JP2002191319A - Fermented seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a fermented seasoning capable of improving flavor of a meat processed food represented by ham/bacon, sausage and roast pork. SOLUTION: This method for producing a fermented seasoning is characterized by comprising mixing meat materials with animal fats and inoculating an aerobic microorganism thereto and culturing under an aerobic condition, or inoculating lactobacillus thereto and culturing under an anaerobic condition.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a ham bacon,
The present invention relates to a fermented seasoning that can make the flavor of processed meat foods represented by sausages and baked pork more preferable. More specifically, a fermented seasoning useful for processed meat foods, comprising culturing aerobic microorganisms under aerobic conditions in a mixture of raw meat and animal fat, and, if necessary, fermenting with lactic acid. And a use of the fermented seasoning in processed meat and meat foods such as ham, bacon, sausage, and baked pork.

[0002]

2. Description of the Related Art Conventionally, many methods for producing seasonings using livestock meat have been studied. For example, a method for producing a seasoning extract comprising deoiling animal raw meat and then allowing protease to act on an aqueous solution extracted with water (Japanese Patent Publication No.
JP-A-39707), a method of producing a natural seasoning comprising mixing an extract component obtained from an animal raw material with animal and vegetable oils and fats hydrolyzed with lipase, followed by heating, defatting, and concentration (Japanese Patent Application Laid-Open No. 50-52264). JP-A-60-11), a method for producing an animal seasoning extract having no fishy odor by adding koji to an animal extract and treating the mixture.
No. 0262), a method for producing a seasoning in which a meat or meat extract is blended with a modified meat or extract thereof obtained by salting and then fermenting and aging microorganisms (JP-A-8-205812). The fermented seasoning is prepared by mixing the mixture in a salt water, adjusting the salt concentration of moromi, and fermenting and ripening (JP-A-11-28068), without adding salt to poultry and animal meat. There has been proposed a fermented processed food of livestock, meat and meat which comprises fermentation by the action of bonito fungus (JP-A-11-290027).

[0003]

Recently, various dairy products and processed meat products have been manufactured or imported with the upsizing of eating habits and diversification of tastes. Above all, the variety of cheeses is just amazing, but there are already signs of ham, bacon, sausage, grilled pork, etc., and it is no longer unusual for raw ham to go to the dining table of ordinary households. Under such circumstances, provision of ham, bacon, sausage, grilled pork, etc., which is more natural and more suitable for Japanese tastes, is required.

[0004] Therefore, seasonings using livestock meat as a raw material have been developed, and the above-mentioned proposals have been made. However, these proposed seasonings can be imparted to foods to improve and enhance the flavor and animal flavor. A seasoning that prepares ham such as Italian Parma ham or Chinese fire thigh, and mixes the ham itself or its extract (Japanese Unexamined Patent Publication No. Hei 8- 205
No. 812), and does not relate to a fermented seasoning which is added at the time of producing ham / bacon, sausage, baked pork, etc. to make the flavor of the processed meat food more preferable.

[0005]

The inventors of the present invention have conducted intensive studies, and as a result, mixed livestock meat and animal fat, inoculated with an aerobic microorganism, and cultured under aerobic conditions. The fermented seasoning obtained by the above has a natural flavor and aging feeling, and is added at the time of production of ham, bacon, sausage, baked pork, etc., so that the aging and aroma flavor of raw ham or sausage, umami of baked pork The inventors have found that the feeling can be enhanced, and have completed the present invention.

[0006] Further, when this fermented seasoning is inoculated with lactic acid bacteria and further cultured under anaerobic conditions, a fermented seasoning having an acid taste and giving an unprecedented taste to processed meat food can be obtained. Also found.

[0007] Thus, the present invention provides a method for producing a fermented seasoning, which comprises inoculating a mixture of raw meat and animal fat with an aerobic microorganism and culturing the mixture under aerobic conditions.

[0008] The present invention also provides a method for producing a fermented seasoning, which comprises inoculating a fermented seasoning obtained by the method of the present invention with lactic acid bacteria and culturing it under anaerobic conditions. is there.

Hereinafter, the method for producing the fermented seasoning of the present invention will be described in more detail.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION As a raw material for meat used in the present invention, for example, pork, beef, horse meat, lamb, chicken, and a mixture of these can be mentioned. Among them, pork and beef are preferable, and pork is particularly preferable. It is. The form of the raw meat is not particularly limited, but is preferably minced using a meat chopper or the like in order to facilitate the fermentation described below. In addition, the amount of use is not particularly limited, and can be, for example, in the range of about 2% by weight to about 70% by weight based on the total amount of the culture.

