JPH0459865B2 - - Google Patents
Info
- Publication number
- JPH0459865B2 JPH0459865B2 JP60143608A JP14360885A JPH0459865B2 JP H0459865 B2 JPH0459865 B2 JP H0459865B2 JP 60143608 A JP60143608 A JP 60143608A JP 14360885 A JP14360885 A JP 14360885A JP H0459865 B2 JPH0459865 B2 JP H0459865B2
- Authority
- JP
- Japan
- Prior art keywords
- soybean protein
- weight
- parts
- fresh
- 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.)
- Expired - Lifetime
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
（産業上の利用分野）
本発明は、加熱して食するときフレツシユソー
セージの”ジユーシー感”をそのままに、加熱歩
留りの優れたフレツシユソーセージ（ソーセージ
半製品）を提供するものである。
（従来技術）
一般に、ソーセージは最終的に加熱工程を経て
中心温度が63℃で30分加熱される若しくはこれに
相当する熱履歴を受けた後市場に流通されるもの
である。
これに比ベフレツシユソーセージは加熱工程を
経ず生のまま流通され、食するとき加熱・調理さ
れる。このため、新鮮な味とフレツシユソーセー
ジ特有の“ジユーシー感”（肉汁と脂肪が絡んだ
ような食感・風味）を有する点で、一般に市販さ
れている加熱処理されたソーセージと区別され
る。
ところが、フレツシユソーセージは加熱された
際離水を生ずる欠点を有し、新鮮な味と“シユー
シー感”を保持することは困難である。
（解決しようとする問題点）
フレツシユソーセージは食するに際し前述した
ような加熱によるう離水、脂肪分離等を生じ、為
に肉質がパサツク等の問題点を有する。
（問題を解決する為の手段）
本発明者等は前期問題点を解決する為、鋭意研
究するなかで大豆蛋白を用いることによりかかる
問題を解決でる知見を得て本発明を完成するに到
つた。即ち、本発明は大豆蛋白１〜３重量％を含
むフレツシユソーセージである。
本発明に用いる肉は食用の肉を言い、魚肉、畜
肉動物性の肉が好ましい。特に牛、豚、鶏、馬、
羊、猪等の畜肉が好ましい。
本発明に用いる大豆蛋白は分離大豆蛋白若しく
はその加水分解物が風味的、物性的（粘弾性等）
に優れ好ましい。
大豆蛋白は乾燥固形分で１〜３重量％用いられ
ることが適当である。
フレツシユソーセージの製造法を例示する。肉
（豚肉等）をチヨツピングし、大豆蛋白、食塩、
調味料等をミキシングし（或いはカツテイング
し）容器に充填してフレツシユソーセージを得る
ことができる。通常冷蔵若しくは凍結して流通さ
れる。
かかる製造法において、大豆蛋白は粉体で加え
ることもできるが、大豆蛋白が大豆蛋白１〜３重
量部及び水６〜18重量部からなるペーストで加え
ることが好ましい。かかるペーストでフレツシユ
ソーセージ中６〜18重量％含まれることが好まし
い。更に好ましくは大豆蛋白１〜３重量部、油脂
３〜９重量部及び水６〜18重量部からなるエマル
ジヨンが適当である。かかるエマルジヨンでフレ
ツシユソーセージ中10〜30重量％含まれることが
好ましい。尚、エマルジヨンの調整法は公知の均
質機（例えばマイコロイダー、サイレントカツタ
ー等）を用いて前記原料を均質化する等の方法を
用いることができる。
以上のようにして製造したフレツシユソーセー
ジは加熱歩留りが向上し、ジユーシー感に優れる
ものである。
大豆蛋白の含有割合と加熱歩留りの関係を具体
的に表示すると次表のようになる。
表−１
大豆蛋白割合 加熱歩留り
０ 80％
１重量％ 82％
２重量％ 86％３重量％ 90％
以下、実施例により本発明の実施態様を説明す
る。
実施例 １
次記配合にて、豚肉をチヨツピングし、大豆蛋
白（No.２）又は大豆蛋白ペースト（No.３、No.５）
又は大豆蛋白エマルジヨン（No.４）、食塩、調味
料等をカツテイングしケーシングに充填してフレ
ツシユソーセージを得た。
(Industrial Application Field) The present invention provides a fresh sausage (semi-finished sausage product) that retains the juicy feeling of a fresh sausage when heated and eaten, and has an excellent heating yield. (Prior Art) Generally, sausages are distributed on the market after undergoing a final heating process where they are heated to a center temperature of 63° C. for 30 minutes, or subjected to an equivalent thermal history. On the other hand, Hibefretsu sausage is distributed raw without going through the heating process, and is heated and cooked when eaten. For this reason, it is distinguished from commercially available heat-treated sausages in that it has a fresh taste and a "juicy feeling" (texture and flavor as if meat juices and fat are mixed together) unique to fresh sausages. However, fresh sausage has the disadvantage of causing syneresis when heated, making it difficult to maintain its fresh taste and "succulent feeling." (Problems to be Solved) When fresh sausages are eaten, they undergo water lysis, fat separation, etc. due to heating as described above, and as a result, they have problems such as dry meat quality. (Means for Solving the Problems) In order to solve the problems of the previous term, the present inventors conducted intensive research and obtained knowledge that the problems could be solved by using soybean protein, which led them to complete the present invention. . That is, the present invention is a fresh sausage containing 1 to 3% by weight of soybean protein. The meat used in the present invention refers to edible meat, and fish meat and livestock meat are preferred. Especially cows, pigs, chickens, horses,
Meat such as sheep and boar is preferred. The soybean protein used in the present invention is isolated soybean protein or its hydrolyzate, which has flavor and physical properties (viscoelasticity, etc.)
Excellent and preferred. Suitably, soybean protein is used in an amount of 1 to 3% by weight on a dry solid basis. A method for producing fresh sausage will be exemplified. Meat (pork, etc.) is chopped, soy protein, salt,
Fresh sausage can be obtained by mixing (or cutting) seasonings and filling the mixture into a container. It is usually distributed refrigerated or frozen. In such a production method, soybean protein can be added in powder form, but it is preferable that soybean protein is added in the form of a paste consisting of 1 to 3 parts by weight of soybean protein and 6 to 18 parts by weight of water. Preferably, such a paste contains 6 to 18% by weight of the fresh sausage. More preferably, an emulsion consisting of 1 to 3 parts by weight of soybean protein, 3 to 9 parts by weight of oil and fat, and 6 to 18 parts by weight of water is suitable. It is preferable that such an emulsion is contained in the fresh sausage in an amount of 10 to 30% by weight. The emulsion may be prepared by homogenizing the raw materials using a known homogenizer (for example, mycolloider, silent cutter, etc.). The fresh sausage produced as described above has improved heating yield and excellent juiciness. The following table specifically shows the relationship between soybean protein content and heating yield. Table 1 Soybean protein percentage Heating yield 0 80% 1% by weight 82% 2% by weight 86% 3% by weight 90% Below, embodiments of the present invention will be explained with reference to Examples. Example 1 Pork was chopped and soybean protein (No. 2) or soybean protein paste (No. 3, No. 5) was mixed with the following formulation.
Alternatively, soybean protein emulsion (No. 4), salt, seasonings, etc. were cut and filled into a casing to obtain fresh sausage.
【表】【table】
【表】
尚、大豆蛋白は分離大豆蛋白（フジプローＲ、
不二製油(株)製）を用いた。
得られたフレツシユソーセージをフライパンで
加熱した後の加熱歩留り（％）、離水料（％）、脂
肪分離量（％）及び食感を調べた。[Table] Soybean protein is isolated soybean protein (Fujipro R,
(manufactured by Fuji Oil Co., Ltd.) was used. After heating the obtained fresh sausage in a frying pan, the heating yield (%), syneresis (%), fat separation amount (%), and texture were examined.
【表】
（効果）
以上詳述したように、本発明により加熱して食
するときフレツシユソーセージの“ジユーシー
感”をそのままに、離水、脂肪分離が少なく加熱
歩留りの優れたフレツシユソーセージ（ソーセー
ジ半製品）が可能になつたものである。[Table] (Effects) As detailed above, the present invention allows fresh sausages (sausage semi-finished products) have become possible.
Claims (1)
セージ。 ２ 大豆蛋白を大豆蛋白１〜３重量部及び水４〜
24重量部からなるペーストで含む特許請求の範囲
第１項記載のフレツシユソーセージ。 ３ 大豆蛋白を大豆蛋白１〜３重量部、油脂４〜
24重量部及び水４〜24重量部からなるエマルジヨ
ンで含む特許請求の範囲第１項記載のフレツシユ
ソーセージ。[Scope of Claims] 1. Fresh sausage containing 1 to 3% by weight of soybean protein. 2. Add soybean protein to 1 to 3 parts by weight of soybean protein and 4 to 4 parts of water.
The fresh sausage according to claim 1, which comprises a paste consisting of 24 parts by weight. 3 Soybean protein: 1-3 parts by weight of soybean protein, 4-4 parts of oil and fat
The fresh sausage according to claim 1, comprising an emulsion consisting of 24 parts by weight and 4 to 24 parts by weight of water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60143608A JPS623770A (en) | 1985-06-29 | 1985-06-29 | Fresh sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60143608A JPS623770A (en) | 1985-06-29 | 1985-06-29 | Fresh sausage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS623770A JPS623770A (en) | 1987-01-09 |
| JPH0459865B2 true JPH0459865B2 (en) | 1992-09-24 |
Family
ID=15342684
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60143608A Granted JPS623770A (en) | 1985-06-29 | 1985-06-29 | Fresh sausage |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS623770A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6749884B1 (en) | 1995-05-21 | 2004-06-15 | Nippon Meat Packers, Inc. | Meat product having effect of inhibiting increase in blood cholesterol |
| JP5487980B2 (en) * | 2010-01-08 | 2014-05-14 | 不二製油株式会社 | Composition for minced meat or minced meat-like processed products and minced meat or minced meat-like processed products using the same |
-
1985
- 1985-06-29 JP JP60143608A patent/JPS623770A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS623770A (en) | 1987-01-09 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |