JP2000157217A - Processing of edible meat - Google Patents
Processing of edible meatInfo
- Publication number
- JP2000157217A JP2000157217A JP10331761A JP33176198A JP2000157217A JP 2000157217 A JP2000157217 A JP 2000157217A JP 10331761 A JP10331761 A JP 10331761A JP 33176198 A JP33176198 A JP 33176198A JP 2000157217 A JP2000157217 A JP 2000157217A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- pressure
- processing
- injection
- liquid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、豚肉、牛肉、家禽
肉等の食肉塊に、ピックル液や調味液等の高圧の液状物
質を用いて、食肉塊中の骨から肉が剥離しやすくする等
の加工処理を行う食肉の加工処理方法に関するものであ
る。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention uses a high-pressure liquid substance such as a pickle liquid or a seasoning liquid for a meat mass such as pork, beef, poultry meat, etc. to facilitate peeling of meat from bones in the meat mass. And a method for processing meat.
【０００２】[0002]
【従来の技術】従来、骨付き製品（骨付きチキン、スペ
アリブ、バックリブ等）の調味は、調味液に浸漬する方
法や、調味液を多針型インジェクターを用いて注入する
方法が知られている。注入すれば浸漬する方法に比べ
て、多くの調味液を肉中に加えることができ、より軟ら
かい製品が得られる。骨付き食肉原料用のインジェクタ
ーもあり、注入は可能であるが、注入圧力は高くても約
１２ｋｇ／ｃｍ2 程度であり、肉の応力よりも低いた
め、骨と肉の境界面に液状物質を注入することは困難で
あった。従って、肉は軟らかくなっても、骨と肉は骨膜
を介して接合しており、食べるときに骨から肉が剥離し
難く、食べにくい製品になっていた。2. Description of the Related Art Conventionally, a method of immersing a product with bones (chicken with bones, spare ribs, back ribs, etc.) in a seasoning liquid or injecting the seasoning liquid using a multi-needle injector is known. . When injected, more seasoning liquid can be added to the meat than in the immersion method, resulting in a softer product. There is an injector for raw meat with bone, and injection is possible, but injection pressure is high at about 12 kg / cm 2 and lower than meat stress. It was difficult to inject. Therefore, even if the meat becomes soft, the bone and the meat are joined via the periosteum, and the meat is hard to peel off from the bone when eaten, resulting in a product that is hard to eat.
【０００３】また、食肉中に空気やガスを液入し、柔ら
かくするために、従来の技術では調味液等の液体中にガ
スを溶解するか、分散させて注入する方法が行われてい
た。また従来より、肉を軟らかくするために、肉タタキ
で肉をたたいたり、先端が針状やナイフ状になっている
ホーリング装置や、テンダーライザーと呼ばれる装置で
肉に小さい穴あるいは切れ目をたくさん入れて軟らかく
する軟化処理方法が知られている。そしてこの軟化処理
は、調味をする前あるいは調味した後に行われている。
さらにこの軟化処理に、針で調味液を注入しながら肉に
穴あるいは切れ目を入れるインジェクターも用いられる
が、構造上複雑となり、また穴あるいは切れ目を入れる
部分が折れて、肉中に異物として混入する問題点があっ
た。[0003] In addition, in order to soften air or gas by pouring it into meat, a conventional technique has been to inject gas by dissolving or dispersing the gas in a liquid such as a seasoning liquid. In addition, to make the meat tender, hit the meat with a meat beef, or use a holing device with a needle-shaped or knife-shaped tip, or use a device called a tender riser to make many small holes or cuts in the meat. There is known a softening method for softening. This softening process is performed before or after seasoning.
Furthermore, for this softening treatment, an injector for making a hole or a cut in the meat while injecting the seasoning liquid with a needle is also used, but it is structurally complicated, and the part where the hole or the cut is broken is broken and mixed as foreign matter into the meat. There was a problem.
【０００４】他方、無針型ピックルインジェクター及び
インジェクション方法のハムなどの食肉加工品への応用
については次のような先行技術が知られている。特開平
５−２４４９０６号には、スプレイノズルを用いて高圧
下に無針型のピックルインジェクターにより肉片の中に
塩水等の液状物質を導入する方法が開示されている。該
ピックルインジェクターは、圧力ローラとコンベアで肉
塊の厚みを一定にしておき、下からスプレイノズルでイ
ンジェクションする構造であり、ノズル間隔が２０ｍｍ
以内で、厚さ２０ｍｍの肉に液状物質を注入することが
可能である旨記載されているものの、該ピックルインジ
ェクターは拡散型のスプレイノズルを使用しているた
め、該公報の図５に示されるように、液状物質が同心円
状に広がり、注入されない部分や液が重複する部分が発
生し、均一に注入分散することができる方法とはいい難
く、また、該ピックルインジェクターは、肉の厚みを押
し潰して薄くした後インジェクションする構造であり、
同心円状に広がる高いスプレー圧力は肉に損傷を与える
ため、肉の厚みが厚いものには使用できないという欠点
がある。また、この方法では圧力ローラによって、肉塊
の割れや崩れ等が生じるおそれがある。したがって、こ
の導入方法では、圧力ローラで例え厚みを減らしたとし
ても、厚みが３０ｍｍを超えるような豚モモ肉やロース
肉に適用することは困難である。[0004] On the other hand, the following prior arts are known for application of a needleless pickle injector and an injection method to processed meat products such as ham. JP-A-5-244906 discloses a method of introducing a liquid substance such as salt water into a piece of meat by a needleless pickle injector under high pressure using a spray nozzle. The pickle injector has a structure in which the thickness of the meat mass is kept constant by a pressure roller and a conveyor, and is injected by a spray nozzle from below, and the nozzle interval is 20 mm.
Although it is described that the liquid substance can be injected into the meat having a thickness of 20 mm or less, since the pickle injector uses a diffusion type spray nozzle, it is shown in FIG. 5 of the publication. As described above, the liquid substance spreads concentrically, and a part that is not injected and a part where the liquid overlaps occur, which is difficult to say that it is a method that can uniformly inject and disperse, and the pickle injector pushes the thickness of the meat. Injection after crushing and thinning,
There is a disadvantage that the spray pressure which spreads concentrically damages the meat and cannot be used for thick meat. Also, in this method, the pressure roller may cause cracks or collapse of the meat mass. Therefore, even if the thickness is reduced with a pressure roller, it is difficult to apply this method to pig thigh meat or loin meat having a thickness exceeding 30 mm.
【０００５】米国特許第２４１８９１４号明細書には、
屠殺後短時間の内に肉を柔らかくするために、脂質物質
や少量の水からなる肉質柔軟化剤等の可食性粒子を高圧
下高速で肉表面にスプレイし、肉の深部まで浸透させる
と共に、肉の筋線維を機械的に破壊することが開示され
ているが、その可食性粒子の分散状況等の詳細について
は記載されていない。[0005] US Pat. No. 2,418,914 describes:
In order to soften the meat within a short time after slaughter, edible particles such as a meat softener consisting of lipid substances and a small amount of water are sprayed on the meat surface under high pressure and high speed, and penetrate deep into the meat, It is disclosed that the muscle fibers of the meat are mechanically destroyed, but the details such as the state of dispersion of the edible particles are not described.
【０００６】米国特許第３０１６００４号明細書及び米
国特許第３４３６２３０号明細書には、肉表面にノズル
の先端を接触させて保存液等の液体を高圧で注入し、肉
線維を壊すことなく、液体を分散させる方法が開示され
ており、具体例として、ベーコンベリーの赤身と脂肪
に、赤身注入ノズル及び脂肪注入ノズルを備えた自動注
入機械を用いて、高速度液体流を注入することが記載さ
れている。In US Pat. No. 3,160,004 and US Pat. No. 3,436,230, a liquid such as a preservative is injected at a high pressure by bringing the tip of a nozzle into contact with the meat surface, and the liquid is applied without breaking the meat fibers. A method of dispersing is described, as a specific example, injecting a high-speed liquid flow into lean and fat of bacon berry using an automatic injection machine equipped with a lean injection nozzle and a fat injection nozzle. ing.
【０００７】米国特許第３７６９０３７号明細書及び米
国特許第３６４９２９９号明細書には、肉中への柔軟化
剤及び／又は香味付与剤の液の浸透深度を効果的に制限
するために、３方向からの直進水流を焦点でぶつかり合
わせ、エネルギーを消失させ、拡散させることで浸透深
度を制限する方法が記載されている。[0007] US Pat. No. 3,679,037 and US Pat. No. 3,649,299 disclose three directions to effectively limit the depth of penetration of softener and / or flavoring agents into meat. A method is described that limits the depth of penetration by collapsing a straight stream of water from a fountain at a focal point, dissipating and diffusing energy.
【０００８】米国特許第３６７５５６７号明細書には、
上記米国特許第３７６９０３７号明細書及び米国特許第
３６４９２９９号明細書記載のインジェクションノズル
を肉と同じ速さで移動させながら、電気タイマーにより
素速くオン−オフしうるソレノイドバルブの制御によ
り、１０００〜５０００ｐｓｉの圧力で、柔軟化剤、香
味付与剤等の液を家禽肉に高速で注入する装置が記載さ
れている。[0008] US Pat. No. 3,675,567 describes:
While moving the injection nozzle described in the above-mentioned U.S. Pat. No. 3,679,037 and U.S. Pat. No. 3,649,299 at the same speed as the meat, control of a solenoid valve that can be turned on and off quickly by an electric timer is 1000 to 5000 psi. A device for injecting a liquid such as a softening agent and a flavor imparting agent into poultry meat at a high speed at a pressure of 3 kg is described.
【０００９】米国特許第３７３９７１３号明細書及び米
国特許第３８１４００７号明細書には、予め定めておい
た値に達するまでノズル通路中の液の圧力を高めてお
き、バルブ解放後、不定形の肉塊に適合する、複数本の
種々の長さのノズル通路の先端部から、素早く一気に液
体を噴射させ、液漏れが生じることがないインジェクシ
ョン装置が開示されている。In US Pat. Nos. 3,739,713 and 3,840,007, the pressure of the liquid in the nozzle passage is increased until a predetermined value is reached, and after the valve is released, the irregular-shaped meat is formed. An injection device is disclosed in which liquid is quickly ejected from the tips of a plurality of nozzle passages of various lengths adapted to a lump, and the liquid does not leak.
【００１０】米国特許第５０５３２３７号明細書には、
低級肉の柔らかさや官能的品質を向上させるために、肉
から一定の距離だけ離したノズルから、移動している肉
に、バインダーとしての植物性油又は脂肪等が肉組織中
に充分浸入しうるような圧力で注入し、肉の結合組織を
横方向及び縦方向に切断しうる肉の処理法が記載されて
いる。US Pat. No. 5,053,237 discloses that
In order to improve the softness and sensory quality of low-grade meat, a vegetable oil or fat as a binder can sufficiently penetrate into the meat tissue from the nozzle at a certain distance from the meat to the moving meat. A method of treating meat that can be injected at such a pressure and cut transversely and longitudinally into the connective tissue of the meat is described.
【００１１】米国特許第５１１２２７０号明細書には、
ウオータージェット屠殺を行うために、超高圧（３００
０〜４０００ｋｇ／ｃｍ2 ）で頭蓋骨を破壊することが
記載されている。US Pat. No. 5,112,270 discloses that
Ultra high pressure (300
It is described that the skull is destroyed at 0 to 4000 kg / cm 2 ).
【００１２】米国特許第５２００２２３号明細書には、
配管中を連続的に搬送されている肉に、高圧ノズルか
ら、短時間の細いジェットの形で液体を間欠的又は周期
的に噴射し、該液体を肉の与えられた深さまで注入する
方法が記載されている。US Pat. No. 5,200,223 describes:
A method of intermittently or periodically ejecting a liquid in the form of a short narrow jet from a high-pressure nozzle to meat being continuously conveyed in a pipe and injecting the liquid to a given depth of the meat. Has been described.
【００１３】米国特許第５１７６０７１号明細書には、
肉に損傷が生じない手段の改善をするために、押圧ロー
ラーによってコンベア上の肉塊を予め決められた厚さに
平たくすると共にスプレーノズルに接触せしめ、肉の外
面にインジェクションストリームを噴霧することなく、
調味液等を均質に分散させる方法及び装置が記載されて
いる。US Pat. No. 5,176,071 discloses:
To improve the means that does not cause damage to the meat, the pressing roller flattens the meat mass on the conveyor to a predetermined thickness and makes it contact the spray nozzle, without spraying the injection stream on the outer surface of the meat. ,
A method and an apparatus for homogeneously dispersing a seasoning liquid and the like are described.
【００１４】[0014]
【発明が解決しようとする課題】本発明の課題は、食肉
塊中の骨から肉が剥離しやすい食肉製品や、食肉塊中に
空気やガスを含んだ食肉製品や、肉質が軟らかい食肉製
品等を得るための、高圧直進水流を用いた食肉の加工処
理方法を提供することにある。An object of the present invention is to provide a meat product in which meat is easily peeled from bones in the meat mass, a meat product containing air or gas in the meat mass, a meat product having a soft meat quality, and the like. It is an object of the present invention to provide a method for processing meat using a high-pressure straight water stream to obtain the meat.
【００１５】[0015]
【課題を解決するための手段】本発明者らは、上記課題
を解決するために鋭意研究し、高圧の直進水流を利用す
ることにより、上記課題が達成しうることを見い出し、
本発明を完成するに至った。Means for Solving the Problems The present inventors have conducted intensive studies to solve the above-mentioned problems, and found that the above-mentioned problems can be achieved by using a high-pressure straight water flow.
The present invention has been completed.
【００１６】すなわち、本発明は、直進水流噴射ノズル
を用いて食肉塊へ液状物質を注入することにより、食肉
塊中の骨から肉が剥離しやすくする加工処理、食肉塊中
に空気やガスを含ませる加工処理、食肉を軟らかくする
加工処理等、食肉を加工処理することを特徴とする高圧
直進水流を用いた食肉の加工処理方法に関する。That is, the present invention provides a process for injecting a liquid substance into a meat mass by using a straight water jet nozzle to facilitate the separation of meat from bones in the meat mass. The present invention relates to a method of processing meat using a high-pressure straight water stream, wherein the processing is performed on meat, such as a processing to be included or a processing for softening meat.
【００１７】また本発明は、液状物質の注入を、注入圧
力をゼロ又は低圧からの漸次上昇するように注入圧力を
制御しながら注入することを特徴とする上記の高圧直進
水流を用いた食肉の加工処理方法や、液状物質の注入
を、高圧の初発注入圧力で注入を開始し、その後注入圧
力が低圧又はゼロに漸次下降するように注入圧力を制御
しながら注入することを特徴とする上記の高圧直進水流
を用いた食肉の加工処理方法に関する。Further, the present invention is characterized in that the liquid material is injected while controlling the injection pressure so that the injection pressure is gradually increased from zero or low pressure. The processing method and the injection of the liquid substance, the injection is started at a high initial injection pressure, and then injected while controlling the injection pressure so that the injection pressure gradually decreases to low pressure or zero. The present invention relates to a meat processing method using a high-pressure straight water flow.
