JP3233754B2 - How to make meat products - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing meat products. More specifically, the present invention relates to a method for producing a meat product with improved flavor using a sterilized fermented milk product.

[0002]

2. Description of the Related Art Lactic acid bacteria and yeast have been used for the purpose of improving the flavor and preservability of foods. As an example of the effect of these microorganisms on meat aging, reports of lactic acid bacteria used in the production of dry sausage and ham [“Chemistry Microvial Technology Ravens (Chem. Mikrobiol Technol. L.
ebensm) ", Vol. 9, 5, 131, 1986].
No. 234,963 discloses a method for producing a processed meat product in which a lactic acid bacterium having salt resistance and antibacterial properties is added to meat to improve the storage stability and shorten the aging period.

[0003] In addition, various lactic acid bacteria starters (lactic acid bacteria powder) are commercially available (Starter Cultures, Rudolfmuller) for the purpose of accelerating meat aging and improving flavor.

Further, in order to improve the flavor of meat products, many seasonings such as various spices and amino acid fermented liquors have been used for the purpose of imparting odors such as animal meat odor or aged flavor.

[0005]

The use of lactic acid bacteria and yeast in processed meat products is used in Europe and the United States in the form of freeze-dried powders and freeze-concentrated products for the purpose of improving quality and shortening the aging period. However, all of these processed meat products are fermented and aged in a medium to high temperature range of 25 to 37 ° C, and are in the low temperature range (5 to 10 ° C), which is the salting and aging temperature currently being implemented in Japan. Manufacturing conditions make the use of these useful microorganisms difficult.

Further, in the current meat processing and production line, there is a tendency to avoid using lactic acid bacteria and other microorganisms as viable bacteria in consideration of the influence on other varieties.

[0007] In addition, spices, seasonings, vegetable proteins, casein mixtures, and other auxiliary materials usually used for the above-mentioned purposes in meat processing, the flavor of the raw material forms the flavor of the processed meat product, and the ripened flavor or flavor of the meat. It does not have the effect of bringing out the taste and tends to lack the unity of taste.

[0008] Therefore, it is desired to provide a material and a production method which can be easily used and which can apply useful microorganisms to meat without changing the current production conditions, particularly the aging (salting) temperature.

[0009]

Means for Solving the Problems The present inventors have conducted various studies using conventionally used lactic acid bacteria starters, various dairy products, lactic acid bacteria isolated from fermented foods, and yeast. The idea of protein degradation, or maturation, is set forth by Hoagland et al. ("J. Food Sci. 34,196,1969"). Using 100g of pork leg meat for protein degradation, at 24 hours to 72 hours at temperatures of 5, 10, and 25 ° C, useful amino acids and amino acids released by the action of the fermented product were quantified as tyrosine and the effect of promoting maturation was examined. However, the difference in the amount of free amino acids from the non-added group after 5 hours at 5 ° C. was 0.06 μmol or less for the starter, 0.27 μmol for the fermented product, and heat sterilization after fermentation. 0.22 μmol. The difference became smaller as the ripening temperature became higher, and almost no difference was observed at 25 ° C. Rather than adding useful microorganisms to meat as lyophilized powder or concentrated starter and fermenting and aging, fermentation liquids and fermented powders are prepared using useful microorganisms and processed into meat processed products in the form containing various physiologically active substances. When the application was examined, it was found that the aging of the meat was promoted at a low temperature (5 ° C. or lower).

[0010] It has also been discovered that the useful microorganisms of the fermented milk product can be used for sterilization, that is, even when the number of viable bacteria in the fermented milk product is 0, the ripening promoting effect can be obtained. The reason why such a fermented milk product promotes ripening is not clear, but the effect is recognized even when the viable cell count is 0, so that the fermented product in the fermented milk product is used as a raw material. Involvement of components derived from milk is considered.

[0011] Further, by adjusting the amount of milk solids in the fermented milk product, it is possible to confirm the promotion of ripening, the correction of odor, and the synergistic effect (cohesion of taste) with other seasonings, and the above-mentioned problems are solved. I found The present invention has been completed based on these findings.

That is, in the present invention, in the production of meat products, by adding a sterilized fermented milk product to the raw meat, the aging of the meat is promoted at a low temperature, and the unpleasant odor derived from the raw meat and the auxiliary raw material is eliminated. A method of producing a meat product characterized by correcting odor is described.

The raw meat used in the present invention is not particularly limited as long as it is generally served for food.
Examples include pork, mutton, goat, rabbit, chicken, fish and the like. In addition, useful microorganisms used in the preparation of fermented milk products include lactic acid bacteria such as Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, and yeast belonging to Saccharomyces. It is used in combination of two or more species.

[0014] The amount of the fermented milk product to be sterilized is 1
0.1 to 10 parts by weight, preferably 1 to 100 parts by weight,
-3 parts by weight is more preferred. If the added amount is less than 0.1 part by weight, the effect is not sufficient, and if added over 10 parts by weight, the flavor of the raw material milk of the fermented milk product is undesirably strong in meat.

The milk solids content of the sterilized fermented milk product is preferably 10% by weight or less, more preferably 5 to 10% by weight in the fermented liquid. If it exceeds 10% by weight, the viscosity of the liquid becomes so high that handling becomes difficult, and there are disadvantages such as milky flavor remaining on the meat. In the case of fermented powder, the content is preferably 30% by weight or less, but more preferably 20 to 30% by weight. 30
If the amount is more than 10% by weight, disadvantages such as the milk flavor remaining in the meat as in the case of the fermented liquid occur.

Examples of the sterilized fermented milk product include those obtained by sterilizing fermented milk obtained by fermenting cow milk, skim milk and the like, and these can be used alone or in combination of two or more. Fermented powder refers to a dried product obtained by removing most of the water by heating or freeze-drying fermented milk.Depending on the preparation method, it is not only powder but also granular or edible such as dextrin. It can be a mixture with Furthermore, the meat ripening temperature in the method for producing a meat product of the present invention is preferably 1 to 15 ° C, more preferably 5 to 1 ° C.
0 ° C.

[0017]

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples. In the following description, “%” means “% by weight” unless otherwise specified.

Reference Example 1 Preparation of Fermented Milk Product A precultured solution of Lactobacillus helveticus K-4 (Lactobacillus helveticus K-4, No. 12249) was added to a 10% reduced skim milk medium at 1%. Inoculate and at 30 ° C 2
What was cultured for 4 hours was defined as fermented milk, and what was sterilized at 95 ° C. for 10 minutes was defined as sterilized fermented milk. Also, 25% of dextrin was added to the fermented liquid, and the resultant was heated and sprayed to prepare a fermented powder.

Example 1, Comparative Example 1, Comparative Examples 1-2: Preparation of Ham 1 kg of pork leg meat contains the fermented milk, the sterilized fermented milk, and the fermented powder obtained in Reference Example 1 shown in Table 1, or 300 g of a pickle solution not containing was injected, and immersion was performed at 5 ° C. The fermented milk, the sterilized fermented milk, and the fermented powder were added to the pickle liquid so as to be added to the meat at 1% each.
The immersion period was changed to 1, 3 or 7 days, and the ham was prepared according to the usual ham production method. Each ham was evaluated for its flavor and texture by sensory evaluation, and the free amino acid as a flavor component was determined by the method of Roth et al. Analytical Chemistry (Anal. Chem.), 43,
880,1971 "), and nucleic acid-related substances were determined according to the method of Uchiyama et al. [" Bultin Japan Society.
Science Fish (Bull.Jap.Soc.Sci.Fish), 36,
177, 1970 "]. Further, for comparison, the same test was carried out with no additive such as fermented milk. Table 2 shows the sensory evaluation results of the flavor and texture of each ham. Table 3
2 shows glutamic acid, alanine and total free amino acids, which are amino acids that are considered to contribute to the improvement of taste due to aging among the results of measurement of free amino acids. Table 4
Shows measurement results of nucleic acid-related substances.

[0020]

[Table 1]

[0021]

[Table 2]

With the addition of sterilized fermented milk, the aging flavor appears in half the aging period as compared with the case where no milk was added, and the odor correction of the meat odor was slightly effective after one day of immersion, and the difference was obvious after three days. there were. The texture was unsatisfactory after 7 days of immersion without addition, but the feeling of fiber was insufficient in the section where the sterilized fermented milk was added, and these fermented milks had an effect not only on the flavor but also on improving the physical properties of ham. Confirmed that. Also,
It was confirmed that sterilized fermented milk had the same effect as fermented milk containing live bacteria and fermented powder.

[0023]

[Table 3]

Although the free amino acids increased in each ham due to the pickling, the hams added with sterilized fermented milk and the like showed a large increase in the amount and supported the sensory evaluation.

[0025]

[Table 4]

Changes in nucleic acid-related compounds during pork aging are as follows:
IMP gradually decreased from a sharp increase immediately after slaughter, and H
x, HxR increase, according to Terazaki et al. [Agricultural Biological Chemistry (Agric. Biol.
m.), 29, 208, 1965]. Kawamura et al. (Journal of the Japan Food Industry Association, 30,488,1983) states that the ripening degree of processed meat can be evaluated by the K value used as a freshness index for fish meat.

By adding sterilized fermented milk and the like, IM
Both the decrease of P and the increase of Hx are accelerated, and the K value is increased. An increase in the K value indicates that the sterilized fermented milk or the like has a function of promoting ripening of meat.

Example 2, Comparative Example 2: Preparation of sausage 250 kg of a pickling solution containing or not containing the sterilized fermented milk obtained in Reference Example 1 shown in Table 5 was injected into 1 kg of pork.
After the mixing and suction treatment, the mixture was filled in a casing, aged at 5 ° C. for 3 days, sterilized by steaming, and taste was evaluated organoleptically.

[0029]

[Table 5]

Table 6 shows the pH of the pickled meat and the sausage after preparation.
Shown in There was no difference in pH between the two test groups, and no sour acid odor due to the addition of sterilized fermented milk was observed. In addition, in the non-added group, vegetable protein odor and the like were recognized organoleptically, whereas in the case of the sterilized fermented milk of the present invention, the odor of plant protein (vegetable protein) and casein were corrected, and the flavor was rich. It had an aged flavor.

[0031]

[Table 6]

[0032]

According to the present invention, by adding a sterilized fermented milk product to raw meat, the temperature can be reduced at a low temperature, that is, from 1 ° C to 15 ° C.
In addition to accelerating the aging of the meat at 0 ° C, the off-flavor and odor derived from the raw meat and the auxiliary raw materials are corrected, thereby providing a meat product having an improved flavor.

────────────────────────────────────────────────── ─── Continuing from the front page (72) Inventor Hidenori Takenaka 3-3-26-107 Nishiakashikita-cho, Akashi City, Hyogo Prefecture (72) Inventor Kozo Oya 684-33- 10A-304 (10-304), Yamanoue, Hiraoka-cho, Kakogawa City, Hyogo Prefecture 56) References JP-A-54-23162 (JP, A) JP-A-3-262462 (JP, A) JP-A-2-138953 (JP, A) JP-B-37-9256 (JP, B1) (58) ) Surveyed field (Int.Cl. ⁷ , DB name) A23L 1/31-1/318 A23B 4/00

Claims (5)

(57) [Claims] 1. In the production of a meat product, by adding a sterilized fermented milk product to the raw material meat, it is possible to promote the aging of the meat at low temperature and to correct the off-flavor from the raw material meat and the auxiliary raw material. A characteristic method of producing meat products. 2. The amount of the raw meat 1 added to the sterilized fermented milk product is 2.
The amount is 0.1 to 10 parts by weight per 100 parts by weight.
The manufacturing method as described. 3. The method according to claim 1, wherein the aging temperature is 1 to 15 ° C. 4. The microorganism used for preparing a sterilized fermented milk product is selected from the group consisting of lactic acid bacteria belonging to Lactobacillus, Lactococcus, Leuconostoc, Pediococcus and yeast belonging to Saccharomyces. 2. The production method according to claim 1, comprising one or more kinds. 5. The method according to claim 1, wherein the milk solid content of the sterilized fermented milk product is 10% by weight or less in the fermented liquid and 30% by weight or less in the fermented powder.