Method for producing smoked meat product

Abstract

To provide a method for producing a smoked meat product by liquid smoke treatment, which enables further improvement in production efficiency.SOLUTION: A method for producing a smoked meat product comprises the steps of (A) Joule heating raw meat, (B) applying liquid smoke thereto, and (C) drying the same.SELECTED DRAWING: Figure 1

Description

[Technical Field]

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

[0002] Conventionally, smoked meat products have generally been produced by filling salted raw meat into a retainer (mold), pressing it, and then heating, drying, and smoking (natural smoking) it to form a shape, and then smoking only the surface of the meat (Patent Document 1). However, this method requires a long period of smoking, which has the problems of poor production efficiency and high energy costs. Furthermore, cleaning the retainer after the smoking process requires labor and incurs maintenance and repair costs.

[0003] Therefore, a method of heating raw meat by Joule heating (heating by applying electrical current) has been disclosed in order to shorten the smoking time and improve production efficiency (Patent Document 2). By heating by Joule heating, the entire meat is heated evenly, thereby shortening the conventional long smoking process.

[0004] In addition, a method for producing bacon that does not require press molding using a retainer has also been disclosed, in which the drying and smoking processes are shortened by uniformly heating the raw meat using Joule heating and then thermoforming it (Patent Document 3).

[0005] However, both of the methods of Patent Documents 2 and 3 still include the conventional smoking process, which requires a certain amount of time, and therefore are not necessarily satisfactory in terms of improving production efficiency. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Laid-Open No. 2006-136268 [Patent Document 2] Japanese Patent Application Laid-Open No. 2004-229517 [Patent Document 3] Japanese Patent Application Laid-Open No. 2004-321138 Summary of the Invention [Problem to be solved by the invention]

[0007] Therefore, an object of the present invention is to provide a method for producing smoked meat products using liquid smoking treatment, which can further improve production efficiency. [Means for solving the problem]

[0008] The inventors discovered that the above problems could be solved by not using conventional smoking treatment, but rather by heating the food using Joule heating and then smoking it using liquid smoke, and this led to the completion of the present invention.

[0009] That is, the present invention encompasses, for example, the following. 1. Raw meat, (A) a step of Joule heating; (B) A process of applying liquid smoke; (C) a drying step; A method for producing a smoked meat product, comprising: 2. The method according to item 1, wherein step (A) is a molding step. 3. The method according to item 1 or 2, wherein in step (C), the drying temperature is 70°C to 230°C. 4. The method according to any one of items 1 to 3, wherein steps (B) and (C) are carried out without the raw meat being packed into the retainer. 5. The method according to any one of items 1 to 4, wherein in step (A), Joule heating is performed at a voltage of 75 V to 400 V. 6. The method according to any one of items 1 to 5, wherein in step (B), the temperature of the raw meat is 40°C or higher. [Effects of the Invention]

[0010] According to the method of the present invention, instead of the conventional smoking treatment, the product is molded by Joule heating and then subjected to a liquid smoking treatment, thereby further shortening the production time.

[0011] Furthermore, according to the method of the present invention, by rapidly raising the temperature of meat by Joule heating and shaping it, followed by applying liquid smoke and drying, it is possible to produce smoked meat products with a quality similar to that of smoked meat in a short time, without going through a smoking process, in which the smoke is uniformly applied to the surface of the meat. Furthermore, the use of liquid smoke here has the advantage of eliminating the need for a smoking device, as food can be smoked simply by immersing or applying it, thereby reducing the environmental impact compared to conventional smoking.

[0012] Furthermore, according to the method of the present invention, by using Joule heating to heat and mold the product, it is possible to mold the smoked meat product into any shape without using a retainer to heat dry or smoke it while it is pressed, thereby reducing the variation in weight when slicing. [Brief explanation of the drawings]

[0013] [Figure 1] The slice cross-section shapes and the degree of smoke penetration into the cross-sections of the example and comparative examples 1 to 3 are shown, along with the mass of the sliced ​​products. DETAILED DESCRIPTION OF THE INVENTION

[0014] The present invention will be described in further detail below.

[0015] In the present invention, "smoked meat products" are smoked meat products made from various meats such as pork, beef, and chicken, and include, but are not limited to, bacon, ham, and the like.

[0016] In the present invention, the "raw meat" refers to various kinds of meat commonly used for smoked meat products, and is raw, uncooked meat. The raw meat may also be salted, as is commonly done in the production of smoked meat products, and for example, salted pork can be used.

[0017] In the present invention, the "Joule heating" in step (A) can be carried out by packing the raw meat into a Joule heating box, which also serves as a molding die, although there are no particular limitations. Although this varies depending on the size of the raw meat and other conditions, the applied voltage is typically 75 V to 400 V, preferably 80 to 400 V, and more preferably 90 to 400 V, and the current is, for example, 1 A to 30 A. Heating can be carried out for a short period of time, for example, about 0.5 to 10 minutes, preferably about 0.5 to 5 minutes, and more preferably about 0.5 to 3 minutes. In the present invention, "Joule heating" is not intended to uniformly heat (cook) the entire meat, but rather to shape it and raise the temperature of the meat so that the liquid smoke will adhere evenly to the surface. Therefore, a high voltage and a short period of time are preferred.

[0018] In the present invention, the "liquid smoke" in step (B) is smoke obtained by burning wood offcuts (chips), which is adsorbed in water and then adjusted by separating and concentrating each component, and any liquid smoke (liquid smoking) commonly used in foods may be used. The liquid smoking process is not particularly limited, and is usually carried out by, for example, the liquid smoking method, in which the raw meat after step (A) is immersed in liquid smoke for about 30 seconds to 2 minutes.

[0019] In step (B), in order to ensure that the liquid smoke is evenly applied only to the surface of the raw meat, the temperature of the raw meat is preferably 40°C or higher, more preferably 50°C or higher. In addition, to prevent burning, the temperature is preferably 90°C or lower.

[0020] In the present invention, the drying in step (C) is carried out for the purpose of heating (cooking) the entire meat, and is generally carried out at a humidity of 0 to 98%, preferably at a drying temperature of 70 to 230° C., more preferably 70 to 90° C. Although the drying time varies depending on the size of the raw meat and other conditions, it is preferable that it be in the range of 1 to 1.5 hours. Steps (B) and (C) may be carried out in a state where the raw material meat is not packed into the retainer.

[0021] In addition to the above steps, the method of the present invention may also include other steps that can be appropriately carried out by a person skilled in the art in the field of manufacturing smoked meat products. The other steps are not particularly limited, and include, for example, a step of salting raw meat and a step of slicing the smoked meat product, and in some cases, an additional smoking treatment may be carried out. [Example]

[0022] EXAMPLES The present invention will be specifically described below with reference to examples, comparative examples, and evaluation test examples, but the present invention is not limited to these.

[0023] In the following tests, pork belly meat was used as the raw meat, which had been infused with pickling liquid (containing salt, sodium nitrite, etc.), tumbled overnight, and then cut into 16 cm squares (800-1000 g). In addition, the "raw meat temperature" below is the average of nine measurements, and the final drying process was completed after the core temperature of the product was confirmed to be 72°C.

[0024] Example 1 After shaping by Joule heating, smoked meat products were produced using liquid smoke as follows. <Joule heating and molding process> The raw meat was packed into a 16 cm square box and shaped by joule heating at 100 V, 1 to 30 A, for 2.5 minutes. <Liquid smoke processing process> The raw meat was removed from the box, and the formed raw meat (raw meat temperature: 53.0°C) was immersed in liquid smoke for 1.5 minutes. <Drying process> The raw meat soaked in liquid smoke was dried in a steam convection oven at 85°C and 20% humidity for 1 hour and 41 minutes to obtain a smoked meat product.

[0025] Comparative Example 1 Smoked meat products were produced using a retainer by conventional smoking without Joule heating, as follows: <Press molding and drying process> Specialized paper was lined in a 16cm square retainer, stuffed with raw meat, and dried at 60°C and 0% humidity for 60 minutes. <Smoking process> With the retainer still filled, the product was smoked in a smoke chamber at 65°C and 0% humidity for 15 minutes. <Drying process> The meat was dried at 85°C and 20% humidity for 1 hour and 54 minutes to obtain a smoked meat product.

[0026] Comparative Example 2 Smoked meat products were produced using liquid smoke without Joule heating or using a retainer. <Liquid smoke processing process> The raw meat (raw meat temperature: 5.3°C) was immersed in liquid smoke for 1.5 minutes. <Drying process> The meat was dried in a steam convection oven at 85°C and 20% humidity for 2 hours and 45 minutes to obtain a smoked meat product.

[0027] Comparative Example 3 Smoked meat products were produced using retainers and liquid smoke without Joule heating. Specifically, the procedure is as follows: <Press molding and drying process> Specialized paper was lined in a 16cm square retainer, the raw material was packed in, and it was dried at 85°C and 20% humidity for 60 minutes. <Liquid smoke processing process> The raw meat was removed from the retainer and immersed in liquid smoke for 1.5 minutes (raw meat temperature: 55.0°C). <Drying process> The meat was dried in a steam convection oven at 85°C and 20% humidity for 1 hour and 38 minutes without using a retainer to obtain a smoked meat product.

[0028] Evaluation Test The smoked meat products of Example 1 and Comparative Examples 1 to 3 were sliced ​​into 15 slices at a thickness of 3 mm, and the cross-sectional shape of the slices and the penetration of smoke into the cross-sections were evaluated. The average mass, standard deviation, and coefficient of variation of the sliced ​​product mass were also measured. The results are shown in Figure 1.

[0029] <Evaluation of slice cross-section shape> 〇: Square cross section ×: Not a square cross section The more square the cross section, the better the molding and the less variation in weight there will be when slicing.

[0030] <Evaluation of penetration into slice cross section> 〇: No penetration ×: Stained The liquid smoke penetration can be confirmed by the cross-section of the slice turning a dark brown.

[0031] <Sliced ​​product mass measurement> Coefficient of variation = standard deviation / mean value The smaller the coefficient of variation, the less variation there is in the weight of the sliced ​​product.

[0032] result A comparison of Example 1 (with Joule heating) with Comparative Examples 1 to 3 (without Joule heating) shows that bacon can be produced with short drying times by performing Joule heating. Furthermore, as can be seen from a comparison of Example 1 (Joule heating followed by liquid smoke treatment) with Comparative Example 2 (liquid smoke treatment without Joule heating), Joule heating resulted in bacon of a quality similar to that of smoked bacon, with no penetration of liquid smoke.

[0033] Furthermore, a comparison of Example 1 (no retainer used) with Comparative Example 2 (no retainer used) and Comparative Example 3 (retainer not used halfway through) showed that by molding using Joule heating, a square cross section of the product can be produced without using a retainer, and the weight variation of the sliced ​​product can be reduced.

Claims

1. The raw meat, (A) a step of Joule heating; (B) applying liquid smoke; (C) drying; A method for producing a smoked meat product, comprising:

2. The method of claim 1 , wherein step (A) is a molding step.

3. The method according to claim 1 or 2, wherein in step (C), the drying temperature is 70°C to 230°C.

4. 3. The method according to claim 1 or 2, wherein steps (B) and (C) are carried out in a state where the raw meat is not packed into a retainer.

5. 3. The method according to claim 1, wherein in step (A), Joule heating is carried out at a voltage of 75 V to 400 V.

6. The method according to claim 1 or 2, wherein in step (B), the temperature of the raw meat is 40°C or higher.

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