JP2968454B2 - Sausage manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a manufacturing method of the source Se di. Specifically, the inclusion of trehalose improves the adhesion to films related to degradation caused by microorganisms, improves elasticity, one of the textures, and reduces the amount of nitrite used as a coloring pigment. , anti-fading, the appearance due to the reduction of the release water, to an improved manufacturing method of the trehalose incoming resources Se di quality like.

[0002]

2. Description of the Related Art Processed meat products, such as ham and sausage, have reached a production volume of 500,000 tons or more in Japan and are one of important food types. Although these have entered the maturity period after the growth period, quality improvement in consideration of consumers is indispensable in order to further expand the market, and texture improvers, extenders, water retention agents, emulsifiers, etc. Various quality improvement methods using garbage are being studied (Monthly Food Chemical, 19
93-10, pp. 37-43; Journal of the Japan Society of Food Industry, 4
0, No. 6, pp. 427-432, 1993; Japanese Patent Publication No. 6-9481). The quality scale of ham and sausage is described in (Food Packaging Handbook, published by Japan Packaging Technology Association, 1371-1
385, 1988), JAS method, appearance, Irozawa,
Expressed by physicochemical evaluation of flavor, meat quality, etc. These qualities degrade over time, but microbial degradation also occurs in parallel.

[0003] Among the above qualities, the effects of microorganisms will be described in detail. Generally, most of microorganisms derived from raw meat and auxiliary raw materials are killed by heat treatment, but microorganisms remaining without being killed or contamination after heating are generally eliminated. Microorganisms start to proliferate when environmental conditions are met. Deterioration of quality due to microorganisms includes neto, mold, or expansion due to the generation of gas,
Aerobic bacteria and aerobically anaerobic bacteria are involved. In order to eliminate the influence of these microorganisms, antioxidants of food additives, synthetic preservatives, polymerized phosphates, emulsion stabilizers, etc. are used to cope with deterioration from the product side and further stored at 10 ° C or less. The criteria to make up for them are to compensate for those deficiencies and to address the degradation of quality by microorganisms. However, these effects are manifested by packaging, and the film that is a packaging material is required to have a function of blocking oxygen or a function of adhesion due to suppleness. I have. Regarding the deterioration of product quality, the adhesiveness to the packaging film is an important property to prevent the quality deterioration except for temperature control (Journal of the Japan Fisheries Society, No. 3).
Vol. 2, No. 12, pp. 1023-1030, 1966
Year). In addition, nitrite, which is used as a coloring agent for ham and sausage, is highly toxic and may react with amino groups to produce nitrosamine, a carcinogen, which is strictly regulated in processed meat products. It is a substance that has been used, and it is desired to reduce its use.

[0004] On the other hand, trehalose is a disaccharide that is also produced in nature, and many applications to food have been proposed.
Due to its characteristics, it is mostly applied to dried foods and frozen foods, and in particular, to various processed foods (Japanese Patent Application Laid-Open No. 7-797).
No. 39), but the purpose was to prevent freezing denaturation, browning, or change in flavor. For example, the method disclosed in Japanese Patent Application Laid-Open No. 7-79739 is to increase the stability after chelation between the sequestering agent and the metal and prevent a change in flavor by using trehalose in combination with the sequestering agent. . In addition,
There is also an example in which trehalose is applied to processed seafood for the purpose of suppressing frozen denaturation of frozen pickpockets and preventing sitting and reinforcing legs of fish paste products (Japanese Patent Laid-Open No. 7-79745). Gazette). Another example is the use of trehalose's cryoprotective effect, in which processed products such as ham and sausage are immersed in an aqueous trehalose solution to create frozen ham by freezing, thereby preventing changes in flavor after thawing. (JP-A-6-319501). However, raw meat is trehalose, increase the adhesion between the packaging material, attempts to prevent the deterioration of the quality of Soviet sausages is not observed.

[0005] While improvements in terms of packaging film in order to prevent quality deterioration of Soviet sausages have been made many, the present invention prevents the deterioration of quality due to microorganisms from the surface of the raw material meat Seo sausages as well as, to provide application of significant elasticity in texture, retort sterilization, anti-fading during boiling sterilization, the source Se <br/> di improved for the purpose of such reduction of the amount of nitrite As an issue.

[0006]

The present inventors have SUMMARY OF THE INVENTION As a result of intensive studies for solving the above problems, salt raw meat 漬後, mosquitoes
Add a small amount of trehalose during the setting process
As a result , it has been found that the adhesion of the raw meat to the film is improved, and ham and sausage with stable quality can be produced. Therefore, the present invention cuts salted raw meat.
Trehalose is added during the
Filled in a shingle, sterilized in boil and sterilized meat and casing
A method for producing sausage, comprising improving the adhesion.
You. The amount of trehalose added in the present invention is 100
0.01 to 20 parts by weight based on parts by weight is desirable. Trehalose used in the present invention is α, α-trehalose, α,
It contains one or more of β-trehalose and β, β-trehalose, and preferably α, α-trehalose is used. Trehalose may be used as it is or purified from mushrooms or other food materials, or extracts from animals and plants. Trehalose may be produced using an enzymatic reaction, or may be produced by a microorganism. Furthermore, chemically synthesized products can also be used.

[0007] The present invention in words lie sausages are rags near sausages, frankfurters, wieners sausages, Mushio漬sausage, pressure and heat sausages, Lyoner sausage, liver sausage, liver paste, fresh sausages, smoked sausage, cooked Sausage, semi-dry sausage, dry sausage,
Mixed sausage and the like can be mentioned. The raw meat used is not particularly limited, and pork, beef, horse meat, lamb, goat, boar, chicken, poultry, etc. can be used alone or as a mixture of two or more. In addition, as the type of meat, rose meat, loin meat, shoulder meat, torso meat, and the like can be used alone or in combination of two or more. As the packaging material Seo sausages, usually can be used those used in their preparation, for example calf intestinal, pig casing, sheep casing, collagen film, in addition to such cellulose film, plastic film, for example, vinylidene chloride Resin (eg, vinyl chloride-vinylidene chloride copolymer, alkyl (meth))
Acrylate-vinylidene chloride-based copolymer), olefin-based resin (eg, polyethylene, ethylene-based copolymer, polypropylene, polypropylene-based copolymer, cyclic olefin-based resin), polyamide resin (aliphatic polyamide, aromatic polyamide) And various multilayer films composed of these.

[0008] Production of trehalose-containing sausages of the present invention, the trehalose during cutting of meat and salting is performed by adding together like incense <br/> Karashiryo and seasonings.

[0009] The amount of trehalose to be contained is as follows:
The amount is 0.01 to 20 parts by weight, preferably 0.1 to 10 parts by weight, more preferably 0.5 to 5 parts by weight based on 00 parts by weight . In the production of Soviet sausages, such amounts Seo sausages which trehalose is contained, as a result of adhesion between the various films is improved, deterioration of quality caused by microorganisms can be prevented. Although the reason is not clear, by containing trehalose, the product has favorable texture elasticity as shown in Example 1, and furthermore, as shown in Example 4, the nitrite of the color forming agent A bright red product can be obtained even if the amount of used is small.

[0010]

Example 1 Pork fat, streaks, etc. were removed and 10 mm / m
Chopping on a plate of m, 1500 g of pork red meat and 375 g of pork fat in a mixer and stirring, as a salting agent 45 g of salt, 0.25 g of sodium nitrite, L
Add 1.50 g of sodium ascorbate and 2.5 g of sodium tripolyphosphate and mix well. After mixing,
Transferred to vat, wrapped and salted overnight at 5-7 ° C. The chopped meat is chopped on a 3 mm / mm plate, put in a cutter, 250 g of ice water, white pepper 5.0
g, glutamine sodium 3.8 g, sugar 17.5 g
(Comparative product) or 17.5 g of trehalose (product of the present invention) and cut for about 5 minutes.
5 g and 250 g of ice water were added and cutting was performed. Finally, 125 g of starch was added and kneaded, and the mixture was filled in a close contact type tango casing (folding width 40 m / m) made of vinylidene chloride. This was sterilized at 120 ° C. for 20 minutes, and the adhesion and elasticity of the sausage meat to the film were measured using 10 samples. The results are shown in Tables 1 and 2. The adhesiveness was evaluated by the force required when peeling the film at a speed of 6 cm / min from a sample obtained by cutting sausage into a width of 3 cm using a Fudor rheometer NRM-2010J-CW (Reotech).
The elasticity is determined by measuring the stress at which the sausage breaks when a spherical plunger with a diameter of 7 mm penetrates at a speed of 6 cm / min. The product of the distances was defined as the jelly strength, which was used as an index of elasticity. Further, in order to observe the change in the red color of the sausage, the sausage was filled in a peelable clear casing (folding width 35 m / m) made of vinylidene chloride. This was sterilized at 120 ° C. for 18 minutes to prepare sausage. These 10 samples were stored at a constant temperature of 25 ° C., and the a value was measured using a colorimetric colorimeter Z-300A (Nippon Denshoku Industries Co., Ltd.). The a value on day ₀ is a _0, and the a value after 20 days is a
And _20, showed a difference of (a ₀ -a ₂₀₎ in Table 3. In addition,
This a value is a measure used by a color difference meter devised by Richard Hunter, and a indicates that the larger the value on the (+) side, the greater the degree of red. As is clear from Tables 1, 2 and 3, sausages using trehalose
The adhesion to the film has been improved, and the elasticity has been improved. Further, the effect of preventing fading of the red dye was also observed.

[0011]

[Table 1] Adhesion ───────────────────────────────── 1 week 3 weeks 5 weeks g / 3cm width g / 3cm width g / 3cm width ───────────────────────────────── The present invention 20.2 ± 2.3 20.8 ± 2.2 18.4 ± 2.5 Comparative product 4.25 ± 2.3 6.2 ± 2.3 6.06 ± 4.0 ─────────────────────────────────

[0012]

[Table 2] Elasticity (jelly strength) ───────────────────────────────── 1 week 3 weeks 5 weeks g ・ cm g ・ cm g ・ cm ───────────────────────────────── This product 205.2 ± 23.2 151.3 ± 12.6 175.0 ± 14.2 Comparative product 157.8 ± 17.1 137.3 ± 13.7 165.3 ± 11.5 ─────────────────────────────────

[0013]

[Table 3] Fading test ──────────────────────────────── Measurement after film peeling Measurement from above film a Value difference a Value difference (a ₀ −a ₂₀ ) (a ₀ −a ₂₀ ) ───────────────────────────── ─── Invented product 3.46 (86) 2.82 (87) Comparative product 4.01 (100) 3.21 (100) ────────────────────────── ──────

[0014]

Example 2 Remove pork fat, streaks, etc., 10 mm / m
chopping on a plate of m, pork red meat 1000g and pork fat 300g in a mixer and stirring, salting agent 72g, sodium nitrite 0.2g, L-
Add 2.0 g of sodium ascorbate and 1.5 g of sodium tripolyphosphate and mix well. After mixing, the mixture was transferred to a vat, wrapped and salted overnight at 5 to 7 ° C. The cured meat is chopped on a 3 mm / mm plate, put in a cutter, 300 g of ice water, 4.0 g of white pepper, 3.0 g of glutamine sodium, and sucrose 14 as sugar.
g (comparative product) or 14 g of trehalose (product of the present invention) and cut for about 5 minutes.
Add 300 g of ice water and cut. Finally, starch 10
After adding 0 g, the mixture was kneaded and filled in a close-contact type clear casing made of vinylidene chloride (folding width: 35 m / m). This was sterilized at 80 ° C. for 45 minutes to prepare a meat sausage. The red value immediately after sterilization was measured for a value using a colorimeter Z-300A (Nippon Denshoku Industries Co., Ltd.). The results are shown in Table-4. As shown in Table 4, the value immediately after the sterilization of the boil was good in redness when trehalose was added.

[0015]

[Table 4]

[0016]

EXAMPLE 3 Pork was mixed with salt, sodium nitrite and sodium ascorbate in the composition shown in Table 5 and mixed, followed by salting overnight in a refrigerator. After salting, chop the cured meat, then add ice water to a water content of 30 to 50%, cut with a cutter, and use sugar as sucrose (comparative product) or trehalose (product of the present invention), pepper, sodium glutamate. , Sodium tripolyphosphate, fat and starch, kneaded, wrapped in a polyethylene film, sterilized in boil at 80 ° C for 60 minutes,
The mixture was centrifuged at 0 rpm for 10 minutes, and the amount of the separated water was measured. Table 6 shows the results. As shown in Table 6, when trehalose was used as compared with sucrose, the amount of syneresis decreased, and the appearance and quality could be maintained.

[0017]

Table 5 Composition (g) {Hydration rate (%) 30 40 50}挽 Minced meat 100 80 60 Fat 20.5 20.5 20.5 Ice water 60 80 100 Flour 10 10 10 Food salt 7.2 7.2 7.2 Na nitrite 0.02 0.02 0.02 Na ascorbate 0.2 0.2 0.2 Sugar 1.4 1.4 1.4 Hu Pepper 0.4 0.4 0.4 Na glutamate 0.3 0.3 0.3 ───────────────────────────── ──

[0018]

[Table 6] Amount of water separation (%) {Hydration rate (%) 30 40 50} {Product of the present invention 0 1.5 1.5 Comparative product 0 0.3 3.3} ───────────────────

[0019]

Example 4 60 g of lean pork meat and 15 g of pork fat were chopped, and 1.8 g of salt as a salting agent, 0.01 to 0.0075 g of sodium nitrite, 0.06 g of sodium ascorbate, 0.1 g of sodium tripolyphosphate And mixed well, wrapped in plastic wrap, and salted in a refrigerator at 5-7 ° C overnight. 20 g of ice water was added to the cured meat under ice-cooling, and 0.2 g of white pepper and 0.15 g of sodium glutamate as seasonings, and 0.7 g of sucrose (comparative product) or trehalose (product of the present invention) as sugar were kneaded. This was filled in a polyethylene film and boil-sterilized at 80 ° C. for 40 minutes to prepare sausage. After sterilization, the redness of the product is measured using a colorimeter Z-300A (Nippon Denshoku Industries Co., Ltd.)
The a value of 10 samples was measured. Table 7 shows the results. Table 7 shows that the addition of trehalose can enhance the coloration of meat with sodium nitrite or reduce the amount of sodium nitrite used.

[0020]

[Table 7] Redness ────────────────────────────────── Addition amount Na nitrite 0.01 0.0075 0.0075 Sucrose 0.7 0.7 0 Trehalose 0 0 0.7 ────────────────────────────────── a value 6.18 6.16 6.84 ａ ──────────────────────────────

[0021]

By containing trehalose Soviet sausages according to the present invention, can improve the adhesion of the packaging film and Seo sausages, deterioration in quality can be prevented, it is possible to improve the quality of the source sausages. Also, the amount of nitrite used as a meat color former can be reduced.

────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Hiroshi Kouchi 1480-2 Nogaya-cho, Machida-shi, Tokyo A-404 (56) References JP-A-6-54667 (JP, A) JP-A-7-79745 ( JP, A) JP-A-6-319501 (JP, A) JP-A-7-79739 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23B 4/00-4/32 A23L 1/31-1/318

Claims (2)

(57) [Claims] 1. A step of cutting salted raw meat
In, trehalose is added and filled in a casing,
Boil sterilization to improve adhesion between meat and casing
A method for producing sausage, characterized in that: 2. The method for producing sausage according to claim 1, wherein the amount of trehalose added is 0.01 to 20 parts by weight per 100 parts by weight of the raw meat.