JPH07274822A - Method for producing processed meat product and cheese product - Google Patents

Abstract

PURPOSE:To provide a method for producing the product, capable of easily adding various flavors to various kinds of processed foods such as hams, sausages and cheeses and capable of largely shortening food-processing processes by transferring a food raw material to the surface of each of the processed foods with a food-processing sheet used as a casing when each of the processed foods is cooked. CONSTITUTION:A method for producing a processed meat product or a cheese product comprises wrapping a seasoned meat with a food-processing sheet 5, thermally treating the wrapped meat, or wrapping a melted cheese with the food-processing sheet 5, cooling the wrapped cheese, and subsequently removing a substrate 1. The food-processing sheet 5 comprises (i) the water-resistant and heat-resistant substrate 1, (ii) a solid food raw material layer 3 disposed on the substrate 1 and used for covering the surface of the food, and (iii) a paste layer 2 disposed between the substrate 1 and the food raw material layer 3 and comprising an edible polymeric substance used for fixing the food raw material layer 3 to the substrate 1.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed meat product in which products such as ham, baked pork, sausage, cheese, and kamaboko are easily seasoned and flavored, and a method for producing cheese.

[0002]

2. Description of the Related Art Conventionally, in order to manufacture products in which spices are coated on the outer periphery of livestock meat and fish meat products such as ham and sausage, raw meat seasoned with salt etc. is packed in a fibrous casing and frozen. After the shape is adjusted, the casing is peeled off, the spice is applied, the cellophane is wound again, and it is placed in the retainer and cooked, which is a troublesome operation. Moreover, many of these processes cannot be mechanized and rely largely on human labor, resulting in an increase in price. Also,
Another method is to pack raw seasoned meat in a fibrous casing, apply a gelatin solution and apply spice powder after cooking, but it is less workable than the previous method. .

Similarly, there are delicacy products in which cheese or kamaboko is coated with a sheet of surimi, etc., but these are also manufactured by covering a sheet of surimi, etc., which has been separately prepared, on preformed cheese etc. Therefore, not only is the process troublesome, but the adhesion between the main body and the coating material is poor, and delamination often occurs.

An object of the present invention is to provide a method for producing a processed meat product which can significantly shorten the flavoring operation in ham, sausage, delicacy foods and the like.

[0005]

Means for Solving the Problems The present invention comprises (i) a water-resistant and heat-resistant substrate, (ii) a solid food material layer for coating a food surface provided on the substrate, and (iii) ) Meat seasoned with a food processing sheet provided between the base material and the food material layer and provided with a paste material layer made of an edible water-soluble polymer substance for fixing the coating food material to the base material The present invention provides a method for producing a processed meat product and a cheese product in which the base material is removed after wrapping and heat-treating it or wrapping molten cheese and cooling it.

A sheet or film for food processing (hereinafter simply referred to as a sheet) used in the production method of the present invention is shown in FIG.
As shown in FIG. 3, a layer of the paste material 2 is provided on the surface of the base material 1, and a layer of the food material 3 is further provided on the layer of the paste material. The food processing sheet 5 used in the production method of the present invention will be described in more detail.

(1) Substrate As the substrate for the food processing sheet used in the present invention,
A sheet or film having water resistance and heat resistance that does not melt or disintegrate at about the cooking temperature is used. Since it is used for food, it must not be toxic or give off an offensive odor. Such base materials include natural fibers such as plant fibers, animal fibers, and mineral fibers; semi-synthetic fibers (viscose, acetate, etc.),
Artificial fibers such as synthetic fibers (polyester, nylon, etc.);
Or paper made by mixing these; non-woven fabric; film or sheet formed of synthetic resin such as polyethylene, polypropylene, polyethylene terephthalate by an extrusion method or an inflation method; paper produced by compressing a foamed sheet of the synthetic resin Similar products; collagen, gelatin sheet, and the like.

The base material does not necessarily need to be breathable, but when processing a material having a high water content such as meat, fine pores sufficient to evaporate steam generated during cooking, heat sterilization, etc. Is preferably provided. On the other hand, when processing a processed cheese having a relatively low water content and a melting temperature of at most about 60 to 70 ° C., it is preferable not to have fine pores in order to prevent the loss of density. As the air-permeable base material, a particularly preferred material is, specifically, a paper mainly composed of Manila hemp fiber coated with viscose under the trade name "specialized paper" (Towa Kako Co., Ltd.).
Manufactured). Harmless heat-resistant films such as polyethylene terephthalate are not breathable as they are,
A large number of fine holes may be bored by needles, electric discharge machining, or the like to provide air permeability.

(2) Food material In the food processing sheet used in the production method of the present invention, a food material layer is provided on a sheet-like base material via a paste material layer,
The food material layer is transferred to the surface of the processed food during the process of manufacturing the processed food. As such a food material, a powdery, sheet fragment, or chip-like solid material is appropriately selected according to the type of processed food. Typical examples are powders of spices such as pepper, capsicum, perilla, pepper, and wasabi; chips of seafood such as seaweed, kelp, and seafood, or powders thereof; fish eggs such as taraco, mustard sponge powders or powders; parmesan. Powders of dairy products such as cheese and yogurt; dried powders of various extracts such as fish meat extract, meat extract, plum meat extract, and vegetable extract, or sprinkles.

(3) Paste Material The paste material is selected from water-soluble polymer materials which are acceptable as edible food additives. Examples of suitable paste materials include natural polysaccharides such as starch, modified starch, dextran, guar gum, tragacanth gum, xanthan gum, gum arabic, pullulan and quinsland gum; sodium carboxymethyl cellulose, carboxymethyl starch, etc. Examples thereof include synthetic paste materials and gelatin, but the invention is not limited to these. These paste materials are dissolved by the water during processing, the binding force between the food material and the base material is reduced, and the food material is transferred to the surface of the processed food inside.

(4) Method for producing food processing sheet To produce a food processing sheet used in the production method of the present invention, a solution of the above-mentioned paste material is applied onto a long film-like or sheet-like substrate. To apply. Then on top of that,
The granular or chip-shaped food material is uniformly sprayed or attached, and completely integrated by passing between the pressure rolls, and then dried by hot air and / or far infrared rays. When the food material is a long product such as a surimi sheet, the base material coated with the paste material and the food material are integrated by a compaction roll and dried. The sheet for food processing used in the production method of the present invention may be in a flat shape or in any shape of a tube, but in order to produce a product such as ham, sausage, stick-shaped kamaboko, stick-shaped cheese, etc., in a tube shape. It is preferably molded. In order to process the food processing sheet into a tube shape, it is preferable that the sheet is heat-bonded when it has heat-bonding property, and when it is not heat-bonded, it is bonded using an adhesive tape or sewn.

(5) Process for producing processed meat products In order to produce ham, sausage, and cheese whose surface is coated with a food material, meats such as meat, poultry, fish meat seasoned on the above-mentioned food processing sheet are used. After wrapping and heat-treating this, or wrapping and chilling molten cheese, the base material of the food processing sheet is removed.

For example, in order to produce loin ham, the above-mentioned sheet for food processing formed into a tubular shape is packed with seasoned meat such as raw meat or crushed meat, which is put in a retainer or wrapped with meatnet, All you have to do is cook and peel off the sheet when done. Therefore, it is possible to omit the processes such as spice application and cellophane winding required in the conventional manufacturing method.

In the case of producing surimi roll cheese,
Create a food processing sheet having a surimi layer as an inner layer, preferably contained in a retainer, pour the molten process cheese into it, sterilize by further heating if necessary, then cool and solidify, and finally the substrate Peel off.

Further, in the case of manufacturing a kamaboko having various delicacy food material layers on the outer peripheral portion, the surimi material before sitting does not occur in a tubular sheet having a delicacy material layer (eg, parmesan cheese layer) as an inner layer. And then heated to complete gelation, and finally the substrate is peeled off.

[0016]

In the manufacturing method of the present invention, the base material of the food processing sheet and the food material are integrated by the paste material in the dry state, but the binding force becomes weak in the wet state. Therefore, when the food processing sheet is brought into contact with the wet processed food, the food material is transferred and flavoring is performed. As described above, the production method of the present invention provides a novel means for flavoring food, which is transfer of food material. According to the production method of the present invention, it is possible to easily impart various flavors to the surface of various processed foods such as ham and sausage, and it is possible to greatly shorten the food processing process.

[0017]

EXAMPLES Next, the present invention will be described more specifically by way of Examples and Comparative Examples.

[Example 1] (Preparation of food processing sheet) Roll-shaped specialty paper # 40W
(Width 305 mm, manufactured by Towa Kako Co., Ltd.) was sent out by a sending roll, and a 12% pullulan solution was applied at a rate of 125 g per m ² using a coater. Immediately, using a spraying machine, pepper, parsley and garlic mixed spices were sprayed at a rate of 200 g per m ² with a 20 mm pasting margin left on one end of the substrate. Then, the spice layer was fixed through a pair of hot rollers heated to about 100 ° C., and further 1
It was dried by passing through a hot air drying chamber at 20 ° C. As shown in FIG. 2, the obtained food processing sheet 5 was folded with the substrate 1 outside, folded into a tube through a roll, and then fixed with an adhesive tape 4 to produce a tubular casing 6.

(Cooking) The above-mentioned tubular casing (diameter 100 mm × length 300 mm) having a spice layer on the inside was covered with meatnet, and 300 g of seasoned pork for ham was packed and clipped on both sides. Put this in a smoke house and carry out each operation of drying (80 ° C × 20 minutes), smoke (80 ° C × 20 minutes), steam (85 ° C × 60 minutes), drying (50 ° C × 5 minutes) did. After cooking, the ham was cooled overnight in a refrigerator and the exterior base material was removed to obtain ham with spices such as pepper on the surface of the ham.

Another specific example of the food processing sheet is a polyethylene terephthalate film base material having fine pores, to which a slide sheet is attached via a paste material.

Example 2 A roll-shaped polyethylene terephthalate film (thickness: 25 μm, width: 300 mm) was sent out by a roll, and a 25% pullulan solution was applied thereon at a rate of 40 g / m ² using a coater. Immediately using a sprayer, 150 g of dried herring roe particles on the pullulan.
/ M ² was sprayed. Then, the dried herring roe layer was fixed through a pair of hot rollers heated to about 100 ° C. Further, it was passed through a hot air drying chamber at 120 ° C., dried and wound into a roll. As shown in FIG. 2, the obtained sheet-shaped product was folded with the base material 1 facing outward to form a tube, and then fixed with an adhesive tape 4 to manufacture a tubular casing. Using this casing, the same meat as in Example 1 was cooked to obtain ham with herring roe attached to the surface.

Example 3 A roll-shaped polyester fiber nonwoven fabric (weight: 50 g / m ² , thickness: 0.5 mm, width: 300 mm) was cut by a roll cutter to 1 m while being fed out. A 30% pullulan aqueous solution was applied to this nonwoven fabric at a fixed position on a belt conveyor at a rate of 30 g / m ^{2 by} a silk screen method to obtain a substrate. The cheese granules were immediately sprayed onto the powder at a rate of 70 g / m ² using a sprayer, and then the cheese granule layer was fixed through a hot press machine heated to about 100 ° C. Further, it was passed through an infrared heater drying chamber at 50 ° C. to be dried. Using this casing, the same meat as in Example 1 was cooked to obtain ham with cheese attached to the surface.

[0023]

According to the production method of the present invention, the food material is transferred to the surface of the processed food by the food processing sheet used as a casing during cooking, and various flavors are imparted to various processed foods such as ham, sausage and cheese. It can be easily attached, and the food processing process is greatly shortened.

[Brief description of drawings]

FIG. 1 is a schematic cross-sectional view of a food processing sheet used in the production method of the present invention.

FIG. 2 is a perspective view showing a state where the food processing sheet of FIG. 1 is formed into a cylindrical molded product for manufacturing loin ham.

[Explanation of symbols]

 1 Base Material 2 Paste Material 3 Food Material 4 Adhesive Tape 5 Food Processing Sheet 6 Casing

Claims (6)

[Claims] 1. A (i) water-resistant and heat-resistant base material, (ii) a powdery, granular and / or chip-shaped food material layer for coating a food surface provided on the base material, and (Iii) provided between the base material and the coating food material layer,
A sizing material layer made of an edible water-soluble polymer substance for fixing a food material for coating to a substrate, wrapping the seasoned meat with a food processing sheet provided with the sheet, and then heat-treating the meat, and then the substrate A method for producing a processed meat product, characterized in that: 2. A (i) water-resistant and heat-resistant base material, (ii) a powdery, granular and / or chip-shaped food material layer for coating the surface of the food material, which is provided on the base material, and (Iii) provided between the base material and the coating food material layer,
A gluing material layer made of an edible water-soluble polymeric substance for fixing a food material for coating to a base material, wrapped with a melted cheese seasoned with a food processing sheet provided with a sheet, and then subjected to a cooling treatment, and then the base A method for producing a cheese product, which comprises removing wood. 3. The method according to claim 1, wherein the base material is a breathable sheet-like base material in which hemp fiber paper is coated with viscose. 4. The method according to claim 1 or 2, wherein the water-soluble natural polymer substance is a natural polysaccharide. 5. The method according to claim 1, wherein the food material contains spice as a main component. 6. The method according to claim 1, wherein the food processing sheet has a tubular shape.