JP2003047441A - Method for producing ham-like food using salmon and trout flesh - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a ham-like food using salmon and trout flesh by high-pressure treatment, by which a product form is uniformed and productivity is improved and small pieces of flesh are bound under about 200 MPa pressure to give sufficient palatability. SOLUTION: This method for producing a ham-like food comprises kneading raw material flesh of salmon and/or trout finely cut into 1-3 cm square with seasoning such as salt, a saccharide, and at least one kind of binder selected from a calcium agent for food additive, transglutaminase and egg protein, allowing the mixture to stand at 5-10 deg.C for about 3-6 hours, packing the mixture into a casing, knotting both the ends of the casing, subjecting the casing to vacuum packaging, freezing the salmon and trout flesh at -30 to -45 deg.C and then treating the flesh at -10 to -15 deg.C under 180-200 MPa pressure for 20-60 minutes.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a food product having a meat-ham-like texture while maintaining the bright red color of salmon / trout meat by high-pressure treatment of salmon / trout meat. In recent years, high pressure processing technology has been introduced into the food industry.
The advantages of high-pressure treatment of foods are that physical properties can be changed without heating, sterilization can be performed, and loss of nutrients can be reduced. In agricultural products, it is widely applied to jams, juices, cooked rice, etc., but in marine products, there are very few applications.

[0002]

As a method for producing a ham-like food from salmon and trout, the present inventors have proposed a method in which a part of salmon and trout back meat is cooked in blocks, seasoned and then subjected to high pressure treatment at 400 MPa. Has already proposed (Hokkaido Abashiri Fisheries Experimental Station, 1994 Business Report). However, this method (conventional method) has a drawback that the product shape is restricted by the size of the raw material fish because it is a method of treating block-shaped fish meat under high pressure. Unlike the pressed ham of livestock, it is not a method of collecting small pieces of meat and enlarging them, so the small pieces of meat that are removed during the cooking stage must be left unused. Further, in the conventional method, high-pressure treatment of 400 MPa is required to obtain a sufficient texture of livestock ham, but this has the following problems.

Currently, the upper limit of the pressurizing capacity is about 2 in a high-pressure processing apparatus of a practical machine level with a pressure vessel volume of 50 to 100 liters.
It is 00 MPa. A pressure vessel up to 200 MPa can be manufactured by a method of welding an iron plate. On the other hand, 200
The pressurized container used at a pressure of MPa or more requires a method of hollowing out an iron ingot, and the equipment cost of the latter is about three times that of the former. In other words, the conventional method is (1) difficult to unify the product shape, (2) the productivity is poor because there are unused parts in the raw fish meat, (3) the pressure is insufficient with a normal practical machine, and the pressurizing capacity is reduced. If it is increased, it has a drawback that a huge capital investment cost is required.

[0004]

Therefore, the object of the present invention is to unify the product shape and improve the productivity in the production of ham-like foods using salmon and trout meat by high-pressure treatment, and to achieve a pressure of about 200 MPa. It is to provide a method of binding small pieces of meat with pressure to give a sufficient texture.

[0005]

Means for Solving the Problems The present inventors chopped salmon and trout meat, added seasoning and a binder showing a binding effect under high-pressure conditions as essential components, and permeated them into raw meat. And pressurization temperature -10 to -15 ℃, pressure 180 to 220M
Succeeded in producing a ham-like food having a salmon / trout flavor and a texture of livestock ham by binding salmon / trout meat by high-pressure treatment at a pressure of 20 to 60 minutes for Pa. The present invention has been completed. That is, the present invention provides the following methods (1) to (5) for producing a ham-like food.

1. Seasoning and binding agents are added to the salmon and / or trout raw material and mixed, and then the mixture is left at a temperature of 15 ° C or lower for 3 to 6 hours, filled in a ham manufacturing casing, and the casing is vacuum-packed. , 180-220M at a temperature of -10 to -15 ° C after freezing at a temperature of -30 to -45 ° C
A method for producing a ham-like food, which comprises treating with a pressure of Pa. 2.1-3 cm squares, chopped into salmon and / or trout raw material, mixed with seasoning and binder, and then 5-10
After leaving it at a temperature of ℃ for 3 to 6 hours, filling the casing and tying both ends, the casing is vacuum-packed,
After freezing at a temperature of -45 ° C, 18 at a temperature of -10 to -15 ° C
The method for producing a ham-like food according to claim 1, wherein the ham-like food is treated at a pressure of 0 to 220 MPa for 20 to 60 minutes. 3. The method for producing a ham-like food according to claim 1 or 2, wherein the seasoning is salt and sugar. 4. The method for producing a ham-like food according to claim 1 or 2, wherein the binder is at least one selected from a calcium agent for food additives, transglutaminase, and egg protein. 5. The seasoning is salt and sugar, the binder is a calcium agent for food addition, salt to the raw fish meat 1.0 to 3.0 mass%, saccharides 1.0 to 2.0 mass%, calcium calcium for food addition as calcium The method for producing a ham-like food according to claim 1 or 2, wherein 0.05 to 0.15 mass% is added.

FIG. 1 shows steps of the method for producing a ham-like food according to the present invention. The salmon / trout serving as a raw material may be any fish species such as edible white salmon, salmon trout, sockeye salmon, and salmon trout, and one or more species of fish may be mixed and used. Also, fresh or frozen products may be thawed before use. The head, internal organs, skin, fins, bones, etc. are removed from the raw fish in advance, and the meat chopped with a meat chopper is used as it is.

In the present invention, salt is used in an amount of 1.0 to 3.0% by mass based on the shredded meat in order to elute the salt-soluble protein of salmon and trout meat and impart a salty taste. If it is less than 1.0% by mass, a sufficient texture cannot be obtained because the binding property of meat is weak. On the other hand, if it exceeds 3.0% by mass, the salty taste becomes unnecessarily strong and the taste becomes poor. In addition, sugar is added to 1.0-2.0 to improve the taste.
Mass% can be used. As the type of sugar, sucrose, sorbitol, trehalose, oligosaccharide and the like which are generally added to foods can be used. If the amount of saccharides added is less than 1.0% by mass, there is no effect in improving the taste, and if it exceeds 2.0% by mass, sweetness is felt more than necessary and the hardness of ham-like foods after high-pressure treatment decreases. To do.

In the present invention, a binder is used to promote the binding property of salmon and / or trout raw material meat. Generally, phosphates such as sodium pyrophosphate and sodium polyphosphate, powdered egg white, and starch which are used as a binder in the production of ham and sausage have no binding effect under the high-pressure treatment conditions as in the present invention. Binders that can be effectively used in the present invention include food additive calcium agents, transglutaminase, and egg protein. These may be used alone or in combination of two or more.

Any food additives such as calcium chloride and calcium lactate may be used as the calcium additive for food addition, and 0.05 to 0.15% by mass, preferably 0.08 to 0.10. Mass% can be used. 0.05% by mass as the amount of calcium added
If it is less than 0.15, it is not effective in improving the binding property of meat and is 0.15
If the amount is more than 10% by mass, the ham-like food will lack the suppleness, and at the same time, a bitter or astringent taste will be felt. As the transglutaminase, a commercially available product (for example, Activa TG-K manufactured by Ajinomoto Co., Inc.) can be used in an amount of 0.2 to 0.5% by mass based on the shredded meat. As the egg protein, a commercially available product (for example, Chiba Flour Milling Co., Ltd., Pearl meat FYA) can be used in an amount of 2 to 3% by mass based on the shredded meat. Among these binders, the calcium agent for food addition is particularly preferable. In the present invention, other food additives such as spices, preservatives, coloring agents and the like can be added as appropriate.

Next, a detailed method for producing a ham-like food according to the present invention will be described. First of all, from raw fish, head, internal organs, skin,
Excludes fins and bones. Next, shred salmon and trout. Use a meat chopper for shredding, and the plate has a diameter of 6.
Those having a thickness of 4 mm to 16.0 mm can be used. Also,
If necessary, a piece cut by a machine or by hand into 1 to 3 cm square can be used. When the meat cut into 1 to 3 cm squares is used, the fiber feeling of the salmon and trout meat is further emphasized after the high pressure treatment, as compared with the case where the meat chopper is used. Next, add the seasoning (salt, sugar) to the shredded meat,
A binder (calcium for food addition) is added. The order of addition is not particularly limited, but it is possible to prepare a mixture of a predetermined amount in advance. The mixture is mixed at a low speed (for example, about 10 revolutions per minute) with a commercially available mixer (mixer), and the additives are gradually added. Mixing is completed in about 3 to 5 minutes.

The salmon / trout meat after mixing is left at a low temperature of 15 ° C. or lower, preferably about 5-10 ° C. for about 3-6 hours to allow the additives to permeate, and then filled in a casing. As the casing, those made of vinylidene chloride or collagen, which are generally used for hams and sausages, can be used. The diameter and length of the casing can be freely selected as long as they can be placed in the pressure vessel in the high-pressure treatment step performed thereafter. The casing is filled with a commercially available filling machine, and both ends of the tube are tied with cotton thread or a clip.

