JPS61224966A - Dried powdery food raw material made from undenaturated raw meat and production thereof - Google Patents

Abstract

PURPOSE:To produce a dried powdery food raw material made from undenaturated raw meat and having excellent reconstitutability with water and palatability, etc., by mincing raw meat, forming the minced meat in the form of a thin sheet, drying the sheet while suppressing the thermal denaturation of protein, and cooling the product to obtain powdery product preservable at normal temperature. CONSTITUTION:Raw meat such as animal meat, fish or shellfish meat, etc. is minced, formed to a thin sheet of <=3mm thick and dried while suppressing the thermal denaturation of protein. The drying can be carried out either by supplying air of -5-+60 deg.C or by using the cold air flow in combination with microwave heating. The dried meat is pulverized to obtain the objective dried powdery food raw material made from undenaturated raw meat in the form of powder preservable at normal temperature. The dried raw meat powder can be reconstituted extremely rapidly with water. It is reconstituted within about 2-3min when mixed with water, and a cooked meat having similar appearance and taste to those of a food prepared by the cooking of raw meat can be prepared by forming and cooking the above raw material powder.

Description

[Detailed description of the invention] Purpose of the invention This invention minces raw meat such as beef, pork, chicken, mutton, and seafood, forms it into a thin sheet, and dries it while suppressing thermal denaturation of the protein. The present invention relates to a protein-undenatured raw meat dry powder food material with good moisture recovery property and a manufacturing method, which is characterized in that the food material is then ground into a powder that can be stored at room temperature.

Structure of the Invention In the conventional production of dried meat, ventilation and ventilation drying using cold air and hot air are widely practiced.

Most of the time, meat and seafood are dried as M-shaped or processed into fillets, fillets, etc. When dried with hot air, the moisture recovery properties are significantly deteriorated due to thermal denaturation of proteins, which affects the texture. The rheological properties are lower than those obtained by cooking and processing fresh meat. On the other hand, cold air drying requires a large amount of time for drying, and if the pieces of meat are thick, the surface hardens during drying, making it difficult to condense water. Therefore, it is difficult to restore moisture inside the meat piece, and even if the protein is undenatured,
When heated, the properties are significantly different from those when fresh.

The present invention, as described in claims 2 and 3, minces meat, seafood, and forms it into a sheet shape with a thickness of 3 mm or less, and is heated to a temperature of 60° C. corresponding to the moisture content of cold air and food.
The purpose is to dry quickly using the following warm air. For food materials with a high water content that contain water in the free water and semi-bound water regions, the water can be removed by drying using cold air at -5°C to 20°C without causing thermal denaturation of the protein. This method uses hot air at 40 to 60° C. to quickly dry food materials whose water content has decreased to only contain water in the bound water region. The inventors' research has revealed that even if food materials with a moisture content in the bound water region are dried using hot air at 50 to 60 degrees Celsius, there is only a small amount of thermal denaturation of the protein, and water restoration properties are low. It is in good condition, and when cooked after restoration, the texture is almost the same as fresh food. Since the rate of moisture recovery decreases in relation to the thickness of the dried product, in the method of the invention this sheet-like unmodified raw dried meat product is ground into powder.

Further, the present invention uses microwaves in combination with cold air drying as described in claim 4 to dry meat, seafood, minced meat and seafood that is formed into a sheet with a thickness of 3 mm or less from -5°C to 2°C.
The purpose is to quickly dry the protein under low temperature conditions of 0° C. without causing thermal denaturation of the protein. Even under the drying conditions in Section 3, it is possible to produce the desired undenatured raw meat dried powder food that is shelf stable at room temperature, but it takes several tens of hours for drying.

Products using cold air for drying have excellent moisture recovery properties and have excellent meat quality close to fresh meat, but they require a lot of time to dry.1 The cold air microwave drying method of the present invention uses cold air in a microwave heating applicator. The aim is to significantly shorten this drying speed and obtain an undenatured raw meat dry powder food by supplying weak microwave power. The pulverization step after drying and the subsequent steps are the same as in Section 143.

Effects of the Invention The moisture recovery rate of the undenatured raw meat dry powder obtained by the drying method for suppressing thermal denaturation of proteins described in Items 3 and 4 is extremely rapid, and when mixed with water, it recovers in 2 to 3 minutes. When shaped and cooked, its properties and texture are extremely similar to processed fresh meat.

By using the drying method of the present invention, it is possible to obtain a protein-undenatured raw meat dry powder food that has a low water activity, is long-lasting at room temperature, and has high water restoration properties. The drying method in Section 3 can be put to practical use in a badge drying process in which cold air and hot air are circulated according to the moisture content of the raw meat drying sheet.
When the drying method in Section 4 is used, drying can be carried out in a short time of 30 to 60 minutes using a cold air microwave drying applicator on a conveyor system, and the desired undenatured raw meat dry powder food can be produced.

Example 1 Undenatured raw meat dry powder food material and its production by ventilation drying Commercially available chicken fillet was used as minced meat, and this was molded to prepare a sheet-like sample of 130 mm square and 3 mm thick. Drying was carried out at a temperature of 5° C. for 70 hours to remove moisture until the moisture content was 0.25, and the mixture was pulverized to obtain about 40 meshes of undenatured raw meat dry powder. When this powder material was added with a 2% saline solution corresponding to the dehydrated water content and mixed for 3 minutes, the water content was completely restored and water absorption was extremely rapid. When this sample was molded into pieces of meat and cooked, the taste and texture were compared to those prepared by molding fresh minced meat in the same way.
There was nothing inferior in the slightest.

Example 2 Undenatured raw meat dry powder food material and its production by cold air microwave drying Chicken fillet was used as minced meat and molded to prepare a sheet-shaped sample of 130 mm square and 1 mm thick, and the air velocity was 1 m/88 C1 ventilation temperature. 245 below 5℃
When a microwave power of 40 W at 0 MHz was supplied and drying was performed in an applicator, a dry sample could be obtained in 60 minutes. When the microwave power was supplied at 0 MHz and 60° C. and the microwave power was 40 W, the drying time could be shortened to 15 minutes.

When warm seasoning liquids such as saline and milk were added to the dried raw chicken powder obtained by cold-air microwave drying, water absorption was rapid. When these samples were cooked and processed, they were found to be in no way inferior to those made from fresh ground meat.The material obtained by microwave drying at a ventilation temperature of 60°C also had very little protein denaturation, and there was no difference in water absorption or texture. However, there was none. When this food material was used for chawanmushi and soup, very good results were obtained.

In short, the protein-undenatured dried meat powder of the present invention is a food material with excellent moisture recovery properties and high shelf life at room temperature. Cooked processed products using these food materials have excellent flavor and have wide applicability as regular and emergency food materials.

Claims (1)

[Claims] 1. Mincing raw meat, forming it into a thin sheet of 3 mm or less, drying it while suppressing thermal denaturation of the protein, and then crushing it into a powder that can be stored at room temperature. An undenatured raw meat dry powder food material. 2. Undenatured raw meat, which is characterized by mincing raw meat, forming it into a thin sheet of 3 mm or less, drying it while suppressing thermal denaturation of the protein, and then grinding it into a powder that can be stored at room temperature. A method for producing dry powder food materials. 3. The production method according to item 2, wherein air is blown at -5°C to 60°C as a drying method to suppress thermal denaturation of the protein. 4. The production method according to item 2, in which cold air and microwaves are used in combination as a drying method to suppress thermal denaturation of the protein.