JP2014064542A - Manufacturing method of meat-containing retort food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing method of a retort food, which allows meat contained in the retort food to be processed to have a soft and moist texture with fine tissues and high water holding capacity.SOLUTION: The manufacturing method includes a sodium bicarbonate-immersion step (S1) of immersing raw meat in a sodium bicarbonate solution, a high-pressure treatment step (S2) of applying a pressure of 100 MPa to 500 MPa to meat, and a retort treatment step (S4) of performing retort treatment of meat. Instead of the sodium bicarbonate-immersion step (S1), a sodium bicarbonate-injection step (S11) of injecting sodium bicarbonate solution to raw meat may be included. A heating and cooling step (S3) of heating meat and then cooling the meat may be further included between the high-pressure treatment step (S2) and the retort treatment step (S4).

Description

  The present invention relates to a method for producing a retort food that can be processed so that the meat in the retort food is soft and has a dense texture, high water retention, and a moist texture, and particularly to imported beef with extremely hard meat. On the other hand, it is related with the manufacturing method of the retort food which can be processed as mentioned above.

  Heating food is a processing method that has long been widely used for cooking, processing, or storage. In recent years, high pressure processing technology using a hydrostatic pressure of several thousand atmospheres (several hundred MPa) has attracted attention as a new food processing method that replaces heat treatment. Although high-pressure treatment is still a processing method that is generally unfamiliar, research on high-pressure treatment has been underway since it was noted that it was useful for the suppression and sterilization of microorganisms. Furthermore, unlike heat treatment, it does not involve chemical reactions, so there is no loss of nutrients, no off-flavors or abnormal substances, the ability to control enzyme reactions due to damage to biological membrane structures, and energy-saving effects. In recent years, it has been used in the food field because of its merit.

  Based on the knowledge that “high-pressure treatment induces weakening of meat protein structure” in recent years, the present inventors have used high-pressure treatment and sodium bicarbonate treatment (hereinafter also referred to as “bicarbonate / high-pressure combination treatment”). Have already proposed a method of processing meat using sushi (see Non-Patent Document 1 and Patent Document 1). Specifically, in Non-Patent Document 1, there is a research report that the meat quality after treatment is softer and easier to swallow by combining the baking soda immersion treatment and the high pressure treatment for pork compared to the baking soda immersion treatment alone. Moreover, in patent document 1, in addition to a baking soda immersion process and a high-pressure process, by further performing the seasoning liquid process which immerses meat in seasoning liquids, such as soy sauce and mirin, while further softening of meat is implement | achieved, seasoning It is disclosed that the taste can be improved by the penetration of the liquid.

  On the other hand, cooking methods using retort treatment have been established as food processing methods that employ heat sterilization, and processed retort foods have advantages such as long-term storage and ease of cooking. It is popular.

  As a prior art in which only high-pressure processing is applied to pretreatment of meat retort processing, a method for processing visceral meat described in Patent Document 2 is disclosed. However, when only high-pressure treatment is performed as a pretreatment, elution of visceral meat fat due to retort treatment is suppressed, and effects such as maintaining the shape and texture of visceral meat are obtained. In meat, since the muscle fibers are separated apart and become a hard texture, there is still room for improvement from the viewpoint of meat softening. In particular, imported beef is an inexpensive food, but since it is extremely hard, it is pointed out that it is not softened by the prior art including the above method and is not suitable as a raw material for retort food.

JP 2011-83228 A JP 2011-36141 A

Kim Jong-soo et al., Effect of high-pressure treatment on physical properties and palatability of pork, Journal of the Japan Society of Cookery Science, Vol.39 No.1 (February 2006)

  However, the present inventors have pursued a meat processing technology that can achieve further softening of meat and an improvement in taste after the report of Non-Patent Document 1 and the disclosure of Patent Document 1. continuing.

