JP2004215571A - Dried meat product and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a soft meat product having ≤5 kgw/cm<SP>2</SP>cutting test value, 0.5-2.1 uniformity and excellent palatability. <P>SOLUTION: The dried meat product is obtained by subjecting a half-finished product obtained by soaking meats to a drying treatment at a drying step. The thickness of the half-finished product before the drying step is regulated so as to be uniformly 4-15 mm. Saccharides of 5-25 pts. wt. are added to the meats of 100 pts. wt. in a raw material, and the dried meat product contains 10-32% lipid and 23-40% water. <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a dried meat product, and more particularly to a dried meat product having a softer texture than before. More specifically, the present invention relates to a dried meat product having a low degree of hardness and a small variation in hardness distribution. In this specification, a meat product having a water activity of less than 0.87 is referred to as a "dried meat product", and examples thereof include beef jerky, coppa, salami sausage, pepperoni, and the like.
[0002]
[Prior art]
The unique flavor and firm texture of dried meat products such as beef jerky and salami sausage have been favored for some time. However, with the recent diversification and sophistication of eating habits, a soft texture has been desired.
[0003]
Conventionally, dried meat products such as beef jerky have been prepared by raw or frozen meat as it is or sliced, immersed in a seasoning liquid, and then dried.
[0004]
In addition, meat that has been salted and / or aged using protease is (1) dried and then rolled (see Patent Document 1). (2) After low-temperature massage, the meat fibers are further loosened. A method of drying (see Patent Document 2), a method of (3) adding sugar (see Patent Document 3 and Patent Document 4), and the like are known.
[0005]
Furthermore, dried meat products such as salami sausage are conventionally prepared by mixing meat, fats, salting agents, spices, etc., shredded, filled in casings, and dried with or without a lactic acid bacteria fermentation step. Things.
[0006]
[Patent Document 1]
JP-A-7-265013 JP-A-7-274814 JP-A-2-97364 JP-A-3-19646
[Problems to be solved by the invention]
Meats obtained by the above-mentioned conventional methods (1) to (3) generally have a hard texture. In addition, the dry meat product such as the above-mentioned conventional salami sausage has a variation in hardness distribution as a whole product such that the outermost layer has a hard texture, but the inside has a slightly soft texture. .
[0008]
An object of the present invention is to soften the hardness of such a conventional dried meat product and to reduce the variation in the distribution of the hardness. Focusing on the fact that in the drying process, the water in the meat semi-finished product evaporates to the outside only from the outermost layer of the product in the drying process, It is another object of the present invention to provide a dried meat product having a low degree of hardness and a small variation in hardness distribution.
[0009]
[Means for Solving the Problems]
The present invention is a dried meat product prepared by drying a semi-finished product obtained by seasoning meat in a drying step to solve the above-mentioned problems, and the thickness of the semi-finished product before the drying step is , A dried meat product characterized by a uniform 4 to 15 mm thickness.
[0010]
In the dry meat product, 5 to 25 parts by weight of sugar is added to 100 parts by weight of meat as a raw material, and the dry meat product has a lipid content of 10 to 32% and a water content of 23 to 40%. It is desirable to have been.
[0011]
The dried meat product has a cutting test value of 5 kgw / cm ² or less and a uniformity of 0.5 to 2.1.
[0012]
The present invention provides a method for producing a dried meat product, which is prepared by drying a semi-finished product obtained by seasoning meat in a drying step to solve the above-mentioned problem, wherein the thickness of the semi-finished product before the drying step is reduced. The present invention provides a method for producing a dried meat product, wherein the dried meat product has a uniform thickness of 4 to 15 mm.
[0013]
In the method for producing a dried meat product, it is desirable to add 5 to 25 parts by weight of saccharide to 100 parts by weight of the meat when seasoning.
[0014]
BEST MODE FOR CARRYING OUT THE INVENTION
An embodiment of a dried meat product and a method for producing the same according to the present invention will be described below in detail with reference to examples and test examples.
[0015]
The dry meat product of the present invention has 5 to 25 parts by weight, preferably 6 to 20 parts by weight of saccharide added to 100 parts by weight of meat, and has a lipid content of 10 to 32% and a water content of 23 to 40. %, Preferably 25 to 40%, and the physical properties of the product are uniform (the uniformity is 0.5 to 2.1) irrespective of the part of the product at a cutting test value of 5 kgw / cm ² or less. That is, it has the characteristic of having more uniform and soft physical properties than conventional products.
[0016]
The raw meat used for the dried meat of the present invention includes common meat such as beef, pork, chicken and sheep (including organ meat such as tongue, liver and stomach), as well as turkey, boar, rabbit, kangaroo. All meat can be used, including crocodile meat and fish meat. Among them, beef, pork, and lard are preferred.
[0017]
As the type of sugar, sugar, lactose, glucose or sugar alcohol can be used. As the sugar alcohol, erythritol, mannitol, xylitol, trehalose, maltitol and the like are preferable.
[0018]
In the dry meat product of the present invention, other seasoning ingredients, for example, soy sauce, miso, vinegar, amino acids and nucleic acid seasonings, seasoning extract, mirin, sugar, and other common ingredients used in dry meat products It can be added as appropriate.
