JP2003047395A - Meat processing method utilizing ultrasonic treatment - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a processed meat product obtained by a practical ultrasonic irradiation process capable of softening meat tissue without deteriorating surface of the meat, promoting increase of ingredients for excellent aged taste such as production of free amino acids, sufficiently creating the excellent aged tissue and taste in a short time by subjecting the meat to the ultrasonic irradiation process in ham manufacturing and aging process of meat. SOLUTION: This method uses a ultrasonic processing device provided with a rotary ultrasonic processing tank using a ultrasonic transducer as a fixed axis, a control section controlling frequency, output voltage, revolution of the rotary ultrasonic processing tank, irradiating time and a cooler for the rotary ultrasonic processing tank, subjects a raw meat or a curedmeat to the ultrasonic processing through a liquid accompanying generation of cavitations under an irradiating atmosphere of a combined oscillation of two or more frequencies of 10-100 kHz, output powers of 200-600 W, at 0-10 deg.C.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method and an apparatus for processing meat, which develops an aging flavor of meat or a processed meat product at an early stage, and more specifically, in a aging process of meat and / or a salting process of processed meat products. The present invention relates to a meat processing method for exposing a meat or salted meat to ultrasonic waves without variation while controlling the environment temperature in which the meat or salted meat is placed to a low temperature, to develop an aged flavor early and safely, and an ultrasonic treatment device used therefor.

[0002]

2. Description of the Related Art Conventionally, hams are prepared by shaping meat and salting it.
It is smoked and steamed or boiled to produce the aged hams. In this salting process, the meat is treated with a salting agent,
It is known that such a salting agent acts in a complex manner with various components in meat during long-term refrigeration storage, the color tone is fixed, and the product has a unique aged flavor. In addition, meat is generally left to stand at a low temperature for a certain period of time until it is eaten after slaughter, and is aged until a sufficient flavor is obtained. Especially, beef with a large lump of meat takes 1-2 weeks to mature. It is said.

On the other hand, the following techniques are known as techniques for utilizing ultrasonic irradiation for processing meat. For example, Japanese Laid-Open Patent Publication No. 5-84053 discloses a method of irradiating a meat prepared with a seasoning or the like with ultrasonic waves having a frequency of 100 KHz or less to make hard meat soft and odorless. It is described that the ultrasonic treatment can be performed in a state in which the meat is immersed in a saline solution or a liquid seasoning. Further, Japanese Patent Application Laid-Open No. 7-111856 discloses an ultrasonic treatment container applicable to solids such as pickles and meats, in which the opening with a lid occupies 60% or more of the main body. It is described that the solid matter is aged by outputting ultrasonic waves of 0.5 W to 50 W per liter. Further, in Japanese Patent Laid-Open No. 7-203838, meat is cooked in a container filled with a cooking solution with a sound source that generates a strong ultrasonic wave of 100 KHz to 2 MHz and a shaker that generates an audible region sound wave of 10 Hz to 1000 Hz. An ultrasonic cooker for sandwiching and quickly making meat with stable tenderness is disclosed.

In addition, the following techniques are known as techniques for utilizing ultrasonic irradiation for food processing. For example, in JP-A-2000-175658, in order to preserve paste or minced raw material of seafood and meat as raw or frozen without losing the taste, ultrasonic vibration is applied to the raw material. , A method for producing a seafood, a meat paste, and a minced raw material which are sterilized, deaerated, and dehydrated are disclosed. In addition, JP-A-8-
No. 298941 discloses that foods such as boiled eggs that permeate the taste are mounted in a container, a seasoning liquid is put in the container, a multi-frequency piezoelectric vibrator is mounted or thrown in the container, and the piezoelectric vibrator is switched at high speed. Output of multiple frequencies through the device, eg 3 at 28 KHz, 45 KHz, 100 KHz
There is disclosed an ultrasonic taste-penetrating device that connects an oscillating device that generates two outputs and irradiates the food with outputs of different frequencies sequentially switched from the oscillating device. Further, JP-A-5-103635 discloses a method for treating seafood that is subjected to ultrasonic treatment in which ultrasonic waves having a frequency of 100 KHz or less are applied to the seafood, and the frozen or semi-thawed seafood at + 5 ° C or lower. It is described that the ultrasonic treatment is performed on the.

[0005]

Conventionally, in order to produce hams having a sufficient ripening flavor, a long production period was required, which involved a great deal of labor and energy consumption. Further, in the conventional method of utilizing ultrasonic wave irradiation for meat processing, ultrasonic waves become standing waves, and ultrasonic wave irradiation without variation in meat cannot be performed.For example, try to process the entire meat by ultrasonic wave irradiation. If so, there is a problem that excessive energy is locally applied, resulting in local temperature rise and protein denaturation, and application of ultrasonic irradiation to meat processing has not been put to practical use. That is the current situation. Generally, phenomena such as temperature rise and protein denaturation due to ultrasonic irradiation are considered to be the effects of cavitation, but conversely, if a low output of mW unit is used to prevent protein denaturation, it will target solids such as meat. In that case, the effect was very small, and there was a problem that it took a long time to obtain a sufficient flavor. The object of the present invention is to irradiate ultrasonic waves in the ham making process and the ripening process of meat to soften the meat tissue without denaturing the meat surface and promote the increase of the components involved in the ripening flavor such as the production of free amino acids. The meat processing method by a practical ultrasonic irradiation treatment that can sufficiently bring out a specific aged structure and aged flavor in a short period of time, and an ultrasonic irradiation device for meat processing used in such a meat processing method. To provide.

