Manufacturing method for processed meat foods and meat side dishes

Abstract

To provide a production method of a meat processed food, capable of effectively improving the external appearance of meat after heating by making a seasoning liquid remain on a meat surface while imparting excellent burnt deposit feeling on the meat surface after heating by the seasoning liquid.SOLUTION: A production method of a meat processed food includes steps of: adhering 1-30 mass% of a whipped composition containing oil and fat and a seasoning to a meat raw material; and heating the food product adhered with the whipped composition. It is preferable to use as the whipped composition, the one containing a gelatinizer or a thickener, and it is more preferable to use as the whipped composition, the one containing a gelatin.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing a processed meat food using a whipped composition containing oils and fats and a seasoning, and to a meat side dish.

[0002] BACKGROUND ART Various methods have been known in the past for treating raw meat materials with compositions using fats and oils before heating. Patent Document 1 describes a method for producing a processed meat food, which includes a step of mixing a whipped product prepared by foaming an aqueous solution containing whey protein with the raw materials of the processed meat food. The document also describes that the production method provides a processed meat food that has a soft texture and maintains or enhances the original deliciousness of the meat.

[0003] Patent Document 2 describes a food seasoning method that involves applying a seasoning liquid in which fine air bubbles have been generated by a micro-nano bubble generator to food. The document also describes that the seasoning method provides a food seasoning method that can increase the seasoning speed, significantly reduce seasoning costs and energy, and can sufficiently penetrate not only salty flavors but also umami components, even light-tasting seasoning liquids.

[0004] However, these documents do not describe the application of a whipped composition containing oils and fats and a seasoning liquid to the surface of meat, nor the effect of this on improving the appearance. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2004-141146 [Patent Document 2] Japanese Patent Application Laid-Open No. 2011-244807 Summary of the Invention [Problem to be solved by the invention]

[0006] The ready-meal market continues to expand, and a variety of commercially available prepared foods are being proposed. In the ready-meal market, there is an ever-increasing demand for the appearance of prepared foods. For prepared foods that use meat ingredients such as pork, beef, and chicken, a burnt appearance is an important element in making them look appetizing, and is particularly important. Furthermore, in order to give the meat a burnt appearance, a seasoning liquid is usually applied to the meat material before heating, but if the seasoning liquid is difficult to see, there is a problem in mass production that some pieces of meat are heated without being able to check whether they have been sufficiently coated with seasoning liquid or whether there are any areas where they have not been coated. In this case, there is a risk that some pieces will not have a good appearance after heating and will have to be discarded.

[0007] In contrast, Patent Documents 1 and 2 do not consider this problem.

[0008] Therefore, an object of the present invention is to provide a method for producing a processed meat food that uses a seasoning liquid that is easily visible when applied to the surface of the meat, and that imparts a good burnt texture to the surface of the meat after heating, thereby effectively improving the appearance of the heated meat with a good yield. Another object of the present invention is to provide a meat side dish that has a good appearance with a burnt texture imparted to the surface of the meat. [Means for solving the problem]

[0009] The present inventors have been actively investigating methods for improving the appearance of meat side dishes obtained by applying a seasoning liquid to the surface of raw meat materials, and have found that this problem can be solved by applying a whipped composition containing oils and fats and seasonings as the seasoning liquid to the raw meat materials and then heating them.

[0010] The present invention is based on the above findings and provides a method for producing a meat product, comprising the steps of: attaching a whipped composition containing oils and fats and a seasoning to a meat raw material in an amount of 1 to 30% by mass; and a step of heating the food to which the whipped composition has been applied.

[0011] The present invention also provides a meat side dish, which is prepared by applying a whipped composition containing oils and fats and a seasoning to a meat raw material in an amount of 1% by mass to 30% by mass, and then heating the resulting product. [Effects of the Invention]

[0012] According to the present invention, a method for producing a processed meat food can be provided that uses a seasoning liquid that is easily visible when applied to the surface of raw meat, and that imparts a good burnt texture to the surface of the heated meat, thereby effectively improving the appearance of the heated meat with a good yield.Furthermore, the present invention can provide a meat side dish that can be produced with a good yield and has a good appearance with a burnt texture on the surface of the meat. DETAILED DESCRIPTION OF THE INVENTION

