JP2014236682A - Method for manufacturing meat processed food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for manufacturing a meat processed food which has resilience relatively on the surface side, and puffy, tender and juicy texture in the inside, while imparting shape retention so as to avoid shape collapse by a simple method.SOLUTION: A method for manufacturing a meat processed food includes: performing preheating for raising temperature to temperature at which the surface of a meat piece aggregate does not form heated gel; and performing molding heating for raising temperature to temperature at which the surface of the meat piece aggregate forms heated gel. In more details, in the preheating, the surface temperature of the meat piece aggregate is raised to equal to or more than 10°C and less than 50°C, and in the molding heating, the surface temperature of the meat piece aggregate is raised to equal to or more than 50 and equal to or less than 80°C so as to achieve more excellent texture.

Description

  The present invention provides a method for producing a processed meat food that provides a shape retaining property by a simple method, has a relatively elastic surface side, and can realize a soft and juicy texture inside. To do.

  Conventionally, when mechanically mass-producing meat processed foods that use meat pieces as raw material, such as hamburgers, a punch-type molding machine or wrapping machine is used to form the pieces of meat into a predetermined shape. It is common to do. However, in the method using a punching-type molding machine, the meat pieces constituting the meat piece aggregate are crushed by the physical impact of the punching, resulting in a uniform texture like a kneaded product, and the feeling of plumpness and juiciness is impaired. There was a problem.

  On the other hand, when using a wrapping machine, compared to using a punching machine, there is a feeling of plumpness and juiciness, but the lack of shape retention due to insufficient adhesion between pieces of meat. There was a problem.

  In view of this, a method has been proposed in which shape retention is imparted by microwave heating so that the shape of the meat piece aggregate is not lost. For example, a method for producing a kneaded product (patent document 1) including a step of heating a kneaded meat material to a temperature equal to or higher than a gelling temperature while being pumped through a molded tube having an irregular cross section, a high salt concentration salt solution and a high concentration alkali After the gel solution is impregnated with the agent solution, a method for cooking meat that is irradiated with microwaves (Patent Document 2), after forming the crushed fish into a desired shape, heating it with electricity, and then heating it with microwaves By effectively utilizing the heating method of the fish paste product (Patent Document 3), Joule heating and microwave heating, the protein-denatured layer on the surface of the formed raw meat is thickened to increase the shape retention. A method for forming raw meat that can be used (Patent Document 4) is already known.

Japanese Patent Publication 1-1345 JP 2001-190247 A JP-A-6-153868 Japanese Patent No. 3709479

  However, in the method of Patent Document 1, shape retention is not lost, but shape retention is imparted. However, since the first microwave heating (primary heating) heats the gelation start temperature or higher, protein denaturation occurs abruptly. The surface becomes hard and does not give a resilient texture when eaten. In the method of Patent Document 2, it is necessary to separately prepare a high-salt concentration salt solution and a high-concentration alkaline agent solution. As in Patent Document 3 and Patent Document 4, when Joule heating is performed before microwave heating, heat is conducted to the inside of the meat piece assembly, so that the water contained in the meat piece assembly is released and soft and soft. A juicy texture will not be realized.

  In view of the above circumstances, the present invention provides a method for producing a processed meat food that provides a shape retaining property so as not to lose shape and has a relatively soft surface while being soft and juicy. provide.

  Therefore, the present inventors perform preheating to raise the temperature to the temperature at which the surface of the meat piece aggregate does not form a heated gel, and then perform molding heating to raise the temperature to the temperature at which the surface of the meat piece aggregate forms a heated gel. Thus, the present invention has found that the raw meat is not deformed from the meat piece aggregate and the surface side of the processed meat food is relatively elastic, but the inside has a soft and juicy texture.

  That is, the present invention is (1) a method for producing a processed meat food comprising a microwave heating step for imparting shape retention to a meat piece aggregate, wherein the surface of the meat piece aggregate is a heated gel (2) preheating, characterized in that, after preheating to raise the temperature to a temperature at which it is not formed, molding heating is performed to raise the temperature to the temperature at which the surface of the meat piece aggregate forms a heated gel; The temperature of the meat piece aggregate is raised to 10 ° C. or higher and lower than 50 ° C., and the molding heating is performed to raise the surface temperature of the meat piece aggregate to 50 ° C. or higher and 80 ° C. or lower (1). (3) The method for producing a processed meat product according to (1) or (2), wherein the size of the piece of meat contained in the meat piece aggregate is 3 to 85 mm. .

  According to the present invention, by a simple method, a method for producing a processed meat food that can realize a soft and juicy texture while the surface side is relatively elastic while imparting shape retention so as not to lose its shape. , Can be provided.

  The present invention is a method for producing a processed meat food including a microwave heating step for imparting shape retention to a meat piece aggregate, wherein the microwave heating step is performed up to a temperature at which the surface of the meat piece aggregate does not form a heated gel. The present invention relates to a method for producing a processed meat food, characterized in that after preheating to raise the temperature, molding heating is performed to raise the temperature of the meat piece aggregate to a temperature at which a heated gel is formed.

  Examples of the processed meat food according to the present invention include, but are not limited to, processed meat foods mainly made from minced meat such as hamburger, meatloaf, meatballs, and tsukune. The meat to be used may be any of beef, pork, chicken, etc., and the type is not particularly limited.

  The meat piece aggregate can be formed into a predetermined shape by cutting block raw material meat into pieces and joining the pieces together. The cutting process is not particularly limited as long as it can be minced with a meat grinder, cut with a silent cutter or slicer, or manually cut with a knife, and the raw meat can be cut into pieces of meat. In addition, when meat pieces are joined together and formed into a predetermined shape, as an example, salt is added to the meat pieces to elute the salt-soluble protein, followed by addition of heterogeneous proteins such as vegetable proteins, phosphates, etc. By adding a thing and mixing with a piece of meat, pieces of meat are joined together firmly, are integrated as a piece of meat pieces, and are formed into a fixed shape. The shape of the meat piece aggregate is not particularly limited as long as it has a fixed shape such as a rectangular parallelepiped or a cube.

  Microwave heating is a type of dielectric heating, and particularly refers to the one that uses microwaves. In other words, in microwave heating, the aggregate of meat absorbs the irradiated microwave and generates heat, but since microwaves have low penetrating power, the energy of the microwave rapidly increases near the surface of the aggregate of meat. Converted to heat energy. That is, the myofibrillar protein near the surface of the meat piece aggregate is denatured by microwave heating, a heated gel is formed by entanglement of the myofibrillar proteins, and shape retention is imparted by heating and coagulating near the surface. . However, in microwave heating, it is difficult to sufficiently heat the center of the meat piece aggregate, and the inside of the meat piece aggregate is in an unheated state.

  The microwave heating in the present invention is characterized in that after preheating, molding heating is performed stepwise. Preheating is a heat treatment that raises the temperature to the temperature at which the surface of the meat piece aggregate does not form a heated gel, and molding heating is a heat treatment that raises the temperature to a temperature at which the surface of the meat piece aggregate forms a heated gel. In addition, the heating method may be carried out by either a batch method or a continuous method, and is not particularly limited.

  As described above, the reason for performing the preheating and the forming heating step by step during the microwave heating is that the microwave heating apparatus is not subjected to a large load, but has an effect of improving the texture of the processed meat food. . In other words, since microwave heating is not performed at once, the myofibrillar protein does not rapidly denature, and as a result, the proteins slowly interact with each other. As a result, a good heating gel is gradually formed from the surface of the meat aggregate. In addition, the surface of the processed meat food has an elastic texture. In addition, although the inside of the meat piece aggregate is not heated, it contains a lot of moisture, but even if oven baking or steam heating is performed after microwave heating, the surface of the meat piece aggregate is not heated by gel formation. Since it is solidified, it has a plump and soft texture without leaking gravy. That is, while the surface is relatively elastic, the inside can enjoy a soft and soft texture.

  As microwave heating conditions, preheating preferably raises the surface temperature of the meat piece aggregate to 10 ° C. or higher and lower than 50 ° C., and molding heating preferably raises the surface temperature of the meat piece aggregate to 50 ° C. or higher and 80 ° C. or lower. Furthermore, it is more preferable that the temperature difference between the meat piece aggregate surfaces after molding and preheating is within 50 ° C. If the surface temperature is 10 ° C. or higher and lower than 50 ° C. during the preheating, the surface of the meat piece aggregate does not form a heated gel and slowly begins protein denaturation, which is a pre-stage of heated gel formation. If the temperature is lower than 10 ° C., the myofibrillar protein is not denatured at all. As a result, the gel is soft even if it is molded and heated, and the moisture of the meat pieces aggregates is removed when oven baking or steam heating is performed. It becomes. On the other hand, if the temperature is 50 ° C. or higher, the myofibrillar protein is rapidly denatured, and as a result, an elastic heating gel is not formed, resulting in a hard texture.

  After preheating under the above-mentioned conditions, a heating gel of myofibrillar protein with good elasticity can be formed by performing shaping heating so that the surface temperature of the meat piece aggregate is 50 ° C. or more and 80 ° C. or less. If it is less than 50 degreeC, it will become a soft heating gel, and when oven baking or steam heating is performed, it will result in the water | moisture content of a meat piece aggregate | assembly separating. On the other hand, when the surface temperature of the meat piece aggregate exceeds 80 ° C., the heat is gradually transferred to the inside of the meat piece aggregate by preheating in the transfer process from microwave heating to oven baking, so that not only the surface of the meat piece aggregate but also the inside The gel is heated up to the inside, and after oven baking or steam heating, the inside cannot be finished with a plump and juicy texture.

  Furthermore, it is more preferable that the difference in the surface temperature of the meat piece aggregate after molding and preheating is within 50 ° C. The reason for this is that when the temperature difference exceeds 50 ° C., the formation of heated gel proceeds rapidly at the stage of molding and heating, and the elasticity of the meat piece aggregate is impaired.

  As an example of the microwave heating method, for example, when performing microwave heat treatment in a continuous microwave heating apparatus, the microwave output during preheating is 100 to 1800 W, and the microwave output during molding heating is 100. It is preferable to set it to -1800W and to set the conveyance speed of the meat piece aggregate to 0.02 to 0.07 m / s. According to the setting conditions of the microwave heating apparatus, the surface temperature of the meat piece aggregate is raised to 10 ° C. or higher and lower than 50 ° C. during the preheating, and the surface temperature of the meat piece aggregate after forming and heating is set to 50 ° C. or higher and 80 ° C. or lower. be able to.

  The size of the meat pieces constituting the meat piece aggregate is preferably 3 to 85 mm. If it is less than 3 mm, the granule is crushed, and the feeling of flesh and juiciness cannot be felt. If the thickness exceeds 85 mm, the pieces of meat become difficult to adhere to each other, so that the aggregate of pieces of meat is deformed even if microwave heating is performed by the method of the present invention.

  After the microwave-heated meat piece aggregate is conveyed by a conveyor or the like, it is heated to the inside of the meat piece aggregate by oven baking or steam heating treatment, and the processed meat food of the present invention can be produced. Since the meat processed food of the present invention forms a heated gel on the surface of the meat piece aggregate, it has a resilient texture, whereas the inside of the meat piece aggregate does not separate from the surface, It has a plump, soft and juicy texture. The temperature at the time of oven baking or steam heat treatment is as long as the core of the meat pieces is heated at a temperature of 63 ° C. for 30 minutes or more, or a method having the same effect, and the flavor and appearance are not particularly impaired. Conditions are not limited. Optionally, xylose can be sprayed onto the meat pieces prior to oven baking to impart a burn.

  Examples of the present invention will be described below to describe the present invention in more detail, but the present invention is not limited to these.

  (Example 1) Production of meat loaf Pork was minced to a size of 5 mm, and the minced pork and each additive were mixed by a conventional method with the composition shown in Table 1. And the meat piece aggregate was shape | molded so that a cross section might become a rectangular shape with a filling machine, and it conveyed to the continuous microwave heating apparatus. The microwave output was 1750 W during preliminary overheating, 1800 W during molding heating, and the conveyance speed of the meat piece aggregate was 0.05 m / s. With the above condition setting, the pre-heated meat piece assembly was heated to 30 ° C on the side surface and 20 ° C on the upper surface, and heated to 64 ° C on the side surface and 53 ° C on the upper surface after the forming heating. Then, after the microwave heating, the meat piece aggregate discharged from the outlet of the microwave heating device is cut into a 220 g rectangular parallelepiped shape, conveyed by a conveyor, and sprayed with xylose on the surface of the meatloaf meat piece aggregate. It was baked for 16 minutes in an oven set at 0 ° C., and further heat-treated with a steamer set at 90 ° C. for 14 minutes. Finally, a cooling treatment was performed to produce a rectangular parallelepiped meat loaf.

(result)
When eight people evaluated the texture of meatloaf, the meatloaf surface was elastic and the inside was soft and juicy.

(Example 2) Verification of optimum microwave heating conditions Example except that microwave output during preheating was changed in steps from 1300 to 1750 W and microwave output during molding heating was changed in steps from 1300 to 1800 W The meat loaf was produced under the same conditions as in No. 1.

(result)
Table 8 shows the correlation between the meat loaf's surface temperature and the texture evaluation after preheating and after forming and heating. As the evaluation of the texture, ○: the meatloaf surface has elasticity, the inside is plumply soft and juicy, △: the meatloaf surface is slightly lacking in elasticity, or the inside is soft and juicy texture slightly Missing, x: no meatloaf surface elasticity, the inside is not soft and juicy texture.

(Evaluation)
The surface temperature of the meat piece aggregate after preheating is raised to 10 ° C. or higher and lower than 50 ° C., and the meat piece aggregate after molding and heating is further heated to 50 ° C. or higher and 80 ° C. or lower, so that the surface has elasticity. A meatloaf with a soft and juicy texture was obtained inside. Furthermore, better results were obtained when the difference in surface temperature after molding and preheating was 50 ° C. or less.

(Example 3) Verification of the optimal size of meat pieces Pork was minced in steps from 3 to 95 mm, and meatloaf was produced in the same manner as in Example 1.

(Evaluation)
When the appearance was evaluated, the shape of the meat pieces was maintained up to 3 to 85 mm without losing the shape, but the shape of the cuboid was maintained when the thickness was 90 mm or more.

(Industrial applicability)
The present invention provides a method for producing processed meat foods by a simple method that provides shape retention so as not to lose shape, has a relatively elastic surface, and has a soft and juicy texture inside. To do.

Claims (3)

  A method for producing a processed meat food including a microwave heating step for imparting shape retention to a meat piece aggregate, wherein the microwave heating step is a preliminary heating up to a temperature at which the surface of the meat piece aggregate does not form a heated gel. A method for producing a processed meat product, characterized in that after heating, molding heating is performed in which the surface of the meat piece aggregate is heated to a temperature at which a heated gel is formed.   The preheating increases the surface temperature of the meat piece aggregate to 10 ° C or higher and lower than 50 ° C, and the forming heating increases the surface temperature of the meat piece aggregate to 50 ° C or higher and 80 ° C or lower. A method for producing a processed meat food according to 1.   The method for producing a processed meat product according to claim 1 or 2, wherein the size of the meat pieces contained in the meat piece aggregate is 3 to 85 mm.