JP2750155B2 - Ham and sausage production - Google Patents

Description

The present invention relates to a method for producing ham or sausage. More particularly, the present invention relates to a method for producing savory ham and sausage having a layer of spices and other flavor and seasoning materials on the surface.

[Conventional technology]

A meat lump product having a spice adhered to the surface is known as pastrami beef or the like, which is obtained by directly sprinkling a spice such as grain pepper on the surface of a raw meat lump and heating it with a grill or the like. In such a product, the spices penetrate into the meat mass by the heat treatment, so that even when the finished product is sliced, the spices are not separated from the meat mass and the flavor of the spice is maintained.

However, spice-coated meat chunks here are usually handled bare, which makes it easier for the spices to separate from the meat chunks during transportation or handling before grilling,
In particular, when spices are large in particle size, such as granular pepper, there is a drawback that they are easily removed.

In addition, usually, pressed ham is produced by combining and shaping small pieces of chopped and salted meat, and sausages are produced by filling minced meat into a cylindrical casing,
In these products, further improvement in taste and flavor and variety are required. And, as in the above pastrami beef, it is conceivable to provide a layer of spices on the surface of pressed ham or sausage to improve the flavor and taste, but in any case, the raw material before molding or before filling is It was an aggregate of small meat lumps or minced meat and had no shape retention, and it was extremely difficult to sprinkle spices on the surface as it was.

In addition, pepper salami sausage, which is a type of dry sausage with pepper adhered to the surface, is known as pepper salami sausage. This is obtained by immersing the finished salami sausage with the casing stripped off in a gelatin solution, It is made by dusting pepper and air-drying.
In that case, the protein is already denatured by heating and drying, and the pepper is applied to the salami sausage surface, which has become extremely hard, so that the pepper hardly penetrates into the sausage, and the pepper is easily peeled off the surface to improve the flavor. Was not enough.

[Content of the invention]

The present inventors have continued research on a method of smoothly and easily producing ham and sausage having a flavor and taste, in which a layer of spices and other flavor and seasoning materials is provided on a surface portion.

As a result, spices and other wind and seasoning materials are previously applied to the inner surface of a casing usually used when producing ham and sausage, and the ham and sausage ingredients are filled or wrapped in the casing. When producing ham and sausages by the usual method,
Spices and other seasoning materials such as spices can be very easily and smoothly adhered to the surface of ham and sausage, and spices and other seasoning materials that adhere to the surface are produced during the ham and sausage manufacturing process and finished products It has been found that a flavorful and edible product can be obtained without permeation of the wind and seasoning material into the meat during storage of the product.

Therefore, the present invention provides a ham and a sausage, wherein a raw material for ham and sausage is filled in a casing or wrapped in the casing to produce a ham and a sausage. It is a manufacturing method of.

The ham and sausage in the present invention include any ham and sausage produced using a casing, regardless of the type of raw material or production method. The hams referred to in the present invention include, for example, so-called hams and pork, cattle, sheep, which are produced by shaping masses of pork leg meat, loin meat, shoulder meat, rib meat and the like such as boneless ham, loin ham, shoulder ham, berry ham, and rack ham. ,goat,
Depending on the case of meat such as horses, chickens, rabbits and fish, so-called pressed hams produced by shredding the organ meat of such animals into small meat chunks and binding them with a binder such as ground meat are included. . Further, the sausage in the present invention includes both domestic sausage with a high moisture content and dry sausage and semi-dry sausage with a low moisture content, such as pork sausage, Wiener sausage,
Examples include Frankfurt sausage, Boronia sausage, Liona sausage, liver sausage, head cheese, salami sausage, cerberato sausage, and mortadella.

The casing used in the present invention can be used for directly filling or wrapping the raw material for ham and sausage when producing ham and sausage, and can be subjected to wind and seasoning material on its inner surface. Any material may be used, regardless of its shape and material. For example, the casing may have a specific shape such as a tubular shape, or may be a flat film or sheet shape not formed in a tubular shape. Examples of the casing that can be used in the present invention include edible casings composed of livestock intestines and artificial collagen proteins, as well as paper, cellulosic materials (eg, fibrous, cellophane, cellulose acetate) and synthetic resins (eg, polyvinylidene chloride, polyethylene). Non-edible casings made of plastics, etc.) can be mentioned. However, in terms of the stability of the wind and seasoning materials to the casing and the quality of the finished product, fibrous materials made of viscose-treated Japanese paper are preferred. preferable.

The wind / seasoning material may be applied to the inner surface of the casing at any time before the casing is filled with ham or sausage ingredients, or before the casing is wrapped with ham or sausage ingredients. May be prepared in advance and used sequentially, or a wind and seasoning material may be applied to the inner surface of the casing immediately before filling the casing with the raw material for ham or sausage. When using a casing formed in a tubular shape or the like, the wind / seasoning material may be applied after forming in a tubular shape or the like, but the wind / seasoning material is applied to one surface of a sheet or film-shaped casing material, and thereafter, It is convenient to form a cylinder or the like so that the surface on which the wind / seasoning material is applied is on the inside. In such a case, the filling of the ham or sausage raw material into the cylindrical casing is performed in accordance with the respective production methods, by wind or
It may be performed after the casing provided with the seasoning material is formed into a cylindrical shape, or before the cylindrical shape. When the casing is not formed into a tubular shape or the like but is used in the production of ham and sausage as it is in the form of a sheet or a film, the sheet and the film to which the wind and seasoning material has been applied may be used as they are. Although it is not easy to apply a wind / seasoning material to the inner surface of a small-diameter casing originally formed into a tube such as a livestock intestine, it is preferable to apply a wind / seasoning material to the inner surface of the casing according to the present invention as far as possible. Can be used as

The wind / seasoning material may be applied uniformly or unevenly on the entire inner surface of the casing, and there may be a place where the wind / seasoning material is applied and a place where the wind / seasoning material is not applied.
A variety of products can be obtained depending on how the seasoning material is applied.

When the wind / seasoning material is stably held on the inner surface of the casing only by the wind / seasoning material, only the wind / seasoning material can be applied to the inner surface of the casing and used for producing ham and sausage. If the wind / seasoning material alone is not stably retained, it is desirable to use a binder to stably adhere the wind / seasoning material to the inner surface of the casing. In this case, the binder may be applied to the inner surface of the casing first and then the wind / seasoning material may be applied thereon, or the binder may be applied to the inner surface of the casing after applying the wind / seasoning material, or The wind / seasoning material and the binder may be previously mixed and applied to the inner surface of the casing. Examples of the binder include gelatin, propylene glycol alginate, calcium salt of sodium glycolic acid, sodium salt, sodium starch glycolate, sodium starch phosphate, methylcellulose, sodium polyacrylate, sodium alginate, casein and casein. Sodium salts, natural gums (eg, tragacanth gum, gutter gum, gum arabic, karaya gum, guar gum, locust bean gum, etc.) can be used, and among them, gelatin is preferred in terms of product quality. The binder is usually
A solution such as an aqueous solution or ethanol solution having a concentration of about 10 to 25% is preferably used. It is preferable that the binder be dissolved in hot water or steam in the boiling or steaming step and not remain in the finished product.

As the wind / seasoning material, any material can be used singly or as a mixture of a plurality of materials at an arbitrary ratio depending on the product to be manufactured. Examples of wind / seasoning materials include pepper, mustard, laurel, allspice, cloves, mace, nutmeg, fennel, coriander, caraway, cumin, dill, celery,
Spices such as cardamom, fenugreek, thyme, sage, onion, garlic, paprika, ginger, wasabi, pepper, dried fruits, dried vegetables, dried grains, various nuts, various dried meat products, fish meat products and other seasoning ingredients. Peppers having a size of about 80% of pepper are suitable in terms of product quality.

The wind / seasoning material is desirably used in the form of powder, granules, or paste from the viewpoints of handleability, adhesion to the inner surface of the casing, permeability to ham and sausage, and the like.

As described above, any of the methods employed in the production of ham and sausage can be employed in the present invention,
The production method is not limited, but a typical production method is as follows.

When producing so-called hams such as boneless ham, loin ham, shoulder ham, berry ham, and lac ham, the mass of pork thigh meat, loin meat, shoulder meat, loose meat, etc. is shaped, and then the salt, sugar, coloring agent, antioxidant Salt, using a salting agent consisting of ingredients, binding aids, binders, emulsion stabilizers, chemical seasonings, spices, etc., then wrapped in a casing with a wind / seasoning material applied on the inside, and smoke Without smoking or smoking
Produced by boiling or steaming. In this case, the cured meat is wrapped in a casing made of a non-cylindrical film or sheet coated with a wind / seasoning material on the inner surface, and then, if necessary, depending on the shape and size of the cured meat. It is convenient to seal to other shapes.

Also, in this case, instead of applying the wind and seasoning material to the entire surface of the casing, apply the wind and seasoning material only to the inner surface of the casing where the lower part of the cured meat comes in contact, and put the cured meat there. After placing, the meat or meat may be sprinkled with air or seasoning material directly in the upper part of the cured meat, and the upper part of the meat may be covered with the remaining part of the casing, followed by treatment such as smoking, boiling or steaming.

In the production of such hams, it is necessary to use a breathable paper, cellophane, fibrous, or the like as a casing when smoke treatment is involved,
When the smoking process is not performed, either a gas-permeable or non-gas-permeable material can be used, but a casing made of non-gas-permeable plastic is preferable from the viewpoint of storage and mass production.

In the case of producing press ham, the meat of animals such as pigs, cows, sheep, goats, horses, chickens, rabbits, etc., and in some cases, the internal organs and fish meat of those animals were cut into small meat chunks. After that, mixed salt consisting of salt, sodium nitrite, sugar, etc. is evenly mixed and salted, and the binder, spices, seasonings, etc. Agents (synthetic preservatives,
(Coloring agents, antioxidants, fillers such as corn starch, etc.) are added and mixed, and the mixture is filled in a casing provided with a wind / seasoning material on the inner surface, and then boiled or steamed without smoking or smoking. Manufacturing. In this case, the mixture consisting of the salted small meat lumps and the binder has no shape-retaining property itself. Therefore, when the mixture is filled in the casing or after filling, the cross section is square or round outside the casing. It is recommended that a retainer having an elliptical shape or the like be fitted and shaped.

And the type of meat used at that time, its blending ratio,
The composition of the salting agent and its mixing amount into the small meat mass, the salting temperature and time, the type and amount of the binder (ground meat) to be incorporated into the salted small meat mass, and the types of other additives Amount, mixing method of each component, mixing conditions, mixing device, filling method of mixture into casing, filling amount, type of filling device, type of retainer,
The method of smoking, the method of boiling and steaming and the conditions are not particularly limited, and any of those generally known in the production of press ham can be employed.

In the production of such pressed ham, when filling the above-mentioned mixture comprising the salted small meat chunks and the binder into a casing provided with a wind and seasoning material on the inner surface, the mixture is already formed into a tubular shape and the like, A retainer is attached to the outside of the casing provided with the seasoning material, and the mixture is filled in the cylindrical casing, or a casing made of a flat sheet or film is placed on the inner surface of the retainer along its concave shape. After the wind / seasoning material is applied to the concave portion, the mixture may be charged, and then the casing may be sealed in a tubular shape. In this latter case, the wind / seasoning material is applied only to the inner surface portion corresponding to the lower half of the retainer of the sheet or film-shaped casing held in the concave shape, and the raw material mixture for press ham is introduced there. ,
The top part of the mixture is then sprinkled with wind and seasoning material directly, the upper part of the mixture is covered with the rest of the casing (sheet or film), the upper half of the retainer is closed and smoked or not smoked. , Boiled or steamed. If smoke treatment is involved, it is necessary to use casing made of breathable paper, cellophane, fibrous, etc. Any casing can be used as in the case of hams such as the above-mentioned loin ham.

Furthermore, when producing a high content of domestic sausage according to the present invention, pork, beef, mutton, goat,
After shredding horse meat, chicken meat, rabbit meat, and possibly fish meat, salt it, salt it, and grind the small chunks of meat that have been salted into a meat grinder, and add spices, seasonings, and other Additives (synthetic preservatives, color formers, antioxidants, fillers, etc.) are added together with cold water or ice and snow and kneaded. The finished kneaded product is filled in a casing with a wind / seasoning material applied to the inner surface. Manufactured by bundling in length, drying, and boiling or steaming without or with smoking. In the case of producing dry sausage, beef (pork, beef, horse meat, mutton, goat, etc.) is salted and minced, and pork fat, spices, seasonings, and other additives (synthetic Preservatives, color formers, antioxidants, fillers, etc.) are added and kneaded. The finished kneaded material is filled into a casing with wind and seasoning material applied to the inner surface, tied in an appropriate length, and hydrated. By drying to about 35% or less, or by drying and smoking. The semi-dried sausage is produced by filling and binding the casing of the above-mentioned dry sausage, boiled or steamed and dried, or dried and smoked. Types of raw meat and its salting method when manufacturing sausages, types and amounts of additives, mixing method of each component, mixing device, filling method of mixture into casing, type of filling device, drying method, smoking method The method of smoke, the method of boiling and steaming, the conditions, and the like are not particularly limited, and any of those generally known in sausage production can be employed.

When producing such a sausage, it is preferable that the sausage be filled into a casing that has already been formed into a tubular shape and the inside of which has been subjected to a wind and seasoning material. In the case where smoke treatment is involved, it is necessary to use a casing made of air-permeable paper, cellophane, fibrous, etc. Any casing can be used, but in the case of domestic sausage without smoke treatment, a casing made of non-breathable plastic has good storability and is suitable for mass production. No casing is used.

〔The invention's effect〕

In the present invention, a spice or other wind / seasoning material is applied to the inner surface of the casing used for producing ham and sausage, and the raw material for ham and sausage is filled or wrapped in the casing. By operation, hams and sausages having a layer of a wind and seasoning material on the surface thereof can be produced reliably and smoothly.

In addition, the wind and seasoning material applied to the inner surface of the casing is used for the raw material for ham and sausage filled or wrapped in the casing during the subsequent processing steps such as smoking, drying, boiling or steaming. During the storage of the finished product, especially during the heating process such as drying, boiling and steaming, it penetrates into the ham and sausage, so that the finished product does not lose the wind and seasoning ingredients, and the product surface The mellow and extremely good texture and flavor are given by the reconciliation of the wind / seasoning material with the meat.

Furthermore, the method of the present invention uses raw materials that do not have shape retention by themselves, such as aggregates of shredded small meat chunks and minced meat, and for that purpose, directly applies wind and seasoning materials to the surface of the raw materials. It is particularly suitable for the production of pressed ham and sausage, which is difficult to produce, and according to the present invention, it is possible to apply a wind and seasoning material to the surface of the pressed ham and sausage raw material by an extremely simple operation, and as a result, the flavor and It is possible to provide a product rich in change in taste.

Hereinafter, the present invention will be described specifically with reference to Examples, but the present invention is not limited to these Examples. In the following examples, parts and% indicate values by weight.

Example 1 Pork lean 40 parts, pork fat 20 parts, horse lean 20 parts and sheep lean 20
Raw meat consisting of 3 parts cut into cubes of about 3 cm square 100
0 g, 100 parts of salt, 0.7 parts of sodium nitrite and 10 parts of sugar
Of mixed salt consisting of 30 parts by weight, and mixed well.
It was refrigerated at a temperature of ° C. for 4 days and salted.

Separately a mixture of pork red and ice in a weight ratio of 100: 20 10
30 g of the above mixed salt was added to 00 g, and the mixture was cut into a paste to prepare ground meat to be bound.

Into the above-mentioned salted meat, 200 g of the minced meat for binding, spices (white pepper, cardamom, nutmeg, onion and mace)
Add 30 g of chemical seasoning, 4 g of chemical seasoning, 1 g of antioxidant (sodium erythorbate), and 30 g of corn starch, and mix uniformly until sticky.

Separately, prepare a metal plate retainer (inside diameter 10cm, length 30cm) with a circular cross section that is split in the length direction, and place a water-absorbing paper (45cm x 55cm; Fibras) on the inner surface of the lower half. Approximately 14% aqueous gelatin solution at 470 g / m
^And apply black pepper (80%) on top of this.
Sprinkle evenly at a rate of g / m ² and fix.

Into this, the mixture produced above was packed without gaps, and black pepper powder was also placed in the upper half of the mixture.
Sprinkle directly at a rate of 0 g / m ^2.

Cover the upper half of the mixture with the rest of the absorbent paper protruding from the lower half of the retainer, put the upper half of the retainer on, close the retainer, put the retainer in hot water at a temperature of 75-80 ° C, and put the center temperature at 68 ° C. Heat until reaching.

After cooling, the finished press ham was taken out of the retainer and the water-absorbing paper was peeled off, and the black pepper firmly adhered to the press ham surface and partially penetrated, while the gelatin used to attach the black pepper to the water-absorbent paper Melted into the hot water, and a delicious pressed ham was obtained.

Example 2 About 5 cm of mixed meat consisting of 60 parts of pork red meat and 40 parts of beef red meat
After being cut into corner cubes, this was salted in the same manner as in Example 1 above. The minced meat after the salting was ground by a meat grinder using a 3 mm plate.

11g spices (breakdown: 4g pepper, 2g mace and 5g onion juice), 1000g minced meat, 100g ground pork fat and 200g ice water
And kneaded.

Separately, prepare a long film made by laminating polypropylene on 25 cm width Japanese paper, and apply 14% concentration on one surface.
An aqueous solution of gelatin was applied at a rate of 470 g / m ² , and black pepper (80%) was sprinkled at a rate of 850 g / m ² .

After the layer consisting of the binder consisting of gelatin and black pepper was dried, the film was sealed with the black pepper layer inside so as to form a cylindrical casing about 8 cm in diameter.

Fill the above kneaded material in the cylindrical casing,
After tying it to a length of about 30 cm, transfer it to a smoke room, first about 50 ° C
At 40 ° C for about 40 minutes, and then at 70 ° C for 60 minutes.
I smoked. Finally, it was placed in 80 ° C. water and boiled for 150 minutes to produce sausages.

After cooling, the casing on the surface was peeled off. As a result, the black pepper layer was firmly adhered to the surface, and a part of the sausage was permeated into the meat, and the flavor was good.

Claims (1)

(57) [Claims] 1. A powdery or granular water-insoluble wind / seasoning material is applied to the inner surface of a casing, and a raw material for ham or sausage is filled or wrapped in the casing.
A method for producing ham or sausage, which is smoked, boiled or steamed as it is.