JP2003225073A - Food with form of dried bonito flake - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a food with the form of a dried bonito flake having high preservability, rich in delicious components and safely servable to a person causing allergic syndrome with histamines. <P>SOLUTION: The food with the form of a dried bonito flake is produced by cutting the fat of meat or dissolving the fat with hot water to obtain a low-fat meat having a fat content of ≤5 wt.%, heating the meat to coagulate proteins, drying to a water-content of 9-35 wt.% and shaving the product in the form of dried bonito flakes. A flaky food having improved palatability is produced by seasoning the raw meat and applying the flavor of grilled meat, the taste of fermented foods such as soy sauce and miso, spices such as pepper, kimchi and curry and various other tastes and flavors to improve the taste of the meat. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cut nodular food obtained by drying and cutting meat and a method for producing the same.

[0002]

2. Description of the Related Art Generally, fish meat such as bonito, mackerel and the like, from which the head and internal organs have been cut, is divided into four parts vertically and called kushi (bushi), which is boiled and smoked dried bonito and mackerel. Those that are cut with a plane-shaped tool are called kiri-bushi, and these are foods or ingredients well known in Japan.

Sashimi-bushi is eaten with various foods or used as a raw material for soup stock necessary for cooking at home and in food factories.

[0004]

However, the shavings are
As defined in the Japanese Agricultural Standards, the raw materials are limited to fish, and there are few fish species suitable for the raw material of shavings,
Since the quality and taste change depending on the amount of fat, it is not easy to produce a good product of stable quality, and the production cost increases accordingly.

[0005] In addition, shavings of fish contain a large amount of histidine which produces histamine which causes allergy-like food poisoning. Therefore, it has not been said that shavings are necessarily safe foods for people with an allergic constitution who are hypersensitive to histamine.

Therefore, an object of the present invention is to solve the above-mentioned problems, to provide a sharpened knot that can be safely eaten even by a person who is apt to develop allergic symptoms to histamine, and contains a suitable umami component to prepare a soup stock. It is to produce a shaving nodular food suitable as a material.

[0007]

In order to solve the above problems, in the invention relating to the shaving nodular food of the present invention, the protein content is thermally coagulated, the fat content is 5% by weight or less, and the moisture content is 9 to 9. A shaving nodular food consisting of flaky or thread-like slices or powder of meat (excluding chicken breast) dried to 35% by weight was obtained.

In the above-mentioned shaving nodular food of the present invention, the components contained in meat are different from those of fish meat, that is, meat (pork, beef, venison, horse meat, lamb, etc.) has a low content of histidine. The edible nodular food has a wide range of uses and can be safely eaten by people with histamine allergic symptoms, and also contains a considerable amount of umami components that serve as broth due to the protein contained depending on the type of meat.

In order to solve the above-mentioned problems, the fat content of meat (excluding chicken breast) is adjusted to 5% by weight or less, the meat is heated to coagulate the protein content, and then the water content is adjusted. This was a method for producing a shaving nodular food product, which comprises drying to 9 to 35% by weight and cutting this into flaky or thread-like pieces or powder.

In the above production method, by adjusting the fat content to 5% by weight or less, it is possible to produce shavings using almost all meat of meats as a material without using fish meat. . This is because the fat content is difficult to dry and is autoxidized, so that the storability is deteriorated even when the meat containing more than 5% by weight is processed.

The adjustment of the fat content may be a treatment of physically removing the fat by using a cutting tool, and the meat mass can be obtained by touching it by immersing it in hot water heated to a temperature at which the fat melts. It may be a process of allowing fat to flow out from the skin or a combination of two or more adjustment processes. By the way, the bamboo shoots of chicken can be used without fat removal treatment.

By coagulating the protein and further drying it to a predetermined degree, the meat quality is hardened to the extent that it can be cut, and the meat is aged to cultivate the umami components such as glutamic acid.

Further, the above-mentioned method for producing the cut nodular food may include a step of seasoning before heating meat (excluding chicken breast) or while heating.

In the above manufacturing method, the meat is chicken,
By seasoning pork, beef, venison, horse meat, mutton, etc., in addition to the original flavor of meat, for example, the flavor of roasted meat, sugar, soy sauce, flavor of fermentable foods such as miso, smoked liquid,
Various flavors such as peppers, kimchi, and curry are added to improve the flavor of meat and enhance palatability. In addition, since meat has a different meat quality from fish meat, it is possible to fully season the meat even at the center.

Further, in the above-mentioned method for producing the cut nodular food, it is also possible to employ a method in which the meat (excluding chicken breast) is a meat obtained by binding a plurality of meat pieces together and hardening them.

By adopting this method, it becomes possible to manufacture a piece of meat that is difficult to process collectively, such as a piece of meat such as bamboo shoots, with a uniform quality, and as a shaving section. Materials that are difficult to adopt can be effectively used.

In particular, chicken breast has a general composition such as fat content similar to that of fish meat such as skipjack and tuna, as compared with thigh meat and other parts of meat. Good, it is possible to produce a shaving nodular food containing a large amount of umami components that serve as soup stock.

[0018]

BEST MODE FOR CARRYING OUT THE INVENTION The meat used in the present invention is not particularly limited to the type of animal, but it does not include fish meat and refers to meat other than chicken, which does not include breast meat, and other meat.
For example, edible mammals such as pork, beef, venison, horse meat, lamb, and chicken, and avian meats.

When it is desired to increase the yield rate by "flower cutting" at the time of cutting described later, such meat is processed by binding a small piece of meat such as bamboo meat of the chicken before binding to the next step. Mold into a size and shape that is easy for you. As the binder used at that time, a well-known food-based binder such as starch, phosphate or the like can be adopted. Then, it is preferable to cut and bind the bound meat pieces such as bamboo shoots to a width of 5 cm, a thickness of 3 cm and a length of about 20 cm.

[Adjustment of Fat and Thermal Coagulation of Protein] Generally, it is preferable to use a material having a low fat content for meat used for shaving.

[0021] The lipids of the animal body to be meat include accumulated lipids such as subcutaneous fat and intermuscular fat, tissue lipids of muscles and organs, and hepatic lipids, but the subcutaneous fat is excised using a knife such as a knife. be able to.

On the other hand, it is difficult to remove intermuscular fat manually using a knife, and it is preferable to elute it with hot water. When adipose tissue is heated, the cell membrane contracts, and in combination with the expanding pressure of the fat melted inside, the cell breaks through the cell membrane and flows out.

To elute the fat content from meat with hot water,
Hot water heated to a temperature equal to or higher than the melting point of fat is used as a solvent, and specifically, meat is contacted with hot water or steam of about 70 to 100 ° C. to separate fat content by difference in specific gravity or steam. Rinse away the fat that has melted in.

[Seasoning Step] The low-fat meat having a fat content of 5% by weight or less thus obtained may be heated as it is, but may be seasoned with salty taste. The salt concentration for salting is preferably about 1 to 10% by weight of salt water. For example, in order to impart an appropriate salty taste to the whole chicken breast, it is immersed in salt water for about 2 to 10 hours.
At this time, it is preferable to use cold salt water at 0 to 10 ° C, preferably 1 to 5 ° C so that the freshness of the meat is not lowered.

In the case of other seasoning processing, seasoning is performed using a seasoning such as miso, soy sauce, sugar, vinegar, hot pepper, ginger and other spices, and cooked if necessary. For example, garlic or chili can be used as a kimchi taste, or a sauce can be added to burn a little to give a teriyaki taste, or a soy sauce taste, a miso taste, a curry taste, or the like can be added.

The meat may be heated to coagulate the protein at the same time as the seasoning, or the protein may be coagulated by heating after the fat content is eluted from the meat with hot water.

[Heating and Drying Step] To heat the meat, a well-known heating method that does not burn the surface may be adopted.
Preferably heated steam is applied, or 80 to 100 ° C
Boil in hot water to heat-denature the protein and coagulate it. Usually, the heating time is preferably about 15 to 1 hour.

Thereafter, in order to dry the water content to 9 to 35% by weight, air heated to about 50 to 100 ° C. is blown to dry the hot air, or the temperature is lowered to some extent to cool air drying. Alternatively, well-known drying means such as smoky drying or vacuum freeze drying can be adopted.

[Cutting] In order to cut dried meat into knots, the surface of the dried meat is cut into flakes or threads (including strings). The flakes may be paper-shaped, plate-shaped or powder-shaped, and the thickness of the flakes is 0.01
.About.0.5 mm, thicker one is 0.05 to 0.3 mm, and thinner one is 0.2 mm or less. A well-known knot shaving machine can also be used.

In order to produce a powdered, shaving nodular food, the powder produced during shaving may be used or a crusher may be used, but the particle size is 2 mm or less, preferably 850.
It is preferably μm or less. When powdering the whole amount, grind so that 25% or less becomes 2 mm or less.

[0031]

[Examples] [Example 1] Sashimi of chicken (broiler) was tumbled with 10% "chicken extract" seasoning liquid for 1 hour to give a seasoning. 100 pieces of these scissors (about 60 g for one piece of scissors) were bound with a starch-derived meat binder, and then cut and shaped into a width of 5 cm, a thickness of 3 cm and a length of 20 cm. Next, GODEX heating device (baking line)
Was baked at 240-270 ° C for 15 minutes to coagulate the protein in the meat. Furthermore, this was ventilated at 68 ° C. for 17 hours to obtain a dried product having a water content of 23 to 25%. This is 0.05
It was cut to a thickness of mm to obtain a dark brown shaved nodular food.

