JP3025458B2 - How to inject meat - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an injection (injection) method for uniformly dispersing a liquid substance such as a pickle liquid or a seasoning liquid in meat lumps such as pork, beef and poultry.

[0002]

2. Description of the Related Art In meat processing, there is a need to uniformly disperse salting agents and seasonings in meat, and the use of a multi-needle pickle injector has become mainstream in recent years. By using a multi-needle pickle injector,
Products can be manufactured in which the additives contained in the pickle liquid or seasoning liquid are more evenly dispersed than before, but immediately after injection, the liquid has accumulated in the area where the needle has been stabbed. It is necessary to give a mechanical stimulus with a machine, etc., and leave it until the pickle liquid or seasoning liquid penetrates into the meat mass and disperse it evenly before proceeding to the next step. It is the current situation. Therefore, there is a problem that it takes many days to season salted or baked pork of roast ham or boneless ham.

Further, the injection pressure of the pickle liquid is limited to about 12 kg / cm ^{2 due} to its structure. Of the substances contained in the seasoning liquid, those having a low molecular weight, such as salt, move in the meat mass. However, high-molecular substances and substances having high reactivity with substances constituting meat are difficult to move in a meat mass, and as a result, the dispersion is poor.

In order to improve the current multi-needle type pickle injector, it is necessary to further increase the density of the needles of the multi-needle type pickle injector. However, even a thin needle itself has a diameter of about 3 mm. There is also a width of the jig for fixing the needle, and it is difficult to improve the current needle interval of 12 to 25 mm. Even if the improvement can be achieved, if the density of the needles is increased, the resistance of inserting and removing the needles from the meat is increased, and it becomes difficult to actually operate the apparatus. Therefore, injection by a multi-needle pickle injector cannot achieve the purpose of uniformly dispersing the liquid in the meat mass in a short time.

In addition, when a large mass of meat is injected with a conventional multi-needle pickle injector, even if the mass of meat is
There is a drawback that the hardness differs depending on the part, and even if the injection is performed uniformly, the injection is not uniform due to the difference in the injection resistance of the meat. For example, Japanese Unexamined Utility Model Publication No. Sho 60-11799 and Japanese Unexamined Patent Publication No. Hei 6-209693 disclose a method for solving non-uniformity in pickle liquid injection due to a difference in meat injection resistance. However, this method has high accuracy. Obtaining results was difficult and unsatisfactory.

On the other hand, the following prior arts have been known for application of a needleless pickle injector and an injection method to processed meat products such as ham. JP-A-5-244906 discloses a method of introducing a liquid substance such as salt water into a piece of meat by a needleless pickle injector under high pressure using a spray nozzle. The pickle injector has a structure in which the thickness of the meat mass is kept constant by a pressure roller and a conveyor, and is injected by a spray nozzle from below, and the nozzle interval is 20 mm.
Although it is described that the liquid substance can be injected into the meat having a thickness of 20 mm or less, since the pickle injector uses a diffusion type spray nozzle, it is shown in FIG. 5 of the publication. As described above, the liquid substance spreads concentrically, and a part that is not injected and a part where the liquid overlaps occur, which is difficult to say that it is a method that can uniformly inject and disperse, and the pickle injector pushes the thickness of the meat. Injection after crushing and thinning,
There is a disadvantage that the spray pressure which spreads concentrically damages the meat and cannot be used for thick meat. Also, in this method, the pressure roller may cause cracks or collapse of the meat mass. Therefore, even if the thickness is reduced with a pressure roller, it is difficult to apply this method to pig thigh meat or loin meat having a thickness exceeding 30 mm.

[0007] US Pat. No. 2,418,914 describes:
In order to soften the meat within a short time after slaughter, edible particles such as a meat softener consisting of lipid substances and a small amount of water are sprayed on the meat surface under high pressure and high speed, and penetrate deep into the meat, It is disclosed that the muscle fibers of the meat are mechanically destroyed, but the details such as the state of dispersion of the edible particles are not described.

US Pat. No. 3,160,004 and US Pat. No. 3,436,230 describe that a liquid such as a preservative is injected at a high pressure by bringing the tip of a nozzle into contact with the meat surface, and the liquid is applied without breaking the meat fibers. A method of dispersing is described, as a specific example, injecting a high-speed liquid flow into lean and fat of bacon berry using an automatic injection machine equipped with a lean injection nozzle and a fat injection nozzle. ing.

US Pat. No. 3,679,037 and US Pat. No. 3,649,299 disclose three directions to effectively limit the depth of penetration of softening and / or flavoring agents into meat. A method is described that limits the depth of penetration by collapsing a straight stream of water from a fountain at a focal point, dissipating and diffusing energy.

US Pat. No. 3,675,567 discloses that
While moving the injection nozzle described in the above-mentioned U.S. Pat. No. 3,679,037 and U.S. Pat. No. 3,649,299 at the same speed as the meat, control of a solenoid valve that can be turned on and off quickly by an electric timer is 1000 to 5000 psi. A device for injecting a liquid such as a softening agent and a flavor imparting agent into poultry meat at a high speed at a pressure of 3 kg is described.

In US Pat. Nos. 3,739,713 and 3,840,007, the pressure of the liquid in the nozzle passage is increased until a predetermined value is reached, and after the valve is released, the irregular-shaped meat is formed. An injection device is disclosed in which liquid is quickly ejected from the tips of a plurality of nozzle passages of various lengths adapted to a lump, and the liquid does not leak.

US Pat. No. 5,053,237 discloses that
In order to improve the softness and sensory quality of low-grade meat, a vegetable oil or fat as a binder can sufficiently penetrate into the meat tissue from the nozzle at a certain distance from the meat to the moving meat. A method of treating meat that can be injected at such a pressure and cut transversely and longitudinally into the connective tissue of the meat is described.

US Pat. No. 5,112,270 discloses that
Ultra high pressure (300
It is described that the skull is destroyed at 0 to 4000 kg / cm ² ).

US Pat. No. 5,200,223 describes:
A method of intermittently or periodically ejecting a liquid in the form of a short narrow jet from a high-pressure nozzle to meat being continuously conveyed in a pipe and injecting the liquid to a given depth of the meat. Has been described.

US Pat. No. 5,176,071 discloses:
To improve the means that does not cause damage to the meat, the pressing roller flattens the meat mass on the conveyor to a predetermined thickness and makes it contact the spray nozzle, without spraying the injection stream on the outer surface of the meat. ,
A method and an apparatus for homogeneously dispersing a seasoning liquid and the like are described.

However, the needleless pickle injector and the injection method using the same are described as follows.
It is not versatile because it damages the meat surface, or the thickness of the meat mass to be applied is limited, and most of all, it is practical for raw meat of various thicknesses At a typical level, it has never been possible to disperse a liquid substance uniformly. And, the uniform dispersion injection method combining the straight water flow and the pressure control during injection has not been known.

[0017]

SUMMARY OF THE INVENTION The present invention solves the problems of the conventional multi-needle type pickle injector and the injection method using the needle-free type pickle injector. Even for thick raw meat, and for raw meat with different shapes and sizes, efficiently, continuously and uniformly disperse the pickle liquid and seasoning liquid in the meat mass without impairing the meat quality,
Salting and seasoning can be achieved without using a tumbling machine or massage machine for a long time, and even if there is a difference in meat injection resistance, the pickle liquid and seasoning liquid can be evenly dispersed. It is an object to provide an efficient injection method.

[0018]

Means for Solving the Problems In order to solve the above-mentioned problems, the present inventors first studied a multi-needle type pickle injector whose use is currently mainstream. Since it was not found, a model machine equipped with a high-pressure water generator and a straight water jet nozzle was manufactured and started to be examined for an injection method using a needleless pickle injector. However, a known injection-type pickle injector of this type has not reached a practical injection method. Therefore, in order to find out the conditions that can be actually applied for meat processing, basic research on the improvement of the above model machine and the characteristics of the injection and dispersion of the liquid substance into the meat mass was carried out.

(Injection Depth) As a characteristic of the injection and dispersion of the liquid substance into the meat mass, first, the injection depth of the liquid substance into the meat mass (from the surface of the meat mass at the time of injection, the injected liquid substance is The distance to the part that reached the mass was examined using pork leg meat. When the experiment was repeated at various injection pressures and injection times, it was found that the injection depth was normally not related to the injection time but correlated with the injection pressure. Therefore, the experiment was repeated again while keeping the conditions such as the size of the nozzle hole that affected the pressure constant. As a result, it was found that the injection depth and the injection pressure had the relationship shown in FIG.

As can be seen from FIG. 1, if the conditions such as the size of the nozzle hole which influences the pressure are kept constant, the injection depth of the liquid substance into the meat mass and the maximum value of the injection pressure (hereinafter, referred to as the injection pressure) will be described.
It is referred to as the "maximum injection pressure". It has been clarified that the relationship with (1) can be expressed by a linear expression, and it has been found that if the maximum injection pressure is the same, the injection depth is the same. For example, when the size of the nozzle hole is fixed at 3/1000 inch, the relationship between the injection depth and the injection maximum pressure can be expressed by the following linear expression. P = 30.0H P: maximum injection pressure (kg / cm ² ) H: depth of injection (mm)

From this experiment, it was found that the injection depth of the liquid substance into the meat mass can be controlled by the maximum injection pressure. As a result, if the thickness of the meat mass is measured in advance, the required maximum injection pressure can be calculated, and the liquid substance to be injected squirts out of the meat mass through the meat mass or reverses. It was found that it was possible to prevent the inability to inject into the end sufficiently.

(Injection Amount) Next, as an injection and dispersion characteristic of the liquid substance into the meat mass, the injection amount of the liquid substance into the meat mass was examined using pork leg meat. The experiment was repeated at various injection pressures and injection times using a pickle injector having a straight water jet nozzle improved by the present inventors, and the injection amount was determined as a pressure rise amount per unit time (hereinafter, referred to as “injection amount”).
It is called "pressure rise rate". It has been found that, when) is constant, it is not related to the injection pressure but correlated with the injection time. Therefore, the experiment was repeated again to clarify the relationship between the injection amount and the injection time. As a result, it was found that the injection amount and the injection time had a relationship shown in FIG.

As can be seen from FIG. 2, the injection amount of the liquid substance into the meat mass and the time required to reach the maximum injection pressure (hereinafter, referred to as “the maximum pressure”).
This is referred to as “injection arrival time”. ) Can be approximately expressed by a linear equation. The injection amount can vary depending on the number of nozzles, the size of the nozzle holes, the flow rate of the pump, and the like. For example, when these conditions are fixed, such as the size of the nozzle holes being 3/1000 inches, The relationship between the injection amount and the injection arrival time can be expressed by the following linear equation. T = Q / 45 T: Injection time (second) Q: Injection amount (g) From this experiment, it was found that if the injection arrival time was the same, the injection amount was the same. It has been found that the injection amount can be controlled by the injection arrival time.

(Injection Rate) Next, the injection rate of the liquid substance into the meat mass was examined as a characteristic of the injection and dispersion of the liquid substance into the meat mass. Here, the injection rate is represented by the following equation. Injection rate (%) = (meat mass weight + infusion solution weight) / meat mass weight x
Using a pickle injector having a 100 straight water jet nozzle, the experiment was repeated in which pork loin was injected into meat chunks of pork at a constant density at constant nozzle intervals while changing the injection pressure and injection time, and the injection rate was measured. However, in the case of the same injection rate, it has been found that the injection rate has a correlation between the injection maximum pressure and the injection arrival time. Therefore, the thickness of the meat mass is adjusted so that the maximum injection pressure is different, and the injection rate is 110,
The injection reaching time is adjusted based on the result obtained by injecting into the meat mass in advance so as to be 120, 130, 140%, and the maximum injection pressure and the injection time when injecting into each of 20 meat masses I examined the relationship with As a result, it was found that the maximum injection pressure and the injection time showed the relationship shown in FIG.

As can be seen from FIG. 3, the points indicating the relationship between the maximum injection pressure and the injection arrival time were distributed on a straight line at each injection rate. This means that if the pressure rise rate derived from the relationship between the maximum injection pressure and the injection arrival time is the same, changing the maximum injection pressure according to the thickness of the meat mass also changes the injection time, and as a result, equal injection Means that a rate can be obtained. This experiment also revealed that changing the pressure rise rate (indicated by the slope of the straight line in FIG. 3) changes the injection rate. As a result, it has been found that the injection rate can be controlled by adjusting the pressure rise rate.

The present inventors have made the above findings obtained from a basic study of the characteristics of injection and dispersion of a liquid substance into a meat mass using a high-pressure water generator and a straight water jet nozzle, Based on the knowledge that the injection rate can be controlled by adjusting the ascending speed, the model machine was improved to provide a mechanism that can control the injection pressure while injecting the liquid substance. The present invention has been completed, which is characterized by a combination of pressure control during injection.

That is, according to the present invention, when a liquid material is injected into a meat mass using a straight water jet nozzle, the injection pressure of the liquid material is changed while the liquid material is being injected. About the method.

Further, according to the present invention, if necessary, the straight water jet pressure is adjusted in advance to the physical property of the meat mass, the wall thickness or the physical property of the liquid substance, and the straight water jet nozzle is preferably fixed meat. brought into contact with the mass, while injecting the liquid substance by using a direct-launch flow ejection nozzle, the injection pressure, etc. gradual changes such increases from zero or a low pressure, by changing the injection pressure
That relates to injection method of a liquid substance into the meat mass, characterized in that.

Further, according to the present invention, when a liquid substance is injected into a meat mass using a straight water jet nozzle, the rate of increase of the injection pressure is, for example, 100 to 20,000 kg / cm ² ···
The present invention relates to a method of injecting a liquid substance into a meat lump, wherein the rate of injection of the liquid substance into the meat lump is controlled by changing the liquid substance in a range of seconds.

[0030]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, as meat,
Pork, beef, poultry, horse, lamb and their offal,
Examples thereof include meat with bone and meat with skin, fish meat, and the like, and any meat can be used as long as the meat is edible.

In the present invention, in addition to pickling liquid for salting, seasoning liquid for seasoning, tissue improving agents such as lipids, natural preservatives, natural coloring agents, enzymes, microorganisms, etc. A suspension can be exemplified, and any liquid, such as a liquid containing a gaseous gas, can be used as long as it can be jetted from a straight water jet nozzle.

In the present invention, the straight water flow refers to a flow of a liquid substance which converges and jets out linearly without being diffused and jetted concentrically, and a straight water jet nozzle injects a straight water jet. Refers to a nozzle. In the present invention, the injection pressure refers to the liquid pressure of the liquid substance immediately after being ejected from the straight water jet nozzle, and is usually defined as the liquid pressure in a pipe between the high-pressure water generator and the straight water jet nozzle. , For example, by a pressure sensor. By providing a pressure sensor, the injection pressure can be more accurately adjusted to its set value.

In the present invention, as a means for changing the injection pressure , the output of the high-pressure water generator is controlled by using a servomotor or a stepping motor to control the number of rotations of the motor, hydraulic pressure, hydraulic pressure, or the like. A method of controlling the pressure of a liquid substance using a fluid pressure such as air pressure can be exemplified, and
Change the injection pressure while keeping the output of the high-pressure water generator constant.
The method of changing the diameter of the nozzle hole, the method of changing the number of nozzles connected to the injection unit, the method of restricting the flow rate using a flow control valve, the opening and closing speed of the valve provided in the high pressure pipe Or a method of adjusting the opening and closing of two or more valves can be exemplified.However, a servomotor or the like is used because control simplicity and accuracy and various pressure controls are possible. Therefore, a method of controlling the number of rotations of the motor is desirable. For example, a case in which a servo motor composed of a motor, a driver, and a programmable controller (PLC) is used will be described. The driver is connected to the PLC, and receives an output of the operating state of the motor to the PLC and a command of the PLC to receive the command of the PLC. Drive. The motor rotates in proportion to the number of pulses received by the driver from the PLC, and changes the rotation speed according to the pulse speed (temporal density). When the high-pressure pump is driven by the servomotor, the flow rate of the liquid is roughly proportional to the rotation speed (positioning) of the motor, and the pressure of the liquid is roughly proportional to the rotation speed of the motor.

[0034] In the present invention, the term "liquid substance injected varying the injection pressure while" between the start and end of injection of the liquid material, by means of changing the injection pressure of the change of the injection pressure This excludes the case where the liquid substance is injected at a stretch by opening and closing a valve provided in the high-pressure pipe, and the case where the injection pressure is changed beforehand by replacing the nozzle with a nozzle having a different hole diameter prior to the injection. In the case of the present invention in which the injection pressure is changed while injecting the liquid substance, the rising speed of the injection pressure is usually 100 to 20,000 kg.
/ Cm ² · second. By comparing the pressure change in the conventional injection method by opening and closing the valve shown in FIG. 4 with the pressure change in the injection method of the present invention shown in FIG. Change
The technical significance of this becomes even more apparent.

In the present invention, while injecting the liquid substance from the straight water jet nozzle, the injection pressure is changed from zero or low pressure to gradually increase, preferably gradually and continuously, the liquid substance is meat. Desirable for uniform dispersion into lumps. When a straight water jet nozzle is used, the injected liquid material is dispersed in the lateral direction at a certain depth due to the resistance of the meat tissue as a characteristic of injection and dispersion of the liquid material into the meat mass, and the injection pressure gradually increases. When it rises, it becomes an injection depth commensurate with the injection pressure, and spreads laterally due to the resistance of the meat tissue at that depth. It has been found that such a phenomenon occurs repeatedly as the injection depth increases, and that the liquid substance is uniformly dispersed from the surface to the bottom of the meat mass. Therefore, when the injection pressure is gradually increased from zero or low pressure, a product excellent in uniform dispersion of the injected liquid substance can be obtained. In addition, from the viewpoint of, for example, the purpose of dispersing the liquid substance in a specific portion of the meat mass, the injection pressure can be increased stepwise without gradually and continuously increasing from zero or low pressure.

The injection pressure is changed while injecting the liquid substance.
From the beginning, if the injection pressure is suddenly increased from the beginning, the straightness increases, and the liquid material does not disperse near the nozzle. Material will stay. In order to obtain a uniform dispersion state in the meat chunks in, as in the present invention, the injected while the injection pressure, utilizing varying the rotational speed control of the motor using the servo motor or the like, zero or low pressure It is necessary to gradually increase the injection pressure to the maximum injection pressure at a constant pressure increase rate.

The required maximum injection pressure is determined by the physical properties of the meat mass (the ratio of lean to fat, the hardness of the meat, the presence or absence of bone, etc.), the thickness and shape of the meat mass, and the physical properties of the liquid substance (solute or dispersed). The molecular weight, viscosity, reactivity with meat components, etc.), the distance between the tip of the straight water jet nozzle and the meat mass, etc. can be variously adjusted, but is usually 7 to 3000 kg / cm ² , preferably 300 to 3000 kg / cm ² . It is set in the range of 2000 kg / cm ² .
If injection maximum pressure of less than 7 kg / cm ^2, for low injection pressure than the stress of the meat mass, not sufficiently dispersed in the meat mass during, the injection maximum pressure conversely exceeds 3000 kg / cm ^2, the meat mass Damage increases, which is not desirable. Therefore, in consideration of the thickness of the normally used meat, dispersion in the meat mass, damage, and the like, the maximum injection pressure is 300 to 2,000 kg / cm.
It is preferable to set variously in the range of ² .

