JP2014060980A - Package for beef for raw diet, manufacturing method of package for beef for raw diet, and providing method of beef for raw diet - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a package for beef for raw diet, a manufacturing method of a package for beef for raw diet, and a providing method of beef for raw diet capable of providing beef for raw diet safely and easily.SOLUTION: After a meat lump of beef 20 for raw diet is sealed in a container package for heating, and is subjected to a heat sterilization treatment for two minutes or more at 60°C or more up to the depth of 1 cm or more from the surface of the meat lump, the meat lump is cooled to 4°C or less, cut, stored in a storage container 10, and is subjected to a freezing treatment. A storage container having a tray 11 made of polypropylene and a lid part 12 to cover an opening of the tray 11 is used for the storage container 10.

Description

  The present invention relates to a raw-food beef package that can be eaten raw, such as yukke and beef sashimi, a method for producing a raw-food beef package, and a method for providing raw-food beef.

  For beef eaten raw such as yukke and beef sashimi, standard standards for raw meat are set based on the Food Sanitation Law. The standard for raw meat was revised in 2011, and a new standard has been applied since October 2011 (see Non-Patent Document 1). According to this new standard, slaughterers are obliged to process in a dedicated facility that is distinct from other equipment, and the meat chunks processed in a hygienic environment are sealed in containers and packaging. And sterilizing by heating at 60 ° C. for 2 minutes or more from the surface to a portion having a depth of 1 cm or more. In addition, the cooking standards for raw meat also apply the raw meat processing standards for equipment, etc., and it is necessary to secure a dedicated cooking place in restaurants that provide raw beef. However, there are few restaurants that can meet these new standards, and it has been difficult to provide raw beef at restaurants.

Standard standards for raw meat (Ministry of Health, Labor and Welfare Notification No. 321)

  The present invention has been made based on such a problem, and a raw beef package that can provide raw beef safely and easily, a method for producing a raw beef package, and a method for producing raw beef An object is to provide a providing method.

  The raw-food beef package of the present invention is obtained by storing raw-food beef in a storage container, and the storage container has a tray made of polypropylene and a lid that covers the opening of the tray, For beef, the meat chunk is packed in a heating container and sealed, and the portion from the surface of the meat chunk to a depth of 1 cm or more is sterilized by heating at 60 ° C or higher for 2 minutes or longer, then cut to 4 ° C or lower, and the storage container And stored in a frozen state.

  In the method for producing a raw beef package of the present invention, a raw meat beef lump is sealed in a container for heating, and the surface from the surface of the meat lump to a depth of 1 cm or more is heated at 60 ° C. or more for 2 minutes or more. A heat sterilization step for sterilization, a cooling step for bringing the meat chunk to 4 ° C. or less after the heat sterilization step, a cutting step for cutting the meat chunk after the cooling step, a tray made of polypropylene after the cutting step, A storage container having a lid that covers the opening of the tray includes a storage process for storing the cut raw beef and a freezing process for freezing the raw beef stored in the storage container after the storage process. .

  In the method for providing raw beef of the present invention, the raw meat beef lump is sealed in a container for heating, and the portion from the surface of the meat lump to a depth of 1 cm or more is heat sterilized at 60 ° C. or higher for 2 minutes or longer. After that, a person who cuts at 4 ° C. or lower and stores it in a storage container having a tray made of polypropylene and a lid part covering the opening of the tray, and eats the frozen raw beef packaging without opening it The person who eats opens the lid and eats.

  According to the present invention, meat beef for raw consumption is sterilized by heat sterilization, then cut and stored in a storage container, and frozen, so that it is provided to a person who eats without opening the storage container. A person can open the lid and eat. Therefore, beef for raw consumption can be provided safely and easily. Moreover, since the storage container which has the tray which consists of polypropylene is used, even if it stores the cut raw beef and freezes it, it can suppress that a storage container is damaged or deform | transformed.

  In addition, if raw beef is sterilized by heating and then frozen to a temperature of 4 ° C. or lower, the color of raw beef can be kept vivid and workability can be improved. Can do.

It is sectional drawing showing the structure of the beef packaging for raw food which concerns on one embodiment of this invention. It is a side view showing the structure of the beef package for raw consumption shown in FIG. It is a flowchart showing the manufacturing process of the beef packaging for raw food which concerns on one embodiment of this invention.

  Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings.

  FIG. 1 shows a cross-sectional structure of a raw-food beef package according to an embodiment of the present invention, and FIG. 2 shows a side structure of the raw-food beef package shown in FIG. This raw-food beef wrapping body 1 is obtained by storing raw-food beef 20 in a storage container 10. The storage container 10 includes a tray 11 and a lid 12 that covers an opening of the tray 11.

  The tray 11 has, for example, a substantially rectangular bottom portion 11A and a side portion 11B, and an opening is provided above. The corners of the bottom 11A are preferably rounded. The tray 11 is preferably made of polypropylene. This is because sufficient strength can be obtained. The tray 11 is preferably made of a transparent or translucent material. This is because the stored raw beef 20 can be confirmed from the outside, and a clean feeling can be obtained. Note that the internal state may be partially invisible by drawing characters or pictures on the tray 11 or attaching or winding display objects made of paper or plastic on which the letters or pictures are drawn.

  The height of the side portion 11B of the tray 11 varies depending on the amount of raw beef 20 to be stored, but is preferably about 1 cm to 3 cm, and more preferably 1.5 cm to 2.5 cm. This is because it is suitable for storing one serving of raw beef 20 and also suitable for seasoning and stirring when eating and drinking. The side portion 11B is preferably provided with, for example, a groove 11C extending in the height direction. This is because the strength can be improved. Although the number of the grooves 11C may be one, it is preferable that at least one groove 11C is provided corresponding to each side of the bottom portion 11A. The tray 11 is provided with a rib portion 11D that is bent outward, for example, above the side portion 11B.

  The lid portion 12 is made of, for example, a plastic film made of polyethylene or polyethylene terephthalate, and is preferably bonded to the rib portion 11D of the tray 11 by heat fusion or the like. Thereby, the raw beef 20 is sealed inside the storage container 10. The lid 12 is preferably made of a transparent or translucent material. This is because the stored raw beef 20 can be confirmed from the outside, and a clean feeling can be obtained. It should be noted that the internal state may be partially invisible by drawing characters or pictures on the lid 12 or attaching or winding display objects made of paper or plastic on which the letters or pictures are drawn.

  The raw beef 20 is sealed by packing the meat chunk in a heating container and sterilizing by heating at 60 ° C or more for 2 minutes or more from the surface of the meat chunk to a depth of 1 cm or more and cutting it to 4 ° C or less. , And stored in the storage container 10 and subjected to freezing treatment. Specifically, for example, the following processing is performed. FIG. 3 shows the manufacturing process.

  First, for example, the meat lump of raw beef 20 is sealed in a heating container and packaged, and the portion from the surface of the meat lump to a depth of 1 cm or more is heat sterilized at 60 ° C. or higher for 2 minutes or longer (step S101; heating) Sterilization process). The heating container / packaging may be anything as long as it can be sealed. For example, a bag made of a plastic film or the like is preferably used and vacuum-sealed. The heat sterilization treatment is performed, for example, by placing a sealed meat lump in a heating container package in hot water heated to a predetermined temperature.

  After the heat sterilization step (step S101), for example, the meat chunk is promptly cooled to 4 ° C. or less (step 102; cooling step). At that time, it is preferable to cool the meat chunk to 4 ° C. or lower by freezing and freeze it. This is because the color of the raw beef 20 can be vividly maintained and the workability in the subsequent cutting process (step 103) and the storing process (step 104) can be improved. The freezing treatment may be performed by any method, but it is preferable to perform quick freezing, for example, freezing in an atmosphere of −20 ° C. or lower. This is because by freezing the meat instantaneously, the freshness and meat color can be maintained without breaking the crystallinity of the meat. The temperature during the freezing treatment may be low, but need not be lower than necessary, and may be, for example, in the range up to −50 ° C. Moreover, it is preferable that processing time shall be 20 minutes or more, for example. Although the processing time may be long, it is not necessary to make it longer than necessary, and may be, for example, within one hour.

  After the cooling step (step S102), for example, the meat chunk is taken out of the heating container and packaged and cut into a size suitable for eating the meat chunk (step S103; cutting step). For example, if it is Yukke, it is cut into thin pieces, and if it is beef sashimi, it is cut into thin pieces. It is more preferable that the cutting step (step S103) is performed in an environment where the raw beef 20 is kept at 4 ° C. or less and in an environment where thawing is not performed. This is because workability can be improved if the environment is secured and the environment is not thawed.

  After the cutting process (step S103), for example, the cut raw beef 20 is stored in the storage container 10 (step S104; storage process). Specifically, for example, raw beef 20 is placed on the tray 11, the opening of the tray 11 is covered with the lid 12, and the peripheral edge of the lid 12 is heat-sealed to the rib 11 </ b> D of the tray 11. It is preferable that the inside of the storage container 10 is sealed by bonding by, for example. It is more preferable that the storing step (step S104) is performed in an environment in which the raw beef 20 is kept at 4 ° C. or lower and in an environment where it is not thawed. This is because workability can be improved if the environment is secured and the environment is not thawed.

  After the storing step (step S104), the raw beef 20 stored in the storage container 10 is frozen in the state where it is stored in the storage container 10 (step S105; freezing step). Freezing is performed such that, for example, raw beef 20 is −15 ° C. or lower. This is for safe storage. At that time, since the tray 11 is made of polypropylene, the tray 11 has sufficient strength, and even if the freezing process is performed, the storage container 10 is suppressed from being damaged or deformed. The freezing treatment may be performed by any method, but it is preferable to perform quick freezing, for example, in an atmosphere of −20 ° C. or lower. This is because the freshness and meat color can be maintained. The temperature during the freezing treatment may be low, but need not be lower than necessary, and may be, for example, in the range up to −50 ° C. Moreover, it is preferable that processing time shall be 1 minute or more, for example. Although the treatment time may be long, it is not necessary to make it longer than necessary, and may be, for example, within 10 minutes.

  The raw beef wrapping body 1 is preferably provided to a person who eats without opening the storage container 10 after thawing, for example, and the person who eats opens the lid 12 by himself into the storage container 10. It is preferable to eat the stored raw beef. This is because safety can be ensured.

  As described above, according to the present embodiment, the meat chunk 20 of raw beef 20 is sterilized by heat, then cut and stored in the storage container 10 and frozen, so that the food can be eaten without opening the storage container 10. The person who eats can open and eat the lid 12. Therefore, the raw beef 20 can be provided safely and easily. Moreover, since the storage container 10 having the tray 11 made of polypropylene is used, even if the cut raw beef 20 is stored and frozen, the storage container 10 can be prevented from being damaged or deformed.

  In addition, if the raw beef 20 is subjected to a heat sterilization treatment and then frozen to a temperature of 4 ° C. or lower, the color of the raw beef 20 can be vividly maintained and the workability is improved. Can be made.

  First, the meat chunk of raw beef 20 is placed in a heating container / wrapping made of a plastic film bag, sealed, and immersed in hot water heated to a predetermined temperature, so that the depth from the surface of the meat chunk is increased. Up to a portion of 1 cm or more was heat sterilized at 60 ° C. or more for 2 minutes or more (step S101; heat sterilization step). Next, immediately, the meat chunk placed in the heating container and packaging was placed in a liquid cooled to a temperature of −20 ° C. or lower, for example, alcohol, cooled and frozen (so-called alcohol freezing) (step 102; cooling step). Subsequently, the meat chunk was taken out from the heating container and packaged and cut into a size suitable for eating in an environment where the meat chunk did not thaw (step S103; cutting step). After that, the cut raw beef 20 was stored in the storage container 10 in an environment where it was not thawed (step S104; storage step). The tray 11 of the storage container 10 is made of polypropylene. Next, the raw beef 20 stored in the storage container 10 was placed in a liquid cooled to a temperature of −20 ° C. or lower, for example, alcohol, and frozen (so-called alcohol freezing) (step S105; freezing step). Thereby, the raw-food beef packaging 1 was obtained.

  When the obtained raw beef package 1 for raw food was observed, deformation and breakage of the storage container 10 were not seen, and it was in a good state. Moreover, when the raw beef packaging 1 obtained was thawed, the lid 12 was opened, and the raw beef 20 inside was observed, the vivid meat color was maintained, and drip was hardly seen. Furthermore, when the raw beef 20 was eaten, the flavor and meat quality were good.

  In other words, it was found that if the tray 11 made of polypropylene was used, the raw beef 20 could be put inside and frozen. In addition, it was found that, if the heat sterilization treatment was performed and the temperature was set to 4 ° C. or less by freezing, vivid meat color, flavor and meat quality could be maintained and drip could be suppressed.

  Although the present invention has been described with reference to the embodiments and examples, the present invention is not limited to the above embodiments and examples, and various modifications can be made. For example, in the above-described embodiment, the configuration of the storage container 10 has been specifically described. However, other configurations may be used. For example, the lid portion is made of a plastic film made of polyvinylidene chloride or the like, and the entire tray 11 is wrapped with the plastic film constituting the lid portion so that the raw beef 20 is sealed inside the storage container 10. Also good. Further, instead of adhering the lid portion to the tray 11, the lid portion may be covered with the tray and not sealed.

  Can be used for raw beef.

  DESCRIPTION OF SYMBOLS 1 ... Raw beef packaging body, 10 ... Storage container, 11 ... Tray, 11A ... Bottom part, 11B ... Side part, 11C ... Groove, 11D ... Rib part, 12 ... Lid part, 20 ... Raw food beef

Claims (6)

Raw beef packaging with raw beef stored in a storage container,
The storage container has a tray made of polypropylene, and a lid that covers the opening of the tray,
The raw beef is sealed by putting the meat block in a heating container and packaging, and heat-sterilizing the surface of the meat block from the surface of the meat block to a depth of 1 cm or more at 60 ° C or more for 2 minutes or more. A beef package for raw consumption, which is stored in the storage container and frozen.   The raw-food beef package according to claim 1, wherein the raw-food beef is subjected to a heat sterilization treatment and then a freezing treatment to a temperature of 4 ° C or lower. Heat sterilization step of sealing the meat chunk of raw beef into a heating container and packaging, heat sterilizing at 60 ° C. or more for 2 minutes or more from the surface of the meat chunk to a depth of 1 cm or more,
After the heat sterilization step, a cooling step to bring the meat mass to 4 ° C or less
After the cooling step, a cutting step for cutting the meat chunk,
After the cutting step, in a storage container having a tray made of polypropylene and a lid that covers the opening of the tray, a storage step of storing the cut raw beef,
A method for producing a raw-food beef packaging, comprising: a freezing step of freezing raw beef stored in a storage container after the storage step.   In the said cooling process, it is set to 4 degrees C or less by carrying out the freezing process of the meat lump, The manufacturing method of the beef package for raw foods of Claim 3 characterized by the above-mentioned.   Raw meat beef lump is sealed in a container for heating, and the surface from the surface of the meat lump to a depth of 1 cm or more is sterilized by heating at 60 ° C or more for 2 minutes or more, then cut to 4 ° C or less, and polypropylene And storing the frozen beef wrapping for raw food in a storage container having a tray and a lid covering the opening of the tray. A method for providing raw beef, characterized by being opened and eaten.   6. The method for providing raw beef according to claim 5, wherein the raw beef wrapping product is one obtained by subjecting the meat chunk to heat sterilization and then freezing to 4 ° C. or lower.

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