JP2011062142A - Method for producing whale meat ham - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing whale meat ham in which white meat and red meat present as mixed, obtained by strongly binding the white meat with red meat by using the white meat of the whale and utilizing collagen contained in the white meat. <P>SOLUTION: This method for producing the whale meat ham is provided by comprising a process of injecting the white meat of the whale with red meat of the whale into a same casing and filling them as layers by making the contact of the white meat with red meat, a process S8 of sealing and compressing the casing filled with the whale white meat and red meat, a process S11 for steam-cooking the casing filled with the white meat and red meat and a process S12 of cooling the casing filled with the steam-cooked white meat and red meat. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a method for producing ham using whale meat, and more particularly, to a method for producing whale ham using white meat in addition to whale red meat.

  Generally, whale meat captured by research whaling etc. is sold on the market and used for food, cooked as sashimi or fried Tatsuta, processed into foods such as whale meat ham and whale bacon. ing. In particular, whale meat hams use mainly whale red meat alone or paste meat mixed with other fish surimi, and so far white whale skinned meat, etc. There is no form that combines meat and red meat, and white meat has been treated as having low utility value. In addition, many techniques for binding and bonding meat pieces have been applied to processed products such as ham using pork and fish meat. Adhesive materials such as calcined calcium and proteolytic enzymes, and collagen can be used for bonding and processing. Bonding by pressure is performed.

For example, in Patent Document 1, the main raw material is poultry meat, which is named “a method for producing press ham using chicken meat as a main raw material” and can produce press ham using poultry meat that is difficult to bind as a main raw material. An invention relating to a method for producing a pressed ham is disclosed.
The invention disclosed in Patent Document 1 is a pretreatment step in which chicken skin is peeled to remove fat and cut into a predetermined size, and a seasoning is added to and mixed with the pretreated chicken meat. A salting process for aging for 7 days, a seasoning process for adding a seasoning, collagen and starch to a portion of the salted chicken meat and kneading it as a mince to make a paste-like shellfish material, and a salting process A paste-like jumpiness material obtained in the process of processing the tomato material is added to the aged chicken meat and kneaded to prepare a ham raw material processing step to make the ham raw material, a filling step to pack this ham raw material in a casing, and a ham raw material filled in the casing It has a drying and smoking process for drying and smoking, a steaming and boiling process for cooking or boiling after drying and smoking, and a cooling and packaging process for cooling and packaging after cooking or boiling. It is.
In particular, in the process of processing the tomato material to add a seasoning, collagen and starch to a portion of the salted chicken meat and kneading it as a mince to make a paste-like action material, the added collagen and starch bind the chicken meat. The amount of collagen is 0.2 to 1.5% by weight, preferably 0.4 to 0.7% by weight, based on the weight of the chicken used. If the content is 1.00 to 3.00% by weight, preferably 1.8% to 2.2% by weight based on the weight of the chicken used, the chicken is well bound, and the press has a preferable quality. Ham can be manufactured. In the step of processing the tonic material, the temperature of the chicken meat is kept at a temperature of -1 ° C to 5 ° C, preferably 1 ° C to 3 ° C in order to suppress the early binding effect of the collagen on heating. It is said that it is better to cool and process equipment such as minced machines.

Patent Document 2 discloses an invention relating to a synthetic meat product and a method for producing the same, which has the same appearance as natural steak meat and can be provided at low cost under the name “synthetic meat product and a method for producing the same”. Yes.
In the invention disclosed in Patent Document 2, the raw material meat of red meat is salted, subsequently minced or minced, and mixed with salt, phosphate, etc., and the raw material meat of fat is obtained. Fat meat that has been processed into mince by adding salt, or fat meat that has been processed into an emulsion by adding vegetable protein, water, and salt to the raw meat meat, and then compressed into a single piece using a compression molding machine is there.
Various raw meats such as cows, pigs, birds, sheep, and horses can be used as raw material meat for red meat. After the salted raw meat meat is minced and minced, salt, phosphate, etc. Add and mix to process red meat. On the other hand, various meats such as beef, pigs, birds, sheep, and horses can be used for the raw meat meat, and the raw meat meat is minced and then added to salt and processed into mince, or After chopping with a high-speed cutter, etc., vegetable protein, water and salt are added and processed into an emulsion to make fat meat. Then, each processed red meat and fat meat are separately sent from the two meat feeding pipes of the compression molding machine to a mold having a cross section of an arbitrary shape and formed into a rod-like body, and pressed from above and below to be integrated. Compress to By this compression molding, red meat and fat meat are united together without mixing, and natural steaks are not peeled off when the molded product is cut into pieces or cooked. A meat-like appearance can be maintained.

Patent Document 3 discloses an invention relating to a steak meat manufacturing method and steak meat that can provide cheap and delicious steak meat under the name of “steak meat manufacturing method and steak meat”.
In the invention disclosed in Patent Document 3, a method for producing steak meat includes a step of slicing one or more kinds of meat chunks to obtain a plurality of thin slice pieces, and a plurality of these slice pieces. And laminating and pressing.
The meat mass to be used includes, for example, hard meat with a lot of streaks and muscles, soft meat with soft texture such as sirloin, fillet, and loin, meat with high fat, and meat with low fat. The meat chunk is sliced to a thickness of about 0.3 mm. Then, a plurality of sliced slice pieces are stacked to form a laminated body, and when pressed in the thickness direction, the individual slice pieces are bonded and integrated to form a thick steak meat. Using hard meat and soft meat, you can get steak with good texture at low cost, and if you use hard meat alone, hard parts such as streaks and musculature will be cut by slicing and softer A cheap steak meat having a texture is obtained, and further, when meats having different lipids are combined, steak meat having an adjusted amount of lipid can be obtained.

JP 2008-289441 A JP-A-57-166967 JP 2001-54368 A

  However, in the conventional technique described in Patent Document 1, it is necessary to add collagen and starch separately from the outside in order to bind chicken meat, and the cost is increased. In addition, the collagen and starch are bound in the processing step. There is a problem that the operation is complicated because it must be managed at a low temperature in order to suppress the appearance of the wearing action.

  In addition, in the conventional techniques described in Patent Document 2 and Patent Document 3, the idea of binding by pressurization is disclosed, but the force of binding by pressurization is weak, and when eating In addition, the fact that the fat portion is bound as a raw material different from the red portion is understood by the consumer as a texture, which is inconvenient. In addition, all of them are used for steak meat using animal meat that lives on land, and there is a problem that it is not suitable for whale meat ham that is processed into ham using whale meat that lives in the ocean.

  The present invention has been made in view of such conventional circumstances, and uses white meat of whales and white meat obtained by firmly binding white meat and red meat using collagen contained in white meat. An object of the present invention is to provide a method for producing whale meat ham in which meat and red meat are mixed in layers with different thicknesses.

In order to achieve the above object, the method for producing whale meat ham according to claim 1 is characterized in that the white meat of whale and the red meat of whale are injected into the same casing, and the white meat and the red meat are brought into contact with each other. A step of filling in a layer, a step of sealing and pressurizing the casing filled with the white meat and the red meat, a step of steaming the casing filled with the white meat and the red meat, and steaming And cooling the casing filled with the white meat and the red meat.
In the manufacturing method of whale meat ham having the above structure, white meat of whale is inserted into a predetermined casing, and white meat and red meat of whale are injected into the same casing so that the white meat and red meat are brought into contact with each other. And fill in layers. The sealing of the casing filled with white meat and red meat acts to prevent leakage of the contents, and acts to facilitate pressurization. Steaming cooks white meat and red meat filled in a casing in the presence of moisture to make them suitable for food, and also acts to dissolve collagen in the white meat. And cooling acts so that the collagen melt | dissolved in the heating process may be solidified.

A method for producing whale meat ham according to claim 2 is the method for producing whale meat ham according to claim 1, wherein the white meat and the red meat are injected into the same casing, and the white meat is injected. The step of bringing the meat and the red meat into contact with each other and filling them in layers includes the first step of inserting the white meat into a casing, and injecting the red meat into the casing into which the white meat has been inserted, The red meat is brought into contact with the second step of filling in layers.
In the method for producing whale ham having the above structure, in addition to the operation of the invention according to claim 1, the white meat of the whale is injected into the casing after the white meat of the whale is inserted into the casing. Acts in close contact with each other to fill in layers. Moreover, it acts so that it can be filled while easily maintaining the balance between white meat and red meat.

In the method for producing whale ham according to the third aspect of the invention, the white meat is formed to be longer and wider than the red meat poured into the casing.
In the method for producing whale ham having the above structure, in addition to the action of the invention according to claim 1 or 2, white meat is longer and shorter in the longitudinal direction than the red meat poured into the casing. Even if the white meat contracts in the heating process of the next process, it acts to be formed into a length and width equivalent to that of the red meat. Since white meat has a higher shrinkage rate than red meat, white meat is previously formed longer and wider than red meat so as to have the same length and width after the heating step.

  In the method for producing whale meat ham according to claim 1 of the present invention, white meat and red meat are obtained by using white meat that has been low in utility value and has been hardly edible except for specific uses. The whale meat ham used was added to the white taste of white meat, and it was possible to produce whale ham with a contrast of white and red color. In addition, the binding of white meat and red meat is performed using collagen contained in white meat and pressurization and steaming, and white meat and red meat are brought into contact with each other and pressurized. The collagen inside is steamed and dissolved in the heating process, and cooled and solidified in the cooling process to achieve a good binding of red meat and white meat.

  Further, in the method for producing whale meat ham according to claim 2 of the present invention, since the white meat is inserted and then the red meat is injected, the amount of each meat can be easily adjusted in the casing, The contact between the white meat and the red meat can be made close, and these bindings can be made better.

  And in the manufacturing method of the whale meat ham according to claim 3 of the present invention, even if the white meat contracts in the heating step by forming the white meat longer and wider than the red meat, the longitudinal direction and In any of the short-side directions, whale meat ham can be manufactured with the same length and width as red meat, and the texture balance and appearance are good.

It is a conceptual diagram which shows the process of the manufacturing method of the whale meat ham which concerns on this Embodiment of this invention. It is a photograph which shows the external shape of the retainer used in the process of the manufacturing method of the whale meat ham which concerns on this Embodiment of this invention. It is a photograph which shows the inside of the retainer used in the process of the manufacturing method of the whale meat ham which concerns on this Embodiment of this invention. (A) is the external view of the whale meat ham manufactured by the manufacturing method of the whale meat ham which concerns on this Embodiment, (b) is the sliced whale meat ham manufactured by the manufacturing method of the whale meat ham similarly Is. It is a photograph which shows the prototype of whale meat ham manufactured by the manufacturing method of whale meat ham which concerns on this Embodiment of this invention.

Below, the manufacturing method of the whale meat ham which concerns on embodiment of this invention is demonstrated based on FIG. 1 thru | or FIG. (Corresponding to claims 1 to 3)
FIG. 1 is a conceptual diagram showing the steps of a method for producing whale ham according to the present embodiment of the present invention.
In FIG. 1, the method for producing whale meat ham according to the present embodiment cooks and processes white meat and red meat of whales, and then injects white meat and red meat into a casing and pressurizes, heats, etc. Each work is performed.
First, in step S1, white meat is thawed. White meat is a part called wrinkled skin of whales, and is composed of collagen, which is a muscle that forms fat and tissue. The thawing method includes natural thawing, water thawing, and high-frequency thawing, and any method may be used. However, if water thawing is employed, the equipment cost can be reduced. In addition, it is necessary to keep the temperature of the meat at 10 ° C. or less for hygiene. In this embodiment, mink whale meat is used, but the type of whale is not particularly limited.
Next, in step S2, white meat is cut. In this step S2, inedible parts such as white meat muscles, bones and discolored meat thawed in step S1 are removed, and the white meat is cut according to the size of the casing to be filled.
Subsequently, in step S3, the white meat is washed. The white meat is discolored by blood or the like when the whale is disassembled. In this step S3, the white meat cut in step S2 is decolorized and washed.
In step S4, the white meat is seasoned. In this step S4, the white meat washed in step S3 is seasoned with a seasoning mainly composed of salt.

On the other hand, in step S5, the red meat is thawed. The thawing of the red meat in step S5 is the same as the thawing method of white meat in step S1, and water thawing is performed while maintaining the meat temperature at 10 ° C. or lower. Of course, other thawing methods described in step S1 may be used.
Next, in step S6, the red meat is cut. In this step S6, the inedible parts such as red meat streaks, bones, and discolored meat are removed as in the cutting of the white meat in step S2, and the size passes through the nozzle of the filling machine in the filling process. Shred. Although this filling process will be described in detail at step S8, it is for filling the red meat by inserting the nozzle of the filling machine into a predetermined casing.

