JPS6229953A - Pickle for processing cattle meat and production of processed cattle meat - Google Patents

Abstract

PURPOSE:To obtain processed cattle meat having improved bindability, water- retainability, taste, flavor and palatability compared with the conventional processed cattle meat product produced by using pickles free from heat- treatment, by contacting a pickle for the processing of cattle meat directly with steam in a pipe line, thereby heat-treating the pickle. CONSTITUTION:A pickle for processing cattle meat is brought into contact directly with steam in a pipe line, and the heat-treated pickle is used in the meat-processing. The heat-treatment is carried out preferably by contacting the pickle with steam at 50-140 deg.C for 0.5sec-5min. Even a pickle for meat processing having a salt content of <=2.6%, a sugar content of <=5% and a phosphate content of <=0.4% can be used to improve the water-retainability and bindability of a processed cattle meat by the heat-treatment of the pickle and, accordingly, a processed cattle meat having low salt content, low calorific value and low phosphate content and good for health can be produced by the use of the pickle.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a pickle for meat processing which is rapidly heated by direct contact with steam in an eve brine, and a method for producing processed meat products using the pickle. .

BACKGROUND OF THE INVENTION It has been known to improve the quality of processed meat products by injecting salting agents and proteins other than meat into meat chunks for the purpose of improving water retention and binding properties.

In this method, a so-called Σ pickle, which is a liquid containing proteins, salting agents, V4 seasonings, spices, etc., is injected into the meat mass using a pickle injector.

It is known that the pickle injected by this method blends well with meat and sufficiently improves the binding and water retention properties of processed meat products. In addition, improvements to this technology include using a combination of multiple types of protein instead of using a single type of protein as the raw material, and combining processing with a dispersion machine, high-pressure processing machine, etc. as a pretreatment for the protein. Techniques have been developed to atomize the protein particles in the pickle, thereby increasing its permeability into meat and, as a result, increasing the water retention and binding properties of processed meat products.

Currently, there is a trend in the meat processing industry to increase the amount of pickle injected into the meat mass. This is to reduce costs by reducing the amount of expensive meat.

However, when the rate of pickle injection into the meat mass becomes high as described above, it is impossible to improve the water retention and binding properties of processed meat products only by combining proteins or dispersion-like treatment of pickles. Furthermore, there is a demand for processed meat products that have a hand-made texture that is harder but less elastic than conventional products. In addition, the reuse of leftover pickles has become an issue in the meat and ham industry.

Usually, pickle is injected into the meat mass using an injection machine, but some of the pickle that leaks out of the meat mass returns to the pickle tank and is injected again. This process is performed continuously.

Remaining pickle refers to the pickle that remains in the device when this work is completed.

This residual pickle is highly contaminated with microorganisms because the pickle comes into direct contact with raw meat, and generally there are 105 to 6 microorganisms per lvtl. For this reason, it is currently impossible to reuse them and they are discarded. Reusing leftover pickles is one of the challenges in the meat processing industry.

Low chloride, low calorie (low sugar), and naturalization, which are part of the trend towards health consciousness in recent years, naturally have an impact on the processed meat industry, and salt, sugar, and food products play a role as binding agents. It is also important to use pickles with reduced phosphate content as additives to produce processed meat products that are low in salt, low in calories, and low in phosphate, and that are suitable for a healthy image.

Therefore, the present inventors conducted various studies to solve the above problems, and found that by directly heating pickles for meat processing using a high-temperature instant heating method, the pickles blend well with the meat tissue and have excellent binding ability. The present invention was completed by discovering that it is possible to prepare heat-treated pickles.

That is, the present invention relates to a processed pickle for livestock meat processing, which is obtained by bringing the pickle for livestock meat processing into direct contact with steam in a no-day brine, and to the production of processed livestock products using the pickle. The processed pickle referred to in the present invention refers to a pickle for meat processing that is brought into direct contact with steam in a pipeline.

When processed meat products are produced using the treated pickle for livestock meat processing prepared according to the present invention, compared with the case where processed meat products are produced using a conventional pickle that has not been heat-treated, it clearly has better binding properties, water retention, and Processed meat products with excellent flavor and texture can be produced. Furthermore, even low-salt, low-calorie, or low-phosphorus processed livestock meat products manufactured using pickles that have a lower salt, sugar, or phosphate content than conventional pickles have the same effect. I also found

The heat treatment of the present invention can be applied not only to untreated pickles, but also to the reuse of leftover pickles that had to be discarded due to severe microbial contamination due to contact with raw meat. This is because the number of microorganisms can be reduced from 105 to 6 per ml to 102 or less by heat-treating the remaining pickles.

Although the heat-treated residual pickle may be reused alone as in the present invention, it is preferable to use it in combination with untreated pickle. The mixing ratio of heat-treated residual pickle to untreated pickle is not particularly limited, but in order to obtain a product with the same physical properties as the untreated product, the mixing ratio (residual pickle amount /
It is preferable that the total amount of pickles is 40 inches or less. Note that the remaining pickle after heat treatment may be added to the heat-treated pickle for use.

Although the heat treatment of the present invention can naturally be applied to pickles with the same composition as conventional ones, the heat treatment of the present invention can also be used to reduce the salt, sugar, and phosphate contents in pickles. Ham produced using such low-salt, low-strength IJ-, low-phosphate heat-treated pickles is low in salt, low in strength, and is free of food additives, in line with current health-conscious trends. It is also possible to produce processed meat products with low phosphate content. In order to improve the water retention and binding properties of meat, conventionally salt of 3.6 to 10 parts, sugars of 7 to 15 parts, and 0.8 to 2 parts of salt are added.
．． A pickle containing 0 ton of phosphate is used.

However, by carrying out the heat treatment of the present invention, it is possible to reduce the salt, saccharide, and phosphate contents to 26 parts or less, 5 parts or less, and 0.4 parts or less, respectively.

This is because when the heat treatment of the present invention is carried out, the structure of the protein in the pickle changes and this interacts with the protein in the meat, so the addition of salt, sugars, phosphates, etc. It is presumed that by reducing the amount, water retention and binding properties are improved. Furthermore, by performing the heat treatment of the present invention, it is possible to make the component particles in the heat-treated pickle more atomized than when using a conventional high-pressure emulsifying and dispersing machine, which further increases the permeability into meat. As a result, water retention and binding properties are also improved.

Pickle for meat processing refers to a liquid prepared for injection into meat chunks that contains proteins, salting agents, seasonings, spices, binding agents, coloring aids, preservatives, colorants, etc. As the protein, in addition to animal proteins such as egg white and milk protein, vegetable proteins such as soybean protein can also be used. Salting agents include table salt, nitrates, nitrites, etc.; seasonings include sodium L-glutamate, sodium succinate, sodium 5/-inoyate, sodium 5'-liginucleotide, sugar, glucose, sorbitol, etc. As spices, we use koshiyou, nikuzuku, totsugarashi, oarsunojisu, uki, tsu, kozuishi, shozuku, sage, thyme, bay leaf, clove, ginger, onion, garlic, cinnabar, etc., and as binding agents, we use Polyphosphates, pyrophosphates, metaphosphates, etc., as coloring aids such as ascorbic acid, sodium ascorbate, erythorbic acid, sodium erythorbate, etc.
Preservatives include sorbic acid, potassium sorbate, etc., and colorants include Food Red No. 102 and Food Red 104.
No., Food Red No. 106, Food Yellow No. 4, Food Yellow No. 5, etc. can be used.

The raw material composition of pickles for meat processing varies depending on the ratio of injection into the meat mass, and cannot be uniformly specified. Generally, when making a small fik, the amount of salting agent is large, and when making a large amount of knh, the amount of protein, sugar binder, and coloring agent is large.

Meat processing pickles can be made by adding proteins, salting agents, seasonings, spices, binding agents, coloration aids, preservatives, and colorants to water and uniformly dispersing them. From propeller-type stirrers that only disperse water to homomixers and high-pressure emulsifiers that disperse finely, the combinations can be varied depending on the ease and ease of dispersing the raw materials in water.

The meat processing pickle pretreated in this manner is brought into direct contact with steam in a pipeline and rapidly heated to 50°C, -5L, 140°C for 0.5 seconds, and preferably 80°C for 5 minutes. Heat at Lt lo° C. for 1 second to 2 minutes and then cool. The specific heating temperature and time may be selected as appropriate. The heating method is a high-temperature instantaneous gas-liquid mixer (usually called a "jet couture") equipped with a pipeline that directly sucks steam into the pickle after preheating it if necessary.
It is sufficient to send the pickle to a pickle and rapidly heat it by blowing live steam into it, and the heating retention time can be determined by determining the pipe diameter and length of the retention pipe according to the flow rate of the pickle.

Further, cooling after the heat treatment can be performed by ejecting into a vacuum chamber. If it is concentrated during cooling, it may be adjusted as appropriate. Indirect heating is another option for heating the pickle, but in the present invention, heating the pickle indirectly causes agglomeration, precipitation, separation, and burning of the solid content in the pickle, which may lead to condensation of the pickle into the meat mass. This was inappropriate because it made injection impossible.

When injecting the livestock meat processing pickle made in this way into the livestock meat mass, you can use the injection machine to directly inject it into the livestock meat mass, or use the disperser again to disperse it and then inject it into the livestock meat mass. It does not matter if it is injected into the meat.The meat mass into which the heat-treated pickles are injected is dispersed to every nook and corner of the meat using a conventional method, and then processed through various steps to become processed meat products. In addition, in the pickle heating process, if the heating temperature and time do not reach 50℃ and 0.5 seconds, the properties are exactly the same as untreated pickles, and the water retention and binding power of processed meat products are affected. If no change occurs, and if the heating temperature and time exceed 140° C. and 5 minutes, the water retention capacity and binding capacity of the processed meat products will be adversely affected.

Effects When pickles for livestock meat processing are brought into direct contact with water vapor in a pipeline and rapidly heat-treated at 50°C to 140°C for 0.5 seconds to 5 minutes, and then cooled, water retention, Processed meat products with excellent binding properties can be produced.

When processed meat products are produced using pickles that have been heat-treated in this way, the processed meat products have a good flavor, a texture similar to that of handmade ham, which is hard but has low elasticity, and the sliced surface is similar to marbled meat. can be created.

The heat treatment of the present invention can be applied to leftover pickles, which conventionally had to be discarded due to severe microbial contamination, and the leftover pickles can be reused.

In addition, heat treatment as in the present invention can reduce the salt, sugar, and phosphate contents in the pickle, and when this heat-treated pickle is used, it is possible to reduce the salt, sugar, and phosphate contents in the pickle. Phosphate processed meat products can be produced.

Example 1 0-Suham pickle 100kl? [r7 Noderon”-
H8 (manufactured by Ajinomoto Co., Inc.) 4 kg, sodium caseinate 2
kg, salt 7ky, sodium nitrite 0.04kl
? .

"Ajinomoto" (manufactured by Ajinomoto Co., Ltd.) 0.9kg, ramirich J CB (Ajinomoto Co., Ltd.) 2 yu, sugar 8 ky
, sodium polyphosphate 1.5 kg, sodium L-ascorbate 0.1 kl? , spices etc.0.2k
g, 74.26 kg of water:) was prepared in a tank equipped with a propeller-type stirrer, and one was divided into two parts, and one was mixed with pickles (
4), and the other one is 100 using a jet cutter.
'CK' and heated for 10 seconds, and then cooled by ejecting into a vacuum chamber, and this was used as treated pickle (B).

Pork loin (loin) 50 yen
Roast ham (A) was prepared using a conventional method by injecting the a-ham into 100 kg using a pickle injector.

Processed Pickle (B) A roast ham (B) was also produced in the same manner.

The yield was the final product amount at the time of running, with the raw pork loin as 100. The texture of the roast ham was also measured using a texture meter.

At the same time, the roast hams (A) and (B) were subjected to a sensory test (10-point scale) by 8 No9ners.

Table 1 summarizes the yield, texture, and sensory test results.

Table 1 A-Sufu 1m (B) using heat-treated pickles has a higher yield, water retention and binding properties, hard texture, and flavor compared to roast ham (loin ham). The texture was good, and the sliced surface was marbled.

Example 2 100 kg of pickles for 01 ham [J Ajipuron]-H
9 (manufactured by Ajinomoto) 6 o'clock, sodium caseinate 3kg, egg white powder 3kg, salt 4kg, nitrous acid) IJum 0.02
5 to 9, "Ajinomoto" (manufactured by Ajinomoto ■) 0.6kp, [Amirinchi J -CR1,3kl? , 7 grams of sugar, 1.0 kg of sodium polyphosphate, 0.1 kg of sodium L-ascorbate, 0.14 yu of spices, etc., 74.835 k of water
g) was mixed in a tank equipped with a propeller-type stirrer, and then treated with a high-pressure emulsifier to homogenize. This pickle was divided into two parts, one part was used as a pickle prisoner, and the other part was heated at 120°C for 1 minute using a jet cutter and cooled by squirting it into a vacuum chamber, and this was used as treated pickle (B). .

Pickle (A) Roast ham (A) was prepared by injecting 50 kg of pork loin (loy/part) using a pickle injector using a conventional method.

