JP2019154330A - Method for producing dried meat processed product, and dried meat processed product - Google Patents

Abstract

To provide a method for producing a dried meat processed product having excellent restorability even when the product has a thickness and a cubic volume larger than those of a currently used product, and to provide a dried meat processed product.SOLUTION: A method for producing a dried meat processed product having excellent restorability includes: (a) a step of cooking pasty, minced or cut processed meat followed by subjecting to protein denaturation; (b) a step of bringing the processed meat after protein denaturation into contact with liquid in reduced pressure so as to impregnate the inside of the processed meat with the liquid; and (c) a step of freeze-drying the processed meat after liquid impregnation. A dried meat processed product which is produced by the method for producing a dried meat processed product having excellent restorability is also provided.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a processed processed dried meat product and a processed processed processed meat product.

  As an ingredient of instant foods such as instant noodles and instant soups, dried products containing livestock meat, seafood, and vegetables are often used. There are various drying methods such as hot air drying, microwave drying, freeze drying and the like. From the viewpoint of simplicity, it is desirable that the dried food produced by such a manufacturing method is reconstituted in about 1 to 5 minutes by adding hot water, especially for instant noodles and instant soup ingredients. In particular, freeze-dried foods obtained by freeze-drying foods are often used as a means for drying ingredients of instant foods because they have a good restorability (return to hot water).

  However, when the material is thick and has a large volume, when hot water is reconstituted, it is difficult for hot water to enter the entire region including the center. In order to restore a material having such a large thickness and a large volume, it is difficult to restore the material within a predetermined time with a technique of simply lyophilizing the material.

  As for what restores a thick and large volume ingredient within a predetermined time, for example, the inside of the kneading and the rod-like or sheet-like edible body are in contact with each other, and the ingredient is used when reconstituted with hot water. An instant desiccant material characterized in that edible bodies are arranged in a crossing manner with respect to the contact surface of water and water (Patent Document 1). In the example of Patent Document 1, it has been confirmed that the instant drying tool whose thickness in the direction perpendicular to the contact surface with water is 5, 10, 20 mm returns to hot water.

  In addition, a method for producing a dried kneaded product having excellent hot water reversibility after drying and restoring property by removing or shortening the so-called sitting process of kneaded product processing using surimi as a raw material has been proposed (Patent Document 2). In the Example of patent document 2, it is confirmed that the dry kneaded product manufactured from the dough shape | molded by the spherical shape with a diameter of 10 mm returns hot water.

JP 2005-52141 A JP 2009-148239 A

  As described above, in Patent Documents 1 and 2, an improvement in recoverability has been confirmed for a thickness of about 5 to 20 mm. However, as shown in the comparative example of the cited document 1, sufficient restoration properties are not obtained for the thicker one.

As described above, there is a demand for a dried processed food having a good restorability even when the thickness and volume are larger than those currently in practical use.
The present invention provides a method for producing a dried meat processed product and a dried meat processed product having good recoverability even if the thickness and volume are larger than those currently in practical use.

As a result of diligent research to solve the above problems, the inventors of the present invention have (a) a process of cooking and processing a pasty, minced or cut processed meat, and (b) a processed meat after protein modification. By adopting a method for producing a dried meat processed product comprising a step of bringing the liquid into contact with the liquid under reduced pressure and impregnating the liquid into the processed meat, and (c) a step of freeze-drying the processed meat after liquid impregnation. The inventors have found that the problem can be solved and have completed the present invention. Specific embodiments of the present invention are as follows.
In the present specification, when a numerical range is expressed using “to”, the range includes numerical values at both ends.

Specific embodiments of the present invention are as follows.
[1] A method for producing a processed processed dried meat product having a recovery rate of 200% or more after 3 minutes from the addition of hot water, wherein (a) a pasty, minced or cut processed meat is cooked A step of protein denaturation, (b) a step of contacting the processed meat after protein denaturation with a liquid under reduced pressure to impregnate the liquid into the processed meat, and (c) a step of freeze-drying the processed meat after liquid impregnation. Including said method.
[2] The method according to [1], wherein in the step (b), the impregnation is performed under conditions of a pressure of 350 to 80000 Pa and a temperature of −7.4 to 93 ° C.
[3] The method according to [1] or [2], wherein the dried meat processed product has a thickness of 5 to 60 mm and a volume of 0.1 to 70 cm ³ .
[4] The method according to any one of [1] to [3], wherein the processed meat before cooking in the step (a) further includes a superabsorbent raw material.
[5] The method according to [4], wherein the high water-absorbing raw material is selected from the group consisting of glucomannan, processed dried koji, processed seaweed, sodium polyacrylate, powdered cellulose, and combinations thereof.
[6] The method according to [4] or [5], wherein the superabsorbent material is contained in an amount of 0.10 to 5.00% by mass with respect to the whole processed meat before cooking in the step (a).
[7] The method according to any one of [1] to [6], further including a step of freezing the processed meat after protein denaturation after the step (a) and the step (b). The method described.
[8] A dried meat processed product having a thickness of 5 to 60 mm and a volume of 0.1 to 70 cm ³ , and having a recovery rate of 200% or more after 3 minutes from the addition of hot water.
[9] The dried meat product according to [8], wherein the dried meat product includes glucomannan, agarose, sodium alginate, sodium polyacrylate, powdered cellulose, or a combination thereof.

  According to the production method of the present invention, it is possible to obtain a processed processed dried meat having a good restorability even when the thickness and volume are larger than those currently in practical use.

It is a graph which shows the restoration | restoration rate (%) of the dried meat dumpling of the comparative example 2-1 and Examples 2-1 to 2-6. It is a graph which shows the restoration | restoration rate (%) of the dry meat dumpling of Comparative Example 2-2 and Examples 2-7 to 2-12. It is a figure which shows the state before and behind restoration | restoration of the dried meat dumpling of Comparative Example 2-2 and Example 2-6.

  Hereinafter, the manufacturing method of the dried meat processed goods of this invention is demonstrated in detail. However, the present invention is not limited to the following description.

  The method for producing a dried meat processed product having a recovery rate of 200% or more after 3 minutes from the addition of the hot water of the present invention is as follows: (a) cooking, cooking, and cooking the pasty, minced or cut processed meat A step of bringing the processed meat after protein denaturation into contact with a liquid under reduced pressure to impregnate the liquid into the processed meat, and (c) a step of freeze-drying the processed meat after liquid impregnation.

  The cooking to be performed on the processed meat in the step (a) is not particularly limited, but can be performed by cooking such as baking, boiling, steaming, boiling, frying, cooking, frying, microwave heating and superheated steam. Heating, vacuum cooking, and pressure cooking may be performed. From the viewpoint of improving the restorability after drying, it is preferable to perform step (b) after heat cooking and protein denaturation.

  Although it does not specifically limit as a raw material of the processed meat which heat-cooks in a process (a), For example, a chicken, pork, beef, mutton, fish, shellfish, shellfish etc. are mentioned. The meat may contain soy sauce, sugar, salt, egg white, brewed seasoning, seasoning liquid such as sodium glutamate, additives such as sodium bicarbonate and vitamin E, spices and the like. In addition, a heated meat product may be used as the meat.

  Moreover, as said raw material, vegetables, soybean processed products, seaweeds, etc. may further be included. Although it does not specifically limit as said vegetable, For example, although it does not specifically limit as said soybean processed products, such as carrot, onion, cabbage, corn, etc., tofu, deep-fried, etc. are mentioned. Moreover, you may use a vegetable heating goods as said vegetable.

  The thickness of the raw materials such as meat and vegetables described above is preferably 1 mm or more, more preferably 3 mm or more from the viewpoint of taste and texture, and from the viewpoint of molding, the thickness is most preferably 20 mm or less. preferable.

  The meat, vegetables, etc. mentioned above may be used alone or in combination of two or more.

