JP2020092605A - Dried meat product and production method therefor - Google Patents

Abstract

To provide a method for shortening drying periods in the production of dried meat products and efficiently producing dried meat products such as dried sausages excellent in texture.SOLUTION: A production method of dried meat products includes the following steps of drying a casing filled with meat materials for 0.5 to 8.0 hours under a high-temperature and highly humid condition, that is, a temperature of at least 60°C and a relative humidity of at least 80% and subsequently drying the casing filled with meat materials under a low-temperature condition, that is, a temperature of at most 25°C and a relative humidity of at most 75%, thereby achieving shorter drying periods and a novel texture such as highly chewable surfaces and soft core.SELECTED DRAWING: Figure 1

Description

The present invention relates to a dried meat product and a method for producing the same, and more specifically, a method for shortening the drying period in the production of a dried meat product, and the surface has a chewy texture, while the center has a soft new texture. It relates to a dried meat product having a casing such as sausage.

The dried meat product refers to a meat product that has been given a unique flavor and texture by improving the preservability by drying the meat, and examples thereof include dry sausage, semi-dry sausage, beef jerky and the like. Among them, dry sausages such as salami and calpas have high preservability, have a unique hard texture, and are widely eaten as snacks for sake. In the production of dry meat products, it is generally performed to first dry at high temperature for a short time, and then low temperature drying to prevent uneven drying, but since the drying period is long in the conventional drying method, It is required to improve productivity and reduce costs by shortening.

For example, Patent Document 1 (Japanese Patent Laid-Open No. 2013-21933) discloses that the drying period can be shortened by depressurizing and energizing electricity in the salami drying step. In addition, Patent Document 2 (JP-A-2017-139991) describes a method of maintaining a constant rate drying period and thereby shortening the drying period by subjecting a lump of meat to a drying step in a state of being wrapped with a water absorbing sheet. Has been done.

In addition, dry meat products are difficult to chew for children and the elderly due to their hard texture, which has been a factor to be shunned. Attempts have been made to solve such problems, and for example, Patent Document 3 (JP 2003-259840 A) describes a dry meat product which is characterized by having no casing and containing bubbles. Has been done. Further, Patent Document 4 (JP 2011-160666A) discloses a method of improving texture of dry sausages by improving the texture by allowing the textured soy protein to be present in the dry sausage dough almost uniformly. Have been described.

JP, 2013-21933, A JP, 2017-139991, A JP, 2003-259840, A JP, 2011-160666, A

An object of the present invention is to provide a method for shortening a drying period in the production of a dried meat product and efficiently producing a dried meat product such as dry sausage having an excellent texture.

The present inventors, in the production of dry meat products, as a result of diligent examination of the raw material and the drying process, the meat-filled casing obtained by filling the meat raw material into the casing, after drying for a certain period under high temperature and high humidity, low temperature It has been found that not only can the drying period be shortened by subjecting to drying, but a dry meat product having a chewy texture on the surface and a soft new texture at the center can be produced. Furthermore, by varying the relative humidity during the low temperature drying period, the drying period could be further shortened. The present invention is based on the above findings.

That is, the present invention is as specified by the following matters.
(1) A method for producing a dried meat product, which comprises the following steps in order.
(A) a step of drying a meat-filled casing obtained by filling a meat raw material in a casing at a temperature of 60° C. or higher and a relative humidity of 80% or higher for 0.5 to 8 hours;
(B) subsequently drying the meat-filled casing at a temperature of 25° C. or lower and a relative humidity of 75% or lower;
(2) The method for producing a dried meat product as described in (1) above, wherein the raw material for meat is ground meat.
(3) The method for producing a dried meat product according to (1) or (2) above, wherein the meat-filled casing is heat-treated at 50 to 90° C. for 1 to 6 hours before step (A). .
(4) The method for producing a dried meat product according to any one of (1) to (3) above, wherein the water content of the dried meat product is 5 to 55% by mass.
(5) The method for producing a dried meat product according to any one of (1) to (4) above, wherein the dried meat product is dry sausage or semi-dry sausage.
(6) A dry meat product having a casing, wherein the difference in water activity between the surface and the center is 0.05 or more, and the water content is 5 to 55% by mass.
(7) The dried meat product according to (6) above, which contains a ground meat.
(8) The dried meat product according to (6) or (7) above, which is a dry sausage or a semi-dry sausage.

