JP7393001B2 - Meat processing preparations - Google Patents

Description

The present invention relates to a livestock meat processing preparation that improves the texture and flavor of frozen livestock meat.

When it comes to using livestock meat, meat that does not go through the freezing process is considered to be the most palatable as it retains the flavor of the material itself, the juiciness of the meat tissue, and the texture. On the other hand, frozen meat is widely used. When frozen meat is frozen for a long period of time, water within the meat tissue grows as ice crystals, damaging the tissue and leaching out as meat juices when thawed, resulting in the meat itself becoming dry and having a poor texture. In terms of taste, the meat juices that have a good meat flavor are often drained out, and the original flavor of the meat is often lost.

In order to solve such problems, a livestock processing preparation is sometimes added to frozen livestock meat. Some livestock meat processing preparations use alkaline agents. This type of livestock meat processing preparation can increase the water retention capacity by increasing the pH using an alkaline agent, and can improve the texture of meat that has deteriorated due to freezing. The livestock meat processing preparation of Patent Document 1 uses gluconic acid, calcium lactate, and an alkaline agent to maintain the fibrous texture of meat while not producing alkaline tastes such as off-flavors and metallic tastes. That's what I do.

Patent No. 5882792

Frozen livestock meat is required to have a texture and flavor that are closer to those of meat, but it is difficult to completely suppress the texture and the occurrence of alkaline off-flavors just by adjusting the blending ratio as in Patent Document 1.

A livestock meat processing preparation for solving the above problems is a livestock processing preparation for modifying frozen meat, wherein the frozen meat is edible meat that has not been heat treated, and a seasoning to suppress the alkaline taste is added . Contains organic acid salts used as pH adjusters and modified starches.
In the livestock meat processing preparation, the organic acid salts include, for example, trisodium citrate, potassium gluconate, sodium gluconate, monosodium succinate, disodium succinate, sodium acetate, potassium hydrogen tartrate, sodium tartrate, potassium lactate. , sodium lactate, monosodium fumarate, and sodium malate.

The above livestock meat processing preparation may further contain a carbonate alkaline agent.
In the above livestock meat processing preparation, the modified starch is, for example, at least one selected from acetic acid starch, hydroxypropylated starch, adipic acid crosslinked starch, and phosphoric acid crosslinked starch.

The above livestock meat processing preparation may contain at least one selected from sodium chloride, potassium chloride, sodium glutamate, and nucleic acids.

According to the present invention, it is possible to approximate the flavor and texture of livestock meat that does not undergo a freezing process.

A process diagram explaining the cooking process of pork shoulder loin. A process diagram illustrating the beef cooking process. A process diagram illustrating the process of cooking chicken.

Hereinafter, a preparation for livestock meat processing to which the present invention is applied will be explained.
The livestock meat processing preparation to which the present invention is applied modifies frozen livestock meat, and is added before freezing or after thawing the frozen livestock meat. Thereafter, the meat is heat-treated and used as it is. Or, after that, it is frozen and stored again, and after being distributed, it is thawed and heated before being used. By modifying frozen livestock meat, such preparations for meat processing can approximate the flavor and texture of meat that does not go through the freezing process.

The livestock meat processing preparation to which the present invention is applied contains an organic acid salt, modified starch, and calcined calcium.
The water retention capacity of livestock meat depends on the state of muscle protein, and the water retention capacity reaches its minimum at around pH 5, and the water retention capacity increases by making the pH more acidic or alkaline. Calcined calcium is one of the materials used to improve water retention and texture of livestock meat. In addition to calcined calcium, carbonate alkaline agents such as sodium bicarbonate (baking soda) can also be used as the alkaline agent.

Calcined calcium exhibits strong alkalinity when dissolved in water. If the meat becomes too alkaline, the proteins in the meat will break down, producing an alkaline taste such as off-flavors or metallic tastes. By combining calcined calcium with various organic acid salts, the buffering effect will prevent the meat from becoming too alkaline. It can be suppressed. In the livestock meat processing preparation to which the present invention is applied, the pH is controlled by a combination of a strong alkaline agent and an organic acid salt, and the pH is controlled by using an organic acid salt that has the effect of a seasoning. While maintaining water retention by controlling the change within an appropriate range, the seasoning is balanced so that the alkaline taste that occurs when meat is treated with alkali is not felt.

