JP3177084B2 - Method for producing ham cutlet or sausage cutlet - Google Patents
Method for producing ham cutlet or sausage cutletInfo
- Publication number
- JP3177084B2 JP3177084B2 JP34708193A JP34708193A JP3177084B2 JP 3177084 B2 JP3177084 B2 JP 3177084B2 JP 34708193 A JP34708193 A JP 34708193A JP 34708193 A JP34708193 A JP 34708193A JP 3177084 B2 JP3177084 B2 JP 3177084B2
- Authority
- JP
- Japan
- Prior art keywords
- ham
- sausage
- cutlet
- weight
- oil
- 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 - Lifetime
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- Grain Derivatives (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明はハムカツおよびソーセー
ジカツの製造方法、並びにカツに適したハムおよびソー
セージに関する。詳細には、油で揚げたときに衣の剥離
に伴う衣の膨れや破れがなく、しかもソフトでジューシ
ィ感に富み食感的にも良好なハムカツおよびソーセージ
カツの製造方法、並びにそれらのカツに適したハムおよ
びソーセージ類に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing ham cutlets and sausage cutlets, and to ham and sausage cuts suitable for cutlets. In detail, the method of producing ham cutlets and sausage cutlets, which are free from swelling and tearing of the clothes caused by peeling of the clothes when fried in oil, and which are soft, rich in juicy feeling and good in texture, and those cutlets. For suitable hams and sausages.
【０００２】[0002]
【従来の技術】ハムやソーセージに衣液およびパン粉を
順に付着させて油で揚げたいわゆるハムカツおよびソー
セージカツは近年その消費が伸びており、特にサンドイ
ッチの中身（具）などとして汎用されるようになってい
る。例えば業務用のハムカツおよびソーセージカツで
は、ハムまたはソーセージに小麦粉（打粉）をまぶした
後、または打粉をまぶさずに、衣液およびパン粉を順に
付着させ、これをそのまま直接冷凍して、または油で揚
げたものをそのまま又は冷凍して流通販売されている。2. Description of the Related Art The consumption of so-called ham cutlets and sausage cutlets, which are made by attaching a batter and bread crumbs to ham or sausage in order and fried in oil, has been growing in recent years. Has become. For example, in the case of ham cutlets and sausage cutlets for business use, after coating the ham or sausage with flour (floured) or without dusting, the coating liquid and the bread crumbs are applied in order, and this is directly frozen directly or oiled. The fried products are distributed or sold as they are or frozen.
【０００３】このようなハムカツやソーセージカツで
は、中身のハムやソーセージが豚肉などの生肉と比べて
衣の付着性が一般に低く、また油で揚げたときにハムや
ソーセージに含まれている水分や油脂分が蒸気となって
衣を持ち上げるために、衣が中身のハムやソーセージか
ら剥離して膨れたり破れたりしてその外観や食感が低下
し易いという欠点がある。そこで、衣の剥離を防止する
ために、ハムやソーセージ中における澱粉などのつなぎ
粉の配合量を多くして衣の付着性を増す方法や、ハムや
ソーセージ中の水分含量や油脂含量を減らす方法が従来
採られている。しかし、澱粉等のつなぎ粉の配合量を多
くしたり、水分含量や油脂含量を減らすと、ハムやソー
セージの食感が硬くなってソフトさに欠け、しかもジュ
ーシー感が失われて、食感が低下するという問題があ
る。また、衣の剥離防止の他の方法として衣を二度付け
する方法、すなわち衣液付けおよびパン粉付けを２回繰
り返す方法があるが、工程が複雑になると共に衣の部分
が厚くなり食感的にも劣りしかも剥離防止効果が顕著で
はない。[0003] In such a ham cutlet or sausage cutlet, the contents of ham or sausage generally have lower adhesiveness to clothes than raw meat such as pork, and the moisture and moisture contained in the ham and sausage when fried in oil. Since the fats and oils become steam and lift the clothes, there is a disadvantage that the clothes are peeled off from the ham or sausage inside, and swell or break, and the appearance and texture are easily deteriorated. Therefore, in order to prevent the peeling of clothes, a method of increasing the amount of binders such as starch in ham or sausage to increase the adhesion of clothes, or a method of reducing the water content or fat content of ham or sausage Has conventionally been adopted. However, if the amount of binders such as starch is increased or the water content or fat content is reduced, the texture of ham or sausage becomes hard and lacks softness, and the juicy feeling is lost, and the texture is lost. There is a problem of lowering. As another method of preventing the peeling of the clothes, there is a method of applying the clothes twice, that is, a method of repeating the application of the clothing liquid and the breading twice, but the process becomes complicated and the thickness of the clothing becomes thick and the texture is increased. And the effect of preventing peeling is not remarkable.
【０００４】[0004]
【発明が解決しようとする課題】本発明の目的は、中身
を構成するハムやソーセージの食感を良好に保ちなが
ら、油で揚げたときに衣が剥離して膨れたり破れたりし
ない、良好な食感および外観を有するハムカツおよびソ
ーセージカツの製造方法を提供することである。そして
本発明の目的は、そのような優れたハムカツおよびソー
セージカツに使用するのに適するハムおよびソーセージ
を提供することである。SUMMARY OF THE INVENTION It is an object of the present invention to provide a good ham and sausage material that does not peel and swell or break when fried in oil, while keeping the texture of the ham or sausage. An object of the present invention is to provide a method for producing a ham cutlet and a sausage cutlet having a texture and appearance. It is an object of the present invention to provide ham and sausage suitable for use in such excellent ham and sausage cutlets.
【０００５】[0005]
【課題を解決するための手段】本発明者らが上記の目的
を達成すべく種々検討を重ねた結果、ハムまたはソーセ
ージに特定の打粉をまぶし、これに衣液と特定粒度のパ
ン粉を順次付着させると、油で揚げた時に衣の剥離に伴
う膨れや破れのない、外観および食感の良好なハムカツ
およびソーセージカツが得られることを見出して本発明
を完成した。Means for Solving the Problems As a result of various studies conducted by the present inventors to achieve the above object, ham or sausage is dusted with a specific flour, and a coating solution and bread crumbs of a specific particle size are successively adhered to this. Then, they found that a ham cutlet and a sausage cutlet having good appearance and texture without swelling or tearing due to peeling of the clothes when fried in oil were obtained.
