JPH0257913B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a cut meat food obtained by cutting dehydrated meat, and a method for producing the same.

Hitherto, the typical product of this type has been shaved bonito flakes, and other well-known products include shaved squid and shaved kamaboko. Moreover, all of these use meat that has been dehydrated to a low moisture content that can withstand storage even if the raw material is raw, so-called joints, dried sardines, dried squid, or dried kamaboko.Industrially, these meats are pretreated. After that, it was common to simply cut the flowers into shaved flowers, or to further finish the shaved flowers by crushing or drying them. However, dehydrated meats such as joints, dried sardines, and dried kamaboko vary depending on their type, quality, dehydration method, etc., but in general,
The water content is less than 25% and the hardness is over 40, making it extremely hard. Before cutting these dehydrated meats into shavings, they must be pretreated to soften the meat and maintain hygiene. However, even those that have gone through such a pretreatment step generally have a moisture content of less than 30% and a hardness of 30 or more, and are still quite hard. Therefore, such dehydrated meat can be processed without cooling or other processing.
Since the shavings are made into shavings at room temperature, at least the cutting blade of the shaving machine and the cutting surface of these dehydrated meats generate frictional heat due to friction, which can cause changes in the flavor substances of the dehydrated meats, dissipation, and fats and oils. The flavor of the resulting shaved food is likely to deteriorate due to the oxidation and acceleration of the oxidation process, and this change was particularly noticeable in products such as dried bonito flakes, which have a flavor that is easily affected by changes due to heat. Furthermore, the heat and resistance caused by friction during cutting also relaxes the muscle tissue of dehydrated meat, resulting in the generation of powder and fine pieces during cutting, and the resulting cut food, shavings, is also damaged. It was easy.

However, in the conventional production of shaved foods called shaved bushi, shaved squid, and shaved kamaboko, the thickness of the shaved flowers is 1 mm or less, so In order to do this, it was necessary to strongly dehydrate the meat, reduce its moisture content, and make dehydrated meat with extremely high hardness, and use this as a raw material. In other words, as meat is dehydrated and its water content decreases, its hardness increases, but meat with a water content of 40% or more becomes soft meat with a hardness of 10 or less, and such soft meat is Even if you cut it as it is, it will not take the form of a shaved flower, but will have a crumbling shape similar to surimi. Therefore, in the conventional manufacturing method, it has been impossible to turn meat with a medium to high moisture content that has been weakly dehydrated into a cut food with a thickness of 1 mm or less. As mentioned above, in the production of conventional cut meat foods (shaved bonito flakes, shaved squid, shaved kamaboko, etc.), the raw meat is dehydrated to a very hard and low moisture content. Although the period is longer and the storage stability is improved, there are drawbacks such as low yield, oxidation of meat oils and fats, loss of flavor, and easy change in color.
Therefore, it is not possible to use meat with a particularly high fat content, so it is necessary to select meat with a low fat content from the raw material stage. However, since cost-effective cut foods cannot be obtained, the types of products available are also limited.

In addition, in view of the above-mentioned circumstances, the present inventors
As a result of various tests and research, it has been found that when raw meat is cooled to below -15℃, the hardness of most of them becomes 10 or higher. Although it can be used as food, it has been found that because the protein denaturation has not been sufficiently carried out, the cut flowers tend to stick together even with a slight increase in temperature, making it difficult to make a good cut food. Therefore, the present inventors dehydrated meat and limited its hardness and temperature to a specific range, thereby cutting meat with medium to high moisture content into shavings of 1 mm or less in thickness, which was impossible with conventional methods. Based on the finding that it is possible to make a good cut food, and also that dehydrated meat with a low moisture content can be made into a cut food made from shaved flowers of extremely good quality, which has never been available before. This completes the present invention.

The present invention will be explained in more detail below. The dehydrated meat of the present invention includes fish and shellfish meat, bird and animal meat, marine animal meat, mollusk meat, crustacean meat, sea cucumbers, jellyfish,
Refers to meat obtained by appropriately dehydrating other meats, or processed meat products such as fish paste, fish meat ham/sausage, meat ham/sausage, etc., or meat obtained by appropriately dehydrating these meats as necessary.

In addition, methods for dehydrating meat include boiling, steaming, roasting, electromagnetic heating, drying (drying at room temperature, heating, cooling, reduced pressure, etc.), smoking (roasting), and various seasonings (salt, sugar, It is carried out in one step or in combination of two or more steps, such as pickling with vinegar, soy sauce, miso, other seasonings, or mixtures thereof, pickling with alcohol, pickling with alcohol, pickling with lees, pickling with moromi, etc. Therefore, the dehydrated meats used in the present invention include, for example, bare-dried products, boiled-dried products, smoke-dried (roasted) products, salt-dried products, baked-dried products,
Not only seasoned dried products and various pickled products,
Semi-finished products such as boiled meat, steamed meat, and roasted meat during processing, as well as kamaboko (kamaboko, chikuwa, hanpen, naru-maki, etc.), meat hams and sausages,
This includes processed meat products such as fish, ham, and sausages, as well as products that have been further dehydrated as necessary. Note that it is preferable that unnecessary parts of such dehydrated meat be sufficiently removed.

Next, in the present invention, "hardness" refers to a numerical value expressed by the amount of strain or the ratio of the amount of pushing of the meat to the load when dehydrated meat is pressed vertically with a pusher. In this case, the hardness tester used is, for example, the MKS Shore constant pressure load hardness tester H _s -180B manufactured by Marubishi Kagaku Kikai Seisakusho Co., Ltd.

In the present invention, these dehydrated meats are first heated at 0 to -30°C.
However, as a result of this cooling treatment, the moisture contained therein freezes and some of the other ingredients solidify, increasing the hardness of the dehydrated meat. In this case, the hardness gradually increases in proportion to the decrease in the temperature of the cooling treatment, but this is thought to be due to an increase in the freezing rate of the water content or to the progress of solidification of other components. In addition, dehydrated meats vary somewhat depending on their type, quality, dehydration treatment method, etc., but in particular, as their moisture content decreases, their hardness gradually increases. Next, this cooled and dehydrated meat is cut into shaved food with a thickness of 1 mm or less, but the process varies depending on the structure of the cutter used and the material or shape of the cutting blade. However, it is necessary that the hardness is at least 10 to 90, preferably 30 to 70. This is because meat with a hardness of 10 or less becomes abrasive when cut, and meat with a hardness of 90 or more turns into powder. For this reason, in the present invention, when cooling dehydrated meat, the hardness of the meat before the cooling treatment is taken into consideration, and the cooling treatment temperature is selected from the range of 0 to -30°C. The hardness is adjusted to be between 10 and 90. Therefore, among conventionally dehydrated meats with low water content such as joints, dried sardines, dried squid or dried kamaboko, if the hardness is already 90 or higher before cooling, pretreatment such as soaking in water should be carried out as appropriate. After adjusting the degree of water reconstitution and cooling, the product temperature is 0 to -30℃.
It must be adjusted to fit the hardness range of 10 to 90. In addition, in the case of dehydrated meat that has a hardness of 10 or less before cooling, the cooling temperature should be adjusted so that the product temperature is between 0 and -30.
℃, hardness is adjusted to be in the range of 10 to 90.

In addition, if the temperature of the meat after cooling treatment is 0℃ or higher, the hardness of meat with a medium to high moisture content that has been weakly dehydrated will often be 10 or less, and such meat will not smear even after cutting. Therefore, it cannot be used as a cut flower food. In addition, if the temperature of meat with a low moisture content that is strongly dehydrated is 0°C or higher, the effect of preventing frictional heat generated during cutting will be reduced, and the muscle tissue will not be sufficiently immobilized, so the resulting shavings The quality and form of the cut flower food is not good either.

On the other hand, if the temperature of the meat is -30°C or lower, most of the dehydrated meat will have a hardness of 90 or higher, and will turn into powder even when cut. Therefore, the temperature is 0
If the temperature is outside the range of -30°C, good cut foods cannot be obtained. For the cooling treatment of these meats, low-temperature liquids or low-temperature gases such as liquefied nitrogen gas or liquefied carbon dioxide gas can be used directly or indirectly, or various cooling devices can be used. In addition, in the cooling treatment of dehydrated meat, slow cooling treatment is not suitable because ice crystals in the meat become large and cause cracks in the muscle tissue, and rapid cooling treatment is preferable. Next, the meat that has been cooled in this way is cut using a shaving machine, but these meats have at least the following:
During cutting, it is necessary to maintain the hardness (10 to 90) and temperature (0 to -30°C) tolerance ranges during the cooling process. For this reason, the atmosphere inside the cutting room,
Alternatively, cutting is performed by adjusting the cooling so that at least the temperatures of the cutting section and the meat supply section of the shaving machine match the adjusted temperature of the meat. This prevents the temperature of the meat from rising due to friction during cutting, making stable cutting possible and making it possible to make shaved flowers with a thickness of 1 mm or less. This shaved flower can be used as it is or seasoned to make a cut food, or it can be further subjected to at least one step of refrigeration, heating, or drying to make a cut food. As described above, the present invention provides the following effects.

Meat with a medium to high moisture content that has been poorly dehydrated and cannot be used in the past can now be made into cut flowers with a thickness of 1 mm or less, and the cut food obtained from this meat is unlike conventional products. It has a new soft feel.

If weakly dehydrated meat is chilled and used as is, the processing period for the dehydration process can be significantly shortened, which not only improves productivity but also improves the type and quality (fat content) of the raw meat.
It is possible to obtain a completely new food product made from shaved flowers by using a wide variety of meat types and qualities without being limited as in the past.

Even when using meat that has been dehydrated to a low moisture content as in the past, the hardness and temperature are adjusted through cooling treatment, and this state is maintained during cutting, which prevents the generation of frictional heat. be able to. Therefore, no deterioration in the flavor of the shaved flower food due to changes or dissipation of flavor substances in meat or oxidation of fats and oils is observed.

Dehydrated meat is cooled, its hardness and temperature are adjusted, and then cut into shavings, so it can be used not only for medium to high moisture content meat that is weakly dehydrated, but also for conventionally dehydrated meat with low moisture content. but,
The freezing of the water contained therein and the solidification of other components strongly immobilize the muscle tissue, generate extremely little powder and debris during cutting, and the resulting shaved flowers (cut food) are less likely to be damaged.

Claims (1)

[Claims] 1. Dehydrated meat with a hardness of 10 to 90 and a temperature of 0 to -30.
℃ and maintain this condition to make a thickness of 1 mm.
A cut meat food characterized by being cut into the following shaved flowers. 2. The dehydrated meat is fish and shellfish meat, bird and animal meat, marine animal meat, mollusk meat, crustacean meat, sea cucumber, jellyfish and other meats that have been appropriately dehydrated, or kamaboko fish paste, fish ham and sausages. The cut meat food according to claim 1, characterized in that it is a processed meat product itself, such as livestock ham and sausage, or a processed meat product that has been appropriately dehydrated as required. 3 Adjust the hardness of the dehydrated meat to 10 to 90 and the temperature to 0 to -30°C, maintain this state, and cut into shavings with a thickness of 1 mm or less, which can be cut as is or with seasoning. A method for producing a cut meat food product, which comprises making it into a food product or further performing at least one step of refrigeration, heating, or drying. 4. The dehydrated meat is subjected to one process or a combination of two or more processes such as boiling, steaming, roasting, electromagnetic heating, drying, smoking, pickling in various seasonings, pickling in alcohol, pickling in alcohol, pickling in lees, and pickling in moromi. 4. The method for producing a cut meat food according to claim 3, characterized in that a cut meat food obtained by: