JPH0560901B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for producing dried synthetic meat mainly utilizing thermal denaturation.

(Conventional technology) Meat products are produced as meat lumps of a certain size.
In addition, since it is necessary to transport the meat as uniformly sized pieces onto the distribution route, processing such as slicing is mainly performed. At that time, scrap meat is produced by scraping off a portion of the meat mass. This is called shaping loss, and the scraped meat has no use value other than being mixed into ground meat, etc., resulting in an increase in the cost of the parts that can be used. Furthermore, some parts of livestock meat have low utility value. If the waste meat scraped off during processing and meat parts with low utility value can be used in some way, it will be possible to eliminate waste and lead to the effective use of food resources.
Therefore, if the method described in Japanese Patent Publication No. 50-13346 is used to form solidified meat paste, animal meat that was originally discarded or has no utility value can be effectively utilized.

(Problems to be Solved by the Invention) However, the products obtained by the conventional method as described in the above publication have properties far different from those of natural meat, and their appearance also differs. Even in terms of texture, it is hard to get rid of the impression that it is artificially processed.

The present invention has been made in order to solve the problems of the conventional technology, and it not only makes effective use of waste meat and meat that has no utility value, but also has properties that are extremely similar to natural meat. Another object of the present invention is to provide a method for producing dried synthetic meat that can industrially process a uniform product in large quantities.

(Means for Solving the Problems) The present invention includes a step of grinding livestock meat at a low temperature, a step of freezing the ground meat into appropriate chunks,
It is characterized by comprising a heating step of applying heat to the frozen lump of livestock meat to make it have substantially the same properties as heated natural meat, and a step of drying the heated lump of livestock meat. .

(Effect) Muscle protein is dissolved by grinding the meat,
Also, meat fibers get involved. By freezing the ground meat, it can be given the characteristics of meat. By heating the above-mentioned frozen meat, it hardens and retains a certain shape, making it the same state as when natural meat is heated. Dry this and
When using, rehydrate with hot water.

(Example) Hereinafter, an example of the method for producing dried synthetic meat according to the present invention will be described with reference to the drawings.

In the figure, the raw meat 1a can be scrap meat or meat with low utility value, and in order to prevent deterioration of freshness due to heat generation during grinding or the proliferation of germs, it is first frozen in freezing step 2a, and then frozen. The meat in this state is crushed using a cutter or the like in a crushing step 3a. On the other hand, another type of livestock meat 1b is similarly frozen in the freezing step 2b, and then crushed in the crushing step 3a, and the crushed two types of livestock meat 1a and 1b are mixed in the mixing step 4.
Mix with The reason for mixing several types of livestock meat in this way is to adjust the taste and other characteristics of the product and to adjust the price. Therefore, if there is no need to adjust the characteristics or price, it is sufficient to use one type of raw meat, and there is no need to intentionally provide the mixing step 4. When mixing livestock meat as raw materials, the types of livestock meat are not limited to the two types mentioned above, but several types of livestock meat may be mixed and used as appropriate depending on the need for adjusting the above characteristics and price. Good too.

Next, in the adjusting agent mixing step 5, seasonings, ingredient adjusting agents, bulking agents, etc. are mixed, and in the next mixing step 6, the above-mentioned adjusting agents are mixed so as to be uniformly distributed. However, the above-mentioned various regulators may be mixed in as necessary, and if there is no need, the regulator mixing step 5 may be omitted.

Next, the raw meat that has been crushed in the crushing steps 3a and 3b, mixed in the mixing step 4, and mixed with the conditioner in the conditioner mixing step 5 is transferred to the grinding step 7 by a conveyor or other conveyor. sent to. Grinding process 7
In this process, a grinder is used to maintain the raw meat at a low temperature of around 0°C. First freezing process 2a, 2b
It is easy to maintain the temperature of the raw material at a low temperature of around 0° C. by continuing the operation from the beginning. By going through the grinding step 7, the raw muscle protein (myosin) is dissolved, and the fibers are entangled to improve binding properties. Therefore, the grinding step 7 is important as a basic step for obtaining properties close to natural meat.

The raw material that has undergone the grinding step 7 is taken out into a container or the like and immediately frozen in the freezing step 8. By freezing, it is possible to impart the characteristics and condition of meat in terms of structure and appearance. Next, while frozen, the meat is shaped into a desired size and shape in a shaping step 9. As the shaping means, slicing or other appropriate means may be used. Alternatively, the freezing step 8 and the shaping step 9 may be carried out simultaneously by packing the material into a predetermined mold and freezing it in the freezing step 8.

The meat that has been shaped in a frozen state is then immediately heated in a heating step 10. Steaming is a suitable heating method. Meat chunks heated through steaming etc. harden and retain a certain shape.
The resulting meat loaf has the same properties and state as natural meat heated by steaming or the like. However, the mechanism by which heating produces meat lumps with the same properties as natural meat is still not well understood. By passing through the heating step 10 such as steaming, the desired synthetic meat can be obtained. However, it is desirable to go through the following steps for the purpose of making the product more marketable or preserving it better.

One of them is the impurity removal step 11. The meat that has passed through the heating step 10 is removed in an impurity removal step 11 using hot water or the like, and dirt and other impurities are removed. By doing this, the yield of the product is improved.

Next, in a seasoning step 12, appropriate seasoning is performed as necessary. Thereafter, it is stored in a container or the like and frozen in a freezing step 13. This frozen meat loaf is
It closely resembles frozen natural meat, and once thawed, it can be used as cooked meat.

Next, drying is performed in a drying step 14. Drying enables long-term storage and facilitates handling during distribution channels. As a drying method,
For example, a freeze-drying method can be used.
Products dried by the freeze-drying method can be used as regular meat by reconstitution with hot water.

According to the method according to the embodiments described above, it is possible not only to effectively utilize scrap meat and meat that has no utility value, but also to grind the meat, freeze it into appropriate chunks, and then heat it. Therefore, it is possible to obtain synthetic meat whose properties are extremely similar to natural meat. Furthermore, since the individual steps of grinding, freezing, heating, and drying are not particularly difficult steps, it is possible to industrially process large quantities of uniform dried synthetic meat.

Products dried by freeze-drying etc.
Since it can be used in the same way as natural meat by simply rehydrating it with hot water, it is convenient to use it as a meat ingredient for instant noodles and other instant foods, for example.

The dried synthetic meat obtained by the method according to the present invention can be used as a meat ingredient for instant foods such as those mentioned above, and can also be used as a meat ingredient for retort foods.

(Effects of the Invention) According to the present invention, it is possible to effectively utilize scrap meat, meat with no utility value, etc.
By grinding livestock meat into appropriate chunks, freezing them, and then applying further heat, it is possible to obtain synthetic meat whose properties closely resemble those of natural meat. Furthermore, since the individual steps of grinding, freezing, heating, and drying are not particularly difficult steps, it is possible to industrially process large quantities of uniform dried synthetic meat.

[Brief explanation of drawings]

The figure is a process diagram showing an embodiment of the method for producing dried synthetic meat according to the present invention. 1a, 1b... Livestock meat, 7... Grinding process, 8...
Freezing process, 10... heating process, 14... drying process.

Claims (1)

[Claims] 1 A process of grinding livestock meat at a low temperature, a process of freezing the ground livestock meat into appropriate chunks, and a process of heating natural meat by applying heat to the frozen chunks of livestock meat. a heating step to make the properties almost the same as that of the
1. A method for producing dried synthetic meat, comprising the step of drying a lump of heated livestock meat.