JP2016123312A - Production method of retort sausage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production method of retort sausage, in which a syneresis ratio by compression and heating sterilization, is reduced, for maintaining juicy feeling of sausage, and while maintaining adhesion of sausage meat to an artificial casing, removal of the sausage meat from the artificial casing is facilitated, in production of the retort sausage.SOLUTION: When carrageenan is blended in a raw material, and compression and heating sterilization equal to or higher than F6 is performed, a syneresis ratio is lower than that in a conventional production method, and removal of sausage meat from a casing is significantly simplified, and retort sausage excellent in flavoring such as juicy feeling is produced.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a retort sausage, and more particularly to a method for producing a retort sausage that can be easily peeled off from an artificial casing.

  Sausages are usually ground with raw materials such as livestock meat, seasoned with seasonings and spices as necessary, and added with binder reinforcement, antioxidants, preservatives, etc., and kneaded into casings etc. After filling, it is manufactured by heating or drying without smoke or smoke. These sausages are usually chilled and often have a short shelf life. However, the development of sausages that can be stored for a long period of time has been demanded due to diversification of lifestyle patterns and demand for room temperature stocks.

  In the retort sterilization of packaged foods including sausages for normal temperature and long-term storage, the Ministry of Health, Labor and Welfare has established that the F value calculated by the time and temperature when performing heat sterilization should be 4 or more. Yes. However, although the temperature in the retort kettle can be measured in real time, it is difficult to directly measure the temperature in the packaging container, and there is often a difference between the temperature in the kettle and the central temperature of the packaged food. May be inadequate (insufficient retort sterilization). In order to prevent such inconvenience, sterilization is often performed under conditions stricter than the standards set by the Ministry of Health, Labor and Welfare. Therefore, water separation from the product occurs excessively, the yield decreases, and the texture may deteriorate due to the outflow of gravy.

  In the production of sausages that can be stored at room temperature, an artificial casing is often used so that the casing itself does not decay. If water separation or bubbles occur in the middle, there is a possibility that the growth of spoilage bacteria may be induced secondarily, so it is necessary to reduce water separation and increase the adhesion between the sausage meat and the casing. However, the higher the adhesion, the greater the problem that a larger amount of sausage meat will adhere to the casing when attempting to peel the sausage from the casing.

Therefore, in order to improve the peelability of the sausage meat from the casing, it is a tubular cellulosic food casing coated on the inside, and the inner coating is 450 to 800 mg / m ² of lecithin, 30 to 300 mg / m ² of poly (tetrafluoroethylene) and comprising at food casing, and the internal coating further until 500 mg / ^{m 2,} preferably 100 to 500 mg / ^{m 2,} including oil, the food casing (e.g., see Patent Document 1) And 0.05 to 1.5 parts by weight of an ester of a fatty acid component having 19 to 25 carbon atoms and a polyglycerin component with respect to 100 parts by weight of vinylidene chloride resin, which is excellent in meat peelability and automatic filling and packaging. Vinylidene chloride-based resin film formed from the resin composition it contains (for example, see Patent Document 2) and filled and packaged contents A heat-shrinkable laminated film in which a heat-sealable film is laminated on both sides of a gas barrier film as a film having good material take-out properties, and the loop stiffness of the whole heat-shrinkable laminated film is 1.5 gf / 20 mm The following heat-shrinkable laminated films (see, for example, Patent Document 3) have been proposed.

  On the other hand, carrageenan is a linear polysaccharide composed of anhydrogalactose and sulfate ester of galactose that can be obtained by extraction and purification from red algae. κ), lambda (λ), iota (ι) type.

Japanese Patent Application Laid-Open No. 07-069368 Japanese Patent Laying-Open No. 2005-048109 Japanese Patent Laid-Open No. 2003-159761

  The object of the present invention is to maintain the flavor of sausage such as succulent feeling by reducing the water separation rate by pressure heat sterilization in the production of retort sausage, and also maintain the adhesion of sausage meat to the artificial casing On the other hand, an object of the present invention is to provide a method for producing a retort sausage that facilitates peeling of sausage meat from an artificial casing.

  As a result of continuing trial and error in selecting the raw material for sausage in order to solve the above-mentioned problems, the present inventors have conducted a pressure heat sterilization treatment of F4 or F6 or higher when carrageenan is blended in the raw material. However, the present inventors have found that a retort sausage having a water separation rate lower than that of the conventional product and very easy to peel from the casing can be produced, and the present invention has been completed.

That is, the present invention is as follows.
[1] A method for producing a retort sausage comprising the following steps.
(A) a step of preparing a sausage raw material comprising a meat raw material, an auxiliary raw material, and kappa carrageenan or iota carrageenan;
(B) A step of blending the meat material with the auxiliary material and kappa carrageenan or iota carrageenan to prepare a blended material;
(C) A step of filling an artificial casing with the blended raw material to prepare a filled unheated sausage;
(D) A step of subjecting the filled unheated sausage to heat and pressure sterilization to prepare a retort sausage that can be easily detached from the artificial casing;
[2] The method for producing a retort sausage according to (1), wherein kappa carrageenan or iota carrageenan is blended in an amount of 0.2 to 4 parts by mass with respect to 100 parts by mass of the sausage raw material.
[3] The method for producing a retort sausage according to the above (1) or (2), wherein the pressure heat sterilization treatment is performed under pressure heat sterilization conditions having an F value of 6 or more.
[4] The method for producing a retort sausage according to any one of the above (1) to (3), wherein the water separation rate by the pressure heat sterilization treatment is 1% or less.
[5] The method for producing sausage according to any one of (1) to (4) above, wherein the retort sausage has a breaking stress of 110 g / cm ² or more when the sausage is pulled out of the casing.
[6] The production of retort sausage according to any one of (1) to (5) above, wherein the retort sausage has a meat adhesion rate of 1% or less when the sausage is pulled out of the casing. Method.

  According to the present invention, a retort sausage having a very low water separation rate by pressure heat sterilization can be produced, and such a retort sausage can be easily peeled off from a casing of sausage meat, compared with the prior art. Thus, a significantly advantageous effect is achieved.

(A) is a kappa type carrageenan, and (A) is a diagram showing the basic structure of an iota type carrageenan. It is a graph which shows the water separation rate of various retort sausages. It is a graph which shows the adhesion rate of the sausage meat extracted from the artificial casing. It is a graph which shows the fracture stress of the sausage pulled out from the artificial casing.

  The method for producing the retort sausage of the present invention includes: (a) a step of preparing a sausage raw material comprising a meat raw material, a secondary raw material and kappa carrageenan or iota carrageenan; (b) a secondary raw material and kappa carrageenan or A step of blending iota carrageenan to prepare a blended raw material; (c) a step of filling the blended raw material in an artificial casing to prepare a filled unheated sausage; (d) pressurizing and heating the filled unheated sausage It is not particularly limited as long as it is a method comprising the steps of preparing a retort sausage that can be easily sterilized and peeling the sausage meat from the artificial casing, and the retort sausage in the present invention is The sausage which performed the pressurization heat sterilization treatment after filling the said artificial casing.

  Examples of the raw materials for meat include meat such as pork, beef, lamb, and horse meat; poultry such as chicken, ducks, and duck; rabbit meat; fish such as cod, oysters, esos and kinki; It is also possible to use one kind or a mixture of two or more kinds of meat, and it is preferable to use it as minced minced meat. These meats are 50% by mass or more of the whole sausage raw material, and 40% by mass or less, preferably 20% by mass or less, and more preferably 10% by mass or less of the whole meat when fish meat is included.

  As said auxiliary material, the 1 type (s) or 2 or more types selected from another foodstuff, a seasoning, a spice, a binding material, a coloring agent, and another raw material can be mentioned.

  Examples of the other ingredients include onions, tomatoes, olives, paprika, etc., and these are preferably processed into a suitable form as a kneaded product by chopping treatment or minced treatment, It can be used to give sausages variations in taste and texture.

  Examples of the seasonings include salt; vinegar; soy sauce; sugars such as sugar and syrup; sakes such as sake and wine; fats and oils such as vegetable oils, lard, fish oil, DHA; chicken extract, beef extract, pork extract, scallop extract, Examples include seasonings such as yeast extracts, bonito extracts, onion extracts, etc .; umami ingredients such as sodium glutamate, sodium inosinate, protein hydrolysates, etc. Examples of the spices include garlic, white pepper, black Examples include spices such as pepper, red pepper, nutmeg, mace, allspice, thyme, cloves, cardamom, turmeric, laurier, and mixed spices in which one or more of these are mixed.

  Examples of the binding material include starch and heterogeneous proteins. Examples of the starch include tapioca starch, wheat starch, rice starch, potato starch, sweet potato starch, urchy corn starch, high amylose corn starch, waxy corn starch, sago starch, mung bean starch, and oil-and-fat processed starch, acetylated Modified starches such as oxidized starch and phosphoric acid cross-linked starch can be exemplified, and phosphoric acid cross-linked tapioca starch and oil- and fat-processed tapioca starch can be preferably exemplified. Examples of the heterologous protein include animal proteins such as whole egg protein, egg white protein, egg yolk protein, casein, whey protein isolate, and whey protein concentrate (WPC), and vegetable proteins such as soy protein and wheat protein. Can be mentioned. These binder materials can be used for blending the meat raw material, the auxiliary raw material, and the carrageenan.

  Examples of the colorant include natural or artificial colorants commonly used in foods such as cochineal dyes, rack dyes, gardenia dyes, and caramel dyes.

  Other raw materials include coloring agents such as nitrite preparations such as sodium nitrite, thickening polysaccharides such as glucomannan, agar, pullulan, curdlan, gellan gum, guar gum, xanthan gum, locust bean gum, Examples thereof include salts such as potassium chloride for enhancing the gelling function of polysaccharides, dextrin, and antioxidants.

  The kappa carrageenan or iota carrageenan is a kind of water-soluble polymer, and β-D-galactose and 3,6 anhydro-α-D-galactose have β-1,4 bond and α-1,3 bond. Of the carrageenans, which are linear sulfated polysaccharides linked alternately and repeatedly, kappa-type carrageenan (kappa carrageenan) purified from the red alga of the genus Kirinsai such as Eucheuma cottonii, or the genus Kirinsai such as Eucheuma spinosum Iota type carrageenan (iota carrageenan) purified from red algae.

  The step (b) is a step of blending the meat raw material, the auxiliary material, and kappa carrageenan or iota carrageenan. In this step, the kappa carrageenan and / or iota carrageenan (carrageenan) is blended before filling. If the raw material is mixed with the raw material, the auxiliary raw material, and kappa carrageenan or iota carrageenan, the raw material is not particularly limited. For example, after mixing carrageenan into a part or all of the raw material, the meat The raw material and the auxiliary raw material can be blended. After the carrageenan is mixed in part or all of the auxiliary raw material, the auxiliary raw material and the meat raw material can be blended. After the meat raw material and the auxiliary raw material are mixed, the carrageenan Can also be blended. Specifically, the above-mentioned other ingredients, seasonings, spices, binding materials, coloring agents, one or more of the other raw materials are used as an additive set, and such additive set is put into ice water together with carrageenan, After mixing, the blended raw material can also be prepared by blending ice water mixed with an additive set and carrageenan into the minced minced meat and the remaining auxiliary materials. In addition, when the additive set or carrageenan mixed with ice water is blended with minced meat or the remaining meat, it is preferable to dissolve the powder sufficiently so that the powder does not become lumps.

  As a compounding quantity with respect to 100 mass parts of said sausage raw materials of the said kappa carrageenan and / or iota carrageenan, 0.2-4 mass parts in total, preferably 0.5-3 mass parts, More preferably 1-2. 5 mass parts can be mentioned, and when it exceeds 4 mass parts, there exists a possibility that a viscosity may become high too much. The blended raw materials are plastic that can be uniformly filled into the filling machine in an unheated state, the uniformity that the pressure heat sterilization treatment is performed uniformly, and the moisture retention property of kappa carrageenan and iota carrageenan throughout the sausage. In order to impart, it is preferably prepared as a uniformly mixed kneaded product.

  (C) Filling the blended raw material into an artificial casing and preparing a filled unheated sausage in the step of preparing a filled unheated sausage, pressurizing the blended material by using a filling machine It will not restrict | limit especially if it is a method of preparing the filling sausage suitable for a heat sterilization process, As a specific example of the said filling machine, a continuous filling machine can be illustrated.

