JP7505897B2 - Manufacturing method for dried meat products - Google Patents

Description

The present invention relates to a method for producing dried foods made from meat.

Known drying methods for producing dried meat foods include heat drying, hot air drying, cold air drying, freeze drying, spray drying, and vacuum frying (reduced pressure frying). Among these, vacuum frying is widely used in the production of dried meat foods because it can dry in a relatively short time compared to other drying methods and can maintain the color and flavor in good condition.

However, there is a problem that dried meat foods that have been vacuum fried have a hard texture and do not meet the needs of consumers who want dried foods with a soft texture. Therefore, there is a demand for a method of producing dried foods with improved texture using vacuum frying.

For example, Patent Document 1 discloses a method for producing a dried paste with a fluffy texture by expanding the bubbles in a bubble-containing substance during a vacuum drying process. Patent Document 2 discloses a pretreatment in which dextrin or the like is permeated into the raw material in a vacuum frying process, with the aim of improving yield.

JP 2016-015898 A Japanese Patent Application Laid-Open No. 61-096960

Dried foods also need to have high shelf life so they can be stored for long periods of time. Vacuum frying can be used to reduce water activity, an index of shelf life, to a level that suppresses the activity of microorganisms that cause spoilage. However, over-dried foods have the problem of becoming hard in texture and reducing yield.

The object of the present invention is therefore to provide a method for producing a dried meat food product that has a soft texture, high yield, and low water activity.

After extensive research into the above-mentioned problems, the inventors discovered that by subjecting meat to vacuum frying to which an alkali metal or alkaline earth metal carbonate or bicarbonate has been added, it is possible to produce a dried food product that has a soft texture, a high yield, and low water activity. The inventors also discovered that the decrease in water activity is more significant than when meat to which the carbonate or bicarbonate has been added is fried at room temperature, and thus completed the present invention. In other words, the present invention is a method for producing the following dried meat food product.

In order to solve the above problems, the method for producing a dried meat food of the present invention is characterized by comprising the following steps: i) adding one or more alkali metal or alkaline earth metal carbonates or bicarbonates that are acceptable as food additives to the raw meat material, ii) adding a seasoning liquid to the raw material, and iii) performing a vacuum frying process.
This manufacturing method makes it possible to produce dried foods that have a soft texture, high yield, low water activity, and excellent storage stability.

Furthermore, according to one embodiment of the method for producing dried meat food of the present invention, the carbonate or bicarbonate is selected from sodium carbonate, sodium bicarbonate, potassium carbonate, and potassium bicarbonate.
According to this feature, it is possible to produce a dried food having a softer texture, a higher yield, a lower water activity, and improved storage stability.

Furthermore, according to one embodiment of the method for producing dried meat food of the present invention, the amount of carbonate or bicarbonate added to the raw material is 0.1 to 2.0 parts by weight per 100 parts by weight of the raw material.
According to this feature, it is possible to produce a dried meat food product that has a softer texture, a high yield, and excellent storage stability with low water activity.

Furthermore, in one embodiment of the method for producing a dried meat food of the present invention, the dried food is characterized in that the water activity is 0.830 or less.
This feature has the effect of providing a method for producing meat with improved shelf life.

The present invention provides a method for producing dried meat food with excellent preservability, a soft texture, high yield and low water activity.

FIG. 1 shows the effect of sodium bicarbonate addition during ambient and vacuum frying.

The method for producing the dried meat food of the present invention will be described below. Preferred embodiments of the present invention will be described in detail below. Note that the dried meat foods described in the embodiments are merely examples used to explain the dried meat food of the present invention, and are not limited to these, as long as they provide similar effects.

The method for producing dried meat food of the present invention is not particularly limited as long as it includes a step of adding a carbonate or bicarbonate of an alkali metal or alkaline earth metal (hereinafter referred to as carbonate or bicarbonate treatment), a step of adding a seasoning liquid to the raw material (hereinafter referred to as seasoning treatment), and a step of performing a vacuum frying process (hereinafter referred to as vacuum frying process).

