JP2006191841A - Method and device for salting meat processed raw material such as ham - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for salting meat processed raw material such as ham comprising reducing time required for salting treatment so as to have no concern about lost of components such as freshness and flavor of ham, and increase in microorganisms: and to provide a device for performing the method. <P>SOLUTION: The method for salting meat processed raw material such as ham comprises the following process: injecting salting liquid into raw material meat via an injection method followed by charging the salted raw material meat into a jacket tank 3 of a tumbler; and rotating the jacket tank by a rotary driver 9 to tumble the salted raw material meat. The jacket tank 3 is continuously or intermittently vibrated by an air vibrator 6 when the jacket tank 3 is not rotated so that the salting liquid is permeated into the whole of the raw material meat and fibers of the meat get loose so as to increase massage effect to make the meat turn into soft one. The vibrating massage effect results in larger reduction of the salting time than that in conventional one. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a processing method and apparatus for meat processing raw material that allows early development of the aging flavor of meat processing raw materials such as ham, and more specifically, after injecting a seasoning or coloring liquid into the raw material meat by an injection method, In addition to the conventional salting method for pickling, the tumbler is subjected to vibration massage continuously or intermittently to complete the treatment in about half of the conventional salting time.

A general method for producing hams requires a salting step of immersing raw meat in a salted salted solution, and after this salting step, appropriately combine steps such as smoke, drying, heating, and packaging. Manufactures hams, the final product.
This salting process is performed for the purpose of improving the flavor by aging the raw material meat, stabilizing the meat color by coloring, and improving the meat quality by water retention and adhesion, and is important in determining the quality of hams. It is a process.

In addition to salt, the salting solution used in the salting process is added with seasonings such as mirin and sugar, spices, etc., and as additives, colorants such as nitrates and nitrites, and colors such as ascorbic acid Agents, binders such as phosphates, binding aids such as proteins, casein and starch, preservatives such as sorbic acid, colorants and the like are appropriately added.
On the other hand, in recent years, considering safety and health, especially carcinogenicity by generating nitrosamine by adding nitrite, the salting step is performed with a salting solution that does not contain the additive, So-called additive-free ham is also manufactured.

As a one-step salting method, a normal wet-curing method in which the salted solution is immersed in the raw meat and ripened at low temperature, and an injection method in which the salted solution is forcibly injected into the raw meat with a syringe needle and penetrated are widely performed. ing.
According to the latter injection method, there is an advantage that the salted liquid can be permeated into the raw meat in a short time and the concentration of the salted liquid in the raw meat can be made almost uniform. In addition, a physical shock is applied to the raw material meat after injection to dissolve protein systems involved in water retention and binding properties, and a process called tumbling or massaging is performed in order to extract them outside the cell. .

As described above, hams are known to have a flavor and color tone that are fixed in the salting process and have a unique ripening flavor. In the conventional method, it takes several weeks at low temperatures, and industrially takes 3 hours to half a day.
For example, in Patent Document 1 (Japanese Patent Application Laid-Open No. 2004-65091), for the purpose of reusing the salted solution after the completion of the wet salting, the salted residual solution used in the wet salting step is at least sodium chloride in the adjusting step. It consists of an injection salted ham manufacturing process including an injection step of injecting the injected salted solution into the raw material and a tumbling step of applying a physical impact to the raw material. A method for producing ham is disclosed.

  In the ham production method disclosed in Patent Document 1, a time of 2 ° C. × 21 days is required in the wet salting step, and a tumbling step of 40 minutes and a subsequent 2 ° C. × 72 hours in the subsequent tumbling step. The aging process (salting period) is required.

JP 2004-65091 A

  However, when the processing time of the salting process is long, the work space and the amount of processing are limited, inefficiency, and components such as freshness and flavor are lost within the time required for taste and color formation, There are problems such as concern about proliferation. Furthermore, there is a concern that the yield may be reduced due to the processing for a long time.

  In view of the problems of the prior art, the present invention reduces the time required for the salting treatment, thereby losing components such as freshness and flavor of ham and preventing the growth of microorganisms. The object is to provide an apparatus for carrying out the method.

  The method of the present invention achieves such an object. After the salted solution is injected into the raw meat by the injection method, the raw material meat is put into the jacket tank of the tumbler, and the jacket tank is rotated and tumbled. In the method, the jacket tank is vibrated continuously or intermittently with a vibrator.

The tumbling process, also called the massaging process, is performed to physically impact the injected raw meat, dissolve protein systems involved in water retention and binding properties, and extract them outside the cell. It is. This process can soften the meat and improve water retention.
In the method of the present invention, in addition to the conventional salting treatment method in which tumbling is performed with a jacket tank in which a tumbler rotates, the jacket tank is subjected to vibration massage continuously or intermittently.

In the method of the present invention, preferably, a pre-programmed vibration pattern is applied. Preferably, heat generated by vibration is removed by degassing the inside of the jacket tank.
More preferably, a thermometer for measuring the temperature inside the jacket tank and a vacuum gauge for detecting the degree of vacuum inside the jacket tank are provided, and the operation is controlled based on the measured values of the thermometer and the vacuum gauge. To do.

  The apparatus of the present invention for carrying out the above-described method of the present invention is a method for salting a raw material for processing meat such as ham, in which raw meat injected with a salted solution is injected into a tumbler jacket tank and tumbled by rotating the jacket tank. The apparatus includes a rotatable jacket tank, a rotation driving device for the jacket tank, and a vibrator arranged so as to be in contact with or non-contact with the surface of the jacket tank.

  The apparatus of the present invention comprises a vibrator disposed so as to be able to contact or non-contact with the surface of the rotatable jacket tank, and tumbling by the rotating jacket tank with respect to the raw meat introduced into the jacket tank; Aging time can be shortened by applying an appropriate combination of vibratory massage with a vibrator.

  In the apparatus of the present invention, preferably, an abrasion-resistant resin is interposed at a contact portion of the vibrator with respect to the jacket tank. Preferably, an air vibrator is used as the vibrator. The air vibrator does not require a power source, electric wiring, or the like as compared with an electric type or the like, and has a simple and inexpensive structure. There are an air cushion type, a rotary type, an impact type, etc., any of which can be used in the present invention.

  More preferably, the jacket comprises a device for degassing the inside of the jacket tank, a thermometer for measuring the temperature inside the jacket tank, and a vacuum gauge for detecting the degree of vacuum inside the jacket tank, By degassing the inside of the tank, heat generated by vibration is removed, and the operation is controlled based on the measured values of the thermometer and the vacuum gauge.

According to the method of the present invention, in addition to the conventional tumbling, the jacket tank is vibrated continuously or intermittently with a vibrator, so that the salted liquid soaks into the whole raw meat, and the fibers are treated by vibration to massage. The gutting effect is increased and soft ham meat is obtained. In addition, such a vibration massaging effect makes it possible to significantly shorten the salting time compared to the prior art, and thus has the advantage of shortening the production lead time. As a result, the production quantity increases and a high yield becomes possible.
Preferably, by applying a pre-programmed vibration pattern, it is possible to give the raw material meat an optimal vibration massage, and to set the combination with the tumbling by the rotation of the jacket tank to the optimal pattern. it can.

Preferably, the inside of the jacket tank is degassed so that heat generated by vibration can be effectively removed so that the salting process is not adversely affected.
More preferably, a thermometer for measuring the temperature inside the jacket tank and a vacuum gauge for detecting the degree of vacuum inside the jacket tank are provided, and the operation is controlled based on the measured values of the thermometer and the vacuum gauge. It is possible to set optimum conditions for salting treatment.

  The apparatus of the present invention for carrying out the method of the present invention comprises a rotatable jacket tank, a rotation drive device for the jacket tank, and a vibrator arranged so as to be in contact with or non-contact with the surface of the jacket tank. As a result, vibration massaging applied to the jacket tank by the vibrator can be given at a desired time, whereby an optimum vibration pattern can be imparted to the raw meat in combination with the tumbling action by rotation of the jacket tank.

  In the apparatus of the present invention, it is preferable that wear due to rubbing with the jacket tank can be prevented by interposing an abrasion-resistant resin at a contact portion of the vibrator with respect to the jacket tank. Further, preferably, by using an air vibrator for the vibrator, a power source and an electric wiring are not required as compared with an electric type or the like, and the structure is simple and inexpensive.

Hereinafter, the present invention will be described in detail with reference to the embodiments shown in the drawings. However, the dimensions, materials, shapes, relative arrangements, and the like of the component parts described in this example are not intended to limit the scope of the present invention only to specific examples unless otherwise specified. Only.
FIG. 1 is a process diagram showing the salting process of the first embodiment of the method of the present invention, FIG. 2 is a cross-sectional side view of an apparatus for carrying out the first embodiment, and FIG. 3 is the first embodiment. FIG. 4 is a chart showing an operation example of the salting process by the apparatus in the first embodiment.

  In the salting step of the first embodiment of the method of the present invention, as shown in FIG. 1, after forming the raw meat, the pickle liquid (salted liquid) is forcibly injected into the raw meat with an injection needle or the like by the injection method. Infiltrate. After that, it is put into the jacket tank of the tumbler shown in FIGS. 2 to 3, and vibration massage is applied while tumbling, and the inside of the jacket tank is deaerated. When the salting step is completed, the final product ham is manufactured by appropriately combining heating, cooling, and other steps.

  2 to 3 are tumblers as apparatuses for carrying out the method of the first embodiment. In the figure, 3 is rotatably supported on the base 1 by the support casing 2 and the support rollers 4a and 4b. In the jacket tank, a spiral blade 3a for tumbling raw meat is provided on the inner surface. Reference numeral 5 denotes a mounting bracket that is erected on the base 1 for mounting the air vibrator 6, and 6 is a mounting vibrator that is mounted to the air bracket 5, and an air tube 7 that supplies air for vibration addition includes At the same time, a wear-resistant resin 8 is attached to the side facing the jacket tank 3.

  Reference numeral 9 denotes a rotation driving device that rotationally drives the jacket tank 3, and is connected to the jacket tank 3 by a rotation shaft 9a. Reference numeral 10 denotes a support shaft mounted between the casing of the rotation drive device 9 and the support casing 2 and rotatably supported by support rollers 4a and 4b. Reference numeral 11 denotes a connection port connected to a vacuum pump (not shown). By opening 12 and operating the vacuum pump, the inside of the jacket tank 3 can be degassed and evacuated. Reference numeral 13 is a pressure gauge for measuring the pressure inside the jacket tank 3, and 14 is a thermometer for measuring the temperature inside the jacket tank 3. In FIG. 2, a indicates the direction of rotation of the jacket tank 3, and b indicates the direction of vibration applied to the jacket tank 3.

  With the apparatus of this embodiment, the raw meat is salted. That is, after forming raw meat, a pickle solution is forcibly injected and infiltrated with an injection needle or the like by an injection method. After the jacket tank 3 is erected, the end face of the jacket tank 3 is removed and the raw meat is put into the jacket tank 3, and then the jacket tank 3 is placed on the support casing 2 and the support rollers 4a and 4b. Thereafter, the jacket tank 3 is rotated to perform tumbling. In this case, the rotational speed of the jacket tank 3 is configured to be variable by the rotation drive device 9, and the frequency and intensity of vibration applied to the jacket tank 3 are variable by the air vibrator 6. ing.

While the jacket tank 3 is rotating, the air vibrator 6 and the wear-resistant resin 8 are not in contact with the outer surface of the jacket tank 3, and when the rotation of the air vibrator 6 stops, Apply vibration massage on the surface.
FIG. 4 is a table showing an operation example of the apparatus according to the present embodiment. As shown in FIG. 4, the rotation of the jacket tank 3 and the application of vibration are not performed simultaneously, and the application of vibration is performed only when the jacket tank 3 is stationary.

