JP2005124543A - Method for producing softened meat and softened meat obtained by thereby - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing fibrous softened meat without substantially containing broken muscle fibers, having a well-regulated form and subdivided as scattered, and also a method for producing the softened meat having an excellent eat feeling, taste and flavor of an original meat by a simple operation in a good efficiency. <P>SOLUTION: This method for producing the softened meat is provided by heat-treating the meat in oils and fats, softening the meat by giving a stroke to the heat-treated meat to soften the meat. Then soup produced while heat-treating and/or the oils and fats used for the heat treatment may be made as absorbed with the meat. Further, the meat may be preserved by treating with salt, and the oils and fats may be heat-treated by adding a spice in advance. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

The present invention relates to a novel method for producing unraveled meat that has improved production efficiency and does not contain substantially broken muscle fibers, and unraveled meat obtained by the method. In particular, by heat-treating meat in fats and oils, hitting the heat-treated meat, and then absorbing the liquid material and / or oils and fats used in the heat-treatment of the meat into the meat, the foods such as papasa feel TECHNICAL FIELD The present invention relates to a novel method for efficiently producing fibrous loose meat that has improved feeling and is subdivided into pieces, and a fibrous loose meat obtained by the method.

Meat obtained from cows, pigs, chickens, mutton, etc. can be classified into various types such as peach meat and rose meat according to their body parts. Thigh meat is lean and has a small amount of fat, has relatively clear fibers, has a slightly firm texture, and has a dry feeling. Rose meat tends to be rich, although the meat itself is delicious and tastes good. In this way, each type of meat has its own characteristics, cooked according to the characteristics, and eaten according to each person's taste.

For example, when chickens, pigs, cows, etc. are disassembled to obtain the true meat, breasts in the case of chickens, peach meat and udder meat in the case of pigs, and peach meat in the case of cows The current situation is that the balance is unbalanced and there is inevitably a surplus.
Effective processing methods for the surplus meat are required, and there are known processing methods used as raw materials for various processed meats, but as other processing methods, these surplus meats are narrow along the muscle fibers and shaped There is a known method of processing unraveled meat.
This relaxed meat is very useful because it is easy to handle and can be used easily as a cooking ingredient.

As a method for producing the unraveled meat, there is known a method for producing an unraveled meat by, for example, a method in which a chicken breast is steamed and then peeled by hand, and the meat is loosened using human power. Certainly, in this method, the muscle fibers are not broken, and it is possible to obtain a relaxed meat with a well-shaped shape. However, when this method is adopted, there is a problem that the production efficiency is extremely low.

  In that respect, the beef lump that has been heat-treated at a temperature of 80 to 150 ° C. is put into a cooking liquid composed of a liquid and a seasoning, and then heated again, and the processed beef food that is decomposed and loosened while maintaining the fiber content A manufacturing method is known (see Patent Document 1, especially Examples), and although the treatment method disclosed here is higher in productivity than a method using human power, it is still sufficient production. In addition, it can be said that the product obtained by the method is a jam or miso-like product. Tahoegushi meat is not divided into pieces, because it is partly connected to each other, and it is limited as a cooking ingredient.

  In addition, a method is known in which chicken is steamed under pressure and then cooled while tearing the meat fibers while the chicken is not cooled to obtain flaky chicken (see Patent Document 2). This method is satisfactory in terms of the productivity of chicken because the flaky chicken is obtained by passing the chicken between the upper and lower rolls. However, as can be seen from the fact that the meat fibers are torn apart, the chicken is torn between the upper and lower rolls with a large number of needles, and the muscle fibers that have been broken and broken. Since there will be many, it is impossible to obtain loosely shaped meat that is smooth and well-shaped.

On the other hand, if livestock meat is sterilized by hot water or steam heating method, the umami component and meat juice of livestock meat will flow out of the livestock meat, resulting in a lively texture with no succulent texture. It has been pointed out.

JP-A-5-304930 JP 60-248155 A

Therefore, an object of the present invention is to provide a method for producing unraveled meat that does not contain substantially broken muscle fibers with high production efficiency. It is another object of the present invention to provide a method for producing a fiber-like loose meat having a good texture and having a good texture that does not contain substantially broken muscle fibers. Furthermore, it is a fiber-shaped loose meat that is substantially free of broken muscle fibers, has a uniform shape and is subdivided into pieces, and has an improved texture such as a papasa texture. It is also an object of the present invention to provide a method for efficiently producing by simple operation. In addition, it is a fiber-shaped loose meat that is substantially free of broken muscle fibers, has a uniform shape, and is subdivided into pieces. It is also an object of the present invention to provide a method for efficiently producing by operation.

  As a result of diligent research to solve the above-mentioned problems, the present inventors have soaked meat in oil and fat, heated it, and then struck the meat while it was warm. It has been found that when the fats and oils used in the heat treatment of the liquid and / or meat are absorbed, it becomes a fibrous loose meat with improved texture, and the present invention has been finally reached.

That is, the invention according to claim 1 of the present invention is a method in which meat is heat treated in fats and oils, the heat-treated meat is blown to loosen the meat, and then the liquid and / or meat produced during the heat treatment A method for producing loose meat, characterized in that the fat used in the heat treatment is absorbed, and the invention according to claim 2 is characterized in that the temperature of the heat treatment is from the water separation action starting temperature to 100 ° C. A method for producing meat, wherein the invention according to claim 3 is a method for producing loose meat according to claim 1 or 2, wherein the meat is struck with a plastic rod to hit the meat. The meat is at least one kind of livestock selected from poultry, pork and beef, and the invention according to claim 5 is the meat according to claim 1 or 2, wherein the meat is salted meat and / or unsalted meat. This is a method for producing minced meat.
Further, the invention according to claim 6 is that after the meat heat-treated in fats and oils is blown and loosened, the liquids generated during the heat treatment and / or the fats and oils used for the heat treatment of the meat are absorbed into the meat. It is a loose meat characterized by.

The present invention is described in detail below.
FIG. 1 is a flow chart illustrating a method for producing loose meat according to the present invention.
The meat used as the starting material in the production of loose meat in the present invention is not particularly limited as long as it is livestock such as poultry, pork, beef, mutton meat, etc. It is preferable to use so-called surplus meat that is not removed and is surplus. In particular, it is convenient to use surplus meat such as breast meat for chickens, peach meat or udder meat for pigs, and peach meat for cows. Furthermore, it is preferable to use chicken breasts, pork thighs and udder meat.

  Moreover, fresh refrigerated meat, frozen meat, etc. can be suitably used for the livestock meat. It is desirable that the meat used as a starting material be of a size that allows uniform and rapid unwinding treatment such as heating and hammering. When the meat lump is too large, the meat may be cut into an appropriate size lump. In that case, it is preferable to cut the meat so as to be parallel to the running direction of the muscle fibers. As long as the intended purpose can be achieved, bones and skins may be present.

It is one of the features of the present invention that the meat chunk is immersed in oil and fat and heat-treated.
In the present invention, it is important to cover the surface of the meat with oil and heat-treat. It is preferable to add fat and oil so that the meat is covered with oil and fat, especially when the meat lump is completely submerged in the fat and oil, the surface of the meat lump is shielded from air, and deterioration of the meat is prevented. A positive effect is brought about.
Furthermore, when the meat lump is heat-treated in the above state, the meat lump is uniformly heated, and in the subsequent step of loosening the lump of meat, the shape is more uniform, and a fibrous loosened meat that is subdivided into pieces is obtained. be able to.

The fats and oils are not particularly limited, and animal fats and vegetable oils can be used, but it is particularly preferable to use vegetable fats and oils.
Examples of the fats and oils that can be used in the present invention include corn oil, safflower oil, soybean oil, rapeseed oil, olive oil, sunflower oil, cottonseed oil, sesame oil, peanut oil, grape seed oil, palm oil, butter, lard, head and the like. However, it is not limited to these. Moreover, it is good also as the said fats and oils or the mixture of several fats and oils.

The meat is heat-treated after the meat chunk is soaked in fats and oils. The heat treatment temperature is not particularly limited, but is preferably not less than the water separation action starting temperature and not more than about 100 ° C. Normally, when the heating temperature is gradually increased, a phenomenon in which a liquid material oozes out from the mass of meat is observed. This is thought to be due to the broken cell membrane.
In the present invention, the heat treatment of meat has a particularly great influence on the heating temperature and time of the meat. Usually, if the heating temperature of meat is low, the heating time may be lengthened, and if the heating temperature of meat is high, the heating time may be shortened. Alternatively, the heating time may be lengthened if the meat center temperature is low, and the heating time may be shortened if the meat center temperature is high. Here, after the center temperature of the meat reaches the desired temperature, the time for heating the meat is T × M (° C./min.) Where T (° C.) is the center temperature of the meat and M (min) is the heating time. ) Is preferably 3500 or more, more preferably 4500 or more, and particularly preferably 5000 or more. The upper limit of T × M (° C./min) is about 15000.

The method for heating the meat is not particularly limited, and a general heating method can be used. In the present invention, it is preferable to use a heating facility capable of accurate temperature control, and either a dry heat heating method or a wet heat heating method may be employed, but it is advantageous to employ a wet heat heating method. is there. In particular, it is preferable to employ a wet heat heating method using saturated steam at about 100 ° C. or superheated steam obtained by heating the steam. This can result in a relatively soft, elastic meat mass.
It is convenient to use heating equipment such as a smoke house using steam, a steamer, a double kettle, and an oven using steam.
The heating time varies depending on the type and size of meat, the type of fat and oil to be used, the heating method, etc., so it cannot be specified unconditionally, but it is often about 1.5 to 2.5 hours, as an example When steaming chicken breasts in soybean oil in a smoke house, the heating time may be about 90 minutes.
In addition, when the meat chunks are heat-treated, the chunks shrink and the liquid material oozes out from the inside of the chunks. In addition, the oils and fats also serve to prevent and maintain the liquid material temporarily.

  It is also one of the features of the present invention that the heat-treated meat is blown into loose meat. By subjecting the lump of meat heat-treated in this fat and oil to a striking treatment, it is possible to obtain a loosely-shaped fibrous loosely-shaped meat that is substantially free of muscle fibers that are substantially destroyed and is well-shaped. It becomes possible. The loose meat preferably has an average length of about 1 to 12 cm and an average thickness of about 1 to 8 mm. However, it is not limited to this size. It should be noted that “substantially free of broken muscle fibers” means “not containing any broken muscle fibers” or “includes broken muscle fibers but the broken muscle fibers”. The number of fibers is small. " In other words, the meaning of “substantially free of broken muscle fibers” means that even if the broken muscle fibers are included, the shape is defined and divided into pieces as defined in the present invention. If it is a grade which can obtain the fiber-shaped loose meat, it means that the broken muscle fiber may be included.

Hereinafter, this striking process will be described in detail.
The mass of meat heat-denatured by the heat treatment is contracted in the muscle tissue, and can be easily loosened to a bundle of muscle fibers or a plurality of muscle fibers constituting the muscle tissue by hitting. Become. In particular, by giving multiple blows of strength that does not destroy the muscle fibers, and gradually loosening the denatured and shrunken meat chunks, the shape that the muscle fibers are hardly destroyed is arranged, Fiber-like loose meat that has been subdivided into pieces can be obtained.

  As a method for hitting the meat chunk, a method is preferred in which the shape of the muscle fiber is not destroyed, but a sufficient impact force is given so that the meat chunk is unraveled to the muscle fiber structure. It is possible to use a method of tapping meat, a method of scooping meat with a rolling bar, a method of using a cutter replaced with a back blade, a method of using mechanical means such as a stamp or a roller, and the like. Among these, a method of hitting meat with a hitting stick, a method of hitting meat with a hitting stick, and a method of using a cutter replaced with a back blade are preferable, but a method of hitting meat with a hitting stick is more preferable, especially made of plastic. A method of tapping meat using a tapping bar is preferred.

In the present invention, it is one of the features that liquids and fats and oils squeezed out from meat are reduced to meat. That is, in the present invention, the meat lump is heat-treated in the fats and oils at a temperature equal to or higher than the water separation action starting temperature, so that a liquid material (hereinafter sometimes referred to as soup) is squeezed out from the meat by the heat treatment. This soup contains umami components, flavor components and nutritional components inherent in meat.
The soup is absorbed into the above-mentioned loose meat along with the fat and oil, and reduced. However, this soup may be separated from the fat and oil by a conventional method and reduced to the above-mentioned loose meat, or only the fat and oil may be reduced to the above-mentioned loose meat. . That is, when a container containing meat chunks soaked with fats and oils is heat-treated, the fats and oils are separated into upper layers and soups are separated into lower layers. First, after removing the lye by filtration, the soup and fat are absorbed into the loose meat using a known method and reduced. In addition, the soup is separated from the fats and oils by a usual method such as decantation. The soup may then be absorbed into the loose meat using a known method and reduced. As long as the soup and fat can be absorbed and reduced in the meat, any method may be adopted as the absorption and reduction method. For example, a method of spraying soup on loose meat, a method of immersing loose meat in soup, a method of bringing loose meat into contact with soup under reduced pressure, and a method of bringing loosely-treated loose meat in contact with soup.
The loose meat can absorb this soup efficiently, and has the umami and flavor inherent to the meat and has a moist and soft texture. Moreover, the yield is also improved.
In addition, even if it is going to isolate | separate the said soup from fats and oils, since fats and oils are mixed in soup, you may loosen soups and fats and make them absorb in meat. Moreover, since the component from meat is transferred to the fat used when the meat lump is overheated, the fat may be loosened and absorbed by the meat.

