JP2003210140A - Method for producing uncured ham by using vacuum cocking method - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method capable of completing the salting of a meat in a short time in a good efficiency without using a large amount of treating water by using existing equipment in this field without introducing new equipment. <P>SOLUTION: This method for producing an uncured ham by using a vacuum cocking method is characterized by salting the raw material meat with a salting seasoning agent, then vacuum-packing the salted meat with a vacuum deaeration packing machine and maintaining a state for salting and maturing, and the uncured ham produced by the method is also provided. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing raw hams using a vacuum cooking method. More specifically, the present invention relates to a salt of raw hams such as raw ham and raw bacon rubbed into raw meat. Using a vacuum deaeration packaging machine, a salted seasoning (or a salting agent) containing a coloring agent, seasoning, spice, etc., can be used in a hygienic and short-term manner to efficiently penetrate into raw meat, and The present invention relates to a manufacturing method or a processing method.

[0002]

2. Description of the Related Art With the diversification of food, raw ham having a more complicated taste than ham and sausages, which have been popular for a long time, is increasing in the market. Conventional prosciutto ham produced in Japan has been roughly classified into two types according to the salting method.

One is a German type, which uses raw meat as salt,
A seasoning, a spice, a coloring agent, etc. (hereinafter referred to as a salting agent) is soaked in a pickle solution dissolved in water, then smoked or dried. It takes about 3 weeks to manufacture. This type uses pickle liquid and is salted on the principle of osmotic pressure, so there is little loss of water in the product, and it is characterized by a relatively fresh texture and a lighter taste than the Italian type described later.

[0004] Another type is an Italian type, which is obtained by directly rubbing a salting agent into raw meat, salting it, and then aging it after dry smoke or drying and aging. There are various types of this type depending on the shape of the raw meat, such as those that require 12 months or more for production such as prosciutto, and those that require about 5 weeks. It has a unique rich scent and taste as the decomposition of constituent proteins into amino acids progresses due to evaporation and long-term aging.

As described above, in Japan, mainly two types of raw ham, German type and Italian type, have been produced, and genuine ham was imported from Italy etc. with the ban on the import of raw ham. With the increase in awareness and demand, the types are becoming more diverse.

[0006] Italian type prosciutto ham has many enthusiasts enthusiasts due to its rich flavor, but on the other hand, it requires a facility for adjusting the temperature and humidity, and it costs a lot of money to produce it, and the production period is long. It is difficult to swiftly respond to the needs of the market due to the period. In addition, since the loss of water is large, the yield is reduced accordingly and the cost is very high. Furthermore, since the raw meat is exposed to air for a long period of time, a unique oxidative odor is generated due to the oxidation of fat content, and it is about to have different tastes.

On the other hand, the German type ham has less loss of water because of less water loss, and the yield is less than that of the Italian type ham, and the texture is similar to sashimi, so that it is easily accepted by the Japanese and the cost is low. Since it is suppressed, it has been widely distributed in the market and is now the mainstream of the ham market. However, compared with the Italian type, this type has an extremely short ripening period and the decomposition of the constituent proteins into amino acids has not progressed so much, so the taste is not rich enough. In addition, since a large amount of water and salt are required for production, these treated wastewater discharged during production puts a heavy burden on the environment.

Japanese Patent No. 2922382 discloses a short-term salting method of raw ham under pressure using a press machine. However, with this method, the capacity of the pressurizer is limited in order to quickly respond to market needs and supply products, and naturally it takes time and equipment cost for supply and at the ham manufacturing plant. Initial investment will also be large because equipment not normally used for manufacturing is required.

[0009]

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above-mentioned problems of the prior art, and the present invention has been made without using a large amount of treated water and without introducing new equipment. It is an object of the present invention to provide a technology or a method that can be completed by the existing equipment, and that can finish the salting of the raw meat efficiently in a short time in a hygienic manner.

[0010]

Means for Solving the Problems As a result of intensive studies to achieve the above object, the present inventors have used a vacuum cooking method in which salt-treated raw meat is vacuum-packed by a vacuum deaeration packaging machine. As a result, they have found that the above problems can be solved, and have completed the present invention based on this finding. That is, the present invention is a method for producing raw hams using a vacuum cooking method, in which raw meat is subjected to a salting treatment with a salt seasoning, and then vacuum packed by a vacuum deaeration packaging machine to maintain the state. The present invention relates to a method for producing raw ham, which is characterized by being subjected to salting and aging. The present invention also relates to raw hams produced by the above production method.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION Raw hams produced by the method of the present invention using a vacuum cooking method mean raw meats such as raw ham, raw bacon and raw salami, which have been salted, dried and aged. To do.

As the raw material meat, various meats such as beef, pork, horse meat, lamb meat, goat meat, poultry meat, and rabbit meat can be used. Raw meat is usually obtained in the frozen block state (purchased),
The meat is thawed with air or water so that the temperature of the meat does not exceed 10 ° C, and the meat is used after shaping.

The salted seasoning (or salting agent) for the salting treatment is usually a salt, a coloring agent (eg nitrate, nitrite), a seasoning (eg amino acid), a spice (eg black pepper, It preferably contains garlic), sugars (eg glucose, sugar), antioxidants (eg vitamin C) and the like. In the present invention, it is more preferable to add an extract such as rosemary or laurel as described below, in addition to the above components. Moreover, you may add another component as needed. The amount of salt added is usually 6 to 7% by weight with respect to the meat, and more preferably 6 to 6.
It is 5% by weight. The addition amount of the other components described above may be appropriately set according to each purpose.

As the salt, natural sun salt, deep sea water salt or purified salt can be used, but natural sun salt and deep sea water salt containing various other mineral components such as bittern are more preferable, and deep sea water salt is most preferable. preferable.

In the present invention, the deep sea water salt means a multi-component composition rich in various inorganic salts derived from deep sea water, such as a liquid form of the deep sea water as it is,
It includes any form such as its concentrated form by heating or the like or dehydrated or dried form by boiling at high temperature or low temperature.

Here, the deep sea water is 200 m below the sea level.
It is seawater collected from the above-mentioned deep sea, and deep sea water derived from the sea areas of various places can be used. Deep sea water, or its dehydrated or dried form is commercially available as deep seawater salt and is easily available. In the present invention, as the composition of the deep sea water, it is preferable to use a composition in a dehydrated or dried form in view of operability, permeability into raw meat and the like.

In the present invention, the origin of the deep seawater salt is not particularly limited, but preferred examples thereof include those derived from the deep seawater inland of Izu Oshima or in the vicinity thereof (in the sea area of about 10 km in circumference). . Specifically, for example, about 200m when entering the land about 100m from the Izu Oshima coast
Deep seawater salt derived from deep seawater that is naturally filtered by basalt and collected from wells installed at the depths of the sea is commercially available.

This deep seawater salt is a deep seawater sampled from a well which is slowly boiled at low temperature to be dehydrated and dried (crystallized). Calcium is easily dissolved in water and contains bittern. , The taste is mild. The components of this deep seawater salt derived from Izu Oshima usually have the following composition. Sodium chloride: 8
6.86%, calcium sulfate: 1.22%, magnesium chloride: 1.00%, magnesium sulfate: 0.97%,
Potassium chloride: 0.36%, water content: 8.88%, other 0.71% (according to Japan Tobacco Inc. “Salt Test Method”).

As the salted seasoning in the present invention, it is preferable to further add an extract such as rosemary or laurel to the raw meat mainly for the purpose of deodorizing. It is particularly preferable in that it has an oxidizing property.

As an example of rosemary, the rosemary extract can be an extract of any part of the plant,
A leaf extract is preferred. The leaves of rosemary may be fresh leaves, but dried leaves are more preferable, and an extract with stable components can be obtained. Dried rosemary leaves are generally available in a commercially available form from spice manufacturers. Extraction of rosemary (leaves etc.) is done with commonly used organic solvents (eg ethanol, ethyl acetate etc.)
It is also possible to extract with, but in the present invention by extracting with hot water to leaching the water-soluble components of rosemary abundantly, providing a more natural flavor without the influence of residual organic solvent, and, Enables simple extraction work at meat manufacturing plants.

[0021] A specific extraction operation is usually carried out by adding 100 to 110 L of hot water (about 95 to 100 ° C) to 500 g of rosemary (leaf etc.) and extracting for 1 to 2 hours. The extract thus obtained is usually cooled to 10 ° C. or lower before use. If necessary, other forms such as dried extract may be used.

The amount of rosemary extract added to the raw meat is usually 0.5 to 2.0% by weight, preferably 1.0 to 2.0% by weight, as an extract.

