JP7845835B2 - Unheated meat products and methods for producing the same - Google Patents

Description

This invention relates to unheated meat products such as prosciutto, and to a method for producing the same.

Unheated meat products such as prosciutto are made by curing meat by soaking it in a seasoning solution and then placing it in a mold for shaping and drying. In addition to curing by salting, there are various other processing methods for injecting seasoning solution into meat using single-needle injectors, multi-needle injectors, or needleless injectors.
For example, Patent Document 1 discloses a method for producing prosciutto in which a seasoning liquid is injected into a piece of meat using a straight-flow water jet nozzle, the meat piece injecting the seasoning liquid is then wrapped in an absorbent sheet, placed in a mold, and subsequently dried.

Japanese Patent Publication No. 2017-139991

In the development of unheated meat products such as prosciutto, a firm, elastic texture was desired to allow consumers to feel the chewiness of the meat. However, with the increasing diversification of products, there is a growing demand for unheated meat products with new textures.
The objective of this invention is to provide a non-heated meat product with a new texture that is soft, moist, and melts in the mouth.

As a result of diligent research into the above-mentioned problems, the inventors of the present invention have come to the realization that a soft, moist, melt-in-your-mouth, non-heated meat product can be obtained by adjusting processing methods such as the method of injecting the seasoning liquid and the drying method, and have completed the present invention.
In other words, the present invention relates to the following unheated meat products, methods for producing the same, and methods for softening unheated meat products.

The non-heated meat product of the present invention, which solves the above problems, is characterized in that, in a viscoelasticity measurement method using "Cutometer DUAL MPA580" (manufactured by Courage+Khazaka), the penetration depth (A value) at the end of suction, when measured with a suction end time of 2 seconds, is 0.40 mm or more.
The present invention provides a non-heated meat product that is softer, moister, and melts in the mouth compared to conventional non-heated meat products.

One embodiment of the non-heated meat product of the present invention is characterized in that, in the viscoelasticity measurement method, the penetration depth (B value) two seconds after the end of the suction time (four seconds after the start of measurement) and the return rate calculated from the A value are 70.0% or less.
Based on these characteristics, it is possible to provide uncooked meat products that are not only soft but also less elastic, resulting in a texture similar to raw meat.

One embodiment of the non-heated meat product of the present invention is characterized by being a slice of prosciutto with a thickness of 0.5 to 5.0 mm.
This characteristic allows for a more pronounced expression of a soft, moist, melt-in-your-mouth texture in the non-heated meat product of the present invention.

The present invention, which solves the above problems, is characterized by comprising the following steps 1 and 2 for manufacturing a non-heated meat product.
(Step 1) A step of injecting seasoning liquid into the meat block using a straight-flow water jet nozzle.
(Step 2) A step in which the meat block into which the seasoning liquid has been injected is smoked or dried without being shaped.
This method for producing unheated meat products makes it possible to provide unheated meat products that are soft, moist, and melt in the mouth.

According to the present invention, it is possible to provide a non-heated meat product with a new texture: soft, moist, and melts in the mouth.

This is a schematic diagram illustrating the measurement position of a sample in the viscoelasticity measurement method of the present invention. This graph shows the A and B values measured using a viscoelasticity measurement method with "Cutometer DUAL MPA580" (manufactured by Courage+Khazaka) for the prosciutto of the present invention and commercially available prosciutto. This graph compares the A-value of the prosciutto according to the present invention with that of commercially available prosciutto. This graph shows the return rate calculated from values A and B for the prosciutto of the present invention and commercially available prosciutto. This graph compares the rehydration rate of the prosciutto of this invention with that of commercially available prosciutto.

The following describes in detail the non-heated meat product and its manufacturing method according to the present invention. The matters described in the embodiments are merely illustrative examples for the purpose of explaining the present invention and are not limiting. Furthermore, the technical matters described in the descriptions of each invention concerning the non-heated meat product and its manufacturing method apply to all of the inventions.

[Non-heated meat products]
The non-heated meat product of the present invention is characterized in that, in a viscoelasticity measurement method using "Cutometer DUAL MPA580" (manufactured by Courage+Khazaka), the penetration depth (A value) at the end of suction, when measured with a suction end time of 2 seconds, is 0.40 mm or more.
The present invention provides a non-heated meat product that is softer, moister, and melts in the mouth compared to conventional non-heated meat products.

The viscoelasticity measurement method using the "Cutometer DUAL MPA580" (manufactured by Courage+Khazaka) in this invention utilizes, for example, the method disclosed in Japanese Patent Application Publication No. 2019-184505. The specific measurement conditions in this invention are as follows:

<Measurement conditions>
Measuring device: "Cutometer DUAL MPA580" (manufactured by Courage + Khazaka)
Measurement probe: "Cutometer CT580" (manufactured by Courage + Khazaka)
<Measurement method>
A raw block of uncooked meat product is sliced to a thickness of 1.2 mm (slice cross-sectional area 55-60 ^cm² ) to be used as a sample for measurement. A measuring probe (adsorption diameter 2 mm, negative pressure 450 mba) is pressed against the slice surface of the sample, and measurement is started to measure the depth to which the uncooked meat product penetrates the measuring probe. After 2 seconds from the start of measurement, the suction is stopped and the probe is released. The penetration depth (mm) at 1.99 seconds from the start of measurement is defined as value A, and the penetration depth (mm) at 4 seconds from the start of measurement is defined as value B.
The measurement positions on the slice surface of the sample are five locations within a 2 cm diameter range approximately in the center of the slice surface of the sample (the dashed line area in Figure 1) (the positions marked with "×" in Figure 1), and the average values of these measurements are taken as the A and B values of the sample.
Furthermore, measurements are taken on three slices cut from the same log, and the average values are defined as the A and B values for the unheated meat product.

In the non-heated meat product of the present invention, the A value is 0.40 mm or more. By setting it within this range, it is possible to provide a non-heated meat product that is softer, moister, and melts in the mouth compared to conventional non-heated meat products. Furthermore, the A value is preferably 0.50 mm or more, more preferably 0.55 mm or more, and particularly preferably 0.60 mm or more.

Furthermore, the non-heated meat product of the present invention preferably has a return rate of 70.0% or less, calculated by the following formula (1). By setting the return rate within this range, it is possible to provide a non-heated meat product that is not only tender but also less elastic, with a texture similar to raw meat. The return rate is more preferably 67.5% or less, and even more preferably 65.0% or less.
Return rate (%) = {(Value A - Value B) / Value A} × 100 ... Equation (1)

The non-heated meat products of this invention are defined as "non-heated meat products" according to the standards for meat products, and are "meat products that have not undergone heat sterilization by salting, smoking, or drying the meat, and then heating the core temperature to 63°C for 30 minutes, or by a method having equivalent or greater effectiveness (excluding dried meat products)." Specific examples include, for example, prosciutto, bacon, pancetta, salami sausage, and jerky. From the viewpoint of further enhancing the effect of this invention, which is to provide a soft, moist, melt-in-your-mouth non-heated meat product, prosciutto is preferred.

The meat used in the non-heated meat product of the present invention is not particularly limited. For example, it may include livestock such as pigs, cattle, sheep, and horses; poultry such as chickens, ducks, turkeys, and geese; wild birds and animals such as wild boars, deer, and bears; fish such as salmon, saury, and tuna; seafood such as squid and octopus; and marine mammals such as whales. From the viewpoint of further enhancing the effect of the present invention—providing a soft, moist, and melt-in-your-mouth non-heated meat product—pork and beef are preferred, and pork is particularly preferred.

When using pork or beef as the meat, the specific cut used is not particularly limited, but examples include thigh, loin, shoulder loin, shoulder, tenderloin, and belly. From the viewpoint of further enhancing the effect of the present invention—providing a soft, moist, and melt-in-your-mouth non-heated meat product—thigh, loin, shoulder loin, and shoulder are preferred, and loin is particularly preferred.

The shape of the unheated meat product of the present invention is not particularly limited, but may be, for example, sliced or in block form. From the viewpoint of further enhancing the effect of the present invention, which is to provide an unheated meat product with a moist, melt-in-your-mouth texture, it is preferably sliced. In the case of slices, the thickness is not particularly limited, but for example, it is 0.5 to 5.0 mm. The lower limit of the thickness is preferably 0.8 mm or more, more preferably 1.0 mm or more. The upper limit of the thickness is preferably 3.0 mm or less, more preferably 2.0 mm or less, and even more preferably 1.5 mm or less. Note that the thickness in this invention refers to the thickness set by the slicer.

The moisture content of the unheated meat product of the present invention is not particularly limited, but is, for example, 50 to 70% by mass. The lower limit of the moisture content is preferably 55% by mass or more, more preferably 60% by mass or more. The upper limit of the moisture content is preferably 70% by mass or less, more preferably 65% by mass or less. When the moisture content is 50% by mass or more, it has the effect of improving the soft, moist, melt-in-your-mouth texture. On the other hand, when the moisture content is 70% by mass or less, it has the effect of improving shelf life.

The sodium chloride content of the unheated meat product of the present invention is not particularly limited, but for example, it is 3.0 to 6.0% by mass. The lower limit of the sodium chloride content is preferably 4.0% by mass or more, more preferably 5.0% by mass or more. The upper limit of the sodium chloride content is preferably 6.0% by mass or less, more preferably 5.5% by mass or less. When the sodium chloride content is 3.0% by mass or more, it has the effect of excellent preservation properties. On the other hand, when the sodium chloride content is 6.0% by mass or less, the saltiness does not become too strong, and the umami of the meat can be strongly felt. Increasing the moisture content of the unheated meat product makes it softer, but it also reduces its preservation properties. Therefore, by keeping the sodium chloride content within the above range, a good balance of softness, preservation properties, and the umami of the meat can be achieved.

[Method for producing unheated meat products]
The method for producing the unheated meat product of the present invention is not particularly limited as long as the above-mentioned unheated meat product can be obtained, but for example, it includes a salting treatment in which a meat block is impregnated with a seasoning liquid, and a drying treatment in which the salted meat block is dried. In addition, a smoking treatment is performed by applying smoke to the meat block before or after the drying treatment as needed. Furthermore, a shearing treatment in which the meat block is cut to a predetermined size may also be provided.

<Salting treatment>
The curing process can be carried out by any means that impregnates the meat block with a seasoning solution. Examples include the immersion method, in which the meat block is submerged in the seasoning solution, and the injection method, in which the seasoning solution is injected into the meat block.
Examples of injection methods include single-needle injection, multi-needle injection, and needleless injection. In the method for producing unheated meat products of the present invention, needleless injection is preferred. Needleless injection is a step (step 1) in which a seasoning liquid is injected into a meat block using a straight-flow water jet nozzle. Compared to other curing methods, needleless injection results in unheated meat products that are softer and have a moist, melt-in-your-mouth texture.

In needleless injection, the maximum injection pressure when injecting the seasoning liquid is not particularly limited, but for example, it is 50 to 2000 kgf/ ^cm² . The maximum injection pressure is the highest injection pressure reached by increasing the pressure at which the seasoning liquid is injected. The lower limit of the maximum injection pressure is preferably 100 kgf/ ^cm² or more, more preferably 200 kgf/ ^cm² or more, and even more preferably 300 kgf/ ^cm² or more. On the other hand, the upper limit of the maximum injection pressure is preferably 1500 kgf/cm² or less, more preferably 1000 kgf/ ^cm² or less, even more preferably 800 kgf/ ^cm² or less, and particularly preferably 600 kgf/ ^cm² or ^less . By setting the pressure within this range, there is an effect of improving the soft, moist, melt-in-your-mouth texture.

The amount of seasoning liquid injected is not particularly limited, but for example, it is 5 to 60 parts by mass per 100 parts by mass of meat. The lower limit of the injection amount is preferably 10 parts by mass or more, more preferably 15 parts by mass or more, per 100 parts by mass of meat. The upper limit of the injection amount is preferably 50 parts by mass or less, more preferably 40 parts by mass or less, and particularly preferably 30 parts by mass or less, per 100 parts by mass of meat. This range has the effect of improving the texture, resulting in a soft, moist, and melt-in-your-mouth texture.

<Smoking and drying treatments>
Any means of drying the meat can be applied. For example, this may include drying the meat by placing it in a drying chamber where the temperature and humidity are adjusted to predetermined values, or drying the meat by applying dehumidified air removed by a desiccant dehumidifier.
The temperature inside the drying chamber should be suitable for the manufacturing method of unheated meat products, for example, 5 to 30°C. The lower limit is preferably 10°C or higher, more preferably 15°C or higher. The upper limit is preferably 25°C or lower, more preferably 20°C or lower. The drying time in this drying method is not particularly limited, but for example, a drying time of 1 to 8 days, preferably 3 to 6 days, can be exemplified.
The dew point temperature of the dehumidified air removed by the desiccant dehumidifier is, for example, 5°C or less, preferably 0°C or less, and more preferably -5°C or less. The wind speed of the dehumidified air is, for example, 0.1 to 5.0 m/s. The drying time in this drying means is not particularly limited, but for example, a drying time of 1 to 8 days, preferably 3 to 6 days, can be exemplified.

Smoking is a process of exposing meat to smoke, and is performed before or after drying. The smoking material is not particularly limited, but examples include cherry wood. The smoking temperature is not particularly limited, but is, for example, 25°C or lower, preferably 20°C or lower. The smoking time is not particularly limited, but examples include 1 to 8 days, preferably 3 to 6 days.

In smoking or drying processes, it is preferable to wrap the meat in an absorbent sheet that can absorb and evaporate moisture. Wrapping the meat in an absorbent sheet allows moisture to evaporate uniformly from the surface of the meat due to capillary action, resulting in less unevenness in the meat's hardness and a more uniformly tender texture throughout.

Examples of absorbent sheets include highly absorbent nonwoven fabrics. Specific examples include nonwoven fabrics formed from an upper and lower layer made of polyethylene (PE)/polypropylene (PP) and an intermediate layer made of rayon and PE/PP. Examples of commercially available products include Fresh Mat (manufactured by Fukusuke Kogyo Co., Ltd.) and K Sheet (manufactured by Kyokuto Boeki Co., Ltd.).

Furthermore, in the smoking and drying process, it is preferable to include a step (step 2) in which the meat block injected with the seasoning liquid is smoked or dried without being shaped. In this invention, "shaping" refers to a process of shaping the meat block, such as tying the meat block with string or placing the meat block in a mold. Since shaping the meat block makes the uncooked meat product harder, smoking or drying the meat block without shaping it results in a softer, more moist, melt-in-your-mouth texture.

The present invention will be described below with reference to examples, but the present invention is not limited to these examples.
[Examples]
Pork (loin cut) was prepared as a meat block by removing bones and hair and shaping it. A seasoning liquid was prepared with the following composition, and 1 kg of the seasoning liquid was injected into 5 kg of the pork using a needleless injector developed in-house (manufactured by Prima Ham Co., Ltd.). The maximum injection pressure was set to 500 kgf/ ^cm² .
Next, the pork chunks were wrapped in non-woven absorbent sheets (Fukusuke Kogyo Co., Ltd.'s "Fresh Mat"), placed on a drying rack, smoked, and dried in a drying chamber set to a room temperature of 18±2°C and a humidity of 70±10% until the water activity was less than 0.95.
The resulting whole leg of prosciutto was sliced using a slicer set to a thickness of 1.2 mm to obtain sliced prosciutto.

The moisture content of the obtained sliced prosciutto was 63% by mass. The moisture content of the prosciutto was measured by atmospheric pressure heating and drying. The sodium chloride concentration was 5.2% by mass. The sodium chloride concentration was calculated by analyzing the sodium concentration using atomic absorption spectrophotometry (hydrochloric acid extraction method) and multiplying the sodium amount by 2.54.

(seasoning liquid)
The seasoning liquid was formulated as follows: 20% by mass of salt, 20% of sugars, 0.6% by mass of antioxidant, 0.3% by mass of color fixative, 16% by mass of other ingredients, and approximately 43.1% by mass of added water.

Three slices cut from approximately the center of the ham were used as samples for viscoelasticity measurement, and the A and B values were measured under the aforementioned measurement conditions. The A and B values measured for 12 hams were plotted in the graph shown in Figure 2. The average values are shown in Figure 3. The error bars in Figure 3 represent the standard deviation.
Furthermore, the return rate was calculated from the A and B values and plotted in Figure 4. The average value is shown in Figure 5. The error bars in Figure 5 represent the standard deviation.

[Comparative Example]
Compared to the prosciutto of the present invention, the A and B values were measured for 12 commercially available prosciutto packs distributed in the market, plotted in Figure 2, and their average values are shown in Figure 3. Furthermore, the return rate was calculated from the A and B values, plotted in Figure 4, and its average value is shown in Figure 5.

<Evaluation>
The texture of sliced prosciutto cut from each of the example hams and the commercially available comparative example ham were evaluated. The evaluation method was sensory evaluation by six panelists, and each panelist's comments on the texture are shown below.

(Comments on the texture of the prosciutto in the example)
It's very soft.
- It falls apart in the mouth (the meat is not tightly bound together).
・It lacks elasticity.
It feels rough.
It's watery and moist (almost raw), and would go well in a salad.
It's soft and fluffy.

(Comments on the texture of the prosciutto used in the comparative example)
・They are reliable.
It feels dry.
• Strong binding and elasticity. Has a satisfying chewiness.
It takes several chews to break it down.
·hard.

Based on the comments above, the prosciutto produced using this invention was found to be soft, moist, and melt-in-your-mouth. In contrast, commercially available prosciutto was found to be hard and elastic.

The unheated meat product and its manufacturing method of the present invention can be used for raw ham, raw bacon, pancetta, raw salami sausage, raw jerky, etc. In particular, it can provide raw ham with a new texture.
Furthermore, the method for producing unheated meat products of the present invention can be used in the invention of a method for softening unheated meat products.

1...Sample, 2...Measurement location

Claims (3)

In a viscoelasticity measurement method using "Cutometer DUAL MPA580" (manufactured by Courage + Khazaka),
The measuring probe has an adsorption diameter of 2 mm, and the negative pressure is 450 mba.
For a 1.2 mm thick sliced non-heated food product, when measured with a suction completion time of 2 seconds, the penetration depth (A value) at the end of suction was 0.40 mm or more.
A non-heated meat product in which the penetration depth (B value) two seconds after the end of the suction time (four seconds after the start of measurement) and the return rate calculated from the A value are 70.0% or less,
The aforementioned non-heated meat product is characterized by (step 1) injecting a seasoning liquid into a meat mass using a straight-flow water jet nozzle, and (step 2) smoking or drying the meat mass into which the seasoning liquid has been injected without shaping it. The unheated meat product according to claim 1 , characterized in that it is a slice of prosciutto with a thickness of 0.5 to 5.0 mm. In a viscoelasticity measurement method using "Cutometer DUAL MPA580" (manufactured by Courage + Khazaka),
The measuring probe has an adsorption diameter of 2 mm, and the negative pressure is 450 mba.
For a 1.2 mm thick sliced non-heated food product, when measured with a suction completion time of 2 seconds, the penetration depth (A value) at the end of suction was 0.40 mm or more.
A method for producing a non-heated meat product, wherein the penetration depth (B value) two seconds after the end of the suction time (four seconds after the start of measurement) and the return rate calculated from the A value are 70.0% or less,
A method for producing a non-heated meat product, characterized by comprising the following steps 1 and 2.
(Step 1) A step of injecting seasoning liquid into the meat block using a straight-flow water jet nozzle.
(Step 2) A step in which the meat block into which the seasoning liquid has been injected is smoked or dried without being shaped.