【０００６】すなわち、本発明は、ハムまたはソーセー
ジ類に、油脂加工澱粉および酸化澱粉の少なくとも一方
から主としてなる打粉をまぶし、次いで衣液を付着さ
せ、更に２メッシュの篩を通過し４０メッシュの篩上に
残留するものが９０重量％以上で且つ８メッシュの篩上
に残留するものが２０重量％以上である粒度を有するパ
ン粉を付着させることを特徴とするハムカツまたはソー
セージカツの製造方法である。そして、本発明は上記方
法により製造されたハムカツおよびソーセージカツを包
含する。That is, the present invention relates to a method of sprinkling ham or sausages with powdered starch mainly composed of at least one of fat-and-oil-processed starch and oxidized starch, then adhering a coating solution, and further passing through a 2-mesh sieve and a 40-mesh sieve. A method for producing a ham cutlet or a sausage cutlet, which comprises attaching bread crumbs having a particle size of 90% by weight or more and 20% by weight or more on an 8-mesh sieve. The present invention also includes ham cutlets and sausage cutlets manufactured by the above method.
【０００７】本発明では、ハムおよびソーセージとして
種々のものが使用でき、例えば、豚、牛、羊、山羊、
馬、鶏、兎、魚等の肉や場合によってはかかる動物の内
臓肉を細断して小肉塊にし、それを挽肉等の結着剤で結
着させて製造するいわゆるプレスハム類；混合プレスハ
ム類；チョップドハム類；ボンレスハム、ロースハム、
ショルダーハム、ベリーハム、ラックハム等の豚のもも
肉、ロース肉、肩肉、ばら肉等の塊を整形して製造する
いわゆるハム類；牛肉、馬肉、羊肉、鶏鶏、家兎鶏など
を使用するハム類；豚、牛、羊、山羊、馬、鶏、兎、魚
等の肉や場合によってはかかる動物の内臓肉を挽肉しま
たはすりつぶして製造するボロニアソーセージ、ウイン
ナーソーセージ、フランクフルトソーセージ、リオナソ
ーセージ、レバーソーセージ、ソフトサラミソーセー
ジ、ポークソーセージ、混合ソーセージ、魚肉ソーセー
ジ等を使用することができる。In the present invention, various hams and sausages can be used, such as pigs, cows, sheep, goats,
So-called pressed hams, which are produced by shredding meat such as horses, chickens, rabbits, fish, and possibly the offal of such animals into small chunks and binding them with a binder such as ground meat. Pressed hams; chopped hams; boneless ham, roasted ham,
So-called hams produced by shaping pig thigh meat, loin ham, shoulder meat, rose meat, etc. into shoulder ham, berry ham, rack ham, etc .; hams using beef, horse meat, mutton, chicken, rabbit, etc. A pork, beef, sheep, goat, horse, chicken, rabbit, fish, or other such meat, or, in some cases, minced or minced meat from such animals; , Soft salami sausage, pork sausage, mixed sausage, fish meat sausage and the like can be used.
【０００８】本発明で使用するハムおよびソーセージの
製造方法や成分組成などは特に制限されないが、従来の
ハムカツやソーセージカツにおけるように衣の剥離防止
のためにつなぎ用の穀粉の含量を増やしたり、水分含量
や油脂含量を低減させると得られるカツの食感が低下す
るので、そのようなものをあまり使用しないのが好まし
い。特に、水分含量が６０〜７０重量％、好ましくは６
５〜７０重量％、油脂含量が３〜９重量％、好ましくは
４〜６重量％およびつなぎ用粉の含量が７〜１４重量％
であるハム、および水分含量が５８〜７０重量％、好ま
しくは６３〜７０重量％、油脂含量が８〜２０重量％、
好ましくは１４〜１９重量％およびつなぎ用粉の含量が
５〜１５重量％、好ましくは７〜１２重量％であるソー
セージを使用した場合には、油で揚げた時の衣の剥離が
一層良好に防止され得ると共に、ジューシーさとソフト
さに優れる食感の良好なハムカツまたはソーセージカツ
を経済的に得ることができるので、本発明はこれらのカ
ツ用のハムおよびソーセージを包含する。その場合に、
つなぎ用粉としては、従来からハムやソーセージの製造
に一般に用いられているものでよく、例えば澱粉類、小
麦粉などの穀粉類、植物性蛋白粉などを使用することが
できる。また油脂としては、ハムやソーセージの製造に
際して従来から用いられている種々の動植物油脂を使用
することができる。Although there are no particular restrictions on the method of producing the ham and sausage used in the present invention, and the composition of the ingredients, the content of flour used as a link to increase the amount of flour used for the purpose of preventing peeling of clothes as in conventional ham cutlets and sausage cutlets, If the moisture content or the fat content is reduced, the texture of the cutlet obtained is reduced. Therefore, it is preferable that such a cutlet is not used much. In particular, the water content is 60-70% by weight, preferably 6
5 to 70% by weight, fat and oil content of 3 to 9% by weight, preferably 4 to 6% by weight and content of bridging powder of 7 to 14% by weight
Ham, and a water content of 58 to 70% by weight, preferably 63 to 70% by weight, an oil and fat content of 8 to 20% by weight,
When sausages having a content of preferably 14 to 19% by weight and a bridging powder of 5 to 15% by weight, preferably 7 to 12% by weight are used, the batter is more preferably peeled off when fried in oil. The invention encompasses ham and sausage for these cutlets, as they can be prevented and a good texture ham cut or sausage cut with good juiciness and softness can be obtained economically. In that case,
As the bridging powder, those generally used in the production of ham and sausage may be used, and for example, flours such as starches and flours, and vegetable protein powders can be used. As the fats and oils, various animal and vegetable fats and oils conventionally used in the production of ham and sausage can be used.
【０００９】そして本発明では、ハムまたはソーセージ
に油脂加工澱粉および酸化澱粉の少なくとも一方から主
としてなる打粉をまぶすことが重要である。打粉は油脂
加工澱粉のみからなっていても、酸化澱粉のみからなっ
ていても、または油脂加工澱粉と酸化澱粉の混合物であ
ってもよい。また、本発明で使用する打粉は、油脂加工
澱粉および／または酸化澱粉と共に、必要に応じて少量
（一般に打粉の全重量に基づいて５０重量％以下）の他
の成分を含有していてもよい。In the present invention, it is important to sprinkle the ham or the sausage with powdered flour mainly composed of at least one of fat and oil-modified starch and oxidized starch. The flour may be composed of only fat-and-oil-modified starch, only of oxidized starch, or a mixture of fat-and-oil-modified starch and oxidized starch. The powdered flour used in the present invention may contain a small amount (generally, 50% by weight or less based on the total weight of the powdered flour) of other components together with the fat-and-oil-processed starch and / or the oxidized starch, if necessary. .
