JP2015173619A - Instant dry seasoned-meat and production method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an instant dry seasoned-meat and production method thereof in which the food-texture and restorability that are the problem in the production method of instant dry seasoned-meat when a process for seasoning raw-material meat is simplified to one step, are improved and that has excellent food-texture and restorability even when the seasoning process is simplified to one step.SOLUTION: The problem is solved by an instant dry seasoned-meat production method in which a seasoning process for injecting or mixing a pickle solution obtained by mixing seasoning material and binding material, into the raw-material meat, heating the same with steam, freezing, cutting and drying the same, is simplified to one step, and in which the soluble solid content in the pickle solution obtained by mixing seasoning material and binding material, is adjusted to 22 to 38, and the pickle liquid is added to the raw-material meat by 45 to 80 wt.% with respect to the raw-material meat weight.

Description

  The present invention relates to instant dried seasoned meat used as ingredients for instant foods and a method for producing the same.

  Instant foods (for example, ramen in cups) have become very popular, and instant dried seasoned meat (for example, dried char siu) that can be stored at room temperature for a long period of time is used as its ingredient. Such instant dried seasoned meat can be easily restored and eaten by hot water cooking, cooking in a pot, cooking in a microwave oven, or the like. In recent years, full-fledged thinking has increased, and there has been an increasing demand for instant dried seasoned meat with a better flavor and texture.

  Conventionally, this kind of instant dry seasoned meat manufacturing method is, as described in FIG. 2 of Patent Document 3 and FIG. 1 and FIG. 2 of Patent Document 4, in order to season raw meat, pickle liquid injection, etc. In general, it was performed in two steps: the step of adding the slag and the seasoning step of immersing the cut raw meat in the seasoning liquid.

  However, when the raw meat is seasoned in two portions, instant dry seasoned meat with excellent flavor, texture and resilience can be obtained, while increasing production time and production loss due to increased processing steps. There were problems such as an increase. Moreover, there existed problems, such as the waste of the seasoning liquid used for seasoning raw material meat increasing.

  Conventionally, the method of performing seasoning by one time is known (for example, patent documents 1-3). Patent Document 1 describes a method in which white soy sauce or light-mouthed soy sauce heated at a temperature of 100 ° C. or higher is dissolved in a pickle solution and injected into livestock meat to impart flavor to livestock meat. However, this method is not dry meat premised on storage at room temperature, so the amount of sugar added to give flexibility and storage stability is small, and when dried, both flexibility and storage stability are satisfied. It wasn't going.

  In Patent Document 2, production of dried meat is performed by injecting a sugar solution into raw meat so that the amount of added sugar is 5% by weight or more, and then slicing and drying the raw meat obtained by heating to a thickness of 3 mm or less. A method is described. However, because the solid content of the sugar solution that is injected into the raw meat is high, the pickle liquid is difficult to disperse in the raw meat, causing uneven flavoring and restoration, resulting in a hard texture and no texture of meat. In addition, the texture and restorability were not satisfactory. In particular, when drying was performed by vacuum freeze-drying, the restoration unevenness became prominent and there was a problem in the restoration property. Further, the slice thickness is limited to 3 mm or less, and there is a problem that thick dry meat cannot be manufactured.

  Patent Document 3 describes a method for producing dried seasoned meat that eliminates a seasoning process, loss of production, and waste of seasoning liquid by mixing a binding material and a seasoning material inside a massive raw material meat. . However, in this production method, the seasoning is performed once, so that the solid content of the pickle liquid becomes too high, the dispersibility to the raw meat is poor, and the texture and restorability are satisfactory as in Patent Document 2. It wasn't.

JP-A-3-222476 JP-A-57-11518 JP 2000-32956 A JP2003-225515A

  The present invention improves the texture and resilience, which were problems when the seasoning process to raw meat was simplified once in the method for producing instant dried seasoned meat, and simplified the seasoning process once. Even in this case, by providing an instant dry seasoned meat excellent in texture and restorability and its manufacturing method, and by simplifying the manufacturing process by the manufacturing method, shortening the manufacturing period, manufacturing loss, waste The purpose is to enable reduction.

