JP2006238748A - Method for producing uncured ham - Google Patents
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- JP2006238748A JP2006238748A JP2005056686A JP2005056686A JP2006238748A JP 2006238748 A JP2006238748 A JP 2006238748A JP 2005056686 A JP2005056686 A JP 2005056686A JP 2005056686 A JP2005056686 A JP 2005056686A JP 2006238748 A JP2006238748 A JP 2006238748A
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 125000006850 spacer group Chemical group 0.000 claims abstract description 8
- 235000015224 raw ham Nutrition 0.000 claims description 26
- 239000007788 liquid Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 18
- 239000000243 solution Substances 0.000 abstract description 16
- 150000003839 salts Chemical class 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 4
- 238000002347 injection Methods 0.000 abstract description 2
- 239000007924 injection Substances 0.000 abstract description 2
- 230000000391 smoking effect Effects 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 235000021110 pickles Nutrition 0.000 abstract 3
- 239000007795 chemical reaction product Substances 0.000 abstract 1
- 210000003254 palate Anatomy 0.000 abstract 1
- 239000000047 product Substances 0.000 description 20
- 238000000034 method Methods 0.000 description 14
- 235000013372 meat Nutrition 0.000 description 12
- 235000013305 food Nutrition 0.000 description 7
- 238000009938 salting Methods 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 238000007796 conventional method Methods 0.000 description 4
- 230000007423 decrease Effects 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 230000032683 aging Effects 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 238000004891 communication Methods 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 235000020991 processed meat Nutrition 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- 239000002023 wood Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 235000019542 Cured Meats Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
本発明は、塩分濃度やＡｗ値のバラツキが低下し、かつ乾燥期間が短縮された生ハムの製造方法に関する。 The present invention relates to a method for producing prosciutto ham in which variations in salt concentration and Aw value are reduced and the drying period is shortened.
生ハムの最終製品の塩分を均一化させるためには、塩漬終了後乾燥工程に入る前の時点で食肉に塩漬剤や調味料を均一に分散させる必要があり、本発明者らは、先に、生ハム原木に均一に塩漬液を注入する方法を開発した（例えば、特許文献１参照）。 In order to homogenize the salt content of the finished product of prosciutto, it is necessary to uniformly disperse the salting agent and seasoning in the meat at the time before entering the drying process after the completion of salting, the present inventors, First, a method of uniformly injecting salted liquid into raw ham logs was developed (see, for example, Patent Document 1).
また、生ハム等の食肉の脱水・乾燥方法として、食肉表面を多数の通水孔を有する第一シートで包むと共にこの第一シートを吸水性を有する第二シートで包み、この第一，第二シートで包んだ包装食肉を袋体内に封入し、袋体を真空若しくは減圧させることにより生じる圧力を食肉に付与し所定時間保持することで脱水処理することを特徴とする魚肉や畜肉などの食肉に含まれる水分の短時間脱水方法（例えば、特許文献２参照）や、塩漬調味料で原料肉を６〜１０℃で塩漬処理し、塩漬された肉を加圧しながら、３〜２０℃、３〜２０気圧の加圧下で熟成／乾燥を行い、常圧下１０〜２０℃で第二熟成／乾燥を行う工程を含むことを特徴とする生ハム類の製造方法（例えば、特許文献３参照）や、豚肉または牛肉等の畜肉塊に、食塩、必要な発色剤、発色助剤、調味料、安定剤と糖類とを同時に、または前者の浸透を待って後者を加えて、塩漬肉として要求される水分活性、堅さ、熟成風味、光沢になるまで低温で６日間塩漬し、常法によりファイブラスケーシングに充填し、これを温度１８℃、湿度７０％で２日１夜、約６４時間乾燥してから温度１８℃、湿度６５％で２時間燻煙し、製品生ハムとして冷蔵庫中に保管する生ハム等の非加熱生ハムの製造法（例えば、特許文献４参照）が知られている。 