JPS5940411B2 - Method for producing botulism-resistant bacon - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel method for producing Clostridium botulinum resistant Beco/Cl. botulinum resistant Beco/Cl., which allows the amount of nitrite to be used to be significantly lower than the usual amount.

Generally, commercially available bacon contains 120 to 156 ppm of nitrite, and its purpose is (1) to suppress the growth of Clostridium botulinum, which causes food poisoning, and (2) to suppress the growth of meat. (3) enhancement of bacon flavor; and (4) delay in spoilage.

On the other hand, it is well known that nitrosamines are produced by the reaction of nitrous acid produced by dissociation of nitrite with basic secondary amines.

This reaction occurs especially when meat products are heated to high temperatures (above 150° C.), and in particular reacts with L-prolyl to form N-nitronepyrrolidine, which is a very strong (carcinogenic) nitrosamine.

Bacon is usually around 170 to 200 yen when served for consumption.
This danger is extremely high (
, the amount of nitrites added during bacon production is high (・
The greater the amount of nitrite radicals remaining in the bacon or bacon product, the greater the amount of N-nitrone pyridine produced, reaching several tens of Pppb or more in some cases.

In addition, recent research has revealed that nitrite itself is carcinogenic and even mutagenic in highly acidic areas, such as the stomach.

Based on the above, the amount of nitrite used in bacon production should be as low as possible (and ideally not added -!), so that little or no nitrite residue remains in the bacon produced. This is strongly desired.

However, if nitrite is simply not used or added at a very low concentration, Clostridium botulinum will grow on the bacon, and the toxin produced by the bacterium will cause botulism poisoning.

Recently, various methods have been attempted to reduce the amount of nitrite used and to suppress the growth of Clostridium botulinum.

The most promising method is 0.2 per meat weight
6% potassium sorbate and 40ppm NaNo2
(Refer to Journal of Food Protection, Vol. 41, No. 8, pp. 621-625, 1978)
This method is commonly used for 120-1
It is said that this method provides almost the same degree of botulism resistance to bacon as the method of adding 56 ppm of NaNO2.

However, in this method, 40 ppm Na No.
By using 2 and 0.26% potassium sorbate in combination, it is possible to expect efficacy almost equivalent to Clostridium botulinum resistance when using 120 to 156 ppm of NaNO2, so the amount of NaNO2 used should be lower. There is a limit to the purpose of reducing the residual amount of nitrite roots.
Furthermore, in order to reduce the amount of NaNO2 used to 40 ppm, a large amount of potassium sorbate of 0.26 or more must be used. eyes, nose 1
It has the disadvantages of irritating the mucous membranes of the mouth and causing a significant deterioration of the flavor of pecong.

As a result of various studies, the present inventors found that by injecting an aqueous suspension of sorbic acid into salted meat and then smoking it, the sorbic acid gradually dissolves and permeates uniformly into the meat. It was discovered that the pH of meat can be lowered, and bacon can be produced with excellent resistance to Clostridium botulinum by using a small amount of nitrite radical during salting.

It has also been found that even better results can be obtained by using sorbic acid and hexametaphosphate in combination.

The present invention is based on these new findings.The present invention is based on these new findings.The present invention is based on the following methods: It is characterized by the injection of an aqueous suspension of sorbic acid or hexametaphosphate in the form of an aqueous solution with it.

A method for producing bacon that is resistant to Clostridium botulinum.

According to the present invention, compared to the conventional method, the resistance of bacon to Clostridium botulinum is not reduced, but rather it is increased, and the amount of nitrite used is reduced.

In addition, the amount of nitrites remaining in the product can be reduced, and the resistance to Clostridium botulinum has increased, so the amount of norbic acid used can be reduced accordingly, preventing the deterioration of bacon flavor caused by sorbic acid. can be prevented.

In the present invention, R(・nitrite root means NO2.

