JP2567751B2 - Method for producing coated dry sausages - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a novel coated dry sausage which is obtained by coating a cut molded product of dry sausage with a transparent appearance, gloss and no fat leakage.

[0002]

2. Description of the Related Art Dry sausages are sold in the form of a single piece, as well as snacks thinly sliced and packed in a bag or dry sausage snacks cut in an extremely thin casing. There is. When these are stored and sold at room temperature, there is a risk that fat may flow out and spoil the appearance. In order to make this defect due to the outflow of fat inconspicuous, these products are made by devising the shape of the tray so that the slices do not easily touch the packaging film, or the cut ones are candy-packaged one by one and the fat is packaged. It makes the outflow unnoticeable. In addition, bite-sized snacks of dry sausage that are cut into dies and have fat exposed on the entire surface are not commercially available.

[0003]

When dry sausages are sliced, columnar or die-shaped and packed in transparent bags, the fat from the fat grains exposed in the cross section and the meat from the red meat section in the cross section are cut. Juice containing tissue adheres to the surface of the dry sausage product and the inner surface of the film in a transparent bag, clouding the film and spoiling the appearance, and in extreme cases when opening the bag and pinching the dry sausage,
I had to wipe the dirt off my fingertips after every meal, as it would stick to my fingers and cause a sticky and uncomfortable feeling.

[0004]

Means for Solving the Problems The present invention has been earnestly studied in order to prevent such drawbacks of dry sausages. Forming a cured coating obtained by reacting a coating agent solution composed of a polysaccharide and a water-soluble protein and a curing solution composed of metal ions and chitosan may cause fat or juice to adhere to the surface of the orthopedic material or impair its appearance. Further, the present invention has been completed by finding that the dry sausage can be used for eating without sticking to the finger when being pinched by the finger and giving a greasy feeling.

That is, according to the present invention, a cut product of dry sausage is dipped in a film-forming agent solution consisting of a high molecular polysaccharide or a high molecular polysaccharide and a water-soluble protein, and then this is hardened with a metal ion and chitosan. immersed to form a cured film on the cut molding, which was pressurized Netsuinui燥wherein the drying enhance coating film, a process for producing the coating dry sausages in.

As the cut product of dry sausage in the present invention, a product obtained by cutting dry sausage into a columnar shape, a die shape, a sliced slice, or the like is used.

Further, as the film forming agent solution in the present invention, an aqueous solution of high molecular polysaccharide or high molecular polysaccharide and water-soluble protein is used. At least one of alginic acid, sodium alginate, carrageenan, pectin, gellan gum and the like is used as the high molecular polysaccharide, and at least one of gelatin, casein, sodium caseinate, egg white and the like is used as the water-soluble protein. The concentration of the film forming agent solution is not particularly limited, but it is preferable that the concentration of the high molecular polysaccharide is 0.1% to 5.0% and the concentration of the water-soluble protein is 0.5% to 2.0%. The dipping time in the film forming agent solution is suitably several minutes because the material is pulled up immediately after dipping.

As the hardening liquid, a solution containing metal ions and chitosan is used. The metal ion is not particularly limited, and an aqueous solution of a water-soluble metal salt that can provide monovalent or polyvalent metal ions is used. Specific examples of the salt capable of providing the metal ion include sodium chloride, potassium chloride, calcium chloride, calcium acetate, calcium lactate, magnesium chloride, alum and the like. A commercial item can be used for chitosan. The concentration of the curable liquid is not particularly limited, but the metal ion concentration is 0.
It is preferable that the chitosan concentration is 5% to 2.0% and the chitosan concentration is 0.5% to 5.0%.

The desired coating is formed when the curing solution is immersed for 30 seconds to 20 minutes. If the time is shorter than this time, the penetration of the curing liquid into the film forming agent solution becomes insufficient, and the desired film strength cannot be obtained. Further, if the time is too long, the hardening liquid penetrates into the sausage, and the flavor of the sausage changes. These immersions are not limited to the case of immersing dry sausage in the film-forming agent solution or curing solution, but the same state as when the dry sausage-cut molded article is dipped by spraying these solutions. Is also included.

The cut meat of the obtained coated sausage may be washed with water if necessary. This is to stop the reaction caused by the curing liquid slightly attached to the surface of the film and to remove the taste of the curing liquid.

[0011] Thus obtained coating with a dry sausage cut meat are those having a somewhat thicker coating containing a lot of water on the surface, by pressing Netsuinui燥this, while the semi-dry sausage or dry sausage , Strengthen the coating on the surface of dry sausages to make it glossy and adhere to the surface so that the stickiness of fat, juice, etc. is completely suppressed. Heating and drying
Being dried by sending heat or heated air
Especially, heated air around 40 ℃ for about 5 hours
When it is sent for a long time and gradually dried, the film becomes thin and edible
There will be no discomfort. Further, in the case of the product cut in the shape of a die, the surface is tightened to slightly raise the adipose tissue, and this appearance becomes suitable as a snack, and the value of the product can be increased.

Next, the present invention will be specifically described with reference to examples. Parts in the examples indicate parts by weight.

Example 1 50 parts of pork carcass, 40 parts of beef thigh, 10 parts of pork backfat, 2.8 parts of salt, 0.05% sodium nitrate.
Part, 0.25 part sodium ascorbate, 1 part sugar,
Prepare 0.3 parts of spices and 0.5 part of rum, chop meat and pork fat according to the usual method, add other ingredients to this, mix and knead until sticky, and mix this meat with cellophane. Fill a square type retainer made of stainless steel laid with.

This is changed to a temperature of 25 ° C. and a relative temperature of 90%.
Aging for a while, then in a smokehouse at 60 ℃ 3
Dry for 0 minutes, smoke for 60 minutes at 70 ℃, temperature of 80 ℃ for temperature 6
After heating with humidification at 3% for 40 minutes, the mixture was cooled overnight and then cut into dies. Spread this on a stainless steel mesh and heat at 15 ℃,
Die-shaped dry sausage meat was prepared by drying for 2 days in a drying room with a relative humidity of 65%.

This dice-shaped dry sausage meat was added to a film-forming agent solution prepared by heating 2.25 parts of sodium alginate, 0.75 parts of gelatin and 97 parts of water to dissolve gelatin and then cooling it to room temperature. Immediately after pulling up, it was immersed for 5 minutes in a hardening liquid consisting of 1 part of calcium lactate, 2 parts of chitosan, and 97 parts of water, and further transferred to water to wash off the hardening liquid to stop the reaction. The thus obtained die-shaped dry sausage meat having a wet film was dried in a smokehouse at 40 ° C. for 5 hours, and 50 g of each was filled in a transparent film bag and heat-sealed to obtain a product.

[0015]

Comparative Example 1 Dice-shaped dry sausage was prepared in the same manner as in the example, and 50 g each was placed in a transparent film bag as it was without being added to the film forming agent solution and heat-sealed to obtain a comparative example sample. .

[0016]

Example 2 Salmon sausage kneaded using the same raw material formulation as in Example 1 was packed in a cellulose casing having a diameter of 15 mm to a length of 1 m, and this was dried in a smoke house at 60 ° C. for 20 minutes, and then dried. ℃ 30 minutes smoke, temperature 8
After heating with humidification at 0 ° C. and a relative humidity of 63% for 25 minutes and cooling overnight, the casing was peeled off and cut into a length of 30 mm.

This product is treated with sodium alginate 2.2.
5 parts of gelatin, 0.75 parts of gelatin, and 97 parts of water were heated to dissolve the gelatin and then cooled to room temperature, and the mixture was added to the prepared film forming agent solution and immediately pulled up with a net, and then calcium lactate 1
Part, 2 parts of chitosan, and 97 parts of water were immersed for 5 minutes in a hardening solution, and the solution was transferred to water to wash away the hardening solution to stop the reaction. The thus formed columnar sausage having a fluffy wet coating was dried in a smokehouse at 40 ° C. for 5 hours to obtain a columnar dry sausage having the entire surface covered with the coating. 50 g of this was put in a bag in which cellophane was laminated with oriented polypropylene, and heat-sealed to obtain a product.

[0018]

Comparative Example 2 Prepared in the same manner as in Example 2 and having a length of 30 m.
A cylindrical sausage cut into m was put in a bag as it was without being coated with 50 g and heat-sealed to obtain a sample of a comparative example.

[0019]

Example 3 Salmon sausage kneaded using the same raw material mixture as in Example 1 was filled in a cellulose casing having a diameter of 32 mm to a length of 1 m, and this was dried in a smoke house at 60 ° C. for 30 minutes, and then dried. ℃ 40 minutes smoke, temperature 8
After heating with humidification at 0 ° C and a relative humidity of 63% for 40 minutes and cooling overnight, the casing was peeled off, and sliced with a normal slicer to a thickness of 2 mm.

This product is treated with sodium alginate 2.2.
5 parts of gelatin, 0.75 parts of gelatin, and 97 parts of water were heated to dissolve the gelatin and then cooled to room temperature, and the mixture was added to the prepared film forming agent solution and immediately pulled up with a net, and then calcium lactate 1
Part, chitosan 2 parts, and water 97 parts were immersed for 5 minutes in a hardening solution, and the reaction solution was stopped by rinsing the hardening solution by rinsing it in water. The sliced sausage with a fluffy wet coating thus obtained was placed in a smokehouse at 40 ° C for 5
After drying for an hour, a sliced dry sausage whose entire surface was covered with a film was obtained. 50 g of each was put in a bag laminated with cellophane and oriented polypropylene, and heat-sealed to obtain a product.

[0021]

Comparative Example 3 Prepared in the same manner as in Example 3 and having a thickness of 2 mm.
The sliced dry sausage sliced in (1) was put in a bag as it was without coating and heat-sealed to obtain a sample of Comparative Example.

Products of Examples 1, 2, and 3 and Comparative Example 1,
Samples 2 and 3 were stored for 7 days at 25 ° C. and compared with each other by using 6 trained sensory test panels to discuss the condition, appearance and feel of the bag film and summarize the results. Table 1 shows the results.

[0023]

[Table 1]

As described above, each example is superior to each comparative example in terms of presence or absence of fog in the packaging film, appearance of the product, and touch.
The effect of the present invention was confirmed.

[0025]

Example 4 Instead of using 2.25 parts of sodium alginate, 0.75 parts of gelatin and 97 parts of water, 3 parts of sodium alginate was dissolved in 97 parts of water, instead of using 2.25 parts of sodium alginate and 97 parts of water. Using the film-forming solution prepared as described above, the same processes as in Example 1 were carried out otherwise to obtain a product. The film of the obtained product was slightly inferior to the film of Example 1 in film strength and touch, but the film had a transparent appearance and was glossy and had no fat leakage.

[0026]

INDUSTRIAL APPLICABILITY The coated dry sausages obtained by the method of the present invention have a beautiful appearance with no fat and juice adhering to the surface, in some cases adipose tissue is raised, and glossy. In addition, the inner surface of the packaging film is not clouded with fat or juice, and it is possible to obtain columnar, die-shaped, or sliced dry sausages which are excellent as snacks.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Kenji Kadota 1-11-5 Midorigaoka Ageo-shi Saitama Prefecture Château Okano 101 (72) Inventor Kenichi Hayashi 2-22-22, Nigata, Yao-shi, Osaka Nitta Zelatin Shares Company Osaka Plant (56) Reference JP-A-2-195860 (JP, A)

Claims (2)

(57) [Claims] 1. A cut product of dry sausage is dipped in a film-forming agent solution consisting of a high molecular polysaccharide or a high molecular polysaccharide and a water-soluble protein, and then dipped in a hardening liquid consisting of metal ions and chitosan. A method for producing coated dry sausages, which comprises forming a cured coating on a cut molded article by heating and / or drying the cured coating to strengthen the coating dry. 2. A contract for heating and drying at about 40 ° C. for about 5 hours.
The production method according to claim 1.