KR910010121B1 - Process making sausage having rice - Google Patents

Process making sausage having rice Download PDF

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Publication number
KR910010121B1
KR910010121B1 KR1019890016097A KR890016097A KR910010121B1 KR 910010121 B1 KR910010121 B1 KR 910010121B1 KR 1019890016097 A KR1019890016097 A KR 1019890016097A KR 890016097 A KR890016097 A KR 890016097A KR 910010121 B1 KR910010121 B1 KR 910010121B1
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rice
sausage
volume
present
mixed
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KR1019890016097A
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Korean (ko)
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KR910009178A (en
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김안규
박승훈
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주식회사 펭귄
황봉섭
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Cereal-Derived Products (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

A process for preparing rice-contg. sausage comprises: (a) washing rice and soaking in the water for 11-13 hrs.; (b) gelatinizing the soaked rice by steaming at 115 deg.C under 0.68 atm. for 80 min.; (c) cooling the gelatinized rice to 10 deg.C or less; (d) mixing the cooled rice with sausage emulsion (mixing ratio = 85:15); (e) producing the rice-contg. sausage from the mixt. The rice-contg. sausage has a good taste and flavor.

Description

쌀함유 소세지의 제조방법Manufacturing method of sausage containing rice

본 발명은 쌀을 함유하는 소세지의 제조방법에 관한 것으로, 보다 구체적으로는 쌀이 호화되면서 엉겨붙는 것이 방지되고, 또한 소세지와의 수분함량을 적정수준으로 하여 수분의 평형을 유지시키고, 소세지의 보관중에도 밥알의 크기가 최초의 것보다 커지는 것이 방지되도록 처리한 쌀과 통상의 공정으로 전처리한 소세지 에멀젼과 혼합하여 소세지를 제조하는 방법에 관한 것이다.The present invention relates to a method for producing sausage-containing sausage, and more specifically, to prevent rice from being entangled while being gelatinized, and to maintain an equilibrium of water by keeping the moisture content with the sausage at an appropriate level, and storing the sausage. The present invention relates to a method of producing a sausage by mixing the processed rice with a sausage emulsion pretreated by a conventional process so that the size of the rice grains is prevented from becoming larger than the first one.

종래의 제조방법으로 얻어지는 소세지는 우리나라 사람의 기호에는 그리 적합하지 않은 감이 없지 않았다.Sausage obtained by the conventional manufacturing method did not have a feeling that is not very suitable for the taste of our people.

본 발명은 여기에 착안을 두어 소세지에 우리나라 사람의 주식인 쌀을 적절하게 혼합시킴으로해서, 특히 근간에 빵과 같은 식품으로 아침식사를 대용하는 사람들에게 이를 제공함으로서 쌀을 그 주요성분하는 소세지로 간편한 아침식사나 도시락 점심과 같은 식사가 이루어지도록 하는 것을 목적으로 한다.The present invention is based on the idea that by properly mixing the sausage, which is the staple food of the Korean people in the sausage, in particular to provide a substitute for breakfast with foods such as bread in recent years, it is convenient to sausage as the main ingredient sausage The goal is to have a meal such as breakfast or a bento lunch.

이와 같은 목적을 달성하기 위하여 제공되는 본 발명의 쌀함유 소세지 제조방법은 쌀을 수세하여 이물질 및 이취를 제거하고 11-13시간 물에 침지 수화시킨 후, 수화된 쌀을 스팀 압력장치를 이용하여 0.68 기압하에서 115℃로 1시간 20분 정도 가열하여 쌀을 호화시킨 다음, 호화된 쌀을 0-5℃의 냉각실에 넣어 10℃이하로 냉각시키되 밥알의 크기가 쌀 100부피%에 대하여 135-145부피%정도의 비율에 달할때까지 냉각하고, 이와 같이 처리된 쌀을 미리 준비한 소세지 에멀젼과 혼합하는 것을 특징으로 한다.The method for producing rice-containing sausage of the present invention provided to achieve the above object is washed with rice to remove foreign substances and odor, and immersed in water for 11-13 hours, and then hydrated rice using a steam pressure device to 0.68. After heating the rice to 115 ℃ for 1 hour and 20 minutes under atmospheric pressure, the rice was gelatinized and placed in the cooling room at 0-5 ℃ to be cooled below 10 ℃, but the grain size of rice was 135-145 with respect to 100% by volume of rice. It is cooled until it reaches a ratio of about volume%, and the treated rice is mixed with a sausage emulsion prepared in advance.

