JPS5941385B2 - Manufacturing method for dried meat processed food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention involves producing a meat emulsion consisting of undenatured livestock meat muscle protein, fat, oil, water, and salt, and then heating the emulsion with microwaves or further drying with hot air to puff and dehydrate the dried meat. Concerning a method of manufacturing food.

The dried meat processed food obtained by the method of the present invention means dried meat with a moisture content of 40 to 1%, and meat with a moisture content of about 40 to 10%, which can be eaten as is or cooked as a delicacy, for example, and with a moisture content of about 10%. -1%, especially 5-1%, can be cooked and eaten, but is useful as an ingredient in instant foods.

There is a known method of making dried meat processed foods by adding various additives to livestock meat, kneading it in a kneading machine, and swelling and dehydrating the resulting product by microwave heating [Food Microwave Processing (Kenpakusha, 164). ~169 pages, 1972)].

Dried meat processed foods obtained by this method do not have sufficient shelf life because peroxides are generated due to fat oxidation, and if the fat content of the meat used is high, the fat will be liberated during microwave heating and the desired purpose will not be achieved. dried meat processed food cannot be obtained.

In particular, according to the above-mentioned literature, dry meat cannot be obtained if the fat content in livestock meat exceeds 20 parts, and meat with a high fat content such as pork can be used by removing fat and reducing the fat content to about 15 to 20 parts. It is stated that it is required.

On the other hand, since the higher the fat content, the richer the flavor, there is a demand for dried meat processed foods with a higher fat content.

The present inventors researched a method for producing dried meat with good shelf life and rich flavor, and heated a meat emulsion consisting of undenatured meat muscle protein, fats and oils, moisture, and salt with microwaves to reduce the amount of moisture in the meat emulsion. proposed a method for producing dried meat with a moisture content of 40 to 1% by dehydrating 40% of water (Japanese Patent Laid-Open Publication No. 52653/1983).

The dried meat obtained by this method has excellent restorability and storage stability, and even when the meat emulsion has a high fat content, there is no problem during microwave heating, and good dried meat can be obtained.

Now, the appearance of processed meat foods is an important factor that influences palatability.

For example, in the case of bacon, the lean meat and fat meat in the cross section are appropriately mixed to form a layered structure, giving it a unique appearance.

However, by placing animal fat in a meat emulsion in layers,
Next, even if the food is heated using microwaves, the fat in the fatty meat will melt and separate, making it impossible to obtain a dried meat processed food having the cross-sectional appearance of bacon crumbs.

The present inventors investigated the production of dried meat processed foods, such as bacon, in which a white hue is moderately mixed in the meat hue, by microwave heating, and found that It has been found that it is effective to use an egg white emulsion as a white hue.

An object of the present invention is to provide a novel dried meat processed food in which a white portion, such as bacon, is appropriately arranged within a meat-colored portion.

According to the present invention, 10 to 100 parts of an egg white emulsion consisting of egg white, fat, oil, and moisture are mixed with 100 parts of a meat emulsion consisting of undenatured muscle protein, fat, oil, water, and salt to form an egg white emulsion phase within the meat emulsion phase. A method is provided for producing a dried meat processed food having a water content of 40 to 1 by making a mixture arranged in layers or blocks and heating it with microwaves to expand and dehydrate it.

The dried meat processed food obtained by this method has a white color layered, lumped or marbled inside the meat color, and has a unique appearance and flavor.

Moreover, since the egg white emulsion is easily solidified during microwave heating, there are no manufacturing difficulties.

The present invention will be explained in more detail.

In the present invention, the meat emulsion refers to a state in which oil and fat particles are covered with undenatured animal meat protein, in which the dispersed phase is oil or fat, and the dispersion medium is water containing water-soluble meat protein. It is a meat emulsion.

Salt is added to keep the emulsion stable.

According to the present invention, the meat emulsion is prepared by removing fat and water from livestock meat and having a solid content of 10 to 30%, mainly consisting of protein.
It is preferable that the emulsion is a meat emulsion consisting of 10 to 40 parts of fat, 40 to 70 parts of water, and 0.5 to 10% of salt in an amount of 0.5 to 3.5 times the amount.

