JP2007306868A - Granular raw material meat - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain granular raw material meat for mass-producing meat processed products such as sausage, hamburg and meat ball expressing peculiar meat grain feeling while containing fiber derived from raw material animal meat. <P>SOLUTION: The granular raw material meat is obtained by cutting plate-like meat mass obtained by slicing the meat mass of raw material animal meat so as to obtain a mass-like meat piece, and mechanically crushing the mass-like meat piece. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to raw meat processed into granules and processed meat products using the raw meat.

  In the current food market in Japan, a variety of processed meat products made from meat are distributed, and on the other hand, numerous studies are underway to improve the taste and texture of these products. Among these, in particular, non-single meat products (hereinafter simply referred to as “processed meat products”) belonging to the “Arabiki” type, such as sausages, hamburgers, meatballs, etc. The feeling and taste are well suited to the tastes of consumers, and it is now an indispensable food for home dining tables.

  However, many processed meat products sold at large-scale retail stores such as supermarkets and side dish retailers lose the meat fiber (hereinafter simply referred to as “fiber”) that is essentially retained by the raw meat. The fact is that it lacks not only the flesh feel produced by the piece of meat obtained by cutting the raw meat. It is known that this phenomenon is caused by minced raw material meat used for mass production of processed meat products. In other words, when minced raw material meat into minced meat, most of the fibers contained in the raw material meat are physically destroyed, thereby significantly impairing the appearance of grain associated with those fibers. It will be lost.

  It is possible to eliminate the above-mentioned disadvantages associated with the mincing process by cutting the raw meat using a knife instead of the mincing process of the raw meat. However, such a method that relies on manual work is a method that can be used only for cooking a small number of dishes at a restaurant or at home, and is never adapted to a mass production system for processed meat products.

In order to improve this point, to obtain meat processed products rich in long and short fibers so far, at least two shapes of meat chunks that have been cut so as to have different shrinkage rates are subjected to heat treatment. In addition, a processed meat product obtained by mixing and then molding while maintaining the shape of each meat mass has been invented (see Patent Document 1).
JP 2001-238642 A

  As mentioned above, in the general manufacturing process of processed meat products such as sausage, hamburger, meatballs, from the viewpoint of mass production efficiency, the minced processing of raw meat may still be essential, In reality, there is no practical means for allowing the fibers contained in the raw meat to remain in the processed meat product. That is, there is a long-awaited realization of a production method suitable for mass production of processed meat products that contain fibers derived from raw material meat and express a unique grain feeling.

  In view of the technical problems recognized in the above-mentioned prior art, the inventors of the present application have conducted intensive research on the manufacturing process of processed meat products, in order to process raw meat instead of the conventional minced processing. We arrived at the technical idea of introducing a set of processing steps.

  That is, the gist of the present invention is to obtain a plate-like meat mass by slicing a granular raw meat containing fibers inherently possessed by the raw animal meat, in particular, a meat chunk of the raw animal meat, and the plate-like meat chunk. Is obtained in a granular raw material meat obtained by a production method including a step of obtaining a lump meat piece and crushing the lump meat piece.

  According to the present invention, the intended raw material, a granular raw material meat containing fibers inherently possessed by raw animal meat, and produced using this granular raw material meat, and containing fibers derived from raw material meat, Processed meat products such as sausages, hamburgers, meatballs, etc. that express a unique grain feel are realized.

  Below, this invention is demonstrated in detail along the manufacturing process.

  First, the term “raw meat” used in the present specification refers to meat that can be used for food, for example, pork, beef, chicken, horse meat, mutton, goat meat, poultry, rabbit Meat and a mixture of these can be used, but pork, beef or a mixture of these can be suitably used in consideration of the meat quality that exhibits processing characteristics such as water retention and binding properties. In addition, examples of the raw material meat acquisition site used in the present invention include, but are not limited to, Ude, Rose, Loin, Kata, and Momo. In particular, the raw meat is preferably a meat obtained by cutting off bone, skin, fat, muscle, and the like. In addition, from the viewpoint of smoothly processing raw material meat in a series of processing steps of the present invention, it is desirable to freeze the raw material meat block to about -1 ° C to about -3 ° C in advance of processing the raw material meat. . When thawing raw material meat in a frozen state, it is usually preferable to thaw it in air or to use cold water (running water) of less than 10 ° C.

  The meat chunk of raw material meat is sliced with a meat slicer well known in the art, for example, a freezing slicer to obtain a plate-like meat chunk. The plate-like meat mass obtained by slicing is sliced to have a thickness of about 3 mm to about 10 mm, preferably about 5 mm to about 7 mm. In other words, a thin layer of meat having a thickness of less than about 3 mm cannot obtain an ideal-sized piece of meat even when subjected to the cutting process in the next process. When a thick meat chunk is subjected to a cutting process in the next step, not only an excessive chunk of meat is generated, but also the size of the resulting meat piece is uneven.

  Next, the plate-like meat chunk obtained by slicing is cut with a meat cutting machine well known in the art to obtain a chunk-like meat piece. The massive meat pieces are cut so that the size of one side is a maximum of about 3 mm to about 10 mm, preferably about 5 mm to about 7 mm. In other words, a piece of meat whose side is less than about 3 mm cannot obtain a granular raw material meat of a desired size even when subjected to pulverization in the next step. However, if the piece of meat having a size exceeding about 10 mm is subjected to a pulverization process in the next step, the size of the granular raw material meat becomes non-uniform.

  Then, the massive meat pieces obtained by cutting are pulverized by a meat pulverizer well known in the art to obtain granular raw meat. Preferably, the chunks of meat are fed to a cutting blade of a grinder rotating at about 1,300 rpm to about 1,800 rpm, where they are ground for about 20 seconds to about 30 seconds. That is, if the grinding time is less than about 20 seconds, a desired texture cannot be imparted. On the contrary, if the pulverization time exceeds about 30 seconds, the amount of fibers remaining in the granular raw material meat becomes extremely small, and a unique grain feeling cannot be exhibited. By appropriately pulverizing as described above, the average particle diameter (diameter) of the granular raw material meat is within the range of about 3 mm to about 10 mm, preferably about 5 mm to about 7 mm at the maximum, as described above. As a result, raw material meat having a substantially uniform particle size can be obtained.

  As used herein, the term “granular raw meat” refers to raw meat that has been processed through the above-described slicing, cutting, and pulverization processes to finely grain the raw meat meat. The shape is not intended to be limited to the granular shape, and includes other processed shapes such as a scale shape, a flat plate shape, and a fragment shape. However, according to the manufacturing process of the present invention, most of the shape of the processed raw meat is usually naturally aggregated into a granular shape.

  By the way, as a seasoning applicable to the granular raw material meat of the present invention, any seasoning generally used in processed meat products can be used. For example, salt, sodium glutamate, etc. Amino acid-based seasonings, nucleic acid-based seasonings such as sodium inosinate, sugars (sugar, lactose, glucose), spices, sweeteners, colorants, antioxidants such as ascorbate, and binding reinforcement such as polymerized phosphates Agents, preservatives such as sorbic acid (salt), soy protein, egg protein, milk protein, blood protein, casein, starch and other binders, emulsion stabilizers such as sodium caseinate, and lactic acid bacteria (starter) ) Etc. can be used, but is not limited to these.

  The granular raw material meat of the present invention is subjected to a heat treatment after filling a casing or the like according to the product form of the final product. Alternatively, the granular raw meat can be subjected to heat treatment while being bare. The shape inside the casing in the case of filling the casing is not limited as long as it can accommodate granular raw material meat and has a structure that can exert a heating effect on the whole granular raw material meat, for example, cylindrical shape, rectangular parallelepiped shape, cubic shape, spherical shape Any shape can be used. In addition, this heat treatment is nothing but a process for cooking the raw material meat, and specifically, a heat cooking apparatus known in the technical field, for example, a fully automatic smoke device, a boil tank, or the like is used. Then, the raw material meat is heated and cooked for about 30 minutes, for example, at about 63 ° C. or equivalent.

  The granular raw meat that has been cooked is quickly cooled. As a cooling method, various cooling methods including water cooling and air cooling can be used. Moreover, raw material meat can also be forcedly cooled using a refrigerator or a cooling device. In addition, although this heating condition changes with the meat seed | species of a raw material meat, an origin part, a merchandise form, etc., if it is those skilled in the art, it can adjust arbitrarily suitably.

  As used herein, the term “processed meat product” includes sausages, hamburgers, and meatballs prepared using livestock meat as raw meat. Among these, sausages include, but are not limited to, Boronian sausage, Frankfurt sausage, Wiener sausage, Riona sausage, unsalted sausage, semi-dry sausage, dry sausage, liver sausage, liver paste, mixed sausage, raw sausage, etc. .

  The present invention will be specifically described below based on preferred embodiments thereof, but the present invention should not be construed in a limited manner based on the disclosure of these embodiments. In Examples, unless otherwise specified, 1 part by weight was measured as 1 kg.

[ Example ]
A pork (3 kg) meat chunk was cut into a plate-like meat chunk having a thickness of 5 mm with a meat slicer.

  The obtained plate-like meat chunk was cut into 5 mm × 10 mm square chunk meat pieces with a meat cutting machine.

  Next, the meat pieces were fed to a meat grinder equipped with a cutting blade rotating at 1,800 rpm, and the meat pieces were crushed for 25 seconds to obtain a granular raw pork.

  On the other hand, a meat chunk of beef (4 kg) was cut into a plate-like meat chunk having a thickness of 5 mm with a meat slicer.

  The obtained plate-like meat chunk was cut into 5 mm × 10 mm square chunk meat pieces with a meat cutting machine.

  Next, the meat pieces were fed to a meat grinder equipped with a cutting blade rotating at 1,800 rpm, and the meat pieces were crushed for 25 seconds to obtain granular raw material beef.

  Granular raw material meat was obtained by mixing granular raw material pork and granular raw material beef.

  As is apparent from the micrograph (FIG. 1) obtained by photographing the structure of the granular raw material meat, it was confirmed that the fibrous structure remained in the granular raw material meat of this example.

  After adding water to this granular raw meat, various additives (salt, spice, sugar, etc.) were added and then mixed with a homomixer. The seasoned raw meat was molded into a size suitable for hamburgers, and this was passed through a baking oven and subjected to heat treatment. The hamburger after the heat treatment was immediately cooled.

[ Comparative example ]
A meat chunk obtained by combining pork (3 kg) and beef (4 kg) was applied to a meat grinder and minced at the 5th mm to obtain a raw material meat of a comparative example.

  The micrograph (FIG. 2) which image | photographed the structure | tissue structure of the raw material meat obtained by the minced process clearly shows that the fiber structure of the raw material meat has been completely destroyed by the minced process.

  After adding water to the obtained raw meat, various additives (salt, spice, sugar, etc.) were added and then mixed with a homomixer. The seasoned raw meat was molded into a size suitable for hamburgers, and this was passed through a baking oven and subjected to heat treatment. The hamburger after the heat treatment was immediately cooled.

[ Sensory evaluation ]
The hamburgs produced in this way were sampled by 15 experienced panelists, and each evaluation item related to the texture and taste of hamburgers was evaluated in five stages. Then, the average value of the score values was obtained (in this evaluation method, the better the evaluation, the higher the average value). The results are shown in Table 1 below.

As is clear from the results shown in Table 1 above, the hamburger of the present example obtained better numerical values than the hamburger of the comparative example in any evaluation item. This is nothing but an indication that the hamburger of the examples of the present application is delicious and that the fibers contained in the raw meat are organically involved in the expression of a good texture.

  According to the present invention, a processed meat product that contains fibers derived from raw meat and expresses a unique texture of meat grain is realized, so sausage, hamburger, meat having quality that satisfies consumer tastes This is extremely useful for mass production of processed meat products such as balls.

It is a microscope picture (magnification 1,000 times) which shows the organization structure of granular raw material meat of the present invention. It is a microscope picture (magnification 1,000 times) which shows the organization structure of the raw material meat of a comparative example.

Claims (8)

  Granular raw material meat characterized by containing the fiber that the raw material meat essentially holds.   The granular raw material meat of Claim 1 whose average particle diameter is 3-10 mm.   The granular raw material meat according to claim 1 or 2, wherein the raw animal meat is pork, beef or a mixed meat thereof. A method for producing granular raw meat comprising the following steps:
(1) Slicing raw meat chunks to obtain plate-like chunks,
(2) cutting the plate-like meat chunk to obtain a chunk of meat, and
(3) crush the block of meat
The manufacturing method of the granular raw material meat characterized by including a process.   The manufacturing method according to claim 4, wherein an average particle diameter of the granular raw material meat is 3 mm to 10 mm.   The production method according to claim 4 or 5, wherein the raw meat is pork, beef, or a mixed meat thereof.   The foodstuff containing the granular raw material meat manufactured by the method in any one of Claims 4 thru | or 6. The food according to claim 7, which is any of sausage, hamburger or meatballs.