JPH0761243B2 - How to improve meat quality - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for improving meat quality of hard meat such as abandoned chicken, mutton and beef.

(B) Conventional technology In addition to chickens bred for meat, chickens are bred for egg production. The chicken meat used for egg production is called so-called abandoned chicken meat because it is harder than meat used for meat, and it can be said that it was unsuitable for serving on a general table. Also, beef, mutton, and the like have a hard meat quality due to their quality and age. It has been desired to serve these hard meat meats on the table as even softer meat. Various means have been studied as means for achieving this, but, for example, a method has been proposed in which a suitable enzyme is allowed to act to soften the enzyme.

(C) Problems to be Solved by the Invention However, it can be said that the conventional method is not economical and a method capable of easily treating a large amount has not been found.

As a result of various studies from this point of view, the present invention provides a method for improving meat quality that is suitable for large-scale processing and can be economically and sufficiently served on a table without using an expensive additive. succeeded in.

(D) Means for Solving the Problems The present invention is intended to cut hard meat into an appropriate size into fillets, and to achieve 0.2 to 0.3 parts by weight of water or taste improvement per 1 part by weight of fillet. Characterized by adding the required amount of water containing a taste improver, sufficiently stimulating by stirring and vibration under normal pressure or under vacuum, and then rapidly freezing as necessary to improve the meat quality of hard meat. It consists of providing a method of improving meat quality.

In the present invention, the raw meat may be any meat that is harder than normal meat and is desired to have improved meat quality. Meat for such purposes includes waste chicken, hard mutton or beef.

The raw meat is cut into an appropriate size to form a fillet, and the size is preferably about several tens g by weight. A too large fillet is not preferable because water is not permeated into the meat during the stimulation treatment, resulting in insufficient improvement of the whole meat.
On the other hand, if the fillet is too small, the stimulation process will be short,
This will cause handling problems.

Water or water containing a taste improver is added to the fillets, and the amount thereof is preferably about 0.2 to 0.3 parts by weight per 1 part by weight of the fillets. Although this amount varies slightly depending on the material of the fillets, it has been found that 0.25 parts by weight is most preferable in the case of waste chicken. If too much water is used, the taste is adversely affected, and if too little water is used, a sufficient modifying effect cannot be obtained.

The taste improver is not particularly limited, and is selected according to the desired purpose of taste improvement. It has been found that, for the abandoned chicken meat, crushing and utilizing the skin portion of the same abandoned chicken has a taste improving effect. Egg yolk lecithin activates food ingredients,
It exhibits a content improving action, a gloss increasing action, a texture improving action, a water separation preventing action and the like, and is one of the preferable taste improving agents. Other examples include salt, crushed pepper, curry powder, roasted meat sauce, sodium glutamate and the like.

The amount of the taste improver to be added is generally very small, and may be any amount necessary for improving the taste. For example, it is preferable to add about 1 to 2% by weight of the pulverized product of the skin portion of waste chicken to water. Egg yolk lecithin is approximately 1% by weight in water
Is.

Next, the most characteristic feature of the treatment method of the present invention is stirring /
The stimulation treatment step by vibration needs to be stirred and vibrated to an extent sufficient to soften the meat quality without damaging the meat quality. At this time, the moisture to be present and the taste improver added as necessary are permeated into the inside of the meat.

The system and device for stirring and vibrating are not particularly limited, but it has been found that it is most effective to use the device shown in FIG. 1 and the system shown in FIG. The device is mainly composed of a hopper (1), a ball body (2), a rotating shaft (3), a supporting shaft (4) and a drive supporting means (5).

The hopper (1) is screwed to the upwardly facing cylindrical body (6), the lid body (7) for sealing the upper opening of the cylindrical body (6), and the bottom surface of the cylindrical body (6). It consists of a flexible membrane (8) which closes the bottom opening and forms a convex curved surface at the bottom of the cylinder (6). The cylindrical body (6) is 450m long
The film body (8) is made of urethane rubber, and the distance from the top of the concave curved surface to the bottom of the cylindrical body (6) is about 150 mm. The film body (8) may be made of urethane rubber containing carbon for improving strength.

The ball body (2) has a substantially hemispherical shape having a diameter smaller than the inner diameter of the cylindrical body (6), and the curved surface portion (9) thereof coincides with the top of the concave curved surface portion of the film body (8). The film body (8) is screwed with a plurality of screws (10) so as to be in contact with the central portion of the lower surface, and the diameter thereof is 300 mmφ and is made of SUS304.
The head of the screw (10) is covered with the film body (8) in the cylindrical body (6).

The rotating shaft (3) is facing downward, and the flat surface portion (11) of the ball body (2)
Extending in a direction orthogonal to the upper end of the ball body (2)
It is fitted into a boss (12) protruding from the central portion of the flat surface portion (11) and supports the ball body (2) rotatably in the circumferential direction of the flat surface portion (11). The boss (12) has a bearing (1
3) is installed internally. The support shaft (4) is connected to the lower end of the rotating shaft (3) through a connecting plate (14) and extends downward coaxially with the cylinder shaft of the cylindrical body (6). The body (6) is supported by being tilted at a predetermined angle with respect to the cylinder axis. The connecting plate (14) is attached to the lower end of the rotary shaft (3) and the upper end of the support shaft (4). The rotating shaft (3)
The inclination angle is preferably 5 to 15 °, particularly preferably about 10 °.

The drive supporting means (5) is attached to the motor (M), the fixed pulley (16), and the motor pulley (17) attached to the pulley (16) and the motor shaft (15) of the motor (M). It consists of a belt (18) installed. In the pulley (16), the distance from the apex of the curved surface portion (9) of the ball body (2) to the bottom of the cylindrical body (6) is from the apex of the convex curved surface of the film body (8) to the bottom of the cylindrical body (6). The support shaft (4) is pushed up and supported so as to be approximately half the distance, and the lower end of the support shaft (4) is fitted in the center thereof.

Next, the operation of this device will be described.

First, hard meat such as waste chicken and mutton cut into an appropriate size is put in a hopper (1) together with water containing a taste improver. Then, when the motor (M) is operated, the support shaft (4) and the rotation shaft (3) rotate, so that the ball body (2) swings in the left-right and front-rear directions to cause the film body (8) to undulate. When this waviness starts, the meat in the hopper (1) is agitated and vibrated by the motion of the membrane (8). This allows the hopper (1)
The muscle tissue of the meat inside is loosened, and the water is absorbed in the muscle tissue to soften the meat.

In FIG. 2, the meat quality improving system is mainly composed of the meat quality improving device (19), the vacuum pump (20), the cooling tank (21), the cooling device (22), the seasoning liquid tank (23) and the operation panel (24). It is configured. In this system, the cooling water in the cooling tank (21) is circulated by the circulation pump (25) to cool the hopper (26) of the device (19), and the seasoning in the seasoning liquid tank (23) is combined with this cooling. Liquid is a constant volume pump (2
It is introduced into the hopper (26) at 7). During this introduction, the meat in the hopper (26) is stimulated, and after the introduction of the seasoning liquid, the vacuum pump (20) vacuums the hopper (26) so that the meat in the hopper (26) absorbs the seasoning liquid. Be promoted.
The above are the buttons (not shown) provided on the operation panel (24)
Automatically by. Note that (28) and (29) are control valves.

When stirring and vibrating, it can be performed under normal pressure. But,
When it is carried out under vacuum, unnecessary air existing in the raw material is removed, contamination by bacteria is prevented, and infiltration of water or the like is uneven, and it can be completed in a short time without variation. Therefore, it is usually preferable to carry out under vacuum, and the degree of vacuum is 10
About 0 mm / Hg is preferable.

The time of stirring / vibration is about 5 to 30 minutes, and the degree of stirring / vibration is 50 to 600r depending on the rotation speed of the motor (M) shown in FIG.
pm is preferable, and 300 to 400 rpm is particularly preferable.

After this process is completed, quick freezing is performed if necessary. The rapid freezing mainly ensures storage and preservation.

The meat thus treated may be used as it is,
It can be appropriately shaped and used. One example of shaping is steak. To form a steak, the above meat fillet may be put into a mold and compression-molded according to a conventional method. Then, if necessary, it is cut into an appropriate thickness and size.

(E) Examples Next, the present invention will be described with reference to Examples, but the present invention is not limited thereto.

A total of 20 kg of abandoned chicken breast and thigh meat, totaling 20 kg, was used as a piece of 50-60 g fillet.

On the other hand, 0.4 kg of abandoned chicken skin was ground with a chopper grinder, and 4.6 l of water was added to prepare 5 kg of seasoning liquid.

The above-mentioned fillet and seasoning liquid were put into the vibration stimulating stirring apparatus shown in FIG. 1, and stirring was carried out for 2 minutes at a vibration frequency of 360 rpm. The weight of the fillet meat after stirring was 24.0 kg, and there was almost no damage to the fillet, and the seasoning liquid was sufficiently absorbed and retained in the fillet meat.

The treated meat after stirring was subjected to a quick freezing treatment up to a center temperature of -10 ° C. This is a steak-shaped mold (vertical 145 mm × horizontal 90 m
m) and compressed and shaped at a pressure of 150 kg / cm ² . This was then cut to a thickness of about 10 mm to make a waste chicken steak product.

On the other hand, as a comparison, 50-60 g of chicken thigh is cut into pieces, put in the same steak-shaped mold as above, and compressed and shaped under a pressure of 150 kg / cm ² and cut into a thickness of about 18 mm. Steak product.

The results of cooking each steak product stored at -20 ° C for about 6 minutes in a frying pan are shown in Tables 1 to 3, and the chicken thigh steak product is significantly reduced in the vertical and horizontal directions. However, the abandoned chicken steak product treated according to the present invention showed almost no shrinkage.

In addition, a texture test was conducted by 10 people after baking, and as for the abandoned chicken steak product according to the present invention, 7 people answered that it was almost the same as the young chicken meat steak product, 1 person answered that it was hard, and 1 person was soft. There were two people who answered that it was judged that the defects of the conventional abandoned chicken were improved.

(F) Effects of the Invention According to the method of the present invention, it is possible to stir while vibrating uniformly on the entire surface of the meat as well as the surface of the meat fillet by stimulation by stirring and vibration. As a result, the muscle tissue of the meat can be loosened over its entirety, so that water is absorbed in the muscle tissue and the meat can be softened.

In addition, since the amount of water that the meat comes into contact with can be kept to a relatively small amount, it is possible to minimize the deterioration of the flavor of the meat caused by the contact between the meat and the water.

That is, as described above, it is suitable for processing meat in large quantities at a low cost with a simple processing step.

Therefore, the obtained meat is improved in hardness to have a hardness suitable for a table, and the taste is also improved by the taste improver, which is appropriately added, and it can be said that the meat is practically expensive.

[Brief description of drawings]

1 and 2 are a structural explanatory view of a meat quality improving device and a structural explanatory view of a meat quality improving system used in the present invention. (1) (26) …… hopper, (2) …… ball body,
(8) ... Membrane body.

Claims (5)

[Claims] 1. A piece of hard meat is cut into a suitable size, and 0.2 to 0.3 parts by weight of water or 1 part by weight of the fillet or a taste-improving agent in an amount necessary for improving taste is contained. A method for improving meat, comprising adding water, stimulating by stirring and vibration under normal pressure or under vacuum, and then rapidly freezing as necessary to improve the meat quality of hard meat. 2. The method according to claim 1, wherein the hard meat is waste chicken, mutton or hard beef. 3. The method according to claim 1, wherein the taste improving agent is a pulverized product of waste chicken skin. 4. The method according to claim 1, wherein the taste improver is egg yolk lecithin, curry powder, roasted meat sauce, salt or sodium glutamate. 5. A method according to any one of claims 1 to 4, wherein the fillet obtained in claim 1 is compression shaped in the shape of a steak.