JPH07194342A - Production of dry sausage - Google Patents
Production of dry sausageInfo
- Publication number
- JPH07194342A JPH07194342A JP5354060A JP35406093A JPH07194342A JP H07194342 A JPH07194342 A JP H07194342A JP 5354060 A JP5354060 A JP 5354060A JP 35406093 A JP35406093 A JP 35406093A JP H07194342 A JPH07194342 A JP H07194342A
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- JP
- Japan
- Prior art keywords
- meat
- dry
- water content
- sausage
- dry sausage
- 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.)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は畜肉の各部位肉の内、ス
ジが多く良質とはいえない肉を原料肉として用いて、低
カロリーで栄養に富んだドライソーセージを製造する方
法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a low-calorie and nutritious dry sausage by using, as a raw material meat, meat that has a lot of streaks and is not of good quality among the meat parts of livestock meat.
【０００２】[0002]
【従来の技術】ドライソーセージは比較的長期の保存に
耐えるように製造されたソーセージであり、日本農林規
格によれば該ドライソーセージは乾燥度と使用原料肉種
に基づき狭義のドライソーセージ、セミドライソーセー
ジ、サラミソーセージ及びソフトサラミソーセージの４
種類に分類されるとしている。そして前記日本農林規格
によれば、上記乾燥度に関して、狭義のドライソーセー
ジ及びサラミソーセージは水分含有量３５重量％以下の
ものと規定され、またセミドライソーセージ及びソフト
サラミソーセージは水分含有量５５重量％以下のものと
規定されており、一方、使用原料肉種に関して、牛肉、
豚肉を原料肉としたものをサラミソーセージ、その他の
肉を使用したものを狭義のドライソーセージと指称する
との分類がなされている（以下、広義の意味でのドライ
ソーセージを単にドライソーセージという）。2. Description of the Related Art Dry sausages are sausages manufactured to withstand relatively long-term storage. According to Japanese Agricultural Standards, dry sausages are dry sausages or semi-dry sausages in a narrow sense based on the degree of dryness and the raw material meat used. , Salami sausage and soft salami sausage 4
It is said to be classified into types. According to the Japanese Agriculture and Forestry Standard, with respect to the degree of dryness, dry sausage and salami sausage in a narrow sense are defined to have a water content of 35% by weight or less, and semi-dry sausage and soft salami sausage have a water content of 55% by weight or less. On the other hand, beef,
Salami sausages made from pork as raw material, and those that use other meats are called dry sausages in a narrow sense (hereinafter, dry sausages in a broad sense are simply referred to as dry sausages).
【０００３】従来のドライソーセージの一般的な製法と
しては、原料肉をチョッパーで荒挽きした後塩漬し、塩
漬後原料肉をチョッパーにて細切し、これに調味・香辛
料及び豚脂肪等の脂肪を加えて練り合わせ、牛腸等のケ
ーシングに充填した後、乾燥して製品を得るというもの
であった。As a general method for producing conventional dry sausage, raw meat is roughly ground with a chopper and then salted, and the salted raw meat is finely chopped with a chopper, and seasonings, spices, pork fat and the like are added thereto. The product was obtained by adding fat, kneading, filling in a casing such as cow intestine, and then drying it.
【０００４】[0004]
【発明が解決しようとする課題】従来の製造法によれ
ば、その製造過程で原料肉に豚脂肪等の脂肪を所定量
（例えば狭義のドライソーセージ商品において約２０重
量％）加えるので、製造されたドライソーセージは高カ
ロリー食品となり、そのため糖尿病等の成人病に係わり
のある消費者或いは成人病を忌避しようとする消費者に
とって敬遠される傾向にあったばかりか、脂肪を加える
分、赤身肉の含有量が低減しているため高蛋白質食品と
しての品質を備えるものではなかった。According to the conventional manufacturing method, since a predetermined amount of fat such as pork fat is added to the raw material meat (for example, about 20% by weight in a dry sausage product in a narrow sense) in the manufacturing process, it is manufactured. Dry sausage has become a high-calorie food, and as a result, it tends to be shunned by consumers who are involved in adult diseases such as diabetes or who are trying to avoid adult diseases. Since the amount was reduced, it did not have the quality as a high protein food.
【０００５】豚脂肪等の脂肪を加える目的は肉質にソフ
ト感を与え且つ旨味を付与することにあるが、他方にお
いて、ドライソーセージにおける水分含有量を低減させ
る目的もある。即ち、日本農林規格に規定されている如
くドライソーセージにおいてはハムやベーコン類と異な
り長期保存に耐えるようにするため水分含有量を低く抑
えることが要求されているものであるところ、豚脂肪等
の脂肪は赤身肉に比べて水分含有量が少ないため、赤身
肉の使用量を減らし、その分脂肪を赤身肉に加えれば全
体として水分含有量を低減できるのである。The purpose of adding fats such as pork fat is to give the meat a softness and taste, but on the other hand, it is also the purpose of reducing the water content in the dry sausage. That is, unlike ham and bacon, dry sausages are required to have a low water content in order to withstand long-term storage, as stipulated in the Japanese Agricultural Standards. Since fat has a lower water content than red meat, the water content can be reduced as a whole by reducing the amount of red meat used and adding the fat to the red meat accordingly.
