JP2021191236A - Chilled grilled meat and production method thereof - Google Patents

Abstract

To provide chilled grilled meat which can be provided having the same taste and texture as the one provided at a restaurant without grilling charcoal-grilled meat at home, and to provided a production method thereof.SOLUTION: Chilled grilled meat is provided by vacuum-packaging some pieces of meat with charcoal-grilled flavor. The production method thereof includes: a step I of cooling down some pieces of charcoal-grilled meat; a step II of placing the cooled meat into a vacuum-packaging container; a step III of chilling the cooled meat in the vacuum-packaging container for storage; and a step IV of deaerating the chilled and stored vacuum-packaging container for vacuum-packaging.SELECTED DRAWING: None

Description

The present invention relates to a fried meat refrigerated product that can be easily eaten by boiling in hot water and a method for producing the same, in which the taste of charcoal-grilled ribs, hormones, etc. is vacuum-packed as it is.

Grilled meat such as ribs and hormones and motsuni are one of the most popular foods for the common people. In order to eat yakiniku, it is common to start a fire such as charcoal grilling at a yakiniku restaurant, outdoors, or at home and eat while grilling raw meat. When eating grilled meat indoors such as at home, for example, a method of eating raw meat while grilling it on a heat plate or the like is known.

In recent years, supermarkets have a wide variety of foodstuffs, and there are many vacuum-packed ones. Vacuum-packed foods include boiled pork, boiled fish, boiled beans, boiled eggs, side dishes, steamed roasted eel, ham, and the like. Further, in beef bowl chain stores and the like, frozen beef ribs, which are ingredients for bowls, are known for home delivery.

Japanese Patent Publication No. 06-67302 discloses a meat assortment structure (claim 1) in which a plurality of meat vacuum packs are enclosed in a packaging tool. In the meat assortment structure according to the present invention, since a plurality of meat vacuum packs are enclosed in a packaging tool, the meat can be handled in a state of being packed in appropriate amounts. The meats described in Japanese Patent Publication No. 06-67302 are raw meats, not roasted meats.

Japanese Patent Publication No. 06-67302 (Claim 1)

In this way, traditionally, to eat delicious grilled meat, especially charcoal-grilled meat pieces, you have to go to a "grilled meat shop", but it may be inconvenient for the elderly and the physically handicapped. In addition, if the "Yakiniku restaurant" is closed due to self-restraint in social behavior, it is difficult to eat full-fledged charcoal-grilled meat pieces. In addition, when grilling meat at home, it is inevitable that fat will fall on the table and floor even if the ventilation fan in the room is turned, and cleaning after meals is troublesome. Therefore, if there is a yakiniku food that allows you to enjoy the taste and texture of a charcoal-grilled restaurant without baking it at home, it would be appreciated not only by the elderly and the physically handicapped.

Therefore, an object of the present invention is to provide a fried meat chilled product and a method for producing the same, which allows the taste and texture of the restaurant to be enjoyed as it is without baking the charcoal-grilled meat pieces at home or the like.

That is, the present invention solves the above-mentioned conventional problems, and provides a grilled meat refrigerated product characterized in that a plurality of charcoal-grilled meat pieces are vacuum-packed.

The present invention also provides the grilled meat refrigerated product, wherein each piece of meat is vacuum-packed side by side without overlapping.

The present invention is also characterized in that the meat pieces are charcoal-grilled pork hormones, charcoal-grilled beef hormones, charcoal-grilled pork ribs, and charcoal-grilled beef ribs. It provides refrigerated goods.

The present invention also provides the grilled meat refrigerated product that is eaten in a water bath.

Further, the present invention provides the grilled meat refrigerated product, which is characterized in that the water bath is carried out in boiling water for 30 seconds to 90 seconds.

Further, the present invention is a step I in which a plurality of charcoal-grilled pieces of meat are cooled.
Step II, put the cooled pieces of meat into a vacuum-packed container,
Step III, refrigerate and store a vacuum-packed container containing chilled meat pieces,
The present invention provides a method for producing a refrigerated meat product, which comprises an IV step of degassing and vacuum-packing the inside of a vacuum-packed container stored in a refrigerated state.

The present invention also provides a method for producing the roasted meat refrigerated product, which is characterized in that, at least in the III step and the IV step, the respective meat pieces are arranged side by side without overlapping.

The present invention also provides a method for producing the roasted meat refrigerated product, which comprises pressing a meat piece from the outside of the vacuum packaging container to prevent the meat piece from violent and degassing in the IV step. be.

According to the present invention, a charcoal-grilled meat piece can be eaten as it is by boiling it in hot water without baking it at home or the like. That is, it is possible to provide the taste of the "Yakiniku restaurant" to the home as it is. In the past, charcoal-grilled meat became hard when overcooked, and the degree of grilling was a major point in eating grilled meat deliciously. For this reason, there was no idea of providing baked meat after post-treatment such as vacuum packing. And it is amazing that you can enjoy the taste of grilled meat refrigerated products in a short time in a water bath.

In the grilled meat refrigerated product of the present invention, the charcoal-flavored meat piece as the content may be grilled over charcoal fire with or without sauce on the meat and internal organs of beef or pork. That is, it is offered at a store called "Yakiniku restaurant" in Japan, and pieces of meat are grilled by hand with a gridiron or the like. Since the plurality of baked meat pieces are vacuum-packed, they are stored at a low temperature of 2 to 10 ° C. after vacuum-packing. Specific examples of roasted meat include charcoal-grilled pork hormones, charcoal-grilled beef hormones, charcoal-grilled pork ribs, and charcoal-grilled beef ribs.

In the roasted meat refrigerated product of the present invention, each piece of meat is vacuum-packed side by side without stacking. The arrangement includes horizontal arrangement, vertical arrangement, and diagonal arrangement. As a result, you can enjoy the taste of charcoal-grilled meat as the fat and sauce soak into the grilled meat while each piece of meat is still grilled. In addition, the water bath time can be shortened.

In the roasted meat refrigerated product of the present invention, vacuum packaging is also referred to as a vacuum pack. Examples of the vacuum packaging container include known packaging materials having excellent gas barrier properties. Specific examples include polyvinylidene chloride (PVDC) and ethylene vinyl alcohol copolymer (EVCH). The grilled meat refrigerated product of the present invention is preferably stored refrigerated at 2 to 10 ° C. When the roasted meat refrigerated product of the present invention is delivered, it is preferable to put it in a cold storage or a cold storage bag and keep it at a temperature of 2 to 10 ° C. By using a cold storage bag, home delivery becomes possible, and consumers can enjoy the taste of the store at home. Charcoal-grilled meat pieces that have been frozen rather than refrigerated can retain the taste of charcoal-grilled meat when eaten, but they lose their plumpness and the texture of the restaurant cannot be enjoyed.

Next, a method for producing the grilled meat refrigerated product of the present invention will be described. As a method for producing a refrigerated meat piece of the present invention, a step I of cooling a plurality of charcoal-grilled meat pieces, a step II of putting the cooled meat pieces in a vacuum-packed container, and a vacuum-packed container containing the cooled meat pieces are refrigerated. It includes a step III of storage and an IV step of degassing and vacuum-packing the inside of a vacuum-packed container stored in a refrigerator.

In step I, the charcoal-grilled meat is obtained by charcoal-grilled beef ribs, pork ribs, beef hormones or pork hormones with or without sauce. That is, it is offered at a store called "Yakiniku restaurant" in Japan, and the meat is roasted with a gridiron or the like. As a method of grilling meat, charcoal grilling using charcoal for a shichirin or a grill is preferable because the fat drips off when grilling, the surface is crispy, and the taste is refreshing. In the present invention, the taste and texture of this charcoal-grilled meat can be maintained as it is even after boiling in hot water. The plurality of meat pieces is 6 to 18, preferably 6 to 10 pieces, and particularly preferably 8 pieces. If the number of pieces of meat is too large, the packaging will be too large, which is not preferable. Place the roasted meat pieces on a plate or vat and cool to room temperature.

In step II, the cooled pieces of meat are placed in a vacuum-packed container. As the vacuum packaging container, the one described in the above-mentioned "refrigerated meat roasted meat of the present invention" can be used. In step II, it is preferable that the meat pieces are arranged side by side without overlapping, because the taste and texture of the baked meat pieces themselves can be imparted to each piece.

Step III is a step of refrigerating and storing the vacuum-packed container containing the cooled meat pieces after the II step. Refrigerate storage is stored in a refrigerator at 0 to 5 ° C, preferably 0 ° C. If step III is omitted and vacuum packaging is performed without refrigerating, water (steam) will be mixed into the vacuum packaging container, and the roasted meat will deteriorate faster or remain watery. The refrigerated storage time may be 3 minutes or more, preferably 5 minutes, and 10 minutes at the longest. Refrigerate storage is performed with the mouth of the vacuum packaging container open. As a result, moisture does not remain in the vacuum packaging container, and it is possible to provide meat in which fat and sauce have soaked. Also in step III, it is preferable that the meat pieces are arranged side by side without overlapping, because each piece can give the taste and texture of the hand-baked meat pieces themselves.

The IV step is a step of degassing and vacuum-packing the inside of the vacuum-packed container stored in a refrigerator. The vacuum-packed container taken out of the refrigerator is vacuum-degassed before it reaches room temperature, that is, at a temperature of 8 ° C. or lower, preferably 5 ° C. or lower, which is close to the refrigerated storage temperature or the refrigerated storage temperature. It is preferable in that it is not taken into the refrigerator. In addition, when vacuum degassing at a temperature close to room temperature, the roasted meat approaches the state of being boiled, and the umami component of the roasted meat, which is the content, escapes. In the IV step, it is preferable that the respective meat pieces are arranged side by side without overlapping, because a plurality of pieces of meat in the vacuum packaging can be packaged side by side without overlapping. Further, in the IV step, it is preferable to press the meat pieces from the outside of the vacuum packaging container to prevent the meat pieces from rampaging and degas, because it is possible to wrap the meat pieces without stacking a plurality of pieces in the vacuum packaging. Examples of the method of pressing the meat piece from the outside of the vacuum packaging container include a method of placing a weight from above and a method of sandwiching it between a pair of plate-shaped bodies from both sides. Vacuum packaging may be performed by the same method as a known method for vacuum packaging foods such as prepared foods. That is, by sucking and degassing the air inside the package such as sealed plastic, the inside of the package is put into a vacuum state, oxygen in the package is eliminated, and the chemical deterioration of the roasted meat, which is the content, is suppressed. do. Vacuum-packed food products are shipped in a refrigerator or cold storage bag.

Next, a method of eating the grilled meat refrigerated product of the present invention will be described. The grilled meat refrigerated product of the present invention is eaten in a water bath. That is, boil plenty of hot water in a pan or the like, put the chilled meat in boiling water at 80 ° C. or higher, preferably about 40 seconds to 1 minute, and boil the meat for 30 seconds to 90 seconds, preferably about 40 seconds to 1 minute. Indirectly warm. Next, the warmed roasted meat refrigerated product is opened and the contents are taken out to a plate. Then eat. With such a water bath, for example, you can enjoy the taste and texture of charcoal-grilled meat that you eat at a "Yakiniku restaurant". The contents may be taken out from the vacuum package, placed on the vacuum package, wrapped in a microwave oven, and then eaten. Alternatively, the vacuum-packed container may be provided with an air vent such as a notch or a hole, and the vacuum-packed container containing the air vent may be heated in a microwave oven as it is, and then opened and eaten.

(Example)
Next, the present invention will be described in more detail with reference to examples.

(Example 1)
<Manufacturing of vacuum-packed product A of roasted Wagyu beef ribs>
One piece, about 8 g of meat pieces of Wagyu beef ribs, was grilled by hand on a charcoal grill (net-grilled) to obtain grilled Wagyu beef ribs A. At this time, I added sauce. The grilled condition was soft and fluffy without overcooking. As the packaging container, a resin bag formed by thermocompression bonding a known plastic sheet having a high gas barrier property was used. After charcoal-grilling, eight pieces of grilled meat, Wagyu Kalbi A, which had been cooled to room temperature, were placed in a row of four pieces on the left and right and two on the top and bottom without overlapping the packaging container. Then, the packaging container was placed in a refrigerator kept at 0 ° C. with the mouth open and cooled for 10 minutes. Next, the packaged container stored in a refrigerated state was vacuum-degassed by a vacuum degassing device, and the mouth of the packaged container was sealed to obtain a vacuum packaged product A (the roasted meat refrigerated product of the present invention). The vacuum degassing was performed by pressing the packaging container with a weight so that the roasted meat, which is the content, would not be violent. As a result, the vacuum-packed product A in which the charcoal-flavored meat pieces were packaged side by side without overlapping in the packaging container was obtained. The vacuum-packed product A was stored in a refrigerator after being manufactured.

<Food test of roasted Wagyu beef rib A and its vacuum packaged product A>
i First, a food test of roasted Wagyu beef rib A before vacuum packaging was performed. This roasted Wagyu beef rib A was freshly baked.
ii Next, a food test of vacuum-packed product A of roasted Wagyu beef ribs was conducted. That is, the vacuum-packed product A was within 7 days after production. First, the vacuum packaged product A was boiled in hot water. The water bath was carried out by immersing the vacuum-packed product in boiling water in a pot for 40 seconds. After 40 seconds, it was immediately taken out, opened, served on a plate and eaten.

(Evaluator, evaluation criteria and evaluation results)
The i-evaluation was performed by a method of comparing the vacuum-packed product A with the roasted Wagyu beef rib A before vacuum-packing. Twelve men and women between the ages of 18 and 65 were evaluated.
In the ii evaluation criteria, the taste evaluation is "1. It cannot be said that it is the taste immediately after charcoal grilling.", "2. It is close to the taste immediately after charcoal grilling, but it cannot be said that it is.", "3. The taste immediately after that is delicious as it is. "
In addition, the evaluation of the fluffy texture and the texture is "1. There is no fluffy texture and it is not the texture immediately after baking.", "2. It cannot be said that there is a fluffy texture and it cannot be said that the texture is immediately after baking." , "3. It has a fluffy texture and has a texture immediately after baking."
All of the people who evaluated the iii vacuum-packed product A were evaluated as "evaluation 3" in terms of taste, plumpness and texture.
iv In addition, a test was conducted to evaluate only the vacuum-packed product A without eating the Wagyu beef rib A immediately after being baked, and a food test was conducted on 25 men and women aged 18 to 70 years. Those who eat these are those who have eaten charcoal-grilled meat at the grilled meat point in the past. Most of the people who ate it evaluated that "the taste of charcoal-grilled meat is delicious by itself" and "it has a plump feeling".

(Example 2)
<Manufacturing of vacuum-packed product B of roasted pork ribs>
A vacuum-packed product B of roasted pork ribs was produced in the same manner as in Example 1 except that pork ribs were used instead of Japanese beef ribs.

<Food test of roasted pork rib B and its vacuum packaged product B>
i The same food test as in Example 1 was performed on the roasted pork rib B and the vacuum-packed product B.
All of the people who evaluated the ii vacuum-packed product B were evaluated as "evaluation 3" in terms of taste, plumpness and texture.
iii In a test in which only the vacuum-packed product B was evaluated without eating the pork ribs B immediately after being baked, most of the people who ate them said, "The taste of charcoal-grilled meat is delicious by itself" and "Plump feeling". There is. "

(Example 3)
<Manufacturing of vacuum-packed product C of roasted beef hormone>
A vacuum-packed product C of roasted beef hormone was produced in the same manner as in Example 1 except that beef ribs were used instead of Japanese beef ribs.

<Food test of roasted beef hormone C and its vacuum packaged product C>
i The same dietary test as in Example 1 was performed on the roasted beef hormone C and the vacuum-packed product C.
All of the people who evaluated ii empty packaged product C were "evaluation 3" in terms of taste, plumpness and texture.
iii Also, in the test to evaluate only the vacuum-packed product C without eating the beef hormone C immediately after being baked, most of the people who ate it said, "The taste of charcoal-grilled food is delicious by itself" and "Plump feeling". There is. "

(Comparative Example 1)
<Manufacturing of frozen Wagyu beef ribs D>
Examples except that "Vacuum-packed product A was stored in a refrigerator after production" instead of "Vacuum-packed product A was stored in a freezer after production to obtain frozen product D." Frozen product D was produced in the same manner as in 1.

<Food test of frozen Wagyu beef ribs D>
i The same food test as in Example 1 was performed on the roasted Wagyu beef rib A and its frozen product D. The frozen product D was taken out of the freezer, thawed, and then eaten.
Most of the people who evaluated the ii frozen product D were "evaluation 3" in terms of taste, but were "evaluation 1" or "evaluation 2" in terms of plumpness and texture.
iii Also, in the test to evaluate only the frozen product D without eating the Wagyu beef rib A immediately after being baked, most of the people who ate it said, "The taste of charcoal-grilled meat is delicious by itself", but "the feeling of plumpness is There is no such thing. "

(Comparative Example 2)
<Manufacturing of frozen pork ribs E>
i Implemented except that "Vacuum-packed product B was stored in the refrigerator after production" instead of "Vacuum-packed product B was stored in the freezer after production to obtain frozen product E." Frozen product E was produced in the same manner as in Example 2.

<Food test of frozen pork ribs E>
i The same food test as in Example 1 was performed on the roasted pork rib B and the frozen product E thereof. The frozen product E was taken out of the freezer, thawed, and then eaten.
Most of the people who evaluated the ii frozen product E were "evaluation 3" in terms of taste, but were "evaluation 1" or "evaluation 2" in terms of plumpness and texture.
iii Also, in the test to evaluate only the frozen product E without eating the pork rib B immediately after being baked, most of the people who ate it said, "The taste of charcoal-grilled, it is delicious by itself", but "the feeling of plumpness is There is no such thing. "

(Comparative Example 3)
<Manufacturing of frozen beef hormone F>
Examples except that "Vacuum-packed product C was stored in a refrigerator after production" instead of "Vacuum-packed product C was stored in a freezer after production to obtain a frozen product F." The frozen product F was produced in the same manner as in 3.

<Food test of frozen beef hormone F>
i The same dietary test as in Example 1 was performed on the roasted bovine hormone and its frozen product F. The frozen product F was taken out of the freezer, thawed, and then eaten.
Most of the people who evaluated the ii frozen product F were "evaluation 3" in terms of taste, but were "evaluation 1" or "evaluation 2" in terms of plumpness and texture.
iii Also, in a test to evaluate only frozen product F without eating beef hormone immediately after being baked, most of the people who ate it said that "the taste of charcoal-grilled food is delicious by itself", but "there is no fluffy feeling". I evaluated it.

According to the present invention, it is possible to eat the taste of a restaurant as it is by boiling it in hot water without baking the charcoal-grilled meat pieces by hand at home or the like. Customers can enjoy the taste of the yakiniku restaurant at home without going to the "Yakiniku restaurant", which is especially appreciated by the elderly and the physically handicapped.

Claims (8)

A fried meat refrigerated product characterized by vacuum-packing multiple pieces of charcoal-grilled meat pieces. The roasted meat refrigerated product according to claim 1, wherein each piece of meat is vacuum-packed side by side without stacking. The first or second claim, wherein the piece of meat is a charcoal-grilled pork hormone, a charcoal-grilled beef hormone, a charcoal-grilled pork rib, or a charcoal-grilled beef rib. Grilled meat refrigerated product. The grilled meat refrigerated product according to any one of claims 1 to 3, which is eaten in a water bath. The roasted meat refrigerated product according to claim 4, wherein the water bath is carried out in boiling water for 30 to 90 seconds. Cooling multiple pieces of charcoal-grilled meat I step,
Step II, put the cooled pieces of meat into a vacuum-packed container,
Step III, refrigerate and store a vacuum-packed container containing chilled meat pieces,
A method for producing a refrigerated meat product, which comprises an IV step of degassing and vacuum-packing the inside of a vacuum-packed container stored in a refrigerator. The method for producing a roasted meat refrigerated product according to claim 6, wherein at least in the III step and the IV step, the respective meat pieces are arranged side by side without overlapping. The method for producing a roasted meat refrigerated product according to claim 6 or 7, wherein in the IV step, the meat pieces are pressed from the outside of the vacuum packaging container to prevent the meat pieces from violent and deaerated.