JPH0799934A - Fibrous meat and its preparation - Google Patents

Abstract

PURPOSE:To prepare a meat having excellent fibrous property by using meat processed to fibrous form in combination with a cheese. CONSTITUTION:Meat processed to fibrous form is heated together with a cheese and extruded to obtain a fibrous meat having excellent fibrous property. A fibrous dried meat can be produced by drying the fibrous meat.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to fibrous meat, fibrous dry meat and a method for producing the same.

[0002]

2. Description of the Related Art So-called beef jerky is known as fibrous dry meat. This is a product obtained by cutting beef along muscle fibers and then drying, and the fibrous direction is not always constant. In addition, a jerky-like product obtained by processing a pasty mixture prepared by mixing one or more pieces of meat with a vegetable protein, a binder, a flavoring agent, etc. into slices and drying it is commercially available, but it does not have fibrous properties. , It is just a plate. Such natural fibrous dry meat must be processed so as not to destroy the original fibrous properties of the meat, and the parts of the meat suitable for the fibrous meat are limited. You can't make a lot. Moreover, the direction of fibrousness of dried meat is not constant, and when it is torn or eaten, it has a problem that it is difficult to eat because it is torn diagonally or cut in the middle.

[0003]

DISCLOSURE OF THE INVENTION The present invention has been made to solve the above problems, and is a fibrous product obtained by imparting fibrousness to meat regardless of whether or not the meat has fibrousness. An object of the present invention is to provide dry meat or fibrous dry meat and a method for producing the same. According to the present invention, meat having a predetermined shape can be easily oriented and fiberized, and meat pieces that have been used as ground meat or reprocessed meat can be used very effectively.

[0004]

According to the present invention, a small piece of meat is cut into a fibrous shape such as a thread, and the resulting fibrous meat is oriented in a certain direction together with cheeses. Before cutting the small pieces of meat into fibrous shapes, the small pieces of meat may be bound into a plate shape and cut into fibrous shapes. The feature of the present invention is to orient the meat in a certain direction by mixing the fibrous processed meat and cheese having orientation. That is, immature Goulin cheese having orientation with meat processed into fibrous, cheeses such as Young cheese are mixed, and by heating and extruding, fibrous meat is simultaneously oriented along the orientation direction of the cheeses. It is to make it fibrous. In the present invention, the term “fibrous” means that the meat is cut into a slender shape (regardless of the shape in the diametrical direction) to form a thin thread, and the size in the diametrical direction is not particularly limited. However, it is common knowledge that foods often have a size of 3 mm or less.
The length is not particularly limited because it is cut into an appropriate length. Therefore, it is a thread that is usually called,
Including corned meat. It goes without saying that it also means a fibrous meat product composed of such a substance.

[0005] Even if the fibrous meat is simply extruded through the extrusion holes, the meat is irregularly crushed, so that the fibrous meat cannot be oriented in a certain direction.
The present invention is based on orienting meat by utilizing the orientation property of cheeses. That is, by mixing fibrous processed meat with cheese that has not matured so much and heating it to a temperature within a certain range, and extruding or kneading and extruding to make the cheese oriented It is intended to orient meat without crushing it. In this way, fibrous meat is obtained. Further, cheeses have the effect of retaining the shape of the obtained product, and further the effect of fixing the fibrous state as it is. Therefore, there is a feature that the orientation property of the meat is extremely good. Then, if necessary, it may be immersed in a seasoning liquid for beef jerky to enhance the jerky flavor. Then, this is further dried to obtain fibrous dry meat having good storage stability.

The meat used as a raw material in the present invention is at least one kind selected from various edible meats such as beef, pork, horse meat, chicken and lamb. The meat and small pieces of meat are processed into fibrous form. As a method of processing into a fibrous shape, it may be cut into an elongated shape, or a small piece of meat may be bound into a plate shape and cut into an elongated shape. The size of the cut does not have to be particularly limited, but as a common food, it is often about 3 mm or less.
The cutting length is also not limited. It may be appropriately cut so as not to hinder the mixing and extrusion. Therefore, a variety of products can be obtained by variously changing the cutting size and cutting length.

