JPS6349988B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a dry sausage type food product.

Traditionally, dry sausages are produced by adding spices to ground meat, kneading it well, stuffing it tightly into casings, and drying it at low temperatures for a long time. The drying process that takes place requires careful management of temperature, humidity, drying speed, etc., and solid fats can easily melt and stain the casing or product surface, or the oxidation of the fats can irritate the throat. There were some problems that could occur. In addition, some manufacturers are not fully equipped with the necessary equipment, so they have to carry out cumbersome work such as having to move the drying area during the day and night, so there is a need to streamline the drying process. It was getting worse.

The present inventor, while conducting various studies on methods for producing dry sausage that solves these difficulties,
When forming raw materials into thin sticks that do not exceed a certain thickness, high-frequency heating can achieve the same drying and shrinkage as conventional ventilation or ventilation drying, and it is a cheaper raw material that can be used instead of the conventionally used ground meat. It has been found that this method can be used and also has advantages in terms of process control.

This invention is a dry drying method that consists of forming raw materials containing both fibrous protein and protein paste, or (and) ground meat, granular solid fat, and spices into a thin rod shape, and drying this by high-frequency heating. This is a method for producing sausage type food.
In this invention, the dry sausage type food is a dried and contracted product with dispersed fat particles and an uneven product surface, and has the texture of a dry sausage when eaten as is. It doesn't matter whether they are contained inside or not.

This invention will be explained in detail below.

The main raw materials used in this invention are both fibrous protein and protein paste, or (and) ground meat,
Also, solid fat and spices, and those using ground meat are not essential.

The fibrous protein can be prepared from animal and vegetable proteins by a known method, and can be used in place of ground meat by using it together with a protein paste. Various protein pastes can be used, such as fish paste, chicken paste (deboned meat), and aqueous plant protein paste, but since moldability is required when forming thin rods as described later, at least one It is desirable to use salted surimi of grade A or higher or isolated soybean protein. The aqueous paste of vegetable protein may be an emulsion containing an oil or fat, and the oil or fat used here may be a liquid oil or a solid fat. Fibrous protein (wet base)
The ratio of protein paste and protein paste will differ slightly depending on whether ground meat is also used, but when not using ground meat, it is best to use a ratio of (30 to 60) parts: (70 to 40) parts. , if the ratio of ground meat used increases, a wider range of ratios can be achieved.

The solid fat may be any fat, such as beef fat, pork fat, etc., as well as fat such as head and lard, as long as it does not melt during the mixing process described below and maintains its granular shape.

The ratio of both fibrous protein and protein paste or (and) ground meat to solid fat is (65-90) parts:
A range of (35 to 10) parts is suitable.

Spices such as sauce, nutmeg, pepper, smoked crystals, etc. can be used, and the amount used follows the usual method for dry sausage production.

Other than that, sugar. Grousseau. Beef extract. Egg ingredients. Salami oil or the like can be added as needed, and the timing of its addition is not particularly limited, but when using fibrous protein, it is desirable to season only the fibrous protein in advance.

The above raw materials are mixed and molded, but it is preferable to mix the fibrous protein and protein paste in advance, and the degree of mixing is such that the solid fat remains in the form of particles with a diameter of 2 to 4 mm.

The molding should be in the form of a rod, but if it is too thick, the heating during drying using high-frequency heating will be difficult to achieve evenly on the surface and inside, resulting in a poor uneven appearance.
It also doesn't dry smoothly. Also, if it is too thin,
It is difficult to make raw materials containing granular solid fat into moldable rods. Molding may be done by filling a breathable casing, but since the solid fat will not melt out during the drying process and deteriorate the appearance of the product, there is no need to tightly pack the product, and a casing may be used. There is no need to do so. For molding, it is sufficient to extrude the raw material using a stuffer or the like.
The thickness of the rod-shaped object is usually about 4 to 20 mm.
In particular, if it is about 15 mm or less, the thickness is suitable for biting the product into circles without cutting it into rings, and the product is also suitable for snacks. Further, the extrudate does not necessarily need to be cut at this stage, and may be cut after being continuously extruded onto a conveyor and passed through the next high-frequency heating machine.

The rod-shaped molded product is then dried by high-frequency heating, but this process is of course carried out in an open atmosphere.
With this process, if the raw rod-shaped object is about 10 mm, it is possible to dry it in an extremely short time, within about 10 minutes, whereas conventional methods required at least 2 to 3 days. There is no risk of foul odor or taste caused by oxidation of fats and oils. For small-scale production, drying can be done using a household microwave oven, which is extremely simple. In addition, although high-frequency heating produces higher temperatures than conventional methods, there is almost no leaching of solid fat, probably because there is a difference in the absorption of high-frequency irradiation energy between water and fat. ,
It becomes possible to obtain a product with good appearance.

In the process of high-frequency heat treatment, moisture evaporates, so the expansion state is maintained for a while, but as the moisture evaporates to a certain extent and there is no more water that can easily escape, it begins to shrink even if the high frequency continues. If irradiation is continued for an even longer period of time, product quality will deteriorate. Since the degree at which the product begins to shrink is sufficient for product storage, the appropriate degree of high-frequency heat treatment is usually before or after the point at which the product begins to shrink, and it can be judged visually without taking the trouble of measuring the moisture content. is also easy.

Examples of this invention will be shown below.

Example While continuing to knead 78 parts of grade A surimi in a silent cutter, separate soybean protein powder ("Fuji Pro 620") was added.
), 2 parts of white soybean oil, 18 parts of water, 2.3 parts of salt, and a small amount of coloring matter were added to make a protein paste.

Soak 100 parts of fibrous soy protein ("New Soys": frozen product obtained by fluidizing soy protein acid-precipitated curd under heat) in a seasoning solution containing seasonings such as sugar, beef extract, and whole eggs. to prepare 118 parts of seasoned fibrous protein.

After thoroughly mixing 30 parts of the above fibrous protein and 48 parts of protein paste, add 20 parts of pork fat block, roughly ground white pepper, raw garlic, mace, nutmeg, 1 part of smoked crystals, etc., salami oil, glucos, etc. Add a total of 3.1 parts of beef oil, beef extract, etc., and 2 parts of horse lees, and mix until solid fat remains in the form of particles with a diameter of 2 to 4 mm. It was extruded and cut into lengths of about 30 cm.

Next, these 10 rods were subjected to high-frequency heating treatment (output
500 W), and the heat treatment was stopped at the point when the rod-shaped object started to expand and contract (5 minutes after the start of heating), and was cooled to obtain a sausage-type food.

This product had a good appearance with no oozing of solid fat, moderate unevenness, and the texture was the same as that of conventional dry sausages. In addition, there was no odor or taste of fish meat, and the taste was good.

Claims (1)

[Claims] 1. A method characterized by forming raw materials containing both fibrous protein and protein paste, or (and) ground meat, granular solid fat, and spices into a thin rod shape, and drying this by high-frequency heating. A method for producing dry sausage type food. 2. The manufacturing method according to claim 1, wherein the thin rod-shaped product to be molded has a thickness of 4 to 20 mm. 3. The manufacturing method according to claim 1, wherein the high-frequency heating treatment is carried out to such an extent that the rod-like material starts to shrink after swelling.