JP2018153115A - Method for producing aged meat - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing aged meat that increases the umami by preventing the outflow of drips, and can prevent the proliferation of bacteria and the deterioration of meat.SOLUTION: A method for producing aged meat includes the steps of: drying meat using dehydration action by osmotic pressure; and preserving meat after or during drying in a deoxygen environment.SELECTED DRAWING: None

Description

  The present invention relates generally to a method for producing aged meat, and more particularly to a method for producing aged meat starting from slaughtered and cut meat.

  Meat immediately after slaughter is soft and rich in water, but may have poor taste and aroma. Therefore, conventionally, a method for aging meat for a certain period of time in a predetermined environment to increase umami is known. Meat ripening methods can be broadly divided into dry aging and wet aging. Dry aging, which requires strict management, is difficult to ripen and has poor production efficiency (yield). There is a strong tendency to adopt aging.

  Wet aging refers to a method in which meat obtained by slaughtering is aged in a specific environment without being dried as much as possible. For example, JP-A-8-98644 discloses a vacuum-packed pork at 4 ° C. A method of aging pork comprising storing for 10 to 30 days is disclosed. However, there is a problem that even the umami component is lost as the drip flows out.

  Japanese Patent Laid-Open No. 4-271765 discloses a method in which meat is vacuum-packed with a packaging film having high oxygen permeability, and drip flowing out from the meat is prevented from staying between the meat surface and the film. However, this method only uses a packaging material that absorbs drip so as not to immerse the meat, and does not suppress drip outflow in the first place. If the meat is not dipped in the drip, the breeding ground for microorganisms can be suppressed. However, if the drip flows out, the umami component will also flow out and the umami component remaining in the meat will decrease.

JP-A-8-98644 JP-A-4-271765

  It is an object of the present invention to provide a method for producing aged meat that can prevent the outflow of drip to increase the umami and prevent the growth of bacteria and the deterioration of meat.

  As a result of intensive studies, the present inventor has found that the above problems can be solved by storing meat dried by dehydration by osmotic pressure in a deoxygenated environment, and completed the present invention.

That is, the present invention includes the following inventions.
[1] a step of drying meat by dehydration by osmotic pressure;
A method for producing aged meat, comprising a step of storing meat after drying or under drying in a deoxygenated environment.
[2] The method according to [1], wherein in the drying step, meat is dehydrated by contact with a dehydrating agent.
[3] The dehydrating agent is
Two semipermeable membrane films, at least one of which is water permeable,
A layer containing any one or more of the group consisting of saccharides, aqueous saccharide solutions, monohydric alcohols, and polyhydric alcohols formed between the semipermeable membrane films;
The method according to [2], wherein the sheet is in the form of a sheet.
[4] The method according to [3], wherein the water-permeable semipermeable membrane film has a large number of pores that are disposed on a contact surface with meat and that do not allow the passage of meat-derived amino acids.
[5] The method according to any one of [1] to [4], wherein the storage step is performed in a hermetic packaging material encapsulating an oxygen scavenger.
[6] The method according to any one of [1] to [5], further comprising a step of sterilizing meat.
[7] The method according to any one of [1] to [6], wherein the weight reduction rate of the meat after drying is 10 to 70% by mass in comparison with the meat before the drying step.
[8] The method according to any one of [1] to [7], wherein the temperature of the drying step is 10 ° C or lower.
[9] The method according to any one of [1] to [8], wherein the drying step is performed for a period until visible mold occurs in the meat.
[10] The method according to [9], wherein the period is 10 to 20 days at 2 ° C.
[11] The method according to any one of [1] to [10], wherein the oxygen concentration in a deoxygenated environment is 1.0% by volume or less.
[12] Aged meat produced by the method according to any one of claims 1 to 11.

  According to the present invention, drip outflow can be reduced by drying the meat surface by dehydration by osmotic pressure. Therefore, the present invention can suppress the loss of umami components due to the outflow of drip by a simpler method than dry aging, and is equivalent to or more than the aging method using conventional vacuum packaging and the aging bag. In addition, the amount of free amino acids can be increased, and aged meat with sufficiently improved taste can be obtained.

  In addition, drying the meat reduces the water activity necessary for the growth of the bacteria, so compared to the conventional ripening method, it suppresses the growth of the fungus and the deterioration of the meat, and thus the occurrence of mold. It is also possible to produce aged meat safely. Furthermore, by suppressing the generation of mold, it is possible to reduce the aging loss by trimming the mold generation site.

  The method for producing aged meat according to the present invention includes a step of drying meat by dehydration by osmotic pressure, and a step of storing meat after drying or under drying in a deoxygenated environment. As used herein, “dehydration action by osmotic pressure” means an action of dehydrating moisture in meat due to a difference in osmotic pressure with meat. For example, dehydration is performed by contacting meat with a dehydrating agent. The contact can be performed not only in an arrangement in which the meat and the dehydrating agent are in direct contact but also in an arrangement in which both are in indirect contact as long as the meat is dehydrated. For example, air may be contained between the meat and the dehydrating agent.

  The dehydrating agent is not particularly limited as long as it is a substance having a property of absorbing moisture in meat or a composition containing the substance and can cover the meat surface. Examples thereof include edible saccharides such as saccharified sugar, bullulan, glucose, fructose, mannitol, sorbitol, and marguetol or an aqueous solution thereof, and low-molecular polyhydric alcohols such as glycerin and propylene glycol.

  The dehydrating agent preferably has a sheet-like form so that the surface of the meat can be covered. For example, although not intended to limit, a sheet having a dehydrating action (hereinafter, dehydrated sheet) is formed between two semipermeable membrane films, at least one of which is water permeable, and the semipermeable membrane film. And a layer containing any one or more of the group consisting of a saccharide, an aqueous saccharide solution, a monohydric alcohol, and a polyhydric alcohol.

  The layer may further contain a water-soluble paste. Examples of water soluble pastes include alginic acid, sodium alginate, propylene glycol ester alginate, starch, sodium starch phosphate ester, carrageenan, gluten, guar gum, xanthan gum, gum arabic, tracant gum, locust bean gum, sodium starch glycolate, etc. Examples include natural polysaccharides and derivatives thereof, natural proteins such as casein and casein soda, synthetic polymers such as sodium polyacrylate, methylcellulose, and carboxymethylcellulose, or combinations thereof.

  In a preferred embodiment, the water-permeable semipermeable membrane film constituting the dehydrated sheet is disposed on the contact surface with meat, and the components other than meat-derived water, for example, umami components, in particular, thin enough not to pass amino acids. Has many holes. Examples of the film having such properties include polyvinyl alcohol resin (vinylon). One of the two semipermeable membranes may be water-impermeable, but in this case, the water-impermeable film preferably has a property that can be heat-sealed with the other water-permeable film. For example, a water impermeable film is a resin obtained by graft-modifying an unsaturated carboxylic anhydride such as maleic anhydride or succinic anhydride onto a polyolefin resin, or a film made of a copolymer of ethylene and these unsaturated carboxylic anhydrides. As assumed.

  Dehydration sheets are known to those skilled in the art, and many food-use sheets are commercially available. For example, Pichit (registered trademark) can be suitably used as a dehydrating sheet. In addition, smoked dewatering sheet ST-174 manufactured by SOTO Shinfuji Burner is also exemplified as the dewatering sheet in the present invention.

  Meat covered with a dehydrating agent is dried under a predetermined temperature environment, for example, 10 ° C. or lower to −40 ° C., preferably 2 ° C., which is defined as a meat storage temperature by the Food Sanitation Law, Specifically, it is dried by storing it at, for example, 2 ° C. for 1 week or longer, for example, 10 to 20 days until mold that is visible at the longest is generated.

  10-70 mass% may be sufficient as the weight decreasing rate of the meat after drying compared with the meat before a drying process. If it is less than 10% by mass, the drip bleeding cannot be suppressed, and if it exceeds 70% by mass, the meat becomes hard and jerky, which is different from general aged meat. From such a viewpoint, the weight reduction rate of the dried meat is preferably 10 to 50% by mass, more preferably 10 to 30% by mass.

  As long as the meat subjected to the drying process can be used as a raw material for the aged meat, the origin and part of the meat are not particularly limited.

  Meat that has been dried or dried by dehydration by osmotic pressure can be stored for a predetermined period of time in a sealed packaging material encapsulating an oxygen scavenger. The storage step may be performed not only after the drying step but also simultaneously with the drying step.

  The oxygen scavenger is not particularly limited as long as it is a composition that can absorb oxygen, for example, metal powder such as iron powder, reducing inorganic substances such as iron compounds, polyhydric phenols, polyhydric alcohols, An oxygen scavenger composition containing a reducing organic substance such as ascorbic acid or a salt thereof or a metal complex as a main component of the oxygen absorption reaction is used. Among these, an oxygen scavenger composition mainly composed of iron powder having excellent oxygen scavenging performance is preferable, and an oxygen scavenger composition comprising a metal halide that promotes an oxygen absorption reaction with the iron powder of the main agent is particularly preferable. Excellent performance.

  The iron powder used in the oxygen scavenger composition is not particularly limited as long as it can cause a deoxygenation reaction, and iron powder normally used as an oxygen scavenger can be used.

  The metal halide used in the oxygen scavenger composition is not particularly limited, and examples thereof include alkali metal or alkaline earth metal chlorides, bromides, and iodides. Moreover, as the oxygen scavenger, for example, trade name: Ageless (registered trademark) manufactured by Mitsubishi Gas Chemical Co., Ltd. is preferably used.

The hermetic packaging material in which the oxygen scavenger is sealed is not particularly limited as long as it can be sealed and has substantially gas barrier properties. As used herein, a material having “gas barrier properties” means an oxygen permeability of 0.05 to 20 mL / m ² · 24 hr · atm (25 ° C., 50% RH), for example, Polyethylene terephthalate / aluminum vapor deposition / polyethylene, stretched polypropylene / polyvinyl alcohol / polyethylene, polyvinylidene chloride-coated stretched nylon / polyethylene and other multilayer sheets and films, and nylon coextruded multilayer sheets and films. Examples of gas barrier sealed packaging materials include NK500 × 600 manufactured by C & S, ML manufactured by Mitsui Chemicals Tosero, KOP manufactured by Daicel Chemical Industries, GL film manufactured by Toppan Printing Co., Ltd., Techbarrier manufactured by Mitsubishi Plastics, and Kuraray There is Eval. In addition, metal cans with gas barrier properties, glass bottles, plastic containers, bags, etc. can be substituted.

  The oxygen concentration in the deoxygenated environment is 1.0% by volume or less, preferably 0.1% by volume or less, from the viewpoint of suppressing the deterioration of taste due to oxidative degradation of meat and suppressing the growth of microorganisms involved in meat spoilage. . Other conditions, such as temperature, may be the same as in the drying step, and are preferably 10 ° C. or lower, for example, according to the storage standards of the Food Sanitation Law.

  The aging method may further include not only a drying step and a storage step, but also other steps known in the art, such as a sterilization step.

  Maturation of meat can be judged, for example, by the fact that the total amount of free amino acids and other umami components has increased significantly compared with the meat before the drying / preservation step. The free amino acids in this specification include glutamic acid, aspartic acid, serine, glycine, histidine, arginine, threonine, alanine, proline, cysteine, tyrosine, valine, methionine, lysine, isoleucine, leucine, phenylalanine, asparagine, glutamine, and tryptophan. The other umami components include inosinic acid, guanylic acid, and the like. It is preferable to use inosinic acid, which is known as a typical animal umami ingredient, as an index.

  Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to these examples.

As a sample and its preparation test cow, Japanese black cattle (female, inner peach) from Iwate Prefecture was used. After slaughtering the test cows, the carcass was stored under cooling and then two inner peach portions were collected from the left and right halves, and each was vacuum-packed with a plastic bag. The partial meat prepared in this way was divided into 1 kg block meat and used as a sample.

Measurement conditions 1) Weight reduction rate by drying The weight of the block meat before aging and after the drying step was measured and calculated from the weight change rate.

2) Amount of drip generated The amount of drip generated in the packaging bag after packaging and aging was visually evaluated.

3) Number of general viable bacteria A 10-g test piece was aseptically collected from the sample meat, sterilized physiological saline was added, and mixed with a stomacher to prepare a 10-fold diluted solution. If necessary, after further diluting with sterilized physiological saline to prepare a 10-fold dilution system, 1 mL of each concentration of the diluted solution was added dropwise to the culture medium and cultured in a constant temperature bath at 35 ° C. After incubation, the number of colonies generated is the 10 ^7/100 g meat or more of has reached the initial corruption is determined that no edible.

4) Mold generation Mold generation after aging was visually evaluated.

5) Total amount of free amino acid After adding 10% trichloroacetic acid solution to about 5 g of sample meat and homogenizing, centrifuging and extracting the filtrate, NaOH (1N) and lithium citrate buffer (pH 2.98) were added, The filtrate filtered through a 0.45 μm filter was measured with an amino acid automatic analyzer and calculated as the total amount of free amino acids contained in 100 g of meat.

<Example 1>
Method of aging in deoxygenated environment after drying (no sterilization)
In this example, aging was performed according to the following steps.
Drying step;
(1) The beef thigh meat was cut into 1 kg block meat, and the weight of the meat before aging was measured.
(2) The block meat was wrapped with Pichit (registered trademark) (for production processing, 41L type) (Okamoto), stored in a refrigerator at 2 ° C. for 1 week, and dried.
(3) The weight of the block meat after drying was measured.
Deoxygenation preservation process;
(4) The dried meat was put together with an oxygen scavenger (Mitsubishi Gas Chemical Co., SS-100) in a gas barrier plastic bag (Sea and S Co., Ltd., NK500 × 600), and the opening was heat sealed and sealed. .
(5) Aged in a refrigerator at 2 ° C. for 30 days.
(6) After completion of aging, the weight of the block meat after aging, the number of viable bacteria, the presence or absence of mold, the amount of free amino acid and the amount of inosinic acid were measured.

<Comparative Example 1>
Aging was performed according to the following steps.
(1) The beef thigh meat was cut into 1 kg block meat, and the weight of the meat before aging was measured.
(2) The block meat was wrapped with Pichit (for local processing, 41L type) (Okamoto).
(3) Aged in a refrigerator at 2 ° C. for 37 days.
(4) After completion of aging, the weight of the block meat after aging, the number of general viable bacteria, the presence or absence of mold, the total amount of free amino acids and the amount of inosinic acid were measured.

<Comparative Example 2>
In the process described in Comparative Example 1, aging was carried out by the same process except that the process (2) for packaging beef was changed to the process (2 ′) as follows.
(2 ′) The block meat was placed in Umai dry (Dry Bagsteak), which is a plastic bag having moisture permeability and breathability, and the opening was deaerated and sealed with a deaeration sealer.

<Comparative Example 3>
Aging was carried out in the following steps.
(1) Cut beef thigh meat into 1kg block meat, put it in a plastic bag with gas barrier properties (NK500x600, manufactured by C & S), deaerate the opening with a degassing sealer, and seal did.
(2) Aged in a refrigerator at 2 ° C for 39 days.
(3) After completion of ripening, the number of general viable bacteria, the occurrence of mold, the total free amino acid amount, and the inosinic acid amount were measured.

(Average value of n = 2)
* The total amount of free amino acids before aging was 159mg / 100g meat.

  As shown in Table 1, by storing in a deoxygenated environment after drying, it was possible to suppress the amount of drip generated and to suppress the occurrence of decay and mold. Even when the meat was sterilized by immersing it in chlorous acid water before the drying step, the same results as in Example 1 without sterilization were obtained (results not shown).

  According to the present invention, by drying the meat surface and storing it in a deoxygenated environment, it is possible to reduce the water activity and oxygen concentration necessary for the growth of bacteria, and in turn, the aging of the aged meat and the generation of mold Can be prevented. In addition, according to the present invention, the effect of increasing the total free amino acid amount and inosinic acid amount can be obtained equivalent to or more than when aging or wet aging using a commercially available aging bag is performed.

Claims (12)

A process of drying meat by dehydration by osmotic pressure;
A method for producing aged meat, comprising a step of storing meat after drying or under drying in a deoxygenated environment.   The method according to claim 1, wherein the meat is dehydrated by contact with a dehydrating agent in the drying step. The dehydrating agent is
Two semipermeable membrane films, at least one of which is water permeable,
A layer containing any one or more of the group consisting of saccharides, aqueous saccharide solutions, monohydric alcohols, and polyhydric alcohols formed between the semipermeable membrane films;
The method according to claim 2, wherein the method is in a sheet-like form.   The method according to claim 3, wherein the water-permeable semipermeable membrane film is disposed on a contact surface with meat and has a large number of pores that do not allow meat-derived amino acids to pass through.   The method according to any one of claims 1 to 4, wherein the storage step is carried out in a sealed packaging material encapsulating an oxygen scavenger.   Furthermore, the method of any one of Claims 1-5 including the process of disinfecting meat.   The method according to any one of claims 1 to 6, wherein the weight reduction rate of the meat after drying is 10 to 70% by mass in comparison with the meat before the drying step.   The method of any one of Claims 1-7 whose temperature of a drying process is 10 degrees C or less.   The method according to any one of claims 1 to 8, wherein the drying step is performed for a period until visible mold is generated in the meat.   The method according to claim 9, wherein the period is 10 to 20 days at 2 ° C.   The method according to any one of claims 1 to 10, wherein an oxygen concentration in a deoxygenated environment is 1.0% by volume or less.   Aged meat produced by the method according to any one of claims 1 to 11.