JPH07322851A - Production of animal meat food - Google Patents

Abstract

PURPOSE:To obtain an animal meat food capable of simply being cut into pieces without using a knife and a fork, not scattering sauce in chopping, by making animal meat into a prescribed size and heat-treating under pressure. CONSTITUTION:Animal meat having 40-300cm<2> surface area and 10-40mm thickness is heat-treated under pressure. After a solution of salt is permeated into the animal meat, the meat is heat-treated under pressure to make the animal meat become more readily unfasten to prevent reduction in texture. The heat treatment under pressure is usually carried out at 110-125 deg.C under 0.4-1.4kg/cm<2>.

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 a large-sized meat product such as beef steak which can be easily chopped with a spoon or the like without using a knife and a fork. In addition, the present invention is the above-mentioned large-sized meat and curry,
The present invention relates to a method for producing a meat-containing food product that also includes a sauce such as stew.

[0002]

2. Description of the Related Art Conventionally, dishes using large-sized livestock meat such as beef steak have been popular as Western dishes, and are usually eaten with a knife and a fork. Such livestock meat has a volume feeling and a high-grade feeling, and is particularly popular among young people. Therefore, when it is made into a product which can be preserved and can be easily eaten, great demand is expected.

Therefore, when large-sized large-sized meat is treated with roast, boil or the like, or it is filled and sealed in a packaging container without the treatment and subjected to retort sterilization treatment, it is excellent in preservability. , A product that can easily make foods such as beef steak was obtained, but when eating, it had to be chopped with a knife and fork in the same manner as before, which lacks convenience in eating The problem occurred. In particular, with respect to the product that has been filled and sealed with curry sauce and the like in the packaging container together with the above-mentioned meat, when the product is warmed and eaten over rice, the meat cannot be easily chopped with a spoon alone, There was a problem that meat was shaken on the plate and the sauce was scattered every time it was chopped.

[Problems to be Solved by the Invention]

Therefore, the present inventors have made it possible to easily cut large-sized livestock meat without using a knife and a fork, and livestock meat in which the source of the livestock meat does not scatter when the livestock meat is cut. When the product development was carried out for the purpose of providing the contained food, it was found that the above-mentioned object can be achieved by subjecting the meat to a specific size and subjecting it to pressure heating treatment.

The gist of the present invention completed on the basis of the above findings is that a method for producing a meat product is characterized by subjecting meat having a surface area of 40 to 300 cm ² and a thickness of 10 to 40 mm to pressure heat treatment. And a surface area of 40 to 300 cm ² ,
A method for producing a meat-containing food, which comprises subjecting a meat container having a thickness of 10 to 40 mm and a sauce to a packaging container, sealing the mixture, and subjecting the container to a pressure heating treatment.

[0006]

The present invention will be described in detail below. The livestock used in the present invention may be any as long as it is edible, beef, pork,
Examples include chicken meat. Also, the part or shape to be used is not particularly limited, but in the case of beef, thigh, loin,
In the case of pork, it is preferable to use thigh, loin, fin, shoulder loin, and in the case of chicken, thigh, breast, chicken breast and the like. Also,
As for the shape, any shape such as a square shape, a rectangular shape such as a rectangle, an oval shape, or a circular shape may be used.

The present invention provides a large volume of livestock meat food, which is cut to a surface area of 40 to 300 cm ² , preferably 100 to 150 cm ² , and a thickness of 10 to 40 mm, preferably 10 to 20. Use one.
The present invention is characterized in this respect, and by subjecting the meat of the above size to pressure heating treatment, the meat can be easily chopped into small pieces without using a knife and a fork. When the surface area is smaller than the above range and the thickness is smaller than the above range, the shape of the livestock meat collapses after the pressure and heat treatment, resulting in a poor appearance and lack of a high-grade feeling and a volume feeling. On the contrary, when the surface area is large and the thickness is thick, it is not possible to easily cut meat into pieces with a spoon or the like.

In the present invention, the meat of the above-mentioned size is subjected to the pressure and heat treatment, and it is desirable that the meat and the salt solution be infiltrated with the salt solution before the pressure and heat treatment. This makes it possible to further improve the unraveling of the meat after the heat sterilization treatment and to prevent the texture of the meat from being deteriorated due to the pressure and heat treatment.

Examples of the salt solution include sodium citrate solution, salt solution, polymerized phosphate solution such as sodium tripolyphosphate solution / sodium pyrophosphate solution, and the like. These may be used alone or in combination of two or more. The concentration of the solution used is, for example, 0.5 to 8 in the case of sodium citrate solution.
%, Preferably 3-5%, in the case of saline solution 0.5-1
0%, preferably 2-5%, in the case of polymerized phosphate solution,
0.5 to 4%, preferably 1 to 3%, when sodium citrate and sodium chloride are used in combination, sodium citrate is 3%.
It is preferable to adjust the content to be 4% and the salt is 1 to 1.5%.

As a method of permeating the salt solution into the meat, dipping, spraying, coating or the like may be used, but dipping treatment is most preferable in terms of work efficiency. Further, the amount of the salt solution permeated into the livestock meat may be an amount capable of preventing deterioration of the texture of the livestock meat, and specifically, 1 part by weight of meat is soaked in 2 parts by weight of salt solution for 16 hours under refrigeration. It is sufficient if the amount is equivalent to that when it is made.

Salt solution was infiltrated into the meat as described above
After that, pressure heating treatment is performed. It should be noted that the pressure heat treatment is salt-soluble.
If it is applied before the liquid infiltration treatment, the meat will be loosened after heating.
It is possible to improve the food quality and prevent the texture from decreasing.
It is not preferable because it is not available. As a method of pressure heat treatment,
A person who fills and seals livestock meat in a packaging container and performs retort treatment
Method, without filling the packaging container with meat,
A method in which both are placed in a pressure pot and heated under pressure can be exemplified.
However, the method is not limited to these methods.
Further, the above method can also serve as sterilization.
The pressure heat treatment is preferably performed at a temperature of 110 to 125 ° C.
117-120 ° C, 5-60 minutes, preferably 1
5 to 20 minutes, pressure 0.4 to 1.4 kg / cm ², Preferred
0.8 to 1.0 kg / cm²Should be done under the conditions
Yes. If pressure heat treatment is not enough, use a spoon or the like.
The meat cannot be chopped more easily and also serves as a sterilizer.
In the case of entrapment, a sufficient bactericidal effect cannot be obtained. Anti
Excessive pressure heat treatment to the pair, during the pressure heat treatment during
The meat is broken and the large shape with volume is maintained.
Can not do it.

In the present invention, when the above-mentioned meat of a specific size is filled and sealed in a packaging container and subjected to pressure heat treatment, a sauce or the like may be filled together with the meat. In addition to the sauce, cut carrots, onions, potatoes, mushrooms, etc., which can be usually used as ingredients, may be filled together.

Any sauce can be used as long as it can be eaten with meat, and examples thereof include curry, beef stew, cream stew, white sauce, hashed beef, borscht, and sauce for roast meat. When the sauce is filled together, the viscosity of the sauce is 500 to 3000 cp, preferably 1000 to cp.
It is better to adjust it to 2000 cp. With this, when meat having a large surface area is placed on rice or a plate, the sauce can be evenly applied on the sauce. Therefore, the surface of the meat is not dried and the meat can be eaten deliciously with the sauce.

The weight ratio of the above meat and sauce is 3 to 8, preferably 4 to 6 with respect to 1 meat.
Is desirable. When the amount of the sauce is small, the sauce does not cover the meat sufficiently and the meat cannot be eaten deliciously. On the other hand, if there are many sauces, the meat will sink into the sauce and the presence of the meat will be lost, reducing the commercial value.

The above-mentioned animal meat, or the packaging container for filling the animal meat and the sauce, may be heat-resistant and pressure-resistant, which can withstand pressure heating, and its material is, for example, polypropylene (PP), Polyester (PE
T), nylon, aluminum (AL), polyvinylidene chloride (PVDC), or a laminate thereof can be used. Further, the shape thereof is not particularly limited, and specific examples thereof include pouch shape and tray shape. Above all, a pouch shape that allows the meat to slide out easily is preferable.

[0016]

Example 1 Beef cut into 9.0 cm × 5.3 cm × 1.3 cm (part: thigh surface area 132.58c
m ² and thickness 13 mm) and 2 parts by weight of water are put in a pressure cooker, and 1
Pressurization and heat treatment was performed at 17 ° C. for 15 minutes under a pressure of 0.8 kg / cm ² to obtain a large beef that had been subjected to pressure and heat treatment.

[0017]

Comparative Example 1 A large boiled beef was obtained in the same manner as in Example 1 except that the boil treatment was carried out under the condition of 95 ° C. for 15 minutes instead of the heating under pressure.

[0018]

Example 2 Beef was salted with a salt solution 2 before pressure heat treatment.
Parts by weight (sodium citrate concentration 3%, salt concentration 1.5
%) In the same manner as in Example 1 except that the beef was subjected to pressure heating treatment.

[0019]

[Example 3] The large beef obtained in Example 2 and 5 parts by weight of curry sauce (viscosity 1500 cp) were filled and sealed in a pouch (material: PE / AL / PP).
A pressure-heated sterilization treatment was performed at 0 ° C. for 15 minutes under a pressure of 1.5 kg / cm ² to obtain a large beef curry.

[0020]

Comparative Example 2 By the same method as in Example 3 except that beef cut to a size of 1.5 cm × 1.5 cm × 2.0 cm (site: thigh, surface area 16.5 cm ² , thickness 20 mm) was used. I got a curry with small dice beef.

[0021]

Comparative Example 3 Beef cut into 9 cm × 5.3 cm × 5 cm (part: thigh surface area 238.4 cm ² , thickness 50)
mm) except that the same method as in Example 3 is used.
I got a large curry with beef.

Table 1 shows the results of sensory evaluation of the beef obtained from Examples 1 to 3 and Comparative Examples 1 to 3 above.

[0023]

[Table 1]

As is apparent from Table 1, the large beef obtained according to the present invention could be easily chopped with a spoon without using a fork and a knife. Further, the salt-treated product had a soft texture and further improved chopping effect.

[0025]

INDUSTRIAL APPLICABILITY As described in detail above, according to the present invention, when obtaining meat such as large-sized steaks having a large volume, the size of the meat is specified, and a pressure heat treatment is applied to the meat. Since meat can be easily chopped with a spoon or the like without using a fork and a knife that are usually used when eating meat, large-sized meat can be eaten very easily.

When eating meat of a specific size and curry sauce together, the meat can be easily cut into pieces and the sauce will not scatter out of the plate. You can eat large-sized livestock meat with sauce without making it dirty.

In addition, when a large-sized livestock meat is subjected to pressure heating treatment, a salt solution is preliminarily infiltrated into the meat meat, whereby the soft texture of the meat after the pressure heating treatment can be maintained, and The chopping effect of meat can be further improved.

Further, by combining the pressurizing and heating treatment with the sterilization treatment, a large-sized meat product having a preservability which has not been found in the market up to now, or curry etc. are included together with a sense of volume and high quality. Since it is possible to provide convenience products containing large-sized livestock meat, it is possible to open up an entirely new market.

Claims (5)

[Claims] 1. A surface area of 40 to 300 cm ² and a thickness of 10
A method for producing a meat product, which comprises subjecting meat having a size of 40 mm to pressure heat treatment. 2. The method for producing a meat product according to claim 1, wherein the salt solution is preliminarily permeated into the meat during the pressure heating treatment. 3. The method for producing a meat product according to claim 2, wherein the salt solution is a mixture of one or more selected from a sodium citrate solution, a salt solution and a polymerized phosphate solution. 4. A surface area of 40 to 300 cm ² and a thickness of 10
A method for producing a meat-containing food, comprising filling a packaging container with meat having a size of 40 mm and a sauce and sealing the package, and then subjecting the package to pressure heat treatment. 5. The sauce has a viscosity of 500 to 3000 cp.
The method for producing a meat-containing food according to claim 4, wherein