[0013] The present invention will be described below based on preferred embodiments thereof. The present invention provides a method for producing a meat product, comprising the steps of: adhering a whipped composition containing oils and fats and a seasoning to a meat raw material in an amount of 1 to 30% by mass; A food product to which the whipped composition is attached. (Specifically, the meat raw materials) and a step of heating the meat. The present invention also relates to a meat side dish obtained by applying a whipped composition containing oils and fats and a seasoning to a meat raw material in an amount of 1% by mass to 30% by mass, and then heating the resulting meat raw material. The reasons why the present invention provides a good yield and a good appearance with a burnt texture are thought to be as follows: The whipped composition has a lower density due to foaming compared to a liquid, unfoamed composition, which makes the seasoning more likely to burn. One reason for this is thought to be that the seasoning is less likely to run off during heating and more likely to remain appropriately on the surface of the meat raw material. Furthermore, whipping the applied whipped composition tends to create protrusions in places, and since the protrusions burn first, the burnt areas tend to be scattered. The tendency for scattered burnt areas to occur is thought to be related to the ease with which the whipped composition is applied and can be applied evenly to the surface of the meat raw material. Scattered burnt areas tend to produce a more balanced and visually appealing appearance than a situation in which there are fewer burnt areas and each burnt area is large. As described above, the present invention can improve the appearance of the surface of the meat obtained. Furthermore, even if the seasoning liquid before foaming is highly transparent, the whipped composition tends to become whitish in color when foamed. This makes the whipped composition (seasoning liquid) attached to the meat raw material more visible, making it easier to apply the seasoning liquid properly and without omissions to each individual piece of meat raw material, improving yield and making it easier to obtain a good appearance. Making the seasoning liquid more visible by foaming rather than coloring it with a colored component is also effective when it is desired to avoid coloring of the heated food due to the components in the seasoning liquid.

[0014] First, the meat raw material used in the present invention will be described. In the present invention, "livestock meat" includes not only meat from pigs, cows, sheep, goats, horses, etc., but also poultry meat such as chicken, turkey, duck, and goose, as well as wild boar and deer. Among these, the use of meat from pigs, chickens, cows, sheep, and ducks is preferred because they are widely available and easy to process, and the use of meat from pigs, chickens, and cows is most preferred. Furthermore, livestock meat in the present invention may be either muscle (including carcass) or offal meat, but is preferably the muscle part that is normally used as meat.

[0015] The meat raw material includes not only the meat itself but also meat products made from the meat, such as ham, sausage, dried meat, hamburger steak, and meatballs. The meat raw material may be meat that has been subjected to some kind of treatment, such as immersion, seasoning, or injection, before the whipped composition is applied to the meat.

[0016] The meat raw material used in the present invention may be in the form of thickly sliced ​​meat used for steaks, sliced ​​meat (thinly sliced ​​meat), block meat, diced meat, shredded meat, minced meat, etc. The meat raw material should have a large surface area per piece, for example, a surface area of ​​2 cm2 or more, so that the whipped composition can be easily attached. 2 Preferably it is 5cm or more. 2 More preferably, it is above that.

[0017] The present invention may use meat with a small surface area per piece, such as minced meat. In this case, rather than mixing the minced meat with the whipped composition, it is preferable to adhere the whipped composition to the surface of already-formed minced meat, as this is in line with the purpose of the present invention, which is to improve the appearance. "Already-formed" refers to a state in which minced meat has been formed into a block shape, such as meatballs, hamburgers, or meatballs. The same applies when forming formed meat from pieces of meat other than minced meat (such as thin strips of meat). Furthermore, the terms "forming" and "formed meat" of meat may refer to the solidification of multiple pieces of meat using a binder, but the terms "forming" and "formed meat" used in this specification also include the case in which multiple pieces of meat are aggregated together to form a block shape without using a binder.

[0018] The meat raw material may be in an unheated state or in a heated state at the stage of applying the whipped composition. An unheated state is preferable in terms of improving the softness of the texture and yield of the resulting meat side dish. An unheated state refers to, for example, not having been subjected to heat treatment at 65°C or higher for 5 minutes or more, preferably not having been subjected to heat treatment at 60°C or higher for 10 minutes or more, and particularly preferably not having been subjected to heat treatment at 50°C or higher for 5 minutes or more.

[0019] Next, the whipped composition will be described. The whipped composition used in the present invention is a foamed composition containing fats and oils and seasonings. The whipped composition is preferably an emulsion. The inventors have discovered that when applying a seasoning liquid to the surface of a meat raw material, using a whipped composition containing fats and oils and seasonings as the seasoning liquid makes it possible to visually confirm whether the seasoning liquid has been properly applied to the meat surface before baking, while also achieving a burnt texture. As described above, the reasons for this are thought to be that whipping makes it possible to visually confirm where the seasoning liquid has been applied, and that whipping causes the composition to burn from the protruding parts, resulting in scattered burnt areas and providing an appropriate burnt texture.

[0020] The density of the whipped composition to be attached to the meat raw material is 0.95 g / cm 3 That the following is true: This is preferable because it is easy to give meat a burnt appearance and to improve the visibility of the coating. 3 The above points are the ease of application, the good shape retention of the whipped composition, and the food (Specifically, the meat raw materials) From these points of view, the density of the whipped composition is preferably 0.3 g / cm 3 More than 0.94g / cm 3 It is better to be In particular, the density of the whipped composition is preferably 0.4 g / cm3, because it allows air to be appropriately incorporated into the composition. 3 More than 0.93g / cm 3 It is particularly preferred that: In order to adjust the density of the whipped composition to fall within the above range, it is possible to adjust the degree of foaming, as well as the amount of water, the amount of fat or oil, the type of fat or oil, the type and amount of gelling agent or thickener, or the temperature during foaming. The density is measured when the whipped composition is at 10 to 15°C, and as long as it is within the above range at any temperature within the 10 to 15°C temperature range, it may be outside the range at another temperature within the range.

[0021] The whipped composition essentially contains a seasoning, which allows it to function as a liquid seasoning. Examples of seasonings include sugars, miso, mirin, sake, soy sauce, koji, sake lees, dashi, vinegar, salts such as salt, pepper, sweeteners, consommé, ketchup, curry powder, amino acids, nucleic acids, organic acids, and pH adjusters. Examples of sugars include monosaccharides such as glucose, disaccharides such as sucrose, maltose, fructose, lactose, and trehalose, oligosaccharides, dextrin, sugar alcohols such as sorbitol, maltitol, and xylitol, and liquid sugars such as honey, starch syrup, and maple syrup. The seasoning may be in powder or liquid form. In order to easily obtain the burnt appearance of the present invention, the seasoning preferably contains at least one selected from sugars, miso, mirin, soy sauce, koji, and sake lees, and more preferably contains sugars.

[0022] When the whipped composition includes a seasoning, the amount of the seasoning is, by dry weight, in the whipped composition: A content of 0.1% by mass or more is preferable from the viewpoint of seasoning, and a content of 50% by mass or less is preferable from the viewpoint of whipping. From this viewpoint, the amount of seasoning in the whipped composition is more preferably 0.1% by mass or more and 50% by mass or less, and particularly preferably 1% by mass or more and 30% by mass or less, on a dry mass basis. Furthermore, when the whipped composition contains sugars, the same amount as above is preferable. Specifically, the sugar content in the whipped composition, on a dry mass basis, is more preferably 0.1% by mass or more and 50% by mass or less, and particularly preferably 1% by mass or more and 30% by mass or less. The dry mass here refers to the mass of solids excluding oils, fats and water.

[0023] As mentioned above, the whipped composition is preferably an emulsion, and the emulsion may be either oil-in-water or water-in-oil, although oil-in-water emulsions are preferred from the standpoints of ease of seasoning and adjustment of shape retention.

[0024] In the present invention, the whipped composition contains fats and oils, which allows the whipped composition to contain oil-soluble components, allowing oil to be added to processed meat foods, and is advantageous in terms of moisture retention. Furthermore, the inclusion of fats and oils in the whipped composition is advantageous in that the whipped composition becomes an emulsion, which makes the composition more easily colored when whipped, improving visibility, and in that the foaming properties can be suitably adjusted to obtain a desirable appearance. The fats and oils contained in the whipped composition are not particularly limited as long as they are edible fats and oils, and include palm oil, palm kernel oil, coconut oil, cocoa butter, shea butter, monkey fat, beef tallow, lard, illipe fat, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, linseed oil, olive oil, salad oil, milk fat, etc., as well as processed fats and oils thereof (hydrogenated oil, fractionated oil, interesterified oil), etc., can be used without particular limitation. In particular, in the present invention, it is preferable to use oils and fats that are liquid at room temperature, particularly at 25° C. (hereinafter also referred to as “liquid oil”) from the viewpoint of ease of workability. Examples of liquid oils include soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice bran oil, corn oil, sesame oil, linseed oil, olive oil, and salad oil.

[0025] The amount of fats and oils contained in the whipped composition is preferably 10% by mass or more in terms of moisture retention during baking and glossiness after baking, and 70% by mass or less in terms of the shape retention of the whipped composition. From these points of view, the amount of fats and oils in the whipped composition is more preferably 15% by mass or more and 65% by mass or less, and particularly preferably 20% by mass or more and 60% by mass or less. If the whipped composition contains ingredients containing both fats and oils and ingredients other than fats and oils (for example, seasonings containing fats and oils), the amount of fats and oils in the ingredients is also included in the amount of fats and oils.

[0026] The whipped composition, which is an emulsion, preferably contains water. The amount of water in the whipped composition is preferably 30% by mass to 90% by mass in terms of ease of adhesion of the whipped composition to the meat raw material and shape retention, more preferably 35% by mass to 85% by mass, and particularly preferably 40% by mass to 80% by mass. If the whipped composition contains an ingredient containing both water and ingredients other than water (for example, a seasoning containing water), the water in the ingredient is also included in the amount of water.

[0027] The whipped composition preferably contains a gelling agent or thickener, as this provides the advantage of improved shape retention. Examples of gelling agents include gelatin, gellan gum, carrageenan, pectin, and agar. Examples of thickeners include furcellaran, locust bean gum, guar gum, gum arabic, xanthan gum, tamarind gum, tara gum, pullulan, tragacanth gum, karaya gum, rhamsan gum, welan gum, and psyllium seed gum. In particular, the whipped composition used in the present invention preferably uses at least one gelling agent or thickener selected from gelatin, agar, and xanthan gum in terms of improved shape retention. Gelatin is particularly preferred because it easily imparts a burnt texture and a highly visible coating to the meat raw material. The use of gelatin results in a highly foamy composition with excellent burnt texture and visible coating effects.

[0028] The amount of gelling agent and / or thickener in the whipped composition is preferably 0.001% by mass or more in terms of the ease of achieving the above-mentioned effects of using a gelling agent, and 30% by mass or less in terms of flavor and ease of production. From these points of view, the amount of gelling agent and / or thickener in the whipped composition is more preferably 0.01% by mass or more and 20% by mass or less in terms of dry mass, particularly preferably 0.1% by mass or more and 10% by mass or less, and most preferably 0.2% by mass or more and 10% by mass or less. The amount of gelling agent and / or thickener is the total amount of gelling agent and / or thickener. In particular, when the whipped composition of the present invention contains gelatin, it is preferable that the amount of gelatin is within the above range, i.e., the amount of gelatin in the whipped composition is 0.001% by mass or more and 30% by mass or less, more preferably 0.01% by mass or more and 20% by mass or less, particularly preferably 0.1% by mass or more and 10% by mass or less, and most preferably 0.2% by mass or more and 10% by mass or less.

[0029] The whipped composition preferably further contains starch. The inclusion of starch has the advantage of improving shape retention. Examples of starch include starch derived from wheat, rice, corn, waxy corn, potato, tapioca, sweet potato, etc., and modified starch thereof. Examples of the modified starch include raw starch that has been subjected to one or more of the following treatments: etherification, esterification, gelatinization, cross-linking, oxidation, oil processing, etc. Preferred examples of starch include those made from waxy corn, potato, or tapioca.

[0030] When the whipped composition contains starch, the amount of starch is preferably 0.1% by mass or more in order to obtain the above-mentioned effects of containing starch, and is preferably 30% by mass or less. This is preferable because it is easy to whip. From this viewpoint, the whipped composition more preferably contains 0.1% by mass or more and 30% by mass or less of starches, and particularly preferably 1% by mass or more and 20% by mass or less of starches.

[0031] The whipped composition may contain ingredients other than seasonings, oils and fats, water, gelling agents, thickeners, and starches. Such ingredients include coloring materials, flavorings, antioxidants, pH adjusters, etc. There are no particular restrictions on the amount of other ingredients, but the amount is preferably 10% by mass or less, and more preferably 5% by mass or less, of the whipped composition.

[0032] The whipped composition can be obtained by stirring and mixing seasoning, oil and fat, water, and preferably a gelling agent or thickener, and then foaming. Foaming can be performed using a mixer equipped with a wire whip, a pressure foaming method, a push-type foaming container, or the like. The degree of foaming is preferably performed so that the density falls within the above range. Foaming can be performed at room temperature.

[0033] It is preferable that the whipped composition be sufficiently whipped so that the foaming can be seen visually, which reflects the excellent browning sensation and visibility of application. Foaming refers to a state in which at least the upper portion of the whipped composition is foamy when placed in a container, for example.

[0034] From the viewpoint of application, it is preferable that the whipped composition has fluidity. From this viewpoint, the liquid used for whipping to obtain the whipped composition preferably has a viscosity at 25°C of 3000 mPa·s or less, and more preferably 2000 mPa·s or less. The lower limit of the viscosity at 25°C of the liquid used for whipping to obtain the whipped composition is preferably 100 mPa·s or more, from the viewpoint of foamability and the fact that the obtained whipped composition is easily retained on the surface of the meat without running off. Methods for adjusting the viscosity of the liquid used for whipping to obtain the whipped composition within the above range include adjusting the amounts of water, oils and fats, gelling agent, and thickener, adjusting the type of oils and fats, adjusting the degree of foaming, and adjusting the temperature during foaming.

[0035] The whipped composition is applied in an amount of 1 to 30 parts by mass per 100 parts by mass of the meat raw material. It is preferable that the time from whipping the whipped composition to applying it to the meat raw material be within 1 hour, and it is suitable that heating be started within 1 hour from application. In this case, the whipped composition may be stored at room temperature from whipping to application, or may be stored under refrigeration. Note that room temperature here refers to a range of 20°C ± 15°C. Even when the meat raw material contains ingredients other than meat, the whipped composition is applied in an amount of 1 to 30 parts by mass per 100 parts by mass of the meat raw material. Although not limited thereto, when the meat raw material contains ingredients other than meat, the amount of the whipped composition is preferably 30 parts by mass or less per 100 parts by mass of the meat.

[0036] The above amount of whipped composition is preferably applied to the surface of the raw meat material, more preferably to the surface of the raw meat, from the viewpoint of the browning effect and visibility of the application. More specifically, it is preferable to heat the raw meat material in a state where the whipped composition is applied to at least the upper surface of the raw meat.

[0037] It is preferable that the product temperature of the meat raw material when the whipped composition is applied be 20°C or lower, as this makes it easier to obtain the advantage of being able to heat the whipped composition adhered to the surface of the meat raw material while maintaining its foamed state, and it is more preferable that the product temperature be between -20°C and 20°C.

[0038] By applying the whipped composition in an amount of 1 part by mass or more per 100 parts by mass of the raw meat material, the effect of improving the charred texture of the heated meat and the visibility of the application can be obtained. Furthermore, by applying the whipped composition in an amount of 30 parts by mass or less per 100 parts by mass of the raw meat material, the advantages of improving the seasoning and appearance can be obtained. From these points of view, the amount of the whipped composition used is more preferably 2 parts by mass or more and 20 parts by mass or less per 100 parts by mass of the raw meat material.

[0039] As mentioned above, since the present invention uses a whipped composition to improve appearance, it is preferable that substantially all of the whipped composition be adhered to the surface of the meat. Therefore, if a whipped composition is used for shaped meat, it is preferable to use the whipped composition so that the whipped composition is located substantially only on the surface of the shaped meat, not inside the shaped meat. From this perspective, the mass ratio W1 / W2 of the amount of whipped composition W1 present on the surface of the shaped meat before heating to the amount of whipped composition W2 present inside the shaped meat is preferably 5 or more, more preferably 8 or more, and particularly preferably 10 or more. As mentioned above, shaped meat as used here includes chunks of meat such as minced meat.

[0040] Next, the raw meat to which the whipped composition has been attached is Fee Heating: It is preferable to roast the meat raw material by heating. Heating, particularly baking, methods include direct flame, hot air current, far-infrared rays, infrared rays, microwaves, superheated steam, and the like, and combinations of these may also be used. In the present invention, a heating process using at least one selected from direct flame, hot air current, far-infrared rays, infrared rays, and superheated steam is preferred, since it allows direct heating of the portion of the meat raw material to which the whipped composition is attached while the whipped composition is attached to at least the upper side of the meat raw material. In particular, a baking process using at least one selected from direct flame, hot air current, far-infrared rays, infrared rays, and superheated steam is preferred. For example, specific heating devices include grills that use direct flame, convection ovens that use hot air current, ovens and toasters that use infrared rays or far-infrared rays, and steam ovens and other superheated steam heating devices that use superheated steam. Therefore, preferred heating devices include toasters, ovens, grills, and superheated steam heating devices. The term "oven" as used herein includes convection ovens, toaster ovens, jet ovens, and roaster ovens. The superheated steam heating device includes both batch and continuous types.

[0041] A preferred heating temperature for heating the meat raw material to which the whipped composition is attached is 80 to 500°C, and more preferably 100 to 300°C, from the viewpoints of easily obtaining a charred texture and visibility of the coating, and the texture of the meat. When superheated steam is used, the superheated steam is preferably above 100°C and not higher than 500°C, and more preferably above 100°C and not higher than 300°C.

[0042] The suitable heating time for heating the meat raw material to which the whipped composition has been attached is from 2 minutes to 30 minutes, which is preferable in terms of easily obtaining a glossy appearance and texture, and more preferably from 3 minutes to 20 minutes.

[0043] The processed meat food obtained as described above can be used as meat side dishes such as grilled or steamed dishes, or can be used as an ingredient for making side dishes. When pork is used as the meat raw material, the side dishes contain pork. Types of side dishes include grilled and steamed dishes, as well as simmered dishes, boiled dishes, stir-fried dishes, fried dishes, soups, rice bowls, rice dishes other than rice bowls, noodles, salads, etc. Since the processed meat food obtained has already been cooked, it can be used as is for plating, or a side dish can be completed through a simple process such as mixing with other ingredients or seasonings.

[0044] Livestock meat prepared dishes may be stored and distributed in any of the following ways: retort, frozen, and chilled. It is preferable to store and distribute livestock meat prepared dishes in a frozen or chilled state, for example, in terms of flavor, appearance, and texture. When the livestock meat prepared dishes are frozen or chilled, the method of heating the livestock meat prepared dishes at the time of consumption is not particularly limited, and examples include microwave heating and oven heating. Furthermore, the livestock meat prepared dishes may be heated using a frying pan or toaster, or the food may be boiled while sealed in packaging. [Example]

[0045] The present invention will be described below based on examples, but the present invention is not limited to the following examples. The unit of blend amounts in Tables 1 and 2 is g.

[0046] Example 1 (1) Preparation of whipped composition 0.5 g of gelatin (AP-200 fine powder: Nitta Gelatin), 5 g of starch (Nisshoku Corn Starch, manufactured by Nihon Shokuhin Kako Co., Ltd.), 5 g of sugar, 50 g of liquid oil (soybean oil), and 139.5 g of water were mixed. This mixture was heated until the water boiled, dissolving the non-liquid components. This solution was cooled in ice water for 15 minutes to obtain a gelatin solution. The viscosity of the gelatin solution before foaming was 935 mPa·s. The obtained gelatin solution was foamed using a bamix M300 (manufactured by Cherry Terrace Co., Ltd.) at a stirring intensity of 1 for 30 seconds at a temperature of 25°C to obtain a whipped composition (seasoning liquid) that is an oil-in-water emulsion. The density of the whipped composition was measured by the method described below. Furthermore, when the whipped composition was visually inspected, no foam was observed at the bottom of the composition, but a small amount of foam was visible at the top of the composition. (2) Adhesion to pork and baking Uncooked pork (10mm thick loin, surface area of ​​one piece 40cm) 2 10 parts by mass of the whipped composition (seasoning liquid) obtained in (1) was applied to the surface of 100 parts by mass of pork (product temperature: 10°C) and spread over the entire surface. After the composition was applied, the pork was placed on a wire rack and baked in a combination oven (manufactured by Fujimac Co., Ltd.) under conditions of 100% steam and an internal temperature of 250°C for 4 minutes and 30 seconds. After cooling with cold air at 10°C for 20 minutes, the pork was frozen in an air blast freezer set to -40°C. The pork was then placed in a nylon pouch, sealed, and placed in a freezer at -18°C to obtain a frozen meat side dish.

[0047] Examples 2 and 3 Meat side dishes were obtained in the same manner as in Example 1, except that the amounts of gelatin and water were changed to those shown in Table 1. The viscosity of the gelatin solution in Example 2 before foaming was 854 mPa s, and the viscosity of the gelatin solution in Example 3 before foaming was 1233 mPa s. In each of the whipped compositions (liquid seasonings) of Examples 2 and 3, the bottom of the composition was not foamed, but smooth foam was visible above the composition.

[0048] Comparative Example 1 No soybean oil was added, and the amount of water was 189 g. A frozen meat side dish was obtained in the same manner as in Example 2, except for this. The viscosity of the gelatin solution before foaming was 385.9 mPa s. The whipped composition (seasoning liquid) prepared did not foam at the bottom, but a small amount of foam was visible above the composition.

[0049] Comparative Examples 2 to 5 Instead of stirring and mixing using a bamix M300 (manufactured by Cherry Terrace Co., Ltd.), the composition was not foamed but mixed with a spoon to obtain a non-foamed seasoning liquid. Except for this, frozen meat side dishes were obtained in the same manner as in Examples 1 to 3 or Comparative Example 1.

[0050] (Physical property measurement) Viscosity before foaming The values ​​were measured using a Brookfield viscometer (TVB-20L, manufactured by Toki Sangyo Co., Ltd.) at a product temperature of 25°C, rotor M1, and a rotation speed of 60 rpm, one minute after the rotor started rotating. Density of whipped composition The density was determined by filling a 100 ml measuring cylinder with about 90 ml of whipped composition at 10°C to 15°C without leaving any gaps, and measuring the difference in weight of the measuring cylinder before and after filling, and the volume value.

[0051] (evaluation) The visibility of the seasoning liquid during the production of the meat side dishes in each Example and Comparative Example before baking was evaluated according to the following criteria. Furthermore, for frozen meat side dishes, the meat side dishes were removed from the pouch while still frozen, placed on a plate, covered with plastic wrap, and heated in a microwave oven at 600W for 1 minute. After thawing, the meat side dishes were evaluated according to the following criteria. The evaluation results are shown in Tables 1 and 2.

[0052] Appearance evaluation (visibility of coating) ○: The foamy part of the seasoning liquid that was applied is visible. △: A small amount of foam from the applied seasoning liquid is visible. ×: There is no foam in the applied seasoning liquid and it is difficult to see it.

[0053] ● Burn-on evaluation 〇: Creates well-shaped burnt parts. ×: Not burnt or slightly burnt.

[0054] [Table 1]

[0055] [Table 2]

[0056] As shown in Tables 1 and 2, in each example using a whipped composition that is a seasoning liquid containing fats and oils and that has been foamed, both appearance and burning resistance were highly rated, and the appearance was improved. In contrast, the compositions of Comparative Example 1, which was foamed but not containing fats and oils, Comparative Examples 2 to 4, which contained fats and oils but not foamed, and Comparative Example 5, which did not contain fats and oils and was not foamed, were rated low in appearance, resulting in an inferior appearance.

Claims

1. A method of producing a meat product, comprising the steps of: adhering a whipped composition to a surface of a meat raw material in an amount of 1 to 30% by mass of the meat raw material; and heating the meat raw material to which the whipped composition has been attached; The whipped composition contains an oil, a seasoning, and gelatin, and foaming due to foaming is visible, The seasoning contains a sugar, A method for producing a processed meat food, wherein the time from adhering the whipped composition to the meat raw material to heating the meat raw material is within one hour.

2. The whipped composition has a density of 0.20 g / cm at 10°C or higher and 15°C or lower. ３ 0.95g / cm or more ３ 10. The method of claim 1, wherein the following is attached to the meat material:

3. 3. The method according to claim 1 or 2, wherein the step of heating the meat material to which the whipped composition is attached is a baking step.

4. The method according to any one of claims 1 to 3, wherein the whipped composition is attached to the meat raw material having a product temperature of 20 ° C. or less.

5. A method according to any one of claims 1 to 4, wherein the seasoning further comprises at least one selected from mirin, soy sauce, koji, and sake lees.

6. A whipped composition is adhered to the surface of a meat raw material in an amount of 1 to 30% by mass based on the amount of the meat raw material, and then heated; The whipped composition contains an oil, a seasoning, and gelatin, and foaming due to foaming is visible, The seasoning contains a sugar, The meat dish is prepared in such a manner that the time from when the whipped composition is applied to the meat raw material to when the meat raw material is heated is within one hour.

Images