Production method of tender meat product

Abstract

To address difficulty in obtaining a desirable texture for consumers, the difficulty caused by the fact that a texture turns tough or softened and simultaneously a juicy feeling is lost when meat processing is conventionally done by heating only.SOLUTION: A production method includes sealing meat together with a seasoning liquid of pH 3.5-7.5 and applying heat and high pressure simultaneously thereto at 50-200 MPa and 65-85°C for 30 minutes or longer. According to the production method, a meat processed food is obtained, the meat processed food having a tenderer texture than conventional meat processed products subjected to heating only and at the same time having been subjected to the sterilization processing that complies with the food hygiene law, thereby solving the above-mentioned problem.SELECTED DRAWING: Figure 6

Description

[Technical field]

[0001] The present invention provides a method for producing processed meat products that have a soft texture and comply with the Food Sanitation Law by simultaneously carrying out high-pressure treatment and heat treatment for the same period of time. [Background technology]

[0002] Heat treatment is essential for sterilization of foods made from meat such as pork and beef, but it is known that heat treatment at about 65 to 100°C used for heat sterilization makes meat tough (Non-Patent Document 1). Therefore, high-temperature cooking methods using pressure cookers and retort processing have been used to obtain processed meat products that remain soft even after heating. However, there are problems with the high temperatures used, which affect the color and flavor of the product, and while the product becomes soft, it also loses its elasticity and juiciness, resulting in a texture that consumers find undesirable.

[0003] High-pressure food processing technology is known as a technology for sterilization while minimizing the effects of heat. High-pressure food processing technology was devised as a non-thermal sterilization technology that uses hydrostatic pressure of several hundred MPa, and is also used for sterilizing meat products such as raw ham (Non-Patent Document 2).

[0004] Although this technology is useful for sterilization at low temperatures, the range of applicable products is limited because the Food Sanitation Act strictly requires that most meat products be sterilized at a temperature equivalent to 63°C for 30 minutes or more. In addition, it is difficult to sterilize heat-resistant bacteria such as spore-forming bacteria using pressure alone.

[0005] We have been researching a processing method that combines hydrostatic pressure treatment at about 100 to 200 MPa and heating at about 60 to 80 degrees Celsius. This technology is known to have a high bactericidal effect on spore-forming bacteria. We therefore attempted to use this technology to process heated meat products. As a result, we were able to obtain not only a high bactericidal effect but also a soft texture at the same time, which led to the present invention.

[0006] Incidentally, Patent Document 1, which is a patent related to this technology, describes a method for softening meat. However, this method is limited to target samples of beef ribs and beef tongue, and the heating temperature is set to 60°C or less, which does not meet the sterilization conditions stipulated by the Food Sanitation Act, and therefore is different from the technology aimed at by this invention.

[0007] Patent Document 2 describes a method for producing a seasoning by enzymatically decomposing a food material mainly composed of protein by applying a pressure of 50 MPa to 100 MPa at 40°C to 60°C. Patent Document 3 describes a method for producing a solid food product by subjecting flaked meat to which seasonings, preservatives, etc. have been added to a pressure treatment at 15 to 150°C, 300 to 650 MPa, and 1 to 10 minutes. However, the present invention aims to produce a product that retains the shape and texture of meat, which is different from these inventions.

[0008] Patent Document 4 describes a method for keeping meat soft even after cooking by soaking raw meat in a baking soda liquid, then immersing it in a seasoning liquid, and applying a pressure of 100 to 400 MPa. Patent Document 5 describes a method for enhancing functional peptides by soaking raw meat in a baking soda liquid, as in Patent Document 4, and then applying a pressure of 100 to 500 MPa. However, the present invention can sterilize by applying heat simultaneously with pressure, and is different from these inventions that are premised on cooking after processing.

[0009] Patent Document 6 describes a meat processing method in which raw meat containing added seasonings, preservatives, etc. is pressure-treated at 200-600 MPa, 40-60°C, and for 20-60 minutes to change the physical properties and improve the shelf life. However, like Patent Document 1, this invention uses a processing temperature that does not reach the temperature required by the Food Sanitation Act, and is different from what the present invention aims to achieve.

[0010] Patent Document 7 describes a method of sterilizing food by preheating at 70°C at a pH of 4.5 or higher, followed by pressure treatment at 50,000 to 140,000 psi (approximately 345 to 965 MPa). Patent Document 8 describes a method of producing ham that combines pressure treatment at 200 to 250 MPa and 20 to 40°C with smoking treatment at 60 to 70°C. However, these inventions perform heat treatment and pressure treatment separately, and do not consider the effect on texture. The present invention performs heat treatment and pressure treatment simultaneously to sterilize and improve texture, which is different from the above inventions. [Prior art documents] [Patent documents]

[0011] [Non-Patent Document 1] Shigeyuki Ito, Meat Product Manufacturing, Korin, 2007 [Non-Patent Document 2] Rikimaru Hayashi, High Pressure Science of Living Things and Food, San-ei Publishing, 1993 [Patent Document 1] JP 2017-79729 A [Patent Document 2] Patent No. 3475328 [Patent Document 3] JP 2020-146057 A [Patent Document 4] JP 2011-83228 A [Patent Document 5] JP 2014-97003 A [Patent Document 6] Japanese Patent Application Publication No. 7-123949 [Patent Document 7] JP 2001-245642 A [Patent Document 8] Japanese Patent Application Publication No. 6-319490 Summary of the Invention [Problem to be solved by the invention]

[0012] In the manufacture of processed meat products, the Food Sanitation Act requires that heat sterilization be performed in principle, making the heating process essential. However, there was a problem that the heating process could result in an undesirable texture of the meat. Heating at temperatures below 100°C makes the meat hard, while pressure cookers or retort processing at temperatures above 100°C tend to soften the meat but leave it dry, which is not what consumers would expect. On the other hand, when heated to 60°C or less, the texture remains soft, but sterilization in accordance with the Food Sanitation Law becomes difficult, and hygiene problems arise. The present invention has been made to solve the above problems.

[0013] The present invention provides a method for producing processed meat products that have a soft texture and are sterilized in compliance with the Food Sanitation Law by simultaneously performing high pressure processing and heat processing. The inventor has disclosed a meat processing method that uses both pressure and heat in Patent Document 1, but the method described in that patent is different from the method aimed at by the present invention as mentioned above, and therefore a separate patent application is required. [Means for solving the problem]

[0014] |1| This is a method for producing processed meat products, which comprises sealing meat and a seasoning liquid together and subjecting the mixture to a high-pressure processing step and a heating step simultaneously for the same period of time.

[0015] |2| 2. The method according to claim 1, wherein the high pressure processing step is carried out at a hydrostatic pressure of 50 to 200 MPa.

[0016] |3| 3. The method according to claim 1, wherein the heating step is a heat treatment at 65 to 85°C.

[0017] |4| 4. The method according to claim 1, wherein the duration of the method is 30 minutes or more.

[0018] |5| 5. The method according to claim 1, wherein the seasoning liquid has a pH of 3.5 to 7.5. Effect of the Invention

[0019] By manufacturing processed meat products using simultaneous heating and high pressure processing, it is possible to obtain processed meat products with a softer texture than those manufactured using conventional normal pressure heating methods.In addition, because the heat treatment is also performed in accordance with the Food Sanitation Act, it is possible to store, distribute and sell the products in the same way as conventional products. The processed meat products produced by the method of the present invention are softer yet juicy than processed meat products softened by conventional heat treatment at 100°C or higher, and have a texture that consumers generally find favorable. [Brief description of the drawings]

[0020] [Figure 1] The breaking stress of pork thigh meat treated in a pH 6.5 solution at 75°C, 0.1 MPa or 200 MPa for 30 minutes (A) and at 25°C, 0.1 MPa or 200 MPa for 30 minutes, and then at normal pressure at 75°C for 30 minutes (B) is shown. [Diagram 2] The breaking stress of pork thigh meat treated in a pH 6.5 solution at 75°C, 0.1 to 200 MPa for 30 minutes is shown. [Diagram 3] The breaking stress of pork thigh meat treated in a pH 6.5 solution at 65-75°C, 0.1 or 200 MPa for 30 minutes is shown. [Figure 4] The breaking stress of pork thigh meat treated in a pH 6.5 solution at 75°C, 0.1 or 200 MPa for 30 to 120 minutes is shown. [Diagram 5] The graph shows the breaking stress of pork thigh meat treated at 75°C, 0.1 MPa or 200 MPa for 30 minutes in a liquid of pH 3.5 to 7.5. [Figure 6] The breaking stress of ham-like foods made from pork thigh, chicken breast and beef thigh meat was measured after treatment at 75°C, 0.1 or 200 MPa for 30 minutes. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0021] The embodiment of the invention is described below. Raw material chunks of meat are placed in a vacuum packaging pouch, filled with seasoning liquid at half the weight of the meat, and vacuum packaged. The type of meat used here is not limited, but pork, chicken, or beef is preferably used. It is known that the pH of the seasoning liquid affects the physical properties of meat after heat treatment, but the present invention uses a liquid with a pH range of 3.5 to 7.5, preferably 5.5 to 7.5, to obtain a softening effect by simultaneous high-pressure heating treatment.

[0022] The simultaneous heating and high pressure treatment is carried out using Marugoto Extract (TFS2-50, manufactured by Toyo Koatsu Co., Ltd.). This device can simultaneously perform high pressure treatment up to 200 MPa while maintaining a temperature of up to 75°C. Water is stored in the treatment container of the device, and the water is preheated to a constant temperature in the range of 65°C to 75°C. The packaged meat is then placed in the treatment container and high pressure treatment of 50 to 200 MPa is carried out for 30 to 120 minutes while maintaining a constant temperature in the range of 65°C to 75°C. After treatment, the packaged meat is cooled under running water and then refrigerated. By carrying out the above treatment, it is possible to obtain processed meat products with a softer texture than those processed only by heating without high pressure treatment. In addition, since it is possible to achieve the sterilization conditions equivalent to 63°C for 30 minutes as stipulated in the Food Sanitation Act, it is possible to store, distribute and sell the same as ordinary processed meat products.

[0023] Hereinafter, examples of the present invention will be described in detail with reference to experiments, but the present invention is not limited to these.

[0024] Example 1 The following experiment was conducted to demonstrate that simultaneous heating and high pressure processing is effective in softening the texture of meat. A block of pork thigh meat was cut into approximately 50g blocks and vacuum-packed in a pouch together with half the weight of the meat in a McIlvaine buffer solution (pH 6.5). The blocks were then subjected to either (A) 30 minutes of heating at 75°C under normal pressure (0.1MPa) and simultaneous heating and high pressure processing at 75°C (200MPa), or (B) 30 minutes of non-heating and normal pressure processing (25°C, 0.1MPa) and non-heating and high pressure processing (25°C, 200MPa), followed by 30 minutes of heating at 75°C under normal pressure. After processing, the blocks were cooled under running water and then stored in a refrigerator at 4°C or lower until measurement, and were subjected to a breaking strength test within a few days.

[0025] Breaking strength tests were performed using a creep meter (RE2-33005C, Yamaden Co., Ltd.) under the following conditions. After processing, test pieces of approximately 1 cm square were cut from the processed ham food products along the muscle fiber direction, and a stainless steel plunger with a diameter of 3 mm was inserted perpendicular to the muscle fibers at a penetration speed of 1 mm / sec, a strain rate of 95%, and a sample temperature of 20°C ±2°C to determine the breaking stress. The lower the breaking stress value, the softer the physical properties, i.e., the softer the texture.

[0026] As shown in Figure 1, samples that were simultaneously heated and high-pressure treated (A-200MPa) showed a lower breaking stress than samples that were heated at normal pressure (A-0.1MPa). In addition, for samples (B) that were heated at normal pressure after non-heating and non-heating and high-pressure treatment, both non-heating and non-heating and high-pressure treatment (B-0.1MPa) and non-heating and high-pressure treatment (B-200MPa) showed breaking stresses similar to those of samples that were heated at normal pressure (A-0.1MPa). This result indicates that the softening effect cannot be obtained by performing heating and high-pressure treatment separately, but that the softening effect can be obtained by performing heating and high-pressure treatment simultaneously.

[0027] Example 2 Next, in order to investigate the effect of the conditions of simultaneous heating and high pressure processing on the texture after processing, a block of pork thigh meat was cut into blocks of about 50 g, vacuum-packed in a pouch bag together with half the weight of the meat of a McIlvaine buffer solution of pH 6.5, and subjected to simultaneous heating and high pressure processing at 65°C to 75°C, 50 to 200 MPa, and 30 to 120 minutes. For comparison, a sample was also prepared by performing a heating process at the same temperature and for the same time under normal pressure (0.1 MPa). After processing, the sample was cooled with running water and then stored in a refrigerator at 4°C or less until it was subjected to measurement, and subjected to a breaking strength test as in Example 1.

[0028] Figure 2 shows the effect of different processing pressures on breaking stress, and is the result of 30 minutes of heating at 75°C simultaneously with high pressures of 50 to 200 MPa. Compared to heat treatment at normal pressure (0.1 MPa), the breaking stress of the samples that underwent simultaneous heating and high pressure treatment was lower at 50 MPa or above, indicating that simultaneous heating and pressure treatment can achieve a sufficient softening effect at 50 MPa or above.

[0029] Figure 3 shows the effect of differences in heating temperature on breaking stress, and is the result of simultaneously heating at 65°C to 75°C and high-pressure treatment at 200 MPa for 30 minutes. Compared to normal pressure treatment (0.1 MPa) at the same temperatures, treatment at 200 MPa showed lower breaking stress values ​​at all temperatures, demonstrating that simultaneous heating and high-pressure treatment at 65°C or higher can achieve a softening effect. However, to ensure a sterilization effect, it is desirable to perform simultaneous heating and high-pressure treatment at 70°C or higher.

[0030] Figure 4 shows the effect of different treatment times on the breaking stress, and is the result of simultaneous heating and high pressure treatment at 75°C and 200 MPa for 30 to 120 minutes. Compared to normal pressure treatment (0.1 MPa), the breaking stress values ​​were lower for all treatment times, and the results show that simultaneous heating and high pressure treatment can achieve a softening effect for 30 minutes or more, and that this effect is not lost by extending the treatment time.

[0031] From the above results, it was found that the softening effect of simultaneous heating and high pressure treatment can be obtained under any of the conditions of 50 to 200 MPa, 65 to 75°C, and 30 to 120 minutes shown in this example. In addition, since there was no tendency for the softening effect to decrease with increasing treatment pressure, treatment temperature, and treatment time, it is expected that the same effect will be obtained even with pressures, temperatures, and times exceeding the above.

[0032] Example 3 Next, we carried out an experiment to examine the effect of the pH of the seasoning liquid. Seasoning liquids with various pH values ​​are used in meat processing, and it is known that differences in pH affect the texture of processed meat products after heat treatment. Therefore, we used a buffer solution with a pH of 3.5 to 7.5 as the filling liquid. A block of pork thigh meat was cut into approximately 50g blocks, vacuum-packed in a pouch with half the weight of the meat, a McIlvaine buffer solution with a pH of 3.5 to 7.5, and simultaneously heated and high-pressure treated at 75°C, 200 MPa, for 30 minutes. For comparison, a sample was also prepared that had been heated at the same temperature for the same time at normal pressure (0.1 MPa). After treatment, the sample was cooled under running water and then stored in a refrigerator at 4°C or below until it was time for measurement, and was then subjected to a breaking strength test within a few days.

[0033] The results of measuring the rupture stress are shown in Figure 5. When heated under normal pressure, there was almost no difference in rupture stress due to pH, but when treated at 200 MPa, the rupture stress was lower than when treated at normal pressure at all pH values. In particular, when treated at 200 MPa, the difference in rupture stress from normal pressure treatment increased as the pH increased, and high pressure treatment at a high pH promoted further softening. From these results, it became clear that simultaneous heating and high pressure treatment in a solution with a pH of 3.5 to 7.5, preferably pH 5.5 to 7.5, can produce processed meat products with a softer texture than when heated at normal pressure.

[0034] Example 4 To verify whether the results shown in the above experiment can be applied to actual food processing, ham-like foods were made using pork thigh meat, chicken breast meat, and beef thigh meat. Half the weight of each sample was added to a seasoning liquid containing 5.0% salt, 1.7% glucose, 1.7% granulated sugar, 0.02% sodium acetate, and 0.03% white pepper, and the samples were vacuum-packed and processed at 75°C, 0.1MPa (normal pressure) or 200MPa for 30 minutes. After processing, the samples were quickly cooled with running water and stored in a refrigerator at 4°C or lower until they were used for measurement, and were used for breaking strength tests within a few days.

[0035] The results of breaking strength tests on the ham-like foods produced are shown in Figure 6. All ham-like foods showed lower breaking stress values ​​when treated at 200 MPa compared to 0.1 MPa. This shows that when processed at the same temperature, the simultaneous application of high pressure results in a softer texture. The same softening-promoting effect was observed for pork, chicken, and beef when simultaneously treated with heating and high pressure. These results show that the softening effect of simultaneous heating and high pressure processing can be obtained even when using liquids containing seasoning ingredients such as salt and sugar, and that the method is applicable to actual food manufacturing.

[0036] From the above Examples 1 and 2, it is possible to produce processed meat products with accelerated softening by treating meat in a liquid of pH 3.5 to 7.5 at 50 to 200 MPa, 65 to 75°C, and 30 minutes or more. It is preferable to treat in a liquid of pH 5.5 to 7.5 at 50 to 200 MPa, 70 to 75°C, and 30 to 120 minutes to obtain a higher softening effect. Moreover, from the experimental results, it is believed that a similar softening effect can be obtained even at temperatures higher than the above temperature, so it is predicted that the effect aimed at by the present invention can be obtained even at a heating temperature of 75°C to 85°C.

[0037] In addition, this technology is believed to be applicable to all meats that are generally consumed, but to ensure the softening effect, it is preferable to target pork, beef, and chicken.

[0038] The Food Sanitation Act requires that processed meat products be heat-treated to a core temperature of 63°C for 30 minutes or 70°C for 1 minute. Conventional high-pressure processed foods have been processed non-thermally or at low temperatures, making it difficult for many of them to meet the sterilization standards of the Food Sanitation Act. However, in the present invention, high-pressure processing and heat treatment at 65°C or higher are performed simultaneously, making it possible to obtain a softening effect and meet the standards of the Food Sanitation Act at the same time.

[0039] The present invention makes it possible to produce processed meat products such as ham, bacon, salad chicken, and roasted pork that have a softer texture than those made by conventional methods, and is expected to lead to new products characterized by texture and high added value utilization of hard parts that have had little utility up until now. This technology can also be used as food for consumers with weak chewing ability, such as the elderly.

Claims

1. This is a method for producing processed meat products, which comprises sealing meat and a seasoning liquid together and then simultaneously carrying out a high-pressure processing step and a heating step for the same period of time.

2. The method according to claim 1, wherein the high pressure processing step is carried out at a hydrostatic pressure of 50 to 200 MPa.

3. The method according to claims 1 and 2, wherein the heating step is a heat treatment at 65 to 85°C.

4. The method according to any one of claims 1 to 3, wherein the duration of the method is 30 minutes or more.

5. The method according to any one of claims 1 to 4, wherein the seasoning liquid has a pH of 3.5 to 7.5.

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