For example, the physical properties of a meat mass greatly affect the resistance to pouring into meat, and the stress varies from about 7 kg / cm ² to about 26 kg / cm ² depending on the origin and location of the meat. Since the injection pressure of the mold pickle injector is at most about 12 kg / cm ² , this has caused non-uniform injection due to differences in the origin and location of the meat. In the uniform dispersion injection method, since a significantly higher injection pressure (direct current water jet pressure) is used, the problem of non-uniform dispersion in the injection direction and the direction orthogonal thereto due to the difference in meat injection resistance is eliminated. . In addition, by pressing the meat mass with a constant force by the manifold of the injection unit of the pickle injector, the accuracy of uniform dispersion is further improved.

In order to prevent the liquid substance from passing through the meat lump and squirting out of the meat lump, or to prevent the liquid substance from being sufficiently injected and dispersed to the end, the thickness is previously adjusted by using a pressing roller or the like. Although there is a method of making the injection constant, as described above, the injection depth of the liquid substance can be controlled by controlling and adjusting the maximum injection pressure of the liquid substance from the straight water jet nozzle. It is preferable to measure the wall thickness, calculate the maximum injection pressure based on the measured value, and automate all steps of pressure control. As an automatic thickness measuring device, there are a method using an optical sensor, a method of automatically measuring the thickness by a nozzle provided at the tip of a robot arm coming into contact with a mass of meat, and the like. In addition, in the case of a meat chunk having a constant thickness or a meat chunk having a constant physical property, the maximum injection pressure can be set in advance. In particular, meat lumps such as outer peaches and shoulder loin where a hard film-like layer composed of connective tissue is present, and roses where lean and fat are alternately layered and a hard film-like layer composed of connective tissue is present In the case of a meat mass such as meat, the maximum injection pressure can be set in advance so that the liquid substance passes through the meat mass and spouts out of the meat mass. For example, in the case of rose meat, which is a raw material for bacon, a conventional multi-needle pickle injector cannot not only penetrate the liquid substance further but also disperse the liquid substance due to a hard film-like substance consisting of connective tissue. The liquid substance accumulated in the fat layer portion that does not need to be caused to cause inconvenience such as the soft fat layer swelling, but according to the present invention, the stress is not so much dispersed in the small fat layer portion and the stress is hard. An excellent bacon in which the liquid substance is uniformly dispersed throughout the lean layer layer including the layer of the film-like material is obtained.

In the present invention, as described above, the injection amount of the liquid substance can be controlled by controlling and adjusting the injection time until the injection pressure of the liquid substance from the straight water jet nozzle reaches the maximum pressure. it can. The injection time until reaching the injection maximum pressure can be variously set depending on the meat quality, physical properties of the liquid substance and the like, but is usually 0.05 to 10 seconds, preferably 0.1 to 5 seconds, more preferably 0.3 to 5 seconds. Set to 2 seconds. If the injection time is less than 0.05 seconds, the required pressure may not be reached, or the flow rate may be small and the dispersion in the meat mass may be insufficient. If the time exceeds 10 seconds, the injection takes a long time and the injection amount increases. However, since the holding power of the liquid substance in the meat mass is limited, the liquid substance leaking from the injection point during the injection increases, and Rate accuracy tends to be poor. Therefore, in view of higher accuracy of the set injection rate and injection efficiency, the injection time is set to 0.3 to 2 times.
Preferably, it is set to seconds.

In the present invention, as described above, the injection rate of the liquid substance into the meat mass can be controlled and adjusted by changing the rate of pressure rise of the liquid substance from the straight water jet nozzle. As in the present invention, in the conventional method of injecting a liquid substance by, for example, opening and closing only one valve without changing the injection pressure while injecting, the pressure instantaneously increases, and then as shown in FIG. Changes to In the case of such a conventional method, the injected liquid substance cannot be uniformly dispersed in the meat mass, but as in the present invention,
The pressure rising rate is set to 100 to 20,000 kg / cm ² · second, preferably 200 to 10,000 kg / cm ² · second, more preferably 1000 to 4000 kg / cm ² · second,
By controlling while pouring, the liquid substance can be uniformly dispersed in the meat mass. Pressure rise rate is 100
In the case of less than kg / cm ² · sec, the injection takes a long time and the injection amount increases, but since the holding power of the liquid substance in the meat mass is limited, the return pickle increases and the accuracy of the injection rate increases. Tend to be worse. Also, if the pressure rise rate is 2
If the pressure exceeds 0000 kg / cm ² · second, the pressure rise rate is too fast, and the pressure rises at a stretch as in the case of injection by opening and closing a conventional valve, and it becomes difficult to control the injection pressure while injecting. Can not be sufficiently dispersed. Further, in order to achieve higher accuracy of the preset injection rate and sufficient uniform dispersion of the liquid substance in the meat chunk, it is necessary to set the pressure increase rate to 1000 to 4000 kg / cm ² · second. desirable.

As described above, the injection depth is proportional to the injection maximum pressure, and the injection amount is proportional to the injection arrival time. As the mass of meat becomes thicker, the maximum injection pressure increases, and the injection time increases in proportion thereto, so that the injection amount increases. Conversely, when the meat mass becomes thinner, the maximum injection pressure becomes lower, and the injection time becomes shorter in proportion thereto, so that the injection amount becomes smaller.

For example, in the case of injecting into a lump of meat of 10 cm square and then injecting into a lump of meat having a height only halved to 5 cm at the same pressure increasing rate, the required maximum infusion is determined from the relationship between the maximum injection pressure and the depth of injection. The pressure is halved and the injection time is halved for the same pressure rise rate. As a result, the meat mass halved in height has the same injection rate because the injection weight is also halved. Therefore, if the injection is performed at the same density at the same pressure increase rate and at the same nozzle interval, the injection amount per unit volume is always the same even when the size, such as the width and thickness, of the meat mass is different. Is obtained.

Further, in the case of injecting a meat lump of the same thickness at a constant nozzle interval at a constant density, increasing the pressure increasing speed shortens the injection time and decreases the injection amount. as a result,
On the contrary, if the pressure rise rate is reduced, the injection time becomes longer and the injection amount becomes larger. As a result, the injection rate increases. Therefore, the injection rate per unit time changes by changing the pressure rise rate, so that the injection rate can be controlled by adjusting the pressure rise rate.

These controls are performed by means for adjusting the pressure, and the operation of the pressure adjustment is performed not only by human power but also by human power.
Needless to say, it can be automatically operated by a computer and an actuator based on the information of the wall thickness and the injection rate.

In the present invention, even a substance that is difficult to disperse in a meat mass can be uniformly injected and dispersed. Substances that are difficult to disperse in meat chunks include enzymes, microorganisms (lactic acid bacteria, yeast, etc.), substances that have high reactivity with macromolecules and substances that constitute meat, and move after being injected into meat chunks. It is difficult to disperse even if a means such as a mechanical stimulus or a standing period is provided. However, in the uniform dispersion injection method of the present invention, the maximum injection pressure is much higher than that of the above-mentioned multi-needle injection method. It can be evenly dispersed inside.

The pickle injector used in the present invention can be injected with a nozzle interval of 10 mm or less, for example, as narrow as 5.6 mm, so that high-density uniform injection is possible and the maximum injection pressure is adjusted. Because the injection depth can be controlled by this, the liquid substance is uniformly dispersed at the time of injection into the meat chunk, and the substance that is difficult to disperse in the meat chunk is also uniformly dispersed throughout the meat chunk simultaneously with the injection. .

In the present invention, when a liquid substance is injected and dispersed into a meat lump using a pickle injector, the tip of a straight water jet is brought into contact with the meat lump, and the liquid substance is ejected linearly to the liquid lump. It is desirable to inject and disperse the substance. In the case of salting or seasoning of meat, if a clearance is provided between the straight water jet nozzle and the meat mass to be injected, straightness is too strong and dispersion is poor. However, the larger the clearance, the higher the proportion of air incorporation. When applied to hard red meat, meat products with different textures may be obtained.

In the present invention, when injecting and dispersing a liquid substance into a meat mass using a pickle injector, the meat mass is transported to a pouring point by a robot with a conveying claw, and a slide guide for fixing the meat is used from both sides during the pouring. It is desirable to inject after fixing the meat mass, from the viewpoint of not damaging the meat.However, if it is desired to cut the tissue such as muscle fibers of the meat, inject the straight water flow while moving the meat mass. You may.

In the present invention, when a liquid substance is injected and dispersed into a meat mass using a pickle injector, it can be injected from one or more directions. The direction of the injection is not limited to the direction from the top to the bottom. By sequentially moving the position of the nozzle and the mounting table of the meat mass, the injection is performed from one or more directions such as from the side or from the bottom. can do. Further, a straight water jet nozzle capable of automatically measuring the shape of the meat mass by an optical sensor or the like and simultaneously or sequentially injecting it from two or more directions according to the measured shape of the meat mass may be used. .

Next, a needleless pickle injector used in the injection method of the present invention will be described with reference to FIGS. This needleless pickle injector is a liquid tank 1 in which a liquid substance is contained.
, A diaphragm pump 2, a servomotor 3 and a high-pressure plunger pump 4. The high-pressure plunger pump 4 is driven by the servomotor 3 to increase the pressure of the liquid substance from the liquid tank 1. 5, cylinder piston for vertically moving the high-pressure pipe 6 made of stainless steel pipe of the pressure 3500 kg / cm ² of the flexible hose and pressure 4200kg / cm ^2, manifold 7 provided with the injection nozzle of the rectilinear flow, meat mass transport pawl 8 9. Potentiometer 10 and spring 11
A tip 14 having a thickness measuring unit 12 composed of a robot or the like is controlled by a controller 13 or the like, and is capable of moving in X, Y, and Z axes (movable freely in vertical and horizontal directions).
And a meat lump transport section 15 connected to a meat lump transport conveyor (not shown), and a meat lump fixing guide 16 provided at the meat lump transport section 15 at a position where the liquid substance is ejected. .

An injection method using this device will be described. When the meat lump 17 conveyed from the meat lump conveyor is placed on one end of the meat lump transporter 15, the tip of the robot 14 moves toward the meat lump 17 and is provided at the tip. The claw 8 for transferring the meat mass is lowered by the cylinder piston 9, hooks the meat mass 17, and carries the mass to the position where the liquid substance is ejected. The meat chunk 17 carried to the injection position is fixed by the meat chunk fixing guide 16, the tip of the robot 14 is lowered, and the tip of the manifold 7 is
The spring 11 absorbs the compression pressure at the same time as the pressure is pressed, and the displacement is detected by the potentiometer 10, and the thickness is automatically measured by calculation. A pre-programmed injection maximum pressure is calculated based on the measured value, and information on the injection maximum pressure and information on the pre-programmed injection arrival time and injection rate are transmitted to the servo motor 3, and the servo motor 3 uses the high-pressure plan. The jar pump 4 is driven, and the liquid substance is injected as a straight water flow from the tip of the injection nozzle of the manifold 7 in contact with the meat mass. As a result, the injection pressure is controlled while the liquid substance is injected.
That is, the injection pressure is gradually increased from the zero or low pressure to the injection maximum pressure calculated by the wall thickness, at a rate of pressure increase calculated by the pressure difference between the injection time calculated based on the injection rate and the injection maximum pressure. A liquid substance is injected into the meat mass 17. Next, the injection pressure is returned to zero, and if necessary, the robot 14 is moved to perform the next injection, and the meat lump 1
The liquid substance is injected into the entirety of FIG. The meat mass 17 into which the liquid substance has been injected is carried out by the meat mass transporting claw 8 provided at the tip of the robot 14. Thereafter, the above operation is repeatedly performed.

By providing the meat chunk fixing guide 16 for fixing the meat chunk, not only is the meat chunk not unnecessarily damaged, but also the tip of the manifold 7 provided with the injection nozzle and the meat chunk 17 come into contact with each other. In this case, as a result of maintaining the thickness of the meat mass more constant, it becomes easier to control the pressure of the high-pressure liquid substance. However, a spring or the like may be provided around a mechanism for fixing the meat mass 17 so as to cope with the expansion of the meat mass 17 due to the injection of the liquid substance.

Next, a different embodiment of the needleless pickle injector used in the injection method of the present invention will be described with reference to FIG. The same components as those of the needleless pickle injector are denoted by the same reference numerals. The needleless pickle injector includes a liquid tank 1 containing a liquid substance therein, a high-pressure water generator 5 driven by a servomotor 3 to increase the pressure of the liquid substance from the liquid tank 1, and a pressure resistance of 3500 kg. / C
m ² of the flexible hose and pressure 4200kg / cm ²
High-pressure pipe 6 made of stainless steel pipe and flow control unit 1
8, an X-axis drive 19, a Y-axis drive 20, a Z-axis drive 21, an X-axis drive 19, and a Y-axis drive to which the manifold 7 to which the jet nozzle for the straight water flow is attached is fixed. Controller 1 that controls the movement of the Z-axis driving tool 20 and the Z-axis driving tool 21 to position the injection unit and control the injection pressure.
3, a meat lump conveyor 22 for intermittently moving and transporting the meat lump 17 toward the injection section, and the meat lump 1 from both sides during pouring.
7 for holding and fixing the meat chunk 7.

An injection method using this device will be described. When the meat mass moves during the pouring, the meat mass 17 conveyed by the meat mass conveyor 22 is cut by the moved distance, so that the meat mass 17 is sandwiched and fixed by the meat mass fixing guide 16. The manifold 7 comes down from above and comes into contact with the meat mass. The controller 13 calculates a pressure rising speed according to the injection rate and an injection maximum pressure according to the height of the injection unit,
The servo motor 3 drives the high-pressure plunger pump 4 based on the information on the injection maximum pressure and the information on the pre-programmed injection arrival time and injection rate,
The liquid substance is jetted as a straight water flow from the tip of the jet nozzle attached to the manifold 7 in contact with the meat mass. As a result, the injection pressure is controlled while injecting the liquid substance. When one injection is completed, the controller 7 moves the manifold 7 to the next position to perform the next injection. When the injection of the meat chunks within the length region of the meat chunk fixing guide 16 is completed, the meat chunk conveyor 22 moves and conveys the meat chunks, and the above operation is repeated to uniformly disperse the liquid substance on the meat chunks. And disperse.

The injector of this injector has X, Y,
It is movable in the Z direction, and an object to be injected such as the meat chunk 17 is fixed, and the injection can be performed by moving the manifold 7. It goes without saying that the three-axis movement of the injection unit, that is, the manifold 7 in the X, Y, and Z directions can be moved only in two axes or one axis by fixing one axis or two axes.

Next, the structure of the manifold 7, which is a main part of the pickle injector, will be described. A member that branches a single flow from the high-pressure pipe 6 into a plurality of pieces is called a manifold 7, and the injection unit of the conventional high-pressure water device has a single-hole type or a shape in which the pipe in the manifold is radially branched. The present inventors processed the manifold 7 so that it could be used as a pickle injector for meat, branched pipes in the manifold, and arranged the pipes in parallel.
The term “parallel” as used herein includes not only a case where they are arranged in parallel in one row, but also a case where they are arranged in parallel in multiple rows such as a staggered shape. A high-pressure liquid substance is jetted from a nozzle at the tip of each pipe as a straight water stream, and is simultaneously injected into the meat from each of the arranged nozzles. In addition, when a plurality of manifolds are connected or a large number of nozzles are attached to one manifold, it becomes possible to inject the liquid substance efficiently in one process.

Next, the structure of the injection unit manufactured by the present inventors will be described with reference to FIGS. 9 and 10. FIG. Thirteen branch pipes 23 are provided in the manifold 7 at intervals of 10 mm and in parallel at intervals of four rows and 10 mm, and straight water jet nozzles 24 are provided at the tips of the ejection holes of each branch pipe 23.
Is attached. The interval between the nozzles 24 corresponding to the needle interval of the existing multi-needle type pickle injector is 10 m.
m, one manifold 7 can be provided with a large number of branch pipes 23, and injection with a higher density can be performed. The diameter of the hole of the jet nozzle 24 for the straight water flow was 3/1000 inch. It is known that the injection pressure is inversely proportional to the fourth power of the diameter of the nozzle hole, and the smaller the diameter, the higher the pressure.

When a liquid substance is injected by the pickle injector configured as described above, the pressure changes while being injected.
Since the means for changing the pressure is provided, the pressure can be gradually increased at a pressure increasing rate according to the injection rate up to the injection maximum pressure according to the wall thickness. The process further proceeds, and the operation of dispersing in the horizontal direction due to the resistance of the next meat tissue is repeated, so that it can be uniformly dispersed in the meat mass. Since no injection needle is used, the interval between the nozzles can be significantly reduced as compared with the conventional multi-needle type pickle injector, and one or more manifolds in which the branch pipes are parallel as an injection unit are provided. Since a plurality of parallel injections are performed at a high density by a single drive, the liquid material can be efficiently injected into the meat mass and dispersed at the same time by one process.

In addition, since a method of controlling the injection depth by adjusting the maximum injection pressure has been obtained, the liquid substance can be uniformly injected and dispersed from thin meat to thick block meat using the same machine. In addition, since a method of controlling the injection depth by adjusting the injection maximum pressure and a method of controlling the injection amount by adjusting the injection time were obtained, the injection rate was controlled by adjusting the pressure rise rate. Became possible. Furthermore, since the pickle injector used in the present invention uses a high-pressure water generator and injects at a pressure significantly higher than the resistance pressure of meat, it is possible to inject hard meat and soft meat equally as well. However, it has been found that the difference in meat injection resistance, which has been a problem in the case of the conventional multi-needle pickle injector, has almost no effect.

Next, a case where raw ham is manufactured using the pickle injector of the present invention, which is provided with an injection section in which straight water jet nozzles are arranged at high density, will be described. For the production of raw ham, a dry salt method, a salt water method, and a single needle injection method are used. However, all of these methods require a lot of time for production, and tend to cause dispersion of the salting agent in individual meat chunks, meat portions, surface portions and central portions. Prosciutto ham has a high salt concentration, so that the dispersion of the ham greatly affects the quality. In addition, since no heat treatment is performed, it is necessary to pay sufficient attention to the dispersion of the salting agent for safety. Therefore, according to the Food Sanitation Law, the injection method using an automatic injection machine using multiple needles may contaminate the deep part of meat with microorganisms on the surface of the meat mass with the needle, and also collects the injection liquid leaked from the meat at the time of injection. It has not been approved as a method for salting prosciutto ham because it has a structure that can be used.

On the other hand, in the case of the present invention, since the needle is not used, there is no contamination of the microorganism inside the meat mass by the needle, and the injection liquid is densely dispersed in the meat at the same time as the injection. There is almost no leakage. Therefore, it can be manufactured without using an injection solution contaminated with microorganisms by injection. In addition, since the injection liquid is uniformly dispersed in the meat, all parts of the meat mass are surely reduced to the water activity value of the cured meat specified by the Food Sanitation Law at the time of injection. As described above, according to the present invention, the dispersion of the infusion liquid in the meat is uniform and the dispersion is small, so that the stable quality, and also the safety, the number of bacteria, the water activity value, the food sanitation law, Those that meet the standard are obtained.

[0063]

EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the technical scope of the present invention is not limited to these examples. (Example 1) Injection was performed as follows using the above-described injection device. When the pork mass 17 conveyed from the meat mass conveyor is placed at one end of the meat mass transport section 15, the tip of the robot 14 moves toward the meat mass 17,
The meat lump 17 is provided by the meat lump transporting claw 8 provided at the tip thereof.
To the liquid material injection position. The meat chunk 17 carried to the injection position is fixed by the meat chunk fixing guide 16, the tip of the robot 14 descends, and the spring 11 reduces the compression pressure at the same time that the tip of the manifold 7 presses the meat chunk 17. Absorb, the displacement is detected by the potentiometer 10, the wall thickness is automatically measured by calculation, and the pre-programmed maximum injection pressure is calculated based on the measured value. Information on the programmed injection arrival time and injection rate is transmitted to the servomotor 3, and the high-pressure plunger pump 4 is driven by the servomotor 3, and the liquid substance is moved straight from the tip of the injection nozzle 24 in contact with the meat mass. Inject as
Return pressure to zero. Next, this operation is repeated according to the program of the robot 14 incorporated in the controller 13, and after pouring the whole pork mass 17, the pork mass 17 is carried out by the meat mass transporting claw 8 provided at the tip of the robot 14. .

FIG. 1 shows a comparison of the distribution of salt content after injection between this test and a test performed with an existing multi-needle pickle injector on an equivalent mass of pork using the same liquid substance.
It is shown in FIG. In FIG. 11, the upper side shows the distribution state of the salt content after injection when using the pickle injector of the present invention, and the lower side shows the distribution of salt content after injection when using the existing multi-needle pickle injector. The distribution state is shown, and the left side is the distribution state immediately after injection, and the right side is the distribution state after standing for 72 hours.

The distribution state was measured by dividing each pork mass into two parts vertically and three parts left and right, and obtaining samples from a total of six places. As is apparent from FIG. 11, the method for injecting meat into the meat according to the present invention injects and disperses the liquid substance with much more uniformity as compared with the case of using the conventional multi-needle pickle injector. I was able to.

(Embodiment 2) Next, a description will be given of an embodiment of the pickle injector of the present invention in the case of using an injection section in which straight water jet nozzles are arranged at high density. Table 1 shows that the pickle injector, which includes an injection unit with 60 straight water jet nozzles, was injected into each part of the outer peach, inner peach, ram, mar and shikimbo of the pork leg, and the existing multiple It is a figure which shows the comparison of the injection rate at the time of using a needle type pickle injector. In addition, 40 blocks were used for each pork mass as a sample.

[0067]

[Table 1]

As can be seen from Table 1, the total standard deviation was 7.3% for the existing multi-needle pickle injector.
On the other hand, in the injection method of the present invention, it was found that the injection rate was as small as 0.8%, and the variation in the injection rate was extremely small. In addition, the maximum value and the minimum value of the existing multi-needle type pickle injector are numerical values that are treated as defective products, whereas the maximum value and the minimum value of the present invention are in a range allowable as a product. It has been found that defective products are reduced by using the pickle injector of the invention.

(Embodiment 3) Next, a description will be given of a different embodiment of the pickle injector of the present invention in the case of using an injection section in which high-density straight water jet nozzles are arranged. Table 2 shows a comparison of the injection rate between the pickle injector of the present invention and the existing multi-needle pickle injector when injected into pork loin. In addition, 50 blocks were used for each pork mass as a sample.

[0070]

[Table 2]

The pork loin is a long piece of meat with the longest muscle of the back extending from the shoulder to the peach.
When one piece of roast meat is injected uniformly, there is a problem that the liquid substance is usually difficult to enter the peach side and excessively enter the shoulder side. The right side of Table 2 shows the case where the existing multi-needle type pickle injector was used. The injection rate was higher toward the catalyzer side, and the variation was large. The left side of Table 2 shows the case where the pickle injector of the present invention was used, and was hardly affected by the hardness of the meat quality, and the variation was small.

(Embodiment 4) Next, a description will be given of an embodiment in which the pickle injector of the present invention provided with an injection section in which straight water jet nozzles are arranged at a high density is used to inject fish meat. Table 3 shows
Divide the half body salmon into 4 parts from head to tail,
The comparison of the injection rate when the pickle injector of the present invention is used and the injection rate when the existing injector is used (the number of samples is 10 each) is shown. Note that ten salmon were used as samples.

[0073]

[Table 3]

Since fish meat has a gradient in thickness from the head to the tail, there is a tendency that a liquid substance does not easily enter the thin tail. From the results in Table 3, when the existing injector was used, the injection rate was lower in the thin tail portion than in the thick central portion, but when the pickle injector of the present invention was used, the effect of the thickness on the injection rate was reduced. Was not much. In addition, the total standard deviation is very small at 0.8% in the pickle injector of the present invention as compared with 5.5% of the existing injector, and similar to the pork loin and peach meat of the above example, It was clarified that the variation in the injection rate was extremely reduced even when injected into fish meat.

(Example 5) Next, using the pickle injector of the present invention provided with an injection section in which a straight water jet nozzle is arranged at a high density, the infusate in which Edible Red No. 3 was dissolved was converted into pork loin. The case of injection will be described. FIG. 12 shows a comparison of the dispersion state when pouring the above-mentioned infusion solution into pork loin using the pickle injector of the present invention and an existing multi-needle pickle injector. The upper part of FIG. 12 shows the dispersion state after injection when the pickle injector of the present invention is used, and the lower part shows the dispersion state after injection when the existing multi-needle pickle injector is used. The left side shows the dispersion state immediately after the injection, and the right side shows the dispersion state after standing for 72 hours.

From the results of FIG. 12, it can be seen that when the injection is carried out using the existing multi-needle pickle injector, the dispersion immediately after the injection is poor and the substance having high reactivity with meat protein such as Edible Red No. 3 Since it was unable to move after being injected into the medium, the dispersion state did not change even after standing for 72 hours.
In contrast, when injection was performed using the pickle injector of the present invention, it became clear that Edible Red No. 3 was uniformly dispersed immediately after injection.

(Example 6) The yield, the production period, and the production time in the case where the pork mass was produced using the injection method of the present invention and the case where the pork mass was produced using the conventional dry salt method were prepared. Table 4 shows the results of sensory tests of the products. As can be seen from Table 4,
The dry salt method took two weeks for salting and about three weeks to produce a product. On the other hand, when the injection method of the present invention is used, salting is performed in one day, and the time required to produce a product is one day.
It was less than a week, and it was found that the manufacturing period could be significantly shortened and the manufacturing yield also increased. Also,
In the sensory test, there was no variation in salt content, and the texture was moist and good. The sensory evaluation was conducted by a specialized panel 1
Performed by 0 people. Thus, according to the injection method of the present invention, the dispersion in the meat of the injection liquid is uniform,
Since the variation was small, it was found that a raw ham product having a stable quality and a safety that meets the standards of the Food Sanitation Law in terms of bacterial count and water activity value was obtained.

[0078]

[Table 4]

[0079]

As apparent from the above description, the present invention has the following effects. 1. Using a high pressure water pickle injector, contact the meat with the straight water jet nozzle and change the pressure while injecting the liquid substance, and inject and disperse the liquid substance into the meat mass with much more uniformity than in the past It has been found that the method of the present invention can be applied to a method for producing raw ham. Moreover, in this method,
The non-uniformity of liquid material injection due to the difference of meat injection resistance can be solved at the same time. 2. In addition, this method can be used to physically disperse poorly dispersed substances in meat chunks, making it possible to use substances that were not previously available in pickle liquid compositions. 3. Immediately after injection, uniform dispersion is almost complete,
There is no need to apply a mechanical stimulus for a long time with a tumbling machine, a massage machine, or the like, and the time for salting or seasoning can be greatly reduced. 4. Since the method of controlling the injection depth by adjusting the injection maximum pressure was obtained, it became possible to uniformly inject and disperse the liquid substance from thin meat to thick block meat,
In addition, the liquid substance can be evenly injected and dispersed into fish meat or raw meat with skin or skin which was impossible or inconvenient with the multi-needle type because of the needleless type. 5. A method of controlling the injection depth by adjusting the injection maximum pressure and a method of controlling the injection volume by adjusting the injection time have been obtained, so the injection rate can be controlled by adjusting the pressure rise rate. As a result, it became possible to manufacture multi-standard products having different injection rates.

[Brief description of the drawings]

FIG. 1 is a graph showing a relationship between an injection depth and an injection maximum pressure when injection is performed by a pickle injector of the present invention.

FIG. 2 is a graph showing a relationship between an injection time and an injection amount when injection is performed by a pickle injector according to the present invention.

FIG. 3 is a graph showing a relationship between an injection maximum pressure and an injection time at an injection rate of 110, 120, 130, and 140% when the injection is performed by the pickle injector of the present invention.

FIG. 4 is a graph showing a change over time of injection pressure when injection is performed by a conventional needleless pickle injector.

FIG. 5 is a graph showing a change over time in injection pressure when injection is performed with a needleless pickle injector according to the present invention.

FIG. 6 is a perspective view of the pickle injector of the present invention.

FIG. 7 is a front view of the robot in the pickle injector of the present invention.

FIG. 8 is a perspective view of another pickle injector of the present invention.

FIG. 9 is a longitudinal sectional view of an injection unit of the pickle injector of the present invention.

FIG. 10 is a bottom view of an injection unit of the pickle injector of the present invention.

FIG. 11 shows a case where the pickle injector of the present invention and an existing multi-needle pickle injector are used.
It is explanatory drawing which shows the comparison of the distribution state of the salt after injection.

FIG. 12 shows a case where the pickle injector of the present invention and an existing multi-needle type pickle injector are used.
It is explanatory drawing which shows the comparison of the dispersion state of the coloring material after infusion.

[Explanation of symbols]

DESCRIPTION OF SYMBOLS 1 Liquid tank 13 Controller 2 Diaphragm pump 14 Robot 3 Servo motor 15 Meat mass conveyance part 4 High pressure plunger pump 16 Meat mass fixation guide 5 High pressure water generator 17 Meat mass 6 High pressure pipe 18 Flow control part 7 Manifold 19 X axis drive 8 Claw for transporting meat lump 20 Y-axis driving tool 9 Piston cylinder 21 Z-axis driving tool 10 Potentiometer 22 Conveyor for transporting lump of mass 11 Spring 23 Branch pipe 12 Thickness measuring unit 24 Injection nozzle

────────────────────────────────────────────────── (5) References JP-A-5-244906 (JP, A) US Patent 3,436,230 (US, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1 / 318 A22C 9/00 WPI (DIALOG)

Claims (16)

(57) [Claims] 1. A method for injecting a liquid substance into a meat lump, wherein the injection pressure is changed while the liquid substance is being injected into the meat lump using a straight water jet nozzle. 2. A change in injection pressure, injection method of a liquid substance to claim 1 Symbol <br/> placing the meat mass, wherein the injection pressure is gradually increased from zero or a low pressure. Wherein by controlling the maximum value of the injection pressure, injection method of a liquid substance to claim 1 or 2 meat mass, wherein the controlling the injection depth of the liquid substance. 4. The maximum value of the injection pressure is 7 to 3000 kg /
4. The method according to claim 3 , wherein the liquid substance is cm ² . 5. By controlling the injection time to reach the maximum value of the injection pressure, the meat mass according to any one of claims 1 to 4, characterized in that to control the injection amount of the liquid substance Method of injection of liquid substances into 6. The injection time until the injection pressure reaches a maximum value is 0.05 to 10 seconds.
6. The method for injecting a liquid substance into a meat mass according to claim 5 . 7. varying the rate of increase in injection pressure, the liquid substance into the meat mass according to any one of claims 1 to 6, characterized in that to control the injection rate of the liquid material into the meat mass Injection method. 8. An injection pressure increasing rate of 100 to 2000.
The method for injecting a liquid substance into a meat lump according to claim 7, wherein the injection rate is 0 kg / cm ² · second. 9. The method according to claim 1, wherein the maximum value of the injection pressure is adjusted in advance according to the physical properties of the meat mass.
9. The method for injecting a liquid substance into a meat mass according to any one of the above items 8 . 10. The method according to claim 1, wherein the steps of measuring the thickness of the meat mass, calculating the maximum value of the injection pressure based on the measured value, and performing pressure control are all automated. 10. The method for injecting a liquid substance into a meat mass according to any one of items 9 to 10. 11. Depending on the thickness of the meat mass, pre-adjusting the maximum injection pressure, characterized in claims 1 to injection method of a liquid substance into the meat mass according to claim 9. 12. The method according to claim 1, wherein the rate of pressure increase is adjusted in advance according to the physical properties of the liquid substance.
12. The method for injecting a liquid substance into a meat mass according to any one of items 11 to 11 . 13. The method of claim 1 or injection method of a liquid substance into the meat mass of claim 12, wherein securing the meat mass. 14. The injection method of the liquid substance a straight water flow injection nozzle into the meat mass according to any one of claims 1 to 13, characterized by using contact with the meat mass. 15. Depending on the shape of the meat mass, one or more of the meat mass according to any one of claims 1 to 14, characterized by using a straight water flow injection nozzle capable of injecting the direction Method of injection of liquid substances into 16. Injection method of the liquid substance into the meat mass according to any one of claims 1 to 15, characterized in that injecting by narrowing an injection interval.