JP2016202162A - New production method of fermented meat product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To solve problems that, in a compromise method in which a part of a dried bonito production method is applied to a meat product production method, it is not easy to grow and multiply germs of dried bonito on a surface of meat without decay of meat, express concentrated flavor in fermentation and maturation, and control excessive dry due to the germs of dried bonito.SOLUTION: Salt is applied to raw meat for preventing decay of meat, and optimal conditions of temperature, humidity, nutrient source, oxygen supply and culture time are set so that the germs of dried bonito can grow and multiply quickly in a short time, and spraying of the germs at a high density germ number is performed. Then, excessive dry due to mold is prevented, the meat is packed by vacuum packaging at an appropriate period of yield for controlling a dryness degree, and then the meat is matured.

Description

The present invention relates to a meat product that is fermented and produced using koji fungus.

Many traditional Japanese fermented foods use koji or koji.
Bamboo shoots using bonito bacterium are fermented foods with mold.
As is well known, a nucleic acid-based umami component (inosinic acid) is produced in bonito by fermentation with bonito, and is used as a typical umami seasoning.
If this was applied, it was expected that this umami component was produced also in ham and sausage, and a synergistic effect with the tasting component of aging-derived amino acids and peptides was produced, thereby providing rich umami.
Prosciutto hams are classified into fermented and matured yeast and mold naturally grown in Europe (fermented type) and smoked (non-fermented type).
Japanese ham is non-fermented.
In the present invention, ham and salami sausage are utilized by utilizing "Eurotium herbariorum" (Japanese name: Kawakoji Koji mold), which is a useful strain unique to Japan and is an excellent fungus of the Japanese bonito association. Fermented.
As a result of research, prosciutto fermented salted pork, dried and ripened, it became a product with a concentrated rich taste.
Similar results were obtained with salami sausage.
This method is a method of Japanese origami that enhances the taste by applying part of the bonito manufacturing method to the manufacturing method of meat products. In the case of bonito, up to fourth mold is generated, but since it becomes overdried, it was dried and aged after the first mold was generated.
This prosciutto is a fresh fermented meat product that, for example, is like Camembert cheese of prosciutto and does not yet exist on the market.
Of the world's three major prosciutto hams, it is comparable to products with high-grade aging flavors such as prosciutto and hammon serrano.
If the dried ham is further dried, it becomes dry ham and becomes a Coppa-style product of Italian specialty.
The adjustment of the drying degree can be controlled within the process because the drying is stopped by vacuum packaging.

Patent publication 1993-103631 “Fermentation accelerator for meat products and method for producing fermented meat” In a method of fermenting meat with lactic acid bacteria, oligosaccharides are used as growth promoters. Patent Publication 2001-136933 “Fermented Processed Food and Production Method Therefor” The purpose of producing a fermented seasoning using Aspergillus and Penicillium strains. Patent Publication 1999-290025 “Food and Animal Meat Fermented Processed Food, Production Method and Utilization thereof” A food which uses a strain of the genus Aspergillus and grows molds under no salt condition. There is no description of ham and sausage, and for the production of non-heated food products such as raw ham, the standard for use of salt (6% or more) is stipulated in the manufacturing standards of the “Food Sanitation Law”. Is impossible.

Toyoro Nakamura, Masahiro Numata, Koyashi Hashimoto “Fundamental study on expression of aging flavor of mold fermented salami sausage”, Nikkatsu Kaiho, 56 (12), 1985 Is of the genus Penicillium Shinzo Arihara "Development of new types of meat products using microorganisms from research and development of livestock product demand research", livestock information, June 2001 issue Until now, the research and development of fermented meat products centered on the use of lactic acid bacteria It is described that it was. Takeo Koizumi “Recommended Fermented Meat”, Livestock Information, March 2003 Chinese Thigh (Jinhua Ham etc.) uses pork leg meat and is dried and aged by mold that naturally grows. This is so-called Chinese bonito, which is dried to the same extent as bonito, so it is too hard to be edible as it is, and its use is a fermented seasoning used for soups.

In the eclectic method that applies a part of the koji-bushi method to the production of meat products, how to rapidly grow and multiply the koji fungus on the surface without rotting the meat, and mature it to express a rich taste Was an issue.
In addition, if the mold-grown raw material is left unattended, drying proceeds more than necessary, so it was necessary to control this.
Depending on the degree of dryness, the quality of the raw meat is about 65% ham, about 55% raw ham, about 45% dry ham, about 35% salami sausage and about 17% salami sausage.
It was necessary to control the degree of dryness in order to finish the target product.

It is necessary to set the following optimal conditions for the rapid growth and growth of Aspergillus niger.
That is, optimum temperature (20-30 ° C.), optimum humidity (70-95%)
Optimal PH (weakly acidic), optimal Aw. (0.7 to 1.0), oxygen supply (due to obligate aerobic bacteria), nutrient source (glucose as carbon source, yeast extract as nitrogen source).
In addition, methods such as adding nutrient sources to the bacterial solution in advance, pre-culturing the bonito fungus solution, and increasing the number of bacteria in the bonito fungus solution (1 million per ml) were also effective. .
In order to control the degree of drying, ripening was able to proceed if the drying was stopped by vacuum packaging when the raw meat reached a predetermined yield, and the temperature was maintained as it was.

It is possible to produce a meat product having a new condensed and rich taste.

Examples of raw ham are as follows.
Using 700 g of fresh shoulder loin as a raw material, 42 g of sodium chloride, 42 g of glucose and 0.4 g of yeast extract were applied to the surface by the dry salt method.
Then, it was salted at a temperature of 4 ° C. for 7 days and allowed to penetrate inside.
Then, it took out from the refrigerator, put it in a net, and sprayed this bonito fungus liquid on one side.
Next, the mold was hung in a mold chamber adjusted to a temperature of 20 ° C. and a humidity of 85% to grow the mold.
In the mold room, outside air was taken in once a day to improve air circulation, and oxygen was supplied to promote mold growth.
After 4 days, grey-green mold developed and after 9 days it grew to the full surface.
Then, it was transferred to a drying room adjusted to a temperature of 18 ° C. and a humidity of 65%, dried for 7 days, then vacuum-packed in a non-breathable casing and aged for 30 days.
The final weight at this time was 504 g (yield 72%).
In sensory evaluation, a condensed rich taste was felt, and it was a unique aging flavor not found in commercially available ham.

Examples of salami sausages are as follows.
As raw materials, sliced pork lean 1,000g and pork fat 200g, salt 36. And 1.5 mg of sodium nitrite were added and mixed, and salted at a temperature of 4 ° C. for 7 days. Then, 100 g of ice water, 36.4 g of glucose and 0.3 g of yeast extract were added and mixed to make a sausage emulsion.
This was filled into a cellulose casing having a diameter of 5 cm.
This solution was sprayed with this bonito fungus solution, transferred to a mold chamber, and the mold was grown and propagated under the conditions of a temperature of 20 ° C. and a humidity of 85%.
Then, it moved to the drying room and was dried and aged for 40 days under the conditions of a temperature of 18 ° C. and a humidity of 65%. During this time, outside air was introduced to improve air circulation and oxygen was supplied.
Then, this was put in a non-breathable casing and vacuum-packed.
The moisture content at the end of drying was 35%.
Aw. 0.86 and PH decreased to 5.0, respectively.
The finished product had a unique aging flavor and became a salami sausage with condensed rich flavor.

Claims (1)

Meat products produced by fermenting and producing fermented soybeans using the tuberculosis fungus “Eurotium herbariorum” (Japanese name: Kawakuji Koji mold)