  The processed meat that is cooked in the step (a) may further contain a superabsorbent material. The water-absorbing raw material is not particularly limited, but can be selected from the group consisting of glucomannan, dried rice cake processed product, seaweed processed product, sodium polyacrylate, powdered cellulose, and combinations thereof, It is preferable to select according to the characteristics of the product. Samurai here refers to konjac, including Shirataki. For example, as a dried koji processed product, a cocoon powder, sugar, starch, and water are combined to form a composite composition, and a dried koji processed product that has been pulverized after drying can be used. Processed seaweed products such as agar using calcium acetate and emulsifier can be used, and as glucomannan, “seed” containing glucomannan as a main component obtained by drying cocoons in slices can be used. In addition, adding about 30 times the water of glucomannan to the fine powder, stirring and swelling it, adding a coagulant such as calcium hydroxide (slaked lime) and sodium carbonate to make it into a gel and putting it in hot water Then, the heat-treated product or Shirataki or string thread may be used for moisture replacement.

  The content of the superabsorbent material relative to the whole processed meat that is cooked in step (a) is 0.10 to 5.00% by mass, although the appropriate range of use varies depending on the type of superabsorbent material and the dough composition. Is preferable, 0.15-3.00 mass% is further more preferable, and 0.20-1.20 mass% is the most preferable. When the content of the highly water-absorbing raw material with respect to the whole processed meat is within the above numerical range, a dried meat processed product having excellent restorability can be obtained.

  Although it does not specifically limit as a shaping | molding method at the time of processing meat into paste form, mince form, or cut processed meat, Extrusion molding, after making it into a sheet form, cutting, casing filling, etc. are mentioned.

  The pressure under reduced pressure in the step (b) varies depending on the size of the processed meat and is not particularly limited, but is preferably 350 to 80000 Pa, more preferably 400 to 65000 Pa, and most preferably 400 to 15000 Pa. When the pressure under reduced pressure is within the above numerical range, the liquid can be penetrated into the processed meat, and a dried product excellent in terms of restoration can be obtained.

  The temperature at the time of impregnation in the step (b) is preferably -7.4 to 93 ° C, more preferably 0 to 60 ° C, and most preferably 10 to 60 ° C. When the temperature at the time of impregnation is within the above numerical range, it is possible to keep the texture quality while minimizing the destruction of the surface structure.

  The time for performing the impregnation in the step (b) varies depending on the size and composition of the processed meat, but is typically preferably 15 minutes or longer, more preferably 30 minutes or longer, and preferably 24 hours or shorter. When the time for performing the impregnation is within the above numerical range, it is possible to minimize the breakage of the tissue, maintain the texture quality, and allow the liquid to penetrate into the inside.

  The number of times of decompression in the impregnation in the step (b) is preferably 1 or more, and more preferably 2 to 10 times. In the present invention, the number of times of depressurization refers to the number of times of depressurization. For example, when depressurization is performed twice, a step of reducing pressure, a step of returning to normal pressure, and a step of depressurization are sequentially performed. When the reduced pressure state is reached, the air inside the food material expands. By releasing the reduced pressure state and returning to the normal pressure, the liquid and the air in the food material are replaced, and the liquid can permeate the interior more efficiently. When the number of times of depressurization is within the above numerical range, it is possible to minimize the breakage of the tissue, maintain the texture quality, allow the liquid to penetrate into the inside, and obtain a dried meat processed product having excellent recoverability.

  The impregnation in the step (b) is preferably performed using a vacuum impregnation apparatus or a vacuum pressure impregnation apparatus, and the vacuum process and the pressurization process may be repeated.

  The liquid to be impregnated into the processed meat after protein denaturation in the step (b) is a seasoning in which seasonings (sugar, soy sauce, salt, brewed seasoning), spices, etc. used in the processed food in advance are dissolved in water. A liquid may be used, and water may be used when seasoning is not required.

  In the step (b), stirring may be performed during the impregnation treatment in order to uniformly apply the impregnation treatment. Stirring may be performed in all steps of the impregnation treatment step, or may be performed in some steps. If it is desired to minimize the breakage of the shape, stirring is not necessary.

