JP2005168386A - 香味に優れた食肉加工品の製造方法 - Google Patents
香味に優れた食肉加工品の製造方法 Download PDFInfo
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- JP2005168386A JP2005168386A JP2003412595A JP2003412595A JP2005168386A JP 2005168386 A JP2005168386 A JP 2005168386A JP 2003412595 A JP2003412595 A JP 2003412595A JP 2003412595 A JP2003412595 A JP 2003412595A JP 2005168386 A JP2005168386 A JP 2005168386A
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Abstract
【解決手段】 1種又は2種以上のスパイスを混合した後微粉砕し、12時間以内に窒素置換しながらアルミパックに充填・密封したスパイスを開封後所定時間以内に使用する。ハム・ベーコンではタンブリング時に微粉砕スパイスを添加・接触させた場合に、ソーセージ・ハンバーグでは二次配合時に微粉砕スパイスを添加・接触させた場合に、唐揚げ、フライドチキンではバッターに上記微粉砕スパイスを混入して、被覆時に微粉砕スパイスを添加・接触させる。
Description
スパイスの微粉砕には、冷却ジャケットを備えた三井鉱山株式会社製「高速刃粉砕機Q型MH20」をバッチ式粉砕機として用い、冷却下に刃の速度1700rpmで微粉砕した。原料スパイスは蒸気殺菌法により殺菌処理を施した。複数種のスパイスを用いるときはあらかじめ混合したものを微粉砕した。微粉砕後、2時間で、窒素ガス置換下に容量150gのアルミ蒸着包材の包装体に充填・密封し、以後常温で流通・保管させたものを充填15日目に使用した。
ブラックペッパー、グリーンペッパー、セージ、メース、ガーリック、オールスパイス、バジル、オレガノ、マジョラム、オニオン、タイムをあらかじめ混合し、微粉再処理を施し、平均粒径約40メッシュのロースハム用挽きたてスパイスを調製した。
ブラックペッパー、グリーンペッパー、セージ、メース、ガーリック、オールスパイス、バジル、オレガノ、マジョラム、オニオン、タイムをあらかじめ混合し、微粉再処理を施し、平均粒径約40メッシュの粗挽きソーセージ用挽きたてスパイスを調製した。
ブラックペッパーに微粉再処理を施し、平均粒径約20メッシュのハンバーグ用挽きたてスパイスを調製した。
ブラックペッパーに微粉再処理を施し、平均粒径約20メッシュのフライドチキン用挽きたてスパイスを調製した。
Claims (10)
- 1種又は2種以上のスパイスを微粉砕し、得られた微粉砕スパイスを24時間以内に酸素非透過性若しくは酸素難透過性の包装体に充填・封入し、酸素非存在下で所定期間貯蔵し、該酸素非存在下で貯蔵した微粉砕スパイスが封入された包装体を開封し、開封後所定時間以内の微粉砕スパイスを、塩処理により塩溶性タンパク質を溶出した食肉原料に、添加及び/又は接触させることを特徴とする香味に優れた食肉加工品の製造方法。
- ブラックペッパー、ホワイトペッパー、グリーンペッパー、セージ、メース、カルダモン、ガーリック、コリアンダー、バジル、キャラウエー、オールスパイス、シナモン、オレガノ、マジョラム、ナツメグ、オニオン、タイムから選ばれる1種又は2種以上のスパイスを微粉砕することを特徴とする請求項1記載の香味に優れた食肉加工品の製造方法。
- 2種以上のスパイスを混合した後、微粉砕バッチ処理を施すことを特徴とする請求項1又は2記載の香味に優れた食肉加工品の製造方法。
- 得られた微粉砕スパイスを12時間以内に不活性ガスとともにアルミニウム蒸着包材製の包装体に充填・密封したスパイスを使用することを特徴とする請求項1〜3のいずれか記載の香味に優れた食肉加工品の製造方法。
- 粉砕後、酸素非存在下で15日以内貯蔵した微粉砕スパイスを、添加及び/又は接触させることを特徴とする請求項1〜4のいずれか記載の香味に優れた食肉加工品の製造方法。
- 開封後1時間以内の微粉砕スパイスを、添加及び/又は接触させることを特徴とする請求項1〜5のいずれか記載の香味に優れた食肉加工品の製造方法。
- 食塩を含むピックル液をインジェクションする塩処理によって塩溶性タンパク質を溶出したハム・ベーコン用食肉原料に、タンブリングにより微粉砕スパイスを添加及び/又は接触させることを特徴とする請求項1〜6のいずれか記載の香味に優れた食肉加工品の製造方法。
- 食塩を含む塩漬剤を添加・混合する塩処理によって塩溶性タンパク質を溶出したソーセージ・ハンバーグ用食肉原料に、二次配合により微粉砕スパイスを添加及び/又は接触させることを特徴とする請求項1〜6のいずれか記載の香味に優れた食肉加工品の製造方法。
- 食塩を含むバッターで被覆する塩処理によって塩溶性タンパク質を溶出するフライ用食肉原料に、微粉砕スパイスを混合しておくことにより微粉砕スパイスを添加及び/又は接触させることを特徴とする請求項1〜6のいずれか記載の香味に優れた食肉加工品の製造方法。
- 請求項7記載の方法により製造された香味に優れた食肉加工品。
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