【００１８】[0018]
【発明の実施の形態】本発明において、食肉としては、
豚肉、牛肉、家禽肉、馬肉、羊肉及びこれらの内臓肉、
骨付き肉及び皮付き肉、並びに魚肉等を例示することが
でき、食用に供される肉であればどのような肉をも使用
することができる。BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, as meat,
Pork, beef, poultry, horse, lamb and their offal,
Examples thereof include meat with bone and meat with skin, fish meat, and the like, and any meat can be used as long as the meat is edible.
【００１９】本発明において、液状物質としては、塩漬
用のピックル液、調味用の調味液の他、脂質、植物タン
パク質等の組織改良剤、天然保存剤、天然色素剤、酵
素、微生物等の溶液、分散懸濁液を例示することがで
き、直進水流噴射ノズルから噴射しうる液状のものであ
れば、気体状のガスを含むものなど、いかなるものでも
使用することができる。In the present invention, the liquid substance includes pickling solution for salting, seasoning solution for seasoning, tissue improving agents such as lipids and plant proteins, natural preservatives, natural coloring agents, enzymes, microorganisms and the like. Examples thereof include a solution and a dispersion suspension, and any liquid such as a gas containing gaseous gas can be used as long as it can be jetted from a straight water jet nozzle.
【００２０】本発明において、直進水流とは、同心円状
に拡散して噴出することなく、直線状に収束して噴出す
る液状物質の流れをいい、直進水流噴射ノズルとは、直
進水流を噴射させるノズルをいう。また、本発明におい
て、注入圧力とは、直進水流噴射ノズルから噴出された
直後の液状物質の液圧をいい、通常は高圧水発生装置と
直進水流噴射ノズルとの間の配管中の液圧として、例え
ば圧力センサにより測定される。圧力センサを備えるこ
とにより、注入圧力をその設定値に一層正確に調整する
ことができる。In the present invention, the straight water flow refers to a flow of a liquid substance which converges and jets straight without being diffused and jetted concentrically, and the straight water jet nozzle jets a straight water jet. Refers to a nozzle. In the present invention, the injection pressure refers to the liquid pressure of the liquid substance immediately after being ejected from the straight water jet nozzle, and is usually defined as the liquid pressure in a pipe between the high-pressure water generator and the straight water jet nozzle. , For example, by a pressure sensor. By providing a pressure sensor, the injection pressure can be more accurately adjusted to its set value.
【００２１】本発明において、注入圧力の制御を行う手
段としては、高圧水発生装置の出力を、サーボモータや
ステッピングモータを用いて、モータの回転数を制御す
る方法、油圧、水圧、空気圧等の流体圧を用いて液状物
質の圧力を制御する方法を例示することができる。ま
た、高圧の初発注入圧力とする手段としても、同様にサ
ーボモータやステッピングモータを用いて、予め所定の
圧力に高めることができる。In the present invention, as means for controlling the injection pressure, the output of the high-pressure water generator is controlled by using a servomotor or a stepping motor to control the number of revolutions of the motor, such as oil pressure, water pressure, air pressure, etc. A method of controlling the pressure of the liquid substance using the fluid pressure can be exemplified. Also, as a means for setting a high initial injection pressure, the pressure can be increased to a predetermined pressure in advance by using a servomotor or a stepping motor.
【００２２】例えば、モータとドライバとプログラマブ
ルコントローラ（ＰＬＣ）から構成されているサーボモ
ータを用いて圧力を制御する場合について説明すると、
ドライバはＰＬＣと接続され、モータの運転状態のＰＬ
Ｃへの出力とＰＬＣの指令を受けてモータの駆動を行
う。モータはドライバがＰＬＣより受けたパルス数に比
例して回転を行い、そのパルスの速さ（時間的密度）に
応じて回転速度を変化させる。そして、サーボモータに
より高圧ポンプを駆動する場合、概略、液体の流量はモ
ータの回転数（位置決め）に比例し、液体の圧力はモー
タの回転数に比例することになる。For example, a case where pressure is controlled by using a servomotor composed of a motor, a driver and a programmable controller (PLC) will be described.
The driver is connected to the PLC, and the PL of the operating state of the motor is
The motor is driven in response to the output to C and the PLC command. The motor rotates in proportion to the number of pulses received by the driver from the PLC, and changes the rotation speed according to the pulse speed (temporal density). When the high-pressure pump is driven by the servomotor, the flow rate of the liquid is roughly proportional to the rotation speed (positioning) of the motor, and the pressure of the liquid is roughly proportional to the rotation speed of the motor.
【００２３】本発明においては、直進水流噴射ノズルか
ら液状物質を注入しながら、注入圧力を、ゼロ又は低圧
から漸次上昇、好ましくは漸次連続的に上昇させるよう
に変化させることが、食肉を均一に加工処理する上で望
ましい。直進水流噴射ノズルを用いると、肉塊中への液
状物質の注入及び分散の特性として、注入された液状物
質は、肉組織の抵抗によりある一定の深度で横方向へ分
散し、注入圧力が漸次上昇するとその注入圧力に見合っ
た注入深度となり、その深度における肉組織の抵抗によ
り、横方向に分散する。かかる現象が注入深度の増加と
共に繰り返し生じ、肉塊の表面から底部まで液状物質が
均一に分散されていくので、注入圧力をゼロ又は低圧か
ら漸次上昇させると、均一に加工処理された優れた製品
が得られる。かかるインジェクション方法やそれに用い
られるピックルインジェクターは、特願平９−１２１９
２４号及び特願平９−２５３６７８４号の明細書に詳し
く述べられている。In the present invention, while injecting the liquid substance from the straight water jet nozzle, the injection pressure is changed from zero or low pressure so as to gradually increase, preferably gradually and continuously, so that the meat can be made uniform. Desirable for processing. When a straight water jet nozzle is used, the injected liquid material is dispersed in the lateral direction at a certain depth due to the resistance of the meat tissue as a characteristic of injection and dispersion of the liquid material into the meat mass, and the injection pressure gradually increases. When it rises, it becomes an injection depth commensurate with the injection pressure, and spreads laterally due to the resistance of the meat tissue at that depth. This phenomenon occurs repeatedly as the injection depth increases, and the liquid material is uniformly dispersed from the surface to the bottom of the meat mass. Therefore, if the injection pressure is gradually increased from zero or low pressure, an excellent product that is uniformly processed Is obtained. Such an injection method and a pickle injector used therein are disclosed in Japanese Patent Application No. 9-1219.
No. 24 and Japanese Patent Application No. 9-2536784.
【００２４】また、本発明においては、高圧の初発注入
圧力で注入を開始し、その後注入圧力が低圧又はゼロに
漸次下降するように注入圧力を制御しながら注入する、
好ましくは漸次連続的に下降するように変化させながら
注入することが、食肉を均一に加工処理する上で望まし
い。直進水流噴射ノズルを用いると、肉塊中への液状物
質の注入及び分散の特性として、ある初発注入圧力に応
じてある深度まで注入された液状物質は、肉組織の抵抗
により横方向へ分散し、注入圧力が漸次下降するとその
注入圧力に見合った注入深度となり、その深度における
肉組織の抵抗により、横方向に分散する。かかる現象が
注入深度の減少と共に繰り返し生じ、肉塊の底部から表
面まで液状物質が均一に分散されていくので、注入圧力
を低圧又はゼロに漸次下降させると、均一に加工処理さ
れた優れた製品が得られる。かかるインジェクション方
法やそれに用いられるピックルインジェクターは、特願
平１０−３３１７３３号の明細書に詳しく述べられてい
る。In the present invention, the injection is started at a high initial injection pressure, and then the injection is performed while controlling the injection pressure so that the injection pressure gradually decreases to a low pressure or zero.
It is preferable to inject the meat while changing it so as to descend gradually and continuously in order to uniformly process the meat. When using a straight water jet nozzle, as a characteristic of injection and dispersion of the liquid substance into the meat mass, the liquid substance injected to a certain depth according to a certain initial injection pressure is dispersed laterally due to the resistance of the meat tissue. When the injection pressure gradually decreases, the injection depth becomes the injection depth commensurate with the injection pressure, and is dispersed in the lateral direction due to the resistance of the meat tissue at that depth. This phenomenon occurs repeatedly as the injection depth decreases, and the liquid material is uniformly dispersed from the bottom to the surface of the meat mass.If the injection pressure is gradually reduced to low pressure or zero, an excellent product that is uniformly processed Is obtained. Such an injection method and a pickle injector used therein are described in detail in the specification of Japanese Patent Application No. 10-331733.
【００２５】本発明における食肉の加工処理としては、
食肉塊中の骨から肉が剥離しやすくする加工処理、食肉
塊中に空気やガスを含ませる加工処理、食肉を軟らかく
する加工処理等を挙げることができる。The processing of meat in the present invention includes:
Examples of the processing include a processing for facilitating peeling of meat from the bones in the meat chunk, a processing for containing air or gas in the meat chunk, and a processing for softening the meat.
【００２６】食肉塊中の骨から肉が剥離しやすくする加
工処理、すなわち骨付き肉製品の骨離れをよくする本発
明の加工処理としては、注入圧力の最高値を肉の応力よ
り高く、骨の硬度よりも低く設定し、かかる注入圧力で
骨の方向や、骨と肉の間に注入する方法を例示すること
ができる。この方法によると、調味液等の液状物質は、
肉中で分散しながら骨にあたり、骨の周囲に沿って分散
するため、あるいは肉中の骨にあたり、まず骨の周囲に
沿って分散した後、肉中で分散するため、骨離れのよい
骨付きフライドチキンなどの鶏肉加工品やスペアリブや
バックリブなどの軟らかくて食べやすい骨付き製品が得
られる。The processing for facilitating peeling of the meat from the bones in the meat mass, that is, the processing of the present invention for improving the bone separation of the meat product with bone, includes setting the maximum value of the injection pressure higher than the stress of the meat, The hardness is set to be lower than the hardness of the bone, and a method of injecting the bone in the direction of the bone or between the bone and the meat with the injection pressure can be exemplified. According to this method, liquid substances such as seasonings are
Bone with good bone separation to hit the bone while dispersing in the meat and disperse along the periphery of the bone, or to hit the bone in the meat and disperse first along the perimeter of the bone and then disperse in the meat A processed chicken product such as fried chicken and a soft and easy-to-eat bone product such as spare ribs and back ribs can be obtained.
【００２７】食肉塊中に空気やガスを含ませる本発明の
加工処理としては、予め液体中に不活性ガスや空気等を
溶解、分散させ、注入圧力を制御しながら注入する方法
もあるが、高圧直進水流をノズルから噴射したときに、
水流の周囲の空気やガスを水流が巻き込む性質を利用し
て、高圧水流を肉に対して離して噴射することによって
注入すると同時に、空気や炭酸ガスや窒素ガス等のガス
を注入する方法が好ましい。この高圧水流を肉に対して
離して噴射する場合、噴射水流の勢いで肉が動いたとき
傷つくため、損傷が問題となる場合は、ノズル先端部分
の側面に空気の導入孔を設けたり、あるいはノズル先端
部分の側面にガスの配管を接続させておくことができ
る。このように、肉中に空気やガスを含ませることによ
り、口当たりがソフトな柔らかくて食べやすい製品が得
られる。As a processing of the present invention in which air or gas is included in a meat mass, there is a method of dissolving and dispersing an inert gas or air in a liquid in advance and injecting while controlling the injection pressure. When a high-pressure straight water stream is injected from a nozzle,
A method of injecting a gas such as air, carbon dioxide gas or nitrogen gas at the same time as injecting by injecting a high-pressure water flow away from the meat by utilizing the property that the water flow entrains the air or gas around the water flow and simultaneously injecting air or carbon dioxide gas or nitrogen gas . If this high-pressure water stream is sprayed away from the meat, the meat will be damaged when the meat moves due to the force of the spray water stream.If damage becomes a problem, an air introduction hole is provided on the side surface of the nozzle tip, or A gas pipe can be connected to the side surface of the nozzle tip. Thus, by including air or gas in the meat, a soft, soft and easy-to-eat product can be obtained.
【００２８】食肉を軟らかくする本発明の加工処理とし
ては、硬い肉組織や結合組織を切り、軟らかくするため
に、高圧水流と液状物質を相対的に移動させながら注入
する方法を挙げることができる。この方法によると、従
来の装置と比較して構造が単純で、異物混入も起こらな
い。また、高圧水流に調味液を用いれば、調味と同時に
肉を軟らかくすることができる。Examples of the processing of the present invention for softening meat include a method in which a high-pressure water flow and a liquid substance are relatively moved and injected to cut and harden hard meat tissue or connective tissue. According to this method, the structure is simpler than that of the conventional device, and no foreign matter is mixed. Also, if a seasoning liquid is used for the high-pressure water stream, meat can be softened at the same time as seasoning.
【００２９】[0029]
【実施例】以下、実施例を挙げてこの発明をさらに具体
的に説明するが、この発明の技術的範囲はこれらの実施
例に限定されるものではない。 実施例１ 手羽元に対して、食塩３．０重量部、砂糖２．０重量
部、調味料６．０重量部、香辛料２．０重量部、水８
７．０重量部からなる調味液を、ノズル径３／１０００
インチの複数の直進水流噴射ノズルを用い、初発注入圧
力３００ｋｇ／ｃｍ 2 で約０．２秒間注入した。注入率
（注入後の重量／注入前の重量×１００）は１１８％で
あった。対照区として、手羽元に対して、上記調味液を
通常の多針型インジェクターで注入率が１１８％になる
ようにインジェクションしたものを用いた。これら手羽
元を常法に従いフライし、１０名のパネラーにより骨離
れについての評価を含めた官能評価を行ったところ、全
員が対照区に比べ本発明の加工処理製品の方が骨離れの
がよく軟らかくて食べやすいと判定した。The present invention will be described in more detail with reference to the following examples.
However, the technical scope of the present invention is not limited to these implementations.
It is not limited to the example. Example 1 3.0 parts by weight of salt and 2.0 parts by weight of sugar based on chicken wings
Parts, seasoning 6.0 parts by weight, spices 2.0 parts by weight, water 8
A seasoning liquid consisting of 7.0 parts by weight was supplied with a nozzle diameter of 3/1000.
Initial injection pressure using multiple straight water jet nozzles
Force 300kg / cm Two For about 0.2 seconds. Injection rate
(Weight after injection / weight before injection × 100) is 118%
there were. As a control, apply the above seasoning to the chicken wings.
Injection rate becomes 118% with ordinary multi-needle injector
Was used as described above. These wings
Fry according to the usual method, bone separation by 10 panelists
The sensory evaluation including the evaluation of
The processed product of the present invention has more bone separation than the control group.
Was judged to be soft and easy to eat.
【００３０】実施例２ 豚バラ部位からとったスペアリブを用い、初発注入圧力
を４００ｋｇ／ｃｍ2、注入率１１０％とする以外は実
施例１と同様に行った。これらスペアリブを常法に従い
ローストし、１０名のパネラーにより骨離れについての
評価を含めた官能評価を行ったところ、全員が対照区に
比べ本発明の加工処理製品の方が骨離れのがよく軟らか
くて食べやすいと判定した。Example 2 The same procedure as in Example 1 was carried out except that the initial injection pressure was 400 kg / cm 2 and the injection rate was 110%, using a spare rib taken from a part of a pig rose. These spare ribs were roasted according to a conventional method, and sensory evaluation including evaluation of bone separation was performed by 10 panelists. As a result, all of the processed products of the present invention had better bone separation and softness than the control group. And easy to eat.
【００３１】実施例３ 豚ロース肉に対して、実施例１記載の調味液を、ノズル
径３／１０００インチでノズル先端部分の側面に空気の
導入孔を有する複数の直進水流噴射ノズルを用い、注入
圧力をゼロから６００ｋｇ／ｃｍ2 に漸次上昇させなが
らが注入率が１２０％となるように注入した。対照区と
して、豚ロース肉に対して、含気させた上記調味液を通
常の多針型インジェクターで注入率が１２０％になるよ
うにインジェクションしたものを用いた。これら豚ロー
ス肉を常法に従いパン粉をまぶした後フライし、１０名
のパネラーによりテクスチャについての官能評価を行っ
たところ、全員が対照区に比べ本発明の加工処理製品の
方が柔らかく口当たりがソフトで食べやすいと判定し
た。Example 3 For the pork loin meat, the seasoning liquid described in Example 1 was used by using a plurality of straight water jet nozzles having a nozzle diameter of 3/1000 inches and an air introduction hole on the side surface of the nozzle tip. While gradually increasing the injection pressure from zero to 600 kg / cm 2 , the injection was performed so that the injection rate became 120%. As a control, pork loin meat was injected with the seasoned liquid, which had been impregnated, using a general multi-needle injector so that the injection rate became 120%. These pork loins were sprinkled with bread crumbs according to a conventional method, fried, and subjected to a sensory evaluation of texture by 10 panelists. As a result, all of the processed products of the present invention were softer and softer in taste than the control group. Was determined to be easy to eat.
【００３２】実施例４ 筋の多い牛肉に対して、実施例１記載の調味液を、ノズ
ル径３／１０００インチの複数の直進水流噴射ノズルを
用い、筋の多い牛肉を移動させながら注入圧力をゼロか
ら一気に１０００ｋｇ／ｃｍ2 に上昇させ、注入率が１
２０％となるように注入した。対照区として、筋の多い
牛肉に対して、上記調味液を通常の多針型インジェクタ
ーで注入率が１２０％になるようにインジェクションし
たものを用いた。これら筋の多い牛肉を常法に従いロー
ストし、１０名のパネラーによりテクスチャについての
官能評価を行ったところ、全員が対照区に比べ本発明の
加工処理製品の方が軟らかくて食べやすいと判定した。Example 4 For seasoned beef, the seasoning liquid described in Example 1 was injected by using a plurality of straight water jet nozzles having a nozzle diameter of 3/1000 inches while moving the beef having a lot of streaks. From zero, it was raised to 1000 kg / cm 2 at a stretch, and the injection rate was 1
It was injected so as to be 20%. As a control group, a beef obtained by injecting the above-mentioned seasoning liquid into a beef having a lot of muscle with a usual multi-needle injector so that an injection rate becomes 120% was used. These beef with lots of muscle were roasted according to a conventional method, and the sensory evaluation of the texture was performed by 10 panelists. All of them determined that the processed product of the present invention was softer and easier to eat than the control group.
【００３３】[0033]
【発明の効果】本発明の食肉加工処理方法によると、食
肉塊中の骨から肉が剥離しやすい食肉製品や、食肉塊中
に空気やガスを含んだ食肉製品や、肉質が軟らかい食肉
製品等テクスチャや風味に優れた食肉製品を得ることが
できる。According to the meat processing method of the present invention, meat products in which meat is easily peeled from bones in the meat mass, meat products containing air or gas in the meat mass, meat products with soft meat quality, etc. A meat product excellent in texture and flavor can be obtained.
───────────────────────────────────────────────────── フロントページの続き Ｆターム(参考） 4B011 EA04 4B042 AC05 AD18 AE03 AG02 AG03 AG07 AH01 AP04 AP05 AP13 AT05 ──────────────────────────────────────────────────の Continued on the front page F term (reference) 4B011 EA04 4B042 AC05 AD18 AE03 AG02 AG03 AG07 AH01 AP04 AP05 AP13 AT05
Claims (6)
状物質を注入することにより、食肉を加工処理すること
を特徴とする高圧直進水流を用いた食肉の加工処理方
法。1. A meat processing method using a high-pressure straight water stream, wherein the meat is processed by injecting a liquid substance into the meat mass using a straight water stream jet nozzle.
低圧からの漸次上昇するように注入圧力を制御しながら
注入することを特徴とする請求項１記載の高圧直進水流
を用いた食肉の加工処理方法。2. The method of claim 1, wherein the liquid material is injected while controlling the injection pressure so as to gradually increase the injection pressure from zero or low pressure. Processing method.
で注入を開始し、その後注入圧力が低圧又はゼロに漸次
下降するように注入圧力を制御しながら注入することを
特徴とする請求項１記載の高圧直進水流を用いた食肉の
加工処理方法。3. The injection of the liquid substance is started at a high initial injection pressure, and thereafter, the injection is performed while controlling the injection pressure so that the injection pressure gradually decreases to a low pressure or zero. A method for processing meat using the high-pressure straight water stream according to claim 1.
しやすくする加工処理であることを特徴とする請求項１
乃至請求項３のいずれか記載の高圧直進水流を用いた食
肉の加工処理方法。4. The processing according to claim 1, wherein the processing is a processing for facilitating peeling of meat from bones in the meat mass.
A method for processing meat using the high-pressure straight water flow according to any one of claims 3 to 3.
ませる加工処理であることを特徴とする請求項１乃至請
求項３のいずれか記載の高圧直進水流を用いた食肉の加
工処理方法。5. The processing of meat using a high-pressure straight water stream according to claim 1, wherein the processing is a processing of including air or gas in the meat mass. Method.
理であることを特徴とする請求項１乃至請求項３のいず
れか記載の高圧直進水流を用いた食肉の加工処理方法。6. The method for processing meat according to claim 1, wherein the processing is processing for softening the meat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP33176198A JP3380180B2 (en) | 1998-11-20 | 1998-11-20 | Meat processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP33176198A JP3380180B2 (en) | 1998-11-20 | 1998-11-20 | Meat processing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2000157217A true JP2000157217A (en) | 2000-06-13 |
| JP3380180B2 JP3380180B2 (en) | 2003-02-24 |
Family
ID=18247333
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP33176198A Expired - Fee Related JP3380180B2 (en) | 1998-11-20 | 1998-11-20 | Meat processing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3380180B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007501631A (en) * | 2003-05-08 | 2007-02-01 | ワッツ，エドワード，ディー． | Needleless injection device and injection method |
-
1998
- 1998-11-20 JP JP33176198A patent/JP3380180B2/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007501631A (en) * | 2003-05-08 | 2007-02-01 | ワッツ，エドワード，ディー． | Needleless injection device and injection method |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3380180B2 (en) | 2003-02-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US6014926A (en) | Injection into meat and pickle injector for use therein | |
| JP5093658B2 (en) | Aged food manufacturing method | |
| US3649299A (en) | Method of limiting the depth of penetration of tenderizing and/or flavoring liquids into meat | |
| JP5643917B2 (en) | Method for producing softened food | |
| KR101326074B1 (en) | Manufacturing method and Products of pork cutlet meat by injecting a juice of curing and tenderizing | |
| US3216826A (en) | Method of processing a solid meat mass | |
| JP3226481B2 (en) | Pickle injector | |
| US5460842A (en) | Process for alteration of fat content in meat | |
| JP6371617B2 (en) | Softening method | |
| US20040241296A1 (en) | Method and apparatus for injecting liquids into a meat product | |
| JP3636279B2 (en) | Meat injection method and apparatus | |
| JP3380180B2 (en) | Meat processing method | |
| US9596864B2 (en) | Massaging press roller | |
| EP0492716B1 (en) | Process for treating cheese with liquid | |
| JP3167285B2 (en) | How to make meat products | |
| JP3025458B2 (en) | How to inject meat | |
| EP0284269B1 (en) | Methods and compositions for tenderizing and upgrading the sensory qualities of red meat | |
| US3950555A (en) | Method of tenderizing and improving the flavor of food | |
| KR20210033376A (en) | Pickle injection apparatus using water jet and method thereof | |
| JP3628630B2 (en) | Fish processing method | |
| JP2957912B2 (en) | High-efficiency preservation method for raw meat | |
| US11647770B2 (en) | Food product permeated with homogenized dispersion | |
| JP2002253172A (en) | Processed chicken food for frying in oil and method for producing the same | |
| DE2746176A1 (en) | Sausage meat mincing machine - with flat nozzle injecting carbon di:oxide snow upstream of cutters and perforated discs. | |
| JPH04278063A (en) | Method for softening edible meat |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20081213 Year of fee payment: 6 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20081213 Year of fee payment: 6 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20091213 Year of fee payment: 7 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20091213 Year of fee payment: 7 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20101213 Year of fee payment: 8 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20111213 Year of fee payment: 9 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20111213 Year of fee payment: 9 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20121213 Year of fee payment: 10 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20121213 Year of fee payment: 10 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20131213 Year of fee payment: 11 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |