JP2015019611A - Meat manufacturing method and manufacturing apparatus - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for manufacturing meat, capable of adjusting the color tone of the meat without separate addition of a food additive such as coloring agent.SOLUTION: The method for manufacturing meat includes the step of adjusting the color tone of meat without addition of a coloring agent, by irradiation of ultrasonic waves to the meat or by contacting the meat with a solvent irradiated with ultrasonic waves.

Description

  The present invention relates to a method and apparatus for producing meat that adjusts the color tone of meat by ultrasonic irradiation without using a color former.

  Nitrite and the like are added as color formers in order to make the color vivid and delicious in all meats such as raw meat, processed meat such as ham and sausage, and fish eggs. Specifically, in the production of meat, a salting step of immersing the meat in a solution containing nitrite or the like is performed, thereby coloring the meat. As a technique related to the salting process, for example, Patent Document 1 discloses a technique for promoting the color development of meat by irradiating ultrasonic waves in the meat salting process using nitrite.

Japanese Patent Laid-Open No. 49-118859

  However, the color former is a food additive and cannot respond to natural food-oriented needs that dislike food additives.

  This invention is made | formed in view of the said needs, and makes it a subject to provide the manufacturing method and manufacturing apparatus of the meat which can adjust the color tone of meat, without adding food additives, such as a coloring agent separately.

  The present inventor has intensively studied the color tone adjustment method of meat, and adjusts the color tone of the meat by irradiating the meat with ultrasonic waves or bringing the ultrasonically irradiated solvent into contact with the meat. I found out that it is possible. That is, it has been found that the color tone of meat can be adjusted freely by ultrasonic irradiation without adding a color former and without damaging the meat.

The present invention has been made based on the above findings. That is,
The first aspect of the present invention is to adjust the color tone of meat without adding a color former by irradiating the meat with ultrasonic waves or bringing the ultrasonically irradiated solvent into contact with the meat. It is a manufacturing method of meat provided with a process.

  In the present invention, “meat” refers to raw meat, processed meat such as ham and sausage, fish eggs, and the like, which have been conventionally color-adjusted with a coloring agent. Examples of the “solvent” include water, but are not limited thereto, and saline, seawater, seasoning liquid, and the like may be used. In the present invention, the “solvent” after ultrasonic irradiation can be solidified by freezing or the like. In this case, you may make solid and meat contact.

  In the first aspect of the present invention, the frequency of the ultrasonic wave is preferably 100 kHz or more and 6 MHz or less.

  In the first aspect of the present invention, when the meat is irradiated with ultrasonic waves or when the solvent and the meat are brought into contact with each other, the temperature of the meat or the solvent is preferably more than 0 ° C. and not more than 10 ° C.

  In the color tone adjustment step according to the first aspect of the present invention, in addition to the form in which the meat is directly irradiated with ultrasonic waves, for example, the ultrasonic waves are irradiated in a state where the meat is immersed in the solvent, or the solvent is irradiated with ultrasonic waves. By soaking the meat, the color of the meat can be adjusted.

  Alternatively, in the color tone adjustment step, a solvent irradiated with ultrasonic waves may be sprayed on the meat. “Spraying ultrasonically irradiated solvent onto meat” means that the solvent is sprayed onto meat using a spraying device, as well as the mist generated by irradiating the solvent with ultrasonic waves. It is a concept including a form in which meat is exposed to fine water droplets.

  The second aspect of the present invention adjusts the color tone of meat without adding a color former by irradiating the meat with ultrasonic waves or bringing the ultrasonically irradiated solvent into contact with the meat. An apparatus for producing meat comprising means.

  In the second aspect of the present invention, the ultrasonic frequency is preferably 100 kHz or more and 6 MHz or less.

  In the second invention, the color tone adjusting means adjusts the temperature of the meat or the solvent to more than 0 ° C. and not more than 10 ° C. when the meat is irradiated with ultrasonic waves or when the solvent and the meat are brought into contact with each other. It is preferable to provide.