  The inventors of the present invention have problems when the seasoning process is simplified once by diluting the pickle liquid in which the seasoning material and the binder material are mixed with water and increasing the filling amount of the pickle liquid into the raw meat. As a result of discovering and improving the texture and resilience, the seasoning process was performed once by adjusting the solid content of the pickle liquid and increasing the filling amount of the pickle liquid into the raw meat Even when simplified, it has been found that instant dried seasoned meat excellent in texture and restoration can be produced, leading to the present invention.

  That is, the present invention provides a pickle liquid addition step for injecting or mixing a pickle liquid in which a seasoning material and a binder material are mixed with a raw material meat, and a raw material to which a pickle liquid is added after the pickle liquid addition step Steam heating process for heating meat with steam, cutting process for freezing and cutting the heated raw meat after the steam heating process, and drying process for drying the cut raw meat after the cutting process And a method for producing instant dry seasoned meat, wherein the pickling liquid has a soluble solid content value of 22 to 38, and the amount of the pickling liquid added to the raw meat is based on the weight of the raw meat It is a manufacturing method of the instant dry seasoned meat characterized by being 45-80 weight%.

Furthermore, in the steam heating step in the present invention, the heating temperature by steam is preferably 90 to 100 ° C.

  Moreover, it is preferable that the drying process in this invention is vacuum freeze-drying.

  Even when the seasoning process is simplified by one time according to the present invention, it is possible to provide instant dried seasoned meat excellent in texture and resilience and its manufacturing method, and simplify the manufacturing process by the manufacturing method. As a result, the manufacturing period can be shortened, manufacturing loss, and waste can be reduced.

It is explanatory drawing which showed one example of the manufacturing method of the instant dry seasoned meat of this embodiment. It is explanatory drawing which showed one example of the manufacturing method of a common instant dry seasoned meat.

  Hereinafter, the method for producing instant dried seasoned meat according to the embodiment of the present invention will be specifically described in the order of steps. In addition, this invention is not limited to the following embodiment.

1. Ingredient Mixing For raw meat according to the present embodiment, not only pork but also livestock meat such as cows and chickens can be used. If the instant dried seasoned meat is dried pork, use pork. Moreover, it does not specifically limit about the site | part to be used, A rose, a fin, a loin, a method, a hard loin, a thigh, a thigh, etc. can be used. In addition to meat, pork fat, beef tallow and the like can also be mixed.

  The raw material of the pickle liquid according to this embodiment includes a seasoning material and a binder material.

Seasoning materials include salt, soy sauce, mirin, sodium glutamate, etc., sugars such as monosaccharides, disaccharides, oligosaccharides, sugar alcohols, syrups, spices such as pepper, cinnamon, glove, finnel, star anise, nutmeg, Ginger, garlic, leek, onion, and other juices and juices. In this embodiment, in order to obtain the flavor, flexibility, and storage stability of instant dried seasoned meat, at least salt and saccharide are required as seasoning materials.

In the present embodiment, since the seasoning process is performed once, in order to obtain a sufficient salty taste at the time of restoration, it is preferable to add 2 to 5% by weight of salt as a salt equivalent to the raw meat. Since the amount of the pickling liquid added to the raw meat in the pickling liquid adding step described later is 45 to 80% by weight with respect to the raw meat, the salt concentration of the pickling liquid is 2.5 to 11% by weight. It is preferable. From the balance with the amount of the pickle liquid added to the raw meat described later, it is more preferably 5.5 to 8.0% by weight.

In this embodiment, since the seasoning process is one time, in order to give sufficient flexibility and storage stability to instant dried seasoned meat, saccharides are 6% by weight to 10% by weight as dry matter with respect to the raw meat. % Addition is preferable. If it is less than 6% by weight, sufficient flexibility and storage stability cannot be obtained, and if it is added more than 10% by weight, it becomes difficult to dry, which is not preferable. Since the amount of the pickle liquid added to the raw meat in the pickle liquid addition step described later is 45 to 80% by weight with respect to the raw meat, the amount of saccharides in the pickle liquid is 7.5 to 7.5% as the dry matter amount. It is preferably 22% by weight. From the balance with the amount of the pickle liquid added to the raw meat, which will be described later, it is more preferable to blend 13 to 18% by weight.

