Packaged minced meat product that can maintain quality for a long period at room temperature and its manufacturing method

Abstract

The present invention aims to provide a method for producing packaged processed minced meat products, which are common among processed meat foods, that can be stored for a long period at room temperature and whose quality is inhibited from changing over time. [Solution] The method for producing packaged minced meat processed products of the present invention is characterized by comprising the steps of: obtaining a semi-cooked minced meat processed food product before heat treatment; immediately after the step, vacuum-packaging the product in a vacuum package; after the vacuum packaging step, heat-sterilizing the minced meat semi-finished product at a temperature of 40°C to 100°C for 40 minutes to 160 minutes; and after the heat-sterilization step, immediately cooling the core temperature of the minced meat processed product to 25°C or below.

Description

[Technical Field]

[0001] The present invention relates to a packaged processed minced meat product that can maintain its quality for a long period at room temperature and a method for producing the same.In this specification, "room temperature" refers to a temperature within the range of 15°C to 30°C. [Background technology]

[0002] In recent years, as more women have entered the workforce, lifestyles at home have changed, and fewer people are cooking from scratch at home. This is because people want to avoid the hassle of cooking and other household chores and instead have more time for themselves.

[0003] To meet these needs, supermarkets and other stores began selling prepared meals that were cooked in-house, and food processors began selling pre-cooked, packaged foods that have a longer shelf life than the prepared meals.

[0004] However, processed meat foods tend to be more susceptible to bacteria than processed seafood foods, and during the distribution process from raw material processing to delivery to the consumer, changes occur over time, such as bacterial growth or deterioration of the meat quality due to oxidation, which tends to impair the appearance and taste.

[0005] Unless processed meat products are heat-treated, they cannot have a long expiration date, and if they cannot be sold within that date they will be discarded, which goes against the recent trend towards achieving a sustainable world.

[0006] In view of the above problems, processed foods with extended shelf lives, such as frozen foods and retort foods, have been developed.

[0007] However, frozen foods are costly to store and distribute because they require freezers, and maintaining quality is difficult because failure to control the temperature can lead to freezer burn and changes in meat texture.

[0008] On the other hand, retort pouch foods can be stored at room temperature, but the high temperature sterilization affects the flavor and impairs the original taste. In particular, the odor that is peculiar to retort pouch foods can put off customers.

[0009] When the packaging is an aluminum pouch, the contents cannot be seen, making it difficult to stimulate purchasing. Also, although transparent pouches allow the contents to be seen, the quality may change due to ultraviolet light or trace amounts of oxygen present in the food, resulting in a poor appearance and reducing purchasing motivation.

[0010] In particular, meat can be infected with pathogenic bacteria as well as viruses and parasites that are harmful to humans, posing a risk of food poisoning if it is not cooked properly. Regardless of the type of animal or bird, processed meat products made from ground meat, processed meat, stripped meat, and organ meats must be thoroughly cooked to the center, as pathogens may penetrate the meat. While most pathogens are killed by heat treatment at 75°C for one minute or more, spore-forming bacteria that can withstand high temperatures can sometimes be present in processed ground meat products. If conditions favorable for germination are met during cooking or storage, these bacteria can begin to multiply, producing toxins and potentially causing serious food poisoning.

[0011] Typically, products stored for long periods in vacuum pouches at room temperature undergo the aforementioned retort sterilization process. Among spore-forming bacteria, Clostridium spp. is particularly heat-resistant, so heating at 120°C for 4 minutes or more is recommended as the killing condition. However, even when heated and pressurized under the retort processing conditions, the spore-forming bacteria are not killed and continue to grow during storage at room temperature, resulting in the product packaging swelling. Therefore, sterilization of spore-forming bacteria is an important issue for processed ground meat products stored at room temperature. [Prior art documents] [Patent documents]

[0012] [Patent Document 1] Japanese Patent Application Laid-Open No. 2001-245641 [Patent Document 2] Japanese Patent Application Publication No. 10-053281 [Patent Document 3] Japanese Patent Application Laid-Open No. 2012-75338 Summary of the Invention [Problem to be solved by the invention]

[0013] Patent Document 1 discloses a method for producing food under commercially sterile conditions, which combines a high initial temperature, a spontaneous, uniform adiabatic compression process under high pressure, and an adiabatic cooling process when pressure is released, without adversely affecting the subtle aroma of the food and minimizing changes in the texture and color of the food.

[0014] Furthermore, Patent Document 2 addresses the issue of eliminating subtle quality changes in the flavor, color, and other aspects of food in molded food packages that occur even when complete gas barrier packaging is used. The subtle deterioration in food quality is considered to be the effect of trace amounts of residual oxygen, and a technology is disclosed that solves this problem by using a gas barrier packaging container made of an oxygen-absorbing multilayer material at least partly equipped with an oxygen-absorbing resin layer so as to absorb oxygen within the container, filling the container with the food in a fluidized state, sealing the container, and then solidifying the food.

[0015] However, as shown in Patent Document 2, there is a problem in that it is difficult to deal with changes in the color tone of meat using only the production method of Patent Document 1.

[0016] On the other hand, Patent Document 2 discloses a technology for preventing quality changes in food materials that can be solidified by first turning them into a semi-liquid fluid state using a gas barrier packaging container. However, the technology in Patent Document 2 is limited to food materials that can be solidified, and has the problem of not being applicable to solid meat or fish fillets.

[0017] Furthermore, Patent Document 3 discloses a method for sterilizing spore-forming bacteria such as Clostridium botulinum without impairing the taste, aroma, or texture of food, which includes a high-pressure treatment step in which a predetermined amino acid is added to food and then treated at a pressure of 50 to 600 MPa for 1 to 240 minutes, and a low-temperature sterilization step in which the food is heated at a temperature of 60 to 100°C for 5 minutes or more after the high-pressure treatment step.

[0018] However, this requires extremely high pressure of 50 to 600 MPa, which is not possible with pressure cookers typically owned by food processors.

[0019] The present invention has been made in view of the above-mentioned problems, and aims to provide a method for producing a packaged processed minced meat product, which is a common type of processed meat food, that can be stored for a long period at room temperature and in which quality deterioration over time is suppressed. In addition, the present invention also provides a novel method for producing a processed minced meat product that kills spore-forming bacteria during the production process. [Means for solving the problem]

[0020] In order to solve the above problems, the method for producing a packaged minced meat product of the present invention is a method for producing a packaged minced meat product in which a minced meat processed food is stored in a vacuum package at room temperature and consumed within 90 to 365 days from the date of production, the method comprising: performing a step of obtaining a semi-cooked minced meat processed food before heating and heat treatment in a pre-vacuum packaging process step; and sifting the minced meat processed food into a food product having an oxygen permeability of 0.2 cc / m at 23°C and a relative humidity of 90% within 20 minutes after the step. 2 / day or less and the water vapor transmission rate at 40°C and 90% relative humidity is 0.4 g / m 2 / day or less; after the vacuum packaging step, a step of heat sterilizing the semi-finished minced meat product at a temperature of 40°C to 100°C for 40 minutes to 160 minutes; and after the heat sterilization step, a step of immediately cooling the core temperature of the minced meat product to 25°C or less, and the method is characterized in that quality changes in the nutritional value, color, smell, shape, taste and texture of the minced meat product during storage at room temperature are suppressed.

[0021] In addition, the method for producing packaged minced meat processed products of the present invention is characterized in that the pre-vacuum packaging process step further includes a step of rapidly cooling the minced meat processed food to a core temperature of 25°C or below immediately after heating it at 75°C for 1 minute or more to prepare a cooked product.

[0022] In addition, the method for producing packaged minced meat products of the present invention is characterized in that the heat sterilization treatment comprises a germination treatment for germinating spores at a temperature of 40°C or higher and 100°C or lower for 20 minutes or longer and 80 minutes or shorter, followed by a sterilization treatment for killing the germinated spore-forming bacteria at 100°C for 20 minutes or longer and 80 minutes or shorter.

[0023] In addition, the packaged minced meat processed product of the present invention is produced by the above-mentioned method for producing a packaged minced meat processed product, and is characterized in that after 365 days of storage at room temperature, the nutritional value of the packaged minced meat processed product changes by less than 20% in a nutritional value test, and the color, smell, shape, taste and texture of the minced meat processed product are evaluated by all testers in a sensory test as unchanged. [Effects of the Invention]

[0024] According to the method for producing a packaged minced meat product of the present invention, quality changes in the nutritional value, color, smell, shape, taste and texture of the minced meat product during storage at room temperature are suppressed.

[0025] According to the method for producing a packaged minced meat product of the present invention, there is no deterioration in quality due to high-temperature retort sterilization, and it is possible to suppress retort odor and kill spore-forming bacteria.

[0026] In addition, according to the manufacturing method of the packaged minced meat processed product of the present invention, the packaged minced meat processed food has the effect of suppressing quality changes in the nutritional value, color, smell, shape, taste and texture of the minced meat processed product when stored at room temperature.

[0027] Furthermore, according to the packaged minced meat processed product of the present invention, when the product was stored at room temperature for 365 days, nutritional value tests and sensory tests for color, smell, shape, taste and texture were conducted, and it was found that there was no change in quality compared to the product immediately after production, which has the effect of increasing customer purchasing motivation. DETAILED DESCRIPTION OF THE INVENTION

[0028] An embodiment of the method for producing a packaged processed minced meat product and the packaged processed minced meat product according to the present invention will be described below.

[0029] The minced meat processed food applicable to the packaged minced meat processed product of the present invention is a cooked food containing minced meat as the main ingredient. Examples include processed foods in which minced meat is processed into chunks as the main ingredient, such as meatballs, meatballs, meatloaf, or hamburger steak, or processed foods in which minced meat is the main ingredient and is wrapped in other ingredients such as skin, such as gyoza, shumai, Scotch eggs, piroshki, sausages, minced meat cutlets, or croquettes. However, the processed meat is not limited to the above, and includes minced meat, keema curry, and other minced meat-like cooked food containing minced meat as the main ingredient and other ingredients.

[0030] The ground meat used in the processed minced meat food can be chicken, pork, beef, or other meat, and does not necessarily exclude game meat. It may also be a mixture of different types of meat. The ground meat may be frozen or thawed.

[0031] <Manufacturing method for packaged minced meat products> The packaged minced meat product according to the present invention can be obtained by the following steps.

[0032] First, in the pre-packaging process, the minced meat is processed into food by mixing it with other ingredients, mixing seasonings, kneading it, and then wrapping it in skin or batter if necessary, and cooking it by boiling, baking, etc. Minced meat processed foods are susceptible to bacteria, so when cooking by boiling or baking, it is necessary to keep the core temperature at 75°C for at least one minute to sterilize all bacteria other than spore-forming bacteria. The first step in the production of the packaged minced meat processed product of the present invention is to immediately rapidly cool the heat-treated minced meat processed food after the pre-processing step of vacuum packaging to a core temperature of 25°C or below. The second step is to cool the sample to a temperature of 23°C and 90% relative humidity within 20 minutes. 2 / day or less and the water vapor transmission rate at 40°C and 90% relative humidity is 0.4 g / m 2 1 / day or less. The third step is a step of subjecting the vacuum-packaged minced meat processed food to heat sterilization at a temperature of 40°C or higher and 100°C or lower for 40 minutes or longer and 160 minutes or shorter.

[0033] In order to solve the problem that the currently recommended retort treatment conditions have a short sterilization time and are unable to kill spore-forming bacteria at any temperature range, the present inventors conducted extensive research and found that the heating time has a greater effect on bacteria than the heating temperature.

[0034] When spore-forming bacteria are placed in an environment conducive to growth, the spore sac disappears or falls off and they germinate. Germinated bacteria are not heat-resistant and, like general live bacteria, die when heated at 75°C for more than one minute. After repeated experiments, it was discovered that the germinative environment is first prepared by heating the bacteria at a temperature between 40°C and 100°C for 20 to 80 minutes, allowing the spores to germinate, and then the germinated spores can be killed by heating them at 100°C for 20 to 80 minutes.

[0035] Clostridium bacteria are anaerobic bacteria that cannot grow in the presence of oxygen, so increasing the water activity value creates an environment that is conducive to germination, so vacuum packaging and heat treatment are preferred.

[0036] The fourth step is to immediately cool the minced meat product to a core temperature of 25°C or less after the heat sterilization step.

[0037] The packaged minced meat processed product of the present invention can be obtained through the above steps, but steps 1 and 2 are important in addition to step 3. After the pre-packaging step, the heat-treated minced meat processed food is immediately cooled, but if the cooling at this stage takes time and the minced meat processed food, which is in a high temperature and expanded state, is in contact with oxygen for a long time, it will be difficult to expel oxygen from the minced meat processed food in the subsequent vacuum packaging step, and oxygen will remain in the minced meat processed product.

[0038] Residual oxygen affects the quality of the product after packaging, causing changes in nutritional value, color, odor, shape, taste, and texture. In addition, it does not create an environment conducive to the germination of Clostridium bacteria. Therefore, heat-treated ground meat processed foods are rapidly cooled to below 25°C immediately after heat treatment, for example, using a blast chiller that rapidly cools heated foods. This rapid cooling process inhibits the growth of all types of bacteria and is also effective from a hygienic standpoint.

[0039] Furthermore, it is necessary to minimize the time that the processed minced meat food is exposed to oxygen, including the time for rapid cooling. Therefore, the second step should be carried out within 20 minutes after the completion of the first step. By properly carrying out the first and second steps, the oxygen content of the vacuum-packed minced meat food can be minimized.

[0040] Vacuum packaging used for processed minced meat products, which are particularly susceptible to bacteria, has an oxygen permeability of 0.2cc / m at 23°C and 90% relative humidity. 2 / day or less and the water vapor transmission rate at 40°C and 90% relative humidity is 0.4 g / m 2 / day or less, which exceeds the specifications for vacuum packaging in Patent No. 7241112 previously obtained by the applicant of the present application, and when the ground meat processed food is stored in the vacuum packaging for 90 days at 30±2°C and tested mutatis mutandis in the Food Sanitation Inspection Guidelines, Microbiology Edition (1990-2004) and Food Sanitation Inspection Guidelines, Supplement II, Microbiology Edition (1996), supervised by the Ministry of Health, Labour and Welfare, the general viable cell count is less than 300 CFU / g when tested using standard agar medium, negative for coliform bacteria when tested using XM-G agar medium, negative for E. coli when tested using XM-G agar medium, negative for Staphylococcus aureus when tested using egg yolk-added mannitol salt agar medium, negative for Clostridium spp. when tested using a medium for measuring Clostridia, and negative for aerobic spore-forming bacteria when tested using standard agar medium, fully satisfying the sterility conditions.

[0041] After vacuum packaging, a heat sterilization process is carried out again. The vacuum-packed minced meat processed food is heat sterilized at a temperature of 40°C to 100°C for 40 minutes to 160 minutes. The heating time may vary depending on the minced meat processed food contained. Also, depending on the minced meat processed food, the heat sterilization process may be repeated multiple times. The device for performing the heat sterilization process is a steamer that can raise the temperature up to 100°C, and does not have to be a retort machine. The minced meat processed food to be heat sterilized may be semi-cooked by adding seasonings and auxiliary ingredients, and then cooked minced meat processed food can be obtained by heat sterilization. This is known as vacuum cooking.

[0042] Packaged minced meat products after the heat sterilization process must be cooled rapidly to maintain their nutritional value, color, odor, shape, taste, and texture. If cooled naturally, they will remain at high temperatures for a long time, which will affect the quality. Therefore, the product is cooled rapidly to below 25°C after heat treatment using a blast chiller, as was also used in the first process, and maintained there.

[0043] As described above, the minced meat processed product produced by the method for producing a packaged minced meat processed product of the present invention can suppress quality changes in terms of nutritional value, color, odor, shape, taste and texture after 365 days of storage at room temperature, and can effectively suppress the growth of all bacteria.

[0044] Below, examples of the method for producing packaged processed minced meat products according to the present invention will be shown for typical processed minced meat foods.

[0045] <Example of a dumpling-shaped processed food made primarily from minced meat: hamburger> Mixed ground meat may be prepared by purchasing a block of meat and then processing it into mince. The block of meat or mixed ground meat may be refrigerated when it arrives, but is preferably frozen. The following describes the case of frozen meat.

[0046] The incoming meat blocks or minced meat blends and the accompanying ingredients are checked visually and through other sensory inspections for defects in their individual quality, shape, color, odor, etc. Meat blocks or minced meat blends that pass the acceptance inspection are thawed as quickly as possible to minimize their exposure to oxygen. It should be noted that slow thawing can cause dripping, which can impair the flavor of the meat. For thawing, it is preferable to use a rapid thawing machine that uses microwaves, vacuum, high voltage, low-temperature, humid steam, or electrostatic energy, which minimizes exposure to oxygen and suppresses dripping. If the raw meat is not frozen, such as low-temperature refrigerated meat, or so-called chilled meat, it is minced promptly.

[0047] It is preferable that cooking and ingredient management be carried out in accordance with appropriate safety management standards or criteria. If meat is purchased in blocks, it is minced in a kitchen that meets the required hygiene standards. If vegetables such as onions are added, a preparatory process of finely chopping the vegetables is carried out. After that, the ingredients are weighed out to the specified standard gram weight based on the recipe.

[0048] The measured ingredients are mixed according to the recipe and seasonings are added in the mixing process, after which they are kneaded and shaped.Then, the partially cooked hamburger steak is cooked in an oven or on a grill until the core temperature reaches 75°C for at least 1 minute, producing the cooked hamburger steak.

[0049] Once cooked, hamburger ground meat processed foods are removed from the oven etc. and immediately put into a rapid cooling process to below 25°C using a blast chiller etc. During cooling, the core temperature of the hamburger is measured to ensure that it has been cooled properly. Cooling in a short time can also suppress the growth of all kinds of bacteria, making it effective from a hygienic standpoint.

[0050] After the cooling process is completed, the hamburger minced meat processed food is vacuum packaged within 20 minutes using the vacuum package described above.

[0051] After quality inspections of the vacuum-packed minced meat processed food are conducted during the manufacturing process, such as weight and metal detection, the food is then sterilized using a heater at a temperature and time between 40°C and 100°C for 40 minutes and 160 minutes, depending on the composition of the hamburger's ingredients. The heater may be a retort sterilizer.

[0052] After the heat sterilization process is completed, the product is rapidly cooled to below 25°C, and then drained and dried. For example, a blast chiller can be used for rapid cooling.

[0053] The packaged minced meat processed product of the present invention, which is a hamburger steak produced by the above method, is inspected before shipping, then boxed and stored at room temperature until sale.

[0054] <An example of a processed minced meat food wrapped in other ingredients such as skin: Shumai> Minced meat may be prepared by purchasing a block of meat and then processing it into mince. The block of meat or minced meat may be refrigerated or preferably frozen. The following describes the case of frozen meat.

[0055] Incoming meat blocks or minced meat and any added ingredients are checked visually and through other sensory inspections for defects in quality, shape, color, odor, etc. Meat blocks or minced meat that pass the acceptance inspection are thawed as quickly as possible to minimize the time they come into contact with oxygen. It should be noted that slow thawing can cause dripping, which can impair the flavor of the meat. For thawing, it is preferable to use a rapid thawing machine that uses microwaves, vacuum, high voltage, low-temperature, humid steam, or electrostatic energy, which minimizes contact with oxygen and suppresses dripping. If the raw meat is not frozen, such as low-temperature refrigerated meat, or so-called chilled meat, it is minced promptly.

[0056] It is preferable that cooking and ingredient management be carried out in accordance with appropriate safety management standards or criteria. If meat is purchased in a block, it is minced in a kitchen that meets the required hygiene standards. A preparatory process is also carried out, in which onions and other vegetables are chopped uniformly. After that, the ingredients are weighed out to the specified gram weight based on the recipe.

[0057] The measured ingredients are mixed and blended based on the recipe, and the filling is then produced. If the wrapper is also to be produced, it is produced separately.

[0058] The required amount of filling is measured and wrapped in the skin. Next, the shumai is steamed at a temperature of over 80°C for about 10 minutes, ensuring that the inside of the shumai is heated with steam. By performing the steaming process, the flavor and umami are not lost in the subsequent heat sterilization process.

[0059] After the steaming process is complete, the shumai minced meat processed food is immediately cooled rapidly to below 25°C using a blast chiller or similar device. During cooling, the core temperature of the shumai is measured to ensure that it has been cooled properly. Cooling in a short period of time can prevent the growth of all bacteria, and is also effective from a hygienic standpoint.

[0060] After the cooling process is completed, the cooked shumai minced meat processed food is vacuum packaged within 20 minutes using the vacuum package described above.

[0061] The vacuum-packed semi-finished minced meat products are inspected for quality during the manufacturing process, including weight and metal detection, and then sterilized using a heater at a temperature and time between 40°C and 100°C for 40 minutes and 160 minutes, depending on the composition of the shumai ingredients. The heater may be a retort sterilizer.

[0062] After the heat sterilization process is completed, the product is rapidly cooled to below 25°C, and then drained and dried. For example, a blast chiller can be used for rapid cooling.

[0063] The packaged minced meat product of the present invention, which is a cooked shumai product produced by the above method, is inspected before shipping, then boxed and stored at room temperature until sale.

[0064] The above description has been given with respect to typical minced meat foods, but the present invention can be applied to any processed food that uses generally cooked minced meat as the main ingredient. [Example]

[0065] Below are shown the results of evaluation of examples of the packaged minced meat products according to the present invention. Example 1 is a hamburger steak, Example 2 is a meatball, and Example 3 is a chicken meatball. As mentioned above, Examples 1 to 3 are dumpling-shaped minced meat processed foods mainly made of minced meat. Example 4 is a shumai, and Example 5 is a sausage. As mentioned above, Examples 4 and 5 are minced meat processed foods wrapped in skin or other ingredients.

[0066] The quality changes were evaluated by bacterial testing, nutritional value testing, visual color testing, smell testing, visual shape testing, taste testing, and texture testing. The evaluation methods and results for each test are described below.

[0067] <Bacteria testing> The testing methods were based on the Food Sanitation Inspection Guidelines, Microbiology Edition (1990-2004) and Food Sanitation Inspection Guidelines, Supplement II, Microbiology Edition (1996), supervised by the Ministry of Health, Labour and Welfare. For Examples 1 to 5 of the packaged ground meat processed products of the present invention stored at room temperature for one year, the ground meat processed products were removed from the packages and subjected to a viable count using standard agar medium, a coliform count using XM-G agar medium, an E. coli count using XM-G agar medium, a Staphylococcus aureus count using egg yolk-mannitol salt agar medium, a Clostridia count using a Clostridia count medium, and aerobic spore-forming bacteria count using standard agar medium. The results are shown in Table 1.

[0068] [Table 1]

[0069] In all examples stored for 365 days after production, the general viable bacteria count was less than 300 CFU / g, and the results were negative for coliform bacteria, Escherichia coli, Staphylococcus aureus, Clostridium species, and aerobic spore-forming bacteria.

[0070] <Nutrition test> The nutritional value of processed ground meat products was tested after 5 days and 1 year of storage at room temperature after packaging and heat sterilization. A Joy World Pacific Calorie Answer CA-HM was used as the measuring device. Near-infrared spectroscopy was used, with an average error rate of 6.0%. The sodium equivalent was calculated using an ion electrode method. The Food Sanitation Act does not specifically stipulate a method for testing nutritional value. A difference of ±20%, similar to that of physical and chemical methods, is considered within the range of individual variation. The nutritional value test values ​​per 100g of edible portion were compared, and if the rate of change in the value difference was within ±20%, it can be considered within the range of individual variation and no change in nutritional value was observed. The results are shown in Table 2.

[0071] [Table 2]

[0072] In all examples stored for 365 days after production, the rate of change was within 20%, and there was no change in nutritional value.

[0073] <Color visual inspection> An evaluation was carried out comparing samples of Examples 1 to 5 of packaged processed minced meat products according to the present invention stored at room temperature for one year with samples of Examples 1 to 5 of the same processed minced meat products produced one year after the production of Examples 1 to 5. The panel consisted of 10 people, with two people each in their 20s, 30s, 40s, 50s, and 60s. The evaluation criteria were as follows: if all panelists scored "4" or higher, it was determined that "there was no change in color."

[0074] <Evaluation criteria for color tone of processed minced meat products of Examples 1 to 5> 5: The color is the same. 4: I feel the same way. 3: I feel some change. 2: The change is clearly visible. 1: It has a different color.

[0075] [Table 3]

[0076] All panelists rated the product at "4" or higher, which means that there was no change in color tone.

[0077] <Odor test> An evaluation was carried out comparing Examples 1 to 5 of packaged processed minced meat products according to the present invention stored at room temperature for one year with Examples 1 to 5 of the same processed minced meat products produced one year after the production of Examples 1 to 5. The 10 panelists were divided into two age groups, 20s, 30s, 40s, 50s, and 60s. The evaluation criteria were as follows: if all panelists scored "4" or higher, it was determined that "there was no change in smell."

[0078] <Evaluation criteria for the odor of processed minced meat products of Examples 1 to 5> 5: The smell is the same. 4: I feel the same way. 3: I feel some change. 2: The change is clearly visible. 1: It smells different.

[0079] [Table 4]

[0080] All panelists rated it "4" or higher, which means there was no change in the smell.

[0081] <Visual shape inspection> An evaluation was carried out comparing samples of Examples 1 to 5 of packaged processed minced meat products according to the present invention stored at room temperature for one year with samples of Examples 1 to 5 of the same processed minced meat products produced one year after the production of Examples 1 to 5. The panel consisted of 10 people, with two people in each of their 20s, 30s, 40s, 50s, and 60s. The evaluation criteria were as follows: if all panelists scored "4" or higher, it was determined that there was "no change in shape."

[0082] <Evaluation criteria for the shapes of the processed minced meat products of Examples 1 to 5> 5: The shape is the same. 4: I feel the same way. 3: I feel some change. 2: The change is clearly visible. 1: It has a different shape.

[0083] [Table 5]

[0084] All panelists rated the product at "4" or higher, which means that there was no change in shape.

[0085] <Taste test> An evaluation was carried out comparing samples of Examples 1 to 5 of packaged processed minced meat products according to the present invention stored at room temperature for one year with samples of Examples 1 to 5 of the same processed minced meat products produced one year after the production of Examples 1 to 5. The panel consisted of 10 people, with two people in each of their 20s, 30s, 40s, 50s, and 60s. The evaluation criteria were as follows: if all panelists scored a "4" or higher, it was determined that there was "no change in taste."

[0086] <Evaluation criteria for the taste of the processed minced meat products of Examples 1 to 3> 5: The taste is the same. 4: I feel the same way. 3: I feel some change. 2: The change is clearly visible. 1: It tastes different.

[0087] [Table 6]

[0088] All panelists rated it "4" or higher, which means that there is no change in taste.

[0089] <Texture test> An evaluation was carried out comparing samples of Examples 1 to 5 of packaged processed minced meat products according to the present invention stored at room temperature for one year with samples of Examples 1 to 5 of the same processed minced meat products produced one year after the production of Examples 1 to 5. The panel consisted of 10 people, with two people each in their 20s, 30s, 40s, 50s, and 60s. The evaluation criteria were as follows: if all panelists scored "4" or higher, it was determined that "there was no change in texture."

[0090] <Evaluation criteria for texture of processed minced meat products of Examples 1 to 5> 5: The texture is the same. 4: I feel the same way. 3: I feel some change. 2: The change is clearly visible. 1: It has a different texture.

[0091] [Table 7]

[0092] All panelists rated it as "4" or higher, which means that there is no change in texture. [Industrial Applicability]

[0093] The packaged processed minced meat product according to the present invention can be applied to cooked minced meat products that are commonly available on the market.

Claims

1. A method for producing a packaged minced meat product, in which the minced meat processed food is stored in a vacuum package at room temperature and consumed within 90 days or more and 365 days or less from the date of production, In the pre-vacuum packaging processing step, a step of obtaining a semi-cooked minced meat processed food before heating and heat treatment is carried out, Within 20 minutes after the step, the processed minced meat food is refrigerated at 23°C and a relative humidity of 90% to have an oxygen permeability of 0.2 cc / m ２ / day or less and the water vapor transmission rate at 40°C and 90% relative humidity is 0.4 g / m ２ a step of vacuum-packaging the product in the vacuum package; After the vacuum packaging step, the minced meat processed semi-finished product is heat sterilized at a temperature of 40°C or higher and 100°C or lower for 40 minutes or longer and 160 minutes or shorter; After the heat sterilization treatment step, immediately cooling the core temperature of the minced meat processed product to 25 ° C or less; containing, A method for producing a packaged minced meat product, comprising:

2. The vacuum packaging pre-processing step Furthermore, a step of rapidly cooling the minced meat processed food to a core temperature of 25°C or less immediately after heating at 75°C for 1 minute or more to prepare a cooked product is carried out.

2. A method for producing the packaged minced meat product according to claim 1.

3. The heat sterilization treatment is A germination treatment for germinating spores at 40°C or higher and 100°C or lower for 20 minutes or longer and 80 minutes or shorter; The germination step is followed by a sterilization treatment at 100°C for 20 minutes to 80 minutes to sterilize the germinated spore-forming bacteria.

3. A method for producing a packaged processed minced meat product according to claim 1 or 2, characterized by:

4. A packaged minced meat product produced by the method for producing a packaged minced meat product according to claim 1 or 2, After 365 days of storage at room temperature, The nutritional value of the minced meat processed product has a change rate of within 20% in the nutritional value test, and the color, smell, shape, taste and texture of the minced meat processed product have been evaluated as unchanged by all testers in the sensory test. A packaged minced meat product characterized by:

5. The packaged minced meat product produced by the method for producing a packaged minced meat product according to claim 3 is After 365 days of storage at room temperature, The nutritional value of the minced meat processed product has a change rate of within 20% in the nutritional value test, and the color, smell, shape, taste and texture of the minced meat processed product have been evaluated as unchanged by all testers in the sensory test. A packaged minced meat product characterized by:

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