【０００６】このようなことから、低カロリー食品を得
るために単に脂肪添加量を低減若しくは皆無にすればよ
いというものではなく、脂肪添加量を低減するか又は全
く加えないものとすれば、基本的には赤身肉使用量の増
大に伴う水分含有量の増加という問題を生じ、製造方法
の再検討が必要になってくる。また脂肪を加えないか或
いはその添加量を減らし赤身肉の使用量を増やせばそれ
だけ製造コストが上昇し、高価格商品となるという問題
もある。From the above, it is not necessary to simply reduce or eliminate the fat addition amount in order to obtain a low-calorie food, but if the fat addition amount is reduced or not added at all, it is basically necessary. The problem is that the water content increases with the increase in the amount of red meat used, and it is necessary to reexamine the manufacturing method. There is also a problem that if the fat is not added or the amount of the red meat is reduced and the amount of the red meat used is increased, the production cost increases correspondingly and the product becomes a high priced product.
【０００７】ドライソーセージの製造に関しては上記の
如き複雑な事情が存するため、低カロリーでありながら
低水分（日本農林規格に適合した水分含有量）を実現で
き且つ高蛋白質でしかも低価格であるという各種条件を
同時に満足する製品（ドライソーセージ）を製造するこ
とは従来不可能であったのであり、未だそのような製造
方法の開示をみない。Due to the above-mentioned complicated circumstances regarding the production of dry sausage, it is possible to realize low moisture (moisture content conforming to Japanese Agricultural Standards) while having low calorie, high protein content and low price. It has been impossible to manufacture a product (dry sausage) satisfying various conditions at the same time, and the disclosure of such a manufacturing method has not been found yet.
【０００８】本発明者等は上記問題点を解消した製品を
提供し且つその製造方法を確立すべく鋭意研究した結
果、豚の脛肉等スジの多い低品質な部位肉を原料肉とし
て用いることにより意外にも上記諸条件を満足し、しか
も風味、外観（赤身肉の中に白い斑点模様が存在するい
わゆる海島構造の外観）等において何ら遜色のないドラ
イソーセージを製造できることを見出し本発明を完成す
るに至った。The inventors of the present invention have made earnest studies to provide a product that solves the above problems and to establish a manufacturing method thereof, and as a result, use low-quality partial meat with many streaks such as pork tibia as raw material meat. It was found that it is possible to produce a dry sausage which satisfies the above conditions surprisingly, and which is not inferior to the flavor and appearance (the appearance of a so-called sea-island structure in which white spots are present in red meat). Came to do.
【０００９】而して本発明は、日本農林規格に適合した
水分含有量を有し、従って長期保存に耐え、低カロリー
食品且つ高蛋白質食品であり、しかも価格的に安価であ
るドライソーセージを得るための製造方法を提供するこ
とを目的とする。Thus, the present invention provides a dry sausage which has a water content which complies with Japanese Agricultural Standards, and therefore can withstand long-term storage, is a low-calorie food and a high-protein food, and is inexpensive in price. It is an object of the present invention to provide a manufacturing method therefor.
【００１０】[0010]
【課題を解決するための手段】即ち本発明は、（１）畜
肉部位のうち、スジの含有量が１０〜４０重量％である
部位肉を原料肉として用い、スジを含有する原料肉に塩
漬用添加物を添加して塩漬処理を施し、塩漬終了後原料
肉をチョッピングし、これに調味用添加物及び結着剤を
添加した後、水分含有量が５５％以下となるように乾燥
を施すことを特徴とするドライソーセージの製造方法、
（２）原料肉に調味用添加物及び結着剤を添加した後に
行なう乾燥工程において、水分含有量が３５％以下とな
るように乾燥を施すことを特徴とする上記（１）記載の
ドライソーセージの製造方法を要旨とする。Means for Solving the Problems That is, according to the present invention, (1) a portion of livestock meat having a streak content of 10 to 40% by weight is used as the raw meat, and the raw meat containing the streaks is salted. After adding the pickling additive to the salting treatment, chopping the raw meat after the salting and adding the seasoning additive and the binding agent to it so that the water content is 55% or less. A method for producing a dry sausage, characterized by being dried
(2) Dry sausage according to the above (1), characterized in that in the drying step performed after adding the seasoning additive and the binder to the raw meat, the water content is dried to 35% or less. The manufacturing method will be summarized.
