JPH0655117B2 - Method for producing aged dry sauce - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing an aged dry sausage using a coating with a specific coating material in an aging and drying step.

2. Description of the Related Art Conventionally, the production of dry sausage, which is finished by aging and drying without performing heat treatment such as boiling, has been regarded as the most difficult of processed meat products.

The reason for this is that if drying is too early in the drying stage, so-called shelling occurs on the sausage surface, and conversely if the drying is insufficient, the sausage surface will not dry and mold, yeast, etc. will easily propagate on the surface. It depends on. And in any of the above cases, the quality is adversely affected, so
In Japan, as a countermeasure, the current situation is that the products are processed as follows.

(B) Natural drying is performed and left as it is for the above-mentioned drying, and there is no choice but to use a product with a large wrinkle on the sausage surface or a twisted shape.

(B) Molds on the surface of sausage, yeast breeding is washed with a brush in salt water, the surface is dried to make the product,
The surface of the obtained product is white
Many are twisted.

(C) Aging and drying steps are performed under conditions of low temperature and high humidity, and molds that still propagate are washed in salt water each time, smoked to prevent mold, and then aged again.
The product is dried. In addition, this work is repeated as necessary.

(D) In the first room where temperature, humidity and wind speed can be strictly adjusted,
Suspend the raw meat mixture for sausage filled and tied in a casing, for example, at a temperature of 20 ° C. and a wind speed of 0.1 m / sec, while lowering the humidity on the first day from 95% to 2-3% per day.
The humidity is kept at 85% for a day, and thereafter, this humidity is kept and placed in the first chamber for a total of 10 days. Next, the sausage is transferred to the second chamber, and the maturing and drying are continued. Second room is temperature
The temperature, wind speed, and humidity in the chamber are not required to be adjusted as strictly as in the first chamber, although the temperature is maintained at 18 ° C, the wind velocity is 0.5 m / sec, and the humidity is 75% to 85%. The product is aged and dried in the second chamber until a predetermined weight loss occurs.

Of these countermeasures, the product obtained by treatment (d) is of course the best in terms of quality and appearance.
The following problems are also seen in the processing of (d).

That is, the above-mentioned device in the first chamber that can be strictly adjusted must be imported from a foreign country, is very expensive, and, in addition, requires sufficient technical guidance and training to handle it. There is a problem that treatment such as smoking for a short time every day is required to prevent the generation of mold and yeast during aging for 10 days in one room. Furthermore, during aging and drying in the second chamber, mold and yeast may also be generated depending on the conditions, so that countermeasures are required and the work becomes complicated.

DISCLOSURE OF THE INVENTION The present invention does not have product defects such as the above-mentioned treatments (a) and (b), and does not require labor such as the treatment (c). Does not require expensive equipment such as (d) or complicated work, and molds and yeasts propagate on the surface of the sausage by a relatively simple means,
It is an object of the present invention to provide a method for producing a dry sausage which is not twisted in shape, has a good color tone in cross section, and has a good flavor.

The present invention will be described in detail below.

The features of the present invention are obtained by filling a casing with a raw material meat composition for sausage, which is composed of a mixture of a coagulable substance and a viscous substance, has water vapor permeability, drying property, and is dried. It is intended to produce an aged dry sausage by coating with a coating material having the property of shrinking and adhering to the coated surface, aging and drying, and removing the coating of the above coating material at the final stage of drying or after drying.

Means for Solving the Problems As described above, in the production of dry sausage, the present invention is to perform raw material meat mixture filled in a casing, aged by coating with a coating material having the above-mentioned specific properties, and dried. The coating material used for coating here is prepared as follows.

The main ingredients are coagulable substances (gelling substances) such as agar, carrageenan, and gelatin, and viscous thick film substances such as mash potato, wheat flour, starch, and heat-expanded wheat flour. It can be obtained by adding and mixing such a hygroscopic substance and an antifungal agent such as potassium sorbate. The mixing ratio of the solidifying substance and the viscous substance in the coating material is about 1: 4 to 5 by weight. To coat with such a coating material, a viscous liquid in which the coating material dispersed or dissolved in water is heated to the melting temperature of the coagulable substance and thermally dissolved, that is,
The raw material meat composition for sausage, which is filled in a casing and tied, is dipped in the solution of the coating material, and is left for several seconds to 10 seconds to be pulled out of the solution, so that the coating material of the coating material is formed on the casing surface.

In forming this coating, the viscosity of the coating solution when it is dipped in the solution is preferably 250 to 500 poises in consideration of the workability and the desired coating thickness. Also, the amount of coating material used for coating varies depending on the aging and drying conditions for sausage production,
10-50% by weight, based on the original meat composition for sausage
Is needed. To increase the amount of dressing in this way,
It is advisable to cool the product, which has been coated by one dipping, for 2 to 3 minutes, and then dip it again for coating.

The coating of the raw material meat mixture filled in the casing as described above is aged by hanging it on a hanging bar on a hanging bar,
dry. The aging and drying conditions at this time are 10 to 25
At a temperature of 60 ° C. and a relative humidity of 60% or more, a wind speed of 0.1 to 2 m / sec is preferable.

Then, when the predetermined dry weight is reached, the coating material in the form of a film is peeled off to obtain a product. Also in this case,
In order to accelerate the drying of the sausage, the coating material may be peeled off at the end of drying and the drying may be continued.

When the casing-filled raw meat composition is coated and aged and dried according to the present invention, the coating material forming the coating gradually decreases in thickness during the period and finally becomes a tough film. In the drying process, the sausage of the casing meat is prevented from prematurely drying to prevent the occurrence of drying, and as a result, the microflora of the sausage is kept suitable and the sausage is adhered to the casing surface while producing a good flavor. Therefore, the shape of the sausage will be kept good. Further, by adding a mildew proofing agent to the covering material in advance, it is possible to prevent the occurrence of mold and the like during the aging under a high humidity condition and the drying process.

As described above, according to the present invention, dry sausage excellent in form, color tone and flavor can be produced by a simple means without using expensive equipment or requiring complicated techniques and operations.

EXAMPLES AND EFFECTS OF THE INVENTION The present invention and its effects are specifically described below with reference to examples.

Example 1 A raw meat composition for dry sausage was prepared according to the following formulation, and 600 g of the collagen casing having a diameter of 60 mm was filled and tied.

 (Wt%) Beef red meat 40 Pork red meat 30 Pork backfat 30 Salt 2.4 Sodium nitrite 0.02 Sodium ascorbate 0.05 Sugar 0.3 White pepper 0.3 Garlic 0.3 Preparation of coating solution 95 ° C under stirring the coating composition It was heated to dissolve.

(Wt%) Powdered agar 3 Matsushi potato 14.5 Salt 2 Potassium sorbate 0.5 Water 80 Next, the raw meat mixture filled in the casing was immersed in the coating solution prepared above at a temperature of 80 ° C. for 10 seconds and pulled up, The coating was solidified by hanging at room temperature to form a coating. In this case, the coverage of the coating material was 24 to 33 wt% with respect to the raw meat mixture.

The casing filling coated as described above was hung in a drying chamber at a temperature of 20 ° C., a humidity of 65 to 73% and a wind speed of 2 m / sec for 28 days, and then lowered to remove the coating film from the coating material again. After hanging and drying for a total of 39 days, the product was made when the weight of the obtained sausage was lower than 65% of the time of filling the casing. The changes in the total weight and the weight of the internal sausage from the start of drying to 35 days are shown in the attached figure.

As shown in the figure, the weight change of the internal sausage is shown in the figure by Radel and Klettner, which was announced in 1981 by 60 mm.
It can be seen that it is similar to the standard weight loss curve for dry sausage.

The obtained product had no drying and had a regular morphology, good surface color and cross-sectional color, and good flavor. In addition, no mold or yeast was found. The pH of the product is 5.37, which is consistent with the standard pH of dry sausage published in foreign literature.

On the other hand, as a comparison, a dry sausage produced by the same procedure as in Example 1 was examined except that the above coating was not performed. As a result, the morphology was a twisted state, the surface was black, and the pH was 4.89, and the sourness was sour. It was sexual, and a small amount of yeast was observed on the surface.

Example 2 A raw meat composition having the same composition as that used in Example 1 was mixed with 47 mm.
The diameter collagen casing was filled with 350 g and tied.

This casing filling is stirred with a coating material with the following composition
It was immersed in a solution heated to 95 ° C. and cooled to 80 ° C. for 10 seconds, pulled up, and hung at room temperature to solidify the coating material to form a coating. In this case, the coverage of the coating material was 20 to 31 wt% with respect to the above casing filling.

(Wt%) Powder agar 3.0 Heat-expanded wheat flour 14.4 Salt 2.0 Potassium sorbate 0.6 Water 80.0 The casing filler coated as described above is equipped with a ready-made package cooler, humidifier, etc. Of the coating material forming the coating is peeled from the one that reached the planned weight, and it is filled in the casing. After confirming that the weight was less than 65% of the weight, it was made into a product.

The obtained dry sausage does not have a drying ring, has a well-shaped form, and has a good surface color and cross-sectional color.
The pH was 5.32 and the flavor was good. In addition, no mold or yeast was found.

On the other hand, as a comparison, with the dry sausage obtained by the same procedure as in Example 2 except that the above coating was not formed, large wrinkles and twists were observed, and the surface turned black and had a sour taste. Yes, and inferior in quality. In addition, traces of mold and yeast were found.

[Brief description of drawings]

The drawing shows that in the drying under the drying conditions shown in Example 1,
It shows changes in total weight and internal sausage weight from the start of drying to 35 days.

Claims (6)

[Claims] 1. A mixture of a raw material meat for sausage and a casing, which is made of a mixture of a solidifying substance and a viscous substance, has water vapor permeability and drying property, and adheres to the coated surface by drying. A method for producing an aged dry sausage, which comprises coating with a coating material having the characteristics described above, aging and drying, and removing the coating of the coating material at the end of drying or after drying. 2. The coagulant substance is a substance selected from the group consisting of agar, carrageenan and gelatin, and the viscous substance is a substance selected from the group consisting of mashed potatoes, wheat flour, starch and heat-expanded wheat flour. A method according to claim (1). 3. The method according to claim 1, wherein the coating material contains a hygroscopic substance. 4. The method according to any one of claims (1) to (3), wherein an antifungal agent is contained in the coating material. 5. The production method according to claim 1, wherein the coating is performed by immersing the coating in an aqueous solution of a coating material having a viscosity of 250 to 500 poise. 6. Aging and drying are performed at a temperature of 10 to 25 ° C. and a relative humidity of 60.
% Or more and a wind speed of 0.1 to 2 m / sec. The method according to any one of claims (1) to (5).