JP2021113071A - Cooked frozen meat product and manufacturing method of the same - Google Patents

Abstract

To provide a cooked frozen meat product that can be frozen or thawed efficiently in a short time and that can be served or eaten immediately after thawing.SOLUTION: The meat product consists of a piece of meat 2, which is a sliced piece of cooked meat, and a packaging film 3, which vacuum wraps the piece of meat 2. The entire surface of the piece of meat 2 is vacuum-wrapped facing the packaging film 3 and is frozen. The packaging film 3 is transparent. The piece of meat 2 is sliced to a certain thickness, and the cross-section of the piece of meat 2 is flat. One or more and ten or less pieces of meat 2 are packed in the packaging film 3. The thickness of the piece of meat 2 is greater than or equal to 0.01 mm and less than or equal to 10 mm or a chunk or piece or meat 2 is made into roast beef.SELECTED DRAWING: Figure 2

Description

The present invention relates to a cooked frozen meat product in which meat pieces of a cooked meat mass are vacuum-packed with a packaging film and frozen, and a method for producing the same.

Conventionally, cooked meat chunks are packaged in trays, vacuum packs, etc., and sold as cooked meat products. For example, there are many cooked meat products such as bacon, ham, beef steak or roast beef, which are pre-sliced and packaged for ease of cooking or eating.

The sliced meat pieces are arranged side by side so as to be stacked in a packaging container, or are returned to the state of a meat block in appearance and packaged in a tray or a vacuum pack for sale. In addition, the packaged cooked meat product may be sold in a frozen state, such as when it is shipped as a gift.

To eat cooked meat products, for example, frozen roast beef is thawed in a refrigerator or chilled room for 9 to 15 hours, then taken out of the bag and eaten with sauce. Is soaked in water together with the bag, thawed and eaten. It is also possible to slice it in a half-thawed state and then return it to room temperature for eating.

In this way, the cooked frozen meat products can be thawed and eaten as needed, but the cooked meat products are either piled up with meat pieces or block-shaped meat chunks. Because it is frozen, the temperature control at the time of thawing is complicated, and it takes at least several hours or more to eat.

Further, even in the case of producing a frozen meat product, if the meat pieces are stacked and arranged, or if the block-shaped meat mass is frozen, the freezing process takes time, and it takes time. Because the meat was frozen, the cells of the meat product were destroyed, and when the meat was thawed, meat juice containing umami and nutrients (hereinafter referred to as "drip") was generated, causing discoloration and the like. In addition, various treatments such as a packaging method and a cooking method are performed in order to improve the quality of meat products, and for example, there is a packaging method shown in Patent Document 1.

In the packaging method for meat products shown in Patent Document 1, silver ion-soluble glass capable of gradually eluting silver ions is contained in the material for forming the surface of the antibacterial film, and the antibacterial film is formed into sliced meat products. By wrapping the meat product after it is in close contact with one side or both sides, it is possible to prevent the quality of the meat product from deteriorating due to the propagation of germs.

Japanese Unexamined Patent Publication No. 5-270580 (Page 2, Fig. 1)

However, the packaging method of Patent Document 1 mainly targets fresh meat products, and is costly because the antibacterial film is adhered to the sliced meat products and is packaged using another packaging material. Even after the packaging material was peeled off, it was necessary to peel off the antibacterial film from the sliced meat product one by one with the meat product and the film or the films. Further, the sliced meat product is frozen or thawed via the film and the packaging material, and there is a problem that the sliced meat product cannot be frozen or thawed in a short time.

The present invention has been made by paying attention to such a problem, and can efficiently freeze or thaw in a short time without the need for temperature control, and can serve cooked meat pieces immediately after thawing. It is an object of the present invention to provide a cooked frozen meat product that can be eaten.

In order to solve the above problems, the cooked frozen meat product of the present invention is used.
A meat product consisting of sliced meat pieces of cooked meat pieces and a packaging film for vacuum-packing the meat pieces.
The entire surface of the meat piece is vacuum-packed and frozen so as to face the packaging film.
According to this feature, during freezing or thawing, the temperature of the outside air can be transmitted to the entire surface of the meat piece via the packaging film, so that the freezing or thawing can be efficiently performed in a short time, and the packaging film is only peeled off after thawing. The cooked meat pieces can be served or eaten immediately.

The packaging film is characterized by being transparent.
According to this feature, since the entire surface of the meat piece can be visually recognized, it is possible to check the color and fiber of the entire surface of the meat piece, which cannot be confirmed in the state of the meat mass or the state where the meat pieces are stacked, and the consumer purchases. You can check the freshness of the meat pieces and the state of baking before.

The meat piece is sliced to a certain thickness, and the cross section of the meat piece is flat.
According to this feature, since the thickness of each sliced meat piece is unified and vacuum-packed, a plurality of cooked frozen meat products can be stacked and packed compactly. Further, since the cross section of the meat piece is flat, it can be efficiently frozen or thawed in a short time.

The meat piece is characterized in that 1 or more and 10 or less pieces are packaged in the packaging film.
According to this feature, the packaging film can be compactly packed without folding back. In addition, there is no waste because the required amount can be thawed and eaten each time.

The thickness of the meat piece is 0.01 mm or more and 10 mm or less, and the meat mass or the meat piece is characterized by being roast beef.
According to this feature, freezing and thawing can be performed efficiently without the need for temperature control, and the thickness is such that the redness in the center of the meat piece, which indicates the freshness of the roast beef and the degree of baking, can be confirmed.

The method for producing a cooked frozen meat product of the present invention is:
A meat product consisting of sliced meat pieces of cooked meat pieces and a packaging film for vacuum-packing the meat pieces.
It is characterized in that it is vacuum-packed and frozen so that the entire surface of the meat piece faces the packaging film.
According to this feature, at the time of freezing or thawing, the temperature of the outside air can be transmitted to the entire surface of the meat piece via the packaging film, so that the freezing or thawing can be efficiently performed in a short time.

The freezing is characterized by being a liquid quick freezing.
According to this feature, by instantly freezing, the generation of drip during thawing can be suppressed, and the meat fiber can be maintained in a good condition without destroying the cells of the meat product.

It is a figure which showed the production flow of the frozen roast beef in Example 1 of this invention. It is a photograph which shows the roast beef meat piece produced by the production flow in Example 1 of this invention. It is a table which showed the average thawing time using various samples of frozen roast beef meat pieces.

A mode for carrying out the cooked frozen meat product according to the present invention will be described below based on examples.

The cooked frozen meat product according to the first embodiment will be described with reference to FIGS. 1 and 2.

FIG. 1 shows the production flow of frozen roast beef.
ST1 is a surface forming step of raw meat. The streaks and excess fat of the beef meat mass, which is the raw material, are removed and molded, and salt, spices, etc. are rubbed in as a seasoning and left to rest for several hours. At this time, the meat mass is formed so that the cross section of each slice piece has the same shape when sliced in the slicing step of ST5 described later. Temperature control can be easily performed by forming the meat mass in advance so that the cross section of each slice piece has the same shape, that is, for example, an elliptical columnar shape or a trapezoidal columnar shape. Further, in the slicing process of ST5 described later, all slice pieces except the end-cut portion of roast beef can be used, and also in the vacuum packing process of ST6, they can be beautifully arranged on the packaging film at regular intervals in appearance. By using slice pieces of the same shape, it can be arranged in a good-looking manner.

ST2 is a step of roasting the surface of the meat mass formed in ST1. Cook the surface of the meat mass in a roaster or oven set at 200 ° C to 300 ° C for 3 to 10 minutes. Next, vacuum degassing packaging is performed in a heat-resistant package (ST3), the mixture is immersed in hot water temperature of 50 ° C. to 70 ° C., and low-temperature cooking is performed (ST4).

ST5 is a step of slicing the cooked meat mass. The meat mass after low-temperature cooking of ST4 is taken out from the heat-resistant package and sliced with a slicer to a thickness of 0.01 mm or more and 10 mm or less. With such a thickness, the sliced meat pieces can be efficiently frozen and thawed in ST7, which will be described later. Further, by preferably 0.5 mm or more and 8 mm or less, more preferably 0.8 mm or more and 6 mm or less, an appropriate texture can be obtained, and the redness in the center of the meat piece indicating the freshness of the roast beef and the degree of baking can be confirmed. It will be as thick as possible. If the thickness exceeds 10 mm, when the state of lean meat in the center of the meat piece changes between one surface and the other surface of the slice cross section, the freshness or freshness of only one surface or the other surface of the slice cross section It is not preferable because it is necessary to judge the degree of baking.

Further, the meat piece is sliced to a certain thickness so that the cross section of the meat piece is flat. By doing so, when a plurality of meat pieces are contained in one pack, all the meat pieces have the same thickness, so that the quick freezing and thawing treatment of ST7, which will be described later, can be performed in a short time. Further, by flattening the cross section of the meat piece, when a plurality of frozen roast beef packs are stacked and packed in the packing process of ST9 described later, it can be packed compactly without unnecessary gaps.

ST6 is a step of vacuum-packing sliced roast beef pieces. Spread two pieces of roast beef on the wrapping film, line them up, and vacuum pack them with a vacuum packing machine. By subdividing and packaging a small amount of meat in one pack, even relatively expensive ingredients such as roast beef will not be thawed together with the meat mass and left over, and the required amount can be obtained. It is possible to thaw and eat each time. In addition, since the meat pieces are sliced and packaged in advance, the thawing time can be shortened and the trouble of cutting the meat pieces at the time of eating can be saved. In addition, by selling in small portions, it becomes possible to purchase products such as roast beef, which were conventionally distributed as expensive foods such as gifts, at a low price.

The color of the packaging film may be orange, for example, as used in sausage packaging, so that the color of the meat pieces is not affected by ultraviolet rays, but it is preferably transparent. Because it is transparent, the entire surface of the roast beef meat piece can be visually recognized, so it is possible to check the color, luster, meat fiber, etc. of the entire meat piece surface that cannot be confirmed in the state of meat lumps or in the state where meat pieces are stacked. Consumers can check the freshness of meat pieces and the state of roasting before purchasing.

Regarding the temperature control of meat products, food poisoning bacteria die at around 60 ° C, and when the temperature rises above 65 ° C, the protein rapidly hardens due to heat denaturation, but in the case of roast beef, food poisoning bacteria are killed and the taste of meat Exquisite temperature control of a small number of units to maintain softness is very important. In particular, the red or pink color in the center of the roast beef meat pieces is an important factor that indicates the freshness and degree of baking of the meat. The condition of the entire surface of each piece of meat, which cannot be confirmed in the state of being roasted, can be surely confirmed.

ST7 is a quick freezing process. The roast beef pieces vacuum-packed in ST6 are deep-frozen. Normally, when a piece of meat is frozen for a long time in a commercial freezer controlled at -33 ° C to -35 ° C (hereinafter referred to as "slow freezing"), the cells are destroyed when the water freezes and the meat is broken during thawing. Where drip is generated from cells and the taste components and nutrients are lost and the texture of meat pieces deteriorates, when frozen by quick freezing, ice crystals in the cells are dispersed small and damage to the cells is minimized. Almost no drip occurs during thawing.

Quick freezing means passing through a temperature range of -1 ° C to -5 ° C within 30 minutes, but if two pieces of roast beef (about 20 g) sliced into 2 mm are vacuum-packed, it is a liquid. In the case of quick freezing, it is only necessary to soak for about 10 minutes. When rapidly frozen by liquid freezing, it can pass through the temperature range of -1 ° C to -5 ° C in a short time as compared with slow freezing, so that drip generation is extremely reduced. There is also a method of using air quick freezing instead of liquid quick freezing, but liquid quick freezing can pass through the temperature range of -1 ° C. to −5 ° C. in a shorter time. Even when the actual amount of drip of roast beef meat pieces was confirmed, the amount of freezing by liquid quick freezing was smaller.

In this way, by instantly freezing, the generation of drip during thawing can be suppressed, the meat fiber can be maintained in good condition without destroying the cells of the meat product, and it is sliced thinly and subdivided into small amounts. Since the meat is processed in a fresh state, it can be frozen and thawed in a shorter time than the meat mass. In addition, since it is subdivided, the amount of drip generated by each piece of meat in one pack is extremely small, so that the drip does not scatter around when the pack is opened. Further, since the meat pieces are subdivided so that the meat pieces do not overlap with each other, the temperature of the outside air can be transmitted to the entire surface of the meat pieces via the packaging film, so that the freezing or thawing can be efficiently performed in a short time. After the liquid quick freezing, it is stored in a normal commercial freezer to prepare for the shipping process of ST10.

ST8 is a step of checking for foreign matter such as metal by using a foreign matter detector. Next, ST9 is a packing step of vacuum-packed roast beef meat pieces. FIG. 2 is a photograph showing a roast beef meat piece (thickness 2 mm) produced in the above-mentioned production process. As shown in FIG. 2, the frozen roast beef 1 is composed of two pieces of roast beef meat pieces 2 and 2 and a packaging film 3, and two pieces of roast beef meat pieces 2 are vacuum-packed to form one pack. By packing multiple packs in one box as a set, they are shipped or sold as souvenirs or gifts. At this time, the quantity of the roast beef meat pieces 2 in one pack may be 1 or more and 10 or less. If it is 1 piece or more and 10 pieces or less, the packaging film 3 can be compactly packed in one box without folding back. If each piece of meat is vacuum-packed in excess of 10 pieces, the wrapping film 3 is folded back and packed, which increases the thickness and cannot be packed compactly.

In addition, considering the quantity of roast beef meat pieces 2 for one person in one meal, it is preferably about 2 to 6 pieces, although it depends on the thickness, and considering the usage and packing condition of one time. It is more preferable to make two pieces of roast beef meat in one pack and to stack and pack a plurality of packs. By reducing the number of packaging films 3 to two in one pack, the packaging films 3 can be stacked and packed together without being folded back in the box, so that the packaging can be compactly packed without wasting space. An appropriate amount of ice pack is included so that the roast beef meat piece 2 can be kept frozen.

ST10 is a process of shipping the packaging box packed in ST9. Considering the time until it is stored in the freezer at the purchaser's or recipient's home, not only the ST9 packaging but also the ice pack is added and shipped in this process. If the product is sold at a retail store, this process is not performed, and the product is sold separately as a set, for example, in 1 pack or 5 packs, without a box in the freezer at the store. When the roast beef pieces are thawed and eaten after being stored in the consumer's home freezer, the required number of packs is taken out from the freezer and left for 10 to 12 minutes to allow the roast beef to thaw naturally. Since each roast beef meat piece has a thickness that allows the temperature of the outside air to be transmitted to the entire surface of the meat piece via the packaging film, it can be efficiently thawed in a short time without the need for temperature control. In addition, other ingredients such as watercress and sauce are prepared during natural thawing, and after thawing, the roast beef meat pieces can be served and eaten immediately by simply peeling off the wrapping film.

Next, Example 2 will be described. The average thawing time using various samples of frozen roast beef meat pieces is shown in FIG. Five pieces (10 pieces of each sample for meat pieces b and c) were prepared with the thickness of the frozen roast beef meat pieces of 2 mm (sample A), 4 mm (sample B), and 6 mm (sample C), and these were prepared at room temperature of 21 ° C. , Naturally thawed in an environment with a humidity of 62%. It takes every 10 seconds to pierce any 5 places including the center and the outer circumference of each sample with metal (stainless steel food thermometer with a sharp tip) and penetrate all 5 places to the tray on which each sample is placed. The average thawing time was calculated with the time as the thawing time. Further, as shown in the cross-sectional example of each sample, the meat pieces b and c are made into frozen roast beef meat pieces in which a part or all of the two pieces are overlapped, and the time required for each of the five parts including the overlapped part to penetrate. Was the defrosting time. The meat piece d was made to form surface irregularities by reciprocating the slice blade a plurality of times, and the thickness thereof was set to 2 mm, 4 mm, and 6 mm at the smallest thickness portion of one meat piece.

As can be seen from FIG. 3, when one piece of roast beef meat piece is frozen like meat piece a, it can be thawed faster than when two pieces are frozen, and when two pieces are frozen, the whole two pieces like meat piece b. It was possible to thaw faster by stacking one part of two pieces like meat piece c than by stacking. Commercially available cooked frozen foods are sold in the form of meat lumps, or sliced ones are stacked and vacuum-packed, and where a lot of thawing time is required, the entire surface is a packaging film like meat piece a. Since it is vacuum-packed facing the surface, it can be thawed efficiently in a short time. In addition, the freezing or thawing time can be significantly shortened by reducing the amount of roast beef meat pieces in one pack to a small amount. By vacuum-packing each piece of roast beef meat piece individually as in the present invention, it greatly contributes to the manufacturing process of the manufacturer and the food preparation process of the consumer.

Further, when the meat piece a and the meat piece d are compared, the influence of the presence or absence of the surface unevenness on the thawing time is small, but the thawing time tends to be slightly shorter for the meat piece a in a smooth state without the surface unevenness. The thawing time can be further shortened by thawing with running water instead of natural thawing.

Although examples of the present invention have been described above with reference to the drawings, the specific configuration is not limited to these examples, and any changes or additions within the scope of the gist of the present invention are included in the present invention. Is done.

For example, in the first embodiment, the example in which the sliced meat piece is a sliced meat piece of a cooked roast beef meat block is described, but it may be a sliced meat piece of a cooked meat mass, for example, cooked. It may be sliced ham, beef steak, charcoal or Miyazaki beef.

Further, in the first embodiment, an example in which the entire surface of the meat piece is vacuum-packed so as to directly face the packaging film has been described, but the temperature of the outside air is efficiently applied to the entire surface of the meat piece via the packaging film during freezing or thawing. As long as it can be transmitted, for example, when thawing causes drip on the surface of the meat piece, the surface of the meat piece does not have to face the packaging film directly.

Further, in the first embodiment, the case where the packaging film is transparent has been described, but the color may be pink, orange, milky white or the like.

Further, in the first embodiment, an example in which the roast beef meat mass is sliced to a certain thickness and the cross section of the meat piece is flat has been described. The sliced pieces may have different thicknesses, or the sliced pieces may have surface irregularities.

Further, in the first embodiment, the example in which two pieces of roast beef meat are contained in the packaging film has been described, but it suffices if the packaging film can be packed in one box without folding back, for example, one piece or 10 in one pack of the packaging film. A piece of roast beef meat piece may be packaged.

Further, in the first embodiment, the example in which the thickness of the meat piece is 2 mm has been described, but any thickness may be used as long as it can be efficiently frozen and thawed. For example, the thickness may be 0.01 mm or 10 mm thick. ..

Further, in the first embodiment, an example of freezing by liquid quick freezing has been described, but it is sufficient if it can be frozen instantly to suppress the occurrence of drip during thawing, and may be frozen by, for example, air quick freezing.

1 Frozen roast beef (cooked frozen meat products)
2 Roast beef pieces of meat (pieces of meat)
3 Packaging film

Claims (7)

A meat product consisting of sliced meat pieces of cooked meat pieces and a packaging film for vacuum-packing the meat pieces.
A cooked frozen meat product, wherein the entire surface of the meat piece is vacuum-packed and frozen facing the packaging film. The cooked frozen meat product according to claim 1, wherein the packaging film is transparent. The cooked frozen meat product according to claim 1 or 2, wherein the meat piece is sliced to a certain thickness and the cross section of the meat piece is flat. The cooked frozen meat product according to claim 1 to 3, wherein the meat piece is one or more and 10 or less pieces packed in the packaging film. The cooked frozen meat product according to claim 1 to 4, wherein the thickness of the meat piece is 0.01 mm or more and 10 mm or less, and the meat mass or the meat piece is roast beef. A meat product consisting of sliced meat pieces of cooked meat pieces and a packaging film for vacuum-packing the meat pieces.
A method for producing a cooked frozen meat product, which comprises vacuum-packing and freezing the entire surface of the meat piece so as to face the packaging film. The freezing is a method for producing a cooked frozen meat product, which is a liquid quick freezing.

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