JPS63112967A - Production of processed meat - Google Patents

Abstract

PURPOSE:To produce tasty and soft processed meat having varied taste in the form of a lump from raw meat of hard meat quality, by slicing the raw meat, applying a binder, placing the resultant slices on top of each other, arranging the superposed slices in the form of a sheet and tightly rolling the sheet into a nearly cylindrical form. CONSTITUTION:Raw meat, e.g. cattle meat, whale meat, etc., is sliced to 0.2-7mm thickness. An aqueous solution containing preferably 0.3-11wt% common salt and 3-40wt% heat gelling agent as a binder is applied to the sliced raw meat and the slices are placed on top of each other and arranged in the form of a sheet. The resultant sheetlike meat is then tightly rolled from the end into a nearly cylindrical form while applying force.

Description

[Detailed description of the invention] [Industrial application field 1 The present invention relates to a method for producing processed meat.

More specifically, the present invention relates to a method for producing chunks of processed meat that are delicious, soft, and have a variable taste from raw meat such as livestock meat or whale meat.

[Prior Art J] In general, for consumers, soft and lumpy meat is preferable from the viewpoint of texture, and lumpy meat is preferred for steak, meat, etc.
It is advantageous because it can be cooked in various ways such as by cutting it into pieces or slicing it.

In fact, there are natural chunks of raw meat that are soft and high quality when cooked as is, but there is also a considerable amount of natural raw meat that is firm and fleshy.

For example, tough meat such as meat from old dairy cows is hard to chew even when cooked, so it is only used as granular ground meat.

Dishes made from such minced meat are lumpy pieces of raw meat, such as steaks, which do not have the proper texture and texture of high-quality steaks, and are limited to cooking purposes such as hamburgers, with little change in taste.

As one method from this point of view, the present inventor has proposed that by first uniformly injecting a fat emulsion into such hard raw meat, the hard meat can be made chewy and soft while maintaining the natural lumpy shape of the raw meat. However, they have succeeded in improving the quality of the meat to have a high fat content (Japanese Patent Publication No. 5L23777).

However, this requires injection of a fat emulsion, which is unsuitable for consumers who wish to limit their fat intake for health reasons.

Also, today, human food culture is extremely diverse, and there are always
People are demanding more delicious and varied meat.

[Problem to be solved by the invention 1] The present invention processes natural raw meat and uses a processing method that does not require the injection of fat to produce chunks that have a soft texture and can have a variety of flavors. The purpose is to provide a method for producing meat.

[Means for Solving the Problem 1] In order to provide processed meat that is softer and has a wider variety of tastes, the inventors of the present invention have conducted extensive research, and have found that by mechanically slicing meat into thin pieces, it is possible to obtain processed meat with an appropriate texture. Focusing on the fact that it becomes soft while retaining the same properties, if we regenerate lump meat using this as a raw material, we can maintain the softness of the meat as it is, and during this regeneration, we can use the regenerated meat as a source of fat and various other foods. The present inventors have discovered that the taste can be changed by mixing it with other ingredients, leading to the present invention.

That is, the present invention involves slicing raw meat to a thickness of 0.2 to 7 am, applying a binder to the sliced raw meat, arranging the sliced raw meat on top of each other to form a sheet, and tightly rolling the sheets from the edges. This is a process for manufacturing processed meat that involves tightening the meat into a roughly cylindrical shape and then freezing it.

The raw meat used as a raw material of the present invention is, for example, lump meat such as beef, pork, poultry, mutton, horse meat, whale meat, etc.
Any material having mechanical strength that can withstand the operation of the manufacturing method of the present invention can be used.

Furthermore, the above-mentioned processed meat injected with a fat emulsion can also be used, and furthermore, the inside edges that come out during meat processing can also be utilized.

In the present invention, these meats are sliced to a thickness of 0.2 to 7 shoulders, preferably 0.5 to 4 shoulders.

The thickness of this slice is determined depending on the type of raw meat, the firmness of the meat, the desired firmness of the processed meat product, and the cooking method, but if it is thinner than this range, it will be difficult to slice. If it is thicker, the tenderness of the meat will not be improved sufficiently.

The slicing of raw meat in the present invention is carried out at -5"0 to 0°C.
It is desirable to carry out the process preferably at a temperature of -3°C to -1°C with the raw meat in a semi-frozen state. Slicing is difficult in completely frozen and completely thawed states, and it is desirable to carry out this process with the consistency of raw meat suitable for slicing, as this ensures a constant thickness.6 In the production method of the present invention, A certain weight of sliced raw meat is laid out in a sheet shape, overlapping each other in a certain area. A binder is applied to the sliced meat during or before and after the arrangement of the sliced meat. At this time, the binder not only adheres to the surface but also penetrates into the meat.

The binder used in the present invention can be any edible binder that will bind the raw meat to each other without impairing the taste, and the amount used will depend on the product. It varies depending on the application and the adhesive strength of the binder, but usually,
It can be used in 1-30% of sliced meat.

The binder for meat used in the present invention includes 0.3 to 11% by weight, preferably 0.7 to 3% by weight of salt and 3 to 40% by weight of salt.
Aqueous solutions containing % by weight, preferably 7 to 20 % by weight of thermal gelling agents can be particularly preferably used.

To this binder, add 0.1 to 3
It is also possible to add % by weight of phosphate, preferably from 0.3 to 1% by weight.

The heat-melting agent used in the meat binder is one that solidifies into a gel with heat and adheres to the meat, and any edible agent can be used, but one that does not impair the taste is recommended. desirable.

Specifically, examples thereof include thermosetting proteins such as egg white and wheat protein, starches such as potato starch and arrowroot flour, and gelatin.

Salt and phosphate promote the elution of salt-soluble proteins, which act as binding agents upon heating.

As the phosphate, sodium birophosphate, sodium polyphosphate, sodium metaphosphate, or potassium salt thereof can be used.

Usually, the meat binders used to bond meat are often in powder form, but since the meat binders are liquid, they can be applied to sliced meat using various methods such as spraying, dipping, and coating. Can be attached. From the point of view of process efficiency, the one-spray method is most suitable.

Furthermore, since the binder can be used in a smaller amount than commercially available binders, the extension line will not be damaged.

The binder of the present invention not only provides an adhesive effect when wrapping sliced meat, but also prevents the chunks of sliced meat that form the wrapped meat from loosening and falling apart during cooking. It has a preventive effect.

Furthermore, the binder of the present invention has the effect of preventing fat content and meat juices that give so-called umami flavor from flowing out of the meat during cooking.

When a binder is used in the present invention, a seasoning can be added to the binder to adjust the taste. In addition to ordinary seasonings, it is also possible to use seasonings that eliminate the bad taste of the binder and adjust the taste.

In the present invention, sheets of meat arranged one on top of the other are tightly wrapped while applying force from the ends to form a substantially cylindrical shape. The more pressure is applied during this wrapping, the more processed meat can be produced. It is effective and desirable to apply this pressure to the cylindrical meat from two directions: from above perpendicular to the cylindrical meat that is being rolled up, and from the opposite direction to the direction of movement of the cylindrical meat. By applying force in this manner, the sheet of sliced meat can be rolled up without much tension being applied.

The pressure at this time is 2 to 10Agf/cm', preferably 4 to 10Agf/cm'
6 kgr/cm2 is appropriate.

In the present invention, when repeatedly rolling up the sliced meat, it is possible to blend raw meat, processed meat, animal foods such as cheese or fat, and vegetables such as pasta, potatoes, burdock, and asparagus. can.

When blending, an appropriate position on the periphery or center of the rolled meat can be selected, taking into consideration the state of the cross section when it is later sliced.

After fixing the shape of the substantially cylindrical rolled meat thus formed with a string, a net, a mold, etc., it is frozen if desired.

Further, if desired, the substantially cylindrical rolled meat can be first put into a mold and pressed to fix it into various shapes, and then this can be frozen.

Freezing in this case can be carried out at a normal freezing temperature, which is not particularly limited, but can be carried out by appropriately selecting a temperature in the range of -5°C to -40°C.

After being frozen for a certain period of time, it maintains its cylindrical shape even when the strings and other fixing devices are removed. After half-thawing it, it is put into a mold and pressed to re-shape it into an accurate cylindrical shape.Also, by pressing it with a desired mold, for example, it can be shaped into a prismatic shape with a square cross section. It is possible to select a cross section that corresponds to the customer's preferred product form, such as being able to mold it into a columnar shape with a loin pattern cross section.

Usually, after this forming press, the columnar rolled meat is cut into rounds at regular intervals, and each row is shipped as a product.

Since it is possible to apply a large force of several tons to the pressing process of the present invention, which is carried out during or after the freezing treatment of columnar meat, it is possible to reshape the meat into a desired shape with a considerable degree of freedom.

This molding process keeps the cross-sectional area constant, so that the correlation between thickness and weight is accurate during the subsequent ring-cutting process, and the cross-sectional pattern is almost the same from one end of the column to the other. This is important from the point of view of quality control. This is advantageous compared to natural raw meat, which has a smaller end cross section.

[Effect of the invention 1] According to the production method of the present invention, it is possible to modify hard meat in the form of a lump into a soft meat in the form of a lump, and in this production process, adding seasonings, It is possible to blend various food ingredients, making it possible to satisfy the diverse tastes of consumers.

Furthermore, if a liquid binder that gels when heated, such as the liquid binder used in the embodiment of the present invention, is used, the binder will become gelatinous and harden by heating during one cooking process. This del prevents the delicious meat juices from flowing out of the meat, so the deliciousness is retained inside the meat.

For example, meat does not become completely tasteless when boiled for a long period of time, as is often seen in dishes such as beef stew, and when making steaks, when the cut surface is first heated, the surface hardens. This has the advantage of preventing meat juices from leaking out, resulting in a delicious steak.

In addition, for example, by designing the arrangement of the fat content to be blended with the pressing process, it is possible to create columnar processed meat with a cross section that looks just like loin meat. The shape of the meat can be changed, and the same size and cross-sectional pattern can be obtained from end to end, so the quality of the sliced meat is consistent and the yield is good. be.

[Example 1 The present invention will be explained in more detail based on examples.

Example 1 Leg meat from an old dairy cow was semi-frozen in an atmosphere of -2°C and sliced into 1zx thick slices.

2.7 kg of this sliced meat was arranged in an area of 50 x 50 cm.

At the time of the above arrangement, a liquid binder 300zN consisting of an aqueous solution containing 1% by weight of common salt, 0.5% by weight of sodium pyrophosphate, and 1% by weight of egg white was sprayed and applied uniformly to the sliced meat.

This continuous piece of sliced meat was rolled up from the end, and a pressure of 5 kgr/cry2 was applied to the rolled meat from above and in the reverse direction to tighten the rolled meat. In this way, diameter 8cx, length 5O
A substantially cylindrical piece of cx was formed.

Next, this rolled-up cylindrical meat is fixed with a string, about -
It was frozen at 30°C. One day later, the mixture was brought back to a semi-frozen state and molded using a press into a cylindrical shape as accurate as possible.

This was continuously sliced into rounds with a width of 22 #N thickness. There is a tree-ring-like pattern on the sliced surface, and each slice has a diameter of 1.
It weighed 20g.

When this piece was made into a steak dish and eaten, it had a significantly softer texture and richer flavor than the raw meat. In addition, for comparison, when the original meat was cooked as a steak, it was so hard that it could not be chewed.

Example 2 1.9 kg of aged beef sliced into 11 pieces and 0.8 kg of Japanese beef belly sliced into 3zz pieces were arranged alternately in an area of SO x 5 Ocx, and 8 kg of salt was added as a binding agent. A cylindrical processed meat was produced in the same manner as in Example 1 except that an aqueous solution containing 5% by weight of egg white and 15% by weight of the milk protein lactalbumin was used. When this meat was cooked into steak, the result was a meat dish that had the umami flavor of Wagyu beef, was tender, and was more juicy than either of the meats used alone.

Example 3 Example 3 except that an aqueous solution containing 2% by weight of common salt, 0.5% by weight of sodium pyrophosphate, 0.5% by weight of sodium polyphosphate, and 10% by weight of gelatin was used as the binder. Prepare the frozen meat in the same way as in step 1. Next, after this was partially melted, it was reshaped into a prismatic shape using a press, cut into cubes, and the sides of the cubes were lightly grilled on an iron plate, and then made into beef stew. Due to the layered structure,
By boiling for a short time of 5 to 10 minutes, the flavor soaks into the meat well, and since the flavor of the meat itself does not escape, a beef stew with an umami flavor never seen before was obtained.

Example 4 First, small pieces of chicken meat were made into blocks and frozen as they were to solidify them. This frozen block was sliced to a thickness of 2H, and 3.2 kg of the sliced meat was arranged in an area of 40 x 40 cv, and as binders, 5% by weight of common salt, 0.3% by weight of sodium pyrophosphate, 0.5% by weight of sodium polyphosphate. 4% by weight
In the same manner as in Example 1, using an aqueous solution containing 0.3% by weight of sodium metaphosphate, 5% by weight of egg white, and 10% by weight of soluble starch pullulan, a diameter of 10 CJ and a length of 40
CJI cylindrical processed meat was produced.

If you cut this into 20mm thick rounds and cook it into a steak, it will turn into a new type of chicken steak.
Sliced into 1N rounds, this also became a new type of chicken bumper patty, which was soft and delicious.

Claims (1)

[Claims] 1. Raw meat is sliced into 0.2 to 7 mm thick slices, the sliced raw meat is coated with a binder, and the sliced raw meat is layered on top of each other to form a sheet, and the sheet is strongly pressed from the edge. A method for producing processed meat characterized by rolling it tightly and forming it into a substantially cylindrical shape. 2 0.3-11% by weight of salt as a binder and 3-4
The method for producing processed meat according to claim 1, which uses an aqueous solution containing 0% by weight of a thermal gelling agent.