Method for manufacturing retort ham for seaweed rolls and retort ham for seaweed rolls manufactured by said method

Abstract

The present application relates to a method for producing ham for retort pouched seaweed wraps and ham for retort pouched seaweed wraps produced by said method.

Description

[Technical Field]

[0001] The present application relates to a method for producing ham for retort pouched seaweed wraps and ham for retort pouched seaweed wraps produced by said method. [Background technology]

[0002] Retort ham is a product made by adding salt, sugar, and seasonings to pork to add flavor and texture, and starch to add elasticity and prevent moisture leaching, filling a metal can with the resulting mixture, and then subjecting it to a high-temperature, high-pressure retort heat treatment process. A typical example of a retort ham product is Spam.

[0003] Such retort ham has a distinctive texture and taste and is therefore popular among consumers as a food ingredient. However, conventional retort ham requires opening a can to be taken out, and as it is filled in a can, it cannot be made into various shapes and requires a process of cutting it into appropriate sizes when cooking, which is inconvenient.

[0004] Therefore, there is a demand for the development of a more convenient retort ham product that is packaged in plastic packaging similar to that of regular ham, rather than in a can, which would reduce the hassle of having to open the can to remove the ham as with conventional retort ham, and which would have grooves dug at appropriate intervals to make it easier to cut during cooking.

[0005] However, when retort ham is wrapped in plastic without any other processing, there is a problem that its characteristic soft and elastic texture causes it to easily lose its shape and makes it difficult to maintain its shape. Therefore, when cooking nori rolls or the like using processed meat with a texture similar to retort ham instead of conventional ham for nori rolls, it is difficult to cut it to a size suitable for the nori roll due to its tendency to lose its shape, and it is difficult to maintain its shape within the nori roll. Therefore, attempts have been made to develop a manufacturing device for ham for nori rolls (Patent Document 1) that can easily cook nori rolls using processed meat with a texture similar to retort ham. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Korean Patent Registration No. 10-0855046 Summary of the Invention [Problem to be solved by the invention]

[0007] The present application provides a method for producing ham for retort pouched seaweed wraps and ham for retort pouched seaweed wraps produced by the method. [Means for solving the problem]

[0008] The present application aims to provide a method for producing retort ham.

[0009] Another object of the present application is to provide retort ham produced by the method of the present application. [Effects of the Invention]

[0010] According to the method of the present application, by forming a aged pork compound into the shape of a ham for seaweed wraps and subjecting it to oven heat treatment and retort heat treatment, it is possible to produce a retort ham for seaweed wraps that has the soft and elastic texture and unique taste and flavor that is characteristic of retort ham.In addition, according to the method of the present application, it is possible to improve the drawback of conventional retort ham, which is that it easily loses its shape due to its soft and elastic texture, and to produce a retort ham for seaweed wraps that is harder and retains its shape better than general ham for seaweed wraps. [Brief explanation of the drawings]

[0011] [Figure 1] FIG. 2 is a schematic diagram showing detailed steps of a mixing step. [Figure 2]1 shows photographs of the appearance of the retort pouched ham for seaweed rolls (Production Example) of the present application and a commercially available general ham for seaweed rolls (Comparative Example 12). [Figure 3] 10 is a photograph showing that in Comparative Example 2, in which the low-temperature aging step was carried out for 13 hours, oil separation occurred after the low-temperature aging step, unlike in the production example in which the low-temperature aging step was carried out for 15 hours. [Figure 4] This figure shows the results of measuring the height and evaluating the ease of forming for a manufacturing example (Test 1) in which the formed blended meat was immediately subjected to oven heat treatment to quickly solidify the surface, and for Comparative Example 5 (Test 2) in which the formed blended meat was left to stand and then subjected to oven heat treatment to slowly solidify the surface. [Figure 5] FIG. 1 shows the results of measuring the hardness of the retort pouch ham for seaweed rolls of the present invention (Production Example) and a commercially available general ham for seaweed rolls (Comparative Example 12) after retort heat treatment. DETAILED DESCRIPTION OF THE INVENTION

[0012] These will be described in detail below. Note that each description and embodiment disclosed in this application also applies to other descriptions and embodiments. In other words, all combinations of various elements disclosed in this application are included in this application. Furthermore, this application is not limited to the specific descriptions below. Furthermore, many papers and patent documents are referenced throughout this specification, and citations thereof are provided. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety, thereby more clearly explaining the state of the art to which this application pertains and the contents of this application.

[0013] One aspect of the present application provides a method for producing retort ham.

[0014] The "retort ham" in this application is a product made by mixing pork with salt, sugar, seasonings, etc. to add flavor and taste, and starch, etc. to add some elasticity to the texture and prevent moisture elution, filling the resulting mixture into a metal can, and then subjecting it to a high-temperature, high-pressure retort heat treatment process. A typical retort ham product is Spam.

[0015] Retort ham is popular among consumers as a food ingredient due to its distinctive texture and taste. However, conventional retort ham requires opening a can to be removed, and because it is filled in a can, it cannot be made into various shapes and requires a process of cutting it to an appropriate size when cooking, which is inconvenient.

[0016] Therefore, there was a need to develop a retort ham product that would be packaged in the same vinyl packaging as regular ham, rather than in a can, which would reduce the hassle of having to open the can to remove the ham as with conventional retort ham, and would have grooves dug at appropriate intervals to make it easier to cut during cooking.However, when retort ham is packaged in vinyl without any other processing, there is the problem that its characteristic soft and elastic texture makes it prone to losing its shape and making it difficult to maintain its shape.

[0017] According to the method of the present application, the aged mixture is molded into a rectangular parallelepiped shape and then subjected to oven heat treatment and retort heat treatment, thereby producing retort ham with the soft and elastic texture and unique taste and flavor that are characteristic of retort ham.In addition, according to the method of the present application, the drawback of conventional retort ham, that is, its tendency to lose its shape due to its soft and elastic texture, is improved, and retort ham for seaweed wraps that is harder and retains its shape better than general ham for seaweed wraps can be produced.

[0018] Therefore, in one embodiment of the present application, the retort ham of the present application is manufactured in a rectangular parallelepiped shape, specifically, in a quadrangular prism shape in which one pair of opposite sides is longer than the other pair of opposite sides.

[0019] In another embodiment, the length of a pair of opposite sides of the rectangular prism corresponds to one side of a rectangular piece of nori seaweed used to roll nori rolls. Specifically, the length of a pair of opposite sides of the rectangular prism is 16.5 cm to 18.5 cm, but is not limited to this.

[0020] Specifically, the method of the present application may include the steps of: (a) mixing comminuted pork with a curing agent, sugar, seasoning, and starch; (b) aging the mixed composition; (c) molding the aged composition with a nozzle; (d) subjecting the molded composition to oven heat treatment; (e) vacuum-packaging the heat-treated composition with a heat-resistant film; and (f) subjecting the packaged composition to retort heat treatment.

[0021] In the method of the present application, the step (a) may involve mixing the comminuted pork with a curing agent, sugar, seasonings and starch.

[0022] The method of the present application may further include, before step (a), a step of removing cartilage, fascia, blood vessels, etc., which have a negative effect on texture and sensory characteristics, while sorting the pork. The step of removing cartilage, fascia, blood vessels, etc., while sorting the pork may be performed at 0°C to 9°C.

[0023] The pulverization may involve cutting the pork into pieces within a range consisting of one upper limit selected from 4 mm or less, 3 mm or less, 2 mm or less, and 1 mm or less, and specifically, cutting into pieces of 1 mm to 4 mm in size.

[0024] In the present application, if the pork is cut to a size exceeding the above numerical range, the surface of the retort pouched ham for seaweed rolls will not be flat but will have irregularities, resulting in a problem that the ham is not suitable for cooking seaweed rolls.

[0025] Furthermore, if the pork is cut into sizes below the above numerical range, the pork paste becomes soft and does not maintain its shape after molding, and there are problems such as fat components separating after heat treatment and the finished product having a weaker graininess.

[0026] Furthermore, cartilage, fascia, blood vessels, etc. may be mechanically separated during the crushing process.

[0027] The aforementioned grinding process makes the compound easier to mix with the salting agent in the subsequent process and ensures that the compound has a consistent shape when molded.

[0028] The step (a) may be performed at a temperature below 10° C., specifically at a temperature of 0 to 9° C. For example, the step (a) may be performed within a temperature range defined by an upper limit selected from 9° C. or lower, 8° C. or lower, 7° C. or lower, 6° C. or lower, and 5° C. or lower.

[0029] The mixing may include (i) a step of rotating at 35 rpm to 55 rpm for 1 to 3 minutes, and (ii) a step of rotating at 35 rpm to 55 rpm under vacuum for 3 to 5 minutes.

[0030] As an example, the step (i) of rotating at 35 to 55 rpm for 1 to 3 minutes may be repeated 2 to 4 times. For example, the step (i) of rotating at 35 to 55 rpm for 1 to 3 minutes may be repeated 2, 3, or 4 times, and those skilled in the art may adjust the time, rotation speed, and number of repetitions as appropriate depending on the blending conditions of the pork and the curing agent.

[0031] For example, the temperature during mixing in (i) may be in a range with a lower limit selected from 1 minute or more, 1 minute 30 seconds or more, and 2 minutes or more, and / or an upper limit selected from 3 minutes or less, 2 minutes 30 seconds or less, and 2 minutes or less. Furthermore, the time during mixing in (i) may be in a range with a lower limit selected from 35 rpm or more, 37 rpm or more, and 40 rpm or more, and / or an upper limit selected from 55 rpm or less, 53 rpm or less, and 50 rpm or less.

[0032] Specifically, the pork and the curing agent can be mixed and homogenized by performing the step (i) once.

[0033] By repeating step (i) twice, salt-tolerant proteins in the formulation can be eluted.

[0034] Repeating step (i) above three times can impart flavor and juiciness to the blend.

[0035] By repeating the step (i) four times, free water in the blend can be removed.

[0036] In another embodiment, the step (ii) of rotating the pork at 35 to 55 rpm for 3 to 5 minutes under vacuum may be performed under a vacuum of 0.01 to 0.1 MPa. The step (ii) may be performed by a person skilled in the art by appropriately adjusting the time, rotation speed, and vacuum pressure depending on the blending state of the pork and the curing agent.

[0037] For example, the temperature during mixing (ii) may be within a range having a lower limit selected from 3 minutes or more, 3 minutes 30 seconds or more, and 4 minutes or more. The time during mixing (ii) may be within a range having a lower limit selected from 35 rpm or more, 37 rpm or more, and 40 rpm or more, and / or an upper limit selected from 55 rpm or less, 53 rpm or less, and 50 rpm or less. Furthermore, the vacuum pressure during mixing (ii) may be within a range having a lower limit selected from 0.01 MPa or more, 0.05 MPa or more, and 0.07 MPa or more, and / or an upper limit selected from 0.1 MPa or less, 0.095 MPa or less, and 0.09 MPa or less.

[0038] In yet another embodiment, step (ii) may be performed by rotating the substrate at 35 rpm to 55 rpm for 3 to 5 minutes, and repeating this process three times. Here, the rotation direction alternates between forward and reverse directions, but is not limited to this.

[0039] In the method of the present application, the composition obtained by mixing comminuted pork, a curing agent, sugar, a seasoning, and starch may contain, relative to the total weight of the composition, 60 to 88% by weight of comminuted pork, 0.5 to 3.5% by weight of a curing agent, 0.5 to 2% by weight of sugar, 0.1 to 0.2% by weight of a seasoning, and 1 to 2.5% by weight of starch.

