JP7146535B2 - Meat product manufacturing method and meat product - Google Patents

Description

The present invention relates to a method for producing meat products and to meat products.

Conventionally, there has been known a method of producing meat products (eg, ham, etc.) by forming elongated raw meat (eg, rib meat, etc.) into a U-shape, filling it in a casing, and heating it.

In the raw meat stuffed in the casing, separated portions of the raw meat (for example, side edge portions positioned on both sides in the longitudinal direction of the elongated shape) are joined by a meat joining portion. When the raw meat stuffed in the casing is heated, the meat-bonded portion changes into a meat-bonded portion. That is, when the raw meat stuffed in the casing is heated, a meat-bonding portion is formed to bond the separated parts of the raw meat together.

However, in the conventional production method, in the raw meat stuffed in the casing, the joints of the raw meat that are separated from each other (for example, the side edge portions located on both sides in the longitudinal direction of the elongated shape) are insufficiently joined. From such a meat joint, a meat bond is formed in which the spaced apart portions of the raw meat are insufficiently bonded together. When the raw meat stuffed in the casing is heated, the muscle fibrils contract due to protein denaturation. Therefore, the meat-adhered portions where the separated portions of the raw meat are insufficiently adhered to each other are likely to separate when slicing the meat product. If the meat adhesive part peels off during slicing of the meat product, the cross section of the slice will crack. Cracks in the sliced meat impair the appearance, texture, etc. of the meat product and adversely affect its commercial value.

Accordingly, an object of the present invention is to provide a meat product manufacturing method and a meat product that can prevent sliced pieces from cracking during slicing of the meat product.

In order to solve the above problems, the present invention provides the following meat product manufacturing method and meat product.

[1] the following steps:
(a) preparing raw meat having an elongated shape;
(b) twisting the prepared raw material meat;
(c) filling a casing with the twisted raw meat; and (d) heating the raw meat packed in the casing.
[2] The raw meat prepared in step (a) has a first side edge and a second side edge, and each of the first side edge and the second side edge extends in the longitudinal direction of the raw meat. The manufacturing method according to [1], which extends.
[3] When starting to fill the casing with raw meat in step (c), the raw meat is twisted so that the first side edge and the second side edge intersect at two or more points in plan view. The manufacturing method according to [2].
[4] When starting to fill the casing with the raw meat in step (c), the raw meat is twisted so that the first side edge and the second side edge intersect at three or more points in plan view. The manufacturing method according to [2].
[5] When starting to fill the casing with the raw meat in step (c), the raw meat is twisted so that the first side edge and the second side edge are each spiral. ] to [4].
[6] When the filling of the raw meat into the casing is completed in step (c), the spiral meat joining portion that joins the first side edge and the second side edge of the raw meat stuffed into the casing. The manufacturing method according to any one of [2] to [5], which is exposed on the surface of the
[7] In step (c), or after step (c) and before step (d), further comprising pressing the raw meat toward the bottom of the casing [1]-[6 ] The manufacturing method as described in any one.
[8] The production according to any one of [1] to [7], wherein when the meat product is sliced with a thickness of 3 mm, the proportion of sliced pieces in which the flesh cracks among all the sliced pieces is 20% or less. Method.
[9] The production according to any one of [1] to [7], wherein when the meat product is sliced at a thickness of 3 mm, the proportion of sliced pieces in which the flesh cracks among all the sliced pieces is 10% or less. Method.
[10] The production method according to any one of [1] to [9], further including a step of removing the contents from the casing after step (d).
[11] The production method according to any one of [1] to [10], wherein the meat product is ham.
[12] A meat product having a spiral meat-bonding part exposed on the surface.
[13] The meat product according to [12], wherein when the meat product is sliced at a thickness of 3 mm, the ratio of the sliced pieces in which the flesh cracks to the total sliced pieces is 20% or less.
[14] The meat product according to [12], wherein when the meat product is sliced at a thickness of 3 mm, the proportion of sliced pieces in which the flesh cracks in all the sliced pieces is 10% or less.
[15] The meat product according to any one of [12] to [14], wherein the meat product is ham.

ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of a meat product and the meat product which can prevent the meat cracking of the sliced piece at the time of slicing of the meat product are provided.

FIG. 1 is a plan view showing one embodiment of raw meat prepared in step (a). 2 is a side view of the raw meat shown in FIG. 1. FIG. FIG. 3 is a plan view showing one embodiment of raw meat when starting to fill the casing. FIG. 4 is a plan view showing another embodiment of raw meat when starting to fill the casing. FIG. 5 is a plan view showing still another embodiment of raw meat when starting to fill the casing. FIG. 6 is a plan view showing one embodiment of raw meat stuffed in a casing. FIG. 7 is a plan view showing one embodiment in which the raw meat shown in FIG. 6 is pressed toward the bottom of the casing. FIG. 8 is a plan view showing a state in which the raw meat is twisted in the example. FIG. 9 is a plan view showing the state of the raw meat when starting to fill the casing in the example. FIG. 10 is a plan view showing the state of raw meat when the filling of the casing is completed in the example. FIG. 11 is a plan view showing a stuffed log of raw meat prepared by pressing raw meat stuffed in a casing toward the bottom of the casing and then ligating the casing in the example. FIG. 12 is a plan view showing raw wood of meat products obtained in Examples. FIG. 13 is a plan view showing an example of a sliced piece in which the meat-adhesive portions that adhere one side edge and the other side edge of raw meat are not peeled off and the meat is not cracked. FIG. 14 is a plan view showing another example of a sliced piece in which the meat-adhesive portions that adhere one side edge and the other side edge of raw meat are not peeled off and the meat is not cracked. FIG. 15 is a plan view showing an example of a sliced piece in which the meat-adhering portion that adheres one side edge and the other side edge of the raw meat is peeled off and the meat is cracked. FIG. 16 is a plan view showing the state of raw meat folded in a U shape in a comparative example. FIG. 17 is a plan view showing the state of raw meat when starting to fill the casing in a comparative example. FIG. 18 is a plan view showing the state of raw meat when the filling of the casing is completed in the comparative example. FIG. 19 is a plan view showing a stuffed log of raw meat prepared by pressing raw meat stuffed in a casing toward the bottom of the casing and then ligating the casing in a comparative example. FIG. 20 is a plan view showing raw wood of meat products obtained in a comparative example.

The present invention will be described below.

The method for producing a meat product according to the invention comprises the following steps:
(a) preparing raw meat having an elongated shape;
(b) twisting the prepared raw material meat;
(c) filling the casing with the twisted raw meat; and (d) heating the raw meat filled in the casing.

In the method for producing meat products according to the present invention, steps (a) to (d) are performed sequentially.

The meat product is not limited as long as it is a meat product manufactured through the process of filling raw meat into a casing and the process of heating the raw meat stuffed in the casing. "Meat products", "unheated meat products", "specified heated meat products" and "heated meat products" are all included.

"Dried meat product" means a meat product that has been dried and sold as a dried meat product. "Non-heated meat products" are meats that are salted, then smoked or dried, and heated to a temperature of 63°C for 30 minutes at the center of the meat, or by a method that has an effect equivalent to or greater than this method. Meat products that have not been pasteurized and are sold as uncooked meat products (excluding dried meat products). "Specified heated meat products" are meat products that have been heat sterilized by a method other than heating the temperature of the central part to 63°C for 30 minutes or a method with an effect equivalent to or higher than this (however, dried meat products and excluding uncooked meat products). "Heated meat products" are meat products other than dried meat products, non-heated meat products and specified heated meat products, that is, the method specified by the Food Sanitation Law (heating the center temperature at 63 ° C for 30 minutes or a method with an effect equal to or greater than this).

Examples of meat products include salami sausage, beef jerky, lux ham (cured ham), boneless ham, pressed ham, roast ham, bacon, sausage and the like. Salami sausage and beef jerky are classified as dried meat products, Lux ham (cured ham) is classified as uncooked meat products, and boneless ham, pressed ham, bacon, roast ham and sausage are classified as heated meat products.

In a preferred embodiment the meat product is ham.

step (a)
Step (a) is a step of preparing raw meat having an elongated shape.

The raw material meat can be appropriately selected from those commonly used as raw material meat for meat products. Examples of raw meat include livestock meat such as beef, pork, mutton, chicken, duck meat, and horse meat. Examples of raw meat include raw meat, preserved meat (eg, refrigerated preserved meat, frozen preserved meat, etc.), and the like. Examples of preserved meat include meat that has been cooled to 4°C or lower within 24 hours after slaughter and that has been preserved at 4°C or lower after cooling. Frozen meat can be used as raw material meat after thawing as needed.

The raw material meat is a lump of meat. The term "meat lump" means a single lump of meat (excluding internal organs) as defined by the Food Sanitation Law.

