JP2007068513A - Method for producing meat retort product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a meat retort product improved in specific soft palatability caused by retort treatment to have elastic palatability and decreased retort smell. <P>SOLUTION: The meat retort products having elastic palatability and decreased retort smell after processed with a long time retort treatment corresponding to high F value are produced by compounding a related extract to the material meat and curdlan to a pickle liquid, roasting the sliced surface of the meat and deaeration-packaging. By adding the curdlan to the pickle liquid, more elastic palatability can be obtained. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

The present invention relates to a method for producing a retort product of livestock meat.

Various livestock retort products are provided in the field of processed foods. For example, in the field of instant noodles and raw-type instant noodles, retort meat with an unprecedented weight and volume, especially pork currant made from pork, is used as products add value. Yes. Such livestock retort products need to be circulated for a long period of time at room temperature, and therefore it is necessary to perform a retort process for a long time corresponding to a high F value. Moreover, in the said retort process, in order to improve sterilization efficiency, filling a liquid seasoning liquid with livestock meat and raising thermal conductivity is also performed. In the case of livestock retort products filled with such a seasoning liquid, a liquid substance called a seasoning liquid is put in, and since it is processed at a high temperature of about 120 ° C. during the retort process, the meat is boiled in the retort pouch. After the retort treatment, the pork is soft and has a so-called boiled pork texture.

However, many of the pork noodles in ramen stores are heat-treated by baking or baking, and have a texture that is crunchy or elastic. The above-mentioned meat retort products also have such a texture. And what has the texture of meat with elasticity has been desired. In addition, it has been conventionally known that retort products have a retort-specific odor (hereinafter referred to as retort odor), and this is the same for livestock meat retort products. This also does not occur in the ramen store's char siu and is not in line with consumer preferences.

  Accordingly, an object of the present invention is to produce a livestock retort product that has not a boiled pork texture, but a resilient texture, and has reduced retort odor.

As a result of intensive research, the method for producing livestock retort products is as follows: A) A step of including a pickle solution containing an extract, seasoning or fragrance of the same type as the block meat in the meat block meat, B) A step of baking the surface after slicing the meat block meat containing the pickle liquid, C) a step of filling the retort pouch with the sliced meat after baking and degassing and packaging in a substantially liquid-free state; and D ) A method for producing a retort of livestock meat comprising developing a retort together with the degassed package.

According to this production method, for example, when raw material meat is pork, it is possible to obtain a retort pork that has a resilient texture comparable to that of a ramen shop's pork and does not feel a retort-specific odor. This retort can be used not only as an instant noodle ramen, but also as a processed meat product that can be stored for a long time. Moreover, this manufacturing method can be applied not only to pork but also to livestock meat such as beef, chicken and duck.

That is, when the production method of the present invention is specifically described, the present invention includes a step of including in the raw material meat a pickle solution containing an extract, seasoning oil or flavoring of the same strain as the raw material meat. The pickle liquid mainly contains salt, sugar and the like added for improving the texture of meat. In the present invention, the pickle solution contains at least one of an extract, seasoning oil or flavoring of the same strain as the raw material meat. By using this pickle liquid, it is possible to further reduce the retort odor after the retort treatment by combining with deaeration packaging described later, and to impart the natural flavor inherent to livestock meat. In the present invention, it is preferable not to add an additive that softens the meat such as starch.

Optionally, curdlan can be further included in the pickle solution. Due to the water retention effect of curdlan, excess water can be contained in the meat, and moisture transfer in the meat can be suppressed. This effect can provide a more elastic texture.

Moreover, the process of baking the surface after slicing livestock block meat is included. This can improve the appearance. In addition, the moisture content during the retort treatment can be suppressed by lowering the moisture content of the pork before retort. In particular, the elution of gravy from the meat block meat during retort processing can be suppressed.

Next, it includes a step of filling the retort pouch without adding a liquid material and performing deaeration packaging. Since no liquid material is added, the meat is not boiled during the retort treatment, and brittleness of the pork after retort can be avoided. Moreover, by performing deaeration packaging, the air content in the retort packaging can be reduced, thereby improving the sterilization efficiency and suppressing the generation of odor peculiar to retort. In addition, there is also an effect of preventing the pork from being oxidized during retort processing or storage.

Furthermore, the process of carrying out the retort process of the said package is included. The retort treatment is a pressure heat treatment, and steam or heat of about 100 ° C. to 140 ° C. while pressurizing a product filled in a heat resistant container so that the container is not damaged by the internal pressure of the product accompanying the rise in product temperature. Heating with water for about 10 to 60 minutes and treating at least F ₀ value = 4 or more. For the retort treatment, a batch type retort sterilizer or a continuous retort sterilizer can be used. Usually, the larger the F ₀ value, the greater the heating to the meat, so the texture and the like are also lowered. However, in the present invention, the effect of the invention is exhibited even in the treatment with the F ₀ value of 20 to 60. Can do.

According to the method for producing a livestock retort product of the present invention, even if a long-time retort treatment corresponding to a high F value is performed, the livestock meat has a resilient texture and has a reduced retort odor. Retort products can be manufactured.

Hereinafter, although pork is mentioned as an example and this invention is demonstrated according to a manufacturing process, beef, chicken, duck, etc. which are other livestock meat can be manufactured similarly.

First, thaw the pork block meat. As the raw pork block meat, rose meat, loin meat, shoulder loin meat, boiled meat, thigh meat and the like can be used. Usually use frozen products after thawing. In this case, a step of thawing is required, but natural thawing or running water thawing can be used so as not to exceed 10 ° C. in the thawing at that time. If a frozen product is not used, the above steps are not necessary. Next, this pork block is brush-washed. The foreign matter on the surface of the pork block is almost removed by brush cleaning. In addition, trim the pork block to remove unwanted parts. Remove foreign matter from fascia, excess bone or fat.

Next, the pickling liquid is driven or immersed. Pickle liquid consists of salt, sugar, seasoning, protein, etc., and it increases the water retention and improves the texture of livestock such as pork, beef, mutton, and chicken, and increases the product volume. It is used for the purpose of improving the storage stability. A raw material meat-based extract, a raw material meat-based seasoning oil, or a raw material meat-based flavor is added to the pickle liquid. By this process, the retort odor after retort can be reduced more effectively.

That is, when pork is used as raw material, pork extract (pork extract) can be blended. Here, pork extract refers to a product obtained by boiling pork and condensing it with water. Further, instead of pork extract, pork seasoning oil (seasoning oil), natural flavor or synthetic flavor may be used. Here, the pork seasoning oil generally refers to an oil layer separated from the raw pork, which is extracted with cooking oil or the like. In addition, pork-based natural flavors are those obtained by separating naturally occurring fragrant substances from pork, which is a raw material, by separation operations such as concentration, oil extraction, and distillation. Synthetic fragrances are those obtained by analyzing and elucidating the ingredients and chemical structure of natural fragrances and chemically synthesizing similar fragrances. In livestock such as pork, this is generally cooked. It is a fragrance that is sometimes generated, and mainly consists of a heated reaction flavor of sugars and amino acids.

In the present invention, curdlan can be contained in the pickle solution. Curdlan is a microbial polysaccharide produced by soil fungi and has the property of solidifying when heated. This polysaccharide is a linear glucan in which glucose is linked by β-1,3-glucoside. Further, if the curdlan is a case where 20% by weight of the pickle solution is added to the livestock meat, it is preferable that the curdlan is blended in the pickle solution so that the amount is 0.75% by weight or more. Furthermore, since it uses for a pickle liquid, a thing with a small average particle diameter is preferable when the dispersibility in livestock meat is considered. In the present invention, it is desirable that starch is not substantially contained in order to lose the elasticity of meat.

It is also desirable to add catechins such as tea extract to the pickle solution. Since catechin has a deodorizing effect, it can also reduce retort odor and oxidation odor. Moreover, a flavor improves with this. The injection of the pickle liquid into the pork block can be performed by immersing the pickle liquid in a pickle liquid as well as by a syringe. About the addition amount with respect to the meat of a pickle liquid, about 10 to 30 weight% with respect to meat is preferable.

Next, vacuum tumbling of the meat with the pickle solution added is performed. Tumbling means, for example, that physical impact is applied to the meat by rotating or the like, whereby the pickle liquid is uniformly dispersed in the meat tissue. Moreover, the pickling liquid can be efficiently infiltrated into the inside by making the inside vacuum with a vacuum pump. After vacuum tumbling, let stand at low temperature and further infiltrate the pickle solution.

Next, a molding process is performed. Molding is performed by packing a pork block into a casing or a retainer, and the casing refers to a primary packaging material that is directly filled with cured meat or paste. As the casing, either an edible casing or a non-edible casing can be used. A retainer can also be used. This is then heat molded. Heating increases the binding of meat through salt-soluble proteins eluted from the salts in the pickle solution. The heating method can be performed in a hot water bath or steam. The heating temperature varies depending on the pork size, but is performed at a core temperature of 60 ° C to 98 ° C. In order to increase the binding of meat, a method of applying transglutaminase to the pork block surface can also be used. After heating, it is cooled by running water cooling or air cooling.

Next, the pork block is frozen once to be sliced and sliced when half-thawed. The thickness of the slice is preferably 6 mm to 20 mm in consideration of a firing process such as surface grinding or baking. More preferably, it is 8 mm-15 mm.

Next, the surface of the meat after slicing is baked such as roasting or baking. In addition to improving the appearance by adding this treatment, it is possible to suppress water separation in the subsequent retort process by reducing the moisture on the surface. The degree of firing is heated to the extent that the entire surface is burnt. In addition to roasting, it can also be baked in a frying pan or the like. The degree of firing can be adjusted as necessary.

The retort pouch is then filled with the baked pork slice. As the retort pouch used in the present invention, various types such as an aluminum foil barrier type, a transparent normal type, and a transparent barrier type can be used. The filling can be performed one by one or about 2 to 6 sheets per retort pouch. In addition, a menma etc. can also be added at the time of filling. In practicing the present invention, when filling the retort pouch with the sliced pork slices, menma, eggs and the like can be filled at the same time.

Next, deaerate packaging. It is necessary to perform deaeration packaging in a substantially liquid-free state. Here, “substantially useless” means that when a retort pouch is filled with a pork slice or the like, a liquid such as a seasoning liquid is not newly added. Therefore, it does not mean to remove even a small amount of liquid that may be associated with pork slices or menma that may be filled at the same time.

If the liquid is substantially present, the pork is boiled during the retort treatment, and the pork has a soft texture. In addition, the presence of air promotes oxidation and causes retort odor generation. These problems can be avoided by removing these factors, that is, by degassing and packaging. In the present invention, a vacuum deaeration packaging machine or the like can be used as the deaeration packaging method. In the present invention, degassing packaging means degassing the inside of the packaging by reducing the internal pressure of the vacuum packaging machine during packaging to 50 mmHg or less, preferably 10 mmHg or less.

Next, the degassed and wrapped pork is retorted together with the retort pouch. For the retort treatment, a batch type retort treatment device or a continuous retort treatment device can be used. In the present invention, even high retort processing with an F ₀ value of about 20 to 60 is possible. Preferably, the F ₀ value is about 10 to 30 at 111 ° C. to 131 ° C. After the retort treatment, the product temperature is cooled to 40 ° C or lower.

By taking these steps, it is possible to produce a pork retort product that is excellent in elasticity and has a natural flavor with reduced retort odor. Incidentally, according to this method, a high F value, for example, can be F ₀ value to obtain the effect of the invention even if the retorting corresponding to 20 or more.

Hereinafter, the present invention will be specifically described with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

Experimental Example 1 ─Effect of lack of each component of the present invention─
In order to examine the importance of each constituent element of the present invention, the following samples were prepared.

Example 1 (Invention of Claim 1)
After thawing 3.0 kg of raw pork block (rose), brush washing and trimming were performed. Next, a pickle solution having a composition (unit:% by weight) described in Example 1 described in Table 1 was injected with a syringe so as to be 20% by weight of pork. Thereafter, vacuum tumbling (9 rotations / minute) (vacuum tumbling apparatus manufactured by Fuji Electric Co., Ltd.) was performed for 1 hour, and then left overnight in a refrigerator. This was packed in a casing, and heated for 140 minutes with a hot water bath so that the product temperature was 80 ° C. Then, it was cooled and frozen in a -20 ° C freezer. Then, it sliced so that it might become thickness 14mm after half-thawing to core temperature -5 degreeC. Next, it was rolled one by one so that the entire surface of the sliced surface was burned. Each sliced meat was filled into aluminum foil barrier type retort pouches one by one, and then deaerated and packaged with a deaeration sealer (impulse sealer manufactured by Yoshikawa Kogyo Co., Ltd.) without adding a liquid such as seasoning liquid. This was subjected to a retort treatment (hot water replacement retort sterilizer manufactured by Nisaka Manufacturing Co., Ltd.) so that the F ₀ value was 20 at 121 ° C., and then subjected to a tasting test and the like after cooling.

The tasting was performed by five skilled panelists. Comparative Example 1 as a conventional product was evaluated with respect to each item, with the average being “5”, the highest point being “10”, and the lowest point being “1”. The passing score was evaluated as 8 points or more. Table 4 shows the taste results.

Example 2 (Invention of Claim 2)
After thawing 3.0 kg of raw pork block (rose), brush washing and trimming were performed. Next, a pickle solution having a composition described in Example 2 described in Table 1 (unit:% by weight) was injected with a syringe so as to be 20% by weight of pork. Thereafter, vacuum tumbling (9 rotations / minute) (vacuum tumbling apparatus manufactured by Fuji Electric Co., Ltd.) was performed for 1 hour, and then left overnight in a refrigerator. This was packed in a casing, and heated for 140 minutes with a hot water bath so that the product temperature was 80 ° C. Then, it was cooled and frozen in a -20 ° C freezer. Then, after thawing half until the core temperature became −5 ° C., the slice was sliced to a thickness of 14 mm. Next, it was rolled one by one so that the entire surface of the sliced surface was burned. Each sliced meat was filled into aluminum foil barrier type retort pouches one by one, and then deaerated and packaged with a deaeration sealer (impulse sealer manufactured by Yoshikawa Kogyo Co., Ltd.) without adding a liquid such as seasoning liquid. This was subjected to a retort treatment (hot water replacement retort sterilizer manufactured by Nisaka Manufacturing Co., Ltd.) so that the F ₀ value was 20 at 121 ° C., and then subjected to a tasting test and the like after cooling.

Comparative Example 1 (Conventional manufacturing method)
After thawing 3.0 kg of raw pork block (rose), brush washing and trimming were performed. Next, a pickle solution having a composition (unit:% by weight) described in Table 1 described in Table 1 was injected with a syringe so as to be 20% by weight of pork. Thereafter, vacuum tumbling (9 rotations / min) (Impulse Sealer manufactured by Yoshikawa Kogyo Co., Ltd.) was performed for 1 hour, and then left overnight in a refrigerator.
This was packed in a retainer and heated for 140 minutes with a hot water bath so that the product temperature was 60 ° C. Then, it was cooled and frozen in a −20 ° C. freezer, and then sliced so that the core temperature was half-thawed to −5 ° C. and a thickness of 12 mm.
This sliced livestock meat was filled in an aluminum foil barrier type retort pouch together with 13 ml of a filling liquid (unit:% by weight) shown in Table 2, and then sealed without deaeration. This was subjected to a retort treatment (hot water replacement retort sterilizer manufactured by Nisaka Manufacturing Co., Ltd.) so that the F ₀ value was 20 at 121 ° C., and then subjected to a tasting test and the like after cooling. Table 4 shows the taste results.

Comparative Example 2 (When curdlan is replaced with starch)
After thawing 3.0 kg of raw pork block (rose), brush washing and trimming were performed. Next, a pickle solution having a composition (unit:% by weight) described in Table 1 described in Table 1 was injected with a syringe so as to be 20% by weight of pork. Thereafter, vacuum tumbling (9 rotations / minute) (vacuum tumbling apparatus manufactured by Fuji Electric Co., Ltd.) was performed for 1 hour, and then left overnight in a refrigerator.
This was packed in a casing and heated for 140 minutes with a hot water bath so that the product temperature was 80 ° C. Then, it was cooled and frozen in a -20 ° C freezer. Then, it sliced so that it might become thickness 14mm after half-thawing to core temperature -5 degreeC. Next, it was rolled one by one so that the entire surface of the sliced surface was burned. The sliced meat was filled into aluminum foil barrier type retort pouches one by one, and then deaerated and packaged with a deaeration sealer (impulse sealer manufactured by Yoshikawa Kogyo Co., Ltd.) without adding liquids such as seasonings. This was subjected to a retort treatment (hot water replacement retort sterilizer manufactured by Nisaka Manufacturing Co., Ltd.) so that the F ₀ value was 20 at 121 ° C., and then subjected to a tasting test and the like after cooling. Table 4 shows the taste results.

Comparative Example 3 (When the firing step is not performed)
After thawing 3.0 kg of raw pork block (rose), brush washing and trimming were performed. Next, a pickle solution having the composition described in Comparative Example 3 described in Table 1 (unit:% by weight) was injected with a syringe so as to be 20% by weight of pork. Thereafter, vacuum tumbling (9 rotations / min for 1 hour) (Impulse Sealer manufactured by Yoshikawa Kogyo Co., Ltd.) was performed, and the mixture was left overnight in a refrigerator.
This was packed in a casing, and heated for 140 minutes with a hot water bath so that the product temperature was 80 ° C. Then, it was cooled and frozen in a -20 ° C freezer. Then, it sliced so that it might become thickness 14mm after half-thawing to core temperature -5 degreeC. Each sliced meat was filled into a retort pouch one by one, and then deaerated and packaged with a deaeration sealer (impulse sealer manufactured by Yoshikawa Kogyo Co., Ltd.) without adding a liquid such as seasoning liquid. This was subjected to a retort treatment (hot water replacement retort sterilizer manufactured by Nisaka Manufacturing Co., Ltd.) so that the F ₀ value was 20 at 121 ° C., and then subjected to a tasting test and the like after cooling. Table 4 shows the taste results.

Comparative Example 4 (When filling seasoning liquid without degassing packaging)
After thawing the raw pork block, brush cleaning and trimming were performed. Next, a pickle solution having a composition (unit:% by weight) described in Comparative Example 4 described in Table 1 was injected with a syringe so as to be 20% by weight of pork. Then, vacuum tumbling (9 rotations / min) was performed for 1 hour, and then left overnight in a refrigerator. This was packed in a casing and heated for 140 minutes so that the product temperature would be 80 ° C. Thereafter, the mixture was cooled and frozen in a freezer at −20 ° C., and then sliced so that the core temperature was half-thawed to −5 ° C. to a thickness of 14 mm. Next, each sheet was rubbed to the extent that the entire surface was burnt. Each sliced meat was filled into a retort pouch together with 13 ml of a filling solution (unit:% by weight) shown in Table 3 and sealed without degassing. This was subjected to a retort treatment (hot water replacement retort sterilizer manufactured by Nisaka Manufacturing Co., Ltd.) so that the F ₀ value was 20 at 121 ° C., and then subjected to a tasting test and the like after cooling. Table 4 shows the taste results.

Comparative Example 5 (When pickle liquid does not contain pork extract, etc.)
After thawing 3.0 kg of raw pork block (rose), brush washing and trimming were performed. Next, a pickle solution having a composition (unit:% by weight) described in Table 1 described in Table 1 was injected with a syringe so as to be 20% by weight of pork. Thereafter, vacuum tumbling (9 rotations / min) (Impulse Sealer manufactured by Yoshikawa Kogyo Co., Ltd.) was performed for 1 hour, and then left overnight in a refrigerator.
This was packed in a casing, and heated for 140 minutes with a hot water bath so that the product temperature was 80 ° C. Then, it was cooled and frozen in a -20 ° C freezer. Then, it sliced so that it might become thickness 14mm after half-thawing to core temperature -5 degreeC. Next, it was rolled one by one so that the entire surface of the sliced surface was burned.
Each sliced meat was filled into aluminum foil barrier type retort pouches one by one, and then deaerated and packaged with a deaeration sealer (impulse sealer manufactured by Yoshikawa Kogyo Co., Ltd.) without adding a liquid such as seasoning liquid. This was subjected to a retort treatment (hot water replacement retort sterilizer manufactured by Nisaka Manufacturing Co., Ltd.) so that the F ₀ value was 20 at 121 ° C., and then subjected to a tasting test and the like after cooling.
Table 4 shows the taste results.

As described above, comparing Example 2 with Comparative Examples 1 to 5, if any of the constituent requirements is absent, the texture, flavor, and the like are significantly reduced. On the other hand, it turns out that it has contributed to the improvement of food texture and flavor by having all the structures.

Experimental Example 2 ─Examination of additives to increase the elasticity of meat after retort─
In order to give elasticity to the meat after retorting, the additive to the pickle liquid was examined. As shown in Table 5, a pickle solution containing only a combination of starch and various heterogeneous proteins or curdlan was prepared, and a pork retort product was prepared using the same by the following procedure.

Plural 3.0 kg of raw pork blocks (rose meat) were prepared, and after thawing, brush washing and trimming were performed. As shown in Table 5 below, various pickle liquids were injected with a syringe so that each would be 20% by weight of pork. This was further subjected to vacuum tumbling (9 revolutions / minute) (Impulse Sealer manufactured by Yoshikawa Kogyo Co., Ltd.) for 1 hour. This was packed in a casing and heated in a hot water bath to a product temperature of 65 ° C. for 120 minutes. After half-thawing the frozen log, it was sliced into 10 mm, degassed and packaged, and then subjected to retort treatment (hot water replacement retort sterilizer manufactured by Nisaka Manufacturing Co., Ltd.) at 121 ° C. so that the F ₀ value was 20. . The tasting was performed by five skilled panelists. The elasticity of the starch, which has been conventionally used for pickling liquids, was evaluated with an average of “5”, a maximum score of “10”, and a minimum score of “1”. Table 5 shows the composition of the pickle solution (unit:% by weight) and the results of the tasting.

In the case of adding starch and a heterogeneous protein to the pickle solution and not adding it, the results obtained when the starch and the heterogeneous protein were not added were somewhat better in terms of elasticity.
Moreover, the food texture which was excellent by elasticity was able to be obtained by adding curdlan instead of starch and a heterogeneous protein.

Claims (3)

A) A step of including a pickle solution containing an extract, seasoning or flavoring of the same strain as the block meat in the livestock meat block meat,
B) A step of baking the surface after slicing the meat block meat containing the pickle liquid,
C) filling the retort pouch with the sliced livestock meat after baking, and degassing and packaging in a substantially liquid-free state; and D) retorting the whole package that has been degassed and wrapped. To produce livestock retort products. The method for producing a livestock meat retort product according to claim 1, wherein the pickle liquid contains a curdlan. The method according to claim 1 or 2, wherein the livestock meat is livestock selected from the group consisting of pork, chicken, beef and duck.