[0040] The comminuted pork may be present in an amount of 60 to 88% by weight based on the total weight of the blend. For example, the comminuted pork may be present in a range having a lower limit selected from at least 60% by weight, at least 62% by weight, at least 64% by weight, at least 66% by weight, and at least 68% by weight, and / or an upper limit selected from at most 88% by weight, at most 78% by weight, at most 76% by weight, at most 74% by weight, and at most 72% by weight, based on the total weight of the blend.

[0041] The salting agent may be contained in an amount of 0.5 to 3.5% by weight relative to the total weight of the composition, for example, within a range defined by a lower limit selected from 0.5% by weight or more, 0.6% by weight or more, 0.7% by weight or more, 0.8% by weight or more, and 0.9% by weight or more, and / or an upper limit selected from 3.5% by weight or less, 3% by weight or less, 2.5% by weight or less, 2% by weight or less, and 1.5% by weight or less, relative to the total weight of the composition.

[0042] The sugar may be present in an amount of 0.5 to 2% by weight, based on the total weight of the formulation, for example, within a range having a lower limit selected from at least 0.5%, at least 0.7%, at least 0.9%, and at least 1.1% by weight, and / or an upper limit selected from at most 2%, at most 1.8%, at most 1.6%, and at most 1.4% by weight, based on the total weight of the formulation.

[0043] The seasoning may be present in an amount of 0.1 to 0.2% by weight relative to the total weight of the composition. For example, the seasoning may be present in a range having a lower limit selected from 0.1% by weight or more, 0.12% by weight or more, 0.14% by weight or more, and 0.15% by weight or more relative to the total weight of the composition, and / or an upper limit selected from 0.2% by weight or less, 0.18% by weight or less, 0.16% by weight or less, and 0.15% by weight or less.

[0044] The starch may be present in an amount of 1 to 2.5% by weight, based on the total weight of the formulation, for example, within a range consisting of a lower limit selected from at least 1%, at least 1.2%, at least 1.4%, and at least 1.6% by weight, and / or an upper limit selected from at most 2.5%, at most 2.3%, at most 2.1%, and at most 1.9% by weight, based on the total weight of the formulation.

[0045] The step (a) may further include adding purified water and mixing.

[0046] The purified water may be contained in an amount of 2 to 4 wt % relative to the total weight of the formulation. For example, the purified water may be contained in a range having a lower limit selected from 2 wt % or more, 2.3 wt % or more, 2.6 wt % or more, and 2.9 wt % or more relative to the total weight of the formulation, and / or an upper limit selected from 4 wt % or less, 3.7 wt % or less, 3.4 wt % or less, and 3.1 wt % or less.

[0047] In one embodiment of the present application, the composition may comprise 60-88 wt % comminuted pork, 0.5-3.5 wt % curing agent, 0.5-2 wt % sugar, 0.1-0.2 wt % seasoning, 1-2.5 wt % starch, and 2-4 wt % purified water, based on the total weight of the composition.

[0048] The above-described mixing process allows the compound to maintain its shape after molding in the subsequent process without being deformed until the product packaging step.

[0049] In the method of the present application, the step (b) may involve aging the mixed composition.

[0050] The aging may be performed by aging the mixed compound prepared in the step (a).

[0051] The aging may involve aging the mixed composition at 1° C. to 5° C. The aging may involve aging the mixed composition for 15 to 18 hours.

[0052] For example, the temperature during the aging may be within a range having a lower limit selected from 1° C. or more, 2° C. or more, 3° C. or more, and 4° C. or more, and / or an upper limit selected from 5° C. or less, 4° C. or less, 6° C. or less, and 2° C. or less. Furthermore, the time period during the aging may be within a range having a lower limit selected from 15 hours or more, 15 hours and 30 minutes or more, 16 hours or more, and 16 hours and 30 minutes or more, and / or an upper limit selected from 18 hours or less, 17 hours and 30 minutes or less, 17 hours or less, and 16 hours and 30 minutes or less.

[0053] In the present application, if the pork is aged beyond the above temperature or time range, there are problems such as loss of moisture in the pork, making the texture hard, reducing palatability, and causing microbial growth, reducing microbial safety.

[0054] Furthermore, if the aging temperature or time is below the above range, oil separation occurs after the low-temperature aging process, resulting in a problem of reduced quality of the retort ham produced.

[0055] The aging may be low-temperature aging carried out at a low temperature.

[0056] The low-temperature aging process described above stabilizes the salt-soluble protein dissolved in the mixing process and the emulsification matrix in the blend, and in the subsequent processes, the shape after molding is well maintained without deformation until the product packaging step, minimizing the possibility of oil and water separation, imparting a unique aged flavor, and improving sensory characteristics.

[0057] In the method of the present application, the step (c) may involve molding the matured blend through a nozzle.

[0058] The shape of the ham when formed is not particularly limited, and may be, for example, a rectangular parallelepiped shape of a certain size, specifically a rectangular prism shape in which one pair of opposite sides is longer than the other pair of opposite sides, or may be in the shape of a ham for commonly sold seaweed rolls, as described above. Specifically, the shape of the ham for seaweed rolls may be a shape in which grooves are formed in the ham for cutting into a certain rectangular parallelepiped shape to facilitate cooking of the seaweed rolls, or a shape in which the ham is cut into a certain rectangular parallelepiped shape to fit into the seaweed rolls.

[0059] The forming may be performed by any method or means known in the art for forming foods or food ingredients. Generally, ham for seaweed wraps is produced by a nozzle forming method or a retainer forming method. Products produced by the nozzle forming method have a groove formed to fit the seaweed wrap, making it easy to cut into a specific size and shape by hand or by cutting with a knife, whereas ham for seaweed wraps produced by the retainer method does not have a groove, making it difficult to cut into a specific size and shape.

