JPH02273159A - Production of processed cattle meat product - Google Patents
Production of processed cattle meat productInfo
- Publication number
- JPH02273159A JPH02273159A JP1094850A JP9485089A JPH02273159A JP H02273159 A JPH02273159 A JP H02273159A JP 1094850 A JP1094850 A JP 1094850A JP 9485089 A JP9485089 A JP 9485089A JP H02273159 A JPH02273159 A JP H02273159A
- Authority
- JP
- Japan
- Prior art keywords
- raw material
- temperature
- meat
- protein
- passage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 17
- 241000283690 Bos taurus Species 0.000 title abstract 3
- 235000013622 meat product Nutrition 0.000 title 1
- 239000002994 raw material Substances 0.000 claims abstract description 248
- 235000013372 meat Nutrition 0.000 claims abstract description 65
- 238000010438 heat treatment Methods 0.000 claims abstract description 27
- 238000001816 cooling Methods 0.000 claims abstract description 17
- 238000004806 packaging method and process Methods 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 239000003381 stabilizer Substances 0.000 claims abstract description 5
- 108090000623 proteins and genes Proteins 0.000 claims description 49
- 102000004169 proteins and genes Human genes 0.000 claims description 49
- 235000013305 food Nutrition 0.000 claims description 26
- 244000144972 livestock Species 0.000 claims description 22
- 238000000034 method Methods 0.000 claims description 19
- 235000020991 processed meat Nutrition 0.000 claims description 19
- 238000000465 moulding Methods 0.000 claims description 18
- 238000012858 packaging process Methods 0.000 claims description 5
- 238000002844 melting Methods 0.000 claims description 4
- 230000008018 melting Effects 0.000 claims description 3
- 238000010309 melting process Methods 0.000 claims description 3
- 239000000839 emulsion Substances 0.000 claims description 2
- 238000004945 emulsification Methods 0.000 abstract description 3
- 238000005187 foaming Methods 0.000 abstract 1
- 238000009740 moulding (composite fabrication) Methods 0.000 abstract 1
- 235000020995 raw meat Nutrition 0.000 description 6
- 235000021067 refined food Nutrition 0.000 description 6
- 230000005494 condensation Effects 0.000 description 5
- 238000009833 condensation Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 238000004880 explosion Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000004925 denaturation Methods 0.000 description 3
- 230000036425 denaturation Effects 0.000 description 3
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 239000011230 binding agent Substances 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 230000020169 heat generation Effects 0.000 description 2
- 239000000155 melt Substances 0.000 description 2
- 239000005022 packaging material Substances 0.000 description 2
- 235000013580 sausages Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 108020001507 fusion proteins Proteins 0.000 description 1
- 102000037865 fusion proteins Human genes 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000012778 molding material Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
(産業上の利用分野)
本発明は、畜肉を原料とした畜肉加工食品の製造方法に
関し、さらに詳しくは主として畜肉の加工工程において
発生する肩肉や加熱浴の畜肉残渣などの利用価値の低い
低級畜肉を使用して付加価値の高い畜肉加工食品を製造
するための製造方法に関するものである。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.
(従来技術)
従来から、畜肉加工食品として、ハム、ソーセージ、ハ
ンバーグ、ミートボール及び整形ステーキ、整形カッ等
が市販されているが、これらの加工食品の原料は主に精
肉であり、加工工程において生じる肩肉は食品原料とし
てはほとんど利用されていないのが現状である。まして
や、加熱済(例えばスープをとったあと)の畜肉残渣で
は、その加熱工程において小片化されしかも含有蛋白が
熱変性凝固を起こし堅くなりさらには可溶性成分が旨み
として抜は出していることから、加工食品としてはもと
より加工原料としても再利用される例はほとんどない。(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.
又、近年においては、畜肉原料をエクストルーダと称す
る加熱・加圧装置を使用して再成形する技術が開発され
ているが、畜肉原料には高油分及び高水分を含有してお
り、そのような高油分、高水分を含有する畜肉原料をそ
のまま高温加熱するとその処理中において原料中で水蒸
気爆発による不安定要因か発生するという理由から、従
来では予しめ畜肉原料から脱脂及び脱水を行った後でな
ければ加熱・加圧装置(エクストルーダ)を使用しても
満足な再成形ができなかった。尚、畜肉原料から脱脂及
び脱水等の前処理を行うと畜肉本来の風味を損なう上に
、設備及び処理作業に多額の経費がかかるという問題が
ある。又、上記のように脱脂及び脱水を行った後の畜肉
原料を使用してエクストルーダで再成形処理する場合で
あっても、畜肉のみを原料とする場合には、畜肉相互間
の結着力が弱く、帯状、円筒状あるいは棒状などの形状
に安定して成形することが難かしいという問題があり、
従来では畜肉原料に植物性蛋白や炭水化物系原料などの
つなぎ用の添加物を加えた混合原料を使用して行ってい
た。ところが、このように植物性蛋白や炭水化物系原料
などのつなぎ用の添加物を加えたものでは、畜肉本来の
風味が損なわれるという欠点があり、食生活の高級化指
向の高い現状では商品価値が低いという問題があった。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.
(発明の目的)
本発明は、上記問題点に鑑み、原料として畜肉のみを使
用して高付加価値商品を提供することができるとともに
、そのように畜肉原料のみで再成形する場合であっても
原料相互間の結着作用が良好となり、しかも原料の投入
から加熱済食品の包装まで連続して行えるようにした畜
肉加工食品の製造方法を提供することを目的としてなさ
れたものである。(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.
(課題を解決するための手段)
本発明の畜肉加工食品の製造方法は、一端側に原料入口
と他端側に原料出口とを有する原料通路と、原料入口か
ら原料通路中に投入される原料を順次原料出口側に向け
て加圧しながら移動させる加圧移送装置と、原料通路中
にある原料を加熱する加熱装置と、原料出口寄り部分に
・おいて加熱済原料を冷却する冷却装置と、その冷却さ
れた原料を所定形状に成形しながら原料出口から押し出
す成形装置と、その成形された原料を所定量づつ切断し
て包装する包装装置とを備えた連続運転式の食品加工装
置を使用し、畜肉のみあるいは必要に応じて塩類及び/
又は乳化安定剤を適量混合してなる畜肉原料を前記原料
入口から原料通路内に投入し、該原料通路の前半部分に
おいて原料温度を130〜160℃の範囲まで高めた状
態で35〜70秒間滞留させて原料中の含有蛋白を溶融
させる含有蛋白溶融工程と、原料通路中の後半部分にお
いて蛋白溶融状態にある原料を温度120〜100℃の
範囲まで低下させるとともにその温度範囲にある原料を
5〜20 Kg/cm”の範囲の圧力で所定時間加圧し
て原料中の溶融蛋白を結合せしめる溶融蛋白結合工程と
、その蛋白結合済の原料を原料通路の原料出口付近にお
いて成形状態で維持可能な90〜30℃の温度まで冷却
する冷却工程と、その冷却された原料を成形装置で所定
形状に押し出し成形する成形工程と、原料出口から押し
出し成形された成形品を順次所定量づつ包装する包装工
程を経て行うことを特徴としている。(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
(作 用)
本発明の畜肉加工食品の製造方法によれば、畜肉のみか
らなりまたは必要に応じて塩類及び/又ほ乳化安“定′
剤を適量混合してなる畜肉原料を使用して行なわれる。(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.
まず、原料入口から投入された畜肉原料は、加圧移送装
置によって加圧されながら順次原料出口側に移送され、
且つ移動中に加熱装置により加熱されて畜肉原料中に含
有する蛋白が溶融され(含有蛋白溶融工程)、続いてそ
の加熱済の畜肉原料を溶融した蛋白が結合する温度まで
低下させることにより各小片状の原料同士を結着さ仕(
溶融蛋白結合工程)、次にその相互に結着している畜肉
原料を冷却装置により成形に適した温度まで冷却(冷却
工程)した後、成形装置を通して順次所定形状に成形し
く成形工程)、続いてその成形品を所定量づつ包装(包
装工程)し得るようになっている。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).
含有蛋白溶融工程においては、原料入口から投入された
畜肉原料を原料通路中の前半部分において原料温度13
0〜160℃まで高めた状態で35〜75秒間滞留させ
るが、このとき畜肉原料中の含有蛋白が溶融するように
なる。この加熱時において原料温度が130℃に満たな
い場合には含有蛋白の希融が不充分となり、又原料温度
が160℃を超えると畜肉原料中の含有蛋白(アミノ酸
)の崩壊が始まるととらに原料中に含有している水分に
より水蒸気爆発が起こり畜肉原料の性状が不安定となる
。又、上記温度範囲(130〜160℃)において原料
滞留時間が35秒より短い場合は含有蛋白の溶融状態に
ばらつきが生じ、逆に該原料滞留時間が70秒を超える
と畜肉原料が変質し易くなる(肉質が堅くなり易い)。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).
原料通路の前半部分にあった畜肉原料は、加圧移送装置
によって時間の経過とともに順次原料通路の後半部分に
移送される。この原料通路の後半部分(溶融蛋白結合工
程)においては、原料通路の前半部分において高温度(
130〜160℃)まで高められた畜肉原料(含有蛋白
が溶融している)を溶融蛋白が結合を開始する120〜
100℃の範囲まで低下させるとともにその畜肉原料を
5〜20 Kg/cm”の範囲の圧力で加圧する。とこ
ろで、蛋白が溶融している高温状態の畜肉原料は、最終
的に成形状態で維持可能な比較的低温度(例えば90〜
30℃)ま4ち却する必要〆゛あ′之が、その畜肉原料
の温度を蛋白が溶融する高温状態(130℃より高温度
)から急激に(短時間で)成形可能な低温度(90〜3
0℃)まで低下させるようにすると、冷却源に近い部分
と遠い部分とでは溶融蛋白の結合速度にバラつきが生じ
、畜肉原料の結着状態が不均一になる傾向が強くなる。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.
ところが、本願のように蛋白が溶融する高温状態の畜肉
原料を、−旦溶融蛋白が結合を開始する120〜100
℃の範囲で所定時間(例えば30ないし80秒程度)維
持させるようにすれば、畜肉原料中の溶融蛋白の結合が
徐々に進行するようになり、畜肉原料中の溶融蛋白が均
一に結合するようになる。又、この溶融蛋白結合中に、
その畜肉原料に5〜20Kg/cm”の圧力を加えるこ
とにより、各畜肉原料同士の結着を促進させるようにな
る。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.
次に、上記蛋白結合済の畜肉原料を原料通路の原料出口
付近において成形状態でmvt可能な90〜30℃の温
度まで冷却し、その冷却浴原料を成形装置で所定形状に
押し出し成形し、続いて原料出口から押し出し成形され
た成形材料を順次所定形状
加工食品が製造される。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.
(発明の効果)
本発明の畜肉加工食品の製造方法によれば次のような効
果がある
(1) 含有蛋白溶融工程において、畜肉原料の温度
を130〜160℃の範囲まで高めた状態で35〜70
秒間維持させることにより畜肉原料中の含有蛋白をその
性状が安定した状態で溶融させることができ、且つ脱脂
及び脱水しない状態の畜肉原料を使用しても、含有蛋白
溶融工程中において原料中で水蒸気爆発が起こりにくく
なり、従って脱脂・脱水などの前処理を省略することが
できる。(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)含有蛋白溶融工程後において、蛋白溶融状態にあ
る畜肉原料を120〜100℃の範囲まで低下させ、そ
の温度範囲にある畜肉原料を5〜20 Kg/cm″の
範囲の圧力で所定時間加圧するようにしているので、畜
肉原料中の溶融蛋白の結合が徐々に進行して原料の結着
が均一化するとともに、上飽′圧力により原料の結着が
促進され且つその結着状態が良好となる。(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)又、上記(2)で示すように、原料の結着を良好
にし得ることにより、原料として畜肉のみを使用したも
のであっても、安定した形状に成形でき、畜肉本来の風
味を損なわない高品位の畜肉加工食品を提供することが
できる。(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.
(実施例)
本発明の畜肉加工食品の製造方法の実施例を説明すると
、この実施例では第1図に示す畜肉加工食品製造装置X
を使用して行なわれる。(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.
この畜肉加工食品製造装置Xは、エクストルーダと称さ
れる食品加工装置lと該食品加工装置lによって加工・
成形された畜肉加工食品を順次所定長さづつ包装する包
装装置7とを備えて構成されている。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.
食品加工装置lは、一端側に原料人口21と他端側に原
料出口22を有する横長の原料通路2と、該原料通路2
中に設置されていて該原料通路2中の原料を原料人口2
1側から原料出口22側へ加圧りながら移送させるため
の加圧移送装置3と、原料通路2中にある原料を加熱す
るための加熱装置4と、原料通路2内で加熱された原料
を原料出口22付近において冷却するための冷却装置5
と、原料出口22から押し出される原料を棒状または帯
状などの所定形状に成形するための成形装置6とを有し
て構成されている。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.
原料通路2は横長の筒胴20内に形成されている。The raw material passage 2 is formed within a horizontally long cylinder 20.
原料入口2Iには、スクリュー式の原料送り出し装置2
4を内蔵した原料ホッパー23が備えられていて、該原
料ホッパー23内に収容している原料Y、を順次原料人
口21に供給し得るようになっている。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.
加圧移送装置3は、スクリュー式の搬送軸31を駆動装
置32で回転せしめることによって原料を加圧・移送せ
しめ得るようになっている。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.
加熱装置4は、この実施例では筒胴20の外側に電気ヒ
ータを設置して構成されている。又、この加熱装置4は
、筒胴20の長さ方向に3分割された前側ヒータ41、
中m11Y−夕42及び後側ヒータ43とを有している
。前側ヒータ41は、原料人口21から原料通路2内に
投入された原料Y、の温度を130〜b
的で比較的高発熱量のものが採用され、又中間ヒータ4
2は、その前側において130〜160℃まで高められ
た原料温度をその温度範囲内で維持させる目的で前側ヒ
ータ41の発熱量よりやや低い発熱量のものが採用され
、さらに後側ヒータ43は、原料通路2内の前側部分に
おいて130〜160℃まで高められていた原料温度を
120〜100℃の範囲まで低下させる目的で比較的低
発熱量のものが採用されている。尚、以下の説明では、
前側ヒータ41設置部分を第1加熱部A1中間ヒータ4
2設置部分を第2加熱部B1後側ヒータ43設置部分を
第3加熱部Cという。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.
冷却装置5は、原料通路2の原料出口22付近において
原料を成形状態で維持可能な90〜30℃の範囲まで冷
却するためのもので、市口通路22aの外側に冷却水通
路51を設けて構成されている。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.
成形装置6は、その吐出口から押し出される材料を帯状
、円筒状あるいは棒状などの・適宜の形状に成形し得る
ような口金61を有している。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.
包装装置7は、成形装置6の口金61から連続状態で吐
出される連続成形品Y、を順次所定長さづつカッター7
1で切断した後、その切断された定寸成形品Y9を包装
材72で包装し得るようになっている。又、この包装装
置7(こよる包装工程は、無菌状態に維持した無菌室7
0内で行なわれる。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.
次に、上記畜肉加工食品製造装置Xを使用して、本発明
実施例の畜肉加工食品の製造方法を説明すると、この実
施例では、畜肉原料としては生牛肉などの生畜肉原料の
みを使用したり、あるいは牛肉などの生畜肉原料からエ
キスを抽出した残りの残渣を使用することもできる。生
畜肉原料を使用する場合において、その畜肉が比較的大
きな塊状の場合には、予じめコミットローラで小片化さ
せておき、又残渣原料を使用する場合には、それをサイ
レントカッターで粒状化させ、その−粒状の残渣原料と
上記小片化させた生畜肉原料とを例えば2;3の割合で
混合したものを使用する。又、これらの畜肉原料には、
必要に応じて重量比で3%程度の乳化安定剤と1%の塩
類を添加し、さらに必要に応じて肉エキスや着味液を混
合することもできる。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.
この原料Ytは常温のままで原料ホッパー23内に投入
されるが、この原料ホッパー23内に収容されている原
料Y+は、原料供給装置24によって順次原料人口21
を通って原料通路2内に投入される。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.
原料入口21から原料通路2内に投入された原料Y1は
、加圧移送装置3の搬送軸31によって順次原料出口2
2側に押圧されるが、そのとき原料Y、l友混合、混練
、粉砕、せん断等が行なわれる。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.
原料通路2内の原料が第1加熱部Aまで移動せしめられ
る間に原料はせん断発熱と前側ヒータ41からの発熱で
加熱されて該原料が第1加熱部Aの専端部分を通過する
ときには原料温度が130〜160℃の範囲まで高めら
れる。尚、原料は原料通路2内において搬送軸31の周
りで混練されながら移動されるため、原料全体が均一に
加熱されるようになる。そして、第1加熱部Aの終端部
分において原料Y2の温度が130〜160℃の範囲ま
で高められると、その原料Y、中の含有蛋白が溶融され
るとともに殺菌されるようになる(含有蛋白溶融工程)
。このとき、原料温度が130℃より低い状態では原料
中の含有蛋白の溶融か不充分となり、又該原料温度が1
60℃より高い状態では原料に褐変あるいは肉質硬化等
の変性が起こるとともに水蒸気爆発が起こって性状が不
安定となる。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.
第1加熱部Aにおいて含有蛋白が溶融せしめられた原料
Ytは、第2加熱部Bを通過する間、130〜160℃
の温度範囲内に維持される。原料Y、が130〜160
℃の温度範囲内に維持される時間は35〜70秒の範囲
が適当であり、該時間が35秒より短いと原料Y、中の
含有蛋白が平均して溶融されず、又該時間:’6f’r
o秒より長くなると原料Y、の変性が進行するように
なる。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.
第2加熱部Bを通過した蛋白溶融済の原料Ytは、第3
加熱部Cにおいて原料温度が120〜100℃の範囲に
なるまで温度低下せしめられる。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.
原料温度が120〜100℃まで下がると溶融している
蛋白の凝縮が開始するようになる(溶融蛋白凝縮工程)
。この第3加熱部Cにおいては、原料温度を120〜1
00℃の範囲まで低下さ仕るとともに、加圧移送装置3
の搬送軸31により原料Y、に5〜20 Kg7cm”
の圧力が加わり、蛋白の凝縮と圧縮作用により各原料間
の結着が促進されるようになる。又、この溶融蛋白凝縮
工程において原料Ytを上記120〜100℃の温度範
囲に維持させる時間は、例えば80秒程度が適当であり
、あまり時間が短い場合には溶融蛋白が均一に凝縮しに
くくなる。このように、蛋白溶融状態にある原料Ytを
蛋白が凝縮し始める120〜100℃の範囲内で一定時
間維持させるようにすると、原料Y!中に含有する溶融
蛋白が徐々に凝縮していき、その凝縮速度が均一化され
るようになる。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.
又、蛋白が凝縮しようとしているときに原料に圧力を加
えてやると、各原料相互間の結着作用が促進される。Furthermore, if pressure is applied to the raw materials when the protein is about to condense, binding between the raw materials will be promoted.
溶融蛋白凝縮工程を終えた原料Y4は、加圧移送装置3
により順次原料出口22側に移送されるが、該原料が成
形装置6の口金61中の穴(成形穴)62を通過中に冷
却装置5により温度90〜30℃の範囲まで低下せしめ
られる(冷却工程)。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).
原料Y、が原料出口22から吐出されるときの原料温度
が90℃より高いときには原料が柔らかすぎて成形が困
難となり、又逆に該原料が30℃より低くなると原料が
原料出口22部分で詰まり易くなるという問題があり、
原料出口22から吐出される原料温度が上記温度範囲(
90〜30°C)のときに良好な結果が得られる。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.
原料出口22からは順次適宜形状に成形された成形原料
Yllが連続状態で押し出される(成形工程)。このと
き、連続成形品Y、は、最初に小片化または粒状化させ
た畜肉原料が、その含有蛋白同士の結合により相互に安
定した状態で結着しており、途中でヒビ割れしたり切れ
たりすることがなくなる。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.
原料出口22は無菌室70内に開口されている。The raw material outlet 22 is opened into the sterile chamber 70 .
この無菌室70内には滅菌処理された空気Zが連続して
吹き出される。又、原料出口22の周囲は滅菌空気Zを
吹き出す空気吹出ロア0aで囲繞されている。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.
原料出口22から連続状態で吐出される連続成形品Y6
は包装装置7で順次所定量づつ包装される(包装工程)
。即ち、原料出口22から連続状態で吐出される連続成
形品Y0は、まずカッター71によって順次所定長さづ
つ切断された後、その定形成形品Y7を連続走行する包
装材72上に載置された状態で搬送ライン73上を後送
され、搬送ライン73の終端においてシール装置74に
より無菌状態でシールすることにより製品Yaとされる
。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.
このようにして製造された畜肉加工食品Y・は、常温で
保存でき、又ハム、ソーセージのようにそのまま食した
りあるいはシチューなどの具として利用することができ
る。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.
又、この畜肉加工食品の製造方法によれば、肩肉、残渣
肉などの利用価値の低い畜肉原料を使用することができ
、そのような利用価値の低い畜肉原料を高品位の畜肉加
工食品に再生することができる。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.
第1図は本発明実施例の畜肉加工食品の製造方法を行う
ための畜肉加工食品製造装置の概示図である。
l・・・・・食品加工装置
2・・・・・原料通路
3・・・・・加圧移送装置
4・・・・・加熱装置
5・・・・・冷却装置
6・・・・・成形装置
7・・・・・包装装置
21・・・・原料入口
22・・・・原料出口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)
料通路と、原料入口から原料通路中に投入される原料を
順次原料出口側に向けて加圧しながら移動させる加圧移
送装置と、原料通路中にある原料を加熱する加熱装置と
、原料出口寄り部分において加熱済原料を冷却する冷却
装置と、その冷却された原料を所定形状に成形しながら
原料出口から押し出す成形装置と、その成形された原料
を所定量づつ切断して包装する包装装置とを備えた連続
運転式の食品加工装置を使用し、畜肉のみあるいは必要
に応じて塩類及び/又は乳化安定剤を適量混合してなる
畜肉原料を前記原料入口から原料通路内に投入し、該原
料通路の前半部分において原料温度を130〜160℃
の範囲まで高めた状態で35〜70秒間滞留させて原料
中の含有蛋白を溶融させる含有蛋白溶融工程と、原料通
路中の後半部分において蛋白溶融状態にある原料を温度
120〜100℃の範囲まで低下させるとともにその温
度範囲にある原料を5〜20Kg/cm^2の範囲の圧
力で所定時間加圧して原料中の溶融蛋白を結合せしめる
溶融蛋白結合工程と、その蛋白結合済の原料を原料通路
の原料出口付近において成形状態で維持可能な90〜3
0℃の温度まで冷却する冷却工程と、その冷却された原
料を成形装置で所定形状に押し出し成形する成形工程と
、原料出口から押し出し成形された成形品を順次所定量
づつ包装する包装工程を経て行うことを特徴とする畜肉
加工食品の製造方法。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:
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1094850A JPH02273159A (en) | 1989-04-13 | 1989-04-13 | Production of processed cattle meat product |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1094850A JPH02273159A (en) | 1989-04-13 | 1989-04-13 | Production of processed cattle meat product |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH02273159A true JPH02273159A (en) | 1990-11-07 |
Family
ID=14121507
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP1094850A Pending JPH02273159A (en) | 1989-04-13 | 1989-04-13 | Production of processed cattle meat product |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH02273159A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2010538648A (en) * | 2007-09-12 | 2010-12-16 | マース インコーポレイテッド | Low shear meat analog |
-
1989
- 1989-04-13 JP JP1094850A patent/JPH02273159A/en active Pending
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2010538648A (en) * | 2007-09-12 | 2010-12-16 | マース インコーポレイテッド | Low shear meat analog |
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