JPS6349988B2 - - Google Patents
Info
- Publication number
- JPS6349988B2 JPS6349988B2 JP57120291A JP12029182A JPS6349988B2 JP S6349988 B2 JPS6349988 B2 JP S6349988B2 JP 57120291 A JP57120291 A JP 57120291A JP 12029182 A JP12029182 A JP 12029182A JP S6349988 B2 JPS6349988 B2 JP S6349988B2
- Authority
- JP
- Japan
- Prior art keywords
- protein
- product
- drying
- parts
- fat
- 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.)
- Expired
Links
- 238000010438 heat treatment Methods 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 13
- 239000007787 solid Substances 0.000 claims description 12
- 102000034240 fibrous proteins Human genes 0.000 claims description 11
- 108091005899 fibrous proteins Proteins 0.000 claims description 11
- 235000020993 ground meat Nutrition 0.000 claims description 11
- 102000004169 proteins and genes Human genes 0.000 claims description 11
- 108090000623 proteins and genes Proteins 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 9
- 235000013580 sausages Nutrition 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 239000000463 material Substances 0.000 claims 1
- 230000008961 swelling Effects 0.000 claims 1
- 239000003925 fat Substances 0.000 description 22
- 235000018102 proteins Nutrition 0.000 description 10
- 239000003921 oil Substances 0.000 description 7
- 235000019198 oils Nutrition 0.000 description 7
- 235000015278 beef Nutrition 0.000 description 5
- 108010073771 Soybean Proteins Proteins 0.000 description 4
- 235000009421 Myristica fragrans Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- 244000270834 Myristica fragrans Species 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 241001237745 Salamis Species 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000001702 nutmeg Substances 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 235000015175 salami Nutrition 0.000 description 2
- 229940001941 soy protein Drugs 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 235000019465 surimi Nutrition 0.000 description 2
- 238000009423 ventilation Methods 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- -1 etc. Substances 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000001115 mace Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000001931 piper nigrum l. white Substances 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004886 process control Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000002316 solid fats Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
【発明の詳細な説明】
この発明は、ドライソーセージタイプ食品の製
造法に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a dry sausage type food product.
従来ドライソーセージは、挽肉に香辛料を加え
てよく練り、ケーシングに固く詰めて、低温で長
時間かけて乾燥することにより製造される。そこ
で行なわれる乾燥は、温度、湿度、乾燥速度等の
管理に細心の注意を要し、ややもすると、固形脂
が溶け出してケーシング乃至製品表面を汚した
り、脂肪の酸化で咽喉刺激臭味を発生させたりす
ることのある難点があつた。また、製造者によつ
ては、設備が完備していないために、昼と夜で乾
燥放置場所を移動させなければならないといつた
面倒な作業も必要とする等、その乾燥工程の合理
化が求められていた。 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.
本発明者は、これらの難点を解決するドライソ
ーセージの製造方法について種々検討する中で、
原料を一定の太さを越えない細い棒状物に成形す
るとき高周波加熱により従来の換気乃至通風乾燥
と同等の乾燥収縮させることができること、及び
従来用いられてきた畜挽肉にかえてより安価な原
料を用いることができ、工程管理上の利点も奏す
ること等を見出した。 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.
この発明は、繊維状蛋白及び蛋白ペーストの両
方、若しくは(及び)挽肉、並びに粒状の固形脂
及び香辛料を含む原料を、細い棒状に成形し、こ
れを高周波加熱により乾燥することを骨子とする
ドライソーセージタイプ食品の製造法であるが、
この発明でドライソーセージタイプ食品とは、脂
肪粒が分散し、製品表面が凹凸を有する乾燥収縮
体であつて、そのまま食べてドライソーセージの
食感を呈するものであり、畜肉の使用の有無及び
ケーシング中に収容されていると否とを問わな
い。 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.
以下この発明を詳細に説明する。 This invention will be explained in detail below.
この発明で使用する主な原料は、繊維状蛋白及
び蛋白ペーストの両方、若しくは(及び)挽肉、
並びに固形脂及び香辛料であり、挽肉の使用もの
ものは必須でない。 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.
繊維状蛋白は、動植物性蛋白から公知の方法に
より調製されるものを使用でさ、蛋白ペーストと
併せ使用することにより挽肉にかえて使用でき
る。蛋白ペーストは、魚肉ペースト、チキンペー
スト(脱骨肉)、植物蛋白の水性ペースト等種々
のものを用いることができるが、後述する細い棒
状物の成形時の成形性が要求されるので、少くと
も一部にA級以上のすり身の塩ずり物または、分
離大豆蛋白を使用するのが望ましい。植物蛋白の
水性ペーストは油脂を加えたエマルジヨンであつ
てもよく、ここに使用する油脂は液体油、固形脂
の別を問わない。繊維状蛋白(ウエツトベース)
と蛋白ペーストの配合の比率は、挽肉も併せ使用
するか否かで若干相違するが、挽肉を使用しない
ときは、(30〜60)部:(70〜40)部の比率の範囲
内がよく、挽肉の使用比率が増せば、より広範囲
の比率にできる。 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.
固形脂としては、ヘツド、ラード等の脂身の
他、牛脂、豚脂等、後述するミキシングの過程で
融解せず粒状を保てるものであればどのようなも
のでもよい。 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.
繊維状蛋白及び蛋白ペーストは両方、若しくは
(及び)挽肉と、固形脂の比率は、(65〜90)部:
(35〜10)部の範囲が適している。 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.
香辛料は、ソース、ナツツメグ、ペツパー、燻
結晶等使用でき、その使用量はドライソーセージ
製造における常法に従う。 Spices such as sauce, nutmeg, pepper, smoked crystals, etc. can be used, and the amount used follows the usual method for dry sausage production.
その他、砂糖.グルソー.ビーフエキス.卵成
分.サラミオイル等、必要に応じて加えることが
でき、その添加時期は特に問わないが、繊維状蛋
白を用いるときは、繊維状蛋白の調味だけ予め施
しておくのが望ましい。 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.
以上の原料は混合して成形するが、繊維状蛋白
と蛋白ペーストは予め混合しておくのがよく、ま
た、混合の程度は、固形脂が2〜4mm径の粒状が
残る程度とする。 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.
成形は棒状とするが、あまり太すぎると、高周
波加熱による乾燥での加熱が表面と内部では均一
になりがたく、良好な凹凸のある外観とならず、
乾燥もスムーズでない。またあまり細すぎると、
粒状の固形脂を含む原料を成形性ある棒状とし難
い。成形は、通気性ケーシングに充填して行つて
もよいが、従来のような乾燥工程で固形脂が溶け
出して製品の外観を悪くすることがないので、固
く詰め込む必要性は薄く、ケーシングを使用する
こと自体も不要である。成形は、スタツフアー等
を用いて原料を押し出すだけで足りるのである。
棒状物の太さは通常4〜20mm程度が適しており、
特に15mm程度以下なら、製品を輪切りにせずとも
丸かじりするのに適した太さであり、スナツク菓
子用途としても好適な製品となる。また押し出し
物はこの段階で必ずしも切断する必要がなく、コ
ンベヤー上へ連続的に押し出して後、次の高周波
加熱機に通してから切断してもよい。 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.
棒状成形物は次に高周波加熱により乾燥する
が、この処理はもちろん開放雰囲気下で行なう。
この処理によつて、生の棒状物が10mm程度である
とすれば従来法で最低2〜3日は要していた乾燥
時間を10分程度以内の極めて短時間で処理するこ
とが可能となり、油脂の酸化による悪臭味の生じ
るおそれがない。そして小規模生産であれば家庭
用電子レンジを使用して乾燥することもできるの
で極めて簡単である。また、高周波加熱は、従来
法に比べて高温になるにもかかわらず、高周波照
射エネルギーの吸収が水と脂肪とでは差異がある
為か、固形脂の浸み出しの現象が殆んど生じず、
良好な外観の製品を得ることが可能となる。 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.
高周波加熱処理の過程では、水分の逸散があ
り、その為一旦膨張状態を保つが、ある程度水分
が逸散して、逸散し易い水がなくなるので、それ
以上高周波を続けても収縮し始めるに至り、さら
に長時間照射を続けると製品品質を低下させるに
至る。製品の保存上は上記収縮し始める程度で充
分であるので、高周波加熱処理の程度は、該収縮
し始める傾合の前後が通常適当であり、わざわざ
水分を測定せずとも視覚的に判断することも容易
である。 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.
以下この発明の実施例を示す。 Examples of this invention will be shown below.
実施例
A級すり身78部の混練をサイレントカツター中
で続けながら、分離大豆蛋白粉(「フジプロ620」
)2部、大豆白絞油2部、水18部、食塩2.3部
及び色素少量を加えて蛋白ペーストとした。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.
繊維状大豆蛋白(「ニユーソイーズ」:大豆
蛋白酸沈カードを加熱下に流動処理して得られた
もので凍結品)100部を、砂糖等の調味料、ビー
フエキス、全卵を含む調味液に漬込んで味付け
し、調味繊維状蛋白118部を調製した。 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.
上記繊維状蛋白30部と蛋白ペースト48部をよく
混合後、これに豚脂ブロツク20部、荒挽ホワイト
ペツパー、生ニンニク、メース、ナツツメグ、燻
結晶等を計1部、サラミオイル、グルソー、ビー
フオイル、ビーフエキス等を計3.1部、並びに馬
澱2部を加えてさらに固形脂が2〜4mm径の粒状
が残る程度に混合し、これをスタツフアーから太
さ約7mmの棒状物となるように押し出して、長さ
約30cmに切断した。 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.
次にこの棒状物10本を、高周波加熱処理(出力
500W)し、棒状物が膨張後収縮を開始した時点
(加熱開始後5分)で加熱処理を止め、冷却して
ソーセージタイプ食品を得た。 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.
このものは、固形脂の浸み出しがなく、適度な
凹凸のある良好な外観で、食感は従来のドライソ
ーセージのものと同一であつた。また魚肉の臭味
もなく、良好であつた。 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)
は(及び)挽肉、並びに粒状固形脂及び香辛料を
含む原料を、細い棒状に成形し、これを高周波加
熱により乾燥することを特徴とするドライソーセ
ージタイプ食品の製造法。 2 成形する細い棒状物の太さが4乃至20mmであ
る特許請求の範囲第1項記載の製造法。 3 高周波加熱処理が、棒状物が膨化後収縮を開
始する程度まで行われる特許請求の範囲第1項記
載の製造法。[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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP57120291A JPS5911138A (en) | 1982-07-09 | 1982-07-09 | Production of dry sausage type food |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP57120291A JPS5911138A (en) | 1982-07-09 | 1982-07-09 | Production of dry sausage type food |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5911138A JPS5911138A (en) | 1984-01-20 |
JPS6349988B2 true JPS6349988B2 (en) | 1988-10-06 |
Family
ID=14782599
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP57120291A Granted JPS5911138A (en) | 1982-07-09 | 1982-07-09 | Production of dry sausage type food |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5911138A (en) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH01127482U (en) * | 1988-02-22 | 1989-08-31 | ||
WO2007056944A1 (en) * | 2005-11-21 | 2007-05-24 | Xiaobao Zhang | An vegerarian sausage and its production process |
JP6300429B2 (en) * | 2012-03-26 | 2018-03-28 | 不二製油株式会社 | Dried meat-like food |
JP6508321B2 (en) * | 2017-12-28 | 2019-05-08 | 不二製油株式会社 | Dried meat-like food |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5786237A (en) * | 1980-11-18 | 1982-05-29 | Nobuhide Maeda | Method and apparatus for producing sausage |
-
1982
- 1982-07-09 JP JP57120291A patent/JPS5911138A/en active Granted
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5786237A (en) * | 1980-11-18 | 1982-05-29 | Nobuhide Maeda | Method and apparatus for producing sausage |
Also Published As
Publication number | Publication date |
---|---|
JPS5911138A (en) | 1984-01-20 |
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