  The increase in the mass of the processed meat after the impregnation by the step (b) when compared with the mass of the processed meat before the liquid impregnation is preferably 1 to 50% by mass, more preferably 2 to 30% by mass, Most preferred is 20% by weight.

Although the pressure at the time of freeze-drying in a process (c) is not specifically limited, It can be 200 Pa or less.
In the step (c), for example, after pre-freezing for about 2 to 24 hours in a freezer having an internal temperature of about −20 to −35 ° C., it can be freeze-dried with a vacuum freeze dryer.

  The method for producing a processed processed dried meat of the present invention may further include a step of freezing the processed meat after protein denaturation and then thawing between the steps (a) and (b). By adding this process, the ice crystals generated inside by freezing push the gaps between the tissues, so that when thawed, the tissues loosen, allowing the air and moisture to escape efficiently from the inside and the impregnated liquid The effect that it penetrates easily is acquired.

  According to the production method of the present invention, it is possible to obtain a large size dried meat processed product having a thickness of preferably 5 to 60 mm, more preferably 10 to 50 mm, and most preferably 20 to 50 mm. In the present invention, the thickness of the dried meat processed product is a dimension in a direction perpendicular to the liquid level of hot water when floating on hot water.

According to the production method of the present invention, preferably 0.1～70Cm ^3, more preferably 10～70Cm ^3, and most preferably to obtain a dried processed meat products of large dimensions with a volume of 20 to 50 cm ³ it can. In the present invention, the volume of the dried meat processed product refers to the volume calculated from the outer dimensions, even if there are fine holes on the surface of the dried meat processed product and the portion is hollow, the volume of the hollow portion Also included in the volume of dried meat processed products.
The dried meat processed product obtained by the production method of the present invention exhibits good recoverability even when the thickness and volume are large.

  According to the production method of the present invention, a dried meat processed product having a restoration rate after 3 minutes after adding hot water of 200% or more, preferably 230% or more, more preferably 250% or more can be obtained. . The restoration rate (%) referred to here is a value obtained by reconstitution of the dried product with hot water and dividing the mass after the hot water cut by the mass before reconstitution. The higher the restoration rate (%), the better the absorption of hot water into the dried meat processed product, and the better the restoration property with hot water.

In the present invention, the restoration rate (%) after 3 minutes from the addition of hot water means that calculated based on the following procedure.
First, the total mass of three dried meat processed products before hot water reconstitution is measured, and this is taken as the mass of the dried meat processed products before hot water reconstitution. Next, put the above three dried meat products into a foamed styrene sheet container (diameter: 145 mm, depth: 75 mm, bowl-shaped), add 95 ° C. hot water to a depth of 70 mm and let stand for 3 minutes. Do the return. After reconstitution with hot water, perform hot water draining on a 500 μm mesh, and after standing for 2 minutes on the mesh, measure the total mass of three dried meat products. To do. Then, the restoration rate (%) is calculated based on the following formula (1).

The dried meat processed product of the present invention has a thickness of 5 to 50 mm and a volume of 0.1 to 70 cm ³ , and a restoration rate after 3 minutes after adding hot water is 200% or more.
As the thickness, volume, and restoration rate of the dried meat processed product, those in the numerical range described above can be used.

  The dried meat product may include glucomannan, agarose, sodium alginate, sodium polyacrylate, powdered cellulose, or a combination thereof. By including these components, a dried meat processed product having excellent restoration properties can be obtained.

Hereinafter, the present embodiment will be specifically described with reference to examples.

Example 1
(Example 1-1)
Each component described in Table 1 (using seaweed processed product as a highly water-absorbing raw material) is mixed with a stirrer so as to be the mass% described in Table 1 with respect to the whole, and a cylinder is used to prepare a 30 g spherical shape. Molded processed meat. The formed processed meat was fried at 90 ° C. for 2 minutes, and then steamed at 96 ° C. for 15 minutes for cooking to obtain meat dumplings. The obtained meat dumpling is returned to normal temperature, and then the meat dumpling is placed in a vacuum impregnation apparatus (vacuum tumbler) filled with water and completely immersed, and is vacuumed for 30 minutes under conditions of pressure: 60000 Pa and average temperature: 10 ° C. Impregnation was performed. The meat dumpling after vacuum impregnation was drained and pre-frozen in a freezer with an internal temperature of -35 ° C., followed by vacuum freeze drying for 32 hours under the conditions of a pressure of 100 Pa and a shelf heating temperature of 60 to 75 ° C. 35 mm, major axis 45 mm, volume 30 cm ³ ).