In the present invention, preferred specific examples of the salted seasoning are deep seawater salt, seasoning (amino acid (including sodium glutamate etc.), rosemary extract, sugar (sugar, glucose), spice (black pepper). , Garlic), an antioxidant (vitamin C), and a coloring agent (sodium nitrate, sodium nitrite), and the ratio (weight ratio) of each component is usually deep seawater salt (as a dried product). ) 6-6.5: seasoning 0.3-0.5:
Rosemary extract 1.0-2.0: sugars 2.0-3.
0: Spice 0.1-0.3: Antioxidant 0.4-0.
6: Coloring agent 0.4 to 0.6. (Note that the above color former is 85% salt, 5% sodium nitrite, 1 potassium nitrate.
Including 0%. )

According to the method of the present invention, raw meat (for raw ham, raw bacon, raw salami, etc.) is salted with the above-mentioned salting seasoning, and raw hams are produced by a vacuum cooking method. That is, that is, a vacuum cooking method characterized in that after the raw material meat is salted with a salt seasoning, it is vacuum-packed with a vacuum deaeration packaging machine and the state is maintained for salting and aging. Is a method for producing raw hams.

In the method of the present invention, the salted seasoning may be used such that each component is added separately to the raw meat, or they may be mixed to form a solid or paste (such as containing rosemary extract). It can be used for the salting treatment in the form of a salted product or a liquid product obtained by dissolving it in water.

As the salting treatment method, the raw meat can be sprinkled with a solid or pasty salted seasoning and rubbed with a hand and stirred, or the raw meat can be liquefied into the salted seasoning. A dipping method or the like is possible, but the former method is preferred in the present invention.

The salt-treated raw material meat can be directly used in the next step, but in order to adapt the taste, a low temperature (usually 4 ° C. or lower) and an infiltration time (usually about 48 to 96 hours) are required. preferable.

The raw material meat subjected to the permeation treatment is usually dried to reduce the water content to adjust the water activity value. In the present invention, both the type of raw hams having a water activity value of the final meat product of less than 0.95 and the type of raw hams having a water activity value of 0.95 or more are targeted. In order to manufacture these products, the drying process may be set so as to fall within the range of the above reference value. When a raw ham type having a water activity value of 0.95 or more is produced, the above-mentioned drying is usually performed at about 2 to 3 ° C for about 12 to 24 hours. For raw ham types having a water activity value of less than 0.95, the drying process time may be extended, but it is usually 80 to 17 at 6 to 7 ° C.
Do about 0 hours. The drying in this case may be performed after the salting and aging steps described below are completed. The water activity value of meat products can be usually measured and controlled by a water content measuring device (AQUA LAB) or the like.

The salt-treated meat that has undergone the drying process as described above is homogenized in shape using a shape-retaining device such as a fibrous casing, if necessary, and then vacuum-packed using a vacuum deaeration packaging machine. . As the vacuum deaeration packaging machine, any one can be used as long as it has a function of vacuum degassing in the packaging warehouse and vacuum packing the meat, and a vacuum packaging machine generally used in a meat factory. Etc. can be used. In the present invention, the vacuum deaeration means deaeration of the inside of the package by reducing the internal pressure of the package to usually 50 mmHg or less, preferably 10 mmHg or less. The packaging material for the vacuum pack may be any material usually used for this purpose, but a nylon type is preferably used.

In the present invention, the meat that has been degassed under vacuum and packaged in a vacuum pack as described above is vacuum-cooked while being kept in that state for a certain short period of time, that is, subjected to a salting and aging process. The desired raw hams are produced.
The above-mentioned salting and aging process is usually 10 to 2 at about 3 to 4 ° C.
It can be accomplished by performing it for about 0 days. In the case of raw hams having a water activity value of less than 0.95, usually, after this, the vacuum packaging is released, and then a further drying step is provided as described above.
Further, when the water activity value is 0.95 or more and less than 0.95, the drying step may be performed before or after the aging step, or may be divided before and after, if necessary. In the case of raw hams with a water activity value of 0.95 or more, it is usually the final product after the salting and aging process is completed, but once it is vacuum packed like raw hams with a water activity value of less than 0.95. When the drying process is performed after unraveling, after the process is completed, the same vacuum packaging is performed again to obtain the final product.

By the method of the present invention as described above, raw hams in which the salting agent has uniformly penetrated into the meat can be efficiently produced in a short period of time using existing equipment without using a large amount of treated water. be able to. According to the method of the present invention, most of the production period is occupied by vacuum deaeration packaging, so that the period of exposure of the cured meat to the air is very short. Therefore, (1) secondary contamination and growth of bacteria are suppressed, (2) oxidation of the fat part of meat is prevented and a mild flavor is obtained, and (3) rosemary extract (especially leaves extracted with hot water). Antioxidant power and deodorant effect when adding the spice extract) is maximized. (4) From this, the flavor derived from natural sun salt or deep seawater salt containing inorganic salts such as bittern It is possible to bring out a mild taste that suppresses the odor derived from the raw meat without any loss. Also, as for the necessary equipment, the above spice extract of rosemary can be extracted with hot water, and the vacuum deaeration packaging machine is a very common equipment in a meat factory. It is also a feature that the burden of initial investment when introducing this manufacturing method is small because it is used.

[0032]

EXAMPLES The present invention will be described in more detail below by way of examples, which should not be construed as limiting the present invention.

In the following examples, as deep ocean water salt, Izu Oshima (about 200 m inland about 100 m from the coast)
Obtained deep sea salt (manufactured and sold by Deep Sea Salt Co., Ltd. as "deep sea salt") by concentrating, dehydrating, and drying the deep sea water of seawater collected from the well installed at the ,
used. The composition of the deep seawater salt is shown in the table below. Sodium chloride (NaCl) 86.86% calcium sulfate (CaSO ₄₎ 1.22% magnesium chloride (MgCl ₂₎ 1.00% magnesium sulfate (MgSO ₄₎ 0.97% potassium chloride (KCl) 0.36% water 8 .88% Others 0.71% Total 100% The composition of components was analyzed according to the operating method of Japan Tobacco Inc. "Salt Test Method" (issued on April 15, 1997).

[Example 1] (1) Using pork loin: When the water activity value of the final product is 0.95 or more: 65.4 kg of deep seawater salt was prepared. In addition, sugar (sugar, glucose) 23.0 kg, seasoning (amino acid (including sodium glutamate etc.) 4.1 kg, antioxidant (vitamin C) 4.0 kg, color former 4.0 kg (4.0% 85% sodium chloride, 5% sodium zinc nitrate, 10% potassium nitrate) and the like are prepared, and these are hereinafter referred to as a salting agent.300 g of dried rosemary leaves is boiled in 10 liters of water for 1 hour, and the boiled solution is filtered. After removing the leaves, the leaves were cooled (hereinafter referred to as rosemary extract), and this was diluted to 50 liters of cold water.Pork loin (thawed, and blood removed after shaping) was rubbed with the salting agent. (Table 1) kg% pork loin 1000.0 100.0% Deep seawater salt 65.4 6.5% Sugars 23.0 2.3% Rosemary extract 10.0 1.0% Seasoning 4.1 0.4% Antioxidant (vitamin C ) 4.0 0.4% coloring agent * 4.0 0.4% *: 85% sodium chloride, 5% of nitrite Na Potassium, the pork loin meat salt pickles is completed with 10% of potassium nitrate was transferred to a container, room temperature 4 ° C.
The penetration time (about 72 hours) was set below to adjust the taste. Next, it is dried at 3-4 ° C for 16-20 hours, and then vacuum deaeration packaging machine (rotary vacuum packaging machine: 8610T-14 type,
Furukawa Seisakusho Co., Ltd.) 5 for each salted loin
It was vacuum deaerated and packaged at 0 mmHg or less. From this point, the salting / aging process under vacuum deaeration packaging should be performed at room temperature below 4 ℃ for approx.
It was done for 0 days. This is the final meat mass product. (2) When the water activity value of the final product is less than 0.95 For the final meat product of Example 1, the vacuum packaging is released, and the drying process is extended in a state of being hung in the drying chamber (at 5 to 7 ° C). 180 hours).