Using the treated pickle (B), roast ham (B) was also produced as a trial product using the same method.

The yield ratio was defined as the amount of the final product when the raw pork loin was set as 100. The extruded moisture was measured under a load of 1 kg/1 ytr for 3 minutes.
Hardness) was measured using a texturometer.

Next, the roast hams (A) and (B) were subjected to a sensory test (10-point scale) by 10 Gunnerers.

Table 2 summarizes the yield, extruded moisture, texture, and sensory test results.

Table 2 Roast ham produced using heat-treated pickles (B
) was preferred for its hard but less elastic texture. In addition, the characteristic feature that the sliced surface was marbled was also observed.

Example 3 #[rAzozolone]-H8 to vehicle 80 for 0-Suham
(Ajinomoto fi) 2.4 & lactalnomine 1,5
k# egg white powder 1.2 yu, sodium caseinate 0.8 k
g, salt 5, sodium nitrite 0.02kg, ``Ajinomoto'' (manufactured by Ajino;X) 0.4kg, ``Aji Extract J-H
30.8 to 9 sugar 4.1 to 9 sorbitol 3.0 yu, dextrin 3 kg, sodium polyphosphate 0.6 kg
% Sodium birophosphate 02 kg, sodium L-ascorbic acid 0.1 kg Coloring agent, etc. 0.1 kg
, 59.88 g of water and 9) were mixed in a tank equipped with a propeller-type stirrer, and then treated with a high-pressure emulsifier to homogenize. This pickle is divided into two parts, one is made into a pickle Buddha), the other is heated at 100°C for 10 seconds using a Noet Cooker, and cooled by squirting it into a vacuum chamber.
This was designated as treated pickle (B).

Pickle (A) 35 kg pork loin (loin part)
Inject using a pickle injector for 50 yen.17
) Rawsuno-mu ((
).

Regarding the treated pickle (B), a roast ham (13) was produced in the same manner.

The yield was defined as the amount of the final product when the raw material pork loin was set as 100. Extruded syneresis was measured under a load of 1 kg/ct++ for 3 minutes.
Hardness and elasticity) were measured using a rheometer.

Next, the pork loin and (B) were subjected to a sensory test (5-point scale) by 20 79-nerers.

Table 3 summarizes the results of yield, extrusion syneresis, texture, and sensory tests.

Table-3 Example 4 100 kg of pickle for non-porous ham [rAzipuron J
-H8 (manufactured by Ajinomoto ■) 2-, sodium caseinate 1.5
kl? , egg white powder 1 kli +, salt 9 yu, sodium nitrite 0.1 &, "Ajinomoto" (Ajinomoto fA) 0.5
ky.

[Aji extract JB-3 (manufactured by Aji no Cu) 1.5kl? , 7 kg of sugar, 2 to 9 kg of sodium polyphosphate. Sodium L-ascorbate 0.3kII, spices etc. 0.2k
g, 75.9 kg of water] was adjusted in a tank equipped with a propeller-type stirrer and divided into four parts.
The second one was heated at 110°C for 30 seconds using a jet pickler, and cooled by blowing it into a vacuum chamber, which was called treated pickle (Bl). The pickle was heated at 100°C for 2 minutes and cooled by blowing it into a vacuum chamber to obtain a treated pickle (C).Fourth, the pickle was heated at 100°C for 10 minutes using a jet picker and placed in a vacuum chamber. Cooling was performed by spouting, and this was designated as treated pickle (Dl).

(')n) Pickle (A) (Bl fc) (DJ both 15kg
Zenless ham produced by injecting it into 50 kg of pork (thigh meat) using a pickle injector using a conventional method? (A) (B) (C) (Di).

The yield was defined as the final product amount when the raw pork thigh was set as 100. Also? The texture (hardness) of the lean ham was measured using a texturometer, and the results are shown in Table 4.

Table 4 Male wet ham (C) produced using treated pickle (C) with low heat treatment temperature is untreated (same as At, but treated pickle (D) with long heat treatment time is used) Example 5 Pickle for 01 Suham 1000kg [r Azipuron J
-H8 (manufactured by Ajinomoto ■) 40 to 9. Sodium caseinate 2
0 kg, salt 70 kg, sodium nitrite 0.4 yu,
“Ajinomoto” (manufactured by Ajinomoto ■) 9kg, “Amirich JC
B (manufactured by Ajinomoto ■) 20 kg, sugar 80 yu, sodium polyphosphate 15 kl L-sodium ascorbate L
2 kg of spices, etc., and 742.6 yu of water] were prepared in a tank equipped with a propeller-type stirrer.

This was referred to as pickle (AI).The next day, 900 yu of pickle was injected into 2000 kg of pork loin (loin m) over 8 hours while circulating 1000 kg of pickle using a pickle injector.

- At the end of the day's work, pickle remaining in the dead space of the pickle injector and at the bottom of the tank was collected. This was designated as residual vehicle (B). This remaining pickle (B) was found to be 5 x 10 coliform positive per general dentition number IRE, and could not be used for the next day's work as it was.

Use a jet picker to remove this remaining pickle (B) for 12 minutes.
Heat it for 1 minute at 0℃, cool it by squirting it into a vacuum chamber, and use it as a treated pickle (CC).
0 samples were negative for coliform bacteria, and there was no problem as a pickle.

Roast ham (A) was prepared by injecting 22.5 kg of pickle (A) into a pork loin (loin portion) using a pickle injector at 50:00, using a conventional method.

Pickle (A) 18kg, processed pickle (C) 4.5k
Using a pickle injector, inject the mixture of g into 50 kg of pork loin (loin part) and inject it by the usual method [
&L& roast ham was designated as roast ham (Alc).

The yield was defined as the amount of the final product when the total raw pork loin was 100%. The texture (hardness) of the roast ham was also measured using a texturometer.

Next, roast ham (A) and (AlC) were subjected to a sensory test (10 point scale) by 10 panelists.

The results of yield, texture, and sensory tests are shown in the table.

Table 1 (Note) 10 points 5 points 0 points Roast ham (AlC) was almost the same as roast ham (AlC) in terms of yield, hardness, flavor, texture, and color.

Example 6 Pickle for boneless ham 100 kg (r Aziprone J
-H8 (manufactured by Ajinomoto ■) 3.0 yu, egg white powder 1.0 yu, salt 7.0 yu, sorbitol 5.1 kl? , Sugar 7.0 Mutsumi
"Ajinomoto" (manufactured by Ajinomoto ■) 1.7 to #rAzimate" (manufactured by Ajinomoto ■) 0.17'Kg, liquid smoke 0.27yu, sodium polyphosphate 1kli! , sodium birophosphate 0.5
kg, nitrous acid) IJum 0.08 #, sodium L-ascorbate 02 kg, water 78.28 k
g:] was adjusted in a tank equipped with a propeller-type stirrer, and this was used as pickle (A).

1 sodium polyphosphate in the composition of pickle (A)
From 0.2 ky to 0.5 yu to 0.2 yu of sodium rophosphate and 7 kl of salt? From 2.4 kg, Tsurupi) 5.1 kJ to 1.5 hours, sugar from 7.0 Yu to 1
．． The pickle, which had been reduced to 50% and had the same composition except for the other parts, was divided into two parts, one part being the pickle (B), and the other part being heated at 80°C for 1 minute using a jet courier, and then sprayed into a vacuum chamber. The mixture was cooled and used as treated product (C).

Pickle (A) (B) and treated pickle (also known as Cl)
0- pork (thigh meat) 50 kl? Al fB (C) was produced using a pickle injector and produced by a conventional method.
: L fc,.

The yield was defined as the final product amount when the raw pork (thigh meat) was set as 100. The extrusion syneresis was measured under a load of 1 kg/cm'' for 3 minutes.The texture (hardness) of the ham was also measured using a texturometer.

Table 6 shows the results.

Table θ When a pickle with a reduced salt, sugar, and phosphate content was heat-treated, the yield, extrusion syneresis, and texture values were all the same as those of cod boneless ham produced with a regular pickle.

Claims (1)

[Scope of Claims] 1. A processing pickle for livestock meat processing, characterized in that the pickle is brought into direct contact with steam in a pipeline. 2. Contact with water vapor is 0.5 at 50℃ to 140℃
The processing pickle for livestock meat processing according to claim 1, wherein the processing time is from seconds to 5 minutes. 3. The pickle for processing livestock meat according to claim 1, wherein the pickle for processing livestock meat is a residual pickle. 4. The processed pickle for livestock meat processing according to claim 1, wherein at least one of the following components is contained in the pickle for livestock meat processing in the following content. (1) Salt content 2.6% to 0.001% (2) Saccharide content 5.0% to 0.001% (3) Phosphate content 0.4% to 0.001%5, processed meat products A method for producing processed meat products, characterized by injecting pickles into raw materials that have been brought into direct contact with steam in a pipeline.