The raw meat has an elongated shape. "Elongated shape" means a circumscribing rectangle that includes the outline of the shape of the raw meat in plan view and has the smallest area (hereinafter "plan view It means that the circumscribing rectangle (hereinafter referred to as "side-view circumscribing rectangle") is a rectangle, includes the contour line of the side view shape of the raw meat, and has the smallest area (hereinafter referred to as "side-view circumscribing rectangle"). do. The length of the long side of the circumscribing rectangle in plan view and the length of the long side of the circumscribing rectangle in side view are usually the same. When the raw meat is placed on a flat surface, the raw meat is placed on the flat surface in a straight state (that is, so that the center line of the raw meat is straight) and flat. The plan-view circumscribing rectangle and the side-view circumscribing rectangle have points of contact with the contour lines of the plan-view shape and the side-view shape of the raw meat, respectively. The length of the long side of the circumscribing rectangle in plan view is preferably 3 times or more, more preferably 4 times or more, and even more preferably 5 times or more as long as the short side of the circumscribing rectangle in plan view. The length of the long side of the circumscribing rectangle in side view is preferably 3 times or more, more preferably 4 times or more, and even more preferably 5 times or more as long as the short side of the circumscribing rectangle in side view. The direction in which the long sides of the circumscribing rectangle in plan view and the circumscribing rectangle in side view extend corresponds to the longitudinal direction of the raw meat, and the direction in which the short side of the circumscribing rectangle in plan view extends corresponds to the short direction of the raw meat. The direction in which the short sides of the circumscribing rectangle in side view extend (the direction perpendicular to the plane on which the raw meat is placed) corresponds to the thickness direction of the raw meat. The raw meat has a first side edge and a second side edge, the first side edge and the second side edge each extending longitudinally of the raw meat.

Examples of the plan view shape and side view shape of raw meat include a rectangle, a shape obtained by deforming a rectangle, and the like. Examples of the shape of a deformed rectangle include a shape with rounded corners, a shape in which at least one side of the rectangle is partially or wholly curved, and the length of one long side of the rectangle and the length of the other long side. Shapes with different lengths, shapes with different lengths of one short side of a rectangle and different lengths of the other short side, shapes obtained by combining one or more of these modifications, and the like.

The length of the long side (length of raw material meat) of the circumscribing rectangle in plan view and the circumscribing rectangle in side view is usually 20 cm to 60 cm, preferably 30 cm to 60 cm, more preferably 40 cm to 60 cm.

The length of the short side of the circumscribing rectangle in plan view (the width of the raw meat) is usually 5 cm to 30 cm, preferably 10 cm to 30 cm, more preferably 15 cm to 30 cm.

The length of the short side of the circumscribed rectangle in side view (thickness of raw material meat) is usually 1 cm to 10 cm, preferably 3 cm to 10 cm, more preferably 5 cm to 10 cm.

FIG. 1 is a plan view showing one embodiment of raw meat prepared in step (a). 2 is a side view of the raw meat shown in FIG. 1. FIG. In FIGS. 1 and 2, for ease of viewing, the plan-view circumscribing rectangle and the side-view circumscribing rectangle are drawn slightly away from the contour lines of the plan-view shape and side-view shape of the raw meat, respectively. However, in reality, the plan-view circumscribing rectangle and the side-view circumscribing rectangle have points of contact with the contour lines of the plan-view shape and the side-view shape of the raw meat, respectively.

As shown in FIGS. 1 and 2, raw meat 1 according to one embodiment has an elongated shape. In FIGS. 1 and 2, the raw meat 1 is laid flat on a flat surface in a straight state (that is, so that the center line L of the raw meat 1 is straight). viewed from the side. As shown in FIG. 1, a plane-view circumscribing rectangle S1 that includes the outline of the plane-view shape of the raw meat 1 and has the smallest area is a rectangle, and the length of the long side of the plane-view circumscribing rectangle S1 is It is at least three times the length of the short side of the circumscribing rectangle S1 in plan view. As shown in FIG. 2, a side-view circumscribing rectangle S2 that includes the outline of the side-view shape of the raw meat 1 and has the smallest area is a rectangle, and the length of the side-view circumscribing rectangle S2 is It is at least three times the length of the short side of the circumscribing rectangle S2 in side view. The direction in which the long sides of the circumscribing rectangle S1 in plan view and the circumscribing rectangle S2 in side view extend corresponds to the longitudinal direction X of the raw material meat 1, and the direction in which the short sides of the circumscribing rectangle S1 in plan view extend corresponds to the raw material meat 1. , and the direction in which the short sides of the circumscribing rectangle S2 in side view extend (the direction perpendicular to the plane on which the raw meat 1 is placed) corresponds to the thickness direction Z of the raw meat 1 . As shown in FIGS. 1 and 2, the raw meat 1 has a first side edge 11 and a second side edge 12, and the first side edge 11 and the second side edge 12 are each the raw meat. 1 extends in the longitudinal direction X. The first side edge portion 11 and the second side edge portion 12 are located on both sides of the raw meat 1 with the center line of the raw meat 1 interposed therebetween.

step (b)
Step (b) is a step of twisting the prepared raw material meat.

To "twist", both ends of raw meat having an elongated shape (one end located on one side in the longitudinal direction and the other end located on the other side in the longitudinal direction) are turned by applying force in opposite directions. Embodiment and one end of the raw meat having an elongated shape (one end located on one side in the longitudinal direction) is fixed, and the other end of the raw meat having an elongated shape (on the other side in the longitudinal direction) Embodiments are included in which the other end located) is forced to rotate in a certain direction. Step (b) may be performed manually or by machine.

step (c)
Step (c) is a step of filling the casing with the twisted raw meat.

A casing is a cylindrical container having an opening (filling opening for raw meat) and a bottom. The casing is, for example, cylindrical. The size of the casing is not particularly limited as long as it can accommodate the raw meat, and can be appropriately adjusted according to the size of the raw material, the size of the desired meat product, and the like. For example, the length of the casing can be adjusted appropriately depending on the length of the ingredients, the length of the meat product desired, and the like. In addition, the inner diameter of the casing can be appropriately adjusted according to the volume of the raw material, the desired volume of the meat product, and the like. The casing can be appropriately selected from known casings used in the production of meat products. Casings include, for example, non-edible casings such as fibrous casings (non-woven fabric type vegetable fiber casings filled with ham, etc.), plastic casings (fish meat sausage types, casings used for skinless sausages, etc.), natural intestines, etc. , bladders (sheep, pig, cow, etc.), edible casings such as collagen casings (artificial collagen), and the like.

When starting to fill the casing with raw meat in step (c), the raw meat needs only to be twisted, and it is not necessary to retain the shape of the raw meat when twisted in step (b). Since the raw meat has a certain degree of elasticity, when the force applied to twist the raw meat is removed after the raw meat is twisted in step (b), the twist applied to the raw meat is loosened to some extent. Sometimes.

When starting to fill the raw meat into the casing in step (c), the raw meat is twisted so that the first side edge and the second side edge intersect at one or more points in plan view. . As a result, a meat joint is formed that sufficiently joins the first side edge and the second side edge of the raw meat stuffed in the casing. When the raw meat stuffed in the casing is heated, the meat-bonded portion changes into a meat-bonded portion. That is, when the raw meat stuffed in the casing is heated, a meat-bonding portion is formed that sufficiently bonds the first side edge and the second side edge. Therefore, even if the raw material meat filled in the casing is heated and the myofibrils shrink due to protein denaturation, the meat bonding portion that bonds the first side edge and the second side edge will remain intact when slicing the meat product. It becomes difficult to peel off. Therefore, when slicing the meat product, it is possible to prevent the sliced pieces from cracking. The number of locations where the first side edge and the second side edge intersect in plan view is preferably 1 or more per 20 cm to 60 cm in length of the raw meat, more preferably 30 cm to 30 cm in length of the raw meat. It is at least one point per 60 cm, and more preferably at least one point per 40 cm to 60 cm of raw meat.

The condition that "the first side edge and the second side edge intersect at one or more points in plan view" may be satisfied when the twisted raw meat is viewed in plan from a certain direction. The "certain direction" is, for example, the same direction as viewed from above in FIG. The "certain direction" is, for example, the direction in which the length of the twisted raw material meat appears to be the longest. The above condition is preferably satisfied when the twisted raw meat is viewed from a certain direction, and also when the twisted raw meat is viewed from the opposite direction.

When starting to fill the raw meat into the casing in step (c), the raw meat is twisted so that the first side edge and the second side edge intersect at two or more points in plan view. It is more preferable that the first side edge portion and the second side edge portion are twisted so that they intersect at three or more points in plan view. As a result, a meat joint is formed that sufficiently joins the first side edge and the second side edge of the raw meat stuffed in the casing. When the raw meat stuffed in the casing is heated, the meat-bonded portion changes into a meat-bonded portion. That is, when the raw meat stuffed in the casing is heated, a meat-bonding portion is formed that sufficiently bonds the first side edge and the second side edge. Therefore, even if the raw material meat filled in the casing is heated and the myofibrils shrink due to protein denaturation, the meat bonding portion that bonds the first side edge and the second side edge will remain intact when slicing the meat product. It becomes difficult to peel off. Therefore, when slicing the meat product, it is possible to prevent the sliced pieces from cracking. In an embodiment in which the number of locations where the first side edge and the second side edge intersect in plan view is two or more, the location where the first side edge and the second side edge intersect in plan view The number of is preferably 2 or more per raw meat length of 20 cm to 60 cm, more preferably 2 or more per raw meat length of 30 cm to 60 cm, even more preferably raw meat length of 40 cm to 60 cm. 2 or more locations per area. In an embodiment in which the number of locations where the first side edge and the second side edge intersect in plan view is three or more, the location where the first side edge and the second side edge intersect in plan view The number of is preferably 3 or more per raw meat length of 20 cm to 60 cm, more preferably 3 or more per raw meat length of 30 cm to 60 cm, even more preferably raw meat length of 40 cm to 60 cm. 3 or more points per

When starting to fill the raw meat into the casing in step (c), the raw meat is preferably twisted such that the first side edge and the second side edge are each spiral. As a result, when the filling of the raw meat into the casing is completed in step (c), the spiral meat joining portion joining the first side edge and the second side edge is formed into the raw meat filled in the casing. exposed on the surface of When the raw meat stuffed in the casing is heated, the spiral meat-bonded portion changes into a spiral-shaped meat-bonded portion. That is, when the raw meat stuffed in the casing is heated, a spiral meat-bonding portion is formed that sufficiently bonds the first side edge and the second side edge. Therefore, even if the raw material meat filled in the casing is heated and the myofibrils shrink due to protein denaturation, the meat bonding portion that bonds the first side edge and the second side edge will remain intact when slicing the meat product. It becomes difficult to peel off. Therefore, when slicing the meat product, it is possible to prevent the sliced pieces from cracking.

When starting to fill the raw meat into the casing in the step (c), the more the portion where the first side edge and the second side edge intersect in the plan view of the raw meat, the more the raw material in the step (c). When starting to fill the meat casing, the first side edge and the second side edge, respectively, tend to spiral. From this point, when starting to fill the casing with the raw meat in step (c), the raw meat is arranged so that the first side edge and the second side edge intersect at two or more points in plan view. It is preferably twisted, and more preferably twisted so that the first side edge and the second side edge intersect at three or more points in plan view.

When the filling of the raw meat into the casing is completed in step (c), the raw meat filled into the casing retains substantially the shape of the raw meat when starting to fill the casing. However, the raw meat stuffed into the casing is in a state of being compressed toward the bottom of the casing due to its own weight.

When the filling of the raw meat into the casing is completed in the step (c), the spiral meat joint joining the first side edge and the second side edge is formed on the surface of the raw meat filled in the casing. preferably exposed. The fact that the spiral meat joint that joins the first side edge and the second side edge is exposed on the surface of the raw meat stuffed in the casing is advantageous in the raw meat stuffed in the casing. A meat joint that sufficiently joins the first side edge and the second side edge is formed, and when the raw meat filled in the casing is heated, the first side edge and the second side edge It shows that a meat bond is formed that sufficiently bonds the Therefore, even if the raw material meat filled in the casing is heated and the myofibrils shrink due to protein denaturation, the meat bonding portion that bonds the first side edge and the second side edge will remain intact when slicing the meat product. It becomes difficult to peel off. Therefore, when slicing the meat product, it is possible to prevent the sliced pieces from cracking. Raw meat usually has lean meat and fat, so whether or not the meat junction is spiral can be determined based on the shape drawn by the lean meat and fat of the raw meat.

When starting to fill the raw meat into the casing in the step (c), the raw meat is twisted so that the first side edge and the second side edge are spiral, respectively, so that the step (c) ), when the filling of the raw meat into the casing is completed, the spiral meat joint joining the first side edge and the second side edge is exposed on the surface of the raw meat stuffed in the casing. Any embodiment can be implemented.

The meat joint portion is a portion that joins a portion of the first side edge portion of the raw meat and a portion of the second side edge portion of the raw meat. The meat joining portion only needs to connect a part of the first side edge of the raw meat and a part of the second side edge of the raw meat, and it is not necessary to bond them together. The portion of the first side edge and the portion of the second side edge that are joined by the meat joining portion are separated from each other in the raw meat prepared in step (a). The meat joint portion may be formed by directly joining a part of the first side edge of the raw meat and a part of the second side edge of the raw meat, or the first side edge of the raw meat. It may be formed by joining a part of the portion and a part of the second side edge of the raw meat via other parts of the raw meat, or by combining these joining modes. may be When the raw meat stuffed in the casing is heated, the meat-bonded portion changes into a meat-bonded portion. That is, when the raw meat stuffed in the casing is heated, a meat-bonded portion is formed to bond the first side edge and the second side edge. The above description of the meat joint also applies to the meat bond, with the term "meat joint" replaced with "meat bond".

FIG. 3 is a plan view showing the first embodiment of the raw meat when starting to fill the casing in step (c). In the first embodiment, as shown in FIG. 3, the raw meat 1 is arranged so that the first side edge 11 and the second side edge 12 intersect at one point (the point indicated by symbol A1) in plan view. is twisted. The portion of the first side edge portion 11 and the second side edge portion 12 that intersects in plan view is a portion that is not gripped by hands, machine members, or the like when the raw meat 1 is twisted.

In the first embodiment, the condition that "the first side edge portion 11 and the second side edge portion 12 intersect at one point in plan view" may be satisfied when the raw meat 1 is viewed in plan from a certain direction. . The "certain direction" is, for example, the same direction as viewed from above in FIG. The "certain direction" is, for example, the direction in which the length of the twisted raw meat 1 appears to be the longest. In the first embodiment, the above conditions are met when the twisted raw meat 1 is viewed from a certain direction, and in addition, the twisted raw meat 1 is viewed from the opposite direction. It is desirable to be established at times.

FIG. 4 is a plan view showing a second embodiment of the raw meat when starting to fill the casing in step (c). In the second embodiment, as shown in FIG. 4, the raw meat 1 has a first side edge portion 11 and a second side edge portion 12 that intersect at two points (points indicated by symbols B1 and B2) in plan view. It is twisted so that The portion of the first side edge portion 11 and the second side edge portion 12 that intersects in plan view is a portion that is not gripped by hands, machine members, or the like when the raw meat 1 is twisted.

In the second embodiment, the condition that "the first side edge portion 11 and the second side edge portion 12 intersect at two points in plan view" may be satisfied when the raw meat 1 is viewed in plan from a certain direction. . The "certain direction" is, for example, the same direction as viewed from above in FIG. The "certain direction" is, for example, the direction in which the length of the twisted raw meat 1 appears to be the longest. In the second embodiment, the above conditions are satisfied when the twisted raw meat 1 is viewed from a certain direction, and in addition, the twisted raw meat 1 is viewed from a direction opposite to that direction. It is desirable to be established at times.

In the second embodiment, as shown in FIG. 4, the raw meat 1 is twisted so that the first side edge 11 and the second side edge 12 are spiral.

FIG. 5 is a plan view showing a third embodiment of the raw meat when starting to fill the casing in step (c). In the third embodiment, as shown in FIG. 5, the raw meat 1 has three first side edges 11 and three second side edges 12 in plan view (points indicated by symbols C1, C2 and C3). It is twisted so that it intersects with The portion of the first side edge portion 11 and the second side edge portion 12 that intersects in plan view is a portion that is not gripped by hands, machine members, or the like when the raw meat 1 is twisted.

In the third embodiment, the condition that "the first side edge portion 11 and the second side edge portion 12 intersect at three points in plan view" may be satisfied when the raw meat 1 is viewed from a certain direction. . The "certain direction" is, for example, the same direction as viewed from above in FIG. The "certain direction" is, for example, the direction in which the length of the twisted raw meat 1 appears to be the longest. In the third embodiment, the above conditions are met when the twisted raw meat 1 is viewed from a certain direction, and in addition, the twisted raw meat 1 is viewed from a direction opposite to that direction. It is desirable to be established at times.

In the third embodiment, as shown in FIG. 5, the raw meat 1 is twisted so that the first side edge 11 and the second side edge 12 are spiral.

FIG. 6 is a plan view showing one embodiment of raw meat stuffed into a casing in step (c). In this embodiment, as shown in FIG. 6, a spiral meat joint 13 that joins the first side edge 11 and the second side edge 12 of the raw meat 1 is the raw meat 1 filled in the casing 2 . exposed on the surface of In this embodiment, the meat joint 13 is formed by connecting a part of the first side edge 11 of the raw meat 1 and a part of the second side edge 12 of the raw meat 1 through the other part of the raw meat 1 . It is formed by joining. Part or all of the meat joint 13 may be formed by directly joining a part of the first side edge 11 of the raw meat 1 and a part of the second side edge 12 of the raw meat 1. good. Raw meat usually has lean meat and fat, so whether or not the meat junction is spiral can be determined based on the shape drawn by the lean meat and fat of the raw meat.

When filling the raw meat into the casing, or after filling the raw meat into the casing and before heating the raw meat filled in the casing, the raw meat filled in the casing is pressed toward the bottom of the casing. preferably. As a result, a meat joint is formed that sufficiently joins the first side edge and the second side edge of the raw meat stuffed in the casing. When the raw meat stuffed in the casing is heated, the meat-bonded portion changes into a meat-bonded portion. That is, when the raw meat stuffed in the casing is heated, a meat-bonded portion is formed to bond the first side edge and the second side edge. Therefore, even if the raw material meat filled in the casing is heated and the myofibrils shrink due to protein denaturation, the meat bonding portion that bonds the first side edge and the second side edge will remain intact when slicing the meat product. It becomes difficult to peel off. Therefore, when slicing the meat product, it is possible to prevent the sliced pieces from cracking.

After the filling of raw meat into the casing is completed, the opening (filling port) of the casing is ligated.

FIG. 7 is a plan view showing an embodiment in which the raw meat 1 shown in FIG. 6 is pressed toward the bottom 21 of the casing 2. As shown in FIG. In this embodiment, as shown in FIG. 7, a spiral meat joint 13 that joins the first side edge 11 and the second side edge 12 of the raw meat 1 is the raw meat 1 filled in the casing 2 . exposed on the surface of By pressing the raw meat 1 toward the bottom 21 of the casing 2 , the raw meat 1 is compressed toward the bottom of the casing 2 . Therefore, the inclination of the meat joint portion 13 in plan view is gentler than before pressing (that is, the inclination of the meat joint portion 13 in plan view is greater in the horizontal direction (longitudinal direction of the casing 2) than before pressing. vertical)). Raw meat usually has lean meat and fat, so whether or not the meat junction is spiral can be determined based on the shape drawn by the lean meat and fat of the raw meat. As shown in FIG. 7 , the opening (filling port) of the casing 2 is ligated with a ligature 22 .

step (d)
Step (d) is a step of heating the raw meat stuffed in the casing.

The heating in step (d) transforms the meat bond into a meat bond. That is, in the step (d), a meat bonding portion is formed to bond the first side edge and the second side edge.

Conditions such as heating temperature and heating time can be appropriately determined according to the type of meat product. For example, if the meat product is a specified heated meat product, 55°C for 97 minutes, 56°C for 64 minutes, 57°C for 43 minutes, 58°C for 28 minutes, 59°C for 19 minutes, 60°C for 12 minutes, 61 minutes C. for 9 minutes, 62.degree. C. for 6 minutes or 63.degree. Moreover, when the meat product is a heated meat product, a method of heating at 63° C. for 30 minutes or a method having an effect equal to or greater than this can be used. The temperature here is the temperature of the central portion of the raw meat to be subjected to the heating step.

It is preferable that the method for producing a meat product according to the present invention further includes, after step (d), the step of removing the contents (raw wood of the meat product) from the casing.

The method for producing meat products according to the present invention includes other treatments performed on the raw meat, such as tenderizing (a treatment in which the muscle and fiber are cut short using a needle-like blade while maintaining the original shape of the meat). ), portion cutting (binding process) (a process in which chunks of meat or ground meat are tightly packed in a metal container, frozen and shaped, and then cut into a certain thickness), tumbling (a seasoning liquid is mechanically permeated into the meat) process), injection (process of mechanically injecting the seasoning liquid into the meat), mixing (process of adding the seasoning to the meat and kneading it with a mixer), tarekake (adding the seasoning liquid after the meat is placed in a container) processing), pickling (processing of adding a seasoning liquid to the meat and pickling), etc., or two or more types of processing. Tenderizing or portion cutting (binding treatment), tumbling, mixing, sauceing or pickling may be performed before step (a), during step (a), after step (a) and before step (b). can be implemented.

A meat product manufactured by the method for manufacturing a meat product of the present invention has a spiral meat-bonding portion (a portion corresponding to the meat bonding portion 13 in FIG. 7) exposed on the surface. Meat products usually have lean and fat, so whether or not the meat adhesion part is spiral can be determined based on the shape drawn by the lean and fat of the meat product.

When the meat product produced by the method for producing a meat product according to the present invention is sliced at a thickness of 3 mm, the percentage of sliced pieces with cracked meat out of all the sliced pieces is preferably 20% or less, and preferably 15% or less. more preferably 10% or less, even more preferably 9% or less, even more preferably 8% or less, even more preferably 7% or less , 6% or less.

[Example 1]
Ribs having a length of 45 cm, a width of 15 cm, and a thickness of 5 cm were prepared as raw material meat. The length is the maximum length of the raw meat, the width is the maximum width of the raw meat, and the thickness is the maximum thickness of the raw meat.

Twist the prepared raw meat. FIG. 8 shows the state in which the raw meat is twisted. As shown in FIG. 8, the raw meat was twisted so that one side edge and the other side edge of the raw meat crossed each other at two points in plan view.

A casing was filled with the twisted raw meat while maintaining the twisted state of the raw meat using a crow mouth. A cylindrical fibrous casing having a length of 65 cm and an inner diameter of 7.7 cm was used as the casing.

FIG. 9 shows the state of raw meat when starting to fill the casing. As shown in FIG. 9, when starting to fill the raw meat into the casing, the raw meat is placed so that one side edge and the other side edge of the raw meat intersect at two points in plan view. was twisted.

FIG. 10 shows the state of raw meat when the filling of the casing is completed. As shown in FIG. 10, when the filling into the casing was completed, the raw meat substantially retained the twist shown in FIG. As shown in FIG. 10, when the filling into the casing is completed, the spiral meat joint joining one side edge and the other side edge of the raw meat fills the casing. exposed on the surface.

After the raw meat stuffed in the casing was pressed toward the bottom of the casing, the casing was ligated to prepare a stuffed log of the raw meat. Fig. 11 shows the filling log of raw meat. As shown in FIG. 11, the spiral meat joints that join one side edge and the other side edge of the raw meat were exposed on the surface of the filling log of raw meat. By pressing the raw meat toward the bottom of the casing, the raw meat was compressed toward the bottom of the casing. Therefore, the inclination of the fleshy joint was gentler than before pressing (that is, the inclination of the fleshy joint was closer to the horizontal direction (perpendicular to the longitudinal direction of the casing) than before pressing). .

The raw meat filling log was heated at 85° C. for 2 hours. Heating was performed by a steam house. By heating, the meat joint changed into a meat adhesion portion, and a spiral meat adhesion portion was formed to adhere one side edge and the other side edge of the raw meat.

After heating, the contents were removed from the casing to obtain raw wood for meat products (ham). FIG. 12 shows the raw wood of the resulting meat product. As shown in FIG. 12, no voids (pores) were observed on the surface of the raw wood of the meat product.

The meat product raw wood (2 pieces) was sliced at a thickness of 3 mm, and the ratio of the sliced pieces with cracked meat to the total sliced pieces was calculated.

Figs. 13 and 14 show examples of sliced pieces in which the meat-adhering portions that adhere one side edge and the other side edge of the raw meat are not peeled off and the meat is not cracked. As shown in FIGS. 13 and 14, raw wood for meat products has a solid portion (FIG. 13) and a hollow portion (FIG. 14).

FIG. 15 shows an example of a sliced piece in which the meat-adhering portion that adheres one side edge and the other side edge of the raw meat is peeled off and the meat is cracked.

The total number of slice fragments was 176, of which 10 had cracked flesh (the rest were non-defective slices). The percentage was 5.68%.

[Comparative Example 1]
Ribs having a length of 45 cm, a width of 15 cm, and a thickness of 5 cm were prepared as raw material meat. The length is the maximum length of the raw meat, the width is the maximum width of the raw meat, and the thickness is the maximum thickness of the raw meat.

The prepared raw material meat was folded in a U shape. FIG. 16 shows the state of the raw meat folded in a U shape.

The raw meat was filled into the casing while maintaining the U-shape of the raw meat using a crow mouth. A cylindrical fibrous casing having a length of 65 cm and an inner diameter of 7.7 cm was used as the casing.

FIG. 17 shows the state of raw meat when starting to fill the casing.

FIG. 18 shows the state of raw meat when the filling of the casing is completed.

After the raw meat stuffed in the casing was pressed toward the bottom of the casing, the casing was ligated to prepare a stuffed log of the raw meat. Fig. 19 shows the filling log of raw meat.

The raw meat filling log was heated at 85° C. for 2 hours. Heating was performed by a steam house.

After heating, the contents were removed from the casing to obtain raw wood for meat products (ham). FIG. 20 shows the raw wood of the resulting meat product. As shown in FIG. 20, voids (pores) were observed on the surface of the raw wood of the meat product.

The meat product raw wood (2 pieces) was sliced at a thickness of 3 mm, and the ratio of the sliced pieces with cracked meat to the total sliced pieces was calculated.

The total number of slice fragments was 178, of which 43 had cracked flesh (the rest were non-defective slices). The percentage was 24.16%.

1... Raw meat 11... First side edge of raw meat 12... Second side edge of raw meat 13... First side edge and second side edge of raw meat Meat joining portion 2 to be joined Casing 21 Casing bottom 22 Casing ligature portion A1 Intersects the first side edge and the second side edge of the raw meat in plan view Locations B1, B2 ... Locations C1, C2, C3 where the first side edge and the second side edge of the raw meat intersect in plan view ... The first side edge and the second side edge of the raw meat in plan view Place where 2 side edges intersect

Claims (11)

The following steps:
(a) preparing raw meat having an elongated shape;
(b) twisting the prepared raw material meat;
(c) filling a casing with the twisted raw meat; and (d) heating the raw meat packed in the casing. The raw meat prepared in step (a) has a first side edge and a second side edge, the first side edge and the second side edge each extending in a longitudinal direction of the raw meat. , the manufacturing method according to claim 1. When starting to fill the casing with the raw meat in step (c), the raw meat is twisted so that the first side edge and the second side edge intersect at two or more points in plan view. The manufacturing method according to claim 2. When starting to fill the casing with the raw meat in step (c), the raw meat is twisted so that the first side edge and the second side edge intersect at three or more points in plan view. The manufacturing method according to claim 2. Claims 2 to 4, wherein the raw meat is twisted so that the first side edge and the second side edge are each spiral when filling the casing with the raw meat is started in step (c). The production method according to any one of. When the filling of the raw meat into the casing is completed in the step (c), the spiral meat joint joining the first side edge and the second side edge is formed on the surface of the raw meat filled in the casing. The manufacturing method according to any one of claims 2 to 5, which is exposed. 7. The method according to any one of claims 1 to 6, further comprising pressing the raw meat toward the bottom of the casing in step (c) or after step (c) and before step (d). The manufacturing method described in the item. 8. The production method according to any one of claims 1 to 7, wherein when the meat product is sliced at a thickness of 3 mm, the proportion of sliced pieces in which the flesh cracks among all the sliced pieces is 20% or less. 8. The production method according to any one of claims 1 to 7, wherein when the meat product is sliced at a thickness of 3 mm, the ratio of the sliced pieces in which the flesh cracks to the total sliced pieces is 10% or less. The manufacturing method according to any one of claims 1 to 9, further comprising removing the contents from the casing after step (d). Process according to any one of claims 1 to 10, wherein the meat product is ham.

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