JPH0767381B2 - Ham products with marbling texture and method for producing the same - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a marbled ham and a method for producing the same.

[0002]

BACKGROUND OF THE INVENTION Marbled beef is delicious and has a beautiful appearance and is suitable for personal taste. However, meat products, especially hams, are rarely made from beef. This is partly due to the fact that beef is harder than pork and has less fat, which tends to make the product dry. In addition, hams with fat dispersed in a marbling form and having a beautiful appearance have not yet been known.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to provide hams having a marbling texture and a beautiful appearance. A further object of the present invention is to produce hams using beef, which has rarely been used in hams in the past, because the meat quality is soft and the fat is marbling and does not dry in the mouth.

[0004]

[Means for Solving the Problems] The inventors of the present invention have made extensive studies on the production of such marbling ham, particularly beef from beef. The present invention has been accomplished by finding that a marbling meat lump can be obtained by adding a specific emulsion to form a pickle emulsion, injecting it into a meat lump, and heating it.

That is, according to the present invention, an emulsion of a heat-coagulable protein and a fat or oil that is liquid at room temperature is dispersed in a lump of meat in a marbling state, and the heat-coagulable protein is heat-coagulated so that the emulsion is contained in the lump of meat. A ham product having a marbling texture which consists of being fixed in place. Furthermore, the present invention is to dissolve or suspend a thermocoagulable protein in water, suspend or emulsify a liquid oil or fat at room temperature, denature the protein by heating, and homogenize the resulting emulsion to obtain an emulsion. Cool, mix with this the undenatured thermocoagulable protein, the components required for pickle,
The present invention relates to a method for producing a ham product having a marbling texture, which is obtained by suspending or dissolving the same as a pickle emulsion, and injecting the pickled emulsion into a meat mass of ham raw material and heating.

[0006] As the raw material meat in the present invention, meat that is a raw material of conventional ham such as pork, sheep and beef can be used, but beef is used in the sense that the delicious flavor of beef and the marbling appearance are matched. Is most desirable. As this beef, it is economically advantageous to use domestically cheap beef such as Holstein waste beef and Australian beef. In the present invention, whey protein, egg white or the like is used as the heat-coagulable protein, soybean white squeezing oil is used as the oil and fat,
Use fats and oils such as corn oil and rice oil. As components necessary for the pickle, salt, sugar, sodium nitrite, sodium ascorbate, sodium erythorbate, phosphate and other components required for the pickle usually used in the production of hams can be used.

To prepare a pickle emulsion in the present invention, first, a heat-coagulable protein and a fat or oil that is liquid at room temperature are suspended or emulsified in water. For this purpose, first, the heat-coagulable protein may be dissolved or suspended in water, and then fats and oils that are liquid at room temperature may be added to suspend or emulsify both in water. The oil and fat may be added to water at the same time and suspended or emulsified. The mixing ratio of the heat-coagulable protein, the oil and fat that is liquid at room temperature, and the water used at this time is 0.5 to 10:10 to 60:30 to 90.
Is preferred, and when preparing the suspension or emulsion, a part of the components required for the pickle may be added. next,
The obtained suspension or emulsion is heated. The heating is carried out for several minutes at a temperature at which the heat-coagulable protein can be denatured and coagulated, that is, at 60 to 100 ° C., preferably 80 to 90 ° C., homogenized, and cooled. Cooling is performed at 10 ° C. or lower for several hours to several days to stabilize the emulsion. An undenatured heat-coagulable protein and the above-mentioned components required for pickling are added to this emulsion to form a pickling emulsion. When the undenatured heat-coagulable protein is added to adjust the fat content to 10 to 60 parts by weight, the protein content to 1 to 18 parts by weight, and the water content to 30 to 90 parts by weight, the appearance and tenderness are suitable as marbling meat. Can be generated. The components required for pickling are used within the range of the amount usually used for pickling.

In the present invention, the pickle emulsion thus obtained may be used in an amount sufficient to prevent the quality of the product from being affected with respect to the meat mass, for example, 30 to 60% by weight. Injection of the pickle emulsion is performed according to a conventional method, and massage is performed to promote the distribution of the pickle in the meat mass. The meat chunk thus treated is left in a refrigerator or the like to be salted, then filled in a casing, smoked, steam-heated or the like to obtain a ham product. The ham products obtained include smoked ham and boneless ham.

In the present invention, an emulsion of heat-coagulable protein, fat and oil and water that are liquid at room temperature is prepared, and a stable emulsion of protein and fat and oil is formed by heating and cooling the emulsion. The heat-coagulable protein is mixed with the ingredients required for pickle to form a pickle emulsion, which is sufficiently injected into the meat mass and heated. Moreover, by heating, the undenatured heat-coagulable protein is also heat-coagulated and the emulsion is fixed between tissues. An emulsion, particularly a ham product having a marbling cross-section and a beautiful and pleasant texture, can be obtained without the meat becoming hard or dry due to the action of fats and oils that are liquid at room temperature.
In particular, the production of a beef marbling ham product according to the invention, in combination with the beef flavour, makes it possible to obtain a product which is very suitable for consumer preference.

Next, the present invention will be specifically described with reference to examples. Parts in the examples indicate parts by weight.

[Examples] 2 parts of concentrated whey protein powder, 1 part of sodium caseinate powder, 1.4 parts of sugar, 1.2 parts of sodium tripolyphosphate, 30 parts of soybean white squeezing oil, and 53 parts of water were added and sufficiently emulsified by an emulsifying machine. Then, it was heated and kept at 88 ° C. for 2 minutes. This was poured into a vat and cooled in a refrigerator for about 24 hours. Sodium tripolyphosphate 1
Parts, sugar 0.6 parts, egg white powder 4 parts, spice 0.95 parts,
4 parts of common salt, 0.08 part of sodium nitrite and 0.2 part of sodium ascorbate were mixed and again subjected to an emulsifying machine to prepare an injection pickle emulsion. This injection pickle emulsion was injected into 100 parts of beef thigh by 40 parts by a normal pickle injector, put in a rotary massager and rotated for 5 hours to massage to promote distribution of pickles in the meat. Place it in the refrigerator overnight and let it stand still. Then, fill it in a fibrous casing with a diameter corresponding to the size of the meat, smoke it after drying the surface in a normal automatic control smokehouse, and put steam. And heated for 30 minutes or more at a central temperature of 63 ° C. After that, the beef ham product having a marbling structure was obtained by cooling with water and then overnight cooling in a refrigerator.

[0011]

COMPARATIVE EXAMPLE An injection pickle of a comparative example was prepared by substituting 30 parts of water for 30 parts of soybean oil in the formulation of the injection pickle used in the example, and compared with the same method as the example except that this was used. The product was prepared. That is, this injection pickle
100 parts of beef thigh meat was injected with 40 parts by a normal pickle injector, placed in a rotary massager and rotated for 5 hours to massage, thereby promoting the distribution of pickle in the meat. Place it in the refrigerator overnight and let it stand still. Then, fill it into a fibrous casing with a diameter corresponding to the size of the meat, smoke it after drying the surface in a normal automatic control smokehouse, and then put steam. And heated at a center temperature of 63 ° C. for 30 minutes or more. Then, after cooling with water, it was cooled overnight in a refrigerator and then packaged to obtain a comparative sample.

[0012] An example sample of marbling beef ham and a comparative example sample of red beef ham were subjected to a subjective preference test using eight trained sensory test panels, and then the results were discussed with these eight people. I summarized it. The results are shown in the table below.

[0013]

[Table 1]

As described above, the examples were judged to be excellent in terms of cross-sectional appearance, meat quality and flavor, and the effects of the present invention were confirmed.

[0015]

EFFECTS OF THE INVENTION According to the present invention, it is possible to obtain hams having a marbled cross-sectional appearance, a soft meat quality, a dry texture, a good texture, and a mellow flavor. Particularly, in the present invention, when beef is used as a raw material, a ham product excellent in appearance and flavor can be obtained.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Shomei Nishitani Shin-Sayama Heights No.22-401 63 Aoyagi, Sayama-shi, Saitama

Claims (5)

[Claims] 1. An emulsion of a heat-coagulable protein and a fat or oil that is liquid at room temperature is dispersed in a lump of meat in a marbling state, and the heat-coagulable protein is heat-coagulated to fix the emulsion. Ham products with a characteristic marbling texture. 2. A ham product with marbling texture according to claim 1, characterized in that the loaf of meat is a loaf of beef. 3. A heat-coagulable protein and a fat or oil that is liquid at room temperature are suspended or emulsified in water, heated to denature the protein, and the resulting homogenized product is cooled to obtain an undenatured emulsion. It has a marbling texture characterized by blending heat-coagulable protein and necessary ingredients for pickle, suspending or dissolving this to make a pickle emulsion, and injecting this into a lump of ham raw material and heating. How to make ham products. 4. The method for producing a ham product having a marbling tissue according to claim 3, wherein the heat-coagulable protein is whey protein or egg white. 5. The marbling of claim 3 or 4 wherein the composition of the fat, protein and water of the pickle emulsion comprises 10 to 60 parts by weight of fat, 1 to 18 parts by weight of protein and 30 to 90 parts by weight of water. Of ham products with texture.