(Example 1-2)
A dried meat dumpling (minor axis 35 mm, major axis 45 mm, volume 30 cm ³ ) was obtained in the same manner as in Example 1-1 except that glucomannan was used in place of the seaweed processed product as a superabsorbent raw material.

(Example 1-3)
About the processed meat at the time of shaping | molding, it replaced with the spherical shape of 30g, and except having set it as the spherical shape of 40g, it carried out similarly to Example 1-2, and obtained the dried meat dumpling (short axis 44mm, major axis 46mm, volume 37cm < ³ >).

(Example 1-4)
About the processed meat at the time of shaping | molding, it replaced with 30 g spherical shape, and obtained the dried meat dumpling (minor axis 45 mm, major axis 50 mm, volume 42 cm < ³ >) like Example 1-2 except having set it as the spherical shape of 50 g.

(Example 1-5)
A dried meat dumpling (minor axis 45 mm, major axis 50 mm, volume 42 cm ³ ) was obtained in the same manner as Example 1-4 except that the time of vacuum impregnation was changed to 90 minutes instead of 30 minutes.

  About each of the dry meat dumpling of Examples 1-1 to 1-5, the shape retention at the time of the following molding, the mass yield (%) after cooking, the restoration rate (%) of the dried meat processed product, and the dried meat The restoration property of the processed product was evaluated. The results are shown in Table 2 below.

(Shape retention during molding)
Based on the following criteria, the shape retention property at the time of shaping processed meat was evaluated.
○ (Good): The dough is well-organized.
Δ (possible): The dough is gathered, but the dough is slightly soft.
X (defect): The cloth is soft and not settled.

(Mass yield after cooking (%))
About processed meat, the mass yield (%) after heat cooking was computed based on following formula (2). If the mass yield (%) after cooking is 90% by mass or more, each component is not easily lost during cooking, the shrinkage of the dough during cooking is suppressed, and a dried meat processed product with excellent resilience is obtained.

(Restoration rate of dried meat products (%))
The restoration rate (%) was calculated based on the procedure of the restoration rate after 3 minutes with hot water and the formula (1).

(Restorability of dried meat products)
The hot water was reconstituted based on the procedure for the restoration rate after 3 minutes with hot water described above. And about the meat dumpling after hot water return, restoration property evaluation was performed by sensory evaluation based on the following reference | standard.
○ (Good): The center has been completely restored.
Δ (possible): The center has not been restored, but most of the rest has been restored.
X (impossible): The whole area including the central part has not been restored.

As can be seen from the results of Examples 1-1 and 1-2, the mass yield and drying during cooking are higher when the glucomannan is used as the superabsorbent material than when the seaweed processed product is used. The restoration rate of processed meat products was higher.
In addition, as can be seen from the results of Examples 1-2 to 1-4, when the weight during molding is increased and the volume of the dried meat processed product is increased, the restoration rate of the dried meat processed product is lowered, but the restorability is sensory evaluation Then, it was confirmed that it was restored to the center.
In addition, as can be seen from the results of Examples 1-4 and 1-5, even if the vacuum impregnation time is 30 minutes, a certain effect is seen, but when the time is extended to 90 minutes, the dried meat processed product having a better restoration rate. Was found to be obtained.

  Based on the above results, by combining the use of highly water-absorbing raw materials and vacuum impregnation, the restoration rate after 3 minutes with hot water is 200% or higher and can be restored even for large volumes of dried meat processed products. I understood.