[Example 2] (1) Using pork shoulder loin: The water activity value of the final product was 0.95.
In case of above, deep seawater salt 65.0kg, sugar 2.7kg, spice (black pepper, garlic) 1.0kg, seasoning (amino acid (including sodium glutamate)) 36.5kg, color former 7.4kg
(In 7.4 kg, 85% sodium chloride, 5% sodium nitrite, and 10% potassium nitrate were included), and 5.0 kg of antioxidant (vitamin C) was prepared. 300 g of dried rosemary leaves were boiled in 10 liters of water for 1 hour. The boiled solution was filtered, the leaves were removed, and then cooled (hereinafter referred to as rosemary extract). It was made up to 50 liters of cold water. (Table 2) kg% Pork shoulder loin 1000.0 100.0% Deep seawater salt 65.0 6.5% Seasoning 36.5 3.7% Rosemary extract 10.0 1.0% Sugar 2.7 0.3% Spice 1.0 0.1% Antioxidant (vitamin C) 5.0 0.5% Coloring agent * 7.4 0.7% *: 85% is salt, 5% sodium nitrite, 10% potassium nitrate, pork shoulder roasted meat (thawed and bled after shaping) in Table 2 above. The agent was rubbed in for salting treatment. After that, it was transferred to a container, and an infiltration time (about 72 hours) was provided to adjust the taste at an indoor temperature of 4 ° C or lower. The salted meat that had passed through the infiltration time was subjected to a drying step (2 to 3 ° C., 24 hours). In this example, the fibrous casing was filled to homogenize the shape. After filling, vacuum fill the entire shoulder loin filled in a vacuum deaeration packaging machine, and then perform the salting and aging process in a vacuum deaerated packaging state at an indoor temperature of 4 ° C or less for approximately 10
I did it for a day. This is the final meat mass product. (2) When the water activity value of the final product is less than 0.95: For the final meat product of Example 2, the vacuum packaging is released, and the drying process is extended in a state of being hung in the drying chamber (5 to 7). About 170 hours at ℃).

[Comparative Example 1] The deep seawater salt used in the production of the product of the present invention and the rosemary extract were not used, and the salt was replaced with an ordinary purified salt, and the production method was the same as in Example 1. A comparative control product was manufactured. (Table 3) kg% Pork loin 1000.0 100.0% Purified salt 65.4 6.5% Sugars 23.0 2.3% Seasoning 4.1 0.4% Antioxidant (vitamin C) 4.0 0.4% Coloring agent * 4.0 0.4% *: 85% is salt 5 % Sodium nitrite and 10% potassium nitrate in Table 3 are rubbed into the pork loin, and the pork loin that has been salted is transferred to a container and tasted at room temperature below 4 ° C. An infiltration time (about 72 hours) was provided. Next 2-3 ° C
Was dried for 16 to 20 hours, and thereafter, each roast meat salted in a vacuum deaeration packaging machine was vacuum deaerated and packaged. From this point, the salting and aging process by vacuum deaeration packaging was carried out at room temperature of 4 ° C. or lower for about 10 days. This is the final meat mass product.

[Comparative Example 2] The raw material meat and the salting agent are the same as in Example 2 (both deep seawater salt and rosemary are used), but the manufacturing method is as follows:
The aging process was not performed, and the fibrous casing was filled in the same manner as in Example 2 to make the shape uniform. After this, the salting / aging process was performed without vacuum deaeration packaging (about 10 days). This is the final meat mass product. The amounts of raw meat and salting agent added in Comparative Example 2 are the same as in Table 2.

[Evaluation Example] The product of the present invention (Examples 1 and 2) and its control group (Comparative Examples 1 and 2) were subjected to sensory evaluation with the cooperation of 15 panelists. Although it is a sensory evaluation after slicing of the product of the present invention and the control section, tempering was performed from the day before as slicing pretreatment (finishing the final meat mass product at an appropriate slicing temperature (-4 ° C to -5 ° C), appearance,
(To eliminate variations in slice thickness, yield, etc.) In order to prepare for the packaging form under the same conditions, the results of sensory evaluation such as odor, color tone, and taste balance are tabulated in Table 4 below. (Table 4) Item Inventive product Control odor Example 1: Moderate spiciness Comparative Example 1: Poor peculiar odor There is odor Example 2: Moderate spiciness Comparative Example 2: Slightly oxidizing odor There is a panelist Evaluation (15 people) 3.8 2.0 color tone Example 1: Bright pink color development Comparative example 1 : Dark brown Example 2: Light red color development Comparative example 2: Dark reddish brown panelist evaluation (15 people) 4.0 3.5 Taste balance Example 1: Moist feeling, Comparative example 1: There is a dry rich body, strong saltiness Example 2: Excessive salt content Comparative example 2: Feeling no salt content Paneler evaluation (15 persons) 4.5 3. 0 Each item is an average of 5 panelists' evaluation. (Explanation of Scores) 5 = Very excellent, 4 = Excellent, 3 = Normal, 2 = Inferior, 1 = Very inferior. From the results in Table 4, overwhelmingly high evaluation was obtained for the product of the present invention. Was given.

[Bacterial test results] The bacterial test results and chemical test results of the product of the present invention and the control group are shown below. <Product of the present invention> Example 1 Raw meat Meat ripening and salting General viable bacteria 1.0 x 10 ² 2.1 x 10 ² coliforms <10 / g <10 / g E. coli (-) (-) O-157 (-) ( ―) Salmonella (―) (―) Staphylococcus aureus (―) (―) Lactic acid bacteria 1.0 × 10 ² pH 5.7 Salt concentration (%) 3.65

<Product of the Present Invention > Example 2 Raw Meat At the end of aging and salting, general viable bacteria 3.0 × 10 ³ 1.7 × 10 ³ coliform bacteria 1.0 × 10 <10 / g Escherichia coli (−) (−) O-157 (− ) (―) Salmonella (―) (―) Staphylococcus aureus (―) (―) Lactic acid bacteria 1.2 × 10 ² pH 5.71 Salt concentration (%) 3.27

<Control group> Comparative Example 1 (with refined salt, without rosemary) Raw meat At the end of aging and salting, general viable bacteria 1.7 × 10 ³ 4.2 × 10 ² coliform group <10 / g <10 / g E. coli ( ―) (―) O-157 (―) (―) Salmonella (―) (―) Staphylococcus aureus (―) (―) Lactic acid bacteria 2.7 × 10 ² pH 5.7 Salt concentration (%) 3.33

<Control group> Comparative Example 2 (without vacuum packaging) Raw material meat At the end of aging and salting General live bacteria 4.4 × 10 ³ 2.2 × 10 ⁵ coliform group <10 / g <10 / g Escherichia coli (-) (-) O-157 (―) (―) Salmonella (―) (―) Staphylococcus aureus (―) (―) Lactic acid bacterium 2.7 × 10 ⁶ pH 5.71 Salt concentration (%) 3.89 It proved to be no problem.

[0043]

As described above, according to the present method,
That is, a large amount of treated water is used by a method in which the raw meat is salted with a salt seasoning, vacuum-packed with a vacuum deaeration packaging machine, and then kept in that state for salting and aging. It is possible to provide a method that can cope with existing equipment in the field without introducing new equipment without using any new equipment, and can finish the salting of the raw material meat hygienically and efficiently in a short period of time. In particular, the salting and aging process using the vacuum cooking method allows the salting agent to uniformly and efficiently penetrate into the meat in a short period of time. The raw hams produced by the method of the present invention are less likely to undergo surface oxidation due to drying of meat,
Secondary contamination and growth by bacteria is suppressed. When a salted seasoning containing deep seawater salt and rosemary extract is used, the odor peculiar to the raw meat is suppressed and reduced, and a mild taste without saltiness can be brought out. Since it is not necessary to introduce new equipment as described above, large-scale production is possible without requiring a large amount of capital investment or factory space. Since the salting process for a short period of time is sufficient, it is possible to operate the factory reasonably according to the market needs. In the present invention, it is understood that it was unexpected that the salting agent can be efficiently and uniformly permeated into the meat in a short period of time by the salting and aging step using the vacuum cooking method.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Shinji Watanabe             1259 Okamiyajirin, Numazu-shi, Shizuoka Yonekyu Co., Ltd.             In the company F term (reference) 4B042 AC01 AC03 AC09 AD01 AG01                       AH01 AK01 AK11 AP07 AW06

Claims (7)

[Claims] 1. A method for producing raw hams using a vacuum cooking method, wherein raw meat is subjected to a salting treatment with a salt seasoning, and then vacuum packed by a vacuum deaeration packaging machine to maintain the state. A method for producing raw hams, which comprises subjecting to salting and aging. 2. The method for producing raw ham according to claim 1, wherein the salted seasoning contains natural sun salt, deep seawater salt or purified salt as the salt. 3. The method for producing raw ham according to claim 1, wherein the salted seasoning contains natural sun salt or deep sea salt as a salt. 4. The method for producing raw ham according to claim 1, wherein the salted seasoning further contains a rosemary extract. 5. The method for producing raw ham according to any one of claims 1 to 4, wherein the final meat product has a water activity value of less than 0.95. 6. The method for producing raw ham according to any one of claims 1 to 4, wherein the final meat product has a water activity value of 0.95 or more. 7. Raw hams produced by the method according to any one of claims 1 to 6.