  In the second aspect of the present invention, the color tone adjusting means may include a storage means for storing the solvent irradiated with ultrasonic waves. In this case, for example, the color tone of the meat can be adjusted by immersing the meat in the solvent stored in the storage unit.

  Alternatively, the color tone adjusting means may include a spraying means for spraying the solvent irradiated with ultrasonic waves. In addition, a mist-like fine water droplet can also be generated by irradiating a solvent with an ultrasonic wave. That is, the ultrasonic wave generating means may function as a spraying means.

  ADVANTAGE OF THE INVENTION According to this invention, it is possible to provide the manufacturing method and manufacturing apparatus of the meat which can adjust the color tone of meat, without adding food additives, such as a coloring agent, separately using an ultrasonic wave.

It is the schematic for demonstrating an example of the color tone adjustment process which concerns on the manufacturing method of the meat of this invention. It is the schematic for demonstrating an example of the color tone adjustment process which concerns on the manufacturing method of the meat of this invention. It is the schematic for demonstrating an example of the color tone adjustment process which concerns on the manufacturing method of the meat of this invention. It is the schematic for demonstrating an example of the color tone adjustment process which concerns on the manufacturing method of the meat of this invention. It is the schematic for demonstrating an example of the color tone adjustment process which concerns on the manufacturing method of the meat of this invention. It is the schematic for demonstrating an example of the color tone adjustment process which concerns on the manufacturing method of the meat of this invention. It is the schematic for demonstrating an example of the color tone adjustment process which concerns on the manufacturing method of the meat of this invention.

1. Meat production method The method for producing meat according to the present invention comprises the steps of: irradiating the meat with ultrasonic waves, or bringing the ultrasonically irradiated solvent into contact with the meat, without adding a coloring agent. A color tone adjusting step for adjusting the color tone is provided.

  In the present invention, “meat” refers to raw meat, processed meat such as ham and sausage, fish eggs, and the like, which have been conventionally color-adjusted with a coloring agent. In particular, when manufacturing processed meat and fish eggs, the manufacturing method according to the present invention is easily incorporated into the process. Examples of the “solvent” include water, but are not limited thereto, and saline, seawater, seasoning liquid, and the like may be used. Alternatively, frozen ice or evaporated to dryness may be used as the solvent irradiated with ultrasonic waves. However, in the form described later, when the solvent is irradiated with ultrasonic waves, the seasoning component contained in the solvent may be altered. Therefore, it is preferable to prevent alteration of the seasoning component by various measures such as adding the seasoning component after irradiating the solvent with ultrasonic waves.

  Hereinafter, the color tone adjusting step according to the manufacturing method of the present invention will be described.

1.1. First Embodiment FIG. 1 shows an example of a color tone adjustment process. The color tone adjustment process shown in FIG. 1 is characterized by directly irradiating the meat 1 with ultrasonic waves generated from the ultrasonic wave generation means 10. In this form, compared with the form using the solvent mentioned later, since extra water | moisture content is not taken in into the meat 1, it is advantageous at the point which can suppress the quality change of the meat 1. In addition, as a form which irradiates the ultrasonic wave directly to the meat 1, as shown to FIG. 1 (A), after making the meat 1 and the ultrasonic generation means 1 contact, the form which irradiates the meat 1 with an ultrasonic wave Alternatively, as shown in FIG. 1 (B), after the meat 1 is placed in a container, the container and the ultrasonic wave generating means 1 are brought into contact with each other, and then the ultrasonic wave is applied to the meat 1 through the container. Can be mentioned.

  At this time, it is preferable that the frequency of the ultrasonic wave irradiated to the meat 1 is 100 kHz or more and 6 MHz or less. About the minimum of a frequency, More preferably, it is 150 kHz or more, Most preferably, it is 200 kHz or more. When the frequency of the ultrasonic wave to be irradiated is too small, not only the color tone adjustment becomes insufficient, but the meat 1 may be damaged. On the other hand, the upper limit can be appropriately adjusted in consideration of the processing amount of the meat 1 and the like. For example, it is more preferably 5 MHz or less, particularly preferably 3 MHz or less, and most preferably 2 MHz or less. If the frequency is too large, the directivity becomes strong, and it may be difficult to adjust and control the color tone when processing a large amount of meat.

  Moreover, when irradiating an ultrasonic wave, it is preferable that the temperature of the meat 1 shall be more than 0 degreeC and 10 degrees C or less. The lower limit of the temperature is more preferably 1 ° C or higher, particularly preferably 2 ° C or higher, and the upper limit is more preferably 8 ° C or lower, particularly preferably 5 ° C or lower. The lower the temperature during ultrasonic irradiation, the better the color of the meat 1 and the easier the color tone adjustment. Moreover, since the temperature of meat rises normally by ultrasonic irradiation, it is preferable to make the temperature of the meat 1 low beforehand before ultrasonic irradiation also from a viewpoint of preventing deterioration of meat. In the first embodiment, when the meat 1 is frozen at the time of ultrasonic irradiation, there is a possibility that good color development cannot be obtained.

  The ultrasonic irradiation time can be appropriately determined depending on the frequency and output of the ultrasonic wave and the meat temperature. For example, when the ultrasonic frequency is 200 kHz, the ultrasonic power transmitted to the meat is 10 W, and the meat temperature is 5 ° C., the meat 1 can be colored well by setting the ultrasonic irradiation time to about 10 minutes.

  The amount of the meat 1 to be processed at a time is not particularly limited, and can be appropriately determined depending on the scale of the ultrasonic irradiation means 10, the frequency and output of the ultrasonic wave to be irradiated, and the temperature of the meat. In addition, when irradiating the ultrasonic wave with a large frequency, there is a possibility that energy concentrates on the meat 1, but by increasing the amount of the processed meat 1 or changing the surface of the meat to be irradiated appropriately, the meat Can prevent damage.

1.2. Second Embodiment FIG. 2 shows another example of the color tone adjustment process. In the color tone adjustment step shown in FIG. 2, the ultrasonic wave generated from the ultrasonic wave generation means 10 is irradiated to the solvent 2 in which the meat 1 is immersed, or the ultrasonic wave is irradiated to the meat 1 through the solvent 2. It has a special feature. This form is advantageous in that the uneven coloring of the meat 1 can be suppressed and the breakage of the meat 1 can be suppressed as compared with the case where the ultrasonic waves are directly applied to the meat 1. Furthermore, the ultrasonic irradiation time can be shortened.

  At this time, the frequency of the ultrasonic wave applied to the solvent 2 is preferably set to 100 kHz or more and 6 MHz or less as in the first embodiment. About the minimum of a frequency, More preferably, it is 150 kHz or more, Most preferably, it is 200 kHz or more. When the frequency of the ultrasonic wave to be irradiated is too small, not only the color tone adjustment becomes insufficient, but the meat 1 may be damaged. On the other hand, the upper limit can be adjusted as appropriate. For example, it is more preferably 5 MHz or less, particularly preferably 4 MHz or less, and most preferably 2 MHz or less. If the frequency is too high, it may be difficult to adjust and control the color tone.

  Moreover, when irradiating an ultrasonic wave, it is preferable that the temperature of the solvent 2 shall be more than 0 degreeC and 10 degrees C or less. The lower limit of the temperature is more preferably 1 ° C or higher, particularly preferably 2 ° C or higher, and the upper limit is more preferably 8 ° C or lower, particularly preferably 5 ° C or lower. Or you may make it correspond with the temperature of the meat 1. The lower the temperature during ultrasonic irradiation, the better the color of the meat 1 and the easier the color tone adjustment. Moreover, since the temperature of the solvent 2 usually rises due to the ultrasonic irradiation, it is preferable that the temperature of the solvent 2 is previously lowered before the ultrasonic irradiation from the viewpoint of preventing the meat 1 from being altered.

  Although it does not specifically limit about the temperature of the meat 1 at the time of irradiating an ultrasonic wave, It is preferable to set it as 10 degrees C or less from a viewpoint of preventing the quality change etc. of a meat. More preferably, it is 8 degrees C or less, Most preferably, it is 5 degrees C or less. In the second embodiment, unlike the first embodiment, a good color can be obtained even if the meat is frozen.

  About mass ratio of the meat 1 and the solvent 2, it is possible to adjust with ultrasonic frequency, temperature, and time. For example, with respect to 100 parts by weight of the solvent 2, the meat 1 is preferably 100 parts by weight or more and 1000 parts by weight or less, more preferably 200 parts by weight or more and 400 parts by weight or less. Immerse and apply ultrasonic waves. When the amount of the solvent 2 is too small, there is a possibility that the coloring efficiency is lowered and the color tone adjustment is insufficient, and when it is too much, there is a possibility that extra moisture is contained in the meat 1 and the meat is deteriorated.

  The ultrasonic irradiation time can be appropriately determined according to the ultrasonic frequency, output, temperature, and the above-described mass ratio. For example, when the ultrasonic frequency is 200 kHz, the meat temperature is 5 ° C., and the amount of solvent is 5 ml with respect to about 10 g of meat, the meat 1 can be colored well by setting the ultrasonic irradiation time to about 7 minutes.

  The amount of the meat 1 to be processed at a time is not particularly limited, and can be appropriately determined depending on the scale of the ultrasonic irradiation means 10, the frequency and output of the ultrasonic wave to be irradiated, and the temperature of the meat. As in the first embodiment, when irradiating ultrasonic waves having a high frequency, energy may concentrate on the meat 1, but by increasing the amount of the meat 1 to be processed, By changing appropriately, the breakage of meat can be suppressed.

1.3. Third Embodiment FIG. 3 shows another example of the color tone adjustment process. In the color tone adjustment step shown in FIG. 3, the ultrasonic wave generated from the ultrasonic wave generation means 10 is irradiated to the solvent 2 (FIG. 3A), and the meat 1 is immersed in the solvent 2 after the ultrasonic wave irradiation (FIG. 3). 3 (B)). In this form, compared to the case where the ultrasonic wave is directly applied to the meat 1 or the case where the meat 1 is indirectly irradiated via a solvent, alteration or breakage of the meat 1 due to the ultrasonic irradiation can be easily prevented. This is advantageous from the viewpoint of possible.

  At this time, the frequency of the ultrasonic wave applied to the solvent 2 is not particularly limited, but for example, it is preferable to set the frequency to 100 kHz or more and 6 MHz or less as in the first and second embodiments. By setting the frequency in this range, it is possible to efficiently obtain the solvent 2 that improves the color of the meat 1.

  Moreover, although it does not specifically limit also about the temperature of the solvent 2 which immerses the meat 1, For example, it is preferable to set it as more than 0 degreeC and 10 degrees C or less. The lower limit of the temperature is more preferably 1 ° C or higher, particularly preferably 2 ° C or higher, and the upper limit is more preferably 8 ° C or lower, particularly preferably 5 ° C or lower. If the temperature of the solvent 2 is too high, the meat 1 may be deteriorated, so that the temperature is preferably as low as possible.

  Although it does not specifically limit about the temperature of the meat 1 at the time of immersing in the solvent 2, For example, it is preferable to set it as 10 degrees C or less. More preferably, it is 8 degrees C or less, Most preferably, it is 5 degrees C or less. In the third embodiment, unlike the first embodiment, the meat may be frozen. Even if the meat is frozen, by contacting with the solvent, a part of the surface of the meat is thawed and good color development is obtained.

  About mass ratio of the meat 1 and the solvent 2, it can adjust suitably in view of the ultrasonic irradiation time with respect to a solvent, solvent temperature, meat temperature, immersion time, etc., It does not specifically limit. For example, with respect to 100 parts by weight of the solvent 2, the meat 1 is preferably 100 parts by weight or more and 1000 parts by weight or less, more preferably 200 parts by weight or more and 400 parts by weight or less. Immerse. If the amount of the solvent 2 is too small, although depending on the soaking time, there is a possibility that the coloring efficiency is lowered and the color tone adjustment may be insufficient, and if it is too much, the excess water is added to the meat 1 depending on the soaking time. May be included and the meat may be altered.

1.4. Fourth Embodiment FIG. 4 shows another example of the color tone adjustment process. In the color tone adjustment step shown in FIG. 4, the ultrasonic wave generated from the ultrasonic wave generation unit 10 is irradiated to the solvent 2, and the solvent 2 after the ultrasonic wave irradiation is sprayed onto the meat 1 through the spraying unit 20. Has characteristics. When spraying the solvent 2 using the spraying means 20, it is advantageous in that extra moisture is hardly taken into the meat 1 and deterioration of the meat 1 can be suppressed as compared with the case where the meat 1 is immersed in the solvent 2. It is.

  At this time, the frequency of the ultrasonic wave applied to the solvent 2 is not particularly limited. For example, the frequency is preferably 100 kHz or more and 6 MHz or less as in the first to third embodiments. By setting the frequency in this range, it is possible to efficiently obtain the solvent 2 that improves the color of the meat 1.

  Further, the temperature of the solvent 2 sprayed on the meat 1 is not particularly limited, but is preferably set to, for example, more than 0 ° C. and 10 ° C. or less. The lower limit of the temperature is more preferably 1 ° C or higher, particularly preferably 2 ° C or higher, and the upper limit is more preferably 8 ° C or lower, particularly preferably 5 ° C or lower. If the temperature of the solvent 2 is too high, the meat 1 may be altered.

  Although it does not specifically limit about the temperature of the meat 1 at the time of spraying, For example, it is preferable to set it as 10 degrees C or less. More preferably, it is 8 degrees C or less, Most preferably, it is 5 degrees C or less.

  About the amount of spraying of the solvent 2 with respect to the meat 1, it is possible to adjust suitably according to the amount of meat, processing time, etc.

  Alternatively, as shown in FIG. 5, when the ultrasonic wave generating means 10 is arranged in the solvent 2 and the meat 1 is arranged near the solvent 2, the ultrasonic wave generating means 10 is operated, so that the ultrasonic wave is generated. The solvent 2 can be atomized and applied to the meat 1. That is, by making the ultrasonic wave generating means 10 function also as a spraying means, the solvent 2 irradiated with ultrasonic waves can be sprayed on the meat 1. In this case, the solvent 2 can be efficiently atomized by setting the frequency of the ultrasonic wave irradiated to the solvent 2 to 1 MHz or more and 6 MHz or less. Fog generated by ultrasonic irradiation is fine and depends on humidity but does not disappear for several tens of minutes.

1.5. Other Embodiments It is possible to combine the various forms described above. For example, as shown in FIG. 6, the meat 1 may be irradiated with ultrasonic waves generated from the ultrasonic wave generation means 10 while spraying the solvent 2 onto the meat 1 via the spray means 20. In this case, the color tone of the meat 1 can be adjusted by ultrasonic irradiation with a minimum amount of water.

  In addition, as shown in FIG. 7A, when the meat 1 is placed in a container, the solvent 2 ′ is filled around the container, and the ultrasonic wave generation means 10 is installed in the solvent 2 ′, By operating the sound wave generating means 10, the ultrasonic wave reaches the meat 1 through the solvent 2 'and the container, and as a result, the same effect as that of directly irradiating the meat 1 with the ultrasonic wave can be obtained.

  Alternatively, as shown in FIG. 7B, while the meat 1 is placed in a container filled with the solvent 2, the ultrasonic wave generation means 10 is placed in the solvent 2 in a state where the solvent 2 ′ is filled around the container. When the ultrasonic generator 10 is operated, the ultrasonic wave travels through the solvent 2 ′, the solvent 2, and the container to reach the meat 1, and as a result, reaches the meat 1 through the solvent 2. It is also possible to obtain the same effect as the irradiation with ultrasonic waves. In addition, there is an advantage that a temperature rise due to ultrasonic irradiation can be easily suppressed.

  Needless to say, the above-described embodiment is an example of the present invention, and the position of the ultrasonic wave generation means 10, the position of the meat 1, and the like can be appropriately changed.

  As described above, according to the method for producing meat according to the present invention, in the color tone adjustment step, coloring is performed by irradiating the meat with ultrasonic waves or by bringing the solvent irradiated with ultrasonic waves into contact with the meat. The color tone of meat can be adjusted without adding an agent. In addition, in the manufacturing process of meat, it can replace with the conventional salting process and can perform the color tone adjustment process which concerns on this invention. Or after omitting the conventional salting process, you may perform a color tone adjustment process at the arbitrary time different from the said salting process.

2. Meat production apparatus The meat production apparatus according to the present invention is an apparatus capable of performing the above-described meat production method. By irradiating the meat with ultrasonic waves, or with the solvent and meat irradiated with ultrasonic waves. It is characterized by comprising a color tone adjusting means for adjusting the color tone of meat without contacting it with the addition of a color former.

  As for the color tone adjusting means, for example, the temperature of the ultrasonic wave generating means 10, the storing means for storing the solvent 2, the spraying means 20 for spraying the solvent 2, the meat 1 or the solvent 2 as shown in FIGS. It can be configured using temperature adjusting means or the like. It is possible to perform the above-described color tone adjusting step by such a color tone adjusting means. The configuration other than the color tone adjusting means is not particularly limited, and means used in meat production can be applied.

  In addition, in order to observe the color tone change of the meat 1, you may use an imaging means. That is, the meat 1 whose color tone gradually changes in the color tone adjustment step is continuously imaged, the color tone (RGB value) is specified by image analysis for the obtained image, and when the color tone reaches a predetermined threshold value, The color tone adjustment of the meat can be completed without waste by stopping the irradiation of the sound wave or terminating the contact between the meat and the solvent. In this case, known means may be used as the image pickup means and the image analysis means.

  EXAMPLES Hereinafter, although the Example demonstrates the manufacturing method of the meat which concerns on this invention further in detail, this invention is not limited to the following specific forms.

<Experiment 1: When meat is directly irradiated with ultrasonic waves without using a solvent>
Ultrasound of a predetermined frequency (ultrasonic output 10 W transmitted to meat) was irradiated for 15 minutes, and “coloration of meat” and “meat breakage” in a predetermined irradiation time were evaluated according to the following three criteria.

(Meat coloring)
○ Good color developed △ Color developed × No color developed

(Meat breakage)
○ No damage △ Some deformation is seen × There is damage

  The evaluation results are shown in Tables 1 to 8 below when the meat is directly irradiated with ultrasonic waves without using a solvent (in the case shown in FIG. 1B). Tables 1 and 2 show results when 200 kHz ultrasonic waves are irradiated, Tables 3 and 5 show results when 600 kHz ultrasonic waves are irradiated, and Tables 6 and 8 show results when 28 kHz ultrasonic waves are irradiated. It is.

From the results shown in Tables 1 to 8, the following became clear.
(1) Regarding the relationship between the ultrasonic frequency and the coloration of meat, good color development is obtained when the frequency is about 200 kHz to 1 MHz, whereas good color development is not obtained when the frequency is less than 100 kHz.
(2) Regarding the relationship between the ultrasonic frequency and the meat breakage, when the frequency is about 200 kHz to 1 MHz, a good color can be obtained without damaging the meat, while when the frequency is less than 100 kHz, the meat is broken. Resulting in. Moreover, when it exceeds 1 MHz, there exists a possibility that meat may be damaged because energy concentrates on meat. However, in this case, it is considered that the breakage of the meat can be prevented by controlling the output, increasing the amount of processed meat, or rotating the irradiated surface of the meat.
(3) Regarding the relationship between the meat temperature at the time of ultrasonic irradiation and the coloration of the meat, when the meat temperature is 2 to 5 ° C., a very good color development is obtained, and when the meat temperature is 5 to 10 ° C., a somewhat good color development is obtained. Although it is obtained, if it exceeds 10 ° C., there is a possibility that good color development cannot be obtained.

<Experiment 2: When using frozen meat>
When the frozen meat is directly irradiated with ultrasonic waves (in the case of the form shown in FIG. 1B), the evaluation results are shown in Tables 9 to 11 below. Table 9 shows the results when 200 kHz ultrasonic waves are irradiated, Table 10 shows the results when 600 kHz ultrasonic waves are irradiated, and Table 11 shows the results when 28 kHz ultrasonic waves are irradiated.

  As is clear from the results shown in Tables 9 to 11, when frozen meat was used, no good color development was obtained regardless of the ultrasonic frequency. However, since meat is gradually thawed with ultrasonic irradiation, it is expected that coloring may be obtained in some cases by optimizing the ultrasonic frequency and the ultrasonic irradiation time.

<Experiment 3: When ultrasonic waves are applied to meat through a solvent>
About 10 g of meat is immersed in 5 ml of solvent (water), and the ultrasonic wave is irradiated to the meat through the solvent (in the case of the form of FIG. 2), the evaluation results are shown in Tables 12 to 14 below. Table 12 shows the results when 200 kHz ultrasonic waves were irradiated, Table 13 shows the results when 600 kHz ultrasonic waves were irradiated, and Table 14 shows the results when 28 kHz ultrasonic waves were irradiated.

  As is apparent from the results shown in Tables 12 to 14, when the meat is irradiated with ultrasonic waves through a solvent, very good color development is obtained at a frequency of 200 kHz or higher, while at a frequency of less than 100 kHz. A good color development could not be obtained.

<Experiment 4: When the amount of solvent is changed>
Table 15 below shows the evaluation results for the case where about 10 g of meat was immersed in 2.5 ml of solvent and the meat was irradiated with ultrasonic waves through the solvent (in the case of the form of FIG. 2). Table 15 shows the results when 200 kHz ultrasonic waves are applied.

<Experiment 5: When a solvent irradiated with ultrasonic waves and meat are brought into contact>
Using a solvent irradiated with ultrasonic waves in 50 ml, 10 ° C. ion exchange water for 1 hour, about 10 g of meat was immersed in 2.5 ml of the solvent (in the case of the form of FIG. 3), the evaluation results were as follows: It shows in Tables 16-18. Table 16 shows a case where meat having a meat temperature of 2.0 ° C. is immersed in a solvent at 3.0 ° C. Table 17 shows a case where meat having a meat temperature of 12.0 ° C. is immersed in a solvent at 3.4 ° C. These are the results when meat having a meat temperature of -3.6 ° C is immersed in a solvent at 2.5 ° C.

  As is clear from the results shown in Tables 16 to 18, good color development can be obtained by immersing meat in a solvent irradiated with ultrasonic waves. Further, as is clear from the results shown in Table 18, it is understood that the meat may be partially frozen.

<Experiment 6: When the mist generated by ultrasonic waves is brought into contact with meat>
In the case where a 1.7 MHz ultrasonic wave (ultrasonic power 3 W transmitted to the solvent) is generated in the solvent to atomize the solvent, and the mist is brought into contact with the meat disposed above the solvent (the form shown in FIG. 5), The evaluation results are shown in Table 19 below.

  From the results shown in Table 19, it can be seen that good color development can be obtained even when the meat is brought into contact with a solvent atomized by ultrasonic waves. However, if the mist is applied to the meat for an excessively long time, the meat absorbs water, and it is also understood that it is necessary to appropriately adjust the ultrasonic wave irradiation time as well as the ultrasonic frequency.

<Experiment 7: When the ultrasonic frequency is increased>
Experiments were performed with ultrasonic waves applied to the meat at 1.7 MHz or 5 MHz. The results are shown in Tables 20 to 24 below. Tables 20 and 22 show that when about 10 g of meat is immersed in 5 ml of water and irradiated with 1.7 MHz ultrasonic waves (ultrasonic output 3 W transmitted to water) through water (form of FIG. 2), 23 shows a case where about 10 g of meat is placed in a container and ultrasonic waves are irradiated through the container (form of FIG. 1 (B)). As a result, Table 24 shows that meat is placed directly on the ultrasonic vibrator. It is a result when it vibrates at 5 MHz (form of FIG. 1 (A)). In Table 20, the initial solution temperature was 5.8 ° C., and in Table 22, the initial solution temperature was 10.0 ° C.
In Tables 20 to 24, the color evaluation ◎ of meat means that the color development was extremely good.

As is clear from the results shown in Tables 20 to 23, even when the ultrasonic frequency is as high as 1.7 MHz, the ultrasonic wave is applied to the meat by directly irradiating the meat with the ultrasonic waves or via the solvent. It was found that the meat can be colored well by irradiation. However, when the ultrasonic frequency is high, good color development can be obtained in a short time, while if the ultrasonic irradiation time is too long, the meat will be damaged. That is, it has been found that it is necessary to adjust the ultrasonic irradiation time in consideration of the output of ultrasonic waves and the amount of processed meat.
Further, as is apparent from the results shown in Table 24, it is possible to develop color by laying meat directly on the ultrasonic vibrator and vibrating the ultrasonic vibrator. I understood.

<Experiment 8: Evaluation in actual product>
The color and taste of ham were compared between the case where the color tone of ham was adjusted using a solvent irradiated with ultrasonic waves and the case where the color tone of ham was adjusted by normal salting using a color former. As a result, the color was equivalent and the taste was also equivalent.

  While the present invention has been described in connection with embodiments that are presently the most practical and preferred, the present invention is not limited to the embodiments disclosed herein. However, the present invention can be changed as appropriate without departing from the scope or spirit of the invention that can be read from the claims and the entire specification, and the meat production method and production apparatus accompanying such changes are also within the technical scope of the present invention. Must be understood as encompassed by.

  According to the present invention, the color tone of meat can be easily adjusted without adding a food additive separately, as in the case of adding a food additive. The present invention can be applied as a method for adjusting the color tone of any meat including raw meat, processed meat, fish egg and the like.

1 Meat 2 Solvent 10 Ultrasonic wave generating means 20 Spraying means

Claims (11)

  Manufacture of meat comprising a color tone adjustment step that adjusts the color tone of the meat without adding a color former by irradiating the meat with ultrasonic waves or bringing the ultrasonically irradiated solvent into contact with the meat. Method.   The manufacturing method of Claim 1 whose frequency of the said ultrasonic wave is 100 kHz or more and 6 MHz or less.   The manufacturing method according to claim 1 or 2, wherein the temperature of the meat or the solvent is set to more than 0 ° C and not more than 10 ° C when the meat is irradiated with ultrasonic waves or when the solvent and the meat are brought into contact with each other. .   The manufacturing method according to any one of claims 1 to 3, wherein in the color tone adjustment step, the ultrasonic wave is irradiated in a state where the meat is immersed in the solvent, or the meat is immersed in the solvent irradiated with the ultrasonic wave.   The manufacturing method according to any one of claims 1 to 3, wherein in the color tone adjustment step, a solvent irradiated with ultrasonic waves is sprayed on meat.   The manufacturing method according to any one of claims 1 to 3, wherein in the color tone adjustment step, the meat is irradiated with ultrasonic waves while spraying a solvent onto the meat.   Manufacture of meat with color tone adjusting means that adjusts the color tone of meat without adding a color former by irradiating the meat with ultrasonic waves or by contacting the ultrasonically irradiated solvent and meat. apparatus.   The manufacturing apparatus of Claim 7 whose frequency of the said ultrasonic wave is 100 kHz or more and 6 MHz or less.   The color tone adjusting means adjusts the temperature of the meat or the solvent to more than 0 ° C. and not more than 10 ° C. when irradiating the meat with ultrasonic waves or bringing the solvent into contact with the meat. The manufacturing apparatus of Claim 7 or 8 provided.   The said color tone adjustment means is a manufacturing apparatus in any one of Claims 7-9 provided with the storage means to store the said solvent which irradiated the ultrasonic wave.   The said color tone adjustment means is a manufacturing apparatus in any one of Claims 7-10 provided with the spraying means which sprays the said solvent which irradiated the ultrasonic wave.

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