Hereinafter, a method for producing loose meat, which is different from the method for producing loose meat, will be described.
FIG. 2 is a flowchart showing a method different from the above method for producing the fibrous loose meat of the present invention.
Since this manufacturing method is the same as the above method in terms of starting material preparation for loose meat, oil and fat immersion treatment, heat treatment, treatment for impacting meat, and treatment for absorbing and reducing soup in meat, description thereof will be omitted.

This production method is characterized in that a meat lump as a starting material is pretreated. A known method may be applied as the pretreatment method. For example, the meat may be previously salted.
As used herein, the salting treatment means a treatment in which a meat chunk is brought into contact with a salting agent. As the salting agent, it is preferable to use a mixture containing nitrite, particularly sodium nitrite as an essential component, and further containing at least one compound selected from sodium chloride, ascorbic acid or a salt thereof, glutamic acid or a salt thereof, and the like. The amount of these compounds to be present in the salting agent may be a commonly used amount.
The amount of the salting agent used when the meat chunk is subjected to the salting process may be a level that uses a normal method. As a method of salting treatment, for example, a plurality of meat chunks and a salting agent are put into a massage machine or a tumbler, and the meat chunks are mixed together in the apparatus and the salting agent is absorbed into the meat. Examples thereof include a method and a method of injecting a salting agent solution into meat chunks. These chunks of meat subjected to the salting treatment are kept for a certain period of time in an atmosphere of 10 ° C. or lower. The time varies depending on the type and size of meat to be used, and can be, for example, about overnight to about 5 days. By applying this salting treatment, bacteria harmful to humans such as Clostridium botulinum can be killed, and the color of the meat can be maintained in the color that the meat originally has and the umami and flavor of the meat are maintained. It becomes possible.

  In the present invention, spices and seasonings may be added and mixed in advance with the above fats and oils. The addition amount of spices and seasonings is not particularly limited as long as it is an amount usually added. It is preferable to heat this fat and oil containing spices and the like (hereinafter sometimes referred to as seasoning perfume oil) at about 120 ° C. for several minutes to several tens of minutes. This method is advantageous because it can transfer the scent to fats and oils and sterilize bacteria contained in spices.

  The fibrous loose meat thus produced undergoes several processing steps, and is then packaged and distributed and sold under conditions such as chilled, refrigerated, and frozen. Further, in order to improve the storage stability, heat treatment, inert gas replacement treatment, oxygen scavenger encapsulating treatment, alcohol sustained-release encapsulating treatment and the like may be performed after packaging.

  The above-mentioned loose meat is used as a food material such as a raw material for side dishes, a menu for eating out, and a raw material for dim sum. Specifically, Fidelini salad, bean salad, Chinese appetizer, tofu salad, aspic salad, dressing with Saikyo Miso dressing, green leaf salad (herb sprouts), marinade salad, apple and radish salad, etc. Salads; Japanese food such as Oyakodon, Maki Sushi, Chicken Soba / Chicken Udon, Soup Rolled Eggs (Oyako-maki), Kakiage, Cooked Rice (Chicken Rice), etc .; Sandwiches such as gratin, lasanier, pizza, omelet, spaghetti, pilaf de boilail, etc .; Fried vegetables such as edamame, corn frit, cauliflower cheese, potato asparagus, Japanese frit; Korean food Chinese food, Chinese noodles, pet food ingredients, hamburgers and the like.

According to the present invention, it is possible to provide a fibrous loose meat with a simple method and high productivity. The loose meat is a delicious fibrous loose meat having an excellent texture and having the umami and flavor inherent in the meat, and is a finely divided fibrous loose meat with a uniform shape. This loose meat is easy to use, has many uses and is very practical. Moreover, the yield of loose meat is about 90 to 99.8%, and in this respect, the present invention can be said to be a useful invention.

Hereinafter, the present invention will be described based on examples, application examples, and test examples, but the present invention is not limited to this method.
Example 1
Twenty pieces of chicken unsalted breast (thickness about 2 to 3 cm, size about 50 to 200 cm ² ) were carefully placed one by one on the bottom of the bat, and soy oil was injected until the breast was hidden. . This vat was placed in a smoke house and heated with 105 ° C. superheated steam. After the center temperature of the meat reached 85 ° C., the meat was heated as it was. Heating was stopped after about 60 minutes. The breasts were taken out one by one from the bat, placed on a flat plate, and the surface of the breasts was beaten evenly one by one with a plastic stick. After about 5 minutes, loose meat having an average length of 8 cm and an average thickness of 2 mm was obtained.
On the other hand, the soybean oil containing the soup from the breast meat in the vat was filtered to remove the lye so that a mixture of the soup from the breast meat and the soybean oil was obtained. The loose meat was put into this mixture and stored overnight at about 5 ° C. to obtain loose meat.
The meat in the bat before the heat treatment was about 12 kg, and the meat after the heat treatment was 10.45 kg. The loose meat after overnight storage was 15.53 kg. As a result, the final yield is 99.55%.

Example 2
Chicken breast meat and a salting agent containing sodium nitrite and sodium chloride were added to the tumbler at a ratio of 0.03 (parts by weight) to chicken 1, and the breast meat was salted. The salted chicken was stored at about 5 ° C. for 72 hours. Twenty pieces of breast meat were carefully placed one by one on the bottom of the bat, and soybean oil was poured until the breasts were hidden. This vat was placed in a smoke house and heated with 105 ° C. superheated steam. After the center temperature of the meat reached 85 ° C., the heat treatment was continued. Heating was stopped after about 60 minutes. The breasts were taken out one by one, placed on a flat plate, and the surface of the breasts was beaten evenly one by one with a plastic stick. After about 5 minutes, loose meat having an average length of 7 cm and an average thickness of 2 mm was obtained.
On the other hand, the soybean oil containing the soup from the breast meat in the vat was filtered to remove the lye so that a mixture of the soup from the breast meat and the soybean oil was obtained. This loose meat was dipped in the mixture and stored overnight at about 5 ° C. to obtain loose meat.

Application example 1 Preparation of apple and radish salad Mix 10g of apple slices, 20g radish strips, 80g torn lettuce, 20g loose meat from Example 2 and season with salt. Obtained.

Test example 1
Panelists of 10 men and women ate the loose meat of Example 2, and sensory evaluation was performed according to the following evaluation criteria. In addition, as comparative loosening meat, water was used instead of soybean oil, and the other operations were performed in the same manner as in Example 2, and the obtained loosening meat was used.
The results are shown in Table 1.
Evaluation standard Flavored meat taste ×: Bad △: Normal ○: Flavored delicious flavor ×: Poor △: Normal ○: Texture of good loose meat ×: Bad △: Normal ○: Good

表１

Table 1

From the above description, the present invention can also be described as follows.
(1) A method for treating meat, comprising: heat treating meat in fats and oils, and then impregnating the heat-treated meat with liquids and / or fats and oils used for heat treatment of the meat generated during the heat treatment.
(2) A method for producing a meat material, characterized in that after heat treating meat in fats and oils, the liquid material and / or fats and oils used for heat treatment of the meat produced during the heat treatment are reduced to the heat treated meat.

It is a flowchart which shows the method of manufacturing the fibrous loose meat of this invention. It is a flowchart which shows the method different from the above which manufactures the fibrous loose meat of this invention.

Claims (6)

It is characterized by heat-treating meat in fats and oils, damaging the heat-treated meat to loosen the meat, and then allowing the meat to absorb liquids and / or fats and oils used for heat-treating the meat. A method for producing sashimi meat. The method for producing loose meat according to claim 1, wherein the temperature of the heat treatment is a water separation action starting temperature to 100 ° C. The method for producing loose meat according to claim 1 or 2, wherein the meat is struck with a plastic rod to give a blow to the meat. The method for producing loose meat according to claim 1 or 2, wherein the meat is at least one kind of livestock selected from poultry, pork and beef. The method for producing loosened meat according to claim 1 or 2, wherein the meat is salted meat and / or unsalted meat. A loosening meat characterized in that after the meat heat-treated in fats and oils is blown and loosened, the liquids produced during the heat treatment and / or the fats and oils used in the heat-treating of the meat are absorbed into the meat.

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