WO2020031401A1 - Method for producing dried meat - Google Patents

Abstract

The present invention pertains to a method for producing dried meat, the method comprising a step for drying meat that has been subjected to a soaking process, wherein the soaking process is a process for soaking meat in a sodium bicarbonate solution.

Description

Dry meat production method

The present invention relates to a method for producing dried meat.

Dried meat is used as an ingredient in instant dry foods such as instant soups, instant ramen, and tea pickles. Examples of a method for producing dried meat include, for example, a method for producing a freeze-dried char shoe that is formed by molding a raw meat using a binder and then freeze-drying (Patent Literature 1), and improving the reflow of instant drying ingredients including meat raw materials. For this purpose, a method of sandwiching a sheet-like material (Patent Document 2) and a method of producing a dry food in which soybean protein is contained in a raw meat material (Patent Document 3) are disclosed.

JP-A-2003-235515 JP 2005-052141 A JP 2004-041041 A

Dried animal meat may produce a deteriorating odor due to aging. It cannot be said that the means for suppressing this deterioration with time has been sufficiently studied in the past.

Therefore, an object of the present invention is to provide a method for producing dried livestock meat in which deterioration over time is suppressed.

The present invention provides a method for producing dried meat, comprising a step of drying the meat that has been subjected to the immersion treatment, wherein the immersion treatment is a treatment of immersing the meat in a baking soda solution.

た め Since the production method according to the present invention includes immersing meat in a baking soda solution before drying, it is possible to produce dried meat with reduced deterioration over time (particularly generation of deterioration odor over time). In addition, the dried meat obtained by the production method according to the present invention is excellent in both hot-water reversibility, softness (physical) after hot-water replenishment, and texture (softness, chewing response, juicy). ing.

The immersion treatment is preferably a treatment in which the meat is immersed in a baking soda solution under reduced pressure. By performing the treatment of immersion in a baking soda solution under reduced pressure, the (physical) softness after hot water can be improved more than in the case of performing under normal pressure, and the treatment time of the immersion treatment can be reduced. Even so, the effect of improving the hot water removability of the dried animal meat, the (physical) softness after hot water replenishment, and the texture can be sufficiently obtained.

The drying step is preferably a step of freeze-drying the meat that has been subjected to the immersion treatment. Thereby, the above-described effects are more remarkably exhibited.

The baking soda solution may have a baking soda concentration of 0.1 to 10% by weight. When the baking soda concentration is within this range, the above-mentioned effects can be sufficiently obtained.

The present invention can also be considered as a method for suppressing the deterioration of dried meat over time, which comprises a step of drying the meat immersed in the baking soda solution.

The present invention can further be regarded as a use (method) of using baking soda for suppressing the deterioration of dried meat with time, which comprises a step of immersing the meat with a baking soda solution before drying.

The present invention can be further regarded as an agent for suppressing deterioration of dried meat over time, which contains sodium bicarbonate as an active ingredient.

According to the present invention, by immersing the meat in a baking soda solution before drying, it is possible to easily produce a dried meat in which deterioration with time (particularly generation of a deterioration odor with time) is suppressed.

According to the present invention, by immersing the meat in a baking soda solution before drying, the deterioration with time is suppressed, and the hot water removability and the (physical) softness after hot water replenishment and the texture are improved. In each case, good dried animal meat can be easily produced.

Furthermore, by performing the immersion treatment under reduced pressure, it is possible to easily obtain dried livestock meat with further improved hot water removability, softness (physical) after hot water replenishment, and texture. Further, the obtained dried meat can be returned by immersing in not only hot water (for example, hot water at 90 to 100 ° C.) but also water (for example, water at 28 ° C.) for about one minute. Therefore, the returned meat can be eaten even in an environment where the use of hot water is restricted, such as during a disaster.

Hereinafter, embodiments for carrying out the present invention will be described in detail. However, the present invention is not limited to the following embodiments.

方法 The method for producing dried meat according to the present embodiment includes a step of drying the meat that has been subjected to the immersion treatment (hereinafter, also referred to as a “drying step”). The manufacturing method according to the present embodiment may further include a step of performing immersion processing on the meat (hereinafter, also referred to as “immersion processing step”).

書 In this specification, “meat” means meat of livestock and poultry used for meat. Specific examples of livestock meat include beef, pork, chicken, horse, sheep, goat, and duck.

Dried meat is obtained by drying meat, and usually has a water content of 10% by weight or less. The water content of the dried meat is preferably 7.5% by weight or less, more preferably 5% by weight or less. The moisture content of the dried meat can be measured using, for example, an infrared light moisture analyzer.

製造 In the manufacturing method according to the present embodiment, any of processed meat and unprocessed meat can be used. Here, the forming process means, for example, a process of mixing a plurality of types of meat and / or raw materials other than the meat to solidify, and a process of molding or laminating the meat into a specific shape.

The baking soda solution is a solution in which baking soda (sodium hydrogen carbonate) is dissolved in a solvent. The solvent is not particularly limited as long as it can dissolve sodium bicarbonate, and examples thereof include water, lower alcohols (eg, alcohols having 1 to 3 carbon atoms), and mixed solutions thereof. The baking soda solution is preferably an aqueous solution of baking soda.

濃度 The concentration of baking soda contained in the baking soda solution may be from 0.1 to 10% by weight based on the total amount of the baking soda solution. The baking soda concentration is preferably from 0.5 to 5% by weight, more preferably from 1 to 4% by weight, and even more preferably from 1 to 3% by weight, based on the total amount of the baking soda solution.

ＰＨ The pH of the sodium bicarbonate solution may be, for example, 7.0 to 9.0. When the pH of the baking soda solution is in this range, the effect of the present invention can be more remarkably exhibited.

The immersion treatment may be a treatment of immersing the meat in a baking soda solution. The immersion treatment is preferably a treatment in which the meat is immersed in a sodium bicarbonate solution under reduced pressure. By performing the immersion treatment under reduced pressure, the (physical) softness after the hot water can be improved more than when the immersion treatment is performed under normal pressure, and the hot water can be returned even if the processing time of the immersion processing is shortened. The effect of improving the properties, the (physical) softness after hot water return, and the texture can be sufficiently obtained.

畜 The meat to be immersed may be cut to an appropriate size according to the purpose. For example, livestock meat cut to a thickness of 1.5 cm or more, or a thickness of 2.0 to 4.0 cm may be used, a thickness of less than 1.5 cm, or a thickness of 0.3 to 1. Livestock meat cut to 0 cm may be used. Here, "thickness" means the length or width of the shortest surface or curved surface of meat such as plate, block, or cube.

The amount of the baking soda solution to be used relative to the amount of the meat may be, for example, 50 to 300 parts by weight, preferably 75 to 200 parts by weight, and more preferably 100 to 150 parts by weight based on 100 parts by weight of the meat. More preferably, there is. Thereby, the effect of the present invention can be more remarkably exhibited.

方法 The method of performing the immersion treatment under reduced pressure is not particularly limited as long as the immersion treatment can be performed in a state where a pressure lower than the atmospheric pressure is applied. Specifically, for example, immersion treatment can be performed under reduced pressure by putting meat and baking soda solution into a pressure-resistant container equipped with a valve that can be sealed and opened, and reducing the pressure in the container with a vacuum pump. The immersion treatment under reduced pressure can be performed using, for example, a vacuum kneader, a vacuum packaging machine, or the like.

The pressure at the time of performing the immersion treatment under reduced pressure may be a pressure lower than the atmospheric pressure. For example, the gauge pressure may be −0.01 MPa or less, preferably −0.03 MPa or less, and −0 MPa or less. 0.05MPa or less, more preferably -0.06MPa or less, still more preferably -0.07MPa or less, and even more preferably -0.08MPa or less. The lower limit of the pressure is not particularly limited, but may be, for example, -0.10 MPa. The gauge pressure is a pressure when the atmospheric pressure is 0 MPa and the absolute vacuum is -0.101 MPa.

