JP7320325B2 - METHOD FOR IMPROVING HOT RECONTINUITY OF FLEXIZE-DRIED MEAT - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for improving the rehydration property of freeze-dried livestock meat, and the like. More particularly, it relates to a method for improving rehydration property of thick freeze-dried livestock meat that has not been molded.

Demand for instant soup, which is a very handy food that can be eaten just by pouring hot water and waiting for about one minute, is on the rise against the background of convenience and individuality. Furthermore, in recent years, with the addition of a desire for authenticity, there is a demand for differentiated instant soups that pursue high added value.

As one of the pursuits of high added value, the industry has developed an instant soup with ingredients that are large and have a texture that is similar to the real ingredients rather than ingredients that have been molded and processed. Although it is desired, the current manufacturing method is difficult in terms of manufacturing and quality.

For example, as a method for producing livestock meat ingredients, a method for producing freeze-dried chashu (Patent Document 1) in which raw meat is molded using a binder and then freeze-dried, and instant-dried ingredients containing meat ingredients are rehydrated with hot water. Although there are disclosures such as a method of sandwiching a sheet-like object for improvement (Patent Document 2) and a method of producing dried food containing soy protein in livestock meat raw materials (Patent Document 3), all of them are obtained by molding. It was dried meat and lacked authenticity.

In addition, it is known that freeze-dried livestock meat containing glycerin has good water repellency and is flexible and hard to crack (Patent Document 4). It is also known to tenderize meat by However, techniques for improving rehydration properties of freeze-dried livestock meat that has not been molded and processed with hot water and texture after rehydration with hot water have not been disclosed so far. In particular, the development of thick freeze-dried livestock meat (for example, thickness of 1.5 cm or more) has been difficult because the thick freeze-dried food itself is considered to have poor rehydration properties.

In such a background technology, in the industry, in order to make the quality usable as an ingredient for instant soup etc. There has been a demand for the development of a technology that can improve texture.

JP-A-2003-235515 JP 2005-052141 A Japanese Patent Application Laid-Open No. 2004-041041 JP 2016-208927 A

An object of the present invention is to provide a method for simply improving the rehydration property with hot water and the texture after rehydration with hot water of thick meat obtained by a freeze-drying method.

In order to achieve the above object, the present inventors conducted intensive research, and as a result, immersed livestock meat cut to a thickness of 1.5 cm or more in an aqueous solution adjusted to pH 7 to 9 for 15 hours or more, and then The inventors have found that freeze-drying can simply and effectively improve the hot water reconstitution properties of thick freeze-dried livestock meat that has not been shaped, and completed the present invention.

That is, embodiments of the present invention are as follows.
(1) Livestock meat cut to a thickness of 1.5 cm or more (not molded) is immersed in an aqueous solution adjusted to pH 7.0 to 9.0 for 15 hours or more, and then freeze-dried (freeze A method for improving hot water rehydration (particularly, hot water rehydration in a short time) of thick freeze-dried livestock meat, characterized by drying the meat.
(2) The method according to (1), wherein the livestock meat is immersed in an aqueous solution adjusted to pH 7.0 to 9.0, heat-treated, and then freeze-dried.
(3) The method according to (2), wherein the heat treatment is cooking (steaming) and/or oil conditioning (frying).
(4) The method according to any one of (1) to (3), characterized by using livestock meat cut to a thickness of 2.0 to 4.0 cm, preferably 2.5 to 3.0 cm. Method.
(5) Any one of (1) to (4), characterized by being immersed in an aqueous solution adjusted to pH 7.0 to 9.0 for 20 hours or more (for example, 20 to 30 hours). Method.
(6) The aqueous solution adjusted to pH 7.0 to 9.0 is pH-adjusted using one or more selected from sodium bicarbonate, sodium carbonate, and potassium carbonate (particularly, containing other than pH-adjusting components The method according to any one of (1) to (4), characterized in that
(7) The method according to any one of (1) to (6), wherein the livestock meat is beef, pork, or chicken.

