JP5659577B2 - Production method of livestock meat-like products and livestock meat-like frozen products - Google Patents

Description

  The present invention relates to a method for producing a meat-like product at a low cost, and more particularly to a method for producing a piece of meat-like product by binding small pieces of meat. Specifically, the present invention relates to a method for providing a livestock-like product having a single meat-like texture that is excellent in productivity and quality stability using relatively large pieces of meat (one bite).

  For meat products such as tonkatsu and fried chicken, the bite of meat assumed from the menu occupies an important quality characteristic. In that case, the method of performing processing, such as clothing, with respect to the meat cut into the predetermined magnitude | size, and using for a meal through a heating process is common. However, in the food industry, differences in shrinkage depending on the type and part occur, and there are problems that it is impossible to stably produce products with uniform quality and that they are not economical. Therefore, various techniques for producing a “single meat-like texture” by binding small pieces of meat with various ties are known, but have the following problems (features).

  The casing method using a retainer can stably obtain relatively large pieces of meat by slicing after the casing, but requires a refrigeration or freezing process, which takes time, and requires a large storage area for the retainer. There are issues such as becoming. The method by drum molding has high productivity, but there is a problem that a large piece of meat cannot be used and a single meat-like texture cannot be achieved. There is no need for capital investment in tray molding, but there are problems such as the fact that large pieces of meat cannot be used and the texture of one piece of meat cannot be achieved.

  Sliced livestock meat to the required thickness and area as a method of producing processed meat that is excellent in flavor and texture, regardless of the meat quality, is uniform in product, and can be cooked quickly, and one or both sides The muscle fiber is cut at a more appropriate interval and depth, and is struck and rolled in a range where the area is substantially 2.2 to 3.3 times, and with respect to the longitudinal center line. Each side edge is folded inward so that the both side edges are substantially parallel, and the top and bottom edges are inward so that the top and bottom edges are substantially parallel to the center line in the width direction. There is an invention relating to processed meat for cutlet (described in Patent Document 1) which is folded and thus folded into a square or rectangle as a whole. This method is processed meat that is rich in volume and has a substantially uniform size, but it is not intended to produce a single-piece product by binding to small pieces of meat.

  Further, in processed foods such as fish paste products and livestock paste products, the plate has a plate shape as a whole, a plurality of parallel ridges are formed on one side, and a plurality of parallel ridges intersecting the ridges on the other side. There is an invention relating to processed foods (described in Patent Document 2) characterized in that is formed. This processed food requires a special device such as a roller.

JP-A-9-84554 JP-A-7-132070

  An object of the present invention is to provide a simple method for producing a “single meat-like texture” by binding small pieces of meat with various ties.

  As a result of diligent research on these issues, a relatively large piece of meat is filled into a tray with a flowable batter consisting of starch, egg white powder, powdered vegetable protein, thickening polysaccharide, etc., and heated with steam, etc. By forming a heated molded meat, and then subjecting the molded meat to the same processing as normal raw meat (for example, after being immersed in batter liquid and heated with oil), a piece of meat-like texture can be obtained. It discovered that the livestock meat processed goods which it had could be manufactured, and completed this invention.

That is, the first of the present invention is (A) a step of tumbling livestock raw materials together with a seasoning liquid, and (B) after filling the tumbling livestock raw materials with a binding batter into a molding tray, the void portion is the binding batter. It is a method for producing livestock meat-like food, comprising a step of filling, and (C) a step of pressure bonding with a member serving as a lid from the upper part of the molding tray, followed by steaming and molding.
The second of the present invention is a method for producing a frozen meat-like food, which includes a step of freezing after coating and oiling the molded livestock-like raw material of (C).
The third aspect of the present invention is a method for producing livestock meat-like food or livestock meat-like frozen food, wherein the binding batter has a viscosity of 700 to 3400 cp.
A fourth aspect of the present invention is a method for producing livestock meat-like food or livestock meat-like frozen food, wherein the binding batter is a batter containing starch, egg white, and thickening polysaccharide.
5th of this invention is a manufacturing method of the livestock meat-like food or livestock meat-like frozen food whose said batter is 15-35 parts with respect to 100 parts of said livestock raw materials.

  According to the method for producing a meat-like food of the present invention, a meat-like food having a single meat-like texture can be obtained relatively easily from an inexpensive animal raw material.

  The raw material for livestock used in the present invention can be generally eaten such as chicken, pork and beef. These livestock meat can be preferably cut into a size of 10 to 20 g. If the piece of meat is less than 10 g, it is too small to give a texture like a piece of meat, and if it is as large as 50 g, there is no need to use the production method of the present invention.

For the tumbling, a commonly used tumbler can be used, and it is preferably reduced to about −0.8 to −1.0 kg / cm ² together with a seasoning liquid containing salt, sugar, spices, etc. It may be tumbled for about 1 to 2 hours at 15 rotations.

  The batter used for binding in the present invention contains starch, egg white powder, and thickening polysaccharide.As starch, potato starch, corn starch, tapioca starch, wheat starch, etc., as thickening polysaccharide, Xanthan gum, guar gum, locust bean gum, carrageenan and the like can be mentioned. The starch content is preferably 20 to 40% by weight, the egg white powder content is preferably 1 to 5% by weight, and the thickening polysaccharide content is preferably 0.1 to 0.5% by weight. Preferably, the binding property, workability, and quality are further improved by further containing a plant protein. The batter's viscosity should be 700 to 3400 cp, preferably 1300 to 2400 cp. When it is less than 700 cp, the texture is soft and easy to break. Becomes worse.

  The forming tray may have a size like a piece of meat, and after placing one or more raw meats, a batter for binding is replenished in the gap.

  The amount of the batter that fills the gap with the batter on the tray is 15 to 35 parts of the batter for 100 parts of livestock meat, and 20 to 30 parts is optimal. If the batter ratio is less than 15%, the shape cannot be corrected sufficiently. If it exceeds 35%, there will be too many connecting parts and there will be no texture of one piece of meat. As a filling method, it is sufficient that the batter can be filled into a thin thread shape using an instrument such as a dropper or a tea ceremony.

  The raw material for meat filled in the tray is crimped with a member serving as a lid. The crimping method may be the same size as the tray, or may be performed with a member that becomes a large-sized lid that covers a plurality of trays.

  The meat-like food of the present invention is obtained by steaming after press bonding. As the steaming condition, a continuous or batch steamer is used under normal pressure, and steaming may be performed for about 5 to 10 minutes at a temperature of about 95 to 98 ° C. until the batter is thermally solidified.

  Preferably, after the meat-like food is coated and oiled, it can be frozen into a meat-like frozen food. According to a conventional method, the dressing may be performed by taking the flour in water and adhering it to the livestock meat-like food, and then freezing it and freezing it to make the livestock meat-like frozen food.

  Hereinafter, the present invention will be described by way of examples.

Young chicken leg cut to 20 g / piece was tumbled with the seasoning liquid to obtain a tumbled piece of meat. Tapioca starch 32% by weight, egg white powder 1.8% by weight, xanthan gum 0.2% by weight, powdered soybean protein 2% by weight, and cold water 64% by weight were mixed with a mixer to obtain a batter for binding. The tumbled meat pieces 100 were mixed at the ratio of the batter 25 to be bonded, and two pieces of meat pieces were filled in a 6 cm × 10 cm tray to prepare the following test section samples.
Unheated: Only the tray was filled Steaming with a lid: After filling the tray, the tray was covered with the same tray and steamed and heated for 7 minutes under normal pressure.
Steaming without lid: After filling the tray, steaming and heating were performed for 7 minutes under normal pressure.
Pouch vacuum: After filling the tray, put in a polyethylene bag and vacuum deaerate
Steamed and heated for 7 minutes under normal pressure.
After obtaining each of the above samples, evaluation was performed in terms of quality and productivity.

  Regarding the quality, the case where the binding property was good and the shape after steaming was uniform was evaluated as ◯, the case where the binding property was slightly weak and a shape defect was generated, and the case where binding was not achieved was evaluated as ×. Regarding productivity, the case where it was not time-consuming and suitable for mass production was marked with ◯, the case where production was possible although it was somewhat troublesome was marked with △, and the case where production was impossible was marked with ×. The results are shown in Table 1.

A tumbled piece of meat was obtained in the same manner as in Example 1 above, and the batter was measured for the viscosity at 5 ° C. of the formulation described in Example 1 with a C-type viscometer to be 1700 cP. Based on this viscosity, the blending amount of water was adjusted to the amount shown in Table 2, and batters with various viscosities corresponding to about 400, 700, 1300, 2400, 3400, and 6000 cP were obtained. (The amount of water added is shown as a relative amount when the time at 1700 cP is taken as 100.)
After mixing the tumbled meat pieces 100 in the ratio of batter 25 to be bonded, after filling two pieces of meat into a 6 cm × 10 cm tray, the top is covered with the same tray, steamed for 7 minutes and heated. An intermediate seed for frying was obtained and a taste evaluation was performed.

  Regarding the quality, the case where the texture is natural with no sense of incongruity was evaluated as “◯”, the case where the texture was slightly hard and soft and inferior, and the case where the texture was uncomfortable and out of the allowable range were evaluated as “x”. The productivity was evaluated in the same manner as in Example 1. Regarding quality (shape stability), the case where the shape was uniform and preferable was evaluated as ◯, the case where the shape was slightly non-uniform, and the case where the shape was not stable at all. The results are shown in Table 2.

  A batter was obtained in the same manner as in Example 1 above, and the young chicken leg was cut into the size shown in Table 3 and tumbled with the seasoning liquid to obtain tumbled meat pieces having the following weights. After the stuffed meat pieces 100 were mixed at a rate of 5 to 55% by weight with respect to the tumbled meat pieces 100 so that the weight after filling the trays was 75 g, and the two pieces of meat were filled into the 6 cm × 10 cm tray, The top was covered with the same tray and steamed and heated for 7 minutes to obtain a heated medium seed for frying and evaluated for tasting.

  Regarding the texture of one piece of meat, it is ◎ when the difference between the texture of one piece of meat and the texture is not felt, ○ when the texture is almost the same as one piece of meat, is acceptable level of something that is somewhat lacking in nature The case was marked with Δ, and the case where the texture was uncomfortable and out of the acceptable range was marked with ×. The quality (shape stability) was evaluated in the same manner as in Example 2. Regarding the cost, the case where it can be manufactured at a low cost compared with a general piece of meat is indicated as ◯, the case where it can be manufactured at a low price is indicated as △, and the case where the price is equivalent to that of a general piece of meat is indicated as x. The results are shown in Table 3.

  Tumbled meat pieces were obtained in the same manner as in Example 1 above, and the batter was mixed uniformly with a mixer using the following composition to obtain 8 types of batters. After mixing the tumbled meat pieces 100 in the ratio of batter 25 to be bonded, after filling two pieces of meat into a 6 cm × 10 cm tray, the top is covered with the same tray, steamed for 7 minutes and heated. An intermediate seed for frying was obtained and a taste evaluation was performed.

  For overall evaluation, ○ when the binding property, texture, and productivity are good, △ when binding is possible but the texture is uncomfortable, and × when the binding property is poor and production is inappropriate. did. The results are shown in Table 4.

  Young chicken thighs cut to 5, 10, 20, 50 g / piece were each tumbled together with the seasoning liquid to obtain tumbled meat pieces. In the same manner as in Example 1 above, a batter liquid is obtained, mixed in the proportion of batter 25 for binding to the tumbled meat pieces 100, each piece of meat pieces is filled in a 6 cm × 10 cm tray, and from above The tray was covered and steamed and heated for 7 minutes to obtain a heated medium seed for frying and evaluated for tasting.

  Regarding the texture of one piece of meat, it is ◎ when the difference between the texture of one piece of meat and the texture is not felt, ○ when the texture is almost the same as one piece of meat, is acceptable level of something that is somewhat lacking in nature The case was marked with Δ, and the case where the texture was uncomfortable and out of the acceptable range was marked with ×. Regarding quality stability, ◎ when the shape is uniform and preferable, ◯ when the shape is almost uniform and preferable, △ when the shape blur of the meat slightly affects the shape blur of the final product, The case where the shape blurring of the final product was greatly affected was marked with x. Regarding the cost, ◎ if it can be manufactured at a significantly lower price compared to a single piece of meat, ○ if it can be manufactured at a low price, △ if it can be manufactured at a low price, and a price equivalent to that of a single piece of meat. The case where it becomes becomes x. The results are shown in Table 5.

Claims (4)

(A) A step of tumbling a raw meat material having a meat piece size of 10 to 32.6 g together with a seasoning liquid, (B) Filling a molding tray with a battering batter having a viscosity of 700 to 3400 cp. And (C) a step of crimping with a member serving as a lid from the upper part of the molding tray and steaming and molding, and a meat-like food product characterized by comprising: Production method. The method for producing a livestock meat-like frozen food according to claim 1 , further comprising a step of freezing the resulting livestock-like raw material (C) by applying the oil to the raw material.   The method for producing livestock meat-like food or livestock meat-like frozen food according to claim 1 or 2, wherein the batter for bundling is a batter containing starch, egg white and thickening polysaccharide. The method for producing livestock meat-like food or livestock meat-like frozen food according to claim 1 or 2, wherein the binding batter is 15 to 35 parts per 100 parts of the livestock meat raw material.

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