According to the production method of the present invention, not only can a dry meat product be produced in a shorter time than the conventional method, but the surface has a chewy texture, while the center is soft, which gives a new texture that has never existed before. A dry meat product having can be provided.

FIG. 5 is a diagram showing a yield of products during a drying process in Example 1. FIG. 8 is a diagram showing a yield of products during a drying process in Example 3.

The present invention includes a step (A) of drying a meat-filled casing obtained by filling a meat raw material into a casing at a temperature of 60° C. or higher and a relative humidity of 80% or higher for 0.5 to 8 hours, and the meat-filled casing at a temperature of The present invention relates to a method for producing a dried meat product, which is characterized by sequentially comprising step (B) of successively drying at 25°C or lower and a relative humidity of 75% or lower. Hereinafter, in this specification, step (A) may be referred to as "high temperature and high humidity drying", and step (B) may be referred to as "low temperature drying".

In the present invention, the meat raw material means processed meat so that it can be filled in a casing, and the meat filling casing means a meat raw material obtained by filling the casing with the meat raw material. Here, the meat raw material is minced meat, molded meat, minced meat, or a kneaded meat obtained by kneading the minced meat optionally with spices, seasonings, binders, lipids, etc. It may be present, but ground meat or ground meat is preferable. Examples of meat include beef, pork, horse meat, mutton, goat meat and other livestock meat, poultry meat, rabbit meat, fish meat such as bonito and tuna, and whale meat, among which beef, pork, horse meat, Livestock meat such as mutton and goat meat, poultry meat and rabbit meat are preferable, and beef and pork are more preferable.

Further, in the present invention, the meat raw material may be salted. The salting method includes salt, a coloring agent (sodium nitrite, etc.), a binder (phosphate, gelatin, starch, wheat flour, corn meal, vegetable protein, milk protein, etc.), seasoning ( Sodium glutamate, sugar, liquor, spices, etc., antioxidants (sodium ascorbate, etc.), sweeteners, colorants, quality improvers (pH adjusters, preservatives, diglycerin fatty acid esters, triglycerin fatty acid esters, etc.), etc. Pour the salting agent containing syrup directly into the meat lump, or dry-salt it by mixing it with the minced meat, wet salt pickling the lump of meat in the salting solution (pickle) in which the salting agent is dissolved, and pickle the salting solution into the lump of meat Injection. In pickle injection, since the salted liquid is uniformly injected into the meat mass, high-pressure injection may be performed using a straight-flow water jet nozzle.

The casing is not particularly limited as long as it is a casing that can be used for food production, but is made from natural casings such as sheep intestine (derived from sheep, goats, lamb), pig intestine, and cow intestine, or collagen, alginic acid, or the like. An edible casing or an artificial casing such as a non-edible casing made of plastic, cellulose or the like can be exemplified, and among them, an artificial casing, and more preferably, an edible casing can be suitably exemplified. The thickness of the casing may be, for example, 10 to 50 mm in diameter, preferably 15 to 40 mm, and more preferably 20 to 35 mm.

In the present invention, the high temperature and high humidity drying of step (A) is not particularly limited as long as it is a step of drying at a temperature of 60°C or higher and a relative humidity of 80% or higher, but preferable temperature conditions include, for example, 60°C to 90°C. More preferably, the temperature is 60° C. to 85° C., further preferably 65° C. to 80° C., even more preferably 65° C. to 75° C., and preferable relative humidity conditions are, for example, 80% to 95%, and more preferably 85% to 95%, more preferably 90% to 95% can be mentioned. The drying time in step (A) can be set appropriately, but is preferably 0.5 to 8 hours, more preferably 1 to 7 hours, and further preferably 2 to 6 hours. As the means for high temperature and high humidity drying, any known drying method such as hot air drying, blast drying, ventilation drying, dehumidifying drying, humidifying drying, static drying under an environment set to the above temperature and relative humidity can be used. Although good, hot air drying can be preferably mentioned.

In the present invention, the low temperature drying of step (B) is not particularly limited as long as it is a step of drying at a temperature of 25°C or lower and a relative humidity of 75% or lower, but preferable temperature conditions include, for example, 0°C to 25°C and 4°C. -25°C, more preferably 4°C-23°C, still more preferably 10°C-20°C, still more preferably 15°C-20°C. Preferred relative humidity conditions are, for example, 25%-75%. , More preferably 35% to 70%, further preferably 45% to 65%, and even more preferably 55% to 65%. The drying time in step (B) can be appropriately set and is, for example, 5 to 15 days, preferably 6 to 14 days, more preferably 7 to 13 days, still more preferably 7 to 12 days, still more preferably 8 to. 11 days can be mentioned. If the relative humidity is 75% or less, the relative humidity difference is 3% to 30%, preferably 5% to 20%, more preferably 5% to 15%, and further preferably 5% to 10%. As described above, the low humidity state and the high humidity state may be set, and the relative humidity may be alternately changed between them, and the interval (holding time of the low humidity state or the high humidity state) is, for example, 1 to 10 hours, preferably 3 ~8 hours, more preferably 5 to 7 hours can be mentioned. As the low-temperature drying means, any known drying method such as cold air drying, blast drying, ventilation drying, dehumidifying drying, humidifying drying, static drying under an environment set to the temperature and relative humidity may be used. Preferred is ventilation drying using a ventilation drying device (drying chamber).

In a preferred embodiment of the present invention, the high temperature and high humidity drying of step (A) and the low temperature drying of step (B) are sequentially performed once, but the high temperature and high humidity drying of step (A) and the low temperature drying of step (B) are performed. May be alternately performed twice or more until the end of drying. In the present invention, the amount of water, the water activity, the yield, etc. can be used as an indicator of the completion of drying. When using the water content as an index, for example, the water content in the food is 70% by mass or less, 65% by mass or less, 60% by mass or less, 55% by mass or less, 50% by mass or less, 45% by mass or less, 40% by mass or less, Drying can be terminated when the amount becomes 35% by mass or less and 30% by mass or less, and the water content in the food is 5 to 70% by mass, preferably 5 to 55% by mass, more preferably 10 to 45% by mass. Drying may be finished when the content of the resin is more preferably 15 to 35% by mass. When the water activity is used as an index, for example, when the water activity is 0.96 or less, 0.95 or less, 0.94 or less, 0.92 or less, 0.90 or less, or 0.86 or less, the completion of drying is determined. can do. When using the yield from the start of high temperature and high humidity drying as an index, for example, the yield was 90 mass% or less, 85 mass% or less, 80 mass% or less, 75 mass% or less, 70 mass% or less, 65 mass% or less. Sometimes it can be done dry.

In one aspect, the meat-filled casing may be subjected to a heat treatment prior to the high temperature and high humidity drying of step (A). Here, the heat treatment means a treatment in which heat is added to the meat-filled casing for the purpose of improving palatability, improving nutritional value, disinfecting, preserving property, etc., and boiling, baking, frying, frying, steaming, roasting, and burning. Any known method such as, smoking, microwave heating, Joule heating, etc. can be used, and smoking is preferred. The temperature of the heat treatment is, for example, 50° C. to 90° C., preferably 50° C. to 80° C., more preferably 55° C. to 75° C., and the treatment time is, for example, 1 to 6 hours, preferably Can be 3 to 6 hours, more preferably 4 to 6 hours.

In the present invention, the dry meat product means a meat product obtained by drying a meat-filled casing. The water content of the dried meat product of the present invention can be exemplified by 5 to 70% by mass, preferably 5 to 55% by mass, more preferably 10 to 45% by mass, and further preferably 15 to 35% by mass. Examples of the dried meat product of the present invention include ham, sausage, raw ham, dry sausage, and semi-dry sausage. Among them, dry sausage (water content 35% by mass or less) or semi-dry sausage (water content 35-55% by mass). ) Is preferable, and the thickness is preferably 10 to 50 mm in diameter, more preferably 15 to 40 mm, and further preferably 20 to 35 mm. Dry sausages include salami and calpas.

The dry meat product obtained by the production method of the present invention has a new texture that the surface has a chewy texture while the center has a soft texture. Examples of the texture index include a difference in water activity and a difference in hardness between the surface portion and the central portion of the dried meat product. Here, the surface portion means a region of the surface side 1/3 of the depth from the surface of the dried meat product to the center (center of gravity), and the center portion means the center (center of gravity) from the surface of the dried meat product. To the center side 1/3 of the depth. In the present specification, the intermediate portion means a region between the surface portion and the central portion. When the water activity difference is used as an index, the water activity difference between the surface portion and the central portion may be 0.05 or more, preferably 0.06 or more, and the upper limit of the water activity difference is 0.07, 0.08, 0.09, 0.10 can be illustrated, and as a range of the water activity difference, 0.05 to 0.07, 0.05 to 0.08, 0.05 to 0.09, 0.05-0.10, 0.06-0.07, 0.06-0.08, 0.06-0.09, 0.06-0.10 can be mentioned. The hardness of the dried meat product may be measured by any known method, and for example, the stress at 30% strain measured using a creep meter can be used as the hardness of the dried meat product. ..

Hereinafter, the present invention will be described more specifically with reference to Examples, but the technical scope of the present invention is not limited to these exemplifications.

1. Effect of Shortening Drying Period by High Temperature Drying In this example, it was verified in the production of dry sausage whether or not the drying time was shortened by performing high temperature drying prior to low temperature drying.

1-1 Method Raw material meat (pork, horse meat, 80 parts by mass of mutton minced meat), salt, sugar (reduced starch syrup, sugar, glucose), spice, color developing agent, antioxidant (Na ascorbate, etc.), phosphate agent , A salting agent containing a seasoning (such as an amino acid), and the seasoning were mixed at high speed to obtain a ground meat having the composition shown in Table 1 below.

The obtained ground meat was filled in an artificial casing made of alginic acid or the like, and smoked and heated in a smoke house for 4 hours. The meat-filled casing produced as described above is subjected to a drying treatment under the following conditions, and when the water activity becomes less than 0.870, the drying is terminated (a yield standard from the start of drying: 65 mass% or less), The time from the start of drying was compared. In addition, RH represents relative humidity (Relative Humidity).
(1) 18°C/RH 75%
(2) 18°C/RH 60%
(3) After drying at 70°C/RH5% for 4 hours, 18°C/RH60%
(4) After drying at 70°C/RH95% for 4 hours, 18°C/RH60%

Further, the water content (wet) of the obtained dry sausage, color difference meter measurement, and hardness measurement were performed. The water content (wet type) was calculated as (water content/total mass)×100 (%/WB). The color difference (ΔE) was measured by a color difference meter (CR-400a, manufactured by Konica Minolta Co., Ltd.), which is a change in color tone (Lab) before and after drying. The hardness was measured by using a creep meter (RE-3305C, manufactured by Yamaden Co., Ltd.) and measuring the stress at 30% strain.

1-2 Results The results are shown in FIG. 1 and Table 2. Compared with the conditions (1) and (2) where high temperature and high humidity drying was not performed, the drying time could be shortened to 220 hours under the condition (4) in which high temperature and high humidity drying was added before low temperature drying. On the other hand, it was found that when high temperature drying was performed at low humidity (RH 5%), the drying efficiency in the low temperature drying period deteriorates and the drying time was not shortened sufficiently (see FIG. 1). Further, under the condition (4) in which the high temperature and high humidity drying was added before the low temperature drying, a slightly softer dry sausage could be produced as compared with the products dried under the conditions (1) to (3). Under any of the conditions, no difference was visually observed in the color tone, and no significant difference was observed in the color difference meter measurement.

2. Examination of Texture of Dry Sausage of the Present Invention In this example, the texture of dry sausage obtained by the production method of the present invention was verified using the water activity of dry sausage as an index.

2-1 Method The meat-filled casing produced by the same method as in Example 1 had a water activity of 0.870 under the conditions (2) (without high temperature drying treatment) and (4) (with high temperature drying treatment) in Example 1. It was dried to less than less than to produce a dry sausage with a casing. In addition, the meat raw material produced by the same method as in Example 1 was molded into a rod shape having a diameter of about 30 mm and a length of about 160 mm without filling the casing, and the meat raw material was treated under the condition (2) in Example 1 (high temperature drying). No treatment) and (4) (with high temperature drying treatment) were dried until the water activity was less than 0.870 to produce a casing-free dry sausage.

The depth from the center to the surface of the dry sausage obtained by the above method is divided into three equal parts, and the center part which is the 1/3 region on the center side, the surface part which is the 1/3 region on the surface side, and the middle of both The water activity (Aw) was measured using a water activity meter (Lab MASTER-aw, manufactured by Novasina) for the three intermediate regions.

2-2 Results The water activity value is shown in Table 3. With the dry sausage with the casing and with the high temperature drying treatment according to the production method of the present invention, the range of water activity between the surface portion and the central portion was larger than that of other products. The lower the water activity is, the harder the texture is, and the higher the water activity is, the softer the texture is. Therefore, it was found that the dry sausage obtained by the production method of the present invention has a hard surface and a soft center.

3. Reduction of Drying Time by Fluctuation of Relative Humidity during Low Temperature Drying In the present example, in the production of dry sausage, the drying time is shortened by varying the relative humidity between 60% and 75% relative humidity during low temperature drying. I verified whether.

3-1 Method The meat-filled casing produced by the same method as in Example 1 was subjected to a drying treatment under the conditions shown below, and when the water activity was less than 0.870, the drying was terminated (from the start of drying. Yield standard: 65 mass% or less), and the time from the start of drying were compared. Here, “⇔” means that the relative humidity is alternately changed during the drying period, and the interval means keeping the low humidity state (60% relative humidity) and the high humidity state (75% relative humidity) respectively. Means time
(1) 18°C/RH 75%
(2) 18°C/RH 60%
(3) 18℃/RH75%⇔60%/Interval 16 hours (4)18℃/RH75%⇔60%/Interval 6 hours (5)18℃/RH75%⇔60%/Interval 3 hours

Further, the water content (wet) of the obtained dry sausage, color difference meter measurement, and hardness measurement were performed. The water content (wet type) was calculated as (water content/total mass)×100 (%/WB). The color difference (ΔE) was measured by a color difference meter (CR-400a, manufactured by Konica Minolta Co., Ltd.), which is a change in color tone (Lab) before and after drying. The hardness was measured by using a creep meter (RE-3305C, manufactured by Yamaden Co., Ltd.) and measuring the stress at 30% strain.

3-2 Results The results are shown in Fig. 2 and Table 4. The drying time could be reduced to 222 hours under the condition (4) in which the relative humidity was changed at intervals of 6 hours. Further, the dry sausage obtained under the condition (4) had the same hardness and color tone as those of the dry sausage dried under other drying conditions. From the results here, it was found that in step (B) in the manufacturing method of the present invention, the relative humidity is alternately changed between the low humidity state and the high humidity state, whereby the drying time can be shortened.

According to the production method of the present invention, a dry meat product can be produced in a shorter time than the conventional method. Further, the dry meat product obtained by the production method of the present invention is a dry meat product having a new texture that is unprecedented that the surface has a chewy texture while the center is soft, and a new consumer It has high industrial applicability in the food field in that it can cultivate

Claims (8)

A method for producing a dried meat product, comprising the following steps in order.
(A) a step of drying a meat-filled casing obtained by filling a meat raw material in a casing at a temperature of 60° C. or higher and a relative humidity of 80% or higher for 0.5 to 8 hours;
(B) subsequently drying the meat-filled casing at a temperature of 25° C. or lower and a relative humidity of 75% or lower; The method for producing a dried meat product according to claim 1, wherein the raw material for meat is kneaded meat. The method for producing a dried meat product according to claim 1 or 2, wherein the meat-filled casing is heat-treated at 50 to 90°C for 1 to 6 hours before step (A). The method for producing a dried meat product according to any one of claims 1 to 3, wherein the water content of the dried meat product is 5 to 55% by mass. The method for producing a dried meat product according to claim 1, wherein the dried meat product is dry sausage or semi-dry sausage. A dry meat product having a casing, wherein the difference in water activity between the surface and the center is 0.05 or more, and the water content is 5 to 55% by mass. The dried meat product according to claim 6, wherein the dried meat product comprises boiled meat. The dried meat product according to claim 6 or 7, which is a dry sausage or a semi-dry sausage.

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