Further, the heat generated in the jacket tank 3 generated by the application of vibration is removed from the connection port 11 while being deaerated by a vacuum pump (not shown). At this time, the operation is controlled based on these measured values while observing the measured values of the pressure gauge 13 and the thermometer 14.
After the tumbling, the jacket tank 3 is stopped, lowered from the support casing 2 and the support rollers 4a and 4b, the end face of the jacket tank 3 is opened, and the raw meat is taken out.

According to the apparatus of the embodiment, by applying vibration by the air vibrator 6, the pickle liquid squeezes into the whole meat, and the fiber is treated by the vibration to increase the massage effect, so that soft ham meat is obtained. In addition, since the tumbling time can be greatly shortened, the production lead time is shortened and the productivity is improved, so that the production quantity is increased and a high yield is possible.
By this example method, the treatment could be completed in half of the conventional salting time. Specifically, salting was completed in 1 to 1.5 hours for roast ham and in 1 to 3 days for bacon.
In the apparatus of this embodiment, the cleaning operation can be simplified by applying a known automatic cleaning / sterilizing / drying system.

  According to the present invention, in addition to the conventional salting method of salting with a tumbler, the tumbler is subjected to vibration massage continuously or intermittently, so that the salting solution soaks into the whole raw meat, The fiber mass can be used to increase the massaging effect and make soft ham meat. With such a vibration massaging effect, the salting time can be significantly shortened compared to the conventional method, thus leading to production. There is an advantage that time is shortened. As a result, the production quantity increases and a high yield becomes possible.

It is process drawing which shows the salting process of 1st Example of this invention method. It is a cross-sectional side view of the apparatus for implementing the said 1st Example. It is an elevation view of an apparatus for carrying out the first embodiment. It is a graph which shows the operation example of the salting process by the apparatus in the said 1st Example.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Base 2 Support casing 3 Jacket tank 3a Spiral blade | wing 4a, 4b Support roller 5 Mounting bracket 6 Air vibrator 7 Air tube 8 Abrasion resistant resin 9 Rotation drive device 9a Rotating shaft 10 Support shaft 11 Vacuum pump connection port 12 Valve
13 Pressure gauge
14 Thermometer a Rotation direction of jacket tank 3 b Vibration direction of jacket tank 3

Claims (8)

  In the salting method of meat processing raw materials such as ham, which is injected into the raw meat by the injection method and then poured into the jacket tank of the tumbler and tumbling the jacket tank, the jacket tank is continuously or intermittently A method of salting meat processing ingredients such as ham, characterized by vibrating with a vibrator.   2. A method for salting meat processing ingredients such as ham according to claim 1, wherein a pre-programmed vibration pattern is applied.   2. A method for salting meat processing ingredients such as ham according to claim 1, wherein heat generated by vibration is removed by degassing the inside of the jacket tank.   A thermometer for measuring the temperature inside the jacket tank and a vacuum gauge for detecting the degree of vacuum inside the jacket tank are provided, and the operation is controlled based on the measured values of the thermometer and the vacuum gauge. Item 4. A method for salting raw material for processing meat such as ham.   In a salting device for meat processing raw materials such as ham, in which raw meat meat injected with salt injection is injected into the tumbler jacket tank and tumbled by rotating the jacket tank, a rotatable jacket tank and rotation of the jacket tank A salting device for raw material for processing meat such as ham, comprising a driving device and a vibrator arranged so as to be in contact or non-contact with the surface of the jacket tank.   6. The apparatus for salting meat processing raw materials such as ham according to claim 5, wherein an abrasion-resistant resin is interposed in a contact portion of the jacket tank with the vibrator.   The said vibrator is an air vibrator, The salting apparatus of meat processing raw materials, such as ham, of Claim 5 characterized by the above-mentioned.   An apparatus for degassing the inside of the jacket tank, a thermometer for measuring the temperature inside the jacket tank, and a vacuum gauge for detecting the degree of vacuum inside the jacket tank. Item 6. A salting apparatus for raw materials for processing meat such as ham.

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