JPS6113790B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a colored packaged processed meat food using a fibrous casing.

Conventionally, as a method for coloring the surface of processed foods such as hams and sausages, "processed meat" is produced by coloring cellophane with food coloring, wrapping the food with this colored cellophane, and transferring the cellophane food coloring to the food surface. “Method for coloring food surfaces” (patent no.
269910) is widely known. However, in this method, since the strength of cellophane is low, the outside of the colored cellophane is generally coated with a synthetic resin film. The disadvantage is that it cannot be smoked according to the requirements.

The present invention has been made in view of the current situation, and uses a fibrous casing that allows the food to be appropriately smoked when the food is packaged to efficiently transfer pigments. It is also an object of the present invention to provide a method for producing a colored packaged processed meat food having excellent gloss. Furthermore, by coloring it with a color similar to smoke color,
The purpose is to compensate for the relatively rapid fading of the surface color that is produced only by smoking treatment, and to prevent a decline in commercial value.

The fibrous casing used in the present invention is generally known, and is made by pasting linen paper into a cylindrical shape, dipping the resulting cylindrical material in a viscose liquid, and applying the liquid thereto. It is produced by impregnating (almost the same operation as cellophane manufacturing), as shown in Figure 1 of the attached drawings, an outer thick cellulose layer 1, an intermediate linen paper layer 2, and an inner thin cellulose layer. It is a cylindrical body consisting of three layers: layer 3 (viscose oozes out from cellulose layer 1 through hemp paper layer 2 to form a thin cellulose film).

In order to provide a method for effectively producing colored packaged processed meat foods using a fibrous casing having such a structure, the present inventors conducted various studies and found that the outer surface (cellulose layer 1) of the casing
The inventors have discovered that the desired meat food can be produced by coloring the casing and treating it with an acidic solution to make it less soluble, and then turning the casing inside out and using it, thereby completing the present invention. The fiber casing can be colored by adding pigment to viscose in advance, or by impregnating cylindrical linen paper with viscose and coagulating and decomposing it to form a cellulose film (cellophane). There are three methods of coloring the inner surface of the fiber casing or coloring the outer surface of the fiber casing after drying.According to the present inventors, the method of adding pigments to viscose is When a dye is used, most of the dye is washed away during steps such as coagulation, desulfurization, bleaching, and water washing, making it impractical. In the method of coloring the inner or outer surface after forming the cellulose layer, the hemp paper forming the intermediate layer has extremely inferior coloring properties compared to the cellulose membrane, and when the inner surface is colored,
The cellulose layer 3 that oozes out from the outer surface is
Since it is extremely thin and non-uniform, it not only has slower and poorer coloring properties than when the outer surface is colored, but also lacks level dyeing properties. In addition, as mentioned above, the inner surface of the fiber casing is in a state where viscose oozes out and a cellulose layer is formed unevenly, so when it is filled with raw meat and heated and finished, the surface of the meat that comes in contact with it becomes glossy. I discovered that there is a drawback that makes sex poor. The present invention has been made based on these findings, and its configuration will be explained in detail below.

The present invention involves coloring the outer surface 1 of a fibrous casing made of a thick cellulose layer, treating the dye with an acidic solution to make it difficult to solubilize, and then turning the casing over so that the colored surface is inside. It is characterized by filling the turned-over casing with food-grade raw meat and heat-treating it.

Next, the fiber casing itself is thicker and harder than normal casings, making it difficult to use.Also, it is stronger when immersed in water, so before using it, soak it in water or warm water and then remove the casing. It is often used after it has softened. Therefore, when coloring the outer surface of the fibrous casing in the present invention, when the colored fibrous casing is immersed in water again for the purpose of softening, there is little loss of dye, and the softened colored fibrous casing is Filled with raw meat, steam steamed,
In processes such as tucking in boiling water and smoking, it is essential that pigments are effectively transferred to the meat surface. In addition, the color tone is limited to colors close to so-called smoke color.

In order to soften the colored fiber casing, there is little loss of pigment even when immersed in water or hot water, and the pigment is effectively transferred to the meat surface. In order to color the casing, in addition to coloring the outside of the fibrous casing and turning it over as described above, it is necessary to use a dye that can dye cellulose and
In carrying out the present invention, it is also necessary to select a pigment with a color similar to smoke color, which can be made poorly soluble in water after coloring the fibrous casing. Pigments that meet these conditions and purposes include teas obtained by alkali extraction from natural products such as Kourian seed coat, cacao, cacao husk, shean nut, chestnut peel, persimmon peel, persimmon seed, peanut seed coat, etc. Examples include single pigments or mixed pigments. Furthermore, a yellow pigment obtained by extracting from anutto can also be used to adjust the color tone. All of these pigments are neutral or alkaline and dissolve well in water, but are acidic and poorly soluble. Alum, aluminum chloride, etc. form lakes and are insoluble or poorly soluble in water.

The above-mentioned dyes are alkaline or neutral and have a detergency on cellulose, and in an aqueous solution of the same concentration, when exposed to high temperature or immersed for a long time, cellulose gradually becomes darkly colored. The mechanism of dyeing cellulose with dyes is not yet clear, but for example, the food additives Red No. 2 and Yellow No. 4, etc.
Since cellulose has no detergent properties, even if cellophane is immersed in these dye solutions for a long period of time, there is no change in the color density of cellophane, and when immersed in water, cellophane's dye quickly washes away. Red No. 3 has a slight staining property, so the color of the cellophane becomes darker over time, and even when this colored cellophane is immersed in water, the dye does not wash away immediately, but the dye gradually disappears from the cellophane. is washed away.

The pigments extracted from natural products as exemplified are pigments that have the property of staining cellophane and are poorly soluble in water in acidic conditions. When treated with this method, when the fiber casing is immersed in water or hot water for the purpose of softening, the amount of pigment that is washed away is extremely small, and the final purpose of coloring the meat surface in the next process can be achieved as expected. It is something. In other words, the above-mentioned natural pigments not only have a color tone similar to the smoke color of tea, but also have the ability to dye cellulose, and are acidic and poorly soluble in water. It is the most suitable dye for carrying out the present invention because it can be firmly fixed to the dye.

In the present invention, the fibrous casing is colored using such a dye, and the dye is made insoluble, that is, treated with an acid. However, when the inner surface of the fibrous casing is colored, the transfer of the dye itself that colored the casing is prevented. Generally good. However, the fiber casing has only a small cellulose layer on the inner surface, which has good dyeability, and the hemp paper layer, which has very poor washability, which prevents the dyeing of the thick cellulose layer on the outside. The coloring tends to be uneven, and the subsequent acid treatment (further washing with water if necessary) is industrially carried out in a continuous tube, which not only makes it difficult to control concentration and level dyeing. When natural pigments suitable for the present invention were used, there were many problems in industrial production, such as difficulty in sufficiently removing insoluble or poorly soluble pigments generated from acid treatment from the casing surface.

The outer surface of the fiber casing was colored and turned over as the top surface (hereinafter referred to as the "invention product"), and the one with the outer surface still colored (hereinafter referred to as the "control product") was simultaneously immersed in water at 40°C for 10 minutes, and then each The raw meat for roast ham prepared at the same time was filled and heat-treated in boiling water at 75°C for 1 hour. After cooling, each casing was peeled off and the results were observed. The roast ham surface of the roast ham according to the present invention has a beautiful luster compared to the control product, and the fiber casing used was the same product that was colored at the same time, but the meat surface of the roast ham according to the present invention was 5 to 6 times higher than that of the control product. It was twice as darkly colored. The luster of the meat surface of the control product was the same as that of the fiber casing treated with internal coloring, and was less glossy than the product of the present invention. This is considered to be due to the fact that the inner surface of the fibrous casing is not smooth because a cellulose layer is formed with some viscose seeping out. Next, a certain amount of each peeled fiber casing was taken, and the remaining pigment was extracted from the fiber casing in a hot alkaline aqueous solution and measured. The concentration of the control product was about 10% that of the present invention.
It showed twice the value. The reason why the product according to the present invention has better color changing properties than the control product which is immersed in boiling water is because it comes into contact with monosodium glutamate, polymerized phosphates, and especially fats added to meat foods. This is thought to be due to the influence of

The colored fibrous casing may be turned over by a conventional method, for example, steps (1) to (6) shown in FIG. 2 of the accompanying drawings. In Fig. 2, (1) is the step of inserting the fiber casing 4 into the head 6 of the turning device 5, and (2) is the step of opening the head 6 of the device 5 and removing the fiber casing 4.
(3) is the step of closing the head 6 and moving the fiber casing 4 to the right, and (4) is the step of moving the entire fiber casing 4 to the right. (5) is a step of opening the head 6 and releasing the end of the sandwiched fiber casing 4; and (6) is a step of closing the head 6 and turning the fiber casing 4 over. This is the step of taking out the casing 4 from the device 5.

Examples will be illustrated below.

Example 30 parts by weight of a pigment extracted from the seed coat of Kourian is dissolved in an alkaline aqueous solution, and then adjusted to weak alkalinity, for example, pH 8.5, and then adjusted to 1000 parts by weight. The coloring solution is heated to 65°C and the outer surface of the fibrous casing is immersed for 3 minutes to be colored. Next, this colored fibrous casing was immersed in a 3% aqueous solution of citric acid for about 30 seconds, treated to make the dye less soluble, washed with water to remove the attached hardly soluble dye crystals, and then soaked in a 30% aqueous glycerin solution. After soaking for about 30 seconds, it was air-dried. At this time, it was placed in a mold and air-dried so as not to shrink beyond a predetermined diameter.

One of the dried colored fiber casings was left in place and the other was turned over as per the invention. The raw meat for roast ham that had been salted was filled into each casing, both ends were ligated, and the casings were heated at 75°C for 90 minutes. In this example, no smoking process was performed to compare the coloring effect. When observed directly after cooling, the appearance of the roast ham according to the present invention was a little paler and lacked luster, but when the casings were then peeled off and the meat surface of the roast ham was observed, the roast ham according to the present invention had a beautiful luster, and the meat was not shiny. The concentration of the dye transferred to the surface was also about 5 times that of the control product.

[Brief explanation of the drawing]

FIG. 1 shows a partial sectional view of the fibrous casing, and FIG. 2 is an explanatory diagram illustrating the procedure for turning over the fibrous casing in the present invention. In Figure 1, 1...outer thick cellulose layer, 2
... Linen paper layer, 3... Inner thin cellulose layer. In Figure 2, 4...Fiberglass casing, 5
... Reversing device, 6... Head of device 5.

Claims (1)

[Claims] 1 After coloring the outer surface of the fiber casing with food coloring, acid-treating and drying, turning the colored casing over so that the colored side is on the inside, then filling the turned-over casing with food-grade raw meat and heating it. After the production of colored packaged processed meat food, which is characterized by processing.