JPS5917940A - Preparation of raw ham - Google Patents

Abstract

PURPOSE:To prepare raw ham having improved taste without lowering the stability to microorganisms, by salting the raw meat with a brine or a salting agent containing sodium lactate and/or potassium lactate. CONSTITUTION:At least a part of the salt in the conventional brine or salting agent for the salting of raw meat is substituted with nearly equimolar amount of sodium lactate and/or potassium lactate to obtain a brine or a salting agent. The objective raw ham can be prepared by salting raw meat in the brine or salting agent, and aging, drying and smoking the salted meat. The raw ham obtained by this process has weak salty taste and excellent palatability while keeping the microbial stability and water activity. Raw ham having desired saltness can be obtained by controlling the amount of the lactate substituted to the salt.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing raw gnome with excellent taste.

Raw ham is an unheated meat product that has not been heat-treated, and compared to other hams, it has a major feature in that the meat protein is not denatured by heat, allowing the original texture and flavor of the meat to be utilized. It has been eaten for a long time as a processed meat food, especially in Europe. In recent years, in Japan, the texture and flavor of raw tsutamu has begun to be appreciated, and it is becoming established as a high-quality processed meat food. However, raw...
Since mu is not heat-treated, preventing deterioration by microorganisms and growth of harmful bacteria is an important issue in manufacturing and storage, and requires stricter manufacturing and quality control compared to conventional mu. is required. Therefore, when salting meat using the brine method, use a salting solution with a high salt concentration of 15% by weight or more, and keep the raw meat pieces at a low temperature for 15 to 60 days depending on the size of the raw meat pieces. Salt the meat thoroughly so that the water activity of the meat pieces is usually 0.96 or less. Furthermore, it is desired that the final product after aging, drying, and smoking processes has a water activity of 0.94 or less.

The same is true for the dry salting method, in which salt is applied to the surface of the meat as a salting agent in an amount of 6% or more by weight of the raw meat piece.
Decrease water activity. The raw ham obtained in this way has a much lower salt content than other ordinary hams.
It exhibits a very strong salty taste, which impairs the original flavor of the meat and causes a decrease in palatability. To address this problem, there are measures to lower the salt content of raw ham products and to add preservatives, etc. However, preservatives generally tend to be avoided due to human safety and health concerns, and There is also a method of lowering water activity with sugars such as sucrose, glycose, etc., but sufficient effects cannot be obtained within the limits that do not impair the original flavor of the meat, and there are currently no effective methods. do not have. Therefore, there is a strong desire to develop a method for producing raw ham that has a desirable water activity to prevent spoilage caused by microorganisms and has an appropriate salty taste.

From the above viewpoints, the present invention aims to prevent deterioration caused by microorganisms,
As a result of extensive research aimed at providing a method for producing raw ham that has a sufficiently low water activity to inhibit the growth of harmful bacteria and has an appropriate salty taste, we have developed a salting solution or The inventors have discovered that the above object can be achieved by substituting part or all of the salt in the salting agent with sodium lactate and potassium lactate, and have completed the present invention.

That is, the present invention provides a method for producing raw ham, characterized in that raw meat is salted using a salting solution or a salting agent containing sodium lactate and/or potassium lactate when producing raw ham. It is related to.

The present invention will be explained in more detail below.

IJum (lactic acid) is usually distributed as a 50-60% aqueous solution, and has traditionally been used to adjust the pH of sake, improve flavor, prevent aging in confectionery, and as a humectant, humectant, etc., and the amount used depends on the purpose. Although it differs depending on the situation, the average weight of sodium lactate is about 0.05 to 1.0 degrees, and there is no example of it being used in livestock meat for the main purpose of controlling water activity. The method to take advantage of this and use it for the main purpose of controlling water activity is as follows.
This invention is the first attempt. In addition, although potassium lactate has no current safety issues for the human body, it has never been added to food, and like sodium lactate, it has a weak salty taste and low solubility in water. The present invention is the first attempt at a method that focuses on height and uses water activity control as the main purpose.

The molecular weight of sodium lactate is 112, which is about 1.9 times that of table salt, but the strength of its salty taste is very weak, at about 4 that of table salt.
When comparing the saltiness of aqueous solutions with the same water activity, the sodium lactate solution is much weaker than the salt solution. Also,
The same can be said about potassium lactate as well as sodium lactate. Therefore, by replacing part or all of the salt in the salting solution or salting agent used for salting raw meat with approximately the same number of moles of sodium lactate or potassium lactate, or both sodium lactate and potassium lactate, It is possible to obtain a raw ham that has almost the same water activity as the conventional method and has a less salty taste than the conventional method. Further, by adjusting the amount of salt substituted, raw ham having a desired salty taste can be obtained. In addition to making it stable against microorganisms, the salting process also improves color development and water retention, but these can be achieved by substituting some or all of the salt with sodium lactate or potassium lactate. However, the process such as drying and smoking after salting can be carried out under the same conditions as before.

The raw ham obtained according to the present invention has the same microbiologically stable water activity as the conventional ham, but has a salty taste suitable for palatability, and is therefore more palatable than the conventional ham.

In contrast to the current method of producing raw meat, which sacrifices flavor for the sake of safety against microorganisms, the present invention has been developed to maintain the same safety as before, while also producing the unique texture of raw meat. This can be said to be an innovative raw ham production method in that it makes it possible to provide raw ham with a taste that is appropriate for taste without sacrificing flavor, and its effects are extremely significant in terms of taste.

The present invention will be explained below with reference to examples, but these examples do not limit the present invention. Salted the meat.

Table 1 Composition of salting solution For salting, pork thighs cut into 1K size 20
Kg was soaked in 10 tons of salting solution and kept at 6°C for 15 days. Thereafter, it was left to stand at 6°C for 7 days to age and dry. Furthermore, it was smoked at 23 to 25°C for 2 hours to obtain raw ham. When the water activity was measured, the water activity was 92 in the case using the salting liquid A, and 0.91 in the case using the salting liquid B. A sensory test was conducted using a two-point discrimination test method and a two-point preference test method using a well-trained panel of 16 people on the two raw hams that had been prepared for 34 hours.

The results were as shown in Table 2.

Play 2: Sensory test results of raw ham Note) *There is a significant difference at risk rate o, 1%.

As described above, the raw ham obtained by mixing sodium lactate with the salting solution was less salty and more palatable.

Example 2 Salting solutions having two compositions, A and B, shown in Bread 3 were prepared, and raw meat was salted.

Table 3 Composition of salting solution Salting was carried out by soaking 10 Kf of pork thigh cut into 500F size and shaping into Sat salting solution for 15 minutes at 4℃.
I did it for days. Then, ripening, drying, and smoking were carried out in Example 1.
I did the same thing and got raw ham.

When the water activity was measured, it was 0.93 for salting solution A and 0.92 for salting solution B. Furthermore, a sensory test was conducted in the same manner as in Example 1, and the results were as shown in Table 4.

Table 4 Sensory test results of raw meat Note) ** There is a significant difference between the risk rate o and i% *Risk rate 1
There is a significant difference in percentage.As mentioned above, the raw gnome obtained by mixing sodium lactate and potassium lactate with the pickling solution had a weaker salty taste and was superior in terms of taste.

Example 3 Salting agents A and B in the amounts shown in Table 5 were thoroughly rubbed onto the surface of pork thighs having a size of 10 Kv, and the meat was left in a cool, dark place at 3 to 4°C for 40 days to salt it. .

Batter 5 Salted side combination (for raw meat toK9) then 5 to 7
The inner surface was immersed in running water for 2 hours to remove salt from the inner surface. Thereafter, ripening, drying, and smoking were performed in the same manner as in Example 1 to obtain raw gnome.