[0060] The forming may be performed, for example, using a stuffer equipped with a nozzle former. The nozzle former is a device that includes nozzles having 1 to 20 different shapes (e.g., circular, oval, square, rectangular, star-shaped, etc.) and can adjust the amount of blended meat discharged using a tightening screw at the top. When connected to the stuffer, the blended meat can be discharged from the nozzle in the various shapes.

[0061] The method of the present application may further comprise the step of verifying the temperature of the aged formulation prior to nozzle molding.

[0062] In one embodiment of the present application, the temperature of the blend aged before the nozzle molding may be 0°C or higher, 1°C or higher, 2°C or higher, 3°C or higher, 4°C or higher, 5°C or higher, 6°C or higher, 7°C or higher, 8°C or higher, 9°C or higher, or lower than 10°C, and specifically may be within a temperature range of 0 to 9°C.

[0063] In the method of the present application, the step (d) may involve subjecting the molded compound to oven heat treatment.

[0064] The oven heat treatment may be performed at a temperature of 110° C. to 120° C. The oven heat treatment may be performed for 6 minutes to 8 minutes.

[0065] The temperature during the oven heat treatment may be within a range having a lower limit selected from 110° C. or higher, 112° C. or higher, 114° C. or higher, 116° C. or higher, and 118° C. or higher, and / or an upper limit selected from 120° C. or lower, 118° C. or lower, 116° C. or lower, 114° C. or lower, and 112° C. or lower. The time during the oven heat treatment may be within a range having a lower limit selected from 6 minutes or higher, 6 minutes 30 seconds or higher, 7 minutes or higher, 7 minutes 30 seconds or higher, and 7 minutes 50 seconds or higher, and / or an upper limit selected from 8 minutes or lower, 8 minutes 50 seconds or lower, 8 minutes 40 seconds or lower, 8 minutes 30 seconds or lower, and 8 minutes 20 seconds or lower.

[0066] In the present application, if the heat treatment is carried out at a temperature or for a time exceeding the above range, the fat will be excessively dissolved, resulting in a hard and dry texture and a decrease in palatability.

[0067] Furthermore, if the heat treatment is performed at a temperature or time below the above range, cooking and sterilization will not be sufficient, resulting in a deterioration in flavor and possibly hygiene problems. Alternatively, the shape of the product will not be fixed after heat treatment, resulting in problems such as spreading laterally, being crushed during cooling, and / or the external shape being distorted during packaging.

[0068] The oven heat treatment described above allows the formulation to maintain its shape by baking the exterior and solidifying the surface quickly.

[0069] In one embodiment of the present application, the oven heat treatment may be performed immediately after molding. In another embodiment of the present application, the oven heat treatment may be performed within 1 minute, 2 minutes, 4 minutes, 6 minutes, 8 minutes, or 9 minutes after molding, specifically within a time range of 1 to 9 minutes.

[0070] In addition, in order to ensure microbial safety before retort heat treatment before and / or after packaging, which is performed after oven heat treatment, the core temperature of the formulation after oven heat treatment is set to be within a temperature range consisting of one lower limit selected from 67°C or higher, 68°C or higher, 70°C or higher, 71°C or higher, and 72°C or higher.

[0071] The method of the present application may further comprise the step of flame grilling after the oven heat treatment.

[0072] The flame broiling may involve the use of a torch to create a toasted appearance on the exterior of the formulation.

[0073] As an example, the height of the torch may be adjusted so that the cut blended meat passes through the middle of the flame.

[0074] In another example, the direct flame grilling may involve treating the oven-heat-treated composition with a torch for 3 to 30 seconds, and the torch treatment time may be within a range consisting of an upper limit selected from 30 seconds or less, 25 seconds or less, 20 seconds or less, 15 seconds or less, 10 seconds or less, 7 seconds or less, and 5 seconds or less.

[0075] In the present application, if the cooking time exceeds the above range, the outer surface of the compound will be excessively carbonized, resulting in a problem of a decrease in the quality of the retort ham produced.

[0076] Also, if the food is grilled over an open flame for less than the above-mentioned time range, the naturally grilled appearance will not be achieved.

[0077] The combined oven heat treatment described above may further include cutting the oven-heat-treated composition into appropriate lengths before grilling, which can be adjusted by those skilled in the art.

[0078] The method of the present application may further comprise a cooling step after the oven heat treatment.

[0079] The cooling method includes, but is not limited to, standing to cool and quick freezing.

[0080] The cooling can be carried out by a method known in the art, for example, to a temperature of -5°C to 1°C for 5 to 15 minutes, but is not limited thereto.

[0081] The cooling temperature may be within a range with an upper limit selected from 1° C. or less, 0° C. or less, −1° C. or less, −2° C. or less, −3° C. or less, −4° C. or less, and −5° C. or less. The cooling time may be within a range with a lower limit selected from 5 minutes or more, 6 minutes or more, 7 minutes or more, and 8 minutes or more, and / or an upper limit selected from 15 minutes or less, 14 minutes or less, 13 minutes or less, 12 minutes or less, 11 minutes or less, and 10 minutes or less.

[0082] In the method of the present application, the step (e) may involve vacuum packaging the heat-treated compound in a heat-resistant film.

[0083] The vacuum packaging can be performed by a method known in the art, and is not limited to vacuum packaging the formulation using a waterproof, light-proof, oxygen-proof, and / or heat-resistant packaging material, more specifically, a waterproof, light-proof, oxygen-proof, and / or heat-resistant film.

[0084] The vacuum packaging step allows the formulation to maintain microbial safety, product appearance and color after the subsequent retort process is completed.

[0085] In the method of the present application, the step (f) may involve subjecting the packaged compound to a retort heat treatment.

[0086] The retort heat treatment may involve sterilizing the formulation by immersion in hot water. The formulation may be vacuum packaged prior to retort heat treatment, as described above.