【００１０】本発明で打粉として用いる油脂加工澱粉
は、トウモロコシ澱粉、小麦澱粉、米澱粉、馬鈴薯澱
粉、タピオカ澱粉、甘薯澱粉、豆澱粉などの澱粉類また
はそれらの澱粉類を加工して得られる加工澱粉類に、植
物油、動物油脂、それらの水添物などからなる食用油脂
類を添加し、必要に応じて加熱処理を施すことによって
得られるが、本発明では従来既知の油脂加工澱粉のいず
れもが使用できる。例えば、特公昭３９−２０００号公
報、特公昭４５−３２８９８号公報、特開昭５４−１１
２４７号公報、特開昭５４−１１２４８号公報、特開昭
５４−１１２４９号公報、特開昭６３−３９５５６号公
報などに記載の方法によってつくられたものなどを使用
することができる。The oil-and-fat-processed starch used as the starch in the present invention is a starch such as corn starch, wheat starch, rice starch, potato starch, tapioca starch, potato starch, bean starch, or a process obtained by processing these starches. The starches are obtained by adding edible oils and fats composed of vegetable oils, animal oils and fats, hydrogenated products thereof and the like, and subjecting them to heat treatment if necessary.In the present invention, any of conventionally known oil- and fat-processed starches is used. Can be used. For example, JP-B-39-2000, JP-B-45-32898, and JP-A-54-11
No. 247, JP-A-54-11248, JP-A-54-11249, JP-A-63-39556 and the like can be used.
【００１１】また、本発明で用いる酸化澱粉としては従
来既知の方法で製造された酸化澱粉のいずれもが使用で
き特に制限されない。限定されるものではないが、例え
ばトウモロコシ澱粉、小麦澱粉、米澱粉、馬鈴薯澱粉、
タピオカ澱粉、甘薯澱粉、豆澱粉などの澱粉類の４５％
濃度の懸濁液に希薄カセイソーダー溶液を加えてｐＨを
８〜１１にし、温度を４０〜５０℃に調節した後、有効
塩素濃度約１０％の次亜塩素酸ナトリウム溶液を注加し
て反応を開始させ、カセイソーダー溶液を滴下しながら
ｐＨを一定水準に保持して所定時間反応させることによ
り得られる酸化澱粉を使用することができる。また、こ
れ以外にも特開平１−３１３５０１号公報に記載されて
いる方法によって得られる酸化澱粉なども使用できる。The oxidized starch used in the present invention is not particularly limited, and any oxidized starch produced by a conventionally known method can be used. Although not limited, for example, corn starch, wheat starch, rice starch, potato starch,
45% of starches such as tapioca starch, sweet potato starch and bean starch
A diluted sodium hydroxide solution is added to the suspension of the concentration to adjust the pH to 8 to 11, the temperature is adjusted to 40 to 50 ° C, and a sodium hypochlorite solution having an effective chlorine concentration of about 10% is poured thereinto for reaction. Oxidized starch obtained by reacting for a predetermined period of time while maintaining the pH at a constant level while dropping the caustic soda solution can be used. In addition, oxidized starch obtained by the method described in JP-A-1-313501 can also be used.
【００１２】本発明で打粉として油脂加工澱粉と酸化澱
粉の混合物を用いる場合は、両者を任意の割合で混合し
て用いればよい。また、油脂加工澱粉および／または酸
化澱粉と共に、少量の他の成分を含有する打粉を使用す
る場合は、そのような他の成分として油脂加工澱粉およ
び酸化澱粉以外の澱粉類、小麦粉、コーンフラワー、植
物性蛋白粉末、食塩、香辛料、糖類、粉乳類、調味料な
どを使用することができる。In the present invention, when a mixture of a fat-and-oil-processed starch and an oxidized starch is used as a flour, they may be mixed at an arbitrary ratio. When a powdered starch containing a small amount of other components together with the oil-modified starch and / or oxidized starch is used, as such other components, starches other than the oil-modified starch and the oxidized starch, flour, corn flour, Plant protein powder, salt, spices, sugars, milk powder, seasonings, and the like can be used.
【００１３】ハムまたはソーセージに打粉をまぶす方法
は特に制限されず、ハムまたはソーセージの全面に打粉
を均一またはほぼ均一に付着させ得る方法であればいず
れでもよく、例えば打粉をハムまたはソーセージにふり
かける方法、打粉の中でハムまたはソーセージをころが
す方法、浮遊する打粉内をハムまたはソーセージを通過
させる方法などを挙げることができる。そして、ハムま
たはソーセージの全表面が打粉で均一またはほぼ均一に
薄く覆われた状態になったら、余分な打粉を落として、
その上に衣液を付着させる。The method of dusting the ham or sausage is not particularly limited, and any method can be used as long as the dust can be uniformly or almost uniformly adhered to the entire surface of the ham or sausage. A method of rolling ham or sausage in flour, a method of passing ham or sausage through floating flour, and the like. Then, when the whole surface of the ham or sausage is evenly or almost evenly covered with flour, drop excess flour and
The clothing liquid is adhered thereon.
【００１４】本発明で使用する衣液はいわゆるバッター
と称されている揚げ物用の衣液であり、一般に小麦粉、
澱粉などの穀粉類を水で溶き、これに必要に応じて更に
卵、牛乳、乳化剤、タンパク質、増粘剤、調味料、食
塩、糖類、香辛料、膨張剤、ｐＨ調整剤、油脂類などを
加えて調製される。そして、本発明ではカツ類を製造す
るのに従来から使用されている衣液のいずれもが使用で
きる。特に、打粉として使用する上記した油脂加工澱粉
および／または酸化澱粉を衣液用として用いると、ハム
やソーセージにおける水分含量が高い場合であっても衣
の剥離が生じなくなるので好ましい。その場合に、小麦
粉などの他の成分を油脂加工澱粉および／または酸化澱
粉と共に用いて衣液を調製する場合は、小麦粉などの他
の成分の割合を油脂加工澱粉および／または酸化澱粉の
重量に基づいて５０重量％以下にするのが望ましい。The coating liquid used in the present invention is a coating liquid for fried foods, which is called a so-called batter.
Dissolve starches and other flours in water, and add eggs, milk, emulsifiers, proteins, thickeners, seasonings, salt, sugars, spices, swelling agents, pH adjusters, oils and fats, etc. as necessary. It is prepared by In the present invention, any of the coating liquids conventionally used for producing cutlets can be used. In particular, it is preferable to use the above-mentioned oil-and-fat-processed starch and / or oxidized starch used as a powdered flour for a coating liquid, since peeling of the clothing does not occur even when the water content of ham or sausage is high. In such a case, when a batter is prepared using other components such as wheat flour together with the fat-and-oil modified starch and / or oxidized starch, the ratio of the other component such as wheat flour to the weight of the fat-and-oil modified starch and / or oxidized starch is used. It is desirably 50% by weight or less based on the weight.
