JP2015173621A - Dried instant seasoned meat, and manufacturing method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a dried instant seasoned meat having a good appearance when eaten, not allowing the meat to be curved when restored with hot water or the like; and a manufacturing method thereof.SOLUTION: The manufacturing method of a dried instant seasoned meat includes the steps of: molding a raw material meat; heating the molded raw material meat; and drying the heated raw material meat. In the molding step, a plurality of raw material meat pieces are layered to be integrated, and then the integrated raw material meat are molded under pressure applied from the outer periphery of the integrated raw material meat toward the center direction by reeling, filling in a meat net, filling in a casing, or the like. The raw material meat is not extremely bent in molding, so that the elongation of lean meat is not obstructed by fatty meat in restoration. Consequently the curvature of the dried instant seasoned meat can be prevented.

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.

  Conventionally, among the methods of producing instant dried seasoned meat, dried pork fillet is made by bending or rounding raw meat such as pork belly into an appropriate lump, then winding it with a bobbin, meat net filling or casing filling. Thus, a method is generally used in which pressure is applied from the outer periphery of the lump of raw material meat toward the center of the lump so that the lump has a substantially cylindrical shape, and after heating, cut and dried.

  However, after the raw meat is bent or rounded in this way, when the dried char siu that is formed and wound by thread winding, meat net filling or casing filling is restored with hot water, etc., the meat will be bent, etc. There was a problem and there was a problem that the appearance at the time of eating was bad.

  An object of the present invention is to provide an instant dry seasoned meat having a good appearance at the time of eating, and a method for producing the same, by preventing the meat from being bent during restoration by hot water or the like.

  As a result of earnest research, the inventors of the present invention have focused on the difference in restoring properties between lean and fat portions and the direction of restoring, and after laminating raw material meat in layers, they are wound up, filled with meat net or casing The present invention has been found to be able to prevent bending of the meat during restoration by forming by applying pressure from the outer periphery of the integrated raw material meat to the center direction by filling, etc. to produce instant dried seasoned meat. It was.

  That is, a method for producing instant dried seasoned meat comprising a forming step for forming raw material meat, a heating step for heating the formed raw material meat, and a drying step for drying the heated raw material meat, wherein the forming step The method is characterized in that, after a plurality of raw material meats are laminated and integrated in a layered manner, the raw material meat is molded by applying pressure from the outer periphery to the central direction.

  The molding step in the present invention is preferably thread winding, mitnet filling or casing filling.

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

  According to the present invention, it is possible to provide an instant dried seasoned meat with a good appearance and a method for producing the same, in which bending during restoration is suppressed.

It is the figure which showed an example of the implementation method when filling the raw material meat in this embodiment with thread winding, meat net filling, or casing filling. It is the figure which showed the general filling method, when raw material meat is wound, the meat net filling, or casing filling. It is a figure explaining the state before and behind restoration | restoration of the instant dry seasoned meat produced in this embodiment. It is a figure explaining the state before and behind restoration | restoration of the instant dry seasoned meat manufactured with the general filling method. It is the photograph after the reconstruction | restoration of the typical sample of Example 1 and the comparative example 1. FIG.

  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. Raw Material Mixing For raw material meat according to the present embodiment, livestock meat such as beef, pork, chicken and lamb can be used. If the instant dried seasoned meat is dried pork, use pork. The site to be used is not particularly limited, and roses, fins, sirloin, how to, sirloin, thighs, thighs, etc. can be used.

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 easily reach the whole meat in an injection process described later.

3. Injection process Pickle solution is injected into pre-treated raw meat. The raw materials for pickle liquid include seasonings such as salt, soy sauce, mirin and sodium glutamate, as well as sugars such as monosaccharides, disaccharides, oligosaccharides, sugar alcohols, and starch syrup, pepper, cinnamon, glove, finnel, and star anise. And spices such as nutmeg, ginger, garlic, green onions, onions, etc., as binding materials, salt, phosphates such as sodium pyrophosphate, sodium polyphosphate, sodium metaphosphate, soy protein and egg white Animal and vegetable proteins such as milk protein, wheat flour, starch, modified starch, dextrin, thickening polysaccharide, dietary fiber, transglutaminase and other enzymes, and other materials such as acetic acid, wine and other brewed liquors, papain and other proteolysis Storage of enzymes, carbonates such as baking soda, sodium ascorbate and tocopherol , Coloring agents such as sodium nitrite and potassium nitrate, perfumes and the like. The injection amount of the pickle liquid can be added so as to be 20 to 80% by weight based on the weight of the raw meat.

4). Penetration process The raw meat to which the pickling liquid is added is tumbled to allow the pickling liquid to penetrate into the raw meat while rotating for several hours at a low temperature and under reduced pressure. After the tumbling treatment, the raw material meat is allowed to cool at 10 ° C. or lower for 12 to 24 hours, and the pickle solution is allowed to penetrate the entire raw material meat.

5. Molding process The raw material meat infiltrated with the pickle liquid is laminated so as to be layered according to the folding diameter of the casing. At this time, if necessary, the raw meat can be cut and trimmed, and then bonded together. In addition, protein components such as soy protein and milk protein, starch, salt, alkaline earth salt, phosphate, transglutaminase, etc., alone or in combination, are attached to the surface where the raw meat is pasted in a powder or liquid state. In this way, it is possible to strengthen the binding between the raw meats.

  The number of layers of raw material meat laminated together is not particularly limited as long as it is two or more. The greater the number of layers to be bonded, the greater the number of bonding surfaces, and the easier it is to tear in the manufacturing process or to tear when restored, so it is preferable that the layers be laminated in a layered form so that preferably 2 to 4 layers. . Moreover, although one layer may be comprised from several raw material meat, it is preferable that an outermost layer is comprised from one raw material meat.

  The raw meat fat part has a good flavor, but the restorability is poor and the outer side is preferable. Therefore, it is preferable to laminate the raw meat part in layers so that the fat part of the raw meat becomes the outermost surface. Moreover, when the surface which bonds raw material meat is a fat part, since the coupling | bonding of meat becomes weak, It is more preferable that the surface which bonds raw material meat is red part.

  When filling raw material meat into a casing, the shape after laminating and integrating in a layered manner is that the length of the bottom of the cross section perpendicular to the direction of filling the casing is 40 to the folding diameter of the casing. The raw material meat is preferably laminated in layers so that the height of the cross section is in the range of 30 to 60%. When the bottom and height of the cross section are smaller than this range, a space is formed in the casing, and the raw meat is easily bent when the raw meat is stuffed into the casing. Further, if the bottom and height of the cross section are larger than this range, it is not preferable because it is difficult to pack the casing. More preferably, the length of the bottom of the cross section perpendicular to the filling direction of the casing is 50 to 70% with respect to the folding diameter of the casing, and the height of the cross section falls within the range of 40 to 50%. Thus, it is preferable to laminate raw material meat in layers.

  The raw material meat laminated and laminated is formed by applying pressure from the outer periphery of the integrated raw material meat toward the center. Examples of the molding method include thread winding, meat net filling, and casing filling. FIG. 2 is a view showing a general forming method when filling raw meat into a bobbin or meat net or casing. As shown in FIG. 2, in a general forming method, raw meat is rolled or bent, wound with yarn, raw meat is set in a filling machine, and is filled into a meat net or casing. On the other hand, FIG. 1 is an example of an implementation method when filling the raw meat in this embodiment into a bobbin or a meat net or a casing, but without rounding or bending the raw meat as shown in FIG. Wrap it with yarn, set the raw meat in the filling machine, and fill the meat net or casing. In this case, not to be rounded or bent means that the raw material meat is wound with a thread in a state where the raw material meat is intentionally extremely bent by the method shown in FIG. 1 and is not filled into the meat net or casing. It is not an unintentional bend that occurs when winding with yarn or filling a meat net or casing. Such unintentional bending is not a problem as long as it does not affect the curving prevention effect. In this way, the raw meat is laminated and integrated in layers, and then molded, so that the raw meat is not bent excessively, the expansion when the lean is restored can be expanded without obstructing the fat part, and instant drying The curling of seasoned meat can be prevented.

6). Heating process The formed raw material meat is heated. The heating method is not particularly limited, and heating may be performed by boiling, steam, hot air or the like so that the center temperature becomes 70 ° C. or higher. When the instant dried seasoned meat is restored with hot water etc. by lengthening the heating time, increasing the center temperature, and denaturing the raw meat protein, the curvature of the meat is reduced, but as in this embodiment When the raw material meats are laminated and integrated after being molded, the bending can be suppressed even when the heating time is short or the center temperature is low, and the energy required for heating can be suppressed low.

7). The raw material meat heat-treated in the cutting process heating process is cooled and frozen. The frozen raw meat is half-thawed to around -5 ° C and then 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.

8). Seasoning liquid process The raw material meat cut in the cutting process is immersed in the seasoning liquid and seasoned. In the pickle solution addition process, since the savory taste is imparted to the raw meat, the main purpose here is to impart a saccharide for the purpose of adjusting the overall taste and maintaining the storage stability and flexibility. Drain the raw meat soaked in the seasoning liquid and drop off the extra seasoning liquid adhering to the raw meat. When the seasoning liquid material is mixed with the pickle liquid without performing the seasoning liquid process and the seasoning process is simplified once, this process can be omitted.

9. Drying process The raw material meat that has been cut or the raw material meat that has been immersed in the seasoning liquid after cutting is dried so that the moisture content is 14% or less. As a drying method, hot air drying, microwave drying, and vacuum freeze drying can be performed. Compared with hot-air drying or microwave drying, vacuum freeze-drying is preferable because it has less shrinkage of the raw material meat at the time of drying, and is less bent at the time of drying, and also has good resilience when restored by hot water or the like.

  When vacuum freeze-drying is performed, the raw meat from which the seasoning liquid is drained is placed in a tray and frozen again, followed by vacuum freeze-drying. When mixing the seasoning liquid material with the pickle liquid without performing the seasoning liquid process and simplifying the seasoning process once, the cut raw meat is placed in a tray and frozen again, and then vacuum freeze-dried. The raw material that has been freeze-dried in vacuum is brittle with a moisture content of 3% or less, so moisture is adjusted to 4 to 14% by weight in a humidity-adjusted cabinet, and it is instantly dried after giving it flexibility. It can be seasoned meat.

10. 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. 3 is a diagram illustrating the state before and after the restoration of the instant dried seasoned meat produced in the present embodiment,
FIG. 4 is a diagram illustrating a state before and after restoration of instant dried seasoned meat manufactured by a general filling method. As shown in FIG. 4, instant dried seasoned meat produced by a method of forming by applying pressure from the outer periphery toward the center direction after rolling or bending the raw meat, which is a general forming method, Molded with the meat bent. The fat portion is less recoverable than the red portion and has a slower recovery speed. For this reason, when the lean portion is restored, it tries to stretch in the outer peripheral direction of the instant dried seasoned meat, but since the lean portion exists so as to cover the lean portion, the stretch is obstructed, and conversely, the stretch proceeds in the inner direction. . As a result, the vicinity of the center portion of the instant dried seasoned meat is bent by moving in the direction perpendicular to the plane of the instant dried seasoned meat. On the other hand, as shown in FIG. 3, the instant dried seasoned meat produced in the present embodiment is formed without excessive bending of the raw meat by arranging the raw meat in layers, and the fat portion is continuous. Do not cover the outer circumference more than half a circle. As a result, even if the lean portion is stretched at the time of restoration, the fat portion does not interfere with the stretch of the lean portion, so that the instant dry seasoned meat can be prevented from bending.

  As described above, the raw meat is laminated and integrated into a layer, and then the raw meat is filled with bobbin or meatnet or casing without rolling or bending, and instant dried seasoned meat is produced to restore. It can prevent the curvature of the meat at the time.

  Hereinafter, the present embodiment will be described in more detail with reference to examples.

Example 1
After the pork belly block was trimmed and the muscle was cut with jacquard, the pickle solution shown in Table 1 was injected using a syringe needle so as to be 50% by weight with respect to the weight of the pork belly meat.

  The injected pork belly block 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.

  After cutting the standing pork belly block to about 450 mm in the longitudinal direction and 50 ± 10 mm in the short direction, again at the boundary between the first lean and second fat part from the skin side Disconnected. Two pieces of pork belly meat face each other so that the fat is on the outside and the lean side is on the inside, the transglutaminase and soy protein powder are mixed at a ratio of 2: 8 and lightly dissolved in water, the weight of the pork belly meat It was applied to the bonding surface of the two pork belly meats so that the amount was about 0.6% by weight. At this time, when the two pieces are pasted together, the thin part of the pork belly meat is attached to the cut piece of pork belly meat between the two pork belly meats, and the length is about 450 mm. Two formed meats having a width of 50 ± 10 mm and a thickness of 45 ± 10 mm were prepared.

  The prepared formed meat was put in a filling machine without being bent, and filled into a casing of a fibber material having a folding diameter of 93 mm and a 7 mm staggered perforation so as to be 35 g / cm in the longitudinal direction.

  The filled pork belly was heat-treated as described above for 50 minutes at a heating temperature of 98 ° C. until the central sound reached 80 ° C.

  The heat-treated 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 2.0 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. The frozen pork belly was lyophilized under vacuum at a vacuum of 60 Pa or less and a shelf temperature of 60 ° C. until the product temperature was constant, to produce instant dried seasoned meat (dried pork).

(Example 2)
Instant dried seasoned meat (dried char siu) was produced according to the method of Example 1 except that the heat treatment was performed at 98 ° C. for 72 minutes until the center temperature reached 90 ° C. under the steam heating conditions.

(Example 3)
Instant dried seasoned meat (dried pork) was produced according to the method of Example 1 except that the heat treatment was performed at 98 ° C. for 110 minutes until the center temperature reached 100 ° C. under the steam heating conditions.

(Comparative Example 1)
After injecting the pickle solution, cut the pork belly block, which has been left still, to about 450 mm in the longitudinal direction and 85 ± 10 mm in the short direction, and then place the adhesive solution on the lean side with the fat side down. Apply the cut pieces of pork belly with the adhesive liquid applied on the lean side, and prepare two pieces of pork belly rolled up so that the cut pieces are rolled up. An instant dried seasoned meat (dried pork fillet) was produced according to the method of Example 1 except that it was filled into a casing of a fibber material having a folding diameter of 93 mm and a 7 mm zigzag perforation so as to be 35 g / cm in the longitudinal direction.

(Comparative Example 2)
Instant dried seasoned meat (dried char siu) was produced according to the method of Comparative Example 1 except that the heat treatment was performed at 98 ° C. for 72 minutes until the center temperature reached 90 ° C. under the steam heating conditions.

(Comparative Example 3)
Instant dried seasoned meat (dried char siu) was produced according to the method of Comparative Example 1 except that the heat treatment was performed at 98 ° C. for 110 minutes until the center temperature reached 100 ° C. under the steam heating conditions.

These samples were placed in a polystyrene container, 500 ml of hot water was poured, the lid was put on, and left for 3 minutes to restore. 20 samples of each sample were restored and the curvature of instant dried seasoned meat (dried pork) was visually evaluated. As a standard of curvature, a case where the difference in height between the central portion and the outer peripheral portion is 3 mm is regarded as a curve, a case where a bend of 3 mm or more is not recognized, a case where a bend of 3 mm or more is recognized, and a case where a part is 3 In addition, the outer circumference of about 1/2 or more was evaluated as x that was curved at least 3 mm or more. Also, as a comprehensive evaluation for preventing bending, ○ is 3 points, Δ is 1 point, × is 0 point, 20 total scores are 50 points or more, ◎ 40-49 points are ○, 30-39 points are Δ X less than 30 points.

  Table 1 shows the composition of the pickle solution used in Example 1.

  Table 2 shows the measurement results of the number of curvatures.

  From the above results, it can be seen that by bending the raw material meat in layers and integrating them, the bending at the time of restoration can be suppressed as compared with the method of forming the raw material meat in a wound state. As shown in Comparative Example 3, it is possible to suppress the bending by extending the heating time to 100 ° C. to completely denature the protein, but the raw material meat is laminated and integrated, and then molded, Thus, bending can be suppressed without heating at a high temperature for a long time.

  FIG. 5 is a photograph of representative samples of Example 1 and Comparative Example 1. The photograph left is the sample of Example 1, and the photograph right is the sample of Comparative Example 1. As shown in the photograph, the sample of Comparative Example 1 has a shape in which the outer peripheral portion is curved and the central portion is depressed, whereas the sample of Example 1 is flat without being curved.

  From the above test results, the raw meat is laminated and integrated into a layer, and then the raw meat is filled into the casing without being rolled or bent, and instant dried seasoned meat is produced, so that the curvature of the meat at the time of restoration It can be seen that this can be prevented.

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 (7)

A molding process for molding raw meat,
A heating process for heating the formed raw meat,
A drying process for drying heated raw meat, and a method for producing instant dried seasoned meat,
In the molding step,
After laminating and integrating multiple raw meats in layers,
A method for producing instant dried seasoned meat, which is formed by applying pressure from the outer periphery of an integrated raw material meat toward the center.   2. The method for producing instant dried seasoned meat according to claim 1, wherein the forming method in the forming step is any one of bobbin winding, mitnet filling or casing filling.   The instant dried seasoned meat according to any one of claims 1 and 2, wherein in the forming step, the raw meat is pasted so that the fat portion of the raw meat becomes the outermost surface of the raw meat pasted in layers. Manufacturing method.   The method for producing instant dried seasoned meat according to any one of claims 1 to 3, wherein in the molding step, the surfaces where the raw meats are laminated are red portions. In the molding step, molding is performed by filling the casing,
The length of the bottom of the cross section perpendicular to the direction of filling the casing of raw meat laminated in layers is 40 to 80% with respect to the folding diameter of the casing,
The method for producing instant dried seasoned meat according to any one of claims 1 to 4, wherein the raw meat is laminated in layers so that the height of the cross section falls within a range of 30 to 60%.   The said drying process is vacuum freeze-drying, The manufacturing method of the instant dry seasoned meat as described in any one of Claims 1-5 characterized by the above-mentioned.   Instant dried seasoned meat produced by the production method according to claim 1.

Images