JPH0685706B2 - Method of aging meat - Google Patents

Description

Detailed Description of the Invention [Industrial applications]

The present invention relates to a method for aging meats to obtain tasty meat products in a short period of time.

[Prior art]

Currently, in the salting process in the production of processed meat products, salt, sugar, phosphate, nitrite and other salting agents, spices, and seasonings are sprinkled or rubbed directly on the meat, and these additives are dissolved in water. It is performed by a method of injecting meat as pickle liquid. These salting agents improve the ripening flavor of meat, improve water retention, fix meat color, and the like. In order to develop the flavor of meat as quickly as possible, it is necessary to allow the salting agent to penetrate the meat faster. For that purpose, meat is put in a rotating container, and the tumbling method is used to mechanically vibrate. Also, by degassing the air inside the sealed container, the air that has melted into the meat is bubbled and the expanding force transforms it into meat tissue Various measures have been taken such as a method of providing a void to improve the permeability of pickles and the like. Japanese Examined Patent Publication No. 52-049058 discloses that oxygen in the meat is removed by repeating depressurization degassing and filling with inert gas, and the pickling penetrates more due to the force of the inert gas partially dissolved in the meat to form bubbles. A technique for speeding up is disclosed. These conventional methods are excellent for the purpose of accelerating the penetration of pickles and increasing the water retention capacity of meat, but at least 3 days or more are required to develop a sufficient ripening flavor. Therefore, there is a demand for an aging method that improves the flavor of meat in a shorter time. In addition, in meats such as beef and mutton that have a hard meat quality, the self-digestion rate during storage is slower than that of poultry and pork, and it takes a long time to improve the taste and texture. There is. Therefore, it has been difficult to suppress the expression of spoilage due to microbial contamination or the off-flavor accompanying the oxidation of lipid during the ripening period.

[Problems to be Solved by the Invention]

The object of the present invention was to find a way of overcoming the drawbacks of the prior art, such as being able to be processed in a short time, improving the unique flavor of meat products.

[Means for Solving the Problems]

The main points of the configuration of the present invention are the following points. (1) Put meat to be aged in a container that can be pressurized. (2) Enclose this with an inert gas under pressure. (3) To give vibration and rotation to this container intermittently. (4) The above (3) is performed under a constant pressure equal to or higher than the normal pressure or while varying the pressure under the pressure equal to or higher than the normal pressure. The method of the present invention can be applied to any meat. Examples of the meat applied to the present invention include meat, poultry meat, fish meat and the like. More specifically, as the meat applied to the present invention, beef, pork, horse meat, lamb, buffalo meat, goat meat, rabbit meat, chicken, duck meat, duck meat, turkey meat, whale meat, swordfish tuna, Examples include squid meat and octopus meat. When the present invention is applied to these meats, they may be in the form of lumps or pieces. Further, various salting agents, seasonings, spices and the like may be rubbed in or injected as a pickle solution. In addition, meat may be used as it is without seasoning, or vegetables may be mixed if necessary. The structure of the present invention will be described in detail below. The present invention can be carried out in a container that can be pressurized. This container may be any container as long as it can perform deaeration and gas pressure sealing, and may have any shape. Examples of the inert gas in the present invention include nitrogen gas, carbon dioxide gas, helium gas, and argon gas. These may be used alone or in combination of two or more. In the present invention, the container can be processed under a pressure higher than atmospheric pressure. The pressure can be applied within the range that does not cause meat modification, but it is preferably about 0.1 to 10 kg / cm ² G. The present invention can be carried out under pressure and under a constant pressure. The present invention can also be carried out while changing the pressure in a pressurized state. The present invention can apply a mechanical force such as vibration or rotation to the container at the above pressure. It may be vibration alone or rotation alone, or both may be used in combination. Although the present invention can be carried out at an appropriate temperature, it is preferably 30 ° C. or lower for food hygiene. Moreover, it cannot be carried out at such a low temperature that the meat to which the present invention is applied is frozen. More preferably, it is about 4 to 20 ° C.

【Example】

Hereinafter, the present invention will be described in more detail with reference to Examples of the present invention. Example 1 A pickle liquid consisting of 16.62 parts of water, 2 parts of salt, 1 part of sugar, 0.3 part of sodium pyrophosphate, 0.06 part of sodium ascorbate, 0.02 part of sodium sulfite was mixed with 80 parts of minced pork thigh meat, The mixture was placed in an airtight rotary container, filled with nitrogen gas, rotated in a refrigerator at 5 ° C. with 10 kg / cm ² G and salted. A ham-like sample was prepared by taking out meat every fixed number of days and filling it in a casing laminated with a gas-impermeable polyvinylidene chloride film, heating it, and then cooling it. As a control, the same process was performed, and what was performed under a reduced pressure of 700 mmHg (corresponding to about 0.9 kg / cm ² ) without filling any gas in the container was prepared. Sensory evaluation was performed by skilled panelists (16 people), and the generation intensity of the ham's unique halber was measured. A 7-point evaluation method was used, and the best score was 7 points and the bad one was 1 point, and the total value of the scores was calculated. The results are shown in Table 1. As a result of the one-way test, the total score was 7.
It was found that there is a significant difference at a risk rate of 5% if there are 4 or more inspirations. The product according to the method of the invention has significantly better flavor than the control. Further, the total evaluation score on the 3rd day of the control was 67 points, while the score according to the method of the present invention was already 65 points on the 1st day. It turned out to be very effective in shortening. Example 2 16.62 parts of water, 2 parts of salt, and 80 parts of beef shoulder block
A pickle solution having a composition of 1 part of sugar, 0.3 part of sodium pyrophosphate, 0.06 part of sodium ascorbate and 0.02 part of sodium nitrite was prepared and injected. Put a piece of meat (10 kg) after pickle injection in a closed rotating container, seal it with nitrogen gas, keep the pressure in the container at 5 kg / cm ² G, rotate it 3 times per minute in a refrigerator at 5 ° C, and age it for 5 days. did. As a control, the same process was carried out, and what was performed under a reduced pressure of 700 mmHg (corresponding to about 0.9 kg / cm ² ) without filling any gas in the container was prepared. A piece of meat was taken out, smoked and heat-treated in a cooking chamber to produce smoked ham. The strength of the salted flavor was determined by the rank method by 15 expert panelists. The results are shown in Table 2. Numerical values indicate the total rank. From the Kramer's test table, it was confirmed that there was a significant difference at a risk rate of 5%. It is clear that the method of the invention improves the flavor of smoked ham. Example 3 To 85 parts of chicken thigh meat (with bone), 1.8 parts of final concentration salt,
0.5 parts amino acid based seasoning, 0.3 parts sodium pyrophosphate,
15 parts of the seasoning liquid prepared so as to be 0.06 parts of sodium ascorbate were mixed to make a total amount of 10 kg. This was placed in a closed container, nitrogen gas was sealed therein, and the inside of the container was pressurized to 4 kg / cm ² G. Rotate continuously at 1 rpm for 2 days in a refrigerator at 5 ° C,
Salted As a control, the same process was performed, and what was performed under a reduced pressure of 700 mmHg (corresponding to about 0.9 kg / cm ² ) without filling any gas in the container was prepared. It was taken out of the container and smoked in a smoke chamber to produce smoked chicken. The taste preference was compared by a two-point preference test method with 20 skilled panelists. The results are shown in Table 3. Numerical values indicate the number of people who preferred each of the 20 people.
It was found that there was a significant difference at a risk rate of 5%. Example 4 For 75 parts of flesh of tuna (about 100 g), as a final concentration, 1.6 parts of salt, 1.0 part of sugar, 0.3 part of sodium pyrophosphate,
To 1.0 part of seasoning and 0.02 part of sodium nitrite, 25 parts of the pickled liquid prepared was added to make a total amount of 10 kg. This was placed in a closed rotary container, nitrogen gas was enclosed, and the pressure was increased to 3 kg / cm ² G. Pressurization and evacuation are repeated once every 10 minutes, and after 1 hour, pressurize again to 3 kg / cm ² G, run in a refrigerator at 5 ° C for 2 days for 10 minutes, and then pause for 50 minutes. The number was once / min. After salting, take out the chunks of meat and fillle the meat (80 parts of cod surimi, 16 parts of water, salt 1.
5 parts of sugar, 1.0 part of sugar, and 1.5 parts of seasoning) were mixed at a ratio of 20% of the weight of meat, and the mixture was filled in a gas impermeable casing and sterilized by retort to produce fish ham. Example 5 Australian beef was thawed, placed in a sealed rotary container in a refrigerator at 5 ° C., filled with nitrogen gas, and pressurized to 10 kg / cm ² G. After 30 minutes, the gas was evacuated to 0.5 kg / cm ² G. Then, pressurization and evacuation were repeated once every 30 minutes, and the beef was aged for 2 days. This product was significantly superior in flavor to meat aged in a refrigerator kept at 5 ° C. without being filled with pressurized gas.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Kenji Fukumoto 21-3 Midoricho, Takatsuki-shi, Osaka Marudai Food Co., Ltd. (72) Inventor Yasuyuki Tsukasa 21-3 Midoricho, Takatsuki-shi, Osaka Marudai Food Co., Ltd. (72) Yoshio Takano, 14 Nishinoshomonguchi-cho, Kichijoin, Minami-ku, Kyoto Prefecture, Japan Shin Shinyaku Co., Ltd. (72) Inventor Yoshiaki Akabane, 14th Nishinosho-monguchi, Kichijoin, Minami-ku, Kyoto, Japan Japan Shinyaku Co., Ltd. (72) Inventor Nahiko Abu 14 Kinosho-in Nishinoshomonguchi-cho, Minami-ku, Kyoto-shi, Kyoto Japan Shinyaku Co., Ltd. (72) Inventor Masayuki Fujino Kichijo-in Nishinosho-monguchi, Minami-ku, Kyoto Prefecture No. 14 within Nippon Shinyaku Co., Ltd. (72) Inventor, Noriyuki Yasumoto, 14 examiner at 34, Iwakura-Nakachi-cho, Sakyo-ku, Kyoto, Kyoto Mayumi Saito (56) Reference JP-A-57-798 47 (JP, A)

Claims (1)

[Claims] 1. Meat is placed in a pressure vessel that can be sealed, an inert gas is pressure-enclosed, and the pressure is changed under normal pressure or higher, or the pressure is not changed under normal pressure or higher. A method for aging meat, characterized by intermittently applying vibration or rotation, or applying vibration and rotation at the same time, and adding the operations described above and.