seasoning were uniformly mixed using a silent cutter. This mixture was filled in 500 g each into casings made of vinylidene chloride sheets with a folded diameter of 97 rm, sealed, and steamed at 100°C for 30 minutes to make a length of 20 mm.
200 sausage-like foods with a diameter of 6 to 7 cm were obtained.

This sausage-like food had an appetizing meat color and a rich, fatty-like flavor.

Example 2 30 kg of chicken skin made into paste and 70 kg of 1.3 times concentrated egg white
1 kg of salt as a seasoning to the mixture with 1 kg of salt.

300 g of pepper and 500 g of sodium glutamate were added, and the rest was operated in the same manner as in Example 1.

The sausage-like food obtained here had a light color and a rich tuna flavor.

Example 3 50 kg of chicken skin made into paste and 50 kg of double concentrated egg white
g and 1 kg of common salt as a seasoning were uniformly mixed with a silent cutter. This mixture was filled into No. 4 cans in an amount of 430 g, sealed, and then heated and coagulated in a factory (90° C. x 30 minutes) to produce 230 cans of canned sausage-like food.

The sausage-like food obtained here was meat-colored and appetizing, and had a rich fatty flavor and was very delicious when eaten.

<Effects of the Invention> According to the present invention, concentrated egg white is mixed with pasted poultry skin and coagulated, and the fat and gelatin of the poultry koshin are stably incorporated into the concentrated egg white and retained stably.
To obtain an inexpensive sausage-like food that exhibits an appetizing meat color and has rich (fatty flavor, tuna flavor) umami without any troublesome processing.

Claims (1)

[Claims] 30-70 parts by weight of pasted poultry skin and 30 parts by weight of concentrated egg white
~70 parts by weight, which are uniformly mixed and coagulated by heating.