JPS623735A - Production of dried meat - Google Patents

Abstract

PURPOSE:To obtain soft dried meat having improved shelf stability, by preserving meat in emulsion consisting of fats and oils, emulsifiable protein and water and drying the meat. CONSTITUTION:Firstly, 5-20pts.wt. fats and oils, preferably soybean oil, etc., is homogenized with 1-10pts.wt. emulsifiable protein and 10-94pts.wt. water by using a homomixer, etc., to form emulsion. Then, meat such as beef, pork, chicken, horsemeat, fish meat, etc., is preserved in the emulsion and frozen. Then, the meat in a frozen state is sliced and dried by an air dryer to <=0.86 water activity, to give the aimed meat.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention provides dried meat that has appropriate hardness and storage stability even when dried to a water activity of 0.86 or less.

(Prior Art) Conventionally, meat has been dried and preserved and then eaten.

(Problem to be solved) However, the problem is that the meat becomes tough when dried.

(Means for Solving the Problem) In order to solve the above-mentioned problem, the inventors of the present invention conducted extensive research and found that meat is marinated in an emulsion containing a large amount of oil and fat and then dried, making it soft (and has excellent storage stability). Based on this knowledge, we have completed the present invention.

That is, the present invention is a method for producing dried meat by drying meat to a water activity of 0.86 or less, which is characterized in that the meat is soaked in an emulsion consisting of fats and oils, emulsifiable proteins, and water. be.

The meat used in the present invention refers to edible meat, and animal meat such as fish meat and livestock meat is preferred. Particularly preferred are livestock meats such as cow, pig, chicken, horse, sheep, and boar. The meat used for drying is usually block-shaped meat.

The emulsion composed of oil, fat, emulsifiable protein, and water used in the present invention has a viscosity suitable for marinating meat, and is capable of penetrating the meat and imparting an appropriately soft texture to the resulting dried meat when dried together with the meat. is necessary. Therefore, the proportions of oil, fat, emulsifiable protein, and water in the emulsion must be 5 to 20 parts by weight of oil, 1 to 10 parts by weight of emulsifiable protein, and 70 to 94 parts by weight of water.

In particular, the amount of fat and oil is important; if it is less than 5 parts by weight, the dried meat will be dry (and if it exceeds 20 parts by weight, the dried meat may separate from the fat, which is undesirable.) Edible oils such as oils and fats and microbial oils can be used, but vegetable oils with low cholesterol content are preferred from a health perspective.Laurinous oils such as coconut oil and palm kernel oil, illipe butter, monkey fat, and kokum fat. ,
Edible oils such as mango oil, soybean oil, and rapeseed oil, or their hardened, fractionated, and transesterified oils can be used. Room temperature liquid oil is preferred.

An emulsion can be prepared by homogenizing raw materials whose main components are fats and oils, emulsifiable proteins, and water. Salts such as phosphates, spices, flavors, seasonings, and other food additives can be used as desired.

As a means for homogenization, a known homogenizer (for example, a homomixer, a homogenizer, a mycolloider, a silent cutter, etc.) can be used.

Next, the method for producing dried meat will be explained.

Marinate the meat in the emulsion. As a means for soaking, known methods such as injection and mixing can be used.

Dry the marinated meat using a means such as a ventilation dryer.

It is essential to dry to a water activity of 0.86 or less. This is because if the water activity exceeds 0.86, the storage stability will be insufficient, which is not preferable.

The emulsion-containing dried meat thus obtained has appropriate softness and excellent storage stability.

(Example) Embodiments of the present invention will be described below with reference to Examples.

Example 1 (Preparation of emulsion) Homogenization of raw materials with a deficient blend using a homomixer (5°C 2
0 minutes) to obtain an emulsion.

50 parts by weight of the emulsion was injected into 100 parts by weight of chicken meat, salted, frozen (approximately -30°C), sliced into approximately 2 mm thick slices in a semi-frozen state (approximately -5°C), and dried using a ventilation dryer. water activity was 0.86 (N
THERMOCONSTANTER manufactured by OVASINA
Dried meat was obtained by drying the meat until it reached (measured using the following method).

The following table shows the composition of the emulsion and the texture of the dried meat (according to sensory evaluation).

Table-1 Raw material formulation No. 1 2 3 4 5 6 Isolated soybean protein
666666 Sesame oil 022222 Soybean oil 00361218 Water 75 73 70 67 61
55 Seasoning 19 19 19 19 19
19 Texture × △ O○ ○ Mouth: × is hard, △ is slightly hard, ○ is moderately soft and delicious, and the mouth is soft but slightly oily.

(Effects) As detailed above, the present invention has made it possible to produce dried meat that is soft and has excellent storage properties.

Claims (2)

[Claims] (1) A method for producing dried meat by drying meat to a water activity of 0.86 or less, which comprises soaking the meat in an emulsion consisting of fats and oils, emulsifiable protein, and water. (2) The production method according to claim (1), which uses an emulsion consisting of 5 to 20 parts by weight of fats and oils, 1 to 10 parts by weight of emulsifiable protein, and 10 to 94 parts by weight of water.