The fibrous meat thus obtained is mixed with cheeses. The mixing ratio of the cheeses and the meat may be such that both are contained, but particularly when the amount of the cheeses is about 20% by weight with respect to the total amount of the cheeses and the meat, particularly good orientation is exhibited. Therefore, it is possible to produce a meat-free jerk-like product when the cheese is in full quantity. Therefore, as long as it contains cheese,
There is no reason to specifically limit the range of the mixing ratio. The quantity ratio of cheese and meat is appropriately set depending on whether the obtained product has hardness, texture, cheese flavor, or whether meat flavor is emphasized. When the amount of cheeses is large, the meat is more easily oriented, and the flavor of cheese becomes richer. On the contrary, when the amount of meat is large, the texture and flavor of the meat are close to each other.

As the cheeses used in the present invention, any cheese having orientation can be used. Oriented cheeses, by heating and extruding in a certain direction, refers to cheeses that are layered in the extrusion direction, even if not called so-called cheese, such as casein protein having such properties. Any cheese having a composition containing milk protein, fat and water is included in the cheeses of the present invention. Examples of such cheeses include natural cheeses that have not matured so much, or process cheeses obtained by adding sodium citrate or sodium monophosphate to the resulting cheese and heating and melting, synthetic cheeses, cheese-like foods, and the like. As cheese that has not matured so much,
Soft cheeses such as cottage, Neuchâtel, Camembert, semi-hard cheeses such as Gouda, Edam, Saint Paulin, blue, hard cheeses such as cheddar, emmental, gruyere, parmesan, probolone, Casio cavallo,
Various natural cheeses such as mozzarella and other pasta filata cheeses that have not been matured can be mentioned. Among them, gouda type cheese and cheddar type cheese are good. The above cheeses have a aging period of about 1 month or less, and about 1 month of Young cheese (the maturity index is about 13% or less) or green cheese having a aging period of about 2 weeks [ The maturity index is about 8% or less. The maturity index is defined as maturity index (%) = (soluble nitrogen / total nitrogen) × 100. ] Is preferred. In addition, what is not called so-called cheese includes milk protein products such as casein, or so-called synthetic cheese produced by adding these and milk fat, fats derived from animals and plants, water and the like, cheese-like foods and the like. A particularly suitable cheese is, for example, green cheese aged up to about 2 weeks. The above cheeses are used alone or in combination.

Cheeses may be crushed in advance for mixing. When the fibrous meat and cheeses are put together and the cheeses are crushed, the fibrous meat is crushed and the orientation is lowered. When crushing cheeses,
When mixing cheese with meat, or during or before heating milk proteins such as casein and whey, vegetable proteins obtained from soybeans and wheat, binders, seasonings, spices,
Synthetic or natural colorants, fragrances and the like can be added in necessary amounts as needed. When it is necessary to prevent oil-off (separation of oil content) or water separation, a molten salt or stabilizer is added when mixing cheese and meat. If not,
No molten salt or stabilizer is added. The molten salt used in the present invention is
Use one with less creaming action. The reason for this is
This is to maintain the alignment characteristics. Examples of such a molten salt include sodium citrate, sodium monophosphate, etc., and the amount used is 0 to 1.0 with respect to the amount of cheeses.
Use by weight percent. If it exceeds this range, the orientation will be deteriorated.
As the stabilizer, locust bean gum, xanthan gum, guar gum, crystalline cellulose, etc. are used, and the amount thereof is 0 to 0.6% by weight based on the weight of cheese. Also in this case, if the amount used is too large, the viscosity increases and the texture becomes poor. The molten salt and the stabilizer may be used alone or in combination.