이때 기호에 따라 선택적으로 야채나 김등의 마쇄물을 투여하여도 좋다.At this time, you may selectively administer grinding products such as vegetables or seaweed.

이하 본 발명을 실시예를 들어 설명하기로 한다.Hereinafter, the present invention will be described with reference to Examples.

[실시예 1]Example 1

통상의 소세지 제조방법에 의하여 얻어진 혼합된 소세지 에멀젼에 쌀을 첨가 혼합하되 쌀을 다음과 같이 처리하였다.Rice was added and mixed to the mixed sausage emulsion obtained by the conventional sausage production method, but the rice was treated as follows.

쌀을 12-15℃의 수돗물을 3회간 수세하여 이물질 및 이취를 제거하고 11-13시간 수돗물에 침지 수화시킨 후, 수화된 쌀을 3.4-4.0cm의 두께 정도가 되도록 쌀판 박스에 넣고 스팀 압력장치를 이용하여 0.68기압하에서 115℃로 1시간 20분 정도 가열하여 쌀을 호화시킨 다음, 호화된 쌀을 1.0-1.5cm 두께로 판위에 올려놓고 이를 0-5℃의 냉각실에 넣어 10℃ 이하로 냉각시키되 밥알의 크기가 쌀 100부피%에 대하여 135-145부피% 정도의 비율에 달할때까지 냉각하였다.Wash the rice three times with 12-15 ℃ tap water three times to remove foreign substances and odor, and immerse in immersion in tap water for 11-13 hours, put the hydrated rice into a box of rice plate to the thickness of 3.4-4.0cm and steam pressure device The rice was gelatinized by heating at 115 ℃ for 1 hour and 20 minutes under 0.68 atm, and put the rice on a plate with thickness of 1.0-1.5cm and put it in a cooling chamber of 0-5 ℃ to below 10 ℃. Cooling was performed until the grain size reached 135-145% by volume with respect to 100% by volume of rice.

이와 같이하여 얻어진 밥알을 미리 준비한 소세지 에멀젼과 85 대 15정도의 중량비로 진공 혼합하고, 통상의 소세지가공법에 따라 쌀이 함유된 소세지를 제조하였다.The rice grains thus obtained were vacuum mixed with a sausage emulsion prepared in advance at a weight ratio of about 85 to 15, and sausages containing rice were prepared according to a conventional sausage processing method.

제조된 소세지를 관능검사한 결과, 밥알이 소세지내에서 엉겨붙지도 않고 쫄깃하여 관능검사자들의 구미를 만족시켰다.As a result of sensory inspection of the prepared sausage, rice grains were not tangled in the sausage and satisfied the taste of the sensory inspectors.

[실시예 2]Example 2

실시예 1에서 얻어지는 수화된 쌀을 스팀압력장치를 이용하여 0.68기압하, 120℃에서 2시간 정도 가열하여 쌀을 호화시키고, 다시 이를 실시예 1처럼 0-5℃의 냉각실에 넣어 10℃ 이하로 냉각시켜 밥알의 크기가 쌀 100부피%에 대하여 150부피% 이상으로 하여 이를 전처리한 혼합된 소세지 에멀젼과 믹싱하여 완제품을 생산하고, 관능검사를 실시한 결과, 밥알이 소세지내에서 엉겨붙거나 으스러져있어서 관능검사자들의 구미를 그다지 충족시키지 못하였다.The hydrated rice obtained in Example 1 was heated at 120 ° C. for 2 hours at 0.68 atmosphere using a steam pressure apparatus to gelatinize the rice, and put it in a cooling chamber of 0-5 ° C. as in Example 1, below 10 ° C. After cooling, the size of the rice grain is 150 vol% or more with respect to 100 vol% of rice. As a result, the taste of the sensory testers did not meet much.

[실시예 3]Example 3

실시예 1에서 얻어지는 수화된 쌀을 스팀 압력 장치를 이용하여 0.68℃ 기압하에서 115℃로 1시간 20분 정도 가열하여 쌀을 호화시킨 다음 호화된 쌀을 1.0-1.5cm 두께로 판위에 올려놓고 이를 0-5℃의 냉각실에 넣어 10℃ 이하로 냉각시키면서 밥알의 크기가 쌀 100부피%에 대하여 135부피%이하로 하여 이를 전처리된 소세지 혼합물의 에멀젼과 혼합하여 완제품을 생산하고, 관능 검사를 실시한 결과, 너무 딱딱한 감을 주어 그리 바람직하지 못하였다.The hydrated rice obtained in Example 1 was heated at 115 ° C. under an atmosphere of 0.68 ° C. for 1 hour and 20 minutes using a steam pressure apparatus to gelatinize the rice, and then the summed rice was placed on a plate 1.0-1.5 cm thick and 0 The resulting grain was mixed with an emulsion of pre-treated sausage mixture, which was put in a cooling chamber at -5 ℃ and cooled to 10 ℃ or less and less than 135% by volume with respect to 100% by volume of rice. However, it was not so desirable because it was too hard.

이상의 실시예 1,2,3으로부터, 본 발명에 따르는 상기한 실시예 1이 가장 적합한 것임을 알수 있었다. 상기한 실시예 1에 따라 처리된 쌀과 전처리에서 얻은 혼합된 소세지 에멀젼과의 비율을 85 대 15중량% 정도로 교반 믹싱하여 통상의 진공 압출공정을 거쳐 완성된 본 발명의 쌀함유 소세지 제품을 제조한 결과 대단히 양호한 관능 검사결과를 얻었으나, 본 발명에 따라 처리된 쌀과 소세지 에멀젼과의 배합 비율은 실사용 계층 및 그 요구의 필요에 따라 변경될 수 있는 것이므로 본 발명에서는 그 배합비율을 구체적으로 한정시킬 필요는 없는 것이며, 본 발명에 따라 처리한 쌀을 함유하는 소세지의 제조방법은 모두 본 발명의 영역에 포함되는 것임은 자명한 것이라 할 것이다.From Examples 1, 2 and 3 above, it was found that Example 1 according to the present invention was most suitable. The rice-containing sausage product of the present invention was prepared by agitating and mixing the ratio of the rice treated in Example 1 and the mixed sausage emulsion obtained in the pretreatment at about 85 to 15% by weight. As a result, a very good sensory test result was obtained, but the mixing ratio of the rice treated with the sausage emulsion according to the present invention can be changed according to the practical use layer and the needs thereof, and therefore, the mixing ratio is specifically limited in the present invention. It is not necessary to make it apparent, and it will be apparent that all methods for producing sausages containing rice treated according to the present invention are included in the scope of the present invention.

이상과 같이 이루어지는 본 발명은 쌀을 주식으로 하는 우리나라 사람들에게 쌀을 함유한 소세지를 제공케함으로서 국민건강과 우리고유의 맛을 함께 음미할 수 있는 신규유용의 것이라 할것이다.The present invention made as described above is to provide a new sausage that can enjoy the taste of the national health and our unique by providing a sausage containing rice to the people of Korea as a staple rice.

Claims (2)

이물질과 이취를 수세제거한 쌀을 11-13시간 물에 침지하여 수화하고, 스팀 압력장치를 이용하여 0.68기압하에서 115℃로 1시간 20분정도 가열하여 호화시킨다음, 이를 다시 0-5℃의 냉각실에 넣고 10℃이하로 냉각시키되 밥알의 크기가 쌀 100 부피%에 대하여 135-145부피%정도의 크기가 될 때까지 냉각하고, 이와 같이 처리된 쌀을 통상의 방법으로 전처리한 소세지 혼합 에멀젼과 혼합처리하는 것을 특징으로 하는 쌀함유 소세지의 제조방법.After immersing the debris and odor-washed rice in water for 11-13 hours, it is hydrated, and then steamed by heating at 115 ℃ for 1 hour and 20 minutes under 0.68 atmosphere using a steam pressure device, and then cooling it at 0-5 ℃. Put it in a chamber and cool it to 10 ℃ or less, and cool it until the size of the rice grain is about 135-145% by volume with respect to 100% by volume of rice. Process for producing a sausage containing rice, characterized in that the mixing treatment. 제1항에 있어서, 상기 처리된 쌀과 상기 소세지 혼합 에멀젼을 85 대 15의 중량비로 혼합하는 것을 특징으로 하는 쌀함유 소세지의 제조방법.The method of claim 1, wherein the processed rice and the sausage mixed emulsion are mixed in a weight ratio of 85 to 15.
KR1019890016097A 1989-11-07 1989-11-07 Process making sausage having rice KR910010121B1 (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101348924B1 (en) * 2011-11-30 2014-01-09 한국식품연구원 Sausages Composition Included Cooked Rice, Sausages Manufacturing Method And Sausages Using the same

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101968503B1 (en) * 2018-10-23 2019-04-12 정홍근 A manufacturing method of sausage having rice

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101348924B1 (en) * 2011-11-30 2014-01-09 한국식품연구원 Sausages Composition Included Cooked Rice, Sausages Manufacturing Method And Sausages Using the same

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