JP6474934B1 - Method for producing aged meat - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a good aged meat having a small drip outflow amount, soft, odor reduced and improved in flavor and umami at a high yield.
A method for producing aged meat comprising a step of placing meat for a predetermined period in a state of being immersed in a liquid having a temperature not lower than the freezing point of the meat and not higher than 4 ° C. ADVANTAGE OF THE INVENTION According to this invention, the good matured meat which has little drip outflow amount, is soft, has a reduced odor, and has improved flavor and umami can be produced at a high yield.
[Selection] Figure 3

Description

  The present invention relates to a method for producing aged meat, and more particularly, to a method for producing aged meat characterized by a step of placing it for a predetermined period in a state immersed in a low-temperature liquid.

  Meat such as beef and pork is generally ripened for the purpose of enriching the flavor and umami and softening the meat. There are various aging methods, but broadly divided into dry aging methods and wet aging methods. The dry aging method is a method in which meat is not packaged or is wrapped with a breathable material such as gauze, and the air around the meat always moves and is placed in a low temperature and humidity controlled environment for a certain period of time. On the other hand, the wet aging method is a method in which meat is vacuum-packed to prevent drying and placed in a low temperature environment for a certain period of time (Non-patent Documents 1 and 2).

  Of these two methods, the aged meat produced by the dry aging method is currently mainly used by the wet aging method because the surface layer of the dried meat needs to be trimmed and the yield is poor. . However, the wet aging method generally has a drip effect in meat during aging or after aging, resulting in a decrease in umami, a decrease in yield, and an aging effect such as improving the flavor and umami. There was a problem in that point (Non-Patent Document 3).

“Dried Aged Meat”, [online], updated March 24, 2018, searched April 19, 2018, Internet, <URL: https://en.wikipedia.org/wiki/%E4%B9%BE% E7% 87% A5% E7% 86% 9F% E6% 88% 90% E8% 82% 89> Nakamura Yoshinori et al., Bulletin of the Japanese Association of Animal Husbandry, No. 60, Volume 1, pp. 51-55, 2017 SHIMINATOR, “Difference between dry aging and wet aging [aged meat]”, [online], published on August 1, 2015, updated on June 13, 2016, searched on April 19, 2018, Internet, <URL: http : //shmineta.com/? p = 691>

  The present invention has been made in order to solve such problems, and provides a method for producing aged meat having a high flavor and umami with a low yield and a high yield rate. Objective.

  As a result of diligent research, the inventors of the present invention placed the meat in a low-temperature liquid for a predetermined period of time, thereby reducing the amount of drip outflow, improving the firmness and meat color, reducing the odor, The inventors have found that good aged meat having improved flavor, softness and aroma can be produced at a high yield, and have completed the following inventions.

(1) The method for producing aged meat according to the present invention includes a step of placing meat for a predetermined period in a state where the meat is immersed in a liquid having a temperature not lower than the freezing point of the meat and not higher than 4 ° C.

(2) In the method for producing aged meat according to the present invention, an aqueous solution in which a nonvolatile solute is dissolved can be used as the liquid.

(3) In the method for producing aged meat according to the present invention, the temperature not lower than the freezing point and not higher than 4 ° C of the meat can be not lower than -4 ° C and not higher than 0 ° C.

(4) In the method for producing aged meat according to the present invention, the predetermined period may be a period of 3 days or more and 50 days or less.

  According to the method for producing aged meat according to the present invention, it is possible to produce a good aged meat that has a small amount of drip flow, is soft, has a reduced odor, and has improved flavor and umami at a high yield.

It is a photograph which shows the external appearance of the aging tank set in Example 1 (1). It is a figure which shows typically the state in the aging tank set in Example 1 (1). It is a photograph which shows the outflow situation of the drip of the pork ripened by putting for 21 days in the state immersed in the liquid of -1.2 degreeC.

  Hereinafter, the method for producing aged meat according to the present invention will be described in detail. The method for producing aged meat according to the present invention includes a step of placing meat for a predetermined period in a state where the meat is immersed in a low-temperature liquid.

  In the present invention, “aged meat” refers to aged meat. Here, “ripening” generally means (1) sufficient ripening, (2) letting the substance stand at an appropriate temperature for a long time, and (3) protein, fat, carbohydrate, etc. Is said to be decomposed moderately without being spoiled by the action of enzymes and microorganisms and emit a special flavor (Kojien 6th edition, Iwanami Shoten, 2008). ) To (3) are used in the same meaning.

  In the present invention, “meat” refers to animal tissue used for food. Here, “animal tissue” mainly refers to muscles, but also includes edible parts other than muscles such as subcutaneous fat, blood vessels, and internal organs. "Animals" include mammals such as cattle, pigs, sheep, deer, bears, goats, horses, lobsters, wild boars and bats, marine mammals such as whales, sea lions and dolphins, amphibians such as frogs, chickens, ducks and turkeys. , Including birds such as ostriches and quails.

  The temperature of the liquid in which the meat is immersed is preferably a temperature equal to or higher than the freezing point of the meat in order to advance ripening, and is preferably 4 ° C. or lower in order to suppress the growth of microorganisms that cause spoilage and food poisoning and maintain freshness. That is, the “low temperature liquid” in the present invention refers to a liquid having a temperature not lower than the freezing point of the meat and not higher than 4 ° C. The freezing point of meat differs depending on the type of meat (animal type, tissue type, meat part, etc.), but the temperature of the liquid is generally within the range of the freezing point of the meat and 4 ° C or less. For example, -4 ° C to 0 ° C, -4 ° C to -1 ° C, -3 ° C to 1 ° C, -3 ° C to 0 ° C, -2 ° C 2 ° C or lower, -2 ° C or higher, 1 ° C or lower, -1 ° C or higher, 3 ° C or lower, -1 ° C or higher, 2 ° C or lower, 0 ° C or higher, 4 ° C or lower, 0 ° C or higher, 3 ° C or lower, 1 ° C or higher, 4 ° C or lower, etc. It can be.

  The liquid which immerses meat should just take a liquid state in the above-mentioned preset temperature. For example, if the set temperature is 0 ° C. or higher, water can be used conveniently. In addition, when the set temperature is 0 ° C. or lower, for example, an aqueous solution (nonvolatile solute solution) in which a freezing point is lowered by dissolving a nonvolatile solute, alcohol or an aqueous solution thereof can be used. In the nonvolatile solute solution, sodium chloride, sucrose, glucose, benzoic acid, calcium chloride and the like can be exemplified as the solute, and water and alcohol can be exemplified as the solvent, respectively.

  When a non-volatile solute solution or an aqueous alcohol solution is used as a liquid in which meat is immersed, the concentration of these solutes can be appropriately set according to the set temperature of the liquid. For example, in the case of an ethanol aqueous solution, 10% by mass (freezing point −4.6 ° C.) can be exemplified (“alcohol monopoly business special account research and development investigation commissioned research on alcohol applied to refrigerants and regenerators” Development "Summary Report (1995-1999) p.42), 8% by mass (freezing point of about -5.2 ° C) can be exemplified for salt water (Salt Business Center, Public Interest Incorporated Foundation, "Salt Encyclopedia> Basics of Salt> Salt Data> Freezing Point Depression", [online], search on April 19, 2018, Internet, <URL: http://www.shiojigyo.com/siohyakka/about/data/freeze .html>.

  In the present invention, the meat may be packaged and then immersed in the liquid, or may be immersed in the liquid without packaging. The packaging materials for packaging meat are either those that have a barrier against liquids such as nylon bags or plastic films, or those that do not have a barrier against liquids such as rayon meat wrappers or cellophane. Can be used. Moreover, the packaging form can illustrate preferably the packaging form which will be in the state which the packaging material contact | adhered to meat in liquid, such as vacuum packaging and shrink packaging, so that a hydraulic pressure may be effectively added to meat.

  In addition, it is preferable to immerse the meat in a liquid in a raw state.In this case, “raw meat” means meat that has not been heated to such an extent that most of the meat tissue is denatured and altered. In addition, meat that has been subjected to heating for shrink wrapping, heating for a very short time for the purpose of sterilizing meat or the surface of the packaging material, etc. is included in “raw meat”.

  Moreover, it is preferable to put meat for a predetermined period in the state where the whole was immersed in the liquid. If part of the meat comes out on the water as it is due to the type of meat, the shape of the meat chunk, the density of the liquid, etc., attach a weight, attach a string with one end fixed to the bottom of the liquid tank, or meat In order to suppress the buoyancy of the liquid, the net-like member may be stretched at a desired position in the water so as to be entirely submerged in the liquid. When all the meat is immersed in the liquid, water pressure is applied from all directions, so the meat is aged with pressure exceeding atmospheric pressure applied from all directions, reducing drip. The present inventors consider that effects peculiar to the present invention such as improvement of umami and taste are produced.

  The period during which the meat is immersed in a low-temperature liquid can be appropriately set according to the type of meat, the shape and size of the meat chunk, the set temperature and density of the liquid, and the like. Specifically, a period of 10 days to 45 days or 50 days for beef and pork and 3 days to 20 days for chicken can be exemplified.

  The method for producing aged meat according to the present invention may have other steps as long as the characteristics of the method for producing aged meat according to the present invention are not impaired, for example, a thawing step or a washing step of frozen meat , A seasoning process, a salting process, a packaging process, a cryopreservation process, a sterilization process, a process of adding food additives, and the like.

  Hereinafter, the method for producing aged meat according to the present invention will be described based on each example. In this example, “%” means mass percentage (mass%) unless otherwise specified. The technical scope of the present invention is not limited to the features shown by these examples.

<Example 1> Manufacture of aged meat: Beef (1) Setting of aging tank A tank having a width of 1820 mm, a height of 900 mm, a depth of 900 mm, and a capacity of 1474200 L was installed in a refrigerator of 1.5 ± 1 ° C. In addition, ice (flaked ice) crushed into flakes was prepared by freezing a saline solution having a concentration of 1%. Add a hypochlorous acid aqueous solution (pH around 6.5, chlorine concentration of 30 to 200 ppm) at a water temperature of 3.5 ° C. to about 80% of the tank capacity, and then add a suitable amount of flake ice at −2.6 ± 0.2 ° C. (The flake ice was about 3 in volume ratio with respect to the hypochlorous acid aqueous solution 7), and it stirred. Immediately after the addition, a part of the flake ice melted, but eventually the melting stopped, and a sherbet layer having a depth of about 200 mm was formed on the uppermost layer of the liquid in the tank. This is shown in FIG. In order to stabilize the water temperature, it was left for 6 hours until the start of use. Thereafter, the temperature and salt concentration at a water depth of 20 mm to 850 mm were measured. The results are shown in Table 1. Moreover, the schematic diagram in the aging tank based on these observation and a measurement result is shown in FIG.

  As shown in Table 1 and FIG. 2, it was revealed that the inside of the aging tank was divided into at least four layers from the difference in the solid-liquid state, the water temperature, and the salt concentration. The observation of the solid-liquid state and the measurement of the water temperature and the salt concentration were performed every day during the period of use of the aging tank, but were the same as those shown in Table 1 and FIG. In addition, even after 60 days of use, the liquid in the aging tank was not deteriorated such as dirt or rot.

(2) Maturation of beef Three days after slaughter, 20 kg of raw beef that had been refrigerated at 1 ° C. was purchased. This was divided into chunks of about 1 kg, then placed in a nylon bag and vacuum-packed to obtain sample meat. Half of the sample meat is maintained at a water depth of 200 mm to 400 mm in the aging tank of Example 1 (1) (second layer in FIG. 2: liquid layer, water temperature -1.2 ° C., salt concentration 0.48%). The aging was carried out for 10 days, 20 days or 30 days. Since the sample meat floats on the water surface as it is, one end of a string of about 55 cm in length is fixed to the bottom of the aging tank, the other end of this string is attached to the end of the sample meat packaging, and this is placed in the aging tank. It was made to hold | maintain at the said water depth by putting. This was designated as “immersion-aged meat”.

  The remaining half of the sample meat was aged as “aged aging meat” in a refrigerator at −1.2 ° C. for 10 days, 20 days or 30 days. Hereinafter, a period in which the sample meat is immersed in a liquid or placed in a refrigerator and placed in an environment of −1.2 ° C. is referred to as a “ripening period”.

<Example 2> Evaluation of aged meat: Beef Three days after slaughter, raw beef thigh meat that had been refrigerated at 1 ° C. was prepared as “unprocessed meat”. Untreated meat, the soaked aged meat of Example 1 and the aged meat in the cabinet were cooked into beef steak and roast beef, and the following items (1) to (3) were evaluated.

(1) Amount of drip The total amount of drip from the start to the end of the ripening period and then after slicing to a size suitable for cooking was compared. As a result, in the ripened aged meat, there was almost no drip outflow from the ripening period to the time of carving, and the total amount of drip was remarkably small in any of the ripening periods of 10 days, 20 days and 30 days. On the other hand, the aged meat in the warehouse had a large amount of drip because any of the ripening periods of 10 days, 20 days, and 30 days spilled a lot during the ripening period and also spilled during the ripening. . In addition, the untreated meat had a relatively large total amount of drip because a lot of drip flowed out at the time of carving. That is, the total amount of drip was in the order of soaked aged meat <untreated meat <internally aged meat, and dipped aged meat had the least amount of drip outflow at any stage during the aging period and when the meat was carved.

(2) Appearance, feel, smell, etc. of meat before cooking The appearance, feel, smell, etc. of the meat before cooking were confirmed. As a result, in the soaked aged meat, the meat of the aging period of 10 days, 20 days, and 30 days is better than the aged meat and untreated meat in the same aging period, and the red color is the best. It was bright and fleshy. Moreover, as for the immersion aging meat | flesh and the aging meat in a store | warehouse | chamber, all of the aging period of 10 days, 20 days, and 30 days were dense and soft compared with untreated meat. The longer the aging period, the tender the meat. Moreover, although the odor was felt in the untreated meat, the odor was not felt at all in the aging period of 10 days, 20 days, and 30 days in the soaked and aged meat.

(3) Meat taste and texture after cooking The taste and texture of beef steak and roast beef were confirmed. As a result, the soaked aged meat and the aged meat in the cabinet had a strong umami, aroma, softness and deliciousness compared to the untreated meat, both in the aging period of 10 days, 20 days and 30 days. Comparing the soaked aged meat and the aged in-house meat with the same aging period, the soaked aged meat was remarkably stronger in flavor, fragrant and delicious.

  From the results of Example 1 and Example 2 described above, the amount of drip outflow is reduced, the odor is reduced, and the texture, color, and softness of the meat are kept by being immersed in a low temperature liquid for a predetermined period. It was revealed that good aged meat with improved umami and aroma can be produced.

<Example 3> Production and evaluation of aged meat: Content of pork (1) umami ingredient About raw pork shoulder loin meat that has been stored refrigerated at 1 ° C for 3 days after slaughtering, in Example 1 Immersion aged meat was produced by the method described. However, the aging period was 7 days, 10 days and 14 days.

For these soaked and aged meat, inosinic acid concentration by perchloric acid extraction-ion pair chromatography method, glutamic acid concentration by high performance liquid chromatograph (HPLC) using Na + type cation exchange resin and fluorescence detector (FL), Each was measured. Separately, raw pork shoulder loin meat that had been stored refrigerated at 1 ° C. for 3 days after slaughtering was prepared as “untreated meat”, and the concentrations of inosinic acid and glutamic acid were similarly measured. The results are shown in Table 2.

  As shown in Table 2, the inosinic acid concentration and the glutamic acid concentration were higher than those of the untreated meat in any of the soaked aged meats at the aging period of 7, 10, and 14 days. From this result, it became clear that aged meat with an increased umami component can be produced by placing it in a low temperature liquid for a predetermined period.

(2) Amount of drip and sensory test Dipped aged meat and untreated meat produced in Example 3 (1) with a ripening period of 14 days were cooked into pork steaks, and Examples 2 (1) to (3) ) And the same items were evaluated. FIG. 3 shows the drip of the soaked and aged meat. The upper left of FIG. 3 is a photograph showing immediately after lifting from the aging tank after completion of the aging period, the upper right is immediately after taking out from the nylon bag of the vacuum packaging, and the lower left and lower right are pictures after the meat is cut.

  The evaluation result was the same as that of the beef of Example 2. That is, as shown in FIG. 3, in the dipped aged meat, there was almost no drip outflow from the aging period to the time of cutting, and the total amount of drip was remarkably small. On the other hand, untreated meat had a relatively large total amount of drip because a large amount of drip flowed out during carving. Further, the soaked and aged meat had a better meat color than the untreated meat, and the meat quality was dense and soft. In addition, odor was felt in the untreated meat, but no odor was felt in the soaked aged meat. Furthermore, pork steaks were stronger in immersive aged meat, fragrant, softer and more delicious than untreated meat.

  From these results, it became clear that not only beef but also other meats can be produced with good aged meat by placing them in a low temperature liquid for a predetermined period.

(3) Bacterial count 3 days after slaughtering, and raw pork shoulder loin meat that had been refrigerated at 1 ° C. during that period was produced by immersing aged meat by the method described in Example 1. However, the aging period was 0 days (no aging), 3 days, 7 days, and 21 days. These soaked and aged meat were examined for bacterial counts of general bacteria and coliforms. For general bacteria, the number of bacteria was measured by the standard plate count method, and for the coliform group by the desoxycholate medium method. The results are shown in Table 3.
[Table 3]

As shown in Table 3, the general bacterial count (viable count) is 1 × 10 ^5, which is the reference value for frozen foods ingested without heating, in any of the soaked and aged meats for 3 days, 7 days and 21 days. / G or less (“standards for food, additives, etc.” (Ministry of Health and Welfare Notification No. 370 in 1959)). In addition, the coliform group was negative in any of the soaked and aged meats on the aging period of 3 days, 7 days and 21 days. From these results, it became clear that aged meat can be produced in a sanitary manner by placing it in a low temperature liquid for a predetermined period.

<Example 4> Two-stage aging: Beef 3 days after slaughter, and raw beef thigh meat that has been refrigerated at 1 ° C. during the aging period is set to 20 days, and the aging period is set to 20 days. Manufactured. Half of this was frozen and stored at −20 ° C., and this was used as one-stage aged meat. The remaining half was not frozen, and was transferred to a refrigerator at 2 ° C. and placed for 3 to 4 days for aging at the second stage. This was frozen and stored in the same manner as a two-stage aged meat. After these were thawed, they were cooked into beef steak, and the same items as in Examples 2 (1) to (3) were evaluated.

  As a result, the amount of drip and the appearance and smell of the meat before cooking were the same between the first-stage aged meat and the second-stage aged meat. On the other hand, the beef steak was more umami and sweeter than the one-stage aged meat, and was softer and more delicious. From this result, it was clarified that aged meat with improved umami and softness can be produced by placing it in a low temperature liquid for a predetermined period and then placing it in a low temperature storage for a predetermined period. .

Claims (4)

A method for producing aged meat comprising a step of placing meat packaged with a packaging material having a barrier property against a liquid in a state of being immersed in a liquid having a temperature not lower than the freezing point of the meat and not higher than 4 ° C. for a period of 7 days or longer . The manufacturing method according to claim 1, wherein the liquid in which the meat is immersed is an aqueous solution in which a nonvolatile solute is dissolved. The manufacturing method of Claim 1 or Claim 2 whose temperature of the liquid which immerses the said meat is -4 degreeC or more and 0 degrees C or less. The manufacturing method in any one of Claims 1-3 whose said period is a period of 7 days or more and 50 days or less.