【００１１】本発明においてドライソーセージとは広義
のドライソーセージを意味し、これには狭義のドライソ
ーセージ、セミドライソーセージ、サラミソーセージ、
ソフトサラミソーセージ等が含まれる。本発明において
狭義のドライソーセージ、セミドライソーセージ、ソフ
トサラミソーセージは通常、豚肉、牛肉、馬肉、めん羊
肉、山羊肉等の肉の２種以上の混合物を原料肉として用
いるが、これに限定されず、豚肉、牛肉を除く他の肉の
うち１種を原料肉として用いる場合も含まれる。本発明
においてサラミソーセージは、豚肉、牛肉のうちの１種
又はそれらの混合物を原料肉として用いる。このように
本発明において用いられる畜肉としては、上記した各種
の肉種のものが挙げられるが、好ましくは豚肉、牛肉が
主体となるものである。In the present invention, dry sausage means dry sausage in a broad sense, which includes dry sausage in a narrow sense, semi-dry sausage, salami sausage,
Soft salami sausage etc. are included. In the present invention, dry sausages in a narrow sense, semi-dry sausages, and soft salami sausages generally use a mixture of two or more kinds of meat such as pork, beef, horse meat, lamb, and goat meat as a raw meat, but are not limited thereto. It also includes the case where one kind of meat other than pork and beef is used as a raw material. In the present invention, salami sausage uses one kind of pork or beef or a mixture thereof as a raw material meat. As described above, as the meat used in the present invention, various kinds of meats mentioned above can be mentioned, but the main ones are preferably pork and beef.
【００１２】本発明は畜肉を構成する部位肉のうち、１
０〜４０重量％、好ましくは２０〜３０重量％のスジが
含まれる部位肉を原料肉として用いるものであり、この
ような部位肉として脛肉、はばき肉、くびつる肉等が挙
げられる。このような部位肉は肉の表面のみならず肉の
内部にまでスジが多量に存在し、通常これを食肉として
加工する際、スジ引きしてスジを除去することを要する
程度にスジが多く存在する部位肉が該当する。According to the present invention, one of the meat parts constituting livestock meat is
Portion meat containing 0 to 40% by weight, preferably 20 to 30% by weight of streak is used as a raw material meat, and examples of such portion meat include tibia, slaughtered meat, and duck meat. Such a portion of meat has many streaks not only on the surface of the meat but also inside the meat, and when processing this as meat, there are many streaks to the extent that it is necessary to draw the streaks to remove the streaks. The meat to be applied is applicable.
【００１３】スジの量が上記下限値未満では低カロリ
ー、低水分、高蛋白という本発明の効果を奏するに充分
なスジ量とはいえず、また上記上限値を超えると全体に
スジっぽくなり、食感が低下する。When the amount of streaks is less than the above lower limit, it cannot be said that the amount of streaks is low enough to exhibit the effects of the present invention, namely low calorie, low water content and high protein. , The texture deteriorates.
【００１４】ここで本発明の目的とする低カロリー食品
とは、組成成分中の脂質と蛋白質の含有量を尺度とし、
脂質に対する蛋白質の割合が１以上となる食品をいう。The low-calorie food object of the present invention is to measure the contents of lipids and proteins in the composition components as a scale,
It refers to foods in which the ratio of protein to lipid is 1 or more.
【００１５】本発明は原料肉中に存在する多量のスジを
有効に活用するものであり、従って本発明に用いる原料
肉は筋肉組織としての赤身肉の他に結合組織としてのス
ジを上記した割合で一定量含むことを必須とするが、こ
れらの他に脂肪等が存在してもよい。The present invention effectively utilizes a large amount of streaks existing in the raw meat. Therefore, in the raw meat used in the present invention, in addition to the red meat as the muscle tissue, the streaks as the connective tissue are in the above-mentioned proportions. It is essential to include a certain amount in the above, but fats and the like may be present in addition to these.
【００１６】本発明において、原料肉のスジの含有量
は、部位肉の肉塊をナイフで処理してスジを切除し、赤
身肉及び脂肪と分離した後、該スジの重量を測定し、処
理前の肉塊重量に対する当該スジ重量の割合（％）を算
出するという方法により求めることができる。In the present invention, the content of the streak in the raw material meat is determined by treating the meat piece of the site meat with a knife to cut out the streak, separating it from the red meat and fat, and then measuring the weight of the streak. It can be determined by a method of calculating the ratio (%) of the weight of the streak to the weight of the previous meat mass.
【００１７】本発明はまず原料肉を前処理する。この前
処理において、硬く、スジの多い部位の腱や小骨を除去
する。通常、スジ引きは行なわないが、必要最小限度の
スジ引きを行なってもよい。次いでスジを含有する原料
肉の塩漬を行なうが通常、塩漬に先立って原料肉のチョ
ッピング（荒挽き）を行なうのが一般的である。このチ
ョッピング工程においてはチョッパーと呼ばれる肉挽き
機が用いられ、原料肉は４〜６ｃｍの肉片に切断され
る。In the present invention, the raw meat is first pretreated. In this pretreatment, tendons and ossicles in hard and streaky areas are removed. Normally, streaking is not performed, but the minimum necessary streaking may be performed. Then, the raw material meat containing the streak is salted, and usually, the raw material meat is generally chopped (roughly ground) prior to the salting. In this chopping step, a meat grinder called a chopper is used, and the raw meat is cut into pieces of 4 to 6 cm.
【００１８】このように所定大きさの肉片に切断された
原料肉に塩漬用添加物を加えて塩漬を行なう。塩漬用添
加物は食塩を主成分とし、これに例えば砂糖、亜硝酸ナ
トリウム、L-アスコルビン酸ナトリウム、リン酸塩等を
加えてなるもので、該塩漬用添加物を原料肉に所定量添
加し、混合機を用いて混和する。この塩漬用添加物を添
加混合してなる原料肉を低温雰囲気下（１０℃以下、例
えば５℃程度）に放置し塩漬を行なう。塩漬時間は２〜
３日間である。Salting is performed by adding the salting additive to the raw meat cut into pieces of meat of a predetermined size. The salting additive has salt as a main component, and is prepared by adding, for example, sugar, sodium nitrite, sodium L-ascorbate, phosphate, etc. to the raw material meat in a predetermined amount. Add and mix using a mixer. The raw meat obtained by adding and mixing the salting additive is left to stand in a low temperature atmosphere (10 ° C. or less, for example, about 5 ° C.) for salting. 2 to salting time
3 days.
【００１９】塩漬終了後の原料肉をチョッパーによりチ
ョッピングして４〜６ｍｍの小肉片に細切する。次いで
細切された原料肉に調味用添加物及び結着剤を加え、混
合機にて混和する。調味用添加物は例えばラム酒、一味
唐辛子、粉末ガーリック、ホワイトペッパー、グルタミ
ン酸ソーダ等通常用いられる調味料及び香辛料を所定量
（例えば５重量部程度）混合してなるものが用いられ
る。The raw meat after completion of the salting is chopped by a chopper and cut into small pieces of 4 to 6 mm. Next, the seasoning additive and the binder are added to the minced raw meat, and they are mixed with a mixer. As the seasoning additive, for example, rum, chili pepper, powdered garlic, white pepper, sodium glutamate and other commonly used seasonings and spices are mixed in predetermined amounts (for example, about 5 parts by weight).
【００２０】結着剤としては、本発明において用いる原
料肉のスジ含有量が多いことを考慮して結着力の大きい
ものが好ましく、また本発明は低カロリー食品を得るこ
とを目的としているので、結着剤もカロリー価の小さい
ものが好ましい。これらの点を勘案すると精製されたグ
ルコマンナンを結着剤として用いることが好ましい。し
かし本発明は従来から用いられている澱粉、小麦粉、コ
ーンミール、植物性蛋白、乳蛋白、卵蛋白等の結着剤を
使用することも可能であり、またこれら従来の結着剤を
前記グルコマンナンに混合して用いることも可能であ
る。グルコマンナンの原料肉に対する添加量は、０．２
〜２．０重量％、好ましくは０．５〜１．０重量％であ
る。The binder is preferably one having a large binding force in view of the fact that the raw meat used in the present invention has a large streak content, and since the present invention is intended to obtain a low-calorie food, A binder having a small caloric value is also preferable. Considering these points, it is preferable to use purified glucomannan as the binder. However, the present invention can also use conventionally used binders such as starch, wheat flour, corn meal, vegetable protein, milk protein, egg protein, etc. It is also possible to use it by mixing it with mannan. The amount of glucomannan added to the raw meat is 0.2
˜2.0 wt%, preferably 0.5 to 1.0 wt%.
【００２１】この調味用添加物及び結着剤添加工程にお
いては通常、豚脂、牛脂等の脂肪及び水は加えない。し
かし本発明の目的とする低カロリー食品の製造を阻害し
ない範囲であれば必要に応じて適当量の脂肪を加えても
差支えない。In the step of adding the seasoning additive and the binder, fats such as lard and beef tallow and water are not usually added. However, if necessary, an appropriate amount of fat may be added as long as it does not hinder the production of the low-calorie food intended by the present invention.
【００２２】上記の如く細切された原料肉に調味用添加
物及び結着剤を添加混合した後、この混合物をケーシン
グに充填する。ケーシングは通気性及び透水性のある材
料にて構成され、一般的には牛腸、豚腸、羊腸等の天然
ケーシングが用いられる。人工ケーシングを用いること
も可能であるが、製品の風味等の点から天然ケーシング
を用いることが好ましい。After adding the seasoning additive and the binder to the raw meat that has been shredded as described above, the mixture is filled in a casing. The casing is made of a material having air permeability and water permeability, and a natural casing such as cow intestine, pig intestine, and sheep intestine is generally used. Although it is possible to use an artificial casing, it is preferable to use a natural casing from the viewpoint of the flavor of the product.
【００２３】充填完了後、加熱処理（前乾燥）を行な
う。加熱処理は通常、ケーシングに充填したものを加熱
処理機内に吊るした状態で行なわれるが、他の任意の方
法で行なってもよい。加熱処理は加熱処理機内の湿度６
０〜７０％、温度４０〜６０℃、時間４０〜８０分の条
件で行なうことが好ましい。After completion of filling, heat treatment (pre-drying) is performed. The heat treatment is usually performed in a state where the casing is filled with the casing and suspended in the heat treatment machine, but may be performed by any other method. Heat treatment is humidity 6 in the heat treatment machine
It is preferably carried out under conditions of 0 to 70%, a temperature of 40 to 60 ° C., and a time of 40 to 80 minutes.
【００２４】次いでスチームクッキングを行なうがその
温度は５０〜８０℃、時間は４０〜８０分が好ましい。
このスチームクッキングによりケーシング内の肉は加熱
殺菌されると共に、肉内部より水分が除去される。Next, steam cooking is performed, but the temperature is preferably 50 to 80 ° C. and the time is preferably 40 to 80 minutes.
This steam cooking sterilizes the meat in the casing by heating and removes water from the inside of the meat.
【００２５】スチームクッキング終了後、再度乾燥（後
乾燥）を行なう。この乾燥条件は温度１０〜３０℃、日
数５〜２０日間が好ましい。After the steam cooking is finished, drying (post-drying) is performed again. The drying conditions are preferably a temperature of 10 to 30 ° C. and a number of days of 5 to 20 days.
【００２６】この後乾燥工程において、、本発明は製品
の水分含有量が５５％以下又は３５％以下となるように
乾燥するものであるが、具体的には、狭義のドライソー
セージ又はサラミソーセージを製造する場合は水分含有
量が５５％以下となるように乾燥し、またセミドライソ
ーセージ又はソフトサラミソーセージを製造する場合は
水分含有量が３５％以下となるように乾燥する。In the subsequent drying step, the present invention is to dry the product so that the water content is 55% or less or 35% or less. Specifically, dry sausage or salami sausage in a narrow sense is used. When it is produced, it is dried to have a water content of 55% or less, and when it is used to produce semi-dry sausage or soft salami sausage, it is dried to have a water content of 35% or less.
【００２７】もとより製品の水分含有量の調節は、スチ
ームクッキングの条件を変えることによってもまた塩漬
工程において塩漬用添加物の食塩含有割合や該添加物の
使用量を調節することによっても行なうことができる
が、最終的な水分含有量の調節は後乾燥工程において行
なわれる。The water content of the product is adjusted by changing the conditions of steam cooking or by adjusting the salt content of the salting additive or the amount of the salting additive used in the salting process. However, the final adjustment of the water content is done in the post-drying step.
【００２８】本発明は乾燥工程において通常、燻煙は行
なわないが、それを行なっても差し支えない。The present invention normally does not smoke in the drying step, but it can be done.
【００２９】[0029]
【作用】本発明において原料肉として用いる脛肉、はば
き肉等のスジの多い部位肉は脂肪（脂質）の含有量が少
ない（通常５〜１０重量％）ので、これを原料肉とする
ことにより低カロリー食品の製造を実現できる。上記部
位肉におけるスジは水分含有量が少ないので、本発明に
おいては、従来のように水分含有量を低減させる目的で
製造過程において豚脂等の脂肪を加える意味はなくなっ
たのであり、従って本発明は赤身肉に脂肪を加えないか
或いは加えるとしてもその添加量は僅少で済む。このよ
うな理由からも本発明によってはじめて低カロリーのド
ライソーセージの製造が可能になった。In the present invention, the meat having a lot of streaks such as tibial meat and flesh meat used as the raw material meat in the present invention has a low fat (lipid) content (usually 5 to 10% by weight). It is possible to realize the production of low-calorie foods. Since the streak in the above-mentioned part meat has a low water content, in the present invention, it is meaningless to add fat such as lard in the manufacturing process for the purpose of reducing the water content as in the conventional art, and therefore the present invention Does not add fat to red meat, or even if it does, the addition amount is very small. For these reasons, the present invention enables the production of low-calorie dry sausage for the first time.
【００３０】またスジの成分は蛋白質であるところ、本
発明における原料肉はスジ含有量が１０〜４０重量％と
いうスジの多い部位肉を使用するので脂肪を加えないか
或いは少量添加で済むことと相俟って、組成中に占める
蛋白質としての成分含有量は従来のドライソーセージよ
りも高いものであり、従って高蛋白質食品としての品質
を備えている。Further, since the component of the streak is protein, the raw material meat in the present invention uses a meat part having a large streak content of 10 to 40% by weight, so that fat may be added or a small amount may be added. Together, the content of the protein component in the composition is higher than that of the conventional dry sausage, and therefore, it has the quality of a high protein food.
【００３１】従来法により製造されるドライソーセージ
は一般に、その切断面において赤身肉中に脂肪が白い斑
点状に多数存在するという、いわゆる海島構造の外観を
呈しているが、本発明により製造されるドライソーセー
ジにおいても同様の外観を呈しており、ただ白い斑点は
脂肪ではなくスジ（但し、製造過程で脂肪を加えた場合
はスジ及び脂肪）であるという点において相違してい
る。The dry sausage produced by the conventional method generally has the appearance of a so-called sea-island structure in which a large amount of fat is present in the red meat in the form of white spots on the cut surface, but it is produced by the present invention. The dried sausage also has a similar appearance, except that the white spots are not the fat but the streaks (however, the streaks and fats when fat is added during the production process).
【００３２】このようにスジの部分があたかも脂肪の白
い斑点模様であるかの如き外観を呈する点に本発明によ
る製造品の構造的特徴があり、外観、形態において従来
法による製造品と何ら見分けができない程度に略同一で
ある。しかも従来のドライソーセージよりも高品質、低
価格であるからその商品価値は極めて大きい。The structural feature of the product according to the present invention is that the streak portion has an appearance as if it were a pattern of white spots of fat, and the appearance and morphology of the product are different from those of the conventional method. It is almost the same to the extent that it cannot be done. Moreover, it is of higher quality and lower price than conventional dry sausages, and its commercial value is extremely high.
【００３３】本発明により製造されるドライソーセージ
は赤身肉の水分含有量が低く、そのため該赤身肉の部分
とスジの部分との硬さが同等か或いは接近した値を示
し、その結果全体的にはやや硬めの食感を呈するもの
の、スジも違和感なく容易に咀嚼でき、従ってスジが噛
み切れずに残るということがなく、通常のドライソーセ
ージと同様に食することができる。The dry sausage produced according to the present invention has a low water content in the red meat, so that the hardness of the red meat and the hardness of the streak are similar or close to each other, and as a result, overall Although it has a slightly hard texture, the streaks can be easily chewed without any discomfort, and therefore the streaks do not remain without being bitten, and the streaks can be eaten in the same manner as normal dry sausage.
【００３４】[0034]
【実施例】以下に実施例を挙げ、本発明を更に詳細に説
明する。 実施例１ 豚の脛肉（生肉）を原料肉とし、腱及び小骨を除去した
後（スジの量は原料肉に対し１５〜２０重量％程度）、
スジ引きを行なわずに、三目のプレートでチョッピング
を行い、荒挽き肉（５〜６ｃｍの肉片）を得た。次に原
料肉１００重量部に対して下記配合に示す塩漬用添加物
を該原料肉に添加し、混合機中で混和し、冷蔵庫（庫内
温度５℃）内で３日間放置し、塩漬を行なった。 塩漬用添加物 （重量部） 食塩 １．５０ 砂糖 ０．５０ 亜硝酸ナトリウム ０．０１ L-アスコルビン酸ナトリウム ０．０５ リン酸塩 ０．２０EXAMPLES The present invention will be described in more detail with reference to the following examples. Example 1 Pork tibia meat (raw meat) was used as raw material meat, and after removing tendons and ossicles (the amount of streaks was about 15 to 20% by weight based on the raw material meat),
Chopping was performed on the third plate without striping to obtain roughly ground meat (pieces of meat of 5 to 6 cm). Next, the salting additive shown in the following composition was added to 100 parts by weight of the raw meat, and the raw meat was mixed in a mixer and allowed to stand for 3 days in a refrigerator (internal temperature of 5 ° C.). Pickled. Additive for salting (parts by weight) Salt 1.50 Sugar 0.50 Sodium nitrite 0.01 L-Sodium ascorbate 0.05 Phosphate 0.20
【００３５】塩漬終了後、塩漬肉を５ｍｍのプレートで
チョッピングし、細切肉（約５ｍｍの肉片）を得た。次
に原料肉１００重量部に対して下記配合に示す調味用添
加物及び結着剤を該原料肉に添加し、混合機中で混和
し、ケーシングに充填した。ケーシングは２６ｍｍ羊腸
を使用した。 調味用添加物 （重量部） ラム酒 ３．５０ 一味唐辛子 ０．１０ 粉末ガーリック ０．３０ ホワイトペッパー ０．４０ グルタミン酸ソーダ ０．１０ 結着剤 （重量部） 精製グルコマンナン １．００After the completion of the pickling, the pickled meat was chopped with a 5 mm plate to obtain minced meat (pieces of about 5 mm). Next, 100 parts by weight of the raw meat was mixed with a seasoning additive and a binder shown in the following formulation, and the raw meat was mixed in a mixer and filled in a casing. The casing used was 26 mm sheep intestine. Additives for seasoning (parts by weight) Rum 3.50 Chili pepper 0.10 Powdered garlic 0.30 White pepper 0.40 Sodium glutamate 0.10 Binder (parts by weight) Purified glucomannan 1.00
【００３６】ケーシングに充填したものを、湿度６５
％、温度５５℃の加熱処理機に入れ、６０分間加熱処理
（前乾燥）した。次に同加熱処理機内で６８℃、６０分
間スチームクッキングを行い、更に１５℃、１０日間乾
燥（後乾燥）を行いセミドライソーセージを製造した。
得られたセミドライソーセージの組成成分及びカロリー
価を測定した。結果を表１に示す。測定結果によれば、
得られたセミドライソーセージは日本農林規格で定めら
れている水分含有量の規定値（５５重量％以下）に適合
するものであった。The casing filled with a humidity of 65
%, The mixture was placed in a heat treatment machine at a temperature of 55 ° C. and heat treated (pre-dried) for 60 minutes. Next, steam cooking was performed at 68 ° C. for 60 minutes in the same heat treatment machine, and further drying (post-drying) was performed at 15 ° C. for 10 days to produce a semi-dry sausage.