[0087] The retort heat treatment may include a primary sterilization step of heat-treating at 100°C to 120°C for 1 to 10 minutes, a secondary sterilization step of heat-treating at 105°C to 125°C for 1 to 10 minutes, and a tertiary sterilization step of heat-treating at 110°C to 130°C for 15 to 35 minutes.

[0088] The temperature during the primary sterilization may be in a range having a lower limit selected from 100° C. or higher, 102° C. or higher, 104° C. or higher, 106° C. or higher, 108° C. or higher, and 109° C. or higher, and / or an upper limit selected from 120° C. or lower, 118° C. or lower, 116° C. or lower, 114° C. or lower, 112° C. or lower, and 111° C. or lower. Furthermore, the time during the primary sterilization may be in a range having a lower limit selected from 1 minute or higher, 2 minutes or higher, 4 minutes or higher, 6 minutes or higher, 8 minutes or higher, and 9 minutes or higher, and / or an upper limit selected from 10 minutes or lower, 9 minutes or lower, 8 minutes or lower, 7 minutes or lower, 6 minutes or lower, and 5 minutes or lower.

[0089] The temperature during the secondary sterilization may be in a range having a lower limit selected from 105° C. or higher, 107° C. or higher, 109° C. or higher, 111° C. or higher, 113° C. or higher, and 115° C. or higher, and / or an upper limit selected from 125° C. or lower, 123° C. or lower, 121° C. or lower, 120° C. or lower, and 119° C. or lower. Furthermore, the time during the secondary sterilization may be in a range having a lower limit selected from 1 minute or higher, 2 minutes or higher, 4 minutes or higher, 6 minutes or higher, 8 minutes or higher, and 9 minutes or higher, and / or an upper limit selected from 10 minutes or lower, 9 minutes or lower, 8 minutes or lower, 7 minutes or lower, 6 minutes or lower, and 5 minutes or lower.

[0090] The temperature during the tertiary sterilization may be in a range having a lower limit selected from 110° C. or higher, 112° C. or higher, 114° C. or higher, 116° C. or higher, and 117° C. or higher, and / or an upper limit selected from 130° C. or lower, 128° C. or lower, 126° C. or lower, 124° C. or lower, 122° C. or lower, and 120° C. or lower. Furthermore, the time during the tertiary sterilization may be in a range having a lower limit selected from 15 minutes or higher, 17 minutes or higher, 19 minutes or higher, 21 minutes or higher, 23 minutes or higher, and 24 minutes or higher, and / or an upper limit selected from 35 minutes or lower, 33 minutes or lower, 31 minutes or lower, 29 minutes or lower, 27 minutes or lower, and 26 minutes or lower.

[0091] In the retort heat treatment of the present application, preliminary sterilization is performed twice, in which the temperature is gradually increased up to the main sterilization temperature, and then the main sterilization is performed, thereby reducing the temperature shock to the compound, and minimizing the oil and water separation phenomenon after the retort heat treatment process, thereby minimizing the deterioration of the quality of the retort ham produced.

[0092] Furthermore, after the oven heat treatment process, the texture of the blended meat is hard and it does not have the taste peculiar to retort ham. However, by undergoing the retort heat treatment process, the retort ham produced has the soft and elastic texture and unique taste and flavor peculiar to retort ham.

[0093] The method of the present application may further comprise a step of cooling after the retort heat treatment.

[0094] The cooling method includes, but is not limited to, standing to cool and quick freezing.

[0095] The cooling can be carried out by a method known in the art. For example, the cooling is carried out at 20°C to 30°C for 5 to 30 minutes, but is not limited thereto. The cooling may be carried out once or may be repeated two or more times. In one example, the cooling may include a primary cooling step of cooling at 20°C to 30°C for 5 to 30 minutes and a secondary cooling step of cooling at 20°C to 30°C for 5 to 30 minutes.

[0096] The cooling temperature may be within a range having a lower limit selected from 20° C. or higher, 21° C. or higher, 22° C. or higher, 23° C. or higher, and 24° C. or higher, and / or an upper limit selected from 30° C. or lower, 29° C. or lower, 28° C. or lower, 27° C. or lower, and 26° C. or lower. The cooling time may be within a range having a lower limit selected from 5 minutes or higher, 6 minutes or higher, 7 minutes or higher, 8 minutes or higher, and 9 minutes or higher, and / or an upper limit selected from 30 minutes or lower, 25 minutes or lower, 20 minutes or lower, 15 minutes or lower, 13 minutes or lower, and 11 minutes or lower.

[0097] Additionally, the method of the present application may further comprise packaging the retort heat treated formulation.

[0098] The packaging step can prevent the retort heat-treated composition, i.e., retort ham, from being exposed to light for a long period of time, which can cause discoloration.

[0099] The method of the present application can minimize the risk of off-flavors and microbial growth due to residual moisture by removing residual moisture on the outer surface of the vacuum-packaged packaging material prior to the packaging step.

[0100] The retort ham produced by the method of the present application may further contain auxiliary ingredients.

[0101] Examples of the auxiliary ingredients include, but are not limited to, sweeteners, acidity regulators, flavorings, refined salts, stabilizers, etc., and may further include known ingredients commonly used in the production of retort ham.

[0102] The retort ham produced by the method of the present application may have a hardness of 1.1 kg or more. As one example, the retort ham of the present application may have a hardness of 1.1 kg to 2.5 kg. As another example, the retort ham of the present application may have a hardness within a range consisting of a lower limit selected from 1.1 kg or more, 1.3 kg or more, 1.7 kg or more, 1.9 kg or more, and 2 kg or more, and / or an upper limit selected from 2.5 kg or less, 2.3 kg or less, 2.2 kg or less, and 2.1 kg or less.

[0103] The retort ham of the present application has the soft and elastic texture and unique taste and flavor that are unique to retort ham, and is harder than general ham for seaweed rolls and does not lose its shape, which makes it convenient for cooking foods such as seaweed rolls that must maintain their shape.

[0104] Another aspect of the present application provides retort ham produced by the method of the present application.

[0105] The retort ham is as described above. [Example]

[0106] The present application will be described in more detail below with reference to examples. However, these examples are merely preferred embodiments illustrating the present application, and the present application is not limited thereto. Note that technical matters not described in this specification are well understood and easily implemented by skilled artisans in the technical field of the present application or a similar technical field.

[0107] Manufacturing example Retort pouched ham for laver wrapping was produced by the following method.

[0108] 1) Sorting process Fresh pork (shoulder, thigh and fat) was visually sorted at a temperature below 10°C to remove cartilage, fascia, blood vessels and other imperfections that adversely affect texture and sensory characteristics.

[0109] 2) Crushing process In a chopper, the plate that determines the particle size of the pork was set to 3 mm, and the selected pork was crushed to a uniform size. The crushing process makes it easier to mix with salt, sugar, seasonings, starch, etc. in the subsequent process, and ensures a consistent shape when formed. During the crushing process, cartilage, fascia, blood vessels, etc. were further mechanically separated.

[0110] 3) Mixing process 88% by weight of comminuted pork was placed in a mixer, and 3.5% by weight of salting agent, 2% by weight of sugar, 0.2% by weight of seasoning, 2.5% by weight of starch, and 4% by weight of purified water were added in that order and mixed to impart flavor and taste to the pork, eluting as much salt-soluble protein as possible, and forming a binding force between the pork particles. The mixing process ensured that the shape of the formed product was well maintained in the subsequent process, without deformation, until the product was packaged.

[0111] The specific mixing process for compounded meat (raw meat) is shown in Figure 1.

[0112] Specifically, salt, sugar, seasonings, starch, and purified water were added to the pork, followed by 1 minute of forward rotation at 45 rpm to mix and homogenize, 3 minutes of forward rotation at 45 rpm to elute the salt-soluble proteins, 1 minute of forward rotation at 45 rpm to impart flavor and juiciness, 1 minute of forward rotation at 45 rpm to remove free moisture, and then 5 minutes of forward, reverse, and forward rotation at 45 rpm again under a vacuum of 0.08 MPa to remove free moisture, thereby producing a blended meat in which the salt-soluble proteins were eluted and binding forces were formed between the pork particles. The blending process was carried out at a temperature below 10°C, and the temperature of the blended meat after the blending process did not exceed 10°C.

[0113] 4) Low temperature aging process The blended meat was salted and aged for 15 to 18 hours at a low temperature of below 5°C. The low-temperature aging process stabilizes the salt-tolerant proteins dissolved in the blending process and the emulsified matrix in the blended meat, ensuring that the shape after molding is well maintained without deformation until the product packaging step in the subsequent process, minimizing the possibility of oil and water separation, imparting a unique aged flavor and improving sensory characteristics.

[0114] 5) Nozzle molding process After the low-temperature aging process, the blended meat was checked to be at 0-10°C and placed in a stuffer equipped with a nozzle former. The nozzle former's discharge volume adjustment screw was adjusted to ensure the appropriate volume was discharged.

[0115] 6) Oven heat treatment process The compound meat discharged from the nozzle forming machine was immediately placed in a GS oven (GSO-50100J, ASAHI SOSETSU Co., LTD., JAPAN) and treated with steam at 110-120°C for 8 minutes to quickly solidify the surface and maintain its shape. To ensure microbial safety until the retort heat treatment process, the core temperature of the compound meat after oven heat treatment was maintained at 72°C or higher.

[0116] 7) Cutting process The oven-heat-treated blended meat was cut to a fixed length of 225-235mm, matching the length of commonly available nori seaweed used for nori rolls. This cutting process improves convenience by allowing the nori rolls to be cooked immediately without the additional process of cutting to length.

[0117] 8) Direct flame grilling process The cut blended meat was passed through a direct flame torch to create a grilled appearance. The height of the torch was adjusted so that the cut blended meat passed through the center of the flame, naturally creating a grilled appearance. The conveyor speed was also adjusted so that the cut blended meat passed through the flame for 5 seconds.

[0118] 9) Quick freezing and vacuum packaging process The grilled blended meat was rapidly cooled at 1°C for 9 minutes, and after the subsequent retort process, it was vacuum-packed using waterproof, light-proof, oxygen-proof, and heat-resistant packaging material to maintain microbial safety, product appearance, and color.

[0119] 10) Retort heat treatment process An appropriate amount of vacuum-packed blended meat was loaded onto a retort cart and immersed in purified water whose temperature had been gradually increased up to the main sterilization temperature as shown in Table 1, to perform preliminary sterilization up to two times, and then main sterilization was performed.

[0120] [Table 1]

[0121] After the sterilization, the mixture was cooled a second time to ensure microbial safety and stabilize the proteins and fats in the meat mixture. After the oven heat treatment process, the texture of the mixture was hard and it lacked the taste characteristic of retort ham, so by undergoing the retort heat treatment process, the mixture was given the soft and elastic texture and unique taste and flavor characteristic of retort ham.

[0122] 11) Packaging process During the retort heat treatment process, moisture remaining on the outer surface of the packaging material is removed with an air blower, minimizing the risk of unpleasant odors and microbial growth due to moisture remaining on the outer surface of the packaging material during subsequent product distribution.

[0123] The outer surface of the moisture-removed packaging material was then wrapped in aluminum film with three-sided adhesive to prevent discoloration due to prolonged exposure to light.

[0124] Comparative Example Comparative Example 1: Production of retort ham for seaweed rolls with different temperature conditions in the sorting and mixing processes The selection step and the mixing step were carried out at a temperature of 10°C or higher, and the retort pouched ham for laver wrapping was produced in the same manner as in the above Production Example, and used as Comparative Example 1.

[0125] Comparative Example 2: Production of retort ham for seaweed rolls with different low-temperature aging process time conditions The low-temperature aging step was carried out at a temperature of 5°C or less for 13 hours, and the retort pouched ham for laver wrapping was produced in the same manner as in the above Production Example, and used as Comparative Example 2.

[0126] Comparative Example 3: Production of retort ham for seaweed wraps using different retort heat treatment process conditions In the retort heat treatment step, preliminary sterilization was carried out at 110°C, and then main sterilization was carried out at 118°C. The retort ham for laver wrapping was produced in the same manner as in the above Production Example, and used as Comparative Example 3.

[0127] Comparative Example 4: Production of retort ham for seaweed rolls with different particle sizes In the crushing step, the plate for determining the particle size of the pork was set to 5 mm and crushed, and a retort pouched ham for laver wrapping was produced in the same manner as in the above Production Example, which was designated as Comparative Example 4.

[0128] Comparative Example 5: Production of retort pouched ham for seaweed wrapping by molding blended meat and not immediately subjecting it to oven heat treatment The blended meat extruded from the nozzle molding machine and molded was left for 10 minutes, and then subjected to oven heat treatment to slowly solidify the surface. The retort pouched ham for seaweed wrapping was manufactured in the same manner as in the above manufacturing example, and used as Comparative Example 5.

[0129] Comparative Example 6: Production of retort pouched ham for seaweed wraps using different oven heat treatment temperature conditions The oven heat treatment step was carried out using steam at 200°C for 10 minutes, and the retort pouched ham for laver wrapping was produced in the same manner as in the above Production Example, and used as Comparative Example 6.

[0130] Comparative Examples 7 to 9: Production of retort pouched ham using a combined oven heat treatment process In the oven heat treatment step, heat treatment was performed in a GS oven under the conditions shown in Table 2, and then heat treatment was performed in a superheated steam oven. Retort pouched hams for laver wrapping were produced in the same manner as in the above Production Examples, and designated Comparative Examples 7 to 9.

[0131] [Table 2]

[0132] Comparative Examples 10-11: Production of retort pouched ham for seaweed rolls with different direct flame grilling process conditions In the direct flame grilling process, the height of the torch was adjusted so that the cut blended meat passed through the center of the flame, and the conveyor speed was adjusted so that the cut blended meat passed through the flame for 3 seconds or 40 seconds, and direct flame grilling was carried out. The retort nori-maki hams produced in the same manner as in the above production examples were designated as Comparative Examples 10 and 11, respectively.

[0133] Comparative Example 12: General ham for seaweed rolls A commercially available ordinary ham for seaweed rolls (Shufu 9-tier Seaweed Roll Ham, Makiyumura) was used as Comparative Example 12.

[0134] The general ham for laver wrapping of Comparative Example 12 and the retort ham for laver wrapping of the above Production Example are shown in FIG.

[0135] Experimental example Experimental Example 1: Evaluation of oil and water separation phenomena in retort pouched ham for seaweed wraps under various temperature conditions The oil and water separation phenomenon of the retort pouched ham for seaweed wrapping was confirmed by visual evaluation according to internal standards after the completion of the retort heat treatment process and cooling after vacuum packaging.

[0136] As a result, in Comparative Example 1, in which the sorting and mixing processes were carried out at a temperature of 10°C or higher, oil and water separation occurred after the oven heat treatment process and retort heat treatment process, unlike in the manufacturing examples in which the sorting and mixing processes were carried out at a temperature of less than 10°C.

[0137] In Comparative Example 2, in which the low-temperature aging step was carried out for 13 hours, oil separation occurred after the low-temperature aging step, unlike the production example in which the low-temperature aging step was carried out for 15 hours (FIG. 3).

[0138] In addition, in Comparative Example 3, in which preliminary sterilization was performed at 110°C in the retort heat treatment process and then main sterilization was performed at 118°C, oil and water separation occurred after the retort heat treatment process, unlike the manufacturing example in which preliminary sterilization was performed twice, in which the temperature was raised stepwise up to the main sterilization temperature, and then main sterilization was performed.

[0139] Therefore, in order to minimize the deterioration of product quality due to oil and water separation, it was confirmed that it is appropriate to carry out the sorting and mixing processes at a temperature below 10°C, the low-temperature aging process for 15 to 18 hours, and the retort heat treatment process by gradually increasing the temperature through pre-sterilization at 110°C, pre-sterilization at 116°C, and main sterilization at 118°C.

[0140] Experimental Example 2: Appearance Evaluation The appearance of the retort pouched ham for seaweed wrapping was checked by appearance evaluation according to internal standards after completion of the retort heat treatment process and cooling after vacuum packaging.

[0141] In comparison example 4, in which the pork was crushed to a particle size of 5 mm in the crushing process, the surface of the retort nori-maki ham was not flat and had bumps, unlike the production example in which the pork was crushed to a particle size of 3 mm, and was therefore not suitable for cooking nori-maki.

[0142] Furthermore, unlike the manufacturing examples, in Comparative Example 11, which spent a long time passing through the flame during the direct grilling process, the outer surface of the retort pouched ham for seaweed wrapping was excessively carbonized, while in Comparative Example 10, which spent a short time passing through the flame, the naturally grilled appearance was not formed.

[0143] Therefore, it was confirmed that in order to create a naturally grilled appearance suitable for cooking in nori rolls, it is appropriate to grind the pork to a particle size of 3 mm or less in the grinding process, and to allow the cut blended meat to pass through the flame in the direct grilling process for a minimum of 5 seconds and a maximum of 30 seconds.

[0144] Experimental Example 3: Ease of Forming Evaluation The ease of forming the retort pouched ham for seaweed wrapping was confirmed by measuring the height of the blended meat before and after the oven heat treatment process.

[0145] In Comparative Example 5 (Test 2), the compound meat discharged from the nozzle forming machine was left for 10 minutes and then heat-treated in an oven to slowly solidify the surface. This was different from the manufacturing example (Test 1) in which the compound meat was immediately heat-treated in an oven to quickly solidify the surface. It was confirmed that the characteristic shape of the ham for seaweed wraps could not be maintained, and the oven chain belt was pushed in by gravity, causing the ham to spread sideways and become shorter in height (Figure 4).