If the fat content is less than 0.5 times the protein solid content, it is difficult to remove moisture by microwave heating, and dried meat with good reconstitution properties cannot be obtained.

Moreover, if the amount is 3 to 5 times or more, separation of fat may occur during microwave heating.

If the moisture content is less than 40%, a desirable meat emulsion may not be obtained.

If the temperature is higher than 70, microwave heating will take a long time and the surface will burn.

As a specific example of making the meat emulsion used in the present invention, minced meat is prepared using a chopper or the like by mixing livestock meat such as cow, pig, or chicken and salt with or without adding animal or vegetable oil. One method is to make a meat emulsion by cutting this.

To explain in more detail, for every 100 copies of Makuuchi red meat, 0
．． A mixture of 5 to 20 parts of salt and 10 to 80 parts of oil and fat is ground into minced meat using a grinding machine such as a chopper, and the meat is cut for 3 to 7 minutes to give a fat content of 10 to 40%.
A meat emulsion with a protein solid content of 10-30% and a water content of 40-70% is prepared.

The lean meat referred to here refers to meat from which adhering fat has been removed as much as possible (high fat content, moisture content 60-75%) (hereinafter referred to as "red meat").

A preferred method of making a meat emulsion involves first adding salt to red meat and making the mixture into ground meat, then cutting the ground meat for 3 to 7 minutes, adding oil and fat, and then grinding the mixture for another 3 to 7 minutes.
A meat emulsion is made by cutting for 7 minutes.

In this method, it is more preferable to cut the ground meat for several minutes, and then cut the meat for several minutes while gradually adding fat or oil.

In the method of the present invention, the preparation of the meat emulsion using a meat grinder, that is, the cutting process is performed at 0 to 10°C, preferably at 5°C.
It is carried out in an atmosphere of ~10°C.

In particular, the meat grinder and cutter generate heat during processing, so it is preferable to maintain the meat grinder and cutter at a low temperature.

Examples of the fats and oils that can be used include animal fats such as beef tallow and liver fat, and vegetable oils such as soybean oil, hydrogenated soybean oil, coconut oil, rapeseed oil, and sesame oil.

The amount of these oils and fats added is usually 10 to 100 parts per 100 parts of red meat.
80 copies will be used.

The higher the fat content of red meat, the easier it is to dehydrate during microwave heating.
00 parts to 20 parts or more of oil and fat, preferably 40 to 80 parts
You can use the section.

Cutting processing means kneading meat while cutting it with a high-speed rotating cutter used in the production of processed meat foods.

As a specific example, a commercially available silent cutter is
This device has 2 to 4 cutters that rotate at right angles to the rotation direction, and the processed material is placed in a rotating container, and the processed material is cut by the cutters.

The processing conditions in this device are that the container is usually 20 to 4 O
r, p, m, cutter is 1200-3000 r, p
, m.

Separately, 30-70% fat, egg white 5-30%, and water 15%
An egg white emulsion is prepared by cutting a mixture consisting of 40 parts at a temperature of 0 to 25°C, preferably 5 to 15°C.

Examples of the oils and fats used in the egg white emulsion include animal fats such as beef tallow and liver fat, and vegetable oils such as soybean oil, hydrogenated soybean oil, coconut oil, natai oil, and sesame oil.

It is best to make the fat and oil account for 30 to 70 parts in the composition of the egg white emulsion. If it is less than 30 parts, it will have an unfavorable effect on the flavor and restorability of the dried meat obtained, and if it is more than 70 parts, it will not be effective during the microwave heating process. Oil may separate.

The egg white used in the FXJ white emulsion can be any of raw egg white, dried egg white, frozen egg white, etc., but it is best to use 5 to 30% albumen solids, and a stable emulsion will not be formed if the egg white is less than 5%. However, if the ratio is 30 or more, the texture of the dried meat may be adversely affected.