Next, the mixture of cheese and meat is heated and extruded. It may be kneaded and extruded. This makes it possible to stretch and orient. The heating temperature is 45 to 95 ° C. If the heating temperature is lower than 45 ° C, it will be difficult to obtain a plastic card with high plasticity.
If the temperature exceeds 5 ° C, the proteins in the cheese will be denatured and the orientation properties will be poor. Therefore, the more preferable temperature is 52 to 65 ° C. The method of stretching and orienting may be carried out in warm water, but in the present invention, particularly good results can be obtained by using an extruder. When an extruder is used, the water content does not fluctuate, it is easy to control, and it is possible to obtain a product of a certain quality, and particularly, the fiber properties that are excellent in the stretching and orientation properties are obtained. Extruder orientation conditions are as follows: heating temperature is 50-78 ° C and rotation speed is 2
0-40r. p. m. Is. Using an extruder under such conditions, it is stretched and oriented to obtain fibrous meat.

In order to preserve the fibrous meat before drying in this state, vacuum packaging, gas substitution packaging such as carbon dioxide gas or nitrogen gas packaging and packaging in which an oxygen absorbent such as an oxygen absorber is enclosed are performed. Store at a low temperature of approximately 20 ° C or lower. Of course, the packaging material should be hermetically sealed with gas barrier aluminum foil or synthetic resin film. It may be sealed in a bottle or can.

If necessary, it is further dried to obtain fibrous dry meat. Although a moisture evaporation method is used for drying, cold air drying is preferred in the present invention, and a fluidized dryer having a dehumidifying function is preferable as such a drying device. The cold air temperature of the drying condition is 5 to 40 ° C., and as a preferable range,
It is 10 to 30 ° C. And the relative humidity is 0-40%,
The amount is preferably 5 to 25%, but the lower the relative humidity, the faster the water vaporization and the shorter the drying time. The reason for drying in this manner is to maintain better fibrousness, suppress microbial activity, and prevent elution of fat. By the way, 10 pieces of fibrous meat with a water content of 40-45%
With a dryer that is ventilated with dehumidified cold air at ~ 20 ° C, 24-4
When dried for 8 hours, a product having a low water content of 18 to 25% is obtained. The water activity value of the fibrous dry meat thus obtained is 0.82 to 0.87, which is below the growth range of microorganisms. The thus obtained product has sufficient storability in ordinary packaging.

It is to be noted that the reason why the cheeses are oriented and have fibrous properties is that the pH of the cheese curd is usually in the range of 5.0 to 5.5 during the cheese manufacturing process. The state of casein in the cheese curd at this time is paracasein calcium. The card in this state is 40 ~ 90 ℃
When it is heated to the temperature, it changes into a form called plastic card having plasticity. When curd of this form is heated in hot water or indirectly heated and mixed or kneaded and extruded and stretched, the fine bubbles and fine water droplets contained in the cheeses or the fat globules are fine depending on the elongation of the cheeses. This is because the cheeses have a directionality in a tubular or layered state. This phenomenon is orientation.
When the meat is oriented and made into fibers by using cheeses, the fibrous meat is fixed by the cheeses, so that the fibrous property of the meat does not deteriorate. The present invention will be specifically described below with reference to examples.

[0014]

【Example】

(Example 1) 10 kg of beef cut into filaments
10 kg of crushed unripe Gouda green cheese
50 ml of sodium citrate as a molten salt.
g and 30 g of a mixture of locust bean gum and xanthan gum (1: 1) as a stabilizer were added and put in an extruder. Next, the stirring rotation speed of the extruder was set to 35 r. p. m. (Processing amount is 50 kg / h), and heating is performed by heating to 70 ° C with an electric heater attached to the jacket, kneading pressure, extruding from a molding nozzle with a thickness of 5 mm and a width of 30 mm, stretching with a belt, and cooling water. It was cooled and solidified. Then cut it to a length of 150 mm,
Salt 5%, Sugar 3%, Powdered starch syrup 3%, Soy sauce 5%, Phosphate 1%, Black pepper 0.8% and Water 82.2%
After dipping for 2 hours in a seasoning liquid for beef jerky consisting of (all in weight%), it was dried with cold air to obtain fibrous meat.
Further, the atmosphere of the cold air drier was set to 15 ° C., dried for 30 hours, and packaged to obtain beef jerky-like fibrous dry meat having a water content of 20%. The obtained product had a favorable flavor, and the fibers of the meat were oriented in a certain direction and were easily torn, and further, were torn straight and easily divided. It was stored at room temperature for 4 months, but there was no abnormality in terms of microorganisms and physical properties.

(Example 2) 14 kg of horse meat finely chopped into fibers was mixed with 6 kg of unripened cheddar green cheese, which was mixed with 30 g of sodium citrate as a molten salt and locust bean gum as a stabilizer. 18 g of an equal mixture of xanthan gum was added and charged to the extruder. Next, the stirring speed of the extruder was set to 30 r. p. m. (The throughput is 40 kg /
h) and heat with the electric heater attached to the jacket.
While heating to 0 ° C and kneading, extruding from a molding nozzle with a thickness of 10 mm and a width of 50 mm, stretching with a belt,
It was cooled and solidified with cooling water. Then, it was cut into a length of 200 mm, immersed in the same seasoning liquid for beef jerky as in Example 1 for 1 hour, and then dried with cold air to obtain fibrous meat. The atmosphere of the cold air drier was set to 10 ° C. and dried for 35 hours to obtain beef jerky-like fibrous dry meat having a water content of 18%.
The resulting product had a good flavor and the fibers of the meat were oriented in the same direction, were torn straight and were easy to split.

(Example 3) 16 kg of finely chopped pork, 21.7% by weight of crushed casein protein, 28.1% by weight of vegetable fat, 44% by weight of water and 6.2% ash / sugar 4 kg of a cheese-like food consisting of wt% was mixed, to which 10 g of a mixture of guar gum and crystalline cellulose (3: 1) was added as a stabilizer, and the mixture was put into an extruder. Next, the stirring rotation speed of the extruder was set to 25 r. p. m. (Processing rate is 30 kg / h), heating is performed by heating up to 65 ° C with an electric heater attached to the jacket, kneading pressure, extruding from a molding nozzle with a thickness of 5 mm and width of 40 mm, stretching with a belt, and cooling water. It was cooled and solidified. Then, it was cut into a length of 250 mm, immersed in the same seasoning liquid for beef jerky as in Example 1 for 1.5 hours, and then dried with cold air to obtain fibrous meat.
The obtained fibrous meat was filled in a packaging bag (polyethylene terephthalate 12μ / aluminum foil 9μ / polyethylene 50μ) made of synthetic resin aluminum foil laminated film, and gas replacement was performed with a mixed gas of carbon dioxide gas and nitrogen gas (1: 1). Package 1
Stored at 0 ° C for 1 month. On the other hand, the fibrous meat was further dried at 20 ° C. in an atmosphere of a cold air dryer for 42 hours to obtain a beef jerky-like fibrous dried meat having a water content of 22%. After eating the gas-displaced packaged and preserved product, it had a good flavor, the fibers of the meat were also oriented in a certain direction, it could be torn straight, it was easy to divide, it did not break in the middle, it was soft and easy to eat It was a thing. In addition, in the obtained fibrous dry meat product, the fibers of the meat were also oriented in a certain direction and could be torn straight, easy to divide, did not break in the middle, had a good flavor and was easy to eat.

[0017]

EFFECTS OF THE INVENTION According to the present invention, fibrous meat having good fibrous properties can be easily produced by mixing meat processed into a predetermined shape with cheese, heating and extruding.

Further, by drying this, it is possible to obtain a good fibrous dried meat which is excellent in terms of preservation characteristics in terms of both microbial properties and fibrous properties.

Since the raw material meat is not restricted by the type, part, size, shape, and original fibrousness of the raw material, the raw material meat can be easily procured.

The small pieces of meat, fragmented meat, and fragmented meat that have been used as ground meat or reprocessed meat until now can be used very effectively.

Claims (5)

[Claims] 1. A fibrous meat obtained by orienting fibrous meat together with cheeses. 2. A fibrous dry meat obtained by drying the fibrous meat according to claim 1. 3. Meat is cut into fibers and mixed with cheeses,
A method for producing fibrous meat, which comprises heating and extruding the obtained mixture. 4. A method for producing fibrous dried meat, which comprises drying the fibrous meat obtained according to claim 3. 5. The method for producing fibrous meat according to claim 3, which comprises heating and extruding using an extruder.