Binding materials include sodium chloride, phosphates such as sodium pyrophosphate, sodium polyphosphate, and sodium metaphosphate, animal and vegetable proteins such as soybean protein, egg white, and milk protein, wheat flour, starch, modified starch, dextrin, and thickened Enzymes such as saccharides, dietary fiber, and transglutaminase are listed. In the present embodiment, the amount of the pickle liquid added to the raw meat in the pickle liquid adding step to be described later needs to be added as much as 45 to 80% by weight with respect to the raw meat. By adding these binder materials, the pickle is added. The liquid can be retained in the raw meat. Preferable binding materials include phosphates and animal and vegetable proteins except for the salt mentioned in the seasoning material, but in addition to these binding materials, they can be used in combination with other binding materials. The preferred blending amount varies depending on the amount of the pickle liquid added to the raw meat, but the blending amount of the phosphate pickle liquid is about 0.1 to 1.5% by weight, and the animal and vegetable protein is 2 to 9% by weight. What is necessary is just to mix | blend about%.

Other pickle liquid materials include acetic acid, wines such as wine, proteolytic enzymes such as papain, carbonates such as sodium bicarbonate, preservatives such as sodium ascorbate and tocopherol, colorants such as sodium nitrite and potassium nitrate, A fragrance | flavor etc. can also be added.

  The pickle liquid is adjusted using the above-described pickle liquid raw material. At this time, the pickling liquid is adjusted so that the soluble solid content value is 22 to 38. What is necessary is just to measure a soluble solid content value with a Brix meter. Soluble solids values, also called Brix values, are used to measure the approximate solids content of aqueous solutions. When the soluble solid content value is higher than 38, the pickle liquid has a high solid content, so that the pickle liquid is difficult to disperse in the raw meat, causing uneven flavoring and restoration, and having a hard texture and no fiber texture. It is not preferable because it gives a feeling. Accordingly, the soluble solid content value may be 38 or less, but the soluble solid content value is preferably 22 or more since the addition amount of the pickle liquid described later is 80% by weight based on the raw meat. In view of the balance with the amount of the pickle liquid added to the raw material meat, which will be described later, a more preferable soluble solid content value is preferably 29 to 37.

2. As a pretreatment of the pretreatment raw meat, first, fat, fascia, muscle, bone, etc. are trimmed. Next, the trimmed raw meat is subjected to tendering using a jacquard or meat hammer. By tendering, the pickling liquid can be easily distributed over the whole meat in the pickling liquid adding step described later. When forming the minced meat using the minced meat, the tenderized raw material meat is minced with a chopper or the like. At this time, in addition to the raw meat, pork fat, beef fat and the like can be separately added to the raw meat.

3. Pickle liquid addition process A pickle liquid containing a seasoning material and a binder material is added to the pre-treated raw meat. As an addition method, the pickle liquid can be directly injected into the raw meat using an injection needle, or in the case of molded meat using minced meat, it can be added by mixing the pickle liquid with the minced raw meat. The amount of the pickle liquid added is 45 to 80% by weight based on the weight of the raw meat. If the amount is less than 45% by weight, the amount of pickle liquid ingredients required for flavor, flexibility, and shelf life of instant dried seasoned meat is mixed with the pickle liquid, so that the solid content of the pickle liquid increases and the raw meat Dispersibility of the pickle liquid is poor, and the texture and restorability are poor. When adding more than 80 weight%, a pickle liquid cannot be hold | maintained to raw material meat. In addition, when the filling amount is large, there is a problem that in the steam heating process described later, the amount of drip due to heating increases, the flavor and yield decrease, and the drying time increases in the drying process described later. As a preferable addition amount, it is preferable to add 50 to 60% by weight with respect to the raw meat.

