JPS60176534A - Drying of edible meat - Google Patents

Abstract

PURPOSE:In drying edible meat such as beef, pork, etc., to shorten drying treatment time without causing change in color, by removing liberated water on the surface part of cut and shaped edible meat, freezing it under pressure, drying it under a specific temperature condition. CONSTITUTION:Perishable edible meat such as beef, pork, whale, etc. is cut and shaped into 5-50mm. thickness, pressed by rolls, or by flat plates, so that 5- 30wt% liberated water on the surface part based on total amount of the edible meat is removed. The edible meat is pressurized by nitrogen, oxygen, air, or a mixed gas thereof to >=30kg/cm<2>, and cooled and frozen at <=-15 deg.C. Then, it is dried by ventilation or under vacuum at <=50 deg.C.

Description

[Detailed description of the invention] The present invention relates to a method for drying meat such as cow, pig, whale, etc.

For example, Swiss Püntner 7 is a new type of dried meat.
Raiche and stroganino from the Siperi V region are known, but these are made by soaking meat in salt water in cold regions.
It was then manufactured by drying at a low temperature.

These conventional methods not only require a long time for drying, but also have the defect that the surface of the meat undergoes discoloration such as dark red (black) or browning due to oxidation, resulting in a deterioration in quality and appearance.

On the other hand, if drying is carried out at high temperatures, not only the surface but also the interior of the meat will undergo discoloration such as dark red or browning, resulting in a significant deterioration in quality.

The present invention has been made with the intention of providing a method for drying meat that does not cause discoloration such as dark red or browning on the surface or inside and can shorten the drying time.

According to the invention, this intention is to remove free water at the surface of cut and shaped fresh meat and to
This is achieved by a meat drying method in which the meat is frozen by cooling to -15°C or below under pressure of 100 g/ca+2 or higher, and then ventilated or vacuum dried at a temperature of 50°C or lower.

The dried meat obtained by the method of the present invention is not soaked in salt water or otherwise treated with coloring agents such as nitrates or nitrites to prevent discoloration such as dark red or browning. It is extremely good as meat.

The method of the present invention is applicable to fresh meat such as beef, pork, whale meat, etc. These fresh meats are cut and formed into appropriate shapes within a short period of time to a thickness of about 5 to 50 ml to prevent discoloration due to oxidation. The cut and formed meat is pressed to remove free water from its surface. The pressing treatment can be carried out using a roll or a flat plate; in the case of rolls, it is advantageous to carry out the process by passing it between a pair of water-absorbing rolls, for example sponge rubber rolls;
In the case of flat plates, the cut and formed meat is stacked between a pair of flat plates with good peelability, such as Teflon-treated plastic or metal plates, and pressure is applied to squeeze out and remove free water on the surface of the meat. It is advantageous to do so. Free water removal”
It is preferable that the amount of eel removed is 5 to 30% by weight based on the total amount of fresh meat, and if the amount of eel removed is less than 5%, the surface layer will become significantly dark red (black) or brown during the subsequent drying process. The product value decreases due to discoloration such as
In the above case, the meat structure collapses during the drying process, making it impossible to obtain dried meat with the desired structure.

The cut and shaped meat from which free water has been removed from the surface area is then loaded into a pressure-resistant container, cooled under pressure and frozen, and then dried under low-temperature conditions to produce a product.
The free water removal rate mentioned above is closely related to the quality of the resulting product, such as its color tone and texture, so the test results for beef products obtained when the free water removal rate is varied are as follows. It is shown in Table 1 below.

In addition, the chromaticity characteristic values 1-, a, and b in Table 1 are the values measured by the Hunter color system using a color difference meter Z-1001DP manufactured by Nippon Denshoku Kogyo Co., Ltd., and L is It corresponds to brightness, and the value a indicates the degree of red on the positive side, the higher the value, the more red it is, and when it is zero, it is gray, and on the negative side, it is the degree of green, and on the plus side, the value a is the degree of yellow, and zero is Gray, the negative side indicates the degree of blue, so the value J1 ``]7]
The value corresponds to saturation, and since a/b has a high correlation with the dominant wavelength, it serves as an index of hue. The free water removal rate is expressed as a value obtained by multiplying by 100 the value obtained by dividing the amount of free water removed by suppression of fresh beef by the weight of the fresh beef before removal. The pressurized gas used was air, the pressurized pressure indicates the gauge pressure of the air used, the freezing temperature indicates the temperature of the beef frozen in the pressurized container, and the drying temperature indicates the temperature under pressure. The figure shows the 8a level of frozen beef when air-dried, and the sensory color tone and quality evaluation results are based on a panel of 30 in-house experts. Shows comprehensive evaluation results such as color tone, structure state, shape, etc.

Fresh meat from which free water has been removed from the surface is stored in a pressure container and cooled under pressure, and the pressure container used for this purpose is preferably one that can withstand a pressure of 80 kJ/cm2 or more. Nitrogen gas, oxygen gas, air, or a mixture thereof is used as the pressurizing gas, and the pressurizing pressure is preferably set to 30 to 55 k (11012 gauge pressure). Freeze under pressure conditions of less than 30 to 47011 When processed, the meat undergoes severe discoloration such as dark red and browning during the subsequent drying process, and the tissue condition of the meat is not improved. This is because not only is no improvement in the effect of preventing discoloration observed, but if the pressure is too high, cracks may occur in the product obtained through the next drying step.

In addition, when the gas pressure is set within the pressure range of 30 to 55 itg1012, the desired discoloration prevention effect on meat is achieved and the tissue condition of the meat is improved.
As a result, the additional effect of softening the hard meat with many sinews and improving the texture is brought about.

From the viewpoint of mass processing, it is appropriate to store fresh meat in a stacked state in a pressure-resistant container and pressurize it by introducing gas, and cooling is preferably performed from outside the pressure-resistant container using a refrigerant. As the refrigerant, any refrigerant that can keep the product temperature below -15°C is sufficient, and commonly used refrigerants such as Freon can be used. If the temperature of the product is higher than 115°C when it is cooled and frozen under gas pressure, the color tone of the dried meat obtained by subjecting the pressurized frozen crystals to the subsequent drying process will change, although the reason is not clear. It causes discoloration such as dark red or browning and becomes unappetizing. On the other hand, even if the product temperature is lowered to below -30°C, no improvement in the quality of the dried meat obtained through the subsequent drying process, such as color tone or texture, is observed.
Freezing treatment by cooling under gas pressure lowers the product temperature to -15 to -
It is appropriate to do this at 30'C.

Once this freezing process under pressure is completed, the gas in the pressure container is evacuated and the stacked frozen meat is taken out.
Before these are thawed, separate them one by one and place them on the net of the drying conveyor, and in order to avoid oil separation,
The meat is ventilated or vacuum dried at a temperature of 0'C or below to reduce the moisture content of the meat to 501111% or less, resulting in a meat product.

In addition, as mentioned above, gas pressurization pressure and freezing I! Since the processing conditions also affect the quality of the product, such as the color tone, the experimental results in which nitrogen gas was used as the pressurized gas and the gauge pressure freezing treatment temperature in the pressure container was varied were summarized in the second and second sections above. It is shown in Table 3. In addition, other processing conditions in these tables,
The measurement method, judgment method, etc. are the same as those in Table 1 above.

Furthermore, in order to investigate the effect of the type of gas used for pressurization on the product, experiments were conducted with various mixing ratios of nitrogen gas and oxygen gas, and the results shown in Table 4 below were obtained. It has been found that as long as nitrogen gas, oxygen gas, air, or a mixture thereof is used, there is almost no difference in the effect on the product.

,・′ Table 4 Next, the present invention will be explained in detail with reference to examples.

Example 1 Fresh beef was sliced into 5m thick slices, and each slice had a thickness of 0.3mm on the inside. The samples were stacked and stacked at 5 wA in a pressure-resistant container (proof pressure: 300 ko/cm2) with a Teflon sheet of Teflon III interposed therebetween. Stainless steel plates were placed on both the top and bottom of this product, and 4
(The amount of free water removed was equivalent to 5% by weight of the weight of the raw beef.)
. Next, the storage body of the pressure vessel was closed, nitrogen gas was introduced and the pressure was increased to a gauge pressure of 55 kO/ca2, and then the pressure vessel was immersed in a refrigerant cooled in advance to -33°C.

When the beef in the pressure container was frozen and its temperature reached 130° C., the pressure container was pulled out of the refrigerant, the nitrogen gas inside was exhausted, and the stock of beef was taken out. Remove the stainless steel plate and Teflon sheet and check the laminated state.
Place the removed frozen beef on the net inside the dryer, and
When hot air at 0° C. was passed through for 45 minutes, dried beef with a moisture content of 45% was obtained.

This dried beef was measured using a colorimetric colorimeter 2 manufactured by Nippon Denshoku Kogyo Co., Ltd.
Characteristics showing red hue when measured with 1001DP model
The Ia is as large as 25.10, and the characteristic value indicating a yellow hue is also as large as 10.89. Therefore, the characteristic value 41"] = 1μ, which is an index of saturation, is 27° 36, exhibiting a remarkable bright red color, It stimulated the appetite.

Example 2 Sliced fresh beef was processed in the same manner as in Example 1. The processing conditions were the same as in Example 1 except that a mixed gas of 69% air and 31% oxygen was used as the pressurizing gas.

The characteristic values a and b of the dried beef obtained are 25.8, respectively.
Therefore, the property @m as an index of saturation was 28.62, giving it a bright red color that stimulated appetite.

Example 3 Using fresh pork sliced to a thickness of 7 ml and using air as a pressurizing gas,
The processing conditions were the same as in Example 1, except that the pressure was set to 1 (gauge pressure).

The characteristic values a and b of the obtained dried pork were 9.11, respectively.
Therefore, the characteristic value as an index of saturation is 17.62, and no browning of the pork is observed, and the color tone is similar to that of fresh pork and stimulates the appetite. was.

Example 4 Sliced fresh beef was processed in a similar manner as in Example 1. Apply pressure of nitrogen gas to 30 kg/
The processing conditions were the same as in Example 1, except that the temperature was cm2 and the freezing crystal temperature was -15°C.

The obtained dried beef had a relatively bright red color and was appetizing. Note that the characteristic values a and b were 20.52 and 9.27, respectively, and therefore the characteristic value S1 "1-11" as an index of saturation was 22.17.

Claims (1)

[Claims] (1) Free water on the surface of cut and shaped fresh meat is removed, cooled to below -15°C under pressure of 30 ko/cs2 or more with gas, frozen, and then frozen at 50°C. A method for drying meat characterized by ventilation or vacuum drying under the following temperature conditions. (2) The method according to claim 1, characterized in that the fresh meat is cut and formed into a thickness of about 5 to 50 mm. ■ The patent claim [1lIl
#i The method described in item 1. (4) The method according to claim 1, characterized in that free water in the surface portion of the fresh meat is removed by pressing with a roll. ■ 74°0 according to claim 1, characterized in that free water on the surface is removed by pressing the fresh meat with a flat plate with good peelability. A patent claim characterized in that fresh meat is laminated with sheets of good quality interposed therebetween, flat plates with good releasability are placed on both the upper and lower surfaces, and free water in the surface area is removed by pressing the fresh meat. Range 8 @ 1Q
The method described in. ■ Claim 111, characterized in that the gas is w1 element, oxygen, air, or a mixed gas thereof, and the gas pressure is within a pressure range of 30 to 55 kg/cw2.
The method described in section. ■ Claim 1rg characterized in that the freezing treatment by cooling is carried out within a temperature range of -15 to -30°C.
The method described in 4.