JP7043679B1 - Molded meat frozen food and its manufacturing method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a frozen molded meat food having a good appearance on a cut surface after heating a piece of meat, and a method for producing the same. SOLUTION: A frozen molded meat food containing livestock animal meat pieces, fats and oils, water and calcium weak acid salt, and mixed fats and oils, water and calcium weak acid salts are present between the bound meat pieces. It is preferable that the calcium weak acid salt is at least one selected from calcium carbonate, calcium phosphate and calcium gluconate. It is also preferable that the livestock animal meat pieces are sliced, thickly sliced or square. [Selection diagram] Fig. 1

Description

The present invention relates to a molded meat frozen food containing calcium weak acid salt and a method for producing the same.

Conventionally, calcium salts such as calcium weak acid salts have been used in processed meat foods in order to improve their texture (for example, Patent Documents 1 to 4). For example, in Patent Document 1, a calcium salt is used in a minced meat dough to produce an elastic processed minced meat product such as a meat dumpling. In Patent Document 2, an alkaline earth metal compound or the like is added to the hamburger dough for the purpose of obtaining a hamburger food having a soft texture and good chopsticks passage. Patent Document 3 describes injecting a pickle liquid containing a calcium salt into meat in order to improve the meat to have a juicy feeling and an excellent soft texture. Patent Document 4 describes livestock meat containing alginic acid and a calcium salt as an oil-in-water emulsified composition for processed livestock foods that can suppress the outflow of meat juice during cooking and drip during freezing and thawing and improve the yield. An oil-in-water emulsified composition for processed foods is described.

Japanese Unexamined Patent Publication No. 2001-46023 Japanese Unexamined Patent Publication No. 2002-238501 Japanese Patent Application Laid-Open No. 2003-144096 Japanese Unexamined Patent Publication No. 2005-46090

In recent years, the market for frozen processed foods has continued to expand year by year, and the types of frozen foods have also diversified. In recent years, there has been a growing movement in the food industry to reduce costs while maintaining the taste and texture. This situation is the same for preheated or frozen meat foods for heating. For example, conventionally, from the viewpoint of cost reduction, there is a molded meat in which a piece of meat is made to look like a piece of meat or a chunk of meat with a binder such as transglutaminase, but such a molded meat has also been developed for frozen foods. ing. In this case, a mixture containing meat pieces, water, animal fat and a binder is molded into a molded meat frozen food.
However, the present inventor has found that in the above-mentioned frozen molded meat food, transparent or grayish portions are conspicuous on the cut surface of the molded meat, and it is difficult to obtain a good appearance.

An object of the present invention is to provide a frozen molded meat food that can eliminate the drawbacks of the above-mentioned prior art.

The present inventor has diligently studied the configuration for obtaining a good appearance on the cut surface. As a result, the molded meat in which the calcium salt of a weak acid is contained in the mixed water and animal fat existing between the bound meat pieces obtains a good appearance like a piece of meat or a piece of meat on the cut surface. It was found that it was possible.

The present invention is based on the above findings, and is a molded meat containing livestock animal meat pieces, fats and oils, water and calcium weak salts, and mixed fats and oils, water and calcium weak salts are present between the bound meat pieces. It provides frozen foods.

The present invention also relates to the first step of mixing water, calcium weak acid salt, livestock animal meat pieces, fats and oils, and a binder.
The second step of obtaining a molded product in which meat pieces are bound from the mixture obtained in the first step, and
The present invention provides a method for producing a frozen molded meat food product, which comprises a third step of freezing the molded product obtained in the second step or a heated product thereof.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to obtain a molded meat frozen food and a method for producing the same, which can obtain a good appearance on a cut surface after heating a piece of meat.

It is a photograph which shows the cut surface after heating of the molded meat frozen food obtained in Example 1 and Comparative Example 1.

Hereinafter, preferred embodiments of the present invention will be described.
The present invention provides a frozen molded meat food containing livestock animal meat pieces, fats and oils, water and calcium weak salts, and the mixed fats and oils, water and calcium weak salts are present between the bound meat pieces. The present inventor can obtain a single meat-like or one lump meat-like appearance on the cut surface after heating the meat pieces in a conventional molded meat frozen food in which water and oil are interposed between the bound meat pieces. I enthusiastically examined the reason why it was not. Then, it was found that there is a transparent portion between the pieces of meat on the cut surface of the conventional frozen restructured meat after heating, which makes it difficult to look like a single piece of meat or a single piece of meat. As a result of further investigation, it was found that by dispersing calcium weak acid salt in a mixture of fat and oil between livestock animal meat pieces, the cut surface of the molded meat frozen food can be obtained as a single meat-like or one lump meat-like appearance. I found it. The reason for this is not clear, but the problem that the presence of water between the pieces of meat appears transparent due to the suspension in the water between the pieces of meat to which calcium weak acid salt is bound is improved, and the presence of calcium weak acid salt is present between the pieces of meat. It is considered that a mixture of fat, water and calcium weak acid salt tends to give a natural meat-like appearance. The molded meat frozen food of the present invention may be one in which the meat pieces are bound in a heated state, or may be one in which the meat pieces are bound in an unheated state. The matters described below include the description of the preferable amount and ratio of each component / material, and unless otherwise specified, the bound meat pieces may be in an unheated state or in a heated state. It shall be included. The heating referred to here refers to heating to the extent that the protein of the meat piece is denatured, and preferably refers to heating at 60 ° C. or higher, for example.

Calcium weak acid salts in the present invention include calcium carbonate, calcium phosphate and calcium gluconate. Calcium carbonate or calcium phosphate is preferable because it has an excellent effect of making it look like a single piece of meat or a single piece of meat, has a good texture, and does not easily affect the taste, and is like a piece of meat or a single piece of meat. Calcium carbonate is most preferable because it has an excellent effect of making it look like meat.

When the amount of calcium weak acid salt in the molded meat frozen food is 0.5 parts by mass or more with respect to 100 parts by mass of the unheated meat piece, it is possible to prevent the binding portion from becoming transparent, and it is like a piece of meat or It is preferable because it is easy to obtain the appearance of a single lump-like cut surface. In the molded meat frozen food, the amount of calcium weak acid salt is preferably 10 parts by mass or less with respect to 100 parts by mass of the unheated meat piece, from the viewpoint of removing unpleasant taste without causing harshness. From this point of view, the amount of calcium weak acid salt is preferably 0.8 parts by mass or more and 7 parts by mass or less, and preferably 1 part by mass or more and 5 parts by mass or less, with respect to 100 parts by mass of unheated meat pieces. More preferred.

On the other hand, the amount of calcium weak acid salt with respect to 100 parts by mass of the heated meat piece is almost the same as the amount with respect to the unheated meat piece, and the calcium weak acid salt is 0.5 parts by mass or more with respect to 100 parts by mass of the meat piece. , It is preferable in that the binding portion can be prevented from becoming transparent and the appearance of a cut surface like a single piece of meat or a single piece of meat can be easily obtained. It is preferable in terms of removing calcium. From this viewpoint, the amount of calcium weak acid salt is preferably 0.8 parts by mass or more and 7 parts by mass or less, and more preferably 1 part by mass or more and 5 parts by mass or less with respect to 100 parts by mass of the heated meat piece. ..

The amount of calcium weak acid salt is preferably 0.3 to 7.5% by mass, preferably 0.5 to 5% by mass, in the frozen molded meat food, from the viewpoint of obtaining a good appearance of the cut surface. Is more preferable, and 0.7 to 4% by mass is particularly preferable.

As livestock animal meat pieces, the color after heating is white or a color close to it, and it is easy to obtain the appearance of a piece of meat or a piece of meat by using calcium weak acid salt, so pork, chicken, and mutton. Pieces of meat are preferred, and pork is particularly preferred.

As used herein, the term "meat piece" refers to a piece of meat or a chunk of meat that is larger than minced meat. The piece of meat before being bound is usually cut meat and may be sliced, thickly sliced or square-shaped. The difference between these shapes depends on the relationship between the height (thickness) when the surface with the largest area is the bottom and the width (the length in the direction orthogonal to the longitudinal direction in the shape of the bottom). Both have a maximum length or thickness greater than minced meat. The longitudinal direction here means a direction parallel to the line segment having the maximum length described later.

The thickness of the meat piece before binding is, for example, preferably 5 mm or more, preferably 25 mm or less in terms of easy acquisition of a single meat-like or one lump meat-like appearance, taste, and texture. This is preferable in terms of ease of machine molding. Normally, minced meat has a diameter of up to about 4.8 mm at the maximum, but in the present invention, by using a piece of meat having a thickness larger than that, it is easy to obtain a single meat-like or one lump meat-like appearance. Will be. From these viewpoints, the thickness of the meat piece is more preferably 7 to 20 mm, and particularly preferably 10 to 15 mm.

The thickness of the meat piece before binding is 5 to 25 mm, as long as the maximum thickness of at least one piece of meat before binding constituting the molded meat frozen food is 5 to 25 mm. However, preferably, the thickness of the frozen molded meat food is 5 to 25 mm for 60% or more of the meat pieces before binding, and 5 to 25 mm for 80% or more. Is more preferable, and it is particularly preferable that the thickness is 5 to 25 mm for 90% or more.

It is preferable that the maximum length of the meat piece is 5 mm or more in the state before binding because it is easy to obtain a single meat-like or one lump meat-like appearance, and 60 mm or less is preferable for manufacturing workability. It is preferable in terms of points and the shape of the product. From this point of view, the meat piece before binding is more preferably 20 to 55 mm, and particularly preferably 30 to 50 mm. The maximum length referred to here is, for example, the maximum length in a projected shape when the meat piece is placed on a plane so that the surface having the largest area of the meat pieces is at the bottom and the meat piece is projected onto the plane from above. That's right. The maximum length refers to the length of the maximum line segment among the line segments crossing the projected shape.

The maximum size of the meat pieces before binding is 5 to 60 mm, as long as the maximum size of at least one piece of meat constituting the molded meat frozen food is 5 to 60 mm. However, the molded meat frozen food is preferably 5 to 60 mm for 60% or more of the meat pieces before binding, and more preferably 5 to 60 mm for 80% or more, 90%. Regarding the above, it is particularly preferable that the thickness is 5 to 60 mm.

The weight of each piece of meat before binding is preferably 2 g or more, because it is easy to obtain the appearance of one piece of meat or one piece of meat, and 20 g or less is preferable for the manufacturing operation. It is preferable in terms of sex. From this viewpoint, the amount of meat pieces before binding is more preferably 5 to 15 g, and particularly preferably 10 to 15 g.

The weight of each piece of meat before binding is 2 to 20 g, as long as the weight of at least one piece of meat before binding that constitutes the frozen molded meat food is 2 to 20 g. .. However, it is preferable that the frozen molded meat food weighs 2 to 20 g for 60% or more of the pieces of meat before binding, and 2 to 20 g for 80% or more. It is more preferable, and it is particularly preferable that the weight is 2 to 20 g for 90% or more.

The above-mentioned thickness, maximum length, and weight of the meat pieces before binding usually refer to the thickness, maximum length, and weight of the unheated meat pieces, but usually, the meat pieces after heating are used. It is preferable to have the thickness, maximum length, and weight in each of the above ranges when taken out from the bound state.

Of the total mass of the molded meat frozen food of the present invention, it is preferable that the amount of meat pieces occupies 60% by mass or more in that a single meat-like or lump meat-like effect can be easily obtained, and it occupies 70% by mass or more. More preferred. The upper limit of the amount of meat pieces may be an amount that can contain other essential components in the total mass of the frozen molded meat food, but from the viewpoint of securing the amount of other components and enhancing the function, for example, 95. It is preferably mass% or less, more preferably 90 mass% or less, and particularly preferably 85 mass% or less.

In the present invention, "binding" refers to binding meat pieces using a binding agent. Examples of the binder include non-toxic substances capable of binding meat pieces in the molding and heating step, and specific examples thereof include protein cross-linking agents, and examples thereof include protein cross-linking / polymerization enzymes such as transglutaminase. In the present invention, "binding" is particularly preferable through protein cross-linking or polymerization with a binder because it has an excellent effect of appearing as a single piece of meat or a single piece of meat, and a protein cross-linking / polymerization enzyme is particularly used. It is preferable, and it is most preferable to use transglutaminase.

Further, in the molded meat frozen food, the amount of water is preferably 5 parts by mass or more with respect to 100 parts by mass of the meat piece from the viewpoint of reducing the manufacturing cost, and 20 parts by mass or less is preferable from the viewpoint of taste and texture. , Preferable in terms of the appearance of the cut surface. From this viewpoint, the amount of water is more preferably 5 parts by mass or more and 15 parts by mass or less, and particularly preferably 7 parts by mass or more and 12 parts by mass or less with respect to 100 parts by mass of the meat piece. The amount of water referred to here is the amount of water that is in a mixed state with the meat pieces, and includes the water derived from the material that is in a mixed state with the meat pieces (for example, plant proteins, seasonings, gluten, etc., which will be described later), but is used in oil butterfly products. Moisture derived from raw materials such as batter liquid, which is present only on the surface of molded meat composed of a mixture of meat pieces, water, calcium weak acid salt and fats and oils, shall not be included. The amount of water contained in the molded product obtained in the second step in the method for producing frozen molded meat food described later can be the same as the amount of water described here.

In the present invention, the fats and oils in the frozen molded meat foods include palm oil, palm kernel oil, palm oil, cocoa butter, shea butter, monkey fat, beef fat, pork fat, fish oil, ilippe fat, soybean oil, rapeseed oil, cottonseed oil, and saflower. Oils, sunflower oils, rice oils, corn oils, sesame oils, flaxseed oils, olive oils, milk fats and the like, and processed fats and oils (hydrogenated oils, fractionated oils, ester replacement oils) and the like can be used. In particular, in the present invention, it is preferable to use livestock animal fat in terms of obtaining a product having a natural taste as a single meat-like or one lump meat-like product, and in particular, it is derived from the same type of livestock animal as the livestock animal meat piece. It is preferably fat. When livestock animal fat is used in the present invention, the amount of livestock animal fat in the fat is preferably 50% by mass or more in terms of taste, and from this viewpoint, the amount of livestock animal fat in the fat is 70% by mass or more. It is even more preferable to have it, and it is even more preferable that it is 85% by mass or more. Livestock animal Derived from the same type of livestock animal as the meat piece means that, for example, if the meat piece is pork, lard is used. In addition, when the term "contains fats and oils" in the present specification, it means that fats and oils other than the fats and oils contained in the meat pieces contained in the frozen molded meat food are contained.

The amount of fats and oils is preferably 1 part by mass or more and 10 parts by mass or less with respect to 100 parts by mass of the meat piece, and more preferably 2 parts by mass or more and 5 parts by mass or less. The amount of fats and oils referred to here is the amount of fats and oils that are in a mixed state with the meat pieces, and does not include oils and fats that exist only on the surface of the molded meat, such as the oil used for the oil and fat in the oil pan.

In the molded meat frozen food, water, fat and oil and calcium weak acid salt are present in a mixed state between the meat pieces. Further, in the molded meat frozen food, a protein other than the meat piece may be contained as a carrier for retaining water between the meat pieces. As the protein, for example, powders of plant proteins such as soybean protein and pea protein, and gluten can be used. When the molded meat frozen food contains a protein other than the meat piece, whether the meat piece is heated or not, the amount of protein is, for example, 0.5 part by mass or more and 15 parts by mass or less with respect to 100 parts by mass of the meat piece. Is preferable in terms of taste, texture and appearance, and more preferably 1 part by mass or more and 9 parts by mass or less.

In particular, gluten plays a role of helping the binding of meat pieces and giving a texture, in addition to retaining water. As for the amount of gluten, for example, 1 part by mass or more and 10 parts by mass or less is preferable from 100 parts by mass of a piece of meat in terms of improving the taste, texture, appearance and taste, and it is preferably 2 parts by mass or more and 6 parts by mass or less. More preferred.

As for the amount of plant protein other than gluten, for example, 0.1 part by mass or more and 5 parts by mass or less is preferable from 100 parts by mass of meat pieces in terms of taste, texture and appearance, and 0.5 parts by mass or more and 3 parts by mass or less. It is more preferable to have.

Further, in the molded meat frozen food, starch may be contained between the meat pieces. Starch plays a role in imparting texture. As for the amount of starch, for example, 1 part by mass or more and 15 parts by mass or less is preferable in terms of taste and texture with respect to 100 parts by mass of meat pieces, and 4 parts by mass or more and 10 parts by mass or less is more preferable.

The frozen molded meat food of the present invention may contain other raw materials in addition to livestock animal meat pieces, water, fats and oils, calcium weak salts, proteins, and starch. Examples of other raw materials include meat quality improving agents and seasonings. The content of other raw materials is not particularly limited, but the molded meat frozen food of the present invention includes all components other than livestock animal meat pieces, water, fats and oils and calcium weakened salts, proteins, and bread crumbs (however, oil-bread crumbs products). It is preferable that the total content of the batter liquid (excluding the batter liquid, bread crumbs and dusting powder) is 10% by mass or less from the viewpoint that the appearance of the cut surface like a single piece of meat or a single piece of meat can be easily obtained. It is more preferably mass% or less. The flouring mentioned above refers to wheat flour or the like that is attached to the meat before the batter is attached.

The frozen molded meat food of the present invention is preferably a single meat-like food or a single meat-like food. A single piece of meat-like food or a single piece of meat-like food refers to a food that is made by binding multiple pieces of meat to make it look like a single piece of meat or one piece of meat, for example, one thick slice or one piece of meat. It refers to a cooked product that looks like pork or beef, or a piece or cut chicken thigh, chicken breast, etc. Examples of the single meat-like food or the single meat-like food include steak, pork cutlet, beef cutlet, chicken cutlet, chicken tempura, and charcoal. In particular, the frozen molded meat food of the present invention is preferably a single meat-like food of pork because it is excellent in the effect of improving the appearance by using a weak calcium salt, and is particularly preferably a pork cutlet-like food. One or more meat-like foods or chunks of meat-like foods are packaged in one package of frozen foods.

Next, a suitable production method corresponding to the molded meat frozen food of the present invention will be described. The above-mentioned description of the molded meat frozen food of the present invention can be appropriately used for the following description of the method for producing the molded meat frozen food, and the following description of the method for producing the molded meat frozen food can be appropriately used for the above-mentioned description of the molded meat frozen food. Can be used to describe food.

This production method is the first step of mixing water, calcium weak acid salt, livestock animal meat pieces, fats and oils, and a binder.
The second step of obtaining a molded product in which meat pieces are bound from the mixture obtained in the first step, and
It is a method for producing a frozen molded meat food having a third step of freezing the molded product obtained in the second step or a heated product thereof.

As the calcium weak acid salt, oil and fat, binder, and livestock animal meat pieces, the above-mentioned ones can be used. As the amount of calcium weak acid salt, fats and oils, water, and livestock animal meat pieces, the amounts listed above can be used. The livestock animal meat pieces used in the first step are in an unheated state. The unheated state here preferably means that the product has not been heat-treated under the heating conditions of the third step described later.

The amount of the binder used for the livestock animal meat piece in the first step is not particularly limited, but may be, for example, 0.1 part by mass or more and 3 parts by mass or less with respect to 100 parts by mass of the livestock animal meat piece. It is preferable in terms of making it look like a piece of meat or a lump of meat, texture, and taste, and more preferably 0.2 parts by mass or more and 2 parts by mass or less. In particular, when the protein cross-linking agent is a binder, the amount of the binder is preferably within the range mentioned above.

In the first step, water, calcium weak acid salt, oil and fat, livestock animal meat pieces, and binder may be mixed at once, but after mixing water, calcium weak acid salt, and oil and fat in advance (mixing in the first stage), It is preferable to mix the obtained mixture with a piece of meat and a binder (mixing in the second step) in terms of good dispersibility of the calcium weak acid salt. The amount of fat, calcium weak salt, and binder used in the first stage mixing is the same as the amount of fat, calcium weak salt, and binder used for 100 parts by mass of the meat pieces in the food mentioned above. be able to. The amount of water used in the first stage mixing is preferably 1 part by mass or more and 20 parts by mass or less, and more preferably 3 parts by mass or more and 10 parts by mass or less with respect to the meat pieces.
When protein, gluten, or starch is used, it may be mixed at any of the first and second stages, and may be mixed before and after that. When water, calcium weak acid salt, and fats and oils are mixed in advance, it is preferable to use ice water as water for the reason of microbial control. Further, in the first step, water, calcium weak acid salt, and oil / fat may be mixed in advance, and water may be further added when the obtained mixture is mixed with the meat piece and the binder.

In the second step, a molded product to which the meat pieces are bound is obtained from the mixture containing water, calcium weak acid salt, oil and fat, livestock animal meat pieces and a binder obtained in the first step. If the binder is transglutaminase, the mixture may be allowed to stand at 5-20 ° C. The standing time is, for example, 1 to 120 minutes. The mixture may be allowed to stand first or after molding. Examples of the molding method include a method of molding into a desired food mold as appropriate.

In the third step, the molded product may be frozen as it is, or may be frozen after heating. As the heating method, a desired food heating method is appropriately adopted, and various heating methods such as oil boiling, baking, steaming, and boiling can be mentioned. The heating temperature may be any temperature that does not cause a problem in food hygiene, and for example, a center temperature of 75 ° C. or higher, or 80 ° C. or higher is preferable. The measurement position of the center temperature referred to here is, for example, the center of gravity of the whole at the portion that divides the thickness direction into two in the case of a single piece of meat.

Although the present invention has been appropriately described above based on the preferred embodiment thereof, the present invention is not limited to the above description.

Hereinafter, the present invention will be described in more detail by way of examples. However, the scope of the invention is not limited to such examples. Unless otherwise specified, "%" means "% by mass" and "parts" means "parts by mass".

(Example 1)
49.4 parts by mass of ice water, 16.5 parts by mass of calcium carbonate, and 5.9 parts by mass of plant protein other than gluten were put into a silent cutter and mixed. 30.6 parts by mass of lard was added thereto and mixed to obtain a paste-like lard-containing mixture. The obtained lard-containing mixture was stored in a refrigerator.
Apart from the above, 4.6 parts by mass of water, 75 parts by mass of cut pork loin (maximum length 50 mm, thickness 15 mm, weight of one piece 10 g) and 0.2 mass of transglutaminase (Ajinomoto Co. Activa) Add 3 parts by mass of seasonings, 7.9 parts by mass of pork fat-containing mixture, 3.3 parts by mass of gluten, and 6 parts by mass of starch to mix, and store in a refrigerator at 10 ° C for 1 hour. Then, the pieces of meat were tied together. The amount of calcium carbonate with respect to 100 parts by mass of the meat piece was 1.7 parts by mass.
The obtained mixed meat was molded into a single piece of meat, and the operation of attaching the batter liquid and then the bread crumbs was repeated twice, and then oiled so that the center temperature was 75 ° C. or higher.
The obtained oil syrup was cooled and then frozen to a center temperature of −18 ° C. to obtain a frozen food product.

(Comparative Example 1)
The procedure was the same as in Example 1 except that calcium carbonate was not added.

The frozen loin cutlet foods of Example 1 and Comparative Example 1 were thawed by heating at 600 W for 30 seconds in a microwave oven. The obtained loin cutlet was cut along a cross section along the thickness direction thereof. The cut surface of the cut loin cutlet was observed by 6 panelists according to the following evaluation criteria.
(Evaluation criteria)
5 points: The entire cut surface is white and looks like a piece of loin cutlet.
4 points: The whole cut surface is slightly white, and it looks like a piece of loin cutlet.
3 points: The space between the loin meats on the cut surface looks transparent.
2 points: The transparent part between the loin meat on the cut surface is conspicuous.
1 point: The transparent part between the loin meat on the cut surface is clearly conspicuous.

Table 1 shows the average score of the obtained evaluation points. In Example 1, the evaluation points were 1 point 0 person, 2 point 0 person,
3 points 1 person, 4 points 5 people, 5 points 0 people, Comparative Example 1 was 1 point 1 person, 2 points 5 people, 3 points 0 people, 4 points 0 people, 5 points 0 people.

When the loin cutlet of Example 1 was eaten, the texture and texture were good, and the elastic texture was also superior to that of Comparative Example 1.

(Examples 2 to 4)
In Example 1, the amount of calcium carbonate per 100 parts by mass of meat pieces was changed to the amount shown in Table 2 below. The change was made by increasing or decreasing the amount of calcium carbonate in the preparation of the lard-containing mixture. The evaluation criteria are shown below. In addition, the connecting portion described below means a mixture of fats and oils, water and calcium weak acid salt existing between pieces of meat.
(Evaluation criteria)
● Appearance 〇 The entire cut surface is white and looks like a piece of loin cutlet.
△ The color of the meat and the joint (between the loin meat) is slightly different.
× The color of the meat and the joint (between the loin meat) is clearly different, and you can see the joint.

● Taste 〇 I do not feel the taste of calcium weak acid salt.
△ I feel a little bitterness of calcium weak acid salt.
× It tastes like calcium weak acid salt.

Claims (10)

Frozen molded meat food containing livestock animal meat pieces, fats and oils, water and calcium weak salts, and mixed fats and oils, water and calcium weak salts are present between the bound meat pieces. The molded meat frozen food according to claim 1, wherein the livestock animal meat pieces are sliced, thickly sliced or square-shaped. The molded meat frozen food according to claim 1 or 2, wherein the livestock animal meat pieces have a thickness of 5 mm or more, a maximum length of 5 mm or more, and one size of 2 g or more. The molded meat frozen food according to any one of claims 1 to 3, wherein the calcium weak acid salt is at least one selected from calcium carbonate, calcium phosphate and calcium gluconate. The molded meat frozen food according to any one of claims 1 to 4, wherein water, plant protein, calcium salt and fat are dispersed between the bound livestock animal meat pieces. The molded meat frozen food according to any one of claims 1 to 5, wherein the livestock animal meat pieces are bound by transglutaminase. The molded meat frozen food according to any one of claims 1 to 6, which is a single meat-like food. The molded meat frozen food according to any one of claims 1 to 7, which is a pork cutlet-like food. First step of mixing water, calcium weak acid salt, livestock animal meat pieces, fats and oils, binder,
The second step of obtaining a molded product in which meat pieces are bound from the mixture obtained in the first step, and
A method for producing a frozen molded meat food, which comprises a third step of freezing the molded product obtained in the second step or a heated product thereof. The method for producing a frozen molded meat food according to claim 9, wherein the binder is transglutaminase.

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