The composition components and caloric value of the obtained semi-dry sausage were measured. The results are shown in Table 1. According to the measurement results,
The obtained semi-dry sausage complied with the specified value of water content (55% by weight or less) defined by the Japanese Agricultural Standards.
【００３７】実施例２ 後乾燥の温度を１８℃、日数を２０日間とした以外は実
施例１と同様の方法により狭義のドライソーセージを製
造した。得られた狭義のドライソーセージの組成成分、
水分活性及びカロリー価を測定した。結果を表１に示
す。測定結果によれば、得られた狭義のドライソーセー
ジは日本農林規格で定められている水分含有量の規定値
（３５重量％以下）及び水分活性の規定値（０．８６以
下）に適合するものであった。Example 2 A dry sausage in a narrow sense was produced in the same manner as in Example 1 except that the post-drying temperature was 18 ° C. and the number of days was 20 days. The composition component of the obtained dry sausage in a narrow sense,
Water activity and caloric value were measured. The results are shown in Table 1. According to the measurement results, the obtained dry sausage in a narrow sense conforms to the specified value of water content (35% by weight or less) and the specified value of water activity (0.86 or less) defined by Japanese Agricultural Standards. Met.
【００３８】比較例１ 豚のもも肉を原料肉として用いた点及び調味用添加物・
結着剤添加工程において豚脂を原料肉１００重量部に対
して２０重量部加えた点を除いて実施例１と同様の方法
によりセミドライソーセージを製造した。また同様にそ
の組成成分及びカロリー価を測定した。結果を表１に示
す。Comparative Example 1 A point of using pork leg meat as a raw material and an additive for seasoning
A semi-dry sausage was produced in the same manner as in Example 1 except that 20 parts by weight of lard was added to 100 parts by weight of the raw material meat in the binder adding step. Similarly, the composition component and the calorie value were measured. The results are shown in Table 1.
【００３９】比較例２ 豚のもも肉を原料肉として用いた点及び調味用添加物・
結着剤添加工程において豚脂を原料肉１００重量部に対
して２０重量部加えた点を除いて実施例２と同様の方法
により狭義のドライソーセージを製造した。また同様に
その組成成分、水分活性及びカロリー価を測定した。結
果を表１に示す。Comparative Example 2 Points of using pork leg meat as raw material and additives for seasoning
A dry sausage in a narrow sense was produced in the same manner as in Example 2 except that 20 parts by weight of lard was added to 100 parts by weight of the raw material meat in the binder adding step. Similarly, the composition component, water activity and caloric value were measured. The results are shown in Table 1.
【００４０】[0040]
【表１】 [Table 1]
【００４１】表１における組成成分、水分活性及びカロ
リー価は次の方法により測定した。 水 分：製造されたドライソーセージから肉試料片５
ｇを精秤し、赤外線水分計（ケット科学研究所製）を用
いて水分含有量を測定した。 蛋白質 ：食品分析法に規定されたセミ・ミクロ改良ケ
ルダール分解法に準拠して測定した。 脂 質：食品分析法に規定されたエーテル抽出法に準
拠して測定した。 炭水化物：日本農林規格に規定された方法に準拠して測
定した。 水分活性：食品衛生法衛乳第５５号に規定された方法に
準拠して測定した。 カロリー価：日本食品標準成分表に記載されているエネ
ルギー換算係数を用いて計算により求めた。The composition components, water activity and caloric value in Table 1 were measured by the following methods. Water content: 5 pieces of meat sample from manufactured dry sausage
g was precisely weighed, and the water content was measured using an infrared moisture meter (manufactured by Kett Science Laboratories). Protein: Measured according to the semi-micro improved Kjeldahl decomposition method specified in the food analysis method. Fat: Measured according to the ether extraction method stipulated in the food analysis method. Carbohydrate: Measured according to the method specified in Japanese Agricultural Standards. Water activity: Measured according to the method specified in Food Hygiene Law No. 55. Calorie value: Calculated by using the energy conversion coefficient described in the Japanese food standard composition table.