  In the examples described in Non-Patent Document 1 and Patent Document 1, a confirmation test of the effect of using a relatively soft raw pork as a raw material and a combined treatment with sodium bicarbonate and high pressure was conducted to demonstrate this effect. It has been unclear whether or not the above-mentioned combined treatment effect is exerted on beef (especially imported beef) which is extremely hard meat compared to pork. Further, the processing methods disclosed in Non-Patent Document 1 and Patent Document 1 are neither mentioned nor suggested for subsequent application to retort processing. Therefore, when the above combined treatment is performed as a pretreatment for retort processing, the combined treatment and the retort processing are well adapted, and as a result, can a high-quality retort food be produced in terms of meat tenderness and deliciousness? It was also unclear whether or not.

  The present invention has been made in view of such circumstances, and the retort can be processed so that the meat in the retort food is soft and has a dense texture, high water retention and a moist texture. It aims at providing the manufacturing method of foodstuffs.

  As a result of intensive studies, the present inventors have found that the combined treatment of sodium bicarbonate and high pressure and the subsequent retort processing are suitable, and found suitable conditions in the combined treatment of sodium bicarbonate and high pressure as pretreatment of the retort processing. It came to complete.

That is, the present invention has at least the following features.
(Aspect 1)
A baking soda immersing step of immersing raw meat in a baking soda solution;
A high-pressure treatment step of applying a pressure of 100 MPa to 500 MPa to the meat;
A retort treatment step of subjecting the meat to a retort treatment;
The manufacturing method of the retort food containing meat characterized by including.
(Aspect 2)
The concentration of the baking soda solution is 0.1 M to 0.5 M, and the immersion time of the meat in the baking soda solution is 30 minutes to 60 minutes. Production method.
(Aspect 3)
A baking soda injection process in which a baking soda solution is poured into raw meat,
A high-pressure treatment step of applying a pressure of 100 MPa to 500 MPa to the meat;
A retort treatment step of subjecting the meat to a retort treatment;
The manufacturing method of the retort food containing meat characterized by including.
(Aspect 4)
A preliminary analysis step of calculating in advance the relationship between the concentration and injection amount of the sodium bicarbonate solution and the pressure, and the physical properties of the meat after the retort treatment step;
From the relationship obtained in the preliminary analysis step, the texture parameter determination step for determining the concentration and the injection amount and the pressure of the sodium bicarbonate solution in the sodium bicarbonate injection step and the high pressure treatment step,
The method for producing a retort food containing meat according to aspect 3, further comprising:
(Aspect 5)
The method for producing a retort food containing meat according to any one of aspects 1 to 4, wherein the pressure is 300 MPa to 400 MPa.
(Aspect 6)
The method for producing a meat-containing retort food according to any one of aspects 1 to 5, further comprising a heating and cooling step of cooling the meat after heating the high-pressure treatment step and the retort treatment step. .
(Aspect 7)
The concentration of the baking soda solution is 0.3 M to 0.4 M, the pressure is 300 MPa to 400 MPa, and the amount of injection of the baking soda solution into the meat is equivalent to 10% to 25% of the weight of the meat The method for producing a meat-containing retort food according to any one of aspects 3 to 6, wherein the retort food contains meat.

  According to the production method of the present invention, since the combined baking soda / high pressure treatment is performed as a pretreatment for the retort treatment, a synergistic effect of the baking soda treatment and the high pressure treatment can be imparted to the meat after the retort treatment. Specifically, various effects such as extremely large softening, improvement of water retention, densification of the structure, prevention of the feeling of papasa, and disappearance of the baking soda flavor can be given to the meat. If this manufacturing method is used, for example, even extremely hard imported beef can be softened to the extent that it can be used as an ingredient for retort food, the range of choice of ingredients for retort food can be expanded, and the raw material cost of retort food can be reduced. It becomes possible.

(A) is the flowchart explaining each process of the manufacturing method which concerns on one Embodiment of this invention, (b) is the flowchart explaining each process of the manufacturing method which concerns on another embodiment. (A) is the figure which showed the rupture stress of the processed meat processed with the pressure and the pressure, (b) is the figure which showed the relationship between rupture stress and moisture content. It is the figure which showed the breaking stress of each processed meat which performed the retort process further. (A) is the figure which showed the water content of each processed meat which performed the retort process further, (b) is the figure which showed the weight decreasing rate of each processed meat. (A) shows the number of chewing times until swallowing when the processed meat of Example 1 and Comparative Examples 1 to 3 is chewed, (b) shows the chewing time, and (c) shows the total muscle activity. , And (d) show the amount of muscle activity during one average mastication. (A) shows the breaking stress of the processed meat of Example 2 and Comparative Example 4, and (b) shows the breaking stress of the processed meat of Example 2 after further retorting. (A) shows the number of chewing times until swallowing when the processed meat of Example 2 and Comparative Example 1 is chewed, (b) shows the chewing time, (c) shows the total muscle activity, and (D) shows the amount of muscle activity at the time of average chewing. 6 is an image showing an appearance of a retort beef curry of Example 3. It is the figure which showed the sensory evaluation result in the retort beef curry of Example 3 and Comparative Example 5.

  Hereinafter, the present invention will be described based on embodiments shown in the drawings, but the present invention is not limited to the following specific embodiments.

  Examples of meat materials applicable to the present invention include cows, pigs, chickens, sheep, and duck. However, it is not limited to these examples, and any edible meat that can be used as a retort food may be used.

(Flow of the manufacturing method of the present invention)
FIG. 1 (a) shows a flowchart illustrating each process of a manufacturing method according to an embodiment of the present invention. As shown in FIG. 1 (a), this production method includes a baking soda dipping step (see S1 in the figure) in which raw meat is immersed in a sodium bicarbonate (that is, sodium bicarbonate (NaHCO ₃ )) solution, A high-pressure treatment step (see symbol S2 in the figure) for applying a pressure of 100 MPa to 500 MPa, and a retort treatment step (see symbol S4 in the figure) for retorting the meat. As shown in the figure, a heating / cooling step (see S3 in the figure) for cooling the meat after heating may be performed.

(Baking soda immersion process)
By this baking soda dipping step S1, the pH of the meat before baking soda treatment is increased, the hydration of the protein of the meat is promoted, the moisture content in the meat is increased, and this is the primary for softening of the meat after heating. The effect is brought about. However, there is a demerit that the baking soda flavor remains in the meat at the end of this process.

  In the baking soda dipping step S1, the concentration of the baking soda solution is 0.1M to 0.5M (unit M is mol / l, preferably 0.3M to 0.4M). It is preferable that the immersion time of the meat in this baking soda solution is 30 minutes to 60 minutes.

(High pressure treatment process)
Here, the high-pressure treatment is a processing method that applies high hydrostatic pressure (pressure of about 100 MPa to 500 MPa) to meat using water as a pressure medium. Unlike the heat treatment, this high-pressure treatment is characterized in that the covalent bond is not cleaved, and no loss of nutritional components or generation of off-flavors or abnormal substances occurs. For this high-pressure treatment, a direct pressurization type device that directly pressurizes the pressure vessel with a piston and an indirect pressurization type device that feeds water into the pressure vessel with a pump can be used. The high-pressure treatment step S2 improves the water retention of the meat, and the effect of promoting the densification of the meat tissue is obtained.

(Baking soda / high pressure treatment)
In the present invention, as described above, the baking soda immersion step S1 and the high pressure treatment step S2 are performed together as the pretreatment of the retort treatment step S4. By this combined treatment, a synergistic effect of the baking soda immersion step S1 and the high pressure treatment step S2 is exhibited. In other words, it is possible to improve the disadvantages that occur when only a single process is performed while retaining the advantages obtained in the respective steps S1 and S2. Specifically, it can not only achieve a very large softening, improved water retention and densification of the meat, but also eliminate the baking soda flavor caused by the baking soaking step S1. It becomes.

(Retort treatment process)
Here, the retort treatment is a pressure heat treatment. Specifically, the meat is filled and sealed in a heat-resistant container and pressed under an environment of about 0.1 MPa to 0.3 MPa. It is to perform wet heat heating for about several minutes to 60 minutes with steam or hot water of ℃ to 140 ℃. Thereby, many bacteria (for example, Clostridium botulinum) which cause food poisoning can be sterilized, and at the same time, they are used for cooking food. A batch retort device and a continuous retort device can be used for carrying out this retort treatment.

(Baking soda injection process)
FIG. 1B is a flowchart illustrating each process of the manufacturing method according to another embodiment of the present invention. In this embodiment, only the first baking soda injection process is different from the above-described embodiment described with reference to FIG. Since the other points are the same, the description is omitted here.

  Here, the baking soda injection process S11 is to inject the baking soda solution directly into the meat by a syringe or a device having the same function as the syringe. Thereby, since a desired amount of baking soda solution can be immediately poured into meat, the processing time (waiting time) required for soaking in the baking soda soaking step S1 described above can be eliminated. It is possible to reduce the work time required for the manufacturing method. As will be described later, the softness of the meat after the retort treatment can be freely adjusted by setting the injection amount or concentration or the pressure value of the high-pressure treatment in advance.

  In addition, when using the baking soda injection step S11, as described above, since the amount of sodium bicarbonate solution injected into the meat can be adjusted accurately and easily, the preliminary analysis step and the texture parameter determination step shown below are performed. It may be performed in advance.

(Preliminary analysis process)
First, the concentration and the injection amount and pressure of the baking soda solution (these parameters are also referred to as texture determination parameters hereinafter) and the softening characteristics of the meat after the retort treatment process (for example, breaking stress, moisture content, weight loss rate) ) And a preliminary analysis step (S101) for calculating in advance (see FIG. 1B). In this step S101, for example, the concentration of the baking soda solution and the pressure of the high pressure treatment are set to 0.3 M to 0.4 M and 300 MPa to 400 MPa, and only the injection amount of the baking soda solution into the meat is changed (for example, meat and The ratio of the relative weight of the meat is changed), and the meat softening characteristics (for example, breaking stress) after the retort processing step S4 are sequentially acquired. By analyzing these data, a correlation (for example, a calibration curve (calibration curve) between the injection amount and the breaking stress) is obtained. Note that the present invention is not limited to the above example, and all of the concentration, the injection amount, and the pressure may be changed comprehensively to analyze and acquire various relationships.

(Food texture parameter determination process)
Next, from the above correlation obtained in the preliminary calculation step S101, the concentration and injection amount of the sodium bicarbonate solution in the sodium bicarbonate injection step S11 in the actual production stage and the pressure (texture determination parameter) in the high pressure treatment step S2 ) Is determined (texture determination step S102). Thereby, it becomes possible to determine a desired softening condition and water retention for the meat after the retort processing step S4 in the actual manufacturing stage. For example, the injection amount corresponding to this is determined from the calibration curve of the injection amount of the baking soda solution and the break stress of the retorted meat obtained in the preliminary analysis step S101 so that the desired break stress (softening degree) is obtained. Can be mentioned.

  By considering these preliminary and analytical steps S101 and S102 in advance, the texture of the meat after the retort treatment can be adjusted appropriately. For example, retort-treated meat can be softened for elderly people, or softened for young people, and the softness of the processed meat can be fine-tuned from the standpoint of softening and water retention. It is expected to contribute to increasing the retort food lineup.

  Next, specific examples of the present invention will be described.

(Adjustment of sample meat)
In Example 1, Example 2, and Comparative Examples 1 to 3 described later, sample meat prepared by the following method was used as a starting material. That is, using a lump of raw imported beef (Australian beef outer thigh part), removing the fat on the surface, forming it into a box shape, cutting it parallel to the myofibrils, length 5cm x width 15cm x thickness A sample cut to a size of 1 cm was used as a sample.

(Example 1 Preparation of sample meat combining baking soda immersion treatment and high pressure treatment)
200 ml of baking soda solution adjusted to a concentration of 0.1M to 0.5M (more preferably a concentration of 0.4M) together with the sample meat is added to the packaging bag for immersion, and vacuum packaging (deaeration packaging) is performed in a constant temperature water bath at 20 ° C. For 30 minutes to 60 minutes (more preferably 40 minutes) (sodium bicarbonate immersion step S1). Next, the sample meat is taken out from the packaging bag for immersion, placed in a packaging bag for vacuum cooking, vacuum packaged, and treated at a hydrostatic pressure (20 ° C.) of 100 MPa to 500 MPa (more preferably 400 MPa) for 10 minutes (high pressure treatment). Step S2). Immediately after step S2, the packaging bag in which the sample meat is vacuum packaged is placed in a constant temperature water bath adjusted to 80 ° C., heated for 30 minutes, and further cooled in ice water until the internal temperature of the sample meat reaches 20 ° C. Thus, processed meat _Pt was obtained (heating and cooling step S3). In each figure and the following specification, the symbol corresponding to Example 1 is denoted as _Pt . Furthermore, when identifying the pressure value applied in step 2, it is _displayed as P _{t — 100} , P _{t — 200} , P _{t — 300} , P _{t — 400} , P _{t — 500,} etc. (the same notation is used in the following comparative examples).

(Comparative Example 1 Imported beef (untreated meat) without any treatment of baking soda soaking and high pressure treatment)
As Comparative Example 1, instead of the baking soda in the baking soda immersing step S1 described in Example 1, it was immersed in pure water (demineralized water) in the same procedure as in the step S1, and then the heating and cooling step S3 was performed ( In other words, untreated meat _Co was prepared, in which neither sodium bicarbonate dipping treatment nor high pressure treatment was applied. In the drawings and following specification, reference numerals corresponding to Comparative Example 1 is indicated as C _o. That is, the untreated meat _Co of Comparative Example 1 is adjusted under atmospheric pressure (0.1 MPa).

(Comparative Example 2 Preparation of sample meat subjected to high pressure treatment only)
As Comparative Example 2, the sample meat was immersed in pure water (demineralized water) in the same manner as in Comparative Example 1, and then subjected to a high pressure treatment step S2 and a heating and cooling step S3 of 100 MPa to 500 MPa (more preferably 400 MPa). Prepared. In each figure and the following specification, a symbol corresponding to Comparative Example 2 is denoted as _Po .

(Comparative Example 3 Preparation of sample meat subjected to baking soda immersion treatment only)
Moreover, as comparative example 3, the baking soda immersion process (process S1) similar to Example 1 was applied to the sample meat, and then the heating and cooling process S3 was performed without performing the high-pressure treatment process S2 described in Example 1. I just prepared something. In the drawings and following specification, reference numerals corresponding to Comparative Example 3 displays a C _t.

  The following Table 1 is shown so that the difference in processing between the above-described Example 1 and Comparative Examples 1 to 3 (presence or absence of each step S1 to S4) can be easily understood visually.

(Evaluation of physical properties (softening properties) of each sample meat)
In order to evaluate the softening characteristics of the sample meats P _t , C _o , P _o , and C _t adjusted as described above, the sample meat was broken when it was broken at a speed of 10 mm / sec by a wedge-shaped plunger. Stress (N / m ² ) was measured (see FIG. 2 (a)). In any of the sample meats, the breaking pressure decreased as the processing pressure increased, and in the sample meats P _{t — 100 to} P _{t — 500 of} Example 1, which were treated with sodium bicarbonate and high pressure, a further softening effect was obtained. Particularly large influence on the softening properties when high-pressure treatment at 300MPa and 400 MPa, as compared to untreated meat _{C o,} was observed softening of 50% or more.

(Correlation between softening characteristics and water retention of each sample meat)
In addition, the moisture content (%) of each sample meat was measured in order to compare and evaluate the water retention of the meat by the baking soda high pressure treatment. As a result, as shown in FIG. 2 (b), the water content is increased by performing the high pressure treatment (S2) after the baking soda treatment (S1), and the water retention is greatly improved particularly by the high pressure treatment of 300 MPa and 400 MPa. (P <0.05). From this fact, very large softening and improvement in water retention were observed by using sodium bicarbonate treatment (S1) and high pressure treatment (S2) in combination with hard imported beef.

(Retort processing)
Next, untreated _{C o,} baking soda process (S1 concentration 0.4 M) only, high-pressure treatment alone (pressure 300 MPa), above 4 kinds of combination of sodium bicarbonate processing S1 and the high-pressure process S2 of the sample meat _C o, P _{o_300, C} t, the _{P t_300,} and evaluating the effect of the retorting (step S4). The processing conditions of the retort process (S4) were 120 ° C. and 30 minutes.

(Softening characteristics of sample meat after retort treatment)
FIG. 3 _shows the rupture stress (N / m ² ) of each retort-treated meat C _o , P _{o — 300} , C _t , P _{t — 300} measured by the same method as the evaluation of the softening characteristics described above. From this Figure 3, as compared to untreated meat _{C o} which retorting (S4) and without sodium bicarbonate-pressure processing (S1, S2), baking soda process (S1) immediately retorted after (S4) meat _{C t} or sodium bicarbonate, The sample meat _{Po_300} , which was retorted (S4) after being subjected only to the high pressure treatment (S2) without being subjected to the treatment (S1), has a relatively low value of the breaking stress, and in particular, the retort after the combined use of sodium bicarbonate treatment and high pressure treatment. the treated processed meat _{P t_300,} other samples meat _{C o, P o_300,} compared with _{C t,} value of the most fracture stress was significantly lower.

(Water retention and weight reduction of sample meat after retort treatment)
4 (a) and 4 (b) _show the moisture content (%) and the weight reduction rate (%) of each sample meat C _o , P _{o — 300} , C _t , P _{t — 300} after the retort processing (S4). Show. From FIG. 4 (a), the sample meat C _t , P _{t — 300} using the baking soda treatment (S1) alone or the sodium bicarbonate treatment (S1) and the high pressure treatment (S2) in _comparison with the other sample meats C _o , P _{o — 300} The value of moisture content was significantly higher. Further, from FIG. 4 (b), the weight reduction rate, untreated meat _{C o,} high-pressure treatment (S2) only subjected meat _{P O_300,} baking soda process (S1) only subjected meat _{C t,} the high-pressure-sodium bicarbonate combined treatment ( It was low in order of meat _{Pt_300} which gave S1, S2).

(Influence on human chewing movement)
Furthermore, each sample meat was actually eaten by a person, and the chewing movement at that time was evaluated. Specifically, electrodes were attached to the left and right masseter muscles of the person performing the tasting, and the myoelectric potential during mastication until the end of swallowing was measured. The power lab system 4 / 25T (made by AD Instruments) was utilized for the measuring apparatus.

From the electromyogram obtained by the above measurement, the number of chewing times until swallowing (see FIG. 5A), the chewing time (see FIG. 5B), and the total muscle activity (see FIG. 5C) ), And the amount of muscle activity during one average mastication (see FIG. 5D) was derived and analyzed. In any of these analysis results, the meat P _{t — 300} subjected to the combined treatment with high pressure and baking soda (S 1, S 2) is significantly more than the sample meats C _o , P _{o — 300} , C _t of the other comparative examples 1 to 3. It has been found that the retort beef _{Pt_300} processed by the production method of the present invention is easy to chew and swallow.

  From the above evaluation results, by performing baking soda / high pressure combined treatment (S1, S2) as pretreatment for retort treatment, beef softening effect, water retention and ease of swallowing after retort treatment are recognized, and the results As a result, it is expected to improve the texture and ease of eating of beef.

(Example 2 Preparation of sample meat combining sodium bicarbonate injection treatment and high pressure treatment)
Using an injection needle, a baking soda solution adjusted to a concentration of 0.1 to 0.5M (more preferably a concentration of 0.4M) was injected into the sample meat (adjusted in the same manner as in Example 1 above) (Baking soda injection step S11). . In addition, the injection amount of the sodium bicarbonate solution was an amount corresponding to the weight of the sodium bicarbonate solution corresponding to 13% to 25% with respect to the weight of the sample meat. Next, the sample meat was put into a packaging bag for vacuum cooking and vacuum-packed, and treated with a hydrostatic pressure of 300 MPa (20 ° C.) for 10 minutes (high pressure treatment step S2). Immediately after step S2, the packaging bag in which the sample meat is vacuum-packed is placed in a thermostatic water bath adjusted to 80 ° C., heated for 30 minutes, and further cooled in ice water until the internal temperature of the sample meat reaches 20 ° C. (Heating and cooling step S3). Then, the retort process was performed on the conditions of 121 _degreeC and 30 minutes (retort process process S4), and processed meat _{Pt_300} was obtained.

(Comparative Example 4 Preparation of sample meat subjected to baking soda injection treatment only)
As Comparative Example 4, only the baking soda injection step S11 described above was applied to the sample meat, and the above-described heating and cooling step S3 was performed without performing the above-described high-pressure treatment step S2, thereby obtaining processed meat _Ct .

(Evaluation of physical properties (softening properties) of sample meat)
The breaking stresses of the processed meats P _{t — 300} and C _t in Example 2 and Comparative Example 4 described above were evaluated by the same method as the measurement method described in Example 1 above. These measurement results are shown in FIG. In addition, the processed meat _{Pt_300} of Example 2 in the _figure is a measured value when the injection amount of the baking soda solution is 25% of the sample meat weight. In FIG. _6A , the processed meats P _{t — 300} , C _o , and C _{t in} Example 1, Comparative Example 1, and Comparative Example 3 are also displayed. Thereby, it turned out that the processed meat of the present Example 2 has further improved softening characteristics as compared with the processed meat of Example 1 to which the immersion treatment S1 is applied. That is, it was found that the baking soda injection step S11 can more reliably inject the baking soda solution into the sample meat and can exert the effect of the baking soda treatment.

(Evaluation of the effect of injection volume on softening properties)
The processed meat of Example 2 and Comparative Example 1 was subjected to retort processing (step S4), and the breaking stress of each processed meat was measured. FIG. 6B shows the influence of the injection amount of the baking soda solution on the breaking stress (softening property) of the sample meat. From FIG. 6 (b), when the injection amount increases, the rupture stress gradually decreases. In particular, when the injection amount exceeds 20%, the rupture stress is greater than that of untreated meat (sample meat _{Co in} Comparative Example 1). Turned out to be less than half. In addition, it is considered that the breaking stress can be changed depending on the concentration of the baking soda solution and the pressure value of the high pressure treatment in addition to the above injection amount.

  Therefore, if the correlation between the concentration and the injection amount of the sodium bicarbonate solution and the pressure value on the softening characteristics is derived in advance (step S101), the desired concentration, injection amount and pressure value are determined from this correlation ( It is thought that it becomes possible to control the meat after process S102) and a retort process to desired softening condition.

(Influence on human chewing movement)
Also in processed meat P _t of Example 2, in a manner similar to that described in Example 1 to evaluate the effect on chewing movements of people. From the electromyogram obtained by this measurement, the number of mastications until swallowing (see FIG. 7 (a)), mastication time (see FIG. 7 (b)), total muscle activity (see FIG. 7 (c)) ), And the amount of muscle activity during one average mastication (see FIG. 7D) was derived and analyzed. Looking at how the analysis results of these, the value of the processed meat P _{T_300} of compared to the value of raw meat C _o Comparative Example 1 Example 2 has significantly decreased, retort beef treated with Example 2 It was found that _{Pt_300} is easy to chew and swallow.

(Example 3 Retort food cooked with meat subjected to baking soda / high pressure combined treatment and retort treatment)
Example 3 was actually cooked retort beef curry using processed meats P _t which is processed in Example 1. Further, as Comparative Example 5, a retort beef curry was actually cooked using the meat _Co of Comparative Example 1. The production methods of Example 3 and Comparative Example 5 will be described in detail below.

(Example 3 Production of retort curry)
Using Australian beef thigh block as a raw material, an injection device is used, and a mixed solution of 0.5% sodium chloride and 0.4M sodium bicarbonate is 21% (within a range of -2% to + 2%) of the meat weight. The injection was performed as described above (step S11). Next, it is put into a polyethylene bag and vacuum-packed. After high pressure treatment at 300 MPa for 10 minutes (step S2), it is cut into 8 to 10 g of coro meat and put into a polyethylene bag and vacuum-packed. After heating at 80 ° C. for 30 minutes, it was immediately cooled in cold water (step S3).

  Curry cut onions, carrots and potatoes to a suitable size, pre-cooked by putting commercially available solid curry roux and water in a pan and heating them for the retort pouch together with the beef outside the above-mentioned treatment The packaging material was deaerated and subjected to heat cooking under the conditions of 120 ° C. and 30 minutes using a retort apparatus (step S4).

(Comparative Example 5 Production of Retort Curry)
Moreover, as a comparative example 5, an Australian beef cattle block was not injected and subjected to high-pressure treatment, but was cut into 8 to 10 g of coro meat, heated and cooled, and subjected directly to curry pre-cooking and retort treatment. Things were manufactured.

  The curry meat of Example 3 subjected to the baking soda treatment (step S11), the high pressure treatment (step S2), and the retort treatment (step S4) is suppressed in the shrinkage of the meat compared to the untreated comparative example 5, FIG. As shown in the figure, curry meat with a soft and delicious texture was obtained with a plump appearance and a collection of muscle fibers without being separated.

(Result of sensory evaluation)
Sensory evaluation was performed on these retort beef curry. A two-point discrimination method was used as an evaluation method for sensory evaluation. The panel that performed this evaluation consisted of a total of 355 healthy adults aged 20 to 80 (breakdown: 274 men, 81 women).

  The result of the above-mentioned sensory evaluation is shown in Drawing 9 (a) and (b). As shown in FIG. 9 (a), 92% of the panels answered that the retort beef curry of Example 3 was delicious. In addition, as shown in FIG. 9B, in any of the viewpoints of (1) deliciousness, (2) softness, (3) juiciness, (4) ease of swallowing, and (5) no residue. The curry of Example 3 was relatively highly evaluated as compared with the curry of Comparative Example 5.

  According to the production method of the present invention, since the combined baking soda / high pressure treatment is performed as a pretreatment for the retort treatment, a synergistic effect of the baking soda treatment and the high pressure treatment can be imparted to the meat after the retort treatment. Specifically, various effects such as very large softening, improvement of water retention, densification of tissue, and disappearance of baking soda flavor can be given to meat. If this manufacturing method is used, for example, even extremely hard imported beef can be softened to the extent that it can be used as an ingredient for retort food, the range of choice of ingredients for retort food can be expanded, and the raw material cost of retort food can be reduced. It becomes possible.

  As described above, the industrial utility value and applicability of the present invention are very high.

S1 Sodium bicarbonate dipping process S2 High pressure treatment process S3 Heating and cooling process S4 Retort treatment process S11 Sodium bicarbonate injection process S101 Preliminary analysis process S102 Texture parameter determination process

Claims (7)

A baking soda immersing step of immersing raw meat in a baking soda solution;
A high-pressure treatment step of applying a pressure of 100 MPa to 500 MPa to the meat;
A retort treatment step of subjecting the meat to a retort treatment;
The manufacturing method of the retort food containing meat characterized by including.   The retort food containing meat according to claim 1, wherein the concentration of the baking soda solution is 0.1M to 0.5M, and the immersion time of the meat in the baking soda solution is 30 minutes to 60 minutes. Manufacturing method. A baking soda injection process in which a baking soda solution is poured into raw meat,
A high-pressure treatment step of applying a pressure of 100 MPa to 500 MPa to the meat;
A retort treatment step of subjecting the meat to a retort treatment;
The manufacturing method of the retort food containing meat characterized by including. A preliminary analysis step of calculating in advance the relationship between the concentration and injection amount of the sodium bicarbonate solution and the pressure, and the physical properties of the meat after the retort treatment step;
From the relationship obtained in the preliminary analysis step, the texture parameter determination step for determining the concentration and the injection amount and the pressure of the sodium bicarbonate solution in the sodium bicarbonate injection step and the high pressure treatment step,
The method for producing a retort food containing meat according to claim 3, further comprising:   The said pressure is 300MPa-400MPa, The manufacturing method of the retort food containing meat in any one of Claims 1-4 characterized by the above-mentioned.   The manufacturing of the meat-containing retort food according to any one of claims 1 to 5, further comprising a heating and cooling step of cooling the meat after heating the high-pressure treatment step and the retort treatment step. Method.   The concentration of the baking soda solution is 0.3 M to 0.4 M, the pressure is 300 MPa to 400 MPa, and the amount of injection of the baking soda solution into the meat is equivalent to 10% to 25% of the weight of the meat The method for producing a retort food containing meat according to any one of claims 3 to 6, wherein the amount of the retort food contains meat.