(Example 2)
(Comparative Example 2-1, Examples 2-1 to 2-6)
About the compounding example 1 of following Table 3, each component was mixed with the stirrer so that it might become the mass% of Table 3 with respect to the whole, and a 30-g spherical comparative example 2-1 and a cylinder were used. The processed meats of Examples 2-1 to 2-6 were each formed. The formed processed meat lump was fried at 175 ° C. for 1 minute, steamed at 96 ° C. for 15 minutes, and cooked to obtain meat dumplings. The obtained meat dumpling was returned to normal temperature, and about Examples 2-1 to 2-6, the meat dumpling was put into a vacuum impregnation apparatus (vacuum tumbler) filled with water and completely immersed, and the following Table 4 The impregnation was performed under the respective impregnation conditions described in (1) and the average temperature was 15 ° C. Comparative Example 2-1 was not vacuum impregnated. For Comparative Example 2-1, meat dumplings returned to room temperature after cooking were cooked, and for Examples 2-1 to 2-6, meat dumplings drained after vacuum impregnation were pre-frozen in a freezer at an internal temperature of -35 ° C. Thereafter, vacuum lyophilization was performed for 32 hours under the conditions of a pressure of 100 Pa and a shelf heating temperature of 65 to 75 ° C. to obtain dried meat dumplings (minor axis 35 mm, major axis 45 mm, volume 30 cm ³ ). As shown in Table 4, the weight change rate (%) before and after impregnation (= weight after impregnation / weight before impregnation) with respect to the obtained dried meat dumplings of Comparative Example 2-1 and Examples 2-1 to 2-6 × 100) was calculated, and the restoration rate (%) of the dried meat processed product was calculated by the same method as in Example 1, and the restoration property was evaluated. The results are shown in Table 4 and FIG.
In addition, regarding the column of impregnation conditions in Table 4, “5330 Pa · 15 minutes × 2 times” (Example 2-5) was performed by performing a pressure reduction step of 5330 Pa for 15 minutes, then returning to normal pressure once, and then again 5330 Pa of 5330 Pa. This means that the depressurization step was carried out for 15 minutes, and “5330 Pa · 15 minutes × 3 times” (Example 2-6) similarly represents 5330 Pa under reduced pressure for 15 minutes, normal pressure, 5330 Pa under reduced pressure for 15 minutes, normal It means that each process of pressure and reduced pressure of 5330 Pa and 15 minutes was performed in order.

As can be seen from the results in Table 4 and FIG. 1, all of the dried meat processed products (dried meat dumplings) of Examples 2-1 to 2-6 have a restoration rate of 200% or more, and good restoration properties. The evaluation result of was shown.
Further, from the comparison between Comparative Example 2-1 that was not subjected to vacuum impregnation and Examples 2-1 to 2-6 that were subjected to vacuum impregnation, when vacuum impregnation was performed as compared with the case where vacuum impregnation was not performed. Had a higher restoration rate and its restoration was very good.
As can be seen from the comparison of Examples 2-1 to 2-3, when the vacuum impregnation time was fixed at 30 minutes and the pressure of vacuum impregnation was changed to 61330 Pa, 5330 Pa, and 400 Pa, Example 2-1 of 61330 Pa was obtained. Compared to Example 5, the Examples 2-2 and 2-3 at 5330 Pa and 400 Pa were superior in the restoration rate, but there was a large difference in the restoration rate between the Example 2-2 at 5330 Pa and the 2-3 at 400 Pa. There wasn't.
As can be seen from the comparison of Examples 2-4 to 2-6, the number of times of vacuum impregnation when the pressure of vacuum impregnation was fixed at 5330 Pa, the time was fixed at 15 minutes, and the number of times of the decompression step was changed to 1 to 3 times. The rate of restoration increased as the value of increased.
On the other hand, the dried meat dumpling of Comparative Example 2-1 that contained glucomannan but was not vacuum impregnated had a restoration rate of less than 200% and was poor in restoration performance evaluation results.

(Comparative Example 2-2, Examples 2-7 to 2-12)
Comparative Example 2-2 and Example were the same as Comparative Example 2-1 and Examples 2-1 to 2-6 except that Formulation Example 2 was used instead of Formulation Example 1 described in Table 3 above. Processed meats of 2-7 to 2-12 were respectively formed. And it cooked similarly to the comparative example 2-1 and Examples 2-1 to 2-6, and obtained the meat dumpling. The obtained meat dumpling was returned to normal temperature, and then, for Examples 2-7 to 2-12, in the same manner as in Examples 2-1 to 2-6, the respective impregnation conditions described in Table 5 below ( All were vacuum impregnated at an average temperature of 15 ° C. The comparative example 2-2 was not subjected to vacuum impregnation, the comparative example 2-2 was a meat dumpling returned to room temperature after cooking, and the meat dumpling drained after vacuum impregnation for the examples 2-7 to 2-12. In the same manner as in Comparative Example 2-1 and Examples 2-1 to 2-6, vacuum lyophilization was performed to obtain dried meat dumplings (all having a minor axis of 35 mm, a major axis of 45 mm, and a volume of 30 cm ³ ). About each of the obtained dried meat dumplings of Comparative Example 2-2 and Examples 2-7 to 2-12, the weight change rate before and after impregnation was the same as in Comparative Example 2-1 and Examples 2-1 to 2-6. (%) And the restoration rate (%) of the dried meat processed product were calculated, and the restoration property was evaluated. The results are shown in Table 5 and FIG.
In addition, regarding the column of the impregnation conditions in Table 5, “5330 Pa · 15 minutes × 2 times” (Example 2-11) and “5330 Pa · 15 minutes × 3 times” (Example 2-12) are respectively the above-mentioned implementations. The same conditions as in Examples 2-5 and 2-6 are meant.

From the results of Table 5 and FIG. 2, the dried meat processed products (dried meat dumplings) of Examples 2-7 to 2-12 all have a restoration rate of 200% or more, and the evaluation results of good restoration properties. showed that.
Further, as can be seen from the comparison of Examples 2-10 to 2-12, when the pressure of vacuum impregnation was fixed at 5330 Pa, the time was fixed at 15 minutes, and the number of times of the decompression step was changed from 1 to 3, the vacuum impregnation was performed. Compared to Example 2-10 of 1 time, 2 or 3 of Examples 2-11 and 2-12 were superior in the restoration rate, but 2 times of Example 2-11 and 3 times of Example 2-10 There was no significant difference in the recovery rate from Example 2-12.
On the other hand, the dried meat dumpling of Comparative Example 2-2 that did not contain glucomannan and was not vacuum impregnated had a restoration rate of less than 200% and was poor in restoration performance evaluation results.

  In addition, the dried meat dumplings of Comparative Example 2-2 (left side in FIG. 3) and Example 2-6 (right side in FIG. 3) were restored in the same manner as described above except that colored hot water was used. FIG. 3 shows the state before and after the restoration. As can be seen from the lower cross-sectional view of FIG. 3, the meat dumpling of Example 2-6 was restored to the center by hot water, but the meat dumpling of Comparative Example 2-2 was completely in the center. There was no hot water and it was not restored.

  As can be seen from the results of Tables 4 and 5 and FIGS. 1 to 3, the dried meat dumplings of Examples 2-1 to 2-6 containing glucomannan which is a highly water-absorbing raw material and subjected to vacuum impregnation had a restoration rate of 273. On the other hand, the dry meat dumplings of Examples 2-7 to 2-12, which were vacuum impregnated but did not contain glucomannan, had a recovery rate of 245.82 to 267.51%. . From these comparisons, it was found that a dried meat dumpling with a higher recovery rate can be obtained by combining the use of a highly water-absorbing raw material with the treatment by vacuum impregnation.

(Example 3)
(Examples 3-1 to 3-3, Comparative examples 3-1 and 3-2)
Example 3 was carried out in the same manner as in Examples 2-1 to 2-6 except that Formulation Examples 3 to 7 described in Table 6 below were used instead of Formulation Example 1 described in Table 3 above. Processed meats of -1 to 3-3 and Comparative Examples 3-1 and 3-2 were formed, respectively. And it cooked like Example 2-1 to 2-6, and the meat dumpling was obtained. The obtained meat dumpling is returned to room temperature, and then the meat dumpling is placed in a vacuum impregnation apparatus (vacuum tumbler) filled with water and completely immersed, and vacuum impregnation is performed at a pressure of 5330 Pa and an average temperature of 15 ° C. for 30 minutes. It was. Then, vacuum freeze-drying was performed in the same manner as in Examples 2-1 to 2-6, and each dried meat dumpling of Examples 3-1 to 3-3 and Comparative Examples 3-1 and 3-2 (both had a short diameter of 35 mm). A major axis of 45 mm and a volume of 30 cm ³ ). About the obtained dried meat dumplings of Examples 3-1 to 3-3 and Comparative Examples 3-1 and 3-2, the weight change rate (%) before and after impregnation was the same as in Examples 2-1 to 2-6. ) And the restoration rate (%) of the dried meat processed product. The results are shown in Table 7.

  Example 3 in which the content of glucomannan, which is a highly water-absorbing raw material, with respect to the whole processed meat at the time of blending is 0.23% by mass, 0.34% by mass, and 0.67% by mass with respect to the restoration rate (%), respectively. The dry meat dumplings of -1 to 3-3 had a restoration rate of 290% or more, and the restoration property was extremely good. On the other hand, the dried meat dumplings of Comparative Examples 3-1 and 3-2 in which the content of glucomannan at the time of blending was further increased to 1.34% by mass and 1.99% by mass, respectively, had a restoration rate of less than 200%. The restoration rate was inferior to Examples 3-1 to 3-3.

  Moreover, regarding the evaluation of restorability, the dried meat dumplings of Examples 3-1 to 3-3 in which the content of glucomannan at the time of blending is 0.23% by mass, 0.34% by mass, and 0.67% by mass, respectively. The hot water was restored to the center by restoration with hot water. On the other hand, the meat dumplings of Comparative Examples 3-1 and 3-2 in which the contents of glucomannan at the time of blending were 1.34% by mass and 1.99% by mass, respectively, did not contain any hot water at the center. Compared with Examples 3-1 to 3-3, the restorability was inferior.

  The content of glucomannan, which is a highly water-absorbing raw material, is preferably 0.10% by mass or more and 1.00% by mass or less, and more preferably about 0.6% by mass from the viewpoint of restoration rate (%) and restoration property. all right.

Claims (9)

  A method for producing a processed dried meat product having a recovery rate of 200% or more after 3 minutes from the addition of hot water, wherein (a) the pasty, minced or cut processed meat is cooked and protein-denatured The step comprising: (b) contacting the processed meat after protein denaturation with a liquid under reduced pressure to impregnate the liquid into the processed meat; and (c) lyophilizing the processed meat after the liquid impregnation. Method.   The method according to claim 1, wherein in the step (b), the impregnation is performed under conditions of a pressure of 350 to 80000 Pa and a temperature of -7.4 to 93 ° C. The method according to claim 1 or 2, wherein the dried meat processed product has a thickness of 5 to 60 mm and a volume of 0.1 to 70 cm ³ .   The method according to any one of claims 1 to 3, wherein the processed meat before cooking in the step (a) further comprises a superabsorbent raw material.   The method according to claim 4, wherein the superabsorbent raw material is selected from the group consisting of glucomannan, dried koji processed products, seaweed processed products, sodium polyacrylate, powdered cellulose, and combinations thereof.   The method of Claim 4 or 5 which contains the 0.10-5.00 mass% of said superabsorbent raw material with respect to the whole processed meat before the heat cooking of the said process (a).   The method according to any one of claims 1 to 6, further comprising a step of freezing the processed meat after protein denaturation after the step (a) and the step (b). A dried meat processed product having a thickness of 5 to 60 mm and a volume of 0.1 to 70 cm ³ , and having a restoration rate of 200% or more after 3 minutes from the addition of hot water.   The dried meat processed product according to claim 8, wherein the dried meat processed product includes glucomannan, agarose, sodium alginate, sodium polyacrylate, powdered cellulose, or a combination thereof.