First, the dried food ingredients used in the present invention will be described in detail.
(Dried food ingredients)
The meat used in the present invention is not particularly limited. It may be a livestock product or a marine product. Livestock products may be, for example, poultry, livestock, wild birds and animals (game meat, gibier), etc. Poultry and livestock are suitable because of their ease of availability, and specific examples include chickens, ducks, turkeys, cows, pigs, sheep, and horses. Specific examples of wild birds and animals include boars, deer, and bears.
Furthermore, the parts of poultry, livestock, and wild birds and animals used as raw materials for the dried food are not particularly limited, and may be, for example, meat, skin, cartilage, tendons, internal organs, and the like.

Examples of marine products include fish, shellfish, crustaceans, mollusks, seaweed, etc. Specific examples of marine products include fish such as salmon, tuna, bonito, sardines, horse mackerel, and icefish, shellfish such as scallops, clams, and abalone, crustaceans such as shrimp, crab, and krill, mollusks such as squid and octopus, and seaweed such as kelp and wakame seaweed.
Furthermore, the part of the marine product used as the raw material for the dried food is not particularly limited, and may be, for example, meat, bones, leaves, etc.

The state of the raw materials for the dried food used in the present invention is not particularly limited, and may be, for example, stored, thawed, or shaped.
Furthermore, the raw materials for these dried foods may be one type or a combination of two or more types.

The method for processing the shape of the dried food raw material is not particularly limited, and may be, for example, cutting, slicing, breaking, tearing, etc. Depending on the edible meat used as the raw material, it may be in its original form, such as small chunks.
The shape of the processed dried food raw material is not particularly limited. Specific examples of the shape of the dried food raw material include chips, blocks, bars, wedges, sheets, irregular pieces, etc.

The size of the dried food ingredient is not particularly limited, but is preferably ¹⁰ mm2 or more and 4000 ^mm2 or less. The lower limit is more preferably ²⁵ mm2 or more, even more preferably ⁵⁰ mm2 or more, and particularly preferably ¹⁰⁰ mm2 or more. On the other hand, the upper limit is more preferably ³⁰⁰⁰ mm2 or less, even more preferably ²⁰⁰⁰ mm2 or less, and particularly preferably ¹⁵⁰⁰ mm2 or less.

The thickness of the dried food ingredient is not particularly limited, but is preferably 0.1 mm or more and 50 mm or less. The lower limit is more preferably 0.3 mm or more, even more preferably 0.5 mm or more, and particularly preferably 0.7 mm or more. On the other hand, the upper limit is more preferably 30 mm or less, even more preferably 20 mm or less, and particularly preferably 10 mm or less.

(Carbonate or bicarbonate)
The carbonates or bicarbonates used in the present invention are carbonates or bicarbonates of alkali metals or alkaline earth metals. These carbonates or bicarbonates are acceptable as food additives and are not limited as long as they exhibit the effects of the present invention. Examples include potassium carbonate, sodium carbonate, sodium bicarbonate, potassium bicarbonate, calcium carbonate, and magnesium carbonate. Potassium carbonate, sodium carbonate, sodium bicarbonate, and potassium bicarbonate are preferred, and sodium bicarbonate or potassium bicarbonate are more preferred. These carbonates or bicarbonates may be used alone or in combination of two or more.

(Seasoning liquid)
The seasoning liquid used in the present invention is not particularly limited as long as it is a liquid containing a seasoning that improves the flavor of the dried food. Specific examples of the seasoning liquid include, for example, salt, sugar, vinegar, soy sauce, miso, mirin, amino acids, meat extract, vegetable extract, etc. Furthermore, spices, colorants, antioxidants, etc. may be added to the seasoning liquid for seasoning treatment. There is also no particular limitation on the blending thereof. In order to impart various flavors, aromas, and textures to the dried food, one type of seasoning, spices, colorants, antioxidants, etc. may be used, or two or more types may be combined. As long as the effects of the present invention are achieved, seasonings in the form of solids or powders may be used instead of the seasoning liquid, but liquids are preferred because they are easily infiltrated into the meat in the seasoning treatment described below.

The seasoning liquid of the present invention preferably contains salt. The salt content in the seasoning liquid is not particularly limited, but is, for example, 0.1 to 20% by weight. The lower limit of the salt content is preferably 2.0% by weight or more, more preferably 3.0% by weight or more, and even more preferably 4.0% by weight or more. The upper limit of the salt content is preferably 20% by weight or less, more preferably 15% by weight or less, and even more preferably 10% by weight or less. By setting the salt content within the above range, it is possible to adjust the taste while promoting a decrease in water activity.

The seasoning liquid of the present invention preferably contains trehalose. Trehalose protects the perimysium of meat due to its tissue-protecting effect, and as a result, the texture can be maintained, and the color of the meat product can be maintained. The content of trehalose in the seasoning liquid is not particularly limited, but is, for example, 0.1 to 40% by weight. The lower limit of the trehalose content is preferably 0.5% by weight or more, more preferably 1.0% by weight or more, even more preferably 3.0% by weight or more, and particularly preferably 5.0% by weight. The upper limit of the trehalose content is preferably 35% by weight or less, more preferably 30% by weight or less, and even more preferably 28% by weight or less. By setting the trehalose content within the above range, it is possible to promote a decrease in water activity while adjusting the color.

The seasoning liquid that can be preferably used in the present invention will be described in more detail below. In addition to the seasonings, spices, colorants, and antioxidants described above, the liquid such as water or alcoholic beverages may further contain animal and vegetable proteins, starches, and sugars.
Examples of the antioxidant include ascorbic acid, catechin, vitamin E, and salts thereof. The antioxidant is preferably contained in an amount of 0.01 to 2.0% by weight based on the total weight of the seasoning liquid.
Also preferably usable are animal and vegetable proteins such as soy protein and milk protein, various starches and processed starches obtained by processing them, and sugars. The amount of these added can be appropriately adjusted depending on the application, and for example, each of them can be contained in an amount of 0.01 to 20% by weight based on the total weight of the seasoning liquid. More preferably, each of them can be contained in an amount of 0.1 to 10% by weight. Examples of the sugars include maltitol (reduced maltose), sorbitol, and erythritol.
These antioxidants, animal and vegetable proteins, starches, and sugars may be used alone or in combination of two or more.

Dried food ingredients having the characteristics described above can enhance the effects obtained in the manufacturing method for producing dried meat food of the present invention.

Next, the manufacturing process for the dried food of the present invention will be described in detail.

(Seasoning treatment)
The seasoning process is a process of adding seasoning liquid to the raw meat, and the method of adding is not particularly limited. Although it varies depending on the form of the seasoning liquid, examples include immersion, spraying, coating, sprinkling, injection by an injector, etc. From the viewpoint of ease of infiltration of the taste and flavor of the seasoning liquid into the raw meat, a process of immersing the raw meat in the seasoning liquid is preferable. The amount of seasoning liquid used in the seasoning process is not particularly limited, but it is preferably 10 parts by weight to 60 parts by weight per 100 parts by weight of the raw material. The lower limit is not particularly limited, but it is more preferably 20 parts by weight. The upper limit is not particularly limited, but it is more preferably 40 parts by weight. By being within these ranges, it is possible to efficiently impart the taste and flavor of the seasoning liquid to the raw meat.

In addition, during the process of soaking the raw meat in the seasoning liquid, the meat is preferably subjected to a tumbling process. Tumbling refers to a process in which the seasoning liquid is mechanically permeated into the meat in a short period of time, and by performing the tumbling process, the seasoning liquid can be permeated into the inside of the meat in a short period of time. In the tumbling process, for example, the meat can be placed in a massage drum of a tumbling device and massaged for two hours at a rotation speed of 10 rpm.