[0006]

[Means for Solving the Problems] First, the present inventors conducted various experiments in order to obtain basic and scientific knowledge in ultrasonic treatment of meat. That is, cavitation generation characteristics in meat by ultrasonic treatment, ultrasonic propagation characteristics in meat, the effect on enzyme activity in meat by ultrasonic treatment,
The effects of sonication on the amount of free amino acids in the meat and on the tissue structure, the effects of sonication on the salting of meat, and the changes in meat temperature by sonication were investigated. The ultrasonic treatment apparatus shown in FIG. 1 (maximum output 600 W, 3 A, tank volume 23 L, with cooling unit) was used for these experiments. This ultrasonic treatment apparatus has 12 oscillators with a diameter of 3.3 cm provided at appropriate intervals on the bottom surface (1000 cm ² ) of a treatment tank, and the frequencies are 28 kHz and 4 kHz, respectively.
Can be set to 5kHz, 100kHz, 28kHz
It can also be set to multi-oscillation irradiation (hereinafter referred to as "multi-oscillation") in which irradiation is performed repeatedly for 5 seconds each at z, 45 kHz, and 100 kHz. Also, the power supply voltage can be made variable and the temperature inside the bath is kept constant at a low temperature. It can also be processed.

Experimental Example 1 [Characteristics of Cavitation Generation in Meat by Ultrasonic Treatment] Use of a lump of meat in order to grasp the state of cavitation generation in a vibrating tank in the ultrasonic treatment apparatus shown in FIG. Then, the luminescence state of luminol in the solution was observed. For observation, a polystyrene container (160 × 2) placed in the vibration tank was used.
0.5 mm containing 0.01% luminol in 70 mm, 5 L)
% Na ₂ CO ₃ solution was added, the frequency was 28 kHz, 45
There were four types of kHz, 100 kHz and multi-oscillation, the power supply voltage was set in the range of 0 to 200 V by a slidac, and the water temperature during observation was kept constant at 4 ° C. As a result of observing the luminescence emitted from the luminosity inside the ultrasonic oscillating tank, it was found that the distribution of cavitation was localized at a specific place inside the vibrating tank depending on the frequency and voltage output. As an example, 45 kHz, 1
FIG. 2 shows images of luminescence of luminol due to cavitation at 70 V, taken from the upper surface (a) and the side surface (b). It was confirmed that the distribution and degree of cavitation became denser as the frequency increased, but weakened, and became stronger as the power supply voltage increased.
From these findings, it was found that multi-oscillation is more advantageous than single-frequency oscillation in order to uniformly generate cavitation.

Experimental Example 2 [Propagation characteristics of ultrasonic waves in meat] A domestic pork loin loaf was set as shown in FIG. 1 in a vibrating tank of the ultrasonic treatment apparatus shown in FIG. The ultrasonic wave intensity was measured by measuring the received voltage using a special ultrasonic sensor inserted into the meat, and the state of ultrasonic wave propagation in the meat was investigated. Frequency is 28kHz, 45 each
There were four types of kHz, 100 kHz and multi-oscillation, the power supply voltage was fixed at 200 V (output 600 w), and the water temperature during measurement was kept constant at 4 ° C. The results are shown in Fig. 3. In Figure 3,
When irradiating the meat with ultrasonic waves, the incident position in the meat is 0 mm
The strength at each point in the meat mass when
From FIG. 3, the ultrasonic intensity attenuates with the propagation distance of the ultrasonic wave, and when the intensity is compared by frequency, it is 28 kHz.
z was the weakest and 45 kHz was the strongest, which was similar to the situation of propagation in water. In the case of multi-oscillation, if the received voltage at 0 mm is 100%, it becomes 78% at about 180 mm.
The normal thickness of the meat (about 60 mm) is about 90%.
As described above, as a result of the measurement of the propagation state of ultrasonic waves in the meat chunk, the thickness of the pork loin meat is usually about 60 mm, and the attenuation at this time is about 10%, so even in the meat chunk. It was well propagated, and the effect of wall thickness was found to be less of an issue.

Experimental Example 3 [Effect of ultrasonic treatment on enzyme activity in meat] The effect of ultrasonic treatment on the endogenous protease activity in meat was examined. The following method was used for measuring the activity of each protease. The activity of cathepsins B, L, and H is measured according to a conventional method (method of Okitani et al.) By using ZA, which is a synthetic substrate.
rg-Arg-MCA is cathepsin B, Z-Phe-
Arg-MCA is cathepsin B and L, Arg-MCA
Are known to be decomposed by cathepsin H, respectively. Therefore, synthetic substrates Z-Arg-Arg-MCA, Z
It was performed by measuring the decomposition activity for -Phe-Arg-MCA and Arg-MCA. The activity of cathepsin D was measured by a conventional method (the method of Anson et al.) By measuring the degradation activity for urea-modified hemoglobin, and by colorimetrically quantifying the TCA-soluble fraction produced in the reaction process by the Folin-Lowry method. . The aminopeptidase activity can be measured according to a conventional method (method of Funabiki et al.) By AA
-Measurement activity against MCA was measured. Calpain activity is measured by the standard method (Homma et al.)
According to the method described above, the decomposition activity for casein was measured, and after the reaction was stopped, the absorbance at 280 nm of the supernatant from which the precipitate was removed was measured. In addition, the activity of acid phosphatase can be measured according to the conventional method (method of Homma et al.)
It was performed by measuring the decomposition activity for -nitrophenylphosphate.

As the test material, fat and connective tissue were removed from fresh pork loin meat, and ground meat ground in a plate of 3 mm was used, and this ground meat and pickle liquid were mixed at a ratio of 2: 1. Then, salted meat was prepared. The prepared salted meat has a salting agent concentration of 1.65% sodium chloride and 0.02% sodium nitrite.
%, Phosphate 0.17%, and sucrose 0.52%.
From the sonicated product of this salted meat and the extract of the minced meat,
The test crude enzyme solution was prepared as follows. To the salted meat and the minced meat after ultrasonic treatment,
After homogenizing by adding mM Tris-HCl buffer (pH = 7.2), the mixture was centrifuged at 10,000 × g for 15 minutes, and the obtained supernatant was diluted with 10 mM Tris-H.
The solution was dialyzed against Cl buffer (pH = 7.2), and the next day, the dialyzed product was centrifuged at 12,000 × g for 20 minutes, and the supernatant obtained by filtering with double gase was used as a crude enzyme solution. Note that these operations were performed under a temperature condition of 4 ° C.

The ultrasonic irradiation treatment was performed as follows. Put the salted meat or pork extract in a plastic bag and vacuum wrap it,
Using the ultrasonic treatment apparatus shown in FIG. 1, multi-oscillation irradiation, constant temperature treatment was performed at a power supply voltage of 80 V and 200 V and a bath temperature of 4 ° C. The irradiation time was 0 to 24 hours, and the sample was ice-cooled immediately after the treatment and subjected to the subsequent tests. A crude enzyme extract was prepared from the sonicated salted meat as described above, and changes in enzyme activity in the extract were measured. The result is shown in Figure 4.
And shown in FIG. FIG. 4 shows changes in enzyme activity when ultrasonic treatment was performed at 80V. The relative activity of cathepsin enzymes and acid phosphatase was 1 after 1 hour of irradiation.
It increased by 0 to 30% and remained at the same rate until 24 hours. Calpain activity reached a maximum at 12 hours of irradiation and then decreased. Next, when the ultrasonic treatment was carried out at 200 V, as shown in FIG. 5, the enzyme activity changed greatly, and especially the cathepsin B, L, and D activities were 5 hours after irradiation for 3 hours.
It showed an increase of 0-80%. Further, the activity values of cathepsin H and acid phosphatase also increased by irradiation. Calpain activity showed the same changes as at 80V. As a control, the enzyme activity of the salted meat that had been allowed to stand for 12 or 24 hours without sonication was measured, but no increase in activity as observed with the sonicated salted meat was observed. . From the results of the ultrasonic treatment on the above-mentioned salted meat, it is possible to increase the endogenous protease activity, particularly cathepsin enzyme, calpain, and acid phosphatase activity in the salted meat by the ultrasonic treatment on the salted meat. all right.

[0012] Therefore, whether such an increase in activity is due to activation of the enzyme itself by ultrasonic treatment, or whether the enzyme is eluted due to the structural change of lysosome granules encapsulating many proteases. It was decided to verify. In order to investigate the effect of ultrasonic treatment on the enzyme itself, changes in enzyme activity in the ultrasonically treated ground meat extract were measured. The ultrasonic treatment was carried out under the same conditions as in the case of the above-mentioned sonicated salted meat, except that the irradiation time of ultrasonic waves was up to 12 hours when the change in the relative activity was large from the result of the salted meat. Results are shown in FIG. As can be seen from FIG. 6, the relative activity of each protease in the crude enzyme solution after sonication to no treatment hardly changed regardless of the presence or absence of sonication, and even after 12 hours of sonication. 100-105%
The value of was shown. From these results, the increase in the relative activity of the enzyme with ultrasonic treatment is not the activation of the enzyme itself,
It was considered that this was because the structural instability of lysosomal granules caused by cavitation promoted the leakage of the enzyme from the membrane and increased the amount of the enzyme in the extract.

Experimental Example 4 [Change in Free Amino Acid Content in Meat by Ultrasonic Treatment] Using domestic pork loin meat, the change in free amino acid content in salted meat by ultrasonic treatment and the change in domestic beef roast -Using meat, the change of the amount of free amino acids in raw meat by ultrasonic treatment was investigated. The analysis of free amino acids was performed as follows. Add 30 g of distilled water to 5 g of sample, homogenize and
It was extracted by heating in a water bath at 0 ° C. for 30 minutes. After cooling, centrifugation was performed, and the supernatant was collected and quantified to 50 ml to obtain an extract. An equal amount of a 5% trichloroacetic acid solution was added to 3 ml of the extract to remove proteins, and the centrifuged supernatant was filtered and filtered. Analysis is Hitachi High Speed Amino Acid Analyzer L-8500
A was used.

The salted meat was prepared by removing fat and the like from the pork loin, shaping it, placing the pork loin in a packaging material in a state of being immersed in a predetermined amount of pickle solution, vacuum packaging, and then irradiating with ultrasonic waves. . Ultrasonic treatment conditions are multi-oscillation, power supply voltage 170V
For 3 hours. Moreover, it was carried out under a constant temperature condition of 4 ° C. by circulating cold water. After the ultrasonic irradiation treatment, salting was performed according to a conventional method. The salting temperature was 4 ° C., the salting period was 0 days to 5 weeks, and the heat treatment was carried out in the usual manner until the center temperature of the ham reached 68 ° C. FIG. 7 shows changes in the total amount of free amino acids in the salted meat. As a result, the ultrasonic irradiation group showed a tendency that the total amount of free amino acids increased as the salting period became longer than that of the control group not irradiated with ultrasonic waves.
When ultrasonic waves were similarly applied to the raw beef, as shown in FIG. 8, the same tendency as that of the salted meat was observed, and the effect of increasing the free amino acids by the ultrasonic irradiation was recognized.

Experimental Example 5 [Influence of ultrasonic treatment on tissue structure] Using domestic pork roast meat, the influence of ultrasonic waves on the tissue structure was examined by electron microscope observation. Scanning electron microscope (Co., Ltd.)
Hitachi S-4300 + Hitachi Cryo System)
Was observed using. The sample is 10% in 50% ethanol
After soaking for a minute, it was snap frozen in liquid nitrogen. The etching temperature is -88 to -90 ° C, and the sample temperature during observation is -92.
C. and acceleration voltage was 1.0 kV.

The salted meat was prepared by removing fat and the like from the pork loin, shaping the pork loin, immersing the pork loin in a packaging material in a state of being immersed in a predetermined amount of pickle solution, vacuum packaging, and then irradiating with ultrasonic waves. . Ultrasonic treatment conditions are multi-oscillation, power supply voltage 170V
For 3 hours. Moreover, it was carried out under a constant temperature condition of 4 ° C. by circulating cold water. After the ultrasonic irradiation treatment, salting was performed according to a conventional method. The salting temperature was 4 ° C., the salting period was 0 days to 5 weeks, and the heat treatment was carried out in the usual manner until the center temperature of the ham reached 68 ° C. FIG. 9 shows an electron micrograph of the heat-treated ham. The difference in the presence or absence of ultrasonic irradiation was evaluated by the subsequent structural change over time.
On the day, structural changes in ham due to ultrasonic irradiation were observed as a structural disorder between the part corresponding to the I band of myofibrils and between myofibrils. Further, in the second week of the salting period, the change in the structure of the ultrasonic irradiation group became large, and the structure was disturbed throughout as compared with the control group. When the control group was further salted until the 5th week and compared with the 2nd week of the irradiation group, the tissue structure was almost the same at the 5th week.

Test Example 6 [Effect of ultrasonic treatment on salt of meat] The effect of ultrasonic treatment on salt of meat was examined by dynamic viscoelasticity measurement. For the dynamic viscoelasticity measurement of salted meat, a CVO type stress control rheometer manufactured by Bohlin was used, and the measurement conditions were a frequency of 1 Hz and a heating rate of 2 ° C./min (20-75).
C) and the strain was 0.005.

[0018] The salted meat includes a ground meat system in which raw meat is finely chopped into minced meat and then salted, and a meat mass system in which the meat is salted as it is.
Different types were prepared. The minced meat system was prepared by mixing minced meat and a predetermined amount of pickle liquid in a ratio of 5: 1. The meat mass system was mixed so that the ratio of meat mass and pickle liquid was 2: 1. These salted meats were placed in a polyethylene bag, vacuum packed, and then subjected to ultrasonic irradiation. Ultrasonic irradiation is multi-oscillation, power supply voltage 170V, 4
It was performed under constant temperature conditions by circulating cold water at ℃.
The elastic modulus (G ′) and tan-σ value 6 hours after ultrasonic irradiation are shown in FIG. 10. As can be seen from FIG. 10, the elastic modulus (G ′) at 20 ° C., which indicates the degree of salting, was decreased by ultrasonic irradiation, and the tan-σ value (= viscosity / elastic modulus) tended to increase. . Also, the behavior of heating gel formation changed to the pattern seen when the salt concentration increased and the salting proceeded. Such changes in parameter values and gel formation behavior indicate that salting was promoted by ultrasonic irradiation. Further, FIG. 11 shows the time-dependent changes in the salt concentration in the meat-cured meat. As a control, stationary salting was performed without ultrasonic irradiation. The concentration of salt in the ultrasonically cured salted meat is
It was higher than that of the control, indicating that the penetration of the salting agent into the meat was promoted. As described above, the gel formation behavior when the salted meat is heated and the change in the salt concentration observed during the ultrasonic irradiation indicate that the salt irradiation is accelerated by the ultrasonic irradiation.

Test Example 7 [Change in meat temperature due to ultrasonic treatment] This was conducted to investigate the change in meat temperature due to ultrasonic treatment.
The effect of raising the temperature of the rose meat by ultrasonic irradiation is the
Ultrasonic waves with a frequency of 45 kHz
The output was set to 170 V, and the temperature distribution was measured during ultrasonic irradiation. FIG. 12 shows the temperature distribution in the meat mass for each frequency, and FIG. 13 shows the temperature change in the meat mass after the ultrasonic wave is stopped.
Are shown respectively. When the temperature distribution in the meat mass at the time of ultrasonic irradiation was measured, the temperature distribution in the meat mass was uniformly and rapidly raised, and the temperature difference between the temperature inside the ultrasonic bath and the temperature inside the meat mass was about 6 C. could be maintained and the upper limit of meat temperature could be maintained at 10.degree. C. or lower. When the ultrasonic irradiation was stopped, the temperature of the meat mass became equal to the temperature in the tank in a short time as shown in FIG.
It was found that when manufacturing in a short period of time, the conditions for manufacturing can be set by positively using the temperature raising effect together.

Experiments on the cavitation generation characteristics in meat by the above ultrasonic treatment show that it is preferable to control the irradiation direction in addition to the oscillation frequency and irradiation output of ultrasonic waves. From the experiment on the propagation characteristics of ultrasonic waves in, it was shown that the influence of the meat thickness of the pork loin meat in the ultrasonic treatment is small, and from the experiment on the effect on the enzyme activity in the meat by the ultrasonic treatment, It was shown that sonication increased the endogenous protease activity in salted meat, and experiments on the change of the amount of free amino acid in meat by sonication showed that sonication in salted meat and raw meat Experiments showing the effect of enhancing free amino acids and the effect of ultrasonic treatment on the tissue structure showed that the ultrasonic treatment causes disorder of the tissue structure in the salted meat. From the experiments on the effects pickles, it indicated that salt soaked by ultrasonic irradiation is promoted, from the experiments on the change in meat temperature by sonication,
It was shown that it is necessary to control the irradiation atmosphere temperature.

From these experimental results, in the aging process of meat processing and the salting process of ham making, the raw meat or salted meat put into the ultrasonic irradiation device was irradiated with the irradiation output, the oscillation frequency and When cavitation is generated uniformly by controlling the irradiation time, preferably by controlling the ultrasonic irradiation direction as well, a meat product with a specific aged texture and aged flavor can be obtained in a short period of time. It has been found that it can be a practical application technology. Further, in a low temperature environment, as an ultrasonic wave irradiation device for generating cavitation by controlling the ultrasonic wave irradiation direction, irradiation output, oscillation frequency, and irradiation time, an ultrasonic vibrator is used as a fixed axis,
A structure that rotates the meat to be processed during processing and uniformly irradiates ultrasonic waves, and a structure that uses a timer to freely adjust the frequency, power supply voltage, and irradiation time, and attach a cooling unit to control the meat temperature. It has been found that it should have. The present invention has been completed based on these findings.

That is, the present invention relates to a method for processing meat, wherein raw meat or salted meat is subjected to ultrasonic treatment, wherein the ultrasonic treatment is performed with an oscillating frequency, an irradiation intensity and an irradiation time so as to cause cavitation. And a method for processing meat, which is performed under the control of the irradiation atmosphere temperature (claim 1).
2. The meat according to claim 1, wherein the ultrasonic treatment is performed under the control of the irradiation direction of the ultrasonic waves, the oscillation frequency, the irradiation intensity, the irradiation time, and the irradiation atmosphere temperature so that cavitation is generated. The processing method according to claim 2 (claim 2) or ultrasonic treatment is performed through a liquid.
Alternatively, the meat processing method according to claim 2 (claim 3) or ultrasonic treatment is performed under the control of an oscillation frequency in which two or more kinds of frequencies of 10 to 100 kHz are combined. The method for processing meat according to claim 1 (claim 4)
Alternatively, the ultrasonic treatment is performed under the control of the irradiation intensity of 200 to 600 w, and the meat processing method (claim 5) according to any one of claims 1 to 4 and the ultrasonic treatment are ~
The method for processing meat according to any one of claims 1 to 5 (claim 6) or ultrasonic treatment is performed on raw meat or salted meat, which is performed under the control of an irradiation atmosphere temperature of 10 ° C. It is performed under the control of the irradiation direction to be performed.
7. The method for processing meat according to claim 6 (claim 7), or aging of raw meat or salting of salted meat after ultrasonic treatment. Or a method for processing meat (claim 8).

The present invention also provides a rotary ultrasonic treatment tank having an ultrasonic vibrator as a fixed axis, a control unit for controlling frequency, power supply voltage, rotation speed of the ultrasonic treatment tank, and irradiation time, and the ultrasonic wave. An ultrasonic treatment device (claim 9) characterized by comprising a cooling mechanism for the treatment tank, and a control section for controlling the frequency, the power supply voltage, the rotation speed of the ultrasonic treatment tank, and the irradiation time by a timer. The ultrasonic processing apparatus (claim 10) according to claim 9, which is controlled.

[0024]

BEST MODE FOR CARRYING OUT THE INVENTION The method for processing meat according to the present invention is a method for processing meat in which ultrasonic treatment is performed on raw meat or salted meat, wherein the ultrasonic treatment involves the occurrence of cavitation. , The oscillation frequency, the irradiation intensity, the irradiation time, and the temperature of the irradiation atmosphere, preferably, the irradiation direction of the ultrasonic wave so as to cause more uniform occurrence of cavitation,
Oscillation frequency, irradiation intensity, irradiation time, and is not particularly limited as long as it is a method performed under the control of the irradiation atmosphere temperature, as the meat to be subjected to ultrasonic treatment, beef, pork, chicken and its origin is There is no particular limitation, and the type of red meat, marbling meat, etc., and the form such as shaped meat from which meat lumps, streaks, etc. have been removed are not particularly limited, but beef or pork whose meat lumps require a long time to mature. Can be illustrated particularly preferably. Further, when the meat is irradiated with ultrasonic waves, the meat can be packaged as it is or with a pickle solution or the like, or degassing after packaging.

The ultrasonic treatment of the raw meat can be carried out before ripening in the ripening process of the raw meat after slaughter, during ripening, in any one or more stages after ripening, or in the whole ripening process. It is preferable to carry out the ultrasonic treatment of the pickled meat before, during, or after pickling the pickled liquid.
Although it can be carried out in the above steps or in the whole process of salting, it is preferable to carry out in the stage before salting or in the whole process of salting, but after ultrasonic treatment, aging of raw meat or salted meat It is more preferable to carry out salting. The salting method is not particularly limited as long as it can be exposed to ultrasonic waves, such as a dry salt method, a salt water method, an injection method, etc., but an injection method with less variation and less loss of meat components is preferable. desirable. Further, ultrasonic treatment of raw meat or salted meat can be performed through a liquid, and as such liquid, packed or unpackaged raw meat, and water in the case of packaged salted meat, water, unpackaged salted meat In this case, pickle liquid can be used.

The ultrasonic treatment in the present invention is required to be carried out so that the meat undergoes cavitation.
Here, cavitation is a phenomenon in which bubbles are generated when ultrasonic waves propagate in meat. Bubbles generated by ultrasonic waves have energy concentrated in the adiabatic compression process, and at the time of collapse, high temperature and high pressure A local field is formed. The generation of cavitation due to such ultrasonic treatment greatly depends on the irradiation output and the oscillation frequency. For example, cavitation tends to occur at low output when the frequency is low. Therefore, the ultrasonic irradiation accompanied by the occurrence of cavitation requires 1
200 to 600 W at a frequency of 0 kHz to 100 kHz
Output is preferred. Also, the distribution and degree of cavitation become denser as the frequency is increased, but become weaker as the frequency is increased, and become stronger as the output is increased, so that cavitation is generated uniformly in the meat. , 5 kHz at 28 kHz, 45 kHz, 100 kHz
10 such as multi-oscillation irradiation in which irradiation is sequentially repeated for each second
It is preferable to perform it under the control of an oscillation frequency in which two or more kinds of frequencies of up to 100 kHz are combined, and in order to make the degree of cavitation appropriate, the ultrasonic power density (the value obtained by dividing the output by the transducer cross-sectional area) It is preferably carried out under the control of about ^{2 to} 6 w / cm ² .

When the distribution of cavitation generation varies, local denaturation of red meat and fat and increase in meat temperature occur, so that ultrasonic irradiation is applied in order to generate cavitation more uniformly. It is preferable to carry out under the control of the direction or under the control of the irradiation atmosphere temperature in order to prevent the meat temperature from rising. The method for controlling the irradiation direction may be any method as long as ultrasonic irradiation can be performed without variation, for example, a rotating drum method for rotating the target meat, a method for sliding a vibrator, or a face-to-face arrangement. Although a timer-alternating irradiation method using a vibrator may be mentioned, a method of controlling the irradiation direction in which raw meat or salted meat is rotated is preferable. In this case, target meat 1 for 1 minute
It is preferable to rotate at about 0 to 50 rotations. Examples of the method for controlling the irradiation atmosphere temperature include a method of passing a refrigerant through the outer wall of the ultrasonic treatment tank, and a method of directly circulating and cooling the treatment liquid in the ultrasonic treatment tank to control the temperature inside the tank. In any case, from the viewpoint of preventing microbial contamination, it is desirable to perform ultrasonic irradiation under the control of the irradiation atmosphere temperature of 0 to 10 ° C, preferably 4 ° C.

Further, the effect of aging or salting increases with the ultrasonic irradiation treatment time, but excessive irradiation denatures red meat and fat, and meat temperature rises during irradiation, so the irradiation time is also controlled. There is a need to. As described above, it is preferable that the control of the irradiation direction of the ultrasonic wave, the oscillation frequency, the irradiation intensity, the irradiation time, and the irradiation atmosphere temperature be programmed so that they can be controlled by the timer, in terms of the simplicity of the operation.

The reason why the aged flavor is promoted by the meat processing method of the present invention is considered as follows. When the raw meat is salted, structural disorder occurs between the myofibrils of the meat, and the decomposition of the meat components progresses and the flavor components such as amino acids are produced, resulting in a product with a unique flavor. However, by irradiating with ultrasonic waves during salting, cavitation occurs in the raw meat, the structure of the myofibrils of the meat is disturbed, and the enzyme is released from the cell membrane. It is considered that the change in flavor is accelerated due to the synergistic effect of accelerating, accelerating salting, and increasing the meat temperature, and in particular, in the present invention, cavitation can be uniformly generated without variation, and therefore local It is possible to prevent meat degeneration and to control the meat temperature while keeping the environmental temperature at a low level, so that the processed meat has a unique ripening flavor in a short period of time without sacrificing safety. can do.

Next, as the ultrasonic processing apparatus of the present invention,
A rotary ultrasonic processing tank having an ultrasonic vibrator as a fixed axis, a control unit for controlling frequency, power supply voltage, rotation speed of the ultrasonic processing tank, and irradiation time, and a cooling mechanism for the ultrasonic processing tank. The device is not particularly limited as long as it is a device, but a device in which the control unit controls the frequency, the power supply voltage, the rotation speed of the ultrasonic treatment tank, and the irradiation time by a timer is preferable. A specific example of the ultrasonic processing apparatus of the present invention will be described below with reference to FIGS. FIG. 14 is a schematic side view of the ultrasonic treatment apparatus of the present invention, and FIG. 15 is a sectional view of a rotary tank.

The ultrasonic irradiation apparatus comprises a movable base 2 and a rotary tank 3 which are supported on the device base 1. The movable base 2 is used to vertically raise the rotary tank 3 to remove the tank lid 4. After pouring the raw meat M to be processed and the pickle liquid P into the rotary tank 3, the tank lid 4 is attached and the movable mount 2
It is configured so that it can be returned to the horizontal position again by using to perform irradiation processing. A fixed shaft 5 is attached to the tank lid 4, and an ultrasonic oscillator 6, an ultrasonic sensor 7 and a temperature sensor 8 are fixed to the fixed shaft 5, and the tank lid 4 and the fixed shaft 5 are fixed.
The area between them is the peripheral part. The rotating tank 3 is
The rotary shaft 10 driven by the rotor 9 can rotate at about 30 revolutions per minute. The ultrasonic oscillator 6
Is connected to an ultrasonic oscillator (not shown) and is 28 kH
Ultrasonic waves having frequencies of z, 45 kHz and 100 kHz are alternately oscillated. Further, the ultrasonic sensor 7 and the temperature sensor 8 are connected to a temperature measuring device (not shown) so that the ultrasonic wave intensity and temperature in the rotary tank 3 can be controlled.

Further, the cooling water 11 of the rotary tank 3 circulates between the double jacket on the outer wall of the rotary tank 3 and a cooler (not shown), and from a cooling water introducing pipe connected to the cooler (not shown). Rotating tank bottom 12 through fixed shaft 10
Is introduced into the rotary tank 3 from a cooling water inlet provided in the cooling water inlet, goes around the outer wall double jacket of the rotary tank 3 and goes from the cooling water outlet through the rotary tank bottom 12 and the rotary shaft 10 to the cooling water discharge pipe to the cooler. To return to. As a result, the internal temperature of the rotary tank 3 can be kept constant at about 4 ° C. Further, the ultrasonic oscillator is provided with an interval timer so that irradiation can be performed while controlling the temperature of the meat surface without consuming extra energy. And the inside of the rotating tank 3
As shown in FIG. 15, the wing 1 attached to the inner surface of the tank
The raw meat M and the pickle liquid P are accommodated between the basket 3 and the basket 14, and this portion is adapted to rotate. Since the ultrasonic oscillator 6, the ultrasonic sensor 7, and the temperature sensor 8 are attached to the fixed shaft 5 and do not rotate, the ultrasonic waves are uniformly irradiated on the raw meat.

