JP2009213450A - Meat product using lactobacillus, and method for producing the same - Google Patents
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Abstract
Description
本発明は、乳酸菌をバイオプリザバティブとして利用した食肉製品及びその製造方法に関する。 The present invention relates to a meat product using lactic acid bacteria as a biopreservative and a method for producing the same.
従来、食品を安全かつ安定した状態で長期保存するために、種々の手段が開発されてきた。このとき、具体的には、特に保存食品の微生物（雑菌）制御を行う必要がある。多くの食品に対する微生物制御では、その一般的な手段を加熱処理により行っている。 Conventionally, various means have been developed for long-term storage of food in a safe and stable state. At this time, specifically, it is necessary to control microorganisms (miscellaneous bacteria) of the stored food. In microbial control for many foods, the general means is performed by heat treatment.
さらに、近年の消費者の自然志向・健康志向・安全志向から単純な加熱処理に代わり、高い安全性を維持しながら、より温和な条件の微生物制御の技術が求められている。その中でも所謂、食品保存料に関する研究開発は多岐に渡っている。しかし、化学合成された保存料では健康への悪影響が懸念されるために、これを用いた食品は消費者から敬遠される傾向にある。特に化学合成品の多くは天然物質とは異なる構造を採るために、人体への摂取後に速やかに分解されにくい点が問題とされており、そのため、より人体への影響が少なく、かつ抗菌効果の高い食品保存料が望まれている。 Furthermore, instead of simple heat treatment due to recent consumer-oriented, health-oriented, and safety-oriented needs, there is a need for technology for controlling microorganisms under milder conditions while maintaining high safety. Among them, so-called food preservatives are widely researched and developed. However, because chemically synthesized preservatives are concerned about adverse health effects, foods using them tend to be avoided from consumers. In particular, many chemical synthetic products have a structure that is different from that of natural substances, so that they are difficult to decompose quickly after ingestion into the human body. High food preservatives are desired.
一方、食品の中でも特に食中毒菌に対して高いリスクに晒されているものの一つとして、食肉製品（食肉加工製品）が挙げられる。一般に食肉製品は畜獣の屠殺後に所定の低温での熟成期間を経て供されるが、この長期間の冷蔵においても一般細菌の繁殖の虞がある。また、より保存性を高くするために、食肉製品としてのハム、ソーセージ等については、食塩、硝酸カリウム等の溶液に浸漬することにより塩漬けが行われ、殺菌並びに外部からの雑菌の浸入を防止している。いずれの方法においても、低温での長時間の熟成を要するものであり、低温処理装置を不要とし、かつ短時間の熟成や旨味付与が課題となっている。 On the other hand, meat products (meat processed products) are one of foods that are particularly exposed to high risk against food poisoning bacteria. In general, meat products are provided after aging at a predetermined low temperature after slaughter of livestock animals. However, even in this long-term refrigeration, there is a risk of breeding of general bacteria. In addition, in order to increase the preservability, ham, sausage, etc. as meat products are salted by immersing them in a solution of salt, potassium nitrate, etc. to prevent sterilization and invasion of various germs from the outside. Yes. In any method, long-term aging at low temperatures is required, a low-temperature treatment apparatus is not required, and short-term aging and imparting umami are problems.
例えば、特許文献１には、冷凍食肉を還元水に浸漬して解凍し、強酸性水により殺菌した後に、調味付与や燻製することが開示されている。これにより微生物の増殖を抑制し、肉質を良くし、かつ長期保存を可能にする方法を提供する。しかし、この方法によれば、工程数が多く、かつ対応する工程数に応じた特殊な装置も必要となる。また、各種の溶液に浸漬する必要があるために、食肉の可溶性の旨味成分が失われてしまう可能性がある。
For example,
また、特許文献２には、旨味成分を引き出し、かつ雑菌による腐敗を防止する食肉の熟成方法が開示されている。この方法によれば、食肉を−５〜−１５℃の冷凍にして、１〜１０週間で保存しながら熟成した後に、解凍熟成工程を経て食肉製品を得ている。しかし、この場合には、零下の低温を維持しつつ、かつ長期間で保持する必要があるために、特殊な装置を必要とする。なお、この方法では、乾燥食肉を対象としていない。
さらに、特許文献３には、食肉表面に存在する微生物へ高圧水（除菌、殺菌作用を有する液体）を噴射することにより、表面及び表面微細奥部に存在する微生物を除菌・殺菌している。しかし、この方法によれば、高圧水という特別な手段を用いる必要があり、一方では高圧水の及ばない最奥部などの除菌・殺菌は不十分であった。なお、この方法では、乾燥食肉を対象としていない。 Furthermore, Patent Document 3 discloses that microorganisms present on the surface and the surface minute depth are sterilized and sterilized by injecting high-pressure water (a liquid having sterilization and bactericidal action) onto microorganisms present on the meat surface. Yes. However, according to this method, it is necessary to use a special means such as high-pressure water. On the other hand, the sterilization and sterilization of the innermost part which does not reach the high-pressure water is insufficient. Note that this method does not target dry meat.
一方、特許文献４には、畜肉加工製品の製造方法に関する技術が開示されている。このとき、熟成時間の短縮等による生産性の向上を目的として、ある特定種の乳酸菌を使用している。この方法によれば、５℃以下の低温下かつ通常の高塩分濃度の条件において、畜肉加工食品を製造することを目的としており、その特定種以外の乳酸菌では、その効果は見込めず、さらに、その他の雑菌に対する殺菌・繁殖抑制の効果についても不明である。
On the other hand,
したがって、食肉製品を製造する際に、従来の方法では、低温から極低温の条件でしか熟成できない状況であり、また、その場合にも何らかの殺菌手段を講じなければ雑菌等の繁殖の可能性を排除できない状況であった。また、特定の殺菌剤や保存料を用いる手段も提案されているが、これに関しても製造条件に制限が多く、未だ有効な手段とは言えない。また、これまで特に乾燥食肉製品に関する検討は不十分であり、明確な手段が提案されていなかった。 Therefore, when manufacturing meat products, the conventional method can only be matured under conditions of low to very low temperatures. It was a situation that could not be excluded. In addition, means using a specific bactericide and preservative have been proposed, but there are many restrictions on manufacturing conditions in this regard, and it cannot be said that it is an effective means yet. In addition, so far, studies on dry meat products have been insufficient, and no clear means has been proposed.
本発明では、これらの問題を解決すべく、安全で安心な食品微生物である乳酸菌を、食肉製品や乾燥食肉製品の製造に用いることで、肉常在菌も繁殖してしまうような温度や保持の条件下において熟成等を行っても、有効な殺菌効果、除菌効果を呈することを見出し、また、特有の風味や食感を付与できることを見出し、本発明を為すに至った。 In the present invention, in order to solve these problems, a lactic acid bacterium, which is a safe and secure food microorganism, is used for the production of meat products and dried meat products, so that the temperature and the temperature at which meat resident bacteria are propagated are maintained. The present inventors have found that even when ripening is performed under the above conditions, an effective bactericidal effect and a sterilizing effect are exhibited, and that a unique flavor and texture can be imparted, and the present invention has been achieved.
すなわち、本発明は、乳酸菌を利用した食肉製品であって、乳酸菌を接種して、所定温度と所定時間にて保持（インキュベート）することで得られ、１０6〜１０9ｃｆｕ／ｇの当該乳酸菌を含有することを特徴とする食肉製品である。このとき、前記食肉製品は乾燥食肉製品であることが好ましい。 That is, the present invention is a meat product using lactic acid bacteria, which is obtained by inoculating lactic acid bacteria and maintaining (incubating) the lactic acid bacteria at a predetermined temperature and for a predetermined time, and 10 6 to 10 9 cfu / g of the lactic acid bacteria. It is a meat product characterized by containing. At this time, the meat product is preferably a dry meat product.
また、前記乳酸菌は生菌であることが好ましく、少なくともラクトバシラス属（Ｌａｃｔｏｂａｃｉｌｌｕｓ）、ストレプトコッカス属（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ）又はビフィドバクテリウム属（Ｂｉｆｉｄｏｂａｃｔｅｒｉｕｍ）の菌であることが好ましい。そして、特に用いることができる乳酸菌としては、ラクトバシラス・ブルガリア菌（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｂｕｌｇａｒｉｃｕｓ）、ラクトバシラス・アシドフィルス菌（Ｌａｃｔｏｂａｃｉｌｌｕｓ ａｃｉｄｏｐｈｉｌｕｓ）、ラクトバシラス・ガセリ菌（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｇａｓｓｅｒｉ）、ストレプトコッカス・サーモフィルス菌（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｔｈｅｒｍｏｐｈｉｌｕｓ）、ビフィドバクテリウム・ビフィダム菌（Ｂｉｆｉｄｏｂａｃｔｅｒｉｕｍ ｂｉｆｉｄｕｍ）からなる群から選ばれる少なくとも一つの菌であることがより好ましい。 The lactic acid bacterium is preferably a living bacterium, and preferably at least a bacterium of the genus Lactobacillus, Streptococcus, or Bifidobacterium. Examples of lactic acid bacteria that can be used in particular include Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus gasseri, Lactobacillus gasseri, Streptococcus sp. More preferably, it is at least one bacterium selected from the group consisting of Bifidobacterium bifidum.
また、本発明の別の態様は、乳酸菌を利用した食肉製品の製造方法であって、
（１）生肉に対して、乳酸菌を接種する工程と、
（２）乳酸菌を接種した生肉を所定温度と所定時間にて保持する工程と、
（３）保持して得られた生肉を調味液に漬け込む工程と
を含む製造方法である。
Another aspect of the present invention is a method for producing a meat product using lactic acid bacteria,
(1) Inoculating lactic acid bacteria against raw meat;
(2) maintaining the raw meat inoculated with lactic acid bacteria at a predetermined temperature and a predetermined time;
(3) The manufacturing method including the step of immersing raw meat obtained by holding in a seasoning liquid.
また、本発明の更なる態様は前記（１）〜（３）工程に加え、さらに、
（４）漬け込んだ生肉を所定温度と所定時間にて乾燥する工程
を含むことを特徴とする乾燥食肉製品の製造方法である。
Further, in a further aspect of the present invention, in addition to the steps (1) to (3),
(4) A method for producing a dried meat product, comprising a step of drying the soaked raw meat at a predetermined temperature and a predetermined time.
上記の製造方法においては、前記乳酸菌が生菌であることが好ましく、特に前記（１）の工程が生肉をヨーグルトに漬け込む工程であることが好ましい。 In said manufacturing method, it is preferable that the said lactic acid bacteria are live bacteria, and it is especially preferable that the process of said (1) is a process of immersing raw meat in yoghurt.
上記製造方法においては、前記（２）の工程が生肉を３０〜５０℃の温度範囲と１〜３６時間の反応時間で保持する工程であることが好ましく、さらには前記温度範囲が３５〜４５℃、前記反応時間が４〜１２時間であることが好ましい。 In the said manufacturing method, it is preferable that the process of said (2) is a process of hold | maintaining raw meat by the temperature range of 30-50 degreeC and the reaction time of 1-36 hours, Furthermore, the said temperature range is 35-45 degreeC. The reaction time is preferably 4 to 12 hours.