【００１５】打粉をまぶしたハムまたはソーセージへの
衣液の付着方法は特に制限されず、ハムまたはソーセー
ジの全面に衣液を均一付着させ得る方法であればいずれ
でもよく、一般に打粉をまぶしたハムまたはソーセージ
を衣液中に浸ける方法が採用される。There is no particular limitation on the method of applying the coating liquid to the ham or sausage dusted with dust, and any method may be used as long as the coating liquid can be uniformly applied to the entire surface of the ham or sausage. Alternatively, a method of immersing sausage in clothing liquid is employed.
【００１６】次いで、衣液の上に、特定の粒度を有する
パン粉を付着させる。使用するパン粉の種類は生パン
粉、乾燥パン粉、生および乾燥パン粉の混合物などのい
ずれでもよい。パン粉の粒度が細かすぎるとフライ後に
剥離し易くなるので、粗めのパン粉を使用するのが好ま
しく、特に本発明では、２メッシュの篩を通過し４０メ
ッシュの篩上に残留するものが９０重量％以上で且つ８
メッシュの篩上に残留するものが２０重量％以上である
粒度を有するパン粉を使用することが重要である。パン
粉の粒度がこれよりも細かいと衣の剥離が生じ、一方こ
れよりも粗いと均一に付着せず外観上および食感上好ま
しくない。パン粉の付着方法は特に制限されず、従来既
知の方法のいずれの方法で行ってもよい。Next, breadcrumbs having a specific particle size are adhered onto the clothing liquid. The kind of breadcrumbs used may be any of raw breadcrumbs, dry breadcrumbs, and a mixture of raw and dry breadcrumbs. If the particle size of the bread crumbs is too small, it is easy to peel off after frying. Therefore, it is preferable to use coarse bread crumbs. In particular, in the present invention, 90 weight of those passing through a 2-mesh sieve and remaining on a 40-mesh sieve is preferred. % Or more and 8
It is important to use breadcrumbs having a particle size of at least 20% by weight remaining on the mesh sieve. If the particle size of the bread crumbs is smaller than this, the batter is peeled off. On the other hand, if it is coarser, it does not adhere uniformly and is not preferable in appearance and texture. The method for adhering the bread crumbs is not particularly limited, and may be any of conventionally known methods.
【００１７】上記で得られたパン粉を付着させたハムま
たはソーセージは、そのままの状態で冷蔵などして流通
販売しても、油で揚げて流通販売しても、油で揚げる前
に冷凍して流通販売しても、または油で揚げた後に冷凍
して流通販売してもよい。冷凍する場合は、−１８℃以
下の温度に急速冷凍すると、食感が良好でしかも衣の剥
離のない冷凍ハムカツまたはソーセージカツが得られ
る。油で揚げてないものをそのまま冷凍した冷凍ハムカ
ツおよびソーセージカツでは、その使用時や食する際
に、凍結したままで直接油で揚げることができ、それに
より衣の剥離のない外観が良好で、美味な揚げたてのカ
ツをつくることができる。以下に本発明を実施例などに
より具体的に説明するが本発明はそれにより限定されな
い。The ham or sausage to which the breadcrumbs obtained as described above are adhered may be refrigerated or sold as it is, sold or fried in oil, or frozen before being fried in oil. They may be distributed and sold, or may be frozen after being fried in oil and distributed and sold. In the case of freezing, a frozen ham cutlet or a sausage cutlet having a good texture and without peeling of clothes can be obtained by rapidly freezing to a temperature of -18 ° C or lower. Frozen ham cutlets and sausage cutlets that have not been fried in oil can be directly fried in frozen state when used or eaten, so that the appearance of the clothes without peeling is good, You can make delicious freshly cutlet. Hereinafter, the present invention will be described specifically with reference to Examples and the like, but the present invention is not limited thereto.
【００１８】[0018]
《実施例 １》 （１） 豚赤肉３０重量部（以下単に部という）、馬肉
２５部、羊肉２５部および水２０部からなる原料肉混合
物（約３ｃｍ角の立方体に切断したもの）１００部に、
食塩２．４部、粉末水あめ７．３部、亜硝酸ナトリウム
０．０８部、重合リン酸塩１．０部、酸化防止剤０．１
部、増粘多糖類１．１部および化学調味料０．２部から
なる混合物を加えてよく混合し、これを約２℃の温度で
４日間冷蔵して塩漬を行った。 （２） これとは別にツナギとして、豚赤肉（ミンチ
状）３０部、家兎肉（ミンチ状）３０部、羊肉（ミンチ
状）２０部および水２０部からなるミンチ状肉混合物
に、食塩４．３部、重合リン酸塩０．４部、酸化防止剤
０．０８部、砂糖２．０部および亜硝酸ナトリウム０．
０２部を混合してよく練り込んだ。 （３） 前記（１）で得た塩漬肉混合物４５部に前記
（２）で得たツナギ用混合物３０部、角切り豚脂肪４．
５部、粗ゼラチン１０部、馬鈴薯澱粉１０．５部、香辛
料０．０６部、化学調味料０．５部および砂糖１．４部
を加えて均一に混合した。これを直径９０ｍｍのポリエ
ステルフイルム製のケーシングに充填した後、リテーナ
ーに入れて８５℃の熱湯中で１５０分間加熱した。冷却
後、出来上がったプレスハムをリテーナーから取り出し
た。得られたプレスハムにおける油脂含量は６．０重量
％および水分含量は６５．０重量％であった。<< Example 1 >> (1) 100 parts of a raw meat mixture (cut into about 3 cm square cubes) consisting of 30 parts by weight of pork red meat (hereinafter simply referred to as "parts"), 25 parts of horse meat, 25 parts of sheep meat and 20 parts of water. To
2.4 parts salt, 7.3 parts powdered starch syrup, 0.08 part sodium nitrite, 1.0 part polymerized phosphate, 0.1 antioxidant
, A mixture consisting of 1.1 parts of a thickening polysaccharide and 0.2 parts of a chemical seasoning was added and mixed well, and the mixture was refrigerated at a temperature of about 2 ° C. for 4 days to carry out salting. (2) Separately, as a jumpsuit, minced meat mixture consisting of 30 parts of pork red meat (minced), 30 parts of rabbit meat (minced), 20 parts of lamb (minced) and 20 parts of water is mixed with salt. 4.3 parts, polymerized phosphate 0.4 part, antioxidant 0.08 part, sugar 2.0 parts and sodium nitrite 0.1 part.