The obtained foods were put into water as they were, or heated in water and boiled to obtain dashi stock, which was tasted by 20 adult male and female panelists. All of them answered that there was.

Example 2 A shaving nodular food product was produced in the same manner as in Example 1 except that the seasoning step was omitted.

The obtained foods as they were or in water were heated and boiled to obtain dashi stock, which was tasted by 20 adult male and female panelists. All of them answered that there was.

For reference, Table 1 shows the amino acid composition of chicken meat used as a raw material for the shavings of chicken and the amino acid composition of bonito and main tuna. The amino acid composition of this tuna was extracted from the Japanese food standard ingredient table.

[0036]

[Table 1]

As is clear from Table 1, chicken has a small amount of histidine, which is about half that of bonito and main tuna, and can be safely eaten by people who are allergic to allergies. In addition, since amino acids other than histidine contained in chicken meat are very similar to bonito and main tuna, it is understood that they are similarly delicious foods.

[Embodiment 3] 100 pieces of chicken breast meat (broiler meat) (chicken fillet) (about 80 g each of chicken breast meat) were bound together by a godex heating device (baking line).
The protein in the meat was solidified by baking at 40 to 270 ° C. for 14 minutes. Further, this was ventilated at 68 ° C. for 12 hours to obtain a dried product having a water content of 23 to 25%. This was cut to a thickness of 0.05 mm to obtain a dark brown shaved nodular food. The obtained food was mixed with a large amount of powder generated during cutting, and could be used as a material for soup stock.

The obtained foods were put into water as they were, or heated in water and boiled to obtain dashi stock, which was tasted by 20 adult male and female panelists. Answers were obtained from everyone.

The powdery shavings were pulverized with a mill to a particle size of 850 μm or less, and dried to make 25% of the particles have a particle size of 2 mm or less.
When this powder was immersed in water, the umami component and the extract component were easily eluted, and the yield as a powder product was high.

[Example 4] Fat of pork leg was excised by hand using a knife to adjust the fat content to 5% by weight or less. The pork was tumbled for 1 hour in a 10% "chicken extract" seasoning liquid to give a seasoning. Next, the protein in the meat was solidified by baking at 240 to 270 ° C. for 15 minutes with a GODEX heating device (baking line). Furthermore, this is 1 at 68 ℃
The product was ventilated for 7 hours to obtain a dried product having a water content of 23 to 25%. This was cut to a thickness of 0.05 mm to obtain a deep red shaving nodular food peculiar to pork.

The resulting cut nodular food of Example 4 and the cut nodular food of Example 2 were mixed at a weight ratio of 1: 1 to give 4
It was put in 0 times the room temperature water, heated and boiled to take the soup, which was tasted by 20 adult male and female panelists. This soup contained both chicken and pork umami ingredients, and it was delicious. All of them answered.

[0043]

INDUSTRIAL APPLICABILITY As described above, according to the present invention, low fat meat whose fat content is adjusted is heated to coagulate and dry the protein, and the protein is cut into knurls, so that it is allergic to histamine. There is an advantage that it becomes a kneaded nodular food that can be safely eaten by those who develop symptoms, and that it is a kneaded nodular food that can contain a large amount of umami components in soup stock or soup.

In addition, in addition to the above-mentioned effects, the invention of the method for producing a shaving knotty food in which low-fat meat is seasoned, heated to coagulate and dry the protein, and cut into shavings, There is an advantage that a sharp-edged knot-shaped food product with a good taste can be produced.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Yoshinobu Onishi             12 Midorimatsu, Akaishi-cho, Komatsushima City, Tokushima Prefecture F-term (reference) 4B042 AC03 AC09 AD17 AE01 AE03                       AE05 AE07 AG02 AG03 AG04                       AG05 AG06 AG07 AH01 AP02                       AP17 AP21

Claims (4)

[Claims] 1. A flaky or filamentous slice of meat (excluding chicken breast meat) in which the protein content is thermally coagulated, the fat content is 5% by weight or less, and the moisture content is 9 to 35% by weight. Or shaving nodular food made of powder. 2. The fat content of meat (excluding chicken breast) is 5
Adjusted to less than 10% by weight, the meat is heated to coagulate the protein content, then dried to a moisture content of 9 to 35% by weight, and then cut into flaky or thread-like sections or powder to form a knurled shape. Food manufacturing method. 3. The method for producing a scraped nodular food according to claim 2, comprising a step of seasoning before heating meat (excluding chicken breast meat) or while heating. 4. The method for producing a cut nodular food according to claim 2, wherein the meat (excluding chicken breast meat) is meat obtained by binding and hardening a plurality of meat pieces.