JP2016185085A - Method for producing aging meat, aging meat management device, method for producing frozen aging meat, low temperature management method and low temperature management device - Google Patents

Abstract

PROBLEM TO BE SOLVED: To solve the problem that, though dry aging is effective as a means of not losing the flavor component of a frozen meet, also achieving the success of fungus such as lactic acid bacterium and closing the flavor of the lean meat, and it is being in the spotlight as a dry aging beef, and this contents are indicated in the dry aging literature of a certain company on the net, the effect and/or treatment seem to be not verified.SOLUTION: Provided is a method for producing an aging meat of a beef or a pork where a frozen meat is stored into a shrinkable, water-proof compression bag, compression is performed while sucking the air in the compression bag, the frozen meat is secured under the reduced pressure and also, in an ice crystal state in the compression bag, while eliminating the freezing change of protein, the drip of the frozen meat is exhausted by means of sucking the drip by a suction material provided at the compression bag or by means of drawing the drip by drip drawing-out means so that the drip is not penetrated into the frozen meat, thereby preventing the freeze denaturation and deterioration of the frozen meat.SELECTED DRAWING: Figure 11

Description

  The present invention achieves quality assurance and long-term storage by drip treatment of frozen meat, avoidance of contact with air, etc., and freeze-burning by avoiding dehydration of the surface of frozen meat and preventing oxidation. The present invention relates to an aged beef and pork production method and an aging management device, and a frozen and aged production method of beef and pork and a low-temperature management device.

  Regarding frozen beef ripening (aged meat) of beef and pork, for example, in “Method for producing aged meat” described in Patent Document 1, in paragraphs 0006 to 0013 of the specification, conventional wet aging, dry aging, etc. As a solution, the relationship between drip (blood and / or moisture) and umami (prevention of loss of umami components in paragraph 0016), or countermeasures for preventing the destruction of umami components Suggestions about are shown.

  Moreover, there are various literatures and wisdom of the ancestors regarding the low temperature management method and apparatus for beef and pork. For example, “Method for preserving food and the like using reduced pressure” described in Patent Document 2 describes a method of venting through a packaging bag equipped with a venting valve and decompression in a decompression container. The present invention relates to degassing of roasted beans (aging replacement process) and relates to a predetermined food. Therefore, it is considered that the wet aging and drip treatment of frozen meat (cooled meat) intended by the present invention cannot be employed and lacks versatility.

  In addition, as a document regarding the compression bag used for the implementation of the frozen meat low-temperature management method for beef and pork, for example, in the “check valve, adapter and compression bag” described in Patent Document 3, the structure of the check valve Is disclosed. That is, a check valve structure has been proposed that can exhaust the air in the compression bag and reliably prevent the inflow of outside air. However, since a rubber valve having a special structure is employed, it is considered that clogging is easy to remove the drip of the present invention.

  Dry aging is effective as a method to confine the red taste of meat, so that the umami components mentioned above do not run away (do not flow out) in the drip, and the fungi such as lactic acid bacteria are active. It is also known as Non-Patent Document 1 and Non-Patent Document 2.

JP-A-4-210579 JP 2010-58806 A JP 2007-32723 A

Shinwa Co., Ltd., “Aged Beef Story of Aged Meat / Aged Beef”, [online], AgingBeef Aging Beef, [Search March 25, 2015], Internet <URL: http://agingbeef.jp /story.html> Narusawa Food. concier, “Recently topical dry aging beef”, [online], March 18, 2014, facebook, [March 25, 2015 search], Internet <URL: https://www.facebook.com / narisawafc / posts / 552246461555277>

  The problem to be solved by the present invention is an aged meat production method relating to beef and pork, and aged meat (cooled meat) having umami while avoiding stiffening of the meat quality and avoiding change (deterioration) of the meat quality In order to avoid runoff (overflow) and decomposition of water-soluble protein (meat juice, a kind of drip, high water content) and decomposition on the meat surface Providing a long-term (10 days) aged meat production method by cold storage or a short-term (3 days) aged meat production method in some cases at high temperatures (10 ° C to 15 ° C) in a state where contact with air is cut off It is to be.

  In addition, the problem to be solved by the invention is that, when beef and pork are frozen, the drip that is washed away from the frozen meat does not wash away the umami components or the fungi that are the basis of the umami components such as lactic acid bacteria, and is frozen. By using fungi to trap umami ingredients or fungi in the beef and pork (frozen meat), the meat will produce aged meat with umami in the meat. For this purpose, the frozen meat is housed in a shrinkable and waterproof compression bag, and the frozen meat is kept in an ice crystal state under reduced pressure in the compression bag, while eliminating the freezing change of the protein. It is intended to provide a method for producing frozen aged beef and pork meat and a device therefor, in which the drip of frozen meat is adsorbed by an adsorbent of a compression bag or removed by means of extracting by drip extraction means.

  In the drip that is washed away from the cooled beef and pork (cooled meat), the above-mentioned problems are solved, and excess moisture, umami components, fungi that are the basis of umami components such as lactic acid bacteria are not washed away, and the cooled meat It is an example of a method for confining umami components or fungi, and the structure (means) of the structure (means) capable of producing high-quality aged meat in which the meat's red meat is packed with umami by the activity of the fungi and long-term storage. 3 is provided.

  In addition, in the drip that is washed away from frozen meat, the above-mentioned problems are solved, and excess moisture, umami components, fungi that are the basis of umami components such as lactic acid bacteria are not washed away, and umami components are added to the frozen meat. The above claims 4-10 are provided as a configuration (means) for producing high-quality frozen meat in which the meat's red meat is packed with umami, and for long-term storage. To do.

The invention of claim 1 is a method for producing aged meat of beef and pork,
The beef and pork are stored in a shrinkable and waterproof compression bag, the air in the compression bag is sucked in, the compression bag is compressed, and the beef and pork are kept cool under reduced pressure of the compression bag, While eliminating changes in cooling (refrigeration) of protein, the drip washed away from beef and pork is adsorbed to the adsorbent provided in the compression bag or (and / or) removed by means of extracting with drip extraction means, and cooled This is a method for producing aged beef and pork (low temperature / high temperature) so that the drip is not squeezed into beef and pork (cooled meat), and freezing degeneration and deterioration of the cooled meat can be prevented. Or, in the drip that is washed away from the cooled meat, the fungi that do not wash away the umami components or the fungi that are the basis of the umami components such as lactic acid bacteria, and through the technique of confining the fungi in the cooled meat, Aged meat that is full of umami can be produced.

The invention of claim 2 is an aging management apparatus for beef and pork,
The device consists of a stretchable and waterproof compression bag, an openable and closable pipe provided at the end corners of the compression bag to extract the cooled beef and pork (cooled meat) drip outside the compression bag, and open and close the tube. It is a beef and pork aging management device composed of a cooked cock, and can be used for cooling (refrigeration) modification and prevention of deterioration of the cooled meat. Or in the drip that is washed away from the cooled meat of beef and pork, through the technique of confining the umami components or fungi that are the basis of the umami components such as lactic acid bacteria and the umami components in the cooled meat, By using the fungi, it is possible to provide an aging management device capable of producing aged meat with the umami of red meat.

The invention of claim 3 is an aging management apparatus for beef and pork,
The device is a stretchable and waterproof compression bag, an adsorbent that adsorbs the cooled beef and pork drip at the end or corner of the compression bag, and takes out the adsorbent out of the compression bag An apparatus for managing the aging of beef and pork comprising an openable / closable outlet, and has the same features as in claim 2.

The invention of claim 4 is a method for producing frozen aged beef and pork,
Frozen meat is housed in a shrinkable and waterproof compression bag, the compression bag is compressed, and the air in the compression bag is sucked to ensure that the frozen meat is in an ice crystal state under reduced pressure in the compression bag. , While eliminating the freezing change of the protein, the drip that is washed away from the frozen meat is adsorbed to the adsorbent provided in the compression bag (in the compression bag), or (and / or) or removed by means of extracting by the drip extraction means, This is a method for producing frozen aged beef and pork in which the drip is not squeezed into the frozen meat, and freezing degeneration and deterioration prevention of the frozen meat can be achieved. Or, in the drip that is washed away from the frozen meat of beef and pork, the umami component, the fungus that is the basis of the umami component such as lactic acid bacteria is not washed away, and the umami component in the frozen meat, through a technique of confining the fungus, The fun of the fungi can produce aged and frozen meat with red meat.

  The invention of claim 5 is a method for producing frozen and aged beef and pork meat, which maintains the frozen meat temperature at -15 ° C to -20 ° C (preferably -18 ° C or lower), and achieves the characteristics of claim 4 Therefore, it is possible to provide a temperature control value of the aged frozen meat that can achieve this feature.

  The invention of claim 6 is a method for producing frozen and aged beef and pork meat that shortens the time for generating ice crystals to a minimum when ensuring the ice crystal state. It is possible to provide frozen meat aged in an ice crystal state that can achieve the characteristics.

  The invention of claim 7 is a method for producing frozen aged meat of beef and pork with a minimum unit of frozen meat by decompressing the compressed bag, and achieving the characteristics of claim 4; It is intended to provide a compression bag that can achieve this feature.

  The invention of claim 8 is a method for producing frozen aged meat of beef and pork in which the compressed bag is configured to prevent contact with air, and frozen meat in the compressed bag is stored frozen without touching the air. It is possible to provide a structure capable of achieving the characteristics of claim 4 and avoiding contact between the compressed bag and air that can achieve the characteristics.

The invention of claim 9 is a low temperature management device for beef and pork,
The device is composed of a stretchable and waterproof compression bag, an openable / closable pipe provided at the end corner of the compressed bag to take out the drip of frozen meat from the compressed bag, and a cock for opening and closing the pipe. It is a low-temperature management device for beef and pork, and it can freeze frozen meat and prevent deterioration. Or, in the drip that is washed away from the frozen meat of beef and pork, the umami component, the fungus that is the basis of the umami component such as lactic acid bacteria is not washed away, and the umami component in the frozen meat, through a technique of confining the fungus, It is possible to provide a low-temperature management device that can produce aged and frozen meat that is full of umami in the red meat due to the activity of fungi.