Here, organic acid salts are organic acid salts that are used as seasonings to improve or improve taste, such as adding flavor or adjusting taste quality, and those that can be labeled as seasonings under the Food Sanitation Act. used. Furthermore, some organic acid salts are used as pH adjusters for the so-called buffer function. As the organic acid salt used here, one having at least a seasoning function is selected, and more preferably one having both a seasoning function and a pH adjusting function is selected. Specifically, trisodium citrate, potassium gluconate, sodium gluconate, monosodium succinate, disodium succinate, sodium acetate, potassium bitartrate, sodium tartrate, potassium lactate, sodium lactate, monosodium fumarate, apple. At least one selected from sodium chloride is preferred, and among these, sodium chloride is particularly preferred as it is seasoned so that the off-flavor and alkaline taste of meat treated with calcined calcium is not felt, and has an appropriate buffer function. It is preferable to use at least one selected from the following three types: trisodium acid, potassium gluconate, and sodium malate.

In addition, in order to balance the seasoning, sodium chloride (salt), potassium chloride, sodium glutamate, and nucleic acids (sodium 5'-ribonucleotide, etc.) may be used in combination.
Calcined calcium is used as an alkaline agent, and as an example, shell calcined calcium is preferred. As the alkaline agent, carbonate alkaline agents such as sodium carbonate and sodium bicarbonate (baking soda) may be used in combination.

Furthermore, even if calcined calcium and organic acid salts are combined to improve water retention and taste, it is necessary to suppress elution of drips during cooking. With frozen meat, ice crystals grow during the freezing process, damaging the meat tissue and causing drips when thawed, and even if the meat tissue retains moisture through alkali treatment or seasoning liquid treatment after thawing. Since the tissue of the meat is damaged, when it is finally cooked, a considerable amount of drips (gravy) will flow out, resulting in a loss of texture and taste. In the livestock meat processing preparation to which the present invention is applied, modified starch that has an affinity for water is used in combination to improve water retention and suppress drip flow.

Here, the modified starch is preferably at least one selected from acetic acid starch, hydroxypropylated starch, adipic acid crosslinked starch, phosphoric acid crosslinked starch, etc. Among these, acetic acid starch and phosphoric acid crosslinked starch are particularly preferable. .

The livestock meat processing preparation configured as described above may be mixed directly with livestock meat as a powder, or may be dissolved in water beforehand and then mixed. Further, it may be added by an addition method such as tumbling or injection. Thereafter, the meat is stored frozen, thawed, and heat-treated before use.

The livestock meat processing preparation of Example 1 to which the present invention is applied has the configuration shown in Table 1 below.

That is, the livestock meat processing preparation in Example 1 uses potassium gluconate and sodium malate as organic acid salts, and also uses a nucleic acid in order to balance the seasoning. In addition, acetic acid starch is used as a processed starch. The calcined calcium used here is shell calcined calcium.

Here, pork steak (tonteki) was prepared using American pork shoulder loin (chilled). The process diagram is shown in Figure 1. Then, for pork shoulder loin meat, 1.0% by mass, 1.5% by mass, 2.0% by mass of livestock processing preparations, 0.3% by mass of salt, and 0.1% by mass of white pepper. was dissolved in water at 10% by mass of the meat weight and mixed with pork shoulder loin. For comparison, a control was prepared in which only salt and white pepper were dissolved in water at 10% by mass of the meat weight and mixed with the meat without adding any preparation.

