【発明の詳細な説明】[Detailed description of the invention]
本発明は肉質が柔らかく食感、風味が一段と良
好な畜肉調理食品の新規製造方法に関する。
従来より畜肉の調理食品、例えば牛肉の水煮、
を製造するのに、肉の身締めなどのため２〜３％
の食塩を含む熱湯で畜肉を湯煮したのち、調味液
汁と共に容器に収容、密封し、次いで殺菌すると
いう方法が通常採用されている。このような方法
で得られた製品はそのまま、あるいは必要に応じ
て、例えば加温等の処理をしただけで食事に供す
ることができるので食生活上極めて重宝なもので
あると認められている。ところがこのような方法
で調理された肉はその肉質がどちらかというとパ
サパサした硬い感じのものとなり、食感、風味上
あまり好ましくないと指摘されている。それ故肉
質が柔らかく食感、風味が一段と良好な畜肉調理
食品の開発が望まれているのが現状である。
本発明は、このような要望に応じて肉質硬化が
生じ難い畜肉調理食品の製造方法を提供すること
を目的とする。
本発明者らは研究を重ねた結果、畜肉を湯煮す
る工程において従来の２〜３％濃度の食塩水に代
えて約0.8〜1.5％濃度のものを用いるならば意外
にも肉質の柔らかい製品が得られることを見い出
した。
本発明はこのような知見に基づいて完成された
もので、畜肉を約0.8〜1.5％濃度の食塩水で湯煮
したのち、調味液汁と共に容器に収容、密封し、
次いで100℃以上で加熱殺菌することを特徴とす
る畜肉調理食品の製造方法を提供するものであ
る。
本発明は牛肉、豚肉、羊肉など通常畜肉といわ
れる食肉を主材とした調理食品、例えば各種水煮
食品、ビーフ、ポーク等カレー食品、ビーフ、ボ
ーク等シチユー食品、マトン、ラム等各種ホワイ
トソース煮込み食品、マトン、ラム等各種トマト
ソース煮込み食品などの製造に適用される。
以下、本発明を詳しく説明する。
常法に準じて用意された畜肉を約0.8〜1.5％濃
度の食塩水で湯煮する。1.5％を超えた濃度のも
のを用いると脱水現象が生じるためか肉質がパサ
パサした硬い感じのものとなり易くなり、更に約
5.0％を超えるような食塩水を用いると意外にも
このような現象はなくなるが逆に肉質が柔らかす
ぎる傾向となつてしまい、いずれにしても本発明
の目的にかなつた効果は期待できない。0.8％未
満のものを用いると予想に反して肉質が硬くなる
傾向となるばかりか肉の旨味が食塩水中に溶出し
易くなり、これもまた本発明の目的にかなつた効
果は得難い。
本発明において「湯煮」とは、必ずしも最初か
ら煮え立つた食塩水中に畜肉を投入することに限
定されるものではなく、「微沸した上記濃度の食
塩水中で一定時間の間煮込み処理を施すこと」を
意味する。具体的には、93〜95℃で約15分〜２時
間程度煮込み処理をするのが一般的である。この
処理時間は無論畜肉の種類、大きさ等により変わ
りうるもので、例えば厚さ１〜２cm位で２〜３cm
四角のものについていえば、牛肉で約60分、豚肉
で約30分、羊肉で約15分程度でよい。
畜肉を上記したような条件下で湯煮したのちは
すべて従来の畜肉調理食品の製造方法に準じて所
望食品を製造すればよい。
この際用いる調味液汁としては、調味用ソース
として通常用いられる例えば、デミグラスソー
ス、ホワイトソース、トマトソース、カレーソー
スなどの他に所望の味付けを施したいかなる調味
液汁でもよく、更に湯煮工程で用いたあとの食塩
水もまた必要に応じて、例えば単独で、あるいは
上記したような調味用ソースなどと共に、用いう
る。ただし湯煮後の食塩水であつても羊肉（ラ
ム、マトン）のような特有の臭いを含み込んでい
るもので最終製品に風味上好ましくない影響を与
えうるものは用いない方がよい。
湯煮した畜肉と所望調味液汁とを共に収容する
容器としては、通常当分野において用いられてい
る耐熱性容器、例えば缶、レトルトパウチなどが
適宜用いられる。
収容後の密封処理は用いる容器により、例えば
缶の場合は真空巻締を、レトルトパウチの場合は
シールをするなどして行えばよい。
次いで、100℃以上で加熱殺菌処理を行い所望
の畜肉調理食品を得る。加熱殺菌処理はすべて常
法に準じて行えばよく、例えばレトルト加熱殺菌
装置などを用いて、製品によつて異るが例えばビ
ーフシチユーのようなものの場合には120℃×30
分間程度の加熱殺菌処理を行う。
このように約0.8〜1.5％濃度の食塩水で湯煮す
ることによつて得られた畜肉調理食品は、その肉
質が従来のものと比べていかに柔らかく食感、風
味が良好であるかを以下の試験例でもつて明らか
にする。尚、本発明において％はすべて重量基準
である。
試験例
１ 試験方法
下表に示した10種類の濃度の食塩水をまず調
製した。
別に常法に準じて用意しておいた50ｇ／１ケ
の牛肉片（約３cm×３cm×２cm（厚さ））を、
上記の各種食塩水300mlを採取した10個のステ
ンレス製鍋中にそれぞれ３ケ（150ｇ）ずつ入
れ、微沸（93〜95℃）させて約１時間湯煮した
後、水洗、水切りを行なつた。
このようにして得られた10種類の湯煮牛肉片
の各100ｇを、予め常法に準じて調製しておい
たデミグラソースの各200ｇと共に300ｇ容レト
ルトパウチにそれぞれ収容し、シールしたのち
レトルト加熱殺菌装置中130℃×20分間の条件
下で加熱殺菌処理をして10種類のビーフシチユ
ーを得た。
これらのビーフシチユーのそれぞれに関して
肉質等の食感、風味について専門パネル員によ
る官能試験に供すと同時に、肉の弾性力および
截断力について不動工業(株)製のレオメーターを
用いて調べた。結果は以下の表の通りである。
２ 試験結果
The present invention relates to a new method for producing a cooked meat food that has softer meat and better texture and flavor. Traditionally, prepared meat products, such as boiled beef,
2 to 3% for tightening the meat etc.
The commonly used method is to boil the meat in boiling water containing 100 ml of common salt, place it in a container with seasoning liquid, seal it, and then sterilize it. The products obtained by this method can be eaten as is or after being treated, for example, by heating, if necessary, and are therefore considered to be extremely useful in the diet. However, it has been pointed out that the quality of meat cooked in this way is rather dry and hard, which is not very desirable in terms of texture and flavor. Therefore, there is currently a demand for the development of cooked meat foods that have softer meat, better texture, and better flavor. In response to such demands, the present invention aims to provide a method for producing a cooked meat food that is less likely to cause hardening of the meat. As a result of repeated research, the present inventors have found that if a saline solution with a concentration of about 0.8 to 1.5% is used instead of the conventional 2 to 3% concentration salt solution in the process of boiling livestock meat, the meat will be surprisingly soft. was found to be obtained. The present invention was completed based on such knowledge, and after boiling livestock meat in salt water with a concentration of about 0.8 to 1.5%, storing it in a container with seasoning liquid and sealing it,
The present invention provides a method for producing a cooked meat food, which is characterized in that the meat is then heat sterilized at 100°C or higher. The present invention applies to cooked foods mainly made from meat commonly referred to as livestock meat such as beef, pork, and mutton, such as various boiled foods, curry foods such as beef and pork, stew foods such as beef and bourk, and various white sauce stews such as mutton and lamb. Applicable to the production of various tomato sauce stewed foods such as mutton and lamb. The present invention will be explained in detail below. Livestock meat prepared according to a conventional method is boiled in salt water with a concentration of about 0.8 to 1.5%. If a concentration higher than 1.5% is used, the meat tends to become dry and hard, perhaps due to dehydration, and the
Surprisingly, when a saline solution with a concentration exceeding 5.0% is used, this phenomenon disappears, but on the contrary, the quality of the meat tends to be too soft, and in any case, an effect that meets the purpose of the present invention cannot be expected. If less than 0.8% is used, the meat quality tends to become harder than expected, and the flavor of the meat tends to dissolve into the saline solution, which also makes it difficult to obtain an effect that meets the purpose of the present invention. In the present invention, "boiling" is not necessarily limited to putting livestock meat into boiling salt water from the beginning, but "boiling it for a certain period of time in slightly boiling salt water with the above concentration." It means "thing". Specifically, it is common to simmer at 93-95°C for about 15 minutes to 2 hours. Of course, this processing time can vary depending on the type and size of the meat.
For square pieces, it takes about 60 minutes for beef, 30 minutes for pork, and 15 minutes for mutton. After boiling the livestock meat under the conditions described above, the desired food may be produced in accordance with conventional methods for producing livestock meat cooked foods. The seasoning liquid used at this time may be any seasoning liquid usually used as a seasoning sauce, such as demi-glace sauce, white sauce, tomato sauce, curry sauce, etc., or any seasoning liquid with a desired seasoning. The remaining saline solution may also be used as needed, eg, alone or with seasoning sauces as described above. However, even if the brine has been boiled in hot water, it is best not to use a brine that contains a characteristic odor such as that of lamb or mutton, which may have an undesirable effect on the flavor of the final product. As a container for containing the boiled meat and the desired seasoning liquid, heat-resistant containers commonly used in the art, such as cans and retort pouches, can be used as appropriate. The sealing treatment after accommodation may be performed depending on the container used, for example, by vacuum seaming in the case of a can or by sealing in the case of a retort pouch. Next, heat sterilization is performed at 100°C or higher to obtain the desired cooked meat food. All heat sterilization treatments can be carried out in accordance with conventional methods, such as using a retort heat sterilization device, etc., and for example, in the case of beef stew, 120 ° C × 30
Heat sterilization for about minutes. The meat quality of the cooked meat food obtained by boiling in salt water with a concentration of approximately 0.8 to 1.5% is softer and has a better texture and flavor compared to conventional products. This will also be clarified with test examples. In the present invention, all percentages are based on weight. Test Example 1 Test Method First, saline solutions with 10 different concentrations shown in the table below were prepared. Separately, prepare 50g/1 beef piece (approximately 3cm x 3cm x 2cm (thickness)) according to the usual method,
Pour 300ml of each of the above saline solutions into 10 stainless steel pots (3 pieces (150g) each), bring to a slight boil (93-95℃) and simmer for about 1 hour, then rinse and drain. Ta. 100g of each of the 10 kinds of boiled beef pieces obtained in this way were placed in 300g retort pouches together with 200g of demi-glace sauce prepared in advance according to a conventional method, sealed, and heated in a retort. Ten types of beef stew were obtained by heat sterilization in a sterilizer at 130°C for 20 minutes. Each of these beef stews was subjected to a sensory test by an expert panel member regarding the texture and flavor of the meat, and at the same time, the elastic force and cutting force of the meat were examined using a rheometer manufactured by Fudo Kogyo Co., Ltd. The results are shown in the table below. 2 Test results
【表】【table】
【表】
上記の表から、約0.8〜1.5％濃度の食塩水で
湯煮処理して得られた最終製品は、他のものに
比べて肉質が柔らかくテクスチヤーは良好であ
り、弾性力、截断力も共に優れており、風味も
良好であることが理解される。尚、５％濃度を
超える食塩水で湯煮処理しても柔らかい肉質の
最終製品が得られるが、柔らかすぎる傾向があ
るばかりでなく塩味が強く製品中に残るように
なり、品質上製品にはむかないことも理解され
る。
約0.8〜1.5％濃度の食塩水を用いての湯煮処
理によりどうして上記のような効果が得られる
のかその理由は定かでないが、食塩水の濃度と
肉の脱水現象（硬化現象）とは大変微妙な関係
にあり、約0.8〜1.5％という生理食塩水に近い
濃度では肉の細胞組織に負の影響を与えること
なく肉の脱水現象を抑制することができるため
ではないかと推定される。
このように本発明の方法によつて得られた畜肉
調理食品は従来のものに比べて肉質が柔らかく食
感、風味が一段と改良されたものであり、畜肉の
うちでも特に加熱により肉質がパサパサして硬く
なり易い例えば牛肉などを主材として用いる場合
に大きな効果が期待できる。
本発明を実施例でもつて以下更に詳しく説明す
る。
実施例 １
上記試験例において、0.9％濃度の食塩水を用
い、畜肉として１ケ当り50ｇのマトン肉片を用い
て約15分間煮込んだ他は同様にして湯煮処理をし
た。得られた湯煮マトン肉片の100ｇを、予め常
法に準じて調製しておいたトマトソースの200ｇ
と共に300ｇ容レトルトパウチに収容し、シール
したのちレトルト加熱殺菌装置中116℃×35分間
の条件下で加圧加熱、殺菌処理をしてマトンのト
マト煮込み食品を得た。
この食品は肉質が柔らかく、またマトン肉特有
の臭みもなくて風味は良好であつた。
実施例 ２
上記試験例において、1.0％濃度の食塩水を用
いた他は同様にして湯煮牛肉片を得た。この際湯
煮工程で用いたあとの食塩水をあくを取り除いた
のちデミグラスソースの原料の一部として用いた
他は試験例と同様にしてビーフシチユーを製造し
た。
この食品は肉質が柔らかく、また風味も良好で
あつた。
実施例 ３
常法に準じて用意した20ｇ／１ケの豚肉片（約
２cm×２cm×１cm（厚さ））150ｇを、少量のサラ
ダ油を引いたフライイパン上で強火で３〜４分間
炒めて表面に焦げめをつけた後、1.0％濃度の食
塩水300mlを採取したステンレス製の鍋中に入れ、
微沸（93〜94℃）させて約30分間湯煮したのち、
水洗、水切りを行なつた。
得られた湯煮豚肉片を、予め常法に準じて調製
しておいたカレーソース40ｇ、茹でたジヤガイ
モ、ニンジン各30ｇなどと共に７号缶に充填し、
真空巻締を行つたのち117℃×60分間常法に準じ
て加熱殺菌処理をしてポークカレーを製造した。
この食品は肉質が柔らかく食感、風味とも良好
であつた。[Table] From the table above, the final product obtained by boiling in salt water with a concentration of about 0.8 to 1.5% has a softer texture than other products, and has good elasticity and cutting strength. It is understood that both are excellent and the flavor is also good. In addition, even if boiled in salt water with a concentration exceeding 5%, a soft final product can be obtained, but not only does it tend to be too soft, but it also tends to have a strong salty taste that remains in the product. It is understood that it is fleeting. It is not clear why boiling in salt water with a concentration of about 0.8 to 1.5% can produce the above effects, but the concentration of salt water and the dehydration phenomenon (curing phenomenon) of meat are very different. There is a delicate relationship, and it is presumed that this is because a concentration of about 0.8 to 1.5%, which is close to physiological saline, can suppress the dehydration phenomenon of meat without having a negative effect on the cellular tissue of the meat. In this way, the cooked meat food obtained by the method of the present invention has softer meat, texture, and flavor that have been further improved compared to conventional ones, and the meat quality is particularly good for meat that does not become dry when heated. A great effect can be expected when using beef as the main material, which tends to become hard due to heat. The present invention will be explained in more detail below using examples. Example 1 In the above test example, the meat was boiled in the same manner as in the above test example except that 50 g of mutton meat pieces were used as the livestock meat and simmered for about 15 minutes using a 0.9% saline solution. Add 100g of the resulting boiled mutton pieces to 200g of tomato sauce prepared in advance according to a conventional method.
The mixture was placed in a 300 g retort pouch, sealed, and then heated and sterilized under pressure at 116°C for 35 minutes in a retort heat sterilizer to obtain a tomato stew of mutton. This food had soft meat, no odor peculiar to mutton meat, and a good flavor. Example 2 Boiled beef pieces were obtained in the same manner as in the above test example except that a 1.0% saline solution was used. At this time, beef stew was produced in the same manner as in the test example, except that the saline solution used in the boiling process was used as part of the raw materials for the demi-glace sauce after removing the scum. This food had soft meat and good flavor. Example 3 Fry 150 g of 20 g of pork pieces (approximately 2 cm x 2 cm x 1 cm (thickness)) prepared according to a conventional method on a frying pan with a small amount of salad oil over high heat for 3 to 4 minutes until the surface is cooked. After browning, put 300ml of 1.0% salt solution into the stainless steel pot.
After boiling for about 30 minutes at a slight boil (93-94℃),
I washed it with water and drained it. The obtained boiled pork pieces were filled into a No. 7 can along with 40 g of curry sauce prepared in advance according to a conventional method, 30 g each of boiled potatoes, and carrots.
After vacuum seaming, pork curry was produced by heat sterilization at 117°C for 60 minutes according to a conventional method. This food had soft flesh and good texture and flavor.