JP2020000208A - Sliced meat for fry and its production method - Google Patents
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- 235000013372 meat Nutrition 0.000 title claims abstract description 174
- 238000004519 manufacturing process Methods 0.000 title claims description 19
- 235000020995 raw meat Nutrition 0.000 claims abstract description 31
- 238000010257 thawing Methods 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 7
- 230000002093 peripheral effect Effects 0.000 claims description 4
- 239000000047 product Substances 0.000 description 20
- 238000003825 pressing Methods 0.000 description 16
- 238000000465 moulding Methods 0.000 description 13
- 239000007788 liquid Substances 0.000 description 8
- 235000015277 pork Nutrition 0.000 description 8
- 235000021110 pickles Nutrition 0.000 description 6
- 235000015278 beef Nutrition 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 238000004904 shortening Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 210000001087 myotubule Anatomy 0.000 description 3
- 238000010411 cooking Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 210000000689 upper leg Anatomy 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 241000109329 Rosa xanthina Species 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
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Abstract
Description
本発明は、調理時間の短いフライ用スライス肉およびその製造方法に関する。 The present invention relates to a sliced meat for frying with a short cooking time and a method for producing the same.
豚肉、牛肉等の畜肉類は、豚・牛等を、解体業者が屠殺し、枝肉に分け、更に、必要に応じて、かた、ロース、ばら、もも、ヒレ等の部分肉に分割した後、これらを原料肉塊として、肉類加工品製造業者が加工し、その後加工品とされて販売されることとなる。 For pork and beef, beef, etc., pigs and cattle were slaughtered by a demolition company and divided into carcasses, and further divided into pieces such as pieces, loin, roses, thighs and fins as necessary. Thereafter, these are processed as raw material masses by a meat processed product manufacturer, and then processed and sold as processed products.
これらのうち、豚肉、牛肉等の畜肉のロース部分肉は、カツレツ、ステーキ等の原料として重要である。このようなロース部分肉は、特許文献１に記載されているように、通常、原料肉塊を、ピックル液注入、マッサージ、ケーシング充填、凍結、プレス成型等の加工工程によって処理した後、肉厚を一定に設定されたスライサーにてスライスし、衣付けをしたスライス品として販売されることが多い。 Among them, the loin-part meat of meat such as pork and beef is important as a raw material for cutlets, steaks and the like. As described in Patent Document 1, such a loin portion meat is usually prepared by processing a raw meat mass through a processing step such as pickle liquid injection, massage, casing filling, freezing, press molding, and the like. Is often sliced with a slicer set at a fixed level and sold as a sliced product.
衣付けをしたカツレツ等の冷凍品の揚げ時間は短いことが簡便性の面で望ましい。しかしながら、スライス肉の厚さが厚くなるほど肉の内部は加熱されにくく、揚げ時間が長くなってしまうという課題があった。 It is desirable in terms of simplicity that frying time of a frozen product such as a cutlet is short. However, there is a problem that as the thickness of the sliced meat increases, the inside of the meat is harder to be heated and the frying time becomes longer.
本発明者らによる鋭意研究の結果、冷凍された原料肉塊をスライスし、スライス肉を形成した後、スライス肉の片面または両面の表面に１つまたは複数の凹部を形成することで、衣付してフライした時のフライ時間が通常よりも短くなるスライス肉が得られることを見出した。すなわち、本願第一の発明は、「冷凍された原料肉塊をスライスし、スライス肉を形成するスライス肉形成工程と、凹部形成部材により前記スライス肉の片面または両面に１つまたは複数の凹部を形成する凹部形成工程と、を含む、ことを特徴とするスライス肉製造方法。」である。 As a result of earnest research by the present inventors, after slicing the frozen raw meat mass to form sliced meat, one or more concave portions are formed on one or both surfaces of the sliced meat, so that the garment is covered. And found that a sliced meat with a shorter frying time than normal can be obtained. That is, the first invention of the present application relates to “a sliced meat forming step of slicing a frozen raw meat mass to form sliced meat, and forming one or more concave portions on one or both surfaces of the sliced meat by a concave portion forming member. And a step of forming a concave portion to be formed. "
本願第一の発明において、凹部形成部材は、周縁に１つまたは複数の凸部を備えた回転体である。すなわち、本願第二の発明は、「前記凹部形成部材は、周縁に１つまたは複数の凸部を備えた回転体である、ことを特徴とする請求項１に記載のスライス肉製造方法。」である。 In the first invention of the present application, the concave portion forming member is a rotating body having one or more convex portions on a peripheral edge. That is, the second invention of the present application is "The method for producing sliced meat according to claim 1, wherein the concave portion forming member is a rotating body having one or more convex portions on a peripheral edge." It is.
本願第二の発明において、１つまたは複数の凹部形成部材は、回転しながらスライス肉を上下方向から挟み込み、スライス肉の両面に複数の凹部を形成する。すなわち、本願第三の発明は、「前記凹部形成工程において、１つまたは複数の前記凹部形成部材は、回転しながら前記スライス肉を上下方向から挟み込み、前記スライス肉の両面に複数の凹部を形成する、ことを特徴とする請求項２に記載のスライス肉製造方法。」である。 In the second invention of the present application, one or a plurality of recess forming members sandwich the slice meat from above and below while rotating, and form a plurality of recesses on both surfaces of the slice meat. That is, the third invention of the present application discloses that “in the recess forming step, one or a plurality of the recess forming members sandwich the slice meat from above and below while rotating, and form a plurality of recesses on both surfaces of the slice meat. 3. The method for producing sliced meat according to claim 2, wherein:
本願第三の発明において、押圧によるスライス肉の変形を抑制するには、スライス肉の両面に形成される凹部の中心軸が互いに偏位するように、上下方向に設けられた１つまたは複数の凹部形成部材によりスライス肉の両面を押圧する必要がある。すなわち、本願第四の発明は、「前記スライス肉の一面に形成される凹部と他面に形成される凹部の中心軸は互いに偏位している、ことを特徴とする請求項３に記載のスライス肉製造方法。」である。 In the third invention of the present application, in order to suppress the deformation of the sliced meat due to the pressing, one or a plurality of vertically provided one or more provided so that the central axes of the concave portions formed on both sides of the sliced meat are deviated from each other. It is necessary to press both sides of the sliced meat with the concave portion forming member. That is, the fourth invention of the present application is characterized in that the central axes of the concave portion formed on one surface of the sliced meat and the concave portion formed on the other surface are deviated from each other. Sliced meat production method. "
本願第一の発明において、凹部形成工程の前にスライス肉の表面を解凍する表面解凍工程を含み、表面解凍後のスライス肉の中心温度は−２℃〜―３℃となることが好ましい。すなわち、本願第五の発明は、「前記凹部形成工程の前に、前記スライス肉の表面を解凍する表面解凍工程をさらに含み、表面解凍後のスライス肉の中心温度は−２℃〜―３℃である、ことを特徴とする請求項１に記載のスライス肉製造方法。」である。 The first invention of the present application preferably includes a surface thawing step of thawing the surface of the sliced meat before the concave portion forming step, and the center temperature of the sliced meat after the surface thawing is preferably −2 ° C. to −3 ° C. That is, the fifth invention of the present application is directed to “the method further includes, before the concave portion forming step, a surface thawing step of thawing the surface of the sliced meat, wherein the center temperature of the sliced meat after the surface thawing is −2 ° C. to −3 ° C. The method for producing sliced meat according to claim 1, characterized in that:
本願第一の発明において、スライス肉の片面または両面に形成される凹部の合計面積は、スライス肉の両面の表面積の１１％〜３０％であることが好ましい。すなわち、本願第六の発明は、「前記スライス肉の片面または両面に形成される凹部の合計面積は、前記スライス肉の両面の表面積の１１％〜３０％である、ことを特徴とする請求項１に記載のスライス肉製造方法。」である。 In the first invention of the present application, the total area of the concave portions formed on one side or both sides of the sliced meat is preferably 11% to 30% of the surface area of both sides of the sliced meat. That is, in the sixth invention of the present application, the invention is characterized in that "the total area of the concave portions formed on one side or both sides of the sliced meat is 11% to 30% of the surface area of both sides of the sliced meat. 1. The method for producing sliced meat according to item 1.
また、本発明者らは、スライス肉の片面または両面に１つまたは複数の凹部を設け、凹部の合計面積を、スライス肉の両面の表面積の１１％〜３０％とすることで、衣付してフライした時のフライ時間が通常よりも短くなることを見出した。すなわち、本願第七の発明は、「片面または両面に１つまたは複数の凹部を備えたスライス肉であって、前記スライス肉の片面または両面に形成される凹部の合計面積は、前記スライス肉の両面の表面積の１１％〜３０％である、ことを特徴とするスライス肉。」である。 In addition, the present inventors provide one or more concave portions on one or both sides of the sliced meat, and set the total area of the concave portions to be 11% to 30% of the surface area of both sides of the sliced meat, so that the dressing is performed. And found that the fly time when flying was shorter than usual. That is, the seventh invention of the present application is directed to "sliced meat having one or more concave portions on one or both sides, wherein the total area of the concave portions formed on one or both sides of the sliced meat is The sliced meat is 11% to 30% of the surface area of both sides. "
さらに、本願第七の発明において、押圧によるスライス肉の変形を抑制するには、スライス肉の両面に形成される凹部の中心軸が互いに偏位することが好ましい。すなわち、本願第八の発明は、「前記スライス肉の一面に形成された凹部と他面に形成された凹部の中心軸は互いに偏位している、ことを特徴とする請求項７に記載のスライス肉。」である。 Further, in the seventh invention of the present application, in order to suppress the deformation of the sliced meat due to the pressing, it is preferable that the central axes of the concave portions formed on both sides of the sliced meat be offset from each other. That is, the eighth invention of the present application is directed to the eighth aspect, wherein the central axes of the concave portion formed on one surface of the sliced meat and the concave portion formed on the other surface are deviated from each other. Sliced meat. "
本発明の冷凍フライ肉およびその製造方法によれば、冷凍された原料肉塊をスライスし、スライス肉を形成した後、スライス肉の片面または両面の表面に１つまたは複数の凹部を形成することで、衣付してフライした時のフライ時間が通常よりも短くなるスライス肉を得ることが可能となる。 According to the frozen fried meat of the present invention and the method for producing the same, after slicing the frozen raw meat mass to form sliced meat, forming one or more concave portions on one or both surfaces of the sliced meat. Thus, it is possible to obtain sliced meat in which the frying time when fried with clothes is shorter than usual.
以下に、本発明の実施態様について説明する。但し、本発明はこれらの実施態様に限定されるものではない。 Hereinafter, embodiments of the present invention will be described. However, the present invention is not limited to these embodiments.
本発明は、成型された原料肉塊を所定の厚さにスライスし、必要に応じてスライス肉の表面を解凍した後、スライス肉の片面または両面に１つまたは複数の凹部を形成することで、衣付してフライした時のフライ時間が通常よりも短くなるスライス肉を製造する方法およびフライ時間の短いスライス肉に関する。以下に本発明を詳述する。 The present invention slices the molded raw meat mass into a predetermined thickness, defrosts the surface of the sliced meat as necessary, and forms one or more concave portions on one or both surfaces of the sliced meat. The present invention relates to a method for producing sliced meat in which the frying time when fried with clothes is shorter than usual, and a sliced meat having a short frying time. Hereinafter, the present invention will be described in detail.
原料肉塊としては特に限定されず、豚、牛の部分肉であって、部位により形状および重量の異なるものであれば、かた、ロース、ばら、もも、ヒレ等の部分肉のいずれも本発明のスライス肉の製造方法の対象となる。特にロース部分肉は、カツレツ、ステーキ等の原料となることから、本発明のスライス肉の製造方法の対象として好適である。 The raw meat mass is not particularly limited, and may be any of partial meats such as pork and beef, and if the shape and the weight are different depending on the site, the meat, roast, rose, thigh, and fins. The subject of the method for producing sliced meat of the present invention. In particular, the loin partial meat is suitable as a target of the method for producing sliced meat of the present invention since it becomes a raw material for cutlets, steaks and the like.
原料肉塊は通常冷凍保管されるため、原料肉塊を解凍した後、必要に応じて原料肉塊の筋切りを行う。原料肉塊の筋切りにあたって、筋切りをする部位は、原料肉塊のうち、プレスにより均一形状に成型するため変形させたい部位である。上記部位としては、例えば、肉塊の肉質が硬い部分、形状的に幅が細いか又は厚さが薄い部分等が挙げられる。 Since the raw meat chunks are usually stored frozen, the raw meat chunks are thawed as needed after the raw meat chunks are thawed. When the raw meat block is cut, the portion to be cut is a portion of the raw meat block that is desired to be deformed to be formed into a uniform shape by pressing. Examples of the site include a portion where the meat mass of the meat mass is hard, a portion where the width is thin or the thickness is thin, and the like.
例えば、豚ロース部分肉にあっては、その肉質は、リブ側は、筋繊維が軟らかく伸び縮みし易く、成型後の復元力が弱い性質を有し、またサーロイン側は、筋繊維が硬くその弾力性のため伸び縮みし難く、成型後の復元力が強い性質を有する。従って、例えば、形状が均一な場合には、肉質が硬いサーロイン側のみに筋切りを行い、リブ側が太くてサーロイン側が細い場合には、全体に筋切りを行うことが好ましい。 For example, in pork loin partial meat, the meat quality is such that on the rib side, muscle fibers are soft and easy to expand and contract, and the restoring force after molding is weak, and on the sirloin side, the muscle fibers are hard and hard. It is hard to expand and contract due to its elasticity, and has a strong restoring force after molding. Therefore, for example, when the shape is uniform, it is preferable to make a cut only on the sirloin side where the flesh is hard, and when the rib side is thick and the sirloin side is thin, it is preferable to make the whole cut.
上記筋切りされた原料肉塊には、ピックル液が注入され、真空マッサージ等により原料肉塊にピックル液を浸透させる。ピックル液は原料肉塊に対して１５％〜４０％注入するのが好ましい。また、真空マッサージの工程では、原料肉塊を真空タンブラーに投入し、１〜２時間回転させることで、ピックル液を原料肉塊に浸透させる。 The pickled liquid is injected into the cut raw meat mass, and the pickled liquid is permeated into the raw meat mass by vacuum massage or the like. It is preferable that the pickle liquid is injected at 15% to 40% with respect to the raw meat mass. In the vacuum massage step, the raw meat mass is put into a vacuum tumbler and rotated for 1 to 2 hours, so that the pickle liquid permeates the raw meat mass.
ピックル液を浸透させた原料肉塊をケーシング袋に充填し、複数のケーシング袋をコンテナボックスに敷き詰める。この際、コンテナボックス内に複数のケーシング袋を互いに接触し、かつ平行に載置するとともに、上方から押圧することで、後工程において行うプレス成型の型枠に合うように予備成型することができる。予備成型において複数のケーシング袋を上方から押圧するに際しては、コンテナボックスの枠に接触しない大きさの板による機械的な押圧や、人手による押圧など、いかなる手段によっても構わない。 The raw meat block impregnated with the pickle liquid is filled in a casing bag, and a plurality of casing bags are spread in a container box. At this time, a plurality of casing bags are put in contact with each other and placed in parallel in the container box, and by pressing from above, pre-molding can be performed so as to fit a press-molding form to be performed in a later step. . When pressing the plurality of casing bags from above in the preforming, any means such as mechanical pressing by a plate having a size not in contact with the frame of the container box or manual pressing may be used.
予備成型処理を行ったケーシング袋を凍結し、半解凍した後、ケーシング袋から原料肉塊を取り出してプレス成型処理を施す。一般には、低温保存の分類としては、冷蔵２〜１０℃、氷温貯蔵（チルド）-２〜２℃、冷凍（凍結）-１８℃以下との分類があるが、半解凍とは、品温が概ね-１４℃〜−３℃程度の範囲内にある状態をいう。プレス成型にあたって半解凍することによって、プレス枠内に投入された原料肉塊をプレスにより変形可能にすることができる。また、半解凍状態でプレス成型することにより、凍結状態のままプレスすることによる圧力損失を防止することができ、更に、プレス圧力を開放した後においても、形が復元することをも防止することができる。 After freezing and half-thawing the casing bag that has been subjected to the pre-molding process, the raw meat mass is taken out of the casing bag and subjected to press molding. In general, low-temperature storage is classified into refrigerated 2 to 10 ° C, ice temperature storage (chilled)-2 to 2 ° C, and frozen (frozen) -18 ° C or less. Is in a range of about −14 ° C. to about −3 ° C. By half-thawing in press molding, the raw meat mass put in the press frame can be deformed by the press. In addition, by press-molding in a half-thawed state, it is possible to prevent pressure loss due to pressing in a frozen state, and to prevent the shape from being restored even after releasing the press pressure. Can be.
上記のようにプレス成型された原料肉塊を所定の厚さにスライスし、スライス肉を製造する。スライス肉の厚さは商品の形態によって適宜選択されるが、フライ製品では厚さ５ｍｍ〜２５ｍｍが一般的である。 The raw meat mass pressed as described above is sliced into a predetermined thickness to produce sliced meat. The thickness of the sliced meat is appropriately selected depending on the form of the product, but a thickness of 5 mm to 25 mm is generally used for fried products.
スライス肉に複数の凹部を形成するためには、スライス肉の中心温度が−２℃〜―３℃となるようにスライス肉を表面解凍することが好ましい。表面解凍により、凹部形成時に肉の繊維が破断しにくくなるため、フライ時に凹部が概ね復元し、外観および食感が凹部を形成しない通常品と概ね同等となる。また、表面解凍を行うことで、凹部形成部材の押圧による圧力が分散され、スライス肉の厚さが薄くなり、表面積が広がるのを抑制することができる。 In order to form a plurality of concave portions in the sliced meat, it is preferable that the surface of the sliced meat is thawed so that the center temperature of the sliced meat is −2 ° C. to −3 ° C. The surface thawing makes it difficult for the fibers of the meat to break during the formation of the concave portions, so that the concave portions are substantially restored during frying, and the appearance and the texture are substantially the same as those of a normal product having no concave portions. Also, by performing surface thawing, the pressure due to the pressing of the concave portion forming member is dispersed, and the thickness of the sliced meat is reduced, and the expansion of the surface area can be suppressed.
フライ時間を短縮するため、スライス肉の片面または両面には複数の凹部が形成される。スライス肉の片面または両面に形成される凹部の合計面積は、スライス肉の両面の表面積の１１％〜３０％であることが好ましい。凹部の面積比が小さいとフライ時間の短縮効果が十分でなく、一方で凹部の面積比が大きすぎると凹部形成部材による押圧圧力によってスライス肉が扁平になりすぎ、かつフライ時における凹部の復元が悪くなるため、フライ製品の外観上好ましくない。 In order to shorten the frying time, a plurality of recesses are formed on one or both sides of the sliced meat. The total area of the concave portions formed on one or both sides of the sliced meat is preferably 11% to 30% of the surface area of both sides of the sliced meat. If the area ratio of the concave portion is small, the effect of shortening the frying time is not sufficient, while if the area ratio of the concave portion is too large, the sliced meat becomes too flat due to the pressing pressure by the concave portion forming member, and the concave portion is restored during frying. This is not desirable for the appearance of the fried product because it becomes worse.
また、スライス肉に形成される凹部の深さは、フライ時間短縮の効果を得るためにはスライス肉の厚みの概ね１５％〜５０％とすることが好ましい。 Further, the depth of the concave portion formed in the sliced meat is preferably set to approximately 15% to 50% of the thickness of the sliced meat in order to obtain the effect of shortening the frying time.
スライス肉に凹部を形成する手段としては、周縁に１つまたは複数の凸部を備えた回転体を１つまたは複数用いることができる。スライス肉の片面に凹部を形成する場合、ベルトコンベアで搬送されるスライス肉の表面を上部から回転体により押圧することで、所定の深さの凹部がスライス肉表面に形成される。スライス肉の両面に凹部を形成する場合には、スライス肉を裏返して回転体により押圧をさらに行う、またはスライス肉を上下方向に設置した回転体の間を通過させればよい。 As a means for forming a concave portion in the sliced meat, one or a plurality of rotating bodies having one or more convex portions on the peripheral edge can be used. When a concave portion is formed on one side of the sliced meat, a concave portion having a predetermined depth is formed on the sliced meat surface by pressing the surface of the sliced meat conveyed by the belt conveyor from above with a rotating body. When the concave portions are formed on both sides of the sliced meat, the sliced meat may be turned upside down and further pressed by a rotating body, or the sliced meat may be passed between rotating bodies arranged vertically.
表面に凹部が形成されたスライス肉は、衣付けなど適宜必要な付加加工をした後、再度凍結され、その後の加工工程を経て製品とすることができる。例えば、豚カツを製造する場合には、半解凍状態にてプレス成型された豚肉の原料肉塊を所望とする厚さにスライスした後、表面に凹部を形成し、バッターおよび衣を付着後、再度凍結処理を経て冷凍豚カツとされる。 The sliced meat having a concave portion formed on its surface is subjected to necessary additional processing such as clothing, then frozen again, and can be made into a product through a subsequent processing step. For example, when manufacturing pork cutlet, after slicing a raw meat mass of press-molded pork in a half-thaw state to a desired thickness, form a concave portion on the surface, attach a batter and a batter, and then again. After freezing, it becomes frozen pork cutlet.
以下に本発明の実施の形態について図を参照しながら説明する。図１は、本発明の一実施形態を示す原料肉塊成型方法の工程図である。図１において、まず、原料肉塊は、解凍された後、必要な形状、必要な大きさに成型される。成型された原料肉塊はピックル液が注入され、ミキシング工程において真空マッサージが行われる。そして、ケーシング充填、予備成型、凍結、半解凍の工程を経た後、プレス成型される。プレス成型後においては、原料肉塊をスライスし、必要に応じて表面解凍処理を行った後、スライス肉の片面又は両面に凹部を形成し、最後に衣付けして凍結し、製品となす。 Hereinafter, embodiments of the present invention will be described with reference to the drawings. FIG. 1 is a process chart of a raw material lump molding method showing one embodiment of the present invention. In FIG. 1, first, a raw meat mass is thawed and then molded into a required shape and a required size. A pickle liquid is injected into the molded raw meat mass, and a vacuum massage is performed in a mixing process. Then, after the steps of casing filling, pre-molding, freezing and semi-thawing, it is press-molded. After press molding, the raw meat chunks are sliced and, if necessary, subjected to surface thawing treatment. Then, a concave portion is formed on one or both sides of the sliced meat, and finally, the meat is dressed and frozen to form a product.
スライス肉の表面に凹部を形成する前に、例えば庫内温度１００℃〜２００℃の加温装置に風速３〜２５ｍ／ｓの熱風を当てながら、１０〜３０秒間スライス肉を載置し、スライス肉の表面を解凍する。表面解凍後のスライス肉の中心温度は−２℃〜―３℃の範囲となる。これにより、凹部形成部材によりスライス肉の表面を押圧する際に、より深く凹部を形成することが可能となる。また、表面解凍を行うことで、凹部形成部材による押圧時にスライス肉の筋繊維が破断しにくくなるため、フライ後に凹部が元の状態、すなわち平坦な状態に復元しやすくなり、さらに、凹部形成部材の押圧による圧力によってスライス肉が平坦になるのを抑制することができるため、外観および食感が凹部を形成しない通常品と概ね同等となる利点がある。 Before forming a concave portion on the surface of the sliced meat, the sliced meat is placed for 10 to 30 seconds, for example, while applying a hot air having a wind speed of 3 to 25 m / s to a heating device having an internal temperature of 100 ° C to 200 ° C, and slicing. Thaw the meat surface. The center temperature of the sliced meat after surface thawing is in the range of −2 ° C. to −3 ° C. Thereby, when the surface of the sliced meat is pressed by the concave portion forming member, the concave portion can be formed deeper. Also, by performing surface thawing, the muscle fibers of the sliced meat are less likely to break when pressed by the concave portion forming member, so that the concave portion can be easily restored to its original state after frying, that is, a flat state, and further, the concave portion forming member Since the flattening of the sliced meat can be suppressed by the pressure of the pressing, there is an advantage that the appearance and the texture are almost the same as those of the normal product having no concave portion.
図２は、スライス肉の表面に凹部を形成する凹部形成部材２の一例である。凹部形成部材は円周上に複数の凸部を備えた回転体から構成される。各凸部の端部は半球状になっており、回転しながらスライス肉の表面を押圧することで、凸部がスライス肉に食い込み、図３に示すようにスライス肉の表面に凹部が形成される。回転体の円周上に設けられる凸部の数は、スライス肉に形成したい孔の数に応じて選択することができる。 FIG. 2 is an example of a concave portion forming member 2 that forms a concave portion on the surface of the sliced meat. The concave portion forming member is composed of a rotating body having a plurality of convex portions on the circumference. The end of each convex portion is hemispherical, and by pressing the surface of the sliced meat while rotating, the convex portion bites into the sliced meat, and a concave portion is formed on the surface of the sliced meat as shown in FIG. You. The number of projections provided on the circumference of the rotating body can be selected according to the number of holes to be formed in the sliced meat.
スライス肉の片面に凹部を形成する場合、ベルトコンベアで搬送されるスライス肉の表面を上部から回転体により押圧することで、所定の深さの凹部がスライス肉表面に形成される。スライス肉の両面に凹部を形成する場合には、スライス肉を裏返して回転体により押圧をさらに行う、またはスライス肉を上下方向に設置した回転体の間を通過させればよい。 When a concave portion is formed on one side of the sliced meat, a concave portion having a predetermined depth is formed on the sliced meat surface by pressing the surface of the sliced meat conveyed by the belt conveyor from above with a rotating body. When the concave portions are formed on both sides of the sliced meat, the sliced meat may be turned upside down and further pressed by a rotating body, or the sliced meat may be passed between rotating bodies arranged vertically.