Subsequently, in step S7, red meat is soaked. This step S7 is an important process for determining the quality of the taste, aroma, color, texture, etc. of whale meat ham. The salt, which brings out the seasoning, spice, coloring agent and meat protein water retention ability to the red meat Using phosphate, etc., mix and agitate thoroughly with a mixer, and hold in the refrigerator for 1 day or more. Among the proteins contained in red meat, myosin, actin, and the like that dissolve in salt react with salt and phosphate added by soaking and dissolve to form a filamentous structure in the form of actomyosin.
This actomyosin filamentous structure wraps up moisture in the meat to form a network structure. The networked actomyosin encapsulating moisture solidifies by heating during the manufacturing process, but the encapsulated moisture remains in the network structure and is not released. In general, meat releases moisture contained in meat by heating, and contracts and deforms. The force that does not release the moisture in the meat is referred to as the water-holding power of the meat. That is, the actomyosin having a network structure has a high water-holding power, and can prevent the release of moisture and the deformation of the meat due to heating.
Further, the meat pieces are bonded to each other by the water-retaining ability of the meat, and salt-dissolving proteins such as myosin and actin dissolved in the salt are dissolved in the salt and eluted on the surface of the meat piece. When forming a piece of meat of a desired size from a plurality of pieces of meat, the salt-dissolved protein eluted on the surface of each piece of meat is bonded and bonded by coagulation after heating. In meat, there are proteins that dissolve in water such as blood, and gelatin-containing heat-dissolved proteins contained in muscles and skins, but these proteins are not involved in water retention.
In addition, it is said that the optimal salt concentration required for protein dissolution with sodium chloride is 5%, but processed products at this concentration have a strong salty taste and are not suitable for edible use. in use. Since both base salt and phosphate act to dissolve proteins, the phosphate is effective even at low concentrations, and generally 2% sodium chloride and 0.4% phosphate are preferably used. Yes.
In addition, step S1 thru | or step S4 and step S5 thru | or step S7 are unordered, and any may be performed first.

Next, in step S8, white meat and red meat are filled into a predetermined casing. In this step S8, first, white meat cut to a fixed size is inserted into the casing. Here, it is considered that the white meat is formed to be longer and wider than the injected red meat. Next, in step S6, the nozzle of the hydraulic stuffer filled with red meat soaked in the meat is inserted into the casing in which the white meat is inserted, and the red meat is layered in contact with the white meat. Inject meat. At this time, be careful not to shift the position of the white meat. In addition, after the red meat is filled, it is sealed so as not to leak from the casing.
In addition, you may fill a casing with white meat and red meat simultaneously, without filling red meat using the nozzle of a filling machine.

In step S9, the filled white meat and red meat are weighed. In this step S9, the difference in weight resulting from the different thicknesses of the white meat cut to a fixed size is adjusted by the amount of red meat injected. Here, the adjustment is made in consideration of the fact that the lean meat to be injected becomes shorter and narrower than the white meat. In the next process, since a plurality of casings filled with white meat and red meat are filled in a fixed-size retainer, the pressure applied by fastening the retainer is applied equally to each casing by adjusting the weight to the same. Can do.
In step S10, the retainer is packed. In this step S10, a plurality of casings filled with white meat and red meat are packed in a retainer of a rectangular wire mesh box as shown in FIGS. By stuffing the retainer, the white meat is prevented from being heated and deformed in the next steaming process, and the product shape is made constant, and the retainer is firmly tightened using a fastener provided on the side surface of the retainer. By pressurization by contact with the inner surface of the frame body, the binding of white meat and red meat and the binding of minced red meat can be strengthened.

Next, in step S11, steaming is performed. In this step S11, the casing filled with white meat and red meat packed in the retainer is steamed at a temperature of 85 ° C. for 40 minutes or more. By this steaming, collagen contained in the white meat involved in the binding of the white meat and the red meat is dissolved. Collagen in white meat contracts and deforms due to heating during cooking, but most of it melts and becomes viscous and soft. This viscous collagen does not leak to the outside of the casing, but stays in the casing or on the adhesive surface with the red meat. In addition, the fat content in white meat is dissolved by heating and is also eluted outside the casing. That is, it is desirable that the casing material is one that can elute fat but not collagen. For example, it is preferable to use a cellulose-impregnated cellulose reinforced with fibers such as a fiber glass casing.
Also in red meat, the salt-dissolved protein that acts on the binding between the minced pieces of meat is eluted on the surface of each piece of meat by heating in steaming.
Also, in the steaming process, the raw meat and bacteria attached in the manufacturing process are sterilized and cooked to be edible, and the protein in the meat is heat denatured to give the product elasticity and improve the texture. You can also.
In addition, in order to prevent the evaporation of the water | moisture content at the time of the heating which leads to the outflow of the salt added to raw material meat, a seasoning, or the umami of meat, the heating method by the steaming which is the heating in water presence is employ | adopted.

  Subsequently, in step S12, cooling is performed. In this step S12, the casing filled with the white meat and the red meat cooked in step S11 is immersed in ice water for 1 hour and rapidly cooled, and then kept in a refrigerator at 10 ° C. or lower overnight. The collagen melted in step S11 is solidified by cooling and binds white meat and red meat. Also, in each piece of red meat, the salt-dissolved protein eluted on the surface solidifies and the pieces of red meat are bound. Furthermore, by cooling, it is possible to prevent moisture on the surface of the meat from spreading and deforming the shape after heating, reducing weight, and preventing surviving bacteria from growing.

Next, in step S13, the casing is removed. Since it is formed into whale meat ham by steaming in step S11 and cooling in step S12, the casing which becomes unnecessary is removed, and the fat that is eluted during heating and adheres to the surface of the ham is removed by washing.
In step S14, vacuum packaging is performed. In this step S14, the whale meat ham is newly inserted into a non-breathable casing and vacuum-packed. Vacuum packaging can prevent bacterial contamination.
In step S15, heating is performed. In this step S15, heating is performed for 3 minutes with hot water at 90 ° C., and bacteria contaminated in each step of removing the casing in step S13 and vacuum packaging in step S14 are sterilized.
Finally, in step S16, cooling is performed. In step S16, in order to sufficiently cool the whale meat ham heated in step S15 to the center, it is cooled to 10 ° C. or lower and then stored in a freezer. The final product will be frozen. Whale meat ham can be commercialized in thin slices.

Next, the whale meat ham manufactured by the method for manufacturing whale meat ham according to the present embodiment will be described with reference to FIGS.
FIG. 4 (a) is an outline view of whale meat ham manufactured by the method for manufacturing whale meat ham according to the present embodiment, and FIG. 4 (b) is whale meat manufactured by the method for manufacturing whale meat ham. A slice of ham. FIG. 5 is a photograph showing a prototype of whale meat ham manufactured by the method of manufacturing whale meat ham according to the present embodiment of the present invention.
In FIG. 4 (a), in the whale meat ham 1, white meat 2 is arranged above, red meat 3 is arranged below the white meat 2, and white meat 2 and red meat 3 are arranged in layers. It is a stick-shaped whale meat ham.
In the present invention and the embodiment thereof, as shown in FIG. 4 (a), the longitudinal direction of the whale meat ham is defined as the longitudinal direction, and the long and short are expressed as the long and short dimensions. The direction is the width direction, the wide and narrow are expressed as wide and narrow, and the layer direction is the thickness direction, and the thick and thin are expressed as thick and thin.
In FIG. 4 (b), the white meat 2 and the red meat 3 are also formed in layers in the slice piece 4, and the binding between the white meat 2 and the red meat 3 is not peeled off even by slicing. It is a whale meat ham that reflects the contrast between white meat 2 and red meat 3.
In addition, although FIG. 5 looks like the block-like four slice pieces 4, each of the four is the one that the slice pieces 4 are alternately overlapped with a thin film and packaged so that consumers can taste one by one. Each of the five sheets is packaged in four blocks. Further, the positional relationship between the white meat 2 and the red meat 3 is upside down with respect to FIGS. 2 (a) and 2 (b).

In this embodiment configured as described above, it is possible to produce whale meat ham in which white meat and red meat are combined in a thick layer using white whale meat that has not been conventionally used. Since the white meat and the red meat are not easily separated, the produced whale meat ham has a white flavor, texture and color tone derived from white meat which is not found in normal whale meat ham.
In addition, white meat and red meat are bound by using the dissolution of collagen contained in white meat during heating and solidification during cooling without using edible adhesives. It was possible to manufacture at a reduced cost without adding a process.

  As described above, the invention described in claims 1 to 3 of the present invention has a layer structure in which white meat and red meat are bound, and is a novel method for producing whale meat ham in taste and vision. Can be used for manufacturing processed whale meat products.

1 ... Whale ham 2 ... White meat 3 ... Red meat 4 ... Slice

Claims (3)

  Injecting the white meat of the whale and the red meat of the whale into the same casing, bringing the white meat and the red meat into contact with each other in a layered manner, and sealing the casing filled with the white meat and the red meat. Stopping and pressurizing, steaming the casing filled with the white meat and red meat, and cooling the casing filled with the steamed white meat and red meat Whale meat ham manufacturing method.   The step of injecting the white meat and the red meat into the same casing and bringing the white meat and the red meat into contact with each other in a layered manner includes the first step of inserting the white meat into the casing, and the red meat 2. The whale meat ham according to claim 1, wherein the white meat is injected into a casing in which the white meat is inserted, and the white meat and the red meat are brought into contact with each other and filled in layers. Production method. The method for producing whale meat ham according to claim 1 or 2, wherein the white meat is formed to be longer and wider than the red meat poured into the casing.