When the amount of nitrite radical is converted to the amount of nitrite, for example, sodium nitrite, No230 pprrr=-NaN024
Injecting an aqueous suspension of sorbic acid into salted meat according to the method of the present invention lowers the pH of bacon to below about 6, but despite this reduction in pH, The decrease in meat hydration is extremely small.

This is because the sorbic acid injected into the meat gradually dissolves during smoking and diffuses throughout the meat, slowly lowering the pH of the meat and having little effect on the water compatibility of the meat. .

As a result, bacon has a low pH of about 6.0 or less.
Despite H.

It is possible to produce bacon of excellent quality.

Reducing the pH of bacon provides significant benefits, including:

(1) The efficacy of sorbic acid against Clostridium botulinum can be significantly increased.

In other words, the antibacterial activity of sorbic acid is due to undissociated molecules of norbic acid, and the ratio of undissociated molecules increases exponentially as the pH decreases, especially in the OpH range around 6.
This is extremely advantageous in exerting the effectiveness of sorbic acid.

Therefore, by lowering the pH, it is possible to reduce the amount of sorbic acid added to bacon, and it is possible to reduce irritation of the mucous membranes caused by sorbic acid when bacon is fried and eaten.

(2) Nitrite radicals remaining in bacon decrease as the pH decreases, and therefore the amount of N-nitrone pyrrolidine formed during frying can be reduced.

(31 A decrease in pH is a bad environment for Clostridium botulinum to grow, so it increases resistance to Clostridium botulinum.

On the other hand, in the conventional method, 120 to 156 pp is added to the salting solution.
A method using dissolved nitrite of m, or 0.26
% of potassium sorbate and 40 ppm of sodium nitrite are used to reduce the pH of bacon to 6.
It is difficult to speak less.

This is because the salting solution must always be kept on the alkaline side.

When it becomes acidic, the nitrite radical (NO2) in the salting solution becomes NO gas and scatters, losing its effectiveness as a hydrochloric acid solution.
It is from.

In addition, if an acidic salting solution is used from the beginning, it will reduce the water retention capacity of the meat, resulting in bacon that is hard and dry and loses its elasticity.In addition, the amount of moisture evaporated during smoking increases (and the bacon loses weight). It is extremely disadvantageous because the performance of the product is also poor.

Therefore, in order to add sorbic acid to the curing solution, it is necessary to use potassium sorbate, which is made by neutralizing sorbic acid with an alkali.Also, since potassium norphosphate itself is alkaline, it tends to make the pH of the meat alkaline. This method lowers the pH of bacon to 6 while maintaining its quality.
It was extremely difficult to lower it below.

When carrying out the method of the present invention, first prepare a piece of meat.

Salt the meat using a salting agent so that it has 30 ppm or less of nitrite radicals.

Common salting agents are used, such as common salt, ascorbate or erythorbate, and aqueous solutions containing polymerized phosphates or sugars as necessary. It can be a quantity.

Compounds that provide nitrite groups include 1, for example, nitrous acid.

Potassium nitrite or preferably sodium nitrite is used (
・Can be done.

According to the method of the present invention, it is sufficient to use a small amount of nitrite radical, 30 ppm or less based on the meat.

This amount is sufficient to impart desired color and flavor to the meat.

Additionally, by later injecting sorbic acid in the form of an aqueous suspension, it is possible to produce bacon with a low pH of about 6 or less, so that by the time the consumer eats it, there is almost no detectable residual nitrite residue. It is.

Therefore, the bacon produced by the method of the present invention has no carcinogenic risks.

The salted meat is then injected with an aqueous suspension of norbic acid.

The average particle size of the sorbic acid for use is preferably 100μ or less, particularly 50μ or less.

If the sorbic acid particles are too thick, their dispersion into the flesh after injection will be slow (large particles of sorbic acid will remain in a clumped state at the injection site for a long period of time).

The quality of the flesh in that area may degenerate and become speckled.
Moreover, since sorbic acid does not diffuse uniformly into the meat, its antiseptic effect cannot be fully demonstrated.

1, for example gum arabic, for the purpose of making the sorbic acid compatible with water and stabilizing the suspension.

