JP2011024571A - Method of processing meat and method for production of sausage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method of processing a meat, which achieves decrease of defrosting time of frozen raw material meat, water saving, decrease of environmental loading and decrease of drip, and can produce new palate feeling meat products having shape retention even if low in salt concentration and without adding a phosphate, soft and having good digestibility, and to provide a method for production of sausage, using the processed meat (raw material meat) produced by the above processing method. <P>SOLUTION: By vacuum-packaging a frozen material meat block with a packaging film, and applying hydrostatic pressure treatment at 100-250 MPa to the vacuum packaged raw material meat block, the water contained in the raw material meat block is phase-converted from solid to liquid to defrost, and the defrosted meat block is minced and the minced meat is heated to bind to produce the meat-processed products. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a method for processing meat using high-pressure processing, and a method for producing sausage using processed meat (raw meat) produced by this processing method.

  Meat products produced by meat processing manufacturers are processed by thawing frozen raw material meat into processed products. As a method for thawing frozen raw material meat, running water using a large amount of ice water or cold water at 10 ° C or lower. Defrosting and natural thawing are generally performed while adjusting the temperature and humidity indoors.

  However, all of these current thawing methods are burdened by the time and cost required for thawing.

  Furthermore, in the case of thawing with running water, there is a concern about environmental problems due to water pollution, so there is a problem that the cost of installing a water purification device further increases. In the case of natural thawing, a large amount of drip is generated. There was also a problem.

  On the other hand, sausages are made by freezing raw meat (rigid shoulder meat, thigh meat) in natural thawing or thawing in running water and then cutting (to make mince), and using salting agents containing high concentrations of salt, phosphate and nitrite. After being added and salted, it is manufactured by filling the casing and heating it to give the heated meat a heat gel characteristic.

  In this sausage production, the addition of high-concentration salt and phosphate is indispensable for improving the binding properties of minced meat and providing a soft and juicy texture. This is the cause of

  However, simply reducing the amount of salt and phosphate added will cause a significant decrease in texture, such as the loss of juiciness that is hard and voluminous, so low-salt, phosphate-free meat products must be produced industrially. Is very difficult.

  Conventionally, a low salt / low phosphate sausage production method (the following Patent Document 1) has been proposed. This production method is a hydrostatic pressure of 500 to 4000 bar (50 to 400 MPa) filled meat batter. The sausage can be produced without adding much salt or phosphate, but the meat is hardened by high pressure treatment. And the texture was worse.

  Non-Patent Document 1 below shows that when meat homogenate obtained by crushing raw meat is pressurized at 150 MPa, the binding property is increased regardless of the salt concentration, and a low salt / low fat / low phosphate meat emulsion is casing. It has been disclosed that when a pressure of 100 to 200 MPa is applied later, a Frankfurt type sausage with little heat loss and high elasticity can be obtained.

JP 7-250650 A

Recent situation of high-pressure use in meat processing field, high-pressure science and technology, Vol.16, No.1 (2006)

  In view of the problems of the conventional meat thawing method, the applicant applied a high-pressure treatment to the frozen raw material meat after extensive research and research on a technique for solving this, and a normal manufacturing process. Compared to the above, it is possible to shorten the time for thawing frozen raw meat, save water, reduce the environmental burden, reduce drip, and retain the shape even at low salt concentration and low phosphate, and it is soft and easy to digest It was found that a meat product having a texture could be produced, and the revolutionary meat processing method of the present invention was completed.

  Moreover, this invention also makes it the technical subject to provide the manufacturing method of the low salt concentration and low phosphate sausage using the processed meat (raw material meat) produced | generated by this meat processing method.

  The gist of the present invention will be described with reference to the accompanying drawings.

  The raw meat chunk in a frozen state is vacuum-packed with a packaging film, and the vacuum-wrapped raw meat chunk is subjected to a hydrostatic pressure treatment of 100 to 250 MPa to change the phase of the moisture contained in the raw meat chunk from solid to liquid. And then thawed, and after the thawed raw meat chunk is minced, the minced meat is bound to produce processed meat, which relates to a method of processing meat.

  The meat processing method according to claim 1, wherein a hydrostatic pressure treatment of 150 MPa is applied to the vacuum-packed raw meat chunk for 5 to 10 minutes.

  In addition, the present invention relates to a sausage manufacturing method, in which sausage is manufactured using the processed meat produced by the meat processing method according to any one of claims 1 and 2.

  The method for producing sausage according to claim 3, wherein 10 parts or less of fat and 1 part or less of salt are added to 100 parts of the processed meat, and the product is produced without adding phosphate. It is related to.

  In the present invention, as described above, the raw material meat chunk in a frozen state is vacuum-packed with a packaging film, and the moisture contained in the raw material meat chunk is subjected to a hydrostatic pressure treatment of 100 to 250 MPa on the vacuum-wrapped raw material meat chunk. Since thawing is carried out by changing the phase from solid to liquid, it is possible to move to the next process (processing) while maintaining the quality of the raw meat mass, and to shorten the time required for thawing, and to save water and environment by not using running water Can reduce the load and reduce the drip, and the gel formation characteristics of the protein of the raw meat mass change due to the hydrostatic pressure treatment from the frozen state, so it shows a high binding property, thereby high concentration Minced meat can be easily bound without the addition of salt and phosphate, so meat products such as ham and sausage produced by binding minced meat can be made with low salt and low phosphorus. Readily prepared salts, such may contribute greatly expected to health-oriented meat products corresponding to metabolic syndrome have a social problem, a method for processing a breakthrough meat extremely excellent in practicality.

  Moreover, it has been confirmed that the processed meat produced in the present invention is susceptible to proteolytic enzyme degradation after ingestion into the body, excellent digestibility, and improved nutrient absorption, and the total amino acids in plasma It has been confirmed that the concentration remains high. Therefore, a small amount of protein foods can provide the necessary nutrients, reduce the burden on the digestive organs, and contribute to meat products aimed at improving the nutritional supplementation ability for children, elderly people with reduced digestive ability, sick people, etc. Can also be expected, and because it has a high ability to supply amino acids as protein synthesis and energy production substrates in each tissue in the body, it can also be expected to improve endurance, and it is a revolutionary meat that is extremely practical. This is the processing method.

  Further, in the invention according to claim 2, the meat processing with more practicality can be obtained in which thawed meat (raw meat) with less drip at the time of thawing and less discoloration of meat color by high-pressure treatment can be obtained. Become a method.

  Further, in the invention of claim 3, a breakthrough that is extremely practical and capable of producing a low-salt / low-phosphate health-oriented sausage with a soft and chewable new texture. It becomes the manufacturing method of a sausage.

  In particular, in the invention according to claim 4, in addition to the actions and effects, a low fat, phosphate-free health-oriented sausage can be produced.

It is the graph which showed the relationship between the thawing conditions of raw material meat, the difference in raw material mixing | blending, and the breaking stress of sausage. It is the graph which showed the relationship between the thawing | decompression conditions of raw material meat, the difference in raw material mixing | blending, and the breaking energy of sausage. It is the graph which showed the relationship between the thawing | decompression conditions of raw material meat, the difference in raw material mixing | blending, and the fracture | rupture distortion rate of a sausage. It is the graph which showed the relationship between the thawing | decompression conditions of raw material meat, the difference in raw material mixing | blending, and the hardness of sausage. It is the graph which showed the measurement result of the free amino acid concentration in an enzyme digest. It is the graph which showed the peptide average chain length measurement result in an enzyme digest. It is the graph which showed the increase pattern of each amino acid concentration in rat plasma. It is the graph which showed the time-dependent change of the total amino acid concentration in rat plasma. It is the photograph which showed the analysis result of the protein by SDS-PAGE.

  Embodiments of the present invention that are considered suitable (how to carry out the invention) will be briefly described with reference to the drawings, illustrating the operation of the present invention.

  The frozen raw meat chunk is vacuum packed with a packaging film, and the vacuum packed raw meat chunk is subjected to a hydrostatic pressure treatment of 100 to 250 MPa.

  Then, the water that was in a frozen state in the raw meat lump will change to a liquid due to the phase change under high pressure, and if this phase change is occurring, for example, under reduced pressure (around 4 ° C), The moisture in the raw meat chunk does not return to the frozen state, but is in a thawed state.

  At this time, the raw meat chunks vacuum-packed with the packaging film are less likely to flow out of the raw meat chunk components compared to the conventional running water and long-time thawing at room temperature. Softening is promoted (without weakening myoglobin and myosin without causing degeneration of myoglobin or myosin), and microbial growth in the raw meat mass is prevented because the treatment is performed at low temperatures. Will be thawed in the state.

  In addition, the hydrostatic pressure treatment instantaneously and uniformly applies to all parts including not only the object to be treated but also water as the treatment medium, so the pressure medium (water) and the object to be treated (raw material) The heat generation (3 ° C./100 MPa) of the meat lump provides heat energy supply for the removal of latent heat of thawing, and the whole raw meat lump can be thawed uniformly in a short time.

  Therefore, in the present invention, it was possible to shorten the time required for thawing, save water and reduce environmental load by not using running water, and reduce drip. Moreover, since there is little deterioration in the quality of the raw meat chunk during thawing, it is possible to move to the next step (processing) while maintaining high quality.

  Further, for example, if the hydrostatic pressure treatment is performed at a temperature of 0 to 5 ° C. and 150 MPa for 5 to 10 minutes, the thawing is surely less drip at the time of thawing and less discoloration of meat color due to the high pressure treatment. It has been confirmed by the applicant's prototype experiment that meat can be obtained.

  Next, the thawed raw meat chunk is minced, and then the minced meat is bound to produce processed meat (raw meat).

  At this time, the raw meat chunk changes the gel-forming property of meat protein involved in the binding property of ham and sausage by the hydrostatic pressure treatment from the frozen state described above, and exhibits high binding property.

  For this reason, processed meat products such as ham and sausage that are produced by binding minced meat usually have to be added with high concentrations of salt and phosphate in order to increase the binding properties of minced meat. However, since the minced raw meat of the present invention can be easily bound without adding high-concentration salt and phosphate, processed meat with low salt and low phosphate (raw meat) Can be generated.

  Therefore, if sausage is produced with processed meat (raw meat) produced by the meat processing method of the present invention, for example, low salt and low phosphate have excellent binding properties. This makes it possible to easily manufacture health-oriented sausages with a small amount of.

  According to the applicant's prototype experiment, the sausage produced in this way is different from the texture of existing sausage, but it is soft and chewable despite being low salt and low phosphate. It has been confirmed that something with a new texture is produced.

  Even if a hydrostatic pressure treatment of 100 to 250 MPa is applied, the myosin and myoglobin in the raw meat chunk are not denatured and the unmodified myosin remains in a dissociated state, but inhibits the heating gel formation of myosin. Since actin undergoes depolymerization and modification, it is assumed that when a meat emulsion containing a small amount of salt and fat is heated, a firm and supple heated gel of myosin filament type is formed.

  In addition, according to the applicant's prototype experiment, 10 parts or less of fat and 1 part or less of salt addition are blended with 100 parts of the processed meat (raw meat), that is, the blending amount of fat and salt is a normal production method. It is confirmed that it is possible to produce sausage without adding phosphate, and the sausage thus produced is soft and chewy with a new texture. It has become a health-oriented meat product with low salt, low fat and phosphate free.

  Therefore, it is possible to produce health-oriented meat products with low salt concentration, phosphate-free, and low fat, which was difficult with conventional methods, so metabolic syndrome caused by excessive intake of energy, mainly fat It can be expected to contribute to meat products corresponding to

  Further, according to the prototype experiment of the applicant, it has been confirmed that the processed meat produced by the meat processing method of the present invention is easily digested by a proteolytic enzyme after ingestion into the body and the digestibility is improved. Therefore, it is possible to take a necessary nutrient amount with a small amount of protein food and to reduce the burden on the digestive organs. In addition, it has been confirmed that the ability to supply amino acids serving as protein synthesis and energy production substrates in each tissue in the body is high, and it has the potential to improve endurance.

  Specific embodiments of the present invention will be described with reference to the drawings.

  In this example, pork red meat that had passed 48 hours after slaughter was cut into a size of about 280 g, vacuum-packed, and frozen and stored at -30 ° C. as raw meat chunks. Used to make sausages.

≪Comparative Example (Manufacture of sausages with naturally thawed raw materials) ≫
The raw meat chunk is left to stand in a low temperature room at 4 ° C. for 24 hours for natural thawing, and 25 parts of back oil, 2.5 parts of salt, 0.2 part of phosphate, and 0.5 part of nitrite are added to 100 parts of raw meat. After mixing 015 parts, 0.03 parts of vitamin C and 20 parts of ice water and cutting and salting, the casing is filled and gelled by heating in hot water at 70 ° C. for 30 minutes. Sausage was produced.

«Example 1 (high pressure thawing, production of sausage with normal raw material formulation (standard formulation))»
The frozen raw meat chunk was placed in a processing vessel of a high-pressure processing apparatus in which the pressure medium water was adjusted to 4 ° C., and after reaching the respective pressures of 100 MPa, 150 MPa, 200 MPa, and 250 MPa, it was held for 10 minutes and decompressed under pressure. .

  As the high-pressure processing apparatus, MFP-7000 (pressure part size: diameter 60 mm, depth 200 mm) manufactured by Mitsubishi Heavy Industries, Ltd. was used.

  The meat block after depressurization was not completely thawed at 100 MPa, but was completely thawed at 150 MPa or higher, and can be thawed in a non-freezing region that does not freeze at 0 ° C or lower under high pressure in a short time. Proven.

  Therefore, a sausage that was completely thawed at 150 MPa or more was used. The raw material blending and manufacturing process were the same as in the comparative example.

  Although 100 MPa was not completely thawed in this example, it has been confirmed that it can be thawed by optimizing the pressurization temperature and pressure holding time.

<< Example 2 (Manufacture of sausage without high-pressure thawing and addition of low salt / low fat / phosphate) >>
As the raw material meat, three experimental sections were used which were thawed at 150 MPa or more employed in Example 1.

  10 parts of back oil, 1.0 part of salt, 0.015 part of nitrite, 0.03 part of vitamin C and 20 parts of ice water were mixed with 100 parts of raw meat, and phosphate was not added.

  The manufacturing process after cutting manufactured sausage with low salt, low fat and no phosphate added in the same process as the comparative example.

  Those that were thawed at high pressure were both gelled well in the heating step, and pink color development equivalent to that in the comparative example was observed, and under the pressure treatment conditions in the pressure range of the present invention, It has been proved that myoglobin is not denatured.

≪Experiment 1 (defrost drip, measurement of heating loss) ≫
The amount of drip that becomes a problem during freezing and thawing of raw material meat chunks, and the amount of difference between thawing conditions and raw material blending out into hot water in the final heating step were measured as heating loss. Moreover, the numerical value which totaled the defrosting drip and the heating loss was made into all the drip. The results are shown in Table 1.

  There were few thawing drips that were subjected to high-pressure thawing compared to natural thawing, especially 150 MPa.

  The heat loss was the lowest at 150 MPa in the high pressure thawing for both the standard formulation (SDP) of Example 1 and the low salt / low fat / no phosphate addition (LSFNP) of Example 2, and the same tendency was observed for all the drips. showed that.

  From the above, thawing by pressure treatment of 150 MPa greatly reduces the thawing time and reduces the heat loss during the production of drip and sausage that accompanies the freezing and thawing of meat, contributing to improved product yield. It has been found.

≪Experiment 2 (Measurement of physical properties of sausage) ≫
The physical properties of sausages produced by changing the thawing conditions and the raw material composition were measured.

  As a physical property measuring apparatus, a 3305S type physical property measuring apparatus manufactured by YAMADEN Co., Ltd. was used, and measurement was performed under measurement conditions of a load cell 200N, a measurement speed of 10 mm / sec, a temperature of 20 ° C., and a humidity of 60%.

  That is, the breaking characteristics (breaking stress, breaking energy, breaking strain rate) were measured under the above-mentioned conditions using a sample having a diameter of 32 mm and a height of 15 mm and using a 5 mm diameter disk plunger. The measured values are shown in FIGS.

  The texture characteristics (hardness and cohesiveness) were measured under the same conditions as the fracture characteristics except that a 20 mm diameter disk type plunger was used. The measured values are shown in FIG.