First, pork shoulder loin is sliced into 20 mm thick slices, the weight of the raw meat is measured (Step 1), and the slices are tenderized using a jacquard (Step 2). That is, to make it easier to season the meat, a needle-like blade is passed through it to cut the sinews of the meat. Next, to pork shoulder loin meat, 1.0% by mass, 1.5% by mass, 2.0% by mass of livestock processing preparations, 0.3% by mass of salt, and 0.1% by mass of white pepper. A solution of 10% by weight of the meat in water is added and tumbling is performed under conditions of normal pressure, 5 rpm, and 25 minutes (Step 3). As a result, the pork shoulder loin and the meat processing preparation are mixed. As a control, the same treatment (Step 3) was carried out without adding any preparation, adding only salt and white pepper dissolved in water at 10% by weight of the meat weight.

After this, the pork shoulder loin meat after the tumbling process is divided into individual pieces, lard is added in an amount of 6.65% by mass based on the meat weight (Step 4), and the pork shoulder loin is degassed for 60 seconds and vacuum packaged. (Step 5). As a result, the livestock meat processing preparation is absorbed into the meat tissue of the pork shoulder loin.

Next, steam treatment was performed at 90°C for 20 minutes so that the center temperature was 75°C or higher (Step 6), and then rapid freezing was performed at -30°C for 1 hour (Step 7) to create a frozen product (Step 6). 8).

When cooking, thaw the bag under running water (Step 9), then fry it in a frying pan over medium heat for 1 minute and 20 seconds on each side (Step 10). Then, the weight of the pork shoulder loin after cooking is measured (Step 11). Thereafter, the meat was taste-tested to confirm the texture of the meat (Step 12). There were 10 people on Panela at the time of the tasting.

During the tasting, we compared the texture and yield. Yield (%) was calculated by (weight after heating (step 11))÷(weight of raw meat before treatment (step 1))×100. The results are shown in Table 2 below.

From Table 2, when the meat processing preparation was added, the yield was improved compared to the control, and the larger the amount of the meat processing preparation, the softer and juicier the flavor and texture were obtained, which improved the yield. I can confirm that.

The livestock meat processing preparations of Examples 2 and 3 and Comparative Examples 1 and 2 to which the present invention was applied have the configurations shown in Table 3 below.

That is, the livestock meat processing preparations of Examples 2 and 3 use trisodium citrate and sodium malate as organic acid salts, and also use monosodium glutamate and nucleic acid in order to balance the seasoning. In addition, acetic acid starch is used as a processed starch. In Comparative Examples 1 and 2, trehalose, which is generally considered to have a water-retaining ability, is used instead of starch acetate.

Here, frozen beef from the United States was sliced and cooked into something similar to gyudon toppings. The process diagram is shown in Figure 2. Then, 2.0% by mass of the livestock meat processing preparation was dissolved in water corresponding to 20% by mass of the meat, and mixed with the frozen beef. For comparison, a control was prepared in which only 20% by mass of water based on the meat weight was added to beef.

Thaw the frozen beef (Step 21), slice it into 1.5 mm thick pieces using a slicer (Step 22), sort the sections into polyethylene bags (Step 23), and weigh the weight of the raw meat in each bag (Step 24). . Then, 2.0% by mass of the livestock meat processing preparation is weighed based on the raw meat (Step 25), and dissolved and dispersed in 20% by mass of water based on the raw meat (Step 26). The meat processing preparation dissolved in water is then filled into a bag containing the raw meat, vacuum packed (step 27), and quickly frozen in a shock freezer (step 28). As a control, the same treatment (steps 27 and 28) was carried out by adding only water in an amount of 20% by mass of the meat weight to beef without adding any preparation.

During cooking, the bag was thawed under running water (step 29), and the liquid was drained for 2 minutes on a tray and wire mesh (step 30).
Meanwhile, for seasoning, measure 30% of the seasoning liquid based on the weight of the meat after processing (Step 31), mix it with the meat (Step 32), and heat it in a pot over medium heat for 6 minutes (Step 33). . Then, it is packed in bags and cooled in a water tank (step 34). The package is opened on a tray and wire mesh, and the liquid is drained for 2 minutes (Step 35). Then, the weight of the cooked meat is measured (step 36). Thereafter, the food was sampled to confirm the texture (step 37). There were 10 people on Panela at the time of the tasting.

During the tasting, we compared the texture and yield. The yield (%) was calculated by (weight after heating (step 36))÷(weight of raw meat before treatment (step 24))×100. The results are shown in Table 4 below.

From Table 4, it can be confirmed that when the livestock meat processing preparations of Examples 2 and 3 are added, a softer and juicier flavor and texture are obtained than when the control is added, and the yield is improved. It can also be confirmed that the larger the amount of starch acetate, the juicier the product and the higher the yield. Moreover, in Comparative Examples 1 and 2, since trehalose is used instead of starch acetate, it can be confirmed that the juiciness and yield are lower than in Examples 2 and 3.

The livestock meat processing preparations of Examples 4, 5, and 6 to which the present invention was applied have the configurations shown in Table 5 below.

That is, the livestock meat processing preparations of Examples 4, 5, and 6 use trisodium citrate and sodium malate as organic acid salts, and also use monosodium glutamate and nucleic acid in order to balance the seasoning. Further, as the processed starch, phosphoric acid crosslinked starch was used in Example 4, and acetic acid starch was used in Examples 5 and 6. Furthermore, as an alkali agent, in addition to calcined calcium, sodium hydrogen carbonate (baking soda) was added in Example 4, and sodium hydrogen carbonate (baking soda) and sodium carbonate were added in Example 5.

Here too, frozen beef from the United States was cooked as shown in FIG. Thereafter, a taste test was conducted to confirm the texture. There were 10 people on Panela at the time of the tasting.
During the tasting, we compared the texture and yield. The yield (%) was calculated by (weight after heating (step 36))÷(weight of raw meat before treatment (step 24))×100. The results are shown in Table 6 below.

From Table 6, it can be confirmed that when the livestock meat processing preparations of Examples 4, 5, and 6 were added, a softer and juicier flavor and texture were obtained than the control, and the yield was improved. Furthermore, it can be confirmed that whether the modified starch is phosphoric acid crosslinked starch or acetic acid starch, the juiciness and yield are almost the same.

The livestock meat processing preparations of Examples 7 and 8 and Comparative Example 3 to which the present invention was applied have the configurations shown in Table 7 below.

That is, the livestock meat processing preparation of Example 7 uses potassium gluconate and sodium malate as organic acid salts, uses starch acetate as processed starch, and adds calcined calcium as an alkali agent. The livestock meat processing preparation of Example 8 uses trisodium citrate and sodium malate as the organic acid salts, starch acetate as the processed starch, and sodium bicarbonate in addition to calcined calcium as the alkali agent. (baking soda) and sodium carbonate are added. The livestock meat processing preparation of Comparative Example 3 uses potassium gluconate as an organic acid salt, does not use modified starch, does not use strongly alkaline calcined calcium as an alkali agent, and has sodium carbonate added. There is only one.

Here, frozen chicken (thigh meat) was cooked in the oven. The process diagram is shown in Figure 3. In Examples 7 and 8, 1.0% by mass of livestock processing preparation, 0.3% by mass of salt, and 0.1% by mass of white pepper were added to the frozen chicken meat based on the weight of the meat. It was dissolved in 22.5% by mass water and mixed with chicken meat. In addition, for Comparative Example 3, 0.3% by mass of the livestock meat processing preparation, 0.3% by mass of salt, and 0.1% by mass of white pepper were added to the frozen chicken at 22.5% by mass of the meat weight. % of water and mixed with chicken. For comparison, a control was prepared in which only salt and white pepper were dissolved in water at 22.5% by mass of the meat weight and mixed with the meat without adding any preparation.

Thaw the frozen chicken and weigh the meat (step 51). Then, a liquid in which a livestock meat processing preparation, salt, and white pepper are dissolved is added to the chicken and tumbled (20 rpm, 30 minutes) (step 52). As a control, the same treatment was carried out by adding only salt and white pepper dissolved in water at 22.5% by weight of the meat weight without adding any preparation. Next, it is quickly frozen in a shock freezer (step 53). Then, it is thawed the next day or later (step 54). Thereafter, firing treatment is performed at 200° C. for 14 minutes at a core temperature of 80° C. or higher (step 55). Then, the weight of the cooked chicken is measured (step 56). Thereafter, the meat was taste-tested to confirm the texture of the meat (step 57). There were 10 people on Panela at the time of the tasting.

During the tasting, we compared the texture and yield. The yield (%) was calculated by (weight after heating (step 56))÷(weight of raw meat before treatment (step 51))×100. The results are shown in Table 8 below.

From Table 8, it can be confirmed that when the livestock meat processing preparations of Examples 7 and 8 are added, a softer and juicier flavor and texture are obtained than when the control is added, and the yield is improved. Moreover, it can be confirmed that it is juicier and has an improved yield than Comparative Example 3 which does not contain modified starch or strong alkali calcined calcium.

The livestock meat processing preparations described above can provide the effects listed below.
(1) By using calcined calcium to make it alkaline, it increases water retention, and by combining the accompanying alkaline taste with organic acid salts, it is possible to prevent the alkaline taste from being felt due to the buffering effect. . In addition, modified starch can be used to reduce drippings during cooking. This makes it possible to approximate the flavor and texture of meat that does not go through the freezing process.

(2) Trisodium citrate, potassium gluconate, sodium gluconate, monosodium succinate, disodium succinate, sodium acetate, potassium hydrogen tartrate, sodium tartrate, potassium lactate, used as seasonings as organic acid salts By using at least one selected from sodium lactate, monosodium fumarate, and sodium malate, the alkaline taste can be effectively suppressed.

(3) By using a carbonate alkaline agent together with calcined calcium, the pH can be adjusted so as not to become too alkaline.
(4) By using at least one modified starch selected from acetic acid starch, hydroxypropylated starch, adipic acid cross-linked starch, and phosphoric acid cross-linked starch, drip flow during cooking can be effectively suppressed. .

(5) By using at least one selected from sodium chloride (salt), potassium chloride, monosodium glutamate, and nucleic acids, the seasoning can be balanced.
Note that the above embodiment can be further modified and implemented as follows.

- To balance the seasoning, seasonings other than sodium chloride, potassium chloride, monosodium glutamate, and nucleic acids may be added.
- Processed starches other than acetic acid starch, hydroxypropylated starch, adipic acid crosslinked starch, and phosphoric acid crosslinked starch may be used.

・As the alkali agent, other than carbonate may be used.
-Organic acid salts include trisodium citrate, potassium gluconate, sodium gluconate, monosodium succinate, disodium succinate, sodium acetate, potassium hydrogen tartrate, sodium tartrate, potassium lactate, sodium lactate, monosodium fumarate. , may be other than sodium malate.

- The frozen livestock meat may be edible meat other than beef, pork, and chicken, such as lamb meat and mutton meat.

Claims (5)

In meat processing preparations that modify frozen meat,
The frozen livestock meat is edible meat that has not been heat-treated,
Organic acid salts used as seasonings and pH adjusters to suppress alkaline taste ,
modified starch,
calcined calcium,
Meat processing preparations containing. The organic acid salts include trisodium citrate, potassium gluconate, sodium gluconate, monosodium succinate, disodium succinate, sodium acetate, potassium bitartrate, sodium tartrate, potassium lactate, sodium lactate, monosodium fumarate, The livestock meat processing preparation according to claim 1, which is at least one selected from sodium malate. The livestock meat processing preparation according to claim 1 or 2, further comprising a carbonate alkaline agent. The livestock meat processing preparation according to any one of claims 1 to 3, wherein the modified starch is at least one selected from acetic acid starch, hydroxypropylated starch, adipic acid crosslinked starch, and phosphoric acid crosslinked starch. . The livestock meat processing preparation according to any one of claims 1 to 4, further comprising at least one selected from sodium chloride, potassium chloride, sodium glutamate, and nucleic acids.