JP3652248B2 - Fermented seasoning - Google Patents

Description

【００４０】
【表１】

【００４１】
表から明らかなように、本発明の発酵調味料を使用した畜肉加工食品は、比較品に比べ、熟成香が強く、良好な評価であった。
【００４２】
【発明の効果】
本発明により、ハム・ベーコン、ソーセージ、焼き豚等の製造時に添加して、これら畜肉加工食品の風味をより好ましいものにする発酵調味料を提供することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a fermented seasoning which can make the flavor of processed meat foods typified by ham / bacon, sausage and grilled pork more preferable. More specifically, a fermented seasoning useful for processing processed meat products, comprising culturing aerobic microorganisms under aerobic conditions in a mixture of raw material for animal meat and animal fat, and further subjecting it to lactic acid fermentation if necessary. And the use of the fermented seasoning in processed meat foods such as ham, bacon, sausage and grilled pork.
[0002]
[Prior art]
Conventionally, many methods for producing seasonings using livestock meat have been studied. For example, a method for producing a seasoning extract (developing Japanese Patent Publication No. 47-39707), which comprises subjecting animal raw material meat to deoiling and then allowing protease to act on an aqueous solution extracted with water. A method for producing a natural seasoning comprising mixing animal and vegetable oils and fats hydrolyzed in step 1, heating, defatting and concentrating (Japanese Unexamined Patent Publication No. Sho 50-52264), adding and mixing koji to animal extracts A method for producing an animal-like seasoning extract having no odor (Japanese Patent Laid-Open No. 60-110262), modified meat obtained by salting bird meat and animal meat, and then fermenting and aging with microorganisms, or extract thereof A method for producing a seasoning blending (Japanese Patent Laid-Open No. 8-205812), mixing cereal meal with livestock meat, adding this to salt water, adjusting the salty salt concentration and fermenting and aging A fermented seasoning production method (Japanese Patent Laid-Open No. 11-28068), a fermented and processed meat fermented food product comprising fermented bonito fungi without adding salt to fermented livestock (Japanese Patent Laid-Open No. 11-290027) ) Etc. have been proposed.
[0003]
[Problems to be solved by the invention]
In recent years, various dairy products and processed meat products have been manufactured or imported along with the upgrading of eating habits and diversification of palatability. Above all, the variety of cheeses is astounding, but there are already signs of ham, bacon, sausage, grilled pork, etc., and it is not uncommon for raw ham to be on the table of ordinary households. Under such circumstances, it is required to provide ham / bacon, sausage, grilled pork, etc. with a more natural composition that suits Japanese taste.
[0004]
Therefore, seasonings made from livestock meat have been developed, and the above proposals have been made. These proposed seasonings are animal seasonings that can be given to foods to improve flavor. Alternatively, the meat is salted, or the microorganisms are allowed to act to produce ham like Italian Parma ham or Chinese fire thigh, and the ham itself or an extract thereof is blended (JP-A-8-205812) It is not related to a fermented seasoning that is added during the production of ham / bacon, sausage, grilled pork, etc., and is intended to make the flavor of these processed meat foods more preferable.
[0005]
[Means for Solving the Problems]
Thus, as a result of intensive research, the present inventors have found that a fermented seasoning obtained by mixing animal raw materials and animal fat, inoculating them with aerobic microorganisms and culturing under aerobic conditions is The present invention has been found that it has a strong flavor and ripening feeling, and can be added to the production of ham / bacon, sausage, grilled pork, etc., to enhance the ripening feeling of aromatic ham and the flavor flavor or sausage, grilled pork taste. It came to be completed.
[0006]
Further, it was also found that when this fermented seasoning is inoculated with lactic acid bacteria and further cultured under anaerobic conditions, a fermented seasoning that has acidity and can impart an unprecedented taste to livestock meat processed foods can be obtained. .
[0007]
Thus, the present invention provides a method for producing a fermented seasoning characterized by inoculating a mixture of livestock meat and animal fat with aerobic microorganisms and culturing under aerobic conditions.
[0008]
The present invention also provides a method for producing a fermented seasoning characterized in that the fermented seasoning obtained by the method of the present invention is further inoculated with lactic acid bacteria and cultured under anaerobic conditions.
[0009]
Hereinafter, the production method of the fermented seasoning of the present invention will be described in more detail.
[0010]
DETAILED DESCRIPTION OF THE INVENTION
Examples of the raw material for meat used in the present invention include pork, beef, horse meat, lamb, chicken, and mixed meat thereof. Among them, pork and beef are preferable, and pork is particularly preferable. Although the form of these livestock meat raw materials is not specifically limited, In order to make fermentation mentioned later easy, it is preferable to make it a mince form using apparatuses, such as a meat chopper. Also, the amount used is not particularly limited, and can be, for example, in the range of about 2 wt% to about 70 wt% based on the total amount of the culture.
[0011]
Examples of animal fat used by mixing with raw material for livestock include lard, head, horse meat fat, mutton fat, and the like. Among these, lard or head is preferable. The amount of animal fat used is not particularly limited, and can be, for example, in the range of about 2 wt% to about 70 wt% based on the total amount of the culture.
[0012]
After mixing the minced raw meat material and animal fat as described above, and adding nutrients such as salts and sugars, which are used when cultivating water and normal microorganisms, to this, preferably after sterilization Inoculate aerobic microorganisms and culture under aerobic conditions. Examples of the aerobic microorganism used herein include microorganisms belonging to the genus Bacillus, such as Bacillus subtilis and Bacillus coagulans, and Bacillus subtilis is preferable.
[0013]
Examples of the culture method include a method in which air is aerated at a rate of about 1 to about 1 vvm while stirring at a temperature in the range of about 25 ° C. to about 40 ° C. and cultured for about 20 hours to about 50 hours. can do.
[0014]
The obtained culture solution can be used as the fermented seasoning of the present invention after sterilization at a temperature of about 80 ° C. to about 130 ° C., for example. If desired, the culture solution can be concentrated to a concentrate by a commonly used concentration means such as distillation, vacuum concentration method, freeze concentration method, etc., or excipients such as commonly used modified starch, dextrin, high molecular polysaccharides, etc. It can also be set as a powder fermented seasoning by spray drying with mixing.
[0015]
Moreover, according to the present invention, by inoculating lactic acid bacteria into a culture solution inoculated with aerobic microorganisms and cultivated under aerobic conditions as described above, and further culturing under anaerobic conditions, A sour fermented seasoning can be produced. Examples of the lactic acid bacteria used in this lactic acid fermentation belong to the genus Lactobacillus, Pediococcus, Streptococcus, Lactococcus, Leuconostoc and the like. Examples include microorganisms, which can be used alone or in combination of two or more.
[0016]
Examples of lactic acid bacteria belonging to the genus Lactobacillus include Lactobacillus plantarum, Lactobacillus salmon, and the like, and examples of the lactic acid bacteria belonging to the genus Pediococcus include Pediococcus cerevisiae, Pediococcus pentose and the like. Furthermore, as a lactic acid bacterium of the genus Streptococcus, for example, Streptococcus thermophilus, as a lactic acid bacterium of the genus Lactococcus, as a lactic acid bacterium of the genus Leuconostoc, Examples include Leuconostok Messcentroides.
[0017]
Examples of the culture method include a method of culturing in an airtight container under anaerobic conditions for about 5 hours to about 72 hours while maintaining the culture solution at a temperature within the range of about 25 to about 45 ° C. it can.
[0018]
The obtained culture broth can be used as the fermented seasoning of the present invention after sterilization at, for example, about 80 ° C. to about 130 ° C., as in the case of the culture performed under aerobic conditions. If desired, the culture solution can be concentrated to a concentrate by a commonly used concentration means such as distillation, vacuum concentration method, freeze concentration method, etc., or excipients such as commonly used modified starch, dextrin, high molecular polysaccharides, etc. It is good also as a powder fermented seasoning by mixing with and spray-drying.
[0019]
The fermented seasoning of the present invention obtained as described above can be used for various foods and drinks. For example, it can be used in a wide range of seasonings such as paste products made from fish meat and livestock meat, processed meat foods such as hamburgers, soups such as instant soup and ramen soup, and side dishes. However, the fermented seasoning of the present invention can produce ham and bacon, sausage and grilled pork with a sense of maturity, particularly when added during the production of ham and bacon, sausage and grilled pork. Ham, bacon, sausage and grilled pork produced by adding ingredients have a high-class feeling with an unprecedented aging feeling and favorable aroma and flavor, and are products with high market value.
[0020]
Hamless bacon, sausage and grilled pork here include Bonless Ham, Loin Ham, Shoulder Ham, Press Ham, Bacon, Boronian Sausage, Frankfurt Sausage, Wiener Sausage, Unsalted Sausage, Fresh Sausage, Semi-Dried Sausage, Dry Sausage, Grilled Pork, etc. Examples of the raw material for livestock meat used for the production of these ham / bacon, sausage, and grilled pork include pork, beef, horse meat, mutton, chicken and mixed meat thereof.
[0021]
The fermented seasoning of the present invention can be added in any step of the production process according to a conventional method for ham and sausage, but is preferably added in the salting step. For example, the fermented seasoning of the present invention can be added to the pickle solution and injected to be contained in the raw meat. Alternatively, it can be added during tumbling and contained in the raw meat. In the case of sausage, it can be added simultaneously with the salting agent at the time of mixing or cutting and can be contained in the paste.
[0022]
EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited thereto.
[0023]
【Example】
Example 1
5 g of minced pork meat, 5 g of lard, 1.2 g of salt, 1 g of sugar and 37.8 g of soft water were used as a medium, inoculated with Bacillus subtilis IFO 3013, and cultured at 37 ° C. for 40 hours with shaking. . This culture solution was sterilized by heating at 95 ° C. for 30 minutes to obtain 40 g of a fermented seasoning (product of the present invention (1)).
[0024]
Example 2
The culture solution obtained in Example 1 was further inoculated with Streptococcus lactis subspecies Cremoris IFO 3427, and statically cultured at 30 ° C. for 48 hours. This culture solution was sterilized by heating at 75 ° C. for 15 minutes to obtain 40 g of a fermented seasoning (product of the present invention (2)).
[0025]
Example 3
Manufacture of roast ham (1)
8.0 parts by weight of salt, 1.2 parts by weight of phosphate, 0.08 parts by weight of nitrite, 0.4 parts by weight of sodium ascorbate, 3.0 parts by weight of sugar, and product of the present invention (1) 5.0 weights 30 parts by weight of a pickle solution prepared by dissolving a part in 82.32 parts by weight of water was injected into 100 parts by weight of pork loin and tumbled. This was filled into a fibrous casing, dried at 60 ° C. for 60 minutes, smoked at 70 ° C. for 30 minutes, and steamed at 75 ° C. for 30 minutes to obtain loin ham.
[0026]
Comparative Example 1
In Example 3, roast ham was prepared in the same manner as in Example 3 except that the product (1) of the present invention was replaced with water.
[0027]
Example 4
Manufacture of roast ham (2)
8.0 parts by weight of salt, 1.2 parts by weight of phosphate, 0.08 parts by weight of nitrite, 0.4 parts by weight of sodium ascorbate and 3.0 parts by weight of sugar were dissolved in 87.32 parts by weight of water. 30 parts by weight of the resulting pickle solution is injected into 100 parts by weight of pork loin and tumbled. At the time of tumbling, 3.0 parts by weight of the product (1) of the present invention is added to the meat weight. This was filled into a fibrous casing, dried at 60 ° C. for 60 minutes, smoked at 70 ° C. for 30 minutes, and steamed at 75 ° C. for 30 minutes to obtain loin ham.
[0028]
Comparative Example 2
In Example 4, roast ham was prepared in the same manner as in Example 4 except that the product (1) of the present invention was replaced with water.
[0029]
Example 5
Production of bacon 12.0 parts by weight of sodium chloride, 1.2 parts by weight of phosphate, 0.08 parts by weight of nitrite, 0.4 parts by weight of sodium ascorbate, 4.0 parts by weight of sugar, and product of the present invention (1) 5 A pickle solution prepared by dissolving 0.0 part by weight in 77.32 parts by weight of water was injected into 20 parts by weight of 100 parts by weight of pork belly and tumbled. Bacon was obtained by drying at 60 ° C. for 60 minutes, 70 ° C. for 30 minutes, and steaming at 75 ° C. for 30 minutes.
[0030]
Comparative Example 3
In Example 5, bacon was prepared in the same manner as in Example 5 except that the product (1) of the present invention was replaced with water.
[0031]
Example 6
Manufacture of press ham Add 30 parts by weight of pork peach red meat, 1.2 parts by weight of salt, 0.2 part by weight of phosphate, 0.01 part by weight of nitrite and 0.05 part by weight of sodium ascorbate and cut for 3 minutes. , Got the spliced meat. 8.0 parts by weight of salt, 1.2 parts by weight of phosphate, 0.08 parts by weight of nitrite, 0.4 parts by weight of sodium ascorbate, 3.0 parts by weight of sugar, and product of the present invention (1) 5.0 weights 30 parts by weight of a pickle solution prepared by dissolving 82 parts by weight of water in 100 parts by weight of pork leg meat, 68.54 parts by weight of the meat mass after injection and 31.46 parts by weight of the above-mentioned joint meat Were mixed at the same time. At the time of mixing, 3.0 parts by weight of the product (2) of the present invention was added to 100 parts by weight of the meat lump after injection and the joint meat. This was filled into a fibrous casing, dried at 60 ° C. for 60 minutes, smoked at 70 ° C. for 30 minutes, and steamed at 75 ° C. for 30 minutes to obtain press ham.
[0032]
Comparative Example 4
In Example 6, press ham was prepared in the same manner as in Example 6 except that the present product (1) and the present product (2) were replaced with water.
[0033]
Example 7
Production of rough ground winner sausage (1)
65 parts by weight of pork Ude red meat and 20 parts by weight of pork back fat were chopped with a 6 mm plate, 1.2 parts by weight of salt, 0.2 parts by weight of phosphate, 0.01 parts by weight of nitrite, 0. 05 parts by weight, product of the present invention (2) 2.5 parts by weight, granulated sugar 1.0 part by weight, white pepper 0.1 part by weight and water 10 parts by weight were added and mixed. This was filled into the sheep intestine, dried at 55 ° C. for 30 minutes, smoked at 60 ° C. for 10 minutes, and steamed at 70 ° C. for 30 minutes to obtain rough ground winner sausage.
[0034]
Comparative Example 5
In Example 7, a winner sausage was prepared in the same manner as in Example 7 except that the product (2) of the present invention was replaced with water.
[0035]
Example 8
Production of rough ground winner sausage (2)
To 25 parts by weight of pork Ude red meat, 1.2 parts by weight of sodium chloride, 0.2 parts by weight of phosphate, 0.01 parts by weight of nitrite and 0.05 parts by weight of sodium ascorbate were added and cut for 3 minutes. Then, 2.5 parts by weight of the product of the present invention, 2.5 parts by weight of granulated sugar, 0.1 part by weight of white pepper, 10 parts by weight of water, 40 parts by weight of pork red meat and 20 parts by weight of pork fat were added. Cut for a minute. This was filled in the sheep intestine, dried at 55 ° C. for 30 minutes, smoked at 60 ° C., 10 minutes smoked, and steamed at 70 ° C. for 30 minutes to obtain a silk ground winner sausage.
[0036]
Comparative Example 6
In Example 8, a winner sausage was prepared in the same manner as in Example 8 except that the product (2) of the present invention was replaced with water.
[0037]
Example 9
Manufacture of grilled pork Boil a liquid consisting of 20.0 parts by weight of soy sauce, 4.0 parts by weight of sugar, 1.0 part by weight of chopped onion, 4.0 parts by weight of the present invention product (2), filtered through a cloth, Cool and soak 70 parts by weight of pork shoulder loin in a soaking solution prepared by adding 1.0 part by weight of mirin, and let stand at 4-5 ° C. for 2 days. The pork was baked in an oven at 130 ° C. for 40 minutes.
[0038]
Comparative Example 7
A grilled pig was prepared in the same manner as in Example 9 except that the product (2) of the present invention was replaced with water in Example 9.
(sensory evaluation)
The sensory test results for the products obtained in the above examples and comparative examples are shown in Table 1 below. As a sensory test method, 30 general panelists sampled the products manufactured according to the examples and comparative examples, scored based on the following evaluation criteria, and determined the degree of aging flavor.
[0039]

[0040]
[Table 1]

[0041]
As is clear from the table, the processed meat product using the fermented seasoning of the present invention had a strong aging aroma compared to the comparative product, and was a good evaluation.
[0042]
【The invention's effect】
According to the present invention, it is possible to provide a fermented seasoning which is added at the time of producing ham / bacon, sausage, grilled pork and the like to make the flavor of these processed meat products more preferable.

Claims (6)

A method for producing a fermented seasoning, comprising inoculating an aerobic microorganism belonging to the genus Bacillus into a mixture of raw material for animal meat and animal fat and culturing under aerobic conditions.   A method for producing a fermented seasoning, wherein the fermented seasoning obtained by the method according to claim 1 is further inoculated with lactic acid bacteria and cultured under anaerobic conditions. Lactic bacteria Lactobacillus, the genus Pediococcus, Streptococcus A method according to claim 2 is at least one microorganism selected from Lactococcus and Leuconostoc.   The fermented seasoning obtained by the manufacturing method in any one of Claims 1-3.   A processed meat product prepared by adding the fermented seasoning according to claim 4.   6. The processed meat product according to claim 5, wherein the processed processed meat product is ham / bacon, sausage or grilled pork.