JP2000316530A - Manufacture of meat processed product and seasoning liquid used in it - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a process for manufacturing a smoke-treated meat processed product whose preservability, taste and yield are improved while using a conventional manufacturing apparatus without needing a special apparatus, and to provide a seasoning to be used in the process. SOLUTION: When a meat processed product is manufactured, raw material meat is dipped at 0-5 deg.C for 1-15 days in a blood squeezing step or a salting step, in a seasoning liquid containing a mixture of sodium chloride, and an eatable metal salt of glycine or glycine in an amount equal to or less than the sodium chloride, the composition of the mixture being adjusted so that the pH of the whole solution becomes 7.5-10 when it is dissolved in water.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing a smoke-treated meat processed product having improved storage stability, taste and yield, and a seasoning liquid for use therein. In particular,
The present invention relates to a method for producing a processed smoked meat product using an edible metal salt of glycine or a seasoning liquid containing the edible metal salt in the salting step.

[0002]

BACKGROUND OF THE INVENTION Smoke-treated meat products, such as ham, sausage or bacon, are produced in large quantities today. For a long time, meats of various animals have been seasoned and subsequently subjected to smoke treatment in order to add flavor and to improve the storability of the meat to make preserved foods. Originally, ham is the name of pork thigh meat (boneed ham is the original ham). It is turned into meat, salted with salt, saltpeter or other seasoning liquid, and then smoked. Goods. Products that are also smoke-treated using meat from other parts or meat from other animals (including blood and other internal organs), such as roast ham, shoulder ham, boneless ham, rolled ham, and pressed ham, are also available today. It is called "ham".

[0003] Ham first shapes the meat to an appropriate size,
Next, after a mixture of salt and potassium nitrate (nitrite) is rubbed in to remove excess blood and the like (blood squeezing), salting with a seasoning is performed. The “seasoning” used for this salting depends on the intended storage period, taste, etc., but is mainly used as it is in the form of a mixture of salt, potassium nitrate, sugar, spices or the like, or as an aqueous solution. Usually, the form of an aqueous solution is often used. This salting process enhances the flavor of the meat, produces preservative properties, and fixes the meat color. Wrap the marinated meat in a cotton cloth and tighten it tightly into a bale with cotton thread.
It is manufactured by smoke treatment at 5 to 50 ° C.

[0004] Sausage is also called intestinal stuffing, and is prepared by cutting raw meat processed meat processed by blood squeezing (along with salting), kneading the meat while adding a seasoning spice, and packaging material such as animal intestine or the like (cellophane). , Rifang, etc.), dry and smoke it,
It is a processed meat product with a storable and convenient shape for edible use.
There are many types of meat, such as the type of raw meat, the type of packaging, the type of seasoning, and the nature of the product (dry sausage, domestic sausage, ham sausage), etc. After mixing the seasoning spice while kneading it, pack it in a packaging material and smoke smoke.The flavoring spice used here is sugar,
Use chemical seasonings and spices (herbs such as pepper, nutmeg, allspice or ginger juice).
The smoke treatment takes place at a slightly higher temperature than in the case of ham smoke treatment.

[0005] Bacon is originally the name of the meat of the flank of a pig, but today it is turned over, and it is called a processed product that has been seasoned and smoked. The production method is almost the same as that of ham, except that the fat flank is used as a raw material. That is, the shaped meat is subjected to a blood squeezing process, rubbed with a “seasoning agent” made of salt and potassium nitrate, seasoned with salt, and then seasoned at a low temperature (for example, 1%).
(5 to 30 ° C). In fatty foods such as bacon, smoke treatment imparts a unique flavor to meat and an antioxidant effect on fat, thereby improving flavor and storage stability.

[0006] As described above, smoked meat-processed meat products such as ham, sausage or bacon use salted or "seasoned spices" for taste and smoke to improve the unique flavor and storage stability. Treatment and treatment such as boiled water after boiling smoke. Since these processed meat products are intended for preservation, not only are they required to be further improved in preservation, but they are also used in manufacturing that leads to improved taste, which leads to improved quality, reduced costs and improved quality. It is desired to improve the yield (the amount of retained moisture such as gravy). Improving the yield not only improves the yield of the product, but also prevents escape of the meat juice, which is the main component of the taste, softens the meat quality of the product and greatly contributes to the improvement of the quality, and is a very important property.