(Carbonate or bicarbonate treatment)
The carbonate or bicarbonate treatment is a process of adding carbonate or bicarbonate to raw meat, and the form is not particularly limited. It may be added by sprinkling as a solid or powder, or it may be dissolved in a liquid and applied or added to the raw meat. It may also be mixed with the seasoning used in the above-mentioned seasoning treatment, or it may be dissolved in a seasoning liquid. The method of dissolving in a seasoning liquid and immersing is preferred because it is simple and requires only one addition step, and it makes it possible to uniformly add carbonate or bicarbonate to the raw meat.

There is no particular restriction on the amount of carbonate or hydrogen carbonate to be added to the raw meat, but it is preferably 0.1 to 2.0 parts by weight per 100 parts by weight of the raw material. Within this range, a high-quality dried food with a soft texture and excellent looseness can be obtained. At the same time, a dried food with a high yield and low water activity and excellent preservability can be efficiently produced. The lower limit is more preferably 0.2 parts by weight or more. Meanwhile, the upper limit is more preferably 1.0 part by weight or less. By keeping the amount within these ranges, it is possible to impart to the dried food excellent overall characteristics, such as excellent texture and looseness, as well as excellent appearance and flavor.

(Vacuum frying process)
Vacuum frying is a method of drying dried food ingredients in oil and fat under reduced pressure. Vacuum frying is performed at low temperatures, which reduces the loss of taste, flavor, color, and nutritional components of the dried food ingredients.

The absolute pressure conditions in the vacuum frying process are not particularly limited, but are preferably 50 kPa or less. The upper limit is more preferably 40 kPa or less, even more preferably 30 kPa or less, and particularly preferably 20 kPa or less.

The oil temperature for vacuum frying is not particularly limited, but is preferably 50°C or higher and 200°C or lower. The lower limit is more preferably 60°C or higher, even more preferably 70°C or higher, and particularly preferably 80°C or higher. On the other hand, the upper limit is more preferably 180°C or lower, even more preferably 160°C or lower, even more preferably 140°C or lower, and particularly preferably 100°C or lower.

The duration of the vacuum frying process is not particularly limited, but is preferably 0.5 minutes or more and 90 minutes or less. The lower limit is more preferably 1 minute or more, even more preferably 1.5 minutes or more, and particularly preferably 2 minutes or more. On the other hand, the upper limit is more preferably 60 minutes or less, even more preferably 45 minutes or less, and particularly preferably 30 minutes or less.
By setting the absolute pressure conditions, oil temperature and time in the vacuum frying treatment within the above ranges, the effect of imparting a non-greasy and soft texture to the dried food can be more effectively achieved.

The fats and oils used in the vacuum frying process are not particularly limited as long as they are edible, and may be, for example, animal fats and oils, vegetable fats and oils, hydrogenated edible fats and oils, etc. Specific examples of fats and oils used in the normal pressure frying process include beef tallow, lard, fish oil, butter, margarine, rapeseed oil, soybean oil, corn oil, cottonseed oil, palm oil, rice oil, safflower oil, olive oil, etc.
These oils and fats may be used alone or in combination of two or more.

(Other heat treatments)
In the present invention, a different heat treatment step may be added in addition to the vacuum frying process as long as the effects of the present invention are achieved. This heat treatment is not particularly limited, and may be, for example, normal pressure frying (normal pressure oil frying), pressure frying (pressure oil frying), steaming, etc.
The heat treatment may be performed in one kind or in combination of two or more kinds. When two or more kinds of heat treatments are used, they may be performed in any order.

(Steaming treatment)
Steaming is a method of heating food ingredients with steam (saturated steam or superheated steam). Steaming can improve the texture of food ingredients without damaging their shape, taste, or nutritional content.

The temperature of the saturated steam or superheated steam used in the steam cooking process is not particularly limited, but is preferably 70°C or higher and 150°C or lower. The lower limit is more preferably 80°C or higher, even more preferably 90°C or higher, and particularly preferably 95°C or higher. On the other hand, the upper limit is more preferably 130°C or lower, even more preferably 120°C or lower, and particularly preferably 110°C or lower.

The time for the steaming treatment is not particularly limited, but is preferably 1 minute or more and 120 minutes or less. The lower limit is more preferably 3 minutes or more, even more preferably 5 minutes or more, and particularly preferably 7 minutes or more. On the other hand, the upper limit is more preferably 60 minutes or less, even more preferably 30 minutes or less, and particularly preferably 15 minutes or less.
By setting the temperature and time of the steaming treatment within the above ranges, the effect of imparting a soft texture to the dried food raw material can be more effectively achieved.

(Atmospheric frying process)
Ambient pressure frying is a method of drying food ingredients in oil or fat under atmospheric pressure, and is widely used in the food processing industry because it does not require special equipment.
Apparatuses for carrying out atmospheric frying include, for example, batch fryers and continuous fryers.

The oil temperature for normal pressure frying is not particularly limited, but is preferably 80°C or higher and 250°C or lower. The lower limit is more preferably 90°C or higher, even more preferably 120°C or higher, and particularly preferably 140°C or higher. On the other hand, the upper limit is more preferably 230°C or lower, even more preferably 210°C or lower, and particularly preferably 190°C or lower.

The time for the normal pressure frying process is not particularly limited, but is preferably 1 minute or more and 30 minutes or less. The lower limit is more preferably 2 minutes or more, even more preferably 3 minutes or more, and particularly preferably 4 minutes or more. On the other hand, the upper limit is more preferably 20 minutes or less, even more preferably 15 minutes or less, and particularly preferably 10 minutes or less.

The fats and oils used in the atmospheric frying process are not particularly limited as long as they are edible, and may be, for example, animal fats and oils, vegetable fats and oils, hydrogenated edible fats and oils, etc. Specific examples of fats and oils used in the atmospheric frying process include beef tallow, lard, fish oil, butter, margarine, rapeseed oil, soybean oil, corn oil, cottonseed oil, palm oil, rice oil, safflower oil, olive oil, etc.
These oils and fats may be used alone or in combination of two or more.

(Pressure frying process)
Pressure frying is a method of drying food ingredients in oil under a pressurized atmosphere, which can heat even thick dried food ingredients to the inside in a short time.

The absolute pressure conditions in the pressure frying process are not particularly limited, but are preferably 110 kPa or more and 350 kPa or less. The lower limit is more preferably 130 kPa or more, even more preferably 140 kPa or more, and particularly preferably 150 kPa or more. On the other hand, the upper limit is more preferably 300 kPa or less, even more preferably 250 kPa or less, and particularly preferably 200 kPa or less.

The oil temperature for pressure frying is not particularly limited, but is preferably 80°C or higher and 250°C or lower. The lower limit is more preferably 100°C or higher, even more preferably 120°C or higher, and particularly preferably 140°C or higher. On the other hand, the upper limit is more preferably 230°C or lower, even more preferably 210°C or lower, and particularly preferably 190°C or lower.

The time for pressure frying is not particularly limited, but is preferably 1 minute or more and 30 minutes or less. The lower limit is more preferably 2 minutes or more, even more preferably 3 minutes or more, and particularly preferably 4 minutes or more. On the other hand, the upper limit is more preferably 25 minutes or less, even more preferably 20 minutes or less, and particularly preferably 15 minutes or less.

The fats and oils used in the pressure frying process are not particularly limited as long as they are edible, and may be, for example, animal fats and oils, vegetable fats and oils, hydrogenated edible fats and oils, etc. Specific examples of fats and oils used in the normal pressure frying process include beef tallow, lard, fish oil, butter, margarine, rapeseed oil, soybean oil, corn oil, cottonseed oil, palm oil, rice oil, safflower oil, olive oil, etc.
These oils and fats may be used alone or in combination of two or more.

The method for producing the dried meat food of the present invention, which involves seasoning the raw meat with carbonate or bicarbonate, followed by vacuum frying with the above-mentioned characteristics, and further heating as necessary, can provide an excellent dried meat food that is soft in texture, easy to break apart, has a high yield, and also has low water activity.

Next, the characteristics of the dried food of the present invention will be described in detail.

(Water Activity)
The dried food of the present invention has low water activity and is excellent in storage stability and production efficiency. Here, water activity refers to the proportion of water in food that can be used by microorganisms for propagation, and food spoilage, fermentation, mold growth, etc. are related to the water contained in the food. Water is essential for the growth of microorganisms, but the water content and water activity are not proportional to each other, and water activity changes depending on the sugar and salt concentrations. In other words, the water activity of a food is lowered by reducing the water content by drying, but it is also lowered by adding sugar or salt. Each microorganism has a water activity range in which it can grow, and the growth of various bacteria can be suppressed by adjusting the water activity of the food.

The water activity of the dried food according to the present invention is not particularly limited, but is preferably 0.100 or more and 0.830 or less. The lower limit is more preferably 0.200 or more, even more preferably 0.300 or more, and particularly preferably 0.350 or more. On the other hand, the upper limit is more preferably 0.820 or less, even more preferably 0.810 or less, and particularly preferably 0.800 or less.
When the water activity value of a dried food falls within the above range, it can be determined that the dried food has desirable preservability and production efficiency.

In this specification, the water activity is a value obtained by measurement using a water activity measuring device (AQUA LAB 4TE, manufactured by Decagon).

(Yield rate)
The yield rate of dried foods is calculated by measuring the weight of the dried food ingredients before heating and after vacuum frying, and expressing the weight after heating and vacuum frying as a percentage (%) of the weight before heating.

The yield rate of the dried food according to the present invention is not particularly limited, but is preferably 15% or more. The lower limit is more preferably 25% or more, even more preferably 35% or more, and particularly preferably 40% or more.
When the yield rate of the dried food falls within the above range, it can be determined that the production of the dried food is efficient.

The following describes examples of the present invention, but the present invention is not limited to these examples, and various modifications are possible within the technical concept of the present invention.

(Chicken breast pre-treatment)
Raw chicken breast meat was cut into half pieces, and then a seasoning liquid having the composition shown in Table 1 below was prepared.

To the seasoning liquid in Table 1, baking soda (sodium bicarbonate) was added in an amount shown in Table 2 below per 100 parts by weight of chicken breast meat. After the chicken breast meat was immersed in the seasoning liquid, it was tumbled in a massage drum for 60 minutes and left to stand overnight.

(Steaming treatment)
The tumbling-treated chicken breast meat was heated at 95° C. for 8 minutes using a steam-cooking treatment device (FSCC WE 61, manufactured by Fujimak Co., Ltd.).

(Vacuum frying process)
Next, the steamed chicken breast meat was broken into pieces by hand, each piece being 6 to 8 cm long and 1 to 2 cm wide, and then vacuum fried using a vacuum frying processing device (manufactured in-house) by adjusting the pressure to 40 kPa or less and immersing the pieces in palm oil at 90°C for 30 minutes, to obtain the dried foods of Examples 1 to 4 and Comparative Example 1.

[Test Example 1]
The dried foods of Examples 1 to 4 and Comparative Example 1 produced as described above were subjected to a sensory evaluation for the following four items: "texture,""disintegration,""flavor," and "appearance."

(Texture evaluation)
The sensory evaluation of the texture of the dried foods of Examples 1 to 4 and Comparative Example 1 was carried out based on the softness of the texture when eaten by 10 trained panelists according to the following criteria. The results are the average of the evaluations by the 10 panelists, rounded off to the first decimal place.
5: Very soft.
4: Slightly soft.
3: Normal.
2: Somewhat hard.
1: Hard.

In Table 3, comparing Examples 1 to 4 with Comparative Example 1, it was found that the softness of the texture of the dried food was improved by vacuum frying chicken breast meat seasoned in a seasoning liquid containing added baking soda. In addition, comparing Examples 1 to 4, it was found that the softness of the texture of the dried food was further improved by increasing the amount of added baking soda.

(Evaluation of loosening sensation)
The sensory evaluation of the loosening sensation of the dried foods of Examples 1 to 4 and Comparative Example 1 was carried out by 10 trained panelists who evaluated the loosening sensation in the mouth when chewing the dried foods according to the following criteria. The results are the average of the evaluations by the 10 panelists, rounded off to the first decimal place.
5: Most preferred.
4: More preferable.
3: Preferred.
2: Not very desirable.
1: Not desirable.

In Table 4, when Examples 1 to 4 are compared with Comparative Example 1, it is clear that the loosening texture of the dried food is improved by vacuum frying chicken breast meat seasoned in a seasoning liquid containing added baking soda. In addition, when Examples 1 to 4 are compared, it is clear that the loosening texture of the dried food is further improved by increasing the amount of added baking soda.

(Flavor evaluation)
The sensory evaluation of the flavor of the dried foods of Examples 1 to 4 and Comparative Example 1 was carried out by 10 trained panelists according to the following criteria: The results are the average of the evaluations by the 10 panelists, rounded off to the first decimal place.

In Table 5, comparing Examples 1 to 3 with Comparative Example 1, it was found that vacuum frying chicken breast meat seasoned in a seasoning liquid containing added baking soda improved the flavor of the dried food compared to when no baking soda was added. However, comparing Examples 1 to 4, there was a tendency for flavor to deteriorate as the amount of added baking soda increased, and in Example 4, where the amount of added baking soda was 2.0 parts by weight, the effect of improving flavor by adding baking soda was not confirmed. This is thought to be due to the flavor of the baking soda itself affecting the flavor of the dried food.

(Appearance Evaluation)
The sensory evaluation of the appearance of the dried foods of Examples 1 to 4 and Comparative Example 1 was carried out by visual inspection by 10 trained panelists according to the following criteria. The results are the average of the evaluations by the 10 panelists, rounded off to the first decimal place.
5: Most preferred.
4: More preferable.
3: Preferred.
2: Not very desirable.
1: Not desirable.

Comparing Examples 1 to 4 and Comparative Example 1 in Table 6, it was found that by vacuum frying chicken breast meat seasoned in a seasoning liquid containing added baking soda, the appearance of the dried food can be maintained in a good condition compared to when no baking soda is added, so long as the amount of added baking soda is 1.0 parts by weight or less. In Example 4, where 2.0 parts by weight of baking soda was added, the appearance was slightly reddish.

From the above, it has been shown that the method for producing dried meat food of the present invention, which involves seasoning meat in a seasoning liquid containing added sodium bicarbonate and then vacuum frying, can impart to the dried food not only a soft texture, but also excellent overall characteristics in terms of the ability to fall apart, flavor, and appearance.

(Yield rate evaluation)
The yield rate of the dried foods of Examples 1 to 4 and Comparative Example 1 was calculated by measuring the weight before heat treatment and the dry weight after vacuum frying, and calculating the percentage (%) of the weight after heat treatment and vacuum frying to the weight before heat treatment. The formula for calculating the yield rate is as shown in the following formula (1). Table 7 shows the results of the yield rates for Examples 1 to 4 and Comparative Example 1.
The yield rate was calculated based on the average value of five samples.

In Table 7, when Examples 1 to 4 are compared with Comparative Example 1, it is found that the yield rate is improved by vacuum frying chicken breast meat seasoned in a seasoning liquid containing added sodium bicarbonate, compared to the case where no sodium bicarbonate is added.
The yield rates of Examples 1 to 4 were all evaluated to be 35% or more, and it was recognized that sufficient production efficiency could be maintained even if sodium bicarbonate was added.

The results of Test Example 1 are summarized in Table 8.

As shown in Table 8, by vacuum frying chicken breast meat seasoned with a seasoning liquid containing added baking soda, it was found that a dried food with improved quality in terms of softness, detachability, and flavor could be efficiently produced compared to the case where baking soda was not added.

[Test Example 2]
(Reduction in water activity by adding sodium bicarbonate)
Next, we conducted tests on the decrease in water activity and the change in yield rate caused by the addition of sodium bicarbonate in vacuum frying and normal pressure frying.

0.2 to 1.0 parts by weight of sodium bicarbonate per 100 parts by weight of chicken breast meat was added to the seasoning liquid of Test Example 1, and the prepared dried raw material was subjected to vacuum frying and normal pressure frying, and the water activity of the dried food after each process was measured. The vacuum frying process was performed under the same conditions as Test Example 1, and the normal pressure frying process was performed under the following conditions. The other processes were performed in the same manner as Test Example 1.

(Atmospheric frying process)
The loosened chicken breast meat was dried by immersing it in oil at a temperature of 185° C. for 4 minutes under normal pressure using an atmospheric pressure frying device (MXF-076W, manufactured by Maruzen Co., Ltd.) Note that the vacuum frying process and the atmospheric frying process were each performed three times, and dried foods were produced using the same process.

(Evaluation of water activity and yield rate)
The water activity of the produced dried foods was measured using a water activity measuring device (AQUA LAB 4TE, manufactured by Decagon). Measurements using the water activity measuring device were performed for about 15 minutes after crushing the dried foods and then setting the samples in the water activity measuring device. The yield rate was evaluated in the same manner as in Test Example 1. The results are shown in Table 9 and Figure 1.

In Figure 1, the addition of sodium bicarbonate reduced the water activity of both the vacuum fried and normal pressure fried dried foods. However, it was observed that the vacuum fried dried foods had a significantly lower water activity than the normal pressure fried dried foods. On the other hand, the yield rate did not change significantly in either case. In other words, the unexpected effect was revealed that vacuum frying raw meat seasoned with a seasoning liquid containing sodium bicarbonate can significantly reduce the water activity without a significant drop in the yield rate compared to normal pressure frying.

From the above, it has been demonstrated that the method for producing dried meat food of the present invention can provide meat with added sodium bicarbonate and a soft texture, excellent flavor and a soft texture, while at the same time maintaining a high yield rate and low water activity by subjecting the meat to vacuum frying. This demonstrates that the method for producing dried meat food of the present invention has good production efficiency and can provide high-quality dried food with excellent storage stability.

According to the present invention, by adding baking soda to meat, which is a food ingredient, and then subjecting it to a vacuum frying process, it is possible to produce dried meat foods that have a soft texture, high yield, and low water activity. Therefore, the present invention can be used to produce a variety of dried meat foods with improved commercial value.

Claims (3)

i) adding one or more types of alkali metal or alkaline earth metal carbonates or hydrogen carbonates that are permitted as food additives to the raw meat; ii) adding a seasoning liquid to the raw meat; and iii) performing a vacuum frying process.
The meat is a meat part of a livestock product or a fishery product,
A method for producing a dried meat food, characterized in that the amount of the carbonate or hydrogencarbonate added to the raw material is 0.2 to 1.0 part by weight per 100 parts by weight of the raw material. The method for producing dried meat food according to claim 1, characterized in that the carbonate or bicarbonate is selected from sodium carbonate, sodium bicarbonate, potassium carbonate and potassium bicarbonate. The method for producing a dried meat food according to claim 1 or 2, characterized in that the water activity of the dried food is 0.830 or less.