JPS6291163A - Production of ham - Google Patents

Abstract

PURPOSE:To obtain high-quality ham having improved flavor in a short time, by adding a starter culture to raw material meat, preserving the meat with salt and aging. CONSTITUTION:Raw material meat is inoculated with one or more starter cultures such as Pediococcus cervisiae, Micrococcus varians, etc., preserved with salt at 15-50 deg.C, preferably 20-45 deg.C and aged.

Description

[Detailed Description of the Invention] [Technical Field] The present invention adds a starter culture to raw meat, salts it at high temperatures, and ages it to produce ham with good flavor in a short time! ! This article relates to a method for creating an iJ.

[Prior art] In the HA production of ham using the conventional technology, a starter culture is not used, and the salting temperature is approximately 10°C.
It is generally carried out at a low temperature of: In recent production, the salting time has become particularly short, which means that useful microorganisms that are said to have an effective effect on flavor development have no chance to grow and act, resulting in a deterioration in the flavor of ham.

[Object of the invention] Therefore, the object of the present invention is to
Our goal is to provide a method for producing high-quality ham with good flavor.

[Structure of the Invention] The method for producing ham according to the present invention is characterized in that a starter culture is added to the raw meat, and salting is carried out at a high temperature of 15° C. or higher and 50° C. or lower.

[Preferred embodiment of the present invention] In the present invention, Lr3G ham refers to 0-
Suham, boneless ham, pressed ham, and pork.

It also includes pressed ham made by mixing mutton meat, horse meat, etc.

These names depend on the different parts of the raw meat used or slight differences in the manufacturing method, but basically there is no big difference. Roast ham mainly uses loin meat as the raw material, while boneless ham uses thigh meat. For pressed ham, various parts of the meat are collected and used.

Roast ham and boneless ham are often smoked, while pressed ham is often not smoked. However, there are also examples of unsmoked cooked hams and smoked pressed hams made from thigh meat, and differences in the parts of these raw meats and whether or not they are smoked have no particular meaning in the present invention.

Next, regarding the starter culture added to and used in the raw meat in the present invention, many strains used in the production of fermented sausages in Europe and America can be used, and the starter culture is not limited to a specific strain.

To name a few of those strains, Pediococcus cervisiae (Pediococcus cervisiae)
iae).

Pediococcus bentosaceus (PediOcoc)
cuspentosaceus), Lactobacillus blanthalum (Lactobacillus sp.
antarum), Lactobacillus plebis (Lac
tobacillus brevis), Micrococcus pariance (Hicrococcus vari)
ans), Staphylococcus carnosus (5tap
hylococcus carnosus).

Each of these can be used in class A, but
It is also good to take advantage of the characteristics of each strain and use a combination of 2 fi or more. For example, Pediococcus cervisiae
) has a strong lactic acid production ability, whereas Micrococcus variance (Hicrococcus varia
ns) has a poor ability to produce lactic acid, but has the function of improving the flavor and color of ham. By using both in combination, it is possible to produce ham with moderate sourness, good aroma and color.

The salting and aging temperature of raw meat in the present invention is I! r'C or more and 50°C or less, preferably 20°C to 45°C. Generally, if the optimum temperature for growth of bacteria used as a starter culture is 30 to 40℃, the salting and aging temperature should also be 30℃.
A temperature of 0 to 40°C is preferable from the viewpoint of bacterial growth. When salting at a temperature outside the optimum temperature for bacterial growth, it is necessary to set the salting time longer.

Conventionally, salting was carried out at a low temperature of 10℃ or less because
This is because at high temperatures, harmful bacteria such as putrefaction-causing bacteria attached to raw meat etc. will multiply, causing the meat to rot during salting. Salting at high temperatures is possible by adding a starter culture, because the starter bacteria added at a ratio of 105 to 107 bacteria per gram of raw meat can eliminate harmful bacteria attached to raw meat, etc. This is because it becomes more dominant and suppresses the growth and proliferation of harmful bacteria. If you use raw meat that is highly contaminated with harmful bacteria due to poor freshness or poor storage, the harmful bacteria will become dominant and the meat will spoil during salting even if a starter culture is added. Therefore, it is preferable to use fresh meat as raw material. In addition, salting and aging at high temperatures naturally speed up the penetration of the salted components into the interior of the meat due to the relaxation of the muscles of the raw meat, and promote the mutual reaction between the meat and the salted components. In addition to the action of microorganisms, such chemical and physical actions also work effectively to shorten the salting time.

[Example 1 Hereinafter, Mizumoto r9J will be further explained with reference to Examples.

Example 1 The method for producing 0-suham according to the present invention is not described.

Shape the pork loin according to the usual method. Pickling liquid was injected into the shaped meat in an amount of 20% based on the amount of meat.

The composition of the pickle liquid is as follows (each component is part m). Food Jn12. Sugar6. Phosphoric acid JP1.8. 1-lium nitrite 012. As] Sodium lupine 0.
30. Sodium glutamate 1,2° Potassium sorbate 09
．． Glucose 3.0. Water 746 and starter culture. The starter culture is Lactobacillus plantarum (1゜actobacillus planta).
rum) and Micrococcus vari7ns (Hicroc
A 1:1 mixture of Occus variansl was used. The starter culture was added so that the number of bacteria was 106 per gram of meat. The injected meat was processed using a tenderizer.

Meat after tenderizer processing = Iiffi was weighed, and the pickling liquid was added until it became 120% of the original meat suspension (replenishing the pickling liquid lost after injection,
). Pour all of these into a tumbler, and after degassing, adjust the atmospheric temperature to 35°C, and turn the tumbler at 10°C per minute.
The machine was operated for 3 hours while rotating at the same speed. The pickling liquid added in this operation was completely absorbed into the meat.

After the tampling process, the meat was taken out, transferred to a plastic container, and left to stand still in an atmosphere of 35°C for 20 hours (in this case,
It may be allowed to stand still in a tumbler without transferring to a plastic container, or it may be immediately filled into a fibrous casing, etc., and then emptied in the same manner).

After cooling in a plastic container, the meat was packed into a fibrous casing, dried at 50°C and 50% RH for 50 minutes, and dried at 65"C.
80-85% RHr approximately 1 hour smoke, 80℃F2
[I'1] The product was steamed and then cooled to obtain a product.

Example 2 Examples regarding pressed ham are not described.

The raw materials are pork and mutton meat around 5 cm square. The ratio of pork and mutton meat was set at 30n0. To 100 parts of this meat, 30 parts of pickling liquid having the following composition was added.

(Pickle liquid combination) Water 100 Soybean protein 43 Vegetable oil 20 Salt 8.6 Phosphate 1.7 Sodium glutamate 08 Corn syrup 2.0 Sodium arsulupate 034 Sodium nitrite 0. (1g and as a starter culture Pediococcus bentosaceus < Pediococcus pentO3aceus
), Micrococcus palliances () Iicrococ
cusvarians), Staphylococcus simulas (5taphy+ococcus simula)
A mixture of three types of bacteria (ns) was added in a 1:1:1 ratio to the meat and pickling liquid at a concentration of 107 bacteria per gram.

Next, the pickling liquid containing the starter culture and the pile of raw materials were placed in an empty mixer, and the mixer was rotated under reduced pressure for 5 to 10 minutes to completely absorb the pickling liquid into the meat. This was taken out from the Miki Shinner, transferred to a plastic container, and left for 20 hours at 8°C and 30°C. After mixing with spices, preservatives, starch, etc., it was filled into a gauge and sterilized in the usual manner.

Both Examples 1 and 2 b had excellent flavor.

Claims (1)

[Claims] (1) Add starter culture to raw meat and heat to 15°C.
A method for producing ham, characterized by salting and aging at a temperature of at least 50°C.