[0007]

SUMMARY OF THE INVENTION The present invention uses a conventional manufacturing apparatus without the need for a special apparatus.
Aims to develop an inexpensive, simple method for producing smoke-treated meat processed products with improved shelf life, taste and yield of smoke-treated meat processed products, and the development of "seasonings" to be used at that time And

[0008]

Means for Solving the Problems The present invention provides: [1] When producing a processed meat product subjected to smoke treatment,
When the raw meat product (raw meat) is converted into an aqueous solution as a seasoning liquid in the blood drawing or salting process, the total p
Immersing in a seasoning solution containing salt and an edible metal salt of glycine or a mixture of the edible metal salt of glycine and glycine in an amount equal to or less than the salt, wherein H is adjusted to be in the range of 7.5 to 10. [2] The method for producing a smoke-treated meat processed product according to the above [1], wherein the immersion treatment is carried out at a temperature of 0 to 5 ° C. for 1 to 15 days. [3] The above-mentioned [1] or [2], wherein the seasoning liquid is used in an amount of 0.1 to 10% by weight in terms of glycine (total of edible metal salt of glycine and glycine) with respect to the raw material of processed meat. [4] The method for producing a smoked meat-processed meat product according to any one of the above [1] to [3], wherein the smoke-treated meat processed product is ham, sausage or bacon. Method,

[5] Salt, and an edible metal salt of glycine or an edible metal of glycine in an amount equal to or less than that of salt, adjusted so that the total pH is in the range of 7.5 to 10 when converted to an aqueous solution. A seasoning solution for improving the preservability of processed meat products, which comprises a mixture of salt and glycine; [6] the edibility of glycine when a mixture of an edible metal salt of glycine and glycine is used in the seasoning solution; The seasoning liquid for improving the storage stability of the processed meat product according to the above [5], wherein the mixing ratio of the metal salt and glycine is 1: 0.1 to 1:10 by weight, and [7] an aqueous solution. The overall pH is between 7.5 and 1
The above object has been achieved by developing a taste and yield improving agent for processed meat products characterized by containing a mixture of an edible metal salt of glycine and glycine, which is adjusted to be in the range of 0. .

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION As a processed meat product to which the present invention is applied, a raw meat processed product which has been subjected to a blood drawing process or a blood drawing process is preserved in a salting process with a "seasoning solution" containing salt. A processed meat product which has been flavored by the process and has been improved in flavor and storage by smoke treatment, for example, a processed meat product for storage which has been smoke-treated such as ham, sausage or bacon. I do. Therefore, processed meat products, such as hamburger steaks, that can be eaten immediately or stored as frozen products are not covered.

The seasonings used in the present invention include edible metal salts of salt and glycine and / or glycine, which are adjusted so that the total pH is in the range of 7.5 to 10 when prepared as an aqueous solution. A seasoning solution containing a mixture of edible metal salt and glycine '', containing edible metal salt of salt and glycine, or a component further containing glycine, or further containing spices, spices, herbal extracts, etc. When dissolved in water (there may be insoluble components)
The edible alkali metal salt of glycine as an alkali component, an alkali salt of an organic acid such as acetic acid, citric acid, tartaric acid, malic acid, or the like, or acetic acid, citric acid, malic acid or the like as an acid component, and the pH of the aqueous solution is added. Is adjusted to 7.5 to 10, preferably 8 to 9, and this is dissolved in water. Therefore, in the present invention, this is called "seasoning liquid" instead of "seasoning agent". In the present invention, since the seasoning is used as an aqueous solution ("seasoning liquid"), the seasoning penetrates the whole processed meat product more uniformly than in the case where the raw material is rubbed in the form of a seasoning powder, and there is no partial shading. The product can retain the amount of water such as gravy and flavor, and can be a product excellent in taste and yield.

Of course, the "seasoning liquid" of the present invention is a "seasoning liquid" for seasoning a processed meat product even though the storage stability is improved. Therefore, the basic salt and the target processed meat product ( Ham, sausage, etc.)
Alcohol components, herbs, etc. are included as seasoning components, and edible metal salts of glycine or a mixture of glycine and glycine is added. The edible metal salt of glycine is effective in improving the yield, but cannot exert its effect sufficiently when it does not uniformly penetrate the whole raw meat product. In particular seasoning such as when rubbed in a powder state is not uniformly penetrate into absolutely raw meat for movement is very slow in the raw meat, reduced yield becomes uneven, coloration only retention of meat juice is deteriorated The effect of improving taste is also reduced. Glycine itself is an amino acid widely contained in animal foods and vegetable foods, and is known as a taste component and also as an additive for improving the preservability of foods, etc. It is used as an additive.

In the "seasoning liquid" of the present invention, an edible metal salt of glycine alone or a mixture of an edible metal salt of glycine and glycine is used as an essential component. When the edible metal salt of glycine alone is used, the effect of glycine is limited to glycine in the raw material of processed meat products, so that it cannot be expected much. When a mixture of an edible metal salt of glycine and glycine is used, the mixing ratio is 1: 0.1 to 1: 1 by weight.
It is preferably in the range of 10, preferably in the range of 1: 0.5 to 1: 2. If the amount of glycine is less than 0.1, the characteristic taste and preservability of glycine are insufficiently improved, and if it exceeds 10, the yield of edible metal salt of glycine (such as water content such as gravy) is reduced. Retention performance), the softness of the processed meat,
Insufficient improvement in elasticity. The amount of the edible metal salt of glycine and glycine in the seasoning liquid is calculated as glycine (the molar amount of the edible metal salt of glycine and glycine converted to the weight of glycine). Preferably, it is 0.5 times or less. When the salt content is too large, the taste becomes insufficient in salt content, or when the salt content is appropriate, the effect of the edible metal salt of glycine or glycine is not improved, and the cost is merely increased.

As a conventional seasoning liquid for processed meat products,
There is a seasoning liquid to which potassium nitrate or polymerized phosphoric acid is optionally added. However, the "seasoning solution" of the present invention uses an edible metal salt of glycine or a mixture thereof with glycine in addition to salt, spices, and the like.
Since it is adjusted to 7.5 to 10, the elasticity of processed meat is improved without adding polymerizable phosphoric acid, the texture is improved, and the yield of glycine is improved. The effect of polymerizable phosphoric acid is complemented by the use of edible metal salts, and the coloring and sterilization preservation effect of meat by potassium nitrate can be ensured by the addition of glycine, and the preservability is greatly improved. Although it is not effective, it is preferable not to add it for food hygiene.

As the "seasoning liquid" of the present invention used for smoke-treated ham, sausage, bacon, etc., there are salt, various spices (depending on the type of processed meat) which are the basis of each smoke-treated meat processed product. Various herbs, vegetable juices, brandy, whiskey, etc. are used.) In addition to other ingredients, edible metal salts of glycine or a mixture of glycine and glycine are added. Sex phosphoric acid may be present but is unnecessary as an essential component. In this case, the edible metal salt of glycine and glycine replace the action of the potassium nitrate and the polymerizable phosphoric acid, such as coloring of meat, improvement of preservability, and improvement of yield, so that the meaning of blending them is almost lost. . Particularly, polymerizable phosphoric acid (sodium salt) has problems such as lowering the flavor of processed meat products and inhibiting absorption of calcium, iron, and the like, and a seasoning liquid not containing this is preferable.

The method of using the “seasoning liquid” in the smoke-treated meat processed product of the present invention is the same as that of a normal meat processed product in the step of blood drawing or the raw material of the processed meat after blood drawing. This is performed by immersing the semi-finished product before the smoke treatment in the seasoning liquid of the present invention (referred to as “salt pickling step”). In the salting step, the processing temperature is preferably 0.
To 5 ° C, particularly preferably 2 to 4 ° C, and the treatment time varies slightly depending on the processed meat product. However, when the treatment is carried out in a large meat mass such as ham, it is preferably 1 to 15 days, particularly preferably. It is preferably about 1 to 3 days when the raw meat is cut into small chunks such as sausage for about 5 to 8 days.

When the treatment temperature is set to 0 ° C. or lower, the seasoning liquid tends to freeze, and when it freezes, the permeability of the seasoning liquid to the raw material for processed meat decreases, which is not preferable. However, it is preferred to treat at as low a temperature as possible. 5 ℃
The treatment at a temperature higher than the above does not seem to cause spoilage of the processed meat material, but tends to decrease the taste. In the case of large meat chunks such as ham, when the treatment period is shorter than 3 days, the flavoring liquid tends to be insufficiently penetrated, resulting in insufficient flavor. On the other hand, when the treatment period is longer than 15 days, improvement in taste cannot be expected, and productivity tends to decrease. During the period of immersion in the seasoning liquid, the meat mass of the processed meat material is moved up and down about once or twice a day so that the contact with the seasoning liquid can be made uniform.

