JP3654577B2 - Method for producing unheated tonkatsu - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing an unheated tonkatsu that can be made soft tonkatsu by frying.
[0002]
[Prior art]
To make tonkatsu, use the tip of a knife in pork loin, make a shallow cut in the muscle, lightly tap the surface with the back of the knife or meat tap, season with salt and pepper, and spread the flour on both sides evenly. Sprinkle, scrape off excess powder, soak in melted eggs, place on spread bread crumbs, apply bread crumbs from above, wear clothes to cover the meat, fry in oil, how to make tonkatsu at home etc. Are known.
[0003]
On the other hand, there are few prior arts related to the production of 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, and the mixed raw material at −2 to 0 ° C. A cooling process for cooling to the temperature range, a molding process for continuously molding the cooled mixed raw material into a product shape with a continuous molding machine, a dressing process for coating the molded product, and a dressing molding A method for producing a frozen tonkatsu that can be kept low in cost by using a relatively inexpensive pork and can be made uniform in size and shape by performing a freezing step of freezing the product (Japanese Patent Laid-Open No. 5-84052) No.) and packaging of deep-fried food materials as needed, such as vacuum packaging, using heating means, the center temperature of the material is the temperature range where the protein of the material solidifies, and the temperature is below the water separation action start temperature Core in the area With sufficient heat, apply heat-treated meat and other ingredients such as batter powder, sprinkle with brown promoted bread crumbs, attach oil in the frozen state and form an oil film layer on the surface, A method for producing frozen foods for fried foods that has less variation, improves shape retention, and improves texture and flavor that does not require fried in oil by freezing (Japanese Patent Laid-Open No. 9-9886) Is only known.
[0004]
In addition, as a technique to soften the meat, there is known a method of piercing meat chunks using a steak master or a holing machine. In addition, special control of enzyme amount, processing time, etc. using metal protease is performed. Even if not performed, a meat softening agent containing a metal protease that can soften hard muscles such as imported beef to an appropriate softness (Japanese Patent Laid-Open No. 8-56664) or a raw beef mixed with a pickle solution Then massage for 0.5 to 1 hour under low temperature and reduced pressure, let stand for 10 to 12 hours, boil at 100 ° C. for 2.5 to 3 hours, and then remove meat fibers while removing unnecessary fascia and fat The cow is heated and stirred until there is almost no water separated from the meat, and then dried to a water activity of 0.85 or less by a hot air dryer that continuously dries the workpiece. Such as dried processed food (JP-A 7-274814) have been proposed many techniques with respect to meat quality softened.
[0005]
[Problems to be solved by the invention]
Frozen unheated tonkatsu can be stored for a long period of time, and can be easily eaten by cooking oil, etc., and demand in family restaurants and the like is increasing. Pork loin, which is a raw material for tonkatsu, is a material that cannot be homogenized because there are variations such as individual differences in pigs, parts of the raw material, and even the same part, such as the direction of muscle fibers and the mixing of fat. Therefore, as a result, there are problems that cannot be controlled such as variation in taste after cooking oil, size caused by shrinkage of meat, variation in weight, peeling of clothes and tools, etc. In addition, it has been considered difficult to produce a uniform unheated tonkatsu with properties such as texture on a factory scale. The object of the present invention is to obtain a tonkatsu that is soft, has a substantially uniform shape and size, and has a moderately ripened meat taste that does not deform or shrink even when fried. An object of the present invention is to provide a method for producing an unheated tonkatsu on a factory scale, which can obtain a tonkatsu, in particular, a tonkatsu having an excellent texture in softness.
[0006]
[Means for Solving the Problems]
The present inventor has intensively studied a method for producing an unheated tonkatsu that can obtain a tonkatsu having an excellent soft texture on a factory scale. Tone cutlet with soft texture by aging under freezing temperature range below ℃, cutting silver skin between lean and fat, holing to pierce the red part with needles, massage in rotating drum in order The inventors have found that an unheated tonkatsu that can be obtained can be manufactured, and have completed the present invention.
[0007]
That is, the present invention is characterized in that the raw pork loin is vacuum-packed and aged for a predetermined period in a temperature range of 2 ° C. to non-freezing, then the silver skin is cut, then holed, and then massaged in a rotating drum. The method for producing unheated tonkatsu (claim 2) or the method for producing unheated tonkatsu according to claim 1, wherein the aging for a predetermined period is aging for 2 to 4 weeks (claim 2). The method for producing unheated tonkatsu according to claim 1 or 2, characterized in that the pork loin after being massaged in a rotating drum is surface frozen after being housed in a mold and then sliced. 4. The method for producing unheated tonkatsu according to claim 3, wherein the sliced pork loin is subjected to a water absorption treatment to remove free water, and the sliced pork loin is dusted Only, buttering, after breading, a method of manufacturing unheated cutlet of claim 3, wherein subjecting the distribution in a state of being present separately crumbs on the upper and lower surfaces (Claim 5).
[0008]
DETAILED DESCRIPTION OF THE INVENTION
As a method for producing the unheated tonkatsu of the present invention, the raw pork loin is vacuum-packed and aged for a predetermined period in a temperature range of 2 ° C. to non-freezing, then the silver skin is cut and then holed, and then in a rotating drum. It is not particularly limited as long as it is a manufacturing method for massaging, and here, unheated tonkatsu refers to tonkatsu before cooking oil, which becomes tonkatsu by cooking with oil. It is not particularly limited as long as it is a cooking method using oil, but a method of frying with oil as usual is performed (frying) or an oil film layer is formed on the surface by attaching oil in a frozen state. Specific examples thereof include a method of heating an oil and a method of heating a material in which microencapsulated fats and oils are attached to the surface. In addition, as the raw pork loin in the present invention, a pork loin log and a block in which red meat and fat are integrated through a silver skin that is a film between them can be cited, A chilled (unfrozen) state is preferred.
[0009]
As the aging treatment applied to the raw pork loin, the raw pork loin is vacuum-packed and ripened for a predetermined period in a temperature range of 2 ° C. to non-freezing temperature, preferably 0 ° C. or lower. The vacuum pack is not particularly limited, and examples thereof include a process in which the raw pork loin is stored in a bag-shaped pack container made of an air-impermeable resin film, sealed after being subjected to a decompression process. The predetermined aging period is preferably 2 to 4 weeks in the case of natural aging, and more preferably about 3 weeks. Depending on the aging temperature and meat quality, if it is less than 2 weeks, the tonkatsu, which is the final product of aging, may be insufficiently soft, and if it exceeds 5 weeks, it will partially rot and begin to show sourness. Moreover, instead of natural aging, a short-time aging method using ultrasonic waves or electrostatic fields can be applied. For example, aging treatment that takes 3 weeks is too long for productivity in factory-scale production, but this aging treatment improves the taste, softens the meat, and increases the number of general bacteria From the point that can be suppressed, this is an essential processing step in the present invention.
[0010]
The above-mentioned aged pork loin silver skin cutting treatment and subsequent holing treatment are not only necessary to soften the meat and eliminate the feeling of muscle residue during chewing, but also to prevent deformation due to frying. However, it is an important processing step, and when these steps are omitted, the center part expands to an indefinite shape such as a large bulge, resulting in a tonkatsu product with irregular shapes. The cutting process of the silver skin is not particularly limited as long as it is a process of cutting the silver skin, but a specific example is a process of making 2 to 4 cuts with a depth of about 1 cm on the silver skin. In addition, the holing process is not particularly limited as long as it is a process that punctures the red portion, but the process of passing through a steak master or a holing machine about 1 to 3 times, or a pickle injector The low-speed multiple times processing by can be specifically exemplified.
[0011]
The pork loin meat that has been subjected to the silver skin cutting process and the subsequent holing process is then subjected to a massage process using a rotating drum. A specific example of such massage treatment is a treatment in which pork loin is put into a rotating drum and massaged at 5 to 15 rotations / minute, preferably 10 rotations / minute for about 1 hour. Such massage treatment not only improves the homogeneity of the meat quality, but also destroys part of the sarcolemma and softens the meat quality.
[0012]
It is preferable to freeze the surface of pork loin that has been subjected to the massage treatment after it is housed in a mold. For example, pork loin contained in a mold to which a compressive force can be applied from the surroundings freezes at about −35 ° C. for 45 minutes. The pork loin subjected to such surface freezing treatment is released from the mold, frozen and stored as required for production planning, etc., and then sliced. When frozen, it is preferable to slice in a half-thawed state (-8 ° C to -4 ° C). By adopting such steps from mold accommodation to slicing, the shape and weight of sliced pork loin can be made constant.
[0013]
When chilled circulation of unheated tonkatsu according to the present invention, in order to suppress an increase in the number of bacteria, the sliced pork loin is subjected to free water removal treatment, and is 1 to 5%, preferably about 3%. It is preferred to remove free water. If the removal of free water is less than 1%, the bacteriostatic effect is small, and if it exceeds 5%, the yield of the product decreases. The free water removal treatment is not particularly limited as long as it is a treatment that can remove free water in pork loin, but water absorption treatment and cold air drying treatment are not particularly limited. Treatment is preferred. For such water absorption treatment, water-absorbing paper, water-absorbing polymer sheet material, silica gel or the like can be used, but water-absorbing paper is preferably used in terms of simplicity and cost. For example, as shown in FIG. 1, tempering is performed at a temperature of 0 ° C. or lower, preferably −1 to 0 ° C., with the sliced pork loin 2 sandwiched between the water absorbent paper 1 as the water absorption treatment using the water absorbent paper. Can be specifically mentioned. In addition, this free water removal process becomes unnecessary in freezing circulation.
[0014]
In addition, if necessary, it can be stretched by a roller device and spread into a bellows shape, or seasoned with salt or pepper. After that, it is preferable to perform dusting, buttering and breading so that the food can be easily cooked in a family restaurant or the like. In addition, when circulating sliced pork loin chilled, it is possible to distribute it in a state where 2 to 4% of bread crumbs are separately present on the upper and lower surfaces of sliced pork loin that has been dusted, buttered and crushed. It is preferable from the viewpoints of buffering during transportation, removal of moisture, retention of the three-dimensional surface of product clothing, and prevention of product deformation. Especially in the case of sliced pork loin that has been subjected to the above-mentioned free water removal treatment, even when 2-4% of the bread crumbs are present in the top and bottom, the bread crumbs are solid without getting wet. Will be beautiful.
[0015]
【Example】
EXAMPLES Hereinafter, although an Example demonstrates this invention in detail, the technical scope of this invention is not limited by a following example etc.
The unheated tonkatsu of the present invention was manufactured according to the manufacturing flow shown in FIG. After confirming that the raw chilled pork loin logs sorted by thickness are free of bone, cartilage, etc., vacuum-packed and aged for 3 weeks under an unfrozen temperature range of 0 ° C or less, then chilled pork loin Two membranes (silver skin) between the red and fat of the raw wood were cut to a depth of 1 cm and shaped to have a leg length of 5 cm or less. Next, the pork loin was leaned upward with a pickle injector for 2 times, and then pierced and wounded, and then put into a rotating drum and massaged at 10 rpm for 1 hour. Pack the raw wood after the massage using a spacer so that no gaps are generated, and after applying surface freezing treatment at -35 ° C for 45 minutes with a liquid freezer in a state where compression force is applied from the periphery, remove the mold, The product was frozen and stored so that the product temperature was -18 ° C or lower. Thawed after storage, and sliced in a half-thawed state (−8 ° C. to −4 ° C.) with a Becher slicer to obtain sliced pork loin having a thickness of 13.5 to 14.5 mm and a weight of 100 to 110 g.
[0016]
Sprinkle dusting made of batter mix containing salt and pepper on this sliced pork loin, attach batter in which flour is dissolved in egg, bread crumb, freeze after weighing check, metal detector and X-ray foreign substance inspection A foreign substance inspection was performed using an apparatus (manufactured by Softex). Put the sliced pork loin after the foreign body inspection into a tray with 2-4% bread crumbs on the bottom, sprinkle the same amount of bread crumbs on the top, cover the tray, and unheated tonkatsu in a packaging container Got. This unheated tonkatsu was thawed and then fried in a conventional manner, and a sensory test was conducted by five specialized panelists. As a control, commercially available tonkatsu was purchased and used. The average score of the panelists as very hard (1 point), hard (2 points), normal (3 points), soft (4 points) and very soft (5 points) is 4.4 points according to the present invention. The control was 2.2 points.
[0017]
【The invention's effect】
According to the present invention, an unheated tonkatsu that is soft, has a substantially uniform shape and size, can obtain a tonkatsu that is well-ripened and has good taste, and does not deform or shrink even when fried In particular, an unheated tonkatsu that can obtain a tonkatsu having an excellent texture in softness can be produced on a factory scale.
[Brief description of the drawings]
FIG. 1 is a view showing a water absorption treatment of sliced pork loin using water absorbent paper.
FIG. 2 is a view showing a production flow of an unheated tonkatsu according to the present invention.
[Explanation of symbols]
1 Absorbent paper 2 Sliced pork loin

Claims (5)

  The raw pork loin is vacuum-packed and aged for a predetermined period in a temperature range of 2 ° C. to non-freezing, then the silver skin is cut, then holed, and then massaged in a rotating drum. Production method.   The method for producing unheated tonkatsu according to claim 1, wherein the aging for a predetermined period is aging for 2 to 4 weeks.   The method for producing unheated tonkatsu according to claim 1 or 2, wherein the pork loin after being massaged in a rotating drum is frozen on the surface after being housed in a mold and then sliced.   The method for producing unheated tonkatsu according to claim 3, wherein the sliced pork loin is subjected to water absorption treatment to remove free water. 4. The non-heated tonkatsu according to claim 3, wherein the sliced pork loin is dusted, buttered and breaded, and then distributed in a state where breadcrumbs are separately present on the upper and lower surfaces thereof. Method.

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