JP2011019468A - Spread of coarsely ground ham or sausage, and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide spread of coarsely ground ham or sausage, having fluidity allowing mechanical loading in cooked bread such as sandwich and hot dog, causing less moisture movement to bread when applied to bread, hardly causing drop of ham or sausage particles when eating cooked bread, and retaining the original palate feeling of ham or sausage. <P>SOLUTION: The spread of coarsely ground ham or sausage is obtained by vacuum-packing and heat treating a mixture obtained by mixing as the main ingredients, ham or sausage brought to fragments of 5-15 mm size, carrageenan, powder fat, starch, and water. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a ground ham or sausage spread. More particularly, the present invention relates to a ground ham or sausage spread having fluidity suitable for mechanical filling. The invention also relates to a method for producing such a spread.

  The spread is a pasty food applied to bread, which is traditional in Europe, and many types of spreads containing meat are known. Such a spread is usually made by adding fats and oils, starch, milk, eggs and the like to raw materials of meat, heating, and grinding. The spread is basically crushed, and the spread containing raw meat as it is in a coarse form has not been known so far as the present inventors know.

  Traditionally, attempts have been made to produce processed foods by grinding the meat into pastes, many of which add seasonings to the meat and add ingredients that increase the binding power, such as soybeans. It is.

  For example, Japanese Patent Application Laid-Open No. 2000-300215 (Patent Document 1) includes adding soybean particles, which are individually separated soy food materials surrounded by unbroken cell walls, to ground meat. A featured pasty food is disclosed. It is said that this pasty food can be easily applied to bread and the like and has a better flavor than conventional pasty foods. However, the obtained food has a sausage-like flavor, and even if ham is used as a raw material, it is difficult to preserve the original flavor of ham. Moreover, the manufacturing method here is to obtain a traditional meat spread for mashing, and it has not been studied at all to make use of the original texture of ham as a raw material.

  Japanese Patent Laid-Open No. 60-248156 (Patent Document 2) discloses that after heating meat, it is ground into a paste, boiled as a secondary ingredient, processed into a gel, and striped raw vegetables A paste-like food obtained by adding and kneading is disclosed. However, in such a production method, the process becomes complicated and workability is lowered, so that the processing time is extended and the chance of contamination by bacteria increases. Moreover, since the vegetable processed into the gel form and the raw vegetable made into the strip shape are used, the flavor of raw meat becomes a little weak and it exists in the tendency for fluidity | liquidity to become high too much.

  Japanese Unexamined Patent Publication No. 60-024164 (Patent Document 3) discloses a method for producing a plastic sausage characterized by containing pullulan. Here, it is disclosed that the binding force of raw material meat can be significantly reduced by adding pullulan. However, pullulan is a food ingredient that forms a gel and often exhibits a jelly-like texture. In addition, pullulan is excellent in water retention, but does not show any taste itself, so that the flavor of the raw meat is impaired and the resulting product lacks a rich taste.

  Japanese Patent Application Laid-Open No. 10-117723 (Patent Document 4) (Patent No. 3583240) discloses a water-soluble paste-like meat material having both the mellowness of high molecular weight protein derived from meat and the taste of low molecular weight protein. Yes. This material is obtained by grinding the meat and then decomposing the protein by enzyme treatment and controlling the protein degradation rate (F-N / T-N) to 0.2 to 0.4. Further, it is disclosed here that paste meat having an 80-mesh vibration sieve passing portion of 90% or more of the total weight is mixed with sugar, amino acid, protein and sulfur-containing compound and heated at 100 to 180 degrees. However, in this method, it is necessary to carry out the enzyme reaction in the presence of sodium chloride to prevent spoilage, and it is necessary to add 10 to 20% by weight of sodium chloride. For this reason, the obtained food has a high salt content.

  Furthermore, Japanese Patent Laid-Open No. 2006-187234 (Patent Document 5) uses raw ham or ham as a raw material to produce a smooth pasty meat food using animal fats and oils, vegetable fats and oils, and chopped vegetables. It is disclosed. However, the food here relates to a traditional meat spread spread on bread, and it has not been particularly studied to make use of the original texture of ham as a raw material.

  Normally, hams are watered over time. For this reason, when preparing a ham sandwich, it is common to apply butter, margarine or the like to the sliced bread surface, waterproof the bread, and then manually superimpose the sliced ham on the bread. That is, when preparing a cooking bread such as a ham sandwich, it can be said that it is desirable that the ham used has the least possible moisture transfer to the bread. However, the spread food disclosed in the above-mentioned publication focuses on making a crushed paste, and no investigation has been made on the prevention of moisture transfer to the bread of the spread food itself.

JP 2000-300115 A JP 60-248156 A Japanese Patent Laid-Open No. 60-24164 Japanese Patent Laid-Open No. 10-117723 JP 2006-187234 A

  The present inventors have chopped ham or sausage into a predetermined size, mixed with carrageenan, powdered fat, starch, and water, and vacuum-mixed the resulting mixture. Succeeded in preparing a coarsely ground ham or sausage spread that preserves the original texture of raw ham or sausage by fully packaging and heat-treating, and vacuum cooking. did. The obtained spread had a fluidity suitable for mechanical filling processing that can be directly applied to a depositor (filling machine) used in the manufacture of cooking pans and the like. Moreover, even when applied to bread, there was little moisture transfer to the bread, and it was difficult for particles such as ham to fall when eating. It is unexpected that a ham or sausage to be used was cut into a specific size and a spread having such a desired effect was obtained by using a specific component as a component other than water. It was. The present invention is based on these findings.

  Therefore, the present invention has fluidity that can be mechanically filled into cooking pans such as sandwiches and hot dogs, and has little moisture transfer to the pan when applied to the pan. Alternatively, it is an object of the present invention to provide a coarsely ground ham or sausage spread that is less likely to drop sausage particles and retains the original texture of ham or sausage, and a method for producing the same.

  The spread of coarsely ground ham or sausage according to the present invention is a vacuum mixture of ham or sausage, carrageenan, powdered fat, starch and water mixed into 5-15 mm. It is obtained by packaging and heat treatment.

  According to one preferable aspect of the present invention, the temperature when the above-described mixture is vacuum-packed and heat-treated is 63 to 95 ° C.

According to one more preferred aspect of the invention, the spread according to the invention is
For the total spread weight
70 to 93% by weight of ham or sausage,
0.05 to 0.4% by weight of carrageenan,
0.5 to 4.0% by weight of powdered fat,
It comprises 0.1 to 5.0% by weight of starch and 3 to 15% by weight of water.

  According to another preferred embodiment of the present invention, in the spread according to the present invention, the powdered fat is pork fat powder fat.

  According to another preferred embodiment of the invention, the spread according to the invention further comprises trehalose.

  According to one more preferred embodiment of the present invention, the spread according to the present invention is obtained by further cooling under freezing or refrigeration conditions after heat treatment.

  According to another aspect of the present invention, ham or sausage is shredded to a size of 5-15 mm using a meat strip machine, and the resulting strip, carrageenan, powdered fat, starch, water And a main raw material are mixed in a mixer, and the resulting mixture is vacuum-packed and heat-treated, and a method for producing a coarsely ground ham or sausage spread is provided.

  According to one preferred embodiment of the present invention, in the method according to the present invention, the temperature of the heat treatment is a temperature of 63 to 95 ° C.

  According to one more preferred embodiment of the present invention, the method according to the present invention further comprises cooling after the heat treatment under freezing or refrigerated conditions.

  According to one more preferred embodiment of the invention, in the method according to the invention, a meat chopper is used as the meat strip machine.

  According to one even more preferred embodiment of the present invention, in the method according to the present invention, as the ham or sausage to be minced, the shards produced in the ham or sausage production process are used.

  The spread of the coarsely ground ham or sausage according to the present invention maintains the original texture of the ham or sausage that is the raw meat because it retains the coarsely ground shape rather than the shape in which the ham or the like is ground. Is enough to survive. For this reason, it can be said that the taste of the raw meat is sufficiently extracted. In addition, the spread according to the present invention has a fluidity suitable for mechanical filling, that is, suitable for mechanical filling processing, which can be directly applied to a depositor (filling machine) used in the manufacture of cooking pans and the like. Yes. For this reason, since the spread by this invention can be used for a depositor (filling machine) conventionally difficult with the type containing coarsely ground meat, manufacture of cooking bread etc. can be performed more efficiently. In addition, the spread according to the present invention has very little moisture transfer to bread when applied to bread or the like, and furthermore, when it is eaten as cooking bread, ham or sausage particles hardly occur.