The amount of the seasoning liquid is not more than the content of the salt component with respect to the raw meat, and is 0.1 to 10% by weight, preferably 0.5 to 5% by weight in terms of glycine. If the amount is outside the lower limit (0.1% by weight) of this range, the effect of the invention cannot be obtained. Is saturated, meaningless addition amount is used, so that the cost is increased or the addition of an extra amount of glycine conversion impairs the flavor. The seasoning liquid of the present invention is a seasoning for final seasoning (final stage of treatment with a salt-containing composition), unlike the salt-containing mixture (mixture of sodium chloride and potassium nitrate) used for blood drawing.

[0019]

EXAMPLES [Evaluation Method] The following three items were evaluated for processed meat products (ham and sausage). (1) Sensory evaluation Sensory evaluation was performed by evaluating the flavor and texture of the product by 10 evaluation staff. In addition, since it was difficult to evaluate the elasticity properly, it was difficult to convert it into a texture. Evaluation criteria A: Both flavor and texture are good. ：: Both flavor and texture are not uncomfortable. Δ: There is a problem in either flavor or texture. ×: There are problems in both flavor and texture.

(2) Evaluation of yieldability 2 g of a processed meat product (ham or sausage) was placed in a weighing container, dried at 135 ° C. ± 2 ° C. for 2 hours, and allowed to cool in a desiccator. The loss on drying (%) was determined by the formula. Loss on drying (moisture)% = (weight before drying-weight after drying) /
(Weight before drying) × 100 (3) Evaluation of storage stability 25 g of the processed meat product stored at 25 ° C. for 7 days was collected and sterilized in a phosphate buffer (pH = 7.2) 225.
A suspension sample stock solution was prepared by adding ml. This sample stock solution was appropriately diluted by adding the above buffer solution, and 1 ml of the diluted solution was used as a test solution and suspended and solidified in a standard agar medium. 37 ° C.
For 24 hours, the number of colonies that appeared on the medium was counted, and the obtained value was multiplied by the dilution factor to determine the number of viable bacteria per gram of processed meat product.

(Examples 1 to 4) As a seasoning liquid in the salting step of a bone-tucked pork leg meat (raw material of processed meat) that had been subjected to blood squeezing treatment, salt, which was 5% by weight based on the raw material meat, was prepared. The aqueous solution containing glycine sodium or a mixture of sodium glycine and glycine in the ratio shown in Table 1 was treated with a seasoning solution (50% by weight / volume relative to the raw meat), the pH of which was adjusted using acetic acid. Perform salting treatment for several days, wrap it in a cotton cloth
Was subjected to smoke treatment for 4 days, and then cooked in hot water at 70 ° C. for 2.5 hours, cooled, unwrapped with cotton cloth, and stored in a refrigerator. After cooling in a refrigerator for 24 hours, the ham was subjected to sensory evaluation, yield evaluation (drying loss), and storage stability evaluation. Table 1 shows the evaluation results.

(Comparative Examples 1 and 2) In Comparative Example 1, hams were produced in the same manner as in Example 1 except that a seasoning solution not using glycine sodium was used. In Comparative Example 2, ham was produced in the same manner as in Example 2 except that sodium polyphosphate was used instead of glycine sodium. These hams were subjected to sensory evaluation, yield evaluation and storage stability evaluation in the same manner as in Example 1. Table 1 shows the evaluation results.

(Comparative Examples 3 to 6) The same seasonings as those used in Examples 1 to 4 were used, but the treatment temperature was 10 ° C. (Comparative Examples 3 and 5) and the treatment time was 0.5. Ham was produced in the same manner as in each example except that the days were (Comparative Examples 4 and 6). These hams were obtained in Example 1.
In the same manner as in the above, the sensory evaluation, the yield evaluation and the storage stability were evaluated. Table 1 shows the evaluation results.

