JP6313830B2 - Sausage and method for producing the same - Google Patents

Description

  The present invention relates to a sausage in which paste meat is contained in a casing and a method for producing the sausage.

  Conventionally, a natural intestine such as cow intestine, porcine intestine, or sheep intestine is used as a sausage casing, and an artificial casing such as a collagen casing is also used.

  For example, Patent Document 1 discloses that a plurality of orthogonal cuts are formed on a circumferential surface on one side of a sausage casing so that the casing is filled with the paste of the ground material in which the crushed sauce gel is dispersed and intersects the longitudinal direction of the sausage. A method for producing sausages with sardines has been proposed. According to the sausage manufactured by this manufacturing method, when the sausage is heated, the sauces dispersed in the meat and the meat juice of the meat can be discharged from the cut line to the surface of the sausage.

Japanese Utility Model Publication No. 5-67288

  However, according to the sausage manufactured by the above-described manufacturing method, since the gravy flows out from the locally formed cuts when heated, the gravy etc. does not uniformly adhere to the entire sausage, and the sizzle feel as a whole sausage. It may not be obtained.

  In addition, since such a cut is formed only on one side of the sausage (casing) peripheral surface, for example, when the sausage is heated (cooked) in a microwave oven or the like, the cut is arranged. The sausage can burst from the side that is not.

  The present invention has been made in view of the above points, and the object of the present invention is to obtain a sizzle feeling on the whole sausage when the sausage is heated, and further, a microwave oven without rupture. An object of the present invention is to provide a sausage that can be heated (cooked) by a method and the like and a method for producing the sausage.

  In view of the above problems, a sausage manufacturing method according to the present invention is a sausage manufacturing method in which a paste is contained in a casing. In the manufacturing method, in the circumferential direction of the sausage and the longitudinal direction thereof, A plurality of through holes penetrating the casing and reaching the inside of the sausage are formed.

  According to the present invention, when the sausage is heated by a cooking method such as saute, for example, when the sausage is heated by a cooking method such as saute by drilling a through hole that penetrates the casing in the circumferential direction and the longitudinal direction of the sausage, Meat juice can flow out more uniformly. Thereby, a sizzle feeling can be provided to the whole sausage. Furthermore, when the sausage manufactured in the present invention is heated in a microwave oven, the steam generated suddenly in the casing leaks from a plurality of through holes formed in the circumferential direction and the longitudinal direction of the sausage. It is possible to reduce peculiar rupture (casing rupture) when heated in a microwave oven.

  As a more preferred aspect, the through hole is formed so as to extend along the longitudinal direction of the sausage. According to this aspect, even if the sausage is curved with respect to the longitudinal direction, the sausage can be prevented from being cracked or broken starting from the through hole formed in the casing.

  As a more preferred aspect, the through hole is formed such that the length of the sausage in the longitudinal direction of the through hole becomes longer as it goes from the inside of the sausage to the surface thereof. According to this aspect, while ensuring the strength of the sausage, the gravy tends to flow out from the inside of the sausage to the surface when the sausage is heated, and the sizzle feeling of the entire sausage can be further enhanced. In addition, since the steam easily escapes from the through hole, the sausage rupture when the sausage is heated in the microwave can be further reduced.

  As a further preferred aspect, the plurality of through holes are composed of a group of a plurality of through holes linearly arranged at predetermined intervals along the longitudinal direction of the sausage, and the groups of the through holes are the sausages. The through holes formed in the group of through holes adjacent to each other in the circumferential direction of the sausage do not exist in the same cross section orthogonal to the longitudinal direction of the sausage. Make a hole. According to this aspect, the through holes can be more uniformly dispersed and drilled on the surface of the sausage, and the strength thereof can be ensured.

  The sausage according to the present invention is a sausage in which paste meat is housed in a casing. The sausage penetrates the casing in the circumferential direction and the longitudinal direction of the sausage and reaches the inside of the sausage. A plurality of through holes are formed.

  According to the present invention, since the through holes penetrating the casing are formed in the circumferential direction and the longitudinal direction of the sausage, as described above, when the sausage is heated, it is possible to impart a sizzle to the entire sausage. it can. Further, when the sausage according to the present invention is heated in a microwave oven, as described above, the sausage can be prevented from bursting.

  As a more preferred aspect, the through hole extends along the longitudinal direction of the sausage. According to this aspect, even if the sausage is curved with respect to the longitudinal direction, the sausage can be prevented from cracking starting from the through hole formed in the casing.

  As a more preferable aspect, the length of the through-hole in the longitudinal direction of the sausage is increased from the inside of the sausage to the surface thereof. According to this aspect, while ensuring the strength of the sausage, the gravy easily flows out to the surface of the casing when the sausage is heated, and the sizzle feeling of the entire sausage can be further enhanced. Furthermore, since the structure allows the steam to easily escape from the through hole, it is possible to further reduce the breakage of the casing when the sausage is heated in the microwave oven.

  As a more preferred embodiment, the plurality of through holes are composed of a group of a plurality of through holes linearly arranged at a predetermined interval along the longitudinal direction of the sausage, and the groups of the through holes are composed of the sausages. The through holes formed in the group of through holes adjacent in the circumferential direction of the sausage do not exist in the same cross section perpendicular to the longitudinal direction of the sausage. . According to this aspect, the through holes can be more uniformly dispersed on the surface of the sausage, and the strength thereof can be ensured.

  According to the present invention, when the sausage is heated, a sizzle feeling can be obtained on the entire sausage, and even if the sausage is heated with a microwave oven or the like, the sausage can be prevented from bursting.

It is a typical perspective view for demonstrating the manufacturing method of the sausage which concerns on embodiment of this invention. (A) is typical sectional drawing for demonstrating the drilling of the vertical through-hole shown in FIG. 1, (b) is after the through-hole of a vertical direction is drilled by (a). FIG. 3 is a schematic cross-sectional view for explaining the formation of a horizontal through hole. FIG. 2 is a schematic cross-sectional view for explaining the drilling of through holes in the radial cross section of each roller shown in FIG. 1 and the cross section along the longitudinal direction of the sausage. (A) is a typical perspective view of the sausage manufactured with the manufacturing method shown in FIG. 1, (b) is typical sectional drawing of the radial direction of a sausage, (c) is a longitudinal direction of a sausage It is typical sectional drawing in alignment with.

  Below, based on drawing, embodiment of the manufacturing method of the sausage which concerns on this invention is described.

  FIG. 1 is a schematic perspective view for explaining a method for manufacturing a sausage 10 according to an embodiment of the present invention. 2A is a schematic cross-sectional view for explaining the formation of the vertical through hole 14A shown in FIG. 1, and FIG. 2B is a vertical cross-sectional view according to FIG. 2A. FIG. 10 is a schematic cross-sectional view for explaining the drilling of the horizontal through hole 14B after the hole 14A is drilled.

  3 is a schematic cross-sectional view for explaining the drilling of the through hole 14A in the radial cross section of each vertical roller 20A (horizontal roller 20B) shown in FIG. 1 and the cross section along the longitudinal direction of the sausage 10. It is. 4 (a) is a schematic perspective view of the sausage 10 manufactured by the manufacturing method shown in FIG. 1, and FIG. 4 (b) is a schematic cross-sectional view in the radial direction of the sausage 10, FIG. c) is a schematic cross-sectional view along the longitudinal direction of the sausage 10.

  In this embodiment, for convenience of explanation, each drawing will be described using the vertical direction (up and down direction) and the horizontal direction (left and right direction). However, if these directions are orthogonal, each direction is However, it is not limited to these directions.

  The sausage 10 according to the present embodiment is a sausage in which a meat paste 12 is accommodated in a casing 11 (see, for example, FIG. 2). Examples of the casing 11 include casings of natural intestines such as cow intestine, pig intestines, and sheep intestines, or artificial casings of collagen. Examples of the meat 12 include chicken, pork, mutton, beef, or meat that has been selected from these meats and minced and mixed with a mixer, etc. You may use paste meat which mixed meat uniformly. Furthermore, the seasoning 12 may further contain a seasoning.

  In this embodiment, such a sausage 10 is prepared. At this time, the casing 11 is not formed with a through hole penetrating the casing 11, and the paste 12 is sealed in the casing 11. In FIG. 1, a plurality of sausages 10 are connected by a casing 11 at their end portions 18. In addition, although the diameter and length of the sausage 10 are not specifically limited, Preferably, a diameter is 15-40 mm and the length is 50-250 mm.

  Next, through holes 14A and 14B are formed in the sausage 10 using the pair of vertical rollers 20A and 20A and the pair of horizontal rollers 20B and 20B shown in FIG. In this embodiment, since the plurality of sausages 10 are connected to each other at the end portions 18 by the casing 11, after the through holes 14A and 14B are drilled, the plurality of sausages 10 are It is cut separately and separated into one sausage 10 shown in FIG.

  As shown in FIGS. 1 and 3, in this embodiment, the vertical roller 20A and the horizontal roller 20B have a substantially cylindrical shape. Each vertical roller 20A rotates in one direction with an axis along the horizontal direction as a rotation axis 21A, and each horizontal roller 20B rotates in one direction with an axis along the vertical direction as a rotation axis 21B.

  The pair of vertical rollers 20A and 20A are spaced apart so that the peripheral surfaces 22A can sandwich the sausage 10 from above and below. Similarly, the pair of horizontal rollers 20B and 20B are spaced apart so that the sausage 10 can be sandwiched between the peripheral surfaces 22B from the left and right directions. In the present embodiment, the peripheral surfaces 22A and 22B are curved and recessed so as to be able to uniformly contact the peripheral surface of the sausage 10, but through holes 14A and 14B described later are formed in the sausage 10. If possible, the shape of the peripheral surfaces 22A and 22B is not particularly limited.

  In this embodiment, if the vertical roller 20A and the horizontal roller 20B can rotate with respect to the movement (conveyance) of the sausage 10 in the longitudinal direction, the vertical roller 20A and the horizontal roller 20B are Either a driving method or a non-driving method may be used.

  On the peripheral surfaces 22A and 22B of the vertical roller 20A and the horizontal roller 20B, eight punching blades 25A and 25B are formed at equal intervals along the circumferential direction, respectively. As shown in FIG. 3, the drilling blades 25A and 25B have a triangular shape (mountain shape) in a cross section orthogonal to the rotation shafts 21A and 21B of the rollers 20A and 20B. The lengths of the mountain-shaped drilling blades 25A and 25B from the blade base to the blade tip are at least the thickness of the casing 11, specifically, the blade tips of the drilling blades 25A and 25B reach the meat 12. It is length.

  Using the vertical roller 20A and the horizontal roller 20B, a plurality of pieces that penetrate the casing 11 in the circumferential direction of the sausage 10 and the longitudinal direction of the sausage 10 and reach the inside of the sausage 10 (that is, the meat 12). Through holes 14A, 14B,... Are drilled. Specifically, first, the sausage 10 is sandwiched between a pair of vertical rollers 20A and 20A. In this state, the sausage 10 is moved in the longitudinal direction, and each vertical roller 20A is rotated, so that the plurality of through holes 14A and 14A are formed in the sausage 10 at a pitch according to the circumferential length of the vertical roller 20A. It is regularly drilled in the longitudinal direction.

  In this way, as shown in FIG. 2 (a), a plurality of through holes 14A, 14A that penetrate the casing 11 in the vertical direction of the sausage 10 and reach the inside of the sausage 10 (that is, the paste 12). Can be drilled along the longitudinal direction of the sausage 10 at continuous intervals. Note that the shape of the drilling blade 25A is not limited to the mountain shape, as long as the plurality of through holes 14A can be continuously formed in the sausage 10 at intervals. It may be a piercing member.

  In the present embodiment, as a more preferable aspect, as shown in FIG. 3, since the mountain-shaped drilling blade 25 </ b> A is used, each through-hole 14 </ b> A extends to the casing 11 along the longitudinal direction of the sausage 10. So that it is drilled. Unlike the case where a needle-like or pin-like drilling member is used, the mountain-shaped drilling blade 25A is not broken or lost at the time of drilling the through hole 14A.

  Here, the length and depth of the through hole 14A (through hole 14B described later) extending on the surface of the casing 11 are not particularly limited. However, more preferably, the length of the through hole 14A (through hole 14B described later) is preferably in the range of 0.25 to 3 mm, and the maximum depth of the through hole 14A (through hole 14B described later) is It is preferable that it exists in the range of 0.25-5 mm.

  Further, as shown in FIG. 1, the punching blades 25A are formed at equal intervals in the circumferential direction of the peripheral surface 22A of the vertical roller 20A. A plurality of holes 14A, 14A,... Are formed at predetermined intervals along the longitudinal direction of the sausage 10 (specifically, at equal intervals). More specifically, groups of through-holes 14A in which a plurality of through-holes 14A, 14A,... Are linearly arranged along the longitudinal direction of the sausage 10 are formed above and below the sausage 10, respectively ( Two groups).

  Here, the pitch of the through holes 14A (through holes 14B described later) extending along the longitudinal direction of the sausage 10 on the surface of the casing 11 is not particularly limited, but the pitch is in the range of 14 to 20 mm. Is preferred.

  Next, the sausage 10 in which the pair of through holes 14A and 14A are formed in the vertical direction is continuously sandwiched between the pair of horizontal rollers 20B and 20B. In this state, while moving the sausage 10 in the longitudinal direction and rotating each horizontal roller 20B, a plurality of through holes 14B, 14B,... Are formed in the sausage 10 at a pitch according to the circumferential length of the horizontal roller 20B. It is regularly drilled in the longitudinal direction.

  In this way, as shown in FIG. 2B, a plurality of through holes 14 </ b> B, 14 </ b> B,... That pass through the casing 11 and reach the inside of the sausage 10 in the left-right direction of the sausage 10. It can be drilled at intervals along the longitudinal direction. Also in this case, as long as a plurality of through holes 14B can be formed in the sausage 10, the shape of the drilling blade 25B is not limited to the mountain shape, and needle-like or pin-like drilling is not limited. It may be an installation member.

  As described above, in this embodiment, as a more preferable aspect, as shown in FIG. 3, the mountain-shaped drilling blade 25 </ b> B is used, so that each through-hole 14 </ b> B extends along the longitudinal direction of the sausage 10. Is drilled to extend. Further, the mountain-shaped drilling blade 25B is not broken or lost at the time of drilling the through hole 14A.

  Similarly, since the punching blades 25B are formed at equal intervals in the circumferential direction of the circumferential surface 22B of the horizontal roller 20B, the plurality of through holes 14B, 14B,... Are arranged along the longitudinal direction of the sausage 10, etc. A plurality of holes are formed at intervals. More specifically, a group of through holes 14B in which a plurality of through holes 14B, 14B,... Are linearly arranged along the longitudinal direction of the sausage 10 are formed on the left and right sides of the sausage 10, respectively ( Two groups). Further, the group of through holes 14B formed by the plurality of through holes 14B, 14B,... Is separated from the group of through holes 14A formed by the plurality of through holes 14A, 14A,.

  In the embodiment, the vertical roller 20A and the horizontal roller 20B having the same shape and size are provided with the drilling blade 25A and the drilling blade 25B having the same size and shape. For this reason, the shape of the through holes 14A and 14B to be formed and the pitch of the through holes 14A and 14B arranged linearly are the same.

  However, as described above, if the plurality of through holes 14B, 14B,... Are not locally drilled, the plurality of through holes 14B, 14B,. Good.

  In this way, a group of four through holes 14A, 14A, 14B, 14B arranged in a line can be drilled at 90 ° intervals around the center of the sausage 10.

  Further, in the present embodiment, the through hole 14A and the through hole 14B are sequentially drilled using the vertical roller 20A and the horizontal roller 20B arranged at different positions along the longitudinal direction. Therefore, the group of through holes 14A arranged linearly along the longitudinal direction of the sausage 10 and the through holes arranged adjacently in the circumferential direction of the sausage 10 and linearly arranged along the longitudinal direction of the sausage 10 A group of holes 14B is formed in the sausage 10.

  Further, the through hole 14 of the group of through holes 14 </ b> A and the through hole 14 </ b> B of the group of through holes 14 </ b> B adjacent to the through hole 14 </ b> A are drilled at positions (different positions) offset along the longitudinal direction of the sausage 10. In other words, the adjacent through holes 14 </ b> A and 14 </ b> B are drilled so as not to exist in the same cross section orthogonal to the longitudinal direction of the sausage 10. In this way, the through holes 14A and 14B can be more uniformly dispersed and drilled in the surface of the sausage 10.

  Further, in the present embodiment, the mountain-shaped drilling blades 25A and 25B are used, so that the through holes 14A and 14B reach the inside of the sausage 10 and in the longitudinal direction of the through holes 14A and 14B. Each through-hole 14A, 14B can be drilled such that the length increases from the inside of the sausage 10 to the surface thereof.

  As shown in FIG. 4A, the sausage 10 thus obtained passes through the casing 11 in the circumferential direction of the sausage 10 and the longitudinal direction of the sausage 10, and reaches the inside of the sausage 10. The through holes 14A, 14B,... Are formed regularly and uniformly.

  Furthermore, each through hole 14 </ b> A (14 </ b> B) extends along the longitudinal direction of the sausage 10. Further, the plurality of through holes 14 </ b> A, 14 </ b> A,... (The plurality of through holes 14 </ b> B, 14 </ b> B,...) Are arranged linearly along the longitudinal direction of the sausage 10. Each through hole 14A (14B) has a length in the longitudinal direction of each through hole 14A (14B) that increases from the inside of the sausage 10 to its surface.

  Thereafter, in the present embodiment, each sausage 10 is stabbed from one end, and then the sausage 10 is sandwiched from above and below with a hot plate twice to burn the sausage 10. In particular, the first baking temperature may be higher than the second baking temperature, the surface of the sausage 10 may be dried by the first baking, and the surface of the sausage 10 may be burned by the second baking. Thereafter, the baked sausage 10 is packaged in a packaging container or a packaging sheet.

  As described above, in the present embodiment, as shown in FIG. 4A, the plurality of through holes 14 </ b> A, 14 </ b> B,... Are uniformly formed in the circumferential direction of the sausage 10 and the longitudinal direction of the sausage 10. As a result, when the sausage 10 is heated by a cooking method such as saute, the meat juice can be evenly discharged from the paste 12 to the surface of the sausage 10 through the through holes 14A and 14B. Can be granted.

  Furthermore, even if the sausage 10 is heated in a microwave oven, steam generated suddenly in the casing 11 leaks from the regularly formed through holes 14A and 14B, so that the sausage 10 can be prevented from bursting. it can.

  In the manufactured sausage 10, since the through holes 14A and 14B extend along the longitudinal direction of the sausage 10, even if the sausage 10 is curved with respect to the longitudinal direction as shown in FIG. It is possible to prevent the sausage 10 from cracking or breaking from the end portions of the through holes 14A, 14B formed in the casing 11 as starting points.

  Furthermore, in this embodiment, as shown to FIG.4 (b) and (c), several through-holes 14A, 14B, ... are 2 groups pair of the through-holes 14A arranged linearly, and sausage 10 In the circumferential direction, it is composed of a pair of two groups of through-holes 14 </ b> B adjacent to this and arranged linearly along the longitudinal direction of the sausage 10.

  The adjacent through holes 14 </ b> A and 14 </ b> B are formed so as not to exist in a cross section orthogonal to the longitudinal direction of the sausage 10. That is, the through holes 14A and 14B of the adjacent groups are formed at positions (different positions) that are offset along the longitudinal direction of the sausage 10 (see the offset amount in FIG. 4C).

  In this way, a plurality of through holes 14A, 14B,... Can be dispersedly formed on the surface of the sausage 10. As a result, it is possible to further increase the sizzle feeling of the entire sausage 10 during heating, and the sausage 10 can more effectively increase the resistance to rupture due to heating of the microwave oven.

  Furthermore, in this embodiment, as shown in FIG. 4C, each through hole 14 </ b> A (14 </ b> B) reaches the inside of the sausage 10, and the length in the longitudinal direction of the through holes 14 </ b> A, 14 </ b> B is the inside of the sausage 10. It gets longer as you go to the surface.

  For this reason, while ensuring the strength of the sausage 10, when the sausage 10 is heated, the gravy easily flows out from the paste 12 (inside the sausage 10) to the surface of the casing 11 (the surface of the sausage 10), and the sizzle of the entire sausage is felt. It can be further increased. Furthermore, since the sausage 10 has a structure in which steam easily escapes from the through holes 14A and 14B, it is possible to further reduce the breakage (rupture) of the casing 11 when the sausage 10 is heated in a microwave oven.

  Although the embodiments of the present invention have been described in detail above, the present invention is not limited to the above-described embodiments, and various designs can be made without departing from the spirit of the present invention described in the claims. It can be changed.

  For example, in the present embodiment, the through hole is formed in the sausage 10 with the drilling blade formed on the peripheral surface of the roller. However, the present invention is not limited to this mode. You may form a through-hole in a sausage at once with a blade.

  In the present embodiment, the adjacent through holes 14A and 14B formed in the sausage 10 are formed so as not to exist in the same cross section orthogonal to the longitudinal direction of the sausage. For example, they exist in the same cross section orthogonal to the longitudinal direction of the sausage. As such, adjacent through holes 14A and 14B may be formed.

10: sausage, 11: casing, 12: kneaded meat, 14A, 14B: through hole, 20A: vertical roller, 20B: horizontal roller, 21A, 21B: rotating shaft, 22A, 22B: peripheral surface, 25A, 25B: drilling Installation blade

Claims (6)

A method for producing sausages in which the meat is contained in a casing,
In the manufacturing method, in the circumferential direction of the sausage and the longitudinal direction thereof, a plurality of through holes that penetrate the casing and reach the inside of the sausage are formed ,
When the plurality of through holes are drilled, the plurality of through holes are composed of a group of a plurality of through holes linearly arranged at predetermined intervals along the longitudinal direction of the sausage. The groups are separated from each other in the circumferential direction of the sausage, and the through holes formed in the group of adjacent through holes in the circumferential direction of the sausage do not exist in the same cross section orthogonal to the longitudinal direction of the sausage And manufacturing the sausage , wherein the plurality of through holes are formed .   The method for producing a sausage according to claim 1, wherein the through hole is formed so as to extend along a longitudinal direction of the sausage.   The sausage manufacturing method according to claim 2, wherein the length of the through-hole in the longitudinal direction of the sausage becomes longer as it goes from the inside of the sausage to the surface thereof. Method. A sausage in which the meat is contained in a casing,
In the sausage, in the circumferential direction of the sausage and the longitudinal direction thereof, a plurality of through holes that penetrate the casing and reach the inside of the sausage are formed ,
The plurality of through holes are composed of a group of a plurality of through holes linearly arranged at predetermined intervals along the longitudinal direction of the sausage, and the groups of the through holes are separated from each other in the circumferential direction of the sausage. The sausage is formed so that the through holes formed in the group of through holes adjacent in the circumferential direction of the sausage do not exist in the same cross section orthogonal to the longitudinal direction of the sausage . The sausage according to claim 4 , wherein the through hole extends along a longitudinal direction of the sausage. 6. The sausage according to claim 5 , wherein a length of the through-hole in the longitudinal direction of the sausage is increased from the inside of the sausage to the surface thereof.

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