[0011] Examples of animal fats used as a mixture with livestock meat raw materials include lard, head, horse meat fat, sheep fat and the like, and among them, lard or head is preferred. The amount of these animal fats is not particularly limited,
For example, from about 2% to about 7% by weight based on the total culture volume.
It can be in the range of 0% by weight.

A minced animal meat raw material and animal fat are mixed as described above, and water and nutrients, such as salts and sugars, which are usually used in culturing microorganisms, are added to the mixture to prepare a medium. After sterilization, aerobic microorganisms are inoculated and cultured under aerobic conditions. Examples of the aerobic microorganism used herein include microorganisms belonging to the genus Bacillus, such as Bacillus subtilis and Bacillus coagulans, and preferably Bacillus subtilis.

As a culturing method, for example, air is stirred at a temperature in the range of about 25 ° C. to about 40 ° C. for about 1 to about 1 hour.
A method in which aeration is performed at a rate of about 1 vvm and culture is performed for about 20 hours to about 50 hours can be exemplified.

The obtained culture solution can be used, for example, as a fermented seasoning of the present invention after being sterilized at a temperature of about 80 ° C. to about 130 ° C. If desired, the culture solution is concentrated by a commonly used concentration means such as distillation, reduced pressure concentration, or freeze concentration to obtain a concentrate, or a commonly used excipient such as modified starch, dextrin, or a high molecular weight polysaccharide. And spray-dried to obtain a powdered fermented seasoning.

According to the present invention, a lactic acid bacterium is inoculated into a culture solution obtained by inoculating an aerobic microorganism and culturing it under aerobic conditions as described above, and further culturing it under anaerobic conditions. Thereby, a fermented seasoning having a sour taste can be produced. Examples of the lactic acid bacteria used for this lactic acid fermentation include Lactobacillus (Lactobacillus).
Genus, Pediococcus,
Streptococcus
Microorganisms belonging to the genus, Lactococcus, Leuconostoc and the like can be used, and these can be used alone or in combination of two or more.

Lactobacillus belonging to the genus Lactobacillus includes, for example, Lactobacillus plantarum, Lactobacillus
Salmon and the like, and as the lactic acid bacteria of the genus Pediococcus, for example, Pediococcus cerevisiae,
Pediococcus pentose and the like, and further, as lactic acid bacteria of the genus Streptococcus, for example,
Examples of lactic acid bacteria of the genus Lactococcus such as Streptococcus thermophilus include, for example, Lactococcus lactis subspecies cremoris, and examples of lactic acid bacteria of the genus Leuconostoc include Leuconostoc mescentroides.

As a culture method, for example, a method of culturing under anaerobic conditions for about 5 hours to about 72 hours while maintaining the culture solution in a closed container at a temperature in the range of about 25 to about 45 ° C. Can be mentioned.

The obtained culture solution can be used as the fermented seasoning of the present invention, for example, after being sterilized at about 80 ° C. to about 130 ° C., as in the case of the culture performed under aerobic conditions. If desired, the culture solution is concentrated by a commonly used concentration means such as distillation, reduced pressure concentration, or freeze concentration to obtain a concentrate, or a commonly used excipient such as modified starch, dextrin, or a high molecular weight polysaccharide. And fermented as a powdered fermented seasoning by spray drying.

The fermented seasoning of the present invention obtained as described above can be used for various foods and drinks. For example, it can be widely used in seasoning of meat products such as fish meat and animal meat, processed meat foods such as hamburgers, soups such as instant soup and ramen soup, and prepared foods. However, the fermented seasoning of the present invention can be added to produce ham and bacon, sausage and baked pork, particularly when added during the production of ham and bacon, sausage and baked pork. The ham, bacon, sausage and baked pork produced by adding the ingredients are high-quality products having an unprecedented aging feeling and a high-grade feeling with a favorable aroma and flavor.

[0020] The ham, bacon, sausage,
As baked pork, boneless ham, roast ham, shoulder ham, press ham, bacon, Bolonia sausage,
Frankfurt sausage, Wiener sausage, unsalted sausage, fresh sausage, semi-dried sausage, dry sausage, baked pork, etc. are included. , Horse meat, lamb, chicken, and a mixture thereof.

[0021] The fermented seasoning of the present invention can be added at any step of the production process of ham or sausage by a conventional method, but is preferably added at the salting step. For example, the fermented seasoning of the present invention can be added to the pickle liquid and injected to be contained in the raw meat. Alternatively, it can be added at the time of tumbling and contained in the raw material meat. In the case of sausage, it can be added together with the salting agent at the time of mixing or cutting, and can be contained in the meat paste.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.

