Method for producing cooked meat

Abstract

To provide cooked meat which exhibits favorable appearance, taste, and texture.SOLUTION: Provided is a method for producing cooked meat according to the present invention, including: 1) a pretreatment step in which meat is coated with a seasoning liquid containing a saccharide; 2) a first heating step in which the meat having undergone the pretreatment step is contacted with superheated steam at 100 to 200°C; and 3) a second heating step in which the meat having undergone the first heating step is contacted, for 1 to 30 seconds, with oil or fat at 140 to 200°C. The method for producing cooked meat of the present invention may also include a step of freezing the meat having undergone the second heating step.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing cooked meat. [Background technology]

[0002] Patent Document 1 describes a method for producing heat-sterilized meat to be contained in retort foods such as stew, which includes a step of heat-sterilizing meat by directly contacting steam or hot water with the meat, and a step carried out before and / or after the step of permeating the meat with heated oil or fat, wherein the temperature of the oil or fat at normal pressure is set to 88.11 to 138.11° C. The production method described in Patent Document 1 is said to produce heat-sterilized meat with a good flavor and a soft texture.

[0003] Patent Document 2 describes a method for producing fried frozen processed chicken food, in which fried chicken is frozen and reheated immediately before consumption. This method involves applying a specific blender to the chicken, followed by frying, steaming, and freezing. The blender contains soybean water extract powder, corn coarse granules, a leavening agent, and a glycerin fatty acid ester and / or a sucrose fatty acid ester. The method described in Patent Document 2 is said to produce fried frozen processed chicken food with a soft and juicy chicken texture, a crispy coating, and excellent appearance without uneven frying or burning.

[0004] Patent Document 3 describes a method for producing a processed meat food product that has a desirable juiciness and that does not lose its juiciness even when stored at high temperatures for a long period of time, comprising the steps of shaping and crimping meat pieces that have been contacted with transglutaminase, and heating the meat pieces that have been subjected to the above steps, the heating step being at least one selected from deep-frying, superheated steam heating, and steaming. The deep-frying in the heating step is performed at a heating temperature of 100 to 200°C for a heating time of 0.5 to 3 minutes (claim 9 of Patent Document 3). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 10-179090 [Patent Document 2] Japanese Patent Application Laid-Open No. 2004-105008 [Patent Document 3] Japanese Patent Application Laid-Open No. 2018-33346 Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide cooked meat with good appearance, flavor and texture. [Means for solving the problem]

[0007] The present invention includes a pretreatment step of applying a seasoning liquid containing sugars to meat, A first heating step in which the meat that has been subjected to the pretreatment step is brought into contact with superheated steam at 100 to 200 ° C.; The method for producing cooked meat comprises a second heating step in which the meat that has been subjected to the first heating step is brought into contact with oil or fat at 140 to 200°C for 1 to 30 seconds. [Effects of the Invention]

[0008] According to the present invention, cooked meat with good appearance, flavor, and texture can be provided. The cooked meat produced by the production method of the present invention has a pleasant grilled feel that can be achieved by grilling meat with fats and oils, in terms of appearance, flavor, and texture. Specifically, the cooked meat produced by the production method of the present invention has a pleasant appearance that is unique to grilled meat, with a moderate shine and grill marks on the surface, a strong fragrant aroma and taste of fats and oils, and a moderately hard surface and a soft and juicy interior. DETAILED DESCRIPTION OF THE INVENTION

[0009] In the method for producing cooked meat of the present invention, a pre-treatment step is carried out in which a seasoning liquid is applied to meat, and then the meat that has undergone the pre-treatment step is subjected to a two-stage heating step (a first heating step and a second heating step).

[0010] The meat to be subjected to the pretreatment step may be any meat that can be eaten after cooking, and examples thereof include meat from livestock such as chicken, pig, cow, sheep, goat, rabbit, etc., and seafood such as sardine, sea bream, horse mackerel, scallop, shrimp, etc. Livestock meat is particularly preferred because the effects of the present invention are easily achieved.

[0011] The meat to be subjected to the pre-treatment step is typically uncooked. However, it may be pre-heated as long as the effects of the present invention are not impaired. Examples of the heat treatment include steaming and baking. The meat to be subjected to the pre-treatment step may be refrigerated or frozen. When frozen meat is used, it is preferable to thaw it before subjecting it to the pre-treatment step.

[0012] The shape of the meat to be subjected to the pretreatment step is not particularly limited, and may be, for example, thickly sliced ​​meat or thinly sliced ​​meat. An example of the thickly sliced ​​meat used in the present invention is a piece of meat with a thickness of more than 3 mm and not more than 30 mm, an area of ​​4 cm 2 More than 30,000cm 2 Examples of thinly sliced ​​meat used in the present invention include: 2 More than 30,000cm 2 The following are included:

[0013] The seasoning liquid used in the pre-treatment step contains at least sugars. The inclusion of sugars in the seasoning liquid applied to the meat, together with the subsequent heating step, makes it possible to impart a desirable grilled texture to the cooked meat product. The sugars may be any sugar commonly used in foods, without any particular limitation, and include, for example, monosaccharides, disaccharides, or polysaccharides such as sugar, granulated sugar, sucrose, maltose, lactose, fructose, glucose, isomerized sugar, trehalose, oligosaccharides, and dextrin; sugar alcohols such as sorbitol and maltitol; liquid sugars such as honey, starch syrup, and maple syrup; and other sweeteners, which may be used alone or in combination of two or more. Among these sugars, sugar is particularly preferred because it can impart a suitable browning and a pleasant flavor to cooked meat when grilled.

[0014] The sugar content in the seasoning liquid is preferably 10 to 70% by mass, more preferably 20 to 50% by mass, based on the total mass of the seasoning liquid. If the sugar content in the seasoning liquid is too low, there is little point in using sugar, while if the sugar content is too high, there is a risk of problems such as the cooked meat becoming excessively sweet or burning.

[0015] The seasoning liquid is a liquid at room temperature and pressure. The seasoning liquid is typically an aqueous liquid and contains water. The liquid seasoning may contain ingredients other than sugars and water, provided that the effects of the present invention are not impaired. Examples of such ingredients include seasonings such as soy sauce, salt, miso, powdered soup stock, mirin, and sake. These ingredients may be used alone or in combination of two or more.

[0016] In the pretreatment step, a seasoning liquid is applied to the meat. The method for applying the seasoning liquid is not particularly limited, and any method conventionally used in this type of meat pretreatment can be appropriately adopted. Examples include a method of immersing meat in seasoning liquid, a method of pouring seasoning liquid onto the meat from above (so-called topping), a method of applying or spraying seasoning liquid onto the meat, and a tumbling process. The tumbling process is a process in which meat is shaken (tumbled) together with seasoning liquid using a tumbler. From the viewpoint of more reliably achieving the effects of the present invention, the method for applying the seasoning liquid in the pretreatment step is preferably a method that allows the seasoning liquid to be applied to the entire surface of the meat and to penetrate into the interior of the meat, and from that viewpoint, a method of immersing meat in seasoning liquid and a tumbling process are preferred.

[0017] In the pretreatment step, the amount of seasoning liquid applied to the meat is preferably 1 to 20 parts by mass, more preferably 3 to 10 parts by mass, per 100 parts by mass of meat, from the viewpoint of preventing adverse effects due to excessive use of seasoning liquid while more reliably achieving the effects of the present invention. The amount of seasoning liquid applied to the meat can be adjusted by appropriately adjusting the composition of the seasoning liquid and the application method.

[0018] In the method for producing cooked meat of the present invention, a first heating step is carried out in which the meat that has been subjected to the pretreatment step is brought into contact with superheated steam at 100 to 200°C to heat it. In the first heating step, if the temperature of the superheated steam is less than 100°C, the cooked meat may not have a sufficiently cooked texture, and if the temperature of the superheated steam is more than 200°C, problems due to overheating may occur, such as the cooked meat becoming burnt. The temperature of the superheated steam is preferably 110 to 190°C, more preferably 120 to 180°C.

[0019] In the first heating step, the time for which the meat is brought into contact with superheated steam (hereinafter also referred to as "steam heating time") is not particularly limited and can be adjusted appropriately depending on the type of meat, etc., but from the viewpoint of more reliably achieving the effects of the present invention, it is preferably 20 to 600 seconds, more preferably 60 to 300 seconds.

[0020] In the first heating step, the meat may be brought into contact with superheated steam continuously for a predetermined time, or may be brought into contact with superheated steam intermittently multiple times. In the latter case, the steam heating time is the total time for each of the multiple contacts, and does not include the gap time between one contact and the next.

[0021] In the first heating step, it is preferable to heat the meat to be heated until the temperature at the center of the meat reaches 85°C from the viewpoint of hygiene and imparting a desirable cooked texture to the cooked meat. The "center of meat" refers to the part of the meat that takes the longest time to reach a product temperature of 85°C when the meat is subjected to the first heating step. The center of meat varies depending on the thickness of the meat, and typically, for thinly sliced ​​meat with a thickness of 3 mm or less, it refers to the center and its vicinity in a planar view of the thinly sliced ​​meat, while for thickly sliced ​​meat with a thickness of more than 3 mm, it refers to the center and its vicinity in a planar view of the thickly sliced ​​meat, and the center and its vicinity in the thickness direction. The temperature of the center of meat can be measured, for example, using a memory thermometer Data Trace (Seika Sangyo).

[0022] In the first heating step, the meat is preferably heated with superheated steam so that the yield of the meat immediately after the first heating step is preferably 75% by mass or more, more preferably 80 to 90% by mass, which can effectively prevent the meat from burning in the subsequent second heating step. The "meat yield" refers to the ratio (mass %) of the mass of the meat after the first heating step to the mass of the meat before the first heating step. The meat yield can be adjusted by adjusting the temperature of the superheated steam, the steam heating time, etc. in the first heating step.

[0023] In the first heating step, the amount of superheated steam supplied to the meat to be heated is preferably 20 to 400 kg / hour, more preferably 30 to 300 kg / hour, from the viewpoint of more reliably achieving the effects of the present invention.

[0024] The first heating step can be carried out by placing meat in an enclosed space and introducing superheated steam. A commercially available superheated steam cooker can be used to carry out the first heating step without any particular restrictions. Superheated steam cookers include a steam injection type that directly sprays superheated steam onto the object to be cooked, and a steam-filled type that introduces superheated steam into the space containing the object to be cooked and fills the space with superheated steam. Either type can be used in the present invention.

[0025] In the method for producing cooked meat of the present invention, a second heating step is carried out in which the meat that has been subjected to the first heating step is brought into contact with oil or fat at 140 to 200°C for 1 to 30 seconds. In the second heating step, if the oil temperature is below 140°C or the time for which the oil is in contact with the meat (hereinafter also referred to as "oil heating time") is less than 1 second, the cooked meat may not have a sufficiently cooked texture, whereas if the oil temperature exceeds 200°C or the oil heating time exceeds 30 seconds, problems such as the cooked meat becoming burnt may occur due to overheating. The oil temperature is preferably 140 to 200°C, more preferably 150 to 190°C. The oil heating time is preferably 2 to 25 seconds, more preferably 3 to 20 seconds.

[0026] In the second heating step, the oil may be brought into contact with the meat continuously for a predetermined time, or may be brought into contact with the meat intermittently multiple times. In the latter case, the oil heating time is the total time of each of the multiple contacts, and does not include the interval time between one contact and the next.

[0027] In the second heating step, the method for contacting the meat with the oil or fat is not particularly limited, and examples thereof include a method of immersing the meat in the oil or fat (frying), a method of pouring the oil or fat over the meat (pouring oil), and a method of spraying the oil or fat onto the meat.

[0028] The oils and fats used in the second heating step are not particularly limited as long as they are edible, and examples include unprocessed oils and fats such as palm oil, palm kernel oil, coconut oil, cocoa butter, shea butter, monkey fat, beef tallow, lard, illipe fat, soybean oil, rapeseed oil (canola oil), cottonseed oil, safflower oil, sunflower oil, rice bran oil, corn oil, sesame oil, linseed oil, olive oil, and milk fat; and processed oils and fats obtained by subjecting unprocessed oils and fats to one or more processing treatments such as hydrogenated oil, fractionated oil, and interesterified oil. These can be used alone or in combination of two or more. Among these, rapeseed oil, soybean oil, safflower oil, and olive oil are particularly preferred because they can impart a desirable flavor to cooked meat.

[0029] In the second heating step, the amount of oil or fat supplied to the meat to be heated is preferably 1 to 200 g, more preferably 2 to 100 g, per 1 g of meat after the pretreatment step and before the first heating step, from the viewpoint of more reliably achieving the effects of the present invention.

[0030] The method for producing cooked meat of the present invention may include a step of freezing the meat that has been subjected to the second heating step (freezing step). That is, the cooked meat produced by the present invention may be frozen cooked meat. In the freezing step, the method for freezing the meat is not particularly limited, and any known method can be used as appropriate. [Example]

[0031] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0032] Examples 1 to 3 A seasoning liquid containing 45% by mass of soy sauce, 27.5% by mass of mirin, and 27.5% by mass of sugar was prepared. As meat, pork loin (thick-sliced ​​meat) having a thickness of 10 mm and weighing 70 to 80 g was prepared. First, pork loin was immersed in a seasoning liquid for 30 minutes (pretreatment step). Next, the pork loin that had undergone the pretreatment step was spread on a stainless steel tray so that there were no overlapping portions, and the pork loin was heated by contacting superheated steam with the pork loin using a steam-injection type continuous superheated steam cooker ("SV Roaster" manufactured by Nakanishi Manufacturing Co., Ltd.) (first heating step). In the first heating step, the amount of superheated steam supplied to the pork loin was 100 kg / hour, and the pork loin was heated until the temperature at the center of the pork loin reached 85°C. The yield of the pork loin immediately after the first heating step was 79 to 83% by mass. Next, using an oil sprinkler, the pork loin that had been subjected to the first heating step was continuously topped with oil and fat, thereby heating the pork loin (second heating step). In the second heating step, canola oil was used as the oil and fat, and the amount of oil and fat supplied to the pork loin (total flow rate of oil and fat) was 10 g per 1 g of pork loin after the pretreatment step and before the first heating step. The pretreatment step, first heating step, and second heating step were carried out consecutively. The second heating step was followed by a freezing step. Specifically, the meat that had undergone the second heating step was cooled by blowing cold air at 10°C onto it, and then a blast-freezing treatment was carried out in which cold air at -40°C was blown onto the meat in a freezer to produce frozen cooked meat. The frozen cooked meat was placed in a nylon polyethylene pouch bag, sealed, and stored in a freezer.

[0033] Comparative Examples 1 to 10 Frozen cooked meat was produced and stored in the same manner as in the examples, except that either the pre-treatment step, the first heating step, or the second heating step was not performed, or the conditions for each step were changed.

[0034] [Evaluation test] The frozen cooked meat, which had been frozen for 7 days after production, was thawed by heating in a microwave oven at 600W for 1 minute 40 seconds to obtain cooked meat (cooked pork loin) ready to eat. This cooked meat was tasted by a panel of 10 experts, who evaluated the appearance, flavor, and texture according to the following criteria. The results (arithmetic mean values ​​of the 10 experts' evaluation scores) are shown in Table 1 below.

[0035] <Appearance evaluation criteria> 5 points: The surface of the meat has a moderate shine and is moderately browned, which is very good. 4 points: The surface of the meat is shiny and has browned marks, which is good. 3 points: The surface of the meat is shiny, but the shine is a little weak, or the surface of the meat is browned, but the browning is a little strong or a little weak, but it is not a problem. 2 points: The surface of the meat is shiny, but the shine is weak, or the surface of the meat is browned, but the browning is strong or weak, making it unsatisfactory. 1 point: The meat surface has almost no shine, or although the meat surface has browning, the browning is too strong or too weak, making it very poor quality.

[0036] <Flavor evaluation criteria> 5 points: Very good, with a strong fragrant oily aroma and taste. 4 points: Good, with a fragrant oily aroma and taste. 3 points: There is a slight fragrant smell and taste of oil, but it is not a problem. 2 points: The fragrant aroma and taste of the oil are weak, poor quality. 1 point: Almost no fragrant smell or taste of oil, very poor.

[0037] <Texture evaluation criteria> 5 points: Very juicy, with a texture that feels just right on the surface of the meat, and is very good. 4 points: Juicy and with a texture that feels just right with firmness on the surface of the meat, good. 3 points: The meat is slightly less juicy and the surface is slightly hard or slightly soft, but not at a problem level. 2 points: Not very juicy, the surface of the meat is hard or soft, poor quality. 1 point: Almost no juiciness, the surface of the meat is either too hard or too soft, very poor.

[0038] [Table 1]

[0039] As shown in Table 1, the cooked meat obtained in the Example had superior appearance, flavor and texture compared to that obtained in the Comparative Example. It is presumed that Comparative Examples 1 and 2 received lower ratings than the Examples because the pretreatment step was not carried out. It is presumed that Comparative Example 3 received a lower rating than the Examples because the first heating step (the step of contacting meat with superheated steam) was not performed, and Comparative Examples 4 to 6 received a lower rating than the Examples because the temperature of the superheated steam in the first heating step was not appropriate. It is presumed that Comparative Examples 7 and 8 received lower ratings than the Examples because the second heating step (the step of contacting meat with high-temperature oil and fat) was not performed, and Comparative Examples 9 to 10 received lower ratings than the Examples because the temperature of the oil and fat or the oil heating time in the second heating step was inappropriate.

Claims

1. A pretreatment step of applying a seasoning liquid containing sugars to meat; a first heating step in which the meat that has been subjected to the pretreatment step is brought into contact with superheated steam at 100 to 200 ° C; A method for producing cooked meat, comprising a second heating step in which the meat that has been subjected to the first heating step is brought into contact with oil or fat at 140 to 200°C for 1 to 30 seconds.

2. 2. The method for producing cooked meat according to claim 1, further comprising a step of freezing the meat that has been subjected to the second heating step.

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