JPH0149474B2 - - Google Patents

Description

[Detailed description of the invention]

TECHNICAL FIELD This invention relates to a method for aseptically packaging sausages such as fish meat in a thinly rolled form. Technical background Fish meat; Binding material consisting of starch, gelatin, pasty vegetable protein, powdered vegetable protein, etc.; Pork fat; Salt; Sugar; Spices; Chemical seasonings; Binding reinforcing agent; Synthetic reinforcing agent; Synthesis The preservative mixture is adjusted to a paste or emulsion state using a silent cutter, etc., and this is filled into a thermoplastic resin tube-shaped film and ligated, and then at least
It is known to produce fish sausage by steaming and sterilizing at 120° C. for 4 minutes or more and then cooling. However, although cylindrical fish and/or meat and/or chicken sausages were once prized as a side dish with rice or as a snack, their shape may be inappropriate in today's era of bread-eating. In other words, it is preferable that fish sausages suitable for bread dishes be shaped like sliced ham or sliced cheese.In that case, it would be fine to eat a large fish sausage by slicing it, but these days, the trend toward nuclear families is rapidly increasing. , I don't like the job of cutting chunks of fish meat and/or meat and/or chicken sausage into thin and uniform thicknesses.
Furthermore, storing large chunks of fish meat and/or meat and/or chicken sausage in a refrigerator also has disadvantages such as drying and solidification or deterioration of quality. Currently, sheet-like foods in which each piece is individually wrapped are found in some cheeses, but not in meat products. As a manufacturing method for individually wrapped sheet foods of meat products, it is possible to slice ham, sausage, etc. and package them one by one, but this poses problems in productivity and hygiene, and emulsion is not used for sausages. A method of packaging the meat products in the form of sheets and then tying them up can be considered, but there are problems such as deformation during the tying process, resulting in poor quality products.Therefore, it is desirable to establish a method for producing individually wrapped sheet-shaped food products made from meat products. The present invention was made based on the above background and as a result of intensive research efforts.It is important for the utilization of food resources and for supplying proteins in thinly rolled shapes suitable for bread meals in aseptic packaging. It must be said that this is extremely important in terms of food hygiene. Purpose An object of the present invention is to provide a method for producing a sterile package of fish meat and/or meat and/or chicken sausage packaged in the form of a thinly rolled sheet. DESCRIPTION OF THE INVENTION The object of the present invention is to relate to a method for producing fish and/or meat and/or poultry sausage packages packaged in thin rolled form, constructed and characterized as follows. That is, fish meat in an emulsion state consisting of raw materials including fish meat, binding material, lard, salt, sugar, and spices and/or
Alternatively, heat sterilize the center of the meat and/or chicken sausage raw material at 120°C for 4 minutes, or sterilize it using a method that has an equivalent or higher sterilizing effect, and then cool it under aseptic conditions and temporarily remove the fish meat and /or meat and/or chicken and/or sausage chunks are minced using a blocking cutter or chopper under aseptic conditions and at room temperature, and under aseptic conditions, 0 to 100 g of water per 100 g of minced meat; gelatin and A binder material consisting of collagen and/or a polysaccharide and/or an emulsion stabilizer in a ratio of 0 to 10 g is formed into an emulsion using a speed cutter, and then rolled thinly at 50 to 80°C with a thermoplastic film under aseptic conditions. This is a method for producing a thinly rolled fish meat and/or meat and/or chicken sausage package, which is characterized in that it is packaged in a rolled shape. Each step will be explained in more detail below. In the present invention, fish meat refers to the edible parts of marine products such as fish, whale, crab, shrimp, shellfish, octopus, squid, sea urchin, and fish eggs, and edible meat refers to the meat of livestock, domestic rabbits, etc. means the edible parts including the organs of Furthermore, examples of binding materials include plant proteins (soy protein, wheat protein, etc.), casein, gelatin, collagen, agar, starch, wheat flour, mannan, carrageenan, pectin, xanthan gum alginate, locust bean gum, guar gum, etc. Examples of emulsion stabilizers include vegetable proteins and sodium caseinate. The manufacturing process of the thinly rolled fish meat and/or meat and/or chicken sausage package of the present invention is as described above: (1) heating and aseptic process of sausages;
(2) mincing the sausage mass under sterile conditions; (3)
Mixing the minced meat with a binding material and/or emulsion stabilizer under sterile conditions and emulsion-forming process, and
(4) Consists of a packaging process under aseptic conditions. Heat sterilization can be carried out at 120℃ for 4 minutes, or a method that has an equivalent or higher sterilization effect (for example, if sterilization is performed at 110℃ for 4 minutes or more, the same or higher sterilization effect can be achieved, or at 130℃) This refers to cases in which the same or higher sterilization effect is achieved even if the time is 4 minutes or less, and is carried out in accordance with the Japanese Agricultural Standards for Fish and Meat Sausages in Ministry of Agriculture, Forestry and Forestry Notification No. 41 dated January 10, 1960). At this time, the pH of the fish meat and/or meat and/or chicken sausage raw material in the initial emulsion state is
is 5.5 or less, or when the water activity is 0.94 or less, the sterilization effect during heat sterilization of fish meat and/or meat and/or chicken sausage raw materials is further improved. Therefore, the bactericidal effect can be improved by adjusting the pH and water activity. After heat sterilization, all steps from mincing to packaging are carried out under completely sterile conditions using sterilization means such as clean rooms and closed systems customary in the food industry. This makes it possible to realize aseptic packaging, which is a feature of the present invention, and in combination with effective heat sterilization in a short time, leads to the production of delicious and hygienic products. At room temperature, mince the sausage chunks using a conventional method such as a blotting cutter or chopper, then add 0 to 100 g of water to 100 g of minced meat.
Preferably about 40 g, and from 0 to 10 g of a binding material selected from gelatin, collagen and polysaccharides, particularly preferably about 4 g when the binding material is gelatin.
g, and 0 to 10 g of an emulsion stabilizer and/or emulsifier if necessary were mixed, a small amount of coloring matter was added, and the mixture was passed through a speed cutter to form an emulsion. As for the method of aseptically packaging the food in the form of a thinly rolled sheet, a method using a manufacturing apparatus for packaged sliced foods disclosed in Japanese Patent Publication No. 13965/1983 is preferably used. 50-80% sausage emulsion
When kept at ℃, the mixture becomes plastic. This product is packaged in a packaging film under aseptic conditions while maintaining its plasticized state. A thermoplastic film is suitable as the packaging film, and from the viewpoint of storage stability, a single-layer or multi-layer gas barrier film made of a gas-impermeable resin such as vinylidene chloride resin is more preferable. The packaged product is rolled while still plastic to form a sheet with a thickness of 1 mm to 10 mm, preferably 1.5 mm to 5 mm, and then immediately cooled to below the solidification or gelation temperature of the mixture to form a sheet. A thinly rolled food product with a fixed shape and individually packaged aseptically is obtained. Effects of the Invention Results of a storage test of fish meat and/or meat and/or chicken sausage packages obtained by the above method characterized by heat sterilization followed by aseptic packaging in a consistently aseptic state (Example 3) (Ref.) showed that it can be sufficiently eaten for at least 20 days even when stored at room temperature as well as at 5°C. Furthermore, by further packaging these aseptic packages with gas-filled packaging or vacuum packaging, it is possible to produce fish meat and/or meat and/or chicken sausage packages with a longer shelf life on an industrial scale. It is possible to do so. In addition, since no special high temperature treatment is required after aseptic packaging, for example, packaging with heat-shrinkable film,
It is possible to produce a package that is homogeneous and has an excellent appearance without wrinkles on the film that occur during sterilization by steaming. Furthermore, the sausage raw materials are heated and sterilized in a short period of time in the initial process, eliminating the need for secondary high-temperature heating, and the sausages are manufactured under hygienically controlled and consistently aseptic conditions, which improves flavor. You can get a delicious product without spoiling it. In this way, the method of the present invention produces fish meat and/or meat in a thinly rolled form suitable for breaded foods.
Alternatively, chicken sausage packages can be supplied. The present invention will be explained in more detail with reference to the following examples. Example 1 Fish meat (cod) 90Kg Pork fat 10Kg Ice Water 35Kg Gelatin 2Kg Starch 8Kg Vegetable protein 3Kg Salt 3.2Kg Flavoring agent 3.4Kg Sugar 3Kg Synthetic coloring agent Appropriate amount Potassium sorbate 360g Sausage raw material in an emulsion state After heat sterilizing the center at 120℃ for 4 minutes, cool it under aseptic conditions and mince it with a blocking cutter or cutter at room temperature. , 4 g of gelatin, and a small amount of coloring matter were added and passed through a speed cutter to form an emulsion, which was then packaged in a thin rolled form at 65° C. with a thermoplastic film under aseptic conditions. The product was delicious and suitable for bread. Example 2 Sausage raw materials in an emulsion state consisting of 20 kg of black marlin, 40 kg of bigeye tuna, 13 kg of pork fat, 12 kg of starch, 5 kg of gelatin, 10 kg of ice water, 3 kg of salt, 2 kg of sugar, and 250 g of flavorings, pigments, etc., were heated and sterilized at 120°C for 4 minutes. After that, it is cooled under aseptic conditions and minced using a blocking cutter or chopper under aseptic conditions and at room temperature. Also under aseptic conditions, 40 g of water, 4 g of gelatin, and a small amount of coloring matter are added to 100 g of minced meat, and the mixture is minced using a speed cutter. The emulsion was formed into an emulsion, which was rolled into a thin film at 75° C. and packaged in a thermoplastic film under aseptic conditions. The product was delicious and suitable for bread. Example 3 Pork (including fat) 70Kg Ice Water 40Kg Gelatin 12Kg Starch 7Kg Vegetable protein 9Kg Salt 3Kg Flavoring (including sodium nitrite) (Sorbic acid) 4.5Kg Sugar 2Kg The center of the sausage material in an emulsion state After sterilizing by heating at 120℃ for 4 minutes, cool it under aseptic conditions and mince it with a blocking cutter or cutter at room temperature. 4 g of the emulsion was added and a small amount of coloring matter was added thereto, passed through a speed cutter to form an emulsion, and packaged in a thin rolled form at 70°C with a thermoplastic film under aseptic conditions. The product was delicious and suitable for bread. The results of the storage test for this Example 3 are as shown in the table below.PH at 5℃ and room temperature for 20 days;
The number of general viable bacteria (counts/g) and the number of coliform bacteria (counts/g) are shown.

【table】

[Table] These values indicate that the product can be fully eaten for at least 20 days.

Claims (1)

[Scope of Claims] 1. The temperature of the center of the raw material for fish meat and/or meat and/or chicken sausage in an emulsion consisting of raw materials containing fish meat, binding material, lard, salt, sugar, and spices is 120°C. After sterilizing by heating for 1 minute or by a method with an equivalent or higher sterilizing effect, the fish meat and/or meat and/or chicken sausage chunks are cooled under aseptic conditions and then blotted at room temperature under the same sterile conditions. Mince it using a cutting cutter or chopper, and also mince it under sterile conditions
0 to 100 g of water per g; binding material consisting of gelatin and/or collagen and/or polysaccharide and/or
Or thinly rolled, characterized by forming an emulsion by applying it in a speed cutter at a rate of 0 to 10 g of an emulsion stabilizer, and packaging it in a thinly rolled form at 50 to 80°C with a thermoplastic film under aseptic conditions. A method for producing a shaped fish meat and/or meat and/or chicken sausage package. 2. Thin rolling according to claim 1, characterized in that the raw material for fish meat and/or meat and/or chicken sausage in an initial emulsion state has a pH of 5.5 or less, or a water activity of 0.94 or less. A method for producing a packaged fish meat and/or meat and/or chicken sausage in the form of