WO2015114832A1 - Non-fried stacked cutlet - Google Patents

Abstract

[Problem] To provide a non-fried stacked cutlet that, when fried, can easily provide a tender and juicy cutlet in an optimum state while preserving the mouthfeel of a cutlet made of a single slice of meat, and that can be provided on a factory scale. [Solution] A non-fried stacked cutlet (1) is made from a stacked plurality of meat slices (3). In a state in which the positional continuity of muscle fibers between mutually adjacent meat slices (3) is maintained, the meat slices are heated in a factory, and then a coating (7) is applied to a meat slice group (5).

Description

Oil-free layered cutlet

[Technical Field] The present invention relates to a non-oiled cutlet that can easily provide a soft and juicy cutlet in an optimal state while maintaining the texture of a cutlet made of a single piece of meat by frying.

Cutlets using pork, beef or chicken are widely eaten as a general dish.For example, to make pork cutlet with pork, use a knife tip on a piece of pork loin, Make a shallow cut, tap the surface lightly with a kitchen knife back or meat tap, and season with salt and pepper.

Then sprinkle the seasoned pork loin on both sides evenly, smash excess powder, soak in the melted egg, place it on the spread bread crumbs, apply the bread crumbs from above, and cover the meat. It is well known how to make tonkatsu in the home.

In addition, sliced meat with a fat part and a red part is layered on the fat part so that the reddish part is on it. A cutlet material (Patent Document 1) rich in gravy by accumulating gravy is known.

On the other hand, there are few conventional techniques related to the production of cutlets such as tonkatsu on a factory scale. For example, a raw material mixing step of mixing a main raw material obtained by chopping pork into mince and a pickle liquid, A cooling process for cooling to a temperature range of ˜0 ° C., a molding process in which the mixed raw material in the cooled state is continuously molded into a product shape by a continuous molding machine, a clothing process for coating the molded article, A method for producing a frozen tonkatsu that can be kept low in cost by using a relatively inexpensive pork by performing a freezing process for freezing a molded article of clothing (Patent Document) 2) is known.

In addition, if necessary, the fried food material is packaged in a vacuum package or the like, and using a heating means, the center temperature of the material is the temperature range where the protein of the material solidifies and the core is in the low temperature range below the water separation action starting temperature. Add enough batter powder to heat and cooked meat and other ingredients, sprinkle brown promoted type bread crumbs, attach oil in the frozen state and form an oil film layer on the surface, There are known methods for producing frozen foods for fried foods (Patent Document 3), etc. that improve the texture and flavor without fluctuating, improving shape retention, and not having to be fried in oil. ing.

In addition, as a technique for softening meat for cutlets, for example, vacuum packing raw pork meat, aging in a temperature range of 2 ° C. to unfrozen temperature for a predetermined period, cutting the silver skin, and then holing, An unheated tonkatsu manufacturing method (Patent Document 4), which is characterized by massaging in a rotating drum, has been proposed.

JP 2002-65214 A JP-A-5-84052 Japanese Patent Laid-Open No. 9-9886 JP 2001-333741 A

Generally, cutlets are manufactured from a single piece of meat, so depending on the thickness and quality of the piece of meat, the meat may become hard and difficult to bite.

In addition, the overlapped cutlet of sliced meat as in Patent Document 1 has a soft texture and ease of biting compared to a cutlet made of a single piece of meat. There is a side lacking in eating response.

In addition, when manufacturing cutlets at a factory, various processes for softening livestock such as holing and massage are required.

In addition, when manufacturing cutlets at the factory, it is generally provided or eaten by cooking and cooking (oil-like) unheated cutlets at convenience stores, supermarkets, and homes. By evaporating the meat juice or the like, the succulent feeling may be impaired, and the cutlet may not be provided under optimal conditions.

Therefore, in order to solve these problems, the inventor easily maintains a soft and juicy cutlet in an optimal state while maintaining the texture of the cutlet made of one piece of meat by frying as a result of daily trial and error. Invented a non-oil-like superposition cutlet that can be provided on the factory scale and can be provided on a factory scale.

In order to achieve the above-mentioned object, the non-oil-like superposition cutlet of the present invention is a non-oil-like superposition cutlet that has not yet been fried with oil, and is composed of a plurality of superposed sliced meats and clothing that covers the surface. , Slicing a rod-shaped molded product made of livestock meat, and manufacturing the plurality of sliced meats while maintaining the positional continuity of muscle fibers with the sliced meats adjacent to each other, and then the plurality of slices Filling the casing with meat, then heating the plurality of sliced meats filled in the casing, then removing the casing from the plurality of sliced meats, and then the plurality of slices It is manufactured by the process of attaching clothes to meat.

The heating of the plurality of sliced meats in the present invention is performed at least until the adjacent sliced meats are bound by protein denaturation.

Further, the livestock meat in the present invention is characterized in that it is pork thigh.

Further, the rod-shaped product in the present invention is in a state where at least the surface of the rod-shaped product is frozen while the livestock meat is filled in another casing, and then the other casing is removed and sliced. It is characterized by that.

The casing according to the present invention is a breathable casing.

Further, the other casing in the present invention is a breathable casing.

Further, the non-oil-like layered cutlet according to the present invention is characterized by being frozen or cooled after being dressed.

Further, the rod-shaped molded product according to the present invention is characterized by being composed of one or a plurality of meat chunks.

Also, the non-oil-like layered cutlet according to the present invention is characterized in that it can be eaten only by frying it until the garment is colored.

According to the present invention, it is possible to easily provide a soft and juicy cutlet in an optimal state while maintaining the texture of a cutlet made of one piece of meat by frying, and providing on a factory scale Is possible.

That is, since the present invention is manufactured from a plurality of sliced meats, it is soft and easy to bite, unlike a single piece meat that is hard to bite due to its thickness and quality. In addition, the present invention produces a plurality of sliced meats while maintaining the positional continuity of the muscle fibers with the sliced meats adjacent to each other, thus maintaining a soft and easy to bite texture It has the same eating response (meat texture) as one piece of meat.

In addition, since the present invention slices and uses a rod-shaped molded product made of livestock meat, various processes for softening livestock, such as holing and massage, which have been conventionally performed in manufacturing cutlets at a factory are required. It is possible to provide a soft cutlet.

In addition, the present invention is that the sliced meat group has already been heated in the factory, so that the sliced meat adjacent to each other causes binding due to protein denaturation. Since it becomes possible to hold between sliced meat without leaking, it is possible to maintain a juicy state full of gravy.

In addition, the present invention is that the sliced meat group is already heated in the factory in an optimal state, that is, a juicy state overflowing with gravy, and when it is provided or eaten at a convenience store, supermarket, home, the outer clothing part It is possible to provide the cutlet in an optimal state only by heating (oil tone) to the extent that it is deep-fried.

Furthermore, according to the present invention, since it is inexpensive, even meat such as pork thigh, which is suitable for meat products manufactured in large quantities at the factory, such as lean meat, is heated to an optimal state at the factory. Therefore, you can eat meat juice from the red meat part in a state of being confined in the slice flesh, even if it is inexpensive livestock meat, it is healthy and meat juice from the red meat part by taking advantage of its leanness Can be provided as a juicy cutlet.

It is a cross-sectional schematic diagram of the non-oil-like overlapping cutlet according to the present invention. It is a flowchart of the manufacturing method of the non-oil-like superposition cutlet which concerns on this invention. It is a cross-sectional schematic diagram of the longitudinal direction of the rod-shaped molding used in manufacture of the non-oil-like superposition cutlet which concerns on this invention. It is the schematic of the state which sliced the rod-shaped molding of FIG. 3 in the state which maintained the positional continuity of a muscle fiber. It is a schematic diagram of the state heated to the rod-shaped molding of FIG. FIG. 6 is a schematic cross-sectional view of a sliced meat group in a state where the rod-shaped molded product of FIG. 5 is heated and then cut at a constant thickness.

Hereinafter, with reference to the drawings, an embodiment for carrying out the non-oil-like superposition cut according to the present invention will be described.

In addition, the non-oil-like superposition cutlet of the present invention heats a plurality of superposed sliced meats in a factory while maintaining the positional continuity of muscle fibers with the adjacent sliced meats. As a result, the soft and juicy cutlet can be easily provided in an optimal state while maintaining the texture of the cutlet made of one piece of meat by frying, and provided on a factory scale. Is possible.

In addition, the non-oil-like superposition cutlet means a cutlet before oiling that becomes a cutlet by cooking with oil (oil-like), and as a method of oiling, especially if it is a cooking method using oil Although not limited, the method of frying with oil as usual is performed (frying), the method of heating the oil film layer formed on the surface by attaching the oil in the frozen state, microcapsules Specific examples include a method of heating the oiled fats and oils attached to the surface.

[Configuration of non-oil-like superposition cutlet according to the present invention]
The structure of the non-oil-like superposition cutlet according to the present invention will be described with reference to FIG. FIG. 1 is a schematic cross-sectional view of a non-oil-like superposition cutlet according to the present invention.

As shown in FIG. 1, the non-oil-like layered cutlet 1 according to the present invention is not different from a known cutlet in appearance with a garment 7, but a sliced meat group 5 in which a plurality of sliced meats 3 are stacked. It has a characteristic in the structure.

That is, the sliced meat group 5 in which a plurality of sliced meats 3 are stacked, as shown in the hatching in FIG. It is in a state of maintaining sex.

In other words, a plurality of sliced meats 3 are sliced while maintaining the positional continuity of muscle fibers with adjacent sliced meats 3.

And by heating in that state, binding due to protein denaturation occurs in sliced meat 3 adjacent to each other. Therefore, the sliced meat 3 and another sliced meat 3 adjacent to each other are bound, so that the juice 6 overflowing between the sliced meat 3 and the sliced meat is not leaked outside, and is held between the sliced meat 6 slices. It is in the state.

And after that state, the garment 7 is attached to the sliced meat group 5.

Moreover, as livestock meat which comprises the sliced meat 3 (sliced meat group 5) in this invention, various livestock meats, such as pork, beef, and chicken, can be utilized, and also pork has little fat like meat. Even if it is cheap livestock meat, it can be eaten while the meat juice from the red meat part is confined in the slice flesh, so it is healthy by making use of its leanness and juicy by the meat juice produced from the red meat part It can be provided as a cutlet full of feeling.

In addition, processed starch, soy protein, spices, seasonings, salt, water, and the like are injected (injected) into the livestock as needed as a pickle solution.

Also, the garment 7 is configured by mixing bread crumbs, flour, batter powder, salt, spices, seasonings, water, and the like.

[Manufacturing process of non-oiled cutlet according to the present invention]
The manufacturing process of the non-oil-like layered cutlet according to the present invention in the factory will be described with reference to FIGS. FIG. 2 is a flowchart of a method for manufacturing a non-oil-like superposition cutlet according to the present invention. FIG. 3 is a schematic cross-sectional view in the longitudinal direction of a rod-shaped molded product used in the production of the non-oil-like layered cutlet according to the present invention. FIG. 4 is a schematic view of a state in which the rod-shaped molded product of FIG. 3 is sliced while maintaining the positional continuity of muscle fibers. FIG. 5 is a schematic view of a state in which the rod-shaped molded product of FIG. 4 is heated. FIG. 6 is a schematic cross-sectional view of a sliced meat group in a state where the rod-shaped molded product of FIG. 5 is heated and then cut with a constant thickness.

First, pork thigh meat, such as pork thigh, which is the main raw material of unoiled superposition cutlet 1 according to the present invention is received (raw material acceptance: step 1), and portions such as streaks of livestock meat that are not suitable for eating are removed. (Material processing: Step 2).

Then, the lump of livestock meat from which streaks and the like have been removed is adjusted to a shape and size suitable for the subsequent process (shaping: step 3). Next, an injection is performed to improve the meat quality by injecting a pickle solution that softens or increases the meat quality (injection: step 4). For example, in the present invention, the injection is performed under the condition of a salting coefficient of 140% (pickling liquid 40% with respect to 100% of raw meat).

Next, in order to produce the rod-shaped molded product 2 shown in FIG. 3, one or a plurality of livestock meat chunks that have been injected are filled into a casing (not shown) (filling: step 5). By filling the casing with livestock meat, it is useful for stabilizing the shape of livestock meat and improving the yield.

The type of the casing is not limited, but when the rod-shaped molded product 2 is manufactured with a plurality of meat chunks, the air between the meat chunks remains after the plurality of meat chunks are filled into the casing. Then, since the air portion remains as a space in the rod-shaped molded product 2 and the product has a hole, the air remaining between the meat chunks is transferred from the casing to the casing by using a breathable casing. It is possible to discharge to the outside and prevent the generation of a space (perforation).

Even when a non-breathable casing is used, it is possible to ensure breathability by making holes at intervals of, for example, 1 mm.

Further, for example, a casing having a folding diameter of 110 mm, 130 mm, 150 mm, or the like is appropriately selected and used. What is necessary is just to use a suitable thing suitably by the price of a casing, the purchase condition of a casing, the weight of the desired cutlet, etc. Thereby, it becomes a size suitable for eating as a cutlet.

Next, the rod-shaped molding 2 filled in the casing is frozen (freezing: step 6). This freezing step is performed to slice the rod-shaped molding 2 later, and therefore the casing is removed. In this case, the shape of the rod-shaped molded product 2 is set to a fixed state. Therefore, it is not necessary to freeze the entire rod-shaped molded product 2, and it is possible to freeze only the surface.

Thereafter, the casing disposed on the surface of the rod-shaped molded product 2 frozen with a knife or the like is cut, and the casing is removed (casing removal: step 7). As a result, the rod-shaped molded product 2 shown in FIG. 3 is obtained.

3 is cut to produce a large number of sliced meats 3 as shown in FIG. 4 (slice: step 8). In that case, as shown in FIG. 4, a large number of sliced meats 3 are sliced while maintaining the positional continuity of muscle fibers with adjacent sliced meats 3. The hatching in FIG. 4 indicates that the positional continuity of the muscle fibers of the rod-shaped molded product 2 in FIG. 3 is maintained.

In this case, the positional continuity of the muscle fibers means that the muscle fibers themselves are cut by slicing but maintain the same positional relationship of the muscle fibers after cutting.

Thus, the non-oil-like layered cutlet 1 of the present invention is manufactured from a plurality of sliced meats, so that it is soft and easy to bite, unlike a single piece meat that is hard to bite due to its thickness and quality. At the same time, since the plurality of sliced meats 3 are manufactured while maintaining the positional continuity of the muscle fibers with the adjacent sliced meats 3, while maintaining a soft and easy to bite texture, Eating response (meat texture) equivalent to a piece of meat.

The positional continuity of the muscle fibers of the rod-shaped molded product 2 after this slicing can be realized, for example, by the following method.

That is, as an example, the sliced meat 3 (see FIG. 4) is manufactured by cutting the rod-shaped molded product 2 from which the casing in the state of FIG. 3 is removed to a predetermined thickness with a rotary cutting blade (not shown). Then, when the sliced meat 3 is cut from the rod-shaped molded product 2, it is bounced off by the centrifugal force of the rotary cutting blade and falls onto the sliced meat receiving base 9 shown in FIG. 4.

When the cutting operation by the rotary cutting blade is repeated, each sliced meat 3 is jumped to the same location by the centrifugal force of the rotary cutting blade, and the sliced meat 3 maintains the positional continuity of muscle fibers as shown in FIG. It is piled up in the state. Thereby, the plurality of sliced meats 3 are manufactured while maintaining the positional continuity of the muscle fibers with the adjacent sliced meats 3 and sliced while maintaining the overall shape of the rod-shaped molded product 2 before slicing. (FIG. 4).

As another example, the sliced meat 3 is manufactured by cutting the rod-shaped molded product 2 from which the casing in the state of FIG. 3 is removed to a predetermined thickness with a rotary cutting blade (not shown). Then, the sliced meat 3 is cut off from the rod-shaped product before slicing by cutting from the rod-shaped molded product 2. The cut sliced meat is placed on a sliced meat receiving table (not shown) so that one whole cut surface is in contact with it, and the next cut sliced meat is covered thereabove.

When the cutting operation with the rotary cutting blade is repeated, each sliced meat 3 is stacked at the same location on the sliced meat receiving table, and the sliced meat 3 maintains the positional continuity of muscle fibers as shown in FIG. It will be piled up. Thereby, the plurality of sliced meats 3 are manufactured while maintaining the positional continuity of the muscle fibers with the adjacent sliced meats 3 and sliced while maintaining the overall shape of the rod-shaped molded product 2 before slicing. It becomes the state.

In addition, the slice meat receiving part may be constantly or intermittently moved by the conveying means due to the necessity of the manufacturing process, and in that case, the sliced sliced meat is predetermined on the slice meat receiving table. In some cases, the gaps are stacked in a staircase pattern (not shown).

In this case, since the sliced meat is frozen, the sliced meat stacked in a staircase shape can be easily corrected manually to a state in which the positional continuity of muscle fibers is maintained.

In addition, the thickness of the sliced meat 3 is appropriately selected in consideration of eating response, texture, etc., for example, sliced to a thickness of 1.5 mm.

Next, the rod-shaped molding 2 after slicing shown in FIG. 4 is filled into a casing (not shown) (filling: step 9). By filling the casing with the rod-shaped molded product 2 after slicing, the shape of the sliced rod-shaped molded product 2 is stabilized, and it is also useful for improving the yield by preventing the sliced-shaped molded product 2 from falling apart. .

The type of the casing is not limited, but a breathable casing is suitable for appropriately removing the moisture of the rod-shaped product 2 in the subsequent heating step.

Even when a non-breathable casing is used, it is possible to ensure breathability by making holes at intervals of, for example, 1 mm.

Also, for example, a casing having the same folding diameter as the casing used in step 5 (filling) is used. This corresponds to the casing used in step 5, and this makes it possible to fill the rod-shaped molded product 2 after slicing just well.

Next, the sliced rod-shaped molded product 2 filled in the casing is heated using heat treatment equipment (heat treatment: step 10). The heating to the rod-shaped molded product 2 is performed at least until the adjacent sliced meats 3 are bound by protein denaturation. For example, heating is performed at a center temperature of 70 ° C. for 1 minute or longer.

As a result, binding due to protein denaturation occurs in sliced meats 3 adjacent to each other, and therefore, it is possible to hold between the sliced meats 3 without leaking the broth overflowing between the sliced meats 3 to the outside. Therefore, it becomes possible to maintain a juicy state full of gravy.

Next, cooling is performed until the center temperature of the rod-shaped molded product 2 becomes 10 ° C. or less (cooling: step 11), and then the casing disposed on the surface of the rod-shaped molded product 2 cooled with a knife or the like is cut, and the casing is cut. Is removed (casing removal: step 12). As a result, the rod-shaped molded product 2 shown in FIG. 5 is obtained.

In FIG. 5, binding due to protein denaturation occurs in the sliced meat 3 adjacent to each other by heating, and therefore, the sliced meat 3 and the sliced meat 3 are expressed as indicated by a broken line in the drawing.

Thereafter, the heated rod-shaped molded product 2 is cut into a predetermined thickness to produce a sliced meat group (cut: step 13). For example, it cuts with the thickness of H (for example, 10 mm) in FIG. 5 so that each cut meat group may be about 45 g / piece.

By this cut, the sliced meat group 5 shown in FIG. 6 is brought into a state, and as shown in the cross section, the meat juice 6 overflows between the sliced meat 3 and another sliced meat 3 adjacent thereto, and is heated. Because of the binding caused by protein denaturation in the sliced meat 3 adjacent to each other, it becomes possible to hold between the sliced meat 3 without leaking out the broth overflowing between the sliced meat 3 and the sliced meat, It is possible to maintain a juicy state full of gravy.

Thereafter, the sliced meat group 5 is dressed (clothing: step 14), and the state shown in FIG. 1 is obtained, and the non-oil-like superposed cutlet 1 of the present invention can be obtained.

The non-oil-like layered cutlet 1 after the dressing is finished, for example, is quickly frozen at −35 ° C. or less (rapid freezing: step 15), and is weighed, for example, 60 g or more. Excluded (weighing: step 16).

Thereafter, X-ray inspection and metal detection for quality control are performed (foreign matter inspection: step 17), and after quality is confirmed, the product is packed in a bag (packing: step 18) and packed (boxing: step 19). ), For example, stored at −18 ° C. or lower (storage: step 20), and is ready for shipment.

It should be noted that it is of course possible to circulate the non-oil-like superposed cutlet 1 in a chilled state without performing quick freezing in step 15.

The non-oil-like superposition cutlet 1 will be provided or eaten at convenience stores, supermarkets, and homes. In this case, the sliced meat group is already heated in the factory in an optimum state, that is, a juicy state full of gravy. Thus, the cutlet can be eaten in an optimal state only by heating (oil tone) to such an extent that the outer garment is colored deeply.

This invention can be embodied in many forms without departing from its essential characteristics. Therefore, it is needless to say that the above-described embodiment is exclusively for description and does not limit the present invention.

1 Unoiled superposition cutlet 2 Stick-shaped product 3 Sliced meat 5 Sliced meat group 6 Meat broth 7 Garment 9 Slice meat receiving stand

Claims (9)

1. A non-oil-like layered cutlet that is composed of a plurality of sliced meats and clothes that cover the surface, and has not yet been fried in oil,
   Slicing a rod-shaped molded product made of livestock meat and producing the plurality of sliced meats while maintaining the positional continuity of muscle fibers with the sliced meats adjacent to each other;
   Then filling the casing with the plurality of sliced meats;
   Thereafter, heating the plurality of sliced meats filled in the casing;
   Then removing the casing from the plurality of sliced meats;
   Then, the non-oil-like superposition cutlet manufactured by the process of attaching the plurality of sliced meats.
2. 2. The non-oiled cutlet according to claim 1, wherein the heating to the plurality of sliced meats is performed at least until the adjacent sliced meats are bound by protein denaturation.
3. The non-oiled cutlet according to claim 1 or 2, wherein the meat is pork thigh.
4. The rod-shaped product is in a state in which at least the surface of the rod-shaped product is frozen in a state where the meat is filled in another casing.
   4. The non-oil-like superposed cut according to claim 1, wherein the other casing is then removed and sliced.
5. The non-oil-like piled cutlet according to any one of claims 1 to 4, wherein the casing is a breathable casing.
6. The non-oil-like cutlet according to any one of claims 1 to 5, wherein the other casing is a breathable casing.
7. The non-oil-like superposition cutlet according to any one of claims 1 to 6, wherein the non-oil-like superposition cutlet is frozen or cooled after clothing.
8. The non-oil-like superposed cutlet according to any one of claims 1 to 7, wherein the rod-shaped product is composed of one or a plurality of livestock meat chunks.
9. The non-oil-like superposition cutlet according to any one of claims 1 to 8, wherein the non-oil-like superposition cutlet can be eaten only by frying in oil until the garment is colored. Cutlet.

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