02 parts were mixed and kneaded well. (3) 45 parts of the cured meat mixture obtained in the above (1), 30 parts of the mixture for the jumper obtained in the above (2), and diced pork fat.
5 parts, 10 parts of crude gelatin, 10.5 parts of potato starch, 0.06 parts of spice, 0.5 part of chemical seasoning and 1.4 parts of sugar were added and mixed uniformly. This was filled in a casing made of a polyester film having a diameter of 90 mm and then placed in a retainer and heated in hot water at 85 ° C. for 150 minutes. After cooling, the finished press ham was taken out of the retainer. The resulting pressed ham had a fat and oil content of 6.0% by weight and a water content of 65.0% by weight.
【００１９】（４） 上記（３）で得られたプレスハム
を厚さ２．５ｍｍにスライスたものを２０枚用意し、こ
れに打粉として酸化澱粉［松谷化学（株）］を５０重量
％含有し、その他の澱粉、小麦粉および食塩を含有する
打粉組成物を用いて、ハムの表面にまぶして付着させ
た。 （５） 小麦粉［日清製粉（株）製「雪」］と水を１：
１．６の重量比で混合して調製した温度約１０℃の衣液
に、上記（４）で準備した酸化澱粉をまぶしたハムを入
れて衣液を付着させ、次いで乾燥パン粉［兵庫パン粉
（株）製「赤玉Ｎo.３１」；粒度４メッシュ篩通過分１
００重量％、４０メッシュ篩上残留分９０重量％、８メ
ッシュ篩上残留分２５重量％］を表面に付着させて、調
理前のハムカツを製造した。(4) Twenty pieces of the pressed ham obtained in the above (3) sliced to a thickness of 2.5 mm were prepared, and 50% by weight of oxidized starch [Matsuya Chemical Co., Ltd.] was contained in the pressed ham. Then, using a flouring composition containing other starch, flour and salt, the ham surface was sprinkled and adhered. (5) Wheat flour (“Snow” manufactured by Nisshin Flour Milling Co., Ltd.) and water:
The ham sprinkled with the oxidized starch prepared in (4) above was added to the batter at a temperature of about 10 ° C. prepared by mixing at a weight ratio of 1.6 to allow the batter to adhere, and then the dried bread crumb [Hyogo bread crumb ( "Akadama No. 31"; particle size 4 mesh sieve 1
00% by weight, 90% by weight on a 40-mesh screen, 25% by weight on an 8-mesh screen] to prepare a ham cutlet before cooking.
【００２０】（６） 上記（５）で得られたハムカツの
半数（１０枚）はそのまま直接約１８０℃の油で揚げ、
残りの半数（１０枚）は−２０℃に冷凍した。冷凍品の
方は温度−２０℃で１日間貯蔵した後、冷凍庫より取り
出して、凍結したまま約１８０℃の油で揚げた。油で揚
げて得られたハムカツの外観（衣の剥離の有無）および
食感を下記の表１に示した評価基準にしたがって５名の
パネラーに評価してもらってその平均値を採ったとこ
ろ、下記の表２に示す結果を得た。(6) Half (10) of the ham cutlets obtained in (5) above are directly fried in oil at about 180 ° C.,
The other half (10) were frozen at -20 ° C. The frozen product was stored at a temperature of −20 ° C. for one day, then taken out of the freezer and fried in an oil of about 180 ° C. while being frozen. Five panelists evaluated the appearance (whether or not the clothes were peeled off) and the texture of the ham cutlet obtained by fried in oil according to the evaluation criteria shown in Table 1 below, and the average value was obtained. The results shown in Table 2 were obtained.
【００２１】《比較例 １》実施例１の（１）で得られ
たプレスハムを厚さ２．５ｍｍにスライスしたもの２０
枚に、小麦粉［日清製粉（株）製「雪」］を打粉として
用いてまぶし、それ以外は実施例１と同様にして、ハム
カツを製造し、そのうち１０枚は直接そのまま油で揚
げ、残りの１０枚は−２０℃に冷凍した後、温度−２０
℃で１日間貯蔵してから取り出して、凍結したまま油で
揚げた。油で揚げて得られたハムカツの外観（衣の剥離
の有無）および食感を実施例１と同様にして５名のパネ
ラーにより評価してもらって、その平均値を採ったとこ
ろ、表２に示す結果を得た。<< Comparative Example 1 >> The pressed ham obtained in (1) of Example 1 was sliced to a thickness of 2.5 mm.
Each piece was sprinkled with flour [“Snow” manufactured by Nisshin Flour Milling Co., Ltd.] as a flour, and otherwise the same as in Example 1 was used to produce ham cutlet, of which 10 pieces were directly fried in oil and the remaining 10 pieces were frozen at -20 ° C and then cooled to -20 ° C.
Stored at <RTIgt; 1 C </ RTI> for one day, removed and fried in oil while frozen. The appearance (whether or not the clothes were peeled) and the texture of the ham cutlet obtained by fried in oil were evaluated by five panelists in the same manner as in Example 1, and the average value was obtained. The result was obtained.
【００２２】《比較例 ２》スライスしたハムに打粉を
まぶさずに衣液を直接付着させた以外は実施例１と同様
にしてハムカツを製造した。非冷凍ハムカツおよび冷凍
ハムカツを油で揚げて得られたものの外観（衣の剥離の
有無）および食感を実施例１と同様にして５名のパネラ
ーにより評価してもらって、その平均値を採ったとこ
ろ、表２に示す結果を得た。Comparative Example 2 A ham cutlet was produced in the same manner as in Example 1 except that the coating solution was directly applied to the sliced ham without dusting the ham. The appearance (whether the clothes were peeled off) and the texture of the non-frozen ham cutlet and the frozen ham cutlet fried with oil were evaluated by five panelists in the same manner as in Example 1, and the average value was taken. However, the results shown in Table 2 were obtained.
【００２３】《比較例 ３》実施例１の（１）において
プレスハムの製造時に加える馬鈴薯澱粉の量を１６部と
多くした以外は実施例１の（１）と同様にしてプレスハ
ムを製造した。その結果得られたプレスハムを厚さ２．
５ｍｍにスライスしたもの２０枚に、比較例１で使用し
たのと同じ小麦粉を打粉として用いてまぶし、それ以外
は実施例１と同様にして、ハムカツを製造し、そのうち
１０枚は直接そのまま油で揚げ、残りの１０枚は−２０
℃に冷凍した後、温度−２０℃で１日間貯蔵してから取
り出して、凍結したまま油で揚げた。油で揚げて得られ
たハムカツの外観（衣の剥離の有無）および食感を実施
例１と同様にして５名のパネラーにより評価してもらっ
て、その平均値を採ったところ、表２に示す結果を得
た。Comparative Example 3 Press ham was produced in the same manner as in Example 1 (1) except that the amount of potato starch added during the production of press ham was increased to 16 parts in (1) of Example 1. . The resulting pressed ham is then 2.
Twenty sliced pieces of 5 mm were sprinkled with the same flour as used in Comparative Example 1 as dusting powder, and otherwise the same as in Example 1 to produce a ham cutlet. Fried, the remaining 10 are -20
After freezing to ℃, it was stored at a temperature of −20 ° C. for 1 day, taken out, and fried in an oil while frozen. The appearance (whether or not the clothes were peeled) and the texture of the ham cutlet obtained by fried in oil were evaluated by five panelists in the same manner as in Example 1, and the average value was obtained. The result was obtained.
【００２４】[0024]
【表１】 油で揚げたハムカツの品質の評価基準 外 観（衣の剥離の有無） ： ５点：１０個のカツで衣の剥離なくて衣の膨れや破れが生じておらず、 外観極めて良好 ４点：８〜９個のカツで衣の剥離がなくて衣の膨れや破れが生じておらず、 外観良好 ３点：６〜７個のカツで衣の剥離がなくて衣の膨れや破れが生じておらず、 外観ほぼ良好 ２点：５〜６個のカツで衣の剥離に伴う膨れや破れが生じており外観不良 １点：７個以上のカツで衣の剥離に伴う膨れや破れが生じており外観極め て不良 食 感 ： ５点：ハムまたはソーセージの部分がソフトで且つジューシィであり、 衣が適度な硬さとソフトを備えており、食感極めて良好 ４点：ハムまたはソーセージの部分がソフトで且つジューシィであり、 衣がほぼ適度な硬さとソフトさを備えており、食感良好 ３点：ハムまたはソーセージの部分がほぼソフトでジューシィであるが、 衣が多少柔らかくなり過ぎていて歯ざわりが多少失われている ２点：ハムまたはソーセージの部分にソフトさとジューシィさが多少失わ れており、衣が柔らかくなり過ぎていて歯ざわりがなく不良 １点：ハムまたはソーセージの部分にソフトさとジューシィさがなく、 衣が破れていて柔らかくなり過ぎており、食感極めて不良[Table 1] Evaluation criteria for quality of fried ham cutlet Appearance (whether or not the clothing has peeled off ) : 5 points: 10 pieces of katsu have no peeling of the clothes, no swelling or tearing of the clothes has occurred, and the appearance is very good 4 points: 8 to 9 pieces of katsu have peeled the clothing No appearance of swelling or tearing of the clothes, no good appearance 3 points: 6 to 7 cuts, no peeling of the clothes, no swelling or tearing of the clothes, almost good appearance 2 points: 5 Appearance is poor due to swelling or tearing due to peeling of clothes in up to 6 cuts. 1 point: Swelling or tearing due to peeling of clothes occurs in 7 or more cuts and extremely poor appearance. Texture : 5 points: Ham or sausage part is soft and juicy, clothes have moderate hardness and softness, and texture is extremely good. 4 points: Ham or sausage part is soft and juicy. The garment has moderate hardness and softness and good texture. 3 points: The ham or sausage part is almost soft and juicy, but the garment is a little too soft and loses some bite. 2 points: The ham or sausage part loses some softness and juicyness, and the garment is too soft and does not feel crunchy. 1 point: The ham or sausage part has no softness and juicy, and the clothes are torn. Too soft and very poor texture
【００２５】[0025]
【表２】 外観(衣の剥離の有無) 食 感 非冷凍品 冷凍品 非冷凍品 冷凍品 実施例１ 3.8 3.6 3.6 3.5 比較例１ 1.4 1.0 1.0 1.0 比較例２ 1.4 1.0 1.0 1.0 比較例３ 4.2 4.0 2.4 2.0 [Table 2] Appearance (w / o clothing peeling) Texture Non-frozen product Frozen product Non-frozen product Frozen product Example 1 3.8 3.6 3.6 3.5 Comparative Example 1 1.4 1.0 1.0 1.0 Comparative Example 2 1.4 1.0 1.0 1.0 Comparative Example 3 4.2 4.0 2.4 2.0
【００２６】上記の表２の結果から、酸化澱粉を打粉と
して用いた実施例１の場合には、油で揚げた時に衣がハ
ムから剥離せず、膨れたり破れたりしないで外観が極め
て良好であり、しかも食感的にも優れたハムカツが得ら
れるのに対して、打粉として従来の小麦粉を使用した比
較例１の場合および打粉を使用しなかった比較例２の場
合は、油で揚げた時に衣がハムから剥離し膨れたり破れ
たりして外観が不良になり、しかも食感的にも劣ったも
のになることがわかる。また、プレスハムの製造時に馬
鈴薯澱粉を多量に配合した比較例３の場合は、比較例１
および比較例２に比べて油で揚げたときの衣の剥離は少
ないが、ハム自体の味が硬くてソフトさがなく、しかも
ジューシィ感がなく、食感が劣ることがわかる。From the results in Table 2 above, in the case of Example 1 in which oxidized starch was used as a powder, the garment did not peel off from the ham when fried in oil, and did not swell or break, and had a very good appearance. In addition, while a ham cutlet excellent in texture was obtained, in the case of Comparative Example 1 in which conventional flour was used as flour and in the case of Comparative Example 2 in which flour was not used, deep-fried oil was used. It can be seen that the garment sometimes peels off the ham and swells or tears, resulting in poor appearance and poor texture. Further, in the case of Comparative Example 3 in which a large amount of potato starch was added during the production of press ham, Comparative Example 1 was used.
Also, it can be seen that the peeling of the batter when fried with oil is less than that in Comparative Example 2, but the ham itself is hard and not soft, has no juicy feeling, and has a poor texture.