When the water activity of the obtained raw ham was measured, both were found to be 0.94. Furthermore, when a sensory test was conducted in the same manner as in Example 1, there was a significant difference at a risk rate of 1%.
It was observed that the raw gnome made using ``Nama-mu'' had a less salty taste and the overall taste was better.

Example 4 A salting solution having the composition shown in Table 6 was prepared, and raw meat was salted.

Batter 6 Composition of Salting Solution Salting was carried out by soaking the shaped lK9 pork thigh chunks in 1 ton of salting solution for 18 days in a cool and dark place at 4 to 5°C. Thereafter, salt was removed for 30 minutes with running water at 5 to 6°C. Furthermore, it was left in a cool, dark place at 5 to 6°C for 10 days to mature and dry, and then smoked at 20 to 22°C to obtain a raw ham with a weak salty taste and excellent taste.0 Example 5 Table 7 A salting solution having the composition shown below was prepared, and raw meat was salted.

Table 7 Composition of Salting Solution Salting, desalting, aging, drying, and smoking were carried out in the same manner as in Example 4 to obtain a raw ham with a weak salty taste and excellent taste.

Patent applicant: Asahi Kasei Kogyo Co., Ltd. Procedural amendment band (voluntary) October 2, 1982 Director-General of the Patent Office Kazuo Wakasugi 1, Indication of case: 1981 Patent Application No. 12501
8 No. 2 Name of the invention Process for producing raw ham a Relationship with the case of the person making the amendment Patent applicant 1-2-6-4 Dojimahama, Kita-ku, Osaka-shi, Osaka Prefecture, ``Detailed description of the invention'' in the specification to be amended ” Column 5, Contents of amendment (1) Page 1, line 12 of the specification, “Unheated meat products that have been heat-treated and have a soft texture” are changed to “Unheated meat products that are eaten without being heat-treated” I am corrected.

(21, page 2, line 20, ``1-Glyco'' is corrected to ``1-Gluco''.

(3) Page 3, lines 12 to 14 of the same document, "As a result of repeated consideration, it is possible to achieve the above objectives." and/or by adding potassium lactate, or by substituting part or all of the salt in the pickling solution or salting agent with sodium lactate and/or potassium lactate.''

(4) On page 4, line 8, ``Nai,'' is corrected to ``Nai.''

(5) Line 4 of page 5, "Part or all of the salt in the salting agent" should be changed to "adding sodium lactate and/or potassium lactate to the salting agent, or adding sodium lactate and/or potassium lactate to the salting agent, or Correction 1: "Some or all of the salt in

(61 Ibid., page 5, line 9, “Ta,” followed by “Additional amount of sodium lactate, potassium lactate, or J.”)

(71 Ibid. 5th Tribute, Line 13 [Also, these are," is followed by "Even if sodium lactate and potassium lactate are added," is inserted.)

(81, page 7, line 2, ``6℃'' is corrected to 15℃.''

(91 No. 7 Sada #! Correct ``6℃'' in line 3 to ``5℃.''

(10) Page 7, line 4 “23-25℃” is 117-1
Correct it to 9℃j.

(11) In the item of Table 2 on page 7, the subsidiary company “is preferred” is changed to “
I am corrected by saying, ``I like the taste.''

(12) From the bottom of xoi4, line 10 [5-7℃]
Apply 3 to 5 CJ of secondary pressure.

(13) Line 8 from the bottom of the same No. xxJR “5-6CJ”
〜5℃'' is corrected.

(14) On page 11, line 7 from the bottom, change ``F5~6℃'' to ``4~
Corrected to 5CJ.

(15) From the 11th Noble to the 6th line f 20-22°C" is corrected to "18-2 (JCJ).

(]6) Insert the following full text before Patent Applicant Asahi Kasei Kogyo Co., Ltd., J.

Example 6 Salting solutions A and B having the compositions shown in Table 8VC were prepared and raw meat was salted.

