JPH04293471A - Produciton of seasoning and subsidiary articles of diet using dried bonito-like dried meat as raw material - Google Patents

Abstract

PURPOSE:To obtain a natural seasoning and subsidiary articles of diet by processing meat into the subject dried bonito-like dried meat and utilizing the resultant dried bonito-like dried meat. CONSTITUTION:Meat is dried in an atmosphere of smoke or roast dried after boiling or without boiling and processed into a dried bonito-like dried meat by inoculating an aspergillus directly after roast drying or after further drying in the sun or without inoculation. The resultant dried bonito-like dried meat is used as the raw material and dried in an atmosphere of smoke or roast dried to produce the objective dried bonito-like dried meat having an improved degree of dryness and an improved keeping quality, containing additional flavor components and delicious taste components and excellent in palatability and nutritive value. A natural seasoning and subsidiary articles of diet can be produced by utilizing it.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing seasonings and auxiliary foodstuffs using joints obtained from processed edible meat.

0002

BACKGROUND OF THE INVENTION Bonito flakes have been used as one of the traditional natural seasonings since ancient times, and are consumed in large quantities because they can be easily used at home. Such dried bonito flakes and dried bonito flakes and powdered flakes made from dried bonito flakes are excellent for preserving fish meat, as seasonings, and as auxiliary ingredients. Bushi and mackerel bushi are also widely used.

However, apart from such dried bonito flakes, edible meat such as livestock meat and poultry can be preserved for a long time by salting, drying, smoking, freeze-drying, freezing, or a combination thereof. It is common that There is no special process other than this preservation process for edible meat, and koji mold is used in the roasting process to increase the dryness and preservability of edible meat, and the enzymes of koji mold add flavor. increase the ingredients,
At present, meat flakes that are endowed with aroma and flavor components and have excellent palatability and nutritional properties, shaved bonito flakes made from meat flakes, natural seasonings, and the like have not yet been produced. .

0004

[Problems to be Solved by the Invention] The above-mentioned dried bonito flakes and dried bonito flakes made from dried bonito flakes are excellent seasonings and auxiliary ingredients. Problems such as this can be seen. In addition, bonito flakes made from bonito, mackerel, horse mackerel, etc. can be easily used, so they can be used as dashi in the preparation of Japanese dishes, as a side ingredient in rice balls, and as a condiment for other foods. Although extremely large quantities of ingredients are consumed, Western and Chinese cuisine still lacks natural seasonings such as ``shaved bonito flakes'', so so-called ``dashi base'', chemical additives, and other ingredients are used. has been done.

[0005] Therefore, in this current situation, there is a need for new and easy-to-use natural seasonings and auxiliary ingredients that can be safely used as soup stock, bouillon, and soup stock for Western and Chinese cuisine. .

[0006] The purpose of the present invention is to provide an edible meat that processes edible meat into joints and obtains natural seasonings and auxiliary ingredients using the joints, in order to solve such conventional problems. An object of the present invention is to provide a method for producing seasonings and auxiliary ingredients using processed knotweed as a raw material.

[0007]

[Means for Solving the Problems] In order to solve the conventional problems as described above and to achieve the object of the present invention, according to the first invention, joints obtained by processing edible meat are used as raw materials. The method for producing seasonings and sub-ingredients is to roast or roast edible meat with or without boiling, and after roasting or further sun-drying, add koji mold to form meat joints. It is characterized by processing these meat joints as raw materials to obtain natural seasonings and auxiliary ingredients.

As described above, in the first invention, by processing the edible meat into joints, the dryness and preservability of the edible meat are increased, and the enzymes of the koji mold increase the flavor components and improve the aroma. It is possible to obtain meat joints that are imparted with ingredients and flavor components and have excellent palatability and nutritional properties, as well as natural seasonings and auxiliary foods using the same.

[0009] According to the second invention, a method for producing seasonings and auxiliary ingredients using joints obtained by processing edible meat is provided by roasting or roasting the edible meat without heating or heating it. death,
It is characterized by forming meat joints after roasting or further sun-drying, and processing these meat joints as raw materials to obtain natural seasonings and auxiliary ingredients.

As described above, in the second invention, the degree of dryness and preservability of edible meat is increased by roasting or roasting, and aroma and flavor components are imparted, as well as palatability and nutritional properties. It is possible to obtain meat cuts with excellent quality, as well as natural seasonings and auxiliary ingredients using them.

Other objects, features and advantages of the invention will become apparent from the detailed description of the invention that follows.

First, in this invention, livestock meat, poultry, etc. used as edible meat include cows, horses, pigs, sheep, goats, chickens, domestic ducks, geese, and rabbits, as well as wild animals such as whales. Aspergillus A. glaucus,
A. Ruber, A. repens etc. can be used.

[0013] In the first invention, first, among edible meats such as livestock meat and poultry, red meat with a fat content of around 3%, or edible meat whose fat content has been adjusted by defatting processing, is first put into a predetermined size. It is cut into wedges and boiled in water at a specific temperature range for a certain period of time. Next, it is roasted or roasted for a certain period of time at a temperature within a specific range, and this process is repeated a predetermined number of times to shape it. It is then dried under sunlight for a predetermined number of days. This dried meat is coated with or sprinkled with koji mold, or placed in a barrel, box, or room and sealed for a predetermined period of time to allow koji mold to grow. After a predetermined period of time, the package is opened, the koji mold that has grown is removed, dried, and sealed again. This process is repeated a predetermined number of times to obtain meat joints. After sorting and washing the meat joints produced here,
The product can be shaved into plates, flakes, threads, powders, etc. without steaming or steaming, and can be used as seasonings and auxiliary ingredients in the same way as bonito flakes.

[0014] Here, the appropriate size of the predetermined amount of edible meat is 700g to 1200g, and the appropriate temperature range of water is 60°C to 85°C at the start of boiling. A temperature of 90°C to 95°C is appropriate at the end. Also,
A suitable period of time for boiling is 30 to 90 minutes. The specific range of temperature and predetermined time for roasting or roasting is suitably 35°C to 140°C and 1 hour to 12 hours. The prescribed number of repetitions of roasting is 4 to 12 times.
times is appropriate. The predetermined number of days for subsequent drying by sunlight is suitably 2 to 3 days. Aspergillus mold is applied or sprayed to such dried meat, or it is placed in a barrel or box with aspergillus mold attached and sealed to allow the aspergillus mold to grow, but the sealed period is approximately 10 days in summer. Appropriate. After opening, the grown Aspergillus aspergillus is removed, dried, and resealed, and a predetermined number of times is 1 to 4 times.

[0015] Furthermore, in this second invention, first,
Among edible meats such as livestock meat and poultry, red meat with a fat content of 20% or less, or edible meat whose fat content has been adjusted by defatting, is cut into a specified size and heated at a specified temperature. Heat for a predetermined time. Next, it is roasted or roasted at a temperature within a specific range for a certain period of time, and this process is repeated a predetermined number of times to shape it. The meat is then dried in the sun for a predetermined number of days to produce meat joints. After sorting and washing the meat joints produced in this way, they are shaved into plates, flakes, threads, powders, etc. without steaming or steaming, and used as seasonings and sub-ingredients in the same way as bonito flakes etc. Make it a product that can.

Furthermore, in this second invention, the appropriate size of the predetermined amount of edible meat is 200 g to 1200 g, and the specific temperature range is 60 g at the start of heating.
℃ ~ 85℃ is suitable, and at the end of boiling it is 90℃ ~ 120℃
is appropriate. Moreover, as a fixed time for heating, 0 minutes to 90 minutes is appropriate. The specific temperature range and predetermined time for roasting and drying are 35°C to 140°C, 1
An appropriate time is 12 hours. The appropriate number of repetitions of roasting or roasting is 2 to 12 times. The predetermined number of days for subsequent drying by sunlight is suitably 0 to 3 days.

[0017]

Effects of the Invention As described above, according to the present invention, the method for producing seasonings and auxiliary ingredients using joints obtained by processing edible meat can be achieved by roasting and drying the edible meat without boiling or boiling it. Or, after roasting and drying, or after drying in the sun, aspergillus mold is added to make meat joints, or by roasting or roasting edible meat with or without heating, and after roasting or further drying. After drying in the sun, it is made into meat joints, and these meat joints are processed as raw materials to obtain natural seasonings and auxiliary ingredients.
The dryness and preservability of edible meat are further improved, and the taste components are increased by the enzymes of Aspergillus oryzae, and furthermore, the meat is endowed with aroma components and umami components, and has excellent palatability and nutritional properties. It has the advantage that natural seasonings, sub-foodstuffs, etc. using the same can be produced easily, inexpensively, and simply.

[0018]

[Example] Next, an example will be shown in which joints are produced by processing edible meat using the production method of the present invention. Example 1 Lean pork thigh meat with a fat content of 3.5% is cut into pieces of 700 g and boiled at 75°C for 60 minutes at the start of boiling and at 95°C at the end of boiling. The yield after boiling is 65%, which is 455g. Next, it is roasted and dried at 100°C for 2 hours with water removed, and then steamed overnight. This process is repeated 10 times while lowering the roasting and drying temperature to shape. Yield after plastic surgery is 30%
It becomes 210g. It is then dried under sunlight for three days. Spray koji mold on this dried meat, put it in a box, and
Seal for a week, repeat this 4 times in total, yield is 25%
175g of pork flakes were obtained. This pork flakes has high dryness and storage stability as edible meat, and the enzymes of koji mold and roasting drying increase the flavor components, impart aroma and umami components, and improve palatability and nutritional properties. It was an excellent pork belly.

Example 2 Frozen skinless breast meat of a young chicken with a fat content of 2.4% was cut into pieces of 200 g and boiled at 70°C for 30 minutes at the beginning of boiling and at 95°C at the end of boiling. ripen The yield after boiling is 65%, which is 130g. Next, the water is removed and roasted at 100°C for 1 hour, followed by steaming overnight. This process is repeated 8 times while lowering the drying temperature, and finally the product is shaped. The yield after shaping is 30%, which is 60g. It is then dried under sunlight for three days. This dried meat is sprayed with koji mold, placed in a box, and sealed for two weeks to allow the koji mold to grow. After opening, remove the koji mold that has grown, dry it, and seal it again for 10 days. The yield was 25% and 50 g of chicken meat was obtained. This chicken meat has a high degree of dryness and storage stability as edible chicken, and the flavor components increase due to the enzymes of Aspergillus mold and roasting.
The chicken meat was endowed with aroma components and flavor components, and had excellent palatability and nutritional properties.

Example 3 Lean shoulder meat from a dairy-breeding bull with a fat content of 2.6% was cut into pieces of 700 g and boiled at 75°C for 60 minutes at the end of boiling at 95°C. Boil to ripen. The yield after boiling is 64%, which is 450g. Next, the water is removed and roasted at 120°C for 1.5 hours, followed by steaming overnight. This process is repeated 12 times while lowering the roasting temperature to form the shape. The yield after shaping is 28%, which is 195g. It is then dried under sunlight for three days. This dried meat is sprayed with koji mold, placed in a box, and sealed for two weeks to allow the koji mold to grow. After opening, remove the koji mold that has grown, dry it, and seal it again for 10 days. Repeat this a total of 4 times, yield is 23% and 160g
I got a lot of beef flakes. This beef flakes have high dryness and storage stability as edible meat, and the enzymes of koji mold and roasting drying increase the flavor components, impart aroma and umami components, and improve palatability and nutritional properties. It was an excellent beef brisket.

Example 4 1000g of frozen red leg meat from imported beef with a fat content of 4.3%
Cut into pieces of size, and boil at 75°C for 60 minutes at the beginning of boiling and at 95°C at the end of boiling. The yield after boiling is 65%, which is 650g. Next, the water is removed and roasted at 110°C for 2 hours, followed by steaming overnight. This process is repeated five times at the same drying temperature to shape the product. The yield after shaping is 32%, which is 320g. It is then dried under sunlight for two days. 300 g of beef flakes were obtained with a yield of 30%. This beef flakes have high dryness and storage stability as edible meat, and roasting increases flavor components, imparts aroma and umami components, and makes beef flakes with excellent palatability and nutritional properties. It had become.

Example 5 Frozen domestic rabbit meat with a fat content of 6.3% after removing subcutaneous fat
Cut into 0g pieces and boil at 70°C for 40 minutes at the beginning of boiling and at 95°C at the end of boiling. The yield after boiling is 67%, which is 200g. Next, the water is removed and roasted at 100°C for 1 hour, followed by steaming overnight. This process is repeated three times while increasing the drying temperature, and finally it is shaped. The yield after shaping is 34% and 100g. Then, it is dried in a drying oven. 84 g of rabbit meatballs were obtained with a yield of 28%. This rabbit meat bushi is a rabbit meat that has high dryness and storage stability as edible rabbit meat, and has increased flavor components by roasting and is endowed with aroma components and umami components, and is a rabbit meat with excellent palatability and nutritional properties. It had become a piece of meat.

Example 6 Lean pork shoulder meat with a fat content of 5.3% was cut into pieces of 700 g, roasted at 60° C. for 12 hours, and steamed overnight. This process is repeated six times while changing the drying temperature, and finally it is shaped. The yield after shaping is 32%, which is 220g. It is then dried under sunlight for three days. 190 g of pork joints were obtained with a yield of 27%. After sorting and washing the pork joints produced in this way, they are shaved into thin flakes to produce a product that can be used as a seasoning or an auxiliary ingredient like bonito flakes and the like. This shaved pork has a high degree of dryness and preservability as edible meat, and roasting increases the flavor components, imparts aroma and umami components, and makes it a beef flake with excellent palatability and nutritional properties. It had become.

Claims (2)

[Claims] Claim 1: Edible meat is roasted or roasted without being boiled or boiled, and after being roasted or further dried in the sun, koji mold is added to form meat joints, 1. A method for producing seasonings and auxiliary foodstuffs using joints made from processed edible meat as raw materials, the method comprising processing ``meat'' as a raw material to obtain natural seasonings and auxiliary foodstuffs. [Claim 2] Edible meat is roasted or roasted without heating or roasted, and after roasting or further sun-dried it is made into meat joints, and the meat joints are processed as raw materials. A method for producing seasonings and auxiliary ingredients using joints produced from processed edible meat as a raw material, characterized by obtaining natural seasonings and auxiliary ingredients.