  As the blending raw material in the step of (c) filling the blended raw material into an artificial casing and preparing a filled unheated sausage, in addition to the blended raw material prepared in the step (b), such a blended raw material is used overnight. Or those left standing for two nights; those that have been finely pulverized by a cutting device such as a ball cutter, silent cutter, mince master, or the like; and / or those that have been further deaerated Can do.

  As the above-mentioned artificial casing, when it is subjected to pressure and heat sterilization for the production of retort sausage, it is tasteless, odorless and safe (see Japanese Food Sanitation Act, Safety in FDA, etc. as necessary). It is preferably a casing made of a material that is compatible, excellent in heat resistance, moisture resistance and oxygen barrier properties, and resistant to piercing and pressure. Specifically, it is made of polyvinylidene chloride (PVDC), polyethylene Examples include casings made of terephthalate (PET), polyethylene (PE), polypropylene (PP), etc., and sausage casings such as nylon casings and cellulose casings.

  The Japanese Ministry of Health, Labor and Welfare defines the pressure and heat sterilization treatment in the step of (d) subjecting the filled unheated sausage to pressure and heat sterilization to prepare a retort sausage that can be easily detached from the artificial casing. The process which sterilizes on condition with F value 4 or more can be mentioned. The F value is an index generally used in the Japanese food industry as an index for setting conditions for retort sterilization. The standard value for retort sterilized foods has a pH of over 5.5 and water activity. Conditions for retort sterilization of foods that exceed 0.94, especially those that breed in anaerobic conditions such as canned foods and vacuum packs, and that can kill heat-resistant spores of Clostridium botulinum that have a high lethality in humans Specifically, it can be obtained by the following calculation formula (news from Tokyo Metropolitan Food Technology Center No.15 September 2012).

  Examples of conditions for the pressure and heat sterilization treatment when the F value is 4 include conditions such as 121 ° C. for 4 minutes, 122 ° C. for 3.3 minutes, and 125 ° C. for 1.8 minutes. Yes; as conditions for pressure heat sterilization when F value is 6, conditions such as 121 ° C. for 6 minutes, 125 ° C. for 2.8 minutes, etc .; Examples of the conditions for the pressure and heat sterilization treatment can include conditions such as 121 ° C. for 8 minutes, 125 ° C. for 3.7 minutes, and the like; Can be exemplified by conditions such as 121 ° C. for 10 minutes, 125 ° C. for 4.6 minutes, etc .; For example, conditions such as 5.6 minutes at 125 ° C. for 1 minute; Examples of the conditions for the pressure heat sterilization treatment include conditions such as 14 minutes at 121 ° C .; conditions for the pressure heat sterilization treatment for the F value of 15, such as 15 minutes at 121 ° C. The conditions can be exemplified, but specifically, for example, the value of F15 can be obtained by treating at an average of 124 ° C. for about 8 minutes. The F value for preventing insufficient retort sterilization is preferably 6 or more.

  The apparatus for performing the pressure and heat sterilization is not particularly limited as long as the apparatus can perform the pressure and heat sterilization under the condition of an F value of 4 or more, and there is little variation in temperature and pressure in the apparatus. Is preferred. Examples of the pressure heat sterilization method include a hot water spray method, a hot water hot water storage method, and a steam method.

  As a method for judging that the retort sausage prepared in the step (d) is easy to peel off from the artificial casing, it does not break for several tens of seconds with human hands after the pressure heat sterilization treatment is completed. The sausage pulled out from the artificial casing is carefully and carefully peeled off as described above, and when the sausage meat adhesion rate is calculated based on the following equation 2, the sausage meat adhesion rate is 1% or less, The retort sausage is preferably 0.8% or less, more preferably 0.5% or less, and even more preferably 0.3% or less. Can do. In addition, tens of seconds here may represent 10 to 30 seconds, preferably 15 to 25 seconds.

  The physical properties of the retort sausage produced in the present invention can be further evaluated by the water separation rate, breaking stress, sensory evaluation, and the like of the sausage drawn from the artificial casing.

  In the retort sausage of the present invention, the water separation rate by pressure heat sterilization is preferably 1% or less, more preferably 0.8% or less, and even more preferably 0.7% or less.

  As a method of calculating the water separation rate, it can be calculated by the following formula 3.

  W5 can be expressed by the following equation 4.

The breaking stress of the sausage pulled out from the artificial casing in the present invention is preferably 110 g / cm ² or more, more preferably 120 g / cm ² or more in terms of better casing peeling and texture in a sausage having a diameter of 1.3 cm. Is more preferable, and 130 g / cm ² or more is more preferable.

  An example of a method for calculating the breaking stress is a method using a rheometer. Specifically, the retort sausage pulled out from the artificial casing is cut into rings, and the load (force) when the sausage breaks when the plunger is inserted into the sausage while applying a load perpendicular to the section of the cut sausage. ) As the maximum load F (g), the breaking stress can be calculated based on the following formula 5. An example of the rheometer is a Sun Scientific rheometer (model number CR-500DX), and an example of a plunger for measuring the breaking stress is a cylindrical plunger.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

[Example 1]
The water separation rate was examined by blending carrageenan in place of egg white, casein, and soy protein, which were blended in the conventional retort sausage. The pressure and heat sterilization treatment of the filling unheated sausage was performed under conditions such that the F value was 6 and the F value was 12 so that the center of the product was 121 ° C. Table 1 shows the composition and water separation rate.

  Here, as a heterologous protein, soybean protein is used in B-1, egg white protein is used in B-2, and casein sodium is used in B-3. Carrageenan formulation B was used for B-4 and B-10, and carrageenan formulation A was used for B-5 to B-9 as carrageenan instead of the heterologous protein. The two types of carrageenan preparations are mainly composed of kappa carrageenan and have different blending ratios of locust bean gum, KCl, and dextrin. Carrageenan preparation A is carrageenan 85%, locust bean gum 2%, KCl 4%, dextrin 9%, and carrageenan preparation B contains carrageenan 85%, locust bean gum 7%, KCl 7%, dextrin 1%. .

  As starch, in B-1 to B-5, a tapioca-derived phosphate-crosslinked starch (modified starch A) is used, and from B-6 to B-10, the same tapioca-derived phosphate-crosslinked starch (modified starch B, D, E) and phosphoric acid cross-linked starch (modified starch C) processed with fats and oils were used. From Table 1, it can be seen that the presence or absence of carrageenan greatly affects the water separation rate rather than the difference between these processed starches.

(result)
As is apparent from Table 1 and FIG. 2, by combining carrageenan instead of egg white, casein or soy protein, the two types of carrageenan preparations A and B have a water separation rate compared to soy protein, egg white protein and sodium caseinate. It was drastically reduced. The water separation rate when egg white, casein or soy protein is blended is 4.463 to 5.682 in the pressure heat sterilization treatment at F value 6 and in the pressure heat sterilization treatment at F value 12 It was 4.727-5.667. On the other hand, the water separation rate when carrageenan is blended in place of the heterogeneous protein is 0.285 to 0.629 in the pressure heat sterilization treatment at F value 6, and the pressure heat sterilization treatment at F value 12 Was 0.287 to 0.578, showing a significantly reduced value. For example, when casein was blended, the water separation rate at F value 12 increased by nearly 20% compared to the water separation rate at F value 6, whereas when carrageenan was blended, the F value increased. Even in this case, the rate of increase in the water separation rate did not increase so much. Based on this result, carrageenan was added to the retort sausage for further study.

[Example 2]
As meat ingredients, ground pork meat, 40 g of ground pork, 10 g of pork fat, and 10 g of chicken fillet, was ground using a 5 mm plate size grinder. 1.6 g of sodium chloride, 0.3 g of sodium glutamate, 0.1 g of nitrite preparation, 0.3 g of polymerized phosphate, 0.4 g of spice (s), 0.6 g of seasoning preparation, 4 g of syrup, 0.05 g of antioxidant 0.03 g of natural colorant, 1 g of sugar, and 9 g of tapiocaric acid crosslinked starch were used as an additive set. 2.5 g of kappa carrageenan is added to 25 g of ice water together with the additive set, and after mixing, ice water in which the additive set and kappa carrageenan are mixed is added to and mixed with the minced meat, for a total of 104. 88 g was prepared. Carrageenan was not used as a raw material, and a mixture containing 2.5 g of soy protein instead was used as a control.