The immersion treatment is preferably performed for 1 hour or more, preferably for 3 hours or more, more preferably for 5 hours or more, more preferably for 10 hours or more, further preferably for 15 hours or more, and more preferably for 20 hours or more. Is even more preferred. The longer the immersion time, the better the reclaimed water and the (physical) softness and texture of the obtained dried animal meat after reconstitution. When the immersion treatment is performed under reduced pressure, the treatment time (at immersion time) required to achieve the same hot water removability, softness (physical) after hot water replenishment, and texture as compared with normal pressure. ) Can be shortened.

温度 The temperature of the baking soda solution at the time of the immersion treatment is not particularly limited, and may be a room temperature range (eg, 18 to 28 ° C) or a refrigerated range (eg, about 4 to 10 ° C). The temperature of the sodium bicarbonate solution at the time of the immersion treatment is preferably in a refrigerated region (for example, about 4 to 10 ° C.).

In the baking soda solution used for the immersion treatment, components other than baking soda (eg, nutrients such as sugars, proteins, vitamins and minerals, seasoning compositions such as soy sauce and salt, spices) are used for the purpose of seasoning and / or softening of meat. , Amino acids, nucleic acids, thickeners, coloring agents, antioxidants and alcohols, and proteases). Thereby, the immersion treatment and the seasoning and / or the meat softening treatment can be performed simultaneously. The baking soda solution contains only baking soda, and components other than baking soda may be used in other steps as necessary. For example, for the seasoning, after the immersion treatment, after the subsequent heat treatment, or after the drying treatment, to the extent that the effects of the present invention are not impaired, application of a seasoning liquid containing the above components, or spraying of a powder seasoning, etc. It can be performed.

The drying step is a step of drying the meat that has been immersed as described above. The drying treatment can be performed according to a conventional method such as, for example, hot air drying, heat drying, freeze drying, and supercritical drying.

乾燥 From the viewpoint that the effects of the present invention are more remarkably exhibited, the drying treatment is preferably performed by freeze drying (freeze drying). Freeze-drying can be performed, for example, by a method including a step of freezing the immersed meat (freezing step) and a step of removing water (ice) from the frozen meat under reduced pressure (removal step).

The freezing step may be, for example, air cooling of the immersed meat, followed by freezing at about −20 ° C. to −60 ° C. for 1 to 3 hours.

The removing step may be, for example, using a freeze dryer to freeze frozen meat to a water content of 10% by weight or less, preferably 7.5% by weight or less, more preferably 5% by weight or less. Known freeze dryers can be used. The freeze-drying condition by the freeze dryer is not particularly limited as long as the water content of the meat can be kept in the above range, and for example, the degree of vacuum is 0.8 torr (mmHg) or less, preferably 0.08 torr (mmHg) or less, more preferably. Is a condition in which the treatment is performed under a vacuum condition of 0.04 torr (mmHg) or less at a temperature setting according to the degree of vacuum for about 10 to 36 hours.

畜 The meat that has been immersed may be subjected to a drying treatment as it is, or may be subjected to a heating treatment before the drying treatment. Examples of the heat treatment include a steaming treatment (steam treatment), a boil treatment, and an oil conditioning treatment (frying treatment). The heat treatment may be a combination of these treatments.

The steaming treatment is not limited to this. For example, steam having a temperature of 100 to 130 ° C. and a pressure of about 0.01 to 0.5 MPa is brought into contact with the dipped meat for about 30 seconds to 10 minutes. Can be done with The steaming treatment may be performed under closed conditions.

