JP2017029002A - Process for producing processed meat products - Google Patents

Abstract

[Problem] To provide a production method for shortening the production process by promoting salt solubilization in the production of processed meat products. After mincing step S2 for mincing meat 10 in a minced state, the minced meat 14 containing the salting agent 13 is compressed downstream from the upstream side in the transport direction at a temperature of 5 ° C to 10 ° C. Meat processing which performs salt solubilization process S4 including passing through the route which connected the pressure extrusion means which raises force two or more in series, and salt-soluting a part of protein which comprises the myofibril in the said meat 14 Product manufacturing method. A method for producing a processed meat product, wherein the pressure extrusion means is an extruder 15 having a temperature maintaining function. [Selection] Figure 1

Description

  The present invention relates to a method for producing a processed meat product.

  Processed meat products such as sausages, hams, hamburgers and meat dumplings are one of the indispensable meats in the food service industry and at home. For example, sausages, which are representative of processed foods using kneaded meat or minced meat, generally cut off lump meat from livestock meat, then crush it into ground meat, salted, filled into casings, smoked And a heating process (however, there is no heating process in the case of non-heated sausage). Press ham is manufactured through the steps of kneading minced meat and tuna, salting, filling into a casing, and heating. Among these processes, the salting process is an important process that determines the binding properties of minced meat, the elasticity of processed meat products, water retention and color development, and various ingenuity has been made by each food processing manufacturer. Yes. Examples of salting agents added to minced meat in the salting process include salt; a binder made of a protein material; a binding reinforcing agent such as a polymerized phosphate; a spice; a seasoning; and a coloring agent such as nitrite. A preservative; one containing a sweetener or the like is known (see Patent Document 1).

  The binding property of minced meat is known to be attributed to actomyosin in which actin and myosin are bound in addition to myosin, which is a kind of protein constituting myofibrils. When minced meat is soaked in about 2 to 5% saline, myosin and actomyosin are dissolved and extracted from myofibrils, and the minced meat becomes sticky. This sticky identity is also called actomyosin sol and determines the binding of minced meat. Further, in the subsequent heating step, actomyosin sol forms a three-dimensional network structure through intermolecular crosslinking, and encloses water in the network. As a result, processed meat products such as sausages have moderate elasticity and water retention (see Patent Document 2).

JP 2012-147768 A Japanese Patent Laying-Open No. 2005-065550

  However, the above-described conventionally known salting process has the following problems. To fully extract myosin and actomyosin from minced myofibrils, salting agent is usually added to minced meat and then salted in a refrigerated room at a temperature of 5-10 ° C for 0.5-7 days. Need to be matured. The ratio of the aging period for promoting the salt solubilization to the whole period of the manufacturing process of processed meat products such as sausages is relatively large. For this reason, in order to shorten the manufacturing period of processed meat products such as sausages, it has been strongly desired to shorten the salt solubilization period.

  This invention is made | formed in order to solve this subject, and aims at shortening of a manufacturing process by promoting salt solubilization in manufacture of processed meat products.

  As a result of intensive research and development to achieve the above object, the present inventor has added a salting agent to the minced meat, or after cutting the cut meat to which the salting agent has been added, and then adding the salting agent. Obtaining the knowledge that salt solubilization can be promoted without performing long-term refrigeration by pressurizing and transferring the ground meat containing it to the filling step while cooling, has led to the completion of the present invention. Specific means for solving the problem are as follows.

  In order to achieve the above object, a method for producing a processed meat product according to an embodiment of the present invention is characterized in that a salting agent is added at a temperature of 5 ° C. to 10 ° C. after the mincing step of mincing meat into minced form. The salt solubilization includes salt-solubilizing a part of the protein constituting the myofibrils in the minced meat by passing the minced meat containing it through a pressure extruding means that makes the compressive force on the downstream side higher than the upstream side in the transport direction. It is the manufacturing method which performs a process.

  The method for producing a processed meat product according to another embodiment further includes performing a salt solubilization step by passing ground meat containing a salting agent through a route in which two or more pressure extrusion means are connected in series. Also good.

  The method for producing a processed meat product according to another embodiment also includes passing the salt solubilizing step through one or more extruders while maintaining the ground meat containing the salting agent at the above-described temperature. It is good also as a process including.

  The method for manufacturing a processed meat product according to another embodiment may further be performed using an extruder having a temperature holding function of holding at the above-described temperature as an extruder.

  According to the present invention, in the manufacture of processed meat products, salt solubilization can be promoted to shorten the manufacturing process.

FIG. 1 shows an exemplary flow of a method for manufacturing a processed meat product according to an embodiment of the present invention. FIG. 2 is a cross-sectional view (2A) of an extruder suitably used in the pressure extrusion process of FIG. 1 and a cross-sectional view (2B) of a situation in which ground meat provided in the extruder is pushed out to the opposite side. Show. FIG. 3 shows a sectional view of a modification of the extruder of FIG. 2 and an enlarged sectional view of a part thereof. FIG. 4 is a schematic diagram for explaining a method of connecting a plurality of extruders of FIG. 2 in series and passing ground meat through the plurality of extruders to promote salt solubilization. FIG. 5 shows a modification of the flow of FIG.

  Next, an embodiment of a method for producing a processed meat product according to the present invention will be described with reference to the drawings. Note that the embodiments described below do not limit the present invention, and that all the elements and combinations thereof described in the embodiments are essential for the solution means of the present invention. Is not limited.

1. Definitions “Processed meat products” in this application are broadly interpreted to include sausages; hams that are processed by binding of small lumps such as press ham and ground meat and paste; hamburgs; meat dumplings, etc. The The “salt solubilization step” is a step of performing salt solubilization only by pressure extrusion or by a combination of pressure extrusion and standing in a constant temperature environment such as a refrigerator. “Saling agent” refers to an additive containing at least a salt and having an action of extracting a part of a salt-soluble myofibrillar protein present in meat. A “salt” is an ionic compound produced by a neutralization reaction between an acid and a base, and a typical example thereof is sodium chloride. However, the “salt” includes, in addition to sodium chloride, other alkali metal salts or alkaline earth metal salts such as potassium chloride or magnesium chloride.

2. Method for Manufacturing Processed Meat FIG. 1 shows an exemplary flow of a method for manufacturing a processed meat product according to an embodiment of the present invention. Hereinafter, sausage will be described as an example.

  The sausage manufacturing method according to this embodiment includes, for example, as shown in FIG. 1, separation of meat chunks from bone (step S1), meat grinding (step S2), and mixing with a salting agent (step S3). Each process includes salt solubilization including pressure extrusion (step S4), filling (step S5), smoke treatment (step S6), heat treatment (step S7) and cooling treatment (step S8). Hereinafter, each process will be described.

(1) Separation of meat chunks from bone (step S1)
This process is a process of disassembling livestock such as cattle, pigs, sheep, goats and birds, or sea beasts such as whales (referred to as livestock), and separating the meat lump 10 for meat from bones of livestock and the like. Normally, in this step, the meat chunk 10 is cut for each part of the livestock or the like, but there is a case where it is not necessary to cut the part for each part.

(2) Meat grinding (mince: step S2)
This process is a mincing process in which the block-shaped meat lump 10 is finely ground into a minced shape. The meat grinding step is performed by kneading the ground meat from a plate having an opening of 2 to 5 mm using a meat grinder 11 called a chopper. In the case of rough grinding, a plate having an opening exceeding 5 mm is used. Prior to this step, a step of cutting the meat chunk may be performed.

(3) Mixing with salting agent (step S3)
This step is a step of mixing the salting agent 13 and preferably a heterologous protein into the minced meat, and is also referred to as a salting step. Examples of the heterologous protein include soy protein and egg white protein. The method for adding the heterogeneous protein is not particularly limited, and examples thereof include addition in a powder form, addition after gelation with water, fine addition after pulverization, and the like. The salting agent 13 (a liquid thing, especially a pickle liquid) contains at least a salt typified by sodium chloride. In addition to salt, the salting agent 13 may contain, for example, at least one or more of a color former, a binder reinforcing agent, a spice, a seasoning, a preservative, and a sweetener. The color former is an additive for changing the myoglobin in the meat and maintaining salmon pink without causing the sausage color to become gray by subsequent heating. Preferred examples of the color former include nitrates such as potassium nitrate and sodium nitrate, and nitrites such as sodium nitrite. Binder reinforcement is an additive for enhancing the binding properties of minced meat. In addition to normal phosphates such as monosodium phosphate and dipotassium phosphate, polymerized phosphoric acid such as sodium polyphosphate and sodium metaphosphate. A salt can be illustrated suitably. Spices and seasonings are mainly additives for seasoning, and can be suitably exemplified by sodium glutamate, sodium inosinate, and the like in addition to chili, basil, and Japanese fennel. The preservative is an additive that preserves sausage for a long period of time, and examples thereof include potassium sorbate and calcium sorbate. The sweetener is a sweetening ingredient, and sucralose, stevia and the like can be suitably exemplified. In addition, antioxidants such as ascorbic acid and vitamin C may be added. The mixing method of the salting agent 13 and the minced meat may be any method as long as the salting agent 13 and the minced meat can be mixed. For example, the salting agent 13 and the minced meat can be mixed in the mixer using a mixer.

(4) Salt solubilization including pressure extrusion (step S4)
In this process, the minced meat 14 to which the salting agent is added (also simply referred to as the minced meat 14) is passed through a pressure extrusion means for increasing the compressive force on the downstream side relative to the upstream side in the transfer direction. This is a salt solubilization step including a pressure extrusion treatment in which a part of the protein constituting the myofibrils is salt-solubilized. The pressurizing and extruding means may be of any form as long as it is a means for extruding the ground meat 14 heading in a predetermined direction by applying a resistance force that prevents its movement. In this embodiment, the extruder 15 can be suitably exemplified as the pressure extrusion means. When the minced meat 14 is put from one side of the extruder 15 and pressed while pushing the minced meat 14 toward the opposite side, salt pressurization is promoted by the pressurizing action applied to the outer periphery of the minced meat 14. it can. For this reason, the salt solubilization process can be performed in an extremely short time as compared with the conventional method in which the ground meat 14 is allowed to stand in the refrigerator for 0.5 to 7 days for salt solubilization. Specifically, the salt solubilization step can be completed in 1 to 5 hours even if it takes 10 to 60 seconds at the earliest time. Specifically, if salt solubilization can be completed by putting the minced meat 14 into the extruder 15 and performing pressure extrusion, only the processing time of pressure extrusion of 10 to 60 seconds is required. On the other hand, if it is necessary to place the ground meat 14 in the extruder 15 and leave it in the refrigerator before or after performing the pressure extrusion, the pressure extrusion time of 10 to 60 seconds and the static A total of 1 to 5 hours of salt solution treatment time is required. Even when standing still in the refrigerator, there is a merit that the standing time can be remarkably reduced by performing pressure extrusion. Further, when salt soaking can be completed simply by passing the minced meat 14 through the extruder 15, salt solubilization can be performed in the process of transferring the minced meat 14, so that the minced meat 14 is temporarily removed from the process of transferring the minced meat 14. There is also an advantage that the salt solubilization process can be performed smoothly without moving to another place (such as a refrigerator). The salt solubilization step performed by pressure extrusion is preferably a step of passing the ground meat 14 containing the salting agent through one or more extruders 15 while maintaining the temperature at 5 ° C. to 10 ° C. A method for maintaining the temperature will be described later.

(5) Filling (step S5)
This step is a step in which the minced meat 14 after the salt solubilization step is filled into a natural casing derived from sheep, pigs or the like or an artificially manufactured casing. By this process, a linked sausage 16 in which a plurality of sausages are connected is completed.

(6) Smoke treatment (step S6)
This step is a step of pouring the linked sausage 16 under a temperature condition of 50 ° C. to 85 ° C., for example, using chips such as cherry, beech and oak. The specific flavor component, surface gloss component, and phenol substance contained in the smoke are attached to and penetrated into the linked sausage 16, so that the lipid component in the linked sausage 16 can be imparted with antioxidant power and high bacterial power. In the case of a non-smoked product, this process is omitted.

(7) Heat treatment (step S7)
This step is a step in which the sausage 17 after the smoke treatment (hereinafter simply referred to as sausage 17) is put into the kettle 18 and boiled. A suitable temperature of the hot water is 63 ° C to 90 ° C. Moreover, it can replace with a boil and the sausage 17 can also be steam-heated in a smoke house. The suitable temperature of the vapor | steam in this case is 63 to 90 degreeC like a boil.

(8) Cooling process (step S8)
This step is a step of cooling the sausage 17 after the heat treatment to room temperature. As a cooling method, in addition to natural cooling, a method of actively cooling in a refrigerator compartment may be used.

  Of the above processes, depending on the type of processed meat product, the smoke treatment (step S6) and / or the heat treatment (step S7) may not be performed. For example, in the case of a non-heated meat processed product such as salami sausage, after filling (step S5), a drying process is performed, and the product can be dried and finished until it reaches a water activity value stipulated by law.

3. FIG. 2 is a cross-sectional view (2A) of an extruder suitably used in the pressure-extrusion process of FIG. 1 and a cross-sectional view of a situation in which ground meat provided in the extruder is pushed out toward the opposite side ( 2B) respectively. In (2B), the refrigerant circulation route shown in (2A) is omitted.

  As shown in FIG. 2 (2A), the extruder 15 is a cylindrical body 20 that is preferably made of metal and opens at both ends in the length direction. One opening 21 of the cylindrical body 20 has a size capable of supplying the ground meat 14. The opening 22 on the opposite side of the opening 21 of the cylindrical body 20 is opened with a smaller diameter than the opening 21. The cylindrical body 20 is rotatably fixed to a rotary shaft 23 that is inside and extends in the length direction of the cylindrical body 20. The rotary shaft 23 is formed with a screw 24 that travels in the length direction of the rotary shaft 23 around the rotary shaft 23. The gap between the outer periphery of the screw 24 and the inner wall of the cylindrical body 20 becomes narrower as it proceeds from the opening 21 to the opening 22.

  The extruder 15 is preferably an extruder having a temperature holding function of holding at a temperature of 5 ° C. to 10 ° C. A hollow tube 25 for flowing the refrigerant 26 is wound around the outer periphery of the cylindrical body 20, for example. It has been turned. The refrigerant 26 takes heat from the minced meat 14 provided inside the cylindrical body 20 and vaporizes it, and is sent to the compressor 27 to become high-pressure gas. The high-pressure gas radiates heat at the radiator 28 and returns to the liquid. The refrigerant 26 returned to the liquid is sent to the expansion valve 29 and becomes low-pressure gas. When passing through the tube 25, the low-pressure gas again takes heat from the minced meat 14 and vaporizes, and is sent to the compressor 27. Thus, a vaporization compression type cooling system can be constructed by a cycle in which the cylindrical body 20, the compressor 27, the radiator 28, and the expansion valve 29 are moved in order. As a result, the temperature of the minced meat 14 that is pressure-extruded in the extruder 15 rises so that it can be cooled to a level that does not cause protein denaturation. In addition to the method of winding the tube 25 around the cylindrical body 20, the refrigerant 26 may flow through the screw 24. The temperature range held by the extruder 15 is 5 ° C to 10 ° C, preferably 6 ° C to 9 ° C, more preferably 7 ° C to 8 ° C. By setting the temperature to 5 ° C. or higher, salt solubilization of the minced meat 14 can proceed smoothly. Moreover, protein modification | denaturation of the minced meat 14 can be prevented by setting it as the temperature of 10 degrees C or less. By setting the temperature inside the extruder 15 in particular within the above-mentioned temperature range, it is effective that the ground meat 14 is salted when the ground meat 14 is pressurized in the extruder 15 and the temperature rises locally. Can be suppressed. Examples of the refrigerant 26 for maintaining the temperature include carbon dioxide, air, and alternative chlorofluorocarbon. In addition to a vaporization compression type cooling system, a simpler cold water circulation system may be adopted. In this case, the refrigerant 26 is water. When the cold water circulation system is employed, the holding temperature of the extruder 15 is particularly effective when the temperature is close to 10 ° C. (for example, 8 ° C. to 10 ° C.) within the range of 5 ° C. to 10 ° C.

  In addition to the vaporization compression type cooling system, for example, a vaporization absorption type cooling system by a circulation system connecting an absorber, a generator, a separator, a condenser, and an evaporator (on the cylinder 20 side) may be adopted. In this case, ammonia can be used as the refrigerant 26 and water can be used as the absorbing liquid. Further, water may be used as the refrigerant 26 and lithium bromide may be used as the absorbing solution.

  As shown in FIG. 2 (2 B), when the rotating shaft 23 is rotated in the direction of the arrow B and the ground meat 14 is supplied from the direction of the arrow A toward the inside of the cylindrical body 20, the ground meat 14 is directed toward the opening 22. Moving. The ground meat 14 emerges from the opening 22 as indicated by an arrow C while being compressed by receiving pressure from the wall surface of the cylindrical body 20 or the like. The minced meat 14 coming out of the opening 22 is in a compressed state compared to the state supplied from the opening 21. By being pressurized in the cylindrical body 20 while being sent toward the opening 22 by the screw 24, salt solubilization of the minced meat 14 can be promoted. As a result, the ground meat 14 is allowed to stand for a shorter time in the refrigerator than before without passing through the extruder 15 or after passing through the extruder 15 without performing the process of leaving the ground meat 14 in the refrigerator for a long time. The salt solubilization step can be completed simply by performing the step.

  FIG. 3 shows a sectional view of a modification of the extruder of FIG. 2 and an enlarged sectional view of a part thereof.

  Unlike the extruder 15 of FIG. 2, the extruder 15a shown in FIG. 3 has the structure which cools the cylinder 20 not by the heat removal accompanying vaporization but by the Peltier method. Specifically, the extruder 15 a is an extruder with a temperature holding function (for example, a cooling function) that includes the Peltier element 30 on the outside of the cylindrical body 20. The other configuration of the extruder 15a is the same as that of the extruder 15 in FIG.

  As shown in the enlarged sectional view of a part D of the extruder 15a, the Peltier element 30 includes a plurality of conductive plates 33 on the metal plate 31 side with a predetermined interval between the metal plate 31 and the metal plate 32. It has a configuration in which a plurality of conductive plates 34 are arranged in series and arranged on the metal plate 32 side so as to partially overlap the conductive plate 33 facing each other with a predetermined interval. N-type semiconductors 35 and p-type semiconductors 36 are alternately arranged in the gaps between the overlapping regions of the conductive plates 33 and 34. As a result, the conductive plate 33, the n-type semiconductor 35, and the conductive plate 34 are sequentially stacked from the metal plate 31 toward the metal plate 32, and the conductive plate 34 and the p-type semiconductor 36 are directed from the metal plate 32 toward the metal plate 31. The n-shaped basic unit is formed by laminating the conductive plates 33 in this order. A structure in which such basic units are connected in series is formed between the metal plate 31 and the metal plate 32. The metal plate 32 is in contact with the cylindrical body 20. When a voltage is applied from the leftmost conductive plate 33 to the rightmost conductive plate 33 in FIG. 3, a heat cycle in which the metal plate 32 side absorbs heat and the metal plate 31 side dissipates heat can be configured. Thereby, the cylinder 20 of the extruder 15a can be cooled. Since the temperature of the metal plate 32 can be adjusted by adjusting the electric power without using a refrigerant, more accurate temperature control of the cylindrical body 20 is possible. When the outside air is 5 ° C. or lower and the cylinder 20 is lower than 5 ° C. to 10 ° C., the direction of the current is changed, or the Peltier element 30 is in contact with the cylinder 20 on the metal plate 31 side. May be fixed to the cylinder 20 so that the cylinder 20 can be maintained at a predetermined temperature within a temperature range of 5 ° C to 10 ° C.

4). 4 shows a schematic diagram for explaining a method for promoting salt solubilization by connecting a plurality of the extruders of FIG. 2 in series and passing the ground meat through the plurality of extruders. In FIG. 4, the circulation system of the refrigerant 26 is omitted.

  Three extruders 15 are connected in series, and as shown by an arrow E, the ground meat 14 is supplied from the opening 21 of the first extruder 15 and is extruded by pressing from the opening 22 on the opposite side. When the ground meat 14 is pushed out from the opening 22 of the last extruder 15 in the manner of being supplied to the opening 21 of the second extruder 15 and pressurized and extruded from the opening 22 on the opposite side, the salt solution of the ground meat 14 is easily salted. Can be promoted. The extruders 15 and 15 can be easily connected via a pipe 40. Note that two or four extruders 15 may be connected. Furthermore, instead of or in addition to the extruder 15, an extruder 15a may be connected. In this way, the salt solubilization step may be performed by passing the ground meat 14 through a route in which two or more pressure extrusion means such as the extruders 15 and 15a are connected in series.

  FIG. 5 shows a modification of the flow of FIG.

  The flow shown in FIG. 5 shows a manufacturing method in which mixing with the salting agent shown in FIG. 1 (step S3) is performed before meat grinding (step S2). In FIG. 5, the steps after filling (step S5) are omitted because they are the same as the flow of FIG. In this example, the object to which the salting agent 13 is mixed is not a minced meat but a block-like chunk. For this reason, it is preferable to inject the salting agent 13 into the lump using a syringe or the like. In this manufacturing method, the salting agent 13 is injected into the lump meat, followed by meat grinding (step S2), and then proceeds to the steps after salt solubilization including pressure extrusion (step S4).

  Thus, as long as the ground meat 14 which added the salting agent 13 exists before salt solubilization including pressure extrusion (step S4), the addition time of the salting agent 13 may be anytime.

5). Other Embodiments While the preferred embodiment of the method for manufacturing a processed meat product according to the present invention has been described above, the present invention is not limited to the above-described embodiment, and is implemented in various modified forms. Is possible.

  You may perform a salt solution process using pressure extrusion means other than the above-mentioned extruders 15 and 15a. For example, one or more pressurizing devices that push the ground meat 14 introduced from the inlet through a plurality of divided outlets so as to create resistance against the progress of the ground meat 14 may be used. When the minced meat 14 passes through a plurality of outlets, a physically squeezing effect is produced on the particles of the minced meat, thereby producing a pressurizing effect on the meat similar to the pressure extrusion means. Further, the extruders 15 and 15a themselves do not have to have a temperature holding function (for example, a cooling function). For example, a pressure extrusion means typified by an extruder may be installed in the refrigerator compartment, and the salt solubilization step may be performed under conditions where the pressure extrusion means is cooled by the outside air. Further, a temperature holding device (for example, a cooling device) is installed at the inlet of the pressure extruding means or upstream of the river, and the ground meat 14 is passed through the cooling device, or the cold air from the cooling device is ground into the ground meat 14. The ground meat 14 may be cooled before entering the pressure extrusion means. In such a case, the temperature of the pressure extrusion means is in the range of 5 ° C to 10 ° C, preferably 6 ° C to 9 ° C, more preferably 7 ° C to 8 ° C.

  The salting agent 13 may not contain other additives such as a color former, a binder reinforcing agent, a spice, a seasoning, a preservative, a sweetener, or an antioxidant as long as it contains at least salt. In that case, it is preferable that at least one of the other additives is added separately from the salting agent 13 in the step before the filling step.

  The present invention can be used for manufacturing processed meat products.

13 Salting agent 14 Minced meat 15,15a containing salting agent (with temperature maintaining function) Extruder (an example of pressure extrusion means)

Claims (4)

After the minced process of grinding meat into minced shapes,
At a temperature of 5 ° C. to 10 ° C., the ground meat containing the salting agent is passed through a pressure extrusion means for increasing the compressive force on the downstream side of the upstream side in the transport direction, and the myofibrils in the ground meat A method for producing a processed meat product, which comprises performing a salt solubilization step comprising salt-solubilizing a part of the protein constituting the salt.   The method for producing a processed meat product according to claim 1, wherein the salt solubilization step is performed by passing ground meat containing the salting agent through a route in which two or more pressure extrusion means are connected in series.   The said salt solubilization process manufactures the processed meat product of Claim 1 or Claim 2 including the process which passes 1 or 2 or more extruders, hold | maintaining the ground meat containing the said salting agent under the said temperature. Method.   The method for producing a processed meat product according to claim 3, wherein the extruder is an extruder having a temperature holding function of holding at the temperature.