Cooking bread like sandwiches that conventionally use ham, etc. is sliced bread by applying butter, margarine, etc. to be waterproofed, and then manually stacking the sliced ham. (In some cases, more vegetables and mayonnaise Etc.), and is sandwiched between breads that have been waterproofed again, cut and packaged. As described above, the spread according to the present invention has little moisture transfer to the bread, and hardly eats ham or sausage particles when eaten as a cooking bread. And hygiene concerns can be significantly improved.
As described above, according to the present invention, a cooked bread in which the taste of ham or sausage and the taste of bread are harmonized in a balanced manner can be manufactured mechanically and hygienically and more efficiently.

  Furthermore, in the spread according to the present invention, it is possible to use, as a raw material, fragmented meat that has not been turned into a product, which is generated in the manufacturing process of ham and sausages. That is, an added value can be given to the flesh meat and it can be used effectively. For this reason, according to this invention, the production efficiency of the whole factory including the manufacturing process of ham and sausages can be improved significantly, and contribution can also be anticipated in environmental aspects, such as suppression of waste.

It is a figure which shows the outline | summary of the manufacturing flow of Example A and B. FIG.

Detailed description of the invention

  As described above, the ground ham or sausage spread according to the present invention is mainly mixed with ham or sausage, carrageenan, powdered fat, starch, and water, which are chopped to a size of 5 to 15 mm. The obtained mixture is vacuum-packed and heat-treated.

  The spread according to the present invention is suitable as a food to be eaten as it is or by applying or filling bread or the like. In addition, the spread according to the present invention has a fluidity suitable for mechanical filling, that is, suitable for mechanical filling processing, which can be directly applied to a depositor (filling machine) used in the manufacture of cooking pans and the like. Yes. Here, the fluidity suitable for mechanical filling processing means that the fluidity is such that it can be filled into a pan or the like using a conventional depositor (filling machine), and the fluidity is low. Items that cannot be thrown in or that are clogged are excluded. Usable depositors include, for example, Edhard filling machine EMS type (manufactured by Aohata Food Machine Co., Ltd.) and panning wrapping machine (Martianjin CN500 type, manufactured by Leon Automatic Machine Co., Ltd.).

  As the meat material (raw meat) which is one of the basic materials in the spread of the present invention, ham or sausage, in particular, ham or sausage cut into a size of 5 to 15 mm is used. As a ham or sausage, a commercial item may be used and what was manufactured for spread manufacture may be used. Ham or sausage is, for example, an aqueous solution in which salt, saccharides, proteins, spices, nitrous acid, phosphate, etc. are added to raw meat and chicken, which are raw materials, and mixed and aged. Etc., and after heating at about 80 to 90 ° C., it can be cooled. In the present invention, considering practical aspects, it is advantageous to use ham or sausage fragments produced in the ham production process as ham or sausage to be used.

  In the present invention, the chopped ham or sausage can be prepared using a meat chopping machine usually used in the food field, such as a meat chopper (for example, a chopper 6 mm to 10 mm plate), a silent cutter, or the like. it can. The size of the thin piece meat is usually about 5 to 15 mm (diameter), preferably about 6 to 15 mm, more preferably 6 to 12 mm, and still more preferably 6 to 10 mm. When the size of the thin piece meat is within these ranges, clogging does not occur when it is used for a depositor, and it is useful for ensuring the spread of fluidity suitable for filling processing.

  In the spread of the present invention, the amount of the chopped ham or sausage is not particularly limited as long as the spread can ensure the above fluidity, but preferably 60 to 95% by weight, more preferably based on the total spread weight. Is 70 to 93% by weight, more preferably 80 to 93% by weight, still more preferably 83 to 93% by weight.

  Any carrageenan used in the present invention can be used as long as it is commercially available as a food material. There are various types of carrageenan such as kappa, iota, and lambda, and any of them can be used in the present invention, and a mixture thereof can be used.

  In the spread of the present invention, the amount of carrageenan is not particularly limited as long as the spread can ensure the above fluidity, but is preferably 0.01 to 1.0% by weight, more preferably 0, based on the total spread weight. 0.03 to 0.5% by weight, more preferably 0.05 to 0.4% by weight, and still more preferably 0.1 to 0.3% by weight.

  The powdered fat (oil / fat) used in the present invention can be used as long as it is commercially available as a food material. For example, powdered animal oil / fat (for example, purified pork fat powder / fat) And edible vegetable oils and fats (hardened rapeseed oil) and the like, and these can be used in combination. The powdered fat is preferably a powdered animal fat, more preferably a pork fat powder.

  In the spread of the present invention, the amount of powdered fat is not particularly limited as long as the spread can ensure the above fluidity, but is preferably 0.1 to 10.0% by weight, more preferably based on the total spread weight. It is 0.3 to 6.0% by weight, more preferably 0.5 to 4.0% by weight, and even more preferably 1.0 to 4.0% by weight.

  As the starch used in the present invention, any starch commercially available as a food material can be used, and a powder is preferably used. Examples of usable starch include tapioca starch (preferably phosphoric acid-crosslinked), wheat starch, potato starch, rice starch, corn starch, and the like, and these can be used in combination.

  In the spread of the present invention, the amount of starch is not particularly limited as long as the spread can ensure the fluidity, but is preferably 0.05 to 8.0% by weight, more preferably 0, based on the total spread weight. 0.1-6.0 wt%, more preferably 0.1-5.0 wt%, even more preferably 0.1-4.5 wt%, more preferably 0.1-2.0 wt%, more More preferably, it is 0.2 to 1.5% by weight. Ham or sausage may contain 0.4 to 3.0% by weight of starch in its main body. In such a case, the amount of starch contained in ham and sausage is included here, and the amount of starch in all spreads can be determined within the range of the above blending amount.

  In the present invention, an appropriate amount of water is further blended in order to mix the flesh, carrageenan, powdered fat, and starch so that the spread of the present invention has an appropriate fluidity. The compounding quantity of water is 2-30 weight% with respect to the total spread weight, for example, Preferably it is 3-15 weight%, More preferably, it is 10-15 weight%.

  According to a preferred embodiment of the present invention, the spread according to the present invention further comprises trehalose. By containing trehalose, the effect of preventing aging (deterioration) of proteins and starch can be expected. When using trehalose, the compounding quantity is 0.1 to 5.0 weight% with respect to the total spread weight, for example, Preferably it is 0.5 to 1.5 weight%.

  In addition to the above basic ingredients, as long as the raw meat (ham or sausage) flavor is not impaired and the resulting spread does not impair mechanical filling, sauces such as vegetables and mayonnaise Furthermore, it can mix | blend. In this case, the vegetables are chopped or chopped, and the type of vegetables is not particularly limited. For example, onion, leek, parsley and the like, preferably onion and parsley are mentioned, and these can be used in combination. By making such a vegetable into a coarsely spread spread meat product that can be mechanically filled, a spread-like meat food with a better flavor can be provided. The amount of vegetables when blending vegetables is not particularly limited as long as it does not impair the flavor of the raw meat and the spread obtained does not impair the mechanical filling suitability, for example, when using onions or leeks, Usually, it is about 1 to 20% by weight based on the total amount of the basic material. In this case, as the chopped or chopped vegetables, those obtained by cutting the vegetables selected from the above-mentioned types into a size of about 5 mm or less are usually used.

  In the present invention, other additives can be further blended. Examples of such other additives include rosemary, yam, celery, mustard, nutmeg, star anise, paprika, pepper, cardamom, caraway, garlic, ginger, wasabi, ryokyo, kanzo, horse radish, Examples include spices such as chilli and mace. These additives can be added as needed for the purpose of further improving the flavor.

According to one preferred embodiment of the present invention, as described above, the spread according to the present invention is:
For the total spread weight
70 to 93% by weight of ham or sausage,
0.05 to 0.4% by weight of carrageenan,
0.5 to 4.0% by weight of powdered fat,
It comprises 0.1 to 5.0% by weight of starch and 3 to 15% by weight of water.

According to one more preferred aspect of the invention, the spread according to the invention is
For the total spread weight
70 to 93% by weight of ham or sausage,
0.1 to 0.4% by weight of carrageenan,
1.0 to 4.0% by weight of powdered fat,
0.1 to 5.0 wt% starch,
Trehalose is contained in a proportion of 0.5 to 1.5% by weight and water in a proportion of 3 to 15% by weight.

  The spread according to the present invention can be obtained by mixing these materials with a mixer, vacuum-packing the resulting mixture and heat-treating it. Here, mixing can be normally performed using a commercially available mixer or a mixer, and preferably, the mixing is performed at a temperature of 10 ° C. or less. Furthermore, in the present invention, the obtained mixture is vacuum-packed with a conventional vacuum packaging machine into a packaging material such as a plastic film (for example, PE or PA packaging material) with a filling machine, and this is heat-treated and sterilized. Thus, a desired spread-like meat food can be obtained. That is, it can be obtained by mixing these materials with a mixer and vacuum cooking. By vacuum cooking in this way, a bactericidal effect and a flavor retention effect can be expected.

  Here, the heat treatment is typically performed by heating at 63 to 95 ° C, preferably 70 to 95 ° C. More preferably, it is performed by bathing at 80 to 90 ° C. Vacuum cooking under such conditions is advantageous for maintaining the flavor.

  Furthermore, in this invention, it is preferable to cool the mixture which carried out the vacuum packaging and heat-processed on freezing or refrigeration conditions of about -18- + 10 degreeC. More preferably, after vacuum cooking, the food is frozen or chilled at 10 ° C or lower. The frozen spread of the present invention can be eaten as it is after thawing or in a form such as being applied to bread.

  As described above, a coarsely spread spread utilizing the taste derived from the raw meat, or the taste derived from the raw ham (or sausage) and the taste derived from the vegetable are well balanced and have an appropriate texture. A coarse spread can be obtained.

  In this specification, the expression of a value using “about” and “degree” includes a variation in a value that can be allowed by those skilled in the art to achieve the purpose by setting the value. Meaning. For example, it means that a variation within 20%, preferably within 10%, more preferably within 5% of a predetermined value or range can be tolerated.

The present invention will be described in detail by the following examples, but the present invention is not limited thereto.
In the following, the% display indicates the weight% of each material used to produce the spread unless otherwise specified.

Example A: Coarse ham spread using press ham
(A-1) Manufacture of pressed ham Pork (shoulder 50% and pork peach meat 50%) with a large meat mass (size of about 3 kg) as a seasoning liquid (pickle) 7.5% salt, sodium nitrite 0.15%, L-ascorbic acid Na 0.6%, sugar 4%, L-glutamic acid Na 2.2%, and water 78.7% solution were injected into an injector (injector) (Tsukakawa System Co., Ltd., injection Using 170 needles), the whole meat was poured evenly to obtain a water content of 120%. Subsequently, this was tumbled for 3 hours using a tumbler (meat mixing massage machine), and then salted and stored in a refrigerator at 4 ° C.
After 40 hours, the mixture was crushed into small meat chunks of about 150 g to 200 g using a meat grinder chopper third-mesh plate (Lasca MWW160), and then filled into a fibrous casing and bound. This was cooked at 80 ° C. for 3 hours in a cooker, and after confirming that the center was heated to 71 ° C., it was cooled to 10 ° C. or lower to produce press ham.

(A-2) Preparation of Ham Spread In the following, when grinding the manufactured ham with a meat strip machine (meat chopper), use a meat chopper (MEW 725 manufactured by Mado Co., Ltd.), under conditions of 6 mm or 10 mm mesh. Processed. Moreover, when mixing each raw material, the mixer (ME800 made from Lasca) was used.

・ Ham spread a1 (comparative example)
In advance, 2% carrageenan, 10% trehalose, and 88% water were mixed and heated to 90 ° C. to dissolve, and then cooled to 10 ° C. or lower and solidified. The obtained gel was further crushed with a chopper 6 mm plate.
Similarly, the manufactured pressed ham was crushed on a chopper 6 mm plate, and then 10% of the crushed gel was added thereto and mixed with a mixer. Next, it was vacuum-packed with a plastic film or the like, sterilized by boiling in water at 90 ° C. for 40 minutes, and then cooled to 10 ° C. or lower in a refrigerator.

・ Ham spread a2 (comparative example)
The produced pressed ham was crushed with a chopper 6 mm plate, and 0.2% carrageenan, 1.0% trehalose, and 10.0% water were added thereto and mixed with a mixer. Next, it was vacuum-packed with a plastic film or the like, sterilized by boiling in water at 90 ° C. for 40 minutes, and then cooled to 10 ° C. or lower in a refrigerator.

Ham spread a3 (present invention)
The produced pressed ham is crushed in a chopper 6 mm plate, where carrageenan 0.2%, trehalose 1.0%, tapioca starch (phosphate cross-linked) 1.0%, refined pork fat powder fat 2.0% And 10.0% of water were added and mixed with a mixer. Thereafter, it was vacuum-packed with a plastic film or the like, sterilized by boiling in water at 90 ° C. for 40 minutes, and then cooled to 10 ° C. or lower in a refrigerator.

・ Ham spread a4 (comparative example)
Ham spread was obtained in the same manner as in the case of “ham spread a1” except that carrageenan was 1%, trehalose was 5%, and water was 94%, and a chopper 10 mm plate was used as a chopper.

・ Ham spread a5 (comparative example)
Carrageenan was 0.1%, trehalose was 0.5%, and water was 5.0%. Further, except that a chopper 10 mm plate was used as a chopper, the same as in the case of the “ham spread a2”, I got a ham spread.

Ham spread a6 (present invention)
Carrageenan 0.1%, trehalose 0.5%, tapioca starch 0.5%, refined pork fat powder 1.0%, water 5.0%, and chopper 10mm plate as chopper A ham spread was obtained in the same manner as in the case of the “ham spread a3” except that was used.

(A-3) Sensory evaluation About the obtained ham spreads 1 to 3, 20 panelists made the following sandwiches, "Ham and bread harmony", "Ham spilled" and "flavor" The “goodness” was evaluated by the 5-point method (minimum 1 point to maximum 5 points) according to the following criteria.

・ Criteria:
(i) Ham and bread harmony 1 point: There is no harmony,
2 points: Slightly lacking in harmony
3 points: It was neither good nor bad,
4 points: There was good harmony,
5 points: Ham and bread were harmonized at a high level.

(ii) Presence or absence of spilled ham 1 point: Severe spilled ham caused difficulty in eating.
2 points: There was a lot of spilled ham, but it was in the range that can be consumed
3 points: Some spilled ham,
4 points: Ham spills were slight,
5 points: No ham spills were seen.

(iii) Good flavor 1 point: The flavor of ham was lost and was not delicious.
2 points: There was a problem with the flavor,
3 points: It was neither good nor bad,
4 points: It had a good flavor,
5 points: The original flavor of ham, and the overall taste was outstanding. .

・ Sandwich adjustment method for food inspection:
Put 60g each of ham spread a1 to a6 flat on bread (without ears), and further sandwiched with bread (without ears), lightly pressed, and then bisected into four equal parts with a knife. It was a triangle.

  The results were as shown in Table 1 below.

From the results, the ham spread a3 and the ham spread a6 (both of the present invention) have little transfer of moisture to the bread, no spillage of the ham, and the flavor of the ham is still sufficient and has a good flavor. there were.
In addition, when there was much transfer of moisture from the spread to the bread, the bread became damp, and the texture deteriorated, leading to a deterioration in the evaluation of “Ham and bread harmony”.

Example B: Coarse ham spread using roast ham
(B-1) Manufacture of loin ham Pork loin (size 3.5 kg), as a seasoning liquid (pickling), 3.6% salt, 0.04% sodium nitrite, 0.18% Na-ascorbate, A solution of 7.6% syrup, 1.3% L-glutamic acid Na, 5.0% egg protein, 3.5% milk protein, and 76.4% water was injected into an injector (injector) (Tsukakawa System Co., Ltd., Using 170 injection needles), the whole meat was injected evenly to obtain a water content of 150%. Subsequently, this was tumbled for 3 hours using a tumbler (meat mixing massage machine), and then salted and stored in a refrigerator at 4 ° C.
After 40 hours, the fiber casing was filled and bound. This was dried and smoked in a smoke chamber, and then steamed at 80 ° C. for 2 hours. After confirming that the center was heated to 71 ° C., cooled to 10 ° C. or lower to produce loin ham. .

(B-2) Preparation of ham spread
・ Ham spread b1 (comparative example)
In advance, 2% carrageenan, 10% trehalose, and 88% water were mixed and heated to 90 ° C. to dissolve, and then cooled to 10 ° C. or lower and solidified. The obtained gel was further crushed with a chopper 6 mm plate.
Similarly, the produced loin ham was crushed on a chopper 6 mm plate, and the crushed product was taken as 100, and 10% of the crushed gel was added thereto and mixed in a mixer. Then, after vacuum packaging, this was boiled and sterilized at 90 ° C. for 40 minutes, and then cooled to 10 ° C. or lower in a refrigerator.

・ Ham spread b2 (comparative example)
The produced loin ham was crushed on a chopper 6 mm plate, and carrageenan 0.2%, trehalose 1.0%, and water 10.0% were added thereto and mixed with a mixer. Next, it was vacuum-packed with a plastic film or the like, sterilized by boiling in water at 90 ° C. for 40 minutes, and then cooled to 10 ° C. or lower in a refrigerator.

Ham spread b3 (present invention)
The manufactured loin ham was crushed in a chopper 6 mm plate, where carrageenan 0.2%, trehalose 1.0%, tapioca starch (phosphate cross-linking process) 1.0%, refined pork fat powder fat 2.0%, And 10.0% of water were added and mixed with a mixer. Thereafter, it was vacuum packaged with a plastic film or the like, sterilized by boiling in water at 90 ° C. for 40 minutes, and then cooled to 10 ° C. or lower in a refrigerator.

・ Ham spread b4 (comparative example)
Ham spread was obtained in the same manner as in the case of “ham spread b1” except that carrageenan was 1%, trehalose was 10% and water was 94%, and a chopper 10 mm plate was used as a chopper.

・ Ham spread b5 (comparative example)
Carrageenan was 0.1%, trehalose was 0.5%, and water was 5.0%. Further, except that a chopper 10 mm plate was used as a chopper, the same as in the case of the “ham spread b2”, I got a ham spread.

Ham spread b6 (present invention)
Carrageenan 0.1%, trehalose 0.5%, tapioca starch 0.5%, refined pork fat powder 1.0%, water 5.0%, and chopper 10mm plate as chopper A ham spread was obtained in the same manner as in the case of the “ham spread b3” except that was used.

(B-3) Sensory evaluation About the obtained ham spreads b1 to b6, 20 panelists made a witch in the same manner as in the above “(A-3) Sensory evaluation”, “Harm and bread harmony”, The “existence of spilled ham” and “good flavor” were evaluated by a 5-point method (minimum 1 point to maximum 5 points).

  The results were as shown in Table 2 below.

From the results, the ham spreads b3 and b6 (both of the present invention) had a good transfer of the moisture to the bread, no spilled ham, and the flavor of the ham remained sufficiently. .
In addition, when there was much transfer of moisture from the spread to the bread, the bread became damp, and the texture deteriorated, leading to a deterioration in the evaluation of “Ham and bread harmony”.
From these, in Example A and Example B, it was derived that, as a method for adding carrageenan or the like, it was more effective to add powder directly than to crush after adding gel. . Starch was also more effective when used in combination with carrageenan.

  An outline of the production flow of Examples A and B is shown in FIG.

Example C: In order to confirm the mechanical filling suitability of a coarsely ground ham spread spread using Boneless ham , a filling machine (VF600 manufactured by HANDTMANN) was used and an extrusion experiment was schematically attempted from a nozzle.

(C-1) Manufacture of bonless ham As a seasoning liquid (pickle), pork thigh meat mass (about 3 kg) was prepared with 7.5% sodium chloride, 0.15% sodium nitrite, L-ascorbic acid Na0. Dissolve 6% sugar, 4% sugar, L-glutamic acid Na 2.2%, and water 78.7% into the whole meat using an injector (injector) (Tsukagawa System Co., Ltd., 170 injection needles). The mixture was poured evenly to obtain a water content of 120%. Subsequently, this was tumbled for 3 hours using a tumbler (meat mixing massage machine), and then salted and stored in a refrigerator at 4 ° C.
After 40 hours, the fiber casing was filled and bound. This was dried and smoked in a smoke chamber, and then steamed at 80 ° C. for 3 hours. After confirming that the center was heated to 71 ° C., it was cooled to 10 ° C. or lower to produce Bonless ham.

(C-2) Preparation of ham spread
・ Ham spread c1 (comparative example)
The produced bonless ham was crushed with a chopper 6 mm plate, and the crushed product was taken as 100, and 10% of water was added thereto and mixed with a mixer. Then, after vacuum packaging, this was boiled and sterilized at 90 ° C. for 40 minutes, and then cooled to 10 ° C. or lower in a refrigerator.

・ Ham spread c2 (comparative example)
The produced bonless ham was crushed on a chopper 6 mm plate, to which 0.2% carrageenan, 1.0% trehalose and 10.0% water were added and mixed with a mixer. Next, it was vacuum-packed with a plastic film or the like, sterilized by boiling in water at 90 ° C. for 40 minutes, and then cooled to 10 ° C. or lower in a refrigerator.

Ham spread c3 (present invention)
The produced bonless ham is crushed in a chopper 6 mm plate, where carrageenan 0.2%, trehalose 1.0%, tapioca starch (phosphate cross-linked) 1.0%, refined pork fat powder fat 2.0%, And 10.0% of water were added and mixed with a mixer. Thereafter, it was vacuum-packed with a plastic film or the like, sterilized by boiling in water at 90 ° C. for 40 minutes, and then cooled to 10 ° C. or lower in a refrigerator.

・ Ham spread c4 (comparative example)
A ham spread was obtained in the same manner as in the case of the “ham spread c1” except that a chopper 10 mm plate was used as the chopper.

・ Ham spread c5 (comparative example)
Carrageenan was 0.1%, trehalose was 0.5%, and water was 5.0%. Further, except that a chopper 10 mm plate was used as a chopper, the same as in the case of the “ham spread c2”, I got a ham spread.

Ham spread c6 (present invention)
Carrageenan 0.1%, trehalose 0.5%, tapioca starch 0.5%, refined pork fat powder 1.0%, water 5.0%, and chopper 10mm plate as chopper A ham spread was obtained in the same manner as in the case of the “ham spread c3” except that was used.

(C-3) Sensory evaluation About the obtained ham spreads c1 to c6, a 30 mm nozzle was set in a filling machine (manufactured by HANDTMANN), the nozzle was pierced into a butter roll 40 g, and 30 g of each coarsely ground ham spread was extruded and filled. did.
Each of the obtained spread-filled butter rolls was evaluated for “crumble of ham”, “transfer of moisture to bread” and “taste” according to the following.

(i) Ham crumble 24 hours after filling, it was divided by hand into half halves and the cross section was directed to the bottom to confirm the presence or absence of falling.
(ii) Moisture transfer to bread 24 hours after filling, bread and ham were disassembled, and the weight change of 40 g bread before filling was measured. The weight gain was calculated and used as the moisture transfer value (%).
(iii) Deliciousness Evaluation was carried out by 20 panelists by the 5-point method (minimum 1 point to maximum 5 points) in the same manner as (iii) of item (A-3).

  The results were as shown in Table 3 below.

  From the results, the ham spreads c1 and c4, that is, the conventional ham, had no mechanical suitability and could not prevent moisture from being transferred to the bread. Ham spreads c2 and c5 showed some improvement in mechanical filling suitability but were still insufficient. In ham spreads c3 and c6 (both of the present invention), adequate mechanical filling suitability was observed, and moisture transfer to the bread could be minimized. Moreover, the fall of the ham particle was not seen, but it was excellent also from the viewpoint of deliciousness.

Claims (11)

  A crude mixture of ham or sausage, carrageenan, powdered fat, starch, and water mixed in a size of 5 to 15 mm, obtained by vacuum packaging and heat treatment. Ground ham or sausage spread.   The spread of Claim 1 whose temperature of heat processing is 63-95 degreeC. For the total spread weight
70 to 93% by weight of ham or sausage,
0.05 to 0.4% by weight of carrageenan,
0.5 to 4.0% by weight of powdered fat,
The spread according to claim 1 or 2, comprising 0.1 to 5.0% by weight of starch and 3 to 15% by weight of water.   The spread according to any one of claims 1 to 3, wherein the powder fat is pork fat powder fat.   The spread according to any one of claims 1 to 4, further comprising trehalose.   The spread according to any one of claims 2 to 5, which is obtained by further cooling under freezing or refrigeration conditions after the heat treatment.   Using a meat slicing machine, ham or sausage is shredded to a size of 5 to 15 mm, and the resulting strips, carrageenan, powdered fat, starch, and water are mixed in a mixer as the main ingredients. A method for producing a coarsely ground ham or sausage spread, wherein the resulting mixture is vacuum-packed and heat-treated.   The method of Claim 7 whose temperature of heat processing is 63-95 degreeC.   9. The method of claim 8, further comprising cooling under freezing or refrigerated conditions after the heat treatment.   The method according to any one of claims 7 to 9, wherein a meat chopper is used as the meat strip machine.   The method according to any one of claims 7 to 10, wherein a piece of meat produced in a ham or sausage manufacturing process is used as the ham or sausage to be shredded.

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