[0024]

[Table 1]

(Examples 5 to 8) Pork shoulder meat and about 30% of the fat (raw meat product) were diced to about 3 cm each, and 5% of the raw meat was used as a seasoning liquid in the blood squeezing process. A seasoning solution (50% by weight / volume with respect to the raw meat) obtained by adjusting the pH of an aqueous solution containing sodium chloride to be% by weight and glycine sodium or a mixture of glycine sodium and glycine in the ratio shown in Table 1 using acetic acid. The blood squeezing step was performed at the processing temperature and processing time shown in Table 1. After the treatment, the meat was pulled with a meat chopper, ginger juice, pepper, garlic, whiskey, and sodium glutamate were added as spices, kneaded, and packed in the small intestine of a pig. This was smoke-treated at 45 ° C. for about 40 minutes, then boiled in hot water at 70 ° C. for 45 minutes, cooled with ice water, and stored in a refrigerator to produce sausages. After cooling in a refrigerator for 24 hours, the sensory evaluation of the ham, the evaluation of yield (loss on drying), and the evaluation of storage stability were performed. Table 2 shows the evaluation results.

(Comparative Examples 7 and 8) In Comparative Example 7, sausages were produced in the same manner as in Example 5, except that 0.3% by weight of the meat raw material was replaced by potassium nitrate instead of sodium glycine as a seasoning liquid. In Comparative Example 8, a sausage was produced in the same manner as in Example 6, except that a seasoning liquid in which sodium polyphosphate was further added to the solution used in Comparative Example 7 by 2% by weight based on the meat raw material was used. The obtained sausage was subjected to sensory evaluation, yield evaluation and storage stability evaluation in the same manner as in Example 5. Table 2 shows the results.

(Comparative Examples 9 to 12)
The same seasonings as those used in Examples 1 to 8 were used, except that the processing temperature was 10 ° C. (Comparative Examples 9 and 11) and the processing time was 0.1.
Sausages were produced in the same manner as in each example except that the period was 5 days (Comparative Examples 10 and 12). The sausages thus obtained were subjected to sensory evaluation, yield evaluation and storage stability evaluation in the same manner as in Example 5. Table 2 shows the evaluation results.

[0028]

[Table 2]

[0029]

According to the present invention, as a seasoning liquid used in the blood squeezing process or the salting step when producing a processed meat product by smoking, salt and edible salt of glycine or the same amount or less of glycine as the salt are used. It uses a seasoning amount containing a mixture of glycine and it.As a result, when the seasoning solution is used, the conventional device can be used as it is to improve the storage stability of the product, taste and yield, and it is inexpensive. A processed smoked meat product superior to the conventional product could be produced without using polyphosphoric acid or the like.

Continued on the front page (51) Int.Cl. ⁷ Identification code FI Theme coat II (reference) A23L 1/317 A23L 3/3526 501 3/3526 501 A23B 4/04 503A F-term (reference) 4B021 LA06 LA41 LW04 MC01 MC10 MK08 MK23 MP02 MP04 MQ04 MQ07 4B042 AC03 AC05 AC06 AC10 AD01 AD02 AD03 AG03 AH01 AK01 AK10 AP07 AP16 4B047 LB09 LE01 LF04 LG03 LG04 LG15 LG50 LP20

Claims (7)

[Claims] When producing a processed meat product subjected to smoke treatment, a raw meat product (raw meat) is used as an aqueous solution as a seasoning liquid in a blood drawing process or a salting step,
It is immersed in a seasoning liquid containing a common salt and an edible metal salt of glycine or a mixture of an edible metal salt of glycine and glycine, the total pH of which is adjusted to be in a range of 7.5 to 10. A method for producing a processed smoked meat product. 2. The method according to claim 1, wherein the immersion treatment is carried out at a temperature of 0 to 5 ° C. for 1 to 15 days. 3. The seasoning liquid is converted to glycine for the processed meat raw material (both edible metal salt of glycine and glycine).
The method for producing a smoked meat processed product according to claim 1 or 2, wherein 0.1 to 10% by weight is used. 4. The processed smoked meat product is ham, sausage or bacon.
The method for producing a smoked meat processed product according to the above item. 5. An aqueous solution having a total pH of 7.5.
A processed meat product comprising salt, and an edible metal salt of glycine or a mixture of an edible metal salt of glycine and glycine in an amount equal to or less than that of salt, adjusted to be in the range of from 10 to 10. Seasoning liquid that improves shelf life. 6. When a mixture of an edible metal salt of glycine and glycine is used in the seasoning liquid, the mixing ratio of the edible metal salt of glycine to glycine is 1: 0.1 to 1: 1 by weight.
The seasoning liquid for improving the storage stability of the processed meat product according to claim 5, which is in the range of 0. 7. An aqueous solution having a total pH of 7.5.
A taste and retention improver for processed meat products, comprising a mixture of an edible metal salt of glycine and glycine, the mixture being adjusted to fall within the range of 10 to 10.