WO2020031401A1 - Procédé de production de viande séchée - Google Patents

Procédé de production de viande séchée Download PDF

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Publication number
WO2020031401A1
WO2020031401A1 PCT/JP2018/045149 JP2018045149W WO2020031401A1 WO 2020031401 A1 WO2020031401 A1 WO 2020031401A1 JP 2018045149 W JP2018045149 W JP 2018045149W WO 2020031401 A1 WO2020031401 A1 WO 2020031401A1
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WO
WIPO (PCT)
Prior art keywords
meat
dried
baking soda
drying
treatment
Prior art date
Application number
PCT/JP2018/045149
Other languages
English (en)
Japanese (ja)
Inventor
奈穂 中村
花子 佐藤
Original Assignee
ポッカサッポロフード＆ビバレッジ株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from JP2018148734A external-priority patent/JP7241485B2/ja
Priority claimed from JP2018194964A external-priority patent/JP7241500B2/ja
Application filed by ポッカサッポロフード＆ビバレッジ株式会社 filed Critical ポッカサッポロフード＆ビバレッジ株式会社
Publication of WO2020031401A1 publication Critical patent/WO2020031401A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/02—Preserving by means of inorganic salts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A23B4/037—Freeze-drying, i.e. cryodessication, lyophilisation; Apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof

Definitions

  • 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.
  • 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.
  • Patent Document 2 a method of sandwiching a sheet-like material
  • Patent Document 3 a method of producing a dry food in which soybean protein is contained in a raw meat material
  • 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.
  • 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.
  • 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).
  • 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.
  • 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.
  • 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.
  • 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.
  • the immersion treatment 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.
  • hot water for example, hot water at 90 to 100 ° C.
  • water for example, water at 28 ° C.
  • 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”).
  • livestock means meat of livestock and poultry used for meat.
  • 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.
  • any of processed meat and unprocessed meat can be used.
  • 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.
  • 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.
  • the pH of the sodium bicarbonate solution may be, for example, 7.0 to 9.0.
  • 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.
  • the meat to be immersed may be cut to an appropriate size according to the purpose.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.).
  • 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.
  • components other than baking soda eg, nutrients such as sugars, proteins, vitamins and minerals, seasoning compositions such as soy sauce and salt, spices
  • Amino acids, nucleic acids, thickeners, coloring agents, antioxidants and alcohols, and proteases are used for the purpose of seasoning and / or softening of meat.
  • the baking soda solution contains only baking soda, and components other than baking soda may be used in other steps as necessary.
  • 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.
  • 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.
  • 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.
  • 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.
  • a drying treatment as it is, or may be subjected to a heating treatment before the drying treatment.
  • 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.
  • 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.
  • 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.
  • 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:
  • 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.
  • 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.
  • 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.
  • 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 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).
  • Table 3 shows the evaluation results.
  • 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.
  • Table 5 shows the evaluation results.
  • 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.
  • 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.
  • 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
  • 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).
  • test category 5 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.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

La présente invention concerne un procédé de production de viande séchée, le procédé comprenant une étape de séchage de la viande qui a été soumise à un processus de trempage, le procédé de trempage étant un procédé de trempage de la viande dans une solution de bicarbonate de sodium.
PCT/JP2018/045149 2018-08-07 2018-12-07 Procédé de production de viande séchée WO2020031401A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
JP2018148734A JP7241485B2 (ja) 2018-08-07 2018-08-07 乾燥畜肉の製造方法
JP2018-148734 2018-08-07
JP2018194964A JP7241500B2 (ja) 2018-10-16 2018-10-16 乾燥畜肉の製造方法
JP2018-194964 2018-10-16

Publications (1)

Publication Number Publication Date
WO2020031401A1 true WO2020031401A1 (fr) 2020-02-13

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0213345A (ja) * 1988-05-03 1990-01-17 Soc Prod Nestle Sa 脱水肉製品の製造方法
US20020048623A1 (en) * 2000-09-06 2002-04-25 Konrad Baarda Composite meat product and method for the manufacture thereof
JP2014064542A (ja) * 2012-09-27 2014-04-17 Niigata Industrial Creation Organization 食肉入りレトルト食品の製造方法
WO2014112623A1 (fr) * 2013-01-18 2014-07-24 マルハニチロ株式会社 Procédé de fabrication de pâte de poisson congelée ayant d'excellentes propriétés de stockage à l'état congelé
JP2016524518A (ja) * 2013-04-03 2016-08-18 ルドルフ ヴィルト ゲーエムベーハー ウント ツェーオー．カーゲー 有機固形物に物質を取り込ませるための方法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0213345A (ja) * 1988-05-03 1990-01-17 Soc Prod Nestle Sa 脱水肉製品の製造方法
US20020048623A1 (en) * 2000-09-06 2002-04-25 Konrad Baarda Composite meat product and method for the manufacture thereof
JP2014064542A (ja) * 2012-09-27 2014-04-17 Niigata Industrial Creation Organization 食肉入りレトルト食品の製造方法
WO2014112623A1 (fr) * 2013-01-18 2014-07-24 マルハニチロ株式会社 Procédé de fabrication de pâte de poisson congelée ayant d'excellentes propriétés de stockage à l'état congelé
JP2016524518A (ja) * 2013-04-03 2016-08-18 ルドルフ ヴィルト ゲーエムベーハー ウント ツェーオー．カーゲー 有機固形物に物質を取り込ませるための方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
KODANI, YUKITOSHI ET AL.: "Research on quality improvement of sardine fillet", BULLETIN OF THE FOOD INDUSTRIAL RESEARCH INSTITUTE, vol. 32, March 1993 (1993-03-01), pages 33 - 43 *

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