JPH04271765A - Beef having excellent flavor and aging for producing the same beef - Google Patents
Beef having excellent flavor and aging for producing the same beefInfo
- Publication number
- JPH04271765A JPH04271765A JP3115716A JP11571691A JPH04271765A JP H04271765 A JPH04271765 A JP H04271765A JP 3115716 A JP3115716 A JP 3115716A JP 11571691 A JP11571691 A JP 11571691A JP H04271765 A JPH04271765 A JP H04271765A
- Authority
- JP
- Japan
- Prior art keywords
- beef
- meat
- aging
- packaging
- aroma
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 121
- 230000032683 aging Effects 0.000 title claims abstract description 42
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 21
- 235000019634 flavors Nutrition 0.000 title claims abstract description 20
- 239000012785 packaging film Substances 0.000 claims abstract description 21
- 229920006280 packaging film Polymers 0.000 claims abstract description 21
- 238000010257 thawing Methods 0.000 claims abstract description 15
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 12
- 239000001301 oxygen Substances 0.000 claims abstract description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract 2
- 235000013372 meat Nutrition 0.000 claims description 84
- 238000000034 method Methods 0.000 claims description 41
- 238000004806 packaging method and process Methods 0.000 claims description 20
- 230000035699 permeability Effects 0.000 claims description 11
- 238000003860 storage Methods 0.000 claims description 10
- 241000894006 Bacteria Species 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 238000011109 contamination Methods 0.000 claims description 8
- 230000002431 foraging effect Effects 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract 2
- 235000019640 taste Nutrition 0.000 description 22
- 230000005070 ripening Effects 0.000 description 14
- 229920001684 low density polyethylene Polymers 0.000 description 7
- 239000004702 low-density polyethylene Substances 0.000 description 7
- 229920003023 plastic Polymers 0.000 description 7
- 239000004033 plastic Substances 0.000 description 7
- -1 polyethylene Polymers 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 235000013365 dairy product Nutrition 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 229920000298 Cellophane Polymers 0.000 description 4
- 239000004743 Polypropylene Substances 0.000 description 4
- 229920000642 polymer Polymers 0.000 description 4
- 238000003307 slaughter Methods 0.000 description 4
- OEPOKWHJYJXUGD-UHFFFAOYSA-N 2-(3-phenylmethoxyphenyl)-1,3-thiazole-4-carbaldehyde Chemical compound O=CC1=CSC(C=2C=C(OCC=3C=CC=CC=3)C=CC=2)=N1 OEPOKWHJYJXUGD-UHFFFAOYSA-N 0.000 description 3
- 239000004698 Polyethylene Substances 0.000 description 3
- 239000002131 composite material Substances 0.000 description 3
- 239000004744 fabric Substances 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 235000019629 palatability Nutrition 0.000 description 3
- 239000002985 plastic film Substances 0.000 description 3
- 229920000573 polyethylene Polymers 0.000 description 3
- 229920001155 polypropylene Polymers 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 235000019568 aromas Nutrition 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 229920001903 high density polyethylene Polymers 0.000 description 2
- 239000004700 high-density polyethylene Substances 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 244000144972 livestock Species 0.000 description 2
- 239000005022 packaging material Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- SMZOUWXMTYCWNB-UHFFFAOYSA-N 2-(2-methoxy-5-methylphenyl)ethanamine Chemical compound COC1=CC=C(C)C=C1CCN SMZOUWXMTYCWNB-UHFFFAOYSA-N 0.000 description 1
- NIXOWILDQLNWCW-UHFFFAOYSA-N 2-Propenoic acid Natural products OC(=O)C=C NIXOWILDQLNWCW-UHFFFAOYSA-N 0.000 description 1
- AGBXYHCHUYARJY-UHFFFAOYSA-N 2-phenylethenesulfonic acid Chemical compound OS(=O)(=O)C=CC1=CC=CC=C1 AGBXYHCHUYARJY-UHFFFAOYSA-N 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 239000002202 Polyethylene glycol Substances 0.000 description 1
- 239000004372 Polyvinyl alcohol Substances 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 241001148470 aerobic bacillus Species 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 229920000058 polyacrylate Polymers 0.000 description 1
- 239000004417 polycarbonate Substances 0.000 description 1
- 229920000515 polycarbonate Polymers 0.000 description 1
- 229920001223 polyethylene glycol Polymers 0.000 description 1
- 229920002451 polyvinyl alcohol Polymers 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229920000247 superabsorbent polymer Polymers 0.000 description 1
- 229920001059 synthetic polymer Polymers 0.000 description 1
Landscapes
- Packages (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【０００１】0001
【産業上の利用分野】本発明は、牛肉の熟成方法に関す
るものであって、更に詳細には、本発明は、いわゆる大
衆向け牛肉を、高級和牛に匹敵する熟成香及び呈味性の
優れた牛肉に仕上げるための熟成方法及びそれによって
得られた香味の優れた牛肉に関するものである。[Field of Industrial Application] The present invention relates to a method for aging beef, and more specifically, the present invention relates to a method for aging beef, and more specifically, the present invention relates to a method for aging beef for the general public. The present invention relates to an aging method for finishing beef and beef with excellent flavor obtained by the aging method.
【０００２】ここで言う大衆向け牛肉とは、国産牛肉で
はホルスタインの乳用去勢牛などで格付け等級がＢ２以
下にランクされるもの、並びに、すべての輸入牛肉で、
主に、テーブルミートとして精肉用に仕向けられるもの
である。[0002] Beef for the public here refers to domestically produced beef such as Holstein dairy steers that are ranked B2 or lower, as well as all imported beef.
It is mainly used for butchery as table meat.
【０００３】0003
【従来の技術】食肉は死後、一定期間低温下で貯蔵し、
熟成することによって食味性が向上することはよく知ら
れている。熟成の期間は家畜の種類によって異なり、５
℃貯蔵の場合、牛肉は８〜１０日、豚肉は４〜６日、鶏
肉は１／２〜１日が適当であると言われている。特に牛
肉では熟成は非常に大切で、この過程を通して、死後の
硬い肉が軟化するなどして食味性が向上する。[Prior art] After death, meat is stored at low temperatures for a certain period of time.
It is well known that ripening improves the taste. The period of ripening varies depending on the type of livestock, and
In the case of storage at ℃, it is said that 8 to 10 days is appropriate for beef, 4 to 6 days for pork, and 1/2 to 1 day for chicken. Aging is particularly important for beef, as this process softens the tough meat after death and improves its flavor.
【０００４】従来、牛肉の熟成方法には、屠殺解体後の
肉の形態から、枝肉で熟成する方法とこれを部分肉に分
割し熟成する方法とがある。現実には、両者の方法が併
用されるが、取り扱い及び貯蔵管理のし易さから、後者
の部分肉の形態で熟成される場合が多い。[0004] Conventionally, beef aging methods include a method of aging the carcass and a method of dividing the meat into portions and aging them, depending on the form of the meat after slaughtering and butchering. In reality, both methods are used in combination, but the latter method is often used to age meat in the form of partial meat because of ease of handling and storage management.
【０００５】熟成の際の肉の包装方法としては、綿製の
布（寒冷紗またはミートラッパーと呼ばれている；以下
、寒冷紗と略す）やプラスチック製のシートで覆ったり
、プラスチック製の袋で減圧包装する方法がある。これ
らの包装形態は、産地での取引習慣や肉の形態によって
使い分けられている。例えば、ハーフ又はクウオーター
サイズにカットした枝肉の場合は、寒冷紗で覆って熟成
し、部分的にカットした牛肉の場合はプラスチック製の
シートで覆ったり、プラスチック製の袋で減圧包装して
熟成するが、大部分は酸素透過性の非常に小さい、例え
ば塩化ビニリデン製などの、包装フィルムを用いて減圧
包装後、あるいは更にこれを熱水で熱収縮させ密着包装
後、低温貯蔵し、熟成される。[0005] Methods for packaging meat during aging include covering it with cotton cloth (called cheesecloth or meat wrapper; hereinafter abbreviated as cheesecloth) or plastic sheet, or wrapping it under reduced pressure with a plastic bag. There are ways to package it. These packaging formats are used depending on trade customs in the region of production and the type of meat. For example, carcasses cut into half or quarter sizes are aged by covering them with cheesecloth, and partially cut beef is aged by covering them with plastic sheets or vacuum-packed in plastic bags. However, most of them are packaged under reduced pressure using a packaging film made of vinylidene chloride, which has very low oxygen permeability, or are further heat-shrinked with hot water and packaged tightly, then stored at low temperatures and aged. .
【０００６】しかしながら、寒冷紗を用いる方法では、
熟成中に肉表面が乾燥し、且つ雑菌による汚染も受け易
く、肉表面の品質が損われる。また、プラスチック製の
包材を用いる熟成法では、上記の欠点は発生しないもの
の、熟成肉の風味にも満足すべきものが認められない。
また、寒冷紗を用いる方法においても、結果的には熟成
肉の変質は避けられない。However, in the method using cheesecloth,
During aging, the meat surface dries out and is also susceptible to contamination by bacteria, impairing the quality of the meat surface. Furthermore, in the aging method using plastic packaging materials, although the above-mentioned drawbacks do not occur, the flavor of the aged meat is also not satisfactory. Furthermore, even in the method using cheesecloth, deterioration of the quality of the aged meat cannot be avoided.
【０００７】このように従来から行われている熟成方法
では、香味の優れたチルド牛肉を工業的に得ることがで
きなかったのである。[0007] As described above, it has not been possible to industrially obtain chilled beef with excellent flavor using conventional aging methods.
【０００８】[0008]
【発明が解決しようとする課題】本発明は、品質風味の
劣る大衆向け牛肉から、特に日本人の嗜好に適合した生
鮮香気を有する香味に優れたチルド牛肉を工業的に生産
するための、新規な熟成方法を開発し、味と香りに優れ
たチルド牛肉を安価に提供することを目的とするもので
ある。[Problems to be Solved by the Invention] The present invention is a novel method for industrially producing chilled beef with excellent flavor and a fresh aroma that particularly suits the tastes of Japanese people, from beef for the general public with poor quality and flavor. The purpose of this project is to develop a unique aging method and provide chilled beef with excellent taste and aroma at a low price.
【０００９】[0009]
【課題を解決するための手段】本発明は、上記目的を達
成するためになされたものであって、先ず、牛肉の熟成
方法について各方面からしかも根本的に検討を行った。[Means for Solving the Problems] The present invention has been made to achieve the above-mentioned objects, and firstly, various aspects and fundamental studies were conducted on the beef aging method.
【００１０】すなわち、従来、熟成による牛肉の食味性
の向上は、肉の柔らかさや呈味性の増加によることが多
いと考えられていた。熟成が味や香りの向上にどの程度
寄与しているかについては、まだ、はっきりとした結論
は得られていないが、牛肉を適当な条件下で熟成すると
食味性が向上することは、食肉業界では広く認められ、
特に高級和牛は熟成により著しく食味性が向上すること
が知られている。ところが、このような熟成による食味
性の向上は、どのような肉でも常に同じように発生する
とは限らず、品種、肥育履歴、屠殺後の取り扱い、包装
条件、及び熟成前の凍結処置などが影響しているのでは
ないかと考えられる。そこで、本発明者らは、先ずこの
ような牛肉の美味しさが何に由来するのかを明確にする
必要があると考え、種々の研究を行った。[0010] In other words, it has conventionally been thought that the improvement in the palatability of beef due to aging is often due to an increase in the softness and flavor of the meat. Although no clear conclusion has yet been reached as to the extent to which aging contributes to improving taste and aroma, it is widely known in the meat industry that aging beef under appropriate conditions improves its palatability. widely recognized,
In particular, it is known that the taste of high-quality Wagyu beef significantly improves through aging. However, this improvement in palatability due to aging does not always occur in the same way for all types of meat, and may be affected by the breed, fattening history, handling after slaughter, packaging conditions, and freezing treatment before aging. It is thought that this may be the case. Therefore, the present inventors first thought that it was necessary to clarify what causes the delicious taste of beef, and conducted various studies.
【００１１】そこで、本発明者らは、牛肉の美味しさの
由来に関して発想の大転換を行い、従来美味しさの主役
としては全く考えられたことのない香りにはじめて着目
した。牛肉の美味しさの改良のために、味ではなく香り
を改良するという着想は、それ自体、従来全く行われた
ことがなく、ましてや着想のみにとどまらず香りの改良
によって美味しさの改良に実際に成功した例は、本発明
がはじめてである。[0011] Therefore, the present inventors made a major change in their thinking regarding the origin of the deliciousness of beef, and focused for the first time on aroma, which had never been considered as the main factor in the deliciousness of beef. The idea of improving the aroma rather than the taste of beef in order to improve its deliciousness has never been attempted in the past, and it is even more difficult to think of ways to actually improve the taste by improving the aroma. The present invention is the first successful example.
【００１２】このような新規着想に基づき、先ず、牛肉
の美味しさが、味と香りのいずれの特性に最も支配され
るのかを確認するために、以下に述べる試験を行った。
即ち、食品の官能評価の一つに、鼻をつまんで評価する
ブロッシーテストと呼ぶ方法がある。この方法で上述の
美味しい牛肉を評価してみたところ、牛肉の美味しさが
著しく低下して感じられ、味を識別することが難しくな
ることが分かった。これは、摂取時に牛肉から発生する
良好な香気成分が、肉の美味しさに非常に影響を与えて
いるということを示す。香気成分には異臭も含まれるが
、ここで述べている香気とはすべて、食品にとって有益
な性質の物を指しているということは言うまでもない。[0012] Based on this new idea, first, the following test was conducted in order to confirm which characteristic, taste or aroma, determines the deliciousness of beef most. That is, one of the sensory evaluations of foods is a method called the blossie test, which evaluates by pinching the nose. When the aforementioned delicious beef was evaluated using this method, it was found that the taste of the beef was significantly reduced and it became difficult to discern the taste. This indicates that the good flavor components generated from beef when ingested greatly influence the taste of the meat. Flavor components include off-flavors, but it goes without saying that the aromas mentioned here all refer to substances that have properties that are beneficial to food.
【００１３】このように牛肉の美味しさには香りが強く
影響していることが判明した。さらに、その後の研究で
、美味しい牛肉には生肉の段階で香気の発生が認められ
、それが加熱肉の美味しさにも影響していることが分か
った。本発明者らは、この生鮮香気を熟成香と定義した
。熟成香が発生した肉の官能特性は加熱前と加熱後の何
れにおいても良好であった。[0013] Thus, it has been found that the flavor of beef has a strong influence on its flavor. Furthermore, subsequent research revealed that delicious beef has an aroma that develops when it is raw, and that this also affects the deliciousness of cooked meat. The present inventors defined this fresh aroma as a mature aroma. The organoleptic characteristics of the meat with ripened aroma were good both before and after heating.
【００１４】次に、種々の牛肉を用いて熟成試験を行い
、熟成香の発生を観察したところ、輸入チルドビーフや
凍結牛肉には、このような香気が観察されなかった。
輸入凍結牛肉には熟成不足のものも含まれているため、
これを解凍後、酸素透過性の高いポリエチレンフィルム
や酸素透過性の低い塩化ビニリデンフィルムで減圧包装
し、０℃で貯蔵して熟成を進め、香気の発生を観察した
が、ほとんど認められず、またたとえ発生しても非常に
弱いものであった。更に、冷凍履歴のない国産のチルド
ビーフについても、同様の試験を試みた。その結果、酸
素透過性の低い塩化ビニリデンフィルムで減圧包装した
場合は、熟成香の発生は弱かったが、酸素透過性の高い
ポリエチレンフィルムでは顕著な熟成香の発生が見られ
るという新知見が得られた。この物をステーキにして、
食味試験を行ったところ、味、香りとも良好で、非常に
美味しかった。しかし、この肉を更に続けて熟成を行っ
たところ、ここで認められた香気成分が消失してしまう
ことも判明した。[0014] Next, a ripening test was conducted using various kinds of beef, and the occurrence of a ripening aroma was observed. As a result, no such aroma was observed in imported chilled beef or frozen beef. Imported frozen beef contains some that is under-aged, so
After thawing, it was packaged under reduced pressure with polyethylene film with high oxygen permeability or vinylidene chloride film with low oxygen permeability, and stored at 0°C to proceed with aging.The generation of aroma was observed, but almost no odor was observed. Even if it did occur, it would be very weak. Furthermore, similar tests were conducted on domestically produced chilled beef that had no history of freezing. As a result, new findings were obtained that when vacuum packaging was performed using vinylidene chloride film with low oxygen permeability, the generation of ripened aroma was weak, but when polyethylene film with high oxygen permeability was used, significant generation of ripened aroma was observed. Ta. Turn this into a steak,
When a taste test was conducted, the taste and aroma were good, and it was very delicious. However, when this meat was further aged, it was discovered that the aroma components observed in this process disappeared.
【００１５】このように、輸入チルドビーフ、輸入凍結
牛肉を解凍したもの、及び国産チルドビーフを熟成して
も、食味の向上が常に安定して得られない原因としては
、熟成中に包装内部に発生するドリップの影響が考えら
れた。熟成中、香気の発生が認められなかった風味の乏
しい輸入牛肉は、国産のチルドビーフに比べ、包装内部
に大量のドリップが流出することが分かった。即ち、輸
入チルドビーフは国内で消費されるまでに１カ月以上経
過するものが多く、この間に大量のドリップが包装内部
に発生し、内部の肉がドリップに浸ったような状態で、
長期間熟成されている。又、輸入凍結肉を解凍し、熟成
したときにも、同じように多量のドリップの発生が包装
内部にみられた。さらに、国産のチルドビーフも熟成が
進むに連れて、包装内部にドリップが流出して内部に残
留し、肉表面を覆ってしまっていた。[0015] As described above, the reason why the taste cannot be consistently improved even when imported chilled beef, thawed imported frozen beef, or domestically produced chilled beef is aged is that the inside of the packaging during aging The influence of the drip that occurs was considered. It was found that imported beef with poor flavor, which did not produce any aroma during aging, releases a large amount of drippings inside the packaging compared to domestically produced chilled beef. In other words, imported chilled beef often takes more than a month before being consumed domestically, and during this time a large amount of dripping occurs inside the packaging, leaving the meat inside in a state where it appears to be soaked in drippings.
Aged for a long time. Also, when imported frozen meat was thawed and aged, a similar amount of dripping was observed inside the packaging. Furthermore, as domestically produced chilled beef matured, drips leaked into the package and remained inside, covering the surface of the meat.
【００１６】このようにして熟成中に発生するドリップ
を抑える方法として、前述の様に肉を寒冷紗で覆う方法
がある。この方法は古くから実施され、今でも一部使用
されてはいるが、熟成中に肉表面が乾燥し、かつ細菌汚
染を受けやすいため、肉表面の品質を損ない好ましくな
いことは先に述べたとおりである。[0016] As a method of suppressing drips that occur during aging, there is a method of covering the meat with cheesecloth as described above. Although this method has been practiced for a long time and is still used to some extent today, it is undesirable as the meat surface dries out during aging and is susceptible to bacterial contamination, impairing the quality of the meat surface. That's right.
【００１７】また、上述した牛肉の熟成試験の結果から
、熟成中の香気の発生に関係するもう一つの要素として
、包装フィルムの酸素透過性能が挙げられ、酸素透過性
の高いフィルムの方が、熟成香の発生が強く認められる
傾向にあるとの知見を得た。したがって、このような熟
成香の発生には、生肉に常在的にみられるある種の好気
性菌が関与していると推定された。これらの菌の内容に
ついては、今のところ不明であるが、乳酸菌類、酵母類
などが優勢的に働いているのではないかと推察された。[0017] Furthermore, from the results of the beef aging test mentioned above, another factor related to the generation of aroma during aging is the oxygen permeability of the packaging film, and films with higher oxygen permeability are more It was found that there was a tendency for the generation of ripened aroma to be strongly observed. Therefore, it was presumed that certain aerobic bacteria, which are commonly found in raw meat, are involved in the generation of such aged aromas. The contents of these bacteria are currently unknown, but it is speculated that lactic acid bacteria, yeast, etc. are dominant.
【００１８】本発明は、これらのことを総合的に検討し
た上で、大衆向け牛肉から日本人に好まれる“生鮮香気
”（熟成香）を有するチルド牛肉を生産するための、新
規な熟成方法を開発するためになされたものである。[0018] After comprehensively considering these matters, the present invention has developed a new aging method for producing chilled beef having a "fresh aroma" (aged aroma) preferred by Japanese people from beef for the general public. This was done to develop the
【００１９】そこで、牛肉の新規熟成方法を開発するた
めに鋭意検討した結果、本発明者らは、熟成中に肉から
流出して包装内部に溜まったドリップが熟成香の発生を
阻害していること、ならびに、熟成香の発生は包装内部
を好気的な環境に維持すると一層高められることにはじ
めて着目するに至った。そこで、これらの新規着目にし
たがって、屠殺・解体した牛肉又は凍結肉を解凍した牛
肉を、周辺からの雑菌に対する汚染防止対策を施した上
で部分肉とし、酸素透過性の高いプラスチック製の包装
フィルムで減圧包装し、更に、貯蔵の際に牛肉から流出
するドリップが、肉表面とフィルムとの間に溜まること
のないように、ドリップの吸収が可能な包装フィルム又
は包装形態で減圧包装し、熟成せしめたところ、大衆向
け牛肉から日本人に好まれる熟成香を有する、高級和牛
に匹敵する良好なチルド牛肉を生産できることをはじめ
て確認して、本発明の完成に至ったものである。[0019] As a result of intensive studies to develop a new beef aging method, the present inventors found that drips that flowed out of the meat during aging and accumulated inside the packaging inhibited the generation of aged aroma. In addition, it has been noticed for the first time that the generation of ripening aroma can be further enhanced by maintaining the inside of the package in an aerobic environment. Therefore, in accordance with these new findings, slaughtered and butchered beef or beef thawed from frozen meat is processed into portions after taking measures to prevent contamination from bacteria from the surrounding area, and wrapped in a plastic packaging film with high oxygen permeability. In addition, to prevent drips from the beef from collecting during storage between the meat surface and the film, the beef is packaged under reduced pressure with a packaging film or packaging form that can absorb drips, and then aged. As a result, we have completed the present invention by confirming for the first time that it is possible to produce chilled beef that is comparable to high-grade Wagyu beef and has a ripened flavor that is preferred by Japanese people, from beef for the general public.
【００２０】以下に、本発明の内容について更に詳細に
説明する。本発明に適用される牛肉は、いわゆる大衆向
けの牛肉で、国産牛肉ではホルスタインの乳用去勢牛な
どで格付け等級がＢ２以下にランクされるもの、並びに
、すべての輸入牛肉で、主に、テーブルミートとして精
肉用に仕向けられるものである。もちろん、これらの牛
肉よりも格付け等級の高い和牛等にも適用できるが、む
しろ食味性の劣る上記大衆牛肉に適用した方が、より大
きな効果を発揮し、得られる経済効果も大きい。[0020] The contents of the present invention will be explained in more detail below. Beef to which the present invention is applied is so-called beef for the general public, including domestically produced beef such as Holstein dairy steers that are ranked below B2, and all imported beef, mainly table beef. It is used for meat production. Of course, it can be applied to Wagyu beef, etc., which has a higher grade than these beefs, but it is more effective to apply it to the above-mentioned popular beef, which has inferior taste, and the economic effect obtained is also large.
【００２１】これらの牛肉は先ず、周辺からの雑菌に対
する汚染防止のため、屠殺処理室とは隔絶された部分肉
等のパーツ肉製造室で処理加工される。一般に、この作
業室はチルドビーフ加工室又は製造室と呼ばれ、最近で
はオゾンや紫外線の照射によって、衛生的な管理が施さ
れることが多くなっている。本発明を実施する上におい
ては、このような室内殺菌システムが完備された、いわ
ゆるクリーンルームでの作業が好ましい。また、輸入肉
の流通形態で多く見られる凍結牛肉の場合は、予め解凍
してから使用することが好ましい。その理由は、解凍時
に発生するドリップを包装前に肉から除去しておき、熟
成香の発生を阻害する原因を少なくすることにある。解
凍方法としては、室温解凍、流水解凍、蒸気解凍、高周
波解凍及びマイクロ波解凍等があり、特にここでは制限
をせず、何れの方法に因ってもよい。しかしながら、解
凍時のドリップの発生量を極力少なくし、微生物汚染や
増殖を抑えるためには、肉温をできるだけ低温に維持し
ながら解凍する方法が好ましい。このようにすることに
よって、解凍の際に発生する冷凍肉のドリップを最小限
度にくい止めることができ、その後の包装、貯蔵過程に
おける熟成香の発生にとって、良好な状態の肉を提供す
ることができる。[0021] First of all, these beef pieces are processed in a part meat production room, which is isolated from the slaughter processing room, in order to prevent contamination by bacteria from the surrounding area. Generally, this work room is called a chilled beef processing room or a production room, and recently it has often been hygienically controlled by irradiation with ozone or ultraviolet rays. When carrying out the present invention, it is preferable to work in a so-called clean room equipped with such an indoor sterilization system. In addition, in the case of frozen beef, which is often seen in the distribution form of imported meat, it is preferable to thaw it before use. The reason for this is to remove the drips that occur during thawing from the meat before packaging, thereby reducing the cause of inhibiting the development of aged aroma. Examples of the thawing method include room temperature thawing, running water thawing, steam thawing, high frequency thawing, microwave thawing, etc., and any method may be used without any particular limitation here. However, in order to minimize the amount of drips generated during thawing and to suppress microbial contamination and proliferation, it is preferable to thaw while maintaining the meat temperature as low as possible. By doing this, it is possible to minimize the dripping of frozen meat that occurs during thawing, and it is possible to provide meat in a good condition for the generation of ripening aroma during the subsequent packaging and storage process. .
【００２２】上記方法で処理した牛肉を好気的な環境下
で冷蔵し、熟成を行う。この際の牛肉の貯蔵方法として
は、従来からよく実施されている肉を寒冷紗で覆ったり
、又は寒冷紗の代わりにプラスチック製のシートで覆っ
たりする方法があるが、何れも肉と包材との密着性が悪
く、気密性にも欠けるため、肉表面が乾燥したり、周囲
からの雑菌の汚染を受けるため良い方法ではない。特に
、寒冷紗は気密性が全くないため、このような欠陥を発
生しやすく、品質を損ねることが多い。このような理由
から、従来から実施されている上記包装方法は熟成時の
肉の環境を好気的にすることができるが、本発明にとっ
ては好ましい包装方法ではない。[0022] The beef treated by the above method is refrigerated and aged in an aerobic environment. In this case, beef can be stored by covering the meat with cheesecloth, or by covering it with a plastic sheet instead of cheesecloth, which has been commonly practiced. It is not a good method because it has poor adhesion and lacks airtightness, which can dry out the meat surface and cause it to be contaminated by bacteria from the surrounding area. In particular, since cheesecloth has no airtightness, it is prone to such defects, which often impairs its quality. For these reasons, although the conventional packaging method described above can make the meat environment aerobic during aging, it is not a preferred packaging method for the present invention.
【００２３】そこで、このような欠点を改善するため鋭
意検討した結果、酸素透過性が高い材料からなる包装フ
ィルムで肉を減圧包装することにより、肉内部を好気的
環境下に維持でき、然も周囲の雑菌の汚染も防止できる
という新知見を得た。本発明においては、このような性
質を有する材料製のフィルムであればすべてのものが自
由に使用可能であり、例えばプラスチック、セロファン
（ラミネートセロファン、コーティングセロファン等）
その他が単用ないし併用できる。[0023] Therefore, as a result of intensive studies to improve these drawbacks, we found that by packaging meat under reduced pressure with a packaging film made of a material with high oxygen permeability, the inside of the meat can be maintained in an aerobic environment. We have obtained new knowledge that it can also prevent contamination from surrounding bacteria. In the present invention, any film made of materials with such properties can be freely used, such as plastic, cellophane (laminated cellophane, coated cellophane, etc.).
Others can be used alone or in combination.
【００２４】プラスチック製包装フィルムの材質として
は、ポリエチレン、ポリプロピレン、ポリカーボネート
などが単体で、若しくはこれらを複合したもの、又は、
セロファンその他の材料と複合したものを使用すること
ができる。例えば、ＬＤＰＥ（低密度ポリエチレン）や
ＨＤＰＥ（高密度ポリエチレン）の単体フィルム、又は
ＯＰＰ（延伸ポリプロピレン）／ＬＤＰＥやＯＰＰ／Ｃ
ＰＰ（未延伸ポリプロピレン）などの複合フィルムの使
用が可能である。フィルムの厚みについては特に規定し
ないが、作業時や流通時での取り扱い中にピンホールな
どの問題を起こさない程度の厚みで十分で、少なくとも
４０μ以上の厚みのあるフィルムが好ましい。[0024] The material of the plastic packaging film may be polyethylene, polypropylene, polycarbonate, etc. alone, or a combination of these, or
Composites with cellophane and other materials can be used. For example, a single film of LDPE (low density polyethylene) or HDPE (high density polyethylene), or OPP (stretched polypropylene)/LDPE or OPP/C
It is possible to use composite films such as PP (unoriented polypropylene). Although the thickness of the film is not particularly specified, it is sufficient to have a thickness that does not cause problems such as pinholes during handling during work or distribution, and preferably a film with a thickness of at least 40 μm or more.
【００２５】上記した方法にしたがって対象とする牛肉
を冷蔵貯蔵することによって牛肉の良好な熟成が可能と
なるが、熟成香の発生が不充分であったりあるいは熟成
期間が長期に亘ると一旦発生した熟成香の強度が低下し
たりして、“生鮮香気”を有する良好な食味のチルド牛
肉が常に得られるとは限らないという点で、完全に満足
できるものでもなかった。[0025] By storing the target beef in a refrigerator according to the above-described method, it is possible to age the beef well, but if the generation of ripening aroma is insufficient or the aging period is too long, the ripening aroma may once occur. It was also not completely satisfactory in that it was not always possible to obtain chilled beef with good taste and a "fresh aroma" due to a decrease in the intensity of the aged aroma.
【００２６】そこで、さらに検討した結果、既に述べた
ように、この原因として、熟成中に肉から流出したドリ
ップが包装内部に溜まって肉表面を覆い、そのために熟
成香の発生が阻害される点に着目した。そして、包装内
部の肉から流出したドリップを除去することによって、
本発明の改良がなされた。なお、そのときドリップの吸
収が可能な手段であればすべての手段が採用可能である
ことが確認されたため、本発明においてはドリップの吸
収が可能な包装フィルムや包装形態が適宜広範に使用可
能であった。[0026] As a result of further investigation, we found that, as mentioned above, the cause of this was that the drips that flowed out from the meat during aging accumulated inside the package and covered the meat surface, thereby inhibiting the generation of aged aroma. We focused on Then, by removing drips from the meat inside the package,
Improvements to the invention have been made. At that time, it was confirmed that any means capable of absorbing drips could be adopted, so in the present invention, a wide range of packaging films and packaging forms capable of absorbing drips can be used as appropriate. there were.
【００２７】本発明における具体的なドリップ除去方法
としては、簡便には肉を寒冷紗等の吸水性のある布で覆
って減圧包装する方法がある。この他に、吸水性ポリマ
ーをフィルム内面に塗布又は接着させた複合フィルムの
包材の使用も可能である。高吸水性ポリマーの材質につ
いては、本発明では特に規定しないが、例えば、ドリッ
プ吸収の目的で既に商品化されているデンプンやセルロ
ース等の天然高分子にアクリル酸、スチレンスルホン酸
等をグラフトした共重合体や合成高分子のポリビニルア
ルコール、ポリアクリル酸塩を架橋処理したポリマー、
ポリエチレングリコール系ポリマー等の材質のミートペ
ーパが使用できる。又、肉表面のドリップ吸収の目的で
、前述の寒冷紗等の布の代わりにこれら吸水性ポリマー
のシートを使用し、肉表面を覆うことができる事は言う
までもない。[0027] As a specific method for removing drips in the present invention, there is a simple method of covering the meat with a water-absorbing cloth such as cheesecloth and packaging it under reduced pressure. In addition, it is also possible to use a composite film packaging material in which a water-absorbing polymer is coated or adhered to the inner surface of the film. The material of the superabsorbent polymer is not particularly specified in the present invention, but for example, it can be made by grafting acrylic acid, styrene sulfonic acid, etc. onto natural polymers such as starch and cellulose, which have already been commercialized for the purpose of drip absorption. Polymers and synthetic polymers such as polyvinyl alcohol and polyacrylates are cross-linked.
Meat paper made of polyethylene glycol polymer or the like can be used. Furthermore, it goes without saying that these water-absorbing polymer sheets can be used to cover the meat surface in place of the aforementioned cheesecloth or other cloth for the purpose of absorbing drips on the meat surface.
【００２８】以上述べたように、屠殺・解体した牛肉又
は凍結肉を解凍した牛肉を、周辺からの雑菌に対する汚
染防止対策を施した上で部分肉に加工し、更に、酸素透
過性の高いプラスチック製の包装フィルムを用いて、貯
蔵時に牛肉から流出するドリップが肉表面とフィルムと
の間に溜まることのないよう、ドリップの吸収が可能な
包装フィルム又は包装形態で減圧包装し、これを従来法
と同様な貯蔵温度と期間、熟成することによって、大衆
向け牛肉から日本人に好まれる“生鮮香気”を有する高
級和牛に匹敵する良好なチルド牛肉を生産することに成
功した。As described above, slaughtered and butchered beef or beef thawed from frozen meat is processed into portions after taking measures to prevent contamination from bacteria from the surrounding area, and is further processed using plastic with high oxygen permeability. In order to prevent the drips that flow out from beef during storage from accumulating between the meat surface and the film, vacuum packaging is carried out using a packaging film or packaging form that can absorb drips, and this is done using the conventional method. By aging at the same storage temperature and period, we succeeded in producing chilled beef that is comparable to high-quality Wagyu beef and has a "fresh aroma" that is favored by Japanese people.
【００２９】なお、熟成期間は貯蔵温度や肉の大きさに
よって異なるため、一概に決められないが、平均的な期
間を述べるならば、−１〜０℃の時、ヒレ肉で１０〜１
４日、サーロインで１０〜１４日、リブロースで１０〜
１４日を経過した頃から熟成香が発生し始め、およそ１
ケ月程までが賞味期間である。[0029] The aging period cannot be determined unconditionally because it varies depending on the storage temperature and the size of the meat, but the average period is -1 to 0°C for fillet meat.
4 days, sirloin 10-14 days, rib roast 10-14 days
After 14 days, a ripening aroma begins to appear, and about 1
The best-before period is about 3 months.
【００３０】以下に本発明の実施例をあげて、本発明を
大衆向け牛肉の熟成について更に詳細に説明するが、本
発明は、このような牛肉だけでなく、格付け等級の高い
和牛等に適用できることはもとより、熟成を必要とする
他の畜肉にも広く適用することが可能である。[0030] The present invention will be explained in more detail below with reference to embodiments of the present invention for the aging of beef for the general public. However, the present invention can be applied not only to such beef but also to highly graded Japanese beef etc. Not only that, but it can also be widely applied to other livestock meats that require aging.
【００３１】[0031]
【実施例１】国産ホルスタイン種の乳用去勢牛を屠殺解
体し、−１〜０℃で４日間貯蔵後、格付け等級がＢ２の
枝肉を選んだ。この枝肉を屠殺処理室とは隔絶されたチ
ルドビーフ製造室で部分肉に分割処理し、このうち長さ
６０ｃｍ、幅３０ｃｍ、厚さ１０ｃｍ、重量１０ｋｇの
サーロインを寒冷紗で覆い、ＬＤＰＥ（６０μ）製の包
装フィルムで減圧包装した。これを−１〜０℃で１４日
間貯蔵して熟成後、包装フィルムから取り出したところ
、僅かに肉から浸出したドリップは周囲の寒冷紗に吸収
され、然も、肉から強い熟成香の発生が認められた。
このようにして得られた牛サーロインをステーキ状にカ
ットし、調理して試食したところ、味・香りとも格段に
優れ、柔らかくて良好な牛サーロインが得られた。[Example 1] Domestic Holstein dairy steers were slaughtered and butchered, and after storage at -1 to 0°C for 4 days, carcasses with a rating of B2 were selected. This carcass is divided into parts in a chilled beef manufacturing room that is isolated from the slaughter room, and the sirloin, which is 60 cm long, 30 cm wide, 10 cm thick, and weighs 10 kg, is covered with cheesecloth and made of LDPE (60μ). It was packaged under reduced pressure using packaging film. When the meat was stored for 14 days at -1 to 0°C and aged, it was taken out from the packaging film, and the slight drip that had oozed out from the meat was absorbed by the surrounding cheesecloth, and a strong ripening aroma was observed coming from the meat. It was done. When the beef sirloin thus obtained was cut into steak shapes, cooked, and tasted, it was found that the beef sirloin was soft and had excellent taste and aroma.
【００３２】[0032]
【実施例２】実施例１と同様に処理した国産ホルスタイ
ン種の乳用去勢牛から、長さ２５ｃｍ、幅３０ｃｍ、厚
さ１５ｃｍ、重量７ｋｇのリブロースを取り出し、ミー
トペーパで覆い、ＯＰＰ（４０μ）／ＬＤＰＥ（２０μ
）製の包装フィルムで減圧包装した。これを−１〜０℃
で２０日間貯蔵して熟成後、包装フィルムから取り出し
たところ、実施例１と同等に、僅かに肉から浸出したド
リップはミートペーパに吸収され、肉からは強い熟成香
の発生が認められた。このようにして得られた牛リブロ
ースを、焼き肉にして試食したところ、味・香りとも格
段に優れ、柔らかくて良好であった。[Example 2] A rib roast with a length of 25 cm, width of 30 cm, thickness of 15 cm, and weight of 7 kg was taken out from a domestic Holstein dairy steer treated in the same manner as in Example 1, covered with meat paper, and OPP (40μ)/ LDPE (20μ
It was packaged under reduced pressure using a packaging film manufactured by ). This is -1~0℃
When the meat was stored for 20 days and aged, it was removed from the packaging film. As in Example 1, a slight amount of drippings from the meat were absorbed by the meat paper, and a strong ripening aroma was observed to come from the meat. When the thus obtained beef rib loin was grilled and tasted, it was found to be very good in taste and aroma, and was soft and good.
【００３３】[0033]
【実施例３】長さ５０ｃｍ、幅１８ｃｍ、厚さ１０ｃｍ
、重量６ｋｇのオーストラリア産の冷凍牛ロース（部位
名：ストリップロイン）を、できるだけ肉温を低温に維
持しながら冷蔵解凍した。不要なドリップを除去後、衛
生的に管理されたチルドビーフ製造室でミートペーパで
覆い、ＯＰＰ（４０μ）／ＬＤＰＥ（３０μ）製の包装
フィルムで減圧包装した。これを−１〜０℃で１５日間
貯蔵して熟成後、包装フィルムから取り出したところ、
肉から浸出したドリップはミートペーパに完全に吸収さ
れ、肉からは強い熟成香の発生が認められた。このよう
にして得られた牛ロースを、ステーキ状にカットし、調
理して試食したところ、味・香りとも格段に優れ、柔ら
かくて良好な牛ロースが得られた。[Example 3] Length 50cm, width 18cm, thickness 10cm
A frozen Australian beef loin (cut name: strip loin) weighing 6 kg was refrigerated and thawed while keeping the meat temperature as low as possible. After removing unnecessary drips, the meat was covered with meat paper in a hygienically controlled chilled beef production room and packaged under reduced pressure with a packaging film made of OPP (40μ)/LDPE (30μ). When this was stored at -1~0℃ for 15 days and aged, it was taken out from the packaging film.
The drippings from the meat were completely absorbed into the meat paper, and a strong ripening aroma was observed from the meat. When the thus obtained beef loin was cut into steak shapes, cooked, and tasted, it was found that the beef loin had excellent taste and aroma, and was soft and good.
【００３４】[0034]
【実施例４】長さ４０ｃｍ、幅２５ｃｍ、厚さ１０ｃｍ
、重量６．５ｋｇのアメリカの冷凍牛ロース（部位名：
ストリップロイン）を高周波解凍と冷蔵解凍とを組み合
わせ、実施例３と同様に肉温をできるだけ低温な状態に
保持し解凍した。不要なドリップを除去後、衛生的に管
理されたチルドビーフ製造室で、ミートペーパで覆い、
ＯＰＰ（３０μ）／ＣＰＰ（２０μ）製の包装フィルム
で減圧包装した。これを−１〜０℃で１０日間貯蔵して
熟成後、包装フイルムから取り出したところ、実施例３
と同様に肉から浸出したドリップはミートペーパに完全
に吸収され、肉からは強い熟成香の発生が認められた。
このようにして得られた牛ロースを、ステーキ及び焼き
肉にして試食したところ、味・香りとも格段に優れ、柔
らかくて良好な牛ロースが得られた。[Example 4] Length 40cm, width 25cm, thickness 10cm
, American frozen beef loin weighing 6.5 kg (part name:
The strip loin was thawed using a combination of high-frequency thawing and refrigeration thawing, keeping the meat temperature as low as possible in the same manner as in Example 3. After removing unnecessary drips, the meat is covered with meat paper in a hygienically controlled chilled beef manufacturing room.
It was packaged under reduced pressure using a packaging film made of OPP (30μ)/CPP (20μ). When this was stored at -1 to 0°C for 10 days and aged, it was taken out from the packaging film, and Example 3
Similarly, the drippings from the meat were completely absorbed into the meat paper, and a strong ripening aroma was observed from the meat. When the beef loin thus obtained was tasted as steak and grilled meat, it was found that the beef loin had excellent taste and aroma, and was soft and good.
【００３５】[0035]
【実施例５】アメリカ及びオーストラリアからチルド輸
送されたハーフサイズの牛枝肉を、上記実施例１〜実施
例２と同様に部分肉に処理加工し、ヒレ（長さ６０ｃｍ
、幅１２ｃｍ、厚さ６ｃｍ、重量３．２ｋｇ）、サーロ
イン及びリブロース（何れも上記実施例１、２で使用し
たものとほぼ同じサイズ）をそれぞれ、ミートペーパで
覆いＯＰＰ（４０μ）／ＬＤＰＥ（３０μ）製の包装フ
ィルムで減圧包装した。これらの肉を−１〜０℃で貯蔵
し、ヒレは１０日間、サーロインとリブロースは１４日
間熟成したところ、何れの肉からも良好な熟成香の発生
が観察された。これらの肉をステーキ状にカットして調
理したところ、味・香りの何れも良好であった。[Example 5] A half-sized beef carcass transported chilled from America and Australia was processed into partial meat in the same manner as in Examples 1 and 2 above.
, width 12 cm, thickness 6 cm, weight 3.2 kg), sirloin and rib roast (both approximately the same size as those used in Examples 1 and 2 above) were each covered with meat paper OPP (40μ)/LDPE (30μ). It was packaged under reduced pressure using a packaging film manufactured by the company. When these meats were stored at -1 to 0°C and aged for 10 days for the fillet and 14 days for the sirloin and ribeye, a good ripening aroma was observed in both meats. When these meats were cut into steaks and cooked, they had good taste and aroma.
【００３６】[0036]
【発明の効果】本発明は、ホルスタインの乳用去勢牛な
どで格付け等級がＢ２以下にランクされる国産牛肉、並
びに、チルド及び冷凍の輸入牛肉などのいわゆる大衆向
け牛肉を、包装内部に肉から浸出するドリップを溜めな
いように減圧包装し、更に好気的条件下で熟成するので
、従来の熟成方法に比べ香味の優れた牛肉に仕上げるこ
とができるため、大きな経済効果が得られる。Effects of the Invention The present invention is capable of handling so-called popular beef such as domestically produced beef that is ranked B2 or lower, such as Holstein dairy steers, and chilled and frozen imported beef, by removing the meat from the inside of the package. Since the beef is packaged under reduced pressure to prevent drips from accumulating and is further aged under aerobic conditions, it is possible to produce beef with superior flavor compared to conventional aging methods, resulting in significant economic benefits.
Claims (5)
肉を解凍してなる牛肉から生鮮香気を生成せしめること
を特徴とする、香味の優れたチルド牛肉を生産するため
の熟成方法。1. An aging method for producing chilled beef with excellent flavor, which is characterized by producing fresh flavor from slaughtered/butchered beef and/or beef obtained by thawing frozen meat.
肉を解凍してなる牛肉を、周辺からの雑菌に対する汚染
防止条件下で、部分肉に処理加工し、好気的な環境下で
冷蔵し、熟成することを特徴とする請求項１に記載の牛
肉の熟成方法。Claim 2: Slaughtered and butchered beef and/or beef obtained by thawing frozen meat is processed into portions under conditions to prevent contamination from bacteria from the surrounding area, and then refrigerated in an aerobic environment. 2. The beef aging method according to claim 1, wherein the beef is aged.
素透過性の高い包装フィルムで減圧包装し、熟成するこ
とを特徴とする請求項１または請求項２に記載の牛肉の
熟成方法。3. The beef aging method according to claim 1, wherein the beef is packaged under reduced pressure using a packaging film with high oxygen permeability as a packaging form during storage, and the beef is aged under reduced pressure.
（浸出液汁）が、肉表面とフィルムとの間に溜まること
のないように、ドリップの吸収が可能な包装フィルム及
び／又は包装形態で減圧包装し、熟成することを特徴と
する請求項１〜請求項３のいずれか１項に記載の牛肉の
熟成方法。4. In order to prevent drips (exuded liquid juice) flowing out from beef during storage from accumulating between the meat surface and the film, a packaging film and/or packaging form that can absorb drips is applied under reduced pressure. The method for aging beef according to any one of claims 1 to 3, which comprises packaging and aging the beef.
記載の方法によって産出された香味の優れたチルド牛肉
。5. Chilled beef with excellent flavor produced by the method according to any one of claims 1 to 4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3115716A JPH04271765A (en) | 1991-02-27 | 1991-02-27 | Beef having excellent flavor and aging for producing the same beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3115716A JPH04271765A (en) | 1991-02-27 | 1991-02-27 | Beef having excellent flavor and aging for producing the same beef |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04271765A true JPH04271765A (en) | 1992-09-28 |
Family
ID=14669401
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3115716A Withdrawn JPH04271765A (en) | 1991-02-27 | 1991-02-27 | Beef having excellent flavor and aging for producing the same beef |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04271765A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5824178B1 (en) * | 2015-03-27 | 2015-11-25 | 浩二 長崎 | Aged meat production method and aging management device, frozen aged meat production method, low temperature management method and low temperature management device |
| EP3308654A1 (en) * | 2016-10-11 | 2018-04-18 | Karl-Heinz Hornbergs | Composition of firm, crisp, aromatic sausages, and method for producing the same |
| KR20190058109A (en) * | 2017-11-21 | 2019-05-29 | 임대곤 | Method for aging meat using comb pen shell |
| JP2020083354A (en) * | 2018-11-20 | 2020-06-04 | 株式会社折兼 | Beef packaging film, beef package and beef packaging product |
-
1991
- 1991-02-27 JP JP3115716A patent/JPH04271765A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5824178B1 (en) * | 2015-03-27 | 2015-11-25 | 浩二 長崎 | Aged meat production method and aging management device, frozen aged meat production method, low temperature management method and low temperature management device |
| EP3308654A1 (en) * | 2016-10-11 | 2018-04-18 | Karl-Heinz Hornbergs | Composition of firm, crisp, aromatic sausages, and method for producing the same |
| KR20190058109A (en) * | 2017-11-21 | 2019-05-29 | 임대곤 | Method for aging meat using comb pen shell |
| JP2020083354A (en) * | 2018-11-20 | 2020-06-04 | 株式会社折兼 | Beef packaging film, beef package and beef packaging product |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A300 | Application deemed to be withdrawn because no request for examination was validly filed |
Free format text: JAPANESE INTERMEDIATE CODE: A300 Effective date: 19980514 |