[0019]
Furthermore, the feature of the present invention is that, by an innovative method of the drying process in the drying step, the surface portion and the inside of the dried meat product are kept uniformly soft, and the composition of the composition such as adding the above saccharide is improved. In addition, synergistically, a dry meat product having a low degree of hardness and a small variation in hardness distribution is realized. The features of this manufacturing method will be described in detail.
[0020]
When producing a dried meat product, raw meat or frozen meat is prepared as it is or sliced, and a semi-finished product obtained by seasoning is dried in a drying step. In addition, meat, fat, salting agents, spices and the like are mixed, shredded, filled in a casing, and dried by a drying step with or without a lactic acid bacteria fermentation step. In this case, the drying of the semi-finished product in the drying step is performed according to the composition of the semi-finished product, the thickness of the semi-finished product, or the size of the casing diameter, the amount of the semi-finished product to the drying chamber, the interval between the semi-finished products, It depends on the set temperature, humidity, wind speed, etc.
[0021]
The present inventors focused on the relationship between the drying treatment and the hardness of meat products, and earnestly conducted research and development, and as a result, obtained the following knowledge. That is, the moisture in the semi-finished product evaporates from the outermost layer of the product to the outside (that is, the atmosphere in the drying chamber). The water inside the semi-finished product first moves to the outermost layer and then evaporates to the outside. Therefore, when the distance between the central portion of the semi-finished product and the outermost layer of the semi-finished product is long, drying takes a long time, and the gradient of the moisture content and hardness of the central portion of the semi-finished product and the outermost layer of the semi-finished product are generated, and the variation occurs. easy.
[0022]
On the other hand, when the distance between the central part of the semi-finished product and the outermost layer of the semi-finished product is small, the material is dried quickly, and the moisture content and hardness of the central part of the semi-finished product and the outermost layer of the semi-finished product are small. It has a hard texture. In particular, when the fat content of the semi-finished product is low, this tendency is remarkable.
[0023]
Thus, the present inventors have come up with the following groundbreaking device based on such knowledge. That is, by making the thickness of the semi-finished product before the drying process uniform 4 to 15 mm, the unevenness of moisture evaporation between the inside and the surface is small, and even if the semi-finished product is dried to obtain a water activity of less than 0.87, It has been found that the part can maintain the same uniform softness as the inside. As a result, it was possible to satisfy the standard of water activity while maintaining the water content at 23 to 40% higher than the conventional product.
[0024]
As described above, by uniform moisture evaporation by optimizing the thickness of the product cross section during drying, it is possible to achieve the standard value of water activity with gentle drying compared to the drying conditions conventionally performed, This makes it possible to prevent hardening of meat due to uneven drying.
[0025]
The dried meat product according to the present invention has a cutting test value of 5 kgw / cm, which is a physical property that cannot be obtained with a conventional product despite being a dried meat product, due to the above-mentioned additives and the devising in the drying step. ^{At 2} or less, an epoch-making meat product having softness and excellent palatability, which is uniform (homogeneity: 0.5 to 2.1), was obtained.
[0026]
Hereinafter, Examples 1 to 3 of the dried meat product and the method for producing the same according to the present invention will be described. Then, in order to confirm the effect of the present invention, a comparative test was performed with the products according to Examples 1 to 3 (the present invention product) and the conventional products (commercial salami, commercial jerky) according to the comparative example. Test examples and results are also described.
[0027]
(Example 1)
Beef (grinded on a 5 mmφ plate) 87 (hereinafter, all parts by weight), sugar 5, glucose 2, trehalose 1, salt 1, mirin 1, brewed vinegar 1, spices 1, and sodium lactate 1 are added and mixed with a mixer. And molded into a thickness of 5 mm, and dried in a drying chamber so as to have a water activity of less than 0.87.
[0028]
(Example 2)
It is the same as Example 1 except that pork was used instead of the beef of Example 1 and was molded to a thickness of 10 mm.
[0029]
(Example 3)
Example 1 is the same as Example 1 except that beef tongue was used instead of beef of Example 1.
[0030]
(Comparative Example 1)
Commercial salami.
[0031]
(Comparative Example 2)
Commercial beef jerky.
[0032]
(Test example)
For each of the products according to Examples 1 to 3 of the present invention (products of the present invention; hereinafter, simply described in Examples 1, 2, and 3) and Comparative Examples 1 and 2 (commercially available salami, commercially available jerky), a standard method is used. In accordance with the above, a component analysis (lipid and water content), a physical property test (cutting test) and a sensory test (number of times of chewing necessary to lose swallowing and swallowing, fat stickiness, overall preference as jerky) were performed. .
[0033]
The results are shown in the table of FIG. The test was performed for the whole product and for each part. In the test for each part, the outer part (test part (1)) and the central part (test part (2)) of Comparative Example 1 (commercially available salami), and Examples 1 to 3 and Comparative Example 2 (commercially available jerky) The end portion (test site {circle around (1)) and the center portion (test site {circle around (2)}) of the product No. were tested.
[0034]
The cutting test performed to check the degree and variation in hardness depending on the part of the product was measured by a single cut using a blade type cutter for NT cutter with a tensipresser TTP-50BX manufactured by Taketomo Electric. The cutting test is a test for measuring the stress (kgw / cm ² ) when cutting the sample with a blade. The higher the cutting test value, the harder it is to cut, and the harder it is to bite.
[0035]
In addition, the result of the test part (1) in the cutting test was (cutting test value A), and the result of the test part (2) was (cutting test value B). The degree of stickiness of the fat indicates that the stickiness is small, and the mark X indicates that the stickiness is severe.
[0036]
Comparative Example 1 (commercially available salami) had a fat content (entire product) of 35.4% and was tacky to the touch, and Comparative Example 2 (commercially available jerky) had a fat content of 7.1% and was not sticky. . On the other hand, the fat contents of Examples 1, 2, and 3 were 17.5%, 27.5%, and 16.9%, and no tackiness was recognized. In addition, there was almost no difference in the fat content between the parts.
[0037]
The water content (the whole product) was 18.8% and 19.4% in Comparative Example 1 (commercially available salami) and Comparative Example 2 (commercially available jerky). It is high as 36.5%, 29.5%, and 31.0%, and is considered to have contributed to softness.
[0038]
The products other than Comparative Example 1 (commercially available salami) had almost no difference in water content by site. On the other hand, in Comparative Example 1 (commercially available salami), the center portion was as high as 23.4%, but the surface portion showed a low value of 15.4%. Was shown to be parallel. The water activity of all test samples was less than the standard value of 0.87.
[0039]
The cutting test value A of Comparative Example 1 (commercially available salami): the cutting test value B was 6.1: 2.3, indicating that the surface value was high, the center value was low, and the hardness was uneven. Was. The cutting test value A: cutting test value B of Comparative Example 2 (commercially available jerky) was almost uniform at 7.1: 7.0, but showed a high value, indicating that it was uniformly hard.
[0040]
On the other hand, the cutting test value A: cutting test value B of Examples 1, 2 and 3 is almost uniformly low as 3.1: 3.2, 1.4: 1.3 and 2.1: 2.3. , Indicating that it was uniformly soft. The variation in hardness is expressed as uniformity (cutting test value A / cutting test value B). The range in which the hardness is functionally uniform when chewed is within the range of 0.5 to 2.1.
[0041]
From the sensory test, the number of times of chewing required before the product became chewy and swallowable was measured as an index of the ease of biting when the product was eaten. Examples 1, 2 and 3 were evaluated as 7 times, 5 times and 5 times, and the number of necessary chewing times was 14 and 20 times, and it was difficult to chew, whereas the required number of times of chewing was 14 and 20 times. The reason why Comparative Example 1 (commercially available salami) was difficult to bite was considered to be that the inside was soft but the surface was hard.
[0042]
The stickiness of the fat was considered to be remarkable in Comparative Example 1 (commercially available salami), while Examples 1, 2, and 3 and Comparative Example 2 (commercially available jerky) were evaluated to be mild. Then, as the overall preference as a jerky, Examples 1, 2, and 3 were evaluated to be superior to commercially available salami and jerky. The above sensory tests were all performed by 10 sensory testers.
[0043]
As described above, the embodiments of the dried meat product and the method for producing the same according to the present invention have been described with the examples. However, the present invention is not limited to such examples, and the technology described in the claims It goes without saying that there are various embodiments within the scope of the subject matter.
[0044]
【The invention's effect】
According to the above-described dried meat product and the method for producing the same according to the present invention, a cutting test value, which is a physical property that cannot be obtained with a conventional product even though it is a dried meat product, is 5 kgw / cm ² or less, and is uniform. A soft meat product having a (uniformity of 0.5 to 2.1) and excellent palatability can be obtained.
[Brief description of the drawings]
FIG. 1 shows component analysis (lipid, water content), physical property test (cutting test), and sensory analysis of each of the products according to Examples 1 to 3 of the present invention and Comparative Examples 1 and 2 (commercial salami and commercial jerky). It is a table | surface which shows the result of a test.

Claims (5)

A semi-finished product obtained by seasoning meat, a dried meat product prepared by drying treatment in a drying step,
A dried meat product, wherein the thickness of the semi-finished product before the drying step is a uniform 4 to 15 mm. The dried meat product according to claim 1, wherein the dried meat product has a lipid content of 10 to 32% and a water content of 23 to 40%. The dried meat product according to claim 1, wherein the dried meat product has a cutting test value of 5 kgw / cm ² or less and a uniformity of 0.5 to 2.1. A semi-finished product obtained by seasoning meat, a method for producing a dried meat product prepared by drying treatment in a drying step,
A method for producing a dried meat product, wherein the thickness of the semi-finished product before the drying step is uniformly 4 to 15 mm. The method for producing a dried meat product according to claim 4, wherein 5 to 25 parts by weight of sugar is added to 100 parts by weight of meat as a raw material of the dried meat product during the seasoning.

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