JPH02299567A - Method for aging meat - Google Patents

Abstract

PURPOSE:To age meats in a short period and good taste by charging meats into a pressurizing vessel, adding an inert gas under pressure higher than ordinary pressure thereto, sealing the vessel and intermittently vibrating or rotating the vessel. CONSTITUTION:Meats are charged into a vessel capable of carrying out deairation and sealing pressurized gas therein. Applicable meats are meats of birds and beasts, fishes, etc., and may be used in any form of lump or small piece and may be applied in a state where salting agents of every kind, spice, etc., are ground together or pickling liquid are poured therein or state free from seasoning. Then one or two or more gasses among inert gasses such as nitrogen gas, carbon dioxide gas and helium gas are blended and sealed therein. The above-mentioned pressurization of gas may be carried out in a state of definite pressure or changed pressure. Then the meats in the vessel are aged by vibrating or rotating the above mentioned vessel or by the combination of the both.

Description

[Detailed description of the invention] [Industrial application field]

The present invention relates to a meat aging method for obtaining meat products with good flavor in a short period of time.

[Conventional technology]

Currently, the salting process in the production of processed meat products involves sprinkling or rubbing salting agents, spices, and seasonings such as salt, sugar, phosphates, and nitrites directly onto the meat, or dissolving these additives in water. This is done by boiling the pickling liquid and injecting it into the meat. These salting agents work to improve the aged flavor of meat, improve water retention, fix meat color, etc. In order to develop meat flavor as quickly as possible, it is necessary for the curing agent to penetrate the meat faster. For this purpose, the meat is placed in a rotating container and mechanically vibrated using the tampling method, and the inside of the sealed container is depressurized and degassed to make the air dissolved in the beef into bubbles, and the expanding force is used to create bubbles in the meat tissue. Various efforts have been made to improve the permeability of pickles, etc. by creating voids in the material. Japanese Patent Publication No. 51049058 describes how to remove oxygen from beef cattle by repeating degassing under reduced pressure and filling with inert gas. The technology that is intended to provide this information has been disclosed. These conventional methods are excellent for the purpose of accelerating pickle penetration and increasing the water retention capacity of meat, but require at least three days or more to develop a sufficient aged flavor. Therefore, there is a need for an aging method that improves the flavor of meat in a shorter time. In addition, meats such as beef and mutton, which have tough flesh, have a slower self-digestion rate during storage than poultry and pork, and require a long time to develop flavor and improve texture. There is. Therefore, spoilage progresses due to microbial contamination, and off-flavor occurs due to lipid oxidation during the ripening period, and it is difficult to suppress the development of off-flavor.

[Problem to be solved by the invention]

The purpose of the present invention was to find a method to solve the drawbacks of the prior art, such as (1) being able to process meat products in a short time, and (2) improving the unique flavor of meat products.

[Means to solve the problem]

The main points of the configuration of the present invention are as follows. (1) Put the meat to be aged in a container that can be pressurized. (2) Fill it with inert gas under pressure. (3) Intermittently vibrate or rotate the container. (4) Perform the above (3) under a constant pressure above normal pressure, or under a pressure above normal pressure while varying the pressure.The method of the present invention can be applied to any meat. Examples of meat applicable to the present invention include meat, poultry meat, fish meat, etc. More specifically, examples of meat applicable to the present invention include beef, pork, Horse meat, mutton, buffalo meat, goat meat, rabbit meat, chicken, duck meat, duck meat,
Examples include turkey meat, whale meat, marlin tuna meat, squid meat, and octopus meat. When applying the present invention to these meats, they may be in the form of lumps or small pieces. Furthermore, various salting agents, seasonings, spices, etc. may be rubbed in or injected as pickling liquid. Further, the meat may be used as it is without seasoning, or vegetables etc. may be mixed as needed. The configuration of the present invention will be explained in detail below. The invention can be carried out in a container that can be pressurized. This container may be of any shape as long as it is capable of degassing and pressurizing the gas. Examples of the inert gas in the present invention include nitrogen gas, carbon dioxide gas, helium gas, and argon gas. These may be used alone or in combination of two or more. In the present invention, processing can be carried out by pressurizing the container higher than normal pressure. Pressure can be applied within a range that does not cause meat degeneration, but preferably 0.1 to 10 kg/cn! G
It is best to apply a certain amount of pressure. The present invention can be carried out under constant pressure in a pressurized state. Further, the present invention can also be carried out in a pressurized state while varying the pressure. In the present invention, mechanical force such as vibration or rotation can be applied to the container at the above pressure. It may be only vibration or only rotation, but a combination of both can be used. Although the present invention can be carried out at an appropriate temperature, it is preferably 30° C. or lower for food hygiene reasons. Furthermore, the present invention cannot be applied at temperatures so low that the meat freezes. More preferably, the temperature is about 4 to 20°C.

【Example】

EXAMPLES The present invention will be described in more detail below with reference to Examples. Example 1 80 parts of minced pork thigh, 16.62 parts of water, 2 parts of salt
part, sugar 1 part, sodium pyrophosphate 0.3 part, sodium ascorbate 0.06 part, sodium nitrite 0.
A pickle solution consisting of 0.2 parts was mixed, placed in an airtight rotating container, filled with nitrogen gas, and rotated in a refrigerator at 5° C. at 10 kg/cntG to be salted. At regular intervals, the meat was removed and filled into casings laminated with gas-impermeable polyvinylidene chloride film, heated, and then cooled to create ham-like samples. As a control, the same process was carried out, and the container was heated under a reduced pressure of 700 mmHg (approximately 0.9 kg/clI) without filling the container with any gas.
t) was created. A sensory evaluation was conducted by a skilled panelist (16 people), and the intensity of the unique flavor of ham was measured. A 7-point evaluation method is used, with the best one being given 7 points and the poor one being 1 point.
The total score was calculated as a point. The results are shown in Table 1. Table 1 Sensory evaluation results (16 panelists) Number of days of salting
Control Invention 3 6'7
As a result of testing using the 75-element arrangement method, it was found that if there was a gap of 7.4 or more in the total score, there was a significant difference with a risk rate of 5%. The flavor of the product obtained by the method of the present invention is significantly better than that of the control. In addition, the total evaluation score on the third day of the control was 67.
However, in the method according to the present invention, the score was already 65 points on the first day, indicating that pressurized salting with nitrogen is very effective in shortening the salting time. Example 2 For 80 parts of beef shoulder block, 16.62 parts of water, 2 parts of salt, 1 part of sugar, 03 parts of sodium pyrophosphate, 0.06 parts of sodium ascorbate, 0 parts of sodium nitrite
．． A pickle solution having a composition of 0.02 parts was prepared and injected. The pieces of meat (10 kg) after injecting the pickle were placed in a sealed rotating container, filled with nitrogen gas to maintain the pressure inside the container at 5 kg/cnf G, and aged in salt for 5 days in a refrigerator at 5°C with 3 revolutions per minute. . As a control, the same process was performed without filling the container with any gas and under a reduced pressure of 700 anus Hg (corresponding to about 0.9 kg/cnt). The pieces of meat were taken out, smoked and heated in a smoking chamber to produce smoked ham. Fifteen experienced panelists judged the intensity of the salted flavor using a ranking method. The results are shown in Table 2. Table 2 Sensory evaluation results (15 panelists) Values indicate the total rank. From Kramer's test table, it was recognized that there was a significant difference at a risk rate of 5%. It is clear that the method of the invention improves the flavor of smoked ham. Example 3 # concentration salt 1.8 for 85 parts of chicken thigh (with bone)
15 parts of a seasoning liquid prepared to have 1 part, 0.5 part of amino acid seasoning, 0.3 part of sodium pyrophosphate, and 0.06 part of sodium ascorbate were mixed to give a total amount of 10 kg. This was placed in a closed container, nitrogen gas was filled in, and the inside of the container was pressurized to 4 kg/cnJG. It was continuously rotated at 1 rotation per minute for 2 days in a refrigerator at 5° C. for salting. As a control, the process was the same, without filling the container with any gas, and under a reduced pressure of 700 + mnHg (approximately 0.9 kg/cnf
(equivalent to ) was created. It was taken out of the container and smoked in a smoke chamber to produce smoked chicken. A 2-point preference test was conducted to compare the desirability of the flavors among 20 experienced panelists. The results are shown in Table 3. Table 3 Sensory evaluation results (panelists: 20 people) Values indicate the number of people who preferred each of the 20 people. It was found that there was a significant difference at a risk rate of 5%. Example 4 To 75 parts of tuna meat (approximately 100 g), #concentrations were 1.6 parts of salt, 10 parts of sugar, 0.3 parts of sodium pyrophosphate, 1.0 part of seasoning, 0 parts of sodium nitrite, 0
Add 25 parts of the prepared pickle liquid to 2 parts to make a total amount of 10k.
g. This was placed in a closed rotating container, filled with nitrogen gas, and pressurized to 3 kg/clltG. Repeat pressurization and exhaust at a rate of once every 10 minutes, and 3 kg again after 1 hour.
/cntG and incubate for 2 days in a refrigerator at 5°C for 10
Salting was carried out by adding rotational motion (rotation speed: 1 time/min), which was operated for 50 minutes and then stopped for 50 minutes. After salting, take out the meat and add fillet (80 parts minced cod, 16 parts added water, 1 part salt)
, 5 parts of sugar, 1.0 parts of sugar, and 1.5 parts of seasoning) were mixed at a ratio of 20% of the weight of the meat loaf, and the mixture was filled into a gas-impermeable casing and sterilized in a retort to produce a fish ham. Example 5 Australian beef was thawed, placed in a sealed rotating container in a refrigerator at 5°C, filled with nitrogen gas, and heated to 10 kg/Cr.
The pressure was increased to 1G. After 30 minutes, 0.5kg/CI+t
I pumped out the air until it reached G. After that, once every 30 minutes
The beef was aged for 2 days by repeating pressurization and evacuation. This meat had a much better flavor than meat that had been aged in a refrigerator at 5°C without being filled with pressurized nitrogen gas.

Claims (1)

[Claims] (1) Place the meat in a pressurized container that can be sealed, [1] Fill it with inert gas under pressure, and [2] Vary the pressure under a pressure above normal pressure, or pressurize it under a pressure above normal pressure. [3] A method for aging meat characterized by applying vibration or rotation intermittently, or applying vibration and rotation simultaneously, and adding the operations [1], [2], and [3] above, without changing the .