JP2004229516A - Method for producing meat roll - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a meat roll by which the temperature of a meat roll can be raised in a short time through subjecting the meat roll to preprocessing or finding optimum condition of electrical charge when applying electrical heating so as to eliminate stuffy smell after heated to obtain favorable palate feeling, and enable favorable heating on any of the center part and an outer side. <P>SOLUTION: The method for producing a meat roll comprises the following processes: a process of preliminarily salting raw meat, a process of forming the preliminarily salted raw meat, a process of rolling the formed raw meat with a sliced food material to obtain a roll material, and an electrical heating process where the roll material is electrically heated. <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing a roll of meat, which is a processed meat food in which meat is rolled with other ingredients.
[0002]
[Prior art]
When cooking meat, it is common practice to heat it from the outside, such as boiling in water, steaming, frying in oil, frying, baking with a heat source, etc. Therefore, in the case of thick meat, heat is hardly transmitted to the central portion, and the heating of the outer portion becomes excessive when the central portion is sufficiently heated. When meat is heated excessively, protein denaturation proceeds, and water containing umami components is released.
[0003]
As a method for improving such a point, an energization heating method in which meat is energized and heated by Joule heat is known. According to this electric heating method, the meat is heated from the inside so that only the outside is not overheated, the taste of the meat is not lost, and the meat does not collapse, and the whole meat is cooked in a short time. Heated uniformly.
Ingredients to which this energization heating method is applied include raw meat and processed meat, such as animal meat, poultry, and fish meat, vegetables, and composite ingredients of meat and vegetables. , Curry, cooked foods such as boiled foods.
[0004]
In the energizing heating of foods and cooked foods as described above, there are various methods for energizing the material to be heated, depending on the type of foods and cooked foods, and in the process of developing an electric heating device, for example, a heat-resistant sponge. A method in which a viscous edible paste impregnated with salt is impregnated between a material to be heated and an electrode plate and energized (for example, see Patent Literature 1); (For example, see Patent Documents 2 and 3), a method in which a material to be heated is immersed in a conductive liquid in an insulating container, and a current is supplied to the conductive liquid by an electrode provided in the container (for example, see Patent Documents 2 and 3). References 4 and 5) are adopted.
[0005]
Furthermore, in recent years, a mechanized and automated electric heating device for food has been proposed. For example, in Patent Document 6, a first electrode is provided below a first belt-shaped traveling body made of a water-permeable film, There is described an electric heating device in which a pressing member and a second electrode made of a conductive material are disposed above the first belt-shaped traveling body. Patent Document 7 also discloses an electrolytic solution supply means, a good-current upper conductive member, a food transport conveyor, a lower electrode disposed below the conveyor transport surface, and an upper conductive member and a lower electrode. An electric heating device comprising means for applying an AC voltage is described.
[0006]
[Patent Document 1]
JP-B-45-17131 (page 2)
[Patent Document 2]
JP-B-49-45570 (page 2)
[Patent Document 3]
JP-A-58-36371 (page 2)
[Patent Document 4]
Japanese Patent Publication No. 1-50374 (page 3)
[Patent Document 5]
JP-A-7-87882 (paragraph number 0011-0013)
[Patent Document 6]
JP-A-11-169136 (paragraph number 0026-0028)
[Patent Document 7]
JP 2002-345416 A (paragraph number 0015-0030)
[0007]
[Problems to be solved by the invention]
By the way, there are many types of processed meats or cooked foods, and one of them is a so-called rolled food in which meat is rolled with other sliced ingredients. For example, there is a cooked product that is made by wrapping chicken meat chunks with sliced beef or bacon, and then heating the dishes. Cooked in a way. However, in such a heating method, as described above, heat is hardly transmitted to the center of the rolled meat, and especially when roasting, fried or fried, the outer portion should be sufficiently heated when the center is sufficiently heated. Overheated food. Further, the outer rolled sliced material is partially peeled or detached due to excessive heating.
[0008]
It is thought that good results will be obtained if electric heating is applied to heating such scrolls.However, since there is no example of applying electric heating to such foods in the past, it is optimal for pretreatment of materials and electric current. Conditions are unknown.
Therefore, in the present invention, when producing a roll of meat by applying energizing heating, to find the optimal conditions for pretreatment and energization of the material, to raise the temperature in a short time to eliminate the stuffy smell after heating, good An object of the present invention is to provide a method for producing a roll of meat, which can obtain a texture and can be favorably heated both at the center and outside.
[0009]
[Means for Solving the Problems]
The method for producing a roll of meat according to the present invention includes a step of salting the raw meat, a step of molding the raw meat after the salting, and a step of winding a sliced food material around the molded raw meat to form a roll material. And an energization heating step of energizing and heating the scroll material.
[0010]
As meats used in the production method of the present invention, beef, pork, chicken, other animal, bird, and fish meats can be used. The size of the meat may be a block or a small or minced meat formed as long as it can be placed on a meal plate. Is better. Livestock meat and fish meat have different electric resistance values depending on the part such as lean and fat, so that a small cut material is formed into an appropriate shape to make the electric resistance value uniform, and the temperature rise by energization becomes uniform.
[0011]
The reason why the raw meat is salted as the pretreatment is to add saltiness to the meat and to permeate the meat with salt by the salting to increase the conductivity of the meat. Since the temperature can be raised in a short time by increasing the conductivity, the texture can be improved without stuffiness after heating.
[0012]
As the sliced material to be wrapped around meat, meat-based slice materials such as beef slices, bacon slices, and prosciutto ham slices, fish-derived slice materials such as salmon slices, and vegetable-derived slice materials such as cabbage leaves can be used. . When these sliced materials are rolled into raw meat, the sticky material on the surface of the meat serves as a binder, and the wound sliced materials are less likely to peel off.
The current-carrying heating of the present invention can also be applied to gyoza or spring rolls wound with gluten skin.
[0013]
The conditions of energization heating vary depending on the type and size of meat, and the material conveying speed on the apparatus, but the energization voltage is 20 V or more and 75 V or less, the current is 1 A or more and 10 A or less, and the energization time is 3 minutes or more and 20 minutes or less. High-frequency heating is appropriate. In the high-frequency heating here, the frequency is preferably set to about 20 kHz.
[0014]
By heating the material from the inside by the electric heating in this way, the whole can be uniformly heated in a short time, and a roll with good appearance can be manufactured without deterioration in taste. Also, after the heating with electric current, a suitable roasting and luster can be imparted to the surface through a roasting device to give an appearance like a roll produced using a conventional oven or the like.
[0015]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, the method for producing a meat roll of the present invention will be described in detail.
FIG. 1 shows a production process of a chicken breast beef roll as an example of a method for producing a roll of meat.
As shown in FIG. 1, in this production method, a shredded chicken breast is formed after salting and shaping, sliced beef is rolled to form a roll, and the roll is electrically heated. Further, if necessary, the product is cooled by heating in an oven or the like, and packaged to obtain a product.
[0016]
FIG. 2 shows an example of energizing heating when energizing and heating one roll having a weight of 300 g.
In this heating example, the frequency is set to 20 kHz, the first electrode is energized for 8 minutes, and then held on the conveyor for 12 minutes. Next, a current is supplied to the second electrode having a larger current value than the first electrode for 8 minutes, and then held on the conveyor for 12 minutes. Finally, as a finishing heating, it is heated in a jet oven at 190 ° C. for 6 minutes.
[0017]
In the method for producing a roll of meat according to the present invention, of the energizing heating conditions, the energizing voltage is set to 20 V or more and 75 V or less. This is because when the energizing voltage is less than 20 V, a necessary heating temperature is obtained. This is because it is not preferable because the energization time needs to be long, and if the energization voltage exceeds 75 V, sparks are generated at the electrode contact portions, making it difficult to perform appropriate energization heating.
[0018]
The reason why the frequency is set to 20 kHz is that, when conducting heating at a commercial frequency (50 Hz or 60 Hz), a Ti electrode used in conducting heating may cause electrolytic corrosion, which is not preferable in terms of food hygiene.
Further, the reason why the energization time is set to 3 minutes or more and 20 minutes or less is that if the energization time is less than 3 minutes, the achievable temperature varies, and the effect of energization heating cannot be sufficiently obtained. If the time exceeds 20 minutes, the productivity is reduced.
[0019]
Although the apparatus for electric heating is not particularly limited, it is preferable to use an automated apparatus for mass production. For example, a continuous electric heating apparatus described in Patent Document 7 can be used. .
The continuous energizing heating device includes an electrolytic solution supply unit, at least one flexible good-top upper energizing member, a conveyor for conveying food, and a lower electrode disposed below a conveying surface of the conveyor. , At least one baffle bar disposed near the upper current-carrying member, and means for applying an AC voltage between the upper current-carrying member and the lower electrode, or between the baffle bar and the lower electrode. Things.
[0020]
【The invention's effect】
As described above, according to the present invention, the following effects can be obtained.
(1) salting raw meat, shaping raw meat after salting, winding a sliced food material around the formed raw meat to form a scroll material, and energizing heating to energize and heat the scroll material. According to the method for manufacturing a roll of meat including the steps, the conductivity of the meat can be increased and the temperature can be raised in a short time, so that the smell after heating can be eliminated and a good texture can be obtained.
[0021]
(2) Even if the meat is rolled with other sliced food by high-frequency heating with an energizing voltage of 20 V or more and 75 V or less, a current of 1 A or more and 10 A or less, and an energizing time of 3 minutes or more and 20 minutes or less. Thus, it is possible to satisfactorily heat both the central portion and the outside.
[Brief description of the drawings]
BRIEF DESCRIPTION OF DRAWINGS FIG. 1 is a diagram showing a production process of an example of a method for producing a roll of meat of the present invention.
FIG. 2 is a view showing an example of energization heating in an example of the method for producing a meat roll of the present invention.

Claims (2)

Salting the raw meat, shaping the raw meat after the salting, winding a sliced food material around the shaped raw meat to form a scroll material, energizing heating by energizing and heating the scroll material. A method for producing a roll of meat characterized by including a step. 2. The method of manufacturing a meat roll according to claim 1, wherein in the energization heating step, the energization voltage is 20 V or more and 75 V or less, the current is 1 A or more and 10 A or less, and the energization time is 3 minutes or more and 20 minutes or less. Method.

Images