JPS623770A - Fresh sausage - Google Patents
Fresh sausageInfo
- Publication number
- JPS623770A JPS623770A JP60143608A JP14360885A JPS623770A JP S623770 A JPS623770 A JP S623770A JP 60143608 A JP60143608 A JP 60143608A JP 14360885 A JP14360885 A JP 14360885A JP S623770 A JPS623770 A JP S623770A
- Authority
- JP
- Japan
- Prior art keywords
- soybean protein
- sausage
- weight
- fresh
- parts
- 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
Links
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、加熱して食するときフレッシュソーセージの
”ジューシー感”をそのままに、加熱歩留りの優れたフ
レッシュソーセージ（ソーセージ半製品）を提供するも
のである。[Detailed Description of the Invention] (Industrial Application Field) The present invention provides fresh sausage (semi-finished sausage product) that maintains the "juicy feeling" of fresh sausage when heated and eaten, and has an excellent heating yield. It is something.
（従来技術）
一般に、ソーセージは最終的に加熱工程を経て中心温度
が６３℃で３０分加熱されるか若しくはこれに相当する
熱履歴を受けた後市場に流通されるものである。(Prior Art) Generally, sausages are distributed on the market after undergoing a final heating process where they are heated to a center temperature of 63° C. for 30 minutes, or subjected to an equivalent thermal history.
これに比ベフレッシュソーセージは加熱工程を経ず生の
まま流通され、食するとき加熱・調理される。このため
、新鮮な味とフレッシュソーセージ特有の”ジューシー
感” （肉汁と脂肪が絡んだような食感・風味）を有す
る点で、一般に市販されている加熱処理されたソーセー
ジと区別される。In contrast, fresh sausages are distributed raw without going through the heating process, and are heated and cooked when eaten. For this reason, it is distinguished from commercially available heat-treated sausages in that it has a fresh taste and a "juicy feeling" (texture and flavor that feels like meat juices and fat are mixed together) unique to fresh sausages.
ところが、フレッシュソーセージは加熱した際離水を生
ずる欠点を有し、新鮮な味と”ジューシー感”を保持す
ることは困難である。However, fresh sausage has the disadvantage of causing syneresis when heated, making it difficult to maintain its fresh taste and "juicy feel."
（解決しようとする問題点）
フレッシュソーセージは食するに際し前述したような加
熱による離水、脂肪分離等を生じ、為に肉質がバサツク
等の問題点を有する。(Problems to be Solved) When fresh sausages are eaten, they undergo water syneresis, fat separation, etc. due to heating as described above, and as a result, they have problems such as the meat quality becoming dull.
（問題を解決する為の手段）
本発明者等は前記問題点を解決する為、鋭意研究するな
かで大豆蛋白を用いることによりかかる問題を解決でき
る知見を得て本発明を完成するに到った。即ち、本発明
は大豆蛋白１〜３重量％を含むフレッシュソーセージで
ある。(Means for Solving the Problem) In order to solve the above-mentioned problems, the present inventors conducted intensive research and obtained the knowledge that the problem could be solved by using soybean protein, which led to the completion of the present invention. Ta. That is, the present invention is a fresh sausage containing 1 to 3% by weight of soybean protein.
本発明に用いる肉は食用の肉を言い、魚肉、畜肉等動物
性の肉が好ましい。特に牛、豚、鶏、馬、羊、猪等の畜
肉が好ましい。The meat used in the present invention refers to edible meat, and animal meat such as fish meat and livestock meat is preferred. Particularly preferred are livestock meats such as cow, pig, chicken, horse, sheep, and boar.
本発明に用いる大豆蛋白は分離大豆蛋白若しくはその加
水分解物が風味的、物性的（粘弾性等）に優れ好ましい
。As the soybean protein used in the present invention, isolated soybean protein or a hydrolyzate thereof is preferable because of its excellent flavor and physical properties (viscoelasticity, etc.).
大豆蛋白は乾燥固形分で１〜３重量％用いられることが
適当である。Suitably, soybean protein is used in an amount of 1 to 3% by weight on a dry solid basis.
フレッシュソーセージの製造法を例示する。A method for producing fresh sausage will be exemplified.
肉（豚肉等）をチョッピングし、大豆蛋白、食塩、調味
料等をミキシングしく或いはカッティングし）容器に充
填してフレッシュソーセージを得ることができる。通常
冷蔵若しくは凍結して流通される。Fresh sausage can be obtained by chopping meat (pork, etc.), mixing or cutting it with soybean protein, salt, seasonings, etc., and filling it into a container. It is usually distributed refrigerated or frozen.
かかる製造法において、大豆蛋白は粉体で加えることも
できるが、大豆蛋白が大豆蛋白１〜３重量部及び水６〜
１８重量部からなるペーストで加えることが好ましい。In such a production method, soybean protein can be added in the form of powder, but soybean protein may be added in the form of 1 to 3 parts by weight of soybean protein and 6 to 6 parts by weight of water.
Preferably, it is added as a paste consisting of 18 parts by weight.
かがるペーストでフレッシュソーセージ中６〜１８重量
％含まれることが好ましい。更に好ましくは大豆蛋白１
〜３重量部、油脂３〜９重量部及び水６〜１８重量部か
らなるエマルジョンが適当である。かかるエマルジョン
でフレッシュソーセージ中ＩＯ〜３０重量％含まれるこ
とが好ましい。尚、エマルジョンの鋼製法は公知の均質
機（例えばマイコロイダー、サイレントカッター等）を
用いて前記原料を均質化する等の方法を用いることがで
きる。It is preferable that the darning paste is contained in the fresh sausage in an amount of 6 to 18% by weight. More preferably soybean protein 1
An emulsion consisting of ~3 parts by weight, 3 to 9 parts by weight of oil and fat, and 6 to 18 parts by weight of water is suitable. It is preferable that such an emulsion is contained in an amount of IO to 30% by weight in fresh sausage. In addition, the emulsion steel manufacturing method can use a method such as homogenizing the raw material using a known homogenizer (for example, mycolloider, silent cutter, etc.).
以上のようにして製造したフレッシュソーセージは加熱
歩留りが向上し、シュフシ−感に優れるものである。The fresh sausage produced in the manner described above has an improved heating yield and excellent chuffiness.
大豆蛋白の含有割合と加熱歩留りの関係を具体的に表示
すると次表のようになる。The following table specifically shows the relationship between soybean protein content and heating yield.
（以下余白） 表−１ 大豆蛋白割合 加熱歩留り ０ ８０％ １重量％ ８２％ ２重量％ ８６％ ３重量％ ９０％ 以下、実施例により本発明の実施態様を説明する。(Margin below) Table-1 Soybean protein ratio Heating yield 0 80% 1% by weight 82% 2% by weight 86% 3% by weight 90% Hereinafter, embodiments of the present invention will be explained with reference to Examples.
実施例１
欠配配合にて、豚肉をチョッピングし、大豆蛋白（Ｎｏ
、２）又は大豆蛋白ペースト（Ｎｏ、３、Ｎｏ、５）又
は大豆蛋白エマルジョン（Ｎｏ、４） 、食塩、調味料
等をカッティングしケーシングに充填してフレッシュソ
ーセージを得た。Example 1 Pork was chopped and soybean protein (No.
, 2) or soybean protein paste (No. 3, No. 5) or soybean protein emulsion (No. 4), salt, seasonings, etc. were cut and filled into a casing to obtain fresh sausage.
（以下余白）
表−２配合表
Ｎｏ、 １ ２ ３ ４ ５
豚肉 ８５ ６８ ６８ ６８ ７９豚脂 ５
１０１０１７
大豆蛋白 ０３３３ １
水 １８１８６
油脂 ９
氷水 １０ １９ １ １ ７
食塩 １１１１１
スパイス ０．５０．５０．５０．５０．５尚、大豆蛋
白は分離大豆蛋白（フジプローＲ１不二製油■製）を用
いた。(Left below) Table-2 Mixing table No. 1 2 3 4 5 Pork 85 68 68 68 79 Pork fat 5
101017 Soybean protein 0333 1 Water 18186 Oil and fat 9 Ice water 10 19 1 1 7 Salt 11111 Spice 0.50.50.50.50.5 As the soybean protein, isolated soybean protein (Fujipro R1 manufactured by Fuji Oil ■) was used.
得られたフレッシュソーセージをフライパンで加熱した
後の加熱歩留り（％）、離水量（％）、脂肪分離量（％
）及び食感を調べた。Heating yield (%), amount of syneresis (%), amount of fat separation (%) after heating the obtained fresh sausage in a frying pan
) and texture were examined.
（以下余白）
表−５
Ｎｏ、 １ ２ ３ ４
５加熱歩留り（％）８０ ８０ ８８ ９３
８２離水量（％）７４３２６
脂肪分離量（％）１３１０ ９ ５ １２食感
−＋ ＋＋ ＋＋十 ±但し、−はジ
ューシー感無し、＋はジューシー感有り、士ややジュー
シー感有りを表す。(Left below) Table-5 No. 1 2 3 4
5 Heating yield (%) 80 80 88 93
82 Syneresis amount (%) 74326 Fat separation amount (%) 1310 9 5 12 Texture -+ ++ ++ 10 ± However, - represents no juicy feeling, + represents juicy feeling, and slightly juicy feeling.
（効果）
以上詳述したように、本発明により加熱して食するとき
フレッシュソーセージの”ジューシー感”をそのままに
、離水、脂肪分離が少なく加熱歩留りの優れたフレッシ
ュソーセージ（ソーセージ半製品）が可能になったもの
である。(Effects) As detailed above, the present invention makes it possible to produce fresh sausages (semi-finished sausage products) that retain the juicy feeling of fresh sausages when heated and eaten, with less syneresis and fat separation, and excellent heating yields. It has become.
Claims (3)
ジ。(1) Fresh sausage containing 1 to 3% by weight of soybean protein.
重量部からなるペーストで含む特許請求の範囲第（１）
項記載のフレッシュソーセージ。(2) 1 to 3 parts by weight of soybean protein and 4 to 24 parts by weight of water
Claim No. (1) includes a paste consisting of parts by weight.
Fresh sausage as described in section.
重量部及び水４〜２４重量部からなるエマルジョンで含
む特許請求の範囲第（１）項記載のフレッシュソーセー
ジ。(3) Soybean protein: 1 to 3 parts by weight of soybean protein, 4 to 24 parts of fat and oil
The fresh sausage according to claim 1, which comprises an emulsion consisting of parts by weight and 4 to 24 parts by weight of water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60143608A JPS623770A (en) | 1985-06-29 | 1985-06-29 | Fresh sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60143608A JPS623770A (en) | 1985-06-29 | 1985-06-29 | Fresh sausage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS623770A true JPS623770A (en) | 1987-01-09 |
| JPH0459865B2 JPH0459865B2 (en) | 1992-09-24 |
Family
ID=15342684
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60143608A Granted JPS623770A (en) | 1985-06-29 | 1985-06-29 | Fresh sausage |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS623770A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1996037119A1 (en) * | 1995-05-21 | 1996-11-28 | Nippon Meat Packers, Inc. | Meat product having effect of inhibiting increase in blood cholesterol |
| JP2011139684A (en) * | 2010-01-08 | 2011-07-21 | Fuji Oil Co Ltd | Composition for minced meat or minced meat-like processed product and minced meat or minced meat-like processed product using the same |
-
1985
- 1985-06-29 JP JP60143608A patent/JPS623770A/en active Granted
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1996037119A1 (en) * | 1995-05-21 | 1996-11-28 | Nippon Meat Packers, Inc. | Meat product having effect of inhibiting increase in blood cholesterol |
| US6749884B1 (en) | 1995-05-21 | 2004-06-15 | Nippon Meat Packers, Inc. | Meat product having effect of inhibiting increase in blood cholesterol |
| JP2011139684A (en) * | 2010-01-08 | 2011-07-21 | Fuji Oil Co Ltd | Composition for minced meat or minced meat-like processed product and minced meat or minced meat-like processed product using the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0459865B2 (en) | 1992-09-24 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |