Method for manufacturing frozen seasoned granular meat

Abstract

To provide a frozen seasoned granular meat that causes less binding between meats and is excellent in texture and seasoning.SOLUTION: A frozen seasoned minced meat, which causes no binding between meats during freezing, has a meat-like texture when cooked, and is excellent in seasoning, can be manufactured in the following steps including: previously seasoning a raw meat with a seasoning liquid; mincing the seasoned raw meat into a minced meat; and heating the minced meat, followed by individual quick frozen. The seasoning liquid preferably includes starch or / and protein powder.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] In recent years, a variety of frozen foods have been released onto the market, allowing people to easily enjoy a variety of dishes by heating them in a microwave or in a pot, etc. Frozen foods such as meat spaghetti, tantanmen noodles, and pizza use ground meat such as minced beef, pork, and chicken that has been cooked and seasoned.

[0003] When these granulated meats are contained in the sauce itself, such as meat sauce, they are filled into frozen foods together with the sauce, so there are no particular problems with filling.However, when it is desired to use the seasoned granulated meat itself as an ingredient in frozen foods, there are issues such as the granulated meat sticking together, the granules easily breaking, the filling amount being unstable, the texture being poor, and the flavor easily fading.

[0004] The technology described in Patent Document 1 describes a method for producing a granulated minced meat sauce that allows for a full savory meat flavor and the chewy texture of minced meat, using smoked minced meat as the raw material for the granulated minced meat. However, the invention described in Patent Document 1 relates to granulated minced meat that is added to a sauce, and does not relate to frozen seasoned granulated meat that is individually frozen as in the present invention. Furthermore, the smoked minced meat is minced after producing smoked meat such as sausages, ham, and bacon using salted meat, and is not minced from seasoned meat as in the present invention. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] International Publication No. WO2021 / 025046 Summary of the Invention [Problem to be solved by the invention]

[0006] The present invention relates to a method for producing frozen seasoned granulated meat that has little adhesion between pieces of meat and has excellent texture and seasoning. The purpose is to provide the following. [Means for solving the problem]

[0007] The inventors of the present invention conducted extensive research into methods for improving the seasoning of seasoned frozen granulated meat while preventing the meat from sticking together in order to fill it uniformly when using seasoned frozen granulated meat as an ingredient in frozen foods, and as a result, they arrived at the present invention.

[0008] That is, this is a method for producing frozen seasoned granular meat, which is characterized by including a seasoning process in which raw meat is seasoned with a seasoning liquid, a mincing process in which the raw meat seasoned in the seasoning process is minced to produce minced meat, a heating process in which the minced meat produced in the mincing process is heated, and a freezing process in which the minced meat heated in the heating process is loosely frozen.

[0009] It is also preferred that the seasoning liquid used in the present invention contains starch and / or powdered protein.

[0010] The starch contained in the seasoning liquid of the present invention is preferably acetylated starch or / and phosphate cross-linked starch.

[0011] The powdered protein contained in the seasoning liquid of the present invention preferably contains any one of egg white powder, powdered milk protein, and powdered soy protein.

[0012] The frozen seasoned granulated meat according to the present invention is preferably used as an ingredient in frozen foods. [Effects of the Invention]

[0013] According to the present invention, a method for producing frozen seasoned granular meat with little adhesion and excellent texture and seasoning can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0014] The present invention will be described in detail below, but the present invention is not limited to the following description.

[0015] 1. Raw materials (raw meat) The raw meat for the frozen seasoned granulated meat of the present invention is not particularly limited as long as it is usable as minced meat, and examples thereof include beef, pork, chicken, lamb, etc. The cuts used are also not particularly limited, and examples include beef cuts such as shoulder, shoulder loin, belly, thigh, sirloin, ribeye, tenderloin, shank, rump, neck, and saddle thigh, pork cuts such as neck, shoulder, shoulder loin, loin, tenderloin, saddle thigh, thigh, and belly, and chicken cuts such as breast, thigh, chicken fillet, and wing.

[0016] (seasoning liquid) The seasoning ingredients for the seasoning liquid of the present invention may be appropriately adjusted depending on the desired frozen food product, and examples thereof include seasonings such as sugar, salt, vinegar, miso, soy sauce, sake, mirin, ketchup, Worcestershire sauce, oyster sauce, chili bean paste, sodium glutamate, nucleic acid, succinic acid, protein hydrolysate, yeast extract, and starch syrup, spices such as pepper, cinnamon, cloves, fennel, star anise, and nutmeg, and grated or squeezed juices of ginger, garlic, green onions, and onions, and flavorings.

[0017] Other ingredients of the seasoning liquid according to the present invention include starch, powdered protein, phosphates, thickening polysaccharides, dietary fiber, enzymes such as transglutaminase, antioxidants such as sodium ascorbate and tocopherol, and pigments. Of these, in the present invention, it is preferable to include at least starch or powdered protein in order to improve yield, texture, and seasoning, and to impart a juicy texture.

[0018] The type of starch used in the seasoning liquid of the present invention is not particularly limited, and examples thereof include various starches such as potato starch, tapioca starch, wheat starch, and corn starch. These starches may be used alone or in combination. Raw starch, pregelatinized starch, and processed starches such as acetylated starch, etherified starch, and phosphate-crosslinked starch, as well as oil-processed starches obtained by treating these starches with oil or fat, can also be used. The inclusion of starch can suppress leaching of the seasoning liquid during the heating step described below, improving yield and seasoning, enhancing the juiciness of the meat, and suppressing hardening of the texture due to heating. Among these, acetylated starch and phosphate-crosslinked starch are preferred in the present invention in terms of retaining the seasoning liquid and improving texture. The starch of the present invention is preferably added in an amount of 1.0 to 20.0 wt % to the seasoning liquid. If the amount added is too small or too large, the improving effect of adding the starch may not be sufficient.

[0019] Furthermore, the type of powdered protein used in the seasoning liquid of the present invention is not particularly limited as long as it coagulates upon heating, and examples thereof include egg white powder, powdered milk protein, powdered soy protein, soy flour, and powdered pea protein. The inclusion of powdered protein not only improves shape retention but also suppresses elution of the seasoning liquid, improving yield and seasoning, suppressing adhesion of meat pieces, and providing a chewy texture. Of these, egg white powder, powdered milk protein, and powdered soy protein are preferred in the present invention. The powdered protein of the present invention is preferably added in an amount of 0.1 to 15.0% by weight in the seasoning liquid. If the amount added is too small or too large, the improving effect of adding the powdered protein may not be sufficient.

[0020] 2. Frozen seasoned granulated meat manufacturing process (Pre-treatment of raw meat) As a pre-treatment of the raw meat, first, fat, fascia, sinew, bones, etc. are trimmed. Next, the trimmed raw meat is tenderized using a jacquard or meat hammer, etc., if necessary. Tenderizing makes it easier for the seasoning liquid to spread throughout the meat in the seasoning process described below.

[0021] (Seasoning process) A seasoning liquid is added to the pretreated raw meat. The seasoning liquid can be added by directly injecting it into the raw meat using a syringe needle, or by mixing it with the raw meat if the meat has been jacquard-processed. The amount of seasoning liquid added is preferably 50 to 150% by weight of the raw meat. If the amount added is too small, not only will the seasoning be insufficient, but the amount of ingredients added for improving yield, seasoning, and texture will also be reduced, making it difficult to achieve the desired improvement. Conversely, if the amount added is too large, it will be difficult to fully absorb the seasoning liquid. Furthermore, raw meat to which a seasoning liquid has been added can be subjected to a tumbling process in which the raw meat is rotated at a low temperature and under reduced pressure in order to more quickly penetrate the seasoning liquid into the raw meat.

[0022] (Minced meat production process) The seasoned raw meat is chopped into minced meat with the addition of fat as needed. The shape of the minced meat can be set to match the shape of the minced meat in the desired frozen food product. When starch or powdered protein is used in the seasoning liquid according to the present invention, the size of the minced meat is less likely to shrink when heated, so it is not necessary to make the meat particles of the minced meat very large. However, when these materials are not used, it is preferable to set the meat particles of the minced meat to be larger because the minced meat will shrink when heated.

[0023] (Heating process) Typically, the heating process involves frying or stewing the minced meat with seasoning ingredients to simultaneously heat and season it. However, in the present invention, the minced meat itself is already seasoned in the seasoning process, so it can be heated without adding any seasoning ingredients. Even if a seasoning ingredient is added, using salt water or flavoring spices to prevent the elution of seasoning components from the meat will prevent the minced meat from sticking together during the bulk freezing process described below. The heating process of the present invention is not particularly limited as long as it can heat the minced meat produced in the mincing process, and heating can be done by heating means such as boiling, steaming, baking, or microwaves. The heating time is also not particularly limited, as long as the heat penetrates sufficiently deep into the minced meat and does not burn or break down. If it is desired to maintain the granular texture of the minced meat, heating by boiling or steaming is preferred. Heating the minced meat in the heating process can result in granulation.

[0024] (freezing process) The minced meat that has been heated and granulated in the heating process is cooled and then individually frozen. Individual quick freezing (IQF) is a technique for freezing ingredients in individual pieces without sticking together. Methods include homogeneously dispersing and freezing ingredients, freezing ingredients while dropping them, freezing ingredients while shaking a freezing plate to separate ingredients, and freezing ingredients by applying strong cold air. Many continuous bulk freezing machines are commercially available, and these machines can be used to continuously freeze large quantities. While there are no particular limitations on the freezing conditions, rapid freezing is preferred, preferably at temperatures below -20°C, more preferably below -35°C.

[0025] In the present invention, the flavor penetrates deep into the minced meat during the seasoning process, and the amount of seasoning material adhering to the surface of the minced meat is smaller than when seasoning is done during a normal heating process, so there is less sticking of the minced meat together due to the viscosity of the seasoning material, and the freezing point depression caused by the seasoning liquid adhering to the surface is less likely to occur, so the surface of the minced meat can be frozen quickly and is suitable for loose freezing.Furthermore, because the frozen seasoned granular meat of the present invention is frozen in loose form, it is easy to fill and the filling amount is stable, making it suitable as an ingredient to be filled into other foods.

[0026] (others) The loosely frozen minced meat can be used as an ingredient in other foods as frozen seasoned granular meat, or it can be put into a bag or container and frozen for use. Examples of foods that can be used include noodles such as pasta and dandan noodles, rice bowls such as three-color rice bowls, pizza, and omelets, and it can be used as an ingredient in these dishes. Furthermore, since it is seasoned and frozen, it can be used as an ingredient in frozen foods by filling it into the food either before or after freezing.

[0027] The present embodiment will be described in more detail below with reference to examples. [Example]

[0028] <Experiment 1> Examination of seasoning methods (Example 1-1) Pork thigh meat was trimmed and the tendons were cut using a jacquard cutter. Then, seasoning liquid 1-1 shown in Table 1 below was added to the meat in an amount of 30% by weight based on the weight of the meat, and the meat was tumbled for 60 minutes at 10°C and 12 rpm to allow the seasoning liquid to penetrate the meat.

[0029] The seasoned pork thigh meat was chopped into minced meat with a diameter of 9.6 mesh using a chopper.

[0030] 1.2% by weight of lard and 98.8% by weight of the seasoned minced meat prepared were added to a pot so that the total was 100% by weight, and the meat was fried over medium heat until the temperature reached 80°C or higher.Then, the heat was turned off, the meat was removed from the pot, and it was placed in a container and allowed to cool naturally until it reached 25°C or below.

[0031] The cooled seasoned minced meat was spread evenly over 100g of meat in a 200x300mm area without overlapping, and frozen in a quick freezer at -40°C for 20 minutes. The frozen minced meat was dropped 10 times from a height of 20cm to break it apart, and then frozen again at -40°C for 10 minutes to produce frozen seasoned minced meat.

[0032] (Example 1-2) Frozen seasoned minced meat was prepared according to the method of Example 1-1, except that the seasoning liquid was changed to seasoning liquid 1-2 shown in Table 1 below.

[0033] (Comparative Example 1-1) Pork thigh meat was trimmed and minced meat of φ9.6 mesh was prepared using a chopper without any seasoning.

[0034] A pot was charged with 1.2% by weight of lard, 76% by weight of minced meat, and 22.8 g of seasoning liquid 1-1 shown in Table 1 below, totaling 100% by weight, and the meat was fried over medium heat until the temperature reached 80°C or higher. The heat was then turned off, the meat was removed from the pot, and the meat was placed in a container and allowed to cool naturally until the temperature reached 25°C or lower.

[0035] The subsequent steps were carried out in the same manner as in Example 1-1 to produce frozen seasoned minced meat.

[0036] (Comparative Example 1-2) Frozen seasoned minced meat was prepared according to the method of Comparative Example 1-1, except that the seasoning liquid was changed to seasoning liquid 1-2 shown in Table 1 below.

[0037] The frozen seasoned minced meat samples prepared in Experiment 1 were evaluated for loose freezing. The evaluation method was to determine whether the meat was stuck together during freezing and whether it was within 4 cm. 2 The weight proportion of particles having a size above this was measured.

[0038] In addition, 30g of the frozen seasoned minced meat sample prepared in Experiment 1 was microwaved at 600W for 30 seconds, eaten, and subjected to a sensory evaluation. The sensory evaluation was performed on a 5-point scale by five experienced panelists, and the average value was used as the sample value. The sensory evaluation items included meat texture, juiciness, and seasoning.

[0039] Regarding meat texture, 5 was given for optimal meat elasticity, 4 for moderate elasticity, 3 for generally acceptable meat elasticity, 2 for meat that was too hard or soft and lacked elasticity, and 1 for meat that was extremely hard or soft and significantly lacked elasticity.

[0040] Regarding the juiciness of the meat, 5 was given for optimal juiciness, 4 for moderate juiciness, 3 for generally acceptable juiciness, 2 for meat that lacked juiciness, and 1 for meat that was significantly lacking in juiciness.

[0041] Regarding the seasoning level, meat was given a rating of 5 if it was well seasoned, 4 if the meat was generally well seasoned, 3 if the meat was generally acceptable, 2 if the meat was insufficiently seasoned, and 1 if the meat was significantly insufficiently seasoned.

[0042] The composition of the seasoning liquid in Experiment 1 is shown in Table 1 below, and the evaluation results of the loose frozen food and the sensory evaluation are shown in Table 2 below.

[0043] [Table 1]

[0044] [Table 2]

[0045] As shown in Comparative Example 1-1, when seasoning liquid was added during cooking and the minced meat was seasoned while heating, the pieces of minced meat stuck together during freezing, making it difficult to freeze them individually. Furthermore, the texture of the meat after reheating in a microwave oven was firm and elastic to a certain extent, but it was dry with little juiciness, and although the seasoning was generally acceptable, it felt like the flavor had not penetrated deep into the meat.

[0046] As shown in Comparative Example 1-2, adding phosphate cross-linked starch to the seasoning liquid improved the juiciness and yield after reheating in a microwave oven, but the addition of phosphate cross-linked starch made the texture softer, and the elasticity was inferior to that of Comparative Example 1-1. Furthermore, when frozen, the minced meat stuck together more than in Comparative Example 1-1, making loose freezing difficult.

[0047] In contrast, in Example 1-1, in which the meat was seasoned with a seasoning liquid before being prepared into minced meat, the yield was lower than in Comparative Example 1-1, but the minced meat did not stick together during freezing, and it was possible to freeze it loosely. The meat also had good elasticity, being not only firm but also bouncy. The juiciness was also better than in Comparative Examples 1-1 and 1-2, and the flavor had penetrated deep into the meat, resulting in good seasoning.

[0048] Furthermore, as shown in Example 1-2, even when phosphate-crosslinked starch was added to the seasoning liquid, the minced meat could be easily frozen separately without the adhesion between the pieces of meat becoming worse during freezing, as was the case in Comparative Example 1-2. Furthermore, by adding phosphate-crosslinked starch to the seasoning liquid, the meat became slightly softer and less elastic than in Example 1-1, but the outflow of the seasoning liquid due to heating was prevented, the yield was improved, the meat taste became more juicy, and the seasoning was very good.

[0049] <Experiment 2> Examination of seasoning liquid Example 2-1 Frozen seasoned minced meat was prepared according to the method of Example 1-2, except that potato starch was used instead of the phosphate cross-linked starch in seasoning liquid 1-2 listed in Table 1.

[0050] (Example 2-2) Frozen seasoned minced meat was prepared according to the method of Example 1-2, except that acetylated starch (tapioca) was used instead of the phosphate cross-linked starch in seasoning liquid 1-2 listed in Table 1.

[0051] (Example 2-3) Frozen seasoned minced meat was prepared according to the method of Example 1-2, except that egg white powder was used instead of the phosphate cross-linked starch in seasoning liquid 1-2 listed in Table 1.

[0052] (Examples 2-4) Frozen seasoned minced meat was prepared according to the method of Example 1-2, except that powdered milk protein was used instead of the phosphate cross-linked starch in seasoning liquid 1-2 listed in Table 1.

[0053] (Examples 2-5) Frozen seasoned minced meat was prepared according to the method of Example 1-2, except that the seasoning liquid 1-2 listed in Table 1 was changed to 1 part phosphate cross-linked starch, 0.5 parts egg white, 1 part powdered milk protein, and 7.3 parts water.

[0054] The results of Experiment 2 were evaluated for freezing and sensory evaluation in the same manner as in Experiment 1. The evaluation results are shown in Table 3 below.

[0055] TIFF2025132330000003.tif60167

[0056] As shown in Examples 1-2 and 2-1 to 2-2, the addition of starch improved yield, enhanced gravy, and improved seasoning. Unprocessed starch was also effective, but processed starches such as phosphate cross-linked and acetylated starches had higher yield, gravy, and improved seasoning. Regarding texture, it was confirmed that the addition of starch tended to make the food softer and reduce elasticity, but phosphate cross-linked starch tended to maintain elasticity better than other starches.

[0057] As shown in Examples 2-3 and 2-4, the addition of powdered protein improved the elasticity of the meat compared to Example 1-2, in which starch was added. However, compared to Example 1-2, the improvement in yield, juiciness, and meat seasoning was not as effective as that achieved with starch.

[0058] As shown in Examples 2-5, the combination of starch and powdered protein can enhance the juiciness and flavor of the meat while maintaining the elasticity of the meat, so it is considered more preferable to use a combination of these ingredients.

Claims

1. A seasoning process of seasoning the raw meat with a seasoning liquid; A mincing process in which the raw meat seasoned in the seasoning process is minced to produce minced meat; A heating step of heating the minced meat produced in the mincing step; A method for producing frozen seasoned granulated meat, comprising: a freezing step of loosely freezing the minced meat heated in the heating step.

2. 2. The method for producing frozen seasoned granulated meat according to claim 1, wherein the seasoning liquid contains starch and / or powdered protein.

3. 3. The method for producing frozen seasoned granulated meat according to claim 2, wherein the starch contains acetylated starch and / or phosphate cross-linked starch.

4. 3. The method for producing frozen seasoned granulated meat according to claim 2, wherein the powdered protein comprises any one of egg white powder, powdered milk protein, and powdered soy protein.

5. 3. The method for producing frozen seasoned granulated meat according to claim 1, wherein the frozen seasoned granulated meat is used as an ingredient for frozen foods.

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