前記食肉製品中の前記乳酸菌は１０6〜１０9ｃｆｕ／ｇで含有されていることが好ましい。また、前記乳酸菌は少なくともラクトバシラス属（Ｌａｃｔｏｂａｃｉｌｌｕｓ）、ストレプトコッカス属（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ）又はビフィドバクテリウム属（Ｂｉｆｉｄｏｂａｃｔｅｒｉｕｍ）の菌であることが好ましい。そして、特に用いることができる乳酸菌としては、ラクトバシラス・ブルガリア菌（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｂｕｌｇａｒｉｃｕｓ）、ラクトバシラス・アシドフィルス菌（Ｌａｃｔｏｂａｃｉｌｌｕｓ ａｃｉｄｏｐｈｉｌｕｓ）、ラクトバシラス・ガセリ菌（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｇａｓｓｅｒｉ）、ストレプトコッカス・サーモフィルス菌（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｔｈｅｒｍｏｐｈｉｌｕｓ）、ビフィドバクテリウム・ビフィダム菌（Ｂｉｆｉｄｏｂａｃｔｅｒｉｕｍ ｂｉｆｉｄｕｍ）からなる群から選ばれる少なくとも一つの菌であることがより好ましい。 The lactic acid bacteria in the meat product are preferably contained at 10 6 to 10 9 cfu / g. The lactic acid bacterium is preferably at least a bacterium of the genus Lactobacillus, Streptococcus or Bifidobacterium. Examples of lactic acid bacteria that can be used in particular include Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus gasseri, Lactobacillus gasseri, Streptococcus sp. More preferably, it is at least one bacterium selected from the group consisting of Bifidobacterium bifidum.
上記製造方法においては、前記（４）の工程が生肉を１５〜２５℃の温度範囲と３〜８時間の反応時間で保持する工程であることが好ましく、さらには前記温度範囲が１８〜２２℃、前記反応時間が４〜６時間であることが好ましい。 In the said manufacturing method, it is preferable that the process of said (4) is a process of hold | maintaining raw meat by the temperature range of 15-25 degreeC and the reaction time of 3-8 hours, Furthermore, the said temperature range is 18-22 degreeC. The reaction time is preferably 4 to 6 hours.
本発明による乳酸菌を利用した食肉製品では、化学合成された保存料ではなく、通常の発酵食品に用いられている乳酸菌を利用するために、人体に対して非常に安全であり、かつ風味も好ましいものとして得ることができる。さらに、肉常在菌も繁殖してしまうような一般的な温度や時間の条件下であっても、乳酸菌の増殖や生残が認められる一方で、肉常在菌の繁殖を防止する殺菌効果を奏する。したがって、本発明により、この種の食肉製品の製造において懸念される複雑な工程や特殊な装置を用いることも不要となり、かつ高い殺菌効果を提供することができる。このとき、乳酸菌が本来で持つ保健機能や、乳酸菌やヨーグルトによる食肉の食感改良作用（例えば、軟化作用）なども併せて期待できる。 In meat products using lactic acid bacteria according to the present invention, lactic acid bacteria used in ordinary fermented foods are used instead of chemically synthesized preservatives. Can be obtained as a thing. Furthermore, even under the general temperature and time conditions where normal flora also grow, lactic acid bacteria can grow and survive, but the bactericidal effect prevents flesh flora Play. Therefore, according to the present invention, it is not necessary to use a complicated process or a special apparatus which is a concern in the production of this type of meat product, and a high sterilizing effect can be provided. At this time, health functions inherent to lactic acid bacteria, meat texture-improving action (for example, softening action) by lactic acid bacteria and yogurt can also be expected.
以下、本発明を詳細に説明するが、本発明は以下に述べる個々の形態には限定されない。 Hereinafter, the present invention will be described in detail, but the present invention is not limited to the individual forms described below.
本発明で用いる乳酸菌（ビフィズス菌を含む）としては、ラクトバシラス属（Ｌａｃｔｏｂａｃｉｌｌｕｓ）、ストレプトコッカス属（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ）、エンテロコッカス属（Ｅｎｔｅｒｏｃｏｃｃｕｓ）、ラクトコッカス属（Ｌａｃｔｏｃｏｃｃｕｓ）、ペディオコッカス属（Ｐｅｄｉｏｃｏｃｃｕｓ）、ロイコノストック属（Ｌｅｕｃｏｎｏｓｔｏｃ）、ビフィドバクテリウム属（Ｂｉｆｉｄｏｂａｃｔｅｒｉｕｍ）など、通常食品工業的に用いられているものを用いることができる。 Lactic acid bacteria (including bifidobacteria) used in the present invention include Lactobacillus, Streptococcus, Enterococcus, Lactococcus, Pediococcus, and Pediococcus. Those commonly used in the food industry such as the genus (Leuconostoc) and the genus Bifidobacterium (Bifidobacterium) can be used.
特に好ましくは、ラクトバシラス・ブルガリア菌（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｂｕｌｇａｒｉｃｕｓ）、ラクトバシラス・アシドフィルス菌（Ｌａｃｔｏｂａｃｉｌｌｕｓ ａｃｉｄｏｐｈｉｌｕｓ）、ラクトバシラス・ガセリ菌（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｇａｓｓｅｒｉ）、ストレプトコッカス・サーモフィルス菌（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｔｈｅｒｍｏｐｈｉｌｕｓ）、ビフィドバクテリウム・ビフィダム菌（Ｂｉｆｉｄｏｂａｃｔｅｒｉｕｍ ｂｉｆｉｄｕｍ）などが挙げられる。これら乳酸菌については、単独あるいは２種以上を組み合わせて使用することができる。 Particularly preferred are Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus gasseri, Lactobacillus gasseri, Streptococcus thermophilus c. bifidum) and the like. About these lactic acid bacteria, it can use individually or in combination of 2 or more types.
乳酸菌源には、ヨーグルト（発酵乳）として既に複数種が混合され、牛乳や豆乳等が発酵された状態のものを用いても良い。あるいは、所望の菌体をそのまま用いても良い。乳酸菌の添加量は食肉あたり１０6ｃｆｕ／ｇ以上であり、好ましくは１０6〜１０9ｃｆｕ／ｇであり、より好ましくは１０7〜１０8ｃｆｕ／ｇである。この濃度の範囲内の場合には、乳酸菌による風味や食感の改良効果が最も顕著となり、本発明の効果を十分に得られることとなる。 As the lactic acid bacteria source, a yogurt (fermented milk) that has already been mixed with a plurality of fermented milk and soy milk may be used. Or you may use a desired microbial cell as it is. The addition amount of lactic acid bacteria is 10 6 cfu / g or more per meat, preferably 10 6 to 10 9 cfu / g, more preferably 10 7 to 10 8 cfu / g. When the concentration is within this range, the effect of improving the flavor and texture of the lactic acid bacteria is most prominent, and the effects of the present invention can be sufficiently obtained.
食肉製品の原料肉としては、畜獣、例えば、牛、豚、鶏、馬、猪等を用いることができる。本発明では特に、これら畜獣の乾燥食肉製品、所謂、ジャーキーと称される非加熱の乾燥食肉製品を対象として挙げられる。この種の非加熱の乾燥食肉製品の製造では、肉常在菌の繁殖が最も大きな問題であり、本発明により、肉常在菌の繁殖を制御することができる。また、食肉製品の形状としては、食肉の内部までの乳酸菌の作用（浸透）しやすさの観点から、ブロック肉ではなく、スライス肉が好ましい。そして、スライス肉の厚さとしては１〜７ｍｍであり、好ましくは３〜５ｍｍである。なお、本発明の乾燥食肉製品では、乾燥前に乳酸菌を作用させる（接種する）だけでなく、乾燥後にも乳酸菌を作用させても（接種しても）良い。 As the raw material meat for meat products, livestock animals such as cattle, pigs, chickens, horses, and salmon can be used. In the present invention, in particular, dry meat products of these animals and animals, so-called dried non-heated meat products called jerky, are mentioned as targets. In the production of this kind of non-heated dry meat product, the breeding of meat resident bacteria is the biggest problem, and the propagation of the meat resident bacteria can be controlled according to the present invention. The shape of the meat product is preferably sliced meat, not block meat, from the viewpoint of ease of action (penetration) of lactic acid bacteria to the inside of the meat. And as thickness of a sliced meat, it is 1-7 mm, Preferably it is 3-5 mm. In the dried meat product of the present invention, not only lactic acid bacteria are allowed to act (inoculate) before drying, but also lactic acid bacteria can be allowed to act (inoculate) after drying.
本発明の乳酸菌を利用した食肉製品の製造方法は以下の通りである。すなわち、（１）生肉に対して、乳酸菌を接種する工程と、（２）乳酸菌を接種した生肉を所定温度と所定時間にて保持する工程と、（３）保持して得られたスライス生肉を調味液に漬け込む工程と、を含むことが好ましい。そして、本発明の乳酸菌を利用した乾燥食肉製品の製造方法は以下の通りである。すなわち、前記（１）〜（３）の工程に加えて、（４）漬け込んだ生肉を所定温度と所定時間にて乾燥する工程を含むことが好ましい。 A method for producing a meat product using the lactic acid bacteria of the present invention is as follows. That is, (1) a step of inoculating lactic acid bacteria against raw meat, (2) a step of holding raw meat inoculated with lactic acid bacteria at a predetermined temperature and a predetermined time, and (3) raw sliced meat obtained by holding A step of immersing in a seasoning liquid. And the manufacturing method of the dried meat product using the lactic acid bacteria of this invention is as follows. That is, in addition to the steps (1) to (3), it is preferable to include (4) a step of drying the soaked raw meat at a predetermined temperature and a predetermined time.
（１）の工程： 生肉を必要に応じてスライス生肉へ加工し、これに乳酸菌を作用させる（接種する）。乳酸菌の接種では、例えば、スライス生肉を市販のヨーグルトに漬け込む方法が簡便で好ましいが、この方法には特に限定されず、乳酸菌の種菌等を培養してから、それを食肉へ直接に接種しても良い。また、この接種する乳酸菌は単独でなくても良く、複数種が混合されていても良い。このとき、ヨーグルトの使用量（混合量）として食肉（生肉）あたり０．５〜１０ｇ／ｇであり、好ましくは１〜５ｇ／ｇである。この使用量の範囲内の場合には、ヨーグルトを無用に過剰量で使用することなく、食肉を所定温度と所定時間で保持するだけで、本発明の効果を十分に得られることとなる。 Step (1): Raw meat is processed into slice raw meat as necessary, and lactic acid bacteria are allowed to act (inoculate). For inoculation with lactic acid bacteria, for example, the method of immersing sliced raw meat in commercially available yogurt is simple and preferable, but this method is not particularly limited, and after inoculating the lactic acid bacteria inoculum, etc. Also good. Further, the lactic acid bacteria to be inoculated may not be alone, and a plurality of types may be mixed. At this time, the amount of yogurt used (mixed amount) is 0.5 to 10 g / g, preferably 1 to 5 g / g, per meat (raw meat). When the amount is within this range, the effect of the present invention can be sufficiently obtained simply by holding the meat at a predetermined temperature and a predetermined time without using an excessive amount of yogurt unnecessarily.
（２）の工程： 上記（１）の工程でヨーグルトに漬けたスライス生肉は、所定温度に所定時間で保持される。このとき、この保持する温度には、乳酸菌による発酵が活性化される条件を設定するべきであり、その温度は例えば、３０〜５０℃であり、好ましくは３５〜４５℃であり、より好ましくは３７〜４３℃である。この温度の範囲よりも低温の場合には、食肉へ接種した乳酸菌が十分に増殖や生残せず、肉常在菌が増殖や生残してしまう虞がある。一方、この温度の範囲よりも高温の場合には、乳酸菌が死滅してしまう可能性があり、本発明の効果を得られないこととなる。さらに、上記の温度の範囲外の場合には、最終的に得られる食肉製品や乾燥食肉製品の風味や食感も所望のものとは異なることとなる。上記の温度の範囲内の場合には、食肉（生肉）を保持する時間は例えば、１〜３６時間であり、好ましくは４〜１２時間であり、より好ましくは６〜１２時間である。この時間の範囲内の場合には、食肉を無用に過剰時間で保持することなく、乳酸菌が食肉へ十分に作用して、肉常在菌の増殖を完全に防止して殺菌が行われると同時に、食肉製品に対して所望の風味や食感を付与することができる。 Step (2): The sliced raw meat soaked in yogurt in the step (1) is held at a predetermined temperature for a predetermined time. At this time, the temperature to be maintained should be set to conditions under which fermentation by lactic acid bacteria is activated, and the temperature is, for example, 30 to 50 ° C., preferably 35 to 45 ° C., more preferably 37-43 ° C. When the temperature is lower than this temperature range, the lactic acid bacteria inoculated into the meat cannot sufficiently grow or survive, and the meat resident bacteria may grow or survive. On the other hand, if the temperature is higher than this temperature range, the lactic acid bacteria may be killed, and the effects of the present invention cannot be obtained. Furthermore, when it is outside the above temperature range, the flavor and texture of the finally obtained meat product and dried meat product will also be different from the desired ones. In the case of the above temperature range, the time for holding the meat (raw meat) is, for example, 1 to 36 hours, preferably 4 to 12 hours, and more preferably 6 to 12 hours. If it is within this time range, the lactic acid bacteria will act sufficiently on the meat without unnecessarily holding the meat in an excessive amount of time, and at the same time the sterilization will be carried out by completely preventing the growth of normal bacteria. A desired flavor and texture can be imparted to meat products.
（３）の工程： 上記（２）の工程でヨーグルトに漬け込んだスライス生肉は、必要に応じて水濯ぎ（水洗）等した後に、所定温度に所定時間で調味液に漬け込みされる。こうして最終的な食肉製品が完成する。この調味液は通常で、この種の食肉製品や乾燥食肉製品（ジャーキー）に用いるものであれば良く、特に限定されない。例えば、塩、醤油、砂糖、味醂、酒、だし等を配合（調合）した調味液を用いることができる。このとき、この保持する温度には、調味液が食肉へ穏やかに染み込む（浸透する）条件を設定するべきであり、その温度は例えば、３〜１５℃であり、好ましくは５〜１０℃である。上記の温度の範囲内の場合には、調味液に漬け込みする時間は、１〜２４時間であり、好ましくは２〜１２時間、より好ましくは４〜１２時間である。この範囲よりも短時間の場合には、味の染み込みが不足して、味が薄くなり、この範囲よりも長時間の場合には、味の染み込みが過剰となり、味が濃すぎるために、食肉製品や乾燥食肉製品としての風味を隠蔽してしまう。 Step (3): The raw sliced meat soaked in yogurt in the step (2) is rinsed with water as necessary, and then soaked in a seasoning liquid at a predetermined temperature for a predetermined time. Thus, the final meat product is completed. This seasoning liquid is normal and may be used for this type of meat product or dried meat product (jerky), and is not particularly limited. For example, a seasoning liquid containing (preparing) salt, soy sauce, sugar, miso, sake, dashi and the like can be used. At this time, the temperature to be maintained should be set to conditions under which the seasoning liquid soaks (penetrates) gently into the meat. The temperature is, for example, 3 to 15 ° C, and preferably 5 to 10 ° C. . In the case of the above temperature range, the time for soaking in the seasoning liquid is 1 to 24 hours, preferably 2 to 12 hours, and more preferably 4 to 12 hours. If the time is shorter than this range, the taste will not be soaked and the taste will be light.If the time is longer than this range, the taste will be soaked and the taste will be too deep. Conceal the flavor as a product or dried meat product.
（４）の工程： 上記（３）の工程で調味液に漬け込んだスライス生肉は、必要に応じて所定温度に所定時間で保持されて乾燥される。また、必要に応じてスモークなどを用いることができる。こうして最終的な乾燥食肉製品が完成する。食肉製品の乾燥では、１段階の条件あるいは多段階の異なる条件を設定すれば良い。こうすることで、表面状態や含水率などを制御することができ、食感や風味等の最適な乾燥食肉製品を得ることができる。このとき、乾燥温度は１０℃付近の低温から２００℃付近の高温まで、その乾燥食肉製品の状態に応じて適宜設定できるが、その温度は例えば、１５〜２５℃であり、好ましくは１８〜２２℃である。一方、上記の温度の範囲内の場合には、乾燥時間は数秒間（１〜３０秒間等）の短時間から数時間（１〜２４時間等）の長時間まで、その乾燥食肉製品の状態に応じて適宜設定できるが、その時間は例えば、３〜８時間であり、好ましくは４〜６時間である。この範囲内の場合には、乾燥食肉製品に対して所望の風味や食感を付与することができる。 Step (4): The raw sliced meat soaked in the seasoning liquid in the step (3) is held at a predetermined temperature for a predetermined time and dried as necessary. Moreover, smoke etc. can be used as needed. The final dry meat product is thus completed. In the drying of meat products, one-stage conditions or multi-stage different conditions may be set. By doing so, it is possible to control the surface state, moisture content, and the like, and to obtain an optimal dry meat product such as texture and flavor. At this time, the drying temperature can be appropriately set according to the state of the dried meat product from a low temperature of about 10 ° C. to a high temperature of about 200 ° C., but the temperature is, for example, 15 to 25 ° C., preferably 18 to 22 ° C. On the other hand, when the temperature is within the above range, the drying time ranges from a short time of several seconds (1 to 30 seconds, etc.) to a long time of several hours (1 to 24 hours, etc.). Although it can set suitably according to this, the time is 3 to 8 hours, for example, Preferably it is 4 to 6 hours. In the case of this range, a desired flavor and texture can be imparted to the dried meat product.
その他に、この種の食肉製品や乾燥食肉製品に用いることのできる添加剤を、本発明の効果を損なわない限りにおいて適宜用いても良い。 In addition, additives that can be used for this type of meat product and dried meat product may be used as long as the effects of the present invention are not impaired.
以下、実施例を挙げて説明するが、本発明は、これらにより限定されるものではない。 Hereinafter, although an example is given and explained, the present invention is not limited by these.
［実施例１］
カナダ産の冷凍豚肉（そともも）を実験に供した。乳酸菌については５種類の市販ヨーグルト（ラクトバシラス・ブルガリア菌とストレプトコッカス・サーモフィルス菌入り、ビフィズス菌入り、カスピ海タイプ等）を利用した。冷凍豚肉を解凍した後に、所定の大きさにスライスした豚肉（約５ｍｍの厚さ）を、等量のヨーグルトに漬け込み、乳酸菌を接種して、１０、２０、３０、３７及び４３℃、１〜２４時間で貯蔵した。貯蔵の途中で所定時間毎に、それらのｐＨと菌数を測定した。
[Example 1]
Canadian frozen pork (or original) was used for the experiment. For lactic acid bacteria, five types of commercially available yogurt (including Lactobacillus bulgaria and Streptococcus thermophilus, bifidobacteria, Caspian Sea type, etc.) were used. After thawing frozen pork, pork sliced to a predetermined size (thickness of about 5 mm) is soaked in an equal amount of yogurt, inoculated with lactic acid bacteria, 10, 20, 30, 37 and 43 ° C, 1 to Stored in 24 hours. The pH and the number of bacteria were measured every predetermined time during storage.
スライス豚肉へ乳酸菌を接種した後に、その豚肉を醤油ベースの調味液（醤油：味醂＝１：１の割合で混合したもの）へ一晩（約１２時間）漬け込んだ。この漬け込んだ豚肉を乾燥機にて、約２０℃、約５時間で乾燥させ、乾燥食肉製品のジャーキーを得た。乾燥食肉製品の菌数は、標準寒天、ＢＣＰ及びデソキシコレート寒天（ＤＯＡ）培地で検査（測定）した。また、グラム染色した試料を光学顕微鏡で観察して、微生物の形態から乾燥食肉製品に含まれる菌種を推定した。 After inoculating sliced pork with lactic acid bacteria, the pork was soaked overnight (about 12 hours) in a soy sauce-based seasoning solution (mixed at a ratio of soy sauce: miso = 1: 1). The soaked pork was dried at about 20 ° C. for about 5 hours with a dryer to obtain a jerky of a dried meat product. The bacterial count of the dried meat product was examined (measured) on standard agar, BCP and desoxycholate agar (DOA) media. In addition, the gram-stained sample was observed with an optical microscope, and the bacterial species contained in the dried meat product was estimated from the morphology of the microorganism.
ヨーグルトに漬け込まずに同様の条件下で製造した乾燥食肉製品を比較対照として、肉常在菌の増殖状態を観察した。図１及び図２に、ＢＣＰ及びＤＯＡ培地による測定結果をそれぞれ示した。これらの図から分かるように、ヨーグルトに漬け込まない場合には、肉常在菌が増殖し、食品としての安全性に欠けていた。 Using a dried meat product produced under the same conditions without being soaked in yogurt as a comparative control, the growth state of meat resident bacteria was observed. In FIG.1 and FIG.2, the measurement result by a BCP and DOA culture medium was shown, respectively. As can be seen from these figures, when not soaked in yogurt, meat resident bacteria proliferated and lacked food safety.
図３に、ヨーグルトのｐＨの測定結果を示した。豚肉のヨーグルトへの漬け込み開始後から２時間まででは、ヨーグルトのｐＨが０．２〜０．４程度で上昇したが、その後から２４時間までは低下し、ヨーグルトの本来のｐＨよりも降下した。このとき、貯蔵温度が高い程、ｐＨの降下速度は速く、３７℃と４３℃の場合に顕著であった。 FIG. 3 shows the measurement result of the pH of yogurt. Up to 2 hours after the start of immersing pork in yogurt, the pH of yogurt rose at about 0.2 to 0.4, but then decreased until 24 hours and dropped below the original pH of yogurt. At this time, the higher the storage temperature, the faster the rate of pH decrease, which was remarkable at 37 ° C and 43 ° C.
図４に、ＢＣＰ培地での測定結果を示した。なお、ＤＯＡ培地では、乾燥後の食肉の微生物（大腸菌群）は検出されなかった（検出限界未満であったため）。ＢＣＰ培地では、１０7〜１０8ｃｆｕ／ｇ程度の酸生成菌が検出された。これらの酸生成菌は光学顕微鏡の観察からヨーグルトに由来する乳酸菌と推定された。以上から、微生物学的危害を低減させ、かつ乳酸菌の生残した乾燥食肉製品の加工が可能であると考えられた。 FIG. 4 shows the measurement results in the BCP medium. In the DOA medium, microorganisms (coliform group) of the dried meat were not detected (because it was less than the detection limit). In the BCP medium, acid producing bacteria of about 10 7 to 10 8 cfu / g were detected. These acid-producing bacteria were presumed to be lactic acid bacteria derived from yogurt from observation with an optical microscope. From the above, it was considered possible to process dried meat products with reduced microbiological hazards and the survival of lactic acid bacteria.
本発明に基づく乾燥食肉製品（ジャーキー）の食味性は、ほのかな酸味と適度に柔らかな食感を有することを特徴とした。複数のパネラーにより官能試験を行ったところ、通常品や従来品とは明らかに異なり、穏やかな酸味と独特のベタツキ感を持ち、噛み切りやすい食感であることが分かった。 The taste of the dried meat product (jerky) according to the present invention is characterized by having a faint acidity and a moderately soft texture. When a sensory test was conducted with a plurality of panelists, it was found that the texture was distinctly different from normal products and conventional products, with a mild acidity and unique stickiness, and a chewy texture.
［実施例２］
次に、本発明による乾燥食肉製品の硬さを、せん断試験と官能試験により評価した。
[Example 2]
Next, the hardness of the dried meat product according to the present invention was evaluated by a shear test and a sensory test.
冷凍豚ももブロック肉を実験に供した。乳酸菌については市販ヨーグルト（ラクトバシラス・ブルガリア菌とストレプトコッカス・サーモフィルス菌入り）を利用した。冷凍豚肉を解凍した後に、所定の大きさにスライスした豚肉（約５ｍｍの厚さ）を、等量のヨーグルトに漬け込み、肉表面の全体にヨーグルトが行渡るようしながら、乳酸菌を接種して、４３℃、８時間で貯蔵した。 Frozen pork thigh block meat was used for the experiment. For lactic acid bacteria, commercially available yogurt (with Lactobacillus bulgaria bacteria and Streptococcus thermophilus bacteria) was used. After thawing frozen pork, slicing pork (thickness of about 5 mm) sliced into a predetermined size into an equal amount of yogurt, inoculating lactic acid bacteria while spreading yogurt over the whole meat surface, Stored at 43 ° C. for 8 hours.
スライス豚肉へ乳酸菌を接種した後に、なるべく表面に付いたヨーグルトを取り除き、その豚肉を醤油ベースの調味液（醤油：味醂＝１：１の割合で混合してから、一度、沸騰させて、アルコール分を除いたもの）へ一晩（約１２時間）、冷蔵庫内（４℃）で漬け込んだ。この漬け込んだ豚肉を乾燥機にて、約２０℃、約６時間で乾燥させ、本発明による乾燥食肉製品のジャーキーを得た。 After inoculating sliced pork with lactic acid bacteria, remove the yogurt on the surface as much as possible, mix the pork with a soy sauce-based seasoning solution (soy sauce: miso = 1: 1 ratio, then boil once to bring the alcohol content ) Was soaked overnight (about 12 hours) in a refrigerator (4 ° C.). The soaked pork was dried in a dryer at about 20 ° C. for about 6 hours to obtain a jerky of a dried meat product according to the present invention.
本発明の比較として、同様の豚スライス肉をヨーグルトに漬け込むことなく、直接、調味液へ約６時間、冷蔵庫内（４℃）で漬け込んだ。この漬け込んだ豚肉を乾燥機にて、約７０℃、約１．５時間で乾燥させ、本発明の比較となる乾燥食肉製品のジャーキーを得た。 As a comparison of the present invention, the same pork sliced meat was directly soaked in the seasoning liquid for about 6 hours in a refrigerator (4 ° C.) without being soaked in yogurt. The soaked pork was dried with a dryer at about 70 ° C. for about 1.5 hours to obtain a dried meat product jerky for comparison with the present invention.
本発明と比較のジャーキーについて、硬さを評価するために、せん断試験を行った。せん断試験では、ジャーキー（厚さ２ｍｍ）を筋繊維と平行に、５ｍｍ×２５ｍｍの寸法に切断した後に、Ｗａｒｎｅｒ−Ｂｒａｔｚｌｅｒ せん断試験機（ＳＡＬＴＥＲ ＭＯＤＥＬ ２３５、米国）を用いて、せん断力価を測定した。図５に、せん断試験（せん断力価）の測定結果を示した。
For the jerky compared with the present invention, a shear test was performed in order to evaluate the hardness. In the shear test, a jerky (
また、実際に試食した際の硬さ（歯ごたえ）について、官能試験を行った。官能試験では、比較のジャーキーに対する相対評価として、本発明のジャーキーを７段階評点法にて評価した。ここで数値が高いほど硬く、低いほど軟らかいことを示す。図６に、官能試験の結果を示した。 Moreover, the sensory test was done about the hardness at the time of actually tasting. In the sensory test, the jerky of the present invention was evaluated by a seven-point scoring method as a relative evaluation with respect to the comparative jerky. Here, the higher the value, the harder, the lower the softer. FIG. 6 shows the results of the sensory test.
図（グラフ）から明らかなように、本発明では、せん断力価が有意に低くなっており、また、本発明では、官能試験においても柔らかいことが分かる。すなわち、本発明によるジャーキーは、比較のジャーキーに比べて柔らかく、食感が独特であることが分かった。 As apparent from the figure (graph), in the present invention, the shear force titer is significantly low, and in the present invention, it can be seen that the sensory test is also soft. That is, it was found that the jerky according to the present invention is softer than the comparative jerky and has a unique texture.
本発明による乳酸菌を利用した食肉製品では、化学合成保存料ではない通常の発酵食品に用いられている乳酸菌を利用するために、人体に対して非常に安全であり、肉常在菌も繁殖してしまうような一般的な温度や時間の条件下であっても、乳酸菌の増殖や生残が認められる一方で、肉常在菌の繁殖を防止する殺菌効果を奏する。したがって、本発明により、この種の食肉製品の製造において懸念される複雑な工程や特殊な装置を用いることも不要となり、かつ高い殺菌効果を提供することができる。また風味も好ましいものとして得ることができる。このとき、乳酸菌が本来で持つ保健機能や、乳酸菌やヨーグルトによる食肉の食感改良作用（軟化作用）なども併せもつ食肉製品を提供することができる。 In meat products using lactic acid bacteria according to the present invention, lactic acid bacteria used in ordinary fermented foods that are not chemically synthesized preservatives are used, which is very safe for the human body, and meat resident bacteria also propagate. Even under the general temperature and time conditions, the growth and survival of lactic acid bacteria is observed, while the bactericidal effect is prevented to prevent the growth of normal flora. Therefore, according to the present invention, it is not necessary to use a complicated process or a special apparatus which is a concern in the production of this type of meat product, and a high sterilizing effect can be provided. Moreover, flavor can also be obtained as a preferable thing. At this time, it is possible to provide a meat product that has both the health function inherent to lactic acid bacteria and the texture improvement effect (softening effect) of meat by lactic acid bacteria and yogurt.
Claims (16)
（１）生肉に対して、乳酸菌を接種する工程と、
（２）乳酸菌を接種した生肉を所定温度と所定時間にて保持する工程と、
（３）保持して得られた生肉を調味液に漬け込む工程と
を含む製造方法。 A method for producing meat products using lactic acid bacteria,
(1) Inoculating lactic acid bacteria against raw meat;
(2) maintaining the raw meat inoculated with lactic acid bacteria at a predetermined temperature and a predetermined time;
(3) A manufacturing method including the step of immersing raw meat obtained by holding in a seasoning liquid.
（４）漬け込んだ生肉を所定温度と所定時間にて乾燥する工程
を含むことを特徴とする請求項６に記載の製造方法。 further,
(4) The method according to claim 6, further comprising a step of drying the soaked raw meat at a predetermined temperature and a predetermined time.
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| JP2010239957A (en) * | 2009-03-31 | 2010-10-28 | Cherrybro Co Ltd | Poultry meat storage method that can extend the storage period using functional yogurt |
| RU2482687C2 (en) * | 2011-06-16 | 2013-05-27 | Государственное образовательное учреждение высшего профессионального образования "Мордовский государственный университет им. Н.П. Огарева" | Method for production of semi-smoked sausage (versions) |
| JP2014171398A (en) * | 2013-03-06 | 2014-09-22 | Chube Univ | Lactic acid bacteria-fermented reconstruction meat product |
| KR101859417B1 (en) | 2016-12-16 | 2018-05-21 | 숙명여자대학교산학협력단 | Novel Pilaira anomala smfm201611 strain for softening meat and improving flavor, and Method of softening meat and improving flavor using the same |
| CN109349541A (en) * | 2018-10-26 | 2019-02-19 | 福建农林大学 | A method for improving the water holding capacity of pork dishes by utilizing secondary microbial fermentation |
| KR20190041085A (en) * | 2017-10-12 | 2019-04-22 | 주식회사 뉴트렉스테크놀러지 | Ground fresh meat manufacturing method for cold storage with extended shelf life and ground fresh meat manufactured thereby |
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| CN110663888A (en) * | 2018-10-26 | 2020-01-10 | 福建省亚明食品有限公司 | Method for improving absorption capacity of pork neck meat juice through multiple microbial fermentation |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2010239957A (en) * | 2009-03-31 | 2010-10-28 | Cherrybro Co Ltd | Poultry meat storage method that can extend the storage period using functional yogurt |
| RU2482687C2 (en) * | 2011-06-16 | 2013-05-27 | Государственное образовательное учреждение высшего профессионального образования "Мордовский государственный университет им. Н.П. Огарева" | Method for production of semi-smoked sausage (versions) |
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| KR101859417B1 (en) | 2016-12-16 | 2018-05-21 | 숙명여자대학교산학협력단 | Novel Pilaira anomala smfm201611 strain for softening meat and improving flavor, and Method of softening meat and improving flavor using the same |
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| CN110663888A (en) * | 2018-10-26 | 2020-01-10 | 福建省亚明食品有限公司 | Method for improving absorption capacity of pork neck meat juice through multiple microbial fermentation |
| CN110663883A (en) * | 2018-10-26 | 2020-01-10 | 福建省亚明食品有限公司 | Method for improving yield of spare rib dish by multiple times of microbial fermentation |
| CN109717399A (en) * | 2019-03-06 | 2019-05-07 | 南京农业大学 | A kind of production method of the Fresh Grade Breast containing biodiasmin |
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