According to the present invention, it is possible to not only easily and effectively improve the hot water rehydration property of thick freeze-dried livestock meat that has not been molded and processed, which has conventionally been considered difficult to rehydrate with hot water in a short time. , the softness, juiciness and moistness after reconstitution in hot water can be improved, and a more authentic and textured product can be obtained. This freeze-dried livestock meat is of sufficient quality to be used for instant foods, such as instant soups and instant noodles, which require reconstitution of ingredients in hot water in a short period of time.

First, the subject of the present invention is thick freeze-dried livestock meat that has not been molded. In the present invention, the term "livestock meat" means livestock or poultry meat used for meat, and examples thereof include beef, pork, chicken, horse meat, mutton, goat meat, duck meat, and the like. In particular, the present invention is preferably applied to freeze-dried meat such as beef, pork, and chicken. The term “unmolded” means that it does not include meat that has been solidified by mixing multiple types of meat or raw materials other than meat, or that has been molded or laminated into a specific shape. do.

In the present invention, "thick meat" means meat cut to a thickness of 1.5 cm or more, preferably 2.0 to 4.0 cm. It means the length and width of the shortest surface or curved surface in cut meat such as shape, block shape, cube shape, etc.

Then, the meat cut to a thickness of 1.5 cm or more as described above is dipped in an aqueous solution adjusted to pH 7.0 to 9.0, preferably 7.5 to 8.5. The immersion treatment time should be 15 hours or more, preferably 20 hours or more. The temperature of the aqueous solution during the immersion treatment is preferably in the refrigeration range (for example, about 4 to 10°C).

To adjust the pH of the aqueous solution used for this immersion treatment, a known alkaline agent that can be used in foods such as sodium bicarbonate, sodium carbonate, and potassium carbonate can be used as a pH adjuster. A sour agent such as , can also be used in combination as a pH adjuster. In addition, for the purpose of seasoning, ingredients other than pH adjusters, such as nutrients such as sugars, proteins, vitamins and minerals, seasoning compositions such as soy sauce and salt, spices, amino acids, nucleic acids, thickeners, coloring agents, oxidation It is possible to further add an inhibitor, alcohol, etc. to the aqueous solution, or to further add protease to the aqueous solution for the purpose of tenderizing the meat, but the aqueous solution used for the soaking treatment has a pH It is more preferable to contain only the modifier and to use other components in a separate step if necessary, in order to fully exhibit the effects of the present invention. Regarding seasoning, for example, after this immersion treatment, after subsequent heat treatment, after drying treatment, etc., within the range that does not impair the effects of the present invention, application of a seasoning liquid containing the above ingredients, spraying of powder seasoning, etc. It can be performed

The cut meat that has been dipped may be dried as it is, but it is preferable to heat it before the drying. Steaming (steaming) or oil conditioning (frying) is particularly suitable for heat treatment, and these may be used in combination, but other heat treatments such as boiling are completely excluded. not a thing

Conditions for the steaming treatment in the present invention are not limited to these, but treatment with steam under conditions of about 100 to 130° C. and about 0.01 to 0.5 MPa for about 30 seconds to 10 minutes is preferable. shown as an example. This steaming process may be performed under closed conditions.

Next, although the conditions for the oil conditioning treatment in the present invention are not limited, a preferred example is treatment at 160 to 190° C. (normal pressure) for 60 to 300 seconds. In addition, this oil adjustment process may be performed as vacuum frying under reduced pressure conditions using a closed-type oil frying device that can reduce pressure. The degree of vacuum, temperature, frying time, etc. may be appropriately adjusted and set so as to obtain the desired state. In addition, the oil used for frying is not particularly limited, and various edible oils derived from animals and plants (soybean oil, rapeseed oil, rice oil, corn oil, palm oil, safflower oil, sunflower oil, lard, hett, etc., or selected from these) A mixture of two or more types of oil) can be widely used. Furthermore, a frying coating material such as bread crumbs may be applied to the meat before frying.

The cut animal meat thus treated is dried by a freeze-drying method to obtain freeze-dried (FD) animal meat. Specifically, first, the processed cut meat is frozen by a freezing process. Freezing is not limited to this, but it is exemplified by a method in which the treated cut meat is air-cooled and then frozen at about -20 to -60°C for several hours. In addition, it is desirable to set the conditions and the method so as to freeze the cut livestock meat as soon as possible.

The frozen cut meat is treated with a freeze dryer to reduce the moisture content to 10% by weight or less, preferably 5% by weight or less. A known freeze dryer can be used, and the drying conditions are not particularly limited as long as the moisture content of the cut meat is kept below the above range. For example, the degree of vacuum is 0.8 torr (mmHg). Hereinafter, conditions such as a vacuum condition of preferably 0.08 torr (mmHg) or less, more preferably 0.04 torr (mmHg) or less, and a temperature setting according to the degree of vacuum for about 10 to 36 hours are exemplified.

In this way, the meat cut to a thickness of 1.5 cm or more is immersed in an aqueous solution adjusted to pH 7.0 to 9.0 for 15 hours or more, and if necessary, heat treatment or the like is performed after the immersion treatment. Then, by freeze-drying, thick freeze-dried livestock meat that has not been molded is improved in hot water reconstitution in a short time, and the softness, juiciness, and moistness after reconstitution in hot water are also improved. can be made

In the present invention, the term "rehydrated with hot water" means that the crispy feeling due to drying is eliminated within a short period of time, such as within several minutes, preferably within 1 minute, by rehydrating with hot water. A state in which water is retained to the inside even before drying is defined as a preferable hot water reconstitution property.

Examples of the present invention will be described below, but the present invention is not limited to only these examples, and various modifications thereof are possible within the technical concept of the present invention.

First, the following tests were carried out in order to compare and confirm differences in hot water rehydration due to differences in the thickness of freeze-dried meat produced without immersion treatment in a pH-adjusted aqueous solution.

Chicken (breast meat) cut into 0.5 cm and 2.5 cm thick pieces is steam-heated for 8 minutes, frozen, and dried in a vacuum with a freeze dryer (product of Kyowa Vacuum Engineering Co., Ltd.: model RLE II-103). Confirm that the degree of vacuum is 0.04 torr (mmHg) or less at the start of drying with a pump (product of Sato Shinku Co., Ltd.: model USW-150). Dried for hours. The obtained two types of freeze-dried chicken meat were placed in cups, hot water at 98° C. was added from above, and after 1 minute, the "hot water reconstitution" and "softness" were evaluated.

As for the evaluation method, sensory evaluation was performed by 6 trained panelists according to the following criteria.
First, for "hot water returnability", the degree of penetration of hot water was comprehensively evaluated according to the following criteria.
○: Hot water permeates the interior sufficiently, good △: Hot water permeation is uneven ×: Hot water does not permeate the interior, poor

As for "softness", the texture when eaten was evaluated according to the following criteria.
◎: Soft and juicy ○: Soft △: Neither ×: Hard

The results are shown in Table 1 below. The freeze-dried chicken with a thickness of 0.5 mm had good rehydration properties and softness, but the freeze-dried chicken with a thickness of 2.5 cm did not allow hot water to penetrate to the center in 1 minute. The texture was hard, dry and dry.

Next, the following tests were carried out in order to compare and confirm the hot water rehydration properties of the freeze-dried meat produced through the immersion treatment process in various aqueous solutions adjusted to various pHs.

Chicken (breast) was cut into cubes with a side of 2.5 to 3 cm, and various aqueous solutions with different pH prepared using baking soda and / or citric acid as shown in Table 2 below were placed in a refrigerator for 20 hours. Immersion treatment. The pH 8.7 aqueous solution was prepared by dissolving sodium bicarbonate in hot water to generate sodium carbonate, and the others were prepared using cold water. After the immersion treatment, it was heat-treated with steam for 8 minutes, and then freeze-dried under the same conditions as in Example 1. Sensory evaluation was performed by four trained panelists on the same evaluation criteria as in Example 1 for the obtained five types of freeze-dried chicken meat.

The results are shown in Table 3 below. Freeze-dried chicken immersed in an aqueous solution of pH 5.1 was poor in hot water reconstitution and had a hard texture. The rehydration properties of freeze-dried chicken immersed in aqueous solutions with other pH values were generally good, but immersion in an aqueous solution adjusted to a pH range of 7.0 to 8.7 resulted in poor rehydration. Both of the properties and the softness were more favorable, and it was found that the immersion treatment in an aqueous solution with a pH of around 8 in particular had good rehydration properties and the texture after rehydration was very soft and juicy. .

Furthermore, the following tests were carried out to confirm differences in effects depending on the type of livestock meat.

Two types of meat (beef (cut into cubes) and pork (shoulder loin)) were cut into similar sizes (cubes with sides of 2 to 3 cm) and soaked in a 2% sodium bicarbonate solution (pH 8.08) in a refrigerator. Immersed for 20 hours. After the immersion treatment, the beef was steam-heated for 9 minutes, and the pork was steam-heated for 10 minutes. These evaluations were carried out by putting the obtained two types of freeze-dried meat in a cup, pouring hot water at 98 ° C. from above, and after 1 minute, checking the "hot water returnability" and "softness" without immersion treatment. A comparison with a sample (control) was performed.

As for the evaluation method, sensory evaluation was performed by four trained panelists according to the following criteria.
First, for "hot water returnability", the degree of penetration of hot water was comprehensively evaluated according to the following criteria.
○: Compared to the control, the hot water has sufficiently permeated the interior, which is good. △: It is about the same as the control. ×: Compared to the control, the hot water has not permeated the interior, which is poor.

As for "softness", the texture when eaten was evaluated according to the following criteria.
◎: Fairly soft and juicy compared to the control ○: Soft compared to the control △: Same as the control ×: Hard compared to the control

The results are shown in Table 4 below. For both beef and pork, freeze-dried products manufactured through a process of soaking in an aqueous solution around pH 8 before heating and drying have better hot water reconstitution than samples without soaking, softness and juiciness. It became clear that there is also

Next, the following tests were carried out in order to confirm the difference in hot water rehydration improvement effect due to the difference in heat treatment.

The chicken meat (breast meat) cut in the same manner as in Example 2 was heat-treated with steam or boiling until the core temperature of the chicken meat reached 85 to 87 ° C. without performing the immersion treatment, and then all of them were treated in Examples. It was freeze-dried under the same conditions as in 1. The two types of freeze-dried chicken obtained were sensory evaluated by three trained panelists using the same evaluation criteria as in Example 1, 1 to 3 minutes after adding hot water. In addition, "softness" was evaluated at the portion reconstituted with hot water.

The results are shown in Table 5 below. From this result, it was clarified that although there was no significant difference in the rehydration property with hot water among the heat treatment methods, the steam treatment was more preferable than the boiling treatment in terms of texture after rehydration with hot water. In addition, it was found that none of these materials were rehydrated with hot water after 1 minute, and that immersion treatment in a pH-adjusted aqueous solution was necessary to improve the rehydration property with hot water in a short period of time.

Furthermore, the chicken meat (breast meat) cut in the same manner as in Example 2 was immersed in the immersion solution 1 or 2 shown in Table 6 below for 20 hours in a refrigerator (immersion treatment 1 or 2). After these immersion treatments, they were each subjected to steam heat treatment or fry heat treatment with vegetable oil (canola oil), and then freeze-dried under the same conditions as in Example 1. Using the same evaluation criteria as in Example 1, sensory evaluation was performed by 6 trained panelists on the obtained 4 types of freeze-dried chicken meat and 2 types of samples that were not immersed.

The results are shown in Table 7 below. From this result, it was clarified that the same quality as that of the steam heat treatment can be obtained even with the fry heat treatment.

Furthermore, the following tests were carried out in order to confirm the effects, etc., when combined with enzymatic treatment.

Chicken meat (breast meat) cut in the same manner as in Example 2 was immersed in an aqueous solution containing only baking soda, only enzyme, or both baking soda and enzyme as shown in Table 8 below in a refrigerator for 20 hours. . After the immersion treatment, they were subjected to steam heat treatment, and then freeze-dried under the same conditions as in Example 1. Put the obtained 4 types of freeze-dried chicken in a cup, add hot water at 98 ° C from the top, and after 1 minute and 2 minutes, check the "hot water reconstitution" and "softness" of the sample without immersion treatment. Sensory evaluation was performed by comparison with (control).

As for the evaluation method, sensory evaluation was performed by four trained panelists according to the following criteria.
First, for "hot water returnability", the degree of penetration of hot water was comprehensively evaluated according to the following criteria.
○: Compared to the control, the hot water has sufficiently permeated the interior, which is good. △: It is about the same as the control. ×: Compared to the control, the hot water has not permeated the interior, which is poor.

As for "softness", the texture when eaten was evaluated according to the following criteria.
◎: soft and moist compared to the control ○: soft compared to the control △: as soft as the control but dry ×: hard and dry compared to the control

The results are shown in Table 9 below. Comparing an area treated with a solution of baking soda only (sodium bicarbonate class) and an area treated with a solution of enzyme only (enzyme class), sufficient hot water permeation was observed to the inside in 1 minute in the sodium bicarbonate class, and its softness and The moist feeling was also good, but in the enzyme section, it took 2 minutes for the hot water to sufficiently permeate to the inside. In the group treated with the combined solution of baking soda and enzyme, the same results as the sodium bicarbonate group were obtained, but the effect of adding enzyme did not improve the effect of sodium bicarbonate. In other words, it was shown that not all of the known meat softening techniques exhibit the effect of improving the rehydration property of freeze-dried meat with hot water and the texture after rehydration with hot water.

Next, the following tests were carried out in order to confirm the effects, etc., when the size of the meat was further increased.

Pork (shoulder loin) was cut into a size (17×8×1.5 cm) used for cooking pork cutlets and the like, and immersed in a 2% sodium bicarbonate solution (pH 8.08) in a refrigerator for 20 hours. After the immersion treatment, it was subjected to steam heat treatment for 10 minutes, and then freeze-dried under the same conditions as in Example 1. Put the resulting freeze-dried pork in a deep plate, add hot water at 98 ° C from the top, and compare the "hot water rehydration" and "softness" after 5 minutes with a sample (control) that is not immersed. Sensory evaluation was performed by four trained panelists using the same evaluation criteria as in Example 1. When rehydrating with hot water, the meat was turned over 2.5 minutes after adding hot water in order to help water absorption.

The results are shown in Table 10 below. From these results, it was clarified that even if the size of the meat is very large, treatment with the pH-adjusted immersion liquid can improve the rehydration property of the freeze-dried livestock meat with hot water and the softness after rehydration with hot water.

From the above, in the production of thick freeze-dried livestock meat such as beef, pork, and chicken, the thickness obtained by going through the immersion treatment process for 20 hours or more in an aqueous solution adjusted to about pH 7.0 to 9.0 It has become clear that the rehydration property of freeze-dried livestock meat with hot water and the softness, juiciness and moistness after rehydration with hot water can be simply and effectively improved.

The present invention is summarized as follows.

It is an object of the present invention to provide a method for simply and effectively improving the hot water rehydration property and the texture after rehydration of thick meat obtained by a freeze-drying method. .

Then, the livestock meat cut to a thickness of 1.5 cm or more is immersed in an aqueous solution adjusted to pH 7.0 to 9.0 for 15 hours or more, and then freeze-dried to obtain a thick freeze-dried meat. The hot water reconstitution property of livestock meat can be simply and effectively improved, and the quality suitable for ingredients such as instant soup can be obtained.

Claims (3)

Livestock meat, which is either beef, pork, or chicken cut to a thickness of 1.5 to 4.0 cm, is adjusted to pH 7.0 to 9.0 using one or more selected from baking soda, sodium carbonate, and potassium carbonate. A method for improving the rehydration property of thick freeze-dried livestock meat with hot water , which comprises immersing the meat in a refrigerated area (4 to 10° C.) for 20 hours or more in an aqueous solution obtained by refrigerating the meat, and then freeze-drying the meat. 2. The method according to claim 1, wherein the meat is immersed in an aqueous solution adjusted to pH 7.0 to 9.0, heat-treated, and then freeze-dried. 3. The method according to claim 2, wherein the heat treatment is steaming and/or oil conditioning.