4). Infiltration and forming process The raw material meat to which the pickling liquid has been added is cooled at 10 ° C. or lower for 12 to 24 hours, and the pickling liquid is infiltrated into the entire raw material meat. When the pickle liquid is added to the raw meat by injection, a tumbling process that penetrates the pickle liquid into the raw meat while rotating the raw meat to which the pickle liquid has been added for several hours at low temperature and reduced pressure before the refrigeration treatment is performed. It can be carried out. Next, the raw meat infiltrated with the pickle liquid is formed. Examples of the forming method include a method of filling a mold or casing, a thread winding, and the like, and it can be formed so as to have a desired instant dried seasoned meat shape.

5. Steam heating process The formed raw meat is heated with steam. Steam conditions are not particularly limited, and the product temperature may be heated to 70 ° C. or higher at a heating temperature of 70 ° C. or higher. The heating temperature here refers to the atmospheric temperature in the steam room to which the raw meat is exposed, and the product temperature refers to the temperature of the center of the raw meat. In this embodiment, when it is desired to restore thick instant dried seasoned meat, the heating temperature by steam is preferably 90 to 100 ° C. By heating at such a high temperature, protein denaturation of the meat proceeds, but when instant dried seasoned meat is restored with hot water or the like, the restoration property is improved and the time required for heating can be shortened. More preferably, it is 95-100 degreeC. In addition, with the improvement of restorability, the original flavor and texture of the meat increase. With regard to the product temperature, it can be sufficiently sterilized at 70 ° C. or higher, but the higher the product temperature, the better the restoration property. Therefore, when it is desired to restore a thick instant dried seasoned meat, Is preferably heated to 80 ° C. or higher.

6). Cutting process The raw meat pasteurized in the steam heating process is cooled or frozen and cut into the desired shape with a slicer or guillotine cutter. The cut shape is not particularly limited, and can be appropriately set by those skilled in the art, such as a die shape or a flat plate shape. When the drying process to be described later is vacuum freeze-drying, the restoration property is good, and it can be formed into a thick die shape of 8 mm to 15 mm square or a flat plate shape of about 3 to 8 mm in slice thickness.

7). Drying process The cut raw meat is dried so that the water content is 14% or less. As a drying method, hot air drying, microwave drying, and vacuum freeze drying can be performed. Vacuum freeze-drying is better than hot-air drying and microwave drying, and it is preferable to perform vacuum freeze-drying when it is desired to restore a thick instant dried seasoned meat. When vacuum freeze-drying is performed, the cut raw meat is arranged in a tray and frozen again. The raw material meat that has been freeze-dried in vacuum is brittle with a moisture content of 3% or less. It can be seasoned meat.

8). Other processes Dried instant dried seasoned meat is subjected to inspections such as foreign matter inspection and microbiological inspection, and then packed in bulk or packaged for individual consumption, packed in cases, and transported to an instant food manufacturing plant. Used for instant food.

  FIG. 1 is a diagram showing an example of a process for producing instant dried seasoned meat according to this embodiment, and FIG. 2 is a diagram showing a general method for producing instant dried seasoned meat. As shown in FIGS. 1 and 2, the production time is shortened by simplifying the seasoning process to the raw meat once, and the production loss and waste can be reduced by reducing the number of processes.

As described above, it was a problem when the seasoning process was simplified once by adjusting the solid content of the pickle liquid in which the binding material and seasoning material were mixed and increasing the amount added to the raw meat. Even when the texture and restorability are improved and the seasoning process is simplified once according to the present invention, instant dried seasoned meat having excellent texture and restorability can be produced. In addition, by manufacturing instant dried seasoned meat according to the present embodiment, the manufacturing process can be simplified as compared with the conventional method, and the manufacturing period can be shortened, manufacturing loss, and waste can be reduced.

Hereinafter, the present embodiment will be described in more detail with reference to examples.
(Experiment 1)
<Examination of pickle liquid formulation>
(Example 1-1)
After trimming pork belly and cutting the muscles with jacquard, the pickle solution prepared by adjusting the soluble solid content value shown in Table 1 to 37 using an injection needle is 50% by weight with respect to the weight of pork belly meat. Was injected.

The injected pork belly was tumbled for 6 hours under reduced pressure conditions of a temperature of 10 to 14 ° C. and −0.08 MPa or less, and allowed to stand at 10 ° C. or less for 12 hours. A casing of a fibber material having a folding diameter of 109 mm and 7 mm staggered perforated pork belly was filled so as to be 56 g / cm in the longitudinal direction.

