JP6942172B2 - Meat products coated with a coating agent, etc. - Google Patents

Description

The present invention relates to meat products such as ham and bacon, and methods for producing the same. More specifically, the present invention relates to a product in which slices such as a plurality of meat products are packaged in a laminated (overlapping) state, and a method for producing the same.

Meat products such as ham and bacon are often sold as products that are sliced and then packaged in a state in which a plurality of sheets are laminated.

For example, prosciutto ham products are often sliced and packaged to a thickness of about 1 mm. However, when taken out of the product for eating, the overlapping slices of prosciutto stick to each other, and if one tries to peel them off one by one, the slices tend to be torn.

As a solution to such a problem, conventionally, a sheet (plastic film) is sandwiched between slices of prosciutto to ensure peelability. However, such means have other problems such as a risk of foreign matter being mixed in during the work and cost. On the other hand, in order to eliminate the above-mentioned sheet, it is conceivable to increase the thickness dimension of the sliced ham, but the problem is that the texture changes.

According to the present invention, in a product packaged in a state in which a plurality of slices such as meat products such as ham and bacon are laminated (overlapping), the slices are peeled off from each other while maintaining the same thickness as the conventional slices. One of the challenges is to provide a means to improve sexuality.

The present inventors have found that the above-mentioned problems can be solved by slicing a meat product or the like on a production line and then applying a specific component such as oil to a cross section.

That is, the present invention includes the following matters.
[1]
A product in which slices of a plurality of meat products or meat-like products (hereinafter collectively referred to as "meat products, etc.") are packaged in a laminated state.
A coating agent containing at least one selected from the group consisting of oil, glycerin, fermented lactic acid and salts thereof, surfactants, silicones, thickeners and sugars is applied to the cross section where the slices overlap each other. product.
[2]
Item 2. The product according to Item 1, wherein the content of lipid in 100 g of the meat product or the like is 35 g or less.
[3]
Item 2. The product according to Item 1 or 2, wherein the content of water in 100 g of the meat product or the like is 60 g or less.
[4]
Item 2. The product according to any one of Items 1 to 3, wherein the protein content in 100 g of the meat product or the like is 19 g or more.
[5]
Item 2. The product according to any one of Items 1 to 4, wherein the meat product or the like is ham or bacon.
[6]
Item 5. The product according to Item 5, wherein the meat product or the like is a ham.
[7]
Item 6. The product according to Item 6, wherein the meat product or the like is prosciutto.
[8]
Item 2. The product according to any one of Items 1 to 7, wherein the sliced product has a thickness of 0.5 to 2.0 mm.
[9]
Item 2. The method for producing a product, which is packaged in a state in which slices such as a plurality of meat products are laminated, according to any one of Items 1 to 8.
A production method comprising the step of applying a coating agent containing at least one selected from the group consisting of oil, glycerin, fermented lactic acid and salts thereof, surfactants, silicones, thickeners and sugars to the cross section of the sliced product.

According to the present invention, even a sliced product such as a meat product having a thickness that is difficult to peel off can be easily peeled off without breaking. In particular, when the content of lipid, water or protein in a meat product or the like is within a specific range, the elasticity of the surface of the sliced material is reduced and the sliced material tends to stick to each other. Therefore, a coating agent is applied according to the present invention. It is effective to do. Therefore, for example, in the case of prosciutto, it is possible to obtain a product that is easy to use for cooking because it has a thickness (for example, 0.9 to 1.2 mm) that maintains the original texture, but does not tear when the sliced product is peeled off. ..

FIG. 1 is a graph showing the results of the drying yields of the olive oil additive (with oil) and the non-additive (without oil) in the evaluation of the drying prevention effect. FIG. 2 is a photograph showing the appearance of the olive oil additive (with oil) and the non-additive (without oil) in the evaluation of the anti-drying effect after opening and after standing for 30 minutes, respectively. Is.

-Product-
The "product" in the present invention is a product packaged in a state in which slices of a plurality of meat products or meat-like products are laminated, and a specific coating agent is applied to a cross section in which the slices overlap each other. It is a product (hereinafter, simply referred to as "the product of the present invention").

The "state in which slices are laminated" means a state in which slices overlap each other in at least a part of a cross section. In the present invention, a specific coating agent may be applied to at least the overlapping cross sections. In other words, the slices may be laminated with each other through a thin layer made of a coating agent, but a specific coating agent may be applied to a cross section that does not overlap. Considering the efficiency of the manufacturing process and the effects other than the improvement of peelability (prevention of drying, maintenance of freshness, etc., which will be described later), the coating agent is applied to the entire cross section of the sliced product, including the non-overlapping parts. It can be said that it is preferable to be done.

The stacked slices, that is, the laminated body of the slices, is obtained by applying a coating agent only to the cross section of one of the two overlapping slices and then laminating them (already). The coating agent may only adhere to the cross section of one slice when they overlap), or it may be obtained by applying the coating agent to the cross section of both slices and then laminating them. You may. For example, in the laminated body of a sliced product, a coating agent was applied to the entire upper surface of each layer (sliced product) of the laminated product, that is, the surface on the side where the next layer is arranged in the manufacturing process, and treated as such. It may be obtained by laminating slices in order.

The type of "packaging" is not particularly limited, and packaging may be similar to that of general meat products or sliced meat-like products. For example, the wrapping of the sliced material may be placed in a container (tray) and then wrapped with a plastic film or the like, or the entire sliced material may be wrapped with a plastic film (bottom material and lid material). The packaging may be in the form of being packed with or the like. Further, the packaging may be vacuum packaging.

(Meat products, etc.)
The meat product or meat-like product (hereinafter collectively referred to as “meat product, etc.”) in the present invention is not particularly limited as long as it is generally commercialized in a sliced state. "Meat products" include (i) cooked meat products such as ham, bacon, sausages and sausage-like products that do not use casings, (ii) unheated meat products such as raw ham and raw bacon (panchetta), and (iii). ) Specified cooked meat products such as roast beef are included. "Meat-like products" are similar to meat products manufactured using foodstuffs derived from animal proteins (eggs, milk, etc.) and foodstuffs derived from vegetable proteins (soybeans, etc.) as alternatives to foodstuffs derived from livestock meat. Refers to so-called "meatless" products. In the present specification, ham (heated ham) as a heated meat product and prosciutto ham as a non-heated meat product in the above classification are collectively referred to as "hams". Further, bacon as a heated meat product in the above classification and raw bacon as a non-heated meat product are collectively referred to as "bacon". In addition, "meat products" do not include meat itself (sliced meat).

The meat product or the like may be one that can be eaten as it is without cooking, or it may be one that can be eaten after being cooked by heating or the like. In one aspect of the present invention, meat products and the like are intended to be eaten as they are.

Meat products such as hams (ham, prosciutto), bacon (bacon, prosciutto), sausages, roast beef, etc. are each manufactured by a prescribed method in accordance with the Food Sanitation Law (or similar laws in foreign countries). Point to. Examples of hams from which sliced products are products include heated hams such as boneless ham, loin ham, shoulder ham, pressed ham, and chopped ham, and prosciutto ham (for example, unheated ham of loin meat). Similarly, as for bacon, general heated bacon and raw bacon can be mentioned.

The content of lipid in 100 g of meat products such as meat products, preferably hams and bacon, is preferably 35 g or less, more preferably 30 g or less, and particularly preferably 25 g or less. The lower limit is not particularly limited, but is preferably 4 g or more. General hams (raw ham and cooked ham) are meat products having a lipid content of 35 g or less (4 g or more) in 100 g, while general bacon has a lipid content in 100 g. It is a meat product weighing more than 35 g. The "content of lipid in 100 g of meat product or the like" defined in the present invention is for the meat product or the like itself before the coating agent containing oil or the like is applied to the surface. The lipid content can be measured, for example, by the ether extraction method, using common methods and measuring devices for foods.

The water content in 100 g of meat products such as meat products, preferably hams and bacon, is preferably 60 g or less, more preferably 55 g or less, and particularly preferably 50 g or less. The lower limit is not particularly limited. General prosciutto is a meat product having a water content of 60 g or less in 100 g, while general cooked ham is a meat product having a water content of more than 60 g in 100 g. The water content can be measured using general methods and measuring devices for foods, for example, by the atmospheric heating and drying method, or by a commercially available near-infrared moisture meter.

The protein content in 100 g of meat products such as meat products, preferably hams and bacon, is preferably 19 g or more, more preferably 23 g or more. The upper limit is not particularly limited. General prosciutto is a meat product having a protein content of 19 g or more in 100 g, while general cooked ham is a meat product having a protein content of less than 19 g in 100 g. The protein content can be measured, for example, by the Kjeldahl method (JAS certification method) using general methods and measuring devices for foods.

As the meat products and the like in the present invention, hams and bacons are preferable. For example, "hams" satisfying the preferable range of the above "content of lipid in 100 g of meat products, etc." are more preferable, and in addition, "content of water in 100 g of meat products, etc." and "meat products, etc." "Prosciutto ham" which further satisfies the preferable range of "content of protein in 100 g of" is more preferable.

The thickness of slices of meat products and the like can be appropriately adjusted according to the type of meat products and the like. For example, the thickness of a slice of prosciutto is usually 0.5 to 2.0 mm, preferably 0.7 to 1.5 mm, and more preferably 0.9 to 1.2 mm. For prosciutto, setting the thickness of the sliced material to less than 0.7 mm has a problem in slicing properly when slicing from raw wood, but by setting the thickness to 0.7 mm or more, especially 1.0 mm or more, slicing Good aptitude and can increase product productivity. The thickness of slices of meat products other than prosciutto or meat-like products is usually 0.3 to 4.5 mm.

(Coating agent)
The coating agent in the present invention includes at least one selected from the group consisting of oil, glycerin, fermented lactic acid and salts thereof, surfactants, silicones, thickeners and sugars. These coating ingredients are of the type approved for use in foods (approved as foods or food additives).

The coating agent in the present invention has the effect of improving the peelability between slices as described above, but at the same time, the effect of preventing the slices from drying and maintaining the freshness. Is also brought.

"Oil" refers to lipids that are liquid (oil) at room temperature. Such oils include various types of oils, including triacylglycerols (triglycerides) to which medium chain fatty acids (8-10 carbon atoms) or long chain fatty acids (12 or more carbon atoms, eg 12-18) are bound. Included. The oil may be of plant origin (vegetable oil) or of animal origin (fish oil or the like). Further, the oil is preferably a natural one derived from animals and plants, but it is also possible to use a synthesized triglyceride as an oil.

Examples of medium-chain fatty acids include saturated fatty acids such as caprylic acid (8 carbon atoms) and capric acid (10 carbon atoms). Examples of the oil containing a medium chain fatty acid (medium chain fatty acid oil) include palm oil, palm kernel oil, and palm oil.

Examples of long-chain fatty acids include saturated fatty acids such as lauric acid (12 carbon atoms), myristic acid (14 carbon atoms), palmitic acid (16 carbon atoms), and stearic acid (18 carbon atoms); oleic acid (18 carbon atoms) and the like. Monounsaturated fatty acids; linolenic acid (18 carbons), α-linolenic acid (18 carbons), γ-linolenic acid (18 carbons), arachidonic acid (20 carbons), ecosapentaenoic acid (EPA, carbon) Number 20), polyunsaturated fatty acids such as docosahexaenoic acid (DHA, 22 carbon atoms) can be mentioned. Among oils containing long-chain fatty acids (long-chain fatty acid oils), plant-derived oils include, for example, olive oil, sesame oil, rice bran oil, saflower oil, soybean oil, compounded oil, corn oil, rapeseed oil, palm oil, and palm kernel. Examples include oil, sunflower oil, cottonseed oil, coconut oil, lacquer oil, and flaxseed oil, and examples of animal-derived oils include fish oil.

Examples of "fermented lactic acid and its salt" include lactic acid obtained by fermenting saccharides with lactic acid bacteria as a raw material, and salts thereof (calcium salt, sodium salt, etc.).

As the "surfactant", the same kind of emulsifier as that generally added to foods can be used. Surfactants for foods are generally esters in which the hydrophilic group is a polyhydric alcohol such as glycerin (or polyglycerin), sorbitan, propylene glycol, sucrose, and the hydrophobic group is a fatty acid derived from natural edible fats and oils. be. Examples of such a surfactant include glycerin fatty acid ester (monoglyceride), glycerin organic acid ester obtained by esterifying an organic acid (lactic acid, citric acid, succinic acid, etc.) (organic acid monoglyceride), and polyglycerin fatty acid ester (poly). Glycerin ester), polyglycerin condensed ricinoleic acid ester (polyglycerin polylysinolate); sucrose fatty acid ester; sorbitan fatty acid ester; propylene glycol fatty acid ester; lecithin and the like.

As the "silicone", the same type (oil type, oil compound type, emulsion type, etc.) as that generally added to foods as an antifoaming agent can be used.

Examples of the "thickening agent" include carrageenan, xanthan gum, chitin, chitosan, guar gum, gellan gum, pectin, galactomannan, and cellulose derivatives (carboxymethyl cellulose (CMC) and the like).

Examples of "sugar" include sugar (sucrose, sucrose), glucose (glucose), fructose (fructose), glucose-fructose syrup, fructose-glucose syrup, high-sucrose syrup, sugar-mixed glucose-fructose syrup, and sugar-mixed. Examples include fructose-glucose liquid sugar, sugar-mixed high-fructose liquid sugar, lactose, maltose, water candy and reduced water candy, honey, sugar alcohol, and oligosaccharide. The "syrup and reduced starch syrup" may be a viscous liquid syrup having a DE of about 40 to 60 (syrup), or a liquid syrup having a DE of about 20 to 40 pulverized by a vacuum dryer or spray drying (powder). It may be starch syrup, powdered syrup). "Glucose" and "syrup and reduced starch syrup" may be saccharides (starch saccharides, starch-decomposed sugars) produced by hydrolyzing (saccharifying) starch. As "glucose" or "glucose-fructose liquid sugar", "corn syrup" may be used. Examples of the "sugar alcohol" include xylitol, D-xylose, sucralose, D-sorbitol, and mannitol. Examples of the "oligosaccharide" include maltodextrin. In addition, monosaccharides, disaccharides (for example, trehalose), oligosaccharides and the like that are allowed to be added to non-heated meat products can also be used as "sugars" in the present invention.

Among the various coating components described above, oil is preferable from the viewpoint of taste and effect, and vegetable oil such as olive oil is more preferable from the viewpoint of flavor, for example. When coated with oil (spraying, dripping, etc.), the decrease in water content is suppressed by the drying prevention effect as described above, so that the appearance is less likely to deteriorate. Further, when the long-chain fatty acid oil is agglomerated and stored in a refrigerator after being applied to a meat product or the like, a white spot pattern is formed on the portion where the long-chain fatty acid oil is aggregated. Even when a long-chain fatty acid oil containing a relatively large amount of fatty acid oil is contained, a vegetable oil containing a relatively large amount of those having a small number of carbon atoms is preferable.

The coating agent may consist only of the above-mentioned coating components, or if necessary, other components such as seasonings and various additives used in other general foods. It may also contain (composition of coating component and other components). Additives include, for example, preservatives (such as sorbic acid and salts thereof) or shelf life improvers (such as sodium acetate). In one aspect of the present invention, the coating agent may be one that does not contain a seasoning as another component, that is, one that comprises only the coating component, or a composition of the coating component and a component other than the seasoning.

The amount of the coating agent applied to the cross section of the sliced product may be adjusted in consideration of the type of coating component, improvement of peelability, other actions and effects, appearance of the product, and the like, and is not particularly limited. When the coating component is a solid substance, the solid substance may be applied (attached) to the cross section of the sliced product as it is, or the sliced product may be dissolved in an appropriate solvent (for example, water) at an appropriate concentration. It may be applied to the cross section of.

-Manufacturing method-
The "manufacturing method" in the present invention is a method for manufacturing the product of the present invention as described above, and includes at least a step of applying a coating agent as described above to a cross section of a meat product or the like (a manufacturing method). Hereinafter, it is simply referred to as "the production method of the present invention").

In the production method of the present invention, the means used in the step of applying the coating agent is not particularly limited. Considering the properties of the coating agent and the type and composition of the coating components contained in the coating agent, coating is applied to at least the portion of the cross section of the sliced material where the sliced materials overlap each other so that the above-mentioned effects can be obtained. Various means can be adopted in which the agent can be applied.

In one embodiment of the invention, for example, (i) the operation of cutting a slice from a log, and (ii) before or after placing the slice in a container (on top of a lower slice). By repeating the operation of spraying and / or dropping the coating agent containing oil on the cross section of the sliced product, the laminate in which the sliced products are overlapped with each other via the coating agent can be contained in the container.

For other steps in the manufacturing method of the present invention, for example, a manufacturing process of a meat product (raw wood) itself for cutting out slices such as ham and bacon, a packaging process of a laminate of slices, and other commercialization. The necessary steps can be carried out in the same embodiment as in the past, and are not particularly limited in the present invention. For example, after placing the laminate of slices in a container, it can be vacuum-packed according to a conventional method and stored in a refrigerator.

For technical matters not specifically specified in the present specification, those skilled in the art can recognize meat products, for example, meat products such as ham and bacon, or products in which slices thereof are packaged in a laminated state. Conventional general technical matters or known technical matters in the field can be appropriately applied, whereby the present invention can be carried out based on the matters described in the present specification.

[Evaluation of peelability improvement effect]
Fifteen slices of a predetermined thickness (0.5 to 1.2 mm) shown in Table 1 were cut out from raw ham logs of loin meat. Olive oil (long-chain fatty acid oil) was applied to one side of each slice. The amount of olive oil applied was 1 g per 4 slices. The slices are laminated so that the olive oil-coated side of one slice and the olive oil-non-coated side of the other slice are overlapped, vacuum-packed, and left in the refrigerator for 24 hours. To obtain a laminate (olive oil additive). After opening, the edges were pinched and the slices were peeled off one by one. Seven testers peeled 1 to 3 sheets at a time, and the peelability was evaluated according to the following criteria. As a control, a laminate was obtained in the same manner as above except that the slices were laminated without applying olive oil (olive oil-free product), and evaluated in the same manner as above.
⊚: Easy to peel off, and the peeled slices are not torn.
◯: By adjusting the degree of knob and force, it can be peeled off, and the peeled slices are not torn.
Δ: It is difficult to peel off, and the sliced material may be torn.
X: The slice cannot be peeled off without breaking.

The results are shown in Table 1. Most of the seven testers felt that the olive oil additive was easier to peel off than the non-additive, regardless of the slice thickness of 0.5-1.2 mm. .. In particular, when the thickness of the sliced product is 0.5 to 0.7 mm, the tearing of the sliced product can be significantly suppressed by adding olive oil, and when the thickness is 1.2 mm, it can be easily suppressed. The improvement effect of being able to peel off the sliced material without tearing it is recognized. In addition, when the thickness of the sliced product is 1.0 mm, even if the number of people evaluated for each of ○ and △ is not significantly different, all the testers are more likely to peel off the olive oil-added product than the non-added product. I feel that it has been improved, and the improvement effect is recognized.

[Evaluation of anti-drying effect]
Fifteen slices with a thickness of 1.0 mm were cut out from raw ham logs of loin meat. Olive oil (long-chain fatty acid oil) was applied to one side of each slice. The amount of olive oil applied was 1 g per 4 slices. The slices are laminated so that the olive oil-coated side of one slice and the olive oil-non-coated side of the other slice are overlapped, vacuum-packed, and left in the refrigerator for 24 hours. To obtain a laminate (olive oil additive). After opening, one slice was peeled off by pinching the end portion, the weight (a) was measured, and then the mixture was allowed to stand at 25 ° C. under normal pressure for 30 minutes. The weight (b) of the sliced product after standing was measured, and the dry yield (b / a × 100 (%)) was calculated. As a control, a laminate was obtained in the same manner as above except that the slices were laminated without applying olive oil (olive oil-free product), and the drying yield was calculated in the same manner as above.

The results of the dry yield are shown in FIG. The dry yield of the olive oil additive (with oil) is significantly higher than that of the non-additive product (without oil), and when an oil such as olive oil is used as the coating component (agent) of the present invention, the drying yield is significantly higher. It can be seen that in addition to the improvement, the effect of preventing drying is also recognized. In addition, FIG. 2 shows the appearance of the laminate in the state after opening and in the state after standing for 30 minutes. The olive oil additive (with oil) looks better because the decrease in water content is suppressed even after standing for 30 minutes.

Claims (9)

A product in which slices of a plurality of meat products or meat-like products (hereinafter collectively referred to as "meat products, etc.") are packaged in a laminated state.
In cross section the slice was each other overlap, oil, glycerine, fermented lactic acid and its salts, a coating agent containing at least one coating ingredients selected from surfactants and silicone emissions or Ranaru group are applied,
When the coating component is a solid substance, the coating agent is a product in which the solid coating component is dissolved in an appropriate solvent at an appropriate concentration .
However, the coating agent excludes a pickle liquid containing the coating component that is injected into the meat product or the like. The product according to claim 1, wherein the content of lipid in 100 g of the meat product or the like is 35 g or less. The product according to claim 1 or 2, wherein the content of water in 100 g of the meat product or the like is 60 g or less. The product according to any one of claims 1 to 3, wherein the protein content in 100 g of the meat product or the like is 19 g or more. The product according to any one of claims 1 to 4, wherein the meat product or the like is ham or bacon. The product according to claim 5, wherein the meat product or the like is a ham. The product according to claim 6, wherein the meat product or the like is prosciutto. The product according to any one of claims 1 to 7, wherein the sliced product has a thickness of 0.5 to 2.0 mm. The method for producing a product according to any one of claims 1 to 8, wherein the sliced products such as a plurality of meat products are packaged in a laminated state.
The cross section of the slice was observed containing oil, glycerin, fermented lactic acid and its salts, a process for applying a coating agent containing at least one coating ingredients selected from surfactants and silicone emissions or Ranaru group,
When the coating component is a solid substance, the coating agent is prepared by dissolving the solid coating component in an appropriate solvent at an appropriate concentration .
However, the coating agent excludes a pickle liquid containing the coating component that is injected into the meat product or the like.

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