JPS5910787B2 - Sausage manufacturing method - Google Patents

Description

[Detailed description of the invention] The present invention relates to a method for producing sausage.

Conventionally, the method for producing sausages has been to add cheap and economical powdered milk casein to the raw meat as it is in order to improve the binding properties of the raw meat.

However, in this case, it is not possible to completely eliminate the odor peculiar to the raw meat that remains in the sausage product, such as the fish odor when using fish meat. Because chemicals such as sodium nitrite are used to suppress the growth of bacteria, there is a natural limit to the product's shelf life, and long-term storage was impossible.

There is also a manufacturing method in which lactic acid bacteria are added to milk or skim milk and fermented, and the whey is removed from the curd-like product.So-called natural cheese is added to the raw meat, but the whey separation process is During cooking, lactic acid, lactose, lactic acid bacteria, milk fat, and part of the milk protein are removed at the same time, so the sausage product lacks a rich flavor (so-called full-bodied). There is a drawback.

Furthermore, for example, as in the method disclosed in Japanese Patent Publication No. 50-7142, a culture obtained by adding lactic acid bacteria to skim milk powder and fermenting it is mixed with the meat mixture by at least 0.1% by weight, and this is added to 45.5%
Exposure for 8-15 hours at ~51.6°C and pH 4.4-5
A manufacturing method is also provided that suppresses the growth of general viable bacteria and improves storage stability by increasing the temperature to about 4°C.

However, in this production method, the lactic acid bacteria culture added to the meat mixture accounts for at least 0.1% of its weight, so during exposure under the above conditions, general viable bacteria grow and proliferate by outpacing the growth of lactic acid bacteria. For this reason, it was not possible to improve the shelf life that much.

The present invention solves the above-mentioned problems in the conventional production method, and the raw meat here refers to one or more of animal meat such as beef, horse meat, pork, and mutton, poultry, and fish. This manufacturing method will be explained in detail below.

In this manufacturing method, the coagulated milk protein to be added to the raw meat is prepared in advance.

That is, after adding water to powdered milk casein and soaking it and stirring well to reduce the milk, use a sterile cotton cloth to reduce the moisture content to 10°C.
Dehydrate to about 50 g, add 3 parts of lactose or skim milk powder, and heat at about 63° C. for about 30 minutes to sterilize.

Next, cool to around 35°C, add 3% pure cultured lactic acid bacteria starter, and ferment for 18 to 20 hours to produce coagulated milk protein with lactic acidity of 0.6 to 0.7.

Next, about 10 parts of the above-mentioned coagulated milk protein is added to the well-sliced raw meat used in the usual manufacturing method, and the mixture is further shredded using a chopper and mixed uniformly.

This is to provide an adapted environment for the lactic acid bacteria to maintain their active state and allow them to grow and multiply, so mix as uniformly as possible.

Furthermore, after adding spices, seasonings, sodium nitrate, and other additives, 3 parts of skim milk powder and 2 parts of pure cultured lactic acid bacteria starter were added again, and the mixture was thoroughly stirred and mixed using a mechanical means such as a silent cutter. Make it into an emulsion.

In this case, the temperature is adjusted using ice to around 35°C, which is the optimum temperature for the growth of lactic acid bacteria.

The sausage raw material obtained by adding and emulsifying skim milk powder and lactic acid bacteria in this way provides an optimal environment for the growth and proliferation of lactic acid bacteria.

This sausage material is then placed in a filling stuffer and filled into a casing in the same manner as in the conventional method, tied, dried and smoked.

Drying and smoking are generally carried out at 60-75°C for 2
The process is carried out at 35°C for 20 to 24 hours at around 35°C.

By taking the above-mentioned time at the optimum growth temperature for lactic acid bacteria, the desired acidity of approximately pH 4.0 to 4.8 can be obtained in the sausage. The necessary drying and smoking effects can be obtained.

The sausages that have gone through this process are boiled or steamed in the usual manner so that the temperature at the center reaches 63°C or higher to produce a product.

As mentioned above, the coagulated milk protein added to the raw meat in this manufacturing method is obtained by lactic acid fermentation of powdered milk casein. There is no need to separate the whey as in the manufacturing method.

For this reason, lactic acid bacteria, lactic acid, lactose, milk fat, and milk protein are not lost in the coagulated milk protein (-), so it is effective to produce rich and rich flavor at a low cost.

In addition, the flavor fractions of aroma components in coagulated milk protein include diacetyl, acetaldehyde, methyltiton,
There are a wide variety of products containing fatty acid methyl, ethyl ester, alcohol, etc., but in this production method, this coagulated milk protein is added to the raw meat, and the drying and smoking time described above is given for lactic acid fermentation. Acetaldehyde, which is associated with the blue, fishy odor of fish meat, or trimethylamines, which are associated with the odor characteristic of fish meat, are synergistically neutralized and fused with diacetyl and other flavors associated with the desirable dairy odor, making it possible to produce sausages with a fragrant butyric acid aroma. be.

Furthermore, the above-mentioned coagulated milk protein contains 1.4x per ml.
109 lactic acid bacteria were observed, which was approximately 1% per raw meat.
Therefore, lactic acid bacteria are placed in an environment where they can grow and multiply in numbers that are almost competitive with general viable bacteria.

Furthermore, in this manufacturing method, skim milk powder and lactic acid bacteria are added again to emulsify the sausage raw material, so the logarithm of lactic acid bacteria compared to general viable bacteria is increased, and the balance between two or more different microorganisms is improved. It has become possible to suppress the growth and proliferation of common viable bacteria to a certain extent by itself.

Since lactic acid fermentation is promoted during the process of drying and smoking sausage ingredients at around 35°C for 20 to 24 hours, the number of lactic acid bacteria is overwhelmingly larger than that of general viable bacteria. Achieves the target acidity pH 4.0 to 4.8 that can sufficiently inhibit proliferation, and has an extremely high shelf life.
Sausage is produced.

The graph in the comparative experiment table shows the growth numbers of lactic acid bacteria and general viable bacteria during the above process between this production method and the conventional method (Special Publication Publication No. 50-7).
The results of a comparative test are shown below.

In other words, in this production method, as a result of using the sausage raw material as described above, rapid growth of lactic acid bacteria was observed approximately 6 hours after the start of drying and smoking, and only a slight growth of general viable bacteria was observed after approximately 24 hours. The pH becomes 4.0.

On the other hand, in the conventional method, when 0.1 weight of lactic acid bacteria culture is added, general viable bacteria grow and proliferate faster than lactic acid bacteria, even if the pH reaches about 5.4 after 15 hours. The number of general viable bacteria is greater than that of lactic acid bacteria, and it is clear that the storage stability is inferior to that of this production method.

This comparative experiment was carried out using the present manufacturing method (as described in Examples 1 and 2 below), and the conventional method as described in Japanese Patent Publication No. 50-714.
This was carried out according to the example described in Publication No. 2.

Furthermore, the bacterial species used in the conventional method is P. cerevisiae that has been cultured and concentrated in advance, and has a cell count of approximately 109 per 11'fll. The dried bacteria were reconstituted, and the Streptococcus lacteis and Streptococcus cremoris bacteria used in this production method were obtained using approximately 109 logarithm of lactic acid bacteria per ml of pure culture received from the Japan Dairy Technology Association.

To measure the number of lactic acid bacteria, place 1 CE sample in a sterile Petri dish.
A pre-count agar medium 15Cr that had been heated and melted in advance was added at 44°C, mixed by rotation, cooled and solidified, and cultured at a temperature of 35 to 37°C for about 72 hours to remove yellowing in the infected colonies.・Lactic acid bacteria colonies were harvested and dilution ratios were determined.

To measure the general number of viable bacteria, place 1 sample in a sterile Petri dish:
Melt a sterilized ordinary agar medium at 43-45°C, add 15 cr:, rotate, cool and solidify, and melt at 35-37°C for 15 cr.
The cells were cultured for 8 hours and the colonies that formed were measured.

In addition, although sodium nitrate is added to the present invention, it suppresses its own growth due to the biochemical nitrate reduction phenomenon (NO3-NO2) of general living bacteria, and the lactic acid bacteria starter of this production method does not contain sodium nitrate. Use one that does not have nitrate reductase (・
Therefore, its growth is not inhibited.

Next, examples of the manufacturing method of the present invention will be shown.

Example 1 (Coagulated milk protein) Powdered milk casein 1 1 (9 k7) of water was added to 1 q, soaked for 1 hour, stirred well, and dehydrated to approximately 50% water content using a sterile cloth.

Next, add 3% lactose (you can also use skim milk powder) and heat to 63°C.
After heat sterilizing for 30 minutes at 35°C and cooling to 35°C, 2.5 parts of pure cultured Str.
s) Bacteria Q. 5%, total of 3 parts added, 18-20 at 35℃
Fermented for hours, lactic acidity 0.6-0.7'%, water content approximately 5
5.0 kq of coagulated milk protein of ratio 0 was obtained.

Example 2 (emulsion type sausage) Pork trimmings (80% red meat) 15 prefecture beef trimmings (red meat) 7k9 Back fat (pork fat) 5k7 Coagulated milk protein 3 kq salt
720g sugar
1001 Garitsuku powder
21 white pepper
100 grams of coriander
20 Sodium Gglutamate 1
001 Sodium nitrate 3g Lactic acid bacteria starter x,oomg Skim milk powder 1k7 ice
6 & 7 Carry out the process as detailed in the text with the above mixing ratio, but use the same type of lactic acid bacteria starter as the coagulated milk protein (・
・Do not stir or mix with a silent cutter for about 15 minutes until it becomes an emulsion. ・Ice is used to adjust the temperature (・
Ta.

After filling the casing, leave it hanging at room temperature for about 2 hours, put it in a smoking room and leave it at 33℃ for 14 hours, and then leave it for about 10 hours.
A product was obtained by boiling in boiling water by the usual method, and the average pH value was 4.6.

Example 3 (Dry/semi-dry type sausage) Pork trimmings (80 inches of red meat) 9k7 Beef trimmings (red meat) 1 5 @
Coagulated milk protein 3kg salt
6501 sugar
9CI'garic powder
2L? black pepper
1007 Monosodium glutamate
1002 Sodium nitrate
3L? Lactic acid bacteria starter 1.00
0772g skimmed milk powder I
J (q ice
2ktj Produced in the same manner as in Example 2 at the above blending ratio.

In addition, in the case of dry sausages, the final boiling or steaming in the conventional method is omitted, and the sausages are left in a room at 20°C and a relative humidity of 60% for 3 days, and then placed in a drying room at 12°C and a relative humidity of 60% for 30 days. After storage for several days, the moisture content should be 35q/) or less, and the pH should be 4.
Products within the range of 0 to 4.2 were obtained.

In addition, in the case of semi-dry sausages, after boiling them in hot water using the usual method, they are placed in a drying room at 12°C and dried for 15 days.
A product with a water content of approximately 55 inches or less and a pH within the range of 4.3 to 4.6 was obtained.

Claims (1)

[Claims] 1 Add water to powdered milk casein to reconstitute milk, and after dehydration, add lactose or skim milk powder to sterilize it, inoculate it with lactic acid bacteria starter 3, and ferment it at around 35℃ for 18 to 20 hours to make coagulated milk protein. Add about 10 parts of this to the raw meat and mix uniformly, add skim milk powder and 2% lactic acid bacteria again, stir and mix to emulsify the sausage raw material, fill it into a casing and tie it up, then heat to around 35°C. A method for producing sausage, which comprises drying and smoking for 20 to 24 hours, followed by boiling or steaming in a conventional manner.