The water content is preferably 15 to 40%, and if it is outside this range, a stable emulsion may not be obtained.

In the present invention, various additives can be added when producing the meat emulsion and the egg white emulsion.

Additives include eggs, vegetable protein, fish paste, flour,
Bulking agents such as flour, glutamate noda, sorbitol,
Examples include seasonings such as sugar, spices such as white pepper, nutmeg, garlic, and onion powder, and other tocopherols and sodium nitrite.

The addition of egg white emulsion is based on the fact that the emulsion is added to form a fat-like part of dried meat.
It is preferable that the color is white or close to white.

It is preferable to add the additive in an amount of 0 to 50% in the emulsion composition, and if the additive is more than 50%, it may not be possible to form a stable emulsion.

Next, an emulsion mixture consisting of both emulsions is prepared.

In this case, if the egg white emulsion is less than 10 parts, there will be too little white part in the resulting dried meat, and if it exceeds 100 parts, it will be too much, which is unfavorable in terms of appearance.

When mixed at a ratio of 10 to 100 parts, the flavor of the fat and oil in the egg white emulsion imparts a good flavor to the dried meat.

The emulsion mixture can be prepared in any manner, for example, by hand mixing or by using a mixer such as a universal mixer.

This arranges a number of egg white emulsion phases in the meat emulsion in a layered, lumpy or marbled manner.

Although it is easy to arrange the egg white emulsion phase in a layered or lumpy form, further mixing results in a marbled appearance, and if mixing is too much, the emulsion mixture becomes one phase.

The two-phase emulsion mixture thus obtained was heated in the microwave to dehydrate, swell, and make edible.
A dried meat processed food containing moisture of 1 to 1 is obtained.

Microwave heating is carried out until the mixed emulsion has a moisture content of 40 parts or less and becomes edible.

Usually 0.2 to 0.6 to 1 part of emulsion mixture
All you have to do is irradiate it with KWH's microwave energy.

Further hot air drying can be performed if necessary.

The cross-sectional appearance of the dried meat processed food obtained in this way is
The red meat part and the white part are arranged in layers, chunks, or marbled shapes.

Next, embodiments of the present invention will be illustrated by examples.

Example 1 Pork arm lean meat 80 (1 (moisture content: approx. 70 parts) was cut into 4 cm cubes, mixed with salt 201, minced with a chopper, placed in a silent cutter, added with 30 g of ice water, and cut for 5 minutes. did.

To this was added 150 f of pork back fat that had been passed through a chopper, and the cutting process was further carried out for 15 minutes to obtain 1000 P of a meat emulsion with a pH of 6.1 (this meat emulsion was
1).

On the other hand, cut pork back fat 7101 into 4 cm cubes, pass them through a chopper, put them into a silent cutter, and add 180 ml of egg white powder to this. , 110 g of ice water was added and cutting was carried out for about 20 minutes to obtain egg white emulsion 10002 (this egg white emulsion is called F-1).
T? and 400 tons of F-1 emulsion were placed in a universal mixing stirrer (manufactured by Shinyo Kogyo Co., Ltd.), and using a hook-type stirring bar,
The mixture was mixed for 10 seconds at a revolution speed of 62 rpm and an autorotation speed of 141 rpm to obtain a mixed dough in which the meat emulsion and the egg white emulsion were mixed in a mottled manner.

This dough was molded into a disc-shaped mold with a diameter of 5 cm and a thickness of 5 molds, placed on a glass tray, and heated in the microwave.

A total weight of approximately 1,501 kg of the molded dough was placed in a microwave oven (2,450 MHz) with an output of 650 W and processed for 270 seconds to make it edible.

Each disc-shaped molded dough is expanded to a thickness of 1.5 to 2 cm.

The obtained dried meat processed food had a moisture content of about 23%, had a meat-like wrinkled structure on the surface, and had white parts partially arranged inside.

When eaten as is, it had a suitable texture and flavor.

On the other hand, this dried meat processed food was placed in a hot air dryer at 60℃ for 6 hours.
After drying for 0 minutes, the water content was reduced to 90%, and when it was placed in a plastic bag and sealed, it retained sufficient flavor even after being stored at room temperature for 6 months.

When this was reconstituted with hot water at 90°C, it reconstituted in about 3 minutes and exhibited good appearance and texture.

On the other hand, a panel of 20 people sensory-evaluated M-1 alone (comparison with dry meat obtained when molded and heated in the microwave in the same manner), and the results shown in Table 1 were obtained.

The numerical value is given as 5 points for the appearance of dried meat after microwave heating obtained only from M-1, and a sensory evaluation of where other dried meat processed foods are ranked on a scale of 1 to 10 points.
It is the average of people.

Table 1 Appearance of micro dough at 90°C after drying with hot air and restored with hot water after wave heating Appearance when M-1 only 55.6 M-1/F-18,68,9 (100/40) With meat emulsion It was shown that the appearance was significantly improved by mixing with egg white emulsion.

On the other hand, M-1 about 4OL? 5 X'l 2.5 X 0
．． Formed into a sheet of 5 crn, and placed about 40 F-1 on top of it.
1 to a thickness of 0.5 cm, and further 1VI-1,
Next, F-1 was laminated one after another to a thickness of 0.5 cm to obtain a plate-like fabric consisting of four layers.

This dough was heated in a microwave oven at 650 W for 300 seconds, and then sliced into 3M thick pieces.

The obtained slices had red meat-like parts and fat-like parts stacked alternately, and had a favorable appearance and flavor.

Examples 2-10 Pork thigh 367g, rabbit meat 10oL? , 10 grams of salt,
After cutting in a silent cutter for 5 minutes using ice water 1101 in the same manner as in Example 1, 184L of pork belly fat was cut.
, egg white 601, Maxten [granular vegetable protein, manufactured by Kyowa Hakko Kogyo Co., Ltd., 160? , potato starch 20I? , Promic [powdered vegetable protein, manufactured by Kyowa Hakko Kogyo Co., Ltd.] 201
, 101 parts of sodium glutamate, 5 grams of garlic, 5 parts of soy sauce
4g, tocopherol 0.05L? Add further VC2
Cutting was carried out for 0 minutes to obtain meat emulsion 1000f (this will be referred to as meat emulsion M-2).

On the other hand, pork back fat 500? , egg white 1401, salt 51, soybean oil 40g, tocopherol 0.57, wheat starch 251
, 215 g of ice water was cusped for about 15 minutes in the same manner as in Example 1 to obtain 100 OP of egg white emulsion (this will be referred to as egg white emulsion F-2).

On the other hand, 230g of pork belly fat, 120P of soybean oil, 100g of egg white, 200L of breadcrumbs? , fish paste 2667, Prominc (powdered vegetable protein, manufactured by Kyowa Hakko Kogyo Co., Ltd.) 602, 1 g of tocopherol, and ice water 237 were similarly cut for about 15 minutes to obtain an egg white emulsion 1000 P (this was used as an egg white emulsion). F-3).

Meat emulsion M-1 or M-2 and one of egg white emulsions F-1, F-2, and F-3 were mixed at various mixing ratios in the same manner as in Example 1, and the mixture was made into 1 cm thick and 5 cm wide.
, a dried meat processed food obtained by molding it into a sheet with a length of 25 cm and a weight of about 1507 and then being subjected to microwave heat treatment, and a dried meat processed food obtained by further drying this with hot air at 80 ° C. for 30 minutes. Table 2 shows the results of sensory evaluation in the same manner as in 1.

The appearance of dried meat processed food after hot air drying is 3.
Evaluation was made after a minute.

Claims (1)

[Claims] 1. Mix 10 to 100 parts of an egg white emulsion consisting of egg white, oil, fat, and moisture with 100 parts of a meat emulsion consisting of undenatured muscle protein, oil, fat, water, and salt, and form the egg white emulsion phase into a layer or mass within the meat emulsion phase. A method of producing a dried meat processed food with a moisture content of 40 to 1% by making a mixture and swelling and dehydrating it by microwave heating.