【００２７】《実施例 ２》 （１） 鶏肉（ミンチ状）３２．５部、家兎肉（ミンチ
状）２０．２部、植物性蛋白粉末５．３部、カゼインナ
トリウム０．６部、豚脂肪７．５部、小麦澱粉６．８
部、水２７．３部、食塩１．７部、重合リン酸塩０．３
部、亜硝酸ナトリウム０．０３部、砂糖１．０部、香辛
料０．３部、化学調味料０．５部および酸化防止剤０．
１部からなる原料配合をサイレントカッターに入れて充
分に練り合わせを行った。これを直径約９０ｍｍのポリ
エステルフイルム製の円筒状のケーシングに充填してリ
テーナーに入れ、８０℃の湯中に入れて１５０分間湯煮
を行った。冷却後、リテーナーから取り出してソーセー
ジを得た。得られたソーセージにおける油脂含量は１
５．２重量％および水分含量は６３．７重量％であっ
た。Example 2 (1) 32.5 parts of chicken (minced), 20.2 parts of rabbit meat (minced), 5.3 parts of vegetable protein powder, 0.6 part of casein sodium, pig 7.5 parts fat, 6.8 wheat starch
Parts, water 27.3 parts, salt 1.7 parts, polymerized phosphate 0.3
Parts, sodium nitrite 0.03 part, sugar 1.0 part, spice 0.3 part, chemical seasoning 0.5 part and antioxidant 0.1 part.
The raw material mixture consisting of 1 part was put into a silent cutter and sufficiently kneaded. This was filled in a cylindrical casing made of polyester film having a diameter of about 90 mm, placed in a retainer, placed in hot water at 80 ° C., and boiled for 150 minutes. After cooling, it was taken out of the retainer to obtain sausage. The fat content in the obtained sausage is 1
5.2% by weight and a water content of 63.7% by weight.
【００２８】（２） 上記（１）で得られたソーセージ
を厚さ４．０ｍｍにスライスして、その表面に油脂加工
澱粉［日本食品加工（株）製］を９０重量％含有し、食
塩、糖類および香辛料を含む打粉組成物をまぶして付着
させた。 （３） 小麦粉［日清製粉（株）製「雪」］と水を１：
１．６の重量比で混合して調製した温度約１０℃の衣液
に、上記（２）で準備した油脂加工澱粉をまぶしたソー
セージを入れて衣液を付着させ、次いでその表面に実施
例１で用いたのと同じ乾燥パン粉を付着させて、未調理
のソーセージカツを製造した。(2) The sausage obtained in the above (1) is sliced to a thickness of 4.0 mm, and the surface thereof contains 90% by weight of a fat and oil modified starch [manufactured by Nippon Shokuhin Kako Co., Ltd.] A flour composition containing sugars and spices was dusted and applied. (3) Wheat flour [“Snow” manufactured by Nisshin Flour Milling Co., Ltd.) and water:
The sausage dusted with the fat- and-oil-processed starch prepared in (2) above was added to the clothing liquid at a temperature of about 10 ° C. prepared by mixing at a weight ratio of 1.6, and the clothing liquid was adhered. An uncooked sausage cutlet was produced by attaching the same dry bread crumbs as used in 1.
【００２９】（４） 上記（３）で得られたソーセージ
カツの半数（１０枚）はそのまま直接約１８０℃の油で
揚げ、残りの半数（１０枚）は−２０℃に冷凍した。冷
凍品の方は温度−２０℃で１日間貯蔵した後、冷凍庫よ
り取り出して、凍結したまま約１８０℃の油で揚げた。
油で揚げて得られたソーセージカツの外観（衣の剥離状
態）および食感を上記の表１に示した評価基準にしたが
って５名のパネラーに評価してもらってその平均値を採
ったところ、下記の表３に示す結果を得た。(4) Half (10) of the sausage cutlets obtained in (3) above were directly fried in oil at about 180 ° C., and the other half (10) were frozen at −20 ° C. The frozen product was stored at a temperature of −20 ° C. for one day, then taken out of the freezer and fried in an oil of about 180 ° C. while being frozen.
Five panelists evaluated the appearance (peeling state of the clothes) and the texture of the sausage cutlet obtained by fried in oil according to the evaluation criteria shown in Table 1 above, and the average value was obtained. The results shown in Table 3 were obtained.
【００３０】《実施例 ３》衣液として、油脂加工澱粉
［日本食品加工（株）製］を６０重量％含有し、その他
に小麦粉、コーンフラワー、糊料、食塩、糖類およびベ
ーキングパウダーを含有するバッターミックスと水を
１：１．８の割合で混合した液を使用した以外は実施例
２と同様にしてソーセージカツを製造し、その外観およ
び食感を５名のパネラーに評価してもらって平均値を採
った。その結果を表３に示す。Example 3 As a coating liquid, oil- and fat-processed starch (manufactured by Nippon Food Processing Co., Ltd.) is contained at 60% by weight, and in addition, flour, corn flour, paste, salt, sugar and baking powder are contained. A sausage cutlet was produced in the same manner as in Example 2 except that a liquid obtained by mixing a batter mix and water at a ratio of 1: 1.8 was used, and the appearance and texture were evaluated by five panelists and averaged. Values were taken. Table 3 shows the results.
【００３１】《比較例 ４》打粉として小麦粉［日清製
粉（株）製「雪」］を用いた以外は実施例２と同様にし
て、ソーセージカツを製造し、外観および食感を５名の
パネラーに評価してもらって平均値を採った。その結果
を表３に示す。Comparative Example 4 A sausage cutlet was produced in the same manner as in Example 2 except that flour ("Snow" manufactured by Nisshin Flour Milling Co., Ltd.) was used as the flour, and the appearance and texture of the sausage cutout were measured by five people. The panelists evaluated and averaged. Table 3 shows the results.
【００３２】《比較例 ５》パン粉として、乾燥パン粉
［兵庫パン粉（株）製「赤玉Ｎo.３３」；粒度６メッシ
ュ篩通過分１００重量％、４０メッシュ篩上残留分９０
重量％、８メッシュ篩上残留分１０重量％］を付着させ
た以外は実施例２と同様にして、ソーセージカツを製造
し、外観および食感を５名のパネラーに評価してもらっ
て平均値を採った。その結果を表３に示す。Comparative Example 5 Dried bread crumb [Akatama No. 33, manufactured by Hyogo Bread Co., Ltd.] as bread crumb;
5% by weight, residue on an 8 mesh sieve 10% by weight], sausage cutlets were produced in the same manner as in Example 2, and the appearance and texture were evaluated by five panelists. I took it. Table 3 shows the results.