The temperature of the pork belly is increased by increasing the heating temperature in steps of 70 ° C, 60 minutes, 80 ° C, 30 minutes, 95 ° C, 20 minutes, 100 ° C, 75 minutes. Heated to 100 ° C.

The heat-sterilized pork belly was cooled and frozen in a freezer at −25 ° C. for 10 hours. The frozen pork belly was thawed to about −5 ° C., and sliced using a slicer so that the thickness was 40 mm.

The sliced pork belly was placed in a tray and frozen again in a freezer at -25 ° C until the product temperature reached -20 ° C. Frozen pork belly is vacuum-freeze-dried at a vacuum of 60 Pa or less and a shelf temperature of 60 ° C. until the product temperature is constant, and is then conditioned in a humidity chamber at 48 ° C. to produce instant dried seasoned meat (dried char siu) did.

(Example 1-2)
According to the method of Example 1-1, except that the pickle solution having the soluble solid content value shown in Table 1 adjusted to 38 using a syringe needle is injected to 45% by weight with respect to the weight of pork belly. Manufactured.

(Example 1-3)
According to the method of Example 1-1, except that the pickle solution in which the soluble solid content value shown in Table 1 is adjusted to 35 using a syringe needle is injected so as to be 50% by weight with respect to the weight of pork belly. Manufactured.

(Example 1-4)
According to the method of Example 1-1, except that a pickle solution having a soluble solid content value shown in Table 1 adjusted to 41 using a syringe needle is injected to 60% by weight with respect to the weight of pork belly. Manufactured.

(Comparative Example 1-1)
Trimmed pork belly, cut the muscle with jacquard, and then pickled pork belly with a pickle solution that does not contain the soy sauce shown in Table 1 and adjusted the soluble solid content value to 35 as the first seasoning using an injection needle The injection was carried out so as to be 42% by weight with respect to the weight of.

The injected pork belly was tumbled for 6 hours under reduced pressure conditions of a temperature of 10 to 14 ° C. and −0.08 MPa or less, and allowed to stand at 10 ° C. or less for 12 hours. A casing of a fibber material having a folding diameter of 109 mm and 7 mm staggered perforated pork belly was filled so as to be 56 g / cm in the longitudinal direction.

The temperature of the pork belly is increased by increasing the heating temperature in steps of 70 ° C, 60 minutes, 80 ° C, 30 minutes, 95 ° C, 20 minutes, 100 ° C, 75 minutes. Heated to 100 ° C.

The heat-sterilized pork belly was cooled and frozen in a freezer at −25 ° C. for 10 hours. The frozen pork belly was thawed to about −5 ° C., and sliced using a slicer so that the thickness was 40 mm.

As a second seasoning, sliced pork belly is dipped in 400% by weight of the sliced pork belly for 30 minutes in the seasoning liquid shown in Table 2. I cut it.

The drained pork belly was placed in a tray and frozen again in a freezer at -25 ° C until the product temperature reached -20 ° C. Frozen pork belly was vacuum-freeze-dried at a vacuum level of 60 Pa or less and a shelf temperature of 60 ° C. until the product temperature was constant, adjusted in a humidity chamber at 48 ° C., and subjected to a seasoning process twice. Meat (dried char siu) was produced.

(Comparative Example 1-2)
The method of Example 1-1, except that a pickle solution having a soluble solid content value adjusted to 41 shown in Table 1 using a syringe needle is injected so as to be 42% by weight based on the weight of pork belly. Manufactured according to

These samples were put in a polystyrene container, 350 ml of hot water was poured, the lid was put on, left for 5 minutes to restore and eaten. The evaluation method at the time of eating was sensory-evaluated about food texture and restoring property by five-step evaluation by five experienced panelists. The evaluation is based on a comprehensive evaluation of the hardness, the fiber texture of the meat, and the elasticity. Evaluation 5 is very good, evaluation 4 is good, evaluation 3 is generally good, evaluation 2 is bad, and evaluation 1 is extremely bad. , And. In addition, the restoration performance is comprehensively evaluated for the entire water entering and restoration unevenness, evaluation 5 is very good, evaluation 4 is good, evaluation 3 is generally good, evaluation 2 is bad, and evaluation 1 is remarkable. It was bad. The sensory evaluation of the subsequent experiments was performed in the same manner.

  Tables 1 and 2 show the composition of the pickle liquid and seasoning liquid used in Experiment 1.

  Table 3 shows the sensory evaluation results of Experiment 1 and the moisture after restoration for 5 minutes.

  Comparative Example 1-1 was manufactured by dividing the seasoning process into two steps, but it was well restored with no unevenness of restoration. The texture was good with the original fiber feeling and elasticity.

In Comparative Example 1-2, the seasoning process is simplified once, and the pickle liquid is adjusted so that the amount of raw material added to the raw meat is equal to the case where the seasoning process is performed twice. Thus, the soluble solid content value of the pickle liquid was 41. The pickle solution was injected so that this was 42% by weight with respect to the same raw meat as in Comparative Example 1-1. After restoration, the texture was hard, lacking the original fiber texture, and became a stuffy texture like ham, and the meat became sticky. In addition, the overall water entry was poor, and the seasoning unevenness and poor restoration were conspicuous.

  In Example 1-1, the soluble solid content value of the pickle liquid was adjusted to 37, and the pickle liquid was injected so as to be 50% by weight with respect to the raw meat. The feeling of elasticity was sufficiently felt and good. As for the restoring property, the whole water entered was good, and there was no unevenness of restoration.

In Example 1-2, the soluble solid content value of the pickle liquid was adjusted to 38, and the pickle liquid was injected so as to be 45% by weight with respect to the raw meat, but the texture after restoration was somewhat hard Although it remained, the fiber feel and elasticity of meat were generally good. Restorability was generally good with slight unevenness but overall restoration.

In Example 1-3, the soluble solid content value of the pickle liquid was adjusted to 35, and the pickle liquid was injected so as to be 50% by weight with respect to the raw material meat. Even when compared with -1, there was a feeling of moderate elasticity, there was an original fiber feeling, and it was very good. As for the restoring property, there was no unevenness of restoration, and the whole water was very good and very good.

In Example 1-4, the soluble solid content value of the pickle liquid was adjusted to 29, and the pickle liquid was injected so as to be 60% by weight with respect to the raw meat. Although not as good as Example 1-3, it was good.

(Experiment 2)
<Examination of steam heating conditions>
(Example 2-1)
Manufactured according to the method of Example 1-1 except that heating with steam was performed at 80 ° C. for 130 minutes and heating was performed until the product temperature reached 80 ° C.

(Example 2-2)
Manufactured according to the method of Example 1-1 except that heating with steam was performed at 90 ° C. for 130 minutes and heating was performed until the product temperature reached 90 ° C.

(Example 2-3)
Manufactured according to the method of Example 1-1 except that heating with steam was performed at 95 ° C. for 110 minutes and heating was performed until the product temperature reached 90 ° C.

(Example 2-4)
Manufactured according to the method of Example 1-1, except that heating with steam was performed at 98 ° C. for 95 minutes, and heating was performed until the product temperature reached 90 ° C.

(Example 2-5)
Manufactured according to the method of Example 1-1 except that heating by steam was performed at 100 ° C. for 65 minutes and heating was performed until the product temperature reached 80 ° C.

(Example 2-6)
Manufactured according to the method of Example 1-1 except that heating with steam was performed at 100 ° C. for 85 minutes and heating was performed until the product temperature reached 90 ° C.

(Example 2-7)
Manufactured according to the method of Example 1-1 except that heating with steam was performed at 100 ° C. for 135 minutes and heating was performed until the product temperature reached 100 ° C.

  The sensory results of Experiment 2 are shown in Table 4.

Example 2-1 was heated until the heating temperature with steam was 80 ° C. and the product temperature reached 80 ° C. The heating time was 130 minutes. The texture after the restoration was generally good with a feeling of fiber and elasticity of the meat, although some hardness remained. Restorability was generally good with no unevenness in restoration, although the overall water entry was somewhat poor, but the whole was restored.