[0023]

EXAMPLES Example 1 Ground pork 5 g, lard 5 g, salt 1.2 g, sugar 1 g
And 37.8 g of soft water to prepare a medium, which was inoculated with Bacillus subtilis IFO 3013 at 37 ° C.
For 40 hours with shaking. This culture is stored at 95 ° C, 3
The mixture was sterilized by heating for 0 minutes to obtain 40 g of a fermented seasoning (product of the present invention).

Example 2 The culture obtained in Example 1 was further added to Streptococcus lactis subspecies Cremoris IF.
O 3427 was inoculated and cultured at 30 ° C. for 48 hours. This culture was sterilized by heating at 75 ° C. for 15 minutes to obtain 40 g of a fermented seasoning (product of the present invention).

Example 3 Production of Loin Ham (1) 8.0 parts by weight of salt, 1.2 parts by weight of phosphate, 0.08 parts by weight of nitrite, 0.4 parts by weight of sodium ascorbate, 3.0 parts by weight of sugar 30 parts by weight of a pickle solution prepared by dissolving 5.0 parts by weight of the present invention and 5.0 parts by weight of the product of the present invention in 82.32 parts by weight of water were injected into 100 parts by weight of pork loin and tumbled. This was filled in a fibrous casing and dried at 60 ° C. for 60 minutes, smoked at 70 ° C. for 30 minutes, and steamed at 75 ° C. for 30 minutes to obtain roast ham.

Comparative Example 1 Loin ham was prepared in the same manner as in Example 3, except that the product of the present invention was replaced with water.

Example 4 Production of loin ham (2) 8.0 parts by weight of salt, 1.2 parts by weight of phosphate, 0.08 parts by weight of nitrite, 0.4 parts by weight of sodium ascorbate and 3.0 parts by weight of sugar Part of the pickle solution, dissolved in 87.32 parts by weight of water, is added to 3 parts per 100 parts by weight of pork loin.
Inject 0 parts by weight and tumbl. During tumbling, 3.0 parts by weight of the product of the present invention is added to the weight of meat. Fill this into a fibrous casing,
℃, drying for 60 minutes, 70 ℃, smoke for 30 minutes, 75
Steamed at 30 ° C for 30 minutes to obtain roast ham.

Comparative Example 2 Loin ham was prepared in the same manner as in Example 4 except that the product of the present invention was replaced with water.

Example 5 Production of Bacon 12.0 parts by weight of salt, 1.2 parts by weight of phosphate, 0.08 parts by weight of nitrite, 0.4 parts by weight of sodium ascorbate, 4.0 parts by weight of sugar and 20 parts by weight of a pickle solution obtained by dissolving 5.0 parts by weight of the invention product in 77.32 parts by weight of water is injected into 100 parts by weight of pork belly,
Tumbled. 60 ° C, drying for 60 minutes, 70 ° C, 3
Smoked for 0 minutes and steamed at 75 ° C for 30 minutes to obtain bacon.

Comparative Example 3 A bacon was prepared in the same manner as in Example 5 except that the product of the present invention was replaced with water.

Example 6 Production of pressed ham 30 parts by weight of pork peach lean meat: 1.2 parts by weight of salt, 0.2 parts by weight of phosphate, 0.01 parts by weight of nitrite and 0.05 parts by weight of sodium ascorbate Was added and the mixture was cut for 3 minutes to obtain a fillet. 8.0 parts by weight of sodium chloride, 1.2 parts by weight of phosphate, 0.08 parts by weight of nitrite, 0.4 parts by weight of sodium ascorbate, 3.0 parts by weight of sugar and 5.0 parts by weight of the product of the present invention 30 parts by weight of the pickle liquid dissolved in 82.32 parts by weight was injected with respect to 100 parts by weight of pork peach meat.
8.54 parts by weight and 31.46 parts by weight of the above-mentioned joining meat were mixed at the same time. For 100 parts by weight of the meat mass and the joining meat after injection at the time of mixing,
3.0 parts by weight of the product of the present invention was added. This was filled in a fibrous casing, dried at 60 ° C. for 60 minutes, and dried at 70 ° C.
Pressed at 30 ° C. for 30 minutes and steamed at 75 ° C. for 30 minutes to obtain pressed ham.

Comparative Example 4 A press ham was prepared in the same manner as in Example 6, except that the product of the present invention and the product of the present invention were replaced with water.

Example 7 Production of Rough Ground Wiener Sausage (1) 65 parts by weight of pork red meat and 20 parts by weight of pork back fat are chopped on a 6 mm plate, and 1.2 parts by weight of salt and 0.2 parts by weight of phosphate. Parts, nitrite 0.01 parts by weight, sodium ascorbate 0.05 parts by weight, the present product 2.5 parts by weight, granulated sugar 1.0 parts by weight, white pepper 0.1 parts by weight and water 10 parts by weight And mixed. This was filled into a sheep intestine and dried at 55 ° C. for 30 minutes, smoked at 60 ° C. for 10 minutes, and steamed at 70 ° C. for 30 minutes to obtain roughly ground Wiener sausage.

Comparative Example 5 The procedure of Example 7 was repeated, except that the product of the present invention was replaced with water.

Example 8 Production of rough ground Wiener sausage (2) To 25 parts by weight of pork red meat, 1.2 parts by weight of salt, 0.2 parts by weight of phosphate, 0.01 parts by weight of nitrite and sodium ascorbate 0.05 parts by weight was added and cutting was performed for 3 minutes. Thereafter, 2.5 parts by weight of the product of the present invention, 1.0 part by weight of granulated sugar, 0.1 part by weight of white pepper, 10 parts by weight of water, 40 parts by weight of pork red meat and 20 parts by weight of pork fat were added and cut for 2 minutes. . This was filled into a sheep intestine, dried at 55 ° C. for 30 minutes, smoked at 60 ° C. for 10 minutes, and steamed at 70 ° C. for 30 minutes to obtain a silk-ground Wiener sausage.

Comparative Example 6 The procedure of Example 8 was repeated, except that the product of the present invention was replaced with water.

Example 9 Production of Roasted Pork A liquid consisting of 20.0 parts by weight of soy sauce, 4.0 parts by weight of sugar, 1.0 part by weight of chopped onion, and 4.0 parts by weight of the product of the present invention was boiled and washed with a cloth. After filtration, the mixture is cooled, and 70 parts by weight of pork shoulder loin is immersed in a soaked solution obtained by adding 1.0 part by weight of mirin, and allowed to stand at 4 to 5 ° C. for 2 days.
Roasting was performed at 130 ° C. for 40 minutes in an oven to obtain baked pork.

Comparative Example 7 A baked pork was prepared in the same manner as in Example 9 except that the product of the present invention was replaced with water. (Sensory evaluation) Table 1 below shows the sensory test results of the products obtained in the above Examples and Comparative Examples. As a sensory test method, 30 general panelists tasted the products manufactured in Examples and Comparative Examples, scored them based on the following evaluation criteria, and judged the degree of aging flavor.

Evaluation criteria: 2 points: No significant aging flavor 3 points: No slight aging flavor 4 points: No slight aging flavor 5 points: Both 6 points ........ slightly aged flavor 7 points ....... somewhat aged

[0040]

[Table 1]

As is clear from the table, the processed meat food using the fermented seasoning of the present invention had a stronger aged aroma than the comparative product, and was evaluated well.

[0042]

According to the present invention, it is possible to provide a fermented seasoning which is added during the production of ham / bacon, sausage, baked pork, etc., and which makes these processed meat and meat foods more preferable in flavor.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Ken Ashida 1263 Obuchi, Kasukabe-shi, Saitama Prefecture Inside the Food Technology Research Institute, Snow Brand Foods Co., Ltd. (72) Inventor Tsuyoshi Komai 335 Kariya, Hasegawa Nakahara-ku, Kawasaki-shi, Kanagawa Pref. In the laboratory (72) Inventor Hiromi Hashimoto F-term (reference) 4B042 AC01 AC03 AD01 AD02 AD03 AD39 AG01 AH01 AK06 AK16 AP27 4B047 LB07 LB09 LF04 LG10 LG50 LG56 LP19

Claims (6)

[Claims] 1. A method for producing a fermented seasoning, comprising inoculating an aerobic microorganism into a mixture of raw meat and animal fat and culturing the mixture under aerobic conditions. 2. A method for producing a fermented seasoning, wherein the fermented seasoning obtained by the method according to claim 1 is further inoculated with lactic acid bacteria and cultured under anaerobic conditions. 3. The aerobic microorganism is a microorganism of the genus Bacillus, and the lactic acid bacterium is a genus of Lactobacillus, Pediococcus,
The method according to claim 1 or 2, wherein the microorganism is at least one microorganism selected from the genus Streptococcus, the genus Lactococcus, and the genus Leuconostoc. 4. A fermented seasoning obtained by the production method according to claim 1. 5. A processed meat food to which the fermented seasoning according to claim 4 is added. 6. The processed meat food according to claim 5, wherein the processed meat food is ham, bacon, sausage or baked pork.