JPH0795915B2 - Method for producing non-heated meat products with excellent shelf life - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention has an excellent preservability in which the growth of microorganisms, which is a food hygiene problem during storage, is suppressed, and the flavor and pH hardly change. It relates to a method for manufacturing meat products.

[Conventional technology]

In general, it is common to use lactic acid bacteria in foods for the purpose of improving shelf life, improving flavor and health effects.

Even in non-heated meat products, lactic acid bacteria have been conventionally used to improve shelf life and flavor. For example, in the production of fermented sausage, Lactobac as a starter
illus plantarum, Pediococcus acidilactis, Pediococcu
S. cerevisiae alone or in a mixture is commercially available (Nobuyoshi Yano: Dairy Science and Food Research 30 (6) A243 ('8
1). L. plantarum, P. cerevis added as a starter
The acid produced by iae lowers the pH, contributes to the preservation of sausage, and imparts a spicy flavor (JLSmith, SAPa
lumbo: J. of Food Prot., 44 (12) 936 ('81)).

Furthermore, Japanese Patent Publication No. 59-10787 discloses that about 10% of fermented milk protein fermented to raw meat is added to produce a highly-preserved sausage having a pH of 4.0 to 4.8.

Also, unlike the case of fermented sausage, attempts have been made to improve the preservability by directly adding a lactic acid bacterium starter to raw meat such as chicken meat, minced meat and steak meat and non-heated meat products such as meat products.

In that case, Lactobacillus brevis, Ped
iococcus cerevisiae, Lactobacillus plantarum, etc. (JLSmith, SAPalumbo: J.of Food Prot., 46 (1
1) 997 ('83)).

Other Leuconostoc citrovorum, Streptococcus diaceti
Example of using lactis (ALBranen et al., J. of Food Sci., 4
0: 446 ('75)), and also Lactob, a lactic acid bacterium for yogurt.
Example of using acillus bulgaricus (SEGillilaud, MLSpec
k: J.of Food Sci., 40: 903 ('75)), and also Streptococcus lactis and Leuconostoc ci on both sides of the steak meat.
Example of spraying fermented milk of trovorum with ascorbic acid (SGReddy, MLChen: J. of Food Sci., 40: 314 ('7
There is also 5)).

[Problems to be solved by the invention]

Since the fermentation sausage includes a fermentation step during the production, the acidity naturally advances and the pH decreases (around pH 5). One of the reasons why this fermented sausage is still unfamiliar in Japan is that Kato et al. Point out that the sourness and unique flavor do not match the tastes of the Japanese (Takeo Kato et al., Journal of the Japan Society for Agricultural Chemistry, 59). (1) 11 ('85)).

Further, since non-heated meat products are usually stored under aerobic conditions of 10 ° C. or lower, various lactic acid bacteria used by being added to the non-heated meat products in the above-mentioned conventional technique are Under normal storage conditions, almost all maintain metabolic activity. Therefore, these non-heated meat products to which the lactic acid bacterium starter according to the prior art is added have a gradually increased acidity and a lowered pH during storage.

Therefore, when the non-heated meat product as described above is lowered in pH even if the growth of hygienic bacteria is suppressed during refrigeration and a flavor derived from lactic acid bacteria appears, it is still preferred by Japanese people who are not traditional carnivorous people. It will not match.

Therefore, when improving the preservability of a non-heated meat product, it is most desirable to provide the preservability without changing the flavor and pH. In order to prevent pH change during storage, it is only necessary to deactivate the metabolic activity of lactic acid bacteria, so even fermented milk using lactic acid bacteria according to the prior art can kill the lactic acid bacteria by heat sterilization in advance. Therefore, when the pasteurized fermented milk is added to the meat product, the acidity no longer advances during refrigeration and the pH is not lowered.

However, the antibacterial action mechanism of lactic acid bacteria is as follows. Acid production, pH decrease. Hydrogen peroxide production. Production of antibacterial substances. Nutrient antagonism. Five types of reduction of redox potential are considered (Isao Shibasaki: Food and low temperature, 7
(1) 5 ('81)), When fermented milk is sterilized by heating, hydrogen peroxide decomposes, antibacterial substances are deactivated, and oxidation-reduction potential increases, resulting in a decrease in antibacterial activity as compared with unsterilized fermented milk. I think enough.

An object of the present invention is to eliminate the above-mentioned drawbacks and to provide a method for producing a non-heated meat product having improved storage stability without changing pH and flavor.

[Means for solving problems]

The present inventors have conducted various studies on improving the preservability of non-heated meat products, and by adding fermented milk prepared using bifidobacteria (hereinafter referred to as bifidobacterial fermented milk), the aforementioned problems are solved. I found that.

That is, since Bifidobacterium is an anaerobic bacterium, it does not have metabolic activity under the normal aerobic storage conditions of non-heated meat products, but the inhibitory effect on sanitary bacteria which is a problem during refrigeration of non-heated meat products is the conventional technique. It was experimentally confirmed by long-term research that the inhibitory effect of the lactic acid bacterium was equal to or more than that, and the present invention was completed.

The present invention is a method for producing a non-heated meat product having excellent preservability, which is characterized by adding bifidobacteria fermented milk to the non-heated meat product.

The non-heated meat product referred to in the present invention is a raw sausage that is distributed in a non-heated or unsterilized state, raw hamburger steak, raw pork mai, raw processed meat such as raw gyoza, cut meat, sliced meat, meat such as minced meat, etc. .

In the present invention, Bifidobacterium used for preparation of fermented milk added to impart preservability to a non-heated meat product is a human-derived Bifidobacterium longum (Bifidobacterium) commonly used for foods (mainly dairy products). longu
m), Bifidobacte
rium bifidum), Bifidobacterium adolescentis, Bifidobacterium infantis
is), Bifidobacteriu
m breve) etc.

Bifidobacteria fermented milk is prepared by inoculating a skim milk reducing medium containing 10% to 20% non-fat milk solids (SNF) with a Bifidobacteria starter and anaerobically at 35 to 40 ° C for 16 to 24 hours. Known methods such as culturing can be used, but preferably, the residual milk sugar content in the fermented milk is adjusted to 0.5% or less.

When Bifidobacteria fermented milk is added to meat products, sanitary bacteria such as Pseudomonas and Flavobacterium present in meat products are suppressed, but contaminated lactic acid bacteria grow during storage,
It is preferable to set the residual lactose content in the bifidobacteria fermented milk to 0.5% or less because it causes pH decrease.

Test Example 1 The residual lactose content at the end of fermentation of bifidobacteria fermented milk was 0.1.
The effect of the raw sausages supplemented with the respective Bifidobacteria fermented milk on the pH drop during storage and on the flavor was examined by varying between 0% and 2.0%.

Raw sausage was produced in the same manner as in Example 1 except that the residual lactose content at the end of fermentation of Bifidobacteria fermented milk was 15 ° C.
Saved in.

The results are shown in Table 1.

When the residual lactose content was 0.75% or more, lactic acid produced from raw sausage hardened from 3 days and the quality was deteriorated.

On the other hand, when the residual lactose content was 0.5% or less, the flavor of the raw sausage was good until 5 days.

The addition ratio of Bifidobacterium fermented milk is 1 kg of raw meat,
It is preferably 100 g to 500 g, more preferably 100 g to 300 g. When the amount is less than 100 g, the preservability of the non-heated meat product cannot be expected to improve, and when it exceeds 500 g, the preservability of the meat product is improved, but the original flavor of the meat product is impaired, which is not preferable.

Test Example 2 From 50 g of bifidobacteria fermented milk to 1 kg of pork
The effect on viable cell count and flavor during storage of raw sausage was tested varying between 1000 g.

Raw sausage was produced in the same manner as in Example 1 except that the proportion of Bifidobacterium fermented milk added to pork was stored at 15 ° C.

The results are shown in Table 2.

When the amount of bifidobacteria fermented milk added was 50 g per 1 kg of pork, the flavor became somewhat poor due to an increase in the number of viable bacteria in 5 days. When the amount of bifidobacteria fermented milk added was 700 g per 1 kg of pork, the viable cell count did not increase even after 7 days, but a strong sour taste was felt from 2 days, which was not suitable.

〔Example〕

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples.

Example 1 Bifidobacterium lon was added to a skim milk reducing medium (SNF10%).
1% of gum ATCC15707 starter was inoculated and anaerobically cultivated at 37 ° C. for 16 hours by the ster wool method. At this time, neutralization culture was performed to obtain bifidobacteria fermented milk having a residual lactose content of 0.4% at the end of fermentation.

1kg pork thigh meat minced with a chopper (φ4.8mm)
Minced with a silent cutter that had been previously cooled with dry ice for 1 minute, then added 6 g of phosphate, 10 g of onion, 17 g of salt, 3 g of pepper powder and 200 g of the above-mentioned Bifidobacteria fermented milk, and again with a silent cutter to 1.5. It was finely stirred for a minute. To this was added 200 g of pork back fat that had been minced with a chopper (φ4.8 mm) in advance, and the mixture was further finely stirred for 3.5 minutes. Then, this was packed in a collagen casing manufactured by Nippi Co. to produce raw sausage.

Comparative Example 1 Instead of adding bifidobacterial fermented milk, skim milk powder was added so that the non-fat milk solid content was the same as in Example 1.
Raw sausage was produced in the same manner as.

Comparative Example 2 Strepotococcus lactis was added to skim milk reducing medium (SNF10%).
subsp.diacetylactis ATCC 11007 and Leuconostoc cremor
Inoculate with an equal amount of starter of ATCC 19254, 30 ℃, 20
After culturing for a time, fermented milk having a lactic acid acidity of 1% was obtained.

Raw sausage was produced in the same manner as in Example 1 except that the same amount of the above fermented milk was added instead of the bifidobacterial fermented milk.

The three types of raw sausages of Example 1, Comparative Example 1 and Comparative Example 2 were stored at respective temperatures of 5, 10, 15 ° C. and boiled at the same time to check the flavor. The results are shown in Table 3.

In Example 1, a sufficient bacterial inhibitory effect was shown, and neither changes in pH nor changes in flavor were observed, and all were good over the storage period of 5 days.

Comparative Example 1 deteriorated at 10 ° C. for 3 days and 15 ° C. for 2 days.

Although Comparative Example 2 has a bacteriostatic effect, it has a pH value upon storage.
, And the product value decreased at 10 ° C for 5 days and 15 ° C for 2 days.

Example 2 0.5% yeast extract was added to 10% non-fat dry milk medium to obtain Bifidob.
1% of acterium longum ATCC1507 was inoculated and anaerobically cultured at 37 ° C. for 16 hours by the steel wool method.

1.5kg pork thigh meat minced with a chopper (φ4.8mm)
Minced with a silent cutter that had been cooled with dry ice in advance for 1 minute, then 9g of sun polymer, 15g of onion (shredded), 25.5g of salt, Moguntia 1.5g, Hence spice 12g, sodium casein 45g and the above bifidobacteria 200 g of fermented milk was added, and the mixture was again finely stirred for 1.5 minutes with a silent cutter. 300 g of pork back fat that had been minced in advance with a chopper (φ4.8 mm) was added thereto, and the mixture was finely chopped for 3.5 minutes. Then, this was packed in a collagen casing manufactured by Nippi Co. to produce raw sausage.

When this raw sausage was stored at 15 ° C. for 5 days and boiled, the flavor was tested. As a result, the taste was the same as that immediately after the production without pH drop and rotten odor.

〔The invention's effect〕

The present invention, by adding fermented milk prepared using bifidobacteria, which is an anaerobic lactic acid bacterium, to non-heated meat products,
The preservability of the non-heated meat product can be increased without lowering its pH.

Therefore, by adding the aerobic lactic acid bacteria that have been used conventionally
Since there is no change in flavor due to pH decrease, there is an advantage that an unheated meat product that meets Japanese tastes can be provided.

Claims (4)

[Claims] 1. A method for producing a non-heated meat product having excellent preservability, which comprises adding fermented milk prepared by using Bifidobacteria to the non-heated meat product. 2. Bifidobacteria used for the preparation of fermented milk to be added are Bifidobacterium longum, Bifidobacterium bifidum, Bifidobacterium adrensetis, Bifidobacterium infantis, Bifido. The method for producing a non-heated meat product excellent in preservability according to claim 1, which comprises one kind or a combination of two or more kinds of B. breve. 3. The ratio of fermented milk added is 100 per 1 kg of raw meat.
The method for producing a non-heated meat product excellent in preservability according to claim 1, which is g or more. 4. The content of lactose remaining in the fermented milk to be added is
The method for producing a non-heated meat product excellent in preservability according to claim 1, which is 0.5% or less.