Water-soluble thickening agents such as guar gum, tragacanth gum, agar, and starch and/or surfactants such as sorbitan fatty acid ester, sucrose fatty acid ester, glycerin fatty acid ester, lecithin, and phorioxyethylene rubitan fatty acid ester can be added.

In the case of water-soluble glue, the amount to be added is 2 or less and the viscosity is 50~50.
Approximately 500 CPS is preferable, and in the case of surfactants, 0
．． 3% to 0.05% is preferred.

One or more water-soluble thickeners, one or more surfactants, or both can be used in combination.

The concentration of sorbic acid in the sorbic acid suspension is generally between 2 and 1
A range of 0 is preferable.

The amount of sorbic acid suspension to be injected into the meat mass is preferably 2 to 10%.

Further, since the amount of sorbic acid added to Heishin is preferably 0.2% or less, the sorbic acid content in the sorbic acid suspension falls within the above range.

Since sorbic acid is a type of organic acid, adding sorbic acid to bacon lowers the pH of the bacon.

When adding 0.2% sorbic acid to meat, the pH decreases by about 0.3-0.4.

Typical bacon without added sorbic acid has a pH of 6.2-6.3, so adding 0.2% sorbic acid can lower the pH of bacon to about 6 or lower.

If the amount of sorbic acid used is small (in case other acidic substances are present in the sorbic acid suspension, e.g. glucono delta-lactone,
By supplementing by adding a small amount of citric acid etc.

That purpose can be achieved.

The resistance to Clostridium botulinum can be further increased by injecting hexametaphosphate 1 in the form of an aqueous solution, such as the sodium or potassium salt, into the meat mass simultaneously with, before or after the injection of the sorbic acid suspension. can.

According to the research conducted by the present inventors, this effect of increasing Clostridium botulinum resistance was not observed at all with other polymeric phosphates, such as sodium pyrophosphate, sodium acid pyrophosphate, or sodium tripolyphosphate, and was observed only with hexametaphosphate. It is something that was given.

It has also been found that other phosphates, such as acidic sodium pyrophosphate, have the effect of inhibiting the coloring of meat caused by nitrites, and instead deteriorate the quality of bacon.

The amount of hexametaphosphate used is usually 0.2~
0.5% is preferred.

This substance itself is weakly acidic and can slightly lower the pH of the product.

This also allows extremely effective inhibition of Clostridium botulinum growth and toxin production.

The hexametaphosphate salt may be dissolved in the sorbic acid suspension during use or may be injected separately as an aqueous solution.

The meat is thus injected with an aqueous suspension of sorbic acid or with hexametaphosphate in the form of an aqueous solution.

When smoked using conventional methods, bacon is resistant to Clostridium botulinum.

In the simple method of smoking immediately after injecting the pickling solution,
A sorbic acid suspension and an aqueous hexametaphosphate solution can be injected after the brining solution is injected and before smoking.

The advantages of the method of the present invention compared to conventional methods are summarized as follows.

(1) Since the pH is gradually lowered during smoking without lowering the pH during salting, it is possible to lower the pH to about 6 or less while maintaining good bacon quality and color development.

(2) Because the pH has decreased, nitrite is 120-15
Not to mention the conventional method of adding 6 ppm.

Potassium sorbate 0.26% and nitrite 40ppm
There is significantly less residual nitrite than in the improved method that uses

(3) Resistance to Clostridium botulinum is improved, thereby making it possible to reduce the amount of sorbic acid added, which causes deterioration in flavor.

(4) Overall, conventional i with 156 ppm of nitrite added
Clostridium botulinum resistance is improved compared to the method.

Experimental Series This experimental example was conducted to investigate the relationship between pH and the residual amount of nitrite (NO2).

Actual bacon is made up of layers of red meat and fat, and it varies considerably depending on where it is sampled, so when measuring in ppm order like nitrite, there is a large variation.

In order to avoid this variation, this experimental column was used.

Red meat was minced and homogenized.

Mince the lean pork meat and divide it into 2 portions.

Add 2.5% of salt, 0.5% of glucose and 0.05% of sodium erythorbate to the meat, and further add the predetermined amounts of potassium sorbate (SoK) or sorbic acid (SoA) and sodium nitrite shown in Table 1. added.

Note that sodium nitrite was added after being dissolved in 10 mounds of water in advance.

After mixing these mixtures for 20 minutes, the bags were placed in a synthetic resin film bag that can be heated by approximately 150 q, and sealed by heat sealing under vacuum.

The mixture was then heated at 75° C. for 30 minutes, cooled, and then stored at 30° C. Nitrite radicals were quantified over time by the method (SHINN method) described in 1 “Commentary on Hygienic Testing Methods” edited by the Pharmaceutical Society of Japan.

The obtained results are shown in Table 1, and the residual amount of nitrite radicals was clearly low in the low pH area (i.e., the sorbic acid added area), and the storage stability was also good.

Note that nitrite roots rapidly decrease when they reach decay.

The day rice corruption occurred Example 1 To clarify the difference in effects between the present invention and the conventional method.

This example was carried out.

Manufacture of bacon: 1. Pork belly, which is commonly used, was used as the raw material for bacon.

The basic salting solution is 15% table salt, 2.5% sodium lipolyphosphate, and 0.55% sodium erythorbate.
An aqueous solution containing % was used.

In addition, sodium nitrite (N
aN02) and potassium sorbate (SoK) were dissolved in a salting solution and used.

Salting was carried out by injecting about 10 parts of the salting liquid into the meat and storing it in the refrigerator for one day.

The amounts of NaNO2 and SoK added to the meat are shown in Table 2 (10 times the amount was dissolved in the salting solution).

Norbic acid (SoA) was ground to a fine powder with an average particle size of approximately 20μ, suspended in a 0.5% guar gum aqueous solution to a ratio of 4, and secondarily injected into salted meat (meat). sorbic acid addition amount 0.2-0.05%).

In order to change the injection amount of sorbic acid, it is naturally necessary to change the injection amount of the sorbic acid suspension, and therefore the amount of water injected changes.

Therefore, water was injected as necessary to maintain the moisture content in each test plot (water equivalent to 5% of the secondary injection amount of the sorbic acid suspension).

In the control group in which the sorbic acid suspension was not injected, only water was secondarily injected.

After the secondary injection was completed, the meat was cooled to a smoky internal temperature of 53° C. by a conventional method to produce bacon.

The obtained bacon was sliced, and samples were taken out at random from the slices and various tests were conducted.

Measuring pH; Process 5g of sample cut into pieces with a knife and 45rfLl of water.

After homogenizing by stirring in a bunder, the mixture was measured with a glass electrode pH meter.

Determination of water content -' 5 g of a sample cut into small pieces with a kitchen knife was dried at 105°C for 20 hours, and the loss on drying was taken as the water content.

Sensory Test Sliced bacon was fried in a Teflon-coated pan over medium heat.

Place this in a container with a lid and observe the odor and color development of the meat.
Next, a sensory test was conducted by tasting the food.

The rating in the sensory test is on a scale of 1 to 50, with 5 being the most preferred. A score of 1 is given to something that is completely unacceptable.

Clostridium botulinum resistance test 2 kg of sliced bacon was inoculated with type A and type B Clostridium potulinum spores.

The inoculation method is the method of Christian Seven et al. (Appl/Micr), which uses sterilized sea sand as a spore carrier.
(see Obiol-27, 733-737, 1974)
was used, and the inoculation amount was 100 spores/l.

Approximately 150 g of bacon thus inoculated was vacuum packaged and stored at 30° C. to observe expansion.

Clostridium botulinum resistance is expressed as the number of days of storage until the first swelling occurs.

Note that 10 specimens were used in each test section.

Determination of remaining amount of nitrite (No.) Samples were taken from sliced bacon at three locations at random, and the amount of nitrite was quantified using the 5HINN method for each sample immediately after bacon production and after storage at 30°C for 10 days. , the average value was calculated.

These test results are shown in Table 2, and the test plots in which sorbic acid was added using the secondary injection method of the present invention were clearly superior overall to the conventional method of adding potassium sorbate to the salting solution. Moreover, the residual amount of nitrite roots is also low (・
.

Example 2 In this example, sorbic acid was added to meat by secondary injection.
．． 2% was added, and the amount of NaNO2 added was varied.

Bacon production, addition of sorbic acid (secondary injection), pH
The methods for measuring and moisture content and Clostridium botulinum resistance test were the same as in Example 1.

The results obtained are shown in Table 3.

As in Example 1, 0.2% sorbic acid
In the case of aNO240pp, the resistance to botulinum is clearly superior compared to the conventional method. Therefore, in order to obtain the same resistance to Clostridium botulinum, according to this method, the amount of NaNO2 added is lower than that of the conventional method. (See Test Groups 4 and 5).

Example 3 This series was conducted to investigate the effect of secondary injection of phosphate.

The bacon manufacturing method is the same as in Example 1.

As a phosphate, sodium hexametaphosphate (NaHM
P) or sodium acid pyrophosphate (Na APP) was dissolved in a 2% sorbic acid suspension to a concentration of 6%, and secondary injection was performed.

The injection amount of each suspension was 5% of the meat.

The salting solution was the same as in Example 1, and in Test Groups 1 to 3 in which phosphate was not secondaryly injected, sodium tripolyphosphate was dissolved in the salting solution so that 0.3% of the meat was added. Sodium tripolyphosphate was not added in Test Groups 4 and 5 where salt was secondarily injected.

- The methods of pH and moisture measurement, sensory test, and Clostridium botulinum resistance test were the same as in Example 1.

The results obtained are shown in Table 4, and Test Groups 3 and 4 of the present invention are clearly superior.

In Test Group 5, acidic sodium pyrophosphate was used instead of sodium hexametaphosphate, but it was inferior to sodium hexametaphosphate in terms of preservation effect and inferior in coloration of meat.

Sodium acid pyrophosphate appears to inhibit the color development of meat.

Example 4 In this example, the influence of the particle size of sorbic acid, which is secondarily injected as a suspension, on the appearance of bacon was investigated.

When coarse particles of sorbic acid are injected, the dissolution and penetration of sorbic acid is slow, and it is thought that sorbic acid is locally unevenly distributed at the injection site.

The bacon manufacturing method is the same as in Example 1.

In each case, the amount of sorbic acid added was 0.2 h relative to the meat.

The results obtained are shown in Table 5.

If the average particle size of sorbic acid is 150 μm or more, speckles will clearly be observed, which is not preferable.

The particle size of norbic acid is about 100μ or less on average, especially about 50μ
It is preferably less than μ.

Claims (1)

[Claims] 1. 30% by weight based on the own weight using a salting agent containing a nitrite radical.
ppm1! It is characterized in that the salted meat mass containing the lower nitrite roots is injected with an aqueous suspension of sorbic acid or with hexametaphosphate in the form of an aqueous solution. A method for producing bacon that is resistant to Clostridium botulinum. 2. Process according to claim 1, characterized in that hexametaphosphate in the form of an aqueous solution is injected simultaneously with, before or after injecting the aqueous suspension of sorbic acid. 3. The method according to claim 2, characterized in that an aqueous suspension of sorbic acid in which hexametaphosphate is dissolved is injected. 4. The method according to any one of claims 1 to 3, characterized in that sorbic acid with an average particle size of 100 μm or less is used. 5. As an aqueous suspension of sorbic acid, a water-soluble thickening agent and/or
Alternatively, the method according to any one of claims 1 to 4, characterized in that sorbic acid suspended in an aqueous solution of a surfactant is used. 6. The method according to any one of claims 1 to 5, characterized in that bacon having an average pH of about 6 or less is produced.