図４は、スライス肉の両面への凹部形成に使用される、上下方向に設けられた凹部形成部材の正面図（ａ）および側面図（ｂ）である。複数の凹部形成部材を共通の回転軸で支持し、同時に回転させることで、スライス肉の表面に縦方向に並んだ複数の孔の列を形成することが可能となる。 FIGS. 4A and 4B are a front view (a) and a side view (b) of a concave portion forming member provided in the vertical direction, which is used for forming concave portions on both sides of the sliced meat. By supporting a plurality of recess forming members on a common rotation shaft and rotating them at the same time, it becomes possible to form a plurality of rows of holes arranged in the longitudinal direction on the surface of the sliced meat.
押圧によるスライス肉の変形を抑制するには、スライス肉の両面に形成される凹部の中心軸が互いに偏位するように、上下方向に設けられた１つまたは複数の凹部形成部材によりスライス肉の両面を押圧する必要がある。そのためには、図4（ｂ）に示すように、異なるタイミングで上下に設置された凹部形成部材の凸部がスライス肉の各面に接触するように、各凹部形成部材の位相をずらしてそれぞれの回転軸に設置する。 In order to suppress the deformation of the sliced meat due to the pressing, the sliced meat is sliced by one or a plurality of concavely formed members provided vertically so that the central axes of the concaves formed on both sides of the sliced meat are deviated from each other. Both sides need to be pressed. To this end, as shown in FIG. 4 (b), the phases of the concave forming members are shifted so that the convex portions of the concave forming members arranged vertically at different timings come into contact with the respective surfaces of the sliced meat. It is installed on the rotation axis.
以下、本発明の実施例および比較例について説明する。但し、本発明はこれらの実施態様に限定されるものではない。
[試験区１]
Hereinafter, examples and comparative examples of the present invention will be described. However, the present invention is not limited to these embodiments.
[Test Zone 1]
豚肉のロース原料肉塊にピックル液を注入し、真空マッサージを行った後、ケーシング袋に充填した。ロース原料肉塊を充填したケーシング袋をコンテナボックス内に背脂側を上にして平行に複数並べ、上方から押圧することで、ケーシング袋を直方体に近づける予備成型を行った。そして、予備成型されたロース原料肉塊をケーシング袋に入れたまま庫内温度−３０度で２４時間凍結し、その後半解凍した。半解凍されたロース原料肉塊をケーシング袋から取り出し、ロース肉の形状を備えた型枠によりプレスした。プレス成型後のロース原料肉塊を１１ｍｍ厚にスライスし、衣付した後再び凍結した。そして、衣付されたスライス肉を１８０℃のフライ油で4分３０秒フライし、フライ油から引き上げた後1分経過後におけるスライス肉の中心温度を測定した。また、フライ油から引き上げた後１分経過後におけるスライス肉の中心温度が７５℃になるフライ時間を測定した。 The pickle liquid was poured into the pork loin raw meat mass, vacuum-massed, and then filled into a casing bag. A plurality of casing bags filled with the loin raw meat mass were arranged in parallel in a container box with the back fat side facing upward, and pressed from above to perform preforming to bring the casing bags closer to a rectangular parallelepiped. Then, the preformed loin raw meat mass was frozen in a refrigerator at a temperature of −30 ° C. for 24 hours in a casing bag, and thawed in the latter half. The half-thawed raw meat mass was taken out of the casing bag and pressed with a mold having the shape of the loin. The loin raw meat mass after the press molding was sliced to a thickness of 11 mm, dressed and frozen again. Then, the coated sliced meat was fried with frying oil at 180 ° C. for 4 minutes and 30 seconds, and the central temperature of the sliced meat was measured one minute after being pulled up from the frying oil. In addition, the frying time at which the center temperature of the sliced meat reached 75 ° C. one minute after the withdrawal from the frying oil was measured.
[試験区２−１]
試験区１と同様の方法で１１ｍｍ厚のスライス肉を作製し、庫内温度２００℃の加温装置に風速５ｍ／ｓの熱風を当てながら、２０秒間スライス肉を載置し、スライス肉の表面を解凍した。そして、直径１０ｍｍの半球状の先端部を円周上に複数備えたプラスチック製の凹部形成部材によりスライス肉の片面を押圧し、片面に６個の深さ３ｍｍの凹部を備えたスライス肉を得た。デジタルカメラで撮影したスライス肉表面のデジタル画像をMedia Cybernetics 社製のImage-Pro Premier 9.1により解析し、スライス肉両面の表面積に対する凹部の合計面積の割合［％］を求めた。表面に凹部を形成したスライス肉を衣付した後再び凍結し、１８０℃のフライ油で4分３０秒フライして、フライ油から引き上げた後1分経過後におけるスライス肉の中心温度を測定した。
[Test Zone 2-1]
The sliced meat having a thickness of 11 mm is prepared in the same manner as in the test section 1, and the sliced meat is placed for 20 seconds while blowing hot air at a wind speed of 5 m / s onto a heating device having a temperature of 200 ° C. in the refrigerator, and the surface of the sliced meat is prepared. Was thawed. Then, one side of the sliced meat is pressed by a plastic concave portion forming member having a plurality of hemispherical tips with a diameter of 10 mm on the circumference to obtain the sliced meat having six concave portions with a depth of 3 mm on one side. Was. The digital image of the sliced meat surface taken by a digital camera was analyzed by Image-Pro Premier 9.1 manufactured by Media Cybernetics, and the ratio [%] of the total area of the concave portions to the surface area of both sides of the sliced meat was determined. After coating the sliced meat having a concave portion on the surface, it was frozen again, fried for 4 minutes and 30 seconds with 180 ° C frying oil, and the center temperature of the sliced meat was measured 1 minute after being pulled up from the frying oil. .
[試験区２−２]
スライス肉の片面に１２個の凹部を形成した以外は、試験区２−１と同様の方法でスライス肉を作製し、試験を実施した。
[Test Zone 2-2]
Except for forming 12 recesses on one side of the sliced meat, a sliced meat was prepared and tested in the same manner as in Test Section 2-1.
[試験区２−３]
スライス肉の片面に１７個の凹部を形成した以外は、試験区２−１と同様の方法でスライス肉を作製し、試験を実施した。
[Test Zone 2-3]
Except for forming 17 recesses on one side of the sliced meat, a sliced meat was prepared and tested in the same manner as in Test Section 2-1.
[試験区２−４]
スライス肉の片面に２２個の凹部を形成した以外は、試験区２−１と同様の方法でスライス肉を作製し、試験を実施した。
[Test zone 2-4]
A sliced meat was prepared in the same manner as in Test Section 2-1 except that 22 concave portions were formed on one side of the sliced meat, and a test was performed.
[試験区２−５]
スライス肉の片面に２９個の凹部を形成した以外は、試験区２−１と同様の方法でスライス肉を作製し、試験を実施した。
[Test zone 2-5]
Sliced meat was prepared and tested in the same manner as in Test Section 2-1 except that 29 concave portions were formed on one side of the sliced meat.
[試験区２−６]
スライス肉の片面に３４個の凹部を形成した以外は、試験区２−１と同様の方法でスライス肉を作製し、試験を実施した。
[Test zone 2-6]
A sliced meat was prepared in the same manner as in Test Section 2-1 except that 34 concave portions were formed on one side of the sliced meat, and a test was performed.
[試験区２−７]
図４（ｂ）に示す上下方向に設置された凹部形成部材によりスライス肉の両面にそれぞれ２２個の凹部を形成した以外は、試験区２−１と同様の方法でスライス肉を作製し、試験を実施した。
[Test zone 2-7]
A sliced meat was prepared in the same manner as in the test section 2-1 except that 22 recesses were formed on both sides of the sliced meat by the recessed formation members installed in the vertical direction shown in FIG. Was carried out.
[試験区２−８]
スライス肉の両面にそれぞれ２９個の凹部を形成した以外は、試験区２−１と同様の方法でスライス肉を作製し、試験を実施した。
[Test zone 2-8]
Sliced meat was prepared and tested in the same manner as in Test Section 2-1 except that 29 concave portions were formed on both sides of the sliced meat.
[試験区２−９]
スライス肉の両面にそれぞれ３４個の凹部を形成した以外は、試験区２−１と同様の方法でスライス肉を作製し、試験を実施した。
[Test zone 2-9]
Sliced meat was prepared and tested in the same manner as in Test Section 2-1 except that 34 concave portions were formed on both sides of the sliced meat.
表１は、各試験区における、凹部形成部材として使用する図２に示す回転体の数（列数）、スライス肉の表面に作製した孔の数、スライス肉の両面の表面積に対する孔の合計面積の割合［％］、および１８０℃フライ油で４分３０秒間フライし、フライ後1分経過後におけるフライ製品の中心温度を示す。フライ製品の加熱を十分に行うためには、フライ後１分経過後におけるフライ製品の中心温度は少なくとも７５℃以上とする必要がある。 Table 1 shows the number (the number of rows) of the rotating bodies shown in FIG. 2 used as the concave portion forming member, the number of holes formed on the surface of the sliced meat, and the total area of the holes with respect to the surface area of both sides of the sliced meat in each test section. And the center temperature of the fried product 1 minute after frying for 4 minutes and 30 seconds with frying oil at 180 ° C. In order to sufficiently heat the fried product, it is necessary that the center temperature of the fried product one minute after the fry is at least 75 ° C. or more.
試験区１において作製した衣付されたスライス肉（以下、「従来品」という）を１８０℃のフライ油で4分３０秒フライし、フライ油から引き上げた後1分経過後におけるスライス肉の中心温度を測定したところ、中心温度は６０℃にとどまり、フライ時間４分３０秒では十分でないことがわかる。また、フライ油から引き上げた後１分経過後のスライス肉の中心温度が７５℃に達する、すなわち喫食可能となる必要フライ時間についても測定したところ７分であった。 The sliced meat prepared in test section 1 (hereinafter referred to as “conventional product”) was fried for 4 minutes and 30 seconds with 180 ° C. frying oil, and the center of the sliced meat 1 minute after being pulled up from the frying oil When the temperature was measured, it was found that the center temperature remained at 60 ° C., and that a frying time of 4 minutes and 30 seconds was not sufficient. In addition, the center temperature of the sliced meat reached 75 ° C. one minute after being pulled from the frying oil, that is, the required frying time required to be edible was measured to be 7 minutes.
スライス肉の片面に６個および１２個の凹部を形成した試験区２−１、２−２により作製したフライ製品のフライ後中心温度は、従来品と同じく６０℃に留まっており、フライ時間の短縮効果は得られなかった。
一方、凹部の数が２２個以上の試験区２−４〜２−９では、フライ後のフライ製品の中心温度は７５℃以上となり、フライ製品のフライ時間４分３０秒を製品上保証する上で十分であることがわかる。
The center temperature after frying of the fried product produced in the test sections 2-1 and 2-2 in which 6 and 12 concave portions are formed on one side of the sliced meat remains at 60 ° C. as in the conventional product, and the No shortening effect was obtained.
On the other hand, in the test sections 2-4 to 2-9 in which the number of the concave portions is 22 or more, the center temperature of the fried product after the frying becomes 75 ° C. or more, and the fry time of the fried product is guaranteed for 4 minutes 30 seconds on the product. Is sufficient.
このように、本発明は、スライス肉の両面の表面積に対する凹部の合計面積の割合を１１％以上とすることで、フライ時間を従来の７分間から４分３０秒まで短縮することができ、消費者または飲食店や小売店等のユーザによる調理時間の短縮に寄与することがわかる。 As described above, according to the present invention, by setting the ratio of the total area of the concave portions to the surface area of both sides of the sliced meat to be 11% or more, the frying time can be reduced from the conventional 7 minutes to 4 minutes 30 seconds, and the consumption can be reduced. It can be understood that this contributes to shortening of the cooking time by a user or a user such as a restaurant or a retail store.
一方で凹部の数をさらに増加させる、すなわち表面に占める凹部の面積割合が大きすぎると、凹部形成部材による押圧圧力によってスライス肉が扁平になりすぎ、かつフライ時における凹部の復元が悪くなる。そのため、スライス肉の両面の表面積に対する凹部の合計面積の割合は３０％以下とすることが好ましい。 On the other hand, if the number of recesses is further increased, that is, if the area ratio of the recesses to the surface is too large, the sliced meat becomes too flat due to the pressing pressure of the recess forming member, and the restoration of the recesses during frying becomes poor. Therefore, the ratio of the total area of the concave portions to the surface area of both surfaces of the sliced meat is preferably 30% or less.
Claims (8)
凹部形成部材により前記スライス肉の片面または両面に１つまたは複数の凹部を形成する凹部形成工程と、
を含む、
ことを特徴とするスライス肉製造方法。 Slicing the frozen raw meat mass, and a sliced meat forming step of forming sliced meat,
A recess forming step of forming one or more recesses on one or both sides of the sliced meat by a recess forming member;
including,
A method for producing sliced meat.
ことを特徴とする請求項１に記載のスライス肉製造方法。 The concave portion forming member is a rotating body having a plurality of convex portions on a peripheral edge,
The method for producing sliced meat according to claim 1, wherein:
ことを特徴とする請求項２に記載のスライス肉製造方法。 In the concave portion forming step, one or more concave portion forming members sandwich the sliced meat from above and below while rotating, and form a plurality of concave portions on both surfaces of the sliced meat,
The method for producing sliced meat according to claim 2, characterized in that:
ことを特徴とする請求項３に記載のスライス肉製造方法。 The central axes of the concave portion formed on one surface of the sliced meat and the concave portion formed on the other surface are offset from each other,
The method for producing sliced meat according to claim 3, characterized in that:
表面解凍後の前記スライス肉の中心温度は−２℃〜―３℃である、
ことを特徴とする請求項１に記載のスライス肉製造方法。 Before the concave portion forming step, further includes a surface thawing step of thawing the surface of the sliced meat,
The central temperature of the sliced meat after surface thawing is −2 ° C. to −3 ° C.,
The method for producing sliced meat according to claim 1, wherein:
前記スライス肉の片面または両面に形成される凹部の合計面積は、前記スライス肉の両面の表面積の１１％〜３０％である、
ことを特徴とするスライス肉。 Sliced meat having one or more recesses on one or both sides,
The total area of the concave portions formed on one side or both sides of the sliced meat is 11% to 30% of the surface area of both sides of the sliced meat.
Sliced meat characterized by that.
ことを特徴とする請求項７に記載のスライス肉。 The central axes of the concave portion formed on one surface of the sliced meat and the concave portion formed on the other surface are offset from each other,
The sliced meat according to claim 7, characterized in that:
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| JPS5057763U (en) * | 1973-09-21 | 1975-05-29 | ||
| JPS5591629U (en) * | 1978-12-19 | 1980-06-25 | ||
| JPS575640A (en) * | 1980-05-07 | 1982-01-12 | Food Tekunorojii Co Ab | Method and apparatus for producing thin slice of frozen meat suitable for roasting or grilling |
| JPS63202363A (en) * | 1987-02-16 | 1988-08-22 | Ooshio Surume:Kk | Corrugation of dried cuttlefish body |
| JPH09322702A (en) * | 1996-05-31 | 1997-12-16 | Nissin Food Prod Co Ltd | Forming of raw meat block |
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