JPH11253132A - Meat product and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To attain the high-degree utilization of the extender by resolving the problems such as appearance of stripped pattern on the cross section of the ham and by finding a method for alleviating the restriction of the use of the extender. SOLUTION: In the process for producing the meat product in which the pickling solution is injected into the meat, the extender to be suspended in the pickle solution is finely crushed. Particularly in the κ-carrageenan having high gel strength and water retention, the meat of >=80% carrageenan content is finely crushed into particles of <=75 μm.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a meat product such as ham or bacon having a step of injecting a pickle solution into meat, and a method for producing the same. About use.

[0002]

2. Description of the Related Art Conventionally, when producing meat products such as ham and bacon, it is common to use an extender suspended in a pickle liquid. Extender means a bulking material, but it is used not only to reduce manufacturing costs, but also to stabilize quality during manufacturing and after packaging and to promote health. Typical extenders suspended in the pickle solution include proteins different from those derived from the red meat of the meat to be injected (hereinafter referred to as heterologous proteins), such as vegetable protein, sodium caseinate, ovalbumin, blood plasma, collagen, etc., and kappa. There are thickening polysaccharides such as carrageenan.

For the purpose of lowering raw material costs without lowering the total protein content of products, heterologous proteins are used.
Gel strength and water retention are not sufficient with heterologous proteins alone, so the cost effectiveness is low, and when added in large amounts, there is a drawback that the texture of the product deteriorates. For this reason, in order to make up for this drawback, a thickening polysaccharide is often used in combination. In particular, the thickener polysaccharide copper carrageenan (hereinafter referred to as carrageenan) is one of the extenders having the highest gel strength, and is effective in preventing water separation.

[0004] However, when carrageenan is suspended in a pickle solution in a certain amount or more and injected into meat by an injector, a striped pattern appears on the back of the needle of the injector in the cross section of the product, or the pickle solution accumulates in a gap between fat and lean meat. Such a problem arises. For this reason, the amount of carrageenan used is limited, and when carrageenan is used, the use of other extenders must also be limited in order to avoid stripes on the product.

[0005]

SUMMARY OF THE INVENTION It is an object of the present invention to solve the problems such as the appearance of stripes and to find a method for alleviating the restriction on the amount of extenders to be used, and to utilize the extenders to a high degree. .

[0006]

The present inventor first examined the size of particles of each extender in order to investigate the appearance of stripes and the cause of pickle liquid accumulation in the gap between fat and lean meat. . The particles of the extender having good permeability into meat were found to be 75 μm or less. However, not only the extender having a large particle but also the extender having a relatively small particle remained in the striped portion without permeating into the meat. Therefore, the present inventor, if there is a large particle in the extender, it closes the gap of the meat fiber first, and excludes that the pickle liquid permeates and disperses in the meat. As a result of enthusiastic research and diligent research, the fine particles of fine particles
The present invention has been completed.

That is, the present invention relates to a method for producing a meat product, wherein 80% or more by weight of each extender suspended in a pickle liquid is finely pulverized into particles having a size of less than 75 μm.

[0008] The present invention also relates to a method for producing a meat product, which comprises pulverizing the extender before suspending it in a pickle solution. In order to reduce the particles of the extender in the pickle solution, after suspending the finely pulverized extender in the pickle solution, an emulsifying machine was used to try to make the particles finer by the shearing force. Could not. In this case, the large extender of the particles absorbs the water in the pickle liquid and swells to further increase the size of the particles, causing clogging of the slit of the emulsifying machine, or the large particles pass through the slit without being subdivided. This was seen as a phenomenon.

Further, the present invention provides a method for producing a meat product having a step of injecting a pickle liquid into meat, wherein a thickening polysaccharide, especially carrageenan, is finely pulverized and suspended in the pickle liquid. The present invention relates to a method for producing a meat product. Generally, carrageenan which is commercially available has a larger particle size than other extenders, and is considered to have a large effect on the above-mentioned stripe pattern and the like.

[0010] Further, the present invention relates to a meat product produced by the above-mentioned production method.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION The fine pulverization in the present invention is 75 μm.
It is recommended that the particles be less than m. 75 μm is 20
It was adopted because it is an industry specification unit of 0 mesh pass. All are desirably particles of less than 75 μm, but some types of extenders are not possible with existing machines. Even in this case, a practical effect can be obtained by making 80% or more of the individual extenders particles having a weight ratio of less than 75 μm. If the majority of the particles are less than 50 μm, powdering occurs, making it difficult to suspend in the pickle solution.

[0012] With the existing pulverizers in Japan, it took time to pulverize carrageenan in the present invention. Examination of the reason revealed that a large-scale apparatus having a high output and the same mechanism had the same particle size in a short time even though the mechanism was the same. Therefore, the present inventor searched for an overseas fine pulverizing plant for the purpose of the present invention, and by using the plant, was able to achieve a material having a ratio of less than 75 μm of about 90%. The carrageenan before pulverization was selected to have a low odor suitable for Japanese taste.

The finely pulverized extender swells by absorbing water by suspending it in the pickle liquid, but the swelling can be suppressed by keeping the suspended pickle liquid at a low temperature. Therefore, it is not preferable to raise the temperature of the pickle liquid.

[0014]

The present invention will be described more specifically with reference to the following examples, but the technical scope of the present invention is not limited to these examples.

Example 1 A pickle solution containing 2% of finely ground carrageenan (hereinafter referred to as A) and non-finely ground carrageenan (hereinafter referred to as B) was prepared.
Table 1 shows the composition comparison of the powder particle sizes of A and B. Table 1 Next, using the respective pickle solutions, under the same conditions, the block meat was injected, tumbled, stored in a refrigerator for 12 hours, and heat-treated to obtain a prototype ham. It was prepared, stained, observed and compared. The result is shown in FIG.

Observation of the cross section of the prototype ham using B revealed that most of the B was present in the trace of the needle in the meat and in the fine cracks in the meat. It was confirmed that B rarely spreads to the muscle fibers, and usually reaches at most only the periosteum where the muscle fibers are grouped.

On the other hand, since A can easily spread to the periosteum, it has been confirmed that A reaches the muscle fibers by a physical action such as tumbling and a permeation-diffusion action caused by salting. Further, when the particle size of carrageenan is less than 75 μm and more than 75 μm, those having a particle size of less than 75 μm easily enter the periosteum, while those having a particle size of 75 μm or more hardly enter the periosteum and are trapped. Many were confirmed.

(Example 2) In a blend of a pickle liquid extender, a combination of B1% and heterologous protein 9% was used as a control, and B1% and heterologous protein 10% were tested.
Test 2 was 1% and heterologous protein 10%, and test 3 was A1.5% and heterologous protein 7%. Table 2 shows the blending of the extenders in these pickle solutions. The particle size of the foreign protein extender was less than 75 μm. Table 2 Prototype hams were made using each pickle solution, and the appearance of cross-section stripes was examined.
In addition, no stripe pattern of the extender appeared on the cross section of the trial ham of Test 3, but the stripe pattern of the extender appeared on the cross section of the trial ham of Test 1. As a result, in the case of the test 2, the dispersibility of A is better than that of B, so that the total amount of extender can be increased as compared with the control. It became clear that the manufacturing cost can be reduced.

In the case of Test 3, the dispersibility of A is better than that of B. Therefore, the amount of A can be increased as compared with the control, and the amount of A having high gel strength and water retention is increased. It was found that it was possible to reduce the amount of heterologous protein at a high rate, and to achieve a reduction in production cost.

[0020]

According to the present invention, the following effects can be obtained. 1. In a method for producing a meat product having a step of injecting a pickle liquid into meat, by finely pulverizing an extender suspended in the pickle liquid, the penetration of the extender into the meat is improved, and a stripe pattern or a cross section of the product is obtained. The problem of pickle liquid accumulation in the gap between fat and lean meat can be solved, and the use of extenders can reduce manufacturing costs and improve quality.

2. When the thickening polysaccharide, particularly carrageenan, is finely pulverized, in addition to the above effects, the finely ground carrageenan is dispersed in every corner of the product, so that the gel strength of the product can be increased and the water separation rate can be reduced.

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[Procedure amendment]

[Submission date] June 8, 1998

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] Brief description of drawings

[Correction method] Added

[Correction contents]

[Brief description of the drawings]

FIG. 1 shows a comparison of the dispersion in meat between finely ground carrageenan and non-finely ground carrageenan.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Takuo Miki 635 Primaham Co., Ltd., Nakamubara, Tsuchiura-shi, Ibaraki

Claims (6)

[Claims] 1. A method for producing a meat product, comprising a step of injecting a pickle solution into meat, wherein at least 80% by weight of each substance suspended in the pickle solution is pulverized into particles having a size of less than 75 μm. A characteristic method of producing meat products. 2. The method for producing a meat product according to claim 1, wherein the pulverization of the substance is performed before suspending the substance in a pickle liquid. 3. A method for producing a meat product, comprising a step of injecting a pickle liquid into meat, wherein the thickening polysaccharide is finely pulverized and suspended in the pickle liquid. 4. A method for producing a meat product, comprising a step of injecting a pickle liquid into meat, wherein the thickening polysaccharide is finely pulverized and suspended in the pickle liquid together with other fine particle extenders. Product manufacturing method. 5. The method for producing a meat product according to claim 3, wherein the thickening polysaccharide is copper carrageenan. 6. A meat product produced by the production method according to claim 1.