JP2018130055A - Beef processed food and production method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a beef processed food which can be eaten in a feeling similar to that which one eats sashimi with feeling of eating in the raw and a production method thereof.SOLUTION: The production method is configured to soak lumps of beef to a liquid for soak to which a malt is added (step S101), the lumps are subjected to aging (step S102), then each lump is packaged in vacuum packaging (step S103), then the lumps are heated by steam, by an oven, or boiling, at heating temperature of 63°C-68°C, so that center temperature of the beef becomes 63°C or higher and 68°C or lower, and the holding time at the heating temperature is 30 minutes or more and 240 minutes or less since the center temperature of beef reaches the heating temperature (S104). Therefore, the beef processed food which can be eaten in a feeling similar to that which one eats sashimi with good taste without heating it, can be produced.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a processed beef food that can be safely eaten with beef (excluding beef tongue) and a sashimi sensation reminiscent of raw food, and a method for producing the same.

  Currently, various processed foods made from beef such as hamburger or roast beef are sold. These processed foods are packaged with a plastic film or the like (see, for example, Patent Document 1), and have the characteristics that they can be taken home as souvenirs and easily eaten at home.

JP 2002-19827 A

  By the way, in recent years, food poisoning due to raw food has also occurred in beef, and raw food has been strictly regulated. Therefore, compared with the past, there existed a problem that it was difficult to enjoy the raw meal of beef casually. In addition, when purchasing cooked beef food for cooking and cooking at home, variations in the way the fire passes tend to be difficult, making it more difficult to finish deliciously than when eating at a restaurant. It was.

  The present invention has been made based on such problems, and provides a processed beef food that can be eaten with beef (excluding beef tongue) as if it were a raw sashimi, and a method for producing the same. With the goal.

  In the processed beef food of the present invention, beef (excluding beef tongue) is ripened and ripened, and the center temperature of beef is 63 ° C. at a heating temperature of 63 ° C. or more and 68 ° C. or less by steam, hot water or oven. It is obtained by heating to a temperature of 68 ° C. or less, and maintaining the heating time at this heating temperature from 30 minutes to 240 minutes after the beef center temperature reaches this heating temperature, without wrinkles. A texture that is softer than the texture after heating and denaturation of the protein can be obtained, and can be eaten without cooking.

  The method for producing processed beef according to the present invention includes a step of sautéing beef (excluding beef tongue), a step of aging the beef after sautéing the beef, and aging the beef, followed by steam, hot water or an oven. The beef is heated at a heating temperature of 63 ° C. or more and 68 ° C. or less so that the center temperature of the beef becomes 63 ° C. or more and 68 ° C. or less. Including a step of 30 minutes to 240 minutes.

  According to the present invention, beef (excluding beef tongue) is ripened with cocoon, and then the center temperature of beef is 63 ° C. or higher and 68 ° C. or higher by steam, hot water or oven at a heating temperature of 63 ° C. or higher and 68 ° C. or lower. Since the beef core temperature is 30 minutes or more and 240 minutes or less after the beef center temperature reaches this heating temperature, the protein is heated by heating without wrinkles. A texture that is softer than the texture after heat denaturation can be obtained, and the whole can be eaten with a sashimi-like texture reminiscent of raw food while taking advantage of the flavor of beef.

  Moreover, since it can be eaten as it is without being cooked, there is no failure due to heating, the taste is not impaired by the way of cooking, and it can be eaten deliciously, and even those who cannot cook can eat deliciously. . Furthermore, not only can it be eaten as it is, but it can also be cooked and eaten with your favorite baking such as rare or welder. In addition, since it is a processed meat food, it is heated to the center, is highly safe, and can be stored for a long time.

It is a flowchart showing the manufacturing process of the beef processed food which concerns on one embodiment of this invention.

  Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings.

  FIG. 1 is a flowchart showing a manufacturing process of processed beef food according to an embodiment of the present invention. The processed beef food of the present embodiment is obtained by the method for manufacturing processed beef food of the present embodiment.

  The beef (except for beef tongue) according to the present embodiment is, for example, shoulder, shoulder loin, ribulose, sirloin, fin, rose, peach, lamp, etc., and excludes internal organs. Hereinafter, in this specification, it is simply described as beef, but means beef excluding beef tongue.

  In the method for producing processed beef food according to the present embodiment, for example, first, a beef lump with a central temperature kept at 10 ° C. or lower is prepared, and the beef is put in a pickled solution with strawberries, and the beef is cooked. (Step S101). Only the koji may be added to the pickling solution, but the koji may be added to an additive for seasoning or the like. Examples of the additive include at least one selected from the group consisting of extracts extracted from salts, sugars, kelp, shiitake mushrooms, seasonings, and spices. Examples of the seasoning include sodium glutamate, soy sauce, ginger, and onion. Examples of the spice include basil and pepper. Examples of rice bran include rice bran. These additives may be used together in advance, or may be added individually in order, or may be added in several parts.

  In the case of collecting the additives in advance, for example, 1 g to 1 kg of basil preliminarily protected with a net or the like is added to 1.0 liter to 150 liters of water, heated in 30 to 100 ° C., and then 1 g of sugar. 10.0 kg of extract, 1 g to 5.0 kg of extract extracted from shiitake mushroom, 1 g to 5.0 kg of kelp extract, 1 g to 5.0 kg of onion powder, 1 g to 5.0 kg of ginger paste, and 1 g to 15 kg of salt It is preferable to heat again in a temperature range from 30 ° C. to 100 ° C. and then cool to make an additive.

  When using this collected additive, for example, from 7 g to 81.0 kg of the collected additive, 1.0 liter to 150 liter of water and 1 g to 5.0 kg of rice bran are added to make a soaked solution. On the other hand, add 1 kg to 50 kg (1% by mass to 50% by mass) of this soaking solution and soak it. At that time, when using a tumbler, put beef and pickled liquid in the tumbler, vacuum for 1 to 24 hours, rotate for 1 to 24 hours, and then transfer beef and pickled liquid to a special container. Change and let it sleep in a refrigerator at 0 ° C. to 10 ° C. for 1 second to 60 hours. If you don't use a tumbler, put beef and pickled liquid in a special container and immerse in a refrigerator at 0 to 10 ° C for 48 to 120 hours. At this time, the temperature in the refrigerator and the soaking time are inversely proportional.

  Completion of the soaking is completed when, for example, a salinity meter is used and the measured value of the salinity of the soaking solution is within 0.1 to 20.0% by mass. After the soaking of the soaking liquid is completed, the beef is arranged in a new container, and a food sheet is stacked thereon, and aged and stored in the refrigerator (step S102). The aging time is, for example, preferably from 0.1 hours to 240 hours from the completion of soaking, and more preferably from 24 hours to 120 hours.

  After aging, for example, beef is vacuum-packed one by one (step S103). At that time, it is desirable to use a high barrier property packaging material for vacuum packaging. Next, for example, the vacuum-packed beef is heated by steam, hot water, or an oven (step S104). At that time, it is preferable that the heating temperature is 63 ° C. or more and 68 ° C. or less and that the beef center temperature is in the range of 63 ° C. or more and 68 ° C. or less. That is, it is preferable to heat the whole beef from the center to the outside within a range of 63 ° C. or higher and 68 ° C. or lower. Also, the heating temperature is 63 ° C. or more and 65 ° C. or less, and the beef center temperature is in the range of 63 ° C. or more and 65 ° C. or less, and the whole beef center to the outside is 63 ° C. or more and 65 ° C. or less. It is more preferable to heat within the range. This is because within this temperature range, while keeping the texture of beef soft, it can be heated to the center to ensure the safety of the food and enable long-term storage.

  The holding time at this heating temperature is preferably 30 minutes or more and 240 minutes or less after the beef center temperature reaches 63 ° C. or more and 68 ° C. or less, more preferably 63 ° C. or more and 65 ° C. or less. More preferably, it is 30 minutes or more and 180 minutes or less. If it is shorter than 30 minutes, it cannot be heated sufficiently to the center, and even if the holding time is increased, there is no problem in quality, but if the holding time is increased, the production efficiency is lowered.

  Subsequently, for example, the heated beef is cooled with ice water for 1 minute to 24 hours (step S105). After that, if necessary, the cooled beef is cut to a predetermined thickness (step S106), packaged (step S107), and refrigerated or frozen (step S108). Thereby, the beef processed food which concerns on this Embodiment is obtained. This processed beef food is heated after ripening and aging, so it can be cooked softer than the texture after heating without protein and heat denaturation of the protein. And you can eat without cooking. Moreover, since the whole beef is heated at the heating temperature of 63 degreeC or more and 68 degrees C or less, the texture of raw meat can be obtained about the whole.

  As described above, according to the present embodiment, after the beef is ripened with cocoon, the center temperature of the beef is 63 ° C. or higher and 68 ° C. at a heating temperature of 63 ° C. or higher and 68 ° C. or lower by steam, hot water or oven. Since the heating time is as follows, the holding time at this heating temperature is set to 30 minutes or more and 240 minutes or less after the beef center temperature reaches this heating temperature. It can be made softer than the texture of sashimi, and while eating the flavor of beef, it can be eaten with a sashimi-like texture reminiscent of raw food.

  In addition, it can be eaten as it is without cooking, so there is no failure due to heating, the taste is not impaired by the way of cooking, and it can be eaten deliciously, even for people who can not cook Can do. Furthermore, not only can it be eaten as it is, but it can also be cooked and eaten with your favorite baking such as rare or welder. In addition, since it is a processed meat food, it is heated to the center, is highly safe, and can be stored for a long time. For example, long-term storage of 3 to 5 times that of roast beef is possible.

Example 1
First, the beef is soaked in the pickled liquid with the koji (step S101), then aged (step S102), and then vacuum-packed one by one (step S103), with steam, hot water or oven, The center temperature of beef is 63 ° C. or more and 68 ° C. or less at a heating temperature of 63 ° C. or more and 68 ° C. or less, and this state is maintained for 30 minutes or more and 240 minutes or less after the beef center temperature reaches this heating temperature. After heating (step S104), cooling (step S105), cutting to a predetermined thickness (step S106), packaging (step S107), and storing for 3 days by refrigeration or freezing (step S108).

  About the obtained processed beef food, refrigerated food is eaten as it is without cooking, and frozen food is thawed and eaten without cooking, after heating and heat denaturation of the protein It was possible to obtain a softer texture than that of, and to eat deliciously with a sashimi sensation reminiscent of raw food. Moreover, about the obtained processed beef food, when it cooked and cooked, it was able to eat deliciously with favorite baking.

(Comparative Example 1)
A beef processed food was produced in the same manner as in Example 1 except that beef was soaked in salt water instead of the pickled solution to which the koji was added. The processed beef food obtained in Comparative Example 1 was also eaten in the same manner as in Example 1. As a result, the protein became a texture after heat denaturation, and could not be eaten as a sashimi sensation.
(Comparative Example 2)
A beef processed food was produced in the same manner as in Example 1 except that after aging, the beef was heated at a heating temperature of 75 ° C. and the beef center temperature was 75 ° C. The processed beef food obtained in Comparative Example 2 was also eaten in the same manner as in Example 1. As a result, the protein had a texture after heat denaturation and could not be eaten as a sashimi sensation.
(Comparative Example 3)
A beef processed food was produced in the same manner as in Example 1 except that it was packaged without heating after aging and stored for 3 days by refrigeration. When the processed beef food obtained in Comparative Example 3 was taken out of the package and observed, the whole meat became soft and close to rot, and the smell was also tight. Moreover, when cooked and eaten, the texture of the sashimi sense was not able to be obtained, and the taste was also falling compared with the processed beef food of Example 1.

  The present invention has been described with reference to the embodiment. However, the present invention is not limited to the above embodiment, and various modifications can be made. For example, in the above-described embodiment, each process has been specifically described. However, all the processes may not be included, and other processes may be included.

  Can be used in processed beef foods.

Claims (2)

  After beef (excluding beef tongue) is boiled and ripened, the center temperature of beef is 63 ° C or higher and 68 ° C or lower at a heating temperature of 63 ° C or higher and 68 ° C or lower by steam, hot water or oven. It is obtained by heating and maintaining the heating time at this heating temperature to be 30 minutes or more and 240 minutes or less after the beef center temperature reaches this heating temperature, and the protein is thermally denatured by heating without wrinkles. A processed beef food characterized by having a softer texture than the later texture and being able to eat without being cooked. The process of brazing beef (excluding beef tongue),
The process of aging after adding bean paste to the beef,
After aging the beef, it is heated by steam, hot water or oven at a heating temperature of 63 ° C to 68 ° C so that the center temperature of the beef is 63 ° C to 68 ° C, and the holding time at this heating temperature is set. A process for producing beef processed food, comprising the step of 30 to 240 minutes after the center temperature of beef reaches the heating temperature.

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