[0146] Therefore, it was confirmed that in order to maintain the shape of the ham for retort pouched seaweed wraps, it is appropriate to subject the blended meat that has been discharged from the nozzle molding machine and molded to oven heat treatment immediately after molding.

[0147] Experimental Example 4: Sensory Evaluation The sensory test involved tasting the products by 10 trained researchers, who then evaluated the texture, dryness, moistness, and overall palatability according to internal sensory evaluation criteria.

[0148] In Comparative Example 6, in which the oven heat treatment process was carried out for 10 minutes with steam at 200°C, moisture and fat were excessively dissolved, resulting in a hard, dry texture, unlike the production example in which the process was carried out for 8 minutes with steam at 110°C.

[0149] Therefore, it was confirmed that it is appropriate to perform the oven heat treatment process at 120°C for not more than 10 minutes so that the retort ham for seaweed wraps has the soft and elastic texture and unique taste and flavor that are characteristic of retort ham.

[0150] Experimental Example 5: Oven Yield Evaluation The oven yield was analyzed by measuring the weight before and after the oven heat treatment and calculating the percentage difference between them.

[0151] In Comparative Examples 7 to 9, which were subjected to GS oven heat treatment and subsequent superheated steam oven heat treatment under the conditions of Table 2, the core temperature of the blended meat further increased, unlike the production examples in which only GS oven heat treatment was performed alone.However, due to the superheated steam oven treatment, when the blended meat was cooled at 1°C for 9 minutes after oven heat treatment, the outer surface became dry and the oven yield relatively decreased (Table 3).

[0152] [Table 3]

[0153] Therefore, it was confirmed that it is appropriate to carry out the GS oven heat treatment alone as the oven heat treatment process so that the retort ham for nori rolls has the soft and elastic texture that is characteristic of retort ham.

[0154] Experimental Example 6: Hardness Evaluation The hardness of the retort ham for nori seaweed wrapping after the retort heat treatment process was analyzed using a texture analyzer under the conditions shown in Table 4. For measurement, the sample was shaped to a size of 10 mm wide, 15 mm long, and 15 mm high, and a 9 mm disk-shaped probe was used.

[0155] [Table 4]

[0156] The hardness of Production Example after the retort heat treatment step was 2,016.9 g, which was confirmed to be approximately twice as high as the hardness of Comparative Example 12 after the retort heat treatment step, 1,078.4 g (p<0.05, N=14, FIG. 5).

[0157] Therefore, it was confirmed that the retort ham for seaweed rolls of the above Production Example has the soft and elastic texture and unique taste and flavor that are peculiar to retort ham, and is harder than general ham for seaweed rolls and does not lose its shape, which brings convenience to the cooking of foods such as seaweed rolls that must maintain their shape.

[0158] From the above description, those skilled in the art to which the present application pertains will understand that the present application can be implemented in other specific forms without changing the technical idea or essential features thereof. It should be understood that the above examples are merely illustrative and not limiting. The present application should be construed as including all modifications and variations derived from the meaning and scope of the claims, rather than the specification, and their equivalent concepts.

Claims

1. (a) mixing comminuted pork with a curing agent, sugar, seasonings, and starch; (b) aging the mixed formulation; (c) shaping the matured compound through a nozzle; (d) subjecting the molded compound to an oven heat treatment; (e) vacuum packaging the heat-treated formulation in a heat-resistant film; (f) subjecting the packaged formulation to a retort heat treatment. A method for producing retort ham.

2. The retort ham is manufactured in a rectangular parallelepiped shape. The method of claim 1.

3. The crushing involves cutting the pork into pieces of 1 mm to 4 mm in size. The method of claim 1.

4. The step (a) further comprises adding purified water and mixing. The method of claim 1.

5. The step (a) is carried out at 0°C to 9°C. The method of claim 1.

6. The mixing (i) rotating at 35 rpm to 55 rpm for 1 minute to 3 minutes; (ii) rotating under vacuum at 35-55 rpm for 3-5 minutes; The method of claim 1.

7. The step of rotating at 35 rpm to 55 rpm for 1 minute to 3 minutes is repeated 2 to 4 times. The method of claim 6.

8. The vacuum is 0.01 MPa to 0.1 MPa. The method of claim 6.

9. The aging is carried out at 1°C to 5°C for 15 to 18 hours. The method of claim 1.

10. The molding is into a rectangular parallelepiped shape. The method of claim 1.

11. The oven heat treatment is performed at 110°C to 120°C for 6 to 8 minutes. The method of claim 1.

12. The oven heat treatment is carried out within 1 to 9 minutes after molding. The method of claim 1.

13. The method further comprises the step of grilling after the oven heat treatment. The method of claim 1.

14. The direct flame baking is performed by treating the oven-heat-treated composition with a torch for 3 to 30 seconds. The method of claim 13.

15. The method further comprises a step of cooling after the oven heat treatment. The method of claim 1.

16. The cooling is carried out at -5°C to 1°C for 5 to 15 minutes.

16. The method of claim 15.

17. The retort heat treatment is Primary sterilization involves heat treatment at 100°C to 120°C for 1 to 10 minutes, Secondary sterilization involves heat treatment at 105°C to 125°C for 1 to 10 minutes, and a third sterilization step of heat-treating the product at 110°C to 130°C for 15 to 35 minutes. The method of claim 1.

18. The method further comprises a step of cooling after the retort heat treatment. The method of claim 1.

19. The cooling is carried out at 20°C to 30°C for 5 to 30 minutes.

20. The method of claim 18.

20. The produced retort ham has a hardness of 1.1 kg to 2.5 kg. The method of claim 1.

21. Produced by the method according to any one of claims 1 to 20. Ready-to-eat ham.

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