The invention of claim 10 is a low temperature management device for beef and pork,
The device consists of a stretchable and waterproof compression bag, an adsorbent that adsorbs frozen meat drip at the end or corner of the compression bag, and an openable / closable opening that allows the adsorbent to be taken out of the compression bag. This is a low-temperature management apparatus for frozen beef ripened from beef and pork, and has the same characteristics as those of claim 9.

It is the schematic diagram which showed one site | part of the cooling meat of the cow of this invention, and shows the drip (meat juice or umami component), but it is shown that the ratio is few. It is the schematic diagram which showed one site | part of the cooling meat of the cow of this invention, and shows the drip (meat juice or umami component), but it is shown that the ratio is few. It is the schematic diagram which showed one site | part of the cooling meat of the cow of this invention, and shows the drip (meat juice or umami component), but it is shown that the ratio is few. It is the schematic diagram which showed one site | part of the cooling meat of the cow of this invention, and shows the drip (meat juice or umami component), but it is shown that the ratio is few. It is the schematic diagram which showed one part of the frozen meat of the cow of this invention, and shows the drip (liquid juice or umami component), but it is shown that the ratio is small. It is the schematic diagram which each showed one part of the frozen meat of the cow of this invention, and shows the drip (liquid juice or umami component), but it is shown that the ratio is small. It is the schematic diagram which showed one part of the frozen meat of the cow of this invention, and shows the drip (liquid juice or umami component), but it is shown that the ratio is small. It is the schematic diagram which showed one part of the frozen meat of the cow of this invention, and shows the drip (liquid juice or umami component), but it is shown that the ratio is small. It is the perspective view which showed the compression bag of this invention. It is a perspective view of the state which puts the cooling meat accommodated in the compression bag of this invention under pressure reduction. It is a perspective view of the state which puts the frozen meat accommodated in the compression bag of this invention under pressure reduction. It is the schematic diagram which showed an example of the state to age | cure the cooling meat accommodated in the compression bag of this invention under pressure reduction in a freezer. It is the schematic diagram which showed another example of the state which matured the cooling meat accommodated in the compression bag of this invention under pressure reduction with a freezer. It is the schematic diagram which showed an example of the state which ripens the frozen meat accommodated in the compression bag of this invention under pressure reduction in a freezer. It is the schematic diagram which showed another example of the state which ripens the frozen meat accommodated in the compression bag of this invention under pressure reduction in a freezer. It is the schematic diagram which showed one part of the cooling meat of the conventional cow, and shows the drip (liquid juice or umami component), but the ratio is shown to be conspicuous. It is the schematic diagram which showed one part of the cooling meat of the conventional cow, and shows the drip (liquid juice or umami component), but the ratio is shown to be conspicuous. It is the schematic diagram which showed one part of the cooling meat of the conventional cow, and shows the drip (liquid juice or umami component), but the ratio is shown to be conspicuous. It is the schematic diagram which showed one part of the cooling meat of the conventional cow, and shows the drip (liquid juice or umami component), but the ratio is shown to be conspicuous. It is the schematic diagram which showed one part of the frozen beef of the conventional cow, and shows the drip (liquid juice or umami component), but it is shown that the ratio is conspicuous. It is the schematic diagram which showed one part of the frozen beef of the conventional cow, and shows the drip (liquid juice or umami component), but it is shown that the ratio is conspicuous. It is the schematic diagram which showed one part of the frozen beef of the conventional cow, and shows the drip (liquid juice or umami component), but it is shown that the ratio is conspicuous. It is the schematic diagram which showed one part of the frozen beef of the conventional cow, and shows the drip (liquid juice or umami component), but it is shown that the ratio is conspicuous. It is a figure of the freezing curve (document which showed the situation of the time-dependent fall of the product temperature of the central part of meat) of conventional literature. It is the photograph of the state which aged the cooling meat accommodated in the compression bag of this invention under pressure reduction in the freezer.

  In the following, a preferred embodiment of the present invention will be described. FIG. 3 shows a compression bag 1 having a zipper 12 which is a means for ensuring sealing and is waterproof and preferably waterproof (preferably further moisture-proof). is there. FIG. 4 shows a compression bag 1 that is shrinkable and waterproof (preferably further moisture-proof), and preferably includes a chuck (not shown) for ensuring sealing. The compression bag 1 includes at least The mouth 3 is connected to the nozzle 200 of the suction machine 2. In the figure, 201 indicates a hose. Of course, although not shown in the drawings, the compression bag 1 has a structure in which three directions are closed and one direction is open, and the opening 200 is used to connect the nozzle 200 of the suction device 2 to this opening. Can also be adopted.

  In each figure of FIG. 1 (FIGS. 1A to 1D), the cooling meat 5 (raw meat) of the compression bag 1 is cooled and not frozen, the product temperature is high and low, and there is no difference in the cooling state. And manage the product value not to fall. Therefore, the cooling meat 5 is maintained or cooled (refrigerated) as it is or when it is cooled, in a sterile room and a cooling device (not shown). The compressed bag 1 is properly managed in a sterile room (factories, equipment, etc. are sterile rooms. The same applies hereinafter). By the way, the cooling phenomenon of the cooling meat 5 (the state in which the water content of the aqueous solution in the meat is cooled) is that the temperature of the meat is low (this is different depending on the properties of the meat, but about 0 to 2 ° C for about 3 weeks) ) And suppress the growth of microorganisms in the cooled meat 5. This treatment is merely a physical cooling, is a low temperature that prevents changes in quality, uses the action of enzymes, promotes the degradation of proteins, and removes umami ingredients such as low molecular weight amino acids. Make and mature. In some cases, aging by high-temperature treatment is also conceivable. For example, the temperature is about 10 ° C. to 15 ° C. for about 2 to 4 days.

  In each figure of FIG. 2 (FIGS. 2 (A) to (D)), the frozen meat 10 of the compression bag 1 is not only frozen, but the product temperature is high and low so that there is no difference in the frozen state, Manage the product value not to fall. Therefore, the frozen meat 10 is managed and frozen by a freezing device (not shown) at the stage of cooling. Also, the compressed bag 1 and the like are managed correctly. By the way, the freezing phenomenon of the frozen meat 10 is that when the meat is cooled to below the freezing point (the temperature at which it begins to freeze. Although this differs in the properties of the meat, it is about -1 ° C to -1.7 ° C), Ice crystals (a small part of the water in the meat is frozen) are formed in the frozen meat 10. As the product temperature further decreases with continued cooling, the amount of ice crystals increases. For example, assuming that the freezing point of meat is -1 ° C, when the temperature drops to -5 ° C, the freezing rate of meat (ratio of freezing in the contained water) becomes about 80%, and the whole meat becomes hard, so-called It becomes frozen. This is simply a physical freeze and is not considered a low temperature to prevent quality changes. Therefore, freezing meat maintains quality, and the final product temperature during freezing is maintained during storage and during distribution. In the present invention, the product temperature is from −15 ° C. to The temperature is maintained at −20 ° C., preferably −18 ° C. or lower.

  This idea is shown in FIG. 10, in which the freezing curve (in the literature showing the state of the temperature drop of the meat at the center of the meat, the region where the maximum ice crystal formation temperature zone is formed is shown on the time axis. Explained). In FIG. 10, the vertical axis represents temperature and the horizontal axis represents time. The figure is considered an industry standard, and the environmental temperature at which ice crystals are formed in an optimal state is referred to as the maximum ice crystal generation temperature zone (shaded area in FIG. 10). That is, the maximum temperature is that the temperature of the muscle protein is prone to freezing and denaturation, because the state of ice crystals depends on the length of time it takes for most of the moisture in the meat (about 80%) to change to ice crystals. Being in the ice crystal generation temperature zone is closely related to the quality of frozen meat. The shorter the time required to pass through this maximum ice crystal formation temperature zone (freezing curve) compared to the normal freezing time (faster), the more the meat quality may be damaged by the state of ice crystals in the meat. It is known that there are few. In addition, the ice crystal is in a good state means that the shape of the ice crystal is small (naturally increases in number) and is distributed within the muscle cell, so that the shape of the ice crystal is large (the number decreases). ) If it is outside the cell, the flesh will be damaged (damaged flesh tissue and freezing and denaturation of muscle protein, etc.), drip will increase during thawing, and many ice crystals will melt in the flesh. Since the trace remains as a fine hole, it becomes sponge-like and the meat quality loses its original fineness and smoothness.

  From the above, it is considered that the rapid compression of the compression bag 1 and the freezing phenomenon of the frozen meat 10 by quick freezing are important factors.

A point to be noted regarding the freezing phenomenon of the frozen meat 10 and the effect of freezing will be described. As described above, the ice crystals generated by freezing in the meat are frozen only from the water constituting the aqueous solution in muscle. However, an undesirable effect on the quality of the frozen meat 10 can be considered. For example,
(B) As ice crystals increase, the concentration of the remaining ice solution increases, protein denaturation, and other chemical reactions may promote their progress. There is an effect of suppression. In addition, an increase in the concentration of the aqueous solution has a problem in that mold is generated and / or microorganisms are bred.
(B) Since ice crystals increase in volume by about 9% compared to the original water, expansion pressure is generated in the meat when frozen. As a result, stress is applied to the meat tissue, which may cause damage.
(C) The ice crystals generated outside the cells destroy the connection and arrangement of the cells after thawing, resulting in quality degradation.
(D) Since the shape of the ice crystal is not stable at the time of freezing, for example, it is recrystallized even when kept in a frozen state. Small ice crystals disappear and / or large ice crystals become larger and the number of ice crystals decreases. This is a phenomenon called ice crystal growth, which is not preferable for meat. Therefore, in the present invention, the stability of the frozen state of the frozen meat 10, the management of the storage period, and the drip removal or adsorption are reliably and precisely managed.

  Moreover, what is noted about the freezing and refrigeration of the frozen meat 10 will be described together. Under normal thinking, frozen meat 10 is known to retain commercial value for a fairly long period of time when refrigerated in the correct frozen state. If the refrigeration temperature is lowered, the period of time for storage increases, but on the other hand, damage due to drying becomes conspicuous if the storage is prolonged, so as a countermeasure, block from air. As an example, the quality of packaging and glaze is important. Glaze is an ice film that forms on the surface when frozen meat is soaked in cold water and pulled up. In particular, generation of mold, drying of the surface of the frozen meat 10 and generation frequency of crystals can be reduced, and quality deterioration can be reduced. Also, pay attention to the humidity of the frozen meat 10 and the humidity of the freezer, and the flow of air in the freezer is slow, while maintaining the uniformity of the temperature in the refrigerator, while suppressing the growth of lactic acid bacteria, etc. Prevents drying and oxidation.

  The change of the frozen meat 10 due to freezing and refrigeration will be described. Even when kept at a low temperature such as deep freezing, changes in the frozen meat 10 due to physical, chemical, or enzymatic action other than microbial activity cannot be completely stopped and proceed gradually. However, if the storage period is about one year of a practical distribution period, the change in the frozen meat 10 is small when the packaging state is good, and the commercial value can be maintained practically. This change is divided between refrigerated and thawed. For example, the former is flesh-colored browning, drying, frozen discoloration, and lipid alteration, and the latter is loss of flavor, freezing and denaturation of proteins, generation of drip, and roughening of meat. For example, the distinction is made as follows.

  (E) Freezing denaturation of protein results in insolubilization of a protein called myosin in muscle when the refrigeration period of frozen meat 10 is prolonged or the refrigeration temperature is relatively high (referred to as freezing denaturation). That is, it is caused by changes in the three-dimensional structure of protein molecules and various chemical properties. The relationship between freezing denaturation and the temperature below the freezing point of meat is higher as the product temperature of meat is higher (per -3 ° C). In) denaturation proceeds fast, slows down and slows down below -20 ° C. Therefore, during freezing and thawing, if meat passes quickly through a temperature zone where denaturation is fast, maintaining the low product temperature can prevent the progress of freezing denaturation when the refrigeration period is long.

  (F) In frozen burns, the surface of frozen meat exposed to the air is severely dehydrated, the protein and lipids in that part are oxidized and discolored, and the flavor component is also lost (freezer burn (freezer Burn)). This is thought to be a result of the combined action of drying and oxidation. Symptoms are vicious, unlike drying and oxidation of cooled meat, and usually occur only when frozen. Drying is evaporation of water in the frozen meat 10, and in this frozen meat 10, most of the water in the meat is changed to ice, and the factor is sublimation of ice crystals. The portion shrinks due to the evaporation of water, but when the ice crystals sublimate, the trace remains in the micropores and there is no shrinkage, so the area of the meat that comes into contact with the air is widened, and dehydration and oxidation are severe Become. Accordingly, the moisture-tight and air-tight shrink bag 1 of the present invention is used to maintain the quality by avoiding contact with air, eliminating freezing burns, and preventing freezing denaturation and deterioration. At the same time, the air in the freezer is kept at a low temperature, less fluctuates, and the air flow is slowed to avoid overdrying.

  (T) When the frozen meat 10 is thawed, the drip melts the ice crystals in the flesh into water, partly oozes out naturally, and the rest stays in the flesh. The former is referred to as a run-off drip (outflow drip). The latter is called an extruding drip because it comes out later when light pressure is applied. Generally speaking, drip refers to the former. A large amount of drip causes weight loss, and the drip has a protein that is soluble in water (when the protein loses hydration, the water does not return to the frozen meat 10), amino acid, extract, Because it contains salts, vitamins, etc., no nutrients, flavors and flavors are lost. Therefore, it is desirable that the generation rate (100% ratio of the weight ratio of the drip to the frozen meat 10 before thawing) is as small as possible. In addition, when the damage of the meat quality itself caused by freezing is large, the moisture flows out as a washed-out drip, but when it is slight, it is retained inside and becomes a pressure drip. The occurrence rate of this drip is usually about 3 to 5%, but the drip is caused by the frozen raw material itself, such as the type, nature, nutritional state, size or shape of the meat, Although it is related to the low temperature relationship such as the method, the refrigeration temperature, the thawing method, etc., it may be further deteriorated by synergy with the bad condition or each condition. Although explanation is omitted, when the thawing rigidity occurs, the occurrence rate may be abnormally increased to 30 to 40%.

  The aged cooling meat 5 is depressurized and suspended as shown in FIG. 6A (it is an example and can be installed, but preferably the bottom 5a is lowered. The same applies hereinafter) The bottom portion 10a (which is an example of a portion that easily flows out) can have one or several adsorbents 11 or a compression bag 1 provided with a zipper so that the adsorbents 11 can be replaced. . A fluid such as drip, water, foreign matter, gas, air, or gas is adsorbed on the adsorbent 11. Further, as shown in FIG. 6B, the compression bag 1 provided with the cock 13 is suspended, and drip, water, foreign matter, and the like are discharged by opening or closing one or several cocks 13. At any time during storage, contact between the cooling meat 5 and air (outside air) is avoided. The cock 13 may be a detachable structure or a retrofitted structure, but either can be adopted. Further, the compression bag 1 can be either a zipper 12 or a pressure integrated type. The chilled meat 5 is usually subjected to a freezing treatment after aging and is stored for a long time. For example, as described above, as in the case of the frozen meat 10, the product temperature is maintained at −15 ° C. to −20 ° C., and preferably −18 ° C. or less.

  In addition, the frozen meat 10 is decompressed and suspended as shown in FIG. 7-1 (which is an example and can be stationary, etc., but preferably the bottom 10a is lowered. The same applies hereinafter) The bottom portion 10a (which is an example of a part that is easily washed away) can have one or several adsorbents 11 or a structure in which a zipper 12 is provided on the compression bag 1, and the adsorbents 11 can be replaced. To do. A fluid such as drip, water, foreign matter, gas, air, or gas is adsorbed on the adsorbent 11. Moreover, as shown in FIG. 7-2, the compression bag 1 provided with the cock 13 is suspended, and drip, water, foreign matter, and the like are discharged by opening or closing one or several cocks 13. At any time during storage, contact between the frozen meat 10 and air (outside air) is avoided. The cock 13 may be a detachable structure or a retrofitted structure, but either can be adopted. Further, the compression bag 1 can be either a zipper 12 or a pressure integrated type.

  The thawing of the frozen meat 10 will be described. As a general rule, thaw slowly over time. The reason is the result of considering that the frozen meat 10 re-absorbs drip and / or moisture upon thawing and allows aging. However, recently, for reasons such as downsizing the frozen meat 10 and ensuring quality, the applicant has the idea that it is better to go quickly at a low temperature. Considering the problem of thawing, thawing is the reverse of freezing in terms of heat input and output, and melting ice crystals in the frozen meat 10 by heating.

  (Chi) Note that drip (fluid containing umami) tends to come out of the frozen meat 10. In particular, it is important to pay attention to the decrease in hydration of the frozen meat 10.

  (I) Care should be taken to maintain the quality and softness of the meat by making uniform the temperature rise in the whole or in the surface layer portion and deep portion of the frozen meat 10. In addition, attention should be paid to the thickness and size of the frozen meat 10.

  (Iii) When the surface layer is exposed to a high temperature for a long time due to a time shift or the like, discoloration, oxidation, evaporation, microbial growth, and oxygen action proceed. As a result, there is a difference in quality between the surface layer and the inside after thawing, so be careful. As a thawing method, a) a temperature difference, for example, a thawing container (air, water, etc.) having a temperature higher than that of the frozen meat 10, and a method of imparting a motion such as an electromagnetic wave to the thawing medium by the temperature difference between the two And b) dielectric heating, for example, thawing by electron range, c) latent heat of condensation, for example, vacuum thawing method. Frozen meat 10 and a small amount of water are stored in a pressure vessel, and a large amount of low-temperature water vapor is generated under reduced pressure. The water vapor condenses on the cold surface of frozen meat 10 to form water, but a large amount of condensation latent heat is generated. Decompress using what happens. Since it is under reduced pressure, there are few contact with oxygen, quality deterioration is small, and freshness can be ensured. In any case, when the temperature of the frozen meat 10 rises due to thawing, ATP (energy substance in the living body) decomposes very rapidly, hardening due to muscle contraction becomes significant, and muscle Among them, there is water in which ice crystals are dissolved, and this is easily squeezed out by contraction. In addition, heat energy is generated by muscle contraction when ATP is decomposed. It is necessary to consider the influences. In addition, the muscles in the frozen meat 10 lose great amounts of water together with the drip, the meat quality is hard, and the umami, flavor, etc. are impaired, so great care is taken.

  In the beef of the present invention, each of FIGS. 1 and 2 is a schematic view showing a cooled meat 5 and a frozen meat 10 in one part of the cow. The cooled meat 5 and the frozen meat 10 are a cooled meat 5 before freezing that has been cooled and aged under reduced pressure, and a frozen meat 10 that has been aged by low-temperature and reduced pressure management and has been ice-crystallized. In any of the examples, it can be understood that there is little drip, high quality, umami, and high quality (for example, meat with umami stuffed in meat or meat with good touch). FIG. 11 is a photograph of the aged meat obtained by the aged meat production method, and it can be seen that drip is absorbed by the adsorbent. On the other hand, in the conventional beef, FIG. 8 and FIG. 9 (FIGS. 8A to 8D and 9A to 9D) show the cooled meat 005 in one part of the beef and the frozen meat. [0010] FIG. In any example, the drip is conspicuous. It can be inferred that the appearance is poor, the taste is low, and the quality is deteriorated (for example, meat with a little taste in meat red meat or meat with a bad touch). In the conventional example, the same member uses the code of the present invention.

  Each of the above embodiments and description, and the structure and effect described in the drawings show a preferable example of the present invention, and even in other embodiments and description, the same effect as the present invention is obtained. Other structures and means having features are naturally within the scope of the present invention.

DESCRIPTION OF SYMBOLS 1 Compression bag 2 Suction machine 200 Nozzle 201 Hose 3 Port 5 Cooled meat 5a Bottom part 10 Frozen meat 10a Bottom part 11 Adsorbent 12 Zipper 13 Cock

The invention of claim 1 is a method for producing aged meat of beef and pork,
The beef and pork are stored in a shrinkable and waterproof compression bag, the air in the compression bag is sucked in, the compression bag is compressed, and the beef and pork are kept cool under reduced pressure of the compression bag, while eliminating the cooling (refrigeration) changes in protein, yet beef, drip to flow out from pork, and eliminate drip draining means according to the tube provided in the compression bag, cooled beef, pork (cooling meat), drip stain beef was not written, a method for aging meat (cold / hot) producing pork, thereby freeze denaturation and deterioration prevention of the cooling meat. Or, in the drip that is washed away from the cooled meat, the fungi that do not wash away the umami components or the fungi that are the basis of the umami components such as lactic acid bacteria, and through the technique of confining the fungi in the cooled meat, Aged meat that is full of umami can be produced.

The invention of claim 3 is an aging management apparatus for beef and pork,
The device is provided with a stretchable and waterproof compressed bag that is supported by suspension , an adsorbent that adsorbs the drip of cooled beef and pork provided at the suspension bottom of the compression bag, and an end corner. A beef and pork ripening management device comprising an openable / closable tube for taking out the cooled beef and pork drip out of the compression bag and a cock for opening and closing the tube, and has the same characteristics as in claim 2 .

The invention of claim 4 is a method for producing frozen aged beef and pork,
Frozen meat is housed in a shrinkable and waterproof compression bag, the compression bag is compressed, and the air in the compression bag is sucked to ensure that the frozen meat is in an ice crystal state under reduced pressure in the compression bag. , while eliminating the freezing changes in proteins, yet a drip to flow out from the frozen meat, and eliminate drip draining means according to the tube provided in the compression bag (the compression bag), frozen meat, and so drip is not incorporated stain This is a method for producing frozen and aged beef and pork, which can freeze frozen meat and prevent deterioration. Or, in the drip that is washed away from the frozen meat of beef and pork, the umami component, the fungus that is the basis of the umami component such as lactic acid bacteria is not washed away, and the umami component in the frozen meat, through a technique of confining the fungus, The fun of the fungi can produce aged and frozen meat with red meat.

The invention of claim 8 is a low temperature management method for beef and pork,
The beef and pork are stored in a stretchable and waterproof compression bag, the air in the compression bag is sucked in, the compression bag is compressed, the compression bag is decompressed, and the beef and pork are kept at a low temperature, While eliminating the cooling change of protein, the drip flowing out from beef and pork is eliminated by the drip removal means by the pipe provided in the compression bag,
This is a low-temperature management method for beef and pork in which the drip is not squeezed into cold beef and pork. Or, in the drip that is washed away from the frozen meat of beef and pork, the umami component, the fungus that is the basis of the umami component such as lactic acid bacteria is not washed away, and the umami component in the frozen meat, through a technique of confining the fungus, The fun of the fungi can produce aged and frozen meat with red meat.

The invention of claim 10 is a low temperature management device for beef and pork,
The device has a compression bag that is stretchable and waterproof and supported by suspension , an adsorbent that adsorbs a drip of cooling meat provided at the suspension bottom of the compression bag, and a cooling provided at an end corner. beef, the openable tube taking out the drip pork outside the compression bag, a low temperature management apparatus beef, pork and configuration of providing a cock for opening and closing the tube, and has the same features as claimed in claim 9.

The present invention achieves quality assurance and long-term storage by drip treatment of frozen meat, avoidance of contact with air, etc., and freeze-burning by avoiding dehydration of the surface of frozen meat and preventing oxidation. The present invention relates to a beef and pork aged meat production method and a ripening management apparatus, a beef and pork frozen aged meat production method , a low temperature management method and a low temperature management apparatus.

The invention of claim 1 is a method for producing aged meat of beef and pork,
The beef and pork are stored in a shrinkable and waterproof compression bag, the air in the compression bag is sucked in, the compression bag is compressed, and the beef and pork are kept cool under reduced pressure of the compression bag, while eliminating the cooling (refrigeration) changes in protein, yet beef, drip to flow out from pork, and eliminate drip draining means according to the tube provided in the compression bag, cooled beef, pork (cooling meat), drip stain beef was not written, a method for aging meat (cold / hot) producing pork, thereby freeze denaturation and deterioration prevention of the cooling meat. Or, in the drip that is washed away from the cooled meat, the fungi that do not wash away the umami components or the fungi that are the basis of the umami components such as lactic acid bacteria, and through the technique of confining the fungi in the cooled meat, Aged meat that is full of umami can be produced.

The invention of claim 3 is an aging management apparatus for beef and pork,
The device is provided with a stretchable and waterproof compressed bag that is supported by suspension , an adsorbent that adsorbs the drip of cooled beef and pork provided at the suspension bottom of the compression bag, and an end corner. A beef and pork ripening management device comprising an openable / closable tube for taking out the cooled beef and pork drip out of the compression bag and a cock for opening and closing the tube, and has the same characteristics as in claim 2 .