For salting, cut into 1 kip size pieces, shape pork thigh 20, soak 41 in salting solution 151, and boil at 4-5℃Y.
:Ac] 3Bfgl, B was carried out for 7 days. 5℃ after sono
Aged and dried for 10 days. Further at 18-20℃ 2
Smoked for an hour and got prosciutto. When water activity was measured, it was 0.93 in both cases. A two-point discrimination test was conducted on the two obtained raw hams using a well-trained panel of 16 people.
A sensory test was conducted using a two-point preference test method.

The results were as shown in Table 1.9.

Note) *There is a significant difference at a risk rate of 0.1%.

As described above, the raw ham obtained by adding sodium lactate to the salting solution was less salty and more palatable.

Example 7 A salting solution having the composition shown in Table 1O was prepared and raw meat was salted.

Table 10 Composition of salting solution For salting, pork thigh I cut into 500g-thick pieces
Qk4i 10. Soaked in the salting solution of e, A becomes 1 at 4°C.
B was carried out for 5 days, and B was carried out for 10 days. After that, ripening, drying,
(Smoking was carried out in the same manner as in Example 6 to obtain raw ham. The water activity was measured and found to be 0.94 in both cases.

Furthermore, a sensory test was conducted in the same manner as in Example 6. Table 11
Sensory test results for raw ham Note) # Significant difference at risk rate U of 1% * Significant difference at risk rate 1% As mentioned above, raw ham obtained by adding potassium lactate to the salting solution However, it was less salty and tasted better.

Example 8 Salting solutions A and B having the compositions shown in Table 12 were prepared and raw meat was salted.

Salting, drying and smoking were carried out in the same manner as in Example 6 to obtain raw ham. When the water activity of the obtained raw ham was measured, it was 093 in both cases. Furthermore, when a sensory test was conducted in the same manner as in Example 6, it was found that the raw ham using salting solution B had a less salty taste and a better overall taste, with a significant difference of 1%.

Example 9 Salting agents A and B in the amounts shown in Table 13 were applied to the surface of the pork thigh of 10 kl and kept in a cool and dark place at 3-4°C for 40 days for A and 25 days for B. I left it for a day and sprinkled it with salt.

Table 13 Salting agent combination (for raw meat 10kt), then 3~
The inner surface was immersed in running water at 5° C. for 2 hours to remove salt. Thereafter, the mixture was aged, dried, and smoked in the same manner as in Example 6 to obtain a raw ham.

When the water activity of the obtained raw ham was measured, both were found to be 0.94. Furthermore, when a sensory test was conducted in the same manner as in Example 6, it was found that with a significant difference of 1%, the raw ham using salting agent B had a less salty taste (the overall taste was also preferred). ” Procedural amendment (l. 8) November 5, 1980, Mr. Kazuo Wakasugi, Commissioner of the Japan Patent Office 1, Indication of case 8g057 Patent Application No. 125018
No. 2, Name of the invention Method for manufacturing raw ham 3, Relationship with the case of the person making the amendment Patent applicant Daisatsu 1-2-6-4 Dojimahama, Kita-ku, Osaka City, subject of amendment Submitted on October 25, 1982 Column 5 of "Detailed Description of the Invention" in the written amendment, page 1, lines 3 to 4 of the statement of contents of the amendment. June 8, 1158 Director of the Japan Patent Office 'C Kazuo Wakasugi 1 Display of the case q.G.A. No. 57-125018 2. Name of the invention Method for manufacturing raw ham 3. Person making the amendment Protection with the case / Patent applicant ( 003) Asahi Kasei Kogyo Co., Ltd. 4 Agent 5th Floor, Toranomon Sangyo Building, 2-29 Toranomon-chome, Minato-ku, Tokyo Column 6 Detailed Description of the Invention in the Specification Contents of the Amendment Page 1, Lines 12-16 of the Specification For non-heated meat products, insert the statement 1 next to ".

"It's somewhat more dehydrated than raw meat, usually 53-65%
21

Claims (1)

[Claims] A method for producing raw ham, which comprises salting raw meat using a salting solution or a salting agent containing sodium lactate and/or potassium lactate when producing raw ham.