JPH02273159A - Production of processed cattle meat product - Google Patents

Abstract

PURPOSE:To enhance added value of cattle means with low utilization value by carrying out treatment at a prescribed temperature using a series of apparatus having pressurized conveying, heating, cooling, forming and packaging means. CONSTITUTION:For example, a raw material of offals or heated cattle meat residues, as necessary, containing salts and/or an emulsification stabilizer, etc., mixed therein is charged from an inlet 21. The raw material is made to stay in a state of temperature thereof increased to 130-160 deg.C for 35-70sec in the former half of a raw material passage 2 and then fed to the latter half with a pressurized conveyor 3 to reduce the temperature thereof to 120-100 deg.C. Thereby, the raw material is pressurized under 5-20kg/cm<2> for a prescribed time. The treated raw material is then cooled to 90-30 deg.C with a cooler 5 near a raw material outlet 22. The cooled material is subsequently extruded into a prescribed shape with a foaming device 6. Thereby, products are provided from the resultant formed product with a packaging device 7.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing processed meat foods using livestock meat as a raw material, and more specifically, to a method for producing processed meat foods mainly from shoulder meat and meat residues in heating baths that are generated in the processing process of livestock meat. The present invention relates to a production method for producing high value-added processed meat foods using low-grade livestock meat with low utility value such as meat.

(Prior art) Traditionally, processed meat foods such as ham, sausage, hamburger steak, meatballs, shaped steaks, and shaped cutlets have been commercially available, but the raw material for these processed foods is mainly meat, and in the processing process At present, the resulting shoulder meat is hardly used as a food ingredient. Even more so, when it comes to heated meat residue (for example, after making soup), the heating process breaks it down into small pieces, and the proteins it contains undergo thermal denaturation and coagulation, becoming hard, and the soluble components outweigh the flavor. There are very few cases where it is reused, let alone as a processed food or as a processed raw material.

In addition, in recent years, a technology has been developed to reshape meat raw materials using a heating and pressurizing device called an extruder, but meat raw materials contain high oil and moisture content, and such If livestock meat raw materials containing high oil and moisture content are heated to high temperatures as they are, instability may occur due to steam explosion in the raw materials during processing. Without it, satisfactory remolding could not be achieved even if a heating/pressure device (extruder) was used. Incidentally, there is a problem in that pretreatment such as defatting and dehydration of livestock meat raw materials impairs the original flavor of the livestock meat and requires a large amount of expense for equipment and processing operations. Furthermore, even when using livestock meat raw materials that have been defatted and dehydrated as described above and remolding them using an extruder, when only livestock meat is used as a raw material, the binding strength between the livestock meats is weak. , there is a problem that it is difficult to stably form into shapes such as strips, cylinders, or rods.
Conventionally, this has been done using a mixed raw material consisting of livestock meat raw materials and binder additives such as vegetable proteins and carbohydrate-based raw materials. However, adding binder additives such as vegetable protein and carbohydrate-based raw materials has the disadvantage that the original flavor of meat is lost, and the product value is decreasing in the current state of high-quality eating habits. The problem was that it was low.

(Object of the Invention) In view of the above problems, the present invention is capable of providing high value-added products using only livestock meat as a raw material, and even when remolded using only livestock meat raw materials. The purpose of this invention is to provide a method for producing a processed meat food in which the binding effect between the raw materials is good and the processes from inputting the raw materials to packaging the heated food can be carried out continuously.