Next, high pressure treatment is performed. Since this step needs to be performed in a negative temperature range, the salmon and trout meat packed in the casing is first frozen at -30 to -45 ° C. After freezing, the product temperature of salmon and trout meat is further maintained at the same temperature (-10 to -15 ° C) as the high-pressure processing temperature, and then high-pressure processing is performed.
During this high-pressure treatment, the salmon / trout meat packed in a casing is vacuumed to prevent the lipids and carotenoid pigments contained in the salmon / trout meat from being oxidized and to prevent the salmon / trout meat from being contaminated by the pressure medium. After packaging, pressurize. The pressurizing condition is such that the pressurizing temperature is −10 to −20 ° C.,
It is preferably -10 to -15 ° C, and the pressure is 180 to 2
20 MPa, preferably 200-220 MPa,
The treatment time is 20 to 60 minutes, preferably 20 to 30 minutes. As the pressure medium, for example, a predetermined temperature (-10 to -1)
A mixed liquid of water and propylene glycol kept at 5 ° C. is used. After the high-pressure treatment is completed, the tied salmon and trout meat is taken out of the pressure medium, and the pressure medium adhering to the surface of the vacuum packaging is wiped off to complete the production.

[0014]

EXAMPLES The present invention will be specifically described below with reference to Reference Examples, Examples and Test Examples, but the present invention is not limited to these Examples. In addition, in the following examples
A high pressure food processing device made by Kobe Steel was used.

Reference Example 1 The hardness of commercial meat ham is shown in Table 1. The hardness was measured by the following method. Rheometer: Fudou Kogyo's NR
M-3005D, Plunger: 5 mm diameter cylindrical type, Sample height: 12 mm, Clearance: 5 mm, Table speed: 6 cm / min, Stop time: 20 seconds. The sample temperature at the time of measurement was about 20 ° C., and the maximum stress under the above conditions was defined as hardness. The hardness of commercial meat ham is in the range of 400-800 gw. It is considered that a hardness of 400 gw or more is required to obtain a ham-like texture.

[0016]

[Table 1]

Example 1 Relationship between Pressurization Temperature / Time and Hardness The sample preparation method in the examples was carried out as follows. Raw fish used was salmon trout or salmon. First, the head, internal organs, skin, fins, and bones were removed from the raw fish. Next, the salmon and trout were minced using a meat chopper. The plates used had a diameter of 9.6 mm. Next, 2.5% by mass of salt was added to the minced meat and the mixture was mixed manually. Fold diameter of mixed salmon and trout meat with filling machine 4
80 per 1 in 3mm vinylidene chloride casing
Filled to ~ 100 g. Further, both ends of the casing were tied with cotton thread. The tying was performed so that air was not mixed into the casing as much as possible. After the ligation was completed, the mixture was allowed to stand at 5 ° C. for 4 hours to permeate the additives. Furthermore, the salmon and trout meat packed in the casing were vacuum-packed one by one and subjected to high-pressure treatment. The high-pressure treatment was performed after the temperature of the salmon / trout meat packed in the casing was set to the same temperature as the pressurizing temperature.

1) Relationship between pressure temperature and hardness (pressure 200
FIG. 2 shows the hardness of salmon and trout meat when subjected to a high pressure treatment at 200 MPa at 5 ° C. and −15 ° C. for 30 minutes. salmon·
Viscosity occurs when 2.5 mass% salt is added to the meat,
Without high-pressure treatment, the hardness was too small to measure. Pressurization temperature 5 ℃, pressure 200MPa
When pressure is applied at, the salmon and trout are bound together and the hardness is 200
The gw level is shown. However, in this state, the texture was close to that of raw fish meat, and it was judged that the denaturation of the protein by the high pressure treatment was not sufficient. Therefore, in order to further accelerate the denaturation of the protein, high pressure treatment was performed at -15 ° C. As a result, the binding of salmon and trout meat was further promoted, and the hardness increased to the level of 400 gw.

2) Relationship between pressing time and hardness (Temperature −15)
° C. Pressure: 180MPa, 200MPa, 220MP
a) FIG. 3 shows the relationship between pressure and pressing time at -15 ° C and hardness. A hardness of 400 gw or more was obtained by high-pressure treatment for 180 minutes and 200 MPa for 30 minutes, and for 220 MPa for 20 minutes or more.

3) Relationship between pressing time and hardness (temperature -10
° C. Pressure: 180MPa, 200MPa, 220MP
a) Further, FIG. 4 shows the relationship between the pressure and the pressing time at −10 ° C. and the hardness. 60 minutes for 180 MPa and -15 ° C for 200 MPa and 220 MPa
400g by pressurization for 30 minutes and 20 minutes respectively
A hardness of w or more was obtained.

Example 2 Relationship between Addition Amount of Additive and Hardness 1) Addition amount of salt and hardness (-15 ° C., 200 MPa, 3)
Fig. 5 shows the relationship between the amount of salt added and the hardness when the salmon and trout meat were subjected to high pressure treatment at -15 ° C and 200 MPa for 30 minutes. The hardness increases as the amount of salt added increases.
It became the maximum when 2.0 to 2.5 mass% was added to the trout meat. Usually, when salt is added to shredded meat and mixed, it becomes viscous and adheres to each other. This adhesive force is relatively weak and brittle against external force, but becomes stronger when heat is applied and becomes resistant to external force. This is what is called the binding property of livestock ham, but in the present invention, salmon / trout meat has 1.5 to
By adding 2.5% by mass of sodium chloride and pressurizing instead of heating, a relatively strong binding property could be obtained. This salt concentration is a concentration at which myosin, which is a salt-soluble protein of fish meat, easily elutes, suggesting that the elution of myosin is strongly related to the binding property of salmon and trout meat by high-pressure treatment.

2) Calcium chloride addition amount and hardness (-15
(° C, 200 MPa, 30 minutes) Fig. 6 shows the relationship between the added amount of calcium chloride (dihydrate) and hardness. In livestock ham, calcium salt is known as a divalent salt that enhances gel formation of myosin together with magnesium salt. The hardness after high-pressure treatment could be further increased by adding 0.3 to 0.4 mass% calcium chloride to salmon and trout meat. However, calcium chloride was slightly bitter in taste, and at 0.5% by mass or more, the texture was lacking in flexibility. Therefore, 0.3 to 0.4
The mass% was an appropriate addition amount. The amount of calcium added at this time is 0.08 to 0.10 mass%. Further, although data is not shown, similar effects were obtained with calcium lactate (pentahydrate) as long as the calcium content was the same.

3) Sorbitol addition amount and hardness (-15
(° C, 200 MPa, 30 minutes) Fig. 7 shows the relationship between the amount of sorbitol added and the hardness. Generally, saccharides have a sweetening effect on meat and also have an action of relieving astringency of salts such as salt and calcium. In the case of this example, improvement in taste was obtained by adding 1 to 2% by mass. However, when 3% by mass or more was added, sweetness was felt more than necessary, and the hardness of the high-pressure-treated salmon / trout meat decreased. Similar results were obtained with sucrose, trehalose and oligosaccharides.

Example 3 and Comparative Example 1: Yield Next, an example of the treatment yield of salmon and trout meat according to the conventional method and the present invention will be described. The treatment yield shown here refers to the ratio of the salmon / trout meat processed until just before the addition of the additive to the untreated salmon / trout mass (round). The treatment yield of salmon and trout meat from which the head, internal organs, skin, fins and bones have been removed is 35.8% compared to 100% of the round. In the conventional method, this is shaped into a block and used. Therefore, the yield is 2
It will further decrease to 8.4%. On the other hand, in the present invention, all of them are cut into pieces. From this, the present invention is 7
It can be seen that a yield higher than% can be obtained.

Test Examples: 1) Table 2 shows the values of docosahexaenoic acid and the general components of the ham-like food according to the present invention. Since the ham-like food according to the present invention is made from fish meat, it has higher protein and lower fat than livestock ham. In addition, it is rich in docosahexaenoic acid (DHA) derived from salmon and trout meat. Docosahexaenoic acid is known as a fatty acid having actions such as a blood lipid lowering action and a learning function improving action.

[0026]

[Table 2]

2) Fig. 8 shows the general viable cell count of ham-like foods stored at 10 ° C. The number of general viable cells, which was 10,000 or less per 1 g until 19th, exceeded 100,000 per 1 g on the 28th day. From this, at 10 ° C., about 14 days is considered to be the shelf life of the ham-like food of the present invention. Although the coliforms were detected in salmon and trout meat before the high-pressure treatment, the coliforms were not detected in the product subjected to the high-pressure treatment during the storage period of 30 days or more. It is known that the coliform bacteria have relatively low resistance to pressure, and it is considered that they are killed by the high-pressure treatment of this example.

[0028]

As described above, according to the present invention,
It was possible to obtain a ham-like food by binding the small pieces of meat with high pressure treatment. At the same time, it was possible to use all salmon and trout meat, and it was possible to reduce the site to be discarded by about 7%. Furthermore, the pressure was 400 MPa, which was conventionally required.
It was possible to produce a ham-like food at about 180 to 220 MPa, which is about half of the above, and energy saving could be achieved. One of the characteristics of salmon and trout is the bright red color of the meat. Although the bright red color is lost by heating, the ham-like food product that retains the bright red color can be obtained by the present invention in which heating is not performed. The present invention is considered to be one of the processing methods that match the processing suitability of salmon and trout. Furthermore, the ham-like food obtained according to the present invention is nutritionally high in protein, low in fat and rich in docosahexaenoic acid, and can be said to be a delicious and healthy food. The spread of ham-like foods produced by the present invention is considered to contribute to the creation of a healthy diet by eating fish and to the expansion of consumption of salmon and trout and eventually of marine products.

[Brief description of drawings]

FIG. 1 shows steps of a method for producing a ham-like food according to the present invention.

FIG. 2 is a graph showing the hardness of salmon and trout meat when subjected to high pressure treatment at 200 MPa at 5 ° C. and −15 ° C. for 30 minutes.

FIG. 3 is a graph showing the relationship between the pressure at -15 ° C. and the pressing time, and the hardness of salmon / trout meat.

FIG. 4 is a graph showing the relationship between pressure and pressing time at −10 ° C. and hardness.

FIG. 5 Salmon and trout meat at 3 at -15 ° C. and 200 MPa
It is a graph which shows the relationship between the amount of addition of salt and hardness at the time of high-pressure processing for 0 minutes.

[Figure 6] Addition amount of calcium chloride (dihydrate) and salmon
It is a graph which shows the relationship of the hardness of trout meat.

FIG. 7 shows the relationship between the amount of sorbitol added and the hardness of salmon / trout meat.

FIG. 8 shows the general viable cell count of ham-like foods stored at 10 ° C.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Minoru Kimura             7-8-5 Minatomachi, Monbetsu City, Hokkaido Hokkaido             Tatabashiri Fisheries Experimental Station, Monbetsu Branch (72) Inventor Masahiro Sakamoto             7-8-5 Minatomachi, Monbetsu City, Hokkaido Hokkaido             Tatabashiri Fisheries Experimental Station, Monbetsu Branch (72) Takuma Imamura             4-25 Nakahamacho, Kushiro City, Hokkaido Hokkaido Kushiro             Road Fisheries Experiment Station Branch Office (72) Inventor Fukushi Akihiko             238 Hamanaka-cho, Yoichi-cho, Yoichi-gun, Hokkaido North Sea             Provincial Central Fisheries Experiment Station F term (reference) 4B034 LB04 LC05 LE16 LK02 LK31                       LK36 LP16 LP18 LP20 LY02                       LY06                 4B042 AC09 AD01 AG16 AH01 AK01                       AK07 AK10 AK20 AP06 AP18                       AP21

Claims (5)

[Claims] 1. A salmon and / or trout raw material meat is mixed with a seasoning and a binder, and the mixture is filled in a ham-making casing.
180 at -10 to -15 ° C after freezing at 5 ° C
A method for producing a ham-like food, which comprises treating at a pressure of ˜220 MPa. 2. A shredded piece of 1 to 3 cm and added to a salmon and / or trout raw material with a seasoning and a binder and mixed, and then allowed to stand at a temperature of 5 to 10 ° C. for 3 to 6 hours, After filling the casing and tying both ends together, the casing is vacuum-packed and frozen at a temperature of -30 to -45 ° C and then -10 to -15 ° C.
The method for producing a ham-like food according to claim 1, wherein the ham-like food is treated at a temperature of 180 to 220 MPa for 20 to 60 minutes. 3. The method for producing a ham-like food according to claim 1, wherein the seasoning is salt and sugar. 4. The method for producing a ham-like food according to claim 1, wherein the binder is at least one selected from a calcium agent for food addition, transglutaminase, and egg protein. 5. The seasoning is salt and sugar, the binder is a calcium agent for food addition, and salt is 1.
The method for producing a ham-like food according to claim 1, wherein 0 to 3.0% by mass, 1.0 to 2.0% by mass of sugar and 0.05 to 0.15% by mass of calcium as a food additive calcium are added.