[0033]

The present invention will be described in more detail with reference to the following examples, but the technical scope of the present invention is not limited to these examples. Example 1 [Salt pickling after ultrasonic irradiation] After streaking etc. was removed from domestic pork loin meat and shaped, salted meat was prepared by an injection method. An injector (manufactured by Higashimotokikai Co., Ltd.) was used for the injection method, and a pickle solution of 15% based on the weight of the rose meat was injected. After injecting the pickle solution, it was vacuum-packed and irradiated with ultrasonic waves. For ultrasonic irradiation, the ultrasonic processing apparatus shown in FIG.
The test was performed at 0 V for 3 hours by setting the inside of the water tank at 4 ° C. Also,
The control group was not subjected to ultrasonic irradiation, but was left to stand still in cold water at 4 ° C. After the irradiation with ultrasonic waves, it was salted at a salting temperature of 4 ° C. for 7 weeks. Immediately after the ultrasonic irradiation and thereafter, every one week, every seven weeks, sampling was performed for 7 weeks, and each sample was subjected to heat treatment until the central temperature of ham reached 68 ° C. in a conventional manner. The free-amino acid analysis was performed on the salted meat that had been heat-treated after the completion of the predetermined salting period according to Experimental Example 4 above. FIG. 16 shows the time-dependent change in the total amount of free amino acids in the salted meat during the salting period in the injection method. As a result, the ultrasonic irradiation area
The total amount of free amino acids tended to increase as the salting period increased compared to the control group. Further, when the salted meat after the heat treatment, which showed a difference in the total amount of free amino acids, was subjected to a sensory evaluation, it was evaluated that the ultrasonic irradiation section was preferable.

Example 2 [Ultrasonication-cured salt] Salted meat was prepared by removing streaks and the like from domestic pork loin meat, shaping it, and then using an injector (manufactured by Tonichi Co., Ltd.) After injecting 15% of the pickle solution with respect to the weight of, the product was vacuum packed. Ultrasonic irradiation in the irradiation section where ultrasonic waves were continuously irradiated during the salting period was carried out for 7 days using the ultrasonic processing apparatus of the present invention shown in FIG. 14, and during the salting period 45 kHz, output 2
It was performed by setting the inside of the water tank to 4 ° C. at 00 V and the rotation speed of 30 rpm. Further, the control section was not subjected to ultrasonic irradiation, but was allowed to stand still in cold water at 4 ° C. Immediately after salting, sampling on the 3rd day of salting, and on the 7th day of salting.
Heat treatment was performed until the center temperature of the ham reached 68 ° C.

The sample after the heat treatment was subjected to free amino acid analysis according to Experimental Example 4 and electron microscopic observation according to Experimental Example 5, and was also subjected to a general viable cell count test and sensory evaluation. In the general viable cell count test, 225 ml of physiological saline containing peptone was added to 25 g of the sample, and the mixture was pulverized with a stomacher until uniform, and the sample solution was used. 1 ml of the sample solution was used with a standard agar medium (Nissui Pharmaceutical Co., Ltd.). After culturing at 32 ° C. for 48 hours, the number of colonies that emerged was multiplied by the dilution ratio to obtain the general viable cell count. The sensory evaluation was performed by 6 experienced panelists.
Richness, umami, saltiness, moistness, texture preference,
The aged flavor of the specific JAS and the total 7 items were repeatedly evaluated by the 2-point comparison method.

The results of the free amino acid analysis are shown in FIG.
As a result of comparing the total amount of free amino acids in the roast ham with and without ultrasonic irradiation, the control group 132 (mg
/ 100g ham), irradiation section 205 (mg / 100g
ham), control group 187 (mg / 100 on day 7 of salting)
g ham), irradiation section 264 (mg / 100 g ham)
And the total amount of free amino acids is about 1.5 during the same salting period.
It was double the amount. Further, FIG. 18 shows a microstructure photograph of Rothham observed by an electron microscope. As a result of comparing the time-dependent changes in the tissues of Rothham with and without ultrasonic irradiation, the tissue structure on day 7 of the control group was already seen on day 3 of the irradiation group. In addition, as shown in FIG. 19, the number of general viable cells changed in the irradiation group and the control group with almost the same behavior.

The results of the sensory evaluation are shown in Tables 1 to 3. Comparing the results of sensory tests on the 3rd day of salting shown in Table 1 and on the 7th day of salting shown in Table 2 with and without ultrasonic irradiation, on the 3rd day of salting, For all items except "karasa", "Koku", "umami",
In the four items of "Aging flavor of specific JAS" and "Comprehensive",
It was judged that the risk rate was 1%, which was significantly stronger than that of the control group, or that it was preferable. This is because the strength of "bodiedness" and "umami" is that the amount of peptides and free amino acids is increasing, and "moistness" and "preferability of texture" are salted as shown in the tissue photograph. This is considered to be a result that reflects the promotion effect. Also, Table 3
As shown in, when comparing the roast ham on the 3rd day of the irradiation section and the roast ham on the 7th day of the control section, the point "feeling of saltiness", "moist feeling" and "ripening flavor of specific JAS" Although it is slightly weak, it is comparable to the specified JAS class product in that it has the same "bodiedness", "umami" and "preferability of texture", and the amino acid content and the result of the tissue photograph are also similar. It is considered not to exist.

[0038]

[Table 1]

[0039]

[Table 2]

[0040]

[Table 3]

[0041]

EFFECTS OF THE INVENTION According to the present invention, the ripening flavor of meat or processed meat can be developed at an early stage. For example, in a salting process of ham production, after pouring a salting agent into raw meat, ultrasonic waves are applied. Put into processing equipment, keep the internal temperature constant at about 4 ° C, output 28kHz, 45kHz, 100kHz 600
Approximately 3 times of ultrasonic irradiation that alternately oscillates ultrasonic waves of W frequency
It is possible to produce a product having an aged flavor peculiar to ham in about 2 weeks by performing salting for about 2 weeks by putting it in a massaging machine and then salting. Thus, according to the present invention, a long-term aged ham or aged raw meat without local protein denaturation can be obtained in a shorter period than usual, and the production of a more matured ham in the same period as usual. It will be possible.
Further, according to the present invention, the meat temperature can be raised while keeping the treated water on the meat surface at a low temperature, and aging can be promoted without lowering the safety.

[Brief description of drawings]

FIG. 1 is a side view of a tank-type ultrasonic treatment device.

FIG. 2 is a diagram showing how cavitation occurs in an ultrasonic vibration tank.

FIG. 3 is a diagram showing an intensity distribution of ultrasonic waves propagating in meat.

FIG. 4 is a diagram showing changes in enzyme activity in a pork extract prepared from salted meat subjected to ultrasonic treatment (80 V).

FIG. 5 is a diagram showing changes in enzyme activity in a pork extract prepared from salted meat subjected to ultrasonic treatment (200 V).

FIG. 6 is a view showing changes in enzyme activity when ultrasonic treatment is applied to a pork extract.

FIG. 7 is a diagram showing a time-dependent change in the total amount of free amino acids in cured meat by ultrasonic irradiation.

FIG. 8 is a diagram showing a time course of the total amount of free amino acids in raw beef by ultrasonic irradiation.

FIG. 9 is a diagram showing a change with time in the texture of cured meat by ultrasonic irradiation.

FIG. 10 is a diagram showing the behavior of dynamic viscoelasticity during heating of ultrasonically treated meat.

FIG. 11 is a diagram showing changes in salt concentration due to ultrasonic treatment.

FIG. 12 is a diagram showing a change over time in the temperature distribution of a meat mass during ultrasonic irradiation.

FIG. 13 is a diagram showing a time-dependent change in temperature distribution of a meat mass after ultrasonic irradiation.

FIG. 14 is a schematic side view of the ultrasonic treatment apparatus of the present invention.

FIG. 15 is a sectional view of a rotary tank of the ultrasonic treatment apparatus of the present invention.

FIG. 16 is a diagram showing a time-dependent change in the total amount of free amino acids in cured meat in Example 1 of the present invention.

FIG. 17 is a diagram showing a time-dependent change in the total amount of free amino acids in salted meat in Example 2 of the present invention.

FIG. 18 is a diagram showing a change with time in the texture of salted meat in Example 2 of the present invention.

FIG. 19 is a diagram showing a time-dependent change in the number of general viable bacteria of cured meat in Example 2 of the present invention.

[Explanation of symbols]

1 device stand, 2 movable stand, 3 rotation tank, 4 tank cover, 5 fixed shaft, 6 ultrasonic oscillator, 7 ultrasonic sensor, 8 temperature sensor, 9 motor, 10 rotating shaft,
11 Cooling water, 12 Rotating tank bottom, 13 birds, 14
Basket, M raw meat, P pickle liquid

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Hiroyuki Tanji             Primaham, 635 Nakamuhara, Tsuchiura City, Ibaraki Prefecture             Basic Research Institute Co., Ltd. (72) Inventor Ryohiro Suzuki             Primaham, 635 Nakamuhara, Tsuchiura City, Ibaraki Prefecture             Basic Research Institute Co., Ltd. (72) Inventor Shigeru Masutomi             Primaham, 635 Nakamuhara, Tsuchiura City, Ibaraki Prefecture             Basic Research Institute Co., Ltd. (72) Inventor Fusae Nara             Primaham, 635 Nakamuhara, Tsuchiura City, Ibaraki Prefecture             Basic Research Institute Co., Ltd. F-term (reference) 4B011 EA05                 4B042 AC05 AC09 AD01 AG01 AH01                       AP09 AT05

Claims (10)

[Claims] 1. A method for processing meat in which raw meat or salted meat is subjected to ultrasonic treatment, wherein the ultrasonic treatment includes an oscillation frequency, an irradiation intensity, an irradiation time, and irradiation so that cavitation occurs. A method for processing meat, which is characterized in that it is carried out under the control of ambient temperature. 2. The ultrasonic treatment is performed under the control of the irradiation direction of the ultrasonic wave, the oscillation frequency, the irradiation intensity, the irradiation time, and the irradiation atmosphere temperature so that cavitation is generated. The method of processing meat described. 3. The method for processing meat according to claim 1, wherein the ultrasonic treatment is performed through a liquid. 4. The meat processing method according to claim 1, wherein the ultrasonic treatment is performed under the control of an oscillation frequency in which two or more frequencies of 10 to 100 kHz are combined. 5. The meat processing method according to claim 1, wherein the ultrasonic treatment is performed under the control of irradiation intensity of 200 to 600 w. 6. The method for processing meat according to claim 1, wherein the ultrasonic treatment is performed under the control of an irradiation atmosphere temperature of 0 to 10 ° C. 7. The method for processing meat according to claim 1, wherein the ultrasonic treatment is performed under the control of the irradiation direction for rotating the raw meat or the salted meat. 8. The method for processing meat according to claim 1, wherein aging of the raw meat or salting of the salted meat is performed after ultrasonic treatment. 9. A rotary ultrasonic processing tank having an ultrasonic vibrator as a fixed shaft, a control unit for controlling frequency, power supply voltage, rotation speed of the ultrasonic processing tank and irradiation time, and the ultrasonic processing tank. An ultrasonic treatment apparatus comprising a cooling mechanism. 10. The ultrasonic processing apparatus according to claim 9, wherein the control unit controls the frequency, the power supply voltage, the rotation speed of the ultrasonic processing tank, and the irradiation time by a timer.