JPS5849215B2 - Production method of ham and sausages - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing hams and sausages using food materials obtained from plant proteins.
More specifically, the present invention relates to a method for producing hams and sausages using a vegetable protein food material as a pork fat substitute.

Traditionally, diced pork fat has been added as one of the ingredients in fish meat hams, etc., but retort sterilization has become essential for hams and sausages due to the ban on the use of preservatives that were previously used. Therefore, the heating at this time changes the quality of pork fat, and as a result, it becomes oily and not solid even at room temperature, causing a decline in the quality of these products.

As a result of various studies in view of the above circumstances, the present inventors have succeeded in producing hams and sausages that are stable against high temperatures by using a vegetable protein food material as a substitute for lard.

In the method of the present invention, a plant protein alone or a foaming protein containing I.
Adding one or both of the K food powders and kneading,
After denaturing it by heating in hot water, it is immersed in an acidic aqueous solution and thoroughly washed with water, or neutralized with alkali and dehydrated.The resulting food material is blended with raw meat and filled into casings. After that, heat treatment is performed.

The ham referred to in the present invention refers to pressed ham, which is a product in which small pieces of meat are brought into close contact with each other to form a single piece of meat, and seasonings, spices, etc. are added to this to taste.

The raw meat used is not only farmed meat such as beef, mutton, and horses, but also tuna,
Sausage refers to sausages made from fish such as swordfish, and sausages are made from various types of meat (cow, horse, mutton, etc.), fish, internal organs, blood, and other by-products, and are made by adding seasonings and spices. This refers to products that are placed in various types of casings, heated, and, in some cases, dried or smoked at an intermediate stage.

Furthermore, in the present invention, plant proteins include wheat gnorethene, soybean protein, and the like.

The entrainer used in the present invention may be one that can be used in food products, such as sodium bicarbonate, potassium bicarbonate, sodium carbonate, potassium carbonate, etc., and that generates gas when heated.

This is 0.2-1%, preferably 0.3% based on plant protein.
Add ~0.6%.

In addition, the food powder used in the present invention is selected from starches, soybean flour, and wheat casein protein, and the amount added is 1 to 1 to 100% of the vegetable protein.
10%, preferably 3-6%.

Any kneading method may be used as long as it can sufficiently knead, such as a silent cutter.

The subsequent heat denaturation method includes at least 90%
Heat in hot water at ℃ or higher for about 20 to 30 minutes.

As the acid used for pH adjustment, organic acids and inorganic acids that are edible are used, preferably acetic acid, citric acid, succinic acid, lactic acid, oxalic acid, etc.

At this time, the lower the pH of the acidic aqueous solution, the more pronounced the effect.
You can reach your goals in less time.

The leaving time varies depending on the pHN heating conditions, etc., but the effect can be fully seen in about 1 to 3 days.

Further, this immersion operation is advantageous because the time can be shortened by heating.

Stirring has the effect of making it uniform, but it does not particularly affect the brightness or texture.

As the neutralizing agent, alkalis such as sodium hydroxide and potassium hydroxide are preferable.

The food material obtained by the above method is mixed with meat according to a conventional method, filled into a casing, boiled and cooled, and a ham/sausage is obtained.

In other words, to give an example of the manufacturing method, salted 0
．． 5~ICrrL-sized whale meat, mutton meat, filler meat, and spice seasonings are blended.

As the filler meat at this time, minced fish such as swordfish meat is preferable.

The amount of the pork fat substitute food material to be added is preferably about 5% of the total, and these materials are blended and mixed using a mixer.

This mixture is filled into a casing using a stuffer, heat treated in hot water at around 90°C for 1 hour, further retort sterilized at 125°C for 1 hour, and cooled.

The ham/sausage thus obtained has a plant protein food material that is resistant to retorting, has an external appearance and texture very similar to pork fat, and has a texture that is better than conventional ham/sausage using pork fat. It is excellent.

Examples of the present invention will be given below.

Example 1 To 1 kg of wheat gluten, 12 g of sodium bicarbonate and 9 l of wheat starch were added and kneaded, cut into 10 mm cubes with a chopper, and boiled in 3 liters of hot water for 25 minutes.

Next, 40 ml of lactic acid was added to this system to adjust the pH to 4, followed by heating for 4 minutes, washing with water, and dehydration to obtain a plant protein food material.

．． Also, cut a 2k9 whale meat block into cubes of about 2cfrL, soak them in a salting solution containing 150g of table salt, 5g of sugar (L9, log of sodium nitrate, 2g of sodium nitrite, and 1g of ascorbic acid) in 1L of water, and refrigerate. (5~7°
C) was left overnight.

Next, the compositions shown in Table 1 were mixed using a silent cutter for about 10 minutes while keeping the product temperature below 10°C.

To this, 500g of the above-mentioned vegetable protein food material and diced whale meat that had been salted from the day before soo,y were added after draining and stirred for 10 seconds with a silent cutter.
This was packed into a tube made of a heat-resistant synthetic resin membrane (trade name: Krehalon) with an inner diameter of 3 and a length of 15α, boiled in boiling water for about 1 hour, and then retorted in 1258C for 1 hour to obtain a fish ham.

Example 2 In place of lactic acid in the production of the plant protein food material of Example 1, 407 rLl of citric acid was added to adjust the pH of the whole to 3.5.

Other than that, the process was exactly the same as in Example 1, and when a ham was produced as a trial using the same formulation, an excellent fish meat ham was obtained.

Example 3 Soybean protein (Arc) denatured with an extruder
her-D anie 1s-Mid l
and 40 lkg of citric acid in the same manner as in Example 2.
ml was added to adjust the pH of the whole to 3.5, and when a ham was prepared using retort-resistant pork fat-like and natsu tara in the same formulation as in Example 1, similar results were obtained.

Example 4 When 170 g of defatted soybean protein powder was added to 830 g of wheat gluten and the same procedure as in Example 1 was performed, similar results were obtained.

Example 5 The formulations shown in Table 2 were simultaneously mixed using a silent cutter for 10 minutes so that the product temperature did not rise above 15°C.

To this was added vegetable protein food material 50 (Bi') obtained in the same manner as in Example 1, and mixed with a silent cutter for about 30 seconds. The sausage was packed in a tube (named Krehalon), heated in hot water at 90 to 95°C for 1 hour, and then retorted (125°C for 1 hour) to obtain a sausage.

Example 6 6 g of potassium bicarbonate and 60.0 g of potassium bicarbonate per 1 kg of wheat gluten. Add soybean flour from F and knead for 7 minutes, using a chopper for 5 m.
It was cut into m cubes and boiled in 3 liters of hot water for 30 minutes.

After draining, this product was heated for 3 minutes in 3 liters of acetic acid solution adjusted to pH 4, washed with water, and dehydrated to obtain a vegetable protein food material.

When a ham was made using this product in the same manner as in Example 1, similar results were obtained.

Example 7 4 g of potassium carbonate per 1 kg of wheat kurten and 50
．． Add the casein protein powder from step 9 and knead it.
{Cut into cubes and boil in 3 liters of hot water for 30 minutes.

After draining, this product was heated for 3 minutes in 3 liters of acetic acid solution adjusted to pH 4, washed with water, and dehydrated to obtain a vegetable protein food material.

When a ham was made using the same composition as in Experimental Example 1, similar results were obtained.

Example 8 16 g of sodium bicarbonate and 100.9 g of wheat flour were added to 2 kg of wheat gluten, kneaded, cut into 10 mm squares with a chopper, and boiled in 6 liters of hot water for 30 minutes.

After draining, this product was boiled at 90° C. for 15 minutes in 6 liters of lactic acid solution adjusted to pH 3, washed with water, and dehydrated to obtain a plant protein food material.

When a ham was made using this product in the same manner as in Example 1, similar results were obtained.

Claims (1)

[Claims] 1. Mix and knead plant protein alone or add a foaming agent and/or food powder to it, denature it by heating in hot water, and then immerse it in an acidic aqueous solution. A method for producing hams and sausages, which comprises blending the ingredients into a casing, filling them into a casing, and then heat-treating them.