JP2014000058A - Manufacturing method of retort sauce made from meat - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing method of a retort sauce made from meat as ingredient, capable of preventing degradation of the texture of the meat.SOLUTION: The manufacturing method of a retort sauce includes the steps of: applying grain flour or starch on the surface of meat; gelatinizing the grain flour or starch by heating with wet steam so as to form a batter; freezing the meat coated with the batter; and filling a container with the frozen meat in a refrigerated state without thawing together with a sauce for retort treatment.

Description

  The present invention relates to a method for producing a retort sauce using livestock meat.

When meat is used as an ingredient in a retort sauce, the texture generally deteriorates due to the meat becoming crunchy or hard, and various methods have been tried to prevent this.
For example, a method is known in which a water-in-oil emulsion containing sucrose unsaturated fatty acid ester of HLB 3 or less is injected into edible meat and the meat is processed (see, for example, Patent Document 1).
In addition, the surface of the meat is coated with the film-forming substance in an atmosphere at a temperature higher than the temperature at which the surface of the meat is brought into contact with the alkaline substance and the film-forming substance and the meat is thermally denatured and the film-forming substance becomes viscous and forms a film. A method of forming a film is known (see, for example, Patent Document 2).
Moreover, the method of using the meat expanded and dried by the microwave is known (for example, refer patent document 3).

Japanese Patent Laid-Open No. 6-253782 JP 2007-236394 A JP 2010-22364 A

As described above, there is a need for a method for preventing deterioration of the texture of meat used for retort sauce.
The objective of this invention is providing the manufacturing method of the retort sauce which can prevent the texture deterioration of livestock meat, when using livestock meat as an ingredient for a retort sauce.

As a result of intensive research to achieve the above object, the present inventor attaches flour or starch to the surface of livestock meat and heats it using wet steam to form a garment. It is possible to prevent deterioration of the texture of livestock meat by freezing the livestock meat coated with, filling the container with the sauce in a frozen state without thawing the frozen meat, and performing retort processing. The headline and the present invention were completed.
Therefore, the present invention attaches flour or starch to the surface of livestock meat, heats it using wet steam and gelatinizes it, freezes the livestock meat covered with the clothes, A method for producing a retort sauce comprising filling a container together with the sauce in a frozen state without thawing the livestock meat and performing a retort treatment.

  When using livestock meat as an ingredient for the retort sauce, it is possible to prevent texture deterioration of livestock meat.

Hereinafter, the present invention will be described in detail.
The retort sauce of the present invention contains livestock meat as ingredients, refers to those in which ingredients and sauce are filled together in a container and retorted, and there are no particular limitations on the sauce and other ingredients used, for example, A retort tomato sauce, a retort curry sauce, a retort white sauce, etc. can be mentioned.
The method of use may be the same as that of a conventional retort sauce, and is not particularly limited.
For example, the retort tomato sauce of the present invention can be used as pasta sauce by adding it to boiled pasta.

The kind of livestock meat used in the present invention is limited to livestock and poultry meat generally eaten.
For example, beef, pork, mutton, horse meat, goat meat, chicken, turkey meat, butterfly meat, duck meat and the like can be mentioned.
These meats can be used alone or in combination of two or more.
In the method for producing a retort sauce according to the present invention, the effect cannot be obtained with meat of seafood other than the meat such as fish, shellfish, shrimp, crab, squid and salmon.
Livestock to be used may have a shape similar to that of a retort sauce using conventional livestock meat, and usually has a size of 1 bit or less.
For example, livestock meat cut into a substantially rectangular parallelepiped shape having a length of 20 mm, a width of 20 mm, and a height of 10 mm can be used.
What is used is meat formed by cutting block-shaped livestock meat, and meatballs and meatballs made by binding minced meat are excluded.
The livestock meat used in the present invention can be used as long as it is meat that has not been completely heated, and examples thereof include raw meat, raw meat thawed after freezing, raw meat that has been marinated, or lightly blanched meat. it can.

The flour or starch used in the present invention is not particularly limited as long as it can be gelatinized to form a garment.
Examples of flour include wheat flour, buckwheat flour, rye flour, barley flour, rice flour, corn flour, and oat flour.
These flours can be used as raw raw flours or processed flours.
Moreover, these flours can also be used in combination as appropriate.
Examples of the starch include wheat starch, corn starch, waxy corn starch, potato starch, tapioca starch, rice starch, sweet potato starch, sago starch, and waste starch.
These starches are not limited to raw starches, and starches that have been pregelatinized or modified starches that have been treated with etherification, acetate formation, crosslinking, oxidation, or the like can also be used.
These flours or starches can be used alone or in combination of two or more.

Spices, pigments, skim milk powder, egg white powder, thickeners, etc. can be blended with these flours as necessary, but seasoning can be adjusted according to the sauce used, It is preferable to use only flour or starch for the purpose of suppressing its use.
In Patent Document 2, an alkaline substance and a film-forming substance are heated to form a film. However, in the present invention, an alkaline substance is not used for the purpose of suppressing the use of additives. The effect is demonstrated by adopting the freezing treatment.

In this invention, after attaching grain flour or starch to livestock meat, it heats above the gelatinization temperature of grain flour or starch with wet steam, gelatinizes grain flour or starch, and forms thin clothes.
As a method of attaching the flour or starch to the meat, a conventional method of dusting can be used. For example, a method of passing the meat through the flour or starch and removing excess flour or starch can be used.

Flour or starch is gelatinized by moisture and wet steam that exudes from the inside of the meat.
Since the gelatinization temperature of cereal flour or starch varies depending on the type, it is necessary to adjust the heating temperature and time as appropriate, but it can be sufficiently gelatinized by heating at a product temperature of 80 ° C. or higher for about 15 minutes.
The amount of adhesion is about 1 to 5 parts by mass with respect to 100 parts by mass of the livestock meat.
As a method for forming clothing using flour or starch, a batter-like method is not suitable for forming the clothing of the present invention because the amount of clothing attached tends to increase.
Examples of the heating method include boiling, frying, microwave heating, and the like in addition to the heating using the wet steam of the present invention, but these are not suitable as the heating method of the present invention.
The coating of the clothes is preferable if it can cover the whole livestock meat, but the effect can be obtained even with a coating of more than half.

The meat covered with clothing is frozen as it is.
In the freezing treatment, quick freezing is preferable because quality such as texture deteriorates in slow freezing. For example, a quick freezer of −30 ° C. or lower is used to cool the product to a product temperature of −18 ° C. or lower.
The frozen meat is stored in a frozen state.
For storage, for example, a freezer at −18 ° C. can be used.

A retort sauce can be obtained by filling a container together with other ingredients and sauce and performing a retort treatment in a frozen state without thawing the frozen meat.
The retort processing method may be a retort processing method used when manufacturing a conventional retort sauce. For example, a retort sauce is prepared by heating a tool and a sauce filled in a sealed container at about 120 ° C. for about 30 minutes. Can be obtained.
The livestock meat contained in the retort sauce obtained by the method of the present invention does not become hard, does not feel dry, has a soft and soft texture, has little shrinkage, and has a good appearance as compared to the case where it is simply covered with clothing. is there.

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.
[Preparation of tomato sauce]
1 part by weight of garlic and chopped garlic was sautéed with 2.5 parts by weight of salad oil, and 20 parts by weight of onion dice was added and further fried until the onion was clear.
To this, 55 parts by weight of tomato boiled and 8 parts by weight of tomato paste are added and simmered. 1.8 parts by weight of salt, 1.2 parts by weight of consomme soup, 0.4 parts by weight of white sugar, 0.05 parts by weight of black pepper powder And 0.5 parts by mass of corn starch were added, and further 9.55 parts by mass of boiled water was added to prepare a tomato sauce.
[Preparation of curry sauce]
Stir-fry 8 parts by weight of onion dice and 5 parts by weight of carrot dies with 4 parts by weight of lard, 7 parts by weight of curry flakes, 3 parts by weight of curry powder, 3 parts by weight of apple paste, 2 parts by weight of consomme soup, 2 Prepare a stewed curry sauce by adding 1 part by weight, 1 part by weight of super white sugar, 1 part by weight of beef extract, 0.8 part by weight of sodium chloride, 0.5 part by weight of sodium glutamate, 0.5 part by weight of yeast extract and 62.2 parts by weight of water. did.

[Example 1]
Raw chicken is cut into a roughly rectangular parallelepiped shape with a length of 20 mm, a width of 20 mm, and a height of 10 mm, and the flour is sprinkled with 2 parts by weight of flour with respect to 100 parts by weight of the raw chicken. Was used for heat treatment with wet steam for 15 minutes to form a garment.
This was quickly frozen in a quick freezer at −30 ° C. and stored in a freezer at −18 ° C. for 2 days.
100 parts by mass of the tomato sauce and 40 parts by mass of the chicken that had been frozen and stored were filled in a retort pouch while being frozen and thawed at 120 ° C. for 28 minutes to obtain a retort tomato sauce.
[Comparative Example 1]
A retort tomato sauce was obtained in the same manner as in Example 1 except that the chicken that formed the garment in Example 1 was not frozen.
[Comparative Example 2]
A retort tomato sauce was obtained in the same manner as in Example 1 except that raw chicken was used as it was in Example 1.
[Comparative Example 3]
A retort tomato sauce was obtained in the same manner as in Example 1 except that the heat treatment with wet steam was changed to a boil treatment for 3 minutes in Example 1.
[Comparative Example 4]
A retort tomato sauce was obtained in the same manner as in Example 1 except that the heat treatment with wet steam in Example 1 was changed to frying for 2 minutes at 170 ° C. using salad oil.

The chicken of the obtained retort tomato sauce was evaluated by 10 panelists according to the following evaluation criteria.
The obtained evaluation results (average values) are shown in Table 1.
The texture is 5 points. It is very good with a soft and soft texture. 4 points. It feels slightly soft, but the texture is soft. 3 points. Usually 2 points.
1 point Hard and cramped appearance 5 points Fluffy large and very good 4 points Loose and fluffy 3 points Normal 2 points Slightly shrunken and somewhat bad.
1 point shrinks and is bad

  The chicken meat of the retort tomato sauce obtained in Example 1 was superior to the chicken meat of the retort tomato sauce obtained in Comparative Examples 1 to 4 in both texture and appearance.

[Example 2]
A retort curry sauce was obtained in the same manner as in Example 1 except that raw chicken was changed to beef and tomato sauce was changed to the curry sauce in Example 1.
Both the texture and appearance of the beef were very good.
[Example 3]
A retort curry sauce was obtained in the same manner as in Example 1 except that raw chicken was changed to pork and tomato sauce was changed to the curry sauce in Example 1.
The texture and appearance of the pork were both very good.

Claims (1)

Attaching flour or starch to the surface of livestock meat and heating it with wet steam to gelatinize it, freezing the livestock meat covered with the clothes, and thawing the frozen livestock meat A method for producing a retort sauce, comprising filling the container together with the sauce in a frozen state and performing a retort treatment.