JPH06217736A - Production of roasted beef - Google Patents
Production of roasted beefInfo
- Publication number
- JPH06217736A JPH06217736A JP50A JP3462393A JPH06217736A JP H06217736 A JPH06217736 A JP H06217736A JP 50 A JP50 A JP 50A JP 3462393 A JP3462393 A JP 3462393A JP H06217736 A JPH06217736 A JP H06217736A
- Authority
- JP
- Japan
- Prior art keywords
- meat
- temperature
- mass
- lump
- beef
- 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.)
- Granted
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明は、ローストビーフの製造
方法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing roast beef.
【0002】[0002]
(発明の背景)米国では牛肉の「うちもも」のかなりの
分量がローストビーフとして食されている。我国でも食
生活の欧米化に伴い、食肉製品の規格基準が見直され、
加熱殺菌の方法及び製品の水分活性により、食肉製品を
非加熱食肉製品、特定加熱食肉製品、加熱食肉製品、乾
燥食肉製品の4種類に区分し、ローストビーフを「特定
過熱食肉製品」として、ロースハム、フランクフルトソ
ーセージ等の加熱食肉製品より加熱程度が緩やかな状態
で製造流通することが認められることとなった。新設さ
れたローストビーフの製造基準によれば、上述の通り、
ロースハム、フランクフルトソーセージ等より加熱程度
が緩やかなものの、食品衛生等の見地より次の条件を満
すことが要求される。 加熱温度と時間の条件は所定の加熱(殺菌)条件とし
て規定され、肉塊内部の最低中心温度が54.4℃〜6
2.8℃(華氏130度〜145度)、最低温度到達後
の最低維持時間を121分〜瞬時で処理しなければなら
ない; 加熱温度は、内部温度が35℃〜52℃までを170
分以内に通過させなければならない; 加熱殺菌後の冷却速度は、内部温度が55℃〜25℃
を200分以内に通過させなければならない; 調味料、香辛料の使用は肉塊表面に塗布する場合に限
る;BACKGROUND OF THE INVENTION In the United States, a significant portion of beef "uchimomo" is eaten as roast beef. In Japan, the standardization of meat products has been reviewed with the Westernization of eating habits.
According to the method of heat sterilization and the water activity of the product, the meat product is classified into four types of non-heated meat product, specific heated meat product, heated meat product and dry meat product, and roast beef as "specific overheated meat product", roast ham, It has been approved that the food is manufactured and distributed in a state where the degree of heating is milder than that of cooked meat products such as Frankfurt sausage. According to the new roast beef manufacturing standards, as described above,
Although the degree of heating is milder than that of loin ham and Frankfurt sausage, the following conditions are required from the standpoint of food hygiene. The conditions of heating temperature and time are specified as predetermined heating (sterilization) conditions, and the minimum central temperature inside the meat mass is 54.4 ° C to 6 ° C.
2.8 degrees Celsius (130 to 145 degrees Fahrenheit), the minimum maintenance time after reaching the minimum temperature must be 121 minutes to instantaneous; the heating temperature is from 170 to 350 degrees Celsius.
Must pass within minutes; cooling rate after heat sterilization, internal temperature is 55 ℃ ~ 25 ℃
Must be passed within 200 minutes; use of seasonings and spices only when applied to the meat surface;
【0003】(従来技術)ローストビーフを製造する場
合に、牛肉肉塊の中心温度を、ロースハム等と同様の加
熱条件(63℃で30分以上;結核菌が死ぬ殺菌条件)
で加熱した場合には、肉塊の中心部まで熱によるタンパ
ク変性が起こり肉のうま味・風味がなくなる虞がある。
ローストビーフを製造する際、加熱する牛肉肉塊内部の
中心温度が低い程、タンパク変性が少なく、うま味・風
味を保持したローストビーフが得られる。このため、レ
ストラン等では、お客に提供するローストビーフを得る
ため、例えば、適当な大きさの牛肉肉塊(調味料、香辛
料で味つけしたもの)をオーブンによって乾熱で先ず2
00℃前後の温度で10〜20分ローストして肉塊表面
を焼きかため、その後オーブンの熱を130℃〜150
℃程度に落として肉塊の内部中心が54℃〜57℃に達
するまでローストする方法がとられている。しかしなが
ら、この製造(調理)方法は、調理に多分の熟練を要
し、味が均一なローストビーフを大量に製造できないと
いう問題点があった。(Prior Art) When manufacturing roast beef, the center temperature of the beef meat mass is the same heating condition as that of roast ham and the like (30 minutes or more at 63 ° C .; sterilization condition for killing Mycobacterium tuberculosis).
When heated in, the protein denaturation due to heat may occur up to the center of the meat mass, and the umami / flavor of the meat may be lost.
When producing roast beef, the lower the core temperature inside the beef meat mass to be heated, the less protein denaturation is and the roast beef that retains the umami / flavor can be obtained. Therefore, in a restaurant or the like, in order to obtain roast beef to be provided to customers, for example, a beef lump of an appropriate size (seasoned with seasonings and spices) is first dried in an oven to dry heat.
Roast the meat surface by roasting at a temperature of around 00 ° C for 10 to 20 minutes, and then heat the oven at 130 ° C to 150 ° C.
A method is adopted in which the temperature is lowered to about 0 ° C and roasted until the inner center of the meat mass reaches 54 ° C to 57 ° C. However, this manufacturing (cooking) method requires a lot of skill for cooking, and there is a problem that a large amount of roast beef having a uniform taste cannot be manufactured.
【0004】[0004]
【発明が解決しようとする課題】本発明は、上記不利益
な点を除去するために鋭意研究を重ねた結果、ロースト
ビーフの製造基準のうち、 最低中心温度54.4℃の場合、この温度到達後に最
低121分加熱時間を維持しなければならないこと; 内部温度が35℃〜52℃までを170分以内に通過
しなければならないこと; を満たし、ローストビーフ特有の肉色・フレーバー等の
品質を維持する最も良好なローストビーフの製造方法と
して、温度60〜70℃、湿度70〜90%に設定し
た加熱室にて牛肉肉塊の中心温度が54.4℃に達する
まで加熱処理し、肉塊の中心温度が54.4℃に達した
後、処理室の室温を55〜60℃に下げ、肉塊の中心温
度の上昇をおさえて121分間維持すれば;また焼き
色をつけた肉塊を冷却し、更に焼成冷却した肉塊をケー
シングに詰め所定の大きさに真空パックし、このケーシ
ングに詰めた肉塊を58〜68℃のクッカー又は湯中に
入れ肉塊の中心温度が54.4℃に達するまで加熱処理
し、その後クッカー又は湯中の温度を55〜58℃に下
げ、肉塊の中心温度の上昇をおさえて121分間維持す
れば;肉塊の中心温度の上昇が+1℃以内におさえら
れ、風味が良好であるとともに肉塊内部がミートカラー
(牛肉特有の「赤み」をいう。以下本明細書中において
同じ)のままの状態でタンパク変性の少ないローストビ
ーフが得られ、量産して流通が可能となることを見出
し、この知見に基いて本発明をなすに至った。The present invention has conducted extensive studies to eliminate the above disadvantages, and as a result, when the minimum core temperature of the manufacturing standards for roast beef was 54.4 ° C, this temperature was reached. After that, the heating time must be maintained for at least 121 minutes; the internal temperature must pass from 35 ° C to 52 ° C within 170 minutes; the following must be satisfied and the quality of the roast beef peculiar flesh color, flavor, etc. must be maintained. As the best method for producing roast beef, heat treatment is performed in a heating chamber set to a temperature of 60 to 70 ° C. and a humidity of 70 to 90% until the central temperature of the beef meat mass reaches 54.4 ° C., and the central temperature of the meat mass. Temperature of 54.4 ° C is reached, the room temperature of the treatment chamber is lowered to 55-60 ° C and the increase of the core temperature of the meat is suppressed for 121 minutes; Change The lump of meat that has been baked and cooled is packed in a casing and vacuum-packed to a predetermined size, and the lump of meat packed in this casing is put in a cooker or hot water at 58 to 68 ° C until the core temperature of the meat reaches 54.4 ° C. Heat treatment, then lower the temperature in the cooker or hot water to 55-58 ° C and hold the increase in core temperature of the meat mass for 121 minutes; the increase in core temperature of the meat mass is suppressed within + 1 ° C. Roast beef with little protein denaturation can be obtained and mass-produced and distributed with a good flavor and meat color inside the meat block (referred to as "redness" peculiar to beef. The same in the following description). Based on this finding, the present invention has been completed.
【0005】従って本発明の目的は、ローストビーフ本
来の特有の風味を持ったものを量産可能とするロースト
ビーフの製造方法を提供することにある。Therefore, it is an object of the present invention to provide a method for producing roast beef which enables mass production of the original flavor of roast beef.
【0006】本発明の目的は、肉塊内部がミートカラー
状態のままでタンパク変性の少ないローストビーフの製
造方法を提供することにある。An object of the present invention is to provide a method for producing roast beef with less protein denaturation while keeping the meat color inside the meat chunk.
【0007】[0007]
【課題を解決するための手段】本発明に係る第1の製造
方法は、筋、筋膜、余剰脂肪等を除去し整形して得た牛
肉肉塊を調味料、香辛料により調味する工程と、調味し
た肉塊を熟成する工程と、調味した肉塊を、200〜2
50℃にて10〜15分間焼成し、表面全体に焼き色を
つけ肉塊表面をかためる工程と、焼成して得た肉塊を、
温度60〜70℃、湿度70〜90%に設定した加熱室
に搬入し、肉塊の中心温度が54.4℃に達するまで加
熱処理する工程と、肉塊の中心温度が54.4℃に達し
た後、加熱室の室温を55〜60℃に下げ、肉塊の中心
温度の上昇をおさえて121分間維持する工程を含んで
成っている。本発明に係る第2の製造方法は、筋、筋
膜、余剰脂肪等を除去し整形して得た牛肉肉塊を調味
料、香辛料により調味する工程と、調味した肉塊を熟成
する工程と、調味した肉塊を、温度60〜70℃、湿度
70〜90%に設定した加熱室に搬入し、肉塊の中心温
度が54.4℃に達するまで加熱処理する工程と、肉塊
の中心温度が54.4℃に達した後、加熱室の室温を5
5〜60℃に下げ、肉塊の中心温度の上昇をおさえて1
21分間維持する工程と、加熱処理した肉塊を、200
〜250℃にて10〜15分間焼成し、表面全体に焼き
色をつけ肉塊表面をかためる工程を含んで成っている。
本発明に係る第3の製造方法は、筋、筋膜、余剰脂肪等
を除去し整形して得た牛肉肉塊を調味料、香辛料により
調味する工程と、調味した肉塊を熟成する工程と、調味
した肉塊を油ちょうして表面全体に色つけをし、肉塊表
面をかためる工程と、焼成して得た肉塊を、温度60〜
70℃、湿度70〜90%に設定した加熱室に搬入し、
肉塊の中心温度が54.4℃に達するまで加熱処理する
工程と、肉塊の中心温度が54.4℃に達した後、加熱
室の室温を55〜60℃に下げ、肉塊の中心温度の上昇
をおさえて121分間維持する工程を含んで成ってい
る。本発明に係る第4の製造方法は、筋、筋膜、余剰脂
肪等を除去し整形して得た牛肉肉塊を調味料、香辛料に
より調味する工程と、調味した肉塊を真空マッサージす
る工程と、真空マッサージした肉塊をケーシングに充填
する工程と、ケーシングに充填した肉塊を、温度60〜
70℃、湿度70〜90%に設定した加熱室に搬入し、
熱風を対流させた状態で肉塊の中心温度が54.4℃に
達するまで加熱処理する工程と、肉塊の中心温度が5
4.4℃に達した後、処理室の室温を55〜60℃に下
げ、肉塊の中心温度の上昇をおさえて121分間維持す
る工程と、加熱処理した肉塊を、200〜250℃にて
10〜15分間焼成し、表面全体に焼き色をつけ肉塊表
面をかためる工程を含んで成っている。そして、本発明
に係る第5の製造方法は、筋、筋膜、余剰脂肪等を除去
し整形して得た牛肉肉塊を調味料、香辛料により調味す
る工程と、調味した肉塊を熟成する工程と、調味熟成し
た肉塊を焼成し、表面全体に焼き色をつけ肉塊表面をか
ためる工程と、焼き色をつけた肉塊を冷却する工程と、
焼成冷却した肉塊をケーシングに詰め所定の大きさに真
空パックする工程と、ケーシングに詰めた肉塊を58〜
68℃のクッカー又は湯中に入れ肉塊の中心温度が5
4.4℃に達するまで加熱処理する工程と、肉塊の中心
温度が54.4℃に達した後、クッカー又は湯中の温度
を55〜58℃に下げ、肉塊の中心温度の上昇をおさえ
て121分間維持する工程を含んで成っている。A first production method according to the present invention comprises a step of seasoning a beef lump obtained by removing and shaping muscles, fascia, surplus fat and the like with seasonings and spices, 200 to 2 steps of aging the seasoned meat chunk and seasoned meat chunk
Firing at 50 ° C. for 10 to 15 minutes, coloring the entire surface to harden the surface of the meat, and the meat obtained by baking,
A step of carrying in a heating chamber set to a temperature of 60 to 70 ° C. and a humidity of 70 to 90% and performing heat treatment until the central temperature of the meat mass reaches 54.4 ° C., and the central temperature of the meat mass to 54.4 ° C. After the temperature is reached, the temperature of the heating chamber is lowered to 55 to 60 ° C., and the increase of the core temperature of the meat is suppressed and maintained for 121 minutes. A second production method according to the present invention comprises a step of seasoning a beef meat mass obtained by removing and shaping muscles, fascia, surplus fat and the like with seasonings and spices, and a step of aging the seasoned meat mass. , A step of carrying the seasoned meat chunk into a heating chamber set to a temperature of 60 to 70 ° C. and a humidity of 70 to 90% and performing heat treatment until the central temperature of the meat chunk reaches 54.4 ° C. After the temperature reaches 54.4 ° C, the room temperature of the heating chamber is set to 5
Reduce the temperature to 5-60 ℃ to suppress the increase in core temperature of the meat mass 1
The step of maintaining for 21 minutes and the heat-treated meat chunk are
It comprises a step of baking at ˜250 ° C. for 10 to 15 minutes to color the entire surface and harden the surface of the meat.
A third manufacturing method according to the present invention comprises a step of seasoning a beef meat mass obtained by removing and shaping muscles, fascia, surplus fat and the like with seasonings and spices, and a step of aging the seasoned meat mass. , A step of hardening the seasoned meat chunks to color the entire surface and hardening the surface of the meat chunks, and the meat chunks obtained by baking at a temperature of 60-
Carry it into a heating chamber set to 70 ° C and a humidity of 70 to 90%,
The step of heat-treating until the core temperature of the meat mass reaches 54.4 ° C, and after the core temperature of the meat mass reaches 54.4 ° C, the room temperature of the heating chamber is lowered to 55-60 ° C, and the center of the meat mass is reduced. It comprises the step of keeping the temperature rise for 121 minutes. A fourth manufacturing method according to the present invention comprises a step of seasoning a beef meat block obtained by removing and shaping muscles, fascia, surplus fat and the like with seasonings and spices, and a step of vacuum-massing the seasoned meat block. And a step of filling the casing with the meat mass vacuum-massed, and a temperature of 60 to
Carry it into a heating chamber set to 70 ° C and a humidity of 70 to 90%,
Heat treatment with hot air convection until the core temperature of the meat mass reaches 54.4 ° C, and the core temperature of the meat mass is 5
After reaching 4.4 ° C., the room temperature of the treatment chamber is lowered to 55-60 ° C., the temperature of the core of the meat is kept low for 121 minutes, and the heat-treated meat is heated to 200-250 ° C. And calcination for 10 to 15 minutes to color the entire surface and harden the surface of the meat mass. And the 5th manufacturing method which concerns on this invention removes a muscle, a fascia, surplus fat, etc., and seasons the beef lump obtained by shaping and seasoning with a seasoning and spice, and ripening the seasoned meat lump. A step of baking the seasoned and aged meat chunks, applying a brown color to the entire surface to harden the meat chunk surface, and a step of cooling the brown color-added meat chunks,
The step of packing the baked and cooled meat chunks in a casing and vacuum-packing to a predetermined size, and
Put in a cooker or hot water at 68 ° C and the core temperature of the meat is 5
Heat treatment until it reaches 4.4 ° C, and after the core temperature of the meat mass reaches 54.4 ° C, lower the temperature in the cooker or hot water to 55-58 ° C to increase the core temperature of the meat mass. It consists of holding for 121 minutes.
【0008】[0008]
【作 用】牛肉肉塊の内部の肉生地がミートカラー状態
でタンパク変性の少ないローストビーフに仕上がる。[Working] The meat dough inside the beef lump is meat-colored and finished in roast beef with less protein denaturation.
【0009】[0009]
【実施例】以下本発明をその実施例を示す図面に基づき
説明する。本発明の方法を図1乃至図5に示すフロー・
ダイアグラムを参照して説明する。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below with reference to the drawings showing its embodiments. The flow of the method of the present invention shown in FIGS.
This will be explained with reference to the diagram.
【0010】実施例に先立ち先ず本発明を総括的に説明
する。前処理工程: 原料牛肉の筋、筋膜、余剰脂肪等を除去
し、適当な大きさにカットしミートネット等を使用して
整形する。Prior to the embodiments, the present invention will be described generally. Pretreatment process: Raw muscle beef muscles, fascia, excess fat, etc. are removed, cut to an appropriate size, and shaped using a meatnet or the like.
【0011】調味工程:整形後、計量し、塩、胡椒等
の調味料、香辛料により調味を行う。調味方法例を下記
する。 イ)肉塊にスパイスミックスを規定量ふり、すり込み、
5〜20時間冷蔵庫に保管し熟成させる。 ロ)スパイスミックスを水に溶解して調味液を作り、例
えば肉塊2:調味液1の重量比で、この液に肉塊を5〜
20時間漬込み熟成させる。 ハ)スパイスミックス規定量に水を加え、調味液(又は
ペースト)を作り、真空タンブラーに肉塊とともに入れ
(肉塊重量に対し5〜20%程)、真空後マッサージを
かけ、調味し1〜5時間熟成する。 Seasoning step: After shaping, weigh and season with seasonings such as salt and pepper, and spices. An example of a seasoning method is described below. B) Sprinkle a prescribed amount of spice mix on the meat and rub it in.
Store in the refrigerator for 5 to 20 hours and age. B) Dissolve the spice mix in water to make a seasoning liquid.
Let it soak for 20 hours and let it mature. C) Add water to the specified amount of spice mix to make a seasoning liquid (or paste), put it in a vacuum tumbler together with the meat chunk (about 5 to 20% based on the weight of the meat chunk), apply a massage after vacuuming, and season 1 Aged for 5 hours.
【0012】加熱処理工程:加熱処理例を下記する。 A.(1) 金網棚に並べて載せる。 (2) 200℃〜250℃設定のロースター(又はオーブ
ン)に入れ、10〜15分間ローストする。肉塊表面を
ローストすることによりローストフレーバーの付与と表
面水分活性を若干落とす。 (3) 温度60℃〜70℃、湿度70%〜90%のクッカ
ー(図6及び図7)に移し、中心温度が54.4℃に達
するまで加熱。 (4) 中心温度が54.4℃に達した後、クッカーの室温
を55℃〜60℃に下げ、121分間維持。 B.(1) 金網棚に並べて載せる。 (2) 温度60℃〜70℃、湿度70%〜90%のクッカ
ーに移し、中心温度が54.4℃に達するまで加熱。 (3) 中心温度が54.4℃に達した後、クッカーの室温
を55℃〜60℃に下げ、121分間維持。 (4) 200℃〜250℃設定のロースターに入れ、10
〜15分間ローストする。 C.(1) 170℃〜190℃の油中を30秒〜120秒
通す。 (2) 金網棚に並べて載せる。 (3) 温度60℃〜70℃、湿度70%〜90%のクッカ
ーに移し、中心温度が54.4℃に達するまで加熱す
る。 (4) 中心温度が54.4℃に達した後、クッカーの室温
を55℃〜60℃に下げ、121分間維持。 D.オーブン又はロースターにて肉塊を加熱処理する。 (1) 200℃程度で15分加熱する。 (2) 150℃程度で中心温度が54.4℃に達するまで
加熱処理する。 (3) 56℃で121分間維持する。 E.(1) フライパン又はグリル板の上で表面に焼き色を
つける。 (2) 急冷して肉塊表面を5℃以下に保つ。 (3) 耐熱性樹脂フイルムのケーシングに入れ真空パック
する。 (4) 温度58℃〜68℃のクッカー又は湯中に入れ中心
温度が54.4℃に達するまで加熱する。 (5) 中心温度が54.4℃に達した後、クッカー又は湯
煎器の温度を55℃〜58℃におとし、121分間維持
する。 F.(1) 金網棚に並べて載せる。 (2) 温度60℃〜70℃、湿度70%〜90%のクッカ
ーに移し、中心温度が54.4℃に達するまで加熱。 (3) 中心温度が54.4℃に達した後、クッカーの室温
を55℃〜60℃に下げ、121分間維持。 (4) 350℃設定のジェットオーブンに入れ、高温の熱
風中で2〜5分間表面を焼く。 G.(1) 金網棚に並べて載せる。 (2) 温度60℃〜70℃、湿度70%〜90%のクッカ
ーに移し、中心温度が54.4℃に達するまで加熱。 (3) 中心温度が54.4℃に達した後、クッカーの室温
を55℃〜60℃に下げ、121分間維持。 (4) グリル板の上で表面に焼き色をつける。 H.(1) 金網棚に並べて載せる。 (2) 温度60℃〜70℃、湿度70%〜90%のクッカ
ーに移し、中心温度が54.4℃に達するまで加熱。 (3) 中心温度が54.4℃に達した後、クッカーの室温
を55℃〜60℃に下げ、121分間維持。 (4) 170℃〜200℃の油中を30秒〜120秒通
す。 I.(1) フライパン又はグリル板の上で表面に焼き色を
つける。 (2) 金網棚に並べて載せる。 (3) 温度60℃〜70℃、湿度70%〜90%のクッカ
ーに移し、中心温度が54.4℃に達するまで加熱。 (4) 中心温度が54.4℃に達した後、クッカーの室温
を55℃〜60℃に下げ、121分間維持。 調味した肉塊をクッカーなどの加熱室にて加熱する場
合、肉塊の中心温度の上昇を+1℃以内におさえ、風味
が良好であるとともに肉塊内部がミートカラーのままの
状態でタンパク変性の少ないローストビーフを得るため
には、加熱室の湿度条件を70%〜90%とすることが
肝要である。湿度が極めて高い場合(90%を越える場
合)には、焼いた後の肉塊表面が水っぽく、また肉塊表
面から肉塊内部へ及ぶ変色の度合いが深くなるからであ
り、湿度が70%に満たない場合には、肉塊表面から肉
塊内部への変色を抑えることができるが、肉塊表面から
肉塊中心部までの温度上昇が遅くなり「内部温度が35
℃〜52℃までを170分以内に通過しなければならな
い」の条件をクリアできなくなる虞があるからである。
循環加熱式のクッカーの一例を図6及び図7に示す。図
6はクッカーの縦断面略図、図7は横断面略図である。
これらの図において、符号10はクッカー本体、11は
ファン、12はファン駆動用モータ、13はエアー流入
口、14はエアー流出口、15はエアー吸入口、16は
エアー排出口、20は加熱室である。なお、上記加熱処
理工程A、C、Iにおいて、肉塊表面の焼き色をつける
処理が終了した後に冷却・真空調理法に移ることができ
る。 Heat treatment step: An example of heat treatment will be described below. A. (1) Place them side by side on the wire net shelf. (2) Put in a roaster (or oven) set at 200 ° C to 250 ° C and roast for 10 to 15 minutes. By roasting the surface of the meat mass, the roasted flavor is imparted and the surface water activity is slightly reduced. (3) Transfer to a cooker (Figs. 6 and 7) having a temperature of 60 ° C to 70 ° C and a humidity of 70% to 90%, and heat until the central temperature reaches 54.4 ° C. (4) After the core temperature reached 54.4 ° C, the room temperature of the cooker was lowered to 55 ° C to 60 ° C and maintained for 121 minutes. B. (1) Place them side by side on the wire net shelf. (2) Transfer to a cooker at a temperature of 60 ° C to 70 ° C and a humidity of 70% to 90%, and heat until the central temperature reaches 54.4 ° C. (3) After the core temperature reached 54.4 ° C, the room temperature of the cooker was lowered to 55 ° C to 60 ° C and maintained for 121 minutes. (4) Put in a roaster set at 200 ℃ -250 ℃, and
Roast for ~ 15 minutes. C. (1) Pass through oil at 170 ° C to 190 ° C for 30 seconds to 120 seconds. (2) Place them side by side on the wire net shelf. (3) Transfer to a cooker at a temperature of 60 ° C to 70 ° C and a humidity of 70% to 90%, and heat until the central temperature reaches 54.4 ° C. (4) After the core temperature reached 54.4 ° C, the room temperature of the cooker was lowered to 55 ° C to 60 ° C and maintained for 121 minutes. D. Heat the chunks of meat in an oven or roaster. (1) Heat at about 200 ° C for 15 minutes. (2) Heat treatment at about 150 ° C until the core temperature reaches 54.4 ° C. (3) Hold at 56 ° C for 121 minutes. E. (1) Color the surface on a frying pan or grill plate. (2) Rapidly cool and keep the surface of the meat block at 5 ° C or lower. (3) Put in a casing of heat resistant resin film and vacuum pack. (4) Put in a cooker or hot water at a temperature of 58 ° C to 68 ° C and heat until the core temperature reaches 54.4 ° C. (5) After the core temperature reaches 54.4 ° C, the temperature of the cooker or the water bath is adjusted to 55 ° C to 58 ° C and maintained for 121 minutes. F. (1) Place them side by side on the wire net shelf. (2) Transfer to a cooker at a temperature of 60 ° C to 70 ° C and a humidity of 70% to 90%, and heat until the central temperature reaches 54.4 ° C. (3) After the core temperature reached 54.4 ° C, the room temperature of the cooker was lowered to 55 ° C to 60 ° C and maintained for 121 minutes. (4) Put in a jet oven set at 350 ° C and bake the surface for 2 to 5 minutes in hot hot air. G. (1) Place them side by side on the wire net shelf. (2) Transfer to a cooker at a temperature of 60 ° C to 70 ° C and a humidity of 70% to 90%, and heat until the central temperature reaches 54.4 ° C. (3) After the core temperature reached 54.4 ° C, the room temperature of the cooker was lowered to 55 ° C to 60 ° C and maintained for 121 minutes. (4) Add a brown color to the surface on the grill plate. H. (1) Place them side by side on the wire net shelf. (2) Transfer to a cooker at a temperature of 60 ° C to 70 ° C and a humidity of 70% to 90%, and heat until the central temperature reaches 54.4 ° C. (3) After the core temperature reached 54.4 ° C, the room temperature of the cooker was lowered to 55 ° C to 60 ° C and maintained for 121 minutes. (4) Pass through oil at 170 ° C to 200 ° C for 30 seconds to 120 seconds. I. (1) Color the surface on a frying pan or grill plate. (2) Place them side by side on the wire net shelf. (3) Transfer to a cooker at a temperature of 60 ° C to 70 ° C and a humidity of 70% to 90%, and heat until the central temperature reaches 54.4 ° C. (4) After the core temperature reached 54.4 ° C, the room temperature of the cooker was lowered to 55 ° C to 60 ° C and maintained for 121 minutes. When heating the seasoned meat chunks in a heating room such as a cooker, the rise in the core temperature of the meat chunks should be kept within + 1 ° C to ensure good flavor and protein denaturation while maintaining the meat color inside the meat chunks. In order to obtain a small amount of roast beef, it is important to set the humidity condition in the heating chamber to 70% to 90%. When the humidity is extremely high (more than 90%), the surface of the meat after baking is watery and the degree of discoloration from the surface of the meat to the inside of the meat becomes deep, and the humidity becomes 70%. If it does not satisfy the condition, the discoloration from the surface of the meat to the inside of the meat can be suppressed, but the temperature rise from the surface of the meat to the center of the meat becomes slow and the "internal temperature is 35
This is because there is a risk that the condition of “must pass 170 ° C. to 52 ° C. within 170 minutes” cannot be satisfied.
An example of the circulation heating type cooker is shown in FIGS. 6 and 7. FIG. 6 is a schematic vertical sectional view of the cooker, and FIG. 7 is a schematic horizontal sectional view.
In these drawings, reference numeral 10 is a cooker body, 11 is a fan, 12 is a fan driving motor, 13 is an air inlet, 14 is an air outlet, 15 is an air inlet, 16 is an air outlet, and 20 is a heating chamber. Is. In the heat treatment steps A, C, and I, the cooling / vacuum cooking method can be performed after the treatment for coloring the surface of the meat mass is finished.
【0013】冷却工程:加熱後の内部温度が55℃〜
25℃(30℃差)を200分以内に通過させる条件を
クリアするため、加熱処理後−2℃〜−5℃の冷蔵庫に
て中心温度4℃以下0℃以上におく。 Cooling process: The internal temperature after heating is 55 ° C.
In order to clear the condition of passing 25 ° C (30 ° C difference) within 200 minutes, the central temperature is kept at 4 ° C or lower and 0 ° C or higher in a refrigerator at -2 ° C to -5 ° C after the heat treatment.
【0014】以下は本発明の実施例についての説明であ
る。実施例1 筋、筋膜、余剰脂肪等を除去し整形して得た牛肉肉塊を
調味料、香辛料により調味した。つぎに、調味した肉塊
を熟成し、この熟成した肉塊を、200〜250℃にて
10〜15分間焼成し、表面全体に焼き色をつけ肉塊表
面をかためた。更に、焼成して得た肉塊を、温度60〜
70℃、湿度70〜90%に設定した加熱室に搬入し、
肉塊の中心温度が54.4℃に達するまで加熱処理し、
肉塊の中心温度が54.4℃に達した後、加熱室の室温
を55〜60℃に下げ、肉塊の中心温度の上昇をおさえ
て121分間維持してローストビーフを得た。The following is a description of embodiments of the present invention. Example 1 Muscles, fascia, surplus fat and the like were removed, and the beef lump obtained by shaping was seasoned with seasonings and spices. Next, the seasoned meat chunks were aged, and the aged meat chunks were baked at 200 to 250 ° C. for 10 to 15 minutes, and the entire surface was baked to harden the meat chunk surface. Furthermore, the meat mass obtained by baking is heated at a temperature of 60 to
Carry it into a heating chamber set to 70 ° C and a humidity of 70 to 90%,
Heat treatment until the core temperature of the meat reaches 54.4 ° C,
After the core temperature of the meat mass reached 54.4 ° C., the room temperature of the heating chamber was lowered to 55-60 ° C., the increase of the core temperature of the meat mass was suppressed, and the temperature was maintained for 121 minutes to obtain roast beef.
【0015】実施例2 筋、筋膜、余剰脂肪等を除去し整形して得た牛肉肉塊を
調味料、香辛料により調味し、この調味した肉塊を熟成
させた。その後、この熟成した肉塊を、温度60〜70
℃、湿度70〜90%に設定した加熱室に搬入し、肉塊
の中心温度が54.4℃に達するまで加熱処理し、肉塊
の中心温度が54.4℃に達した後、加熱室の室温を5
5〜60℃に下げ、肉塊の中心温度の上昇をおさえて1
21分間維持した。次に、加熱処理した肉塊を、200
〜250℃にて10〜15分間焼成し、表面全体に焼き
色をつけ肉塊表面をかためてローストビーフを得た。 Example 2 Muscle, fascia, surplus fat and the like were removed, and the beef lump obtained by shaping was seasoned with seasonings and spices, and this seasoned meat lump was aged. Then, the aged meat piece is heated to a temperature of 60 to 70.
℃, the humidity of 70-90% set in a heating chamber, heat treatment until the central temperature of the meat mass reaches 54.4 ° C, after the central temperature of the meat mass reaches 54.4 ° C, the heating chamber Room temperature of 5
Reduce the temperature to 5-60 ℃ to suppress the increase in core temperature of the meat mass 1
Hold for 21 minutes. Next, the heat-treated lump of meat was mixed with 200
The whole surface was baked at ˜250 ° C. for 10 to 15 minutes, the whole surface was baked, and the surface of the meat was hardened to obtain roast beef.
【0016】実施例3 筋、筋膜、余剰脂肪等を除去し整形して得た牛肉肉塊を
調味料、香辛料により調味し、この調味した肉塊を熟成
する。更にこの調味熟成した肉塊を油ちょうして表面全
体に色つけをし肉塊表面をかためた。その後、この肉塊
を、温度60〜70℃、湿度70〜90%に設定した加
熱室に搬入し、肉塊の中心温度が54.4℃に達するま
で加熱処理し、肉塊の中心温度が54.4℃に達した
後、加熱室の室温を55〜60℃に下げ、肉塊の中心温
度の上昇をおさえて121分間維持してローストビーフ
を得た。 Example 3 Muscles, fascia, surplus fat and the like are removed and shaped, and the beef lumps obtained by shaping are seasoned with seasonings and spices, and the seasoned meat lumps are aged. Further, this seasoned and aged meat block was oiled to color the entire surface and harden the surface of the meat block. Then, this meat chunk is carried into a heating chamber set to a temperature of 60 to 70 ° C. and a humidity of 70 to 90%, and heat-treated until the central temperature of the meat chunk reaches 54.4 ° C. After reaching 54.4 ° C, the room temperature of the heating chamber was lowered to 55-60 ° C, and the rise in the core temperature of the meat block was suppressed to maintain the temperature for 121 minutes to obtain roast beef.
【0017】実施例4 筋、筋膜、余剰脂肪等を除去し整形して得た牛肉肉塊を
調味料、香辛料により調味し、この調味した肉塊を真空
マッサージする。次に、真空マッサージした肉塊をファ
イブラスケーシングに充填し、ケーシングに充填した肉
塊を、温度60〜70℃、湿度70〜90%に設定した
加熱室に搬入し、熱風を対流させた状態で肉塊の中心温
度が54.4℃に達するまで加熱処理した。更に、肉塊
の中心温度が54.4℃に達した後、処理室の室温を5
5〜60℃に下げ、肉塊の中心温度の上昇をおさえて1
21分間維持し、その後加熱処理した肉塊を、200〜
250℃にて10〜15分間焼成し、表面全体に焼き色
をつけ肉塊表面をかためてローストビーフを得た。この
製造方法によれば、直径が一定の製品が得られるととも
に、製産時の熱の通りが均一化し歩留がアップし、又ス
ライス時の歩留もアップする。 Example 4 Muscles, fascia, surplus fat and the like are removed, and the beef lumps obtained by shaping are seasoned with seasonings and spices, and the seasoned lumps of meat are vacuum massaged. Next, the mass of vacuum massage was filled in a fibrous casing, and the meat filled in the casing was carried into a heating chamber set to a temperature of 60 to 70 ° C. and a humidity of 70 to 90% and convected with hot air. Was heat-treated until the core temperature of the meat mass reached 54.4 ° C. Furthermore, after the core temperature of the meat mass reaches 54.4 ° C, the room temperature of the processing chamber is set to 5 ° C.
Reduce the temperature to 5-60 ℃ to suppress the increase in core temperature of the meat mass 1
Hold the meat for 21 minutes, then heat to 200-
It was baked at 250 ° C. for 10 to 15 minutes, the whole surface was baked and the surface of the meat was hardened to obtain roast beef. According to this manufacturing method, a product having a constant diameter can be obtained, the heat flow during manufacturing is made uniform, and the yield is improved, and the yield during slicing is also improved.
【0018】実施例5筋、筋膜、余剰脂肪等を除去し整
形して得た牛肉肉塊を調味料、香辛料により調味し、こ
の調味した肉塊を熟成する。そして、この調味熟成した
肉塊を焼成し、表面全体に焼き色をつけ肉塊表面をかた
める。次に、この肉塊を冷却する。更に、焼成冷却した
肉塊をケーシングに詰め所定の大きさに真空パックし、
真空パック状態の肉塊を58〜68℃のクッカー又は湯
中に入れ、肉塊の中心温度が54.4℃に達するまで加
熱処理する。その後、肉塊の中心温度が54.4℃に達
した後、クッカー又は湯中の温度を55〜58℃に下
げ、肉塊の中心温度の上昇をおさえて121分間維持し
ローストビーフを得た。 Example 5 Muscles, fascia, surplus fat, etc. are removed and shaped, and the beef lumps obtained by shaping are seasoned with seasonings and spices, and the seasoned meat lumps are aged. Then, the seasoned and aged meat pieces are baked, and the whole surface is baked to harden the surface of the meat pieces. Next, the meat mass is cooled. Furthermore, the meat block baked and cooled is packed in a casing and vacuum-packed to a predetermined size,
The meat in a vacuum-packed state is put in a cooker or hot water at 58 to 68 ° C, and heat-treated until the core temperature of the meat reaches 54.4 ° C. Then, after the core temperature of the meat mass reached 54.4 ° C., the temperature in the cooker or the hot water was lowered to 55 to 58 ° C., the increase in the core temperature of the meat mass was suppressed, and the roast beef was maintained for 121 minutes.
【0019】[0019]
【発明の効果】以上のような本発明によれば次の効果を
奏する。ローストビーフ特有の良好な風味を持ったもの
の量産が可能であるとともに、肉塊内部がミートカラー
状態のままでタンパク変性の少ないローストビーフを安
定して供給できる。According to the present invention as described above, the following effects can be obtained. It can be mass-produced with a good flavor peculiar to roast beef, and can stably supply roast beef with less protein denaturation while keeping the meat color inside the meat color state.
【図 1】本発明に係る製造方法の第1実施例のフロー
ダイアグラムである。FIG. 1 is a flow diagram of a first embodiment of a manufacturing method according to the present invention.
【図 2】本発明に係る製造方法の第2実施例のフロー
ダイアグラムである。FIG. 2 is a flow diagram of a second embodiment of the manufacturing method according to the present invention.
【図 3】本発明に係る製造方法の第3実施例のフロー
ダイアグラムである。FIG. 3 is a flow diagram of a third embodiment of the manufacturing method according to the present invention.
【図 4】本発明に係る製造方法の第4実施例のフロー
ダイアグラムである。FIG. 4 is a flow diagram of a fourth embodiment of the manufacturing method according to the present invention.
【図 5】本発明に係る製造方法の第5実施例のフロー
ダイアグラムである。FIG. 5 is a flow diagram of a fifth embodiment of the manufacturing method according to the present invention.
【図 6】クッカーの縦断面略図である。FIG. 6 is a schematic vertical sectional view of a cooker.
【図 7】クッカーの横断面略図である。FIG. 7 is a schematic cross-sectional view of a cooker.
【符号の説明】 10 クッカー本体 11 ファン 12 ファン駆動用モータ 13 エアー流入口 14 エアー流出口 15 エアー吸入口 16 エアー排出口 20 加熱室[Explanation of symbols] 10 Cooker body 11 Fan 12 Fan drive motor 13 Air inlet 14 Air outlet 15 Air inlet 16 Air outlet 20 Heating chamber
Claims (5)
得た牛肉肉塊を調味料、香辛料により調味する工程と、 調味した肉塊を熟成する工程と、 調味した肉塊を、200〜250℃にて10〜15分間
焼成し、表面全体に焼き色をつけ肉塊表面をかためる工
程と、 焼成して得た肉塊を、温度60〜70℃、湿度70〜9
0%に設定した加熱室に搬入し、肉塊の中心温度が5
4.4℃に達するまで加熱処理する工程と、 肉塊の中心温度が54.4℃に達した後、加熱室の室温
を55〜60℃に下げ、肉塊の中心温度の上昇をおさえ
て121分間維持する工程を含んで成るローストビーフ
の製造方法。1. A step of seasoning a beef lump obtained by removing and shaping muscles, fascia, surplus fat and the like with seasonings and spices, a step of aging the seasoned meat lump, and the seasoned meat lump. , A step of baking at 200 to 250 ° C. for 10 to 15 minutes to color the entire surface to harden the surface of the meat piece, and the obtained meat piece is baked at a temperature of 60 to 70 ° C. and a humidity of 70 to 9
It was loaded into the heating chamber set to 0% and the core temperature of the meat mass was 5
Heat treatment until reaching 4.4 ° C, and after the core temperature of the meat mass reaches 54.4 ° C, lower the room temperature of the heating chamber to 55-60 ° C to suppress the increase in the core temperature of the meat mass. A method for producing roast beef, which comprises the step of maintaining for 121 minutes.
得た牛肉肉塊を調味料、香辛料により調味する工程と、 調味した肉塊を熟成する工程と、 調味した肉塊を、温度60〜70℃、湿度70〜90%
に設定した加熱室に搬入し、肉塊の中心温度が54.4
℃に達するまで加熱処理する工程と、 肉塊の中心温度が54.4℃に達した後、加熱室の室温
を55〜60℃に下げ、肉塊の中心温度の上昇をおさえ
て121分間維持する工程と、 加熱処理した肉塊を、200〜250℃にて10〜15
分間焼成し、表面全体に焼き色をつけ肉塊表面をかため
る工程を含んで成るローストビーフの製造方法。2. A step of seasoning a beef meat mass obtained by removing and shaping muscles, fascia, surplus fat and the like with seasonings and spices, a step of aging the seasoned meat mass, and the seasoned meat mass , Temperature 60 ~ 70 ℃, humidity 70 ~ 90%
The temperature of the meat mass was 54.4.
Heat treatment until reaching ℃, and after the central temperature of the meat mass reaches 54.4 ° C, lower the room temperature of the heating chamber to 55-60 ° C and keep the increase in the core temperature of the meat mass for 121 minutes And the heat-treated lump of meat at 200 to 250 ° C. for 10 to 15
A method for producing roast beef, which comprises the steps of baking for a minute, coloring the entire surface and hardening the surface of the meat chunk.
得た牛肉肉塊を調味料、香辛料により調味する工程と、 調味した肉塊を熟成する工程と、 調味した肉塊を油ちょうして表面全体に色つけをし、肉
塊表面をかためる工程と、 焼成して得た肉塊を、温度60〜70℃、湿度70〜9
0%に設定した加熱室に搬入し、肉塊の中心温度が5
4.4℃に達するまで加熱処理する工程と、 肉塊の中心温度が54.4℃に達した後、加熱室の室温
を55〜60℃に下げ、肉塊の中心温度の上昇をおさえ
て121分間維持する工程を含んで成るローストビーフ
の製造方法。3. A step of seasoning a beef lump obtained by shaping and removing muscles, fascia, surplus fat, etc. with a seasoning and a spice, a step of aging the seasoned meat lump, and the seasoned meat lump. The step of adding oil to the entire surface to color the surface of the meat and hardening the surface of the meat, and the meat obtained by baking the mixture at a temperature of 60 to 70 ° C. and a humidity of 70 to 9
It was loaded into the heating chamber set to 0% and the core temperature of the meat mass was 5
Heat treatment until reaching 4.4 ° C, and after the core temperature of the meat mass reaches 54.4 ° C, lower the room temperature of the heating chamber to 55-60 ° C to suppress the increase in the core temperature of the meat mass. A method for producing roast beef, which comprises the step of maintaining for 121 minutes.
得た牛肉肉塊を調味料、香辛料により調味する工程と、 調味した肉塊を真空マッサージする工程と、 真空マッサージした肉塊をケーシングに充填する工程
と、 ケーシングに充填した肉塊を、温度60〜70℃、湿度
70〜90%に設定した加熱室に搬入し、熱風を対流さ
せた状態で肉塊の中心温度が54.4℃に達するまで加
熱処理する工程と、 肉塊の中心温度が54.4℃に達した後、処理室の室温
を55〜60℃に下げ、肉塊の中心温度の上昇をおさえ
て121分間維持する工程と、 加熱処理した肉塊を、200〜250℃にて10〜15
分間焼成し、表面全体に焼き色をつけ肉塊表面をかため
る工程を含んで成るローストビーフの製造方法。4. A step of seasoning a beef lump obtained by shaping and removing muscles, fascia, surplus fat, etc. with seasonings and spices, a step of vacuum-massing the seasoned meat lump, and a vacuum-massed meat The step of filling the lump into the casing and the meat lump filled into the casing are carried into a heating chamber set to a temperature of 60 to 70 ° C. and a humidity of 70 to 90%, and the central temperature of the lump of meat is adjusted with hot air convection. Heat treatment until reaching 54.4 ° C, and after the core temperature of the meat mass reaches 54.4 ° C, the room temperature of the processing chamber is lowered to 55-60 ° C to suppress the increase in the core temperature of the meat mass. The step of maintaining for 121 minutes and the heat-treated meat chunk at 200 to 250 ° C. for 10 to 15
A method for producing roast beef, which comprises the steps of baking for a minute, coloring the entire surface and hardening the surface of the meat chunk.
得た牛肉肉塊を調味料、香辛料により調味する工程と、 調味した肉塊を熟成する工程と、 調味熟成した肉塊を焼成し、表面全体に焼き色をつけ肉
塊表面をかためる工程と、 焼き色をつけた肉塊を冷却する工程と、 焼成冷却した肉塊をケーシングに詰め所定の大きさに真
空パックする工程と、 ケーシングに詰めた肉塊を58〜68℃のクッカー又は
湯中に入れ肉塊の中心温度が54.4℃に達するまで加
熱処理する工程と、 肉塊の中心温度が54.4℃に達した後、クッカー又は
湯中の温度を55〜58℃に下げ、肉塊の中心温度の上
昇をおさえて121分間維持する工程を含んで成るロー
ストビーフの製造方法。5. A step of seasoning a beef meat mass obtained by removing and shaping muscles, fascia, surplus fat, etc. with seasonings and spices, a step of aging the seasoned meat mass, and a seasoned aged meat mass Baking the entire surface to harden the surface of the meat mass, cooling the meat mass with the baking color, and packing the baked and cooled meat mass into a casing and vacuum-packing to a specified size. And heating the meat chunks packed in the casing into a cooker or hot water at 58 to 68 ° C. until the core temperature of the meat chunks reaches 54.4 ° C., and the core temperature of the meat chunks to 54.4 ° C. After reaching the temperature, the temperature in the cooker or the hot water is lowered to 55 to 58 ° C., and the increase in the core temperature of the meat mass is suppressed and maintained for 121 minutes, and the method for producing roast beef.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP5034623A JP2565461B2 (en) | 1993-01-29 | 1993-01-29 | Roast beef manufacturing method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP5034623A JP2565461B2 (en) | 1993-01-29 | 1993-01-29 | Roast beef manufacturing method |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH06217736A true JPH06217736A (en) | 1994-08-09 |
JP2565461B2 JP2565461B2 (en) | 1996-12-18 |
Family
ID=12419521
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP5034623A Expired - Lifetime JP2565461B2 (en) | 1993-01-29 | 1993-01-29 | Roast beef manufacturing method |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2565461B2 (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2012196174A (en) * | 2011-03-22 | 2012-10-18 | Itoham Foods Inc | Method of producing roast beef packaging body |
JP2017184661A (en) * | 2016-04-05 | 2017-10-12 | 株式会社かわかみ | Vegetable sterilization method |
CN110521760A (en) * | 2018-05-25 | 2019-12-03 | 云南省草地动物科学研究院 | A kind of air can environmentally friendly Corned beef baking technology and application |
-
1993
- 1993-01-29 JP JP5034623A patent/JP2565461B2/en not_active Expired - Lifetime
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2012196174A (en) * | 2011-03-22 | 2012-10-18 | Itoham Foods Inc | Method of producing roast beef packaging body |
JP2017184661A (en) * | 2016-04-05 | 2017-10-12 | 株式会社かわかみ | Vegetable sterilization method |
CN110521760A (en) * | 2018-05-25 | 2019-12-03 | 云南省草地动物科学研究院 | A kind of air can environmentally friendly Corned beef baking technology and application |
Also Published As
Publication number | Publication date |
---|---|
JP2565461B2 (en) | 1996-12-18 |
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