  The blended raw material was allowed to stand overnight at 5 ° C., and then ground using a ball cutter at 3000 rpm for about 10 minutes. After that, the pulverized blended raw material is deaerated with a mixer, and then charged into a PVDC main casing having an inner diameter of about 1.3 cm using a filling machine (manufactured by Vegag Co.) every 13 g / tube. 100 filled unheated sausages having a length of 3 cm and a length of 10 cm were prepared.

  The filling unheated sausage is sterilized under pressure and heat using a retort kettle (manufactured by Kamigaki Iron Works) and sterilized at a product center temperature of 121 ° C for 6 minutes after the temperature in the kettle reaches 120 ° C or higher. A retort sausage was prepared. The prepared retort sausage was cooled to about 35 ° C. in a retort kettle. Thereafter, the retort sausage that had been allowed to cool in a cool and dark place was subjected to inspection evaluation and analysis.

(Meat adhesion rate)
The retort sausage subjected to the above-mentioned cooling treatment was carefully and carefully peeled off from the artificial casing for 10 to 30 seconds by human hands so as not to be broken, and a sausage pulled out from the artificial casing was prepared. From the sausage meat mass remaining on the inner surface of the casing and the initially filled meat mass, the meat adhesion rate was calculated according to the above equation 2. The results are shown in Table 2 below and FIG.

(result)
As is clear from Table 2 and FIG. 3, the meat adhesion rate in the control was 1.63%, whereas in the case of sausage extracted from the casing, the meat adhesion rate was significantly reduced to 0.28%. As a result, it was possible to save the waste of the ingredients, to remove the trouble of removing the meat adhered to the casing, and to obtain a very good result in terms of texture.

(Breaking stress)
The breaking stress of the sausage pulled out from the casing was investigated. At room temperature, the sausage pulled out from the casing was cut into 1.5 cm intervals, and a rheometer (CR-500DX manufactured by Sun Science Co., Ltd.) was used to pierce a 5 mm diameter cylindrical plunger at a speed of 60 mm / sec. did. The results of calculating the breaking stress using the above formula 5 are shown in the following Table 3 and FIG.

(result)
As apparent from Table 3 and FIG. 4, the breaking stress of the sausage pulled out from the casing in the present invention was about 1.39 times the value of the control, indicating that the elasticity was improved.

(Sensory test)
About the sausage meat manufactured by the manufacturing method of the retort sausage of this invention, the sensory test was done about the goodness of casing peeling, and the taste and texture after tasting. It was evaluated that it had a very good flavor and texture. Moreover, water separation was not able to be recognized.

Claims (6)

A method for producing a retort sausage comprising the following steps.
(A) a step of preparing a sausage raw material comprising a meat raw material, an auxiliary raw material, and kappa carrageenan or iota carrageenan;
(B) A step of blending the meat material with the auxiliary material and kappa carrageenan or iota carrageenan to prepare a blended material;
(C) A step of filling an artificial casing with the blended raw material to prepare a filled unheated sausage;
(D) A step of subjecting the filled unheated sausage to heat and pressure sterilization to prepare a retort sausage that can be easily detached from the artificial casing; The method for producing a retort sausage according to claim 1, wherein 0.2 to 4 parts by mass of kappa carrageenan or iota carrageenan is blended with respect to 100 parts by mass of the sausage raw material. The method for producing retort sausage according to claim 1 or 2, wherein the pressure heat sterilization treatment is performed under pressure heat sterilization conditions having an F value of 6 or more. The method for producing a retort sausage according to any one of claims 1 to 3, wherein a water separation rate by the pressure heat sterilization treatment is 1% or less. The method for producing sausage according to any one of claims 1 to 4, wherein the retort sausage has a breaking stress of 110 g / cm ² or more when the sausage is pulled out of the casing. The method for producing a retort sausage according to any one of claims 1 to 5, wherein the retort sausage has a meat adhesion rate of 1% or less when the sausage is extracted from the casing.