JP5848227B2 - Process for producing processed meat products - Google Patents

Description

The present invention relates to a processed meat product such as ham, sausage, bacon and the like distributed in the market, and particularly relates to a method for producing a processed meat product having a high storage stability while suppressing the growth of microorganisms.

Combined with the progress of the westernization of Japanese dietary habits, processed meat products made from meat such as ham, bacon, and sausage are now indispensable for ordinary household meals. ing. According to conventional manufacturing techniques for conventional processed meat products, coloring agents such as nitrates and nitrites, in order to improve the texture, coloring properties such as storage, binding, hardness and elasticity, In many cases, binders such as polymerized phosphates and preservatives such as sorbic acid are used, and there is concern about the impact on consumers' health.

In particular, nitrites such as sodium nitrite and nitrates are essential in promoting meat color development and effectively suppressing the growth of microorganisms such as Clostridium botulinum. Among them, sodium nitrite is a protein of meat. It is said to produce nitrosamine, which is a highly toxic carcinogenic substance by reacting with steroids, and to cause motohemoglobinemia. Furthermore, it reacts with sorbic acid, a highly mutagenic preservative, and carcinogens. It is supposed to produce nitroyl nitrolic acid. Moreover, although the phosphate which is a binder can improve water retention and a binding property, it is supposed that it combines with calcium and prevents bone formation.

On the other hand, when these additives are reduced, suppression of the growth of microbial groups that have a great influence on the storage stability of foods becomes a problem.
Therefore, the present inventors have focused on tea leaves that have catechins and the like that are used to prevent oxidation of foods such as confectionery and have recently been found to have various functions.
As a catechin extracted from tea leaves used as a sausage, Patent Document 1 describes a technique of liver sausage obtained by mixing catechin with a sausage raw material. Patent Document 2 discloses a technique of ham and sausage seasoned using a tea extract.

JP 2000-32955 A Japanese Patent Laid-Open No. 10-108655

However, in Patent Document 1, catechin is used to eliminate an unpleasant liver odor, and in Patent Document 2, a tea extract having a strong inhibitory effect on 5 ′ nucleotidase that degrades a nucleic acid umami component is used as a nucleic acid umami. It is used for retention of ingredients, and none of the literature describes or suggests any other action.

Therefore, the present invention has been made to solve such problems, and an object of the present invention is to provide a method for producing a processed meat product that suppresses the growth of microorganisms and has high storage stability.

The processed meat product in the method for producing processed meat products of the present invention is obtained by desalting salted meat and immersing the desalted meat in a tea component-containing liquid extracted from tea leaves, whereby the meat is added by the tea component. The meat is dehydrated and heated in the tea component, and the meat is packaged with the tea component permeating and adhering to the meat. That is, the tea component contained in the tea component-containing liquid extracted from the tea leaves is permeated and adhered to the meat.
Here, the “meat” is usually any meat that can be used for food. For example, pork, beef, horse meat, mutton, goat meat, poultry meat, rabbit meat and a mixture thereof are used. Also, the portion of the meat used is not particularly limited, such as rose meat, loin meat, shoulder meat, thigh meat, and mixed meat thereof.

As "tea leaves", sencha, stalk tea, bud tea, brown rice tea, roasted tea, powdered tea, matcha tea, black tea, bancha, green tea, gyokuro, Chinese tea (Oolong tea, Pu'er tea, etc.), etc. are used. If it is a tea leaf containing tannins, such as this, it will not restrict | limit especially the seed | species, and it is not restricted to 1 type, Two or more types may be used together.
The “tea component” does not indicate a specific component contained in tea leaves or tea stems, but is contained in tea leaves or tea stems, for example, mainly catechin (tannin), vitamin C, theanine, cafe This is a general term for in, and does not identify a specific component.

Here, “tea ingredients on meat” refers to “penetration and adhesion”. In meat, since many microorganisms such as bacteria and mold are usually attached to the surface of the meat, the components of tea leaves are mainly meat. After adhering to the surface of the meat, it is more advanced than the state where the tea component adheres to the meat, and if it penetrates into the surface layer, the antimicrobial and bactericidal action of the tea component is effective for the growth of microorganisms attached to the meat Can be suppressed. In other words, “tea ingredients in meat” “permeate and adhere” means that the tea ingredients are infiltrated into at least the surface layer of meat, and the tea ingredients do not necessarily have to penetrate into the whole meat, The degree of penetration is not questioned.

In addition, for example, a salt-treated and desalted meat or the like is immersed in a tea component-containing solution obtained by immersing tea leaves in hot water at 90 ° C. or higher, or a concentrated solution thereof, or salted and desalted. To specially-treated meat such as dried or concentrated salt-dried powder directly attached to dried meat or smoked meat, etc. On the other hand, a tea component-containing liquid obtained by immersing tea leaves in hot water at 90 ° C. or higher or its concentrated liquid is injected or sprayed, or the tea component-containing liquid or its concentrated liquid is frozen with respect to specially processed meat. It is possible to make the tea component “penetrate and adhere” to the meat by immersing it in ice.

In addition, “processed meat products” are hams, sausages, bacon, etc. prepared using livestock meat as raw meat, such as hams such as loin ham, boneless ham, shoulder ham, bone ham, bolognese sausage, frankfurter sausage, wiener sausage. And sausages such as roast bacon, shoulder bacon, middle bacon, and side bacon, but are not limited to these.

“Heating” here is performed for sterilization or to improve the elasticity by denaturing and coagulating meat proteins, and the temperature of the central part is usually maintained at 63 ° C. for 30 minutes or more. Heating is performed by a heating method of maintaining 75 ° C. for 1 minute or more, or a method having an effect equivalent to or higher than this, and examples thereof include heating by warm drying, heating by boiling and boiling, and the like.

“Tea component-containing liquid” means that tea components such as catechins are extracted by immersing tea leaves and tea stems in hot water such as hot water boiled at a temperature of 90 ° C. to 100 ° C. for a predetermined time. A solution containing the solution or a concentrated solution thereof. Preferably, the tea leaves are boiled in boiling water from which tea components are extracted in a short time.
Further, “immersing meat in a tea component-containing liquid” means that the meat is immersed in the tea tea component-containing liquid and the tea component and meat are brought into contact with each other.

And “dehydration” and “drying” are to remove moisture mainly on the surface of the meat before smoke so that smoke smoke will adhere evenly to the meat or to suppress microbial growth. In this case, only dehydration using a dehydration sheet or the like, only drying by heating, air drying, or the like may be performed, or both dehydration and drying may be performed.
Further, immediately after immersing the meat in the tea component-containing liquid, the meat with the tea component-containing liquid attached is packaged, and the tea component-containing liquid attached to the meat is washed away or removed. Without being done, the meat is packaged with the tea component-containing liquid still attached. More preferably, the smoked meat is immersed in a tea component-containing liquid and vacuum-packed while the tea component-containing liquid is attached to the meat.

Here, “smoke” refers to smoked material such as cherry, beech, walnut, oak, birch, oak, hickory and other hardwood chips and large sawdust, and causes the generated volatile components to adhere to the product. That is, in the case of processed meat products such as ham, sausage, bacon, etc., a hot-boiled method in which smoke is smoked at 30 ° C. to 80 ° C. is common.

The tea component-containing liquid for immersing the meat in the method for manufacturing a processed meat product is in the range of 1 ° C to 5 ° C. Moreover, the said tea component containing liquid is obtained within the range of the ratio of 1 to 10 weight part of tea leaves with respect to 100 weight part of said hot water.

The method for producing a processed meat product of the invention of claim 1 includes a tea component penetration step of immersing meat in a tea component-containing liquid extracted from tea leaves, and the meat in which the tea component of the tea component-containing liquid has penetrated and adhered. A packaging process comprising packaging and a heating process for heating the meat packaged in the packaging process.

In addition, the “tea component-containing liquid” in the “tea component infiltration process” means that tea components such as catechin are extracted by immersing tea leaves in hot water or the like boiled at 90 ° C. to 100 ° C. for a predetermined time. A solution containing a tea component or a concentrated solution thereof.
And “immersing meat in the tea component-containing liquid” means that the meat is immersed in the tea component-containing liquid and the tea component and meat are brought into contact with each other.

In the tea component infiltration process, the method of “infiltrating the tea component into the meat” includes, for example, immersing the meat in a tea component-containing solution obtained by immersing the tea leaf in hot water or a concentrated solution thereof, Or dry concentrated powder that has dried the concentrated liquid, or a tea component-containing liquid obtained by immersing tea leaves in hot water or its concentrated liquid is poured or sprayed on the meat. For example, the component-containing liquid or the concentrated liquid may be frozen and soaked in ice. In particular, by immersing meat in a tea component-containing liquid obtained by immersing tea leaves in hot water, the tea component can be easily infiltrated into the meat in a short time and with simple operations. In order to penetrate the meat, it is preferable to immerse the meat in the tea component-containing liquid.

In addition, “permeating tea ingredients into meat” means that, in meat, since many microorganisms such as bacteria and mold are usually attached to the surface of the meat, the components of tea leaves are mainly on the surface of the meat. After adhering, if it is further advanced than the state where the tea component is attached to the meat and penetrates into the surface layer, it effectively suppresses the growth of microorganisms attached to the meat by the antibacterial and bactericidal action of the tea component. Can do. That is, the phrase “infiltrate the tea component into the meat” only needs to infiltrate the tea component into at least the surface layer of the meat, and does not necessarily require the tea component to infiltrate the entire meat, and the degree of penetration does not matter. .

The “heating” in the heating step here is performed for sterilization or to improve the elasticity by denaturing and coagulating meat protein. Usually, the temperature at the center is 63 ° C. for 30 minutes. It is heated by the heating method which maintains above or 75 degreeC for 1 minute or more, or the method which has an effect equivalent to this, for example, heating by warm drying, heating by boiling, boiling, etc. can be performed.

The packaging process of wrapping meat with the tea component-containing liquid attached means that the tea component-containing liquid is attached to the meat in the packaging process without the tea component-containing liquid adhering to the meat being washed away or removed. It is packaged as it is. More preferably, in the packaging process, the meat with the tea component-containing liquid attached is vacuum-packed.

The method for producing a processed meat product of the invention of claim 2 includes a smoke process for smoking meat, a tea component infiltration process for immersing the smoked meat in a tea component-containing liquid extracted from tea leaves, and the tea A packaging process in which the meat in which the tea component of the component-containing liquid has permeated and adhered is packaged, and a heating process in which the meat packaged in the packaging process is heated.

In addition, “smoke” in the soot process refers to hardwood chips such as cherry, beech, walnut, oak, birch, oak, hickory and soot material such as large sawdust, and the volatile components generated are In the case of processed meat products such as ham, sausage, bacon, etc., a hot-boil method in which smoke is smoked at 30 ° C. to 80 ° C. is common.

The method for producing a processed meat product of the invention of claim 3 includes a first tea component penetration step of immersing the meat in a tea component-containing liquid extracted from tea leaves, and dehydrating the meat immersed in the tea component-containing liquid, A first heating step of heating after drying, a second tea component infiltration step of immersing the heated meat in a tea component-containing liquid extracted from tea leaves, and the tea component of the tea component-containing liquid It comprises a packaging process in which the permeated and adhered meat is packaged, and a second heating process for heating the meat packaged in the packaging process.
Here, the first tea component permeation step and the second tea component permeation step, the first heating step, and the second heating step repeat substantially the same steps.

The method for producing a processed meat product of the invention of claim 4 includes a first tea component infiltration step in which meat is immersed in a tea component-containing liquid extracted from tea leaves, and the meat immersed in the tea component-containing liquid is dehydrated, After drying, a smoke process for smoking, a first heating process for heating the meat smoked in the smoke process, and immersing the heated meat in a tea component-containing liquid extracted from tea leaves A second tea component infiltration step, a packaging step in which the meat in which the tea component of the tea component-containing liquid penetrates and adheres is packaged, and a second heating step in which the meat packaged in the packaging step is heated. It comprises.
Here, the first tea component permeation step and the second tea component permeation step, the first heating step, and the second heating step repeat substantially the same steps.

As a result of accumulating experiments, the present inventors have found that the tea component of the tea component-containing liquid extracted from tea leaves exhibits antibacterial and bactericidal action against microorganisms adhering to meat, and obtained by immersing tea leaves in hot water. To suppress the growth of microorganisms adhering to the meat by immersing the salted and demineralized meat or smoked meat in the tea component-containing liquid so that the tea component penetrates and adheres to the meat It was possible to obtain a processed meat product with high storage stability.
That is, the meat processing of the present invention in which the tea component is infiltrated into the meat by immersing the salted and desalted meat with respect to the tea component-containing liquid obtained by immersing the tea leaves in hot water in this way As for the product, the growth of microorganisms is suppressed and a product having high storage stability is obtained.

Further, the meat processing of the present invention in which the tea component is infiltrated into the meat by immersing the salted and desalted meat with respect to the tea component-containing liquid obtained by immersing the tea leaves in hot water in this way The product has a tight texture, good elasticity, many umami ingredients, and a suitable texture and flavor.
Thus, by the tea component of the tea component containing liquid extracted from the tea leaves, the growth of microorganisms is suppressed and a processed meat product having high storage stability is obtained.
And, since the meat with the tea component-containing liquid attached is packaged, the effect of suppressing the growth of microorganisms by the tea component can be maintained even after packaging, and the packaged meat is heated. Thus, the sterilizing effect can be improved and the growth of microorganisms can be further suppressed.

Since the tea component-containing liquid for immersing the desalted meat in the method for producing a processed meat product according to the present invention is in the range of 1 ° C to 5 ° C, it is possible to prevent a decrease in flavor and Proliferation can be suppressed. In particular, since the meat quality is tightened and the dehydration effect is enhanced by the low temperature, the effect of suppressing the growth of microorganisms can be enhanced.
The tea component-containing liquid for immersing the desalted meat in the method for producing a processed meat product according to the present invention is within a range of 1 to 10 parts by weight of tea leaves with respect to 100 parts by weight of the hot water. Therefore, the tea component-containing liquid obtained within a range of 1 to 10 parts by weight of tea leaves with respect to 100 parts by weight of hot water is flavored by immersing predetermined processed meat. Sufficient microbial control effect is exhibited without damage.

That is, in the tea component-containing liquid, if the tea leaf is less than 1 part by weight with respect to 100 parts by weight of hot water, the amount of the tea component may be too small to sufficiently suppress microorganisms, while on the other hand, with respect to 100 parts by weight of hot water If the amount of tea leaves exceeds 10 parts by weight, the astringency of the tea component is strong, and the flavor of the meat may be impaired, or the color may become black and the appearance may be impaired.
Therefore, according to the method for producing a processed meat product of the present invention, the tea component of the tea component-containing liquid extracted from the tea leaves does not impair the flavor, and the growth of microorganisms is reliably suppressed and the meat processing has high storage stability. It becomes goods.

The method for producing a processed meat product according to the invention of claim 1 , wherein the meat is immersed in a tea ingredient-containing liquid extracted from tea leaves, the meat in which the tea ingredient of the tea ingredient-containing liquid has penetrated and adhered is packaged, The packaged meat is heated.

Therefore, according to the method for producing a processed meat product of claim 1 , in the tea component infiltration step, the tea component-containing liquid obtained by immersing the tea leaves in hot water is salted and the desalted meat is immersed. By infiltrating the desalinated meat with the tea component, the antibacterial and bactericidal action of the tea component itself, such as catechin, further suppresses the growth of microorganisms by tightening the meat quality with the tea component and increasing the dehydration effect. be able to. In addition, the meat quality is tightened by the tea component, so that the elasticity is good, and the outflow of the umami component in the meat is prevented, and a suitable texture and flavor can be imparted. In particular, if the tea component is infiltrated at the timing after salting, the salt cannot be extracted sufficiently, and the fat content of the meat is poor, and the resulting processed meat product has a strong saltiness and elasticity. While the flavor and texture are deteriorated due to the decrease, a suitable texture such as elasticity and a good flavor can be formed by allowing the tea component to permeate at the timing after desalting.

In the method for producing a processed meat product according to the invention of claim 2 , the meat is salted, the salted meat is desalted, and the desalted meat is dehydrated and dried, and then smoked. The smoked meat is immersed in a tea component-containing liquid extracted from tea leaves, the meat in which the tea component of the tea component-containing liquid has penetrated and adhered is packaged, and the packaged meat is heated. .

Therefore, according to the method for producing a processed meat product of claim 2 , in the tea component infiltration step, the tea component-containing liquid obtained by immersing the tea leaves in hot water is salted and the desalted meat is immersed. By infiltrating the desalinated meat with the tea component, the antibacterial and bactericidal action of the tea component itself, such as catechin, further suppresses the growth of microorganisms by tightening the meat quality with the tea component and increasing the dehydration effect. be able to. In addition, the meat quality is tightened by the tea component, so that the elasticity is good, and the outflow of the umami component in the meat is prevented, and a suitable texture and flavor can be imparted. In particular, if the tea component is infiltrated at the timing after salting, the salt cannot be extracted sufficiently, and the fat content of the meat is poor, and the resulting processed meat product has a strong saltiness and elasticity. While the flavor and texture are deteriorated due to the decrease, a suitable texture such as elasticity and a good flavor can be formed by allowing the tea component to permeate at the timing after desalting.
In addition, tea components such as catechins have themselves by permeating the smoked meat by immersing the smoked meat into the tea component-containing liquid obtained by immersing the tea leaves in hot water. Microbial growth is further suppressed by antibacterial and bactericidal effects, the meat quality is tightened by the tea ingredients, the elasticity is better, and the flow of umami ingredients in the meat is prevented, giving a suitable texture and flavor . Furthermore, the smoke component which is unfavorable for human health such as smoke and tar adhered to the meat surface by smoke is removed by the tea component.

According to a third aspect of the present invention, there is provided a method for producing a processed meat product, wherein the meat is immersed in a tea component-containing liquid extracted from tea leaves, the meat immersed in the tea component-containing liquid is dehydrated and dried, and then heated. The heated meat is immersed in a tea component-containing liquid extracted from tea leaves, the meat in which the tea component of the tea component-containing liquid has penetrated and adhered is packaged, and the packaged meat is heated. .

Therefore, in the first tea component infiltration step, the tea component-containing liquid obtained by immersing the tea leaves in hot water is salted, the desalted meat is immersed, and the tea component is infiltrated into the desalted meat. By the antibacterial / bactericidal action of tea components such as catechins, and the meat quality is further tightened by the tea components to enhance the dehydration effect, the growth of microorganisms can be suppressed. In addition, the meat quality is tightened by the tea component, so that the elasticity is good, and the outflow of the umami component in the meat is prevented, and a suitable texture and flavor can be imparted. In particular, if the tea component is infiltrated at the timing after salting, the salt cannot be extracted sufficiently, and the fat content of the meat is poor, and the resulting processed meat product has a strong saltiness and elasticity. While the flavor and texture are deteriorated due to the decrease, it is possible to form a suitable texture such as elasticity and a good flavor by infiltrating the tea component at the timing after desalting.

In addition, in the second tea component infiltration step, the tea component is again infiltrated into the smoked meat by immersing the smoked meat in the tea component-containing liquid obtained by immersing the tea leaves in hot water. In addition, the antibacterial and bactericidal effects of catechins and other tea components themselves can further suppress the growth of microorganisms, and the tea components can tighten the meat quality, have better elasticity, and can prevent the outflow of umami components in meat. Can provide a good texture and flavor. Furthermore, smoke components that are unfavorable to human health, such as smoke and tar, adhered to the meat surface by smoke from the tea components can be removed.
In this way, the tea component of the tea component-containing liquid extracted from the tea leaves is a method for producing a processed meat product that reliably suppresses the growth of microorganisms and has high storage stability.

The method for producing a processed meat product according to the invention of claim 4 , wherein the meat is salted, the salted meat is desalted, and the desalted meat is immersed in a tea component-containing liquid extracted from tea leaves, The meat immersed in the tea component-containing liquid is dehydrated and dried, and smoked. Heating the smoked meat, immersing the heated meat in a tea component-containing liquid extracted from tea leaves, packaging the meat infiltrated and adhering to the tea component of the tea component-containing liquid, and packaging The meat is heated.

Therefore, in the first tea component infiltration step, the tea component-containing liquid obtained by immersing the tea leaves in hot water is salted, the desalted meat is immersed, and the tea component is infiltrated into the desalted meat. By the antibacterial / bactericidal action of tea components such as catechins, and the meat quality is further tightened by the tea components to enhance the dehydration effect, the growth of microorganisms can be suppressed. In addition, the meat quality is tightened by the tea component, so that the elasticity is good, and the outflow of the umami component in the meat is prevented, and a suitable texture and flavor can be imparted. In particular, if the tea component is infiltrated at the timing after salting, the salt cannot be extracted sufficiently, and the fat content of the meat is poor, and the resulting processed meat product has a strong saltiness and elasticity. However, the flavor and texture are impaired, and a suitable texture such as elasticity and a good flavor can be formed by infiltrating the tea component at the timing after desalting.

In addition, in the second tea component infiltration step, the tea component is again infiltrated into the smoked meat by immersing the smoked meat in the tea component-containing liquid obtained by immersing the tea leaves in hot water. In addition, the antibacterial and bactericidal effects of catechins and other tea components themselves can further suppress the growth of microorganisms, and the tea components can tighten the meat quality, have better elasticity, and can prevent the outflow of umami components in meat. Can provide a good texture and flavor. Furthermore, smoke components that are unfavorable to human health, such as smoke and tar, adhered to the meat surface by smoke from the tea components can be removed.

In this way, the tea component of the tea component-containing liquid extracted from the tea leaves is a method for producing a processed meat product that reliably suppresses the growth of microorganisms and has high storage stability.
In addition, the tea components themselves such as catechins are re-infiltrated into the smoked meat by immersing the smoked meat in the tea component-containing liquid obtained by immersing the tea leaves in hot water. The antibacterial and bactericidal effects possessed suppress the growth of microorganisms, tighten the meat quality with tea ingredients, improve elasticity, and prevent the outflow of umami ingredients in the meat, giving it a suitable texture and flavor The Furthermore, the smoke component which is unfavorable for human health such as smoke and tar adhered to the meat surface by smoke is removed by the tea component.

FIG. 1 is a flowchart showing a manufacturing process of smoked ham as a processed meat product according to Embodiment 1 of the present invention. FIG. 2 is a flowchart showing a production process of general-purpose ham as a processed meat product according to Embodiment 2 of the present invention. FIG. 3 is a flowchart showing a manufacturing process of smoked sausage as a processed meat product according to Embodiment 3 of the present invention. FIG. 4 is a flowchart showing manufacturing steps of a general-purpose sausage as a processed meat product according to Embodiment 4 of the present invention.

Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that, in the embodiments, the same reference numerals and the same reference numerals are the same or corresponding functional parts, and therefore, redundant description thereof is omitted here.
[Embodiment 1]
First, a processed meat product according to Embodiment 1 of the present invention will be described with reference to FIG.
Embodiment 1 of the present invention shows a case where the processed meat product of the present invention is applied to smoked ham.

In the manufacture of smoked ham as a processed meat product according to the first embodiment, pork is used as raw meat, and as shown in the flowchart of FIG. 1, first, in the cutting process, cutting of pork which is raw meat is performed. Performed (step S1).
In this cutting process, the bone, skin, fat, muscle, etc. of the raw meat are cut off and removed appropriately, and cut into an appropriate size and shaped. Incidentally, the raw meat circulated in a frozen state is usually thawed after the cutting step, or thawed using cold water (running water) of less than 10 ° C.

Subsequently, in the salting step, the cut meat is salted (step S2).
Here, `` saling '' means to immerse meat in salt for a certain period of time, and as a method of salting, for example, spraying salt directly on the raw meat surface, mixing, rubbing, dry salting method, There is a wet salting method in which meat is soaked in a saline solution or a saline solution is poured into the meat, but the mode is not particularly limited.
Further, “desalting” refers to salt removal that removes excess salt adhering to the surface layer of meat, and is usually performed with running water, but can also be performed with pooled water.

Here, “saling” in the salting process is to immerse the meat in salt for a certain period of time. Examples of the salting method include spraying salt directly on the surface of the raw meat, mixing, scouring or dry salting. There are a pickling method, a wet salting method in which meat is soaked in a saline solution, or a saline solution is poured into the meat, but the mode is not particularly limited.
In addition, “desalting” in the desalting process is to remove excess salt adhering to the surface layer of meat and is usually performed with running water, but can also be performed with pooled water. is there.

In this salting step, salting is performed by a method of spraying or rubbing salt on meat as it is, a method of immersing raw meat in saline, a method of injecting saline into raw meat, and the like. In addition, in order to uniformly salt the raw meat, it is possible to use a massage treatment or tumbling mechanically under vacuum using a device such as a rotary massager.

The amount of salt at this time is preferably about 1 to about 5 parts by weight, more preferably about 100 parts by weight of meat, from the viewpoint of suppressing the growth of microorganisms to improve storage stability and forming a suitable flavor. Is from about 2 to about 4 parts by weight.
And normally, it is stored for several days in a salted state in a refrigerator in order to promote penetration and dispersion of salt into meat and suppress microbial growth.
By applying this salting treatment, the dehydration effect of the meat is increased and the growth of microorganisms is suppressed, the color protein in the meat tissue is promoted to promote color development, and the myofibrillar protein is eluted and heated during heating. By holding the water and water, the water retention and binding power are improved to improve the storage stability of the material, and the elasticity and flavor of the product are improved. In addition, when soaked for a certain period of time, many proteins are dissolved and decomposed amino acids are produced, so that the umami component and flavor increase.

Next, in the desalting step, the salted meat is desalted (step S3). In this desalting step, for example, salt removal is performed with running water or pool water.
By applying this desalting treatment, excess salt content adhering to the meat is removed, moderate salty taste and uniform salt content are adjusted, and soluble substances that easily perish are removed.
It is also possible to perform bobbin winding on the demineralized meat. As a result, it is possible to prevent meat from being broken and fat from being separated.

Subsequently, in the first tea component permeation step as the first tea component permeation step, the desalted meat is immersed in the tea component-containing liquid for a predetermined time (step S4). In Embodiment 1, the tea component-containing liquid in which the meat desalted in the first tea component infiltration step is immersed is obtained by immersing green tea leaves in boiling water and boiling.
Here, the tea component-containing liquid in which the desalted meat is immersed is preferably obtained by mixing tea leaves in a range of 1 to 10 parts by weight with 100 parts by weight of hot water at 90 ° C. or higher. If the amount of tea leaves is less than 1 part by weight with respect to 100 parts by weight of hot water at 90 ° C. or higher, the amount of tea components may be too small to sufficiently suppress microorganisms. This is because if it exceeds 10 parts by weight, the flavor of the processed meat product, which can increase the astringency of the tea component, is impaired, and the color tone may become darker and the appearance may be impaired.
More preferably, the tea component-containing liquid is obtained by mixing tea leaves within a range of 3 to 5 parts by weight with respect to 100 parts by weight of hot water.

In this way, when the desalted meat is immersed in the tea component-containing liquid, the tea component penetrates into the desalted meat, and in addition to the antibacterial and bactericidal action of the tea component itself such as catechin, it sucks moisture. The meat quality is tightened, the dehydration effect is increased, and the growth of microorganisms is suppressed. In addition, the firmness of the meat results in good elasticity, and furthermore, the flow of umami components in the meat is prevented, and a suitable flavor and texture are imparted.

In particular, according to the experiments of the present inventors, after the salting step, when the first tea component permeation step is performed and the desalting step is performed, that is, the salted meat is used as the tea component-containing liquid. When soaked in green tea and then desalted, the meat quality is tightened by the tea ingredients before desalting, so the salt is trapped in the meat and the salt can be sufficiently removed in the desalting process. In addition, the fat binding property of the meat was poor, and as a result, the processed meat obtained had a strong saltiness and a low elasticity, which could impair the flavor and texture. This factor is presumed to be the result that when the meat is immersed in green tea as a tea component-containing liquid, the meat quality is tightened together with the salt content by the green tea component.
On the other hand, by immersing the meat in green tea as a tea component-containing liquid at a timing after desalting where the salt of the meat has been sufficiently removed, the growth of microorganisms can be suppressed, and the meat quality is tightened and the resulting meat Processed products can have a suitable texture and flavor with moderate saltiness and good elasticity.

In addition, when immersing desalted meat, it is preferable that the temperature of the tea component containing liquid obtained by boiling green tea leaves in boiling water is in the range of 1 ° C to 5 ° C. This can prevent a decrease in flavor before smoking and suppress the growth of microorganisms. In particular, since the meat quality is tightened and the dehydration effect is enhanced by the low temperature, the effect of suppressing the growth of microorganisms can be enhanced.

Next, in the dehydration / drying process, the meat immersed in the tea component-containing liquid is dehydrated and / or dried (step S5). In this dehydration / drying process, it is only necessary to remove the moisture mainly on the surface of the meat before the smoke so that smoke smoke described later adheres evenly to the meat or to suppress the growth of microorganisms. Only the dehydration treatment may be performed, only the drying treatment may be performed, or both the dehydration treatment and the drying treatment may be performed.
In the dehydration treatment, for example, dehydration is performed by using a dehydration sheet or the like. In the drying process, for example, drying is usually performed at about 45 to about 70 ° C. for about 20 to about 180 minutes by warm air drying or dehumidification drying using a dryer. In particular, in the drying treatment, it is preferable to increase the treatment temperature stepwise. As a result, the meat surface can be prevented from being hardened and cracked due to overdrying and can be dried uniformly.

Subsequently, the dehydrated and / or dried meat is smoked in the smoke process (step S6). In this smoke treatment, it is usually used for smoke by a smoke material such as cherry wood, beech, walnut, oak, birch, oak, hickory and other hardwood chips and large sawdust using a known smoke device. Usually, it is subjected to soot under a temperature condition of 30 ° C to 80 ° C. In addition, flavor can be adjusted more by raising process temperature in steps at this time.

By applying this soot treatment, not only the special flavor components and surface gloss (color luster) components contained in the smoke are added to the meat, but also the smoke components such as phenol substances contained in the smoke are added to the meat. By attaching and penetrating to the meat, antioxidant power is imparted to the lipid component of meat. Furthermore, the phenol substance, which is a smoke component, reacts with aldehydes to give bactericidal, antibacterial, and antibacterial effects, and the growth of microorganisms is suppressed due to a decrease in water content. In addition, amino acids are increased due to the decomposition action of microorganisms and oxygen, and matured umami components are extracted.
In addition, according to the experiments by the present inventors, the meat subjected to smoke after being immersed in the tea component-containing liquid is suppressed in the amount of fuming compared to the case where the meat is not immersed in the tea component-containing liquid. confirmed.

Furthermore, the smoked meat is heated in the first heating process (step S7). In the first heat treatment, after the central temperature of the meat reaches 63 ° C. by hot drying with a heating device, for example, a fully-automatic smoke device having a heating function, or boiled and steamed. It is heated for 30 minutes or more or at 75 ° C. for 1 minute or more, or to have the same or better efficacy.
By applying the first heat treatment, the smoke smoke is removed and microorganisms and the like are sterilized. In addition, the meat protein is denatured and solidified to increase elasticity and improve texture and flavor.

Next, in the second tea component infiltration step as the second tea component infiltration step, the meat heated after smoking is immersed again in the tea component-containing liquid for a predetermined time (step S8). In the first embodiment, the tea component-containing liquid in which the meat heated after smoking in the second tea component infiltration step is immersed is also obtained by immersing green tea leaves in boiling water and boiling.

Here, the tea component-containing liquid in which the smoked and heated meat is immersed is also obtained by mixing tea leaves in a range of 1 to 10 parts by weight with 100 parts by weight of hot water at 90 ° C. or higher. Preferably there is. If the amount of tea leaves is less than 1 part by weight relative to 100 parts by weight of hot water, the concentration of the tea component may be too small to sufficiently suppress microorganisms, while the tea leaves are not sufficient for 100 parts by weight of hot water at 90 ° C. or higher. If it exceeds 10 parts by weight, the astringency of the tea component becomes strong and the flavor of the meat is impaired, and the color tone may become dark and the appearance may be impaired. And the flavor of the processed meat product obtained may be spoiled. More preferably, the tea component-containing liquid is obtained by mixing tea leaves within a range of 3 to 5 parts by weight with respect to 100 parts by weight of hot water at 90 ° C. or higher.

In this way, the smoked and heated meat is immersed again in the tea component-containing liquid, so that the growth of microorganisms is further suppressed by the antibacterial and bactericidal effects of the tea component itself such as catechin, and the tea component The meat quality is tightened, the elasticity is better, the outflow of umami components in the meat is prevented, and a suitable texture and flavor are imparted.
Furthermore, as a result of the experimental research by the present inventors, smoked and heated meat is immersed again in the tea component-containing liquid, so that smoke, tar, etc. attached to the meat surface due to smoke It has been found that undesirable smoke components are removed (washed out).

In addition, when immersing the desalted meat, it is preferable that the green tea leaves are boiled in boiling water, that is, the temperature of the tea component-containing liquid is in the range of 90 ° C to 100 ° C. Thereby, the sterilization effect of the microorganisms by high temperature is acquired.

Subsequently, the meat immersed in the tea component-containing liquid is packaged in the packaging process (step S9). In the first embodiment, the meat with the tea component-containing liquid attached is used as it is without washing away the meat with the tea component-containing liquid immersed in the tea component-containing liquid of green tea leaves. Air-packed with plastic bags and film packaging.
Thereby, even after packaging, the effect of suppressing microbial growth by the tea component can be further sustained.

Thereafter, the packaged meat is heated in the second heating step (step S10). In the second heat treatment after packaging, it is usually 30 minutes or more or 75 ° C after the center temperature of the meat reaches 63 ° C or higher by steaming or steaming using steam convection or high-pressure sterilizer. It is heated to be maintained for more than a minute, or to have a potency equal to or greater than this.
By performing this second heat treatment, microorganisms and the like are sterilized again, and the effect of suppressing the growth of microorganisms is increased, and the elasticity is further increased by the denaturation and coagulation of meat protein, and the texture and flavor are improved.

Finally, the heated meat is cooled in the cooling process (step S11). In this cooling process, the water is artificially rapidly cooled by water cooling using ice water or the like, or air cooling using a cooling device or the like. By performing this cooling treatment, the meat is tightened and the elasticity is improved, and the propagation of microorganisms can be suppressed.
In this way, smoked ham is produced as a processed meat product in which the tea component is infiltrated. The same is true for the smoked ham, such as bacon, Chinese ham, chicken ham, bird ham, fish ham, and soy ham.

Although the smoked ham as the processed meat product has been described in the first embodiment, the non-smoked general-purpose ham according to the second embodiment can be obtained by omitting the smoked process in step S6. That is, since each process is only a process in which the smoking process in step S6 is omitted, duplicate description is omitted.
In addition, according to the inventor's experiment, the first tea component penetration step of step S4 in which the desalted meat is immersed in the tea component-containing liquid for a predetermined time is omitted, and the second tea component penetration step of step S8 is omitted. It can also be aggregated. Of course, it is desirable to have the first tea component penetration step and the second tea component penetration step in view of the quality of the product.

Hereinafter, the smoked ham as the processed meat product according to the first embodiment and the manufacturing method thereof, and the non-smoked general-purpose ham as the processed meat product according to the second embodiment and the manufacturing method thereof are further embodied. explain.

[Example]
As shown in FIG. 1 as a flowchart of smoked ham as a processed meat product according to the first embodiment and a method for manufacturing the same, first, the bone and skin of pork, which is the raw meat, are removed, and excess fat and muscle are removed. Cut the meat and cut the meat to carry out the cutting process (Step S1), then rub the salt into the cut meat and store it in a refrigerator (around 4 ° C) for 14 days for salting (Step S2). The amount of salt at this time was set to a ratio of 3.5 parts by weight with respect to 100 parts by weight of meat.
Subsequently, the salted meat was salted for 6 to 8 hours with running tap water at room temperature (around 15 ° C.), and the desalting process was carried out (step S3), and then the desalted meat was wound with a bobbin It was.

Thereafter, the desalted meat was boiled in boiling water of green tea leaves for 5 minutes and immersed in a tea component-containing liquid cooled to 4 ° C. for 3 hours, and a first tea component infiltration step was performed (step S4). The tea component-containing liquid at this time is obtained by mixing 3 parts by weight of green tea leaves with 100 parts by weight of hot water.
Subsequently, the meat immersed in the tea component-containing liquid of green tea leaves is wrapped in a commercially available dehydration sheet for cooking and stored in a refrigerator for 24 hours for dehydration. Furthermore, a smoke smoking device with a drying function (machine name: manufactured by Daido Sangyo) ) And dried at 50 ° C. for 2 hours and 30 minutes to carry out a dehydration / drying process (step S5).

Furthermore, the smoke process which smokes dehydrated and dried meat for 2 hours with the smoke apparatus was implemented (step S6). Subsequently, a heating process was performed in which the smoked meat was heated by hot drying in a smoking apparatus with a drying function at a central temperature of 63 ° C. for 30 minutes or 75 ° C. for 1 minute or longer (step S7). ).

Next, the smoked and heated meat is immersed in a tea component-containing liquid at about 100 ° C. in a state where green tea is boiled and boiled for 30 seconds, and a second tea component penetration step is performed (step S8). Immediately afterwards, the meat containing the tea leaf-containing liquid was vacuum packed with 80% PET (polyethylene terephthalate) film using a vacuum packaging machine (Schutman: manufactured by Seagull Co., Ltd.), and the packaging process was performed. (Step S9). In addition, the vacuum packaging machine (Schutman: manufactured by Seagull Co., Ltd.) used in the modification of the first embodiment removes air in meat including not only solids but also liquids while the temperature is high. It can be vacuum-packed, and by using this, it can be vacuum-packed at a high temperature without requiring a process for cooling the meat at a high temperature, thereby shortening the production time. At the same time, the growth of microorganisms during the cooling process can be suppressed.

Thereafter, the packaged meat is heated using steam convection (machine name: manufactured by Comet Kato) to maintain the center temperature of the meat at 68 ° C. for 30 minutes by heating (step S10), and finally, The cooling process (step S11) which cools the heated meat with ice water was implemented.
Through such a series of steps, ham was produced as a processed meat product in which the tea component penetrated.

Here, the preservation | save evaluation test regarding the processed meat product obtained in this way was done.
That is, the ham as processed meat product produced in Example 1 was refrigerated at 10 ° C. immediately after production (day 0), 10 days, 20 days, 30 days, 10 ° C., Coliform bacteria, Escherichia coli, and Clostridium botulinum (Botulinum spores) that are causative agents of food poisoning were measured. In addition, for comparison, the first tea component infiltration step and the second tea component infiltration step are omitted, and the ham according to Comparative Example 1 is the same as the procedure described in the modification of Embodiment 1 except for the above. Manufactured and similarly tested for storage. Table 1 shows the results. In addition, as a comparative example in which meat is not immersed in a tea leaf-containing solution, when targeting mass-produced commercial products handled in supermarkets, the number of general viable bacteria, coliforms, Escherichia coli, Clostridium botulinum There was no outbreak.

A comparative example manufactured by the same procedure as that described in the first embodiment except that the first tea component infiltration step and the second tea component infiltration step created for comparison in Table 1 are omitted. In addition, the generation of bacteria by washing the salt, and the effect of immersing in the tea component-containing liquid is confirmed. In addition, the tea component was firm and the elasticity was good, and the umami component in the meat was prevented from flowing out, and a suitable texture and flavor were obtained.
However, as a comparative example, immediately after production (day 0), 10 days, 20 days, and 30 days are refrigerated at 10 ° C., and the number of general viable bacteria, coliforms, Escherichia coli, and botulinum that is a cause of food poisoning are included Measurement of fungi (botulinum spores) revealed that the color of the flesh changed before the recent increase, making it impossible to use as a product. Depending on the environmental conditions, sales after 20 days after manufacture may require attention.

The smoked ham of Embodiment 1 as a processed meat product produced in the example in which the microorganisms grew during the storage period and the shelf life as a product was short while the meat was immersed in the tea leaf-containing liquid, Embodiment In general-purpose ham No. 2, the appearance of microorganisms and the detection of obligate anaerobic bacteria, Clostridium botulinum (botulinum spores), were not recognized even after nearly one month of manufacture, and its preservability is dramatic. It was confirmed that it was improved.
Moreover, when actually tasting the smoked ham of Embodiment 1 as a commercial processed meat product in Examples and Comparative Examples, and the general-purpose ham of Embodiment 2, in the ham of Examples compared to Comparative Examples, The meat quality was tight, and it had good elasticity and a suitable texture and flavor.
In particular, in the smoked ham as the processed meat product manufactured in Embodiment 1, smoke components that are naturally attached to the surface of the meat due to smoke are removed, such as smoke and tar, which are undesirable for human health. It was.

  Thus, according to the smoked ham as the processed meat product according to the example of the first embodiment and the method for producing the same, the nitrite, nitrate, and sorbin that effectively suppress the growth of microorganisms, in particular, Clostridium botulinum. Even without using a preservative such as an acid, the tea component suppresses the growth of microorganisms including Clostridium botulinum, resulting in high storage stability. Further, even without using a binder reinforcing agent such as phosphate (Na, K), the tea ingredients can tighten the meat quality and have good elasticity, and also prevent the savory ingredients in the meat from flowing out. A feeling and flavor are obtained. Further, by immersing the smoked and heated meat in the tea component-containing liquid, smoke components which are not preferable to human health such as smoke and tar attached to the surface of the meat with smoke are removed. In addition, it is considered that the tannin-based substances such as epigallocatechin, epicatechin, epigallocatechin gallate, epicatechin gallate, etc. contained in the tea component are mainly involved in the tightening of the meat quality.

In the non-smoked general-purpose ham as a processed meat product according to the example of the present embodiment 2 and the manufacturing method thereof, microorganisms, in particular, nitrite, nitrate, sorbic acid and the like that effectively suppress the growth of Clostridium botulinum. Even without the use of preservatives, the tea component suppresses the growth of microorganisms including Clostridium botulinum, resulting in high storage stability. Further, even without using a binder reinforcing agent such as phosphate (Na, K), the tea ingredients can tighten the meat quality and have good elasticity, and also prevent the savory ingredients in the meat from flowing out. It was confirmed that a feeling and flavor could be obtained.

As described above, ham as a processed meat product according to Embodiment 1 of the present invention is obtained by immersing a salted and desalted meat in a tea component-containing liquid obtained by immersing green tea leaves in hot water, and desalting. After the tea component is infiltrated into the finished meat, the meat infiltrated with the tea component is immersed in the tea component-containing liquid, dehydrated and dried, and smoked.
In particular, the smoked ham as a processed meat product according to Embodiment 1 of the present invention and its manufacturing method are obtained by immersing the heated meat after smoking and immersing it in a tea component-containing liquid obtained by immersing green tea leaves in hot water. The tea component is infiltrated into the heated meat after smoked, and immediately after that, the meat with the tea leaf-containing liquid attached is packaged and further heated.

That is, the smoked ham as the processed meat product according to Embodiment 1 of the present invention is desalted by immersing the salted and desalted meat in a tea component-containing liquid obtained by immersing green tea leaves in hot water. After infiltrating the tea component into the meat, immerse it in the tea component-containing liquid and dehydrate and dry the meat in which the tea component has infiltrated, smoke it, heat it further, smoke it further, smoke the heated meat again with hot water Immerse the green tea leaves in the tea component-containing liquid, soak the smoked and heated tea ingredients, and immediately wrap the meat with the tea leaf-containing liquid attached and heat again. It is made.

Moreover, the manufacturing method of the smoked ham as the processed meat product according to Embodiment 1 of the present invention includes a salting step of salting meat, a desalting step of desalting the salted meat, and desalted meat. As a first tea component infiltration step for infiltrating the tea component, a first tea component infiltration step for immersing the desalted meat in a tea component-containing liquid obtained by immersing green tea leaves in hot water, and immersion in the tea component-containing liquid A dehydration and drying process of dehydrating and drying the meat infiltrated with the tea ingredients, a smoke process of smoking the dehydrated and dried meat after being immersed in the tea ingredient-containing liquid and infiltrating the tea ingredients, and smoked A tea component obtained by immersing green tea leaves in hot water for smoked and heated meat as a first tea component infiltrating tea component into the first heated step of heating meat and the smoked and heated meat The second tea component permeation step soaked in the containing liquid and the tea leaf containing liquid adhered A packaging step of packaging the meat is intended to include a second heating step of heating the packaged meat.

Therefore, according to the method for producing smoked ham as a processed meat product according to Embodiment 1 of the present invention, the tea components are infiltrated into the desalted meat by immersing the salted and desalted meat in the tea leaf-containing liquid. Thus, the growth of microorganisms is suppressed by the antibacterial and bactericidal action of the tea component itself such as catechin, and further, the meat quality is tightened by the tea component and the dehydration effect is enhanced. In addition, the meat quality is tightened by the tea component, so that the elasticity is good and the umami component in the meat is prevented from flowing out and a suitable texture and flavor are imparted. In particular, if the tea component is infiltrated at the timing after salting, the salt cannot be sufficiently removed, and the resulting processed meat product has a strong salty taste and the flavor is impaired. By allowing the components to permeate, a suitable salty taste can be formed.

In addition, by immersing the smoked meat into the tea leaf-containing liquid and infiltrating the smoked meat, the growth of microorganisms is further suppressed by the antibacterial and bactericidal effects of the tea ingredients themselves such as catechins At the same time, the tea component tightens the meat quality, improves the elasticity, and prevents the umami component in the meat from flowing out, giving a suitable texture and flavor. Furthermore, the smoke component which is unfavorable for human health such as smoke and tar adhered to the meat surface by smoke is removed by the tea component.

In particular, according to the smoked ham as the processed meat product according to Embodiment 1 of the present invention and the method for producing the same, the meat or rice cake desalted in the tea component-containing liquid obtained by immersing the tea leaves in hot water at 90 ° C. or higher Since the smoked meat is soaked, the tea component can be made to act by easily penetrating the meat into the meat in a short time and with a simple operation.

In the case of practicing the present invention, the tea component-containing liquid obtained by immersing tea leaves in hot water with specially processed meat such as salted and desalted meat or smoked meat is immersed in a concentrated liquid or the like. , Or salted and desalted meat, smoked meat, etc. Tea component-containing liquid obtained by immersing tea leaves in hot water for smoked meat or other specially processed meat, or its concentrated liquid, or sprayed, or tea component-containing liquid for specially processed meat It is possible to infiltrate the meat with meat by freezing or concentrating the concentrated solution into ice. This also suppresses the growth of microorganisms, has high storage stability, tightens the meat quality, has good elasticity, can prevent the outflow of umami components in meat, and has a good texture and flavor. Is obtained.

In addition, according to the method for producing smoked ham as processed meat according to Embodiment 1 of the present invention, the meat is dehydrated and dried immediately before smoking, and the main part of the meat before the smoke is dehydrated and dried. In addition, since excessive moisture on the surface layer is removed, smoke smoke is evenly attached to the meat and a sufficient smoke effect is obtained, and the growth of microorganisms can be further suppressed by reducing the moisture content.
Furthermore, according to the manufacturing method of the smoked ham as the processed meat product according to Embodiment 1 of the present invention, since the meat with the tea component-containing liquid attached is packaged, the tea component is used even after packaging. The effect of suppressing microbial growth can be further sustained.

In addition, according to the method for producing smoked ham as the processed meat product according to Embodiment 1 of the present invention, after smoking and before immersing in the tea component-containing liquid, Since the meat is heated after being dipped and packaged, the sterilization effect can be improved by heating, and the growth of microorganisms can be further suppressed.
In this way, the tea component suppresses the growth of microorganisms and provides a processed meat product with high storage stability and a method for producing the same.

In the case of carrying out the present invention, the first tea component permeation step for infiltrating the dehydrated meat into the dehydrated meat, for example, by immersing the dehydrated meat in the tea leaf-containing liquid, or the smoked meat in the tea leaf-containing liquid Although it may have only one of the second tea component infiltration steps to infiltrate the smoked meat tea component by immersing in, etc., the growth of microorganisms is further enhanced by going through both steps. It can be suppressed and the storage stability is higher. Moreover, the meat quality is tightened, the elasticity is good, the outflow of umami components in the meat is prevented, and a good texture and flavor are imparted.

[Embodiment 2]
Non-smoked general-purpose ham as processed meat products according to Embodiment 2 described above is obtained by immersing green tea leaves in hot water, salted and desalted meat, and then immersing it in a desalted meat. After infiltrating the tea component, immerse it in the tea component-containing liquid, dehydrate and dry the meat, and then infuse the tea component into the heated meat, and immediately after that, the tea leaf-containing liquid remains attached Meat is packaged and further heated.

That is, the non-smoked general-purpose ham as the processed meat product according to Embodiment 2 of the present invention is salted and dehydrated by immersing it in a tea component-containing liquid obtained by immersing green tea leaves in hot water. After infiltrating the tea ingredients into the salted meat, soak in the tea ingredient-containing liquid, dehydrate and dry the meat infiltrated with the tea ingredients, heat it further, and further soak the green tea leaves in hot water again The tea component is soaked in the tea component-containing liquid thus obtained, and the meat is infiltrated into the meat. Immediately thereafter, the meat with the tea leaf-containing liquid attached is packaged and heated again.

Moreover, the manufacturing method of the non-smoked general-purpose ham as processed meat products which concern on this Embodiment 2 is the salting process of salting meat, the salting process of desalting salted meat, and the salted meat As a first tea component infiltration step for infiltrating the tea component, a first tea component infiltration step for immersing the desalted meat in a tea component-containing liquid obtained by immersing green tea leaves in hot water, and immersion in the tea component-containing liquid A dehydration / drying step for dehydrating and drying the meat infiltrated with the tea component, a first heating step for heating the dehydrated / dried meat, and a second tea component infiltration step for infiltrating the tea component into the heated meat A second tea component penetration step of immersing the heated meat as a tea component-containing liquid obtained by immersing green tea leaves in hot water, a packaging step of packaging the meat with the tea leaf-containing liquid attached thereto, and packaging And a second heating step for heating the meat. .

Therefore, according to the method for producing non-smoked general-purpose ham as a processed meat product according to Embodiment 2 of the present invention, the tea component is added to the desalted meat by immersing the salted and desalted meat in the tea leaf-containing liquid. By the permeation of microorganisms, the growth of microorganisms is suppressed by the antibacterial and bactericidal action of the tea component itself such as catechin, and further, the meat quality is tightened by the tea component and the dehydration effect is enhanced. In addition, the meat quality is tightened by the tea component, so that the elasticity is good and the umami component in the meat is prevented from flowing out and a suitable texture and flavor are imparted. In particular, if the tea component is infiltrated at the timing after salting, the salt cannot be sufficiently removed, and the resulting processed meat product has a strong salty taste and the flavor is impaired. By allowing the components to permeate, a suitable salty taste can be formed.
In addition, by infiltrating the tea ingredients into the meat, the antimicrobial and bactericidal effects of the tea ingredients themselves such as catechins are further suppressed, the meat quality is tightened by the tea ingredients, more elastic, Furthermore, the outflow of umami components in meat is prevented, and a suitable texture and flavor are imparted.

In particular, according to the non-smoked general-purpose ham as a processed meat product according to the second embodiment and its manufacturing method, the desalted meat is immersed in the tea component-containing liquid obtained by immersing the tea leaves in hot water. Therefore, the tea component can be made to act by easily infiltrating the meat into the meat in a short time and with a simple operation.
In the case of practicing the present invention, the tea component-containing liquid obtained by immersing tea leaves in hot water with specially processed meat such as salted and desalted meat or smoked meat is immersed in a concentrated liquid or the like. For the specially-processed meat of salted and desalted meat, directly attached to the processed meat of the salted and desalted meat, etc. A tea component-containing liquid obtained by immersing tea leaves in hot water or its concentrated liquid is injected or sprayed, or the tea component-containing liquid or its concentrated liquid is frozen into ice for the specially processed meat It is possible to infiltrate the meat with meat by soaking it. This also suppresses the growth of microorganisms, has high storage stability, tightens the meat quality, has good elasticity, can prevent the outflow of umami components in meat, and has a good texture and flavor. Is obtained.

In addition, according to the method for producing a non-smoked general-purpose ham as a processed meat product according to Embodiment 2 of the present invention, since the meat with the tea component-containing liquid attached is packaged, Also, the effect of suppressing the growth of microorganisms by the tea component can be further sustained.
In addition, according to the method for producing a non-smoked general-purpose ham as a processed meat product according to Embodiment 2 of the present invention, the meat is heated after being immersed and packaged in the tea component-containing liquid. The sterilization effect can be improved by heating, and the growth of microorganisms can be further suppressed.
In this way, the tea component suppresses the growth of microorganisms and provides a processed meat product with high storage stability and a method for producing the same.

In the case of carrying out the present invention, it has only the first tea component infiltration step for allowing the tea component to permeate into the dehydrated meat by immersing the dehydrated meat in the tea leaf-containing liquid, etc. Can be further suppressed and the storage stability becomes higher. Moreover, the meat quality is tightened, the elasticity is good, the outflow of umami components in the meat is prevented, and a good texture and flavor are imparted.

[Embodiment 3]
Next, a processed meat product according to Embodiment 3 of the present invention will be described with reference to FIG. Embodiment 3 of the present invention shows a case where the processed meat product of the present invention is applied to smoked sausage.
In the third embodiment of the present invention, the difference from the first embodiment is that the salting step, the desalting step, and the first tea component infiltration step are omitted, and the meat cut in the cutting step is filled. In this point, the casing is filled and then subjected to a dehydration / drying process. Since other configurations are the same as those of the first embodiment, the description thereof is omitted.

That is, as shown in the flowchart of FIG. 3, first, in the cutting process, the pork that is the raw meat is cut (step S21). In this cutting step in sausage production, bone, skin, fat, muscle, etc. of raw meat are cut off and removed, then minced, and further kneaded finely with a cutter.

Subsequently, in the filling process, the finely cut meat is filled (step S22). In this filling step, a natural casing (sheep, pig, cow intestine) or an artificial casing is usually filled using a filling machine (stuffer).

Next, in the dehydration / drying process, the meat filled in the casing is dehydrated and / or dried (step S23), and in the smoke process, the dehydrated and / or dried meat is smoked. Thereafter, the smoked meat is heated in the first heating process (step S25).

Then, in the tea component infiltration process, the meat heated after smoking is immersed in the tea component-containing liquid for a predetermined time (step S26), and immediately thereafter, the meat with the tea component-containing liquid attached is packaged in the packaging process. (Step S27). Next, the packaged meat is heated in the second heating process (step S28), and finally, the heated meat is cooled in the cooling process (step S29).

Thus, the smoked sausage as a processed meat product which concerns on this Embodiment 3 in which a tea component osmose | permeates is manufactured.
That is, the smoked sausage as a processed meat product according to Embodiment 3 of the present invention was smoked by immersing the heated meat in a tea component-containing liquid obtained by immersing green tea leaves in hot water. The tea component is infiltrated into the post-heated meat, and immediately after that, the meat with the tea leaf-containing liquid attached is packaged and further heated.

Moreover, the manufacturing method of the smoked sausage as processed meat products which concern on Embodiment 3 of this invention is the smoke process which smokes meat, the heating process which heats smoked meat, smoked and heated meat As a tea component penetration process to infiltrate the tea component into the tea component penetration step, soaking the smoked and heated meat in the tea component-containing liquid obtained by immersing the green tea leaves in hot water, and the tea leaf-containing liquid remains attached It comprises a packaging process for packaging meat and a heating process for heating the packaged meat.

Also in the smoked sausage as a processed meat product according to Embodiment 3 of the present invention obtained in this way, the smoked meat is immersed in the tea leaf-containing liquid and the smoked meat is permeated into the smoked meat. As a result, the antimicrobial and bactericidal effects of the tea components themselves such as catechins are further restrained from the growth of microorganisms, the meat quality is tightened by the tea components, and the elasticity is further improved and the outflow of umami components in the meat is prevented. A suitable texture and flavor are imparted. Furthermore, the smoke component which is unfavorable for human health such as smoke and tar adhered to the meat surface by smoke is removed by the tea component.

[Embodiment 4]
Next, a processed meat product according to Embodiment 4 of the present invention will be described with reference to FIG. Embodiment 4 of the present invention shows a case where the processed meat product of the present invention is applied to a general-purpose sausage that is not smoked.
The fourth embodiment of the present invention is different from the third embodiment in that the smoking process is omitted. Since other configurations are the same as those of the third embodiment, the description thereof is omitted.

That is, as shown in the flowchart of FIG. 4, first, pork that is a raw meat is cut in a cutting process (step S <b> 21). In this cutting step in sausage production, bone, skin, fat, muscle, etc. of raw meat are cut off and removed, then minced, and further kneaded finely with a cutter.
Subsequently, in the filling process, the finely cut meat is filled (step S22). In this filling step, a natural casing (sheep, pig, cow intestine) or an artificial casing is usually filled using a filling machine (stuffer).

Next, in the dehydration / drying process, the meat filled in the casing is dehydrated and / or dried (step S23), and then the meat is heated in the heating process (step S25).
Then, in the tea component penetration step as the tea component penetration step, the meat is immersed in the tea component-containing liquid for a predetermined time (step S26), and immediately thereafter, the meat with the tea component-containing liquid attached is packaged in the packaging step. (Step S27). Next, the packaged meat is heated in the heating process (step S28). Finally, the heated meat is cooled in the cooling process (step S29).

In this way, a non-smoked general-purpose sausage is manufactured as a processed meat product according to Embodiment 4 in which the tea component is infiltrated.
That is, the non-smoked general-purpose sausage as the processed meat product according to Embodiment 4 of the present invention is obtained by immersing the meat in a tea component-containing liquid obtained by immersing green tea leaves in hot water and adding the tea component to the heated meat. Immediately thereafter, the meat with the tea leaf-containing liquid attached is packaged and further heated, and the temperature is maintained at a predetermined heating temperature.

Moreover, the manufacturing method of the non-smoked general-purpose sausage as a processed meat product which concerns on Embodiment 4 of this invention is obtained by immersing a green tea leaf in hot water for the heated meat component as a tea component osmosis | permeation process in which a tea component osmose | permeates meat. A tea component permeation step for immersing in the tea component-containing liquid, a packaging step for packaging the meat with the tea leaf-containing liquid attached thereto, and a heating step for heating the packaged meat.

Even in the non-smoked general-purpose sausage as the processed meat product according to Embodiment 4 of the present invention obtained in this way, the tea component itself such as catechin has an antibacterial and bactericidal effect by permeating the tea component into the meat. The growth of microorganisms is further suppressed, the meat quality is tightened by the tea component, the elasticity is better, the outflow of the umami component in the meat is prevented, and a suitable texture and flavor are imparted. Furthermore, the smoke component which is unfavorable for human health such as smoke and tar adhered to the meat surface by smoke is removed by the tea component.

In Embodiments 1 to 4, the case where ham and sausage as processed meat products are applied is shown, but the same applies to bacon and the like, and pork is used as a raw material. When practicing the invention, in addition to pork, meat that can usually be used for food, such as beef, horse meat, mutton, goat meat, poultry meat, rabbit meat, and a mixture thereof are used. You can also.

In addition, the temperature and time of each of the above steps are set in consideration of the meat type, origin part, size, product form, etc. of the raw meat, and each of the above also in the step of producing the processed meat product of the present invention It does not specifically limit about others other than the process of embodiment, It is also possible to add a seasoning as needed.
Furthermore, all the numerical values listed in the embodiments of the present invention do not indicate critical values, but indicate preferable values suitable for certain implementations. There is no denial.

The processed meat product of the second embodiment is obtained by desalting the meat salted in steps S2 and S3, and immersing the desalted meat in the tea component-containing liquid extracted from the tea leaves in step S4. The meat is dehydrated from the meat by the tea component in S5, the meat immersed in the tea component is heated in step S7, and the meat is packaged in step S9 with the tea component permeating and adhering to the meat. Is.

As a result of accumulating experiments, the present inventors have found that the tea component of the tea component-containing liquid extracted from tea leaves exhibits antibacterial and bactericidal action against microorganisms adhering to meat, and obtained by immersing tea leaves in hot water. To suppress the growth of microorganisms adhering to the meat by immersing the salted and demineralized meat or smoked meat in the tea component-containing liquid so that the tea component penetrates and adheres to the meat It was possible to obtain a processed meat product with high storage stability.
That is, the meat processing of the present invention in which the tea component is infiltrated into the meat by immersing the salted and desalted meat with respect to the tea component-containing liquid obtained by immersing the tea leaves in hot water in this way As for the product, the growth of microorganisms is suppressed and a product having high storage stability is obtained.

Further, the meat processing of the present invention in which the tea component is infiltrated into the meat by immersing the salted and desalted meat with respect to the tea component-containing liquid obtained by immersing the tea leaves in hot water in this way The product has a tight texture, good elasticity, many umami ingredients, and a suitable texture and flavor.
Thus, by the tea component of the tea component containing liquid extracted from the tea leaves, the growth of microorganisms is suppressed and a processed meat product having high storage stability is obtained.

In the processed meat product of the first embodiment, the salted meat in steps S2 and S3 is desalted, the desalted meat is immersed in the tea component-containing liquid extracted from the tea leaves in step S4, and the tea in step S5. The meat is dehydrated by the ingredients, smoked in step S6, the meat immersed in the tea ingredients is heated in step S7, and the meat is added in step S9 while the tea ingredients are permeated and adhered to the meat in step S8. Wrapped.

Instilling and adhering the tea component in step S4 to the desalted meat, such as by immersing the tea component-containing liquid obtained by immersing the tea leaves in hot water in step S2, and immersing the desalted meat in step S3 Thus, the growth of microorganisms is suppressed by the antibacterial and bactericidal action of the tea component itself such as catechin, and further, the meat quality is tightened by the tea component and the dehydration effect is enhanced. In addition, the meat quality is tightened by the tea component, so that the elasticity is good and the umami component in the meat is prevented from flowing out and a suitable texture and flavor are imparted. In particular, if the tea component is infiltrated at the timing after salting, the salt cannot be extracted sufficiently, and the fat content of the meat is poor, and the resulting processed meat product has a strong saltiness and elasticity. While the flavor and texture are deteriorated due to the decrease, a suitable texture such as elasticity and a good flavor can be formed by allowing the tea component to permeate at the timing after desalting.

That is, the tea component-containing liquid obtained by immersing tea leaves in hot water in this manner is salted in step S2, desalted in step S3, and soaked in step S4. The processed meat product of the present invention in which the tea component is permeated into the product has a high storage stability because the growth of microorganisms is suppressed.
Thus, by the tea component of the tea component containing liquid extracted from the tea leaves, the growth of microorganisms is suppressed and a processed meat product having high storage stability is obtained.

Since the tea component-containing liquid for immersing the desalted meat of the processed meat product of Embodiment 1 or Embodiment 2 is in the range of 1 ° C to 5 ° C,
It is possible to prevent a decrease in flavor before smoking and to suppress the growth of microorganisms. In particular, since the meat quality is tightened and the dehydration effect is enhanced by the low temperature, the effect of suppressing the growth of microorganisms can be enhanced.

The said tea component containing liquid of the processed meat product of the said Embodiment 1 or Embodiment 2 mixes tea leaves in the range of 1 weight part-10 weight part with respect to 100 weight part of 90 degreeC or more hot water. By immersing the predetermined processed meat in the obtained tea component-containing liquid, it was found that sufficient microbial control effect was exhibited without losing the flavor, and the present invention was completed based on this finding. is there.

That is, in the tea component-containing liquid extracted from tea leaves, if the amount of tea leaves is less than 1 part by weight relative to 100 parts by weight of hot water, the amount of tea components may be too small to sufficiently suppress microorganisms. If the amount of tea leaves exceeds 10 parts by weight with respect to parts by weight, there is a possibility that the astringency of the tea component is strong and the flavor of the meat is impaired or the color tone becomes black and the appearance is impaired.
Therefore, according to the processed meat product of the present invention, the tea component of the tea component-containing liquid extracted from the tea leaves does not impair the flavor, and the growth of microorganisms is reliably suppressed, resulting in a processed meat product with high storage stability. .

The processed meat product of the first embodiment or the second embodiment is further obtained by heating the meat in step S10 in the packaged state.
Since the meat with the tea component-containing liquid attached thereto is packaged, the effect of suppressing microbial growth by the tea component can be further sustained even after packaging. Moreover, since the packaged meat is heated, the sterilization effect can be improved by heating, and the growth of microorganisms can be further suppressed.
In addition, the process of immersing the demineralized meat in the tea component-containing liquid extracted from the tea leaves in step S4 and step S8 can be performed once. However, from a texture, twice is good.

The method for manufacturing a processed meat product of the fourth embodiment includes a cutting process in step S21 in which pork that is a raw meat is cut, a filling process in step S22 in which finely cut meat is filled, and filling the casing A dehydration / drying process in which the dehydrated and / or dried meat in step S23 is performed, a first heating process in step S25, a tea component infiltration process in step S26 for immersing the meat, and the tea component-containing liquid A packaging process of step S27 formed by packaging the meat in which the tea component penetrates and adheres, and a second heating process of step S28 for heating the meat packaged in the packaging process of step S27. It is.

Therefore, according to the method for manufacturing a processed meat product of the above embodiment, in the tea component infiltration step of step S26, by infiltrating the tea component into the meat with the tea component-containing liquid obtained by immersing the tea leaves in hot water, By the antibacterial and bactericidal action of the tea component itself such as catechin, and the meat quality is tightened by the tea component and the dehydration effect is enhanced, the growth of microorganisms can be suppressed. In addition, the meat quality is tightened by the tea component, so that the elasticity is good, and the outflow of the umami component in the meat is prevented, and a suitable texture and flavor can be imparted.

The manufacturing method of the processed meat product of the third embodiment includes a cutting process in which pork which is a raw meat in step S21 is cut, a filling process in which finely cut meat is filled in step S22, and step S23. A dehydration / drying step in which dehydration and / or drying of the meat filled in the casing is performed; a tea component infiltration step in which the meat is immersed in step S26; and a step of smoking after dehydrating and drying the meat. Packaging the smoke process, the tea component penetration step of step S26 in which the smoked meat is immersed in the tea component-containing liquid extracted from the tea leaves, and the meat in which the tea component of the tea component-containing liquid has penetrated and adhered Thus, the packaging process of step S27 and the heating process of step S28 for heating the meat packaged in the packaging process are provided.

Therefore, according to the method for producing a processed meat product of the third embodiment, in the tea component infiltration step of step S26, the meat obtained by salting and desalting the tea component-containing liquid obtained by immersing the tea leaves in hot water. By infiltrating the tea component into the desalted meat such as by soaking it, the antibacterial and bactericidal action of the tea component itself such as catechins, and further, the meat quality is tightened by the tea component and the dehydration effect is increased, thereby Can be inhibited. In addition, the meat quality is tightened by the tea component, so that the elasticity is good, and the outflow of the umami component in the meat is prevented, and a suitable texture and flavor can be imparted. In particular, if the tea component is infiltrated at the timing after salting, the salt cannot be extracted sufficiently, and the fat content of the meat is poor, and the resulting processed meat product has a strong saltiness and elasticity. While the flavor and texture are deteriorated due to the decrease, a suitable texture such as elasticity and a good flavor can be formed by allowing the tea component to permeate at the timing after desalting.
In addition, tea components such as catechins have themselves by permeating the smoked meat by immersing the smoked meat into the tea component-containing liquid obtained by immersing the tea leaves in hot water. Microbial growth is further suppressed by antibacterial and bactericidal effects, the meat quality is tightened by the tea ingredients, the elasticity is better, and the flow of umami ingredients in the meat is prevented, giving a suitable texture and flavor . Furthermore, the smoke component which is unfavorable for human health such as smoke and tar adhered to the meat surface by smoke is removed by the tea component.

The method for manufacturing a processed meat product of the fourth embodiment includes a cutting process in step S21 in which pork that is a raw meat is cut, a filling process in step S22 in which finely cut meat is filled, and filling the casing The dehydrated and / or dried step S23 where the dehydrated meat is dehydrated and / or dried, the first heating step of step S25 for heating the meat, and the meat is immersed in a tea component-containing liquid extracted from tea leaves The tea component penetration step of step S26, the second heating step of step S27 in which the meat immersed in the tea component-containing liquid is dehydrated and dried, and then heated, and the tea component of the tea component-containing liquid includes A packaging process of step S27 formed by packaging the permeated and adhered meat, and a second heating process of step S28 for heating the meat packaged in the packaging process. Is shall.

Therefore, in the tea component infiltration step of step S26, salting is performed on the tea component-containing liquid obtained by immersing tea leaves in hot water, the desalted meat is immersed, and the tea component is infiltrated into the desalted meat. By the antibacterial / bactericidal action of tea components such as catechins, and the meat quality is further tightened by the tea components to enhance the dehydration effect, the growth of microorganisms can be suppressed. In addition, the meat quality is tightened by the tea component, so that the elasticity is good, and the outflow of the umami component in the meat is prevented, and a suitable texture and flavor can be imparted. In particular, if the tea component is infiltrated at the timing after salting, the salt cannot be extracted sufficiently, and the fat content of the meat is poor, and the resulting processed meat product has a strong saltiness and elasticity. While the flavor and texture are deteriorated due to the decrease, it is possible to form a suitable texture such as elasticity and a good flavor by infiltrating the tea component at the timing after desalting.

In addition, in the tea component infiltration step of step S26, the tea component is again infiltrated into the smoked meat by immersing the smoked meat in the tea component-containing liquid obtained by immersing the tea leaves in hot water. In addition, the antibacterial and bactericidal effects of catechins and other tea components themselves can further suppress the growth of microorganisms, and the tea components can tighten the meat quality, have better elasticity, and can prevent the outflow of umami components in meat. Can provide a good texture and flavor. In this way, the tea component of the tea component-containing liquid extracted from the tea leaves is a method for producing a processed meat product that reliably suppresses the growth of microorganisms and has high storage stability.

The method for manufacturing a processed meat product of the third embodiment includes a cutting process in step S21 in which pork that is a raw meat is cut, a filling process in step S22 in which finely cut meat is filled, and filling in a casing A dehydration / drying process of step S23 in which the dehydrated meat is dehydrated and / or dried, and a smoke process of step S24 in which the meat immersed in the tea component-containing liquid is dehydrated and dried and then smoked. The first heating process of step S25 for heating the meat smoked in the smoke process, and the step S26 of immersing the meat heated in the first heating process in the tea component-containing liquid extracted from tea leaves The tea component permeation step, the packaging step of step S27 formed by packaging the meat in which the tea component of the tea component-containing liquid has permeated and adhered, and the meat packaged in the packaging step It is intended to and a second heating step of step S28 of heating.

Therefore, in the tea component infiltration step of step S26, salting is performed on the tea component-containing liquid obtained by immersing tea leaves in hot water, the desalted meat is immersed, and the tea component is infiltrated into the desalted meat. By the antibacterial / bactericidal action of tea components such as catechins, and the meat quality is further tightened by the tea components to enhance the dehydration effect, the growth of microorganisms can be suppressed. In addition, the meat quality is tightened by the tea component, so that the elasticity is good, and the outflow of the umami component in the meat is prevented, and a suitable texture and flavor can be imparted. In particular, if the tea component is infiltrated at the timing after salting, the salt cannot be extracted sufficiently, and the fat content of the meat is poor, and the resulting processed meat product has a strong saltiness and elasticity. While the flavor and texture are deteriorated due to the decrease, it is possible to form a suitable texture such as elasticity and a good flavor by infiltrating the tea component at the timing after desalting.

In addition, in the tea component infiltration step of step S26, the tea component is again infiltrated into the smoked meat by immersing the smoked meat in the tea component-containing liquid obtained by immersing the tea leaves in hot water. In addition, the antibacterial and bactericidal effects of catechins and other tea components themselves can further suppress the growth of microorganisms, and the tea components can tighten the meat quality, have better elasticity, and can prevent the outflow of umami components in meat. Can provide a good texture and flavor. Furthermore, smoke components that are unfavorable to human health, such as smoke and tar, adhered to the meat surface by smoke from the tea components can be removed.

In this way, the tea component of the tea component-containing liquid extracted from the tea leaves is a method for producing a processed meat product that reliably suppresses the growth of microorganisms and has high storage stability.
In addition, the tea components themselves such as catechins are re-infiltrated into the smoked meat by immersing the smoked meat in the tea component-containing liquid obtained by immersing the tea leaves in hot water. The antibacterial and bactericidal effects possessed suppress the growth of microorganisms, tighten the meat quality with tea ingredients, improve elasticity, and prevent the outflow of umami ingredients in the meat, giving it a suitable texture and flavor The Furthermore, the smoke component which is unfavorable for human health such as smoke and tar adhered to the meat surface by smoke is removed by the tea component.

The tea component-containing liquid for immersing the desalted meat in the method for producing a processed meat product of Embodiment 3 or Embodiment 4 is in the range of 1 ° C to 5 ° C.
Since it is within the range of 1 ° C. to 5 ° C., it is possible to prevent a decrease in flavor and to suppress the growth of microorganisms. In particular, since the meat quality is tightened and the dehydration effect is enhanced by the low temperature, the effect of suppressing the growth of microorganisms can be enhanced.

The said tea component containing liquid of the manufacturing method of the processed meat product of the said Embodiment 3 or Embodiment 4 is obtained within the range of the ratio of 1 to 10 weight part of tea leaves with respect to 100 weight part of said hot water. It is a thing.
In addition to the effect described in 1, the tea component-containing liquid obtained within a range of 1 to 10 parts by weight of tea leaves with respect to 100 parts by weight of the hot water immerses a predetermined processed meat By doing so, sufficient microbial control effect is exhibited without impairing the flavor.

That is, in the tea component-containing liquid, if the tea leaf is less than 1 part by weight with respect to 100 parts by weight of hot water, the amount of the tea component may be too small to sufficiently suppress microorganisms, while on the other hand, with respect to 100 parts by weight of hot water If the amount of tea leaves exceeds 10 parts by weight, the astringency of the tea component is strong, and the flavor of the meat may be impaired, or the color may become black and the appearance may be impaired.
Therefore, according to the method for producing a processed meat product of the present invention, the tea component of the tea component-containing liquid extracted from the tea leaves does not impair the flavor, and the growth of microorganisms is reliably suppressed and the meat processing has high storage stability. It becomes goods.

In the first embodiment to the fourth embodiment, for example, in the first embodiment and the second embodiment, the processing is performed without lowering the meat temperature during the steps S7 to S10. Also in the third and fourth embodiments, the processing is performed without lowering the meat temperature between step S25 and step S28. Therefore, since the temperature of the core of the meat does not decrease, by allowing the tea component to permeate the meat again, the antimicrobial and bactericidal effects of the tea component itself further suppress the growth of microorganisms, and the tea component further tightens the meat quality. Further, it has better elasticity, and furthermore, the outflow of umami components in meat is prevented, and a suitable texture and flavor are imparted.

Claims (4)

The tea component-containing liquid extracted from the tea leaves within a range of 1 to 10 parts by weight with respect to 100 parts by weight of hot water is brought to a temperature within the range of 1 ° C to 5 ° C, salted therein and removed. Tea component penetration process of immersing salted meat,
A packaging step of packaging the meat that has penetrated and adhered the tea component of the tea component-containing liquid;
Maintaining the temperature of the central portion of the meat packaged in the packaging process at 63 ° C. for 30 minutes or more, maintaining 75 ° C. for 1 minute or more, or suppressing the growth of microorganisms by heating having the same or higher efficacy, and meat And a heating process for improving the elasticity of the processed meat product. Smoking process of smoked salted and desalted meat ,
The tea component-containing liquid extracted from the tea leaves within a range of 1 to 10 parts by weight with respect to 100 parts by weight of hot water was brought to a temperature in the range of 1 ° C to 5 ° C, and the smoke was smoked there . Tea component penetration step of immersing the meat,
A packaging step of packaging the meat that has penetrated and adhered the tea component of the tea component-containing liquid;
Maintaining the temperature of the central portion of the meat packaged in the packaging process at 63 ° C. for 30 minutes or more, maintaining 75 ° C. for 1 minute or more, or suppressing the growth of microorganisms by heating having the same or higher efficacy, and meat And a heating process for improving the elasticity of the processed meat product. The tea component-containing liquid extracted from the tea leaves within a range of 1 to 10 parts by weight with respect to 100 parts by weight of hot water is brought to a temperature within the range of 1 ° C to 5 ° C, salted therein and removed. A first tea component penetration step of immersing the salted meat ;
After the meat immersed in the tea component-containing liquid is dehydrated and dried, the temperature of the central portion of the meat is maintained at 63 ° C. for 30 minutes or more, or heating at 75 ° C. is maintained for 1 minute or more. A first heating step that suppresses the growth of microorganisms by heating with efficacy and improves the elasticity of meat ;
A second tea component penetration step of immersing the heated meat in the tea component-containing liquid ;
A packaging step of packaging the meat that has penetrated and adhered the tea component of the tea component-containing liquid;
And a second heating step for heating the meat packaged in the packaging step. The tea component-containing liquid extracted from the tea leaves within a range of 1 to 10 parts by weight with respect to 100 parts by weight of hot water is brought to a temperature within the range of 1 ° C to 5 ° C, salted therein and removed. A first tea component penetration step of immersing the salted meat ;
Dehydrating and drying the meat immersed in the tea component-containing liquid, and then smoking a smoke process,
Suppressing the growth of microorganisms by heating the meat smoked in the smoke process at a central temperature of 63 ° C. for 30 minutes or more, or maintaining 75 ° C. for 1 minute or more, or heating having the same or better effect And a first heating step for improving the elasticity of the meat ,
A second tea component penetration step of immersing the meat heated in the first heating step in the tea component-containing liquid ;
A packaging step of packaging the meat that has penetrated and adhered the tea component of the tea component-containing liquid;
And a second heating step for heating the meat packaged in the packaging step.

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