JP2015173658A - Method for manufacturing processed meat food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for manufacturing processed meat foods which can be crumbled along the fiber of a meat lump, capable of improving the taste without missing the umami of meat.SOLUTION: Gelatin and fat are added to the raw material meat for processed meat foods, and the mixture is subjected to heat treatment after vacuum packaging. The product can be crumbled into a fibrous state like a corned beef for use as a topping on a salad, or can be used as an ingredient contained in a soup or side dishes such as egg dishes and fried foods. The fat for use is preferably a vegetable fat.

Description

  The present invention is a method for producing a processed meat product that can be loosened along the fiber of the meat chunk, and the processed meat food is loosened in a fiber shape like corn beef and topped in a salad, soup or egg dish, It is an object of the present invention to provide a method for producing processed meat products that can be used as ingredients contained in side dishes such as fried foods and that has improved taste.

Corn beef is one of the processed beef foods. This corn beef is obtained by heating salted beef at high temperature and pressure to form flakes and then hardening with beef tallow. In Japan, it is generally filled in cans and eaten as a preserved food, but in recent years there are also products sold in combustible containers due to the fact that it takes time to separate garbage. Corn beef is a convenient ingredient that can be used for recipes of various dishes as well as preserved foods.

  Until now, as a manufacturing technology of processed meat foods such as corn beef, the meat is heated at a temperature where the core temperature becomes 80 to 150 ° C, and after adding the liquid and seasonings to the heated meat, it is reheated Decomposing and loosening livestock meat while maintaining fiber or grain quality (Patent Document 1), heat-treating meat in fats and oils, hitting the heat-treated meat to loosen the meat, A method for producing loose meat that absorbs soup produced during heat treatment and used fats and oils (Patent Document 2) has been proposed.

JP-A-5-304930 JP 2005-124543 A

  However, in the manufacturing method of Patent Document 1, the umami contained in the meat flows out together with the meat juice when the meat is heated. Moreover, in the manufacturing method of patent document 2, although the soup and fats and oils which were produced after heat processing are made to loosen and absorb in meat, there is a limit in the quantity which can be absorbed and umami will escape by all means.

  In view of the above circumstances, an object of the present invention is to provide a method for producing a processed meat product that is improved in taste without missing the taste of meat in the method for producing a processed meat product that can be loosened along the fibers of the meat chunk. And

  Therefore, the present inventors have found that the above-mentioned problems can be solved by adding gelatin and fats and fats to meat, vacuum packaging, and then subjecting the meat to heat sterilization, and have completed the present invention.

  That is, the present invention is (1) a method for producing a processed meat food that can be loosened along the fiber of meat, wherein gelatin and oil are added to the meat, vacuum packaged, and then heat sterilized. (2) The method for producing processed meat food according to (1), wherein the meat is salted meat, and (3) the fat is vegetable oil It is related with the manufacturing method of the meat processed food as described in (1) or (2) characterized by these.

  According to the present invention, the meat processing can be used as an ingredient included in a side dish such as a corn beef, loosened in a fibrous form, and used as a side dish of soups, egg dishes, fried foods, etc. A method for producing a food can be provided.

  The present invention relates to a process for producing processed meat foods that can be loosened along the fiber of meat, wherein the processed meat products are subjected to heat sterilization after gelatin and oil are added to the meat and vacuum packaging is performed. The manufacturing method.

  Here, the processed meat food is a food such as corn beef that can be loosened along the fiber of the meat, but if it can be loosened along the fiber of the meat, it is not particularly limited to the corn beef. . In addition, beef, pork, chicken, lamb, horse meat, etc. can be used as the type of meat that is the raw material meat of processed meat foods.

  As a method of processing meat as a raw material for processed meat foods of the present invention, first, after cutting the meat into a size of 0.5 to 5 cm, add a salting agent, and salting and aging overnight in the refrigerator . Here, the salting agent is an additive necessary for expression of color and flavor peculiar to processed meat foods, and sodium nitrite is usually used. In addition, additives such as salt, sugar and spices are added for seasoning. Such an additive may be added simultaneously with the salting agent, or the timing of addition may be shifted from the salting agent. Further, by using a rotary massage machine at the time of aging, the salting agent and seasoning can penetrate into the meat well, and the efficiency of salting and aging can be increased.

  Gelatin and fats and oils are added to the processed meat as described above, filled into packaging bags, and vacuum packaged. Vegetable oil (for example, salad oil, olive oil, sesame oil, etc.) can be used as the oil. Thereafter, the contents are subjected to heat sterilization, and as a method thereof, heat sterilization is carried out in a retort sterilization or heating water tank that is heated at 120 ° C. for 4 minutes or equivalent heat, and then cooled quickly. The chilled sterilization etc. to process are mentioned. Here, the means is not particularly limited as long as it can be heat sterilized, but it is preferable to change the heat sterilization method according to the characteristics of the raw meat. If the raw meat is beef, retort sterilization, and pork or chicken chilled sterilization can achieve a good taste and texture. By performing such heat sterilization, in addition to the effect of killing microorganisms that cause spoilage, the effect of added fats and oils makes it easy to loosen into fibers, and as a result of being easily loosened, the meat juice from the inside of the meat Many leaks and gelatin mixed with gravy adheres to the surface of the heat-treated meat. The attached gelatin becomes boiled when cooled. By mixing the finished processed meat product along the fiber of the meat and mixing it with the boiled boiled meat, the processed meat product is improved in taste so as not to miss the deliciousness of the meat juice.

  In the manufacturing process of the processed meat food of the present invention, gelatin and fat are added in an amount of 0.5 to 1.0% by weight of gelatin and 3.0 to 6.0% by weight of fat and oil based on the raw meat. Is preferred. By the addition amount of the said range, it will become the favorable food texture which is easy to loosen to a fibrous form, and will become the processed meat food which improved the taste property.

  EXAMPLES Next, although the Example of this invention is published and this invention is demonstrated further in detail, this invention is not limited to a following example.

(Example 1) Manufacture of processed beef foods that loosen into fibers After cutting 1000 g of beef leg meat into a size of 3 cm, additives were added in the formulation shown in Table 1, and a salting treatment was performed. And after standing still in a refrigerator for aging treatment, 0.75% by weight of powdered gelatin and 5.0% by weight of salad oil were added and mixed. Then, vacuum packaging was performed, and heat sterilization was performed at 120 ° C. for 35 minutes. After cooling, the processed meat chunk was taken out from the packaging bag, and the boiled meat and the meat chunk adhering to the meat chunk were loosened and mixed.

  As comparative examples, in the addition and mixing steps, only 0.75% by weight of gelatin (Comparative Example 1), only 5.0% by weight of salad oil (Comparative Example 2), gelatin and salad oil were added. What was not done (Comparative Example 3) was prepared and compared with Example 1.

(sensory test)
A panel of eight people evaluated the taste and texture of the finished processed beef food. The results are shown in Table 2. About each item, it evaluated that (circle): both taste and food texture were favorable, (triangle | delta): Either taste or food texture was bad, and x: both taste and food texture were bad.

(result)
In Example 1, the loose meat mass and the adhering boiled rice are mixed together, the umami spreads uniformly, the taste is good, and the texture is also not textured. It was. Although the taste of Comparative Example 1 was good, the texture was slightly lacking in ease of loosening compared to Example 1. In Comparative Example 2, the texture was easy to loosen like a fiber, but the taste was slightly unsatisfactory compared to Example 1. Comparative Example 3 was not satisfactory in both taste and texture compared to Example 1.

(Example 2) Verification of optimal addition amount of gelatin and fats and oils In the production of processed beef food by the same production method as in Example 1, the concentration of powdered gelatin to be added is 0 wt%, 0.5 wt%, 5 steps of 1.0%, 1.5%, 2.0%, 0%, 1.0%, 2.0%, 3.0%, 4.0% by weight of salad oil , 5.0% by weight, 6.0% by weight, and 7.0% by weight, and the optimum addition amount of gelatin and fat was verified.

(sensory test)
A panel of eight people evaluated the taste and texture of processed beef food at each concentration. The results are shown in Table 3. The evaluation method is the same as in Example 1.

(result)
In the range of 0.5 to 1.0% by weight of powdered gelatin and 3.0 to 6.0% by weight of salad oil, both taste and texture were good. If the amount of powdered gelatin added is lower than 0.5% by weight, the taste will be slightly lost, and if it exceeds 1.0% by weight, the texture of the meat will be affected, and the texture of gelatin will remain rather than the looseness. . On the other hand, if the salad oil is lower than 3.0% by weight, it is difficult to loosen and it is difficult to obtain a fibrous texture, and if it exceeds 6.0% by weight, it has an oily flavor.

(Industrial applicability)
According to the present invention, the meat can be used as an ingredient included in a side dish such as a corn beef, topped in a salad, or as a side dish of a soup, egg dish, fried food, etc. A method for producing a processed food can be provided.

Claims (3)

  A method for producing a processed meat food, which can be loosened along the fiber of the meat, wherein the meat is vacuum-packed after adding gelatin and fat to the meat, and then subjected to heat sterilization treatment.   The method for producing a processed meat product according to claim 1, wherein the meat is salted meat.   The said fats and oils are vegetable fats and oils, The manufacturing method of the meat processed food of Claim 1 or 2 characterized by the above-mentioned.