JP2023027311A - frozen food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production method of a frozen food not only having excellent softness, moist feeling and a good appearance even after being thawed but also having original texture of meat.

SOLUTION: A frozen food includes frozen noodles, and frozen meat produced by steps of: adding pickle liquid to raw meat; subjecting the raw meat to which pickle liquid is added to primary heating; slicing the primarily heated raw meat; vacuum packaging the sliced raw meat; performing secondary heating in the vacuum packaged state; and subjecting the secondarily heated raw meat to quick freezing.

SELECTED DRAWING: None

COPYRIGHT: (C)2023,JPO&INPIT

Description

The present invention relates to a method for producing frozen meat. More specifically, the present invention relates to a method for producing frozen meat that retains the original texture of meat even after thawing.

BACKGROUND ART In recent years, various food products have been sold along with changes in eating habits, lifestyles, and the like. Frozen foods, in particular, have been well received by consumers due to their ease of preparation, good taste and quality, and are steadily increasing in sales.

Some ingredients used for frozen foods are first cooked and then rapidly frozen. When food materials are quickly frozen after cooking, depending on the resistance to freezing of the food materials, there are some foods whose texture and appearance deteriorate. For example, chicken meat, once frozen, becomes hard and crumbly when thawed, and fine cracks appear on the surface.

These are caused by freezing denaturation such as tissue disruption and syneresis. Conventionally, there has been known a method of adding an alginate to prevent syneresis against freezing denaturation (see Patent Document 1). Also, it is empirically known that phosphates such as sodium polyphosphate are effective in preventing syneresis.

JP-A-2002-281942

By the way, the problem of hard meat and crumbly texture has been solved by the anti-separation effect of alginate and phosphate. However, a new problem arises in that the original texture of meat is spoiled.

Therefore, the inventor investigated whether the effects of freezing denaturation could be prevented by the manufacturing process rather than the additive. Then, by slicing the primarily heated raw material meat, vacuum-packing it, and then secondarily heating it, it is possible to prevent freezing denaturation and maintain the original texture of the meat. .

The present invention has been made in view of the above-mentioned problems, and provides a method for producing frozen meat that not only has good softness, moist feeling and appearance after thawing, but also has the original texture of meat. That's what it is.

In order to solve the above problems, the method for producing frozen meat of the present invention includes a step of adding a pickling liquid to the raw meat, a step of primarily heating the raw meat to which the pickling liquid has been added, and a step of slicing the primarily heated raw meat. a step of vacuum-packaging the sliced raw meat; a step of secondary heating in the vacuum-packaged state; and a step of freezing the secondary-heated raw meat.

According to such a configuration, the secondary heating in the vacuum-packaged state increases the internal pressure within the package, softening the meat fibers. Then, the moisture that would otherwise be eluted as drips stays in the package, and the softened meat fibers retain the drips. This can improve retention and water retention. In addition, the appearance of the raw meat is improved by increasing the water retention. Furthermore, it is hygienic because it is sliced and then heated for the second time.

Furthermore, in the above configuration, it is preferable to include a step of further adding the pickling liquid during vacuum packaging.

According to this configuration, by adding the pickling liquid, it is possible to increase the amount of moisture, starch, and liquid sugar that can be retained in the softened meat fibers. This can further improve yield, water retention and appearance.

According to the present invention, drips that would otherwise be eluted can continue to be retained in the meat. This makes it possible to provide frozen meat with good softness, moistness and appearance even after thawing. In addition, by performing secondary heating after slicing, it is possible to prevent secondary infection due to unexpected bacteria or the like.

An embodiment of the present invention will be described below. In addition, although the breast of chicken is demonstrated here as an example, it is not restricted to this.

As raw material meat according to the present embodiment, not only chicken but also livestock meat such as beef and pork can be used. The part used as raw material meat is not particularly limited and can be selected as appropriate.
As a pretreatment of raw meat, fat, fascia, muscle, bone, etc. are first trimmed. Next, the trimmed raw meat is tenderized using a jacquard or a meat hammer. Tenderizing makes it easier for the pickling liquid to spread over the entire meat in the pickling liquid addition process described later.

Next, a pickling liquid is added to the trimmed raw meat. Here, the raw materials of the pickling liquid according to the present embodiment include seasoning materials such as salt, soy sauce, mirin, sodium glutamate, monosaccharides, disaccharides, oligosaccharides, sugar alcohols, sugars such as starch syrup, pepper, and cinnamon. , glove, finnel, star anise, nutmeg and other spices, ginger, garlic, green onion, onion and other grated and squeezed juices, and water-retaining and binding materials such as salt, sodium pyrophosphate, sodium polyphosphate, Phosphates such as sodium metaphosphate, animal and plant proteins such as soybean protein, egg white, and milk protein, wheat flour, starch, modified starch, dextrin, polysaccharide thickener, dietary fiber, enzymes such as transglutaminase, and acetic acid as other ingredients , brewed liquors such as wine, proteolytic enzymes such as papain, carbonates such as baking soda, preservatives such as sodium ascorbate and tocopherol, coloring agents such as sodium nitrite and potassium nitrate, and fragrances.

Moreover, you may add a seasoning liquid as needed. As the seasoning liquid, only raw materials for adjusting the overall taste and maintaining preservability and flexibility may be used. , sugar alcohols, sugars such as starch syrup, flavoring agents, and the like.

Methods for adding the pickling liquid include a method of directly injecting the pickling liquid into the raw meat using an injection needle, and a method of immersing the raw meat in the pickling liquid. When the injection method is used, it is preferable to leave the mixture at 10° C. or lower for 12 to 24 hours after injection. By standing still, the pickling liquid can permeate the whole raw meat. In addition, before standing, it is preferable to perform a tumbling process in which the pickling liquid permeates the raw meat while rotating the raw meat to which the pickling liquid has been added for several hours under low temperature and reduced pressure. On the other hand, when the immersion method is used, the raw meat to which the pickling liquid has been added is preferably allowed to stand at 10° C. or lower for 12 to 24 hours.

The amount of the pickling liquid to be added is preferably within the range of 5 to 50% by weight of the raw meat throughout the frozen meat manufacturing process. Also, the pickling liquid may be mixed with a seasoning liquid material.

Next, the case of heating raw meat with steam will be described. When heating with steam, use steam at 85 to 100°C and heat so that the product temperature can be maintained at 70°C for 1 minute or longer. The term "heating temperature" as used herein refers to the temperature of the atmosphere in the steamer to which the raw meat is exposed, and the term "product temperature" refers to the temperature of the center of the raw meat. The heating temperature can be set as appropriate, but by gently raising the product temperature over a long period of time at the lowest possible temperature, the original texture and texture of the meat can be improved.

The raw meat that has been heat-treated in the steam heating process is cooled and cut into the desired shape with a slicer or guillotine cutter. The cut shape is not particularly limited, and can be appropriately set by those skilled in the art, such as a die shape or a flat plate shape.

Subsequently, the cut raw meat is vacuum-packaged. By vacuum packaging, the heat of the secondary heating, which is the next step, can be easily conducted. Also, by vacuum packaging, it is possible to prevent elution of the drip. The material of the bag used for packaging is not particularly limited, but preferably has heat resistance, flexibility, and airtightness to withstand secondary heating, which will be described later. Specifically, it is preferable to use a laminate such as PET/EVOH/PE or PET/unstretched PP.

A pickling liquid may be added to the bag when the cut raw meat is vacuum-packaged. It is desirable to add 5 to 15% of the weight of the cut meat so that the surface of the meat is covered with pickles when vacuum packed. By adding the pickling liquid and performing the secondary heating described later, the pickling liquid is further absorbed into the raw meat, making it possible to obtain a more moist texture.

The vacuum-packaged raw meat is heated again (secondary heating). Heating can be done with the same steam as above, or it can be done with boiling. The secondary heating is preferably carried out so that the material temperature of the raw meat is maintained at 70° C. or higher for 1 minute or longer. By heating again in a vacuum-packed state, sterilization can be ensured and secondary infection by bacteria can be prevented.

After the secondary heating, the raw meat is frozen. The freezing method is not particularly limited. For example, freezing may be performed as it is in a vacuum package, or sliced meat may be frozen individually. As a freezing condition, rapid freezing is desirable. As conditions for rapid freezing, it is preferable to rapidly freeze at −35° C. or lower. This is because if the food is frozen slowly, it takes time to pass through the maximum ice crystal formation temperature range (between -1 and -5°C), the structure of the frozen food is destroyed, and the texture becomes poor.

The present invention will be described in more detail below based on examples.

(preparation)
Chicken breasts (299-526 g) trimmed from broilers (5-10 weeks) were obtained. The obtained chicken breast was tenderized with jacquard.

(Adjustment of pickle liquid containing seasoning liquid)
A pickle liquid containing a seasoning liquid was prepared according to Table 1 below.

(Example 1)
25% by weight of pickling liquid was added to the weight of the pretreated chicken breast, and tumbling was performed for 60 minutes. After the tumbling treatment, it was allowed to stand at 5°C for 12 hours. After standing, heat treatment (primary heating) was performed using steam at a heating temperature of 90°C for a heating time of 25 minutes until the product temperature of the chicken breast meat was maintained at 80°C for 1 minute or longer. The primary heated chicken breast was then cooled to room temperature. The cooled chicken breast was cut using a slicer so that the cut thickness was 5 mm. The cut chicken breast was placed in a bag and vacuum-packaged. The vacuum-packaged chicken breast was heat-treated with steam at 90°C or higher for 30 minutes (secondary heating). Next, the preserved chicken breast was thawed under running water. The chicken breast that had been thawed in running water was then arranged in slices on a tray and rapidly frozen at -35°C.

<Confirmation of yield>
Immediately after pretreatment, after primary heating and after cooling, after slicing, before secondary heating, after secondary heating, and after freezing for each slice, the weight was measured at each stage. After the weight measurement, the yield was calculated as a percentage based on the amount immediately after pretreatment.

<Evaluation>
The frozen slices arranged on a tray were cooked together with a commercially available product (trade name “Kanda Matsuya Curry Nanban Soba”, manufactured by Nissin Frozen Foods Co., Ltd.). The cooking method was performed according to the cooking method of a commercial product. The cooked chicken breast was evaluated by three experienced panelists according to the following criteria. The most common result was evaluated.

<Softness>
0: Not feeling softness 1: Feeling softness a little 2: Feeling softness 3: Feeling softness very much 4: Feeling softness very much

<Moist feeling (no dry feeling)>
0: No moist feeling 1: Somewhat moist feeling 2: Moist feeling feeling 3: Very moist feeling feeling 4: Very moist feeling feeling

<Appearance>
0: fibrous and conspicuous 1: fibrous and conspicuous 2: fibrous 3: slightly fibrous 4: not fibrous (smooth state)

Table 2 shows the results.

As shown in Table 2, Example 1 had a high yield, softness, and moist feeling. Moreover, the appearance was also smooth.

Next, the effects of each step were examined.

(Example 2)
In Example 1, 5% by weight of pickling liquid was added to the weight of the sliced chicken breast during vacuum packaging. Other steps are the same as in the first embodiment.

(Comparative example 1)
In Example 1, secondary heat treatment was performed using steam without vacuum packaging. Specifically, the heating temperature was 90° C., the heating time was 30 minutes, and the heat treatment was performed until the product temperature of the chicken breast meat was maintained at 80° C. for 1 minute or longer. It was then vacuum packed. Other steps are the same as in the first embodiment.

(Comparative example 2)
It is the same as Example 1 except that secondary heating was not performed.

(Comparative Example 3)
Primary heating was performed without immersion in pickling liquid, and after slicing, pickling liquid was added and vacuum packaging was performed. Other steps are the same as in the first embodiment.

(Comparative Example 4)
After the trimmed chicken breast was immersed in the pickling liquid, it was rapidly frozen at -35°C. Furthermore, chicken breast meat that had been temperature-controlled at −10° C. for 12 hours after freezing was sliced. Then, it was vacuum-packaged and heat-treated with steam at 90° C. for 30 minutes. Subsequent steps are the same as in the first embodiment.

(Comparative Example 5)
It is the same as Example 1 except that slicing was performed after secondary heating.

Table 3 shows the results.

Comparing the results of Examples 1 and 2, Example 2 was found to have an improved moist feeling. This is because the pickling liquid was added at the time of vacuum packaging, and the surface of the raw meat was covered with a more necessary and sufficient amount of pickling liquid than in Example 1, and the pickling liquid was applied to the raw meat by secondary heating. This is thought to be due to enhanced absorption of On the other hand, no difference was observed between Examples 1 and 2 in terms of softness and appearance.

Next, the effect of vacuum packaging will be examined. Comparing Example 1 and Comparative Example 1, Comparative Example 1 was inferior in all evaluation items. The reason for this is thought to be that in Comparative Example 1, secondary heating was performed without vacuum packaging, and drips eluted from the raw meat. Another reason is that the amount of eluted drip increased due to the increase in surface area and tissue destruction due to slicing before secondary heating. As a result, as is clear from the decrease in yield, the water content was reduced, and as a result, the softness and moist feeling were lost, and the appearance became fibrous with cracks. On the other hand, from the opposite point of view, if it is possible to prevent the elution of the drip during secondary heating, or if the eluted drip can be retained on the meat surface while heating, the softness, moistness and appearance will be improved. was suggested. In fact, in Comparative Example 5, which was sliced after secondary heating, the same results as in Example 2 were obtained.

Next, the effect of secondary heating will be examined. Comparative Example 2 is vacuum packed after slicing. In addition, as is clear from the yield results, the loss of water due to dripping in Comparative Example 2 is prevented, so the yield is high. However, in the sensory evaluation, the result was that there was no softness and no moist feeling. The reason for this is considered as follows. When vacuum-packed and heated for the second time, it becomes a state similar to pressure cooking while being filled with a seasoning liquid. As a result, the fibers of the meat become easier to loosen, and water-retaining ingredients such as water, starch, and liquid sugar are more likely to be trapped between the fibers. It is believed that when moisture is trapped between the fibers, the texture becomes soft and moist. This time, in Comparative Example 2, since the secondary heating was not performed, the fiber was not softened, and it is considered that this result was not able to contain moisture. In addition, it is considered that the appearance became fibrous as a result of not being able to hold water-retaining ingredients such as water, starch, and liquid sugar.

Next, the timing of adding the pickle liquid will be examined. In Comparative Example 3, the pickling liquid was added after primary heating and slicing. Therefore, as is clear from the yield, the water loss is significant immediately after the primary heating. In addition, after the primary heating, the sliced meat was sliced, the pickling liquid was added, and the secondary heating was performed after vacuum packaging, but no desirable sensory results were obtained. This suggests that if the pickling liquid is not added before the primary heating, the fibers of the meat will not loosen even if the meat is vacuum-packaged and then subjected to the secondary heating. In other words, in order to soften the meat fibers by secondary heating after vacuum packaging, pickling liquid is added at the stage before the primary heating to make the inside of the meat contain appropriate moisture and water-retaining ingredients. It is considered important to prevent water loss in In addition, it was suggested that even if the meat fibers were once condensed due to water loss and then vacuum-packaged and subjected to secondary heating, the meat fibers would not easily loosen due to the lack of moisture.

Next, the effect of primary heating is examined. Comparative Example 4 was reasonably good in terms of softness and moist feeling. However, the appearance was fibrous. The reason for this is thought to be that the meat protein was denatured by heating, and the slicing step was taken before the meat tissue was fixed, resulting in a rough cross-section of the meat. In addition, it is thought that the increased exposed area before the meat tissue was fixed by heating led to extra drip outflow. However, by adopting the process of heating in a vacuum packaging state, the drip that flowed out stays on the meat surface and is heated, and after being fixed by heating, the loosened meat fibers are exposed to moisture, starch, and liquid sugar. A water-retaining component was included. As a result, it is thought that a certain level of softness and moistness could be maintained.

Finally, consider the timing of slicing. In Comparative Example 5, sensory results equivalent to those in Example 2 were obtained. In addition, the yield was also superior to that of the example. This is presumably because there was little drip eluted due to an increase in surface area and destruction of the tissue, since slicing was not performed before vacuum packaging. Therefore, it can be said that it is originally an excellent manufacturing method. However, in the production method of Comparative Example 5, since there is no opportunity for sterilization after slicing, it can be said that it is insufficient to prevent secondary infection by unexpected bacteria. In this regard, Examples 1 and 2 of the present invention exhibit extremely excellent effects of maintaining the softness and moistness even after secondary heating after slicing and preventing secondary infection.

As described above, in the present invention, by devising a production method instead of using additives, frozen meat not only has good softness, moistness and appearance even after thawing, but also has the original texture of meat. It is possible to obtain an extremely excellent effect.

Claims (1)

frozen noodles,
A step of adding a pickling liquid to raw meat, a step of primarily heating the raw meat to which the pickling liquid has been added, a step of slicing the primarily heated raw meat, a step of vacuum packaging the sliced raw meat, and vacuum packaging. Frozen meat produced by a step of secondary heating in a state and a step of rapidly freezing the secondary heated raw meat,
Frozen food that combines