(Means for Solving the Problems) The method for producing processed meat foods of the present invention includes a raw material passage having a raw material inlet at one end and a raw material outlet at the other end, and a raw material introduced into the raw material passage from the raw material inlet. a pressurizing transfer device that sequentially moves the raw material toward the raw material outlet side under pressure, a heating device that heats the raw material in the raw material passage, and a cooling device that cools the heated raw material in a portion near the raw material outlet; Continuously operating food processing equipment is used, which is equipped with a molding device that extrudes the cooled raw material from the raw material outlet while shaping it into a predetermined shape, and a packaging device that cuts and packages the molded raw material into predetermined amounts. , meat only or salt and/or as necessary
Alternatively, a livestock meat raw material mixed with an appropriate amount of an emulsification stabilizer is introduced into the raw material passage from the raw material inlet, and the raw material temperature is raised to a range of 130 to 160°C in the first half of the raw material passage, where it remains for 35 to 70 seconds. In the protein-melting step, the protein content in the raw material is melted by lowering the temperature of the raw material in a protein-molten state to a range of 120 to 100°C in the latter half of the raw material passage, and the raw material in the temperature range is lowered to a temperature range of 5 to 100 °C. A molten protein binding step in which the molten proteins in the raw materials are bound by applying pressure in the range of 20 Kg/cm" for a predetermined period of time, and a process in which the protein-bound raw materials can be maintained in a molded state near the raw material outlet of the raw material passage. A cooling process in which the cooled raw material is cooled to a temperature of ~30℃, a molding process in which the cooled raw material is extruded into a predetermined shape using a molding device, and a packaging process in which the extruded molded product is sequentially packaged in predetermined amounts from the raw material outlet. It is characterized by the fact that it is carried out after

(Function) According to the method for producing a processed meat food of the present invention, the processed meat food can be made from only meat or, if necessary, salts and/or emulsification stabilizer.
It is carried out using animal meat raw materials mixed with appropriate amounts of agents.

First, the livestock meat raw materials inputted from the raw material inlet are sequentially transferred to the raw material outlet side while being pressurized by a pressure transfer device.
During transportation, the meat raw material is heated by a heating device to melt the protein contained in the meat raw material (contained protein melting step), and then the heated raw meat raw material is lowered to a temperature at which the molten protein binds to each small portion. Bonding flaky raw materials together (
Next, the mutually bound livestock meat raw materials are cooled to a temperature suitable for molding using a cooling device (cooling step), and then sequentially molded into a predetermined shape through a molding device (molten protein binding step), followed by a molding step). The molded product can then be packaged in predetermined quantities (packaging process).

In the protein-containing melting process, the livestock meat raw material input from the raw material inlet is heated to a raw material temperature of 13 in the first half of the raw material passage.
The temperature is raised to 0 to 160°C and held for 35 to 75 seconds, at which time the protein contained in the meat raw material begins to melt. If the raw material temperature is less than 130°C during this heating, the protein contained in it will not be sufficiently diluted, and if the raw material temperature exceeds 160°C, the protein (amino acids) contained in the slaughtered meat raw material will begin to disintegrate. The moisture contained in the raw material causes a steam explosion and the properties of the meat raw material become unstable. In addition, if the raw material residence time is shorter than 35 seconds in the above temperature range (130 to 160 ° C.), variations will occur in the melted state of the protein contained, and conversely, if the raw material residence time exceeds 70 seconds, the quality of the slaughtered meat raw material is likely to change. (The meat tends to become tough).

The livestock meat raw material located in the first half of the raw material passage is sequentially transferred to the latter half of the raw material passage as time passes by the pressurized transfer device. In the second half of this raw material passage (molten protein binding process), the first half of the raw material passage is at high temperature (
From 120 to 120 degrees Celsius, when the molten protein begins to bind the meat raw material (the protein contained therein is melted) heated to 130 to 160 degrees Celsius.
While lowering the temperature to a range of 100°C, the meat raw material is pressurized at a pressure in the range of 5 to 20 kg/cm. By the way, the raw meat raw material in a high temperature state in which proteins are melted can be maintained in a final molded state. relatively low temperature (e.g. 90~
However, the temperature of the meat raw material can be changed rapidly (in a short period of time) from a high temperature (higher than 130°C) where the protein melts to a low temperature (90°C) where it can be molded. ~3
If the temperature is lowered to 0.degree. C.), there will be variations in the bonding speed of molten proteins between parts close to the cooling source and parts far from the cooling source, and the binding state of the meat raw material will tend to become non-uniform.

However, as in the present application, the meat raw material is heated at a high temperature where the protein melts, and the temperature is 120 to 100, when the molten protein starts bonding.
If the temperature is maintained within the range of 30 to 80 seconds for a predetermined period of time (for example, about 30 to 80 seconds), the binding of the molten proteins in the meat raw materials will proceed gradually, and the molten proteins in the livestock meat raw materials will be bound uniformly. become. Also, during this fusion protein binding,
By applying a pressure of 5 to 20 Kg/cm'' to the meat raw materials, binding of the meat raw materials to each other is promoted.

Next, the protein-bound livestock meat raw material is cooled near the raw material outlet of the raw material passage to a temperature of 90 to 30°C that allows mvt in a molded state, and the cooling bath raw material is extruded into a predetermined shape using a molding device, and then A processed food product having a predetermined shape is manufactured from the molding material extruded from the raw material outlet.

(Effects of the Invention) The method for producing processed meat foods of the present invention has the following effects. ~70
By maintaining the temperature for 2 seconds, the protein contained in the meat raw material can be melted in a stable state, and even if the raw meat raw material is used without being degreased or dehydrated, water vapor will not be generated in the raw material during the process of melting the protein contained. Explosions are less likely to occur, and pretreatments such as degreasing and dehydration can therefore be omitted.

(2) After the protein-containing melting process, the meat raw material in a protein-molten state is lowered to a temperature range of 120 to 100°C, and the meat raw material in that temperature range is heated at a pressure in the range of 5 to 20 Kg/cm for a predetermined period of time. Since the pressure is applied, the binding of the molten proteins in the meat raw materials gradually progresses and the binding of the raw materials becomes uniform, and the upper saturation pressure promotes binding of the raw materials and improves the binding state. Becomes good.

(3) Furthermore, as shown in (2) above, by improving the binding of raw materials, even when only animal meat is used as a raw material, it can be molded into a stable shape, and the original flavor of animal meat can be preserved. It is possible to provide high-quality meat processed food that does not spoil.

(Example) To explain an example of the method for producing processed meat food of the present invention, in this embodiment, the processed meat food production apparatus X shown in FIG.
It is done using.

This processed meat food manufacturing equipment X uses a food processing equipment l called an extruder and the food processing equipment l to perform processing and
The packaging device 7 sequentially wraps the shaped processed meat food into predetermined lengths.

The food processing device 1 includes a horizontally long raw material passage 2 having a raw material passage 21 at one end and a raw material outlet 22 at the other end, and the raw material passage 2.
The raw material in the raw material passage 2 is transferred to the raw material population 2.
A pressurizing transfer device 3 for transferring the raw material from the raw material outlet 22 side to the raw material outlet 22 side under pressure, a heating device 4 for heating the raw material in the raw material passage 2, and a heating device 4 for heating the raw material in the raw material passage 2. Cooling device 5 for cooling near the raw material outlet 22
and a forming device 6 for forming the raw material extruded from the raw material outlet 22 into a predetermined shape such as a rod shape or a band shape.

The raw material passage 2 is formed within a horizontally long cylinder 20.

At the raw material inlet 2I, there is a screw-type raw material feeding device 2.
A raw material hopper 23 having a built-in material Y is provided, and the raw material Y stored in the raw material hopper 23 can be sequentially supplied to the raw material population 21.

The pressurized transfer device 3 is configured to pressurize and transfer raw materials by rotating a screw-type transfer shaft 31 with a drive device 32.

In this embodiment, the heating device 4 is configured by installing an electric heater outside the cylinder body 20. The heating device 4 also includes a front heater 41 divided into three parts in the length direction of the barrel 20;
It has a middle m11Y-m42 and a rear heater 43. The front heater 41 is one that has a relatively high calorific value and maintains the temperature of the raw material Y introduced into the raw material passage 2 from the raw material population 21 by 130 to 130°C.
2 has a slightly lower calorific value than the front heater 41 in order to maintain the raw material temperature, which has been raised to 130 to 160°C on the front side, within that temperature range, and the rear heater 43 has a slightly lower calorific value than the front heater 41. A material with a relatively low calorific value is used for the purpose of lowering the raw material temperature, which has been raised to 130 to 160°C in the front part of the raw material passage 2, to a range of 120 to 100°C. In addition, in the following explanation,
The front heater 41 installation part is the first heating part A1 intermediate heater 4
The portion where the two heaters 43 are installed is referred to as a second heating portion B1, and the portion where the rear heater 43 is installed is referred to as a third heating portion C.

The cooling device 5 is for cooling the raw material near the raw material outlet 22 of the raw material passage 2 to a temperature in the range of 90 to 30°C that can maintain the molded state, and a cooling water passage 51 is provided outside the market entrance passage 22a. It is configured.

The molding device 6 has a mouthpiece 61 that can mold the material extruded from its discharge port into an appropriate shape such as a band, cylinder, or rod.

The packaging device 7 sequentially cuts the continuous molded product Y continuously discharged from the mouthpiece 61 of the molding device 6 into predetermined lengths using a cutter 7.
1, the cut sized molded product Y9 can be packaged with a packaging material 72. In addition, this packaging device 7 (the packaging process is carried out in a sterile room 7 maintained in a sterile state)
It is done within 0.

Next, a method for manufacturing a processed meat food according to an embodiment of the present invention will be explained using the above-mentioned processed meat food production apparatus Alternatively, it is also possible to use the residue left after extracting the extract from a raw meat material such as beef. When using raw meat raw materials, if the meat is in the form of relatively large lumps, it is first broken into small pieces using a commit roller, and when using residual raw materials, it is granulated using a silent cutter. A mixture of the granular residue raw material and the raw meat raw material cut into small pieces is used, for example, in a ratio of 2:3. In addition, these meat raw materials include
If necessary, about 3% by weight of an emulsion stabilizer and 1% of salts can be added, and if necessary, meat extract or flavoring liquid can also be mixed.

This raw material Yt is put into the raw material hopper 23 at room temperature, but the raw material Y+ stored in this raw material hopper 23 is sequentially supplied to the raw material population 21 by the raw material supply device 24.
The raw material is introduced into the raw material passage 2 through the raw material passage 2.

The raw material Y1 introduced into the raw material passage 2 from the raw material inlet 21 is sequentially transferred to the raw material outlet 2 by the conveying shaft 31 of the pressurized transfer device 3.
At this time, the raw materials Y and L are mixed, kneaded, crushed, sheared, etc.

While the raw material in the raw material passage 2 is moved to the first heating section A, the raw material is heated by shear heat generation and heat generation from the front heater 41, and when the raw material passes through the dedicated part of the first heating section A, the raw material is heated. The temperature is increased to a range of 130-160°C. Note that since the raw materials are moved while being kneaded around the conveyance shaft 31 within the raw material passage 2, the entire raw material is heated uniformly. Then, when the temperature of the raw material Y2 is raised to a range of 130 to 160°C at the terminal part of the first heating section A, the raw material Y and the protein contained therein are melted and sterilized (the protein contained in the raw material Y is sterilized). process)
. At this time, if the raw material temperature is lower than 130°C, the protein contained in the raw material will be insufficiently melted, and if the raw material temperature is lower than 130°C, the protein contained in the raw material will be insufficiently melted.
If the temperature is higher than 60°C, the raw material undergoes denaturation such as browning or hardening of the flesh, and steam explosion occurs, resulting in unstable properties.

The raw material Yt whose protein content has been melted in the first heating section A is heated to a temperature of 130 to 160°C while passing through the second heating section B.
maintained within the temperature range. Raw material Y is 130 to 160
The appropriate time for maintaining the temperature within the temperature range of 35 to 70 seconds is shorter than 35 seconds, and the protein contained in raw material Y will not be melted on average. 6f'r
When the time is longer than o seconds, the denaturation of the raw material Y begins to progress.

The protein-melted raw material Yt that has passed through the second heating section B is
In the heating section C, the temperature of the raw material is lowered to a range of 120 to 100°C.

When the raw material temperature drops to 120-100°C, molten protein begins to condense (molten protein condensation process).
. In this third heating section C, the raw material temperature is set at 120 to 1
00℃, and pressurized transfer device 3
The conveyor shaft 31 transfers 5 to 20 Kg7cm of raw material Y.
When the pressure is applied, the binding between each raw material is promoted due to the condensation and compression effects of the protein. In addition, in this molten protein condensation step, the appropriate time for maintaining the raw material Yt in the temperature range of 120 to 100°C is, for example, about 80 seconds; if the time is too short, it will be difficult to uniformly condense the molten protein. . In this way, if raw material Yt in a protein molten state is maintained for a certain period of time within the range of 120 to 100°C where protein begins to condense, raw material Y! The molten protein contained therein gradually condenses, and the rate of condensation becomes uniform.

Furthermore, if pressure is applied to the raw materials when the protein is about to condense, binding between the raw materials will be promoted.

The raw material Y4 that has undergone the molten protein condensation process is transferred to the pressurized transfer device 3.
The raw material is sequentially transferred to the raw material outlet 22 side, but while the raw material is passing through the hole (forming hole) 62 in the mouthpiece 61 of the molding device 6, the temperature is lowered to a range of 90 to 30°C by the cooling device 5 (cooling process).

If the raw material temperature when the raw material Y is discharged from the raw material outlet 22 is higher than 90°C, the raw material will be too soft and molding will be difficult, and conversely, if the raw material is lower than 30°C, the raw material will clog the raw material outlet 22. There is a problem that it becomes easier.
The temperature of the raw material discharged from the raw material outlet 22 is within the above temperature range (
Good results are obtained when the temperature is between 90 and 30°C.

From the raw material outlet 22, the molding raw material Yll, which has been sequentially molded into an appropriate shape, is continuously extruded (molding process). At this time, in the continuous molded product Y, the meat raw materials that are first cut into small pieces or granules are bound together in a stable state due to the bonds between the proteins they contain, and there is no chance of cracking or breaking during the process. There's nothing left to do.

The raw material outlet 22 is opened into the sterile chamber 70 .

Sterilized air Z is continuously blown into this sterile room 70. Further, the raw material outlet 22 is surrounded by an air blowing lower 0a that blows out sterilized air Z.

Continuous molded product Y6 continuously discharged from raw material outlet 22
are sequentially packaged in predetermined amounts by the packaging device 7 (packaging process)
. That is, the continuous molded product Y0 continuously discharged from the raw material outlet 22 is first sequentially cut into predetermined lengths by the cutter 71, and then placed on the packaging material 72 that continuously travels through the fixed molded product Y7. In this state, the product is transported backward on the conveyance line 73, and sealed in a sterile state by a sealing device 74 at the end of the conveyance line 73, thereby forming the product Ya.

The processed meat food Y. thus produced can be stored at room temperature, and can be eaten as is, like ham or sausage, or used as an ingredient in stews, etc.

Furthermore, according to this method for producing processed meat foods, it is possible to use meat raw materials with low utility value, such as shoulder meat and residue meat, and such meat raw materials with low utility value can be made into high-quality processed meat foods. Can be played.

[Brief explanation of drawings]

FIG. 1 is a schematic diagram of a livestock processed food manufacturing apparatus for carrying out the method for manufacturing livestock processed food according to an embodiment of the present invention. l... Food processing equipment 2... Raw material passage 3... Pressure transfer device 4... Heating device 5... Cooling device 6... Molding Device 7...Packaging device 21...Raw material inlet 22...Raw material outlet

Claims (1)

[Claims] 1. A raw material passage having a raw material inlet at one end and a raw material outlet at the other end, and a pressurized transfer device that sequentially moves raw materials introduced into the raw material passage from the raw material inlet toward the raw material outlet while pressurizing them. , a heating device that heats the raw material in the raw material passage, a cooling device that cools the heated raw material near the raw material outlet, a molding device that extrudes the cooled raw material from the raw material outlet while molding the cooled raw material into a predetermined shape; A continuous operation type food processing device equipped with a packaging device that cuts and packages the shaped raw material into predetermined amounts is used to produce meat meat alone or mixed with appropriate amounts of salts and/or emulsion stabilizers as necessary. The livestock meat raw material is introduced into the raw material passage from the raw material inlet, and the raw material temperature is set at 130 to 160°C in the first half of the raw material passage.
The protein-containing melting process involves melting the protein contained in the raw material by holding the raw material at a high temperature for 35 to 70 seconds, and raising the temperature of the raw material in a protein-molten state in the latter half of the raw material passage to a temperature range of 120 to 100 °C. A molten protein binding process involves lowering the temperature of the raw material and pressurizing the raw material in the range of 5 to 20 kg/cm^2 for a predetermined period of time to bind the molten proteins in the raw material, and the protein-bound raw material is transferred to the raw material passage. 90-3 that can be maintained in a molded state near the raw material outlet of
After passing through a cooling process in which the material is cooled to a temperature of 0°C, a molding process in which the cooled raw material is extruded into a predetermined shape using a molding device, and a packaging process in which the extruded molded product is sequentially packaged in predetermined amounts from the raw material outlet. A method for producing processed meat food, characterized by: