JPH06217736A - Production of roasted beef - Google Patents

Abstract

PURPOSE:To provide a production method to obtain a roasted beef holding its original characteristic flavor and reduced in the denaturation of proteins, while maintaining the inner parts of the meat lump in the meat color state. CONSTITUTION:A roasted meat lump is placed in an oven set to a temperature of 60-7 deg.C and a humidity of 70-90%, and heated until the central temperature of the meat lump reaches 54.4 deg.C. Subsequently, the temperature of the oven is lowered to 55-60 deg.C and kept at the temperature for 121min, while suppressing the rise in the central temperature of the meat lump.

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 roast beef.

[0002]

[Prior art]

BACKGROUND OF THE INVENTION In the United States, a significant portion of beef "uchimomo" is eaten as roast beef. In Japan, the standardization of meat products has been reviewed with the Westernization of eating habits.
According to the method of heat sterilization and the water activity of the product, the meat product is classified into four types of non-heated meat product, specific heated meat product, heated meat product and dry meat product, and roast beef as "specific overheated meat product", roast ham, It has been approved that the food is manufactured and distributed in a state where the degree of heating is milder than that of cooked meat products such as Frankfurt sausage. According to the new roast beef manufacturing standards, as described above,
Although the degree of heating is milder than that of loin ham and Frankfurt sausage, the following conditions are required from the standpoint of food hygiene. The conditions of heating temperature and time are specified as predetermined heating (sterilization) conditions, and the minimum central temperature inside the meat mass is 54.4 ° C to 6 ° C.
2.8 degrees Celsius (130 to 145 degrees Fahrenheit), the minimum maintenance time after reaching the minimum temperature must be 121 minutes to instantaneous; the heating temperature is from 170 to 350 degrees Celsius.
Must pass within minutes; cooling rate after heat sterilization, internal temperature is 55 ℃ ~ 25 ℃
Must be passed within 200 minutes; use of seasonings and spices only when applied to the meat surface;

(Prior Art) When manufacturing roast beef, the center temperature of the beef meat mass is the same heating condition as that of roast ham and the like (30 minutes or more at 63 ° C .; sterilization condition for killing Mycobacterium tuberculosis).
When heated in, the protein denaturation due to heat may occur up to the center of the meat mass, and the umami / flavor of the meat may be lost.
When producing roast beef, the lower the core temperature inside the beef meat mass to be heated, the less protein denaturation is and the roast beef that retains the umami / flavor can be obtained. Therefore, in a restaurant or the like, in order to obtain roast beef to be provided to customers, for example, a beef lump of an appropriate size (seasoned with seasonings and spices) is first dried in an oven to dry heat.
Roast the meat surface by roasting at a temperature of around 00 ° C for 10 to 20 minutes, and then heat the oven at 130 ° C to 150 ° C.
A method is adopted in which the temperature is lowered to about 0 ° C and roasted until the inner center of the meat mass reaches 54 ° C to 57 ° C. However, this manufacturing (cooking) method requires a lot of skill for cooking, and there is a problem that a large amount of roast beef having a uniform taste cannot be manufactured.

[0004]

The present invention has conducted extensive studies to eliminate the above disadvantages, and as a result, when the minimum core temperature of the manufacturing standards for roast beef was 54.4 ° C, this temperature was reached. After that, the heating time must be maintained for at least 121 minutes; the internal temperature must pass from 35 ° C to 52 ° C within 170 minutes; the following must be satisfied and the quality of the roast beef peculiar flesh color, flavor, etc. must be maintained. As the best method for producing roast beef, heat treatment is performed in a heating chamber set to a temperature of 60 to 70 ° C. and a humidity of 70 to 90% until the central temperature of the beef meat mass reaches 54.4 ° C., and the central temperature of the meat mass. Temperature of 54.4 ° C is reached, the room temperature of the treatment chamber is lowered to 55-60 ° C and the increase of the core temperature of the meat is suppressed for 121 minutes; Change The lump of meat that has been baked and cooled is packed in a casing and vacuum-packed to a predetermined size, and the lump of meat packed in this casing is put in a cooker or hot water at 58 to 68 ° C until the core temperature of the meat reaches 54.4 ° C. Heat treatment, then lower the temperature in the cooker or hot water to 55-58 ° C and hold the increase in core temperature of the meat mass for 121 minutes; the increase in core temperature of the meat mass is suppressed within + 1 ° C. Roast beef with little protein denaturation can be obtained and mass-produced and distributed with a good flavor and meat color inside the meat block (referred to as "redness" peculiar to beef. The same in the following description). Based on this finding, the present invention has been completed.

Therefore, it is an object of the present invention to provide a method for producing roast beef which enables mass production of the original flavor of roast beef.

An object of the present invention is to provide a method for producing roast beef with less protein denaturation while keeping the meat color inside the meat chunk.

[0007]

A first production method according to the present invention comprises a step of seasoning a beef lump obtained by removing and shaping muscles, fascia, surplus fat and the like with seasonings and spices, 200 to 2 steps of aging the seasoned meat chunk and seasoned meat chunk
Firing at 50 ° C. for 10 to 15 minutes, coloring the entire surface to harden the surface of the meat, and the meat obtained by baking,
A step of carrying in a heating chamber set to a temperature of 60 to 70 ° C. and a humidity of 70 to 90% and performing heat treatment until the central temperature of the meat mass reaches 54.4 ° C., and the central temperature of the meat mass to 54.4 ° C. After the temperature is reached, the temperature of the heating chamber is lowered to 55 to 60 ° C., and the increase of the core temperature of the meat is suppressed and maintained for 121 minutes. A second production method according to the present invention comprises a step of seasoning a beef meat mass obtained by removing and shaping muscles, fascia, surplus fat and the like with seasonings and spices, and a step of aging the seasoned meat mass. , A step of carrying the seasoned meat chunk into a heating chamber set to a temperature of 60 to 70 ° C. and a humidity of 70 to 90% and performing heat treatment until the central temperature of the meat chunk reaches 54.4 ° C. After the temperature reaches 54.4 ° C, the room temperature of the heating chamber is set to 5
Reduce the temperature to 5-60 ℃ to suppress the increase in core temperature of the meat mass 1
The step of maintaining for 21 minutes and the heat-treated meat chunk are
It comprises a step of baking at ˜250 ° C. for 10 to 15 minutes to color the entire surface and harden the surface of the meat.
A third manufacturing method according to the present invention comprises a step of seasoning a beef meat mass obtained by removing and shaping muscles, fascia, surplus fat and the like with seasonings and spices, and a step of aging the seasoned meat mass. , A step of hardening the seasoned meat chunks to color the entire surface and hardening the surface of the meat chunks, and the meat chunks obtained by baking at a temperature of 60-
Carry it into a heating chamber set to 70 ° C and a humidity of 70 to 90%,
The step of heat-treating until the core temperature of the meat mass reaches 54.4 ° C, and after the core temperature of the meat mass reaches 54.4 ° C, the room temperature of the heating chamber is lowered to 55-60 ° C, and the center of the meat mass is reduced. It comprises the step of keeping the temperature rise for 121 minutes. A fourth manufacturing method according to the present invention comprises a step of seasoning a beef meat block obtained by removing and shaping muscles, fascia, surplus fat and the like with seasonings and spices, and a step of vacuum-massing the seasoned meat block. And a step of filling the casing with the meat mass vacuum-massed, and a temperature of 60 to
Carry it into a heating chamber set to 70 ° C and a humidity of 70 to 90%,
Heat treatment with hot air convection until the core temperature of the meat mass reaches 54.4 ° C, and the core temperature of the meat mass is 5
After reaching 4.4 ° C., the room temperature of the treatment chamber is lowered to 55-60 ° C., the temperature of the core of the meat is kept low for 121 minutes, and the heat-treated meat is heated to 200-250 ° C. And calcination for 10 to 15 minutes to color the entire surface and harden the surface of the meat mass. And the 5th manufacturing method which concerns on this invention removes a muscle, a fascia, surplus fat, etc., and seasons the beef lump obtained by shaping and seasoning with a seasoning and spice, and ripening the seasoned meat lump. A step of baking the seasoned and aged meat chunks, applying a brown color to the entire surface to harden the meat chunk surface, and a step of cooling the brown color-added meat chunks,
The step of packing the baked and cooled meat chunks in a casing and vacuum-packing to a predetermined size, and
Put in a cooker or hot water at 68 ° C and the core temperature of the meat is 5
Heat treatment until it reaches 4.4 ° C, and after the core temperature of the meat mass reaches 54.4 ° C, lower the temperature in the cooker or hot water to 55-58 ° C to increase the core temperature of the meat mass. It consists of holding for 121 minutes.

[0008]

[Working] The meat dough inside the beef lump is meat-colored and finished in roast beef with less protein denaturation.

[0009]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below with reference to the drawings showing its embodiments. The flow of the method of the present invention shown in FIGS.
This will be explained with reference to the diagram.

Prior to the embodiments, the present invention will be described generally. Pretreatment process: Raw muscle beef muscles, fascia, excess fat, etc. are removed, cut to an appropriate size, and shaped using a meatnet or the like.

Seasoning step: After shaping, weigh and season with seasonings such as salt and pepper, and spices. An example of a seasoning method is described below. B) Sprinkle a prescribed amount of spice mix on the meat and rub it in.
Store in the refrigerator for 5 to 20 hours and age. B) Dissolve the spice mix in water to make a seasoning liquid.
Let it soak for 20 hours and let it mature. C) Add water to the specified amount of spice mix to make a seasoning liquid (or paste), put it in a vacuum tumbler together with the meat chunk (about 5 to 20% based on the weight of the meat chunk), apply a massage after vacuuming, and season 1 Aged for 5 hours.

Heat treatment step: An example of heat treatment will be described below. A. (1) Place them side by side on the wire net shelf. (2) Put in a roaster (or oven) set at 200 ° C to 250 ° C and roast for 10 to 15 minutes. By roasting the surface of the meat mass, the roasted flavor is imparted and the surface water activity is slightly reduced. (3) Transfer to a cooker (Figs. 6 and 7) having a temperature of 60 ° C to 70 ° C and a humidity of 70% to 90%, and heat until the central temperature reaches 54.4 ° C. (4) After the core temperature reached 54.4 ° C, the room temperature of the cooker was lowered to 55 ° C to 60 ° C and maintained for 121 minutes. B. (1) Place them side by side on the wire net shelf. (2) Transfer to a cooker at a temperature of 60 ° C to 70 ° C and a humidity of 70% to 90%, and heat until the central temperature reaches 54.4 ° C. (3) After the core temperature reached 54.4 ° C, the room temperature of the cooker was lowered to 55 ° C to 60 ° C and maintained for 121 minutes. (4) Put in a roaster set at 200 ℃ -250 ℃, and
Roast for ~ 15 minutes. C. (1) Pass through oil at 170 ° C to 190 ° C for 30 seconds to 120 seconds. (2) Place them side by side on the wire net shelf. (3) Transfer to a cooker at a temperature of 60 ° C to 70 ° C and a humidity of 70% to 90%, and heat until the central temperature reaches 54.4 ° C. (4) After the core temperature reached 54.4 ° C, the room temperature of the cooker was lowered to 55 ° C to 60 ° C and maintained for 121 minutes. D. Heat the chunks of meat in an oven or roaster. (1) Heat at about 200 ° C for 15 minutes. (2) Heat treatment at about 150 ° C until the core temperature reaches 54.4 ° C. (3) Hold at 56 ° C for 121 minutes. E. (1) Color the surface on a frying pan or grill plate. (2) Rapidly cool and keep the surface of the meat block at 5 ° C or lower. (3) Put in a casing of heat resistant resin film and vacuum pack. (4) Put in a cooker or hot water at a temperature of 58 ° C to 68 ° C and heat until the core temperature reaches 54.4 ° C. (5) After the core temperature reaches 54.4 ° C, the temperature of the cooker or the water bath is adjusted to 55 ° C to 58 ° C and maintained for 121 minutes. F. (1) Place them side by side on the wire net shelf. (2) Transfer to a cooker at a temperature of 60 ° C to 70 ° C and a humidity of 70% to 90%, and heat until the central temperature reaches 54.4 ° C. (3) After the core temperature reached 54.4 ° C, the room temperature of the cooker was lowered to 55 ° C to 60 ° C and maintained for 121 minutes. (4) Put in a jet oven set at 350 ° C and bake the surface for 2 to 5 minutes in hot hot air. G. (1) Place them side by side on the wire net shelf. (2) Transfer to a cooker at a temperature of 60 ° C to 70 ° C and a humidity of 70% to 90%, and heat until the central temperature reaches 54.4 ° C. (3) After the core temperature reached 54.4 ° C, the room temperature of the cooker was lowered to 55 ° C to 60 ° C and maintained for 121 minutes. (4) Add a brown color to the surface on the grill plate. H. (1) Place them side by side on the wire net shelf. (2) Transfer to a cooker at a temperature of 60 ° C to 70 ° C and a humidity of 70% to 90%, and heat until the central temperature reaches 54.4 ° C. (3) After the core temperature reached 54.4 ° C, the room temperature of the cooker was lowered to 55 ° C to 60 ° C and maintained for 121 minutes. (4) Pass through oil at 170 ° C to 200 ° C for 30 seconds to 120 seconds. I. (1) Color the surface on a frying pan or grill plate. (2) Place them side by side on the wire net shelf. (3) Transfer to a cooker at a temperature of 60 ° C to 70 ° C and a humidity of 70% to 90%, and heat until the central temperature reaches 54.4 ° C. (4) After the core temperature reached 54.4 ° C, the room temperature of the cooker was lowered to 55 ° C to 60 ° C and maintained for 121 minutes. When heating the seasoned meat chunks in a heating room such as a cooker, the rise in the core temperature of the meat chunks should be kept within + 1 ° C to ensure good flavor and protein denaturation while maintaining the meat color inside the meat chunks. In order to obtain a small amount of roast beef, it is important to set the humidity condition in the heating chamber to 70% to 90%. When the humidity is extremely high (more than 90%), the surface of the meat after baking is watery and the degree of discoloration from the surface of the meat to the inside of the meat becomes deep, and the humidity becomes 70%. If it does not satisfy the condition, the discoloration from the surface of the meat to the inside of the meat can be suppressed, but the temperature rise from the surface of the meat to the center of the meat becomes slow and the "internal temperature is 35
This is because there is a risk that the condition of “must pass 170 ° C. to 52 ° C. within 170 minutes” cannot be satisfied.
An example of the circulation heating type cooker is shown in FIGS. 6 and 7. FIG. 6 is a schematic vertical sectional view of the cooker, and FIG. 7 is a schematic horizontal sectional view.
In these drawings, reference numeral 10 is a cooker body, 11 is a fan, 12 is a fan driving motor, 13 is an air inlet, 14 is an air outlet, 15 is an air inlet, 16 is an air outlet, and 20 is a heating chamber. Is. In the heat treatment steps A, C, and I, the cooling / vacuum cooking method can be performed after the treatment for coloring the surface of the meat mass is finished.

Cooling process: The internal temperature after heating is 55 ° C.
In order to clear the condition of passing 25 ° C (30 ° C difference) within 200 minutes, the central temperature is kept at 4 ° C or lower and 0 ° C or higher in a refrigerator at -2 ° C to -5 ° C after the heat treatment.

The following is a description of embodiments of the present invention. Example 1 Muscles, fascia, surplus fat and the like were removed, and the beef lump obtained by shaping was seasoned with seasonings and spices. Next, the seasoned meat chunks were aged, and the aged meat chunks were baked at 200 to 250 ° C. for 10 to 15 minutes, and the entire surface was baked to harden the meat chunk surface. Furthermore, the meat mass obtained by baking is heated at a temperature of 60 to
Carry it into a heating chamber set to 70 ° C and a humidity of 70 to 90%,
Heat treatment until the core temperature of the meat reaches 54.4 ° C,
After the core temperature of the meat mass reached 54.4 ° C., the room temperature of the heating chamber was lowered to 55-60 ° C., the increase of the core temperature of the meat mass was suppressed, and the temperature was maintained for 121 minutes to obtain roast beef.

Example 2 Muscle, fascia, surplus fat and the like were removed, and the beef lump obtained by shaping was seasoned with seasonings and spices, and this seasoned meat lump was aged. Then, the aged meat piece is heated to a temperature of 60 to 70.
℃, the humidity of 70-90% set in a heating chamber, heat treatment until the central temperature of the meat mass reaches 54.4 ° C, after the central temperature of the meat mass reaches 54.4 ° C, the heating chamber Room temperature of 5
Reduce the temperature to 5-60 ℃ to suppress the increase in core temperature of the meat mass 1
Hold for 21 minutes. Next, the heat-treated lump of meat was mixed with 200
The whole surface was baked at ˜250 ° C. for 10 to 15 minutes, the whole surface was baked, and the surface of the meat was hardened to obtain roast beef.

Example 3 Muscles, fascia, surplus fat and the like are removed and shaped, and the beef lumps obtained by shaping are seasoned with seasonings and spices, and the seasoned meat lumps are aged. Further, this seasoned and aged meat block was oiled to color the entire surface and harden the surface of the meat block. Then, this meat chunk is carried into a heating chamber set to a temperature of 60 to 70 ° C. and a humidity of 70 to 90%, and heat-treated until the central temperature of the meat chunk reaches 54.4 ° C. After reaching 54.4 ° C, the room temperature of the heating chamber was lowered to 55-60 ° C, and the rise in the core temperature of the meat block was suppressed to maintain the temperature for 121 minutes to obtain roast beef.

Example 4 Muscles, fascia, surplus fat and the like are removed, and the beef lumps obtained by shaping are seasoned with seasonings and spices, and the seasoned lumps of meat are vacuum massaged. Next, the mass of vacuum massage was filled in a fibrous casing, and the meat filled in the casing was carried into a heating chamber set to a temperature of 60 to 70 ° C. and a humidity of 70 to 90% and convected with hot air. Was heat-treated until the core temperature of the meat mass reached 54.4 ° C. Furthermore, after the core temperature of the meat mass reaches 54.4 ° C, the room temperature of the processing chamber is set to 5 ° C.
Reduce the temperature to 5-60 ℃ to suppress the increase in core temperature of the meat mass 1
Hold the meat for 21 minutes, then heat to 200-
It was baked at 250 ° C. for 10 to 15 minutes, the whole surface was baked and the surface of the meat was hardened to obtain roast beef. According to this manufacturing method, a product having a constant diameter can be obtained, the heat flow during manufacturing is made uniform, and the yield is improved, and the yield during slicing is also improved.

Example 5 Muscles, fascia, surplus fat, etc. are removed and shaped, and the beef lumps obtained by shaping are seasoned with seasonings and spices, and the seasoned meat lumps are aged. Then, the seasoned and aged meat pieces are baked, and the whole surface is baked to harden the surface of the meat pieces. Next, the meat mass is cooled. Furthermore, the meat block baked and cooled is packed in a casing and vacuum-packed to a predetermined size,
The meat in a vacuum-packed state is put in a cooker or hot water at 58 to 68 ° C, and heat-treated until the core temperature of the meat reaches 54.4 ° C. Then, after the core temperature of the meat mass reached 54.4 ° C., the temperature in the cooker or the hot water was lowered to 55 to 58 ° C., the increase in the core temperature of the meat mass was suppressed, and the roast beef was maintained for 121 minutes.

[0019]

According to the present invention as described above, the following effects can be obtained. It can be mass-produced with a good flavor peculiar to roast beef, and can stably supply roast beef with less protein denaturation while keeping the meat color inside the meat color state.

[Brief description of drawings]

FIG. 1 is a flow diagram of a first embodiment of a manufacturing method according to the present invention.

FIG. 2 is a flow diagram of a second embodiment of the manufacturing method according to the present invention.

FIG. 3 is a flow diagram of a third embodiment of the manufacturing method according to the present invention.

FIG. 4 is a flow diagram of a fourth embodiment of the manufacturing method according to the present invention.

FIG. 5 is a flow diagram of a fifth embodiment of the manufacturing method according to the present invention.

FIG. 6 is a schematic vertical sectional view of a cooker.

FIG. 7 is a schematic cross-sectional view of a cooker.

[Explanation of symbols] 10 Cooker body 11 Fan 12 Fan drive motor 13 Air inlet 14 Air outlet 15 Air inlet 16 Air outlet 20 Heating chamber

Claims (5)

[Claims] 1. A step of seasoning a beef lump obtained by removing and shaping muscles, fascia, surplus fat and the like with seasonings and spices, a step of aging the seasoned meat lump, and the seasoned meat lump. , A step of baking at 200 to 250 ° C. for 10 to 15 minutes to color the entire surface to harden the surface of the meat piece, and the obtained meat piece is baked at a temperature of 60 to 70 ° C. and a humidity of 70 to 9
It was loaded into the heating chamber set to 0% and the core temperature of the meat mass was 5
Heat treatment until reaching 4.4 ° C, and after the core temperature of the meat mass reaches 54.4 ° C, lower the room temperature of the heating chamber to 55-60 ° C to suppress the increase in the core temperature of the meat mass. A method for producing roast beef, which comprises the step of maintaining for 121 minutes. 2. A step of seasoning a beef meat mass obtained by removing and shaping muscles, fascia, surplus fat and the like with seasonings and spices, a step of aging the seasoned meat mass, and the seasoned meat mass , Temperature 60 ~ 70 ℃, humidity 70 ~ 90%
The temperature of the meat mass was 54.4.
Heat treatment until reaching ℃, and after the central temperature of the meat mass reaches 54.4 ° C, lower the room temperature of the heating chamber to 55-60 ° C and keep the increase in the core temperature of the meat mass for 121 minutes And the heat-treated lump of meat at 200 to 250 ° C. for 10 to 15
A method for producing roast beef, which comprises the steps of baking for a minute, coloring the entire surface and hardening the surface of the meat chunk. 3. A step of seasoning a beef lump obtained by shaping and removing muscles, fascia, surplus fat, etc. with a seasoning and a spice, a step of aging the seasoned meat lump, and the seasoned meat lump. The step of adding oil to the entire surface to color the surface of the meat and hardening the surface of the meat, and the meat obtained by baking the mixture at a temperature of 60 to 70 ° C. and a humidity of 70 to 9
It was loaded into the heating chamber set to 0% and the core temperature of the meat mass was 5
Heat treatment until reaching 4.4 ° C, and after the core temperature of the meat mass reaches 54.4 ° C, lower the room temperature of the heating chamber to 55-60 ° C to suppress the increase in the core temperature of the meat mass. A method for producing roast beef, which comprises the step of maintaining for 121 minutes. 4. A step of seasoning a beef lump obtained by shaping and removing muscles, fascia, surplus fat, etc. with seasonings and spices, a step of vacuum-massing the seasoned meat lump, and a vacuum-massed meat The step of filling the lump into the casing and the meat lump filled into the casing are carried into a heating chamber set to a temperature of 60 to 70 ° C. and a humidity of 70 to 90%, and the central temperature of the lump of meat is adjusted with hot air convection. Heat treatment until reaching 54.4 ° C, and after the core temperature of the meat mass reaches 54.4 ° C, the room temperature of the processing chamber is lowered to 55-60 ° C to suppress the increase in the core temperature of the meat mass. The step of maintaining for 121 minutes and the heat-treated meat chunk at 200 to 250 ° C. for 10 to 15
A method for producing roast beef, which comprises the steps of baking for a minute, coloring the entire surface and hardening the surface of the meat chunk. 5. A step of seasoning a beef meat mass obtained by removing and shaping muscles, fascia, surplus fat, etc. with seasonings and spices, a step of aging the seasoned meat mass, and a seasoned aged meat mass Baking the entire surface to harden the surface of the meat mass, cooling the meat mass with the baking color, and packing the baked and cooled meat mass into a casing and vacuum-packing to a specified size. And heating the meat chunks packed in the casing into a cooker or hot water at 58 to 68 ° C. until the core temperature of the meat chunks reaches 54.4 ° C., and the core temperature of the meat chunks to 54.4 ° C. After reaching the temperature, the temperature in the cooker or the hot water is lowered to 55 to 58 ° C., and the increase in the core temperature of the meat mass is suppressed and maintained for 121 minutes, and the method for producing roast beef.