  In Example 2-2, the heating temperature with steam was 90 ° C. and the product temperature was 90 ° C., but the heating time was 130 minutes. The texture after restoration was good with a moderate elasticity and a feeling of fiber. As for the restoring property, the whole water entered was good and it was good without unevenness of restoration.

  Example 2-3 was heated until the heating temperature by steam was 95 ° C. and the product temperature was 90 ° C., but the heating time was 110 minutes. The texture after restoration was good with a moderate elasticity and a feeling of fiber. As for the restoring property, the whole water entered was good and it was good without unevenness of restoration. Also, regarding the flavor, the taste of meat was felt and good.

  In Example 2-4, the heating temperature with steam was 98 ° C. and the product temperature was 90 ° C., but the heating time was 95 minutes. The texture after the restoration was very good with a moderate elasticity and a strong fiber feeling. As for the restorability, the overall water content was very good, and the restoration was very good without unevenness of restoration. Also, regarding the flavor, the taste of meat was felt strongly and was very good.

  Example 2-5 was heated until the heating temperature with steam was 100 ° C. and the product temperature reached 80 ° C., but the heating time was 65 minutes. The texture after the restoration was good with a strong feeling of fiber, although the elasticity was somewhat strong. As for the restoring property, the whole water entered was good and it was good without unevenness of restoration. Also, regarding the flavor, the taste of meat was felt and good.

  Example 2-6 was heated until the heating temperature with steam was 100 ° C. and the product temperature reached 90 ° C., but the heating time was 85 minutes. The texture after the restoration was very good with a moderate elasticity and a strong fiber feeling. As for the restorability, the overall water content was very good, and the restoration was very good without unevenness of restoration. Also, regarding the flavor, the taste of meat was felt strongly and was very good.

  Example 2-7 was heated at 100 ° C. until the product temperature reached 100 ° C., and the heating time was 135 minutes. The texture after restoration became softer than that of Example 2-6, and the elasticity was weak, but the texture of the original meat was good and good. The resilience was very good, but the water feels too good and the texture feels soft. As for the flavor, it was slightly weak but good as compared with Example 2-4.

  As described above, even when the seasoning process is simplified once by adjusting the solid content of the pickle liquid and increasing the filling amount of the pickle liquid into the raw meat, the texture and restoration are achieved. It can be seen that excellent instant dried seasoned meat can be produced. Moreover, it turns out that the instant dry seasoned meat excellent in texture and the resilience can be manufactured, and heating time can be shortened, so that the heating temperature by steam is high.

Note that the present invention is not limited to the above-described embodiment, and various modifications can be made without departing from the scope of the invention in the implementation stage. Further, the embodiments include inventions at various stages, and various inventions can be extracted by appropriately combining a plurality of disclosed constituent elements. For example, even if some constituent requirements are deleted from all the constituent requirements shown in the embodiment or some constituent requirements are combined in different forms, the problems described in the column of the problem to be solved by the invention are not solved. When the effects described in the column “Effects of the Invention” can be obtained, a configuration in which these constituent requirements are deleted or combined can be extracted as an invention.

Claims (4)

A pickle liquid addition step of injecting or mixing a pickle liquid in which the seasoning material and the binder material are mixed with the raw meat,
After the pickle liquid addition step, a steam heating step of heating the raw meat added with the pickle liquid with steam,
After the steam heating step, a cutting step for cutting the heated raw meat,
After the cutting step, a drying step of drying the cut raw meat, and a method for producing instant dried seasoned meat sequentially,
The pickling liquid has a soluble solid content value of 22 to 38,
The method for producing instant dried seasoned meat, wherein the amount of the pickle liquid added to the raw meat is 45 to 80% by weight based on the weight of the raw meat. In the said steam heating process, the heating temperature by a steam is 90-100 degreeC, The manufacturing method of the instant dry seasoned meat of Claim 1 characterized by the above-mentioned. The method for producing instant dried seasoned meat according to any one of claims 1 and 2, wherein the drying step is vacuum freeze-drying. The instant dry seasoned meat manufactured by the manufacturing method as described in any one of the said Claims 1-3.

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