JP2002017302A - Beef-processed product and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To reduce a phenomenon of roast meat becoming wavy caused by the difference of heat shrinkages of fat and lean constituting the beef. SOLUTION: This beef-processed product is obtained by a series of steps of thawing frozen raw material of a lump of the beef, injecting a seasoning liquid thereto, boiling the resultant beef and/or boiling and heating the resultant beef, and slicing the boiled or heated beef.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a prepared beef product, that is, a prepared beef product obtained by slicing a heat-treated seasoned raw material beef, a method of producing and using the same.

[0002]

2. Description of the Related Art "Kabayaki" dishes represented by eel kabayaki are specially seasoned dishes that bring out a strong appetite, and are dishes that contribute to nutrition and tonicity. It has been popular in Japan for a long time.

[0003] Recently, many processed meat foods (animal meat foods) using the method of cooking these "kabayaki" dishes have been devised, and have come to market. In general, these processed meat products follow the method of grilling kabayaki, for example, when using ribs of beef, use the ribbed meat obtained by roasting the one with grilled meat sauce. There are, for example, products such as "beef ribs bowl", in which the ribs are placed on rice, and "ribs", in which the ribs are sandwiched between breads.

[0004] By the way, as the beef used for such "Ribbi meat", beef bulk is generally widely used, and in particular, among the meat, the bulk which is located near the loin is used. Is also known simply as "kalbi".

[0005] In a restaurant such as a yakiniku restaurant, flaky ribs cut from beef chunks are grilled or grilled on an iron plate and savored. Alternatively, some restaurants may provide ribs cut from beef chunks, which are pre-soaked. Not only in restaurants but also in ordinary households, sliced ribs are purchased from butcher shops and supermarkets, and they are seasoned and cooked in the same way as in restaurants, so that you can taste the ribs. Can be.

[0006] However, the preparation process before eating the grilled ribs, that is, the operations of cutting the meat from the beef mass, preparing the sauce, immersing the sliced meat in the sauce, and grilling the sliced meat are complicated and troublesome. Is required. In addition, the considerable amount of smoke generated when grilling and cooking rib meat may contribute to neighborhood annoyance in the present living environment, particularly in a densely populated living environment.

[0007] In addition to these circumstances, in addition to the recent increase in single-person households and co-working households, etc., the demand for seasoned and cooked grilled ribs has increased, and these have been commercialized and distributed on the market. Has reached.

[0008] By the way, with respect to the conventional seasoned and cooked rib BBQ, referring to FIG. 4 showing an outline of the manufacturing process, first, a frozen raw beef mass is thawed and trimmed. Then, the seasoning liquid is injected into the shaped meat chunk with a syringe, and the seasoning liquid is massaged so as to be dispersed throughout the meat chunk, and then sliced into an appropriate size. Then, the sliced meat is baked, cooled, weighed, and packaged (packed and packaged), and is referred to as “Karbi grilled meat”.

However, since ribs of beef, called ribs, have a layered structure consisting essentially of fat and lean meat, the conventional method of roasting seasoned and sliced meat in the same manner as kabayaki In the cooking of rib meat, the meat is shrunk due to the difference in heat shrinkage between fat and lean meat, because the meat with a high fat content is sliced and baked. Was often undermined.

[0010] That is, the conventional rib meat has a form in which the shrunk meat is agglomerated, and its appearance and appearance are not always good. Also, because of its crimped shape,
The texture of the grilled meat also deteriorated, and it was far from a food with good appearance and taste. Furthermore, because of its crimped shape, it is not possible to arrange and serve the ribs of grilled ribs, and there is a restriction that the product can be provided only by so-called bag packaging.

[0011]

DISCLOSURE OF THE INVENTION The present invention has been made in view of the problems which have been recognized in the conventional grilled ribs, and has as its gist the following points: Thawed sliced beef preparation and frozen meat chunks of raw beef, infused with seasoning liquid into thawed raw beef, boiled and / or boiled and heated raw beef, and heat-treated seasoned The present invention relates to a method for producing a beef preparation, which includes a series of steps of slicing raw beef.

That is, according to the present invention, prior to slicing the raw beef, the raw beef is seasoned and heat-treated, so that the tissue of the raw beef is heat-denatured and fixed, so that the fat constituting the raw beef is fixed. The generation of the "frizzy" shape caused by the difference in the heat shrinkage ratio between lean and lean can be eliminated, and a beef-like product having a certain shape can be provided.

In addition, according to the present invention, since the "frizzy" shape can be eliminated, the ribs after cooking can be arranged and arranged in an orderly manner, and the product appearance can be improved.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION As used herein, the term "beef preparation" is used to refer to a beef prepared by seasoning and heat-treating raw beef prior to shredding and slicing of raw beef, unless otherwise specified. Beef preparation.

Next, the details of the prepared beef product of the present invention will be described with reference to production examples.

Referring to FIG. 1 showing the process for producing the prepared beef product of the present invention, first, a frozen raw beef mass is thawed to 2 ± 1 ° C. and trimmed by a conventional method. Raw beef chunks can be beef alone or, if necessary,
Pork, horse, mutton, goat, rabbit, poultry, chicken,
Fish meat, whale meat, organs and mixed meats thereof can be used. Further, as meat portions that can be used as the raw material beef mass, there are roast meat, loin meat, shoulder meat, peach meat, mixed meat thereof, and the like, in addition to rose meat, and any of these can be used.

[0017] A seasoning solution of about 10 to about 30%, preferably about 20% of the weight of the meat chunk is injected into the shaped beef chunk with a syringe, and then depending on the size of the meat chunk. ,Normally,
Tumble for about 1 to about 8 hours, preferably about 3 hours, and massage so that the seasoning is dispersed throughout the meat mass. The constituents of the seasoning liquid used here are not particularly limited as long as they are commonly used in heated meat products, and examples thereof include salt, sugar, starch syrup, skim milk powder, starch, phosphate, sodium glutamate and the like. It can be suitably used in the present invention. In addition, spices, for example, spices such as pepper, onion, mace, cardamom, and ginger can also be added to the seasoning liquid.

[0018] The beef mass into which the seasoning solution has been injected is stored in a retainer, and the meat mass is pressed with the lid of the retainer.
Steam at a temperature of 70 to about 100 ° C (preferably about 90 ° C) for about 120 minutes to reach a central temperature of the meat mass of about 80 ° C. Alternatively, the beef mass into which the seasoning liquid has been injected is vacuum-packaged, and the packaged meat mass is heated to a temperature of about 70 to about 100 ° C. (preferably about 90 ° C.) for about 120 minutes, and the center temperature of the meat mass is reduced to about 100 minutes. 8
Boil in hot water to reach 0 ° C. That is, such a temperature setting is that when the heating temperature is below about 70 ° C, the protein change of the heated meat and the hardness of the meat mass are insufficient, and conversely, when the heating temperature exceeds about 100 ° C This is because the shape change of the meat mass becomes remarkable due to excessive heating. In addition, from the viewpoint of appropriately maintaining the protein change, the hardness of the meat mass, and the shape change of the meat mass, the target temperature of the center temperature of the meat mass was set to about 80 ° C.

The heat-treated beef mass (heated log) is preferably rapidly cooled to about -2 ° C. Next, the heated raw wood is sliced into an appropriate size, for example, a thickness of about 3 mm to form a thin piece, which is used as a beef preparation of the present invention. As illustrated in FIG. 2, the beef preparation A obtained by slicing has a flat shape. By increasing the area of the sliced surface of the prepared beef product, the overall shape of the prepared beef product can be a plate or a sheet.

Then, the beef preparation A is weighed, and then, as illustrated in FIG. 3, a predetermined weight (one or more) of the beef preparation A is stored in a single container B and packaged. The product C
As it is distributed to the market.

The material of the container B is not particularly limited as long as it can accommodate and package the prepared beef product A, but it is suitable for mass production, impact durability during transportation, refrigerated storage, ease of disposal after use, and the like. In terms of paper, plastic, wood,
Styrofoam or the like can be used, and preferably, plastic is used.

[0022]

EXAMPLES The beef preparation of the present invention will be described below in accordance with the production examples thereof, based on the disclosure of the following examples.
Of course, the present invention should not be construed as limiting.

Example 1: Production of beef preparation (steaming and heating) Frozen raw beef chunks (4 to 5 kg: 21 to 25 cm × 50 to 55 cm × 5)
8 cm) was thawed to around 2 ° C. and then trimmed.

Separately, a seasoning solution having the composition shown in Table 1 below was prepared, and a seasoning solution in an amount of about 20% by weight of the meat mass was injected into the shaped raw beef mass with a syringe.

[0025]

[Table 1]

Thereafter, tumbling was performed for about 1 hour, and massage was performed so that the seasoning liquid was dispersed throughout the meat mass. The beef mass into which the seasoning liquid was injected was stored in a retainer, and the meat mass was steamed at approximately 90 ° C. for approximately 120 minutes so that the central temperature of the meat mass reached approximately 80 ° C. with the retainer lid pressed against the meat mass. . Thereafter, the heat-treated beef mass was rapidly cooled to about −2 ° C. in a rapid cooling machine to obtain a heated raw wood.

The heated log was cut in half in the vertical direction and sliced to a thickness of about 3 mm.

The resulting sliced beef pieces were weighed and aligned on a tray. Finally, the tray was wrapped and wrapped using a stretch wrapping machine.

The heating yield (weight of heated beef / weight of frozen raw beef mass (w / w)) according to this embodiment is 78%.
Met. The reduction rate of the surface area of the sliced surface of the same portion before and after steaming the raw beef mass (surface area of the meat piece after heating / surface area of the beef piece before heating (cm ² / cm ² )) is 81.25% (26 /
32).

Example 2: Production of beef preparation (boiled and heated) Frozen raw beef mass (4 to 5 kg: 21 to 25 cm x 50 to 55 cm x 5)
8 cm) was thawed to around 2 ° C. and then trimmed.

A seasoning solution having the composition shown in Table 2 below was prepared.
A seasoning solution in an amount of about 20% by weight of the meat mass was injected into the shaped raw beef mass with a syringe.

[0032]

[Table 2]

Thereafter, tumbling was performed for about 1 hour, and massage was performed so that the seasoning liquid was dispersed throughout the meat mass. The beef mass into which the seasoning liquid was injected was packed in a vacuum pack, and the packaged meat mass was boiled in an approximately 90 ° C. water bath for approximately 110 minutes so that the central temperature of the meat mass reached approximately 80 ° C. Thereafter, the heat-treated beef mass was rapidly cooled to about −2 ° C. in a rapid cooling machine to obtain a heated raw wood.

The heated log was cut in half in the vertical direction and sliced to a thickness of about 3 mm.

The sliced beef pieces obtained were weighed and aligned on a tray. Finally, the tray was wrapped and wrapped using a stretch wrapping machine.

The heating yield (weight of heated beef / weight of frozen raw beef mass (w / w)) according to this embodiment is 80%.
Met. In addition, the reduction rate of the surface area of the sliced surface of the same portion before and after boiling the raw beef mass (surface area of the meat piece after heating / surface area of the meat piece before heating (cm ² / cm ² )) is 84.37% (27/3
2).

Comparative Example: Production of conventional ribbed beef Frozen raw beef chunks (4 to 5 kg: 21 to 25 cm × 50 to 55 cm × 5
8 cm) was thawed to around 2 ° C. and then trimmed.

A seasoning solution having the composition shown in Table 3 below was prepared.
A seasoning solution in an amount of about 20% by weight of the meat mass was injected into the shaped raw beef mass with a syringe.

[0039]

[Table 3]

Thereafter, tumbling was performed for about 1 hour so that the seasoning liquid was dispersed throughout the meat mass.

Then, the meat mass was cut in half in the vertical direction, sliced to a thickness of about 3 mm, and baked on an iron plate. These were rapidly cooled to about -2 ° C in a rapid cooler, weighed and packaged (bagged packaging).

The heating yield (weight of heated beef / weight of frozen raw beef mass (w / w)) according to this comparative example was 68%.
Met. The reduction rate of the surface area of the sliced meat piece before and after baking (surface area of the meat piece after heating / surface area of the meat piece before heating (cm ² / cm ² )) was 71.87% (23/32). The heating yield and the reduction rate of the surface area of the meat pieces in Examples 1 and 2 and Comparative Example are summarized in Table 4 below.

[0043]

[Table 4]

As is clear from the results shown in Table 4, according to Examples 1 and 2 (the invention of the present application), it is possible to effectively use the raw material beef and to remarkably reduce the shrinkage of the meat pieces.

Example 3: Sensory evaluation of heated beef ribs Sensory evaluation of the beef preparation prepared in Example 1 and the grilled beef ribs manufactured in Comparative Examples (evaluation items: appearance, texture, flexibility, taste, sagging, etc.) Was performed by a five-point scoring method with 30 panelists participating. In this five-point scoring method, the evaluation was performed in five points of 5 points (very good), 4 points (good), 3 points (normal), 2 points (somewhat bad) and 1 point (bad), and each evaluation item was evaluated. Are shown in Table 5 below.

[0046]

[Table 5]

As is evident from the results shown in Table 5, the beef preparation of the present invention had a high score for all evaluation items, compared to the ribbed meat of the comparative example, and had a high sensuality (taste, Not only flexibility, taste, and entanglement with sauce) but also aesthetics were improved, and it was recognized that the palatability of the eater was significantly increased.

[0048]

As described above, according to the present invention, the occurrence of the "frizzy" shape due to the difference in the heat shrinkage between the fat and lean meat of ribs, which was the intended purpose, is eliminated, and the desired shape is achieved. A beef preparation that preserves the quality of the beef is realized, which makes it possible to synergistically arrange and arrange the ribs and improve the aesthetic appearance of the product.

[Brief description of the drawings]

FIG. 1 is a schematic view showing a process for producing a prepared beef product of the present invention.

FIG. 2 is a perspective view showing a prepared beef product of the present invention.

FIG. 3 is a conceptual diagram showing the form of a product containing the prepared beef product of the present invention.

FIG. 4 is a schematic view showing a conventional manufacturing process of ribbed meat.

[Explanation of symbols]

 A …… Beef preparation B …… Container C …… Product

Claims (6)

[Claims] 1. A beef preparation prepared by slicing seasoned raw beef that has been heat-treated. 2. The beef preparation according to claim 1, wherein the beef preparation has a flat shape. 3. The prepared beef product according to claim 1, wherein the raw material beef is ribbed beef. 4. A prepared beef food comprising one or more beef preparations according to any one of claims 1 to 3 contained and packaged in a single container. 5. A method for producing a prepared beef product, comprising: defrosting a frozen mass of raw beef, injecting a seasoning liquid into the thawed raw beef, boiling and / or boiling the seasoned raw beef, And a step of slicing the seasoned raw beef that has been heat-treated. 6. The method for producing a prepared beef product according to claim 5, wherein the raw material beef is rib meat of beef.