In addition, as a method for dehydrating and drying meat such as prosciutto, the surface of the meat is wrapped with a first sheet having a large number of water passage holes and the first sheet is wrapped with a second sheet having water absorbency. Meat such as fish meat and livestock meat, characterized in that the packaged meat wrapped in two sheets is enclosed in a bag, and the bag is vacuumed or depressurized, and the meat is dehydrated by applying pressure to the meat and holding it for a predetermined time. 3 to 20 while the raw meat is salted at 6-10 ° C. with salting seasoning and pressurizing the salted meat. A method for producing raw hams comprising a step of aging / drying at a pressure of 3 to 20 atm and a second aging / drying at 10 to 20 ° C. under normal pressure (for example, Patent Document 3) See)) and salt in the meat chunks such as pork or beef Coloring agent, coloring aid, seasoning, stabilizer and saccharide at the same time, or after waiting for the former to penetrate, add the latter until the water activity, firmness, aging flavor and luster required for cured meat Salted at low temperature for 6 days, filled into a fiber casing by a conventional method, dried at a temperature of 18 ° C. and a humidity of 70% for 2 days and overnight for about 64 hours, and then at a temperature of 18 ° C. and a humidity of 65% for 2 hours. A method for producing non-heated ham such as ham that is smoked and stored in a refrigerator as a product ham is known (for example, see Patent Document 4).
ところで、一般に食品が腐るのは食品の中で腐敗菌（細菌酵母・カビなど）が大量に増殖するためであり、また、食品中の水分はその存在状態により自由水と結合水に分けられ、自由水とは食品の中を分子が自由に動き回れる水で、微生物はこの自由水を利用して増殖する。この食品の水分中の自由水の割合を「水分活性（Ａｗ）」といい、同一条件下における食品の水蒸気圧を純水の水蒸気圧で除した値と定義されている。Ａｗが低いと腐敗菌が増殖しにくいということができ、例えば、一般に、細菌はＡｗ約０．９以上で、酵母はＡｗ約０．８８以上で、カビはＡｗ約０．８以上で増殖するとされている。 By the way, in general, food rots because food spoilage bacteria (bacterial yeasts, molds, etc.) grow in large quantities in the food, and the water in the food is divided into free water and bound water depending on its existence state, Free water is water in which molecules can move freely in food, and microorganisms grow using this free water. The ratio of free water in the moisture of the food is called “water activity (Aw)”, which is defined as a value obtained by dividing the water vapor pressure of the food under the same conditions by the water vapor pressure of pure water. When Aw is low, it can be said that spoilage bacteria are difficult to grow. For example, generally, bacteria grow with Aw of about 0.9 or more, yeast with Aw of about 0.88 or more, and mold with Aw of about 0.8 or more. Has been.
豚ロース肉を原料とする生ハムの乾燥は通常５日程度で、製品のＡｗ値を０．９４７以下とするように設計されているが、肉の部位によってＡｗ値降下速度にバラツキが生じ、Ａｗ値の低下が早く塩辛くなるものや、Ａｗ値の低下が遅く０．９４７のＡｗ値をクリアするため、乾燥日数を８日程度まで延ばさなければならないものが生じていた。乾燥日数を８日程度まで延ばすことにより、全製品のＡｗ値はクリアするものの、弊害として乾燥が進みすぎて表面が硬くなる製品が生じる上に、乾燥期間が長い分、乾燥庫を長く占領するため、次のロットの製品を乾燥庫に入庫できず、生産性の低下に繋がっていた。 The drying of raw ham made from pork loin is usually about 5 days, and the product is designed to have an Aw value of 0.947 or less, but the Aw value drop rate varies depending on the meat part, In some cases, the Aw value decreases quickly and becomes salty, and the Aw value decreases slowly and clears the Aw value of 0.947, so that the drying days must be extended to about 8 days. By extending the drying days to about 8 days, the Aw value of all products is cleared, but as a detrimental effect, there is a product where the drying progresses too much and the surface becomes hard, and the drying period is long, and the drying cabinet is occupied longer Therefore, the product of the next lot could not be stored in the drying cabinet, leading to a decrease in productivity.
本発明の課題は、最終製品の塩分濃度やＡｗ値のバラツキが低下し、呈味や食感に優れた生ハムを効率よく製造する方法を提供することにある。 It is an object of the present invention to provide a method for efficiently producing prosciutto with excellent salty taste and texture, with reduced salt concentration and Aw value of the final product.
本発明者らは、Ａｗ値降下速度にバラツキが生じる原因について鋭意検討した結果、生ハム製品のＡｗ値は、図１に示すように、塩分濃度と逆の相関を示すことが判り、Ａｗ値が下がり過ぎると製品として塩辛くなり過ぎることを確認した。また、生ハム原木に塩漬液を注入し、塩漬液注入後、マッサージ処理を施して２〜３日静置し、塩漬液を生ハム原木に均一に分散させ、リテーナーに充填し、リテーナーの両側面に設けたエンドスペーサーに外側から５０〜６０ｋｇ／ｃｍ２の圧力を、生ハム原木の長手方向両端部にかけたところで固定し、台車に乗せて燻煙した後、温度１７℃、湿度７５％に設定された乾燥室で一昼夜静置した後、独自に開発した真空倉庫に台車ごと搬入し、−７４５ｍｍＨｇの真空倉庫内で３時間減圧乾燥し、乾燥室に戻しリテーナーをはずしてさらに２日間乾燥したところ、Ａｗ値のバラツキが少ない生ハム原木が得られることを見い出した。このやり方は、リテーナーで押さえつけておいて水分を引き抜くイメージで、脱水乾燥を効果的に行い、従来の方法に比較しＡｗ値を早く低下させることができることから、乾燥日数を２〜３日間短縮することが可能となった。また、モールド充填することにより、形状の安定を図りスライス歩留まりの向上を図った。本発明は、以上の知見に基づき完成するに至ったものである。 As a result of intensive studies on the cause of the variation in the Aw value lowering speed, the present inventors have found that the Aw value of the raw ham product shows an inverse correlation with the salt concentration as shown in FIG. It was confirmed that the product would become too salty if the product was too low. In addition, salted solution is poured into raw ham logs, and after the salted solution is injected, it is massaged and allowed to stand for 2 to 3 days. The salted solution is evenly distributed on the raw ham logs and filled into the retainer. The end spacer provided on the surface is fixed with 50-60 kg / cm 2 from the outside on both ends in the longitudinal direction of raw ham logs, smoked on a carriage, and then brought to a temperature of 17 ° C and a humidity of 75%. After leaving in the set drying room for a whole day and night, it was carried into the vacuum warehouse that was originally developed, dried under reduced pressure for 3 hours in the vacuum warehouse at -745 mmHg, returned to the drying room, and then the retainer was removed to dry for another 2 days. However, it has been found that raw ham logs with little variation in Aw value can be obtained. This method is an image of pulling out moisture by holding it with a retainer, effectively performing dehydration and drying, and can reduce the Aw value faster than the conventional method, thereby shortening the drying days by 2-3 days. It became possible. In addition, the mold was filled to stabilize the shape and improve the slice yield. The present invention has been completed based on the above findings.
すなわち本発明は、（１）塩漬した生ハム原木を、リテーナーに充填し、リテーナーの両側面に設けたエンドスペーサーに外側から５０〜６０ｋｇ／ｃｍ２の圧力をかけたところで固定し、真空環境下で減圧乾燥することを特徴とする生ハムの製造方法や、（２）−７４５ｍｍＨｇ以上の真空環境下で１〜３時間減圧乾燥することを特徴とする上記（１）記載の生ハムの製造方法や、（３）真空環境下で減圧乾燥する前に、半日〜２日間静置乾燥することを特徴とする上記（１）又は（２）記載の生ハムの製造方法や、（４）塩漬液注入後、マッサージ処理を施し、その後２〜３日静置した後、リテーナーに充填することを特徴とする上記（１）〜（３）のいずれか記載の生ハムの製造方法に関する。 That is, the present invention is (1) filling a salted raw ham log into a retainer, fixing the end spacer provided on both sides of the retainer at a pressure of 50-60 kg / cm 2 from the outside, A method for producing prosciutto characterized by drying under reduced pressure, and (2) producing prosciutto according to (1) above, comprising drying under reduced pressure for 1 to 3 hours under a vacuum environment of -745 mmHg or higher. (3) The method for producing prosciutto ham according to (1) or (2) above, wherein (4) salt is dried by standing for half a day to 2 days before being dried under reduced pressure in a vacuum environment It is related with the manufacturing method of the raw ham in any one of said (1)-(3) characterized by giving a massage process after pouring pickled liquid, and leaving still for 2-3 days after that, and filling a retainer.
本発明によると、最終製品の塩分濃度やＡｗ値のバラツキが低下し、呈味や食感に優れた生ハムを効率よく製造することができる。また、乾燥期間が短縮され、乾燥室内の製品の回転がよくなり、生産性を高めることができる。 According to the present invention, variations in the salinity concentration and Aw value of the final product are reduced, and prosciutto with excellent taste and texture can be produced efficiently. Further, the drying period is shortened, the rotation of the product in the drying chamber is improved, and the productivity can be improved.
本発明の生ハムの製造方法としては、塩漬した生ハム原木を、リテーナーに充填し、リテーナーの両側面に設けたエンドスペーサーに外側から５０〜６０ｋｇ／ｃｍ２の圧力をかけたところで固定し、真空環境下で減圧乾燥する方法であれば特に制限されず、生ハム原木としては、ロースハム原木を好適に例示することができる。また、リテーナーとしては、生ハム原木の長手方向両端部から加圧することができるように、エンドスペーサーに外側から加圧しうるものであれば特に制限されず、加圧手段としては、油圧、空気圧等を利用した流体圧シリンダーを用いることができる。 As a method for producing raw ham according to the present invention, salted raw ham is filled into a retainer, and fixed to end spacers provided on both sides of the retainer when a pressure of 50 to 60 kg / cm 2 is applied from the outside. The raw ham log can be preferably exemplified by roast ham log as long as it is a method of drying under reduced pressure in a vacuum environment. In addition, the retainer is not particularly limited as long as it can pressurize the end spacer from the outside so that it can be pressed from both ends in the longitudinal direction of raw ham logs. Can be used.
生ハム原木の塩漬方法としては特に制限されないが、直進水流噴射ノズルを備え、注入圧力をゼロ又は低圧から漸次上昇させながらハム原木に塩漬液を注入する方法を好適に例示することができる。ロースハム原木のように、硬い部位（モモ側）と軟らかい部位（肩側）とを有するハム原木を用いる場合、硬い部位から軟らかい部位に向かって塩漬液の注入量が徐々に減少するように、あるいは、柔らかい部位から硬い部位に向かって塩漬液の注入量が徐々に増加するように、生ハム原木に塩漬液を注入する方法が、乾燥前の生ハム原木の塩分濃度やＡｗ値のバラツキが低下するので好ましい。 Although there is no particular limitation on the method of salting raw ham raw wood, a method of injecting the salting liquid into the raw ham raw wood with a straight water jet nozzle and gradually increasing the injection pressure from zero or low pressure can be preferably exemplified. When using a ham log that has a hard part (peach side) and a soft part (shoulder side), such as a raw loin ham, so that the amount of salted solution injected gradually decreases from the hard part to the soft part, or The method of injecting salted liquid into raw ham logs so that the amount of salted liquid injected gradually increases from the soft part to the hard part reduces the variation in salt concentration and Aw value of raw ham raw logs. This is preferable.
塩漬液が注入されマッサージ処理を施し塩漬液を生ハム原木に均一に分散させたハム原木は、２〜３日静置するが好ましい。２〜３日静置しないで脱水乾燥処理すると、塩漬液がそのまま流出してしまう可能性があり、静置することにより、塩漬液が肉塊になじみ、続いて脱水乾燥処理をするとほぼ水分だけしか出てこなくなるからである。このように、２〜３日静置した後、ハム原木を収容しうるリテーナーに充填することが好ましい。 It is preferable to leave the ham logs in which the salted solution is injected and massage treatment is performed and the salted solution is uniformly dispersed in the raw ham logs for 2 to 3 days. If it is dehydrated and dried without allowing to stand for 2 to 3 days, the salted solution may flow out as it is. This is because it only comes out. Thus, after leaving still for 2 to 3 days, it is preferable to fill the retainer which can accommodate ham logs.
リテーナーの両側面に設けたエンドスペーサーに外側から５０〜６０ｋｇの圧力をかけたところで固定し、燻煙をした後、真空環境下で減圧乾燥する前に、例えば、温度１５〜２０℃、好ましくは１７℃前後、湿度６５〜８５％、好ましくは７５％前後に設定された乾燥室で、半日〜２日間、例えば一昼夜静置乾燥することが好ましい。ただし、工場の稼働日の制約により、２日間まで乾燥期間を延長することは可能である。真空環境下で減圧乾燥は、−７４５ｍｍＨｇ以上、例えば−７４５〜−７５０ｍｍＨｇの真空環境下で減圧乾燥することが特に好ましい。なお、−７４５ｍｍＨｇの真空環境下での減圧脱水は、従来公知の真空倉庫で１〜３時間、好ましくは２時間前後実施することができるが、一端に食肉加工品の収容・取出し可能な開閉蓋を有する複数本の中空円筒状チャンバーから構成されるロータリー式真空チャンバーと、該ロータリー式真空チャンバーの各中空円筒状チャンバーを回転軸芯の周りに公転させる回転駆動装置と、真空ポンプと、該真空ポンプと前記ロータリー式真空チャンバーの間に連通状態で設けられたバッファータンクと、前記ロータリー式真空チャンバーの個々の中空円筒状チャンバーとバッファータンクの連通部と、個々の中空円筒状チャンバー内を減圧状態と大気圧状態に切り換えることができる減圧・大気圧切換え機構とを備え、前記ロータリー式真空チャンバーの収容ステーションから取出しステーションまで公転する間に前記食肉加工品の脱気を行いうる装置（特願２００５−３６４６３参照）を用い、３〜５分間で脱水することもできる。 After fixing to the end spacers provided on both sides of the retainer at a pressure of 50 to 60 kg from the outside, smoke, and then dry under reduced pressure in a vacuum environment, for example, a temperature of 15 to 20 ° C., preferably It is preferable to leave it to stand for a half day to two days, for example, one day and night in a drying room set at around 17 ° C. and a humidity of around 65 to 85%, preferably around 75%. However, it is possible to extend the drying period up to two days due to restrictions on the factory operating days. Drying under reduced pressure in a vacuum environment is particularly preferably performed under reduced pressure in a vacuum environment of −745 mmHg or more, for example, −745 to −750 mmHg. The vacuum dehydration under a vacuum environment of -745 mmHg can be carried out in a conventionally known vacuum warehouse for 1 to 3 hours, preferably around 2 hours, but an open / close lid that can store and take out processed meat products at one end A rotary vacuum chamber composed of a plurality of hollow cylindrical chambers, a rotary drive device for revolving each hollow cylindrical chamber of the rotary vacuum chamber around a rotation axis, a vacuum pump, and the vacuum The buffer tank provided in communication between the pump and the rotary vacuum chamber, the individual hollow cylindrical chamber of the rotary vacuum chamber, the communication portion of the buffer tank, and the inside of the individual hollow cylindrical chamber are depressurized. And a pressure reduction / atmospheric pressure switching mechanism capable of switching to an atmospheric pressure state, Using a device that can perform deaeration of the processed meat products during the revolution from the bar of the receiving station to unloading station (see Japanese Patent Application No. 2005-36463) may be dehydrated in 3-5 minutes.
以下、実施例により本発明をより具体的に説明するが、本発明の技術的範囲はこれらの例示に限定されるものではない。 EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.
（乾燥テスト；Ａｗの推移）
直径９０ｍｍ、長さ１６００ｍｍのロースハム原木を用い、また、塩漬液として、食塩２０質量％、水あめ２０質量％、香辛料１質量％、調味料２質量％、酸化防止剤１質量％、甘味料０．５質量％、発色剤２質量％、添加水約５０．５質量％を用いた。この塩漬液をロースハム原木に注入し（原料肉当たり２０質量％）、マッサージ処理を施して、塩漬液をロースハム原木に均一に分散させた後、２日間静置したもの（Ａｗ値０．９５８）を試験に供した。また、Ａｗ値は経時的にロトロニック社製水分活性測定装置により測定し、試験区、対照区とも各１０本の平均値を求めた。
(Drying test; Aw transition)
A roast ham log having a diameter of 90 mm and a length of 1600 mm was used. As salting solution, 20% by mass of salt, 20% by mass of candy, 1% by mass of spices, 2% by mass of seasoning, 1% by mass of antioxidant, 1% by mass of sweeteners. 5% by mass, 2% by mass of the color former and about 50.5% by mass of added water were used. This salted solution is poured into raw ham ham logs (20% by mass per raw meat), massage treatment is performed, and the salted solution is uniformly dispersed in the raw ham raw ham, and left still for 2 days (Aw value 0.958) Were subjected to the test. Moreover, Aw value was measured with the water activity measuring apparatus made from Rotronic over time, and the average value of 10 each was calculated | required in the test group and the control group.
試験区は、上記塩漬液を均一に分散させたロースハム原木（Ａｗ値０．９５８）を、ハム原木を収容しうるリテーナーに充填し、リテーナーの両側面に設けたエンドスペーサーに外側から５０〜６０ｋｇ／ｃｍ２の圧力をかけたところで固定し、２時間燻煙し、温度１７℃、湿度７５％に設定された乾燥室で一昼夜静置乾燥した後（Ａｗ値０．９４８）、さらに、−７４５ｍｍＨｇの真空倉庫内で２時間減圧乾燥し、真空倉庫から乾燥室に移し、リテーナーをはずして静置乾燥した。乾燥室へ移管して１日後のＡｗ値は０．９４６、２日後のＡｗ値は０．９４４であった。他方、対照区は、上記塩漬液を均一に分散させたロースハム原木（Ａｗ値０．９５８）を、ファイブラスケーシングに充填して２時間燻煙し（Ａｗ値０．９５２）した後、温度１７℃、湿度７５％に設定された乾燥庫内に移し、移管日の翌日から５日間静置乾燥した。結果を図２に示す。図２に示されるように、対照区（現行方法）では、Ａｗ値平均値が０．９４５に低下するまでの期間が５日だったのに対し、本発明方法の試験区では３日に短縮された。 The test section is filled with raw ham ham logs (Aw value 0.958) in which the above-mentioned salted solution is uniformly dispersed in a retainer that can accommodate ham logs, and 50-60 kg from the outside on end spacers provided on both sides of the retainer. The sample was fixed at a pressure of / cm 2 , smoked for 2 hours, allowed to stand and dried overnight (Aw value 0.948) in a drying room set at a temperature of 17 ° C. and a humidity of 75%, and further −745 mmHg. Was dried under reduced pressure in a vacuum warehouse for 2 hours, transferred from the vacuum warehouse to a drying chamber, removed from the retainer, and allowed to stand and dry. The Aw value one day after transfer to the drying chamber was 0.946, and the Aw value two days later was 0.944. On the other hand, the control plot was prepared by filling the lobed ham log (Aw value 0.958) in which the above-mentioned salted solution was uniformly dispersed in a fibrous casing and smoking for 2 hours (Aw value 0.952). It moved to the drying chamber set to (degreeC) and humidity 75%, and left still for 5 days from the day following the transfer day. The results are shown in FIG. As shown in FIG. 2, in the control plot (current method), the period until the average Aw value decreased to 0.945 was 5 days, whereas in the test plot of the method of the present invention, it was shortened to 3 days. It was done.
（実用化テスト；Ａｗの均一化）
実施例１記載の本発明方法により工場生産した乾燥３日後のロース生ハム製品（ｎ＝１１８）と、実施例１記載の現行方法で工場生産した乾燥５日後のロース生ハム製品（ｎ＝３６０）とのＡｗ値を測定し、それぞれヒストグラム化した結果を図３に示す。その結果、本発明方法によるとＡｗ値のバラツキが少なく、３日間乾燥した時点で、Ａｗ値をチェックするようにしたため、塩辛い製品がほとんどなくなった。また、乾燥期間延長の対象となる製品の比率も、従来の乾燥５日目で３２％だったものが、本発明では乾燥３日目で２４％と減少し、乾燥５日目には全製品のＡｗ値が０．９４７をクリアすることができた。
(Practical test; Aw uniformity)
Raw prosciutto ham products 3 days after drying produced by the method of the present invention described in Example 1 (n = 118) and prosciutto ham products 5 days after desiccation produced by the current method described in Example 1 (n = 360) ) And Aw values were measured, and the results of the respective histograms are shown in FIG. As a result, according to the method of the present invention, there was little variation in the Aw value, and since the Aw value was checked when it was dried for 3 days, there was almost no salty product. In addition, the ratio of products subject to extension of the drying period was 32% on the 5th drying day, but it decreased to 24% on the 3rd drying day, and all products on the 5th drying day. Aw value of 0.947 could be cleared.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008222662A (en) * | 2007-03-14 | 2008-09-25 | Betafarma Spa | Hygienic and cosmetic composition for treating atopic dermatitis |
| JP2010284117A (en) * | 2009-06-12 | 2010-12-24 | Natori Co Ltd | Dried uncured ham and method for producing the same |
| JP2016131497A (en) * | 2015-01-15 | 2016-07-25 | 伊藤ハム株式会社 | Manufacturing method of non-heated meat product |
| JP2020068714A (en) * | 2018-10-31 | 2020-05-07 | 日本ハム株式会社 | Non-heated meat product and production process thereof |
| CN113812579A (en) * | 2021-08-23 | 2021-12-21 | 江苏领巢健康食品有限公司 | Meat processing method based on physical field multidimensional curing technology |
| TWI806717B (en) * | 2022-07-26 | 2023-06-21 | 三菱包裝機械實業有限公司 | A method of quickly marinating food with a vacuum packaging machine |
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2005
- 2005-03-01 JP JP2005056686A patent/JP4290130B2/en active Active
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008222662A (en) * | 2007-03-14 | 2008-09-25 | Betafarma Spa | Hygienic and cosmetic composition for treating atopic dermatitis |
| JP2010284117A (en) * | 2009-06-12 | 2010-12-24 | Natori Co Ltd | Dried uncured ham and method for producing the same |
| JP2016131497A (en) * | 2015-01-15 | 2016-07-25 | 伊藤ハム株式会社 | Manufacturing method of non-heated meat product |
| JP2020068714A (en) * | 2018-10-31 | 2020-05-07 | 日本ハム株式会社 | Non-heated meat product and production process thereof |
| JP7382710B2 (en) | 2018-10-31 | 2023-11-17 | 日本ハム株式会社 | Unheated meat products and their manufacturing method |
| CN113812579A (en) * | 2021-08-23 | 2021-12-21 | 江苏领巢健康食品有限公司 | Meat processing method based on physical field multidimensional curing technology |
| TWI806717B (en) * | 2022-07-26 | 2023-06-21 | 三菱包裝機械實業有限公司 | A method of quickly marinating food with a vacuum packaging machine |
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