JP2010284117A - Dried uncured ham and method for producing the same - Google Patents
Dried uncured ham and method for producing the same Download PDFInfo
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Description
本発明は、乾燥生ハム及びその製造方法に関する。 The present invention relates to dried ham and a method for producing the same.
背景技術
生ハムは、ヨーロッパ各地（イタリア、スペイン、ドイツ、デンマーク等）において、様々な製法により製造されている。我が国では、生ハムは、「非加熱食肉製品」と呼ばれているものであり、食品衛生法によってその製法基準（乾燥、塩分濃度等）が事細かに規定されている。
Background Art Prosciutto ham is manufactured by various manufacturing methods in various parts of Europe (Italy, Spain, Germany, Denmark, etc.). In Japan, prosciutto is called “non-heated meat product” and its production standards (dryness, salinity, etc.) are stipulated in detail by the Food Sanitation Law.
従来から、様々な、生ハムの製造方法が提案されている。例えば、特許公開２００６−２３８７４８号では、乾燥、塩浸を調製することにより、最終製品の塩分濃度やＡｗ値のバラツキが低下し、食味や食感に優れた生ハムが得られることが提案されている。また、特許公開２００３−２１０１４０号では、真空調理法を用いることにより、塩漬・熟成を施すことを特徴とした、生ハムの製造方法が提案されている。 Conventionally, various methods for producing raw ham have been proposed. For example, Japanese Patent Publication No. 2006-238748 proposes that by preparing drying and salt soaking, variations in the salt concentration and Aw value of the final product are reduced, and prosciutto with excellent taste and texture can be obtained. Yes. In addition, Japanese Patent Publication No. 2003-210140 proposes a method for producing raw ham characterized by being salted and aged by using a vacuum cooking method.
しかしながら、生ハムは未だ高級食材であり、所謂嗜好品、珍味として普及されているものではない。また、生ハムは、非加熱処理製品であることから、日持ちがせず、また、表面がべたべたし、剥がし難く、そのまま手にもって食べる用途には適さない。そのため、実際、お酒、ソフトドリンクの「おとも」、又は間食としての「おやつ」といった形式での商品は従来存在していなかった。 However, prosciutto is still a high-class food and is not widely used as a so-called luxury product or delicacy. In addition, prosciutto is a non-heat-treated product, so it does not last for a long time, has a sticky surface and is difficult to peel off, and is not suitable for eating as it is. For this reason, there has actually not been a product in the form of “Otomo” for sake and soft drinks, or “Snack” for snacks.
一方、近年の需用者の嗜好の変化及び多様化により、いつでも手軽に食することができる商品を好む傾向が多く見受けられる。しかしながら、本発明者等の知る限りでは、生ハムの美味しさ及び風味を維持しつつ、いつでもどこでも食べられる乾燥仕様の生ハムの提供及びその製造方法の開発は依然としてなされていない。 On the other hand, due to changes and diversification of consumer preferences in recent years, there are many tendencies to prefer products that can be eaten easily at any time. However, as far as the present inventors know, the provision of dry-cured ham that can be eaten anytime and anywhere while maintaining the deliciousness and flavor of raw ham and the development of its production method have not yet been made.
本発明者等は、今般、水分含有量が３０重量％超過４５重量％未満であり、
塩分濃度が１．０重量％超過９．０重量％未満とすることにより、常温で長期保存可能であり、べとつかず、いつでもどこでも食することができる、乾燥生ハムを提案することができる、との知見を得た。本発明はかかる知見に基づくものである。
よって、本発明は、乾燥生ハムの総重量に対して、
水分含有量が３０重量％超過４５重量％未満であり、
塩分濃度が１．０重量％超過９．０重量％未満である、乾燥生ハムを提案するものである。
The present inventors now have a moisture content of more than 30% by weight and less than 45% by weight,
By making the salt concentration more than 1.0% by weight and less than 9.0% by weight, it can be stored for a long time at room temperature, can be eaten anytime and anywhere without being sticky, and can propose dry ham. I got the knowledge. The present invention is based on such knowledge.
Therefore, the present invention is based on the total weight of dry ham.
The water content is more than 30% by weight and less than 45% by weight,
Proposed dry ham has a salinity exceeding 1.0% by weight and less than 9.0% by weight.
また、本発明の第２の態様によれば、乾燥生ハムの製造方法を提案することができ、その製造方法は、
生ハムを用意し、
前記生ハムをスライスし、及び
スライスした生ハムを乾燥させて、
乾燥生ハムの総重量に対して、
水分含有量が３０重量％超過４５重量％未満であり、
塩分濃度が１．０重量％超過９．０重量％未満としてなることを含んでなるものである。
Further, according to the second aspect of the present invention, a method for producing dried prosciutto ham can be proposed,
Prepare prosciutto ham,
Slicing the prosciutto, and drying the sliced prosciutto,
For the total weight of dry ham,
The water content is more than 30% by weight and less than 45% by weight,
The salt concentration is more than 1.0% by weight and less than 9.0% by weight.
定義
水分活性
純粋な水の水蒸気圧をＰ０とし、肉類中に包含する水の水蒸気圧をＰとしたき、下記式で表される数値をいう。
Ａｗ（水分活性）＝Ｐ／Ｐ０
Definition
The water pressure of water- active pure water is P 0, and the water vapor pressure of water contained in meat is P, which is a numerical value represented by the following formula.
Aw (water activity) = P / P 0
Ｉ．乾燥生ハム
本発明の第１の態様によれば、乾燥生ハムが提案される。
本発明による乾燥生ハムは、乾燥生ハムの総重量に対して、水分含有量が３０重量％超過４５重量％未満であり、好ましくは下限値が３２重量％以上であり、上限値が３７重量％以下である。水分含有量がこの範囲にあることにより、製品としての乾燥生ハムの食感として、ぱさつきがなく、一方で、べたつくこともなく、食べやすいので、様々な場所において、食することが可能となる。また、乾燥生ハムは、乾燥生ハムの総重量に対して、塩分濃度が１．０重量％超過９．０重量％未満であり、好ましくは下限値が４．５重量％以上であり、上限値が８．５重量％以下である。塩分濃度がこの範囲にあることにより、乾燥されてはいるが、凝縮された生ハムの風味及び旨味を堪能することができ、かつ、しょっぱさを感じすぎることもないので好ましい。
I. Dried ham According to the first aspect of the present invention, dried ham is proposed.
The dried ham according to the present invention has a water content of more than 30% by weight and less than 45% by weight, preferably a lower limit of 32% by weight or more and an upper limit of 37% by weight based on the total weight of the dried ham. % Or less. When the moisture content is within this range, the texture of the dried ham as a product is not crispy, and on the other hand, it is not sticky and easy to eat, so it can be eaten in various places. . The dry ham has a salinity of more than 1.0% by weight and less than 9.0% by weight with respect to the total weight of the dried ham, preferably a lower limit of 4.5% by weight or more, and an upper limit. The value is 8.5% by weight or less. When the salt concentration is in this range, it is preferable since it can be dried, but the flavor and umami of condensed prosciutto ham can be fully enjoyed, and it does not feel too salty.
ＩＩ．乾燥生ハムの製造方法
１．原料（肉類）
本発明にあって、原料は「肉類」であり、「肉類」は、動物の各種の、肉組織（肩、腿等）、内蔵（舌、胃等）、脂肪細胞等を含む概念のものをいう。肉類の具体例としては、鳥獣類、魚類、海獣類、貝類、甲殻類、軟体動物、または棘皮動物のものが挙げられる。鳥獣類は家畜、家禽等も含まれるものであり、その具体例としては、牛、馬、豚、鳥、羊、ウサギ、山羊、猪、鹿、熊等が挙げられる。海獣類の具体例としては、鯨、海豚、海豹、海馬等が挙げられ、甲殻類の具体例としては、蟹、海老等が挙げられ、軟体動物の具体例としては、蛸、烏賊等が挙げられ、棘皮動物の具体例としては、雲丹、海鼠等が挙げられる。魚類は、脊椎動物魚綱に属する動物であって、硬骨魚類、軟骨魚類に大別される全てのものが含まれ、河川、湖沼、海等の淡水域、汽水域、海水域等のいずれかに生息するものが含まれる。また、貝類の具体例は、当業者であれば当然に理解できる範疇のものが挙げられる。本発明の好ましい肉類は、鳥獣類であり、その中でも、牛、馬、豚、鳥、羊であり、より好ましいものは牛、豚（最も好ましい）である。
II. Method for producing dried prosciutto ham
1. Raw material (meat)
In the present invention, the raw material is “meat”, and “meat” is a concept of various animal tissues including meat tissues (shoulders, thighs, etc.), built-in (tongue, stomach, etc.), fat cells, etc. Say. Specific examples of meat include those of birds and beasts, fish, sea animals, shellfish, crustaceans, mollusks, or echinoderms. Birds and beasts include livestock, poultry and the like, and specific examples thereof include cattle, horses, pigs, birds, sheep, rabbits, goats, foxes, deer, bears and the like. Specific examples of sea animals include whales, sea pigs, sea breams, hippocampus, etc., specific examples of crustaceans include sea breams, shrimp, etc., and specific examples of molluscs include sea breams, bandits, etc. Specific examples of echinoderms include sea urchins and sea breams. Fish are animals belonging to the vertebrate fish class, and include all those roughly classified into teleost fish and cartilaginous fish, and any of freshwater areas such as rivers, lakes, seas, brackish waters, seawater areas, etc. Included in the habitat. Specific examples of shellfish include those that can be understood by those skilled in the art. Preferred meats of the present invention are birds and beasts, of which cows, horses, pigs, birds and sheep are preferred, with cows and pigs (most preferred) being more preferred.
２．生ハム調製
本発明にあっては上記肉類を生ハムに調製する。好ましくは食品衛生法に従った非加熱食肉製品として調製する。しかし、本発明における「生ハム」とは、食品衛生法に従った非加熱食肉製品である「生ハム」のみならず、水分含有量が４５重量％超過８０重量％未満であり、塩分濃度が０．５重量％超過８．５重量％未満としたものも包含する。肉の部位はどこの部位でも使用可能であり、そのままでも、挽いたものであってもよい。また、塩漬処理、熟成処理、発酵処理、くん煙処理、乾燥処理、挽き処理、調味処理（発色剤含む）等の各処理を施してもよい。塩漬方法はインジェクション、乾塩法、湿塩法等のいずれでもよい。さらに、生ハム内に種ものを付与してもよい。
2. Preparation of prosciutto ham In the present invention, the meat is prepared as prosciutto ham. Preferably, it is prepared as a non-heated meat product according to the Food Sanitation Law. However, the “cured ham” in the present invention is not only “cured ham” which is a non-heated meat product in accordance with the Food Sanitation Law, but also has a water content of more than 45% by weight and less than 80% by weight, and has a salt concentration. Also included are those with an excess of 0.5% by weight and less than 8.5% by weight. The meat can be used anywhere, and may be used as it is or ground. Moreover, you may perform each processes, such as a salting process, an aging process, a fermentation process, a smoke process, a drying process, a grinding process, and a seasoning process (a color developing agent is included). The salting method may be any of injection, dry salt method, wet salt method and the like. Furthermore, you may give a seed in raw ham.
３．スライス
本発明にあっては、生ハムを０．７ｍｍ超過２．０ｍｍ未満の厚さ、好ましくは下限値が１．０ｍｍ以上であり、上限値が１．５ｍｍの厚さにスライスする。厚みがこれらの範囲にあることにより、スライスの安定と各スライスした生ハムの水分ばらつきを有効に抑制することができ、また、歯ごたえのある食感と、食するときに、容易に手でちぎれるなどの利便性を向上させることが可能となる。本発明にあっては、生ハムは冷凍、冷蔵されているものが、スライスするに便利である。
3. Slicing In the present invention, raw ham is sliced to a thickness of more than 0.7 mm and less than 2.0 mm, preferably a lower limit of 1.0 mm or more and an upper limit of 1.5 mm. When the thickness is within these ranges, the stability of the slice and the moisture variation of each sliced prosciutto can be effectively suppressed, and the texture is crunchy and can be easily broken by hand. It is possible to improve convenience. In the present invention, the raw ham that has been frozen and refrigerated is convenient for slicing.
４．乾燥処理
乾燥は、肉類の種類、肉質、量、厚さ等を考慮して適宜行うことができる。本発明の好ましい態様によれば、上記スライスした生ハムの厚み及びその重量は下限値が１．０ｍｍ以上であり、上限値が１．５ｍｍの及び下限値が５．０ｇ以上であり、上限値が７．０ｇの場合、２０℃以下もしくは５０℃超過１００℃未満、好ましくは下限値が６０℃以上であり上限値が８０℃以下であり、１０分以上３０分以下であり、好ましくは下限値が１５分以上であり、上限値が２５分以下で行うのが好ましい。乾燥は、加熱、熱風、電磁加熱等の通常行われる乾燥手法を用いてよい。また、乾燥は加圧、減圧条件下で行ってもよいが、大気圧下で行うのが好ましい。
4). Drying treatment drying can be appropriately performed in consideration of the kind of meat, meat quality, amount, thickness and the like. According to a preferred embodiment of the present invention, the thickness and weight of the sliced prosciutto have a lower limit of 1.0 mm or more, an upper limit of 1.5 mm and a lower limit of 5.0 g or more, and an upper limit. 7.0 g, 20 ° C. or less or over 50 ° C. and less than 100 ° C., preferably the lower limit is 60 ° C. or more, the upper limit is 80 ° C. or less, and is 10 minutes or more and 30 minutes or less, preferably the lower limit Is preferably 15 minutes or more, and the upper limit is preferably 25 minutes or less. Drying may be performed by a commonly used drying method such as heating, hot air, electromagnetic heating or the like. The drying may be performed under pressure and reduced pressure conditions, but is preferably performed under atmospheric pressure.
この乾燥によって、乾燥生ハムの総重量に対して、水分含有量及び塩分濃度を上記した範囲内にすることが可能となる。また、本発明の好ましい態様によれば、乾燥生ハムは、Ａｗ（水分活性）が０．８７未満とすることが好ましい。また、乾燥により、一般生菌数が５．０×１０５個／ｇ未満であり、大腸菌群陰性であることが好ましい。これにより、乾燥生ハムは常温で長期保存が可能となり、より好ましくは半年間（少なくとも４〜５月間）保存することができる。 By this drying, it becomes possible to make the water content and the salt concentration within the above-mentioned ranges with respect to the total weight of the dried ham. Moreover, according to the preferable aspect of this invention, it is preferable that dry raw ham shall be Aw (water activity) less than 0.87. Moreover, it is preferable that the number of general viable bacteria is less than 5.0 × 10 5 cells / g by drying and is negative for the coliform group. As a result, dried ham can be stored for a long time at room temperature, and more preferably for half a year (at least 4 to 5 months).
５．その他の処理
本発明の好ましい態様によれば、本発明の製造方法のいずれの工程の前後において、下記工程をさらに含んでもよい。
味付け
味付け工程は、好ましくはスライスの後に、含んでなることが好ましい。
味付けは、生ハムに、調味料を用いて行われる。調味料としては、食品添加物および／または食品素材そのものが挙げられる。これにより、消費者の嗜好に合致させた乾燥生ハムを提供することが可能となる。食品添加物、食品素材の具体例としては、一般調味料（塩、砂糖、醤油、味噌、味醂、酒、グルタミン酸、イノシン酸、コハク酸、アミノ酸液、ＨＶＰ、魚介エキス等）、酸味料（梅酢、よね酢、米酢、ポン酢、スダチ酢等）、保存料（うど抽出物、しらこたんぱく抽出物、ペクチン分解物等）、酵素（アミラーゼ、カタラーゼ、プロテアーゼ等）、乳化剤（ダイズサポニン、レシチン等）、製造用剤（くん液、トウガラシ水性抽出物、ニンニク抽出物、次亜塩素酸ナトリウム等）、食品自体（ニンニク、唐辛子、しょうが、ネギ等）およびこれらの混合物の群から選択されるものが挙げられる。
5. Other treatments According to a preferred embodiment of the present invention, the following steps may be further included before and after any step of the production method of the present invention.
The seasoning step is preferably comprised after slicing.
Seasoning is done using seasoning on prosciutto. Examples of the seasoning include food additives and / or food materials themselves. As a result, it is possible to provide dried prosciutto that matches the consumer's preference. Specific examples of food additives and food materials include general seasonings (salt, sugar, soy sauce, miso, miso, sake, glutamic acid, inosinic acid, succinic acid, amino acid solution, HVP, seafood extract, etc.), acidulant (plum vinegar) , Yone vinegar, Rice vinegar, Pon vinegar, Sudachi vinegar, etc.), Preservatives (Udo extract, Shirako protein extract, pectin degradation product, etc.), Enzymes (Amylase, Catalase, Protease, etc.), Emulsifiers (Soybean saponin, Lecithin, etc.) ), Manufacturing agents (kunr liquid, red pepper aqueous extract, garlic extract, sodium hypochlorite, etc.), food itself (garlic, chili, ginger, leeks, etc.) and mixtures thereof Can be mentioned.
調味料の量は、原料、特に生ハムの塩分濃度等を考慮し、かつ、最終製品の嗜好性を考慮して適宜定めることができる。例えば、調味料の添加量は、乾燥生ハムの総重量に対して０．３重量％〜２０重量％、好ましくは０．５重量％〜１０重量％である。 The amount of the seasoning can be appropriately determined in consideration of the salinity of the raw material, particularly prosciutto, and the palatability of the final product. For example, the amount of the seasoning added is 0.3% to 20% by weight, preferably 0.5% to 10% by weight, based on the total weight of the dried raw ham.
あんじょう
得られた生ハムを数日間、好ましくは１日、２日（好ましい）間程度、あんじょうさせることが好ましい。これにより、乾燥生ハムの味を安定させることが可能となる。
D'Anjou resulting hams several days, preferably 1 day, about between 2 days (preferred), it is preferable to d'Anjou. Thereby, it becomes possible to stabilize the taste of dried ham.
本発明の実施態様を以下の例に従って説明するが、本発明の範囲はこの例に限定して解釈されるものではない。 Embodiments of the present invention will be described according to the following examples, but the scope of the present invention should not be construed as being limited to these examples.
実施例（乾燥生ハム）
食品衛生法に従った非加熱食肉製品の製造手順に従って生ハムを調製した。具体的には、豚のロース肉を塩漬、くん煙して生ハムを得た（水分５８％、塩分４．４％）。次に、この生ハムを１．５ｍｍにスライスし、８０℃、２５分乾燥させた。総重量に対して、水分含有量が３０重量％超過４５重量％未満であること、また塩分濃度が１．０重量％超過９．０重量％未満であることを確認し、実施例とした。
Example (dried ham)
Prosciutto ham was prepared according to the procedure for producing unheated meat products according to the Food Sanitation Law. Specifically, pork loin was salted and smoked to obtain prosciutto ham (water content 58%, salt content 4.4%). Next, this raw ham was sliced into 1.5 mm and dried at 80 ° C. for 25 minutes. It was confirmed that the water content was more than 30% by weight and less than 45% by weight, and the salt concentration was more than 1.0% by weight and less than 9.0% by weight with respect to the total weight.
比較例１（生ハム）
食品衛生法に従って、豚ロース肉を原料として生ハムを得た（水分含有量６０％、Ａｗ０．９４、塩分濃度３．８％、ｐＨ５．８、厚み１．２ｍｍ）。
Comparative Example 1 (cured ham)
According to the Food Sanitation Law, raw ham was obtained using pork loin as a raw material (water content 60%, Aw 0.94, salt concentration 3.8%, pH 5.8, thickness 1.2 mm).
比較例２（ポークジャーキー）
食品衛生法に従って、豚もも肉を原料としてポークジャーキーを得た（水分含有量１６％、Ａｗ０．５７、塩分濃度５．０％、ｐＨ５．６、厚み１．５ｍｍ）。
Comparative Example 2 (Pork Jerky)
In accordance with the Food Sanitation Law, pork jerky was obtained using pork leg meat as a raw material (water content 16%, Aw 0.57, salt concentration 5.0%, pH 5.6, thickness 1.5 mm).
官能性評価試験
官能性評価試験は、２０歳代から５０歳代までの男女３２名（男性１９名、女性１３名）をパネラーとして、実施例と比較例１、２をそれぞれ下記評価により試験を行い、その結果を下記に記載した。
Sensory evaluation test The sensory evaluation test was conducted using 32 males and females (19 men and 13 women) from the 20s to 50s as panelists. The results are shown below.
評価１：生ハムと乾燥生ハムの２点嗜好検定試験
取りやすさ、肉の旨み、食感および総合的に比較した。結果は下記表１に記載した通りであった。
Evaluation 1: A two-point preference test test of raw ham and dried ham, and ease of taking, taste of meat, texture and comprehensive comparison. The results were as described in Table 1 below.
評価２：生ハムと乾燥生ハムの５段階評価における平均値差検定試験
取りやすさ、肉の旨み、食感および総合的について、下記５段階の評価値を集計しその平均値を得た。その結果は下記表１に記載した通りであった。表中の値が大きいほど各評価結果が好ましいことを示す。
評価値
評価５：非常に良いと感じた。
評価４：良いと感じた。
評価３：普通と感じた。
評価２：悪いと感じた。
評価１：非常に悪いと感じた。
Evaluation 2: Average value difference test test in five-step evaluation of raw ham and dried ham The following five-step evaluation values were aggregated to obtain the average value for ease of taking, the taste of meat, the texture and the overall. The results were as described in Table 1 below. It shows that each evaluation result is so preferable that the value in a table | surface is large.
Evaluation value Evaluation 5: I felt it was very good.
Evaluation 4: I felt it was good.
Evaluation 3: I felt it was normal.
Evaluation 2: I felt it was bad.
Evaluation 1: I felt it was very bad.
評価３：ポークジャーキーと乾燥生ハムの２点嗜好検定試験
食感、肉の旨み、見た目および総合的に比較した。結果は下記表３に記載した通りであった。
Evaluation 3: Two-point preference test of pork jerky and dried raw ham The texture, taste of meat, appearance and overall comparison were made. The results were as described in Table 3 below.
評価４：ポークジャーキーと乾燥生ハムの５段階評価における平均値差検定 試験
取りやすさ、肉の旨み、食感および総合的について、下記５段階の評価値を集計しその平均値を得た。その結果は下記表４に記載した通りであった。表中の値が大きいほど各評価結果が好ましいことを示す。
評価値
評価５：非常に良いと感じた。
評価４：良いと感じた。
評価３：普通と感じた。
評価２：悪いと感じた。
評価１：非常に悪いと感じた。
Evaluation 4: average value difference Ease take exams in the 5-stage evaluation of pork jerky and dry cured ham, meat taste, the texture and overall, it got its average value aggregates the evaluation value of the following five steps. The results were as described in Table 4 below. It shows that each evaluation result is so preferable that the value in a table | surface is large.
Evaluation value Evaluation 5: I felt it was very good.
Evaluation 4: I felt it was good.
Evaluation 3: I felt it was normal.
Evaluation 2: I felt it was bad.
Evaluation 1: I felt it was very bad.
評価５：パネラーの意見評価
上記評価試験において、パネラーから得た評価（意見）を下記にまとめた。
Evaluation 5: Evaluation of opinions of the panelists Evaluations (opinions) obtained from the panelists in the evaluation test are summarized below.
乾燥生ハム
濃縮した肉の旨味がある １５名
新しく今までにない畜肉製品 ９名
取りやすく食べやすい ９名
しっとりしたソフトな食感 ７名
おしゃれで上品なおつまみ ５名
透明感がありきれいな見た目 ５名
美味しい ５名
べたつかず取りやすい ４名
塩辛い ４名
15 fresh and fresh ham concentrated meat flavors 9 new and unprecedented livestock products 9 easy to eat and easy to eat 9 moist and soft texture 7 stylish and elegant snacks 5 clear and clean 5 Delicious 5 people Non-sticky and easy to take 4 people Salty 4 people
生ハム
べたついて手が汚れる ７名
柔らかい食感 ６名
重なってうまくはがれない ５名
塩辛い ５名
生臭い ３名
7 people Soft texture 6 people can't peel off well 5 people Salty 5 people Raw smell 3 people
ポークジャーキー
食感がかたい １６名
肉の旨味が弱い ８名
見た目がパサパサしている ７名
香辛料が効いている ６名
調味料の味が強い ４名
Pork jerky texture is hard 16 people Flavor of meat is weak 8 people Appearance is crisp 7 people Spice is effective 6 people Seasoning is strong 4 people
総合評価
乾燥生ハムは、「手でつまめる」「濃縮した肉の旨味がある」「お酒のつまみになる」「今までにない新しい製品」と感じられ、評価が高く、好まれていた。一方で生ハムは、食感は柔らかいが、べたついて、上手くはがれない、手が汚れるのでつまめない、賞味期限が短い、開封後の保管が出来ないなどのデメリットがあった。ポークジャーキーは、食感が固く、肉の旨味が弱く、見た目がパサパサであった。また高級感やこだわり、新しさが感じられなかった。乾燥生ハムは、これらのデメリットを解消しており、比較しても好まれていた。
Comprehensive evaluation Dried hams were highly appreciated and liked because they felt “picking by hand”, “the taste of concentrated meat”, “becomes a snack”, and “unprecedented new product”. On the other hand, prosciutto had a soft texture, but it was sticky and did not peel off well, and the hands were dirty, so it was not picked up, the expiration date was short, and it could not be stored after opening. The pork jerky had a hard texture, a weak taste of meat, and a papasa look. Also, I couldn't feel a sense of luxury, attention and newness. Dried ham has been eliminated because it has eliminated these disadvantages.
Claims (2)
水分含有量が３０重量％超過４５重量％未満であり、
塩分濃度が１．０重量％超過９．０重量％未満である、乾燥生ハム。 For the total weight of dry ham,
The water content is more than 30% by weight and less than 45% by weight,
Dried ham having a salinity of more than 1.0% by weight and less than 9.0% by weight.
生ハムを用意し、
前記生ハムをスライスし、
スライスした生ハムを乾燥させて、
乾燥生ハムの総重量に対して、
水分含有量が３０重量％超過４５重量％未満であり、
塩分濃度が１．０重量％超過９．０重量％未満としてなることを含んでなる、乾燥生ハムの製造方法。 A method for producing dried prosciutto ham,
Prepare prosciutto ham,
Slicing the prosciutto ham,
Dry the sliced ham,
For the total weight of dry ham,
The water content is more than 30% by weight and less than 45% by weight,
A method for producing dried prosciutto, comprising: a salinity of more than 1.0% by weight and less than 9.0% by weight.
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| JP2014000031A (en) * | 2012-06-18 | 2014-01-09 | Marudai Food Co Ltd | Manufacturing method of unheated meat product |
| JP2020092605A (en) * | 2018-12-10 | 2020-06-18 | プリマハム株式会社 | Dried meat product and production method therefor |
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| JP2013021933A (en) * | 2011-07-15 | 2013-02-04 | Tokyo Univ Of Marine Science & Technology | Method of manufacturing minced meat filling dried product, and reduced pressure drying device used in the method |
| JP2014000031A (en) * | 2012-06-18 | 2014-01-09 | Marudai Food Co Ltd | Manufacturing method of unheated meat product |
| JP2020092605A (en) * | 2018-12-10 | 2020-06-18 | プリマハム株式会社 | Dried meat product and production method therefor |
| JP7255999B2 (en) | 2018-12-10 | 2023-04-11 | プリマハム株式会社 | Dried meat product and its manufacturing method |
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