【００４２】官能試験 実施例１、２について、パネラー１０人にスジの部分の
違和感の有無を尋ねた。尺度は違和感ありを−１点、違
和感が少ないを０点、違和感なしを＋１点とし、合計の
点数をもって評価した。結果は以下の通りであった。 実施例１・・・・＋６点 実施例２・・・＋１０点Sensory Test Regarding Examples 1 and 2, ten panelists were asked whether or not there was a feeling of discomfort in the streak area. The scale was evaluated as a total score, with -1 point having discomfort, 0 point having little discomfort, and +1 point having no discomfort. The results were as follows. Example 1 ... +6 points Example 2 ... +10 points
【００４３】[0043]
【発明の効果】本発明は畜肉部位のうち脛肉の如きスジ
の多い部位肉を原料肉として用いることにより、カロリ
ー価が低く、しかも蛋白質含有量の高い良質のドライソ
ーセージを製造することができる。また本発明で用いる
原料肉は低品質の部位肉として安価に供給されるもので
あるため、製造コストを低廉なものにでき、価格的に安
価な製品を提供できる効果がある。INDUSTRIAL APPLICABILITY The present invention makes it possible to produce a good quality dry sausage having a low caloric value and a high protein content by using, as a raw material meat, a meat that has many streaks such as tibial meat among livestock meat parts. . Further, since the raw material meat used in the present invention is supplied at low cost as low-quality part meat, there is an effect that the manufacturing cost can be made low and a low-priced product can be provided.
【００４４】本発明によれば、日本農林規格に規定され
る水分含有量及び水分活性値に適合したドライソーセー
ジを製造でき、長期保存に耐える畜肉加工品として従来
のドライソーセージと同様に取り扱うことができるもの
である。According to the present invention, a dry sausage suitable for the water content and the water activity value specified in the Japanese Agricultural Standard can be produced, and it can be handled as a processed meat product that can withstand long-term storage in the same manner as a conventional dry sausage. It is possible.
Claims (2)
４０重量％である部位肉を原料肉として用い、スジを含
有する原料肉に塩漬用添加物を添加して塩漬処理を施
し、塩漬終了後原料肉をチョッピングし、これに調味用
添加物及び結着剤を添加した後、水分含有量が５５％以
下となるように乾燥を施すことを特徴とするドライソー
セージの製造方法。1. The content of streaks in the meat portion is 10 to 10.
40% by weight part meat is used as raw material meat, salting additive is added to raw material meat containing streaks, and salting treatment is performed. After the salting is completed, raw material meat is chopped and seasoning is added to this. A method for producing a dry sausage, which comprises adding a substance and a binder and then performing drying so that the water content is 55% or less.
した後に行なう乾燥工程において、水分含有量が３５％
以下となるように乾燥を施すことを特徴とする請求項１
記載のドライソーセージの製造方法。2. A water content of 35% in a drying step performed after adding a seasoning additive and a binder to raw meat.
The method according to claim 1, wherein the drying is performed as follows.
The method for producing the dry sausage described.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5354060A JP2715252B2 (en) | 1993-12-29 | 1993-12-29 | Dry sausage manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5354060A JP2715252B2 (en) | 1993-12-29 | 1993-12-29 | Dry sausage manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH07194342A true JPH07194342A (en) | 1995-08-01 |
| JP2715252B2 JP2715252B2 (en) | 1998-02-18 |
Family
ID=18435028
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5354060A Expired - Lifetime JP2715252B2 (en) | 1993-12-29 | 1993-12-29 | Dry sausage manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2715252B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001128646A (en) * | 1999-11-05 | 2001-05-15 | Nippon Meat Packers Inc | Non-heated meat product intended for person with chewing/swallowing distress and method for producing the same |
| KR101476397B1 (en) * | 2013-09-10 | 2014-12-24 | 롯데푸드 주식회사 | Manufacturing method of semi dry sausage and semi dry sausage manufactured by thereof |
| JP2017029002A (en) * | 2015-07-28 | 2017-02-09 | プリマハム株式会社 | Method for producing meat processed product |
| JP2020092605A (en) * | 2018-12-10 | 2020-06-18 | プリマハム株式会社 | Dried meat product and production method therefor |
-
1993
- 1993-12-29 JP JP5354060A patent/JP2715252B2/en not_active Expired - Lifetime
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001128646A (en) * | 1999-11-05 | 2001-05-15 | Nippon Meat Packers Inc | Non-heated meat product intended for person with chewing/swallowing distress and method for producing the same |
| KR101476397B1 (en) * | 2013-09-10 | 2014-12-24 | 롯데푸드 주식회사 | Manufacturing method of semi dry sausage and semi dry sausage manufactured by thereof |
| JP2017029002A (en) * | 2015-07-28 | 2017-02-09 | プリマハム株式会社 | Method for producing meat processed product |
| JP2020092605A (en) * | 2018-12-10 | 2020-06-18 | プリマハム株式会社 | Dried meat product and production method therefor |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2715252B2 (en) | 1998-02-18 |
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