The oil-conditioning treatment is not limited to this, but can be performed, for example, by treating the immersed meat at 160 to 190 ° C. (normal pressure) for about 60 to 300 seconds. The oil conditioning treatment may be performed under reduced pressure using a closed-type fryer or the like capable of reducing pressure. The conditions under which the pressure is reduced may be set by appropriately adjusting the degree of vacuum, the temperature, the frying time, and the like so that the state is substantially the same as that in the case of performing the oil adjustment process at normal pressure. The oil used in the oil preparation is not particularly limited. For example, various edible oils derived from animals and plants (soybean oil, rapeseed oil, rice oil, corn oil, palm oil, safflower oil, sunflower oil, lard and het, and the like) Or more mixed oils selected from the group consisting of: Furthermore, raw meat ingredients such as bread crumbs may be added to the meat before the oil conditioning treatment.

The present invention described above can also be considered as a method for suppressing the deterioration of dried meat over time, which comprises a step of drying the meat immersed in the baking soda solution. In addition, the use of baking soda to suppress the deterioration of dried meat over time can be considered as a use (method) including a step of immersing the meat with a baking soda solution before drying. Furthermore, it can also be regarded as an agent for suppressing the deterioration of dried livestock meat over time, which contains baking soda as an active ingredient.

Hereinafter, the present invention will be specifically described based on examples and the like. However, the present invention is not limited to these.

[Test Example 1: Temporal deterioration suppression test]
The chicken breast was cut into 2.5 cm square dice and immersed in each of the solutions shown in Table 1 below for 15 hours (refrigerated). After immersion, each chicken breast was taken out, heated with steam (steam) for 8 minutes, frozen, and freeze-dried (Kyowa Vacuum Engineering Co., Ltd. product: Model RLE II-103), using a degree of vacuum of 0.04 torr ( mmHg) and dried at a temperature of 70 ° C. and a drying time of 26 hours to obtain each dried chicken breast. Vitamin E and Vitamin C were used in amounts that would have an antioxidant effect based on the fat content of chicken breast.

Each of the manufactured dried chicken breasts was put in an aluminum bag and stored in a thermostat at 37 ° C. After storage for 6 weeks and 15 weeks, the deterioration odor due to orthonasal was evaluated by sensory evaluation. Similarly, after storing for 15 weeks, the deterioration odor due to the retronasal was evaluated by sensory evaluation.

The sensory evaluation of the deterioration odor by orthonasal was carried out by three selected panels. Each dried chicken breast stored in a thermostat at 37 ° C. for 6 weeks and 15 weeks was transferred to a plastic cup, and the aroma rising from the cup was evaluated. Scores were given on a six-point scale according to the following rating scale, and the average of three panels was taken.
(Evaluation scale)
5 points: Do not feel "deterioration odor" at all 4 points: Feel "deterioration odor" very weak 3 points: Feel "deterioration odor" weakly 2 points: clearly feel "deterioration odor" 1 point: "deterioration odor" 0: Feel very strong “deterioration odor”

The evaluation results are shown in Table 2 below.

The sensory evaluation of the deterioration odor by the retro nasal was carried out by three selected panels. The sensory evaluation was performed by keeping the samples refrigerated immediately after freeze-drying and maintaining the quality (dried chicken breasts) as a control (five points). Was evaluated by relative evaluation. Specifically, each dried chicken breast stored in a thermostat at 37 ° C. for 15 weeks was transferred to a beaker, and boiling water was poured from the pot so that each dried chicken breast was sufficiently immersed. Dried chicken breast was included in the mouth, and the flavor felt in the mouth was evaluated. Scores were given on a six-point scale according to the following rating scale, and the average of three panels was taken.
(Evaluation scale)
5 points: No "deteriorating odor" is felt (equivalent to control)
4 points: Feel the "deteriorating odor" very weakly 3 points: Feel the "deteriorating odor" weakly 2 points: Feel the "deteriorating odor" clearly 1 point: Feel the "deteriorating odor" strongly 0 point: "deteriorating odor" Feel very strong

Table 3 shows the evaluation results.

乾燥 The dried chicken breast of Example 1, which was immersed in a sodium bicarbonate solution before freeze-drying, showed no “deteriorating odor” after storage at 37 ° C., just as it did immediately after drying. On the other hand, the dried chicken breast of Comparative Example 1 in which the immersion treatment was not performed before lyophilization, the dried chicken breast of Comparative Example 2 immersed in water before lyophilization, and a phosphate buffer solution (with sodium bicarbonate solution) before lyophilization The dried chicken breast of Comparative Example 3 immersed in the same pH) and the dried chicken breast of Comparative Example 4 or Comparative Example 5 immersed in a vitamin E or vitamin C solution (antioxidant) before lyophilization was 37 ° C. After storage, "deterioration odor" was observed. These results show that the suppression of the “deterioration odor” is an effect peculiar to baking soda that does not depend on the pH or antioxidant action.

[Test Example 2: Hot water reversion test]
The chicken breast was cut into cubes each having a side of 2.5 to 3 cm, and immersed in each of the solutions shown in Table 4 below for 20 hours (refrigerated). The baking soda solution (pH 8.1) of Example 2 was prepared by a method of dissolving baking soda in cold water. The baking soda solution (pH 8.7) of Example 3 was prepared by dissolving baking soda with hot water to generate sodium carbonate. After immersion, each chicken breast was taken out, heated with steam (steam) for 8 minutes, and freeze-dried under the same conditions as in Test Example 1 to obtain each dried chicken breast.

Each dried chicken breast produced was put in a cup, and hot water of 98 ° C. was poured from above, and after 1 minute, “hot water return” and “softness” were determined by the selected four panelists as follows. Sensory evaluation was performed based on criteria.

“Hot water reversion” comprehensively evaluated the degree of hot water permeation based on the following criteria.
：: Hot water has sufficiently penetrated into the interior and good.

Regarding “softness”, the texture when eaten was evaluated according to the following criteria.
◎: Soft and juicy ○: Soft △: Neither ×: Hard

Table 5 shows the evaluation results.

乾燥 The dried chicken breasts of Examples 2 and 3 immersed in a baking soda solution before freeze-drying had good results in both “hot water reversibility” and “softness”.

[Test Example 3: Verification of the effect of immersion treatment under reduced pressure]
[Manufacture of dried meat]
[1. Preparation of chicken breast and dipping solution)
The chicken breast was cut into 2.5 cm square dice. The immersion liquid (water or sodium bicarbonate solution) was adjusted at the mixing ratio shown in Table 6.

[2. Immersion treatment)
(2-1. Immersion treatment under normal pressure)
Test categories 1 to 5 shown in Table 7 were immersed at normal pressure (atmospheric pressure). 1 kg of the prepared chicken breast and 1 kg of each immersion liquid (water or baking soda solution) shown in Table 7 were each placed in a plastic bag, and the mouth was closed so that the immersion liquid did not spill. After mixing the chicken breast and the immersion liquid so that the chicken breast is sufficiently in contact with the immersion liquid, store in a refrigerator (4 ° C.) for each immersion time (4 hours, 8 hours or 15 hours) shown in Table 7. did. In the test category 1 (no immersion), the treatment was performed in the above procedure except that the immersion liquid was not added.

(2-2. Immersion treatment under reduced pressure)
Test sections 6 to 9 shown in Table 7 were immersed under reduced pressure. After 1 kg of the prepared chicken breast and 1 kg of each immersion liquid (water or sodium bicarbonate solution) shown in Table 7 were put in a vacuum polycarbonate desiccator, the inside of the desiccator was depressurized using a vacuum pump. When the vacuum pressure (gauge pressure) became -0.09 MPa, the vacuum pump was stopped and sealed, and the desiccator was put into a refrigerator (4 ° C.), and each immersion time shown in Table 7 (1 hour, 4 hours, 8 hours or 15 hours). The gauge pressure is a pressure when the atmospheric pressure is 0 MPa and the absolute vacuum is -0.101 MPa.

[3. (Drying treatment)
After the immersion treatment, each chicken breast was taken out, heated with steam (steam) for 8 minutes, frozen, and freeze-dried (product of Kyowa Vacuum Engineering Co., Ltd .: Model RLE II-103) to obtain a vacuum degree. The dried chicken breast was obtained by drying at 0.04 torr (mmHg) or less, at a temperature of 70 ° C. and a drying time of 26 hours.

[Evaluation of hot water return or water return]
The hot-water reversibility was evaluated for the dried chicken breast of each test category obtained above. For the dried chicken breasts of test categories 1, 2, 5, and 8, water reversion was also evaluated.

[Measurement of return rate]
One dried chicken breast was placed in a 100 mL beaker and weighed (weight before reconstitution: g). Next, about 80 mL of hot water at 90 ° C. was poured, and the mixture was allowed to stand for 1 minute. Thereafter, the hot water was cut off with a tea strainer, and the chicken breast was taken out and immediately weighed (weight after reconstitution: g). The return rate was calculated according to the following equation. This was repeated six times, and the average value of the return rate was calculated (average return rate). The results are shown in Table 7.
Reversion rate = (weight after reconstitution: g) / (weight before reconstitution: g)

評 価 In the evaluation of the water return property, the average return rate was calculated by the same procedure except that distilled water at 28 ° C. was used instead of hot water at 90 ° C. The results are shown in Table 7.

〔sensory evaluation〕
7 g of dried chicken breast was weighed into a 200 mL beaker, 150 mL of 100 ° C. water was poured, and the mixture was allowed to stand for 1 minute. Immediately, the meat pieces were taken out and subjected to sensory evaluation. In the sensory evaluation, five trained panels comprehensively evaluated the degree of penetration of hot water according to the following evaluation criteria. The results are shown in Table 7.
×: Hot water has not penetrated into the surface layer of meat (hot water has not been reconstituted)
△: Hot water has penetrated only into the surface layer of meat (hot water cannot be reconstituted)
○: Hot water has penetrated to the center of the meat (hot water can be returned)

評 価 In the evaluation of the water return property, the degree of permeation of water was evaluated by the same procedure except that softened water at 28 ° C was used instead of hot water at 100 ° C. The results are shown in Table 7.

[Texture measurement]
One dried chicken breast was placed in a 100 mL beaker, about 80 mL of 90 ° C. water was poured, and the mixture was allowed to stand for 1 minute. Thereafter, the hot water was cut off with a tea strainer, and the chicken breast was taken out and used as a measurement sample. Using a food property tester (Creep Meter, manufactured by Sanden Co., Ltd.), apply a jig vertically to the muscle fiber of chicken breast, and the breaking load of chicken breast in each test category (unit: N) And the breaking energy (unit: J / m ³ ) were measured. The measurement conditions are as follows.
Load cell: 200N
Jig: L50 + wedge type 49
Measurement distortion rate: 99%
Measuring speed: 1mm / sec

The measurement was independently performed 5 to 8 times for each test section, and the average value of the breaking load (unit: N) and the breaking energy (unit: J / m ³ ) of the chicken breast of each test section was calculated. The results are shown in Table 7.

In the evaluation of the water return property, the breaking load (unit: N) and breaking energy (unit: J) of the chicken breast in each test section were determined in the same procedure except that distilled water at 28 ° C. was used instead of hot water at 90 ° C. / M ³ ) was calculated. The results are shown in Table 7.

[Evaluation of texture after returning to hot water or after returning to water]
7 g of dried chicken breast was weighed into a 200 mL beaker, 150 mL of 100 ° C. water was poured, and the mixture was allowed to stand for 1 minute. Immediately, the meat pieces were taken out and subjected to sensory evaluation. In the sensory evaluation, five trained panels evaluated the items of "softness of meat", "meat chewing response (elasticity, muscular feeling)" and "juicyness (moisture feeling)" using the following evaluation scale. And the average was calculated. The results are shown in Table 7.

The tenderness of the meat 1: very hard to bite 2: hard and hard to bite 3: neither neither 4: soft 5: very soft Meat bite response (elasticity, muscle feeling)
1: Strong bite response (hard enough to bite)
2: Responsive (hard)
3: Moderate chewing response (original meat's original chewing response (strain feeling))
4: weak chewing response (slightly soft)
5: No chewing response (soft)
Juicy (moisture)
1: Slightly sullen 2: Slightly sullen 3: Neither 4: Juicy 5: Very juicy

評 価 Evaluation of water reversion was carried out by the same procedure except that 28 ° C. softened water was used instead of 100 ° C. hot water. The results are shown in Table 7.

Dried meat (Dried chicken breast) in test categories 3 to 9 which had been subjected to a dipping treatment using a baking soda solution, had the hot water penetrated into the dried meat at the time of hot water reconstitution, and had returned to the hot water (the hot water in Table 7). Return property (sensory evaluation)). Also, in proportion to the immersion time, the meat (chicken breast) after the hot water softened (breaking load and breaking energy in Table 7), and the texture (sensory) was also improved (meat after hot water return). Was soft and juicy) (see the sensory evaluations “softness”, “chewing response” and “juicyness” in Table 7). In addition, in the case of dried livestock meat (dried chicken breast) in test categories 6 to 9 subjected to immersion treatment using a baking soda solution under reduced pressure, the livestock meat (chicken breast) after returning to hot water is softer than under normal pressure. (Breaking load and breaking energy in Table 7). In addition, dried meat (dried chicken breast) immersed under a reduced pressure using a baking soda solution is compared with dried meat (dried chicken breast) immersed under normal pressure for the same period of time. Chewing response (streak feeling) was felt (the score of the sensory evaluation “biting response” in Table 7 was closer to 3). Furthermore, even if the dipping time is 1 hour, the hot meat permeates into the dried meat at the time of hot water reconstitution, and the hot water returns to the hot meat. Was. (See Test Category 6 in Table 7).

Regarding the water recycle property, in the dry meat (dry chicken breast) of test categories 5 and 8 which had been subjected to the immersion treatment using the sodium bicarbonate solution, water permeated into the inside of the dried meat at the time of rehydration and returned. . In addition, when the immersion treatment using the sodium bicarbonate solution was performed under normal pressure, water was rehydrated in an immersion time of 15 hours (test category 5) when performed under reduced pressure, and in an immersion time of 8 hours (test category 8). If the return time is 1 minute and not only the hot water but also the hot water can be returned, the returned meat can be eaten even in an environment where the use of hot water is restricted such as in a disaster.

Claims (7)

1. With a step of drying the meat that has been subjected to the immersion treatment,
   A method for producing dried meat, wherein the immersion treatment is a treatment of immersing the meat in a baking soda solution.
2. The method according to claim 1, wherein the immersion treatment is a treatment of immersing the meat in a sodium bicarbonate solution under reduced pressure.
3. The method according to claim 1 or 2, wherein the drying step is a step of freeze-drying the meat that has been subjected to the immersion treatment.
4. The method according to any one of claims 1 to 3, wherein the baking soda solution has a baking soda concentration of 0.1 to 10% by weight.
5. 方法 A method for suppressing the deterioration of dried meat over time, comprising a step of drying the meat immersed in a sodium bicarbonate solution.
6. The use of baking soda to suppress the deterioration of dried meat over time,
   Use comprising a step of dipping meat in a baking soda solution before drying.
7. (4) An agent for suppressing the deterioration of dried meat over time, comprising baking soda as an active ingredient.