JPH09294566A - Production of fermented dry suasage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a fermented dry sausage in a simple aging chamber and at low dose of salt. SOLUTION: A dry sausage raw material filled in a casing is directly embedded in a hygroscopic material comprising coarse grains, a solid powder and/or a fiber containing a large amount of air or placed in a cloth bag, etc., and indirectly embedded therein or rolled in a sheet of the hygroscopic material. The resultant material is dried, fermented and aged to afford the objective fermented dry sausage.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing fermented dry sausage.

[0002]

2. Description of the Related Art Fermented dry sausage was produced in Italy under the name of Salami about 260 years ago, and thereafter, its own products were produced in various parts of Europe and the United States. Looking at the fermentation, aging and drying methods, they are roughly classified into the following two types. One is the air-drying aging method, and the other is the pickle immersion aging method.

Most of the fermented dry sausages, including smoked ones and surface-molded ones, are produced by the air-drying aging method. In these methods, the filled dry sausage is hung in the room at an interval of up, down, left, and right, the temperature, humidity, and wind speed of the room air are adjusted to allow it to dry gently, and during that time it is fermented and aged inside or inside and on the surface. is there. In many cases, the temperature, the relative humidity, and the wind speed are set differently for each period.
The air condition settings must have been initially set under the same conditions as the air conditions in winter in Milan and Parma in the Po river basin in Italy, for example. The air whose temperature and humidity are adjusted is circulated by the blower while adjusting the wind speed while taking in some fresh air. Some products may smoke for a certain period of time, either for taste or to prevent mold. Dry aging using an air conditioning facility has great advantages such as year-round production.

However, the problem with this method is that (1) the operating cost of the air conditioning aging room is very high. German Studies (Fleischwirtschaft 61 (8), 1138-1
145 (1981)), as shown in Table 1, it requires 668.5 kilowatt hours of energy to produce salami from 100 kilograms of meat and lard by setting different temperature values for each week. Eighty-two percent of 596.2 kilowatt-hours are consumed during the four weeks of the aging room, which is also reported to be more than five times as high as the 130 kilowatt-hours of energy required to produce wiener sausage.

[0005]

[Table 1]

(2) In addition, the initial capital investment is very expensive, and even in Germany, for example, where the consumption of fermented dry sausage is high, small-scale manufacturers cannot have their own equipment, and there are several stores. To the extent that shared facilities are used. This is because aging of dry sausage controls three of temperature, humidity, and wind speed, and each requires a sensor and a heater, a cooler, or the air dehumidified by heating is cooled by a cooler. This is because it is necessary to install equipment for sending the air out of the duct with a blower designed so that the air velocity is set on all dry sausage surfaces.

(3) Even if it is dried and aged using such expensive equipment and a large amount of energy, a perfect result is not always obtained. One reason for this is the variation in wind speed in the aging chamber. A German Study (Fleischwirtsch
According to aft 67 (3), 236-240 (1987)), this variation reaches a minimum of 0.1 m / sec. and a maximum of 1.5 m / sec. in the same room, and the loss on drying after 7 days is a minimum of 11.5%, It is said that the maximum variation is 14.8%. The fact that there is such a variation in drying weight loss and that it is difficult to carry out the set conditions are
Not only the weight loss of dry sausage, but also the pH drop of sausage, surface and internal color development, and the binding of sausage tissue are greatly affected, especially when drying too fast, a hard shell is formed on the sausage surface. Makes sausage drying. On the other hand, if it dries too slowly, unwanted microorganisms may grow inside and on the surface.Especially when mold develops on the surface to form spores, black mold causes the spore pigment to stain the casing and rub against it. Even if it is washed, it cannot be removed and spoils the appearance of dry sausage even in the case of blue mold or green mold spores.

Next, the pickle dip aging method is a method particularly used for the production of salami in the three countries of Scandinavia. In this method, the salt in the sausage formulation is generally
Although it is usually 2 to 3%, it is shredded to a low value of 0.6%, finely chopped, filled in a casing, arranged in the same direction in a tank placed in a refrigerator, and salt containing a color former is added to each stage. After spraying and stacking, leave it for 1 day, add pickle (salted solution) containing salt and the like at 20 degrees Baume, and dehydrate and age for 16 to 21 days. After removing the sausage, the saponage is transferred to an air-drying aging method, dried at a relative humidity of 70 to 80% for 5 to 10 days, and then aged in smoke for 1 to 2 weeks. In this way, the latter ripening is carried out by air-drying ripening, because when the latter ripening is carried out successively by the pickle dipping method, the internal meat is dried and contracted, while the surface casing remains swollen by the pickle. The casing is peeled off from the dry sausage. The disadvantage of this method is that the salt content of the dry sausage transferred from the pickle becomes extremely high due to the long-term immersion in the pickle having a high salt concentration,
The analytical value reaches a salt content of 7 to 10%, and a salt crystal layer may be formed on the surface. This kind of dry sausage may be sliced thinly and layered with bread as done in the above 3 countries and eaten as Smyolgas board (Viking dish in Japan), but there is no problem, but it is a normal food. It is salty and not edible. In fact, dry sausage for export to other countries
Manufactured by air-drying aging method for the entire period.

[0009]

SUMMARY OF THE INVENTION The present invention aims to obtain the dry sausage of the same quality as that obtained by the air-drying aging method while avoiding the expensive initial equipment investment and operating cost as in the air-drying aging method. This was done for the purpose. That is, in the air-drying aging method, the three factors of temperature, humidity, and wind speed had to be controlled, whereas the purpose was to control only the temperature. Furthermore, in order to prevent the transfer of pickled ingredients such as high-concentration salt and sodium lactate to dry sausage in the pickle dipping method, these ingredients are not used at all or are mixed in ordinary dry sausage at a low concentration that does not cause problems. It is intended to produce fermented dry sausage by using in.

[0010]

The present invention has been made to solve the above problems, and in the production of fermented dry sausage, part or all of the drying, fermentation and aging steps thereof are performed. Relates to a method for producing a fermented dry sausage by contacting the formed dry sausage raw meat with a solid hygroscopic body containing air to perform dehumidification, aging and fermentation. The contact between the hygroscopic body and the shaped dry sausage raw material meat according to the present invention is performed by filling the casing with or without filling the dry sausage raw material kneaded meat prepared by adding the conventionally used additive, This is embedded in a hygroscopic material composed of coarse particles, solid powder and / or fibers containing air between the particles, or a sheet is formed by using such a hygroscopic material to form the molded raw sausage meat sheet. It is performed by winding it around and leaving it. The fermented dry sausage in the present invention also includes salami sausage. To perform the moisture absorption treatment in the present invention, the molded dry sausage raw material meat may be directly contacted with the hygroscopic material or the sheet containing the hygroscopic material, but the molded dry sausage raw material is exposed and put in a bag of cotton or the like. It may be indirectly contacted with the hygroscopic body or the sheet containing the hygroscopic body. Also, in the initial aging period, the moisture content absorbed is large, and since a large amount of water is transferred to the hygroscopic body, the molded dry sausage raw material is embedded in the hygroscopic body and dried,
During the aging period from the middle period onward, the amount of transferred water decreases, so roll the dry sausage raw material molded into a sheet or a flat bag formed of fibers with a moisture absorber,
You may make it absorb moisture. That is, the present invention directly or during the initial aging period, the molded dry sausage raw meat put in a bag of bleached cotton or the like is embedded in a coarse or solid powder containing air between the grains or a hygroscopic body of fibers. Then, the sausage is dried by transferring water from the surface of the sausage raw material or through a wrapped bag to the hygroscopic body. Furthermore, during the aging period after the middle period, the amount of transferred water decreases, so
Instead of embedding the dry sausage raw material in the hygroscopic body, it is also possible to absorb the moisture by forming a sheet with fibers to which the hygroscopic body has been added or putting it in a flat bag and winding the raw meat of the dry sausage.

In the air drying method, the water content of the sausage raw material is evaporated from the surface, and the water is contained in circulating air and conveyed to a cooling fin of a cooler located at a remote place to be condensed into water droplets to be removed from the air. Whereas the dry sausage raw material is dried by warming it with electric heat and returning it to the drying chamber, the dry sausage raw material is embedded in a hygroscopic material as in the present invention, and this is placed in a container and loaded in an aging chamber, or
If the sheet containing the hygroscopic material or the dry sausage raw meat wrapped in a flat bag is placed in the aging chamber, adjustment of the aging chamber is limited to temperature adjustment, and humidity and wind speed do not have to be considered. Therefore, operating costs can be significantly reduced. Of course, this greatly simplifies the heating and cooling equipment, and eliminates the humidification and dehumidification equipment, which eliminates the need for adjustment sensors and computers, and both the air supply and intake ducts, and the temperature control room. Is a very general equipment, and it is possible to achieve a mass production effect that is incomparably higher than the salami air conditioning room, which is a special field. Therefore, the initial equipment can be made much cheaper than the salami air-conditioning room. Also, the amount of salt for use can be suppressed.

In addition to the original hygroscopic component, salt, powdered starch syrup or the like may be added to the hygroscopic material as a component for assisting moisture absorption. These components are present in solid form and, unlike the pickle solute, are not dissolved, so there is very little migration into the sausage. In fact, the dry sausages produced by the method according to the invention were analyzed for salt and showed no evidence of external migration. Moreover, you may add a fragrance ingredient, a fermentation fragrance ingredient, a preservation ingredient, a pH adjustment ingredient, etc.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION The solid hygroscopic body containing air used in the present invention is prepared by simply mixing the following components with coarse particles, solid powder or fibers to prepare dry sausage raw meat after filling the casing. It is embedded in this, or a sheet-shaped or flat bag-shaped hygroscopic material is wrapped around the raw sausage meat. Many of the ingredients listed here have more than one role, but will be duplicated only when necessary. Moreover, what was taken up here is only an illustration and does not prevent the use of other substances having the same function in the present invention. Moisture-absorbing ingredients: wood chips, sawdust, chaff, grain, bran, polyacrylamide, pulp. Void-generating components: wood chips (in the form of planks), dried water moss, vermiculite, pearlite. Sheet forming components: absorbent cotton, cotton pulp, non-woven fabric, cotton cloth. Moisture absorption accelerating ingredients: salt, powdered starch syrup. Perfuming ingredients: various spices, various liqueurs, white oak chips, smoked liquid. Fermenting aroma components: rice bran, milk powder. Preservatives: sorbic acid, potassium sorbate, smoked liquid, wood vinegar. pH adjusting component: calcium carbonate.

The formation of voids in the hygroscopic body to contain air not only prevents the moisture absorption accelerating component from transferring to the sausage, but also absorbs moisture through the air to a portion far from the sausage surface of the hygroscopic body. In order to let the dry sausage that the German salami maker say "breathe"
This is because the dry sausage absorbs oxygen and releases carbon dioxide and volatile components. Furthermore, it is for growing aerobic microorganisms, mainly micrococcus and yeast, to contribute to color development and flavor production. (R
heinhessischen Druckwerkstaette Alzey, Korn
ell Coretti `` Rohwurstreifung und Fehlerzeugniss
e bei der Rohwurstherstellung, pp. 51-53 (1971
)), But not only taking up extra space if air is included more than necessary, but also a large number of white colonies of yeast,
Causes harmful effects of microorganisms such as mold spores.

The present invention will be described in more detail with reference to the following examples.

[0016]

Example 1 (1) The following main raw materials and auxiliary raw materials (total main raw material is 100%) (shown by weight%) are blended in the same manner as conventional salami sausage to prepare salami kneaded meat. Then, this was filled with 400 g of a collagen casing having a diameter of 60 mm and ligated. Suspend this in a room at 20 ° C, and water droplets will not condense on the surface of salami filled in the cold state, and the surface temperature will be approximately equal to the wet-bulb temperature of a wet-and-dry-bulb hygrometer within ± 0.3 ° C. Left as it is. In this case it was 4 hours (this procedure is called "temperature equilibration").

[0017]

Next, this was placed in a bag of 12 cm × 25 cm made of exposed cotton, and the mouth was tied with a cotton thread and closed. Immerse this bag in 400 grams of absorbent material of the following composition,
Aged at 20 ° C.

Hygroscopic body 1: Salt 2.0% Powdered starch syrup 2.0 Sakura chips 35.0 Dry water moss 5.0 Barley pressed barley 50.0 Coarse pepper 5.0 Calcium carbonate 1.0

Until the lapse of 3 days, the bag was taken out from the hygroscopic body and inspected once a day, and the bag was filled again. After 3 days, after confirming that the surface of the sausage was colored, it was smoked lightly for 2.5 hours by a conventional method. The bag was replaced with a dried one, and then the bag was embedded in a once-dried hygroscopic body and placed at 15 ° C. This bag was taken out once every two or three days, and the hygroscopic material was mixed and re-embedded repeatedly until 28 days passed. After a lapse of 28 days, a small number of yeast colonies were found, so the yeast was scraped off with a brush, and the component standards and manufacturing standards of the Ministry of Health and Welfare, that is, pH less than 5.3 and water activity less than 0.96, 100 E.coli / g or less, 1000 Staphylococcus aureus
It was confirmed that the number of cells / g or less was suitable for Salmonella being negative. Then, this was vacuum-packed and stored in a refrigerator at 10 ° C or lower. No yeast was found in the obtained product even after storage for 3 months. The appearance, color, cross section, texture and flavor were excellent as German type salami.

(2) A salami sausage kneaded meat was prepared by mixing the same main raw material and auxiliary raw material as in Example 1 (1) and filled in a collagen casing. Fermented dry salami sausage was produced by performing the same steps as in Example 1 (1) except that the moisture absorption body 1 was filled with 4% salt and the barley pressure was changed to 48% to fill the moisture absorption body 2.

Hygroscopic body 2: Salt 4.0% Powdered starch syrup 2.0 Sakura chips 35.0 Dry water moss 5.0 Barley pressed barley 48.0 Coarse pepper 5.0 Calcium carbonate 1.0

FIG. 1 shows a weight loss% curve during drying and aging for 28 days.
It was shown to. Also, a similar weight loss% curve of Example 1 (1), and W. Rodel et al., A standard weight loss% of a collagen casing of the same diameter (60 mm) as the casing used in Examples 1 (1) and (2). Curve (W. Rodel und P.-G. Klettner, Beitrag zu
m Einfluss des Hullenkalibers auf die Rohwurstreif
ung Die Fleischerei, No. 10, p. 806, Fig. 5
(1981)). As can be easily seen from this figure, in Example 1 (1) using the hygroscopic body 1 using 2% of salt which is a moisture absorption promoting component, although the weight loss was a little small,
The weight loss curve of Example 1 (1) is the standard weight loss% of W. Rodel.
Draw a curve similar to the curve. On the other hand, in Example 1 (2) in which the moisture absorber 2 containing 4% of salt was used, the weight loss was larger than this. The dried product was inferior to Example 1 (1) in terms of appearance, color development, cross-sectional structure, and flavor, but the drying speed was fast, and dry sausage could be produced in a short time.

From the results of Example 1 (1) and Example 1 (2), it is possible to adjust the drying rate of the dry sausage relatively easily by changing the composition of the hygroscopic material.
The pH, water activity, firmness of dry sausage,
It has been found that it is possible to regulate the water content and thus also the quality of the dry sausage.

[0025]

[Example 2] The same main and auxiliary materials as in Example 1 (1) were blended to make salami, and 400 g of the meat was filled in a collagen casing, and after the temperature was equilibrated, this was exposed to cotton. The hygroscopic material used in Example 1 (1) was placed in the bag made in 1 above, embedded in 400 g of the absorbent, and aged at 20 ° C. for 3 days. 3
After the day, it was confirmed that the surface of the sausage had developed color, and light smoke was given for 2.5 hours by a conventional method. A dry sausage was wrapped with a hygroscopic sheet 2 formed of the following composition, both ends of the sheet were fastened with rubber rings, placed in a polyethylene net, and hung in a temperature control chamber at 15 ° C., and allowed to stand for a total of 28 days.

Hygroscopic sheet 2: (per sheet) Polyacrylamide 30 g White oak wood powder 5 Cotton pulp 25 Nonwoven fabric (30 × 30 cm 2 sheets) 3 (Hygroscopic sheet is made of cotton on one sheet of non-woven fabric) (A half of the shaped pulp is stretched, a mixture of polyacrylamide and white oak wood flour is sprinkled, the remaining half of the cotton-like pulp is covered, and the remaining one sheet of non-woven fabric is placed and the four sides are heat-sealed.)

No colonies of microorganisms such as yeast were observed at any point during ripening. The appearance, color, cross section, texture and flavor were excellent as German type salami.

[0028]

Example 3 The same main raw material and auxiliary raw material as in Example 1 (1) were blended to prepare salami kneaded meat. The collagen casing was filled with 400 g of this, and the temperature equilibrium was slightly insufficient. The suspension was suspended for 2 hours, planted on a potato glucose agar slope of a white mold collected from a commercial Milan type salami, and grown. The suspension was applied to the surface with a brush.
This was dried for 1 hour, placed in a bag made of bleached cotton, embedded in the absorbent body 1 used in Example 1 and placed at 20 ° C. for 5 days, and then aged at 15 ° C. for a total of 28 days. . The hygroscopic material was mixed once every 1 to 3 days, but no smoking was performed.
White mold was observed on the surface after 4 days, and after 8 days, the whole mold was covered with mold and the mold layer became thicker as the aging progressed. After 28 days, the appearance, color development, cross-section, texture and flavor were good for Milan type salami.

[0029] After that, it was found that when a mold for producing blue spores was inoculated and the hygroscopic material was left for 5 days or more without stirring and mixing at the early stage of aging, the hygroscopic material became moist and solidified on the surface of the bag. Blue mold spores were seen on the surface, but white mold fungal hyphae were only found on the surface of the salami inside the bag, and no spore formation was observed even under a microscope. This was presumed to be due to lack of oxygen for sporulation even though hyphae could grow inside the bag.

[0030]

Example 4 The same main raw material and auxiliary raw material as in Example 1 (1) were blended to prepare salami sausage kneaded meat. Part 40
The collagen casing was filled with 0 gram, suspended for 4 hours to equilibrate the temperature, and then wound on the moisture absorbent sheet 2 used in Example 2 and aged at 20 ° C. After 3 days, after confirming that the surface of the sausage was colored, it was smoked lightly for 2.5 hours by a conventional method. Then, it was wound with the once-dried hygroscopic material sheet 2 and placed at 15 ° C. The moisture absorption amount of the hygroscopic material sheet is 8 to 15% of the sheet weight, and if the humidity of the aging chamber is 40% or less, the moisture absorption amount from the sausage and the humidity diffusion amount to the aging chamber air are in equilibrium. After 28 days in total, the German type salami had excellent color development, cross-section, texture and flavor, but the amount of yeast generated was slightly higher than in Example 1 (1). The humidity of the aging room
Keeping the temperature below 40% is much easier and less expensive than keeping the humidity and wind speed in a normal salami aging room. It is also possible to wrap it in a sheet and dry and saponify the dry sausage.

The hygroscopic material used in the present invention can be easily regenerated and used again by ordinary heating and drying.
However, if you add spices and preservatives,
Alternatively, it is preferable to perform heat drying at 65 ° C. or lower in order to prevent oxidative decomposition. The heating also has the function of sterilization. As described above, when the humidity in the aging chamber is 40% or less, most of the absorbent sheet can be naturally dried while aging the dry sausage.

[0032]

EFFECTS OF THE INVENTION When a dry sausage containing salami is dried, fermented and aged by using a solid hygroscopic body containing air according to the present invention, the initial investment of equipment and the operating cost, which have been conventionally used for these, are high. In addition, there are many control items and it is difficult to control and there are large variations.
Since it can be carried out without using the Pickle dehydration aging method in which components such as high-concentration salt may be transferred to sausage, it is useful as an aging step of dry sausage containing salami.

[Brief description of drawings]

FIG. 1 shows weight loss curves of Example 1 (1), Example 1 (2) and Rodel during drying and aging.

Claims (3)

[Claims] 1. When producing a fermented dry sausage, a part or all of the dry fermentation and aging steps of the dried sausage raw material meat are brought into contact with a solid hygroscopic body containing air to dehumidify and age, A method for producing a fermented dry sausage characterized by carrying out fermentation. 2. The contact with a hygroscopic body is carried out by burying the formed raw material of dry sausage in a hygroscopic body composed of coarse particles containing air between grains, solid powder and / or fibers.
Production method as described. 3. The contact with a hygroscopic material is performed by winding a molded dry sausage raw material meat around a hygroscopic material sheet composed of coarse particles, solid powder and / or fibers containing air between the particles. The manufacturing method described.