JPH05103631A - Production of fermentation promoter for meat product and fermented meat - Google Patents

Abstract

PURPOSE:To stably proliferate a microorganism used for fermentation of meat and suppress proliferation of unnecessary microorganisms by adding a Bifidobacterium proliferating promoter as an effective ingredient consisting of oligosaccharides. CONSTITUTION:The liquid, syrup-like or powdery objective promoter consisting of one or more kinds of lactielose, melibiose, raffinose, stachyose, isomaltooligosaccharide, etc. The promoter is added to a meat raw material in an amount of 0.1wt.% (preferably 0.1 to 1.0wt.%) based on the meat raw material and the meat raw material is fermented to provide the objective fermented meat.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fermentation accelerator for meat products and a method for producing fermented meat. More specifically, the present invention relates to a fermentation accelerator that promotes the growth of microorganisms such as lactic acid bacteria used for fermentation in the production process of fermented meat products such as salami sausage, and a method for producing fermented meat using the fermentation accelerator. It is a thing.

In this specification, percentages are percentages by weight unless otherwise specified.

[0003]

2. Description of the Related Art Generally, when producing a fermented meat product represented by semi-dry sausage such as salami sausage, the raw material meat and fat are ground to an appropriate fineness, and processed meat containing a flavor is added. Or put it in a shallow bat,
Alternatively, there is a step of packing in a casing, holding at 3 to 4 ° C. for 2 to 3 days, drying and fermenting while slightly aeration. This fermentation is a natural fermentation, for example Bacillus,
Various microorganisms such as Lactobacillus, Achromobacter, Enterobacter, and Micrococcus are involved. Of these microorganisms, the genus Micrococcus is the most common, and this microorganism utilizes carbohydrates to produce lactic acid, and 5.
The pH of the raw meat, which was 9 to 6.0, is lowered to 5.4 to 5.6 to complete the color development.

As described above, the fermentation process is greatly affected by fluctuations in pH. For example, if the pH is further lowered (pH 4.8 to 4.9) due to the contamination of microorganisms other than Micrococcus, acetic acid and formic acid are produced, the taste of the product is deteriorated, and the nitrate is excessively reduced, so-called " It produces "nitrite burn". On the other hand, when the fermentation does not proceed and the pH is 5.7 or more, the color development is insufficient and the spoilage bacteria grow to give a product with bad taste and texture. From this point, recently
A method of adding lactic acid bacteria to raw material meat as a starter for fermentation has begun to be adopted. A lyophilized lactic acid bacterium is purely cultivated and freeze-dried powder is commercially available. An amount corresponding to 0.06% of the raw meat is diluted three times with water and uniformly added to the raw meat with a mixer or the like. According to this method, there is an advantage that the desired pH can be reached safely and in a short time as compared with natural fermentation.

Therefore, in recent years, various methods of fermenting raw material meat using lactic acid bacteria have been developed. For example, a method of adding 2 to 8% of a dairy product in which lactic acid bacteria are cultivated to a meat product (JP-A-56-68339) and a novel Pediococcus pentosaceus (NRRL-B-11465) are used to promote fermentation. A method of performing fermentation by adding a sufficient amount of food-grade fermentation-stimulating metal salt for fermentation (JP-A-57-155970), a novel microorganism belonging to the genus Lactobacillus (FERM P-7409 and FEM)
Method of fermenting raw meat with RM P-7408) (JP-A-60-15638)
No. 0), Lactobacillus genus, Staphylococcus genus, and Micrococcus genus, and a method of fermenting raw material meat with three kinds of microorganisms (JP-A-61-274663). In addition, recently, a method of performing fermentation by adding a sparingly soluble edible alkaline earth metal salt to water using a microorganism belonging to Lactobacillus, Staphylococcus, Micrococcus or Pediococcus has been proposed. (Japanese Patent Laid-Open No. 3-151856).

On the other hand, the bifidobacteria growth-promoting agent is a substance that promotes the growth of bifidobacteria, which is a useful microorganism that is resident in the human intestinal tract, and various substances are known. Is, for example, lactulose. Conventionally, these bifidobacteria growth-promoting agents have been used for the purpose of proliferating bifidobacteria in the intestinal tract by administering to humans, or for the purpose of proliferating bifidobacteria in the production of dairy products containing bifidobacteria. It has never been used in the fermentation of meat.

[0007]

However, the above-mentioned conventional method of fermenting raw material meat with lactic acid bacteria is not used for the production of foods, whether it uses a specific microorganism, or a combination of specific microorganisms. Either a salt is used, or a specific microorganism is used in combination with a specific salt, and a fermentation accelerator or a fermentation method that can be widely used has not been developed.

The present invention has been made in view of the above circumstances, and a fermentation accelerator for stably proliferating microorganisms used for fermentation of meat to produce a product of constant quality, and fermented meat. It is intended to provide a manufacturing method of.

[0009]

In order to solve the above-mentioned problems, the present invention provides a fermentation accelerator for meat products containing a bifidobacteria growth-promoting agent comprising an oligosaccharide as an active ingredient. Further, the present invention is a method for producing fermented meat by fermenting a meat raw material with microorganisms such as lactic acid bacteria, wherein a bifidobacteria growth promoter comprising oligosaccharides of at least 0.1% (by weight) of the meat raw material is used as the meat raw material. Provided is a method for producing fermented meat, which comprises adding and fermenting.

In the following description, the bifidobacteria growth-promoting agent comprising an oligosaccharide is simply referred to as a bifidobacteria growth-promoting agent. The bifidobacteria growth promoter used in the present invention is a known and commercially available substance, and is exemplified by lactulose, melibiose, raffinose, stachyose, isomaltooligosaccharide, galactooligosaccharide, or fructooligosaccharide, or a mixture of two or more thereof. can do. These substances or mixtures may be liquid, syrup-like or powdery.

These bifidobacteria growth promoters are substances that reach the large intestine without being digested and absorbed in the human digestive tract and specifically grow useful microorganisms (bifidobacteria, lactic acid bacteria) therein. The bifidobacteria growth-promoting agent exerts the effect of specifically growing desired microorganisms even in the fermentation of meat and suppressing the growth of unnecessary microorganisms. This effect is
It is an effect peculiar to the bifidobacteria growth-promoting agent which is completely different from sugars such as glucose, fructose, lactose and saccharose, and this is also apparent from the following test examples.

In the method of the present invention, the proportion of the bifidobacteria growth promoter added to the raw meat is at least 0.1%, preferably 0.1 to 1.
It is 0% and is uniformly mixed with other raw materials. Other steps can be carried out in the same manner as the conventional method. According to the method of the present invention, the growth of desired useful microorganisms is promoted and the growth of unnecessary microorganisms is suppressed, so that it is possible to significantly reduce the defective rate of the product, as is apparent from the following test examples. Moreover, there is an advantage that a product of constant quality can be obtained. Next, the present invention will be described in detail with reference to test examples. (Test Example 1) This test was conducted in order to investigate the state of meat fermentation by various sugars. 1) Preparation of sample As a sample, salami sausage was produced in the same proportion as shown in Table 1 by the same method as in Example 1. These samples are a sample to which a starter and a saccharide are not added (Sample 1), a sample to which only a starter is added (Sample 2), and a sample to which a starter and various saccharides are added (Samples 3 to 9).
There are 9 types in total. Each sample was repeatedly prepared 20 times by changing the raw material meat. The prepared sample was stored in a refrigerator at 4 ° C. and subjected to a flavor test.

[0013]

[Table 1]

2) Test Method The taste of each of the 20 samples was sensually tested by an expert panel consisting of 10 men and women, and the samples which felt an abnormal taste were pointed out. 3) Test results The results of this test are shown in Table 2. As is clear from Table 2, abnormalities were observed in Sample 1 containing no starter and sugar, Sample 2 containing only starter, Sample 3 containing anhydrous glucose, Sample 4 containing lactose, and Sample 5 containing sucrose. Although the occurrence rate of flavor was high, in Sample 6 with lactulose added, Sample 7 with isomaltooligosaccharide, Sample 8 with galacto-oligosaccharide, and Sample 9 with fructooligosaccharide, no abnormal taste was observed. There wasn't. from this result,
It has been found that it is possible to produce a product of a certain quality when the Bifidobacteria growth promoter is added. Note that similar results were obtained when tested using other strains or saccharides.

[0015]

[Table 2]

Test Example 2 This test was carried out to examine the effective amount of the bifidobacteria growth promoter. (1) Preparation of sample As shown in Table 3, the same method as in Test Example 1 was used except that lactulose was added at a ratio of 0 to 2.0%.
Eight samples were prepared. (2) Test method The same method as in Test Example 1 was used. However, the pH of the product
Was measured by the following method (edited by Yoshiyuki Amano, “Meat Processing Series, Volume 3, Meat Products”, page 208, Korin Shoin,
1963). 20 ml of purified water was added and kneaded while thoroughly grinding 5 g of the sample in a mortar, and the mixture was centrifuged to collect a supernatant, and the pH of the supernatant was measured with a pH meter. (3) Test results The results of this test are shown in Table 3. This table 3
As is clear from the above, sample 11 and sample 12 containing less than 0.1% of the raw meat containing the bifidobacteria growth promoter
Has a high abnormal occurrence rate of flavor, and in Samples 17 and 18 in which the ratio exceeds 1.0%, the amount of acid produced is large, the sourness becomes too strong, and darkening of the color tone due to over-fermentation occurs. Was damaged. Therefore, in the method of the present invention, the addition ratio of the bifidobacteria growth promoter is in the range of 0.1% to 1.0% of the raw meat. It should be noted that similar results were obtained when tested using other saccharides.

[0017]

[Table 3]

Next, the present invention will be described in more detail by showing Examples and Comparative Examples, but the present invention is not limited to the following Examples.

[0019]

【Example】

Example 1 450 g of finely sliced pork red meat and 300 g of beef red meat were mixed with Lactobacillus plantarum JCM.
-1149T) 0.1 g of freeze-dried product and Staphylococcus simulans JCM-2424T
Mixture of 0.1 g of freeze-dried product mixed with 0.8 g of water, 215.4 g of pork fat, 24 g of salt, sodium nitrite of 0.1.
1 g, 0.5 g of sodium ascorbate, 5 g of lactulose powder (manufactured by Morinaga Milk Industry Co., Ltd.) and 4 g of spices were added, uniformly mixed, filled in a collagen casing, and aged at a temperature of 27 ° C. and a humidity of 90% for 48 hours. Smoke for 3 days at a temperature of 18 ° C and a humidity of 85%, then at a temperature of 18
After drying for 35 days at 70 ° C and 70% humidity and vacuum packaging, about 700 g of salami sausage was obtained. The raw meat was changed and the same method was repeated 20 times to obtain 20 lots of salami sausage.

The salami sausage obtained had a good flavor and was comparable to the commercially available product. All raw materials used were commercial products except for lactulose. Comparative Example 1 Example 1 except that lactulose powder was not added
Salami sausage was obtained by the same method.

The pH of the salami sausages obtained in Example 1 and Comparative Example 1 was measured by the same method as in Test Example 2 and the flavor test was conducted by the same method as in Test Example 1. As a result, the pH range of the product of Example 1 was 5.1-5.
3, the average pH was 5.2, the abnormal flavor occurrence rate was 0%, while the pH range of the product of Comparative Example 1 was 5.1 to 6.4, the average pH was 5.4, and the abnormal flavor was generated. The rate was 10%. Example 2 45 g of salt and 1 g of raw pork for raw ham, fructooligosaccharide (manufactured by Meiji Seika Co., Ltd .: Meioligo P, fructooligosaccharide 9)
5% or more) 10 g, sodium nitrite 0.2 g, sodium ascorbate 0.5 g, and Pediococcus cerevisiae IFO-3889 culture solution (1.5 × 10 ⁷ / ml) 10 ml of meat Sprinkle on the surface and mix evenly, then salt at 8 ° C for 8 hours,
Smoked at 7 ° C for 7 days, dried at 15-18 ° C for 7 days, and then packaged to obtain about 950 g of raw ham. The raw meat was changed and the same method was repeated 20 times to obtain 20 lots of raw ham.

The resulting raw ham had a good flavor and was comparable to the commercially available product. Excluding fructooligosaccharides,
All raw materials used were commercial products. Comparative Example 2 Raw ham was obtained by the same method as in Example 2 except that fructooligosaccharide was not added.

The raw hams obtained in Example 2 and Comparative Example 2 were subjected to a flavor test in the same manner as in Test Example 1, and as a result, Example 2 was obtained.
The abnormal flavor occurrence rate of the product is 0%, while the comparative example 2
The occurrence rate of abnormal flavor of the product was 10%.

[0024]

As described above in detail, the following effects can be obtained by the present invention. (1) The fermentation accelerator for meat products of the present invention can selectively grow only lactic acid bacteria useful for fermentation in a small amount. (2) By the method of the present invention, only lactic acid bacteria useful for the fermentation of meat are grown to suppress the growth of unwanted bacteria,
Fermented meat excellent in flavor and texture can be produced. (3) By the method of the present invention, a product of constant quality can be manufactured.

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Claims (3)

[Claims] 1. A fermentation accelerator for meat products, which comprises a bifidobacteria growth-promoting agent comprising an oligosaccharide as an active ingredient. 2. The fermentation promoter for meat products according to claim 1, wherein the bifidobacteria growth promoter is lactulose, melibiose, raffinose, stachyose, isomaltooligosaccharide, galactooligosaccharide, fructooligosaccharide, or a mixture of two or more thereof. .. 3. A method for producing fermented meat by fermenting a meat raw material with a microorganism such as lactic acid bacterium, wherein a bifidobacteria growth promoter comprising oligosaccharides of at least 0.1% (by weight) of the meat raw material is added to the meat raw material. And a method of producing fermented meat, which comprises fermenting meat.