【００３３】[0033]
【表３】 外観(衣の剥離の有無) 食 感 非冷凍品 冷凍品 非冷凍品 冷凍品 実施例２ 3.8 4.2 3.8 3.6 実施例３ 4.2 4.8 4.2 4.4 比較例４ 1.5 1.0 1.0 1.0 比較例５ 1.8 2.6 2.6 2.4 [Table 3] Appearance (w / o clothing peeling) Texture Non-frozen product Frozen product Non-frozen product Frozen product Example 2 3.8 4.2 3.8 3.6 Example 3 4.2 4.8 4.2 4.4 Comparative Example 4 1.5 1.0 1.0 1.0 Comparative Example 5 1.8 2.6 2.6 2.4
【００３４】上記の表３の結果から、油脂加工澱粉を打
粉として用い、かつ特定粒度のパン粉を用いた実施例２
および実施例３の場合には、油で揚げた時に衣がソーセ
ージから剥離せず、膨れたり破れたりしないで外観が極
めて良好であり、しかも食感的にも優れたソーセージが
得られること、そして衣液をも油脂加工澱粉から調製し
た場合には、それらの効果が一層優れていることがわか
る。それに対して、打粉として従来の小麦粉を使用した
比較例３の場合および粒度の細かいパン粉を使用した比
較例４の場合は、油で揚げた時に衣がソーセージから剥
離し膨れたり破れたりして外観が不良になり、しかも食
感的にも劣ったものになることがわかる。From the results in Table 3 above, it is found that Example 2 in which fat and oil modified starch was used as a powdered meal and bread crumbs having a specific particle size was used.
And in the case of Example 3, when batter is fried in oil, the sausage does not peel off, does not swell or break, and has a very good appearance, and a sausage excellent in texture can be obtained, and It can be seen that when the coating solution is prepared from the oil-and-fat-processed starch, the effects are more excellent. On the other hand, in the case of Comparative Example 3 using conventional wheat flour as the flour and in the case of Comparative Example 4 using fine bread crumbs, the batter was peeled off from the sausage when fried in oil and swelled or torn. It turns out that the result is poor and the texture is also poor.
【００３５】[0035]
【発明の効果】本発明による場合は、油で揚げたときに
衣の剥離に伴う衣の膨れや破れがなく、しかもソフトで
ジューシィ感に富む食感的にも良好なハムカツおよびソ
ーセージカツを製造することができる。According to the present invention, a soft and juicy ham cutlet and sausage cutlet which are free from swelling and tearing of the clothes due to peeling of the clothes when fried in oil and which are rich in texture can be produced. can do.
───────────────────────────────────────────────────── フロントページの続き (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 1/176 A23L 1/31 ──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. 7 , DB name) A23L 1/176 A23L 1/31
Claims (6)
澱粉および酸化澱粉の少なくとも一方から主としてなる
打粉をまぶし、次いで衣液を付着させ、更に２メッシュ
の篩を通過し４０メッシュの篩上に残留するものが９０
重量％以上で且つ８メッシュの篩上に残留するものが２
０重量％以上である粒度を有するパン粉を付着させるこ
とを特徴とするハムカツまたはソーセージカツの製造方
法。1. A ham or a sausage is dusted with flour mainly composed of at least one of an oil-and-fat-processed starch and an oxidized starch, then a coating solution is adhered, and further passed through a 2-mesh sieve and remains on a 40-mesh sieve. 90
2% by weight or more remained on the 8 mesh sieve
A method for producing a ham cutlet or a sausage cutlet, comprising attaching breadcrumbs having a particle size of 0% by weight or more.
なくとも一方を含有している請求項１の製造方法。2. The method according to claim 1, wherein the coating solution contains at least one of a fat-processed starch and an oxidized starch.
たはソーセージカツを、油で揚げる前または油で揚げた
後に冷凍する請求項１または２の製造方法。3. The method according to claim 1, wherein the ham cutlet or sausage cutlet obtained by adhering the breadcrumbs is frozen before or after frying in oil.
が３〜９重量％およびつなぎ用粉の含量が７〜１４重量
％であるカツ用ハム、または水分含量が５８〜７０重量
％、油脂含量が８〜２０重量％およびつなぎ用粉の含量
が５〜１５重量％であるカツ用ソーセージ。4. A cutlet ham having a water content of 60 to 70% by weight, a fat and oil content of 3 to 9% by weight and a tying powder content of 7 to 14% by weight, or a water content of 58 to 70% by weight, A cutlet sausage having a fat content of 8 to 20% by weight and a binder powder content of 5 to 15% by weight.
のハムまたはソーセージを用いてハムカツまたはソーセ
ージカツを製造する請求項１〜３のいずれか１項の方
法。5. A ham or sausage as claimed in claim 4.
The method according to any one of claims 1 to 3, wherein a ham cutlet or a sausage cutlet is produced using ham or sausage.
１項の方法により製造されたハムカツまたはソーセージ
カツ。6. A ham cutlet or sausage cutlet produced by the method according to any one of claims 1 to 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP34708193A JP3177084B2 (en) | 1993-12-27 | 1993-12-27 | Method for producing ham cutlet or sausage cutlet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP34708193A JP3177084B2 (en) | 1993-12-27 | 1993-12-27 | Method for producing ham cutlet or sausage cutlet |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH07184598A JPH07184598A (en) | 1995-07-25 |
| JP3177084B2 true JP3177084B2 (en) | 2001-06-18 |
Family
ID=18387793
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP34708193A Expired - Lifetime JP3177084B2 (en) | 1993-12-27 | 1993-12-27 | Method for producing ham cutlet or sausage cutlet |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3177084B2 (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040017994A (en) * | 2002-08-23 | 2004-03-02 | 신창기 | The sandwitch shape ham cutlet and manufacturing method of the same |
| JP2007028905A (en) * | 2005-07-22 | 2007-02-08 | Nippon Flour Mills Co Ltd | Dusting-flour composition for deep-fry food |
| KR100952346B1 (en) * | 2009-07-24 | 2010-04-09 | 이상건 | Manufacturing method for hamburger patty |
| JP6733136B2 (en) * | 2015-07-24 | 2020-07-29 | 王子ホールディングス株式会社 | Meat products and methods for producing meat products |
| WO2018151244A1 (en) | 2017-02-17 | 2018-08-23 | 日清フーズ株式会社 | Bread crumbs, bread crumb mix, and container for shake-out-type bread crumbs |
| PE20200712A1 (en) * | 2017-07-28 | 2020-06-25 | J Oil Mills Inc | METHOD OF PRODUCING RUSTED STARCH FOR COATING MATERIAL |
| CN110973223A (en) * | 2019-12-12 | 2020-04-10 | 裘先远 | Anti-oxidation and anti-ultraviolet protection method in ham aging process |
| WO2023229420A1 (en) * | 2022-05-27 | 2023-11-30 | 씨제이제일제당 (주) | Bread crumbs and preparation method thereof |
-
1993
- 1993-12-27 JP JP34708193A patent/JP3177084B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH07184598A (en) | 1995-07-25 |
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