  As a result, the physical properties (breaking stress, breaking energy, breaking strain rate, texture characteristics) of the standard sausage (SDP) of Example 1 made from raw meat thawed at 150 MPa were ½ or less compared to the comparative example. Although it decreased, in the case of the low salt / low fat / phosphoric acid-free sausage (LSFNP) of Example 2, the breaking energy and the breaking strain increased remarkably as compared with the comparative example.

  On the other hand, the breaking stress, hardness and cohesiveness were smaller in both Examples 1 and 2 than in the comparative example.

  From these facts, the sausage produced from the raw meat thawed at 150 MPa in Example 2 is a conventional sausage that is relatively soft and has a smooth texture even though it has no low salt, low fat, or phosphate added. It was proved to form a heated gel with a distinct texture.

≪Experiment 3 (Digestibility of sausage) ≫
In order to examine in vitro and in vivo digestibility using sausage (LSF) made from raw meat thawed at 150 MPa in Comparative Example (SD) and Example 2, digestive enzyme treatment (in vitro) and animal administration experiments (In vivo).

[In vitro digestibility]
As pretreatment, each sausage sample of SD and LSF was degreased, dried and powdered to obtain sausage protein. Pepsin (10 mg, pH 1.2) was added to each sausage protein (1 g), incubated at 37 ° C. for 1 to 4 hours, adjusted to pH 6.8, added with trypsin (10 mg) and chymotrypsin (10 mg). And incubated at 37 ° C. for 1-4 hours. Subsequently, after boiling for 15 minutes and centrifuging (× 14000 rpm, 15 minutes), the supernatant was recovered and lyophilized to obtain a sample.

  The free amino acid concentration of this sample was measured. The result is shown in FIG.

  The free amino acid concentrations in the digests of SD and LSF subjected to digestive enzyme treatment were almost the same.

  Moreover, the peptide average chain length measurement of the said sample was performed. The result is shown in FIG.

  It was shown that the average peptide chain length of LSF digested with digestive enzymes for 2-4 hours was shorter than that of SD.

  From the above, it was confirmed that LSF was easily affected by digestive enzymes and improved digestibility.

[In vivo digestibility]
The low salt / low fat / phosphate-free sausage (LSF) of Comparative Example (SD) and Example 2 was orally administered to Wistar rats (7-week old rats) as a protein equivalent. After the administration, rat blood was collected in 3 experimental groups of 30 minutes, 1 hour, and 4 hours, serum was collected by centrifugation, and the amino acid concentration in plasma was measured from this serum (biological amino acid analysis). The results are shown in FIGS.

  It was revealed that LSF had a higher plasma total amino acid concentration in rats than SD and was excellent in digestion and absorption. In particular, after 4 hours of intake, it was shown that the increased amount of amino acid concentration increased in the LSF intake group compared to the SD intake group.

  In addition, the rat's stomach, duodenum, jejunum, and ileum were washed and collected (PBS) in three experimental sections of 30 minutes, 1 hour, and 4 hours after administration, and the soluble content (supernatant) protein obtained by centrifugation Extracted fractions were analyzed by SDS-PAGE. The result is shown in FIG.

  In the soluble contents of the stomach, many bands were seen in the LSF intake group, indicating that the LSF protein was more easily digested.

  Note that the present invention is not limited to this embodiment, and the specific configuration of each component can be designed as appropriate.

Claims (4)

  The raw meat chunk in a frozen state is vacuum-packed with a packaging film, and the vacuum-wrapped raw meat chunk is subjected to a hydrostatic pressure treatment of 100 to 250 MPa to change the phase of the moisture contained in the raw meat chunk from solid to liquid. A method for processing meat, comprising: thawing and mincing the thawed raw meat chunk, and then binding the minced meat to produce processed meat.   2. The meat processing method according to claim 1, wherein the vacuum-wrapped raw meat chunk is subjected to a hydrostatic pressure treatment of 150 MPa for 5 to 10 minutes.   The sausage manufacturing method characterized by manufacturing sausage using the processed meat produced | generated by the meat processing method of any one of the said Claim 1,2.   The method for producing sausage according to claim 3, wherein 10 parts or less of fat and 1 part or less of salt are added to 100 parts of the processed meat, and the mixture is produced without adding phosphate.