The invention of claim 4 is a method for producing frozen aged beef and pork,
Frozen meat is housed in a shrinkable and waterproof compression bag, the compression bag is compressed, and the air in the compression bag is sucked to ensure that the frozen meat is in an ice crystal state under reduced pressure in the compression bag. , while eliminating the freezing changes in proteins, yet a drip to flow out from the frozen meat, and eliminate drip draining means according to the tube provided in the compression bag (the compression bag), frozen meat, and so drip is not incorporated stain This is a method for producing frozen and aged beef and pork, which can freeze frozen meat and prevent deterioration. Or, in the drip that is washed away from the frozen meat of beef and pork, the umami component, the fungus that is the basis of the umami component such as lactic acid bacteria is not washed away, and the umami component in the frozen meat, through a technique of confining the fungus, The fun of the fungi can produce aged and frozen meat with red meat.

The invention of claim 8 is a low temperature management method for beef and pork,
The beef and pork are stored in a stretchable and waterproof compression bag, the air in the compression bag is sucked in, the compression bag is compressed, the compression bag is decompressed, and the beef and pork are kept at a low temperature, While eliminating the cooling change of protein, the drip flowing out from beef and pork is eliminated by the drip removal means by the pipe provided in the compression bag,
This is a low-temperature management method for beef and pork in which the drip is not squeezed into cold beef and pork. Or, in the drip that is washed away from the frozen meat of beef and pork, the umami component, the fungus that is the basis of the umami component such as lactic acid bacteria is not washed away, and the umami component in the frozen meat, through a technique of confining the fungus, The fun of the fungi can produce aged and frozen meat with red meat.

The invention of claim 10 is a low temperature management device for beef and pork,
The device has a compression bag that is stretchable and waterproof and supported by suspension , an adsorbent that adsorbs a drip of cooling meat provided at the suspension bottom of the compression bag, and a cooling provided at an end corner. beef, the openable tube taking out the drip pork outside the compression bag, a low temperature management apparatus beef, pork and configuration of providing a cock for opening and closing the tube, and has the same features as claimed in claim 9.

Claims (10)

It is a method for producing aged beef and pork,
The beef and pork are contained in a shrinkable and waterproof compression bag, the air in the compression bag is sucked, the compression bag is compressed, and the beef and pork are cooled under reduced pressure of the compression bag. To ensure that the drip that is washed away from the beef and pork is eliminated by means of adsorbing to the adsorbent provided in the compression bag, or by means of extracting with the drip extraction means,
A method for producing aged beef and pork, wherein the drip is not squeezed into the cooled beef and pork. It is an aging management device for beef and pork,
This device consists of a stretchable and waterproof compression bag, an openable / closable pipe provided at the end corner of the compression bag to take out the cooled beef and pork drip out of the compression bag, and to open / close the tube. A beef and pork aging management device composed of a cook and a cook. It is an aging management device for beef and pork,
This device has an elastic and waterproof compression bag, an adsorbent that adsorbs the cooling meat drip provided at the end or corner of the compression bag, and the adsorbent outside the compression bag. A beef and pork ripening management device composed of an openable and closable outlet. It is a method for producing frozen aged beef and pork,
Frozen beef and pork are contained in a shrinkable and waterproof compression bag, the air in the compression bag is sucked in, the compression bag is compressed, and the frozen beef and pork are reduced under reduced pressure in the compression bag. In addition, a means for securing the ice crystal state and eliminating the freezing change of the protein while adsorbing the drip washed away from the frozen beef and pork to the adsorbent provided in the compression bag or extracting it by the drip removing means And eliminate
A method for producing frozen and aged meat of beef and pork that is configured so that the drip is not squeezed into the frozen beef and pork.   The method for producing frozen aged beef and pork according to claim 4, wherein the temperature of the frozen beef and pork is maintained at -15 ° C to -20 ° C.   5. The method for producing frozen aged beef and pork according to claim 4, wherein the time for generating ice crystals is shortened to a minimum when securing the ice crystal state.   The method for producing frozen aged beef and pork according to claim 4, wherein the compression bag is configured to be stretchable and decompressed to make frozen beef and pork the smallest unit.   The said compression bag is made into the structure which can aim at contact prevention with air, The frozen beef and pork in this compression bag are frozen and preserve | saved without touching air, The production of the frozen aged meat of beef and pork according to claim 4 Method. It is a low-temperature management device for beef and pork,
This device consists of a stretchable and waterproof compression bag, an openable / closable pipe provided at the corner of the end of the compressed bag to take out frozen beef and pork drip outside the compression bag, and open / close the pipe. A low-temperature management device for beef and pork that consists of a cook and a cook. It is a low-temperature management device for beef and pork,
This device is composed of a stretchable and waterproof compression bag, an adsorbent that adsorbs a frozen meat drip provided at the end or corner of the compression